Fenugreek Leaves (Methi) Salad


Fenugreek(Methi) leaves – 1 bunch
Onion – 1 big
Cucumber – 1
Carrot – 1

For Dressing:
Lime – 1
Garlic Cloves – 2
Pepper powder – 1/4 tsp
Chilli Flakes – 1/4 tsp
Olive Oil – 1 to 2 tbsp
Honey – 1 tbsp

For Garnish:
Roasted Peanuts – handful
Roasted Peanut powder – 1 tbsp
Roasted Sesame seeds – 2 tbsp


For the dressing, squeeze juice of 1 lime in a small bowl.
Crush garlic cloves to a paste.Add the crushed garlic to the lime juice.
Add the rest of dressing ingredients,whisk nicely and set it aside.

Wash Methi leaves and drain them for half an hour.

Finely chop the methi leaves,onions and cucumber.
Grate the carrot.

In a large bowl, add methi leaves,onions,cucumber and carrots.
Add the dressing and mix well.

Let the salad rest for half an hour to incorporate the flavors and to reduce the bitterness of the methi leaves.

Before serving the salad, add roasted peanut powder and mix well.
Garnish with roasted sesame seeds and roasted peanuts and serve immediately.



Raw Papaya Sambharo


Raw Papaya – 1 Medium sized
Green chillies – 2 to 3
Lemon – 1/2
Turmeric powder – 1/4 tsp
Sugar – 1 Tbsp
Oil – 2 to 3 tsp
Mustard seeds – 1 tsp
Hing – 2 pinch

For Garnish:
Chopped coriander leaves


Wash,Peel and grate the papaya and set aside.
Slit the green chillies.

Heat Oil in large pan. Once hot, add mustard seeds.
Once the seeds crackle,add hing.
Add green chillies and fry for few seconds.
Add turmeric powder and mix well.
Add grated papaya ,salt and mix well.
Cook for 6 to 10 minutes till papaya is 70 to 80% cooked.
Add sugar and cook till sugar melts.
Add lemon juice.Mix well and switch off the stove.

Garnish sambharo with chopped coriander leaves.

Serve this as a salad .

Thai Raw Papaya Salad


Grated Raw Papaya – 2 cups
Grated Carrot – 1/2 cup
Blanched Green beans – 1/4 cup
Finely chopped coriander leaves
Finely chopped thai basil
Finely chopped garlic cloves – 2 to 3
Finely chopped bird eye chillies – 1 to 2

For Dressing:
Tamarind Pulp – 1 tbsp
Soya Sauce – 1 tsp
Honey – 1/2 tbsp
Salt to taste

For Garnish:
Roasted and slightly crushed peanuts


Use serrated peeler to grate raw papaya and carrots.

Mix grated carrots,blanched beans and grated papaya together.
Mix all the ingredients for the dressing.

In a large mortar , add finely chopped chillies and garlic.
Crush them a little with help of a pestle.

Add little of grated vegetable mixture and muddle it slightly.
Add little dressing ,little of the vegetable mixture in installments and muddle the salad .

Finely add the rest of the dressing and chopped Thai basil and coriander leaves and mix well.

Garnish with peanuts.

Note: If bird eye chillies are not available, we can use green chillies.

Radish Leaves Salad


Radish leaves – Big Bunch
Pomegranate seeds – one cup
Onion – 1 Big size
Sesame seeds – 1 Tbsp
Lemon – 1
Pepper powder – 1/2 tsp
Garlic cloves – 1 Big
Olive oil – 1 Tbsp


Clean ,wash radish leaves and chop it fine. Chop onions also into small pieces.

Crush garlic clove into a coarse paste.

In a large bowl, add oil,pepper powder,garlic clove,salt .Squeeze juice of one lemon in it.
Beat well.
Add chopped leaves, onion and pomegranate seeds. Mix well.

Rest the salad for half an hour in refrigerator.
Just before serving, roast sesame seeds and garnish the salad with sesame seeds.

Beetroot Orange Salad


Beetroot – 2
Nagpur/Imported orange – 2
Paneer/Feta – 50 gms
Red onion – 1 Big
Coriander leaves – a handful
Mint leaves – a handful
Roasted Melon seeds – 2 Tbsp

For Dressing:
Orange juice – 4 tbsp
Lemon juice – 1 tbsp
Honey – 1 tsp
Olive oil – 1 tsp
Pepper powder – 1/4 tsp
Dried oregano – 1/4 tsp
Red chilli flakes – 1/4 tsp
Mixed herbs – 1 tsp
Pizza seasoning – 1 tsp


Wash and boil beetroot with skin. Drain the water and allow the beetroot to cool completely.
Peel the skin and chop the beetroot into medium-sized pieces.

