CHICKEN CURRY

A variety of chicken curries can be found in India and this one here is just one of them. This chicken curry is a fairly easy one having a no fuss recipe!

I wanted to make a non veg curry with Appams which I have learnt to make in the traditional way from my dear school friend. Well, the recipe of this chicken curry too has been shared by her and was an instant hit with my family! And, let me tell you that it seriously tasted absolutely delicious with those yum appams!

For some more such delicious chicken curries, do take a look at the following recipes too….

  1. Kombdi Vade
  2. Kombdi Sukka Masala
  3. Manglorean Chicken Masala
  4. Methi Murg
  5. Murg Makhani (Butter Chicken)
  6. Chicken Korma
  7. Kombdi Kaleji Sukka Masala
  8. Dhuadaar Murg
  9. Hirvaa Kombdi Masala (Green Chicken Curry)

Prep Time : 30 min

Cooking Time : 40 min

Serves : 4

Cup Used :200 ml

INGREDIENTS :

  • 500 gm Mixed Boneless Chicken
  • 3 Medium Sized Onions
  • 2 Medium Sized Tomatoes
  • 1 tbs Ginger Garlic Paste
  • 1/2 cup Fresh Curds
  • 1 1/2 tbs Corriander Seeds
  • 6-7 Dry Red Bedgi Chillies
  • 1 tsp Turmeric Powder
  • 2 tsp Kashmiri Red Chilli Powder
  • 1 tsp Garam Masala
  • Salt To Taste
  • 1/4 cup Chopped Corriander Leaves for Garnishing

For The Tempering :

  • 2-3 tbs Oil
  • 3 Cloves
  • 1 Black Cardamom
  • 2 Green Cardamoms
  • 4 sticks Cinnamon (1″ each)
  • 4 Black Pepper Corns
  • 2 Bay Leaves
  • 2 Spicy Green Chillies
  • 2 sprig Curry Leaves

METHOD :

  1. To make Chicken Curry, first rinse well and clean the chicken and cut into medium size pieces.
  2. Rub in half the turmeric powder and set aside till further use.
  3. Chop 1 onion finely and puree the other two. Similarly puree the tomatoes and set aside.
  4. In a pan heat the oil and add the above mentioned whole spices.
  5. As they splutter, add the green chillies and curry leaves and stir.
  6. Tip in the chopped onion and saute till translucent.
  7. Add to it the ginger garlic paste and saute. Add in the turmeric powder too and cook further for a while.
  8. Next, add the pureed onions and cook for about 5-7 minutes stirring for a while on high heat and then on low.
  9. Add the tomato puree, kashmiri red chilli powder and saute on high heat for a while.
  10. Cover and cook further for 5-7 minutes.
  11. Pulse the corriander seeds and the dry red chillies in a mixer grinder to get a slightly coarse powder and add it to the curds.
  12. Beat it well and add the mixture to the pan. Stir continuously on high heat till it comes to a boil.
  13. Reduce heat to low and cook covered till the mixture releases some oil and comes well together.
  14. Add in the chicken and saute for a minute or two on high heat. Add water upto the level of the chicken and cook covered.
  15. When the chicken is fully cooked add salt and garam masala. Mix well and cook for a minute.
  16. Garnish with chopped corriander leaves and serve this delicious chicken curry with Appam (Hoppers) or parathas or even rotis!

RAW BANANA AND POTATO CUTLETS

Raw Banana And Potato Cutlets are a good way to incorporate raw banana into our daily diet. The potatoes can be substituted with sweet potatoes to increase the health quotient. Well, raw bananas have their own benefits and apart from making vegetables this is a great way to consume them.

While making Cutlets, we need some binding agen like cornflour or breadcrumbs. Else, the Cutlets do not firm up enough while shallow frying. But the addition of flattened rice does the same trick and the Cutlets turn out firm from within with a lovely crisp exterior inspite of shallow frying and not deep frying them.

For some more such delicious dishes, do take a look at the following recipes too by clicking on the links provided below….

