Bachelor-friendly, Everyday Simple Recipes, Salads, Vegan

Persimmon and Pomegranate Salad

persimmonFruit salads are my favorites more than vegetable salads – Not the ones with a dollop of ice cream but the kinds that have just real fruits with some lemon juice dressing. Eating fruits as-is is good enough but a pinch of black salt, a dash of lemon, and a few mint leaves lends them an exotic flavor. Chill them a little in the refrigerator and it turns delectable. Late October and November is the season for both persimmons and pomegranates. This is the best time to make this salad with these seasonal fruits. I first ate persimmon two years ago during a visit to Bhutan and had never seen them in India. Couple of days ago I was surprised to come across these in the local market. Glad to see that Persimmon is cultivated even in India. Even if you do not have persimmon, you may substitute it with the crunchy variety of pear to make this salad. But it is important that you use the crunchy variety of pear and apple to make this salad. A crunchy and sweet apple gives this salad the right texture. A sloppy squishy sour apple is a bad choice and can ruin the salad.

This is a perfect salad to be served BEFORE a meal. Most people in India serve fruit salad with custard or ice cream AFTER a meal. But this is a wrong combination as per Ayurveda and wrong timing that can cause acidity and indigestion. The digestion time for fruits and uncooked vegetables is lesser than that of cooked meals and hence they should be consumed first. Vice versa could result in bloating.

Ingredients:
Persimmon – 1 (cubed 1/2 inch pieces)
Apple (preferably Fuji. I used green apple) – 1 (cubed 1/2 inch pieces)
Pomegranate seeds – 1/4 cup
Lemon juice – 1/2 tbsp – 1 tbsp
Jaggery powder – 1/4 tsp (you may substitute this with honey)
Black salt – 1/4 tsp
Olive oil – 1/2 tsp
Mint leaves – 8-10

Preparation Time: 10 mins
Cooking Time: None
Serves: 3

Method:
Add salt and lemon juice to the cut fruits. This retards oxidization and arrests the loss of nutrients. Toss the rest of the ingredients together. Refrigerate for half an hour before serving.

Notes: You may replace Persimmon with a crunchy variety of pear.
You need to use only crunchy vegetables for this salad.

Bachelor-friendly, Breakfast, Salads, Vegan

Fruits and Beet Salad

Fruit and beet saladDays are getting warmer. Summer is here and so are the summer fruits. Oranges, watermelon, and pineapples have already flooded the market. Just think about the caring ways of Mother Nature. During the sunny months, she provides us with juicy and watery fruits that can nourish us with the right things and during cold winter months, She gives us abundant root vegetables that can keep our body warm. When I think about this marvel, I cannot help but be thankful to Her and to the farmers and all others who have toiled to bring us this bounty. I think of them and Mother Nature with warmth and gratitude as I savor every bite of food.

During warm summer days, all I feel like eating is a salad. I find so much comfort in fresh raw and crunchy natural food. I have been trying out new salads and here is one more that you will love. This recipe is adapted from Tarla Dalal’s version.

Just dont bother about proportions here. Just throw in all fruits you have at home and it would taste just fine. Try not to use fruits that do not retain their firmness for long or tend to get mushy. 🙂

Fruits and beetIngredients:
Pineapple (peeled and sliced) – 1 cup
Apple – 1
Orange – 1
Beetroot – 1
Watermelon (peeled and sliced) – 1 cup
Pomegranate kernels – 1 cup

For salad dressing:
Orange juice of 1 medium sized orange
Olive oil – 1 tsp
Rock salt a generous pinch
Pepper powder a pinch
Lemon juice – 1 tsp (optional)

For garnish:
Mint leaves – few
Crushed roasted peanuts – a fistful

Preparation Time: 20 mins
Chilling Time: 30 mins
Serves 4

Salad dressingMethod:
Boil the beetroot, peel the skin, and chop into cubes. Dice the watermelon, pineapple, and apple. Remove the orange peel of one of the oranges and separate the segments. Add this along with the diced fruits and beetroot. Add pomegranate kernels also into this.

Slice the other orange horizontally and extract the juice using a plain juicer. To this orange juice, add olive oil, salt, and pepper powder. Mix well. Pour into the bowl of cut fruits and beetroot. Toss around so that the flavors blend in. Add some lemon juice if you prefer more tart. Chill in the refrigerator for half an hour.

Before serving, garnish with fresh mint leaves and crushed roasted peanuts if desired.

Everyday Simple Recipes, Indian, Salads

Fruit Salad with a Twist

Crunchy fruits, chewy paneer, sweet, citrus, and peppery. A very enjoyable mix of tastes and textures, this salad can be served before or after food.

Summer is when fruits are available in plenty. Including a salad in your menu cuts down time spent near the stove and is a welcome refreshment and hydration for your body.

A fruit salad sounds as easy as tossing pieces of fruits together in a bowl and serving it. But the amount of care and thought that you put into your fruit salad shows in its taste. Texture-wise, your fruit salad will taste better if the fruits you choose are soft and ripe with a slight crunch to each bite. Your individual fruits pieces should take on the flavor of the other pieces yet without seeping into the other pieces. Over-ripe fruits can break quickly into a mess and coat into the other fruit pieces. By mixing together ripe but not mushy fruits, your fruit salad looks fresh and vibrant for a long time.

Ingredients:
Apple – 1
Pear – 1
Orange – 1
Paneer – 100 gm
Cashew nuts – 6-8
Raisins – 6-8
Honey – 1 tsp
Mint leaves – 6-8
Pepper – 1/4 tsp
Olive oil – 1 tsp
Lemon juice – 1 tsp
Salt to taste

Method:
Wash all the fruits. Wipe clean and cut the fruits into cubes and mix in a bowl. Pour salt and lemon juice over the cut fruits to retard oxidizing (browning of exposed portions). If you plan to serve the salad chill, at this stage, you could refrigerate. This will allow the flavors to mingle. But do not refrigerate for more than four hours. Cut paneer in cubes. Add the paneer to the cut fruits along with cashew nuts and raisins. Add honey, olive oil, pepper, and mint leaves. Serve immediately or serve after chilling for a short while.

This salad is inspired by a recipe I saw here.