Indian Vegetarian Recipes
Healthy Chickpea And Tofu Salad

Healthy Chickpea And Tofu Salad
This recipe will serve 4.
Prep time 20 minutes.
Assembly time is 5 minutes.
Equipment
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Blendtec Classic Blender
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butane stove
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All-Clad Fry Pan
Ingredients
For salad dressing
- ¼ cup fresh lemon juice
- ¼ cup roasted sesame seeds
- 2 Tbsp nutritional yeast
- ¼ cup olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp sugar
- 1 Tbsp ginger finely shredded
- 2 Tbsp fresh orange juice
Tofu
- 6 oz firm tofu
- ¼ tsp salt
- ¼ tsp black pepper
- 1 Tbsp ginger finely shredded
- 2 tsp lemon juice
Chickpeas
- 15 oz can of chickpea
- 1 Tbsp oil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon juice
- 1 tsp ginger juice
Other Salad Ingredients
- 1 cup romaine lettuce roughly chopped
- ½ cup spinach leaves roughly chopped
- ¼ cup cucumber cut into bite size, I am using Asian cucumber
- ¼ cup pear cut into bite size pieces
- ½ orange peeled and cut into bite size pieces
- 8 cherry tomato cut into half
- 1 Asian cucumber thinly sliced long ways
Instructions
For Dressing:
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blend all the salad dressing ingredients together, lemon juice, roasted sesame seeds, nutritional yeast, olive oil, salt, black pepper, sugar, ginger, orange juice. Dressing should be pourable consistency. Keep aside.
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Tofu: drained the water and pat dry the tofu, cut the tofu in about ½ inch cubes. Grill the tofu over medium heat. lightly oil the pan and spread the tofu pieces, grill the tofu from both sides until they are light brown. It will take about 3 minutes.
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Drizzle, lemon juice over tofu, salt and black pepper turn them lightly. Turn of the heat and take them out in a bowl.
Prepare chickpeas:
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drain the water and wash the chickpea. Sauté the chickpeas over medium heat, add oil, oil should be moderately hot add chickpeas, drizzle salt, black pepper, lemon juice and ginger. Stir them together for about 2 minutes. Chickpeas will have a nice flavor.
Assembling the salad:
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use the bowl you will serve the salad, spread lettuce, spinach leaves (remove the stems from spinach), add cucumber, pair cut, orange and tomatoes.
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Next drizzle about 2 tablespoons of dressing and toss them together. Add about 1/3 cup of chickpeas and 1/3 cup of grilled tofu on one side I am also putting few slices of cucumber, to dress it up.
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Now again drizzle about 2 tablespoons of dressing. salad is ready to serve.
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For this recipe use the chickpea, tofu, vegetables, and fruits quantity of your choice.
Notes
You will also enjoy: Millet Soup, Mango Salsa, Potato soup, Masala idli
The post Healthy Chickpea And Tofu Salad appeared first on Manjula’s Kitchen.
Indian Vegetarian Recipes
Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my
Sweet potato payasam recipe

Sweet Potato payasam
Ingredients
- 2 Sweet Potato
- ¼ cup Moong dal
- ¾ cup Jaggery
- Cashew nuts few
- 2 tsp Ghee
- ½ tsp Cardamom powder
- ½ cup Milk optional
Instructions
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Peel the skin of the sweet potato, wash it, and chop it into big chunks.
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In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
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Add 2 cups of water to this and pressure cook this for 3-4 whistles.
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In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
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Meanwhile, mash the cooked sweet potato and moong dal mixture.
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Add 1 cup water as it will be thick. Add the jaggery water to this.
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Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
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Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
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I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.
Notes
2. The payasam tends to thicken more so add milk if you are consuming it later.
3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.
Method:
- Peel the skin of the sweet potato, wash it, and chop it into big chunks.
- In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
- Add 2 cups of water to this and pressure cook this for 3-4 whistles.
- In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
- Meanwhile, mash the cooked sweet potato and moong dal mixture.
- Add 1 cup water as it will be thick. Add the jaggery water to this.
- Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
- Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
- I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

- I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
- The payasam tends to thicken more so add milk if you are consuming it later.
- Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
- You can add 1/2 cup of first coconut milk instead of milk.
The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.
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