Rice Salad

This year I had well spent my long weekend.. Guess why ??? We have been to Las Vegas with our friends & it was just a awesome trip. But once I'm back I was all tired & lazy to come back to blogging..

Lately today I realized that  I'm suppose to blog for Blog hop & I was searching for recipes which I could make it in no time. 

This time I'm paired with Rajani of "My Kitchen Trials" & I chose to make Rice Salad. Just to mention I was reading her blog for 2 to 3 hrs. The commentary she gave in some posts was very amusing & I just couldn't stop reading it.

Ingredients 

• 1 cup cooked rice
• 1/2 cup finely chopped carrots 
• 1/4 cup finely chopped onions 
• 1/2 cup finely chopped red cabbage
• 1/2 cup sweet corn boiled
• Cilantro for garnish  

     Dressing  

• 2 Tbs white wine vinegar 
• Black Pepper powder 
• Sugar
• Salt

 

Take a small bowl with vinegar, salt, sugar& pepper.Mix them with up.

Now take a wide bowl with rice and add all veggies to it. Mix the dressing with Rice.

Allow it to sit for 15mins.That allows all flavors to blend with each other.

Garnish with cilantro & salad is ready to serve.

** I made this for my dinner & it was just Yumm... 

Drooling for chocolate then check this choco falls...

Kosambari / Carrot Salad

This week I'm paired with Swetha of  Experiments, Emotions, Experiences with food & I chose kosambari for my blog hop this week.Her version is a little different from the traditional kosambari. She avoided pulses from the recipe & it makes kosambari a healthy veggie salad.  

Ingredients

1 Cup grated carrot 

1/2 Cup chopped onions

2 Tbs grated coconut

2 Green chilli's sliced 

1 Tbs lemon juice 

Pinch of salt

Cilantro for garnish

For Grated carrots

Wash carrots and wipe them with a cloth. Peel off the skin with a peeler & grate them.

Mix carrot, onion, green chilli & coconut in a bowl. Add salt & lemon juice to the mixed veggies & mix them well. Garnish with finely chopped cilantro and serve this salad as a side dish.

I had kosambari before but I just couldn't remember when I had it. I was breaking my head to get back my memories.But while writing this post I realized that when I was in san diego we had a kannadiga friend who served this amazing salad for lunch & that's where I had it. 

Garden salad with Yogurt Mustard dressing

As you all know salads can be made of different ingredients.I prepared a green salad for dinner to cut down some calorie intake at nights.

I have used limited veggies or can say like those are available in my refrigerator.

The dressing has been altered with some ingredients to cut calories. For a mayonnaise & sour cream I used home made low fat yogurt.

 

Ingredients :

Veggies

1 cup of Shredded Carrot 

1 Cup of Shredded Red Cabbage 

1/2 cup chopped Onion 

1 cup of chopped Lettuce

1/2 cup Cherry Tomatoes 

Dressing 

1/2 cup Low fat free yogurt  

2 Tbs Lemon juice 

1 Tbs Mustard powder

1 clove of Garlic minced

1/2 Tbs Red chili flakes

1/2 Tbs ground black pepper

Salt acc to taste

Take a big bowl with all the veggies mixed in it expect tomatoes. 

For Tomatoes

Cut cherry tomatoes in to half n place them on a baking pan. Drizzle a little of Olive oil. Bake tomatoes @ 350 degrees for 15mins.

For Dressing 

Take a bowl n mix up all the dressing ingredients together to a smooth paste. 

Take the tomatoes out of oven. Let them cool for few mins. Mix up dressing and veggies together. 

* Cover the salad bowl and allow it to sit in a refrigerator for a tasty salad.

Out come: After tasting it my hubby said let's skip dosa's for dinner & replace them with Salad :)