The recipe for masala potato skins is an Indian-ish way of making them, filled with kidney beans and corn with spices, topped with cheese until it melts away and potatoes are crisped to perfection. They are finished with a dollop of crème fraiche or sour …
Cauliflower Manchurian is an Indo Chinese dish with cauliflower florets that are deep fried, or air fried in a batter until crispy and tossed in spicy and savory sauce. It is spicy and sweet all in once and makes for great party appetizer. A great option for vegetarians and meat eaters.
The best fluffiest dinner rolls or pao. These are irresistibly soft pao for any dinner ideas or meals. They stay fresh and soft for a couple of days. They make great accompaniment for any dinner gathering.
Handvo is one of the most popular Gujarati dishes. I love the way Handvo is traditionally cooked. It has a special pot that looks like a huge bundt pan, there is a tray underneath which is filled with sand and Handvo batter is poured into …
Pav Bhaji is India’s iconic Mumbai street food. It’s Indian answer to vegetarian sloppy joes.
Bhaji is a dish made with boiled and mashed vegetables spiced up and served with diced red onions, cilantro and butter, ohh and a squeeze of lime. It is eaten with Pav/Pao aka dinner rolls.
Frozen Yogurt barks are super easy, fun to make and healthy snack option for kids and adults alike for summer weather. These frozen yogurt barks are nothing but simple, quick and healthy snack for kids and adults for summer. It cannot get healthier and simpler …
Homemade Pistachio Basil pesto pasta with gorgonzola cheese is the best meal you can make to impress someone and its super quick and delicious. It’s creamy, indulgent and so comforting.
Rainbow salad with Best ever peanut sauce – its full of healthy colorful vegetables. This salad is not vegan, but you can easily veganize it by using brown sugar instead of honey. Its great for meal prepping and potlucks.
This Rainbow Salad is great made-ahead and keeps well in the fridge -perfect for lunches and anytime meals because the vegetables are crunchier, it really stays fresh for long time.
Veggies like red cabbage, carrots, broccoli slaw etc stay crunchy in the salad, even over several days. The creamy peanut sauce is a very delicious pairing.
I love to make extra peanut sauce and use it for with summer rolls, or Tofu satay. A perfectly grilled tofu or paneer, with this peanut sauce, is a welcome addition in the salad or by itself. I love using orange juice sometimes in the dressing instead of lime, it enhances the flavors so much.
The peanut dressing is my favorite part. This salad is perfect for summer weather. It has mango in it, which is also my favorite part.
I have used a lot of colorful and different veggies. You can change some of it to your liking and mix and match.
Vegetables I have used broccoli slaw and carrot slaw, red cabbage, two different colors of bell peppers, snap peas (love the sweetness), and lots of lettuce. You can swap any kind of lettuce or some kale too will be good. I have also used some cukes (definitely use firmer ones). I happen to have some edamame in the frozen, so I added those too. So many nutrients in them.
The only fruit I have added is Mangoes, but I can easily see pears or apples fitting in too.
Herbs – I have used three types of herbs. They bring out so much freshness in the salads. I have used mint, scallions and cilantro. I can also see dill, parsley and tarragon may be tasting great too. Feel free to experiment and try something new. Its always good to make a recipe in your ways too.
Nuts– I have used peanuts duh we are using peanut dressing so well fitting. But you can also use cashews for that matter. I have also sprinkled some black sesame seeds. Colorful salad needs all colors in them.
Hope you like this crisp and creamy salad full of nutrients. It feels good to take bites of healthy foods. Lol. Best thing about this salad is that it is filling. It does need some chopping and prepping but totally worth it. It stays fresh longer though. If you want to make it more heavier meal, you can add cooked quinoa, brown rice, soba noodles, etc. You will need extra dressing though. So, adjust accordingly.
Peanut Sauce– I used non-sweetened, chunky style peanut sauce. But I don’t see why you cannot use any other variety. Go with what you like. If you have sweet peanut butter, use it just balance out the sugar or honey. The other ingredients are hot sauce to balance, lime or orange juice, coconut aminos or tamari can be subbed. Ginger and garlic perk up the dressing. I have also used rice wine vinegar, it’s a great addition to have in your pantry. I love the mild flavor of toasted sesame oil in this dish. I also use sesame oil in dumpling, scallion pancakes recipe. Honey for some sweetness.
Rainbow salad with Best ever peanut sauce – its full of healthy colorful vegetables. This salad is not vegan, but you can easily veganize it by using brown sugar instead of honey. Its great for meal prepping and potlucks.
Whisk all the ingredients of the dressing and add about ¼ cup water. Start off with less water and then see if its enough runny. Taste it if it needs anything more, add. Set aside.
Chop all the vegetables. I prefer julienne them so that all of them are in same size. Assemble everything in big mixing bowl.
To assemble-
Toss the salad mix in a bowl with peanut dressing and add the herbs, roughly chopped peanuts and sprinkle sesame seeds with some lime slices. Serve immediately.
Move over cinnamon rolls, Mango Lassi Rolls are here! You all are familiar with the famous drink Mango Lassi! Mango lassi rolls are addictive just like cinnamon rolls. These rolls are made with yeasted sweet dough and filled with cardamom sugar and topped with the …