Creamy Pasta Salad– Chilled dish prepared with penne pasta along with a few vegetables tossed in mayonnaise-yogurt dressing with a bit of black pepper powder.
Other ingredients added to this salad are carrot, cucumber, frozen sweet corns and lettuce leaves. You can choose the vegetable and pasta type as per your preference. Options include fusilli/macaroni , black olives, broccoli etc.
My son happily finishes this salad. Believe me, it is a very nice way to feed vegetables to your kids.
It can be served as an appetizer or main-course.
1/4 Cup Cooked Pasta (Penne/ Macaroni/Fusilli)
1 Large Carrot
1/3 Cup Frozen Sweet Corn
6 Lettuce Leaves
3 Tbsp Mayonnaise
2 Tbsp Yogurt
10-12 Black Peppercorns (Coarsely Crushed)
Chop carrot into long strips.
Chop cucumber into small cubes.
Next, chop lettuce leaves.
Transfer frozen sweet corns to a pressure cooker and boil for just one whistle. Allow sweet corns to cool down.
Transfer all vegetables and pasta to a big bowl.
Further, add mayonnaise, yogurt and crushed black peppercorns.
Mix all ingredients well and place in refrigerator for chilling the salad.
I have always been reluctant to eat papaya and eating a raw papaya was simply out of question. But recently, my sister somehow convinced me to try raw papaya salad once. So, I finally prepared it with some modification of my own. To my surprise, I savoured its flavor and thus, decided to share this scrumptious recipe.
Raw papaya salad has a sweet and sour taste, accompanied by pungent flavor of garlic. Peanuts, added at the time serving, contributed to crunchiness in it . Apart from its delicious flavor, another reason to try raw papaya salad is the numerous health benefits of raw papaya. I have listed a few of them to motivate readers of my blog for trying this recipe once 🙂 .
Papaya is rich in Vitamin A and Vitamin C along with being a rich source of carotenoids, folate and dietary fibre. Raw (Green ) Papaya contains double the amount of papain, in comparison to ripe papaya. Papain aids in breaking down food proteins, sugar and body fat as well. Hence, this is very good for people looking to lose weight.
Yields : 2-3 Servings
1 Small Raw Papaya ( Grated )
1 Big Carrot ( Grated )
1/2 Red Bell Pepper ( Cut into Strips )
1/2 Yellow Bell Pepper ( Cut into Strips )
4 Garlic Cloves ( Finely Chopped )
2 1/2 Tbsp Apple Cider Vinegar
1 Tsp Honey
1/4 Cup Peanuts
2-3 Drops Oil ( To roast peanuts )
Coriander Leaves ( For Garnishing )
Heat a nonstick pan and drizzle a few drops of oil. Roast peanuts till they are crunchy.
Remove the outer skin of peanuts once they are cooled down. Roughly crush peanuts using a mortar and pestle.
Transfer remaining ingredients to a big bowl and mix everything.
Place the bowl in refrigerator for chilling.
Garnish with peanuts and serve.
Apple Cider Vinegar can be replaced with 1 1/2 teaspoons of lemon juice.
Honey can be replaced with powdered sugar.
You can add some chopped green chillies for spiciness.
You can also add blanched french beans, regular tomatoes/cherry tomatoes.
Black chickpeas and crunchy vegetables salad is packed with a lot of nutrition in terms of protein, vitamins, minerals and several antioxidants. Absolutely low in fat and high in dietary fibre, this salad is very very easy and quick to prepare. Just remember to soak black chickpeas overnight.
What makes this salad delicious is the combination of vegetables that have been used. Lemon and salt dressing brings out the flavor of juicy vegetables.
Black chickpeas have a low glycemic index which helps in curbing appetite. So, this salad can be had as a meal itself. Carry it to your office or relish it in the luxury of your home.
3/4 Cup Black Chickpeas (Boiled)
1/4 Cup (Chopped) Onion
1/4 Cup (Chopped) Tomato
1/4 Cup (Chopped) Green Bell Pepper
1/4 Cup (Chopped) Yellow Bell Pepper
1/4 Cup (Chopped) Cucumber
1 1/2 Tbsp (Chopped ) Coriander Leaves
1 – 1 1/2 Tsp Lemon Juice
Transfer boiled black chickpeas and chopped vegetables to a big bowl.
Pour lemon juice and sprinkle salt over them.
Also, add coriander leaves and mix all the ingredients.
Refrigerate for minimum 30 minutes and salad is ready to be served.
Do not eat this salad immediately as onion will taste bitter. Also, if you allow the salad to stand for some time, vegetable juices blend well with each other , resulting in delicious flavor.
Approximately 1/4 cup of raw black chickpeas will yield 3/4 cup of boiled black chickpeas.
It takes about 15-20 minutes to boil black chickpeas.
Simple yet so scrumptious salad. A perfect snack for times when you are hungry and want to eat something which is healthy as well as scrumptious. Beetroot gives this salad a beautiful pink color which makes it look more delicious.
It is a variation to regular fruit chat which we make with lemon juice and black salt. I have used beetroot, honey and black salt for dressing. Combination of beetroot and yogurt adds more to salad’s nutrition quotient. Even if you do not like beetroot,do try this recipe. Beetroot has been grated finely and it amalgamates so well with other fruits that you can not identify its presence yet relish its flavor.
If your kid likes fruit chat, do serve him this refreshing salad with beetroot dressing.
Serves : 1-2 Person(s)
1 Medium Apple
1/2 Cup Yogurt
3/4 Tsp Honey
Grate beetroot using a fine blade grater.
Mix grated beetroot, yogurt, honey and salt for making beetroot salad dressing.
Now, chop apple, banana and cucumber.
Remove the pomegranate peel and extract pomegranate seeds.
Transfer all fruits to a big bowl and pour salad dressing over it.