Indian Vegetarian Recipes

Healthy Chickpea And Tofu Salad

Healthy Chickpea And Tofu Salad

Chickpea and tofu salad is a new favorite in our family. It is both heart healthy and delicious. It’s packed with plant protein and fiber and is also a great option for those who are vegan and gluten free. These days everyone in my family is eating clean and will usually ask me to make a salad bowl. This colorful and delicious salad has become part of my salad recipes. There’s nothing like a fresh salad. Salads are of course healthy and contrary to popular belief they can be quite filling and satisfying! This particular salad is a combination of greens, cucumber, tomatoes, and some fruit which gives it a fresh taste. Add in some chickpeas and tofu with my special homemade dressing and you have a great meal! It’s unbelievably tasty and nutritious too! I love eating leftovers all week long. This super delicious salad is full of flavor and textures and is really easy to prepare.

This recipe will serve 4.

Prep time 20 minutes.

Assembly time is 5 minutes.

Course Salad

Cuisine Fusion

Prep Time 20 minutes

Cook Time 5 minutes

Equipment

Blendtec Classic Blender
butane stove
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:

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.
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.
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:

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:

use the bowl you will serve the salad, spread lettuce, spinach leaves (remove the stems from spinach), add cucumber, pair cut, orange and tomatoes.
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.
Now again drizzle about 2 tablespoons of dressing. salad is ready to serve.
For this recipe use the chickpea, tofu, vegetables, and fruits quantity of your choice.

Notes

you can make plenty of salad dressing in advance and refrigerate it in a jar, you can save this dressing for up to a week. You can use this dressing in any salad, it tastes grate. Prepare the tofu and chickpeas also in advance and refrigerate, they will be good for 3-4 days. Add the greens and fruits of your choice.

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

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Varalakshmi nombu procedures and recipes
Gokulashtami vella seedai and uppu seedai tips
Carrot poli
Dry fruits poli

Coconut poli recipe with wheat flour

Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam

Course Sweet, Traditional sweet

Cuisine Indian

Keyword Festival recipes, South Indian festival, sweets

Prep Time 40 minutes

Cook Time 20 minutes

Resting time 30 minutes

Total Time 1 hour 30 minutes

Servings polis

Author Jeyashri suresh

Ingredients

½ cup whole wheat flour
¼ tsp salt
½ tsp turmeric powder
7 tsp sesame oil
Water to make the dough
Ghee as needed to make the poli

For the poornam

¼ cup powdered jaggery
2 tbsp water
½ cup coconut
1 tsp ghee
½ tsp cardamom powder

Instructions

In a bowl add the wheat flour, salt and turmeric powder.
Mix well and add water little by little to knead a soft pliable dough.
Add 4 tsp of sesame to this and knead well.
Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

In a pan add the jaggery and add 2 tbsp of water.
Once the water starts boiling add the grated coconut.
If you want to filter the jaggery water, go ahead and do it and then add the coconut.
Cook for 2 minutes, it will come to whole mass.
Let the water evaporates but the poornam should not solidify.
Else we can’t pat the polis. The poornam should be soft.
Add 1 tsp ghee and ½ tsp cardamom powder to this.
Mix well and switch off the flame.
Allow this to cool completely.
Make the dough into lemon sized balls.
Also, make the poornam also into lemon sized balls.
You can either use a banana leaf or butter paper.
I used a butter paper, grease the paper.
Place a dough ball in the center.
Grease your hands with ghee and pat this gently and make a small disc.
Place the poornam in the center.
Gently close the edges.
Now start patting the polis using your fingers.
Do not use rolling pin.
Gently push the inside filling to all the sides of the poli.
Let the edges be thin.
Patiently do this process.
Heat a pan and gently take out the poli from the paper.
Place it on the tawa.
Cook on both sides.
Smear ghee on both sides.
Once it is cooked on both sides, take out from the pan.
Repeat this for the rest of the polis.
I was left with one extra dough ball.
The poornam came for 4 polis only.
This whole wheat poli stays soft for 6-7 hours.