Category Archives: Salads & Raitas

Healthy Apple & Jack-fruit Salad

If you are a weight-watcher, then this one’s for you. Well the good news is, even if you’re not, this one’s still for you. It’s for everybody, cos you cannot deprive yourself of such a delicious and healthy salad. It’s got granny smith apples, its got red delicious apples, its got radish, its got carrot, its got jackfruit, its got raw mango (keri),  some pickled ginger (yes, this is where some of my Gari went!), a roasted cumin vinaigrette, some chopped parsley, and that’s it. Voila! Yeah, I’ve said it all so you don’t really need a recipe for this one now, do you? Would you still need me to sit and type it out all over again in an organised manner? If you just answered yes, I must admit that I’ve spoilt you guys rotten. But I love doing it, and that’s what I’m here for. So yeah, I’ll give you the detailed recipe all the same :)

Continue reading

‘Serve me Some…Salads’ Event Round-up

You can eat Salads any time of year, don’t you think? Well atleast I can. And what I love most is that you don’t have to feel guilty even one bit, no matter how much you’d gorge. What’s more, they fill you up real fast too. I love that salads are so versatile ‘cos you can make your own combos of fruits and veggies alike, add a dressing of choice, or stick to plain old salt and pepper…do what you like, sky’s the limit! And salads are just what the doctor ordered, so you bet I will be making the most of this round-up.

Thanks everyone for sending in your entries…I’m all set to try every one of these now. And since I’m on a weight-loss spree, all of this really helps inspire me more! The round-up really makes for a treasure trove for all those weight-watchers out there too. This time, only bloggers chose to contribute, so all you have in the round-up are pictures and links to each contribution. Have fun drooling and get set to eat healthy!

This slideshow requires JavaScript.

Umm Razeen’s Fatoush
Umm Razeen’s Kiwi and Sweet Melon Salad
Shubhada’s Instant Fruit Salad
Vidhya Iyer’s Mixed Veggie Salad
Nivedita Thadani’s Soya Beans Salad
Padhu’s Kosambari/Indian Salad
Deepti Pawar’s Pineapple Salad
Deepti Pawar’s Rotini Garden Vegetable Salad
Indrani’s Barley & Veggies salad with Greek dressing
Indrani’s Red cabbage, Kidney beans & Tomato salad with a zesty dressing
Indrani’s Mixed fruit & veg salad with Thai dressing
Indrani’s Green Moong & tomato Kachumber
Priya’s Nutty Cabbage Salad
Priya’s Minty Mixed Veggies & Chickpeas Salad
Priya’s Beets, Corn & Celery Salad
Priya’s Creamy Potato,Tomato & Dill Salad
Priya’s Rajma& Mixed Veggies Salad
Priya’s Mixed Veggies & Olive Salad
Jyoti’s Cucumber Bhurji Salad
Lakshmi’s Beetroot Citrus Salad
Manju Rajendar’s Rainbow Fruit Salad
Priya (Yallapantula) Mitharwal’s Sprouted Green Moong Salad
Aparna Vijay’s Fruit Salad with Custard
Kalyani & Gayatri’s Jicama Salad
Nayna Kanabar’s Pink Grapefruit and Pickled Gherkin Salad
Miriam Korula’s Spinach & Strawberry Salad
Suma Rowjee’s Pineapple, Corn and Roasted Bell Peppers Salad
Suma Rowjee’s Chilled Penne Pasta and Sweet Corn Salad
Kanchan’s Kakdichi Koshimbir/Cucumber Salad with yogurt dressing
Madhuri’s (not me!!) Fruit Salad
Nithu Bala’s Cauliflower & Orange Salad
Nithu Bala’s Kachumbari
Nithu Bala’s Mixed Vegetable and Fruits Salad
Nithu Bala’s Honey Fruit Salad
Nithu Bala’s Spicy Fruit Salad
Madhuri’s (this is me now) Carrot Salad | Carrot Kosambari
Madhuri’s Egg Salad
Madhuri’s Jugalbandhi Salad
Madhuri’s Macaroni Salad
Madhuri’s Potato Salad
Madhuri’s Spinach Raita
Madhuri’s Sprouted Moong Salad
Madhuri’s Summer Salad

A parting shot with a drool-worthy collage, just for you -

Jugalbandhi Salad

Yoohoo!! Christmas came early this year! Santa too! My best friend aka Santa, landed here from the US of A and gifted me two l’il chirpy yellow ramekins (in the picture) amongst all the other goodies she got for me and my kitchen. Thanks sooooooooooooooooo much G!! The blog will be glorified with pics of these ramekins hereafter! I loved photographing with the ramekins…a session I enjoyed to the hilt, and I look forward to many more photo-shoot sessions with them! Psst, to be honest, I dint know whether to focus (literally) on the food or the ramekin! Tee-hee! G(ee), thanks a million, for everything!!

