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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Cucumber Mint Raita

Once,while we were at a friend's place for dinner,I noticed the raita tasted different from the regular onion-raita.It looked just like a normal raita,onions and tomatoes with curd but yet something was different.When I knew what the reason was I had a grin on my face,now why didn't I think of it before?The very things I used to pick out and remove-coriander leaves and green chillies-were ground into a paste and mixed with curd which made the raita delicious in its own way.

Ever since I've been making raita that way.Remember my garden with fresh mint leaves sprouting?Well,I harvested those and they were threatening to wilt and how could I let my fruit of labour go waste,so mint raita was whipped up.This uses the same method,without coriander.You can of course serve this raita plain or add onions,tomatoes or cucumbers into it.Tastes great with a biryani or pulao.

Cucumber Mint Raita

Ingredients

Mint leaves - 1 cup loosely packed
Green chilly - 1
Yogurt/Curd - 2 cups
Roasted Jeera powder - 1/4 tsp
Sugar - 1/2 tsp
Salt to taste
Cucumber - 1,chopped finely

Method

 
Grind together mint leaves with green chilly,using 1-2 tbsp of curd to a smooth paste.
 
Add jeera powder,sugar and salt to the curd and whip well.
 
Mix in the mint paste and the chopped cucumber.
Serve with Pulao/Biryani.

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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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Carrot Salad

D.I.E.T,the dreaded four letter word.I am sure this word features in a girl’s life at least once.I for one,was never aware of such a thing till I was 15 years old.I was always a plump kid and never actually cared about it.That is,till I finished my 10th and was to join college in a few months.Thats when reality struck and I realized I could be the butt of jokes if I went to college like that…that was my assumption and I went starving..literally.Amma was so worried and used to pester me to eat something..but I did not yield to her temptations and drank a cup of milk as breakfast,ignoring the yummy Poori-bhaji she made..which,I calculated would increase my weight by at least a kilo!!

I became quite slim and trim and that phase continued throughout college(though I stopped starving).After getting married,slowly but steadily,all the weight I had lost seemed to pile back kilo by kilo.I didn’t think twice before gobbling up a whole piece of pastry or a regular pizza all by myself!!Again reality struck and I realized my BMI was over 25 and I was almost 10 kgs overweight!!Thats when hubby came into picture and he joined hands with me for the ordeal and I went on a strict diet-exercise regime for 3 months(though this time with the help of a dietician).I embraced my willpower tightly and today I am 10 kgs lighter and well within my weight limits and my BMI is 22.
Well,all that banter about diet was for the Diet food event by my namesake dear Divya.I am eagerly waiting for the round up to include all those recipes in our menu.Thanks dear for coming up with something as exciting as this!!My contribution is a simple carrot salad which could be had all by itself as a 11 am snack or along with lunch/dinner.

Carrot Salad

Ingredients

Carrots – 2,medium,grated
Onion – 1 ,chopped finely
Grated coconut – 1 tsp
Green chilly – 1,chopped finely
Coriander leaves – 2-3 tbsp,chopped finely
Salt to taste
Lime juice – of half a lime

Method

Mix grated carrots,onion,coconut,chilly and coriander leaves together.
Add salt to taste.
Squeeze in the lime juice and serve!!

Other Diet foods in Easycooking

Beetroot Salad

Pomegranate Salad

Cream of Onion soup-The healthier version

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From your blogs # 2 !!!

Bookmarking is a tool that we bloggers use to the ultimate,at least I do;-).There are so many recipes that I have bookmarked,I have lost count now!I am always amazed at the yummy stuff that you bloggers post and tempted to try them immediately.I am trying to arrange the bookmarked recipes and include them in my daily cooking.I was very happy when I assembled some recipes and posted it last time.I am back with some more recipes from your blogs,here they are!!!


Raaga's Cream of Carrot soup - I am an avid reader of Raaga's blog.I like her style of writing and her posts are more than a recipe,they are more like her way of sharing her different experiences.In this post,she reminisces about her summer vacation and how she learnt her basics of exotic cooking with a dear aunt.I simply loved this soup,mainly because it is healthy,what with adding carrots and potatoes.It is very easy to make,takes only about 10-15 minutes to whip up and it is tastes simply superb!!I had it with some shallow fried croutons,yummy!!!


