COLESLAW AND SOAKED PEANUT SANDWICH

Looking for a new breakfast? Coleslaw and soaked peanut sandwich is a good combination of raw  and crunchy vegetables like cabbage, carrot with soaked peanuts and creamy homemade mayonnaise. 

The protein content in raw peanuts is higher than any other nuts and legumes. Protein acts as the key essential nutrient for building, repairing and maintaining healthy muscle fiber. Peanuts contain high amounts of unsaturated or healthy fats, which has the ability to decrease bad and increase good cholesterol levels. Unsaturated fats also provide you with a key nutrient that helps with the fat burning process. Raw peanuts provide you with more fiber than peanut butter or other peanut varieties. Fiber guides in digestion and helps with the metabolism process as well. 

How to make the best Coleslaw and soaked peanut sandwich?

Preparation time : 15minutes

Serves : 3

Ingredients :

Cabbage : 1/4Cup, finely chopped

Carrots : 1/4Cup, finely chopped

Raw Peanuts : 1/4Cup

Mayonnaise : 1/4Cup

Pepper Powder

Salt

Method : 

Soak raw peanuts in water for  25-30 minutes. Combine remaining ingredients in a bowl and add drained peanuts. Our Coleslaw and peanut filling is ready. Now Toast the bread on a tawa / toaster and add 1 scoop of filling in the middle. spread neatly and cover with the other slice. Cut and serve your Coleslaw and soaked peanut salad and refrigerate remaining filling.

BROCCOLI AND ALMOND SALAD

Broccoli is considered to be one of the most nutritious vegetables that can offer numerous health benefits. Studies have shown that compounds in broccoli can protect from prostate, colon, urinary bladder, pancreatic, and breast cancers. When you buy broccoli, the heads should have tightly clustered florets that are deep green, with no yellow spots and use it within 2 days.

Recipe for Broccoli and Almond Salad

Preparation time : 10 minutes

Serves 2

Ingredients :

Broccoli : 1,small, blanched(instructions given below)

Cherry Tomatoes : 5

Almonds : 10

Onion : 1tsp, sliced / chopped
English Cucumber : 1, cut into bite size 

Romaine Lettuce : 1Cup 

Ingredients for yogurt dressing :

Greek Yogurt / Hung curd : 2tbsp

Salt : a Pinch

Olive Oil : 1tsp

Mix all ingredients with a spoon till you get a smooth yogurt dressing.

How to make Broccoli and almond salad? 

Take a salad bowl and place almonds, cucumber, halved cherry tomatoes, lettuce, onions, blanched / steamed broccoli and mix lightly together. You can keep this in refrigerate for hours and just before serving add the dressing on top and toss slightly. (it can be eaten without any dressing too)

Preparation of broccoli : 

Trim Off the Floret and make bite sized pieces. Wash under running water and keep aside. Main stem of broccoli is entirely edible. Remove the hard top layer of stem with a peeler or knife/ Now trim and Slice the Stem. Stem takes more cooking time compared to florets. So cut into smaller pieces (1/2 -3/4 inch length). Rinse stem slices under running water and keep aside to blanch / microwave.(i microwaved them as it was easy :) 

Cooking method #1 : How to blanch a broccoli?

Take a bowl of ice water and keep it next to the stove. Bring a large pot of water to a rapid boil. Now add enough salt. Add the stem and broccoli florets. Cook for 1 1/2 minutes until crisp and tender.  Now take it out from hot water and plunge immediately in the ice water. 

Cooking Method #2: How to steam a broccoli in  the Microwave?

Take a microwave safe ceramic / glass bowl and place the broccoli stems first and then florets. Now take  2-3 tablespoons of water with enough salt and sprinkle over top. Cover with a ceramic / glass plate  and microwave for 3 minutes. Remove the lid carefully and check if the broccoli is tender. Click here for the pictorial details for microwaving broccoli.

