Lettuce Salad

Lettuce salad.JPGLettuce Salad

The French believes salad improves digestion after a meal. … For the Americans, they eat their salad before or during a meal. Eating your Les Salades first actually helps with weight control because you get to eat more vegetables and eat less of the main course.

Hi friends! Here is the recipe of a delicious salad. I keep this dressing simple — just adding a little Dijon mustard and a nice, balsamic vinegar.

Ingredients:

For salad:

  • 1 medium size potato, boiled, peeled and cubed
  • 1 small Onion, thinly sliced
  • 4 lettuce leaves, cut into ribbons
  • 1/2 cup walnut kernels, soaked in water for an hour

For salad dressing:

  • 1 tsp Dijon mustard, or other grainy mustard
  • 4 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 level tsp salt
  • 1/2 tsp freshly ground pepper
  • 3 cloves garlic, minced
  • 1/2 tsp sugar

Method:

Step 1.

Wash the lettuce leaves and soak in salt water for 1 hour , take out from the water and dry the lettuce leaves. Cut four lettuce leaves, keep aside.

Step 2.

Cut one boiled potato into small cubes, Cut onions in to thin slices, cut the walnut kernels into halves, keep aside.

Step 3.

In a large bowl, place the cut lettuce leaves, cubed potatoes, onion slices, cut walnut kernels. Drizzle in half of the oil and vinegar dressing season with salt. Using fork, gently toss the salad to combine. Add the remaining dressing, The salad should not be soggy.

Step 4.

To serve, take a bowl line it with 3-4 lettuce leaves and pour the tossed salad in to it and serve immediately.

Health Benefits Of Lettuce:

Anti-Inflammatory Properties: Lettuce possesses anti-inflammatory properties that help in controlling inflammation.

Protects Neuronal Cells: Neurons are brain cells that form physical connections to make up memory.

Lowers Cholesterol Levels: Lettuce can be beneficial in lowering cholesterol levels that often lead to cardiovascular disease and other dangerous conditions.

Antioxidant Properties: Studies have shown that lettuce possesses antioxidants with significant free radical-scavenging capabilities.

Antimicrobial Properties: The latex of lettuce possesses antimicrobial properties. Candida albicans and a number of other yeasts were completely deformed upon coming into contact with the latex from lettuce.

Anti-Cancer Properties: Lettuce leaf extracts can control certain type of cancer. Research on human cancer cells, particularly leukemia cells and breast cancer cells, were controlled to a significant extent after being treated with lettuce extracts.

Ref. https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-lettuce.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

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Broccoli Salad

Brocolli salad.JPGBroccoli Salad

Preparation Time : 10 minutes

Cooking time : 10 minutes

Cuisine: Fusion

Course: Salads

Level Of Cooking: Easy

Servings : 4

Ingredients:

  • 1 small head Broccoli
  • 1 small size potato boiled and cut into tiny cubes
  • 1/2 cup walnut kernels
  • 1/2 tsp sugar
  • 1 tsp Dijon’s mustard paste
  • 1/2 tsp salt / or Salt to taste
  • 6 cloves Garlic , crushed
  • 4tbsp extra virgin Olive oil
  • 1 tsp apple cider/ Vinegar
  • 1 tsp red chili flakes
  • 1 1/2 tbsp fresh lime juice
  • 2 tbsp Sesame/ Til seeds , toasted

Method :

Step 1.

Remove the broccoli florets keeping the stems . Cut each floret vertically into halves.

Step 2.

Boil 4 cups water in a pan, add broccoli florets and salt , leave the florets in hot water foe 5-7 minutes.

Step 3.

Remove the broccoli florets from the hot water and refresh in ice cold water. Drain the water and keep the florets aside .

Step 4.

Take walnuts in a small microwave proof bowl, add 1 cup of water. Microwave it for two minutes. Take out keep aside to cool.

Step 5.

Take a boiled potato, cut it into tiny cubes, keep aside.

Step 6.

For the salad dressing, take extra virgin olive oil in a mixing bowl, add crushed garlic cloves, apple cider/or vinegar, salt, sugar, mustard paste, fresh lime juice and red chili flakes and mix well.

Step 7.

In a mixing bowl take broccoli florets, potato cubes, walnut kernels and add the prepared salad dressing and mix well.

Step 8.

Transfer the salad into a serving bowl. Just before serving sprinkle toasted sesame seeds on top and serve .

two heads of broccoliBroccoli belongs to the cruciferous vegetable family, which includes kale, cauliflower, Brussels sprouts, bok choy, cabbage, collard greens, rutabaga and turnips. These nutrition powerhouses supply loads of nutrients for little calories.

