Bean Sprouts Salad Spring Roll

Bean Sprouts Salad Spring Roll

 

This Bean Sprouts Salad Spring Roll recipe is Vietnamese cuisine inspired salad. I give credit to my very dear friend Anaya for this recipe and she in turn gives credit to her friend and food network. No matter what changes we make, this spring roll is tasty, healthy, very filling, very colorful, and easy to make. It has always been a very big hit whenever I have taken to potluck. Hope you all enjoy it. This versatile spring roll can be eaten with mint sauce or cilantro. I have used mint dressing in this recipe. I especially like this since it is not fried, tasty and a healthy salad which I like to skip a meal and eat this instead.
Preparation time: 30 minutes
Chopping time: 15 minutes
Ready in: 30 minutes
(Additional time required for dressing preparation which will be mentioned below.)
Serves: 5
Makes: 10 rolls.
Ingredients:

• 3 Cups Bean sprouts
• 1 Cup Carrots (thin French cut)
• 1 Cup Beets (thin French cut)
• 1/2 Cup Cilantro (finely chopped)
• 1/3 Cup Roasted peanuts (skin removed)
• 1 tsp Black sesame oil
• 1/4 tsp Salt (or to taste)
• 1/4 tsp Pepper powder (or to taste)
• 1 Green chili (finely chopped)
• 1/2 Lime juice (squeezed)
• 1 package Rice spring roll wrappers

Mint Dressing:
Preparation time: 10 minutes

• 1/2 Cup Mint (chopped)
• 2 Green chillies
• 1/2 tsp Ginger (shredded)
• Salt to taste
• 2 tbsp Jaggery
• 1/2 Cup Water (or more – to use in the blender)

Dressing Preparation

1. Mix everything in a blender.
2. Adjust chilies and salt according to taste.
3. Dilute more if desired.

Method:

1. In a mixing bowl take 3 cups of bean sprouts and set aside.
2. Cut carrots and beets into thin strips and add to bean sprouts. Chop cilantro and green chilies finely and add to the bowl.
3. Dry roast 1/3 cup of peanuts without oil and mix it in.
4. Add I tsp of black sesame oil, salt, pepper powder, lime juice and set aside for 15 minutes.
5. Now take the rice paper wrapper (Available in all Chinese/Vietnamese grocery store) and follow the instructions on the wrapper to fold it.
6. Divide the salad into 10 equal parts or stuff in a handful at a time.
7. Most of the rice paper needs to be soaked in water for 2-3 minutes and put the stuffing in and roll it. Once put in water it becomes very soft and pliable.

Tips

1. Tastes best when served immediately after the salad is wrapped.
2. If planning to make for a party, make the stuffing ready and wrap it 30 minutes before or if wrapped at an earlier time, roll each wrap in saran wrap so that it does not stick to each other.
3. Be innovative and add vegetables and nuts as per your taste.
4. Serve on a fancy bowl or lettuce.

Kidney Beans Salad with Minty Yogurt Dressing

Kidney Beans Salad with Minty Yogurt Dressing

 A healthy bean salad with an Indian twist is something that can bring you accolades in a party. This protein packed salad brings with it goodness of fresh and colorful veggies.  Couscous adds to the fiber content of the salad while the minty yogurt gives it an Indian touch and that extra zing!, keeping the calories under count too. At times this can also serve a full meal on its own! The veggies for this salad are chosen such that you can make this salad ahead of time ( to lessen that last minute hush hush) and it will not turn soggy/watery or have that oniony smell. What more can you ask from a simple salad recipe!

Ingredients:
For the Salad:

• 1 cup Kidney Beans (I used a mix of the dark and light variety)
• 1 cup finely cut veggies: red, green and yellow capsicum, boiled corn kernels, celery.
• 1/4 – 1/2 Cup couscous (as per your choice)
• Lemon juice – to taste

For the Dressing:

• 1 Cup yogurt (I used Greek style Yoghurt)
• 1 Cup fresh mint leaves
• Handful of fresh coriander leaves
• Chopped tomato – half
• Garlic cloves and ginger – to taste (optional)
• Chaat masala, salt, black salt, red chili powder, black pepper powder, green mango powder, anardana powder – To taste.

For Garnishing and serving:

• Fresh Coriander and mint leaves
• Lettuce leaves
• Some chopped capsicum, boiled corn etc.

