Showing posts with label Salad Recipes. Show all posts
Showing posts with label Salad Recipes. Show all posts

Monday, 30 June 2014

Easy Egg Salad



Easy Egg Salad

I usually add salads to our meal simply because; it is fresh, easy and healthy. Sometimes I add hard boiled eggs too. In this egg salad, I added hard boiled eggs to a tomato, onion and green chili mix.It was fine.Just keep in mind to not to overcook the eggs. Once overcooked, the yolk looks darker and tastes different. It is not appealing too.
When I want to hard boil eggs, I simply use the steamer part of the Rice Cooker and steam it when I cook rice. Once rice is cooked, I remove the steamer from the rice cooker and rinse the eggs under cool water. In this way I prevent eggs from overcooking. 

Monday, 24 February 2014

Chickpea and Lettuce Salad




Chickpea and Lettuce Salad

Healthy salads are popular in our home for most of the meals. I prepared this salad with a Sri Lankan style salad dressing. Usually I cook chickpea in a large quantity and freeze them in small portions, which is easy for me to use in recipes. It is always healthier than canned chickpeas. After seen a chickpea salad recipe, I thought of trying it in Sri Lankan way. Adding of lettuce gave a crunchy taste for this salad.Anyway check this spicy Chickpea salad too.

Wednesday, 4 September 2013

Fresh Garden Salad



Fresh Garden Salad
Fresh Garden Salad

We love salads and most of the days I prepare a salad for our dinner. This is very simple and I used Thousand Island as dressing. I didn’t add any other veggies like tomato for this as I wanted the crunchy taste of lettuce/leaf mix. Whenever we visit a wet market, I buy some fresh salad leaf mix. It is nice to have different types of leaves as a mix than one type of lettuce.
With the Thousand Island dressing, this came out delicious and it was a good combination.

Wednesday, 10 July 2013

Steamed Carrot Salad




Easy Carrot Recipes

This is a very simple and easy Carrot Salad from Sri Lanka. It takes few minutes to prepare. I usually add this carrot salad to our meal due to its easiness & health factors. To steam carrot, I use the steam tray of the rice cooker, so once the rice is cooked, carrot is ready to go to the salad. Boiled carrot can be used instead of steamed carrot. But steaming saves its nutrients.
Here is the recipe for simple carrot salad. Hope you would love it!

Monday, 18 February 2013

Gotu Kola Sambola/Gotu Kola Salad




Gotukola Sri Lanka
  
Gotu kola sambola/salad is a delicious and healthy dish from Sri Lanka. In Sri Lanka, we have a habit of adding at least one green for our meal. Most of the greens are eaten raw as sambola/salad. One of the popular green leaves among them is Gotu Kola.

Wednesday, 19 December 2012

Sri Lankan Cucumber Salad




Pipingnga Cucumber Salad Sri Lanka


Cucumber is a healthy veggie which can be used in different recipes. Salads are on top of the list. In Sri Lanka, we own different recipes for making salads. We, Sri Lankans eat most of the veggies and even greens as salads or as sambol. I guess eating raw is healthier than cooked dishes.
This Sri Lankan Cucumber Salad is a really simple & easy salad, which well goes with rice and curry. Adjust the quantities as per taste & serving requirement, I am sure you would like to eat a raw cucumber salad in Sri Lankan style.

Tuesday, 11 December 2012

Sri Lankan Bandakka Salada (Ladies Fingers / Okra Salad Recipe)




Bandakka or Lady Finger is a vegetable which has a watery taste. In Sri Lanka, we have different recipes with Bandakka (okra), however normally I cook another spicy dish if I cook bandakka. If not, it is difficult to match the taste of the meal. Few years ago I tasted Bandakka Salada in a buffet in a Sri Lankan restaurant. I cannot remember the exact location or name, anyway it was in Galle road between  Kaluthara and Colombo. That was really tasty. After that day, Bandakka Salada included in my menu time to time. For this recipe, adjust salt, pepper & lime juice as per your taste. Then, I am sure you would love Sri Lankan Bandakka Salada much!

