Rocket Tomato Feta Salad Recipe

 

Rocket tomato and feta salad is packed with flavors and taste, we enjoyed crisp rocket leaves topped with juicy sweet cheery tomatoes and olives.

Recipe Video is Updated on Vidyascooking Youtube English and Tamil Channels 😊

Ingredients:

1 Pack = 20 Cherry Tomatoes

40 Grams Rocket Leaves

2 Tbsp Sliced Black Olives

1 Tbsp Olive Bran (Juice)

1 Tsbp Lime Juice

1 Tsp Chilly Powder

1/4 Tsp Pepper Powder

1/4 Tsp Salt

1 Tbsp Oil (Olive Oil or Peanut Oil)

50 Grams Feta Cheese

Prep:

Pluck and remove the hard stems from rocket leaves. Add the rocket leaves to a pot of water and rinse it well follow this step thrice.

Once the rocket is rinsed well place it in a colander allow excess moisture to drain for 10 minutes. Spread the leaves on a towel and allow it to air dry till there is no moisture.

Wash the tomatoes and place it in a colander allow excess moisture to drain. Spread the tomatoes on a towel allow it to air dry. Chop the tomatoes into halves and reserve.

Wash a lime chop into half and squeeze the lime juice in a bowl and reserve.

I used pre sliced olives, drained the olives from salty water and reserved.

Crumble the feta cheese in a bowl and reserve.

Method:

In a small bowl add chilly powder, pepper powder, 1/4 tsp salt and oil mix well. We can use a tsp of olive juice in the dressing.

On a serving platter spread the rocket leaves in a even layer.

Start layering the rocket leaves with a even layer of chopped cherry tomatoes, followed by sliced olives.

Top the salad with dressing and crumbled feta cheese and serve...Enjoy!

Warm Mushroom Salad Recipe

This warm mushroom salad is a meal on it's own. We can also pair the salad with a soup or sandwich. I liked the juicy taste and flavor from mushroom combined with crunchy greens. If you like cheese then top the salad with any cheese of your choice it is excellent.

Recipe  Video Posted on Youtube English Channel😊

Ingredients:
300 Grams Button Mushrooms
40 Grams Ice Berg Lettuce
40 Grams Baby Butterhead Lettuce
40 Grams Rocket Leaves
1 1/2 Cups Bell Peppers
1/2 Lime
1 1/2 Tbsp Pepper Powder
1 1/2 Tbsp Paprika Powder
1 Tsp Salt
2 Tbsp Oil

Prep:

Wash the button mushrooms thrice in water.

Allow the mushrooms to drain in a colander.

Once the water has drained spread the mushrooms on a towel and allow to air dry.

Slice the mushroom in half, if it is to big then in quarters and reserve.

Wash the bell peppers, chop in half, remove the stem and seeds. Cube the bell peppers and reserve.

Separate the ice berg lettuce, baby-butterhead-lettuce and rocket leaves rinse thrice in water and place it in a colander.

Once the moisture from the green have drained, spread it on a towel and allow the moisture to drain.

Chop the greens in bite size pieces and reserve.

Method:

Heat a pan with 2 tbsp oil. Add the mushroom and bell peppers followed by 1 tbsp pepper powder and 1 Tbsp Kashmiri or paprika chilly powder stir and fry on high flame for 2 minutes.

Add a tsp salt to the mushrooms and fry till no moisture is there. Remove the mushrooms from flame and reserve.

On a serving plate spread the salad leaves. Sprinkle salt, pepper, kashmiri chilly powder and add lime juice on the salad leaves.

Top the salad leaves with stir fried mushrooms and bell peppers...Serve right away and Enjoy!

Kale and Mango Salad Recipe

Easy and simple kale salad is perfect for any season. combination of crunchy kale and roasted nuts with mango is very tasty. I recently got to know that kale was a decorative plant and belongs to the cabbage family. 

Where did I buy Kale?

 @Gourmet Garden  

Recipe Video posted on Youtube English Channel 😊

Ingredients:

1 Bunch Kale Leaves

1 Cup Cubed Ripe Or Semi Raw Mango

1/4 Tsp Each Chilly Powder, Pepper Powder, Salt

1 Tbsp Olive Oil or Sesame Oil

5 Pieces Each Roasted Cashews, Almonds, Walnuts

1/2 Lime

Prep:

Separate the kale leaves from hard stem.

Wash and pat dry. Reserve the kale leaves on a plate.

