Easy-to-make Green Salad

Ingredients: 

Sprouted moong
Boiled chick peas
Boiled potato pieces
Green peas
Chopped cucumber 
Chopped green chillies

Dressing:

Mustard sauce
Black pepper
Black salt
Lemon juice

Garnishing:

Sliced carrot
Chopped cilantro

Method:

Take moong, cheap peas, green peas, potato, cucumber in a bowl. Quantity should be as per your requirement.
Add all the salad dressing ingredients to it and mix well. 
Transfer some amount of the mixture on the cabbage leaves (as shown in the image or as per your wish :-) 
Sprinkle cilantro and green chillis on top. 
Garnish with sliced carrot. 

Salad in Tomato basket

Ingredients:

2 no. tomato

50 gm of Paneer

1/2 cup of sweet corn

1/2 cup of green peas

1 small red carrot

1 small Radish

White oil to fry Paneer and Peas

lemon Juice

Mustad Sauce

Tomato Sauce

Chat Masala

Black salt

Black pepper powder      

Method:

Wash tomatoes and make it like a basket.

Boil sweet corn with salt for few minutes. 

Cut Paneer into small pieces.

Heat white oil in deep bottom frying pan. Fry paneer pieces first.
Then fry green peas. 

Keep both paneer and peas aside. 

Fill the tomato basket with mustad sauce, lemon juice, paneer, corn, peas. 

Spread black salt and black pepper powder on the top. 

Now arrange it as show or as you wish.   

 

Spicy Cashew

Ingredients: 

1 ½ cup of cashew nuts
1 ½ tbsp of white oil
1 tsp of roasted cumin seeds (Make powder of it)
Black salt
Black pepper
Red pepper
Mango powder (optional)
 
Method: 

1. Heat white oil in a deep bottom frying pan like skillet.
2. Roast the cashew nuts in white oil on low medium flame. You need to stir it continuously to make it golden brown color. Stir for 5-7 minutes.
3. Take it out from the bowl and let it cool down for few minutes. Don’t wait for much time, because if it is at room temperature, spices will not coast the nuts.
4. Take all the spices in a bowl and mix it well.
5. Sprinkle the mixed spices over the cashew. Make sure that spices coats every nuts evenly. Wait till it cools off to the room temperature.
6. Now keep it in an air-tight container. It can be stored in the container for 2-3 months.  


For other snacks recipes click here.   

Spinach Salad with Brocoli, Paneer, Mashroom, Egg

Ingredients: 

2 pieces of boiled eggs

1 cup of chopped Brocoli

½ cup of chopped Mashroom

8 baby Spinach leaves

1 small yellow bell pepper

5 small cubes of Paneer

1 chopped red onion

Black salt and pepper powder

White oil to fry

Method:

• Remove the shells from the already boiled eggs. Cut it into halves and keep aside.
• Boil Mashroom pieces and rtake out them from water. Let it cool down for few minutes.
• Pour white oil in a deep bottom frying pan. Fry broccoli, mashroom, paneer, onion one by one and keep them aside separately.
• Add more oil to the pan and fry the spinach leaves carefully one by one.
• Now assemble all the fried vegetables. Keep egg pieces on the top and sprinkle black salt and black pepper powder.