Chatpata Salad ~ Moong and Veggie

This crunchy & crispy salad was so so crunchy and chatpata. I might incorporate this into our daily meals.
I am not a big salad fan when it comes to mixing all kinds of veggies since I prefer eating them separately any time of the day. But, one salad I love the most is the one that is served in Thai restaurant near my house. Basically the dressing is what that lets you enjoy the salad and they use some kind of sweet cilantro dressing. We go there atleast once in a month and enjoy eating that salad.

I was badly looking for some Indian flavored kind of salads and just then I found some recipes on Hindu Site. There were four recipes all together made in restaurant style and since I had all the ingredients for this, I chose to make this first. I was so apprehensive about the taste but me and my family members enjoyed eating it..

Cabbage, carrot and moong dal salad

Printer Friendly: Moong and Veggie Salad

Ingredients

Cabbage, finely sliced: 1 cup grated
Red carrot, grated: 1 cup
Capsicum, finely sliced: 1/2 cup
Moong dal: 2 tbsp
Lime juice: 1 tbsp
Coriander, chopped: 1 tbsp
Salt and pepper to taste

Method

Soak the moong dal in water for 2 hours. Immerse all the vegetables in ice cold water for sometime. This retains the crispness of the vegetables. Drain excess water. Mix the vegetables and the soaked moong dal. Add lime juice. Sprinkle salt and pepper to taste. Mix well. Serve garnished with chopped coriander.

Recipe Source:
www.thehindu.com

Gujarathi Style Baked Cabbage

After Baking

I was searching for some recipes to make with Cabbage on the net and I found this recipe. I am really not a cabbage lover and in fact I have never eaten cabbage my first 20 years in India. After coming to US, I and my close friend Divya tried fried cabbage curry and we didn’t eat but served to others. Everybody praised on how good the curry was. This made us try that and we took very little in the plate along with others. We liked it instantly and we also cooked at our respective places in India during our X-mas vacation. Our family members were really surprised. And lot of such veggies that I never tried before in India made me try in the US. And I still hate Radish; I just can’t get myself to eat that.

I got this recipe from International Vegetarian Union. I am really surprised to find that this was started in 1908 and India is also in the list. Read more on the site for more info…

You can view the recipe here, I didn’t make any changes to it and the dish tasted almost like Pakoda. I took some for my colleagues and they liked it too. I took some Hot and Sweet Maggi Sauce on the side and we liked it both ways.

Before Baking