  1. Tiranga Paneer Tikka
  2. Kobiche Bhanole
  3. Aaloo Mutter Paneer Tikki
  4. Healthy Hara Chana Peanut Sesame Balls
  5. Sprouted Ragi And Oats Cutlets
  6. Phodshiche Vade (Cutlets)
  7. Sabudana Wada

Prep Time : 25 min

Cooking Time : 4-5 min/Cutlet

Serves : 12 Cutlets

Cup Used : 200 ml

INGREDIENTS :

  • 1.5 – 2 cups Mashed Boiled Raw Banana (Approx 2 Thick Raw Bananas)
  • 4 Medium Boiled Potatoes…. Mashed
  • 1 cup Thick Flattened Rice (Jade Pohe/Jada Poha)
  • 1 cup Boiled Fresh Green Peas/Frozen Green Peas
  • 4 Spicy Green Chillies
  • 1. 5″ Knob Of Ginger
  • 1 tsp Red Chilli Powder
  • 1.5 tsp Chaat Masala
  • 1 tbs Garam Masala
  • Salt To Taste
  • As Required Oil For Shallow Frying

METHOD :

  1. To make the Raw Banana And Potato Cutlets, first cook the potatoes along with the raw bananas (halved) in a pressure pan for about 4 whistles.
  2. Next, rinse the flattened rice in a sieve and drain out all the water and set aside.
  3. Peel the cooked potatoes and bananas and mash them well or just grate them.
  4. Grind together the green chillies and the ginger and set aside.
  5. Mix together the mashed vegetables, ginger green chilli paste, the soaked and drained flattened rice, green peas, all the above mentioned spice powders and salt to taste.
  6. Mix well and divide into 12 equal parts and mould into round cutlets or any other shape as desired.
  7. Heat oil on a griddle and shallow fry the cutlets on low to medium heat till browned and crisp on both sides.
  8. Serve these delicious Raw Banana And Potato Cutlets with a dip of choice!

NOTE :

If using frozen green peas, there’s no need of boiling them as generally they are very soft. Just a slight crushing by hand is enough.

JWARICHI MASALA BHAAKARI (SAVOURY JOWAR FLATBREAD ROASTED IN TURMERIC LEAVES)

Jwarichi Masala Bhaakari is a nutritious and delicious dish which can be had for breakfast, lunch or even dinner. This is a recipe shared with me by my dear school friend. A unique dish wherein the flatbread/bhaakari is roasted between turmeric leaves, it emanates a wonderful aroma besides absorbing the goodness of the leaves, making it still more healthier!

Originally, they would make it using rice flour and phodshi (monsoon special leafy greens found in the early monsoon weeks only, in the suburbs of Mumbai in Maharashtra), which is the traditional way. But it is my friend who had this brilliant idea of substituting Jowar Flour to increase the health quotient. Again as phodshi is unavailable in the later weeks of monsoon, I added spring onions on her suggestion! Well and this whole combo makes it highly suitable for consumption by diabetics too!!

For some more such delicious traditional dishes, do take a look at the following recipes too….

  1. Phodshiche Thaalipeeth
  2. Taandlaache Thaalipeeth
  3. Doodhiche Dhirde
  4. Mixed Millets Thaalipeeth
  5. Hurdyaacha Thaalipeeth
  6. Mulyaache Thaalipeeth

Here’s the recipe for the nutritious and absolutely delicious Jwarichi Masala Bhaakari….

