Tantalising Pachadis & Salads for the weight-watchers

Discussion in 'Ask ChitVish' started by Chitvish, Aug 29, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cabbage-Capsicim-Tomato salad – crunchy, delicious !

    Select fresh tender cabbage for best crisp taste.

    Shredded cabbage - 1 cup

    Shredded capsicum - 2 tbsp

    Shredded tomato - 2 tbsp

    Roasted groundnuts - 3 tbsp ( powder coarse)

    Fresh jeera powder - ½ tsp

    Lime juice - 1 tsp

    Salt.

    Toss all ingredients together &serve chilled.
     

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    Last edited: Oct 28, 2008
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Potato Raitha - Goes with S I & N I dishes !

    Potatoes - 2, boiled, peeled & crumbled, but not mashed

    Fresh curds - 1 – 1 ½ cups

    Salt

    Red chilli powder - 1 tsp

    Chat masala powder - ½ tsp

    Coriander leaves - to garnish

    Mix everything gently & garnish.

    This goes well with mulakootal, mixed rices, stuffed parathas etc & is very quick to make.

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cauliflower Kosambari: - unbelievably tasty & crunchy !

    Select Very Fresh Cauliflower – it is very important. Grate it & immerse in salted warm water. Drain completely after 30 mts.
    Same way, immerse moong dhal in water for 2-3 hrs & drain well.

    Grated cauliflower - 1 cup

    Moong dhal - 2 tbsp

    Green chilli - 1, finely chopped

    Lime juice - 1 tsp

    Grated coconut - 2 tbsp

    Chopped coriander leaves - 1 tbsp

    Salt

    Toss all ingredients & chill.

    It is best to add salt just at the time of serving.
     

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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Grapes Raitha - you can make a meal out of it !

    The big variety of sweet grapes with thin skin is ideally suited for this. Chop fine & lightly mash or crush with a ladle.

    Chopped grapes - 1 cup

    Fresh curds - 1 cup

    Red chilli powder - ½ - 1 tsp

    Black salt - ½ tsp

    Jeera powdered - ½ tsp

    Salt - very ittle.

    Mix everything, chill & serve with stuffed parathas.

    You can add chopped cucumber to this.

    An ideal party-dish.
     

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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Channa-Pasta Salad - call it a meal, with curds!

    Channa - ½ cup

    Any pasta - 1 cup

    Capsicum, cut into same size cubes - ½ cup

    Tomatoes - 2, cube after removing pulp

    Oregano - ½ tsp ( or ajwain)

    Pepper powder - ½-1 tsp

    Salt

    Lime juice 1-2 tsp

    Oil - 1 tsp

    Soak channa in plenty of water for 8 hrs minimum, drain & cook till soft adding little salt.
    Boil pasta in plenty of water adding little salt & oil.

    Drain, wash again in cold water & spread in a plate smearing a dash of oil to keep them from sticking.

    Heat oil & sauté capsicum.

    After 2 mts, add oregano & pepper powder.

    Now add tomatoes & pasta.

    Switch off after 2, 3 mts.

    Add salt, channa & lime juice.

    channa-pasta salad.jpg
     
    Last edited: Mar 18, 2009
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Cucumber Ring Salad - crunchy & visually pleasing.

    Medium long cucumber - 1

    Tomato sauce - 2 tbsp

    Capsico sauce - 2 tbsp

    White pepper powder - a pinch

    Mustard paste - 1 tsp

    Roasted groundnut powder

    Peel & cut cucumber into 2.

    With a scooper, scoop the inside & remove completely.

    Cut into slices & arrange on a plate.

    Add all ingredients except roasted groundnut powder, into a mixture.

    Spread this mixture over the slices.

    Sprinkle groundnut powder on top.

    Serve chilled.
     

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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Wood Apple Pachadi - Sweet & sour, delightful “country taste”.

    Wood apple is known as

    Vilam pazam in tamil, bele in kannada, velega pandu in telugu, kothu in gujarathi.
    It is also called kapith.

    Ripe wood apples - 2, medium

    Jaggery - almost equal to the volume of pulp

    Green chillies - to taste, slit into 2

    Salt

    To temper:

    Oil - 1 tsp

    Red chillies - 1-2

    Mustard seeds - ½ tsp

    This is a seasonal fruit and has a very hard shell. Break the shell & scoop out the pulp.

    Mash the pulp with jaggery , adding water.

    Sieve to remove seeds.

    Add the green chillies & salt.

    Mix with hands, rubbing the chillies.

    Get the desired consistency, adding water.

    Add more or less jaggery, to taste.

    Temper as given.

    Can be used as a side dish with mulakootal.

    I love this with stuffed parathas.

    The other alternative is, instead of adding green chillies, you can temper red chillies. It is equally nice.

     

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    Last edited: Nov 1, 2008
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  8. Chitvish

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    Tomato Capsicum Paneer Salad – as colourful as tasty & simple !

    Chopped tomato pieces - 1 cup

    Finely chopped capsicum cubes - ½ cup

    Crumbled paneer - ½ cup

    Taosted seasame seeds - 1 tbsp ( to give a crunchy taste – can be white or black)

    Salt, pepper.

    Toss all ingredients together & chill.
     

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    Last edited: Oct 28, 2008
  9. Chitvish

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    Sprouts-Apple-Raisin-Vegetable salad - Recipe given by an ILite !

    This is a very delicious salad, making a meal by itself !

    Sprouted moong - ½ cup

    Tomato - 1, medium, Chopped

    Onion - 1, medium, chopped

    Potato - 1 medium, boiled & mashed (this gives a nice binding)

    Apple, chopped into cubes - ½ cup

    Carrots, cut into cubes - ¼ cup

    Green chilli - 1, 2 chopped or slit

    Raisins - 1 tbsp

    Lime juice - 1-2 tsp

    Chat masala - ¼ - ½ tsp

    Salt

    Toss everything together.

     

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    Last edited: Aug 26, 2008
  10. Chitvish

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    Amla Pachadi (chutney) - fresh amla’s goodness !

    Fresh amlas - 5, 6 – (deseed & cut)

    Fresh coconut - 2 tbsp

    Coriander leaves - 2 tbsp

    Fry in ½ tsp oil:

    Urad dhal - 1 tsp

    Hing - ¼ tsp

    Pepper -- ½ tsp

    Green chillies - 2

    To temper:

    Oil - ½ tsp

    Mustard seeds - ½ tsp

    Urad dhal - 1 tsp

    Salt

    Curds - 1 cup

    In 2-3 drops of oil fry as given first.

    Grind them with cut amlas, coriander leaves & coconut.

    Add salt, curds & temper.

    This can be used as a chutney without adding curds.
     

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    Last edited: Oct 28, 2008
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