SALADS RECIPES INDIAN RECIPES
INDIAN SALAD RECIPE | ALLRECIPES
This is a very tasty brown rice recipe salad. Mmm!! Very different and tasty served with barbeque meats. I don't think this need to be changed at all, it is so perfect the way it is.
Provided by stikychikn
Categories Salad Grains Rice Salad Recipes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, until rice is tender. Drain, if necessary, and cool.
- While the rice is cooling, place golden raisins in a bowl, and fill with enough hot water to cover. Let soak for 20 minutes to plump. Drain.
- In a medium bowl, whip cream until soft peaks form. Fold in curry powder, lemon juice, salt and pepper. In a separate bowl, stir together the brown rice, asparagus, red pepper, apples, and raisins. Fold into the curry cream, and chill until serving.
Nutrition Facts : Calories 450.9 calories, CarbohydrateContent 76.9 g, CholesterolContent 40.8 mg, FatContent 13.7 g, FiberContent 6.2 g, ProteinContent 8.3 g, SaturatedFatContent 7.4 g, SodiumContent 217.9 mg, SugarContent 15.3 g
INDIAN-SPICED POTATO SALAD - FORKS OVER KNIVES
This simple recipe packs a flavorful punch. Tender potatoes are tossed with fresh cucumber and crunchy bell peppers for a hearty side dish that also makes a tasty grab-and-go lunch. Warming cumin, zesty lime juice, and spicy jalapeño are added to the mix to create an Indian-inspired experience that will tempt your taste buds for a second helping. Top it off with some extra cilantro, and enjoy!
Provided by FORKSOVERKNIVES.COM
Total Time 40 minutes
Prep Time 25 minutes
Number Of Ingredients 10
Steps:
- Place potatoes in a steamer basket set in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until potatoes are tender.
- Place potatoes in a large bowl; cool completely. Add the remaining ingredients; gently stir to mix. Cover and chill until ready to serve or up to 24 hours.
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INDIAN CHOPPED SALAD | VEGETABLE RECIPES | JAMIE OLIVER
I love the way Indian food brings out the wonderful perfumes and aromas in the spices. I’ve embraced that, bringing a different texture and flavour to a chopped salad. Great to eat, and fun to make.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 125 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 125 calories per serving
- Crumble the curry leaves into a small frying pan on a medium heat. Add a big lug of oil, and the fenugreek and mustard seeds.
- Fry until the mustard seeds start to pop, then stir in the mango chutney. Remove from the heat and leave to cool.
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- Pour over the toasted spices, add a squeeze of lemon juice, a pinch of sea salt and mix and chop it all up with your knife. If it’s too dry, add extra oil and lemon juice.
- Serve sprinkled with crunched-up poppadoms, and extra dollops of mango chutney, if you fancy.
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INDIAN SUMMER SALAD RECIPE | BBC GOOD FOOD
Packed with antioxidants, this superhealthy, colourful salad counts as 1 of your 5-a-day
From bbcgoodfood.com
Total Time 20 minutes
Category Buffet, Lunch, Side dish, Supper
Cuisine British
Calories 79 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Buffet, Lunch, Side dish, Supper
Cuisine British
Calories 79 calories per serving
- Whisk together the vinegar, mustard and mayonnaise until smooth, then gradually whisk in the oil. Taste and add salt and pepper, then drizzle over the salad and mix well. Leftovers will keep in a covered container in the fridge for up to 24 hrs.
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INDIAN SALAD RECIPES | SIMPLE INDIAN RECIPES
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