Tuesday, 4 December 2012

Orange Pomegranate & Pear Salad with Honey Yogurt Dressing


  


This is a really interesting & refreshing salad. These days I have few Pomegranates at home. So I try to use them in different recipes. This fruit salad only includes Orange, Pear & Pomegranate. Honey Yogurt dressing gave a delicious taste.

Thursday, 29 November 2012

Pomegranate & Pear Salad with Yogurt Dressing (A Christmas Salad)


Pomegranate & Pear Salad with Yogurt Dressing (A Christmas Salad)
  
Christmas is always themed with Red & Green. I can see lot of festive dishes are posted by fellow bloggers & all these posts make me exciting! So I thought of preparing a salad matching with the festive season. 

Monday, 8 October 2012

Cowpea Salad



Kawpi or Cowpea is a popular breakfast in Sri Lanka. We eat grains as breakfast.  This Cowpea Salad is easy to prepare. Good as an appetizer, also good as breakfast.

Tuesday, 31 July 2012

Ginger Peanut Pasta Salad


This recipe is adapted from BHG.com, however the ingredients were slightly changed as per availability at the time of preparation & as per taste. Anyway this is a delicious pasta recipe, especially for pasta lovers. It is very easy to prepare within few minutes. Ginger & peanut added the extra taste to it.

Tuesday, 28 February 2012

Nepali Cucumber Salad


I have never tried or tasted any Nepali food before. Anyway the event ‘Flavours of Nepal’ made me curious to search for Nepali cuisine. I found this Cucumber Salad is interesting & tried it. Really it was delicious.


Recipe source:http://jugalbandi.info/2010/02/mustard-trilogy-3-nepali-cucumber-salad/
Ingredients
1 Medium size cucumber
1 tbspn sesame seeds
½ tsp cumin seeds
1 tsp mustard seeds
2 green chili cut lengthwise
½ tspn fenugreek seeds
A pinch of turmeric powder
A pinch of chili powder
1-2 tbspn cooking oil
Salt to taste

Method
Wash & slice cucumber lengthwise.Squeeze to remove excess water.Keep aside.
Heat oil in a pan & add all ingredients other than cucumber & lime juice.
Once aromatic, toss the dressing over cucumber.
Add 1 tsp lemon juice.
Mix well & serve.



Linking with Flavours of Nepal Event started by Nayna of Simply Food

Linking with Gimme GREEN event





Monday, 5 December 2011

Sri Lankan Grated Carrot Salad with Lettuce & Tomatoes


In Sri Lankan Cuisine we have a quite number of recipes to eat fresh veggie & fruits. This grated carrot salad is also a popular Sri Lankan dish. It is very easy to make & simple.
I used some lettuce, cherry tomatoes & grapes to garnish this salad.



Here is the recipe.

Ingredients (For 2-3 servings)

For the salad
1 large size carrot
1-2 green chilies sliced
1 onion sliced
Salt & pepper according to taste
Juice of a half lime or according to taste
½ cup of fresh grated coconut.

For Garnishing
Lettuce
Few cherry tomatoes (can use tomato slices instead)
Few grapes

Method:
Wash, peel & grate carrot.
It is better to mix the salad just before the meal.
Add green chilies, sliced onion, salt, pepper & grated coconut to it.
Add the lime juice & mix well.
Check for salt & pepper & adjust if required.
Now the basic carrot salad is ready to serve.


As this is Christmas season, I thought of garnishing it with Christmas theme. I used a leaf of lettuce as a Christmas tree on the middle of the dish.
Then decorated with cherry tomatoes & grapes.


Oops this was a quick dish during last weekend. Do you see the Christmas tree? :)

Anyway this is a suitable dish for any festive Sri Lankan lunch or when few guests visit home. (With other dishes)

So I am going to share this with few ongoing events.

Flavours of Sri Lanka originated @Simply Food

Lets cook for Christmas- Red & Green

Christmas Delicacy

Jingle all the way


Friday, 18 November 2011

Bitter Gourd Salad (Kariwila Salad)

 


Bitter gourd is a healthy vegetable, but most of us don’t like it because of its bitter taste. Anyway I am a bitter gourd lover. This is a simple recipe and this is how we prepare bitter gourd as a salad. May be it is not with full of nutrients as it is a deep fried recipe, but it is tasty & good for those who don’t like the bitter taste much. Because, this is less bitter after deep fried.