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Cucumber Sprouts Salad

cucumber sprouts salad Pa

Hi friends ! as promised, one more delicious nutritious summer salad recipe! This is a simple healthy and yummy recipe .

Cooking Time: 5 minutes

Level: Easy

Course: Salad

Ingredients :

  • 1 cucumber, small
  • 1 tomato
  • 1/2 cup Green gram sprouts
  • 1 tbsp hung curd
  • 1 clove garlic, finely mashed
  • 2walnuts, broken into tiny pieces
  • 1/4 tsp mustard paste
  • 1/2 tsp sugar (optional)
  • 1/4 tsp black pepper powder
  • 1/2 tsp salt or / salt to taste

Method:

Step 1.

Steam the green gram sprouts with 1/4 tsp salt in a pressure cooker, the moment full pressure is formed switch off the stove. Let the cooker cool to room temperature, open the lid and remove the sprouts into a bowl.

Step 2.

Take the cucumber and peel off the skin, cut it into tiny cubes keep aside.

Step 3.

Take the tomato, slice the tomato vertically (from stem top to bottom) into four quarters. Use a sharp knife to carefully slice the seeds away from the tomato flesh. Discard the seeds. Cut the tomato quarters into tiny pieces.

Step 4.

Now add hung curd, cubed cucumber, cubed tomato, garlic paste, sugar, black pepper powder, mustard paste , remaining 1/4 tsp salt, to the steamed sprouts. Mix well and serve garnished with walnut pieces.

Note: Hung Curd is yogurt drained of all its water. Here’s how to make it at home.

Hung curd making at home:

Ingredients:

Curd

Method:

Take a sieve over a container, put the curd in it and let it drain till all the extra liquid had drained out from the curd and just a thick mass of curd cheese remains.

Health benefits of Cucumber

  • It is one of the very low calorie vegetables; provide just 15 calories per 100 g. It contains no saturated fats or cholesterol. Cucumber peel is a good source of dietary fiber that helps reduce constipation, and offers some protection against colon cancers by eliminating toxic compounds from the gut.
  • It is a very good source of potassium, an important intracellular electrolyte. 100 g of cucumber provides 147 mg of potassium but only 2 mg of sodium. Potassium is a heart friendly electrolyte helps bring a reduction in total blood pressure and heart rates by countering effects of sodium.
  • Cucumbers contains unique anti-oxidants in moderate ratios such as ß-carotene and a-carotene, vitamin-C, vitamin-A, zea-xanthin and lutein. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes. Their total antioxidant strength, measured in terms of oxygen radical absorbance capacity (ORAC value), is 214 µmol TE/100 g.
  • Cucumbers have mild diuretic property, which perhaps attributed to their free-water, and potassium and low sodium content. This helps in checking weight gain and high blood pressure.
  • They surprisingly have a high amount of vitamin K, provides about 17 µg of this vitamin per 100 g. Vitamin-K has been found to have a potential role in bone strength by promoting osteotrophic (bone mass building) activity. It also has established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in their brain.

Ref.http://www.nutrition-and-you.com/cucumber.html

Top 10  Health Benefits of Sprouts

  1. Sprouts develop immunity against various diseases.
  2. Sprouts are full of antioxidants that contend free radicals and act as a panacea for many diseases.
  3. Excellent source of vitamins and minerals.
  4.  The Starch  present in Sprouts converts into glucose, fructose and maltose thereby enhances the digestibility and thus make it the superb food.
  5. Quite useful in getting rid of addictions because these suited to drug addicted people.
  6. Nutrients percentage of Vitamin C, Iron, Riboflavin, Niacin and Phosphorous increase after sprouting.
  7. Fenugreek (Dana methi) with curative powers treats Diabetes Mellitus and Rheumatoid Arthritis.
  8. Gram sprout increases vigour and vitality.
  9. These are rejuvenating foods.
  10. Sprouts are fresh and entirely living food. They are easily digestible, assimilated easily and provide quick energy.

Ref.http://www.gyanunlimited.com/health/sprouts-the-panacea-for-life/669/

Benefits of Tomatoes

The beautifully sweet but brightly acidic flavor of a tomato picked fresh from the garden makes for a tasty treat. But in addition to their vibrancy and flavor, tomatoes—especially organic tomatoes—are packed with nutrition, including a variety of phytochemicals that boast a long list of health benefits.

