Salads are an important part of any meal. They add to the flavor of the food and are also healthy to eat. Indian salads usually consist of cucumbers, radish, carrots, onions and tomatoes sprinkled with salt, pepper and lemon. In summers, the seasonal vegetables in these salads provide a fresh feel through their cool water content and limejuice.
1. South Indian Style Salads:
1 carrot, peeled and julienne
1 cucumber, peeled and diced
1 tomato, diced
1 green chili (chili pepper), minced
1 small bunch of cilantro, coriander leaves minced
Salt and pepper to taste
2 tablespoons lemon/lime juice
For Salad Dressing
2 teaspoons oil
1 teaspoon brown mustard seeds
1 teaspoon black gram dal (washed urad dal), picked over and rinsed
1 red chili (chili pepper), halved
1/2 teaspoon asafetida powder
A few curry leaves (optional)
1. Add the carrots, cucumber, tomatoes, green chilly, cilantro, pepper and lemon juice in a bowl and mix thoroughly.
2. Set aside.
3. Heat 2 teaspoons oil in a heavy pan or skillet. Add the mustard seeds, black gram dal, halved red chili, asafetida, and a few curry leaves.
4. When the mustard seeds splutter, add this mixture to the vegetables. Now add the lemon juice, and mix thoroughly.
5. Serve at room temperature.
2. North Indian Style salad:
3 large Tomatoes, diced
2 large Cucumber, peeled and finely diced
1/4th cup Onion, finely diced
1 Green chili, finely chopped
A few sprigs of Coriander / Cilantro leaves
1 to 2 teaspoons Sugar
3/4th teaspoon Salt
Lime juice to taste
1/2 tsp. cumin seeds that are dry roasted in a skillet and then ground in a mortar
1. Add all the ingredients in a bowl and mix thoroughly.
2. Set aside.
3. Serve at room temperature.
3. South West Indian Style:
4 cups mixed fruits chopped (pineapple, mango, apple and green or black grapes depending on availability) tablespoons fresh grated coconut
2 dry red chilli(es)
1 teaspoon(s) mustard seeds
2 tablespoon(s) sugar or as per taste
Salt to taste
1. Mix the sugar into the chopped fruits and keep aside.
2. Grind the coconut with the red chilli (es) and a little water. When almost done, add the mustard seeds.
3. Grind for a few more seconds till the mustard seeds are crushed. Add the coconut paste to the fruits with salt and mix well.
4. Serve cold or at room temperature
4. Salad Recipe:
10-12 Salad leaves
1 small cabbage (shredded)
1 Onion (Thinly sliced into rings)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 Radish (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
1 tomato (thinly sliced into rings)
2tsp lemon juice
Salt to taste
Chaat masala to taste
1. Take big plate and arrange salad leaves.
2. Add shredded cabbage, onions, carrot, cucumber, and radish.
3. Now arrange tomato, banana, apples, and guavas.
4. Sprinkle salt and chaat masala. Pour lemon juice.
5. Sprouted Moong dal Salad:
2 cups sprouted green gram or moong dal
4 tbsp. onions finely chopped
2 cups tomato and cucumber chopped
2 big lettuce leaves sliced fine
2 tbsp. roasted peanuts
A dash of lemon and salt to taste
1. Gently mix all the ingredients except for the roasted peanuts in a salad bowl. Keep refrigerated.
2. Mix in the roasted peanuts just before serving.
3. Serve cold.
5. Potato Salad:
Potatoes : 6 medium sized
Spinach : 1 bunch
Garlic : 2 cloves
Lemon juice : 1 teaspoon
Plain yogurt : 1 cup, hung overnight
Chives : 2 sprigs
Salt and pepper to taste.
1. Boil the potatoes but do not make them too soft.
2. Cool and peel them
3. Dice the potatoes
4. Blanch spinach in hot water for 10 secs and immediately refresh them in ice cold water, then chop them coarsely.
5. Crush the garlic cloves and mix it with the yogurt and lemon juice.
6. Pour the yogurt mixture on the diced potatoes
7. Mix the chopped spinach with the potato yogurt mixture.
8. Sprinkle finely chopped chives on it.
9. Season with salt and pepper.