Potato and chicken salad

 

This salad is all-time comfort food and I just love it . I need any excuse to make it. easy and quick to fix up, and yes....it is nutritious. I am sharing a very basic recipe....leaving scope for my readers to improvise according to their taste buds. It's nice to taste just as it is.

What you need:

•  2 cups boiled chicken shreds 
•  1/2 cup mayonnaise  
•  2 tbs  mustard sauce
•  1/2 tsp lime juice 
•  1 cup boiled potatoes cubed    
•  1 cup boiled pasta

• Steamed carrots
• Steamed peas
• Steamed broccoli 
• Sweet corn (optional)

Boil boneless chicken pieces with salt and pepper, cool and shred for the recipe.

How to put it together :

For the dressing:

• In a mixing bowl add Mayonnaise
• To this add mustard sauce
• Season with salt and pepper
• And mixed herbs
• Some lemon juice and whisk

(Taste.....if you like it then we walk through the next step.

Adjust the dressing to your taste, that's where all the flavour lies.)

Now to the dressing add chicken, potatoes, pasta, carrots, whatever you want to add. Toss and add herbs. Garnish with finely chopped parsley.

Nutritional value per serving: approx 100 gms

420  kcal 

19 gms fat

44 gms carbohydrates

29 gms protein

08 gms fibre

320mg sodium 

Tangy Fruity Fiesta

 

Nothing like a bowl of fresh Tangy Fruits on a lazy Sunday morning. 

I like it for breakfast. I use seasonal fruits and every few weeks I have new fruits added to my bowl of delight. Sometimes I add yoghurt, and sometimes it's lemon juice with honey and some lemon and orange zest.

With more than half the world down with C19,the focus has shifted to building up a strong resistance to the disease.

 Every one is becoming health conscious

Sharing how I fix up my  tangy fruit

Ingredients:

• Seasonal citrus fruits
• Lemon and orange juice
• Grated zest of lemon and orange
• Honey as per taste(preferably 2 tsp)

Method:

• In a bowl squeeze one lemon and orange.
• To this add honey and mix
• Now add zest of both fruits as per taste
• Add all cut fruits and stir

Chill for 30 minutes and serve this refreshing 

Fruit delight.

Beetroot salad and beetroot ladoo

 

Beetroots were cultivated in the early Roman Era. 

It was discovered as a medicinal plant and it  was used to cure digestive disorders and promote cardiovascular health. 

Finally in the 19th century it was known to be used in salads. Over the years the humble beetroot has seen a metamorphosis as a super healthy food. 

Goodness of beets:

• Low in fats and calories 
• Very rich in antioxidants 
• High in fiber 
• High content of Nitrates which converts to nitric oxide, which helps the blood vessels to dilate and promote cardiovascular health and lowers your blood pressure. 
• Rich source of vitamin B group 

Tangy beet and fruit salad 

What you need :

• Parboiled beets neatly diced
• apple diced
• Orange diced
• Grapes 
• Strawberries
• lemon juice 
• Orange juice 
• Mint and parsley 
• Honey
• Salt and pepper to taste

• Salad dressing 

• in a bowl squeeze lemon juice and orange juice 
• add honey, salt and pepper 
• Olive oil
• Add mint and parsley 
• Give it a good whisk
• now add diced beets and fruit 
• Chill before serving.

Nutritional value :

Calories approx 75kcal

Carbohydrates 8gms

Protein 8gms

Sodium 26mg

Potassium 153 mg

Fibre 2gms

Vitamin C  8mg

Calcium 12mg

Iron 1mg

Vitamin A 1439 I. U

• 

Beetroot ladoos :

What you need :

• 2 cups boiled and grated beetroot 
• 2 cups powdered sugar 
•  50 gms butter or ghee
•  2 cups desiccated coconut 
•  1 cup mawa (Milk solids) 
•  1 tsp cardamom powder 

How it's done :

• In a pan put 2 spoonfuls of butter and fry the grated beetroot.
• To this add the mawa(milk solids) 
• Add powdered sugar and half of the coconut 
• keep frying 
• When it's thick and leaves sides of the pan 
• Remove and put it in a large bowl. 
• Cool (should be warm but  not burn your skin.) 
• Grease your hands take a spoon full  of mixture and make balls and roll them over dry coconut. 
• cool
• store for 3-4 days.

        I wish you the pink of health.