Mexican Bean Salad

Mexican Bean Salad

By  Chef Amrita Raichand
From   Mummy Ka Magic

Prep: 10 hours

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Mexican

Key Ingredients:

Full of proteins and taste this salad is wholesome too

Ingredients

  • Kidney beans (rajma), soaked overnight and boiled ½ cup
  • Chickpeas (kabuli chane), soaked overnight and boil ½ cup
  • Black eyed beans (lobia), soaked overnight and boiled ¼ cup
  • Sweet corn kernels, boiled ⅓ cup
  • Onions, finely chopped 2 tbsps
  • Red capsicum, diced 2 tbsps
  • Yellow capsicum, diced 2 tbsps
  • Green capsicum, diced 2 tbsps
  • Olive oil ½ cup
  • Vinegar ½ cup
  • Garlic, finely chopped 1 tsp
  • Fresh coriander leaves, finely chopped 1 tbsp
  • Salt to taste
  • Sugar 1 tsp
  • Black peppercorns, crushed ½ tsp
  • Roasted cumin powder ½ tsp
  • Tomato ketchup 2 tsps
  • Lemon juice 2 tsps
  • Garlic bread slices to serve

Methods

  • Take red kidney beans in a mixing bowl, add chickpeas, black eyed beans and corn kernels and
  • Add onions and mix. Add red capsicum, yellow capsicum and green capsicum and mix well.
  • To make the dressing take olive oil in another bowl, add vinegar, garlic, coriander leaves, salt, sugar, crushed black peppercorns, cumin powder, tomato ketchup and lemon juice and whisk till well blended.
  • Add the dressing to the beans and vegetable mixture and mix well.
  • Transfer into a serving platter and serve immediately with garlic bread.

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Apple Coleslaw

Apple Coleslaw

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Mexican

Key Ingredients:

  • Apple

Crunchy and delicious this coleslaw makes a wonderful side dish or even sandwich filling

Health Tips:

Vegetarian mayonnaise

Ingredients

  • Medium red apples (seb), peeled, cored and cut into thin strips 2
  • Medium cabbage (pattagobhi), cut into thin strips 1
  • Carrot (gajar), cut into thin strips ½ cup
  • Medium onion, thinly sliced 1
  • Egg 1
  • Sugar 1 tsp
  • Salt to taste
  • Black pepper powder ½ tsp
  • Mustard paste (rai ka paste) 1 tsp
  • Lemon juice ½ tbsp
  • Oil 1 cup
  • Vinegar (sirka) 1 tsp

Methods

  • To make mayonnaise, put egg, sugar, ½ tsp salt, pepper powder, mustard paste, lemon juice and 2 tbsps of oil in a mixer jar and blend. Pour remaining oil gradually while running the mixer (If you want a thinner consistency of mayonnaise add less oil). Once done, add vinegar and mix. Transfer into a bowl.
  • Take apple strips, cabbage, carrot and onion in a salad bowl and mix well. Add mayonnaise and salt and mix well. Transfer into a serving bowl and serve.
  • This can be used as a filling for sandwiches as well.

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Beetroot Pachdi

Beetroot Pachdi

By Chef Shantanu Gupte
By India Unlimited

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Salad

Type: Mexican

Key Ingredients:

  • Beetroots
  • Scraped coconut

A refreshing side dish, it is flavourful and tasty too

Ingredients

  • Beetroots, peeled and grated 1 cup
  • Ginger, chopped 1 tsp
  • Green chilli 1
  • Dried red chillies 2
  • Cumin seeds ½ tsp
  • Mustard seeds ½ tsp
  • Curry leaves 4 to 5
  • Turmeric powder ½ tsp
  • Fresh coconut, scraped 1½ tbsps
  • Coconut oil 1½ tbsps
  • Yogurt 3 tbsps
  • Salt to taste

Methods

  • Heat a non-stick pan, add beetroot and a little water and cook for some time.
  • Put ginger, green chilli, red chillies, cumin seeds, mustard seeds, curry leaves, turmeric powder, coconut and a little water in a mixer jar and grind to a paste.
  • Add this paste to beetroot. Rinse the mixer jar with a little water and add it to the beetroot mixture and mix well. Cook for 2-3 minutes.
  • Heat coconut oil in a small non-stick pan, add mustard seeds, cumin seeds and curry leaves and saute till the seeds splutter. Add this tempering to the beetroot pachdi and mix well.
  • Transfer into a bowl, add yogurt and salt and mix well. Serve.

