Monday, March 24, 2008


are normally prepared with raw vegetables and pulses like whole moong or whole channa and fresh corn.

Simple Green Vegetable Salad.

Things Needed :
Carrot : 1
Cucumber : 1
Lettuce leaves : 2 to 3
Capsicum : 1
Tomato : 1
Onion : 1
Cabbage : 5 to 6 leaves.
Coriander leaves: 5 to 6 sticks
Lemon : 1/2 portion
Olive oil : 1 /2 tea spoon
Salt : to taste


Cut all the vegetables in to small pieces and mix them in a bowl . Add salt and olive oil . Mix well.
Keep it in the fridge for 5 minutes and serve cold.

Note : You can add green chillies or pepper powder to make it more spicy .

Sprouted Whole Moong Salad.

Wash and soak whole moong for overnight and then remove all water from the bowl and keep it in the bowl or tie it in small cloth for about 6 to 8 hours to get sprouted moong.

Things needed:

Whole Moong : 1 cup
Cucumber : 1
Carrot : 1
Salt : to taste
Coriander leaves : 4 to 5 sticks
Lemon juice: 1 tea spoon

Method :
Grate cucumber and carrot and cut coriander leaves in to small pieces and mix them in a bowl. Add Whole Sprouted Moong to the mixture and add salt. Squeeze 1/2 lemon juice and mix well Your Whole Moong Salad is ready to eat.

Note: You can add vegetables like capsicum and tomatoes also.( Cut into very small pieces).
Can add pepper powder or green chillies too. Can use sprouted whole channa instead of whole. moong.

Boiled Beetroot Salad.
Things Needed :

Beetroot : 1 ( boiled )
Kidney beans : 1 cup ( boiled )
Onion : 1
Tomato : 1
Pepper powder : 1/2 tea spoon
Coriander leaves : 5 to 6 sticks
Lemon juice : 1/2 tea spoon.
Salt : to taste

Method :

Cut boiled beetroot, onion and tomato and coriander leaves in to small pieces and put it in a bowl. Add boiled kidney beans , pepper and salt to the mixture. Add lemon juice and mix it properly and beetroot salad is ready to serve.

Note: You can add 1 spoon of olive oil to the salad. Can add Parsley leaves also. ( Cut in sto small
pieces. Soak kidney beans in water for over night and cook it in pressure cooker for 8 to 10 minutes.

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