Red Kidney Beans Salad /Rajma Salad

Today's recipe is a simple yet easy to make salad packed with protein.Kidney beans aka rajma is low in fat and and rich in protein,minerals and vitamins.As it helps to lower blood cholesterol and aids weight loss,its perfect option for dieting.

Coming to the recipe,I used the basic ingredients and topped it with sliced almonds to give a nice crunch.
All you need is to toss everything with the cooked beans and serve.If the cooked beans is refrigerated then this can be made in a jiffy for a snack or early dinner.Also I added some fresh green peas as my kids love it.Let's move on to the recipe...........................

                                                                    

                                                            

                                          Red Kidney Bean Salad  / Rajma Salad

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   Basic Information

   Preparation time 10 minutes
   Soaking time 8 hours
   Cooking time 10-12 minutes

   Serves 3

   

  Ingredients

  

Ingredient	Quantity
Red kidney beans/rajma(soaked)	1.25 cups
Onion(finely chopped)	2-3 tbs
Tomato(finely chopped)	2-3 tbs
Cucumber(finely chopped)	2-3 tbs
Fresh green peas/pacahi pattani	2-3 tbs
Green chilly/pachamilagai(finely chopped)	1
Coriander leaves(finely chopped)	1 tbs
Lemon juice/yellumichai saaru	2-3 tsp
Sliced Almonds	as needed
Salt	to taste

    

  Method 

• Boil the soaked kidney beans in a pressure cooker with enough water along with a pinch of salt for 3-4 whistles.Once the pressure subsides drain the water completely and keep it aside.

• ln a bowl take the beans and all the chopped veggies and salt.To this add the lemon juice,toss it well to blend everything or mix it with a spatula.

• Top it with some sliced almonds and serve it.

• The amount of lemon can be altered depending on the sourness of the lemon.
• Roasted peanuts can also be added for extra crunchiness.
• Remove the seeds from the tomato and use the skin portion
• Cook the beans slightly soft.

Enjoy...................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Chickpea Salad /Channa Salad

Salads are easy to make,filling and its a healthy meal.As we prefer salads with legumes I make this simple chickpea salad often.Its a great option for dieting as it has protein and low in calorie.

This is one such colorful salad with the crunchiness of veggies with the flavor of ginger.Here I used black pepper powder,ginger and lemon juice for a simple dressing.The veggies can be altered as per personal preference.

                                                                    

                                                            
                                          Chickpea Salad  / Channa Salad

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10-12 minutes

   Serves 3

   

  Ingredients

  

Ingredient	Quantity
Chickpeas/channa (soaked)	1.25 cups
Onion(finely chopped)	2-3 tbs
Tomato(finely chopped)	2-3 tbs
Cucumber(finely chopped)	2-3 tbs
Tri color Bell pepper(finely chopped)	2-3 tbs
Carrot(grated)	4 tbs
Ginger juice/inji saaru	1 tsp
Lemon juice/yellumichai saaru	2-3 tsp
Black pepper powder/milagu thool	1 tsp
Salt	to taste

    

  Method 

• Boil the chickpeas in a pressure cooker with enough water along with a pinch of salt for 3-4 whistles.Once the pressure subsides drain the water completely an d keep it aside.

• ln a bowl take the chickpeas and all the chopped veggies,salt and black pepper powder.To this add the lemon juice and ginger juice.Toss it well to blend everything or mix it with a spatula.

• Serve it.

• The amount of lemon can be altered depending on the sourness of the lemon.
• Roasted peanuts can also be added for extra crunchiness.
• Remove the seeds from the tomato and use the skin portion.

Enjoy...................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76.

Sumber http://www.naliniscooking.com

Kosambari/Cucumber Kosambari/Cucumber Salad with Lentils

For the second day under Karnataka recipes under the regional dishes in BM#66 is a simple salad kosambari.
Kosambari is a lentil based salad usually served in festival menu in Karnataka.It can also be eaten as such for a healthy snack.Here I used cucumber along with lentils(moong dhal),carrots or combination of carrot and cucumber can also be made for a colorful kosambari.

                                             

                                                            
                                                                                                                      Kosambari /Cucumber Kosambari

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   Basic Information

   Preparation time 10 minutes

   Soaking time 30 minutes
   Cooking time 2 minutes

   Serves 2-3

   

  Ingredients

  

Ingredient	Quantity
Cucumber(chopped)	1.5- 2cups
Moong dhal/paasiparuppu	1/4 cup
Green chilly/pachamilagai	1-2 (finely chopped)
Coconut(grated)	2 tbs
Lemon juice	1 tsp
Salt	1/2 tsp
Oil	1 tsp
Coriander leaves(chopped)	as needed

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Red chilly/varamilagai	1(broken)
Asfoetida/perungayam	a pinch
Curry leaves	few leaves

  

  

  Method 

• Wash and soak the moong dhal in water for 30 minutes.Meanwhile chop the cucumber into small pieces.Slice the green chillies and keep it aside.

• Drain the water completely from the dhal after soaking and take in a bowl.Add the chopped cucumber,green chilly,grated coconut and chopped coriander leaves.Mix it well.

• In a small pan heat the oil and do the tempering with the given ingredients and add it to the cucumber mixture.Mix it well.

• Mix in salt and lemon juice while serving.

Enjoy....................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com