BLACK CHICKPEA SALAD

This salad is inspired from the Mediterranean flavours with garlic, mint and lemon. Broccoli and peanuts though is out of place here, but it does add a healthy touch to the salad. But then, its inspired isn't it ....

BLACK CHICK PEA SALAD

INGREDIENTS

Black or brown chickpeas	1 cup
Cucumber peeled and diced	1 no small
Tomato diced	1 no
Broccoli florets	5 – 6 nos
Peanuts roasted and deskinned	2 tbsp
Lemon juice	2 tbsp
Salt	T.T.
Pepper pdr	T.T.
Mint leaves torn	2 – 3 tbsp
Garlic cloves grated	1 no large

METHOD:

1.       Soak the chickpeas in water for 5 – 6 hours.

2.       Wash and drain them.

3.       Keep them overnight in a muslin cloth and allow to sprout.

4.       Sprinkle little water in it and pressure cook till just tender.

5.       While it is still steaming hot, put the broccoli florets on top of it.

6.       The steam and heat from the chickpeas is enough to par-cook the broccoli.

7.       Now add in all the other ingredients once the chickpeas have cooled.

8.       Mix and toss all well. Refrigerate and allow to cool.

9.       Serve the salad cold.

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MINTY SPROUTS IN LETTUCE WRAPS

Those who are health conscious, or love to eat light ... here is a healthy Minty Sprouts Salad in Lettuce Wraps .... the tangy and chatpata taste of it just keeps lingering on .....

MINTY SPROUTS IN LETTUCE WRAPS

INGREDIENTS

Lettuce Leaves	5 – 6 nos
Moong / green gram sprouts	½ cup
Matki / moth bean sprouts	½ cup
Black or brown chana / chickpea sprouts	½ cup
Carrots peeled, cut in small cubes	½ cup
Cucumber peeled, deseeded and cut in cubes	½ cup
Corn kernels boiled	½ cup
Mint leaves	½ cup
Coriander leaves	¼ cup
Salt	T.T.
Chaat masala pdr	½ tsp
Lemon juice	2 – 3 tbsp
Jeera pdr / cumin pdr	¼ tsp
Green chillies	2 nos
Sabja seeds / basil seeds soaked in water	1 tbsp

METHOD:

1.       Steam cook the sprouts till half cooked. Allow to cool and refrigerate.

2.       Mix together the sprouts along with carrots, cucumber and corn.

3.       Grind to a paste without adding any water mint leaves, coriander leaves, salt, lemon juice, green chillies, jeera pdr and chaat masala pdr.

4.       Add the paste and soaked sabja to the sprouts and mix.

5.       Season with salt and chill.

6.       Serve cold in lettuce leaves.

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WARM SWEET POTATO & SPROUTS SALAD

WARM SWEET POTATO & SPROUTS SALAD

INGREDIENTS

Sweet potato boiled, peeled and cubed	1 no
Green gram / Moong sprouts	¼ cup
Red chilli flakes	½ tsp
Salt	T.T.
Pepper pdr	T.T.
Chaat masala pdr	½ tsp
Oregano OR mix herb	¼ tsp
Carrots grated	¼ cup
Coriander leaves chopped	2 tbsp
Olive oil	1 tbsp

METHOD:

1.       In a non-stick pan add the sweet potato, drizzle over with olive oil.

2.       Stir for a minute and add in the sprouts. Mix again well.

3.       Season with salt, pepper, chilli flakes, mix herb and chaat masala pdr and toss well.

4.       Switch off the flame and add in the carrots and coriander leaves. Mix again.

5.       Serve it warm as a side with a meal, or on its own if you are looking to loose weight.

6.       You can also mix this salad with beaten curd. 

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CORN PANCAKES WITH TOMATO MINT SALSA

CORN PANCAKES WITH TOMATO MINT SALSA

INGREDIENTS

CORN PANCAKES
Maida / Refined flour	1 cup
Makai ka atta / corn meal	1 cup
Sweet corn kernels boiled	½ cup + ¼ cup
Milk	1 cup
Salt	T.T.
Pepper pdr	T.T.
Red chilli flakes	1 tsp
Baking pdr	½ tsp
Egg	1 no
Butter	As req.
TOMATO MINT SALSA
Onion finely chopped	1 no small
Capsicum finely chopped	1 no
Tomatoes deseed and finely chop	4 nos
Mint leaves torn or shredded	2 tbsp
Coriander leaves finely chopped	1 tbsp
Lemon juice	2 tbsp
Salt	T.T.
Pepper pdr	T.T.
Green chillies minced	2 nos
Garlic finely minced or grated	¼ tsp

METHOD:

TOMATO MINT SALSA

1.       Mix together all the ingredients for the salsa.

2.       Chill in refrigerator till further use.

CORN PANCAKES

3.       In a bowl mix together the cornmeal, refined flour, salt, Pepper, chilli flakes and baking pdr.

4.       To ½ cup corn add ½ cup milk and grind it to form a smooth paste.

5.       Beat the egg along with the remaining ½ cup milk.

6.       To the flours add in the ground corn paste, egg milk mixture, ¼ cup corn kernels and whisk it all in.

7.       Beat well to create a thick batter.

8.       In case you feel the mix is too dry then add in a little more milk to get a thick batter consistency.

9.       Heat little butter just enough to grease the base of a small pan.

10.   Pour a ladleful of the batter in it.

11.   Allow the pancake to firm up and turn golden brown at the base.

12.   Flip over and cook the other side too.

13.   Serve the hot pancakes with the tomato mint salsa heaped on top.

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