Method

1. Wash and soak kidney beans overnight in sufficient water. Pressure cook or boil them till cooked. The beans should retain the shape and should be well cooked. Set aside for cooling.
2. Wash and drain cous cous properly. Add enough warm water to soak it and leave aside for 10-15 minutes.
3. Grind together mint leaves, coriander, and garlic, ginger, chopped tomato, all spices for the dressing. You can add green chilies if you like your salad hot.
4. Mix the above with hung yoghurt. Make sure the yoghurt is thick as we do not want the salad to turn watery.
5. In a big bowl, add the boiled beans (just press them little so that they open up a bit; this will help the dressing seep into the beans and impart them some flavor but make sure they still retain their shape). Now add cut vegetables and the minty yoghurt dressing and well.
6. Fork through the cous cous so that the grains separate. Add this to the salad bowl and give it a good mix. Finally add some lemon juice and mix. Do a taste test and adjust salt if needed.
7. For an eye catching presentation, serve a portion each on Lettuce leaves such that the leaf serves as a plate as well for individual serving!  Sprinkle some cut veggies and mint and cilantro leaves!

Variations and tips:

1. If you have mint chutney on your menu with some starter, this salad is a must! Just mix green chutney and yogurt, throw in some more spices and Voila! You have the dressing ready in a jiffy.
2. Although capsicum and celery are enough to give a crunch, but still if you really do want to have onions, add them just before serving. It will look fresh as well as avoid that smell. Tomatoes are also grinded and not added directly as they tend to release water and the salad can’t be made ahead of time.
3. This can be made with only coriander if mint is not at hand. But adding mint makes it unique and so very flavorful! Try using dried mint instead but you will lose on the flavor.
4. Yogurt should not have extra water; else the salad will go runny.
5. Instead of yogurt, you can make a simple cream/sour cream dressing as well but that adds to the calorie count too!
6. You can use sprouted moong, moth instead of kidney beans but it tastes great with kidney beans; you will have to take my word for that.
7. You can use dried herbs as well like oregano, parsley or herb mixture of your choice. Options are endless!

Serving Options:

1. Serve it as a starter with corn chips.
2. It goes very well with Rice/Biryani or even bread or chapattis for that matter.
3. Use it as a noteworthy addition to your next scrumptious party menu.

Mixed Sprouts and Arugula Green Salad with White Bean Dressing

Mixed Sprouts and Arugula Green Salad with White Bean Dressing

My recipe for this month’s contest is Mixed Sprouts and Arugula Green Salad with White Bean Dressing. I have been following your website for some time and I learned many recipes from you (as well as recipes from every month contest winners). This time I got chance to participate in the contest and I am very excited.
Serving size: 3-4 people
*The recipe photo shows serving size of one person.
Ingredients:

• Quarter cup (4-5 tablespoon) sprouted Kala channa (Bengal gram)
• Quarter cup sprouted Red Kidney beans
• Quarter cup sprouted Black beans
• Quarter cup sprouted Moong beans
• 10 cherry tomatoes cut into two pieces
• 1/2 cup Red Cabbage chopped
• 1/4 cup of Poblano Pepper chopped bite size
• 1 carrot cut into bite size
• 2 Sweet Red Mini peppers chopped into bite size
• 2 Sweet Yellow Mini peppers chopped into bite size
• 2 Sweet Orange Mini peppers chopped into bite size
• 1 seeded and chopped green chili
• 1 stick of celery chopped
• 1 small Mexican mango cut into bite size
• 2 cup of arugula green (I also mixed a small amount of watercress green)
• 1 teaspoon of olive oil
• 1 teaspoon of cumin seed

For Salad Dressing:

• Quarter cup (4-5 tablespoon) white beans washed and soaked in about 1 cups of water overnight.
• 1/2 tablespoon black pepper
• 1 and 1/2 teaspoon Salt, adjust to taste
• 1 teaspoon Red chilly powder
• 1/2 tablespoon vinegar
• 10 dashes of Balsamic vinegar
• 1 tablespoon lemon juice, adjust to taste
• 1 tablespoon ginger juice or adjust to taste
• 2 tablespoon olive oil
• 1 Orange
• Zest of 1 orange
• Zest of 1/2 Lemon
• Sweet Mini peppers – 1/2 of Red, 1/2 of Yellow and 1/2 of Orange, chopped very finely.
• 1 and 1/2 tablespoon fresh Dill
• 1/2 cup of water

