Repasaláta Beetroot salad / How to Make Repasaláta Beetroot salad

Waldorf Salad

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Healthy Salad Square

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Pachodi - Mangalorean Style

Ingredients:

1 large raw mango (preferably totapuri) * see notes
1/2 teaspoon plain red chilli powder
1/2 teaspoon sambar powder
1/2 medium sized onion finely chopped
a few drops of coconut oil
chopped coriander and roasted peanuts to garnish
salt to taste




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Method:

1. Wash the raw mango and pat it dry. Chop it up into small pieces (with the skin on). Transfer into a bowl.
2. Add the rest of the ingredients, start off with less of the spice powders (chilli and sambar) and increase it according to taste. 
3. Serve!


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Strawberry Spinach Salad

INGREDIENTS:

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried
and torn into bite-size pieces
1 quart strawberries - cleaned, hulled
and sliced
1/4 cup almonds, blanched and slivered






Strawberry Spinach Salad by asith-mohan-mangalore

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Tabbouleh

Ingredients

1 cup bulgur wheat
1 1/2 cups boiling water
2 medium tomatoes, seeded and diced (about 2 cups)
1 large cucumber, peeled, seeded and diced (about 2 cups)
1/2 cup diced red onion
2 cups finely chopped fresh parsley leaves
1/3 cup finely chopped fresh mint leaves
3 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground cumin
Salt and freshly ground black pepper
6 grilled chicken breasts as an accompaniment

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Pomelo Salad with Chile, Lime, Peanuts, and Coconut

INGREDIENTS

2 tablespoons palm sugar or light brown sugar
2 red or green Thai chiles, finely chopped
2 garlic cloves, finely chopped
1/4 cup fresh lime juice
3 tablespoons fish sauce
Kosher salt
1/2 cup unsweetened shredded coconut
1/2 cup vegetable oil
2 shallots, thinly sliced, divided
1/4 cup peanuts, preferably skin-on
2 pomelos or 3 ruby red grapefruit
3/4 cup torn cilantro leaves with tender stems
2 tablespoons dried shrimp


PREPARATION

Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed.

Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.

Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt.
Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt.

Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.

Mirliton Relish

INGREDIENTS

3 1/2 pounds chayote squash (about 6 large), peeled, seeded, cut into 1/3-inch dice (8 cups)
1 1/2 cups chopped red onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup thinly sliced green onions (about 6)
6 tablespoons distilled white vinegar
2 teaspoons hot pepper sauce
PREPARATION

Combine all ingredients in large bowl; toss to blend. Season generously with salt and pepper. Cover and chill at least 2 hours, tossing occasionally. (Can be prepared 8 hours ahead. Keep refrigerated.)

Test-kitchen tip:

Use rubber gloves when peeling chayote squash because the uncooked vegetable leaves a chalky, sticky residue that is difficult to wash off.

Het Paa Naam Tok (Isaan-style Forest Mushroom Salad)

INGREDIENTS

Special Equipment

A charcoal grill (highly recommended), grates oiled

Mushrooms

10 ounces meaty mixed mushrooms (such as oyster, king oyster, cremini, and/or wild mushrooms), tough stems trimmed and any large mushrooms halved through the stem

A generous drizzle of vegetable oil

Kosher salt and freshly ground black pepper

Dressing

1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
1 1/2 tablespoons Thai thin soy sauce
1 tablespoon mushroom stock or water
1 teaspoon granulated sugar
1 teaspoon Phrik Phon Khua (Toasted-chile powder)
14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks (about 2 tablespoons)

Salad

1 ounce peeled small shallots, preferably Asian, or very small red onions, halved lengthwise and thinly sliced with the grain (about 1/4 cup, lightly packed)
1/4 cup coarsely chopped mint leaves (the smaller the better), lightly packed
1/4 cup coarsely chopped cilantro (thin stems and leaves), lightly packed
1 heaping teaspoon Khao Khua (Toasted-sticky rice powder) , plus a few pinches for finishing

PREPARATION

COOK THE MUSHROOMS

Prepare a grill, preferably charcoal, to cook with medium heat. Or preheat a grill pan or heavy skillet over medium heat.

Toss the mushrooms in a bowl along with just enough oil to lightly coat them. Season generously with salt and pepper and toss again. Grill the mushrooms, turning them over occasionally, until they're cooked through and deep golden brown in spots, 5 to 10 minutes, depending on the size of the mushrooms, transferring them as they're cooked to a cutting board. Cut any large mushrooms into bite-size slices, about 1/2 inch thick. Leave any small mushrooms whole. You should have about 1 cup of chopped, cooked mushrooms. Let them cool slightly as you make the dressing.#

MAKE THE DRESSING

Combine the lime juice, soy sauce, mushroom stock, sugar, chile powder, and lemongrass in a wok or medium pan, set it over medium heat, and heat the mixture just until it's warm to the touch, 15 seconds or so. Turn off the heat.

ASSEMBLE THE SALAD

Add the mushrooms to the pan along with the shallots, mint, cilantro, and rice powder, toss well, and transfer to a plate in a low heap so that most of the herbs end up near the top. Sprinkle on another pinch or two of rice powder, and serve.

Fruit Salad

INGREDIENTS

250g strawberries, finely chopped to make a cupful
1 teaspoon pomegranate juice
100g diced mango
1/2 teaspoon lime juice
125g blueberries
150g organic vanilla yogurt
2 teaspoons mixed seeds (pumpkin, sunflower, sesame) Serving Size : Serves 2

METHOD

 
1. Mix the chopped strawberries with the pomegranate juice.
2. Spritz the mango cubes with the lime juice.
3. Using two tumblers or glasses, layer the ingredients: strawberry, mango, blueberries, yogurt and, finally, the seeds.

Salad Square

INGREDIENTS

Beetroot ----1
Capsicum----1
Corn----1 Cup
Cauliflower florets----1 Cup
Chopped onions---1 Cup
Chopped Coriander---1 Cup
Pomegranate seeds---1 Cup
Sliced Tomato----6 pieces[Raw]
Curds---1 cup [Chilled]
Salt---for taste
Pepper Powder----for taste
Lemon Juice---1 Cup

Method:

1. Peel off the skin of the beetroot, wash well and boil and make as tiny pieces as possible [Instead we can use grated beetroot]
2. Similarly chop capsicum and cook  corn in the pressure cooker for 2 whistles
3. cook cauliflower in boiling salted water
4. Take a big size  flat tray and arrange the above contents as below
   a)Make a horizontal line with tiny pieces of beetroot
   b) Place chopped capsicum in a perpendicular line to that of beetroot to make 2nd side of the square
   c) Cooked corn seeds make the third side of the square
   d) And finally cauliflower florets make the fourth side of the square
  e) Chopped onions make one diagonal of the square
  f)  Chopped coriander make the second diagonal'
5. Sprikle lemon juice and pomegranate seeds on the SQUARE SALAD
6. Place the sliced tomatoes in the mid point of the diagonals and put a cup of chilled curd with a spoon and serve 

Strawberry Spinach Salad

INGREDIENTS:

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried
and torn into bite-size pieces
1 quart strawberries - cleaned, hulled
and sliced
1/4 cup almonds, blanched and slivered

DIRECTIONS:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

 

Strawberry Spinach Salad by asith-mohan-mangalore