Here is the bitter gourd salad recipe from Sri Lanka.

Ingredients: (2 -3 servings)

2-3 Bitter gourds
1 medium size onion
2 green chili or to taste
Salt to taste
1 tsp lime juice
Oil to fry

Method

Wash & slice bitter gourd. Add the slices to salt water. After sliced all, wash & squeeze in salt water. This is to remove some bitter taste.
Deep fry the bitter gourd.
Meanwhile, slice onion & green chili.
Mix deep fried bitter gourd, onion & green chili. Add salt taste. Mix well with lime juice.
Mix the salad just before the meal to keep some crispiness & freshness.


Tip: Normally I deep fry more bitter gourd, drain oil in a tissue, Pack in an air tight container & keep in the fridge. So I can use it in a salad time to time. I do this to save some time & to have a good meal during the office days. :))


Sending to Soups & Salads Mela 

Friday, 11 November 2011

Snake Gourd Salad

 

This is a simple salad from Sri Lanka. Anyway it is a good way to eat fresh snake gourd.


Ingredients

About 1 cup Snake gourd peeled & sliced thinly
2 green chili sliced
1 onion sliced
Carrot sliced (a few to garnish)
½ cup Grated fresh coconut
Salt to taste
Pepper to taste
1 tspn lime juice

Method

Wash, peel & slice snake gourd


Add all ingredients together
Mix well & add lime juice

Note: Prepare all ingredients & keep aside, mix them just few minutes before meal.


Sending to event   Soups & Salads Mela

Monday, 17 October 2011

Purple Cabbage Salad & Garnishing it with Halloween theme


Cabbage is with a lot of health benefits. It has the ability of lowering cholesterol & also preventing cancer. Purple cabbage is another variety & the colour of purple indicates concentration of anthocyanin polyphenols which is beneficiary in many ways to human body.

Anyway I have a practice of making salads, most of our meal includes a salad.Before preparing this,I couldn’t find a recipe for a salad with purple cabbage as I was in rush, But I just tried my own Sri Lankan way of preparing a salad.


Here is my recipe for 2 servings.

Ingredients

About ¼ of a medium size purple cabbage
1 onion sliced
1 green chilli/1 red chilli or green & red bell pepper
1 tbspn  lime  juice
½ tsp sugar
1 tsp vegetable/olive oil
Pepper to taste
Salt to taste
1 tbspn Rice wine (optional)


Method:

Wash & clean the cabbage.
Slice it.
Slice onion & chilli
Prepare the dressing by mixing lime juice, sugar, salt, rice wine, olive oil & pepper
In a bowl, mix sliced cabbage, onion & chilli together.
Then add the dressing & mix well.
Keep in the refrigerator about 1 hr.
It is ready to serve.

When it comes to serving, I wanted to decorate it. Usually I like to garnish salads.
With its purple appearance, I just thought of garnishing with the theme Halloween.
 Oh anyway I didn’t spend much time for garnishing.


I just used a half of a boiled carrot, a slice of tomato, round slices from green chili & a lettuce leaf.
This is my try of making a funny face with big eye balls on my salad plate.



Shared with Church Supper #14


Sharing with No Croutons Required


Sharing with Halloween Fiesta

Friday, 7 October 2011

Red Bean Salad

 

Any types of beans are always rich in many nutrients including protein. Those are delicious in taste too. Only thing need is we have to plan the meal few hours ahead, because need to soak it before cooking.



My husband loves to eat beans & peas than me; even he likes to eat those as his breakfast which is good in nutrients. However earlier days I was bit lazy to prepare this kind of food in the morning & always my breakfast to pack in meal box was some kind of sandwich, burger bun or any type of bun which I can buy from a super market. I practiced this for few years during the week days, but from few months ago I tried to cook something in the morning. Then I realized it doesn’t consume much time to prepare some other meal. On the other way, it is healthier too.



Anyway in Sri Lanka, we used to eat boiled peas & beans as our breakfast. So in another way I have started to cook a traditional Sri Lankan meal for breakfast.



This red bean salad is bit spicy as we like spicy food. But you can adjust the amount of chili as per your taste.

