Carrot Salad


This is another easy and simple salad. Carrots are a salad regular and I usually make it South Indian style. This recipe from the book, Diva Green, had a different flavour combination for the ubiquitous carrot. The mint, sesame seeds, honey and lemon juice make a beautiful team to enhance this simple salad to the next level.


Serves 2-3

Recipe from Diva Green: a vegetarian cookbook by Ritu Dalmia


Carrots, medium                4

Sesame seeds                       1 tsp

Mint leaves                           8-10

Raisins                                   2 tbsp

Sesame oil                             4-5 tsp

Lemon juice                          2 tbsp

Honey                                     1 tsp

Salt & pepper

  • Peel and cut the carrots into thin matchsticks
  • Cook it in boiling water for 4-5 minutes
  • Drain the water and set the carrots aside to cool
  • Dry roast the sesame seeds in a pan till golden
  • In a bowl, whisk together the sesame oil, lemon juice, honey, salt and pepper
  • Pour this dressing over the carrots
  • Add the mint leaves, raisins and half of the sesame seeds and mix well
  • Garnish with the remaining sesame seeds 
  • Enjoy!


This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Pantzarosalata / Beetroot Yogurt Salad


One of my recent endeavours is to try and eat more salads. As a rule, I hate salads and I am always trying to avoid them. But as a food blogger, if I can’t make tasty salads then what is the point? So I wanted one salad recipe from Greece. As always, I was looking for something easy and that can be made with ingredients easily available at home. I came across this easy and gorgeous beetroot salad and I am sure this is going to be a regular feature at home now on.


Serves 2-3

Recipe adapted from here


Beetroot, medium                      3

Greek yogurt                               300 gms

Walnuts                                        10-12

Garlic cloves                                 3

Olive oil                                         2 tbsp

Vinegar                                          1 tsp

Salt & pepper

  • Boil the betteroots for 30-40 minutes till they are cooked
  • Peel the beetroots and cut them into small pieces and set aside
  • In a blender / mixer take the garlic cloves, walnuts, olive oil, vinegar, salt and pepper
  • Add the yoghurt to the mixture and stir well to combine
  • Pour the dressing over the beetroot and mix well
  • Chill the salad in the refrigerator for a couple of hours
  • Enjoy!


  1. Ensure that you use only Greek yogurt else the salad will turn watery.


This is my post for the Blogging Marathon under the theme, Greek dishes.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Warm, Caramelized Baby Potato & Onion Salad


While I was baking all those delicious breads last month, I was also feeling very guilty about eating so many breads all at once. That is when I decided to eat salads to kind of compensate for all that wheat. This is one of the lovely salads that I had.

The recipe is from a book ‘Diva Green: a vegetarian cookbook’ by Ritu Dalmia. It is a fun book with recipes divided amongst potatoes, pumpkins, mushrooms, greens, fruits and such others. There are lovely salads, soups and few baked dishes I have marked to try. I will post a few of them as part of my Cooking from Cookbook Challenge this month. 


Serves 2


Baby potatoes, halved        500 gms

Baby onions, peeled            250 gms

Walnuts, roughly chopped  1/2 cup

Butter                                        25 gms

Brown sugar                            1 tsp

Spring onions, chopped        2

Raisins                                      2 tbsp

Lemon, medium size             1

Salt & pepper
Coriander leaves to garnish 

Paneer, crumbled, to garnish

  • Soak the raisins in some water for 10 minutes. Drain it and set aside
  • Boil the baby potatoes in salted water for 10 minutes and remove with slotted spoon
  • In the same water, boil the baby onions for 10 minutes and drain
  • In a pan, toast the walnuts for about 5 minutes on medium heat and set aside
  • In the same pan, heat the butter and once it melts, add the brown sugar
  • When the mixture turns dark, add the potatoes and onions and cook for 2-3 minutes till they are nicely brown
  • In a large bowl, toss the potatoes, onions, spring onions, walnuts and raisins. 
  • Juice the lemon and mix well
  • Season with salt & pepper
  • Garnish with crumbled paneer and coriander leaves
  • Enjoy!


This is my post for the Blogging Marathon under the theme, ‘Picnic Dishes’.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Simple Fruit Salad

Saying that it is hot here is an understatement of epic proportions. Everyday is declared as the hottest day till date and things are only expected to get worse. The husband is sniffing and coughing, the daughter is just about recovering and the house is a mess. 