Prep Time : 30 min

Cooking Time : 10 min/Bhaakari (Approx)

Serves : 2 Bhaakaris

Cup Used :200 ml

INGREDIENTS :

  • 1 cup Jowar Flour
  • 1 cup Water
  • 8-10 Large Garlic Cloves
  • 3 Spicy Green Chillies… To be adjusted as per preference
  • 3/4 tsp Cumin Seeds
  • 3/4 tsp Turmeric Powder
  • 1 tsp Jaggery Powder / Plain Jaggery
  • 1/2 tsp Garam Masala Powder
  • 3 Spring Onion Bulbs…. Finely Chopped
  • 1/2 – 3/4 cup Chopped Spring Onion Greens
  • Salt To Taste
  • As Required Turmeric Leaves

METHOD :

  1. To make the Jwarichi Masala Bhaakari, rinse well and finely chop the spring onion bulbs and it’s greens.
  2. Roughly crush the garlic cloves along with the green chillies and set aside.
  3. Next heat the water and add to it the cumin seeds, the turmeric powder and salt to taste.
  4. When it comes to a rolling boil, add in the jowar flour and mix.
  5. Cover and cook further on low heat for about 2 minutes.
  6. Switch off the heat and set aside covered for about 7-8 minutes.
  7. Next, mix in the garam masala powder, jaggery powder, crushed garlic and green chillies as well as the chopped spring onions and the greens.
  8. Tip the mixture in a bowl and knead well.
  9. Arrange the required turmeric leaves over a flat surface, overlapping each other slightly and taking half the cooked dough, pat it over them to get a circular disc.
  10. Cover it completely with more turmeric leaves.
  11. Heat a griddle and place the bhaakari along with the turmeric leaves on it.
  12. Roast on low medium heat on both sides till the leaves are slightly burnt.
  13. Flip and repeat the process on the other side too.
  14. When done transfer onto a plate and discard the burnt leaves.
  15. Serve this delicious and nutritious Jwarichi Masala Bhaakari with some sweet pickle by the side!

Few pictures depicting the cooking process….

HOT CORN

Hot corn is a popular street food in Mumbai. In addition it is on the list of snacks in movie theatres and malls too!

Sweet Corn or American Corn as it is called too, was introduced in the Indian Market many years back. Till then it is only the regular white corn which was available, that too only in the monsoons.

The sweet corn though is available throughout the year and has led to a creation of many new dishes! One such dish is Hot Corn. A simple recipe, but an absolutely delicious taste makes this dish absolutely Irresistible!

For some more such delicious snacks, do take a look at the following recipes too…

  1. Sweet Potato Corn Chaat
  2. Instant Corn Semolina Paniyaram
  3. Mini Corn Pizza
  4. Chanaa Chaat

Prep Time : 10 min

Cooking Time : N. A.

Serves : 3

Cup Used : 200 ml

INGREDIENTS :

  • 2 1/2 cups Boiled Sweet Corn
  • 1 tbs Butter (Homemade/Store Bought)
  • 3/4 tsp Red Chilli Powder…. To be adjusted as per preference
  • 2 tsp Fresh Lemon Juice…. To be adjusted as per preference
  • 1 – 1 1/2 tsp Chaat Masala

METHOD :

  1. To make this delicious Hot Corn, heat the Boiled corn well and add to it, all the above mentioned ingredients.
  2. Mix well and serve this lipsmaking Hot Corn, whilst still warm!

TANDOORI POMFRET

Tandoori Pomfret is basically a Fried Pomfret dish made using the basic tandoor masala used for chicken tandoori and frying the pomfret enveloped in this delicious aromatic masala! The Indian food scene has evolved immensly over the last few years and this is one dish prominently dominating the menu of restaurants serving sea food!

In India tandoori cooking was traditionally associated with Punjab, as Punjabis embraced the tandoor for making rotis and chicken tandoori.

Currently, Tandoor is one of the most important aspect in the menus in Indian restaurants around the world. Traditionally, the fuel used in the tandoor was coal or firewood which imparted a wonderful aroma and flavour to the food cooked in the tandoor.

But there’s another important aspect to the tandoori cooking, which is the marinade made using hung curd and a few basic spices and some red colour imparted by deghi mirch which is generally used for it’s colour. This exactly is what has been adapted over the years to cook fish with and make it more delicious and appealing to a vast majority of sea food lovers!

For some more such delicious dishes, do take a look at the following recipes too….