Here is the recipe

Ingredients (2 portions)

1 cup Red beans (soaked in water over night or about 5-6 hours)
1 onion sliced
1 green chili sliced
1 tsp dry chili pieces
Salt to taste
1 tbs ginger,garlic paste
1 tspn mustard seeds
1-2 tbs oil to fry
2 sprigs curry leaves
Water to cook red beans

Method

Soak Red beans in water over night or about 5-6 hours.

When you are ready to prepare the salad,
First cook/boil soaked red beans. After cooked, drain the water.
Add about ½ tspn salt,mix well & keep aside.

Heat 1-2 tbsp oil in a pan.
Add mustard seed when oil is heated.
Then add ginger, garlic paste.
When you get the fragrance, add onion & curry leaf, Mix well.
Once onion is tender, add cooked red beans.
Then add chili pieces & mix well
Adjust salt to taste.
Then remove from heat
.Toss sliced green chili over it & mix.
 Red bean salad is ready to serve...



This is good as breakfast & also as an appetizer.
Also good for meal box,and will suit for kids lunch box in a small quantity but without spices.



Sharing with the event 'My Legume Love affair''  started by Susan



Sharing with the event - Let's Cook- Hibernative Foods

Monday, 3 October 2011

Tofu,Brinjal & Lettuce Salad - A Copy cat recipe from Chef Duminda

Ok the recipe name sounds a bit strange, isn’t it? Yes that’s true; I want to say this recipe is a copy cat recipe from Chef Duminda. Even it is a copy cat recipe; I like to share it with the person who shared this recipe with us.






He is Chef Duminda Abaysiriwardena, a popular chef in Sri Lanka. All big fans of food programmes in Sri Lankan TV channels know him better. Hotel Bolgoda Park is really lucky to have his service with them.

I have become a fan of him via you tube videos & his web site.
Also via his facebook fan page -Cook with Chef Duminda
He is not only a chef, but also a nature lover.If you visit to his web site,you can see some of his travel programmes.

Thanks dear chef for your serving to mother Sri Lanka.
 
Now I am eagerly waiting to taste some of his food in my next trip to Sri Lanka....

 Friends,Check his web site for more recipes.







 
This recipe is bit special for me because really it made me surprise.

Normally I write my posts too short, but today I want to share that story with you all too.


‘’Normally Friday is the day I like to finish all my fresh ingredients in the fridge because Saturday is the day I go to market and I always try to not to waste food.

About 2 weeks ago, another Friday I checked my fridge. Do you know what was in? A brinjal & half of a tofu package with some other ingredients. Oops how to match Brinjal & tofu for a dinner? Cook something or Going out for dinner? I was thinking & just checked over web for a recipe, my habit as always.

I was really really surprised, it was my first search & Chef Duminda has shared a new recipe with Tofu & Brinjal as main ingredients. Instead of bell pepper I had some chili in both red & green.’’ Is this not a real surprise???

Check here for the original recipe from him.



Here is my copy cat version with some changes in ingredients

Ingredients: (for about 2 servings)

Tofu -about half of a package
1 small size Brinjal/egg plant
1 medium size onion
1 leaf of a lettuce
Few leaves of spring onion
Bell pepper in 2 colors (instead I used red & green fresh chili)
Any cooking oil to fry
3 tsp sesame oil or olive oil (I used sesame oil)
Salt & pepper to taste
1 tspn sesame seeds (optional)



Method:

Slice Brinjal & deep fry.
Cut tofu into cubes.(Tip: before cut, cover it with a paper towel & leave it few minutes. All the liquid will be absorbed to the towel)
Deep fry Tofu, keep aside.


Meanwhile, slice the onion.
Just roughly cut the lettuce using hand.
Slice bell pepper/ chili 
Also just cut the spring onion.

Now all ingredients are ready.

Chef instructions: to keep the freshness & taste, better mix the salad when you are ready to eat.


 When you are ready to serve,
Mix all deep fried tofu, brinjal & other ingredients together with sesame oil or olive oil
Add a pinch of salt & also pepper to taste.
Toss some sesame seeds on salad (optional)

Salad is ready to serve!!!
It was really tasty.
  
 

While thanking to Chef Duminda,I am sharing this recipe with my new event Love your Food- Don't waste it  because this is a good salad recipe to use leftover  vegetables.