Peel and de seed the orange and remove the white skin .This process will give some juice.Keep the juice separately for the dressing.
Peel and chop the onions into fine long slices.

Cut the paneer into medium pieces. Instead of paneer, we can also use feta cheese.

Chop coriander leaves and mint leaves and keep aside.

In a small bowl, mix all the ingredients for the dressing and keep aside.

In a large bowl, Add chopped beetroot,orange segments,sliced onions and paneer.
Add coriander leaves and drizzle the dressing all over.

Garnish with mint leaves and roasted melon seeds and serve immediately.

Warm Mushroom Salad



Button Mushrooms – 200 gms
Capsicum – 2 Big
Onion – 1 Large
Roasted sesame seeds – 2 Tbsp
Garlic – 4 cloves finely chopped
Green chilli – 1 finely chopped
Pepper powder – 1/4 tsp
Dried Oregano – 1/4 tsp
Red chilli flakes – 1/4 tsp
Tomato Ketchup – 1 Tbsp
Butter – 1 big tsp
Sugar – 1/2 tsp


Wash and slice mushrooms.
Chop capsicum and onions to medium size pieces.

In a pan, heat butter. Once butter has melted, add finely chopped green chillies and garlic and saute for few seconds.
Add onions and fry till it becomes slightly brown.
Add capsicum and mushrooms and saute for few seconds.
Add salt and cover the pan .Mushroom will leave out some water.

Cook till all the vegetables are cooked and it becomes dry.

Add all the spice powders: pepper,oregano,red chilli flakes and sugar.
Add tomato ketchup and mix well.
Cook for few seconds and switch of the stove.

Garnish with roasted sesame seeds .

ChickPeas Avacado Salad



Avocado – 1
Boiled Chickpeas – 1/2 cup
Onion – 1 medium
Tomato – 1 medium
Cucumber – 1 medium
Pomegranate Seeds – handful
Coriander Leaves – a handful

For Dressing:
Lime – 1
Oregano – 1/4 tsp
Red Chilli Flakes – 1/4 tsp
Black Pepper – 1/2 tsp
Olive Oil – 1 tsp

Mix all the ingredients for the dressing and keep it aside.
Peel and finely chop Cucumber.Finely chop the rest of the ingredients except avocado.
In a large mixing bowl, add chopped cucumber,chickpeas,pomegranate seeds,onions,tomato and coriander leaves.

Just before serving, cut the avocado.Scoop out the flesh and chop it finely.
Add to the salad.
Pour the dressing and mix well.

This can be had as a meal or it can serve as a filling into pita bread.

Mango Salad



Raw Mango – 1
Cucumber – 1
Carrot – 1
Tomatoes – 1
Onion – 1
Coriander leaves – handful
Thai basil – handful
Peanuts or boiled Channa – handful

Salad Dressing:
Soya sauce – 1 tsp
Ginger – 1/2 inch
Chilli flakes
Lime Juice
Honey – 1 tsp


Roast peanuts. Deskin them and coarsely powder them.
Peel and cut raw mangoes  into thin long strips.

Peel and remove seeds from cucumber and cut into thin long strips.
Remove the pulpy flesh from tomato and cut into long strips.
Finely chop onions,Thai basil and coriander leaves.

Mix all the ingredients for the salad and keep it aside.

Finely crush ginger . In a bowl, add crushed ginger,lime juice,
soya sauce,chilli flakes,honey and salt and mix well.

Pour the dressing over the salad and mix well.
Garnish with roasted peanuts.

Let the salad rest for half an hour before serving.

Egg Rajma Salad



Boiled egg – 1 or 2
Boiled Rajma – Handful
Cucumber – 1 medium size
Onion – 1 medium size
Tomato – 1 medium size

Lime – 1
Mint leaves (dried/fresh)
Pepper powder


Cut cucumber,onion and tomatoes into small pieces.
Cut boiled egg into small pieces.
Mix egg and cut vegetables together.

For dressing, squeeze juice from one lime. Add oregano ,powdered mint leaves ,salt and pepper and mix well.

Pour the dressing on the salad before serving.

PS: Incase you have fresh mint leaves , chop them finely and add it .