  1. Bhajille Nustey
  2. Mori Vade
  3. Cajun Spiced Garlic Butter Prawns
  4. Prawn Cutlets
  5. Crispy Garlic Butter Prawns
  6. Meen Varuthathu (Kerala Style Fish Fry)

Here’s the recipe for the delicious Tandoori Pomfret….

Prep Time : 35 min

Cooking Time : 10 min

Serves : 2

Cup Used :200 ml

INGREDIENTS :

  • 2 Small Pomfrets
  • As Required Oil For Frying The Pomfrets

For The Marinade :

  • 1 tbs Fresh Lemon Juice
  • 1/8 cup Hung Curd (Obtained from 1/4 cup Fresh Homemade Curds)
  • 1 tbs Oil
  • 2 tsp Deghi/Kashmiri Red Chilli Powder
  • 1 tsp Spicy Red Chilli Powder
  • 1 1/2 tsp Corriander Seeds Powder
  • 3/4 tsp Cumin Seeds Powder
  • 1 tsp Chaat Masala
  • 1 tbs Gram Flour (Besan)
  • 2 tsp Ginger Garlic Paste
  • To Taste Salt

METHOD :

  1. To make the Tandoori Pomfret, first clean and rinse well the pomfrets. Using a sharp knife, make diagonal slits on either sides and set aside for all the water to drain out.
  2. First, apply the lemon juice to the pomfrets and set aside for about 10 minutes.
  3. In the meantime, mix together all the other ingredients mentioned under ‘Marinade’, in a bowl.
  4. Rub it in the slits made on the either sides of the fish and apply well over the pomfrets.
  5. Set aside approximately for an hour for the flavours to seep in well.
  6. Next, heat a griddle and add oil to it. Release the marinated pomfrets in it and fry well on both sides on low to medium heat till a bit charred.
  7. Serve this lipsmakingly delicious Tandoori Pomfret with some crunchy onion salad and a wedge of lime for that added zing!

METHI DAAL (LENTILS COOKED WITH FRESH FENUGREEK)

Methi Daal, i.e. lentils cooked with fresh fenugreek leaves and seasoned with a simple tempering using minimum spices, is an absolutely delicious lentil preparation which goes extremely well with just some piping hot steamed rice or say even with roti or naan!

Fenugreek which is high on the nutrition quo when combined with all the more healthy, daal/lentils obviously creates an extremely nutritious dish! Using literally, the barest of spices in the preparation enhances the flavour of the fenugreek/methi in the daal as well as it’s aroma, taking this simple dish altogether to another level!

For some more such delicious daals, do take a look at the following recipes too…..

  1. Nutri Daal Fry
  2. Udupi Sambar
  3. Daali Toay
  4. Daal Tadka
  5. Varan
  6. Daalichi Aamti
  7. Daal Fry
  8. Moong Daal Fry

Here’s the recipe for the delicious Methi Daal….

Prep Time : 25 min

Cooking Time : 15 min

Serves : 4

Cup Used :200 ml

INGREDIENTS :

  • 1/2 cup Skinless Split Pigeon Peas (Toor/Arhar Daal)
  • 2 cups Fresh Fenugreek Leaves (Alongwith it’s tender stems)
  • 8 Small Garlic Cloves
  • 1/2 cup Finely Chopped Onions (1 Medium Sized Onion)
  • 1/2 cup Finely Chopped Tomatoes (1 Medium Sized Tomato)
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Spicy Red Chilli Powder…. To Be Adjusted As Per Preference
  • 1/2 tsp Kashmiri Red Chilli Powder…. Optional
  • Salt To Taste
  • 2 tbs Oil (For Tempering)

METHOD :