I buy the most raw fruits I can find and it gets ripe within a day. Green papayas turn bright yellow overnight. Bananas turn black within two days and I am running out of recipes to make with overripe bananas.  So for the past few days, I am just putting all the ripe and near overripe fruits I can find in a large bowl and eating them for dinner. This is one such –

Makes 4 bowls of salad


Watermelon                1/4 

Apple                             1

Orange                          1

Grapes                          10-15

Bananas                       3

Honey                          To taste

Chat masala               A Sprinkle

Mint leaves                 To garnish


  • Cut all the fruits, except grape soda, into similar sized pieces
  • Mix well
  • Add honey and chat masala and mix well 
  • Garnish with mint leaves
  • Enjoy a little respite from the heat 


Check out the Blogging Marathon page for other marathoners doing this BM. 


Quick tomato salad


The best dishes are those that manage to surprise. When I started to make this salad, I was not sure as to how it would turn out but I really wanted to clear out my refrigerator and I needed a recipe for the Blogging Marathon. So I prodded ahead. But it was such a delightful bowl that I have pinned the paper to my recipe wall and promised myself to make it more often.

My idea of salad almost always involves tomatoes. It keeps the salad from getting dry ( which is my first requirement) and gives it a nice tangy kick. Since cherry tomatoes are always in the fridge, I decided to use those along with the bread ends that keep accumulating because the daughter doesn’t eat them. So I have these bread end fingers in groups of four lying around demanding to be used. You could toast and use an entire slice of bread or just cut the ends out and use them.

So here goes –

Serves 1


Bread ends of 4 slices or one slice of bread

Butter to toast the bread

Cherry tomatoes                            6-8

Mint leaves                                      6-8

Soy sauce                                          1 tbsp

Honey                                                1 tbsp

Vinegar                                             1 tbsp


  • Toast the bread till crisp and cut it into 1 inch pieces
  • Mix the soy sauce, honey and vinegar till fully blended
  • Cut the cherry tomatoes into halves
  • In a bowl, take the tomatoes and bread 
  • Tear and add the mint leaves
  • Pour 1-2 tsp of the soy sauce mix, add salt and mix well to combine
  • Enjoy!

Check out the Blogging Marathon page for other marathoners doing this BM. 


Chat Salad


When I picked the Salads theme for this week’s Blogging Marathon, my idea was to finally start my ‘healthy eating’, three months into the new year. I read up a lot on salads and various dressings but fell back to my default regular recipes which I make for myself. These are my go-to recipes for the times I have to cook only for me, which is a boring affair. So I toss in whatever is available in the fridge / pantry and call it a bowl of salad.

This salad is a fallout of my bhel puri craving. Like I said earlier, it is hard to find bhel puri ingredients in my part of the world and improvisations are the order of the day when such cravings strike. I have a small jar of the date tamarind chutney in my fridge, which is my favorite part of the bhel puri and I toss in all available veggies and mix it with the chutney and it comes pretty close to the real thing. So here goes –

Serves 1


Moong (or any other lentil) sprouts          1/2 cup

Tomato, medium size                                     1

Spring onion stalks                                         8-1o

Capsicum, small                                               1

Date tamarind chutney                                  1 tbsp

Chat masala                                                       A dash

Chilly powder (optional)                               A sprinkle


  • Boil the sprouts in little hot water till it is cooked but retains a bite
  • Cut the tomatoes, capsicum and spring onions into small pieces
  • Mix all the ingredients in a large bowl
  • Enjoy!



Check out the Blogging Marathon page for other marathoners doing this BM. 


Sour Cream Cucumber


This is the second day of this week where I need to pick a recipe from the Top 100 recipes of 2015.

This recipe was an absolute surprise. I picked it because I had less time and had to do something quickly. Since I had all the ingredients for this one, I figured I could do it. It seemed so simple but once I starting having it, the burst of flavors and the beautiful blend of the pepper with sugar, the vinegar with sour cream was totally yumm.

So here goes – 

Serves 2


Cucumber, large                  1

Onion, small                         1

Sour cream                            2 tbsp

Vinegar                                   2 tsp

Sugar                                       2 tsp

Pepper                                     to taste

  • Slice the cucumbers thinly
  • Cut the onions into rings
  • In a bowl, beat the sour cream, vinegar, sugar and pepper together.
  • Add the sliced cucumber and onion.
  • Refrigerate covered for atleast 4 hours.
  • Serve with a slotted spoon.
  • Enjoy!


This is my post for the Blogging Marathon under Top 100 dishes.


Check out the Blogging Marathon page for other marathoners doing this BM.