Roma's Space

Groundnut Munch (Recipe source : Swati Gore)

This salad at first looks, appears like a sabzi owing to its tempering and groundnut powder. This is also one of the reasons behind its unique taste.

You can make roasted groundnut powder and store it in an air tight container for upto one month. You can also try mixing the same tempering and powder in your vegetables that you cook for lunch/dinner.

Ingredients :

• 1/4 Groundnuts
• 1/2 cup grated carrot
• 1/2 cucumber, finely chopped
• Finely chopped coriander leaves
• Finely chopped green chilly
• Rai

Procedure :

1. Roast Groundnuts. Removed peel and grind into a coarse powder.
2. Mix grated carrot with tiny cucumber pieces. You can add grated radish also if you like.
3. Add salt, groundnut powder and coriander leaves.
4. Heat oil. Add rai, green chillies and mix tempering into the salad.

Please NOTE :

1. While grinding the roasted groundnuts, run the mixie for just 2-3 seconds, switch off turn contents and then continue in the same manner till the powder is evenly formed. If you run mixie at a stretch the groundnut will turn into a paste. Also, ensure your mixie jar is completely dry before starting.
2. The same salad can be made with finely chopped tomatoes and grated red carrot.

Moong Moth Salad

Salads are the healthiest way to consume our veggies and what can add more to the nutrition than sprouts. This salad is a crunchy munchy hi-protein dish which keeps you feeling full for longer. Yes, calorie conscious people can stop binging in-between meals with the help of this dish. As for others, its just another treat for the taste buds.

Ingredients

• Salt, Black Salt (to taste)
• Juice of one fresh lime
• Pinch of Black pepper powder
• 1/2 cup soaked moong dal
• 1/2 cup soaked masoor dal
• 1/2 cup grated carrot (preferably both red and orange)
• Finely chopped coriander leaves

• 2 tablespoons each of the following vegetables (finely chopped)

• Cabbage
• Cucumber
• Tomatoes
• Radish
• Spring onions

Procedure :

1. Soak moong and moth dal separately overnight.
2. In the morning strain out the water and let it stand for a day or so, till it sprouts.
3. Mix in the finely chopped vegetables. Add White and Black salt, pepper powder, lime juice and mix well.
4. Garnish with finely chopped coriander leaves and serve chill.

Please NOTE :

Once soaked you need to drain the water out of the sprouts, otherwise it can start smelling of stagnant water.

This is a cold, crunchy salad with a sweet and sour taste. Its taste depends completely on fresh and crispy vegetables. If fresh Iceberg lettuce is available anywhere then this is the way to go.

Ingredients :

For the salad

• 5 fresh lettuce leaves
• 5 fresh cabbage leaves
• 1/2 cup grated carrot

For the dressing

• Few teaspoons of vinegar
• Few teaspoons of red chilly sauce
• 1 teaspoon Sugar
• 1/2 teaspoon Salt

Procedure :

1. Shred the lettuce and cabbage. Mix in the grated carrot.
2. Mix the ingredients for the dressing in a bowl. Stir well till sugar dissolves.
3. Now mix the dressing into the salad and refrigerate for an hour.
4. Serve with meals or snacks.