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Ravas Fish (Indian Salmon) Salad

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Ravas Fish (Indian Salmon) Salad

Though this is a salad, it can be had as a complete meal. It is wholesome and includes fat, carbohydrates, proteins, vitamin and minerals. It uses home-made mayonnaise (olive oil based). However, readymade mayonnaise can be used instead. Alternatively, hung curd can be used instead of mayonnaise. So here it is, a colorful rainbow salad, perfect for hot summer suppers.

 

Equipment and Utensils

Large mixing bowl

Small bowl

Whisk

Wooden spoon

Frying pan

Flat stainless steel spoon

Stainless steel sauce pan

Slotted spoon

 

Ravas Fish (Indian Salmon) Salad Ingredients

 

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Salmon Fish Salad | Summer Salad | Healthy Wholesome Salad

Prep Time: 18 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: 3 Servings

Calories per serving: 675.5 Kcal

Fat per serving: 22 gm

Salmon Fish Salad | Summer Salad | Healthy Wholesome Salad

Though this is a salad, it can be had as a complete meal. It is a wholesome and includes fat, carbohydrates, proteins, vitamin and minerals. It uses home-made mayonnaise (olive oil based). However, readymade mayonnaise can be used instead. Alternatively, hung curd can be used instead of mayonnaise. So here it is, a colorful rainbow salad, perfect for hot summer suppers.

Ingredients

  • 200 grams (5 small) Ravas (Indian Salmon) fillets
  • 15 grams (6 small) Flat Beans cut and blanched
  • 150 grams (12 small) Baby Potatoes boiled and cut into half lengthwise
  • 100 grams (10 small) Cherry Tomatoes and cut into half lengthwise
  • 50 grams (1 small) Red Onion cut into medium sized cubes
  • 25 grams (1 small) Red Capsicum cut into medium sized cubes
  • 25 grams (1 small) Yellow Capsicum cut into medium sized cubes
  • 150 grams (2 cups) Mixed Salad Greens
    Dressing:
  • ½ teaspoon Salt
  • ½ teaspoon White Pepper Powder
  • 1 teaspoon Vinegar
  • 1 teaspoon Mustard Paste
  • 2 tablespoon Mayonnaise
  • 1 teaspoon Olive Oil

Instructions

  • Fill ¾th of the sauce pan with water and keep it on high flame.
  • When water comes to boil, add flat beans.
  • Let it boil for 2-3 minutes.
  • Remove the beans with the help of slotted spoon.
  • Put these beans in ice-cold water i.e. ‘refresh’ them.
  • Now add the potato cubes into the boiling water.
  • Cook them for 6-7 minutes.
  • Remove the cooked potato cubes and ‘refresh’ them.
  • Pat dry the fillet and season them with salt and pepper.
  • Add olive oil in a pan over medium-high heat.
  • Add the fillet to the oil and let them cook, one side at a time.
  • Cut the cooked fish fillets into cubes.
  • Put mayonnaise in a small bowl.
  • Add mustard paste, salt, pepper and vinegar.
  • Whisk together until a smooth mix (dressing) is formed.
  • Put fillet cubes and ingredients (2-8) into a large bowl.
  • Now add dressing to the large bowl.
  • Gently toss with wooden spoon.
http://dipsdiner.com/dd/indian-salmon-salad-recipe/

 

Preparation Time: 18 minutes

Cooking Time: 12 minutes

 

Number of Servings: 3

 

Nutritional Information

Total Calories: 675.7 Kcal

Fat: 22 gm

Protein: 50.67 gm

Vitamin C: 196.35 mg

Sodium: 520 mg

Calcium: 937.95 mg

Pudina Chutney (Mint Spread)

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Pudina Chutney (Mint Spread)

This spread is used for sandwiches or applied on rotis, phulkas. It can be made once and used often. Pudina (mint) is a very rich source of iron and hence it is a good habit to include a tablespoon of this chutney in your daily meal.

 

Equipment and Utensils

Mixer / Blender

 

Ingredients

150 grams (2 cups) Pudina (Mint) leaves washed

Green Chilies cut into 2 pieces

1 teaspoon Lemon Juice

1 tablespoon Coriander Seeds

½ tablespoon Cumin Seeds

1 teaspoon Chat Masala

½ teaspoon Salt

Directions

Add all ingredients into the mixing jar.

Add ¼ cup water and blend together to obtain a smooth paste.

Store it in an airtight container and refrigerate it.

Use it for 3-4 days.

Preparation Time: 10 minutes

Cooking Time: 0 minutes

 

Number of Servings: 12

 

Nutritional Information

Total Calories: 136.4 Kcal

Fat: 4.1 gm

Protein: 10.48 gm

Fiber: 7.46 gm

Iron: 25.28 gm

Calcium: 937.95 mg

Stir Fried Tendli (Ivy Gourd)

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Ivy Gourd Recipe

 

There are many names for this vegetable, including Tindola, Tondli, Tindora, Kovakka, and Tondekai. This is a very neglected vegetable but it has a lot of health benefits. It’s very hard to find this vegetable at any of the food joints in India. It isn’t an exotic vegetable and it isn’t all too common like ‘Alu Mutter’ either. In any case, it’s extremely rare to find it on an Indian restaurant‘smenu card.

There are many ways to prepare this vegetable dish. You can cut them into roundels and make the masala fried version. Cut them lengthwise and make quick stir fried dishes like this one. Tendlis (Ivy Gourd) are used to prepare many rice dishes including ‘Masale Bhat’ and ‘Tondli Bhat’.

