Protein Salad

Generally, Salads are very easy to make, very low in calories, rich in Proteins, easily digestable, used to reduce our body weights.... Now, winter is approaching, here we get a lot of fresh green vegetables and fresh fruits, that too protein salads are really helping me daily, keeping me very light and energetic...

I saw this Protein salad in one of the TV channels, I liked it. So, I jus tried at home... And now, regularly making and having it.

Ingredients:

Kabuli Channa

Black Channa  Moong Sprouts

Kidney beans or Rajma

Sweet corn

Skimmed Curd

Salt to taste

Freshly Crushed Pepper - as required.

Measurements: All in equal measures. I had 1 tbsp of each.

Method:

1. Soak all the Kabuli channa, Black channa, Kidney beans separately overnight.

2. Wash the moong and sack the moong in a muslin cloth and keep it in airtight container. So that it will be sprouted long the next morning.

3. Boil all the channas, kidney beans, in a pressure cooker. Boil the sweet corn separately.

4. Strain the water, mix all the boiled channas, kidney beans, sweet corn in a salad bowl.

5. Add skimmed curd, salt and crushed pepper. Mix well and serve.

You can have some moderation as well. I jus saw this recipe in Tv and shared here. I add grated carrot, grated cucmber, lettuce leaves, chopped onions, boiled and chopped potatoes, roasted peanuts and fresh lime juice to it and have. This gives extra nutrients and healthy too. This is a perfect protein salad and tummy filling recipe.

Poha / Seasoned Rice Flakes

Ingredients:

Poha - 2 cups
Onions - 2 nos.
Roasted Peanuts - 1 cup
Jeera / Cumin seeds - 1 tsp
Boiled Potato - 1
Salt to taste
Turmeric Powder - 1 tsp
Lime juice - 2 or 3 tsp
Coriander Leaves to garnish
Curry Leaves - few

Method:

1. Wash the poha under running water for 2 mins and keep it in a strainer to strain the water.
2. Finely chop the onions, chop green chillies and cut the potatoes into a small pieces, and keep aside.
3. Heat oil in a pan, add jeera. After it splutters, add chopped green chillies, curry leaves, roasted peanuts, chopped onions, saute it for a minute.
4. Add boiled, peeled, and chopped potatoes, then add salt, turmeric powder, mix well. Cook for a while.
5. Add strained poha, which will be very soft like a boiled rice. Saute it for a minute and switch off the flame.
6. Adjust salt if you want. Sprinkle Lime juice finally and mix well.
7. Garnish it with Corainder leaves. (If you want, you can garnish with Sev also).
8. Crunchy and soft poha is ready to serve.

Mambazha Pulisery

Ingredients:

Ripe Mango - 1 cup
Grated Coconut - 1 cup
Turmeric Powder - 1/2 tsp
Ginger - 1/2 piece
Jeera or cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Green chillies - 2
Yoghurt or curd - 1 cup
Chilli powder - 1 tsp
Oil
Curry leaves - 1 or 2 strips
Salt to taste

Method:

1. Grind grated coconut, fenugreek seeds, cumin seeds, ginger into a fine paste.
2. Heat oil in a pan, add mustard seeds.
3. When the mustard seeds splutters, add cumin seed or jeera, add chopped green chillies, and saute.
4. Add a little amount of water, add turmeric powder, chilli powder and boil till the raw smell disappears..
5. Add cut mangoes and cook again.
6. Add the ground paste, salt to taste and bring to boil.
7. Add curds and mix well.
8. Garnish it with curry leaves, mix well and serve.

Sorakkai (Bottle Gaurd) Masiyal/Kootu Recipe

Ingredients:

Bottle Gaurd - 1
Moong Dhal - 1 cup

For tempering:

Oil - 1 tbsp
Jeera / Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Green chillies - 1
Curry leaves
Coriander leaves
Turmeric Powder - 1 tsp
Salt to taste

Method:

1. Boil the Chopped Bottle gaurd and moong dhal together in a pressure cooker and keep it aside.
2. In a pan, add oil, mustard seeds, jeera, curry leaves, green chillies. Let mustard seeds splutter and then add the remaining.
3. Now add the boiled bottle gaurd with dhal. Mix well, add salt to taste.
4. Garnish it with coriander leaves and serve hot with rice, chapathi.