Sweet Corn Salad | Easy Salad Recipes

I don't exactly remember when I first tasted Sweet corn,but one thing I know it was love at first bite.What's not to like about the tender corn kernels-crunchy,juicy and succulent it makes for a perfect snack and an in between meals food.Just steam it and toss with butter and salt and the hunger pangs disappear quickly!

I love it in soups,rice,curries and my latest addition is salads.A crunchy sweet corn salad can make any meal interesting.It goes perfectly well with rice and dal as well as roti-dal.So what are you pairing it up with?It takes a bit of prepping up but gets done in just five minutes or lesser.

Also check out-

Palak and Corn Cutlet
Jhatpat Corn Pulao

Sweet Corn Salad

Ingredients

Sweet corn - 1 cup {I used steamed corn kernels}
Tomato - 1/2 cup,finely chopped
Onion - 1/4 cup,finely chopped
Grated coconut - 1 tsp
Cumin/jeera - 1/4 tsp
Green chilly - 1{ I used half as it was very spicy}
Coriander leaves - 2 tbsp,chopped
Salt to taste

Method

Grind together coconut,jeera and green chilly to a coarse paste.
In a mixing bowl,add the corn kernels,tomato,onion,ground coconut,coriander leaves and salt to taste.Give a good mix.
Serve chilled.It tastes great on a toasted Lijjat pappad as well.

Step by Step Pictures

Grind together coconut,jeera and green chilly to a coarse paste.

In a mixing bowl,add the corn kernels,tomato,onion,ground coconut,coriander leaves and salt to taste.Give a good mix.

Serve chilled.It tastes great on a toasted Lijjat pappad as well.

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Chickpea Cucumber Salad | Vegetarian Quick Salad Recipes

Salads are not my favorites-period.Somehow the thought of eating raw stuff never appealed to me.But,there's always an exception,or rather exceptions.Salads which do not taste raw and salady(is that even a word?)get my thumbs up.We've been including lots of salads and stir-fries in our meals these days.It's so hot here in Chennai that filling up oneself with side eats like these sound much more appetizing than a full blown meal.

This one is inspired by David Rocco.In one of his shows,he made this quick Chickpea salad with sprouted chickpea and an assortment of spices and veggies.I always have cooked chickpea in my fridge,leftover from either Saarupkari or Kadala curry.So assembling this was a breeze.I'd suggest you keep a portion aside when you cook chickpeas,for this salad.

Chickpea Cucumber Salad

Ingredients

Cooked Chickpeas/Brown Channa - 1/4 cup
Cucumber - 1/4 cup,chopped
Onion - 1/4 cup,chopped
Tomato - 1/4 cup,chopped
Green chilly - 1 small,finely chopped
Coriander leaves - about 2-3 tbsp,chopped
Salt to taste
Lime juice - 1 tsp,optional

Method

In a mixing bowl,assemble everything except salt and lime juice.

Just before serving add the salt and lime juice.

Tastes great on its own or as an accompaniment with your meal or even as a topping with some roasted Lijjat Pappad.

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Sprouted Moong Kosumbari

Few years back,I would cringe at the thought of having a salad as a 11 AM snack or a dinner by itself,but now I happily crunch and munch away.Salad bar was one area I completely neglected while on a buffet or a dinner party.And moreover,salad to me was cut cucumber,tomato and onions.When I was required to increase my salad intake while on my diet,I was confused.I did not like eating raw onions and other than in tomato sauce or any tomato-based gravies,I disliked tomatoes too.

But sometimes,you have to go against your wishes and follow a plan.Diet works only and only if you have a proper diet plan.I was determined to lose weight and hence was willing to eat anything which my dietician prescribed.I started checking out different salad recipes,checked out low-fat recipes in websites and what not.Ma-in-law makes salads on a daily basis and I started following her recipes which gave me different varieties to choose from.Now I too make different salads daily and as the McDonald’s ad says – I’m Loving it!!

P.S - After the dessert overdose at Easycooking,I guess I have to make it up with this healthy salad;-)!!!

Sprouted Moong Kosumbari ~ Sprouted Green gram Salad

Ingredients

Sprouted Moong – ½ cup
Cucumber – ½ of 1 medium sized cucumber-chopped finely
Tomato – 1,small-chopped finely
Grated coconut(optional) – 1 tsp
Crushed jaggery – 1 tsp
Coriander leaves – ½ a bunch
Crushed pepper – ½ tsp
Juice of 1 lime
Salt to taste

Method

Mix together sprouted moong,cucumber,tomato,grated coconut,chopped coriander leaves and crushed pepper.
Add crushed jaggery,lime juice and salt to taste.
Serve immediately.

Off this goes to Susan,of Well-seasoned cook who is hosting this month's My Legume Love Affair Eighth helping.

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Rajma-Yam Masala

I’ve always loved watching cookery shows..as early as when I was in high school.Whenever there was one being telecast,I’d prop up in the couch and watch it with so much interest that you would think I am gonna cook it up next thing!!My favourites were Sanjeev Kapoor,Tarla Dalal and the most favourite Lakshmi Nair in Kairali Tv.Even now I like watching Kylie Kwong,Nigella Lawson and Madhur Jaffrey’s cookery shows,only thing I don’t find any of them do-able.Sanjeev Kapoor is also moving into that category.

When I finished my 10th,we had these small friends get togethers at home which we used to look forward to so much.One day all of us went to a friends place and it was she who prepared yummy gulab jamuns which were simply superb.I came back home and told amma that I too want to cook up something on my own when my turn came.It was during this time I saw a recipe for Cabbage rolls in Khana Khazana,which looked pretty and sort of posh..something which was not a regular thing.I made it and decorated it with spring onions and all..and got many compliments that day..those were the good old days!!

Todays recipe too,is from a cookery show-Magic oven by Lakshmi Nair.I’ve tried many of her recipes and all are super hits like this and this.This curry is oil free and uses a different combination of Rajma with Yam in a coconut milk based gravy…yummy!!

Rajma-Yam masala

Ingredients

Rajma –1/2 cup,soaked overnight or for 8-10 hours
Yam – 250 gms,chopped into small cubes
Haldi/turmeric powder – ½ tsp
Red chilly powder – ¾ tsp
Coriander powder – ½ tbsp
Asafoetida/Hing – ¼ tsp
Onion(1 big) -chopped into small cubes
Tomato(1 big) - chopped into small cubes
Coconut milk(thick) – ½ cup
Coriander leaves chopped – 2-3 tbsp
Salt to taste

Method

Cook the rajma using enough water in a pressure cooker till it is almost cooked(shouldn’t become mushy).
Add yam pieces and all the other ingredients starting from haldi to tomato.
Cook for about 10-15 minutes or till the vegetables are cooked.
Mash the veggies and rajma slightly with the back of a spoon.Add salt to taste.
Let it boil.
Add the coconut milk and coriander leaves,mix well and switch off immediately.
Serve hot!Goes well with rice as well as rotis!!

Sending this one to Sra for My Legume Love Affair,an event started by Susan.

Also to FIC-Brown event in Tongue Ticklers!!

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Vegetable Kurma with Idiyappam

I had some leftover beetroot slices remaining from the salad and was wondering what to prepare with it.It wasn't enough for a stir fry nor I had the mind to throw it away.While I was thinking of a side dish for Idiyappam,thought why not make a kurma out of it!I have never made kurma before,though I do prepare curries with mixed vegetables.Searched the fridge and got some leftover carrots(!!)too and sliced up one potato and there I have the ingredients for a kurma!Usually I make batata vaag or stew with idiyappam so was quite apprehensive when I served to hubby.He was surprised to see a new combination and loved it!!

It tasted great and was onion-garlic less and oil-free too,perfect on a fasting day.I called up amma and told her about this,she was very happy to note down one more curry without onion and garlic which she can prepare at home.It tastes great with chapathi too.

Vegetable Kurma

Ingredients

Chopped vegetables-I used half of a beetroot,half of a carrot and a small potato
Grated coconut - 1 cup
Green chillies - 2
Coriander leaves-a handful,chopped
Clove - 2
Whole peppercorns - 2-3

Method

Cook the veggies in a pressure cooker till soft.
Make a masala of grated coconut,green chillies,coriander leaves,clove and peppercorns.
Add this to the cooked veggies,add enough salt and let it boil.
Lightly mash the veggies and simmer till the kurma becomes a little thick.
Serve hot with idiyappam or chapathi!!


I would like to send the combo of Idiyappam with Kurma to http://masalamagic.wordpress.com/ who is hosting this month's WBB and the theme is Combi breakfast!!

I would also like to send this to Sunita for this month's Think Spice-Think favorite!!The spice being Clove which imparts a great taste to this Kurma!

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