Tomatoes are an excellent source of lutein, zeaxanthin, and vitamin C (which is most concentrated in the jelly-like substance that surrounds the seeds), as well as vitamins A, E, and the B vitamins, potassium, manganese, and phosphorus. Some lesser-known phytonutrients in tomatoes include:

  • Flavonols: rutin, kaempferol, and quercetin
  • Flavonones: naringenin and chalconaringenin
  • Hydroxycinnamic acids: caffeic acid, ferulic acid, and coumaric acid
  • Glycosides: esculeoside A
  • Fatty acid derivatives: 9-oxo-octadecadienoic acid

Tomatoes are also a particularly concentrated source of lycopene — a carotenoid antioxidant that gives fruits and vegetables like tomatoes and watermelon a pink or red color.

Lycopene’s antioxidant activity has long been suggested to be more powerful than other carotenoids such as beta-carotene, and research suggests it may significantly lower your risk for stroke and cancer.

It’s estimated that 85 percent of dietary lycopene in North Americans comes from tomato products such as tomato juice or tomato paste.3 In addition to lowering your risk for stroke, lycopene from tomatoes (including unsweetened organic tomato sauce) has also been deemed helpful in treating prostate cancer.

If you consume ketchup, choose organic ketchup as it’s been found to contain 57 percent more lycopene than conventional national brands.4 You should always store your tomatoes at room temperature; ideally, only store them in glass to reduce your BPA and phthalate exposure.

It would also be wise to cook any canned or bottled tomatoes as they tend to accumulate methanol very similar to aspartame. However, if you heat the tomatoes, the methanol is highly volatile and will boil away.

Ref.http://articles.mercola.com/sites/articles/archive/2014/10/20/summer-superfoods.aspx

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Fruit Salad

Fruit salad NG

Hi ! Friends here is a refreshing fruit salad recipe. Served regularly as part of main meals, is a way of eating a good variety of fresh, seasonal fruit daily. This by itself will brighten up any meal, and it tastes great at any time of day!

Recipe will serve: 2

Ingredients:

  • 1 apple sliced and cut into small cubes
  • 1 banana, ripe but firm, sliced into discs
  • 1Guava sliced, cut into small cubes
  • 1 Pear sliced, cut into small cubes

Dressing

  • 2 tsp lemon juice
  • 1/2 tsp Black salt
  • 1/2 tsp table salt
  • ¼ tsp black pepper

Method:

Step 1.

Wash, dry and cut the apple, pear in to small cubes, peel and dice the bananas.

Step 2.

In a large mixing bowl, combine the fruit cubes, and banana discs.

Step 3.

Spread the lemon juice on the cut fruit, in the mixing bowl. Sprinkle black salt , pepper and table salt on the fruit pieces, toss well. Serve freshly prepared salad at room temperature.

Note:

Many different varieties of seasonal fruits can be used to make the dish.

About the Fruit used:

  1. The Pear is a fleshy pome, or fruit, of a rosaceous tree (Pyrus communis), cultivated in many varieties in temperate climates; also, the tree which bears this fruit.
  2. Guava is a round edible yellow tropical fruit of a small tropical tree with pink or white flesh and hard seeds and a strong sweet aroma .
  3. Banana is a long curved fruit which grows in clusters and has soft pulpy flesh and yellow skin when ripe. Cluster of bananas is called: a bunch of bananas .The tropical and subtropical palm-like plant which bears bananas, having very large leaves but lacking a woody trunk is from Genus Musa, family Musaceae: several species, in particular M. sapientum
  4. Apple a round fruit with firm, white crisp flesh and a green, red, or yellow skin. It is fruit of a tree of the rose family.Many varieties have been developed  for eating or as dessert or cooking fruit or for making cider.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Moong / Green gram Sprouts Salad

 

 

Prep time :10 mins

Cook time: 2 mins

Ready in: 12 mins

 Ingredients:   

  • 2 cup Moong sprouts
  • 1 cups finely cut tomatoes
  • 1/2 cup finely cut onions
  • 1 tablespoon lemon juice
  • 1 tbsp Coriander/ Dhaniya leaves , finely chopped
  • 1 teaspoon mustard seed
  • 1/2 tsp salt/ or salt to taste

Method:

Step 1.

Take a pressure cooker put moong sprouts with 1/4 cup of water and 1/4 tsp salt in it. On high flame, as soon as pressure is formed, switch off the stove. Cool it and keep aside.

Step 2.

In a large bowl, gently blend moong sprouts ,the tomatoes, onions ,rest of the salt, sugar, and lemon juice.

Step 3.

Garnish with coriander leaves and serve the salad with main dish.

 

Black-eyed beans salad

 

Black-eyed beans/ Lobiya  salad is colorful and delicious salad, with freshly prepared dressing for a tangy flavor. This is a protein rich easy to make salad.