  1. To make Methi Daal, soak the skinless split pigeon peas in sufficient water for about an hour.
  2. Next, after the stipulated time rinse it well thrice and drain.
  3. Add the turmeric powder and water upto the level of the daal and set aside.
  4. Rinse well the fenugreek and chop finely. Add it to the daal and pressure cook for about 8-9 whistles on high heat.
  5. Open the lid only after the pressure releases naturally and slightly mash the daal with a ladle.
  6. In a pan, add the oil for tempering. As it heats up, add the crushed garlic and saute for about a minute.
  7. Add in the chopped onions and saute till translucent.
  8. Next, add the red chilli powders and chopped tomatoes and saute till they soften.
  9. To this, add the mashed daal and water as required to get a medium thick consistency.
  10. Add salt to taste and heat it till it reaches a boil.
  11. Switch off the flame and set aside for a while to allow all the flavours to assimilate well.
  12. Serve this delicious methi daal with some piping hot steamed rice or even some tandoori roti or Garlic Butter Naan!

INDIAN STYLE CRISPY FRIED CHICKEN

Crispy Fried Chicken is a general favourite amongst many. We normally come across many such recipes wherein the chicken is dipped in seasoned flour and breadcrumbs and deep fried till crisp.

But the one I have presented here, is totally Indian in the sense that it is cooked exclusively in Indian spices and coated with our very own, regularly used rice flour and semolina!

Using mixed boneless chicken for this dish, gives absolutely succulent, flavourful pieces with a crisp exterior! Though using chicken with bone depends solely on one’s personal choice or say preference. And to say, this doesn’t diminish either it’s deliciousness or crispness in any way!

Many years back, it was my mom who would make this dish with the extra chicken chunks (with bone), which weren’t required for the curry as the family then was small and a kilo was more than enough!

For some more such delicious non vegetarian starter dishes, do take a look at the following recipes too….

  1. Chicken Crispy With Mushrooms
  2. Chicken Tandoori Tavaa Fry
  3. Chicken Bhujing
  4. Mutton Chops
  5. Crispy Garlic Butter Prawns
  6. Cajun Spiced Garlic Butter Prawns
  7. Prawn Cutlets

Here’s the recipe for the lipsmackingly delicious ‘Indian Style Crispy Fried Chicken’…

Prep Time :

Cooking Time : 4-5 min/Batch

Serves : 4-5 (20 medium sized chunks approx)

INGREDIENTS :

  • 1 Kg Boneless Chicken (Preferably Mixed Boneless)
  • As Required Chaat Masala
  • As Required Oil For Frying

For The Marinade :

  • 2 tbs Lemon Juice
  • 2 tbs Hung Curd
  • 1 tsp Turmeric Powder
  • 2 tsp Kashmiri Red Chilli Powder
  • 2 tsp Spicy Red Chilli Powder…. To be adjusted as per preference
  • 2 tsp Corriander Seeds Powder
  • 1/2 tsp Cumin Seeds Powder
  • 1 tsp Punjabi Garam Masala *
  • 1 1/2 tbs Ginger Garlic Paste
  • Salt To Taste

For The Coating :

  • 1 cup Rice Flour
  • 3-4 tbs Semolina

METHOD :

  1. To make Indian Style Crispy Fried Chicken, first thoroughly rinse the boneless chicken in clean water and set aside to drain.
  2. Next, chop it into chunks of desired size and rub in the lemon juice and the ginger garlic paste well into them.
  3. Mix together the rest of the ingredients mentioned under ‘Marnade’ and coat the chicken chunks well with this mix.
  4. Set aside for about an hour or more.
  5. Heat a pan and add oil to it for frying.
  6. In the meantime, mix together the rice flour and the semolina and coat the chicken chunks well with it.
  7. Release these chunks in hot oil in batches and fry on low medium heat, adjusting the temperature of the oil as required during the process.
  8. When the chunks appear crisp on both sides and are well cooked, drain them onto an absorbent paper.
  9. Serve these delicious crispy fried chicken chunks in pure Indian style, with a light sprinkle of chaat masala, accompanied by a a cooling yoghurt mint chutney and some crisp salad by the side!

NOTE :

For the Punjabi Garam Masala, just lightly roast equal quantities of green cardamoms, cloves, cinnamon and black pepper corns and grind into a fine powder when cooled.