There are many health benefits of Ivy Gourd which are unknown to the general Indian population.

This vegetable, its roots and even its leaves are used in many Ayurvedic medicines for diabetics. This plant‘s chemical composition resembles natural insulin. People suffering from diabetes should include this vegetable twice or thrice in their weekly diet. It also has laxative properties and provides good relief from constipation.

So let’s go ahead and prepare this stir fired dish. It is very quick to make and tastes good with roti or steamed rice.

 

Equipment and Utensils

Frying pan with lid

Flat stainless steel / wooden spoon

 

The Ingredient List

250 grams (1½ cup) Tendli (Ivy Gourd) sliced lengthwise

10 grams (1 tablespoon) Grated Fresh Coconut

2 Green Chilies slit

2 Garlic Cloves crushed

1 teaspoon Coconut Oil

½ teaspoon Mustard Seeds

¼ teaspoon Turmeric Powder

½ teaspoon Salt

Directions

Start by adding oil in a frying pan over medium-high heat.

Add mustard seeds to the hot oil.

Wait till mustard seeds begin to crackle.

Now add garlic, green chilies, curry leaves and turmeric powder.

Stir fry for 30 seconds and add tendli (ivy gourd).

Sprinkle some salt over it.

Stir well, cover it with the lid and lower the heat.

Let it cook in its own water on low flame for 10 minutes.

Keep stirring after every 2-3 minutes.

When it is almost cooked, add coconut and put back the lid.

Remove from heat after cooking for 1 more minute.

Serve immediately.

 

Preparation Time: 15 minutes

Cooking Time: 11 minutes

 

Number of Servings: 2

 

Nutritional Information

Total Calories: 152 Kcal

Fat: 8.9 gm

Protein: .45 gm

Carbohydrates: 14.3 gm

 

 

Sabudana Khichadi (Sago Snack)

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Maharashtra Style Sabudana Khichdi


While this is primarily a breakfast dish, it can also be had with tea in the afternoon. Moreover, for people observing a fast, it can even be had for lunch. It seems that it can be had anytime. This recipe is made with the minimum required quantity of crushed peanuts. You could add more crushed peanuts to suit your taste.

 

 ही पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा ‘साबुदाणा खिचडी’.

 

Equipment and Utensils

Medium bowl

Nonstick pan

Flat wooden spoon

 

Ingredients

150 grams (½ cup) Sabudana (Sago)

85 grams (2 small) Potatoes cut into 1 cm cubes

35 grams (1½ tablespoon) Peanuts roasted and powdered coarsely

1 tablespoon Pure Ghee or Oil

2 Green Chilies chopped

1 teaspoon Cumin Seeds

1 teaspoon Lemon Juice

1 teaspoon Sugar

¾ teaspoon Salt

Garnishing:

1 tablespoon Grated coconut

Directions

Take the sabudana (sago) in a bowl.

Fill the bowl with water and keep it for 20 minutes.

Drain out all the water and leave aside for at least 6 hours.

Mix together sabudana (sago), peanut powder, salt, lemon juice and sugar.

Heat pure ghee. Crackle cumin seeds.

Add green chilies and potatoes. Sprinkle a little salt over the potatoes.

Fry for 2-3 minutes over medium flame.

Now put the lid and lower the flame.

Stir in between after every 1 minute till potatoes are cooked.

Add sabudana (sago) mixture and mix lightly.

Cover and cook over a slow flame.

Stir after every 1 minute till sago becomes translucent.

Serve hot, garnished with grated coconut.

 

Soaking Time: 6 hours

Preparation Time: 7 minutes

Cooking Time: 12 minutes

 

Number of Servings: 2

 

Nutritional Information

Total Calories: 945.85 Kcal

Fat: 28.175 gm

Protein: 10.98 gm

Carbohydrates: 162.305 gm

Niacin: 8.835 mg

Folic acid: 3.72 ug

 

 ही पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा ‘साबुदाणा खिचडी’.

 

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Maharashtra Style Sabudana Khichdi (Upas / Fasting)

Prep Time: 6 hours, 7 minutes

Cook Time: 12 minutes

Maharashtra Style Sabudana Khichdi (Upas / Fasting)

Ingredients

  • 150 grams (½ cup) Sabudana (Sago)
  • 85 grams (2 small) Potatoes cut into 1 cm cubes
  • 35 grams (1/4 cup) Peanuts roasted and powdered coarsely
  • 1 tablespoon Pure Ghee or Oil
  • 2 Green Chilies chopped
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Sugar
  • ¾ teaspoon Salt
    Garnishing:
  • 1 tablespoon Grated coconut

Instructions

  • Take the sabudana (sago) in a bowl.
  • Fill the bowl with water and keep it for 20 minutes.
  • Drain out all the water and leave aside for at least 6 hours.
  • Mix together sabudana (sago), peanut powder, salt, lemon juice and sugar.
  • Heat pure ghee. Crackle cumin seeds.
  • Add green chilies and potatoes. Sprinkle a little salt over the potatoes.
  • Fry for 2-3 minutes over medium flame.
  • Now put the lid and lower the flame.
  • Stir in between after every 1 minute till potatoes are cooked.
  • Add sabudana (sago) mixture and mix lightly.
  • Cover and cook over a slow flame.
  • Stir after every 1 minute till sago becomes translucent.
  • Serve hot, garnished with grated coconut.
http://dipsdiner.com/dd/sago-snack-sabudana-khichdi/