Serves: 6

Ingredients:

  • 1 cup black-eyed beans/ lobhia
  • 1 medium size boiled potato, peeled and cut into very small cubes
  • 1 green pepper / Simla mirch finely cut
  • 100 gms Paneer / Cottage cheese
  • 2 medium size tomatoes seeded and finely chopped , Slice the tomato vertically (from stem top to bottom) into four quarters. Use a sharp knife to carefully slice the seeds away from the tomato flesh. Discard the seeds.
  • 1 cucumber cut finely
  • 1 level tsp salt
  • 1 tbsp finely cut fresh mint leaves
  • 1 tbsp oil

for Salad Dressing:

  • 2 tbsp Virgin olive oil
  • 1 1/2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp cumin seed, roasted and powdered

Method:

Step 1.

Wash and soak the black-eyed beans/ lobiya over night.

Step 2.

Pressure cook the black-eyed beans/ lobiya with salt and water on full flame, as the pressure forms, reduce to low flame for twenty minutes. Switch off the stove, let it cool naturally. In a strainer, strain the lobiya and keep aside in a mixing bowl.

Step 3.

Take a kadhai / wok heat the oil on medium flame. Add boiled black-eyed beans, Paneer/ Cottage cheese and potatoes. Stir-fry for few minutes. Switch off the stove, cool the mixture to room temperature.

Step 4.

Add to fried black-eyed beans, paneer and potatoes, cut tomatoes , cucumber and green pepper, mix well.

Step 5.

Mix all the salad dressing ingredients together. Add the salad dressing to the salad and mix well.

Step 6.

Garnish with the finely cut fresh coriander/ dhaniya leaves, Serve with main course.

Possible Health benefits of black eyed beans:

As Black eyed beans/ Lobiya are fiber rich, they help in keeping the digestive system healthy. The beans have no cholesterol. Black eyed beans/ Lobiya are beneficial for heart as they contain the required fiber, necessary flavonoids and as they are low in calories and fat, make a good ingredient of a weight loss diet plan. This legume is rich in antioxidants. Antioxidants are known to fight free radical damage in the body and protect from cancer.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

 

Salad Delight

 

A delicious salad made with diced vegetables and hung curd sauce dressing.

Servings: 4-6

Cook time: 30 minutes

Ingredients salad:

  • 1/2 cup shelled peas
  • 1/2 cup carrots ,peeled and diced
  • 1/2 cup French beans , finely cut
  • 3 medium size potatoes, boiled, peeled and cubed
  • 1 medium size apple, peeled and cubed
  • 3 slices pineapple, cut in cubes
  • 1/2 cup cherries, deseeded and halved
  • 6-8 Cashew nuts, cut into small pieces(dry roasted in microwave oven for a minute)
  • hung curd sauce (obtained from one kg whole milk “Hanging curd”)
  • 1/2 cup fresh cream
  • 2 tbsp white vinegar
  • 1 tsp salt /or salt to taste
  • 2 tsp sugar
  • 1tsp black pepper- freshly powdered
  • 1tsp mustard paste

Ingredients ” Hanging curd “:

  • 1 kg fresh whole milk curd

Method:

For making “Hung curd”:

Tie fresh curd tightly in muslin cloth. Draining over a sink, hang the tied cloth with curd for draining liquid out. Wait at least three-four hours for full draining. Take down and open the muslin cloth. The curds are now well hung and store in a bowl.

For making “Hung curd Sauce”:

Take the bowl of hung curds mix in, vinegar, mustard paste, 1/4 tsp salt, sugar, black pepper, and fresh cream. Mix well all the ingredients. Keep the sauce refrigerated till fruit and vegetables are ready.

For making the Salad:

Step 1.

In the pressure cooker put all the chopped vegetables ( not the fruit), add 1/4 cup of water 1/4 tsp salt. Place the pressure cooker on a full flame, as soon as the pressure is formed, switch off the stove. Allow it to cool , drain and chill the vegetables. (You can boil or steam the vegetables too.)

Step 2.

When vegetables are cool, add the cut fruit add hung curd sauce, 1/2 tsp salt, black pepper and dry fruit mix it well

Step 3.

Chill and serve.

Salads

Key Ingredients: Green Peas, Carrot, French Beans, Potatoes, apples, pineapple, cherries, hung curd, Salt, Black Pepper, sugar, mustard paste, vinegar

Note: “Hanging curd” is a process by which whey gets drained from the curd. When it is completely drained, you will have hung curd. This ingredient is used in many Indian dishes and is a great source of calcium.