TOMATO BURRATA SALAD

Tomato Burrata Salad is a simple and absolutely refreshing dish. It is totally apt for the harsh summers. The slight sweetness of the tomatoes and the creaminess of the burrata are complemented well by the crunch of the walnuts and the delicious pesto!

For some more healthy salads, do take a look at the following recipes too….

  1. Watermelon Feta Salad With Walnut Basil Pesto
  2. Mix Veggie Couscous Salad
  3. Chickpea And Sweet Potato Salad In Citrus Dressing
  4. Burnt Garlic Veggie Salad
  5. Watermelon And Pasta Salad With A Mango Pesto Dressing

Here’s the recipe for the healthy and delicious Tomato Burrata Salad….

Prep Time : 15 min

Cooking Time : NA

Serves : 1

INGREDIENTS :

  • 2 Medium Sized Tomatoes…. Sliced
  • 1 Burrata Cheese Ball
  • 4 Roughly Chopped Walnuts
  • 2-3 Finely Chopped Fresh Basil Leaves For Garnishing
  • As Required Walnut Basil Pesto

OR
For The Basil Walnut Pesto :

  • 10-12 Fresh Basil Leaves
  • 1 Tiny Garlic Clove
  • 4 Walnuts
  • 2 tsp Grated Parmesan Cheese
  • 1 tsp Grated Processed/Pizza Cheese… Optional
  • 2 tbs Olive Oil
  • 1 tiny pinch Salt

METHOD :

  1. For the Tomato Burrata Salad, first and foremost extract the burrata ball from the water it is immersed in and set aside to drain well.
  2. Next rinse well the tomatoes and slice them.
  3. Place these slices over a dish and sprinkle the chopped walnuts over it.
  4. Halve the burrata and place in the centre. Alternatively it can be cubed and spread over the tomatoes.
  5. Either use a pre prepared pesto or just blend the ingredients mentioned above for the pesto, together and set aside till further use.
  6. Drizzle the pesto over the salad and the burrata as well.
  7. Garnish this delicious salad with some chopped walnuts and basil leaves and serve!

PINDI CHOLEY (NO ONION NO GARLIC CHICKPEA CURRY)

Pindi Choley is a no onion no garlic curry, which is not only easy to cook but absolutely delicious too. This is quite different from the regular Chole Masala curry, both in terms of taste as well as the method of preparation.

It is many years back that my dear neighbour whom I refer to as ‘Aunty’ shared this dish with us, which she had cooked after watching a TV show. On my enquiring, she then shared a brief summary of the recipe. And after experimenting a bit on the measurements of the ingredients, I got it right!

For some more such delicious dishes, do take a look at the following recipes too….

  1. Paalak Paneer
  2. Rajma Chaawal
  3. Chole Masala
  4. Paneer Makhani
  5. Veg Kofta Curry
  6. Kadhai Paneer
  7. Paneer Chatpata

Here’s the recipe for the delicious Pindi Chole….

Prep Time : 15 min

Cooking Time : 15 min

Serves : 5

Cup Used : 200 ml

INGREDIENTS :

  • 1 cup Chickpeas (Kabuli Chanaa)
  • 1/8 cup Split Skinless Chickpeas (Chanaa Daal)
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1 tbs Corriander Seeds Powder
  • 1/2 tbs Cumin Powder
  • 1 tsp Dry Raw Mango Powder (Aamchur)
  • 1 tbs Choley Masala Powder (Everest Brand)

Whole Spices For Placing In The Tea Diffuser/Muslin Cloth :

  • 1 tsp Tea Leaves/Powder
  • 2 Cloves
  • 3 Cinnamon Sticks (1/2″ each)
  • 2 Black Cardamoms

For The Tempering :

  • 2 tbs Oil
  • 1 tsp Cumin Seeds
  • 1 pinch Caraway Seeds (Ajwain/Owaa)
  • 1/2 tbs Ginger Green Chillies Paste ((2-3 Spicy Green Chillies + 1″ knob of Ginger)