For Garnish

• Slices Cucumbers, Radish, and Carrot

Method
For Dressing

1. Drain the white bean and wash it.
2. In a pressure cooker add white beans with 1 and 1/2 cup of water.
3. As pressure cooker starts steaming turn the heat down to medium low, cook for about 10- 12 minutes.
4. Turn off the heat and wait for 10 min. Now open cooker and check white bean, they should be soft. Drain the white beans and allow it to cool for 10 -15 min.
5. Next, in a food processor add white bean, 2 tablespoon of olive oil and 3 tablespoons of water. Make a paste.
6. In bowl add white bean paste and add rest of water to make it dressing like consistency (this depends upon one’s own choice).
7. Next add orange zest and the juice of a orange. Stir.
8. Now add lemon zest, lemon juice, ginger juice, vinegar, Balsamic vinegar . Stir.
9. Add the spices, salt, red chilly powder, black pepper. Stir.
10. Now add Mini peppers and Dill. Mix well and keep aside.

For Salad

1. Cook sprouts bean separately in 1/4 cup of water.
2. First, in a saucepan boil red kidney bean sprouts for 10 – 12 mins. Drain and keep it aside.
3. Next boil black beans sprouts for about 10 – 12 mins. Drain and keep it aside.
4. Next cook the kala channa sprouts for about 8-10 min. Drain and keep it aside.
5. Next cook the moong sprouts for 5 min. Drain and keep it aside.
6. Let the sprouts cool to room temperature.
7. Heat oil in pan on medium heat, add cumin seeds.
8. After cumin seeds crack, add all three color of mini peppers and poblano pepper. Cook for 1 min to bring out its sweet flavor. Turn off the heat.
9. Next add, all the sprouts, celery, red cabbage, cherry tomatoes, mango, carrot, green chilly. Mix it well.
10. In a plate arrange 1/2 cup of greens, for one serving. On top of green add the mixed sprouts. Now pour the dressing.
11. Garnish with carrots ribbons on top of salad and arrange cucumber and radish. Pour some more dressing.
12. Serve and Enjoy!

Serving Suggestions

1. May mix all the dressing at once or may pour some over the salad.
2. This salad could be served as side dish or can be eaten as a main dish.

Tips:

• Pour some dressing over cucumber and garnish with some finely chopped mixed mini pepper, to make it pretty looking. (as shown in the picture.)

Notes:

• It is important to boil black and red kidney beans for at least 10 mins and also to discard the water to remove toxins.
• Sprouts were made following Manjula’s recipe of Sprouted Moong Salad.

Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing

Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing

This Hot and Cold Bean Salad in Lettuce Cups with Tomato Lime Dressing recipe is full of color and bursting with flavors and textures. The best way to serve this salad is both hot and cold at the same time…. Confused!? Well, don’t be…. One ingredient is warm and the rest of them are cold. The best thing is that the cup in which it is served can also be eaten (so minimal washing after). That is a well deserved bonus for all the busy bees out there.
Ingredients:

• 1 Can of Cannellini beans (400gm)
• 2 Celery sticks
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1 Ripe avocado
• 1 Cucumber (medium)
• Mint leaves (handful)
• Coriander leaves (handful)

Salad dressing:

• 70 ml Ready made tomato juice
• 25-30 ml Lime juice
• 1-2 tbsp Flax seed oil
• Lemon thyme (few sprigs)
• 2 Garlic pods (small)
• 1 Thai red chili
• Salt (to taste)
• Pepper powder (to taste)

Lettuce Prep:

• Whole iceberg lettuce leaves or gem lettuce leaves : 3-4
• Wash and trim the edges of the leaves.
• 1/2 hour before serving time, take a large bowl of cold water and add ice cubes.
• Plunge the lettuce leaves in this ice cold water.

Method

1. Wash and chop the veggies. Keep the chopped avacado in a seperate bowl. Refrigerate rest of the veggies.
2. Wash the mint and coriander leaves and chop coarsely
3. Grate the garlic finely.
4. De-seed and chop the red chili.
5. Finely chop the lemon thyme sprigs.
6. Mix all the ingredients given for the salad dressing and refrigerate.

Assemble and serve:

1. In a large bowl add the chopped veggies except avocado, mint and coriander leaves.
2. Add half the dressing and mix two to three times.
3. Drain and rinse the beans to get rid of the excessive salt. Add fresh water (just enough to barely cover the beans).
4. Cook in microwave high for 4-5 mins until pipping hot.
5. Add this to the veggie mix along with the avacado and toss once.
6. Serve immediately in the chilled lettuce cups along with the reserved salad dressing.