Wash and peel the ripe mango.

Cube the mango.

Wash lime, cut in half and squeeze the juice in a bowl and reserve.

Heat a pan on medium flame then place it on low flame add cashews, walnuts and almonds stir and dry roast the nuts for 5 to 10 minutes then remove on a plate and allow the nuts to cool down.

Using a rolling pin gently roll it over the roasted nuts and crush into small pieces and reserve.

If you want to use sesame oil or peanut oil in the recipe heat it well allow it to cool down then add it to the salad.

Method:

In a mixing bowl add cleaned kale leaves we can tear it to bite size pieces.

Next add cubed mango followed by pepper, salt, lime juice, chilly powder and olive oil.

Gently mix the salad and plate it. Top the salad with roasted and crushed nuts and serve...Enjoy!

Peri Peri Panner Salad Recipe

Sweet, tangy, spicy and crunchy salad which is perfect for any occasion this salad must be served warm for ultimate taste. 

Recipe Video Posted on Youtube English and Tamil Channel 😀

Peri Peri Paneer Salad Ingredients:

250 Grams Paneer

1/4 Cup Red Bell Pepper

1/4 Cup Yellow Bell Pepper

1/4 Green Bell Pepper

1/4 Cup Grapes

1/4 Cup Sweet Corn

1 Medium Onion

1 1/2 Cups Iceberg Lettuce

1 Tbsp Ginger

1 Tbsp Garlic

1 Tsp Kashmiri Chilly Powder

1 Tsp Cumin Powder

1 Tsp Pepper Powder

1 Tsp Peri Peri Masala

1 Tbsp Salt

1 Tbsp Lime Juice

2 Tbsp Oil

ಪೆರಿ ಪೆರಿ ಪನೀರ್ ಸಲಾಡ್

Prep:

Cube the paneer then chop it diagonally into triangles.

Wash the bell peppers chop into halves, remove the seeds and cube all the three peppers.

Wash the baby corn, drain and reserve.

Wash the grapes and drain. Chop into halves.

Peel and wash the ginger and garlic and finely chop.

Peel, wash and slice the onion.

Separate the iceberg lettuce and rinse in water twice. then place it in ice-cold water for 15 minutes.

Slice the iceberg lettuce and spread it on a towel to drain or in a colander.

Method:

Heat a wok on medium flame with oil.

Once the oil is hot, add the ginger and garlic and fry till light golden.

Add the bell peppers and onion and fry for 2 minutes on low flame.

Add the corn and toss once. Add 3 tbsp water and salt cover and cook the veggies on medium flame for 2 to 3 minutes.

Once the veggies are soft and most of the moisture has evaporated add the paneer and toss once.

Add Kashmiri chilly powder, peri peri masala, pepper powder, cumin powder, and salt. Toss and coat all the veggies and paneer in the masala and fry for a minute and remove from flame.

Layer the lettuce in a serving dish, sprinkle pepper powder and salt, add few drops of lime juice.

Top the lettuce with the wok tossed veggies and paneer. Garnish with grapes and lime juice and serve right away...Enjoy!

Parsley Chicken Salad Recipe

 

Flavorful and nutritious chicken salad using parsley. 

Recipe Video Posted on Youtube English and Tamil Channels 😀

Parsley Chicken Salad Ingredients:

1 1/2 Cups Parsley

1/4 Cup Red Capsicum

1/4 Cup Green Capsicum

1/4 Cup Yellow Capsicum

1/2 Sliced Onion

2 Cups Iceberg Lettuce

300 Grams Boneless Chicken Cubes

1 Green Chilli

5 Cloves Garlic 

1 Inch Ginger

1 Tsp Pepper Powder

1 Tsp Chilly Flakes

2 Tbsp Sesame oil

Salt as per taste

Prep:

Separate parsley leaves, rinse in water twice or thrice. Drain the parsley on a towel, finely chop 1 1/2 cups.

Wash and drain the chicken. Place the chicken in a colander.

Wash the capsicum (red, green and yellow). Chop the capsicum in half, remove the seeds and stem discard. Slice the capsicum into strips 1/4 cup yellow capsicum, 1/4 cup red capsicum, 1/4 cup green capsicum.

Peel, wash and slice onions and reserve.

Peel and wash ginger and garlic. finely chop ginger and garlic and reserve.

Wash chillies and lime. Finely chop chilli and chop the lime into half.

Separate iceberg lettuce leaves and rinse twice then place the lettuce leaves in ice cold water for 10 minutes. Slice the lettuce leaves into thin strips and spread it on a towel until use.

Method:

In a wok add 2 tbsp sesame oil. Once the oil reaches temp, add finely chopped ginger, garlic and chilly fry all the ingredients until golden.

Add the chicken and fry for a minute. Add chili flakes, pepper powder and salt, fry the chicken for another minute.

Add 1/4 Cup water stir the chicken once cover and cook until tender.

Once the chicken is tender place on high flame add parsley stir well and cook the chicken.

Once most of the moisture is evaporated add the chopped capsicum and cook and fry for 2 minutes.

Make sure the capsicum is not over cooked but remains crunchy. Remove the chicken from flame.

In a serving plater spread one even layer with lettuce leaves. sprinkle salt and pepper. Top with sliced onions and chicken garnish the salad with parsley and serve. We can serve this salad cold also...Enjoy!

Summer Chicken Salad/ கோழி சாலட் / ಕೋಳಿ ಸಲಾಡ್

This is a diet/diabetic friendly recipe. Prepared with zero oil this dish is still packed with flavors and taste. We can prepare rolls and sandwiches using this salad. We can serve this salad warm or cold. 

Summer Chicken Salad Recipe Video Posted on Youtube Tamil and English channels 😊

Summer Chicken Salad Ingredients:

250 Grams Chicken Breast

1/4 Cup Red Capsicum

1/4 Cup Yellow Capsicum

1/4 Cup Green Capsicum

1/2 Onion 

2 Cups Iceberg Lettuce

2 Green Chilies

1/4 Cup Cucumber

2 Tbsp Coriander

2 Tbsp Mint

1 Tbsp Ginger and Garlic Paste

1 Tsp Chili Powder

1 Tsp Chaat Masala

1 Tsp Pepper Powder 

1 Tbsp Salt

1 Tbsp Chilly Flakes

1 Tbsp Lime Juice

Prep Chicken for Salad:

Wash 250 grams chicken breast and add it to a wok along with 1 tbsp ginger and garlic paste, 1 tbsp chilly flakes, 1 tsp pepper powder and 1 tsp salt.

Add 1 cup water, stir the chicken and cover. Cook the chicken on medium flame for 10 minutes until tender.

Once the chicken is cooked place it on high flame and allow excess moisture to evaporate. Remove from flame allow it to cool down completely.

Shred or chop the chicken into tiny pieces and reserve in a bowl.

Prep Veggies for Salad:

Separate the lettuce leaves, rinse it in water and then in ice cold water. Spread the lettuce leaves on a cloth allow excess moisture to drain and thinly slice the lettuce and reserve.

Wash the bell peppers, yellow, green and red. Chop into half, remove the seeds and stem. Slice the bell peppers into thin strips and reserve.

Peel, wash and slice the onion and reserve.

Wash and remove the stems from chilies and finely chop.

Wash the cucumber and chop into half, slice and reserve.

Separate the mint and coriander leaves, rinse in water and finely chop.

Wash and juice lime in a bowl and reserve.

Method:

On a serving platter or salad bowl layer with lettuce.

Sprinkle pepper powder, chaat masala and salt. and reserve.

In a bowl add the shredded chicken, separate and add sliced onions, bell pepper, chilies, mint and coriander, cucumber and lime juice.

Top the chicken with chilly powder, chaat masala, salt, and pepper powder. Mix all the ingredients till well combined.

Layer the lettuce with chicken and garnish with lime juice, finely chopped mint and coriander serve the chicken salad right away and enjoy!

Grapes Salad Recipe /ದ್ರಾಕ್ಷಿಸಲಾಡ್/ திராட்சை சாலட்

This grape salad pairs well with all rice dishes (Vangi bath, biryani, pulao, curd rice). We can also consume this salad as it is. The combination of sweet, spicy and slight sour content is extremely satisfying. Once we mix the salad it has to be served right away. 

Grape Salad Recipe Video Posted on Youtube English and Tamil Channel 😊 

Grapes Salad Ingredients:
1 1/2 Cups Seedless Grapes
1/2 Onion
1 Tbsp Mint
1 Tbsp Coriander
1 Tsp Chilly Powder
1 Tsp Chaat Masala
1 Tsp Pepper Powder
1 Tsp Salt

1 Tsp Lime Juice Optional

Prep:

Separate and rinse the grapes twice in salt water. Then rinse it in plain water.

Drain the grapes and spread it on a towel and allow it to air dry.

Chop the grapes into halves and place it in a airtight container, refrigerated until use.

Peel, wash and finely chop onion.

Separate mint and coriander leaves and finely chop.

Juice a lime and reserve the lime juice.

In a small mixing bowl combine salt, chilly powder, pepper powder and chaat masala and reserve.

Method:

Add the chilled grapes to a mixing bowl along with finely chopped mint, coriander, onions and masala mix. 

Mix all the ingredients till well combined, top the salad with few drops lime juice mix it once and serve right away...Enjoy!

Protein Paneer Salad Recipe

 

This vegetarian version of protein salad is so healthy and nutritious. It's a great option for people who want to add protein to their diet.

Protein Paneer Salad Ingredients:

200 Grams Paneer/Cottage Cheese

1 Cup Capsicum

1 Cup Onion

1 Broccoli

100 Grams Ice Berg Lettuce

1 Tsp Chilly Flakes 

1 Tsp Pepper Powder

1 Tsp Italian Seasoning / Pizza Seasoning

1 Tbsp Salad Oil

1 Tbsp Lime Juice

Recipe video posted on Youtube English and Tamil Channels 😊

Prep:

Separate the broccoli florets and rinse twice. In a pan or pot add water and 1/2 tsp salt boil it on high flame. Remove the boiling water from flame and add the broccoli to the hot water and allow it to rest for few minute then drain and reserve.

Separate the lettuce leaves rinse it in water twice. spread the lettuce on a towel allow it to drain, then pat it dry and slice it. Reserve the lettuce in a bowl.

Wash and slice the onion. Wash the bell peppers, chop it in half, remove the seeds, chop the bell peppers into cubes and reserve.

Chop the paneer into finger length strips and reserve.

Wash the lime and chop into half.

In a small mixing bowl add 1 tbsp pepper powder, 1/4 tsp salt, 1 tbsp lime juice and 1 tbsp oil, mix all the ingredients and reserve.

Method:

Heat a wok on medium flame. Add 1 tbsp sesame oil allow the oil to heat up and smoke.

Add the broccoli to hot oil and fry for 2 minutes or until tender.

Add sliced onions and cubed peppers and fry for another 2 minutes.

Add the paneer, chilly flakes, cumin, pepper powder and salt fry all the ingredients for 2 more minutes. Remove the veggies from flame and reserve.

In a salad bowl layer with shredded lettuce. Top the lettuce leaves with 2 tsp of salad  dressing. 

Top the lettuce with stir fried veggies and garnish with dressing, mint leaves and coriander...We can serve the salad warm or cold...Enjoy!

Greek Salad Recipe

I thoroughly enjoy this salad it is very easy to prepare and the flavors are amazing. All ingredients are locally available few ingredients can be purchased online.

Recipe Video Posted on Youtube English and Tamil Channels 😊

Greek Salad Recipe 

Ingredients:

1 Cup English Cucumber

1 Cup Cherry Tomatoes 

1 Cup Onion

2 Green Chilies

5 Sprigs Mint Leaves 

5 Sprigs Coriander Leaves 

1 Tsp Pepper Powder

1/2 Tsp Roasted Cumin Powder

1/4 Tsp Salt

50 Grams Feta Cheese

100 Grams Fried Samosa Sheets or Pita Chips

1/2 Lime

2 Tbsp Sunflower Seeds

Mint and Coriander

Prep:

Wash and chop cherry tomatoes  into halves.

Peel wash and slice onion.

Wash English cucumber, chop the ends and slice the cucumber into half. Chop the cucumber into half moons and reserve.

Separate, rinse the mint and coriander and reserve.

Wash the chili remove the stem and reserve the chilies.

Wash and chop the lime into half and reserve.

Heat a pan on low flame, add the sunflower seeds to the pan and stir. Dry roast the sunflower seeds till golden and reserve.

Crumble feta cheese in a bowl and reserve.

Chop the samosa sheets into finger lenght strips and deep fry in hot oil or bake it till crispy.

Method:

In a mixer jar add mint, coriander and chilies blend to form a smooth paste and reserve.

Add all the prepped veggies in a large mixing bowl, followed by the mint masala, cumin powder, pepper powder, salt, lime juice, oil and sunflower seeds, mix all the ingredients.

In a serving plate layer the salad with fried samosa sheets or pita chips, garnish with crumbled feta and sunflower seeds...serve the salad right away and enjoy!