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| Home » Indian Recipe Categories » Indian Salads
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Indian Salads |
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Indian Salads
A tasty way to supplement your daily diet with essential minerals salts and nutrients is by taking salad as a side dish with meals. Indian Salads are usually prepared with the seasonal vegetables available in the everyday market Moreover in Indian Salads you will get vegetables and other ingredients in their raw form and the vital ingredients are not lost as result of cooking.
Traditional recipes of Indian salad include cucumber salad, carrot salad, Kachumbar, cauliflower salad, easy tomato salad among others. These salad are easy to prepare.
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Carrot Salad
Ingredients required for preparing Carrot salad are
carrots peeled and grated
a pinch of salt
2 teaspoons of lemon juice
a teaspoon of whole mustard seeds
3 table spoons of sesame oil
100 gms of chick-peas
a red pepper, cut into small squares
a green pepper, cut into small squares
pepper grinded into powder
Sprinkle salt over grated carrots and mix it properly. Then leave it aside. Pour seasame oil in a pan and heat it. Add mustard seeds to the heated oil. When the oil is hot, add the mustard seeds. When the seeds begin to pop, pour the contents of the pan over the carrots. Soak the chick peas in water overnight. Drain the excess water and wash the chick peas. Then add pepper finely chopped, chick peas and lemon juice to the carrots and sprinkle powdered pepper on it . Salad is ready to served with meals.
A popular salad recipe in south India is the Cucumber Salad.
To prepare it you need
50 gms of Moong dal -
50 gms of Chana dal -
4-5 pieces of green chilies finely chopped
A small sprig of coriander leaves-
half of a coconut, freshly grated
a piece of fresh cucumber
half of a lime
2 teaspoons of mustard seeds
a pinch of asafoetida
Method of Preparation:
Soak moong dal and chana dal in separate bowls for an hour. Drain the water from the soaked moong dal and chana dal and mix them. Peel cucumber and cut it into small cubes. Heat oil in a pan . Add mustard seeds to the heated oil. As they start splitting out, add the chopped green chillies and then add a pinch of asafoetida. Add the mixture to the bowl containing moong dal and chana dal. Add a little salt to taste and squeeze lime juice into it. Garnish it with grated coconut and the salad is ready to eat.
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