Red Bean Paneer Ginger Pomegranate Salad

Rajma, paneer, ginger pomegranate Salad

Rajma, paneer, ginger pomegranate Salad

Sometime back, dishing up a salad was just tossing cucumbers and tomatoes generously sprinkled with lime and chaat masala. Not anymore. Not when I strive to eat huge big bowls of raw eats and wrack my brain to include assorted new vegetables and some form of protein. Most of the times I am successful and there have been times when I have been horribly let down. But lets not talk about the dampeners. I am here to give you a wonderful protein rich salad recipe that I concocted on a whim!

Protein rich!

Protein rich!

I used red kidney beans. Soaked them well for over 5/6 hours, and boiled in a pot full of salted water, they added body to the salad bowl. The nutty soft texture from the beans laced with crunchy raw veggies makes for a succulent combination.

Boiled and ready

Boiled and ready

A handful of these red pearly shiny fruit elevates the acidic salty salad to another level. Always add a citrus fruit. Some fruit, any fruit – orange segments, berries, kiwis, apples, cherries etc. The list is huge. But for now, pomegranates it is.

These pearls add the required sweet and tartness

These pearls add the required sweet and tartness

Beans are slow to digest and if not boiled or chewed well, they can cause a lot of heartburn, acidity and stomach ache. So I added julienne ginger pickled in salt and lime juice as a bit of garnishing. Ginger aids in digestion and helps in absorption and assimilation of essential nutrients. Ginger is highly pungent so a little bit is enough for your salad bowl. Feel free to skip it if you can’t tolerate the sharpness.

pickled ginger

pickled ginger

Mint!! Who doesn’t love mint! Its refreshing. Its aromatic. Its healthy. So, I added loads 🙂

lots of it!!

lots of it!!

The Recipe: For two people –

Ingredients

1 cup boiled red kidney beans or rajma

1/2 cup diced cottage cheese or paneer

1 cucumber, diced

1 red onion, diced

1 tomato, diced

2 tsp ginger julienne – soaked in little lime and salt for 30 minutes.

1/2 cup pomegranate

3 tbsp mint leaves, chopped

For the vinaigrette – mix 1 tsp extra virgin olive oil, juice of 1 lime, 1 tsp honey, salt and pepper to taste.

Optional: 1 tsp more oil to sauté the cheese if you do not like it as is.

Method

Saute the paneer/cottage cheese if required. Mix all said ingredients except the vinaigrette. chill for 30 minutes. Pour the limey dressing over it. Toss. Chill for another 10 minutes.

Serve.

lemony dressing

lemony dressing

I like the paneer as it is, but I know many who don’t. A bit of sautéing or grilling does the trick to include it in your salads.

She takes a bite

She takes a bite

When I sit with my bowl of raw veggies, I fish for my favourites and relish the juices from the marinated fruits and vegetables. Flavors like these make me go back every single night to these huge enticing bowls. So yumm!

I am taking this to Angie Weekly Potluck party – Friday Fiesta #30!

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Pumpkin Soup

I disliked pumpkin when I was little. Blissfully ignorant of this humble vegetable’s nutritional value, I tried to avoid it in my diet. Now, that I am aware of this incredibly rich produce, I search for ways to incorporate it in my food.
Easiest is to boil, puree and slurp it away as a soup. But to flavor the bland is important.

Here, I have added fresh green garlic, onions and tangy tomatoes as flavoring agents to the insipid pumpkin. The entire scenario changes. From vapid to vigor. From tasteless to luscious, the transition is obvious. No cream, no butter, no milk. This soup is light and power packed with benefits.
To believe me, you have to try this blend.

Pumpkin soup

Pumpkin soup

Ingredients

  • 100gms pumpkin, washed, chopped into pieces
  • 1 big onion, sliced thinly
  • 2-3 fresh green garlic
  • 2 tomatoes, chopped
  • 1/2 tbsp olive oil
  • salt to taste
  • 1/2 tsp pepper powder
  • 1/2 tbsp chopped mint leaves to garnish

Method

Heat oil, saute the onions and garlic, then throw in the chopped pumpkin and tomatoes. Add 1 cup of water. Transfer the contents into a pressure cooker. Let it whistle 3-4 times. Once cool, remove your steamed veggies, run a blender through it. A beautiful sunny yellow broth looks back at you. You could use it as it is, or strain to remove any tomato seeds. I used it just how it was.
Add salt and pepper to taste. Give it a boil. Remove in a bowl, sprinkle chopped mint leaves and serve with your favourite bread or salad.

Comfort for cold chilly evenings

Comfort for cold chilly evenings

I made this wholesome humble soup with an exotic cherry tomato salad. The dinner was divine!

Add colors to your life!

Add colors to your life!

Benefits Of Pumpkin –
Pumpkin is rich in vital antioxidants, and vitamins. This humble backyard low calorie vegetable contains vitamin A, flavonoid poly-phenolic antioxidants such as leutin, xanthin, and carotenes in abundance.