Everyday Simple Recipes, Indian, Salads, Vegan

Sorghum and Zucchini Salad

During summers, your body does not demand rich, calorie-laden food. You feel like eating light and crave more for liquids. A wholesome salad along with juice sounds like a perfect meal option and significantly cuts down the time spent in the kitchen as well.

Here is a millet and vegetable salad made with grains of sorghum / jowar as the base along with Zucchini, red bell pepper, and boiled peanuts. Jowar is gluten-free and is rich in antioxidants. Jowar grains retain the hull that contains the majority of the nutrients, fibre, iron, and a fairly high protein level as well making it an ideal staple starch.

Jowar grains – 1/4 cup
Zucchini – 1 small
Red bell pepper – 1/2
Raw peanuts – A fistful

For Dressing:
Lemon juice – 1 tbsp
Crushed black peppercorns / pepper powder – 1/4 tsp
Extra Virgin Olive oil – 1 tbsp
Black salt to taste

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves 1

Method: Rinse the sorghum grains and soak overnight in water. You could skip the soaking step but you would need to pressure cook it for a longer time.
Cook sorghum and raw peanuts (in separate containers) in a pressure cooker for about 3 whistles. For sorghum, add water in a 1:3 ratio. Wait for the pressure to release naturally before opening the pressure cooker lid.
Scrape the skin off the zucchini and chop into small pieces. Chop bell pepper into small pieces. Keep aside.
To prepare the dressing, mix olive oil, lemon juice, and pepper powder.
Once the cooked sorghum grains and peanuts have cooled off, transfer them to a bowl. Add the chopped zucchini and bell pepper pieces. Add black salt and mix well. Add the dressing and mix well. The salad is ready to be served. You may add parsley leaves.
Refrigerate for about half an hour if desired.
I paired this with pineapple juice with a dash of rock salt. Makes a complete and satisfying meal.

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.