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Showing posts with label low calorie salad. Show all posts
Showing posts with label low calorie salad. Show all posts

Wednesday, June 10, 2015

Daliya Salsa Salad

Day 3 !! Still sticking to the Daliya challenge. So, made this interesting salad for lunch. With boiled daliya and loads of veggies, it becomes a tasty one-pot meal that is easy to prepare and refreshingly light.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

  • 1/2 cup daliya
  • 1-2 tomatoes
  • 1 small cucumber
  • 1/4 cup shredded lettuce
  • 1-2 green chilis
  • 1 tsp chopped cilantro
  • 1 tsp chopped mint 
  • 1/2 tsp EVOO
  • 2 pinch ground pepper
  • salt to taste

Preparation - Dry roast the daliya or cracked wheat till it gives off a sweet smell.

Chop all the vegetables and chilis into small bits.

Cooking - Cook the daliya with 1 1/2 cup water, turmeric and salt in a pressure cooker for 3-4 whistles. Keep aside till steam escapes.

Transfer it to a mixing bowl. Allow to cool down completely. Throw in the chopped veggies and the rest of the ingredients. Toss well.

Serve immediately.

Thursday, April 10, 2014

Apple, Celery and Leeks Salad

Time for yet another salad recipe!! I made this as a 4 o'clock fix for myself last week. Had a light lunch at 1 o' clock and hence was feeling quite hungry. But I realized that I had forgotten to soak any pulses for making a 'sundal'. So opted for an easy salad with whatever I found in the fridge. Turned out to a quite filling.

Made an Indian-style dressing for this one with fresh yogurt, lime juice, anardana powder, amchur, red chilli powder and salt. The sweetness of the apples complimented the tang provided by the dressing. And the celery and leeks gave it quite a chewy texture  (all that chomping down actually helps to burn more calories). Read on for the recipe:

Preparation Time - 10-12 mins

Ingredients -

  • 1/2 cup diced apples (skin left on)
  • 1/3 cup diced potatoes (boiled)
  • 1/2 cup diced cucumber (peeled)
  • 1-2 stalk of celery ( white and light green parts only )
  • 1-2 stalks of leeks (white and light green parts only )
  • 3 tsp thick yogurt
  • 1 tsp lemon juice
  • 1/2 tsp anardana powder (dried pomegranate powder)
  • 2 pinch amchur powder (dried mango powder)
  • a pinch of red chilli powder (or to taste)
  • salt to taste

Preparation - Wash and clean the leeks and celery with sufficient water else the sand particles present in them will make the salad inedible. Chop off the roots.

Cut into small bite sized pieces.

Take the yogurt, lime juice, anardana powder, amchur, red chilli powder and salt in a mixing bowl. Mix thoroughly and the salad dressing is ready.

Add the rest of the ingredients and coat them with the salad dressing. Pop into the fridge for 5-10 mins.

Serve chilled.

Monday, July 22, 2013

zucchini shrimp stir fry/salad

Preparation time: 10 mins

Ingredients: zucchini ( 1 no.), dried shrimp ( 1/2 cup ), garlic flakes ( 3-4 nos, finely chopped), chilli flakes ( 1/3 tsp or as per taste ), turmeric ( 1 pinch ), salt ( to taste ), cooking oil ( 2 tsp ).

Preparation: Wash and soak the shrimp for 2 hours. chop the zucchini into small pieces.

Cooking: Heat oil in a wok. Toss in the shrimp and fry for 3-4 minutes.

Add the zucchini, salt and turmeric, and fry for 1-2 mins. The zucchini should retain their crunchiness and not start to wilt.

Sprinkle the chilli flakes and garlic, mix well and remove from the wok.

Serve as a side dish.( Instead of using dried shrimp, use fresh ones and serve the dish as cold salad.)

Wednesday, September 5, 2012


Preparation Time Required: 10-12 mins
Cost of preparation: 20-30 rupees

Ingredients:  Medium sized cucumber ( 1 tsp ), medium sized tomato ( 1 no.), large onion ( 1 no. ), juice of 1 lemon, green chilli ( 3-4 nos), finely chopped mint leaves ( 1 tbs), roasted cumin chilli powder ( 1/3 tsp ), salt ( to taste).

Preparation: Finely chop all the vegetables. Transfer to a mixing bowl. Add the lemon juice, cumin chilli powder, salt and mint leaves.

Allow to stand for 30 mins. Garnish and serve with lunch/dinner.

One can use finely chopped ginger/garlic/coriander/parsley instead of mint leaves for a variation in the flavour. Also, the quantity of lime juice can be varied as per ones' taste.

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