Ingredients
1 cup cooked mixed sprouts (Red Gram, Moong, White Chana or any sprouts of your choice)
1 cup chopped cucumber
2 tbsp chopped tomatoes
¼ tsp ground pepper
1 tsp red chilli powder
1 tsp lemon juice
2 tbsp chopped coriander
Salt to taste
Method
Combine all the ingredients together in a serving bowl and toss well. Keep aside for 15 minutes, so that the salad gets a nice flavour. Garnish with coriander.
Ingredients
Wheat Flour Dough
½ cup Red Radish grated
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 pinch Asafoetida
½ tsp Cumin Seeds
Salt to taste
Coriander leaves for garnish
Method
For stuffing
Mix all the ingredients. Radish has natural water content, so you will require less water while kneading the dough. Add some wheat flour, make a proper stuffing so you can roll out a paratha. Take a medium sized ball of dough on the rolling board dusted with wheat flour, roll the dough to make medium size paratha and put the stuffing on the paratha. Place another paratha and roll it again. Take care that they stick together. The parathas have to be rolled gently. Roast till both the sides of the paratha are golden brown. Apply ghee or oil on the paratha and serve hot.
Note
We need not boil or cook the radish. Using it directly retains its taste.
Ingredients
Whole wheat flour
1 tsp oil for kneading the dough
Ghee for cooking
Salt as per taste
For the stuffing
1 cup grated cheese
1 tbsp red chilli and garlic paste
1 /2 cup chopped coriander leaves
Method
Take 1 cup of flour, add salt, oil water and knead into soft dough. Prepare the dough as for roti. Keep it aside. For stuffing in a bowl add grated cheese, red chilli – garlic chutney, chopped coriander leaves. Mix gently, the stuffing for paratha is ready. Now make equal sized balls out of the dough. Roll it out into small roti, place a tbsp of stuffing on top. Lightly close the roti from all sides. Dust wheat flour and roll out paratha very gently. Heat a flat pan (tawa) and put the rolled paratha on it. Roast it till on both sides till golden brown. Apply oil or butter or ghee on both the sides. Serve hot with green chutney or curd.
Note
Soak dry red chillies for half an hour. When grinding it add some garlic pods and make a smooth paste. This can be refrigerated and used for a variety of recipes.
Ingredients:
1 cup of Boiled Potato mashed
½ Cup Peanut Boiled
1 tsp Grated Coconut
4 – 5 leaves Ice Berg Lettuce / Cabbage
Chopped Coriander Leaves
Salt to taste
Method:
Mix all the above ingredients and toss well.
Serving:
Fill the salad on a Iceberg Lettuce leaf and wrap it. Else, you can serve the salad on lettuce leaves too.
Note: For Jain Preparation of the salad, you can use boiled banana instead of potato.
Ingredients:
1 cup crushed Corn
1 cup Daria (roasted Chana Dal)
1 Inch Ginger
1tsp chopped Green Chillies
Chopped Coriander leaves
Salt as per taste
Method:
Grind ginger, chilly, daria. Add crushed corn, salt, coriander leaves and mix well. Make small balls and deep fry until golden brown. Serve hot with tamarind chutney or tomato ketchup.