Love Served Daily

Cooking up Smiles..Across the Miles


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Sprouts Salad served in Baked Potato Basket

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My parents went back to India yesterday, leaving us with beautiful memories and heavy hearts. I am trying so hard to distract myself but my 3 year old repeats the same lines every 5 minutes – I am missing my grand parents. I have got the tickets to India in my purse, lets go mommy. Now only if it was as easy 😦 I guess we all would get used to them not being around but it will take a while. I am just thankful to God (and my parents) for making this the most memorable summer ever. Here’s hoping for another one soon. πŸ™‚

I haven’t really cooked anything today, mostly because I am so depressed and also cause my mommy stuffed my fridge with food. Love her for that. πŸ™‚

So today I am sharing a dish that is very close to my heart. It won me the prize for the most innovative recipe at a contest for B’Khush Magazine. Its quite a simple recipe where the good old bean sprouts salad is served in a potato basket. I had baked the basket but you can certainly fry it too.

Here is how I made it:

Ingredients:

For the Basket – Potatoes – 2 medium, grated
Corn Flour (or Corn Starch)  – 2 tbsp
Oil – 1 tbsp.
Black Pepper – 1/4 tsp

Salt to taste

For the Stuffing – Bean Sprouts – 1 cup, Steamed

Onion – 1 small, chopped

Tomato – 1 small, deseeded and chopped

Tamarind Chutney – 2 tbsp. (Feel free to use mint or coriander chutney if you like that better)

Chilly Powder – 1/4 tsp (Can replace with fresh green chilly, chopped finely)

Chaat Masala – 1 tbsp.

Salt to taste

Sev for garnish
Method:

  1. Preheat your oven to 350 F and grease a 6 hole muffin tray.
  2. Grate the potatoes and squeeze out as much water as possible.
  3. Finally, add in the corn flour, oil, salt and pepper as per taste.
  4. Line these in the muffin tin and bake for about 30 mins, till the cups get a nice golden brown color.
  5. While that is happening, get your sprout stuffing ready. In a mixing bowl, add in the sprouts, chopped onion and tomatoes and mix well. Season it with Salt, chilly powder and chaat masala.
  6. Finally, fill your stuffing in the potato basket and top it with your favorite chutney and some sev and enjoy this delightful and delicious twist on the regular sprouts salad.
  7. Feel free to use your favorite stuffing in the baskets – beans and veggies would also be a great option or some garbanzo beans and yogurt. Just use your imagination and preferences.

  
Thanks so much for stopping by. I hope you will try this out and let me know.

See you again soon.

Love,

Ritu. πŸ™‚

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Black Bean Salad Recipe..My favorite summer salad

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Summer is at its peak in our part of the world and we are making the most of it. Summer also means outings, picnics and potlucks. This black bean salad that I am sharing with you today is my favorite summer salad. The best part about this salad is that you can pre-make it (How awesome is that..!!), serve it at room temperature and is light and healthy. Perfect for the summer days when you don’t want to spend too much time in the kitchen. πŸ˜€

So get your picnic basket ready and enjoy this light summer treat. Its good with chips, or make it a meal by wrapping itΒ in some tortillas or top it on a toast. So delicious πŸ˜›

Here is how I make this yummy and healthy salad

Ingredients:

Black beans – 2 cans, 15 oz, drained and well rinsed (You can also pressure cook your choice of beans and use in the recipe)

Red Bell pepper – 1 medium, finely chopped

English Cucumber – 1 medium, finely chopped (If using regular cucumber make sure to deseed it)

Frozen corn kennels – 1 cup, microwave them for a minute

Red onion – 1 small, finely chopped

Chopped Cilantro – 1/2 cup

Garlic – 2 cloves, minced

Olive Oil – 1/2 cup

Lime Juice – 1/4 cup

Pepper – 1/4 tsp

Salt to taste

Method:

  1. Rinse the black beans really well and mix all the other veggies – bell pepper, cucumber, corn, onion and cilantro. Keep aside.
  2. To make the dressing – mix together the olive oil, lime juice, minced garlic, salt and pepper.
  3. Finally mix the beans, veggies and the dressing in a bowl and keep it covered in a refrigerator for at least 2 – 4 hours.
  4. Adjust the seasonings as per your preference.
  5. Serve it with your favorite chips or enjoy as it is.

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I hope you liked this easy and delicious summer salad.

Thanks for stopping by. I hope to see you again soon.

Love,

Ritu. πŸ™‚