Notes:

• Avocado can turn mushy if mixed at the beginning and will not look and taste nice.
• It is important to serve the dressing chilled even if the salad is at room temperature. The reason being, flax seed oil contains more than 50% of good fats (omega 3 and omega 6) which gets destroyed when heated. Even though this is a healthy oil,1-2 tbsp is enough as it does comes with more or less the same amount of calories as the others. If this oil is unavailable, please kindly use olive oil or peanut oil for a smoky tasty.

Points to remember:

• Buy fresh vegetables and cut them before 20 minutes or so before serving time.
• Refrigerate all the vegetables added in this salad before and after cutting them until serving time.
• Add as many colorful vegetables as possible.

 

Crunchy Bean salad with beetroot and fruits

Crunchy Bean salad with beetroot and fruits

My recipe for this month’s contest is Crunchy Bean salad with beetroot and fruits. It is a fresh and healthy salad, and also very easy to prepare. The fruit give this salad a sweet taste.
Serves: 2
Ingredients:

• 1/2 Cup sprouted moong
• 1/2 Cup boiled chick peas
• 1/4 Cup chopped cucumber
• 1/4 Cup chopped apple
• 1/4 Cup chopped beetroot
• Chopped grapes 8-10
• 1 chopped green chili (optional)

Salad Dressing:

• 1/2 teaspoon black pepper
• Salt to taste
• 1 tablespoon orange jest
• 1 tablespoon lemon zest
• 2 tablespoon orange juice
• 2 tablespoon lemon juice
• 1 teaspoon chaat masala

For Garnish:

• 2 Strawberries sliced
• 2 Green chillies slit
• 1 tablespoon chopped cilantro

Method

1. Mix all the salad dressing ingredients together. Keep aside.
2. In a big bowl mix moong dal & chick peas
3. Add chopped cucumber, apple, grapes, beetroot & green chili
4. Pour the salad dressing
5. Mix well
6. Take a serving dish transfer the sprouts and chick pea mixture.
7. Sprinkle chopped cilantro on top
8. Garnish with strawberries & green chilies.

 

Making of Milk Cake

Making of Milk Cake

One of my favorites sweet is called Milk Cake. This is an exotic and traditional dessert. Milk Cake is made with a few ingredients: milk, sugar and lightly flavored with cardamom. With so few ingredients it sounds like an easy recipe. There are many short cuts that I have tried for this recipe but none of them work to my satisfaction. One good thing about Milk Cake is that the ingredients should be easily available where ever you are.
I was quite happy with my original recipe, as it tastes great but it doesn’t have the right color. Milk Cake has three color sections: the top third is a creamy color, the bottom third is a light brown color, and the center is darker than the bottom. In the market the cake is about 3 to 4 inch thick so it can be sliced as cake. Normally, I will only make the cake an inch thick since I am not preparing it in large quantities. Alex for first time is saying that I should forget about the color and let’s shoot the video. In mean time, I found a recipe on Google which looked really good because it has solution to the color problem. I tried the recipe but it didn’t work. I want to give it one more try as I hope it will work.

 

Poha (Flattened Rice)

Poha (Flattened Rice)

This dish is a favorite for breakfast or as a light snack in different parts of India. Being raised in Bihar, my mother was very fond of Chudwey. She would often prepare this dish as a special snack for guests to be served with tea. I have grown up loving this recipe and thought I would share it with all of you.
It is a quick and easy recipe to make and very delicious.
Recipe will serve 4.
Ingredients

• 2 cups “thick” poha (you can find in Indian grocery store)
• 1 cup frozen green peas
• 2 tablespoon oil
• 1 teaspoon mustard seeds
• 3 cardamom
• 1/2 teaspoon turmeric
• ¼ teaspoon red chili powder
• 1 green chili, finely chopped and adjusted to taste
• 1 teaspoon ginger, finely chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• ¼ teaspoon garam masala
• Approximately 2 tablespoon cilantro, finely chopped
• Lemon slices to garnish
• 1/4 cup chopped tomato to garnish

Method

1. Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
2. Sprinkle turmeric, chili powder and salt and toss with a fork.
3. Wash and drain green peas and set aside.
4. Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack.
5. Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
6. Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
7. Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.
8. Serve hot with a side of Hari Cilantro Chutney.

Tips

1. Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.
2. Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.
3. I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha