SUPER SIMPLE MELON (CANTALOUPE) BOWL SALAD

I love love love salad. It is so much fun to put together your favorite fruit, veggies, nd dressings and create a spectacular dish. My husband loves my salad presentation and taste, He always appriciate me to make new creations .

Super Simple Cantaloupe Fruit Bowl is loaded with your favorite fruit, vegetables, and a simple dressing to perk up your tastebuds. It is a fun-filled fruit salad, perfect for parties and easy enough for lunch at home.. a flavorful blend of veggies  fruit, lemon, and hung curd  makes for a light and delicious salad.

I try to give salads the importance they deserve, as a complete and delicious course, and I hope my salads can inspire others to try them and enjoy a healthy diet, as I do.

I do believe the dish looks good if you present them in creative plating and of course taste matters.

1496115685033

INGREDIENTS :

Dressing:
1/2 cup hung curd
2tsp fresh lemon juice
1 1/2 teaspoons white sugar
1tsp black pepper
1/4 teaspoon salt or according to your taste

Salad:
1cup melon balls
1/2 cup boiled American corn
1/4 cup cucumber
1/2 cup red and green capsicum
1/2 cup tomato
1 cantaloupe(muskmelon) halved
PicsArt_06-14-08.55.57

INSTRUCTIONS:

  1. Using a non-toxic marker, draw a zigzag pattern on the cantaloupe.
  2. Cut deeply into the melon along the pattern.
    Separate the halves and seed.PicsArt_06-14-08.58.32
  3. Use a melon baller to scoop the flesh from the cantaloupe and honeydew into balls.Set aside.
  4. Make the dressing by whisking the Hung curd, lemon juice,  sugar, pepper and salt in a mixing bowl.20170614_090330
  5. Add the red and green capsicum, cucumber, sweetcorn, green chili,
    melon balls almonds; stir gently until evenly mix20170614_090301
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to blend flavors, stirring a couple of times.
  7. Spoon the salad mixture into the hollowed out melon halves or into serving bowls.
    Serve immediately.

    NOTES:

  •  you can include whatever fruits you want or have on hands and make your own creation – so much fun!
  • Melon baller: if you don’t have a melon baller, you can make melon cubes instead.
  • Nuts: for some added crunch, you can add some sliced almonds or some walnuts.
  • Decoration: place a branch of mint on top of your melon bowl, so pretty!

 

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
                                                  Like share and spread your love ❤️

Crunchy Munchy Sprouts Salad in Cabbage Cups

A very healthy sprout salad..you’ll all love this.

Sprout salad is a colorful, refreshing, nourishing dish, a good source of protein and calcium. This is an easy recipe to prepare.

I strongly believe we first eat with our eyes. I’m always looking out for ideas to present food whenever I visit restaurants or watch food shows. I always get bowled over by the food presentation shown on various food channels.

This post is about how to present salads in a more creative way.

INGREDIENTS:

1 small purple Cabbagge
cup moong Sprouts blanched
Salt to taste
white Pepper or black pepper powder to taste
1 small Green chili finely chopped
Lemon juice as per taste
Coriander leaves for garnish
1capsicum finally chopped
1tomato finally chopped
1 cucumber finally chopped
1 carrot finally chopped

INSTRUCTIONS:

  1. Gently separate the leaves of small red cabbage without tearing them.
  2. Using serrated blades scissors (designing scissors) cut the leaf in a round shape.
  3. Leave these leaves in refrigerator until use. Fill a large bowl with water and add lots of ice to it, to turn water ice cold. On the backside of the leaf, you will see a white vein passing through the middle of the leaf.picsart_1473861088997
  4. To get flat base to the cabbage cups, trim off the thin slice right at the center of the leaf over the vein using a small sharp knife.By doing this the cups will not topple when turned.
  5. Dip these leaves in ice cold water and leave this bowl in refrigerator for 15-20 minutes. When dipped in cold water, the leaves will get harder and turn crisp and crunchier.picsart_1473861009855
  6. When you are ready to serve salad, gently wipe the excess water from leaves and place them in serving plate.
  7. As per your taste add in salt, pepper, lemon juice to mixed sprouts and vegetables as toss. Carefully using a spoon fill the prepared cabbage cups with this sprouts mixture.