I had G and her family over for lunch yesterday. Served them a very humble meal, this salad a part of it. And then, I had to inaugurate the brand-new ramekins too, didn’t I? ;) Btw, the name for this salad comes from the fact that it has a fruit in addition to the veggies, and hence ‘Jugalbandhi Salad’.


  • Moong Sprouts – 1 cup
  • Onions – 2 nos (medium-sized; finely chopped)
  • Tomatoes – 2 nos (medium-sized; finely chopped)
  • Pineapple – 1 cup of finely chopped pieces
  • Coriander/Cilantro – a handful, finely chopped
  • White pepper powder – 1 tsp
  • Fresh lime-juice/Amchur powder – 2 tsps
  • Salt – to taste


  • Throw in all the ingredients in a large bowl and stir well. If making ahead for a party, add the pepper, lime-juice/amchur powder and salt just before serving.
  • Refrigerate and serve chilled.

Needless to say, this is going to my event ‘Serve me Some…Salads‘ going on all this month. Another 10 days to go, so rush in your entries!

Macaroni Salad

This is a super-duper refreshing salad you can put together like that, with a snap of your fingers. Snap! Heard that? Yeah, go check your refrigerator now, a magical genie put it together while you snapped your pretty fingers, and the salad is waiting for you!


  • Macaroni (elbow or tube-shaped) – 2 cups
  • Onions – 2 nos (medium-sized; finely chopped)
  • Tomatoes – 2 nos (medium-sized; finely chopped)
  • Capsicum/Bell Pepper – 1 no (medium-sized; finely chopped)
  • Mayonnaise – 5-6 tbsps
  • Tomato ketchup – 2 tbsps
  • Salt – 1/2 tsp + 1/4 tsp
  • Oil – a few drops
  • Water – 4-5 cups


  • Cook the macaroni in the water. Add a few drops of oil and 1/2 tsp of salt and let it cook on a medium flame till it is softly done. Stir occasionally to ensure that the macaroni doesn’t stick to the bottom of the pan.
  • Once done, transfer the macaroni to a colander and hold it under a running tap for 2 minutes, stirring gently to ensure all of the macaroni gets doused in cool water. Drain any excess water and set aside to cool.
  • Once the macaroni is cooled, put it into a large bowl and throw in the rest of the ingredients. Stir well and refrigerate.
  • Serve chilled as part of a full course meal. I can eat it all by itself, like a meal. Take your pick!

Needless to say, this is going to my event ‘Serve me Some…Salads‘ going on all this month.

P.S: Will post the round-up for the Juices, Shakes and Smoothies event soon. I’m not feeling too well and hence, not spending too much time on the computer. Hope to be back in action soon.

Potato Salad

So what happened to the left over Potato Saagu? Since the hubby left for work in a hurry and I was left all alone with the saagu, I couldn’t finish it fully and whatever little of it was left, became a new kind of salad! Any potato based gravy tends to thicken, and by evening, the saagu had thickened considerably. So in it went into my salad the same evening. And what did half the salad become? I’ll leave you to guess that one, until tomorrow morning!


  • Potato Saagu – 1 cup (If you don’t have any, just dice/mash some boiled potatoes and use them instead)
  • Onions – 2 nos (medium-sized; finely chopped)
  • Tomatoes – 2-3 nos (medium-sized; finely chopped)
  • Coriander/Cilantro – couple of sprigs, finely chopped
  • Lime juice – from 1/2 a lime
  • Mayonnaise – 1-2 tbsps
  • Tomato ketchup – 1-2 tbsps
  • Salt – to taste (only if required)


  • Toss all the ingredients together in a bowl and stir well.
  • Enjoy the creamy salad just as is, or with some sandwiches. (For another brilliant idea hang in there till tomorrow! ;))

This too, is going straight to Gomathy’s (Daisy Blue) ‘Left-over Delicacies‘ Event.