METHOD :

  1. To make Pindi Choley, rinse well and soak about 1 cup of Chickpeas and 1/8 cup of Split Skinless Chickpeas separately in sufficient water overnight.
  2. Next morning drain the chickpeas and transfer to a pressure pan. Add water to it upto about an inch above it’s level.
  3. Next drain the split skinless chickpeas and place them in a small container which can fit in the pressure pan.
  4. Add water upto about just 1/2 a centimetere above it’s level and place it in the pressure pan so that we can cook it separately.
  5. Place the whole spices and tea leaves in the diffuser or tie them in a muslin cloth into a small bundle and place it into the pressure pan in the chickpeas.
  6. Cook on a high flame for 3 whistles and on low heat for about 7-8 minutes.
  7. Open the lid of the pressure pan only when the pressure releases naturally.
  8. Extract the container with the split skinless chickpeas and mash them well with the back of a spoon.
  9. Mix together the turmeric, red chilli, cumin and corriander seed powders together and set aside.
  10. Heat a pan and add oil to it. When it heats up, add the cumin seeds and caraway seeds.
  11. Add to it the mixed spice powders and stir. Add about 2 tbs of the cooked chickpeas water and stir for about half a minute.
  12. Add the mashed split skinless chickpeas and mix well.
  13. Next, add in the cooked chickpeas along with all the water and stir.
  14. Add the dry mango powder, the choley masala and salt to taste and bring it to a boil keeping the consistency of the gravy slightly thick.
  15. Swtich off the flame and set aside for a while to allow all the flavours to seep well into the gravy.
  16. Serve this delicious Pindi Choley with some Garlic Butter Naan or Jeera Rice and a salad by the side.

WATERMELON AND PASTA SALAD WITH A MANGO PESTO DRESSING

Salads are healthy and the best way to beat the summer heat! Watermelon and mango are both summer fruits having their own nutritional value and of course hold their own place in terms of taste.

Well, I generally try to make salads with whatever is available at home and love mixing a few things here and there to create innovative salad dressings. The Salad I have presented here is just one more of my experiments which was a hit with the family!

For some more such salads, do take a look at the following recipes too….

  1. Burnt Garlic Veggie Salad
  2. Chickpea And Sweet Potato Salad In Citrus Dressing
  3. Watermelon Feta Salad With Walnut Basil Pesto
  4. Mix Veggie Couscous Salad

Here’s the recipe for the refreshingly delicious Watermelon And Pasta Salad With A Mango Pesto Salad Dressing…

Prep Time : 30 min

Cooking Time : 10-15 min (For The Pasta)

Serves : 2

Cup Used :200 ml

INGREDIENTS :

  • 2 Cups Diced Watermelon (Chilled)
  • 1 1/2 cup Roughly Shredded Iceberg Lettuce
  • 1 1/2 cup Boiled Al-Dente Pasta
  • A Few Mango Cubes
  • 1/2 tsp Salt
  • As Desired Crumbled Feta Cheese

For The Salad Dressing :

  • 1/3 cup Roughly Mashed Ripe Alphonso Mango
  • 1 1/2 tbs Walnut Basil Pesto
  • 2 tbs Olive Oil
  • 2-3 tsp Fresh Lemon Juice
  • 2 tsp Sweet Paprika
  • 1/4 tsp Salt

METHOD :

  1. To make Watermelon And Pasta Salad With A Mango Pesto Dressing, mix together all the ingredients mentioned under the heading, Salad Dressing and set aside.
  2. Next, add the chilled watermelon cubes, shredded lettuce, a few mango cubes, boiled pasta and salt to a mixing bowl.
  3. Mix well and add half the salad dressing and give it a good toss.
  4. Plate the salad in a serving bowl and drizzle the other half of the salad dressing over it.
  5. Top with crumbled feta cheese and serve chilled.