UZHUNNU VADA / Medhu vadai

A popular south-indian tea-time snack made with a thick batter urad daal(uzhunnu parippu) and raw rice(pachari) .

 Recipe for Uzhunnu Vada / Medhu Vadai 

Cooking time : 10minutes
Makes : 10 -12

Ingredients : 

Urad Dal / Uzhunnu parippu : 1Cup
Ginger : 1/2 Inch Piece, finely chopped
Green Chillies : 2, finely chopped
Shallots : 4, finely chopped
Pepper Corns : 1/4tsp(Crushed)
Curry leaves : 1spring, finely chopped
Baking soda (to make the vada soft) : 1/4tsp (optional)
Salt to taste
OIl for deep frying

How to make a perfectly shaped Uzhunnu vada / Medhu Vadai?

1. Clean and soak urad daal for 2hours. Now drain completely and grind it to a smooth paste without adding water. (if you are using mixer grinder / blender, sprinkle water and grind it. but if you are using more water the consistency of batter changes and you cant make the shape)

2. To the batter, add remaining ingredients except oil and combine well. 

3. Heat a kadai on medium flame and add oil. In a bowl, keep some cold water near to the batter.

4. Wet your palm in cold water and immediately take a small portion of batter. Slowly shake your hand in clockwise direction and you can see the batter turning into a ball. Now take it near to the kadai and press in the middle to make hole and drop it immediately to the oil. 

5. Repeat step4 from beginning and fry all till golden brown and drain on paper towels.

6. Serve hot with coconut chutney.

Notes to make perfect uzhunnu vada in perfect shape :

1. You should not soak urad daal / uzhunnu parippu  for more than 2 1/2 hours, as it will cause to absorb more oil when you fry uzhunnu vada.

2. If the consistency of batter is thin, you can add rice powder (maximum 1tbsp) and make it thick. But it will make your vada hard. So use small amount of water to make the batter.

CRISPY CHICKEN SALAD / Homemade version of KFC chicken fingers

A healthy take on KFC chicken fingers by adding crunchy vegetables and homemade mayonnaise.

How to make Crispy Chicken Salad / Main course Chicken Salad?
Cooking Time : 5min

Preparation Time : 20min
Serves : 2 

Ingredients for Crispy chicken Salad :

Chicken breast : 1, (approx : 140g), cut into thin strips, pat dried

Maida : 1/4Cup

Bread crumbs : 1/4 Cup (toast 3 bread slices and when it cools, crush in mixer) ++

Egg : 1,slightly beaten with 1tsp milk

White Pepper Powder : 1/4tsp 

Natural Vinegar / Lemon juice: 1tsp

Garlic Paste / Garlic Powder : 1/2tsp 

Salt

Oil to deep fry

Cherry tomatoes : 4, halved / half of a normal tomato , finely chopped

English cucumber : 1, thinly sliced

string cheese : 1, cubed , optional

Romaine Lettuce : 1/2Cup

Salad Dressing / Mayonnaise : 2tbsp, i used my homemade mayonnaise (you can use any salad dressing)

Method for making crunchy / crispy chicken strips :

1. In a bowl mix together lemon juice / vinegar, garlic powder, pepper powder and salt. Now add pat dried chicken strips and marinate for 15 minutes in refrigerator.

2. Spread maida in a wide plate and add chicken strips. Mix well to coat thoroughly. Now for the second coating, take each chicken strips and dip them in the egg and milk batter and immediately transfer to the plate with bread crumbs. Coat well and repeat the same with remaing chicken strips

3. Deep fry and transfer them to a paper towel.

Arranging the salad :

First arrange romaine in a wide plate. Now add chopped tomatoes, cucumber and string cheese. Neatly add chicken strips in the middle and serve with a salad dressing of your choice or my homemade mayonnaise.

Notes :1. you can make chicken nuggets / chicken drumsticks in the same way. 2. you can add your favorite vegetables for the salad