Summer Salad

This is a new concoction I put together for our Ugadi lunch. I normally cook the corn kernels before adding to my salad, but this time I wanted to try something new. And since I realised the corn kernels were juicy and fresh, I thought I’d keep everything raw. Everyone loved it and this is sure gonna be a regular at home now on! You’ll love the refreshing taste and it can even make a meal by itself when you’re feeling lazy to fix you a proper meal ;)


  • American sweet corn on the cob – 3 nos
  • Onions – 2 nos (large-sized; finely chopped)
  • Tomatoes – 2 nos (large-sized; finely chopped)
  • Spring Onions – 1/2 bunch; chopped
  • Coriander/Cilantro – 1 handful; finely chopped
  • Lime juice – from 1 lime
  • Salt – to taste


  • Hold the corn cobs vertically and shred the corn kernels away from the cob. (Sure, you could use the shelled corn kernels which are readily available in the market, only it wouldn’t taste just as fresh!)
  • Transfer the corn kernels into a large bowl. Add the rest of the ingredients and mix well. If you are planning to make it ahead for a party, mix in everything except the salt and lime juice. Add them both just before serving to prevent the salad from getting soggy.
  • Refrigerate, garnish with coriander and serve chilled. Scrummy and refreshing salad, all yours…a salad you could chill with!

Spinach Raita

I always have spinach stocked in my refrigerator and if im running short of any veggies, it is dear old spinach to the rescue. I needed to make some raitha yesterday morning and I quickly whipped this up since the vegetable tray had only spinach. Really easy-peasy! So the next time you have to make raitha, do try this for a variation from the regular cucumber-tomato-onion raita.


  • Spinach – 1 bunch (cleaned and super finely chopped)
  • Curd – 1/2 litre (whisked to a smooth texture)
  • Red Chilly powder – 1/2 tsp
  • Jeera Powder – 1/2 tsp
  • Amchur powder – 1 tsp
  • Pepper powder – 1/4 tsp
  • Kala Namak – 1/4 tsp
  • Salt – to taste
  • Cooking oil – 1 tsp


  • In a non-stick wok, heat the oil and fry the super finely chopped spinach till it is cooked well and all the water content has evapourated .
  • Once the spinach is cooked, combine all the ingredients mentioned, in a bowl and stir well. Voila! (told you it was easy-peasy!).
  • Serve with any flavoured rice/pulao or even your favourite paranthas – good combo.

This one is off to ‘Think spice: Think Amchoor‘ hosted this month by Bhagyashri.

Egg Salad

Lazy Saturday morning. I walk out of bed and realise it’s already morning. Grumpy morning at that. I was in no mood to be up (yet) and wanted to jump right back to bed, but well no, sometimes we cannot have our way because of some external factors like say: the maid, the road sweeper who comes to collect his monthly dues, the dhobi walla and any other walla or walli you can think of. Do all those wallas/wallis gain some sadistic pleasure in waking us up early on a weekend morning? I really am determined to de-mytify this sooner or later. And so, miffed beyond imagination by all the wallas and wallis,  I thought the idea of going back to bed was a futile mission.

This was our breakfast today – the laziest breakfast I have ever dished up in recent times. The mister and me voted for boiled eggs, some fresh strawberries and marsh melons. But at the end of it all, I did feel a little guilty for being soooo lazy and chopped up some fresh veggies and tossed it along with the eggs to make a salad and I din’t feel so guilty after that!


  • Eggs – 6-8 nos (boiled, shelled and diced) (Note: I’ve used only the whites. We don’t eat the yolks since its fattening. Feel free to use them if you like)
  • Onions – 2 nos (medium sized; finely chopped)
  • Tomatoes – 4 nos (medium sized; finely chopped)
  • Coriander/Cilantro – a handful, finely chopped (sorry, mine are all wilted :( )
  • Chat powder – 1 tsp
  • Kala Namak – 1 tsp
  • Jeera powder – 1/2 tsp
  • White pepper – 1/2 tsp
  • Salt – to taste
  • Lime juice – a dash


  • Toss all the ingredients (except the eggs and coriander) together in a bowl.
  • Once uniformly mixed, toss in the egg. Be gentle once you have added the egg as it may break into smaller pieces.
  • Garnish with coriander/cilantro and serve.

This could also be served as part of a full course meal, along with other salads.