Notes:

  • The only tricky part in making these cups is removing the cabbage leaves intact without tearing them. The cups can be cut in advance and kept in fridge and just before serving made crisp..here’s how they are made
  • you can serve in this cups any salad of your choice

     

    Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
    Like share and spread your love ❤️

Watemelon Salad With Cheese

A well presented plate brings food to life. The first impression is based  largely on the sight.  The more presentable it is, the more appetizing it becomes ..If it is appealing to the eye, it will be appealing to the stomach too.
So I always try to make my presentation very attractive for my kids ..when they like my presentation they enjoy food ..This fresh water melon salad is the simplest salad at it’s best! No recipe needed really, water melon,cheese and mint leaves all have to be FRESH! That’s it.

INGREDIENTS:
Water melon – one small
Grated cheese or crumble (I used amul cheese cube 1 )
Fresh Mint leaves – few torn
For the dressing:
Fresh mint leaves – 1/2 cup
Pepper powder -1 tsp
Salt to taste
Lime juice – from 1 lime
Vinegar – a dash

INSTRUCTIONS: Watermelon bowl 
  1. Cut the watermelon in half
  2. Carve out watermelon with a melon baller and save watermelon balls/chunks in a separate bowl.b-imp (1)
  3. With a small pairing knife cut out a design from the edges of the bowl. Pick any diagonal or wave design you would like! Remember it does not have to be perfect, whatever you make will look great and it will be original every time.
    Create a zig-zag edge.c-imp
    INSTRUCTIONS: Salad
  4. Place Watermalon ball/chunks and cheese and few mint leaves  in a large  bowl. Gently toss them to gather.
  5. To make salad dressing- In a mortar pestle crush the mint leaves until they become like a paste, add lime juice, salt, pepper, vinegar and mix all to gather.
  6. Pour salad dressing over the salad and serve in Watermalon bowl enjoy!

Not just in summer, you can have this fresh refreshing salad any time of the year!

Notes: Vinegar is optional. If you don’t want to use skip it .

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️

Fresh Salad In Watermelon Bowl

Sometimes, simple and easy, yet innovative ways of presenting a food item gives it such an exclusive look that it appears extraordinarily attractive. The best example of this is perhaps the watermelon bowl .

How to make Watermelon Bowl:

  1. Cut the watermelon in half
  2. Carve out watermelon with a melon baller and save watermelon balls/chunks in a separate bowl
  3. With a small pairing knife cut out a design from the edges of the bowl. Pick any diagonal or wave design you would like! Remember it does not have to be perfect, whatever you make will look great and it will be original every time.
  4. Create a zig-zag edge.

For the Salad:

INGREDIENTS:

1 cup mix capcicum finely chopped red ,yellow,green
1 onion (finely chopped)
1 tbsp coriander leaves
1/2 tbsp mint leaves (optional)
1 green chilli (finely chopped)
1 tomato (finely chopped)
1 Cucumber (finely chopped)
1 cup Melon balls

For seasoning:
2 tbsp lime juice
2 tsp sugar
salt & pepper to taste
1/2 cup hung curd

INSTRUCTIONS:

  1. Mix all the ingredients except the chilli and seasoning.
  2. Mix the seasoning before serving.
  3. Serve in Watermelon bowl.

Your salad is ready!!

Notes: You can use any  fruits and vegetables of your choice.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️

Chana Salad / Chana Chat

INGREDIENTS:

Cooked chick peas/chana-2 cups
Chopped apple-1 small
Pomegranate-1 small
Chopped cucumber-1 small
Chopped onion-1 small
Chopped tomato-1 small
Chopped Tinned pinapple -2slices
Chopped capsicum-1 small

Mix together everything, keep aside.

For dressing:
Honey (optional)
Lime juice
Ginger juice-a little
Chilly flex  and salt for your taste

Mix everything together

Chat masala-a generous pinch
Chopped mint leaves-little

Pour the dressing on top of the vegetables and mix well. Sprinkle some chat masala and mint leaves, refrigerate till serving.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️

Pick Me!

INGREDIENTS:

2-3 Cucumber (big)
1cup curd
1/4 cup  chopped carrots
1/4 cup pomogranate seeds
1 big spoon of  chopped coriender leaves.
6-7 chopped almonds
2 chopped green chillis
1/4 cup mashed paneer
chat masala, salt, pepper to taste

INSTRUCTIONS:

  1. Make hung curd by taking the curds water out.
  2. Add mashed paneer, spices, carrots, coriander, green chillis and mix it.
  3. Peel the cucumber and hollow them.
  4. Than put the mixture on it.
  5. Sprinkle some pomegranate seeds and garnish with almonds and serve.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️