Cabbage k Raw Mango Salad

Red Cabbage or purple cabbage as it is called has a distinct peppery flavour and is best eaten raw or braised.

Once sautéed or braised it gets a sweetish taste.

Tried this salad today and was quite glad that I made it. The flavour of the salad was tangy due to the raw mangoes and sweet due to the shredded cabbage . The toasted sunflower seeds gave the crunch. Overall we loved it.


Purple cabbage shreds – 1/4 cup

White cabbage shreds – 1/4 cup

Raw Mango – thinly sliced into bits

black salt – As per one’s taste.

Lemon juice – 1/4 spoon.

Green chillies – slices finely.

Hot boiling water – 2 cups.

Sun flower seeds -2 table spoon

Cumin powder -1/2 t spoon.

Coriander leaves – 1 spoon finely sliced.


Boil 2 cups of water and drop in the white and purple cabbage . Let it blanch for a minute.

Remove them within a minuets and transfer it to a colander.

Now put them in cold water so that they are not overcooked but crunchy.

In a mixing bowl add black salt, lemon drops, finely chopped green chillies and cumin powder.

Mix well and then mix in blanched red and white cabbage along with the mango bits.

Add half an onion finely sliced and mix well.

Garnish with coriander leaves and toasted sunflower seeds.

Enjoy them cold or as is.

Refreshing Cucumber salad with onions and Beetroot

Salads are refreshing and add colour and zest to the meals.They complete the meal and is also nutritous and natural source of fibre which is essential for a healthy living.



Cucumber – 1 (sliced thinly)

Beetroot – 1 halved and sliced thinly

Onion – 1 halved and sliced thinly

Chat masala – 1\2 spoon

Lemon Juice -1\2  lemon

Black salt – As per taste


In  a plate arrange the cucumber, beetroot and onion slices and sprinkle the black salt, lemon juice and finally the chat masala.

Garnish with chopped coriander leaves and enjoy the cool salad as a side with meals.Cooling and refreshing.

Coloured peppers with quinoa feta cheeses


This is an absolutely yummy and colourful dish. The lemon zest added enhances the taste.. A delicious and fulfilling meal in itself.

Feta cheese – 4 table spoons crumbled.

Red pepper – 1/2 of a whole pepper

Green pepper – 1/2

Yellow pepper – 1/2

Lemon /lime zests – of one lemon/lime.

Red paprika flakes – 1 spoon(small)

parsley or cilantro – 1 handful.chopped.

Oregano/ mixed herbs – few pinches.

Red Onions -2

Garlics cloves – 5-6

Pine seeds – 1 spoon toasted

Lemon juice – 1 spoon

Coarsely ground pepper – 1/4 spoon.

Quinoa – 1/2 cup.

Hot water – 1.5 cups

Olive oil – 3 table spoons.


Apply a little oil to the surface of the halved pepper to which a few drops of lemon drops and pinches of salt is applied.

Bake the halves of the coloured peppers in the oven until they’re soft on the inside but slightly charred and crisp on the edges.

This may take about 15 minutes.

Simultaneously in a saucepan add the water and few drops of olive oil and salt.

Cook the quinoa on low flame tossing in between on a closed lid.

It may take about 10 to 15 minutes.

Mince the garlic, onions and parsley red coriander leaves.:

Chop the pine nuts.

Heat a pan and take 2 tablespoons of olive oil.

Add the garlic, chopped onions and red pepper flakes and sauté for about 2 to 3 minutes until the onions are translucent and the garlic is fragrant.

Turn off gas, then stir in the cooked quinoa, pine nuts and finely chopped parsley or cilantro, paprika, oregano or mixed herbs,lemon juice,lemon zest, sea salt and black pepper.

Taste and add another few pinches of salt to taste.

Spoon the filling into the roasted pepper halves.

Garnish with feta cheese crumbles and bake for another 10 mins.

Serve the remaining filling at the sides with sliced avocado.

Feta cheese has salt so be mindful on how much salt you may need to add.

Raw Mango Salad

Mangoes both raw are ripe available in plenty. Then it’s time to savour the delicious king of fruits be it in soups, desserts, curries, shakes, smoothies and salads.

The yummy dishes made are never ending.

This delicious, tangy,sweet and spicy well balanced salad is nutritious and filling.


Raw Mango – 1 firm one skinned

Red onion -1 big

Carrot – 1 medium sized

Coriander leaves – a handful

Salt as per taste

Juice of half a lemon/lime.

Brown Sugar – 1 spoon.

Garlic clove – 1 crushed.

Toasted and skinned peanuts – 1/2 cup.

Fresh chilli -1 red and 1 green.

Chilli flakes – few pinches


In a small bowl squeeze the juice of half a lime or lemon and add salt , chilli flakes,red and green minced chillies ,crushed garlic clove and brown sugar.

Keep aside.

Shred the peeled mangoes or slice them into julienne

You may even grate them.

Slice onions into thin slices.

Slice carrots into juliennes

Toss them well and add the salad dressing and mix well.

Now finally add the slightly crushed toasted peanuts and garnish with finely chopped coriander leaves and spring onion.

Refrigerate and enjoy fresh.

Sweet Potatoes with Veggies and Salad.

I love sweet potatoes. They make a filling meal when cooked on its own or with veggies and salads.

I love to try the different varieties but love the orange one the most for its texture and sweet taste.

Today tried cooking them for about ten minutes in water on closed lid and then cut them into two and made a cut and filled it with sliced mushrooms and ground pepper and baked them in the microwave oven for about 7 to 10 mins.

Sprinkled some ground pepper and salt.

Enjoy them with salad.

Tastes yummy too.

Green Gram Sprouts Salad

Mung sprouts salad

This is one healthy and nutritious salad which is not only crunchy and colourful but yummy too.

I normally love to enjoy it as a late morning snack to satisfy the small hunger cravings between meals.


Green Beans sprouts – 1/2 cup

Onion – 1 finely chopped

Tomato – 1 chopped

Coriander leaves – 2 sprigs finely chopped

Lemon juice – 1 spoon

Brown sugar – 1 spoon

Coarsely ground cumin seeds – 1/4 spoon

Green chillies – 2 finely chopped.

Black Salt – As per taste.


In a bowl add in the chopped tomatoes, onions green mung sprouts and green chillies.

Now add the lemon juice, black salt, brown sugar and the ground cumin. Mix well and garnish with fresh coriander leaves. The nutritious salad is ready. Enjoy cold or at room temperature.

Mix all the ingredients properly and the salad is ready.