Sweet Potato and Pecan Salad

This was my second Thanksgiving in US.And I finally decided to embrace the American Holidays. Thought about preparing an Indian style Thanksgiving meal. I was very confused as to what to cook. I didn't want to miss the basic essential elements of American Thanksgiving meal at the same time. This one dish particularly impressed me a lot. I picked it up from a food group.

Ingredients :
Sweet Potato : 1
Orange/ Clementine : 2
Pecan : 3/4 cup
Cinnamon : 1 tsp
Honey : 1 tbsp

Procedure :
1. Peel the skin and cut them into small cubes.
2. Grate the zest of one clemetine around 1 tbsp and keep it aside.
3. Squeze the juice of both the clementine, add the cinnamon and honey to it and add the cut sweet potatoes and pecans to it.
4. Pre Heat the oven to 350 degree faranheit.
5. Bake them for 20 to 25 minutes.

Spinach Strawberry Olive Pecan Raisin Chickpea Salad

Some days I just plan for salad as my lunch. This is another simple salad.

Ingredients :
Strawberry : 10 (Cut into thin slices)
Olives : 3-4
Raisin : 1 tsp
Pecan's : 5-6
Spinach : 20 leaves (Wash the leaves)
Chickpea : 1/2 cup (Soak in water at night for 8 hours)
Olive Oil : 2 tsp
Salt according to Taste
Chat Masala (Optional)/ Pepper Powde

Procedure:
1. Mix all the ingredients in a salad bowl and serve.

Notes : Olives will already have a little salt. So adjust accordingly.

Spinach Strawberry and Toasted Almond Salad

Another raw salad from my recipe diary. No cooked ingredient other than toasted almonds.

Ingredients :
Strawberry : 7-8
Spinach : 10-12 leaves
Almonds : 7 to 8
Olive Oil : 1 tsp

Procedure :
1. Chop the strawberry and wash the spinach leaves and chop them too.
2. Now add the toasted almonds and olive oil on top.

Notes :

How to Toast Almonds:

Method 1:
Heat a pan and keep it on a low flame and dry toast the almonds. Make sure not to burn them.

Method 2:
Preheat the oven to 350 degree centigrade. Spread the almonds on a baking tray and bake for 10-15 minutes

Method 3:
This may not work out for everyone as it might burn a little. It depends on the power of the microwave. Spread the almonds on a microwave safe plate and microwave for 30 seconds. And taste the crunchiness and if necessary microwave for 12 more seconds.

Corn and Pomegranate Salad

Ingredients :
Pomegranate : 1/2 cup
Sweet Corn Kernels : 1/2 cup
Shredded Coconut : 1 tbsp
Olive oil (Optional )

Procedure :
1. In a bowl mix all the ingredients and serve.
2. I just added oil for increasing the raw consumption of olive oil.

Broccolli And Peanut Stirfry

I recently did a body check up and found that my LDL i.e. bad cholestrol levels were a little on higher side. So I have cut down on cakes and cookies. Plus eating some salad. I tried this Brocolli and peanut stir fry and I loved it.

Ingredients:
Broccoli Florets : 1/2 cup
Peanuts : 1/2 cup
Tomato : 1
Oil : 1 tsp
Pepper Powder : 1 tsp
Salt according to Taste
Lemon Juice : 1 tsp

For tempering:
Oil : 1 tsp
Mustard Seeds : 1 tsp
Urad Dal : 1/2 tsp
Green Chilli : 3-4 (Slit)

Procedure :

1. Soak peanuts for an hour in water.
2. In a pan heat oil and temper with mustard seeds, urad dal, and green chilli,
3. Now add the chopped tomatoes once they turn mushy add; peanuts and water so that the peanuts are cooked well.
4. Now add chopped brocolli and sprinkle with salt and coarse black pepper.
5. Sprinkle lemon juice on top.

P. S : It falls in the category of Salads instead of Stir fry. 

Pomegranate and Cucumber Salad

It is time to make salad. I recently bought a bunch of really huge pomegranates from Costco which were just 2$ each.  The only problem I find with this fruit is peeling them.

Ingredients :
Pomegranate : 1 cup (peeled and deseeded)
Cucumber : 1 cut into cubes
Coconut : 1 tbsp frozen or fresh scraped
Chat Masala : 1 tsp
Green Chilli : 2
Pudina : 10 stems (finely chopped, optional)
Salt according to taste

Procedure :
Mix all the ingredients together and serve.