What a wonderful Saturday morning it turned out to be. We had a refreshing family time in the water yesterday. And on the kids request, all of us pigged out on their favorite foods. Laden with joy and calories, and marching on today I fall back on the family favorite of all time. This salad is so refreshing and so versatile that it can be eaten as a side, main course or dressed up to yield a satisfying result.
Cook time : 10 min Prep time : 15 min Serves : 4
The family favorite Salad
Sprouted Whole Green Moong Dal: 2 Cups
Peeled Green Cucumber: 1/2 cup (Finely diced)
Green apple : 1/2 cup (Finely diced)
Red Apple : 1/2 cup (Finely diced)
Baby Carrots : 1/2 cup (Finely diced)
Pomegranate seeds : 1/2 cup
Mint : 1/4 cup Fresh, Finely chopped
Cilantro : 1/4 Fresh, Finely chopped
Lime/ lemon : 2 . Juiced
Thai green chili: 2 Finely chopped ( optional)
Red Onion : 1/4 cup Finely chopped ( Optional)
Black pepper : 1/4 tsp. Fresh ground
Chaat Masala : 1 tsp (Optional)
Salt : 1 tsp + as required
Prep Work, Assembly, Serving:
Add 2 -3 quarts of water in a big saucepan and bring it to boil with a tsp of salt. Once it is boiling , dunk in the sprouts for say 3 -4 minutes.
The idea is it is not completely cooked but more like to give a blanched effect, al dente, with a crunch in the bite. Rinse it in cold water and let it cool completely.
Now add in the diced vegetables , chopped mint and toss it in gently.
Cool this in the refrigerator for atleast an hour.
Just before serving, add in the lemon juice, salt , chaat masala and garnish with cilantro and serve.
Best eaten Cold.
Adding in the mint in the initial part of prep, imparts a nice flavor when it sits in the refrigerator for an hour or so.
Also remember to just salt before you serve. Adding it initially will result in a watery mess!
Mild migraines and IPL not withstanding, today was a day filled with general anarchy in the routine. It’s almost like a day where you want to do something, but the little devil voice in your head nags and prods you to look somewhere else. So while the little Tom and Jerry war was happening, yours truly decided to take advantage of the blink and miss spring and summer weather and honed in on a recipe from a really fun food group .. Thanks AJ and SR from Epicurean Delights . This recipe was adapted and modified from there. Here’s to happy indulging …
Quick recipe Rundown:
In a large sauce pan empty the 2 containers of evaporated milk and add in the 2 tsp of thandai mix well.
Stir well on low – medium heat so the flavors of the thandai mix are steeped in well. You do not have to bring it rolling boil, but definitely allow the flavors to steep in.
Keep it aside for say about 20 min or so to let the concoction to cool down.
Filter the cooled down milk into a large mixing bowl. The idea is to remove the large granular thandai mix masala from the milk mixture.
To this add in the can of condensed milk and two tubs of cool whip or any whipped cream of your choice.
Whip it up very well on medium highhand held machine.
Fold in the crushed saffron stands and crushed cardamom pods and pour into popsicle moulds or any freezer safe moulds of your choice.