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Greek Salad

Greek Salad

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Mexican

Key Ingredients:

  • Tomato
  • Green capsicum
  • Cucumber
  • Olives
  • Cottage cheese

This crunchy Greek salad should ideally be eaten during the hot summer months

Ingredients

  • Medium tomato, seeded and cut into big pieces 1
  • Lettuce leaves, cut into small pieces a few
  • Medium green capsicum, cut into square pieces 1
  • Medium cucumber, cut into square pieces 1
  • Medium onion, cut into square pieces 1
  • Green or black olives, halved ½ cup
  • Cottage cheese (paneer), soaked in 6. ½ cup vinegar for 3 to 4 hours 100 gms
  • Carom seeds (ajwain) ¼ tsp
  • Garlic cloves, finely chopped 2
  • Mustard paste 1 tbsp
  • Black pepper powder ¼ tsp
  • White vinegar / lemon juice 2 tsps
  • Salt to taste
  • Olive oil 8 tsps

Methods

  • To make the dressing take carom seeds, garlic cloves, mustard, black pepper, white vinegar/ lemon juice and salt in a bowl.
  • Add olive oil and whisk till the mixture becomes creamy. The proportion of vinegar and oil should always be 1:4 so that it does not become to sour.
  • Take tomato, lettuce, capsicum, cucumber, onion and olives in a mixing bowl and mix.
  • Drain vinegar through a strainer and wash cottage cheese with drinking water. Crumble cottage cheese and add to the salad and mix well.
  • Pour the dressing over the salad and toss. Transfer into a serving bowl.

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Spanish Potato and Peas Salad

Spanish Potato and Peas Salad

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Salad

Type: Mexican

Key Ingredients:

  • Potatoes
  • Green peas

Whenever you want to have a light meal, have this salad – it is really delicious

Ingredients

  • Medium potatoes, boiled, peeled and cubed 3
  • Green peas, blanched 1 cup
  • French beans, blanched and cut into 1-inch pieces 1 cup
  • Lemon juice 1 tbsps
  • Mustard paste 1 tbsp
  • Mayonnaise 4 tbsps
  • Salt to taste
  • Fresh parsley or fresh coriander leaves, chopped 2 tbsps + for garnish
  • Medium green or red capsicum, cut into small square pieces 1
  • Medium carrot, cut into small pieces 1
  • Medium tomato, cut into half-moon shaped slices 1
  • Large onion, finely chopped 1
  • Green olives, sliced (optional) 2 tbsps
  • Eggs, boiled, peeled, sliced 2

Methods

  • Heat 1 tbsp oil in a non-stick wok, add potatoes and saute for 5 minutes. Add peas and beans and saute for 2 minutes.
  • Put lemon juice, mustard sauce, mayonnaise, salt in a bowl and whisk well to make a creamy dressing. Add 2 tbsps of parsley and mix.
  • Take red capsicum, carrot, tomato and onion in a salad bowl. Add sauteed potatoes, peas and beans along with green olives and mix.
  • Add 3 tbsps dressing and mix gently so that all the vegetables are well coated with the dressing.
  • Transfer salad into a serving bowl, garnish with egg slices and parsley and serve.

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Mixed Veg Salad with Sesame Seeds

Mixed Veg Salad with Sesame Seeds

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Mexican

Key Ingredients:

  • Zucchini or cucumber
  • Carrot
  • Sesame seeds

This cooked salad is very refreshing

Ingredients

  • Medium zucchini or cucumber, cut into thin strips 2
  • Carrot, cut into thin strips 1 cup
  • White sesame seeds (safed til 2 tbsps
  • Vegetable oil 2 tbsps
  • Sesame (til) oil 1 tsp
  • Garlic cloves, finely chopped 2
  • Onion, cut into roundels and halved 1 cup
  • Turmeric powder ¼ tsp
  • Salt to taste

Methods

  • Heat 1 tbsp oil and sesame oil in a non-stick wok, add garlic and onion and saute for 5 minutes or till crisp.
  • Add carrot and zucchini and mix. Add turmeric powder and salt, mid and cook for 2 minutes on high heat, till the vegetables soften.
  • Remove from heat. Add sesame seeds and mix.
  • Transfer into a bowl and serve hot or cold.

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