Seema's Mallige Idli - Recipe Junction is a blog which I stumbled upon during my initial days of blogging.I love the spread she has there and have been tempted a lot by the variety of goodies that she has posted so far.She's inactive these days,but she has an array of recipes to last till she comes back with another post!!Do come back soon,dear blogger!!I tried her Mallige idli last week.I have been tempted her pics and the softness of the idlis,which she so nicely put across.The idlis were very soft,I served them with coconut chutney.


Maya's Jam cookies - Now,I don't think I need to give any introduction to the person behind Konkan world.I visit her blog regularly for amchi recipes and like her no-frills method of posting.While I was browsing her blog some time back,I chanced upon the baked stuff that she has posted.When I saw the Jam cookies post,I decided that's the next cookie am gonna bake.Mine didn't turn out to be as pretty as hers,but tasted superb!!


Soumya's Eggless banana bread - Blogging has given me many friends whom I feel I instantly connect with.I think Soumya is one such person.We first conversed about the Zebra Cake which we both posted and have blog-hopped each others blog ever since.Made her banana bread during Ashtami,it came out too good.Thanks Soumya!!


Meera's Cucumber Hullel - Another favorite amchi blogger whom I regularly visit.It won't be fair to call her an amchi blogger,since she posts recipes from a variety of cuisines.Hullel is a dish which I made often but of late had not made.Her post gave me the required push and hubby was surprised when he saw this on his plate.Since both of us enjoy salads of any kind,it was a refreshing addition.

Thank you folks!!!

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Pomegranate salad

Dalimba/Pomegranate salad was an innovative dish my ma-in-law prepared when we were in Bangalore few days back.We had a family/cousins get together and as usual she came up with this lovely salad which made everyone ask for more.All of us had a great time and I miss those days sitting here in Chennai!!!My bro-in-law,vanni and their kiddo have gone back to Botswana.Today morning I was surprised to get an sms from my ma-in-law.She said she is learning to send sms and that she missed all of us badly..

Coming back to the salad,its not something too different in taste as compared to the normal salad,but the inclusion of pomos gives it a unique taste.When you eat the salad,the taste buds are tickled with the sweetish taste of pomos here and there.Yummy and healthy too.Do try it out for a change from the normal cucumber-onion-tomato salad!


Pomegranate/Dalimba Salad

Ingredients

Cucumber - 1,finely chopped
Onion - 1,finely chopped
Tomato - 1,finely chopped
Pomegranate - 1 cup
Coriander leaves - finely chopped - 3 tbsp
Curds - 3 tbsp
Salt to taste

For the seasoning

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig

Method

Combine all the salad veggies including pomos in a serving bowl.
Add salt to taste and mix well.
Add coriander leaves and curds,mix well.
Prepare seasoning in a frying pan with oil,splutter mustard seeds,add curry leaves.
Add it to the salad.
Chill and serve.

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Beetroot Salad

Salads have become an integral part of our meals these days.A cup of salad,a cup of upkari along with the side dish and 4 tbsp of rice,this has been my lunch since Jan08.I was never a vegetable/salad lover.Salad to me was a Cucumber-Onions-Tomato salad which I never liked.I liked raitas though.Cucumber,Tomato,Boondhi,Mixed raita and the rest.When I started having salads,I realized I have to come up with new ones or else dieting will stop mid way.Searched my recipe books,internet and all I could come up with was salads with ingredients which would cost me an arm and a leg.

At my place,in Ernakulam salads make their appearance only when the son-in-law comes.;-)I asked my ma-in-law for help.She said I can try this one if I liked Beetroot.I do not like beetroot nor do I like salads,I asked her for the recipe anyway.This one requires the beetroot to be cooked first and mixing up all the ingredients just before serving and to top it all,it was a cold salad.I decided to try it and was prepared to hate it even before tasting.I have to admit it tasted good.You don't feel like you are having a salad and getting all the benefits of the salad along the way..exactly what I wanted..So here's the recipe,try it out for a different salad..

Beetroot Salad

Ingredients

Beetroot - 1 medium sized
Onion - 1 medium sized,chopped finely
Green chilly - 1 chopped finely
Coriander leaves - 2 tbsp,chopped finely
Salt to taste
Curds - 2-3 tbsp

Method

Cook beetroot in a pressure cooker till done.
Chop thinly into small pieces and keep in the fridge till serving.
Just before serving,mix the onions,chillies,coriander leaves,salt and curds and mix well.
Have with lunch or as a mid time snack.

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