Broccoli salad with sesame seeds

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This is very simple broccoli salad and very quick. This salad is made by using steamed broccoli and seasoned with the sesame seeds, chaat masala and other spices which gives the salad a delicious crunch and tasty flavor. I love this broccoli salad.

Preparation time Cook time Course Servings
10 minutes 5 minutes Salad 2

 

INGREDIENTS

  1. 200 gm broccoli florets
  2. 2 teaspoon white sesame seeds
  3. 1/4 teaspoon cumin seeds powder
  4. 1/2 teaspoon chaat masala
  5. 1/4 teaspoon Garlic powder
  6. Ground black pepper to sprinkle
  7. 2 teaspoon extra virgin olive oil to drizzle
  8. 3 cup water
  9. Salt to taste

 

METHODS:

  1. Add 3 cup of water in a deep pan and boil it. If water starts boiling add broccoli florets and simmer for 5 minutes. This process brightens the color of broccoli and makes it tender. Turn off the heat and take off the broccoli from pan and drain it using strainer. collage1
  2. Put drained broccoli in a plate and start seasoning. Add white sesame seeds, sprinkle cumin seed powder, sprinkle chaat masala, sprinkle garlic powder, sprinkle ground black pepper and salt to taste. Finally drizzle with extra virgin olive oil and toss to coat.
  3. Serve fresh.DSC_0068 (2)

Mung bean sprout and Beetroot salad recipe

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Mung bean sprouts are very nutritious – low in calories, lots of fiber, vitamin B and deliver a boost of vitamins C and K. I also added Beetroot. Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells. A raw beetroot contains folic acid, iron, zinc, magnesium, potassium, fiber, vitamin C and carbohydrates.

I love this combination. If you want you can add more other vegetables in this salad. I have used carrot too. My kid loves to eat this salad. Now let’s see this simple recipe but full of nutrients and fiber.

Preparation time Cook time Course Servings
15 minutes 15 minutes Lunch 2

Ingredients:

  1. 200 gm mung bean sprouts
  2. 1/4 cup beetroot grated
  3. 1/4 cup carrot grated
  4. 1 teaspoon ginger garlic paste
  5. 1/4 teaspoon chaat masala powder
  6. 1/4 teaspoon red chilli powder. If you want spicier then add more chilli powder.
  7. 1/4 teaspoon black pepper powder.
  8. 1 small onion finely chopped.
  9. 1/4 cup fresh coriander leaves chopped
  10. 1 teaspoon lemon juice
  11. 1 teaspoon oil
  12. Salt to taste

Methods:

  1. Take a 200 gm bean sprouts DSC_0121
  2. Boil mung bean sprouts for 10 minutes. Don’t cook the sprouts too much.DSC_0122
  3. If sprouts are ready then let’s add vegetables. DSC_0130
  4. Now heat the oil in pan. Add chopped onions. Make it translucent.DSC_0141
  5. Then add ginger garlic paste, red chilli powder. Stir it for 2 minutes.
  6. Add beetroot, carrot & tomato mix well.DSC_0142
  7. Add boiled mung bean sprouts. Stir it. Covered for 2 minutes.
  8. And finally add chaat masala, coriander leaves, salt to taste & lemon juice. Mix well. Cover for a minute.DSC_0146
  9. Serve fresh.DSC_0153