Mango Quinoa Summer Salad

                       A lot has been happening in last couple of weeks. Our recent move from Houston to New Jersey was just amazing.  I strongly believe in you should do something which you have never done before. So that's when this road trip happened. We drove from Houston, Texas to Princeton, New Jersey. It took us almost 3 nights and 4 days. Of course we had two pit stops. 

                        We embarked on an adventure travelling through different US states. To be specific TEN states. Louisiana, Mississippi, Alabama, Georgia, South Carolina, North Carolina, Virginia, Maryland, Delaware and then finally New Jersey. Driving down the highway you will pass some of the most beautiful towns in USA. 


             In fact, you never really leave a place, you take a part of it with you and leave apart of you there. Settling down in a new place takes time. Right now I'm kind of busy with unpacking boxes. My 8 year old is really helping me a lot. So with not much time to cook I made this Yummy Fresh Salad. I Love its vibrant color and of course MANGO. Who doesn't like mango.

This salad can be great for a potluck grilling party. you can totally make it ahead.

INGREDIENTS:

3 cups cooked quinoa

1 Large mango, diced

¾ cup red bell pepper, diced

1 small can black bean

1 tbsp. fresh cilantro, chopped

2 tbsp. scallions chopped

⅓ Cup quick vinaigrette

Quick vinaigrette:

1 teaspoon garlic powder

2 tablespoons lemon juice or white vinegar

¼ teaspoon salt

¼ teaspoon ground black pepper

6 tablespoons extra-virgin olive oil

Method:

• Combine all the ingredients for vinaigrette.except olive oil.
• Slowly pour extra-virgin olive oil, whisking as you go to incorporate.
• You can store it in the refrigerator for 7 days and enjoy with your favorite salad.

METHOD:

• Take the quinoa in a large bowl and add the mango, bell pepper, black beans, cilantro and Scallions.
• Pour the quick vinaigrette dressing over the quinoa salad and stir to combine.
• Garnish with cilantro before serving.
• This salad is good served at room temperature or chilled.
• Enjoy!

Makes 6 Servings.

SAATHAAN PARATHA

Saathaan, Saath ann means seven different kind of flours. Yes there is seven different kind of flours used in this paratha which makes it super healthy and nutritious as well.

INGREDIENTS:
Wheat flour - 1/2 cup
Oats flour - 1/4 cup
Bajra - 1/2 cup
Ragi - 1/2 cup
Corn atta -1/4 cup
Besan - 1/4 cup
Rice flour - 1/2 cup
Spinach puréed - 1 cup ( you can use chopped too )
Ginger garlic paste -2 tbsp
Green chilli paste - 1 tbsp
Curd - 1/2 cup
Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Salt to taste.

METHOD:

• Sift all the flours and salt together.
• In a mixing bowl take all the ingredients and make a dough using water.
• Make small balls of the dough and roll out into thin circles.
• Grease the griddle and cook till done.
• Serve hot with pickle or chutney.

Makes 8-10 paratha.

COCONUT CHUTNEY

This chutney is usually served with South Indian snacks like idli, dosa, upma.

INGREDIENTS:
Coconut fresh or frozen grated - 1 cup
Chana dal dry roasted - 1/2 cup
Green chilli chopped - 2 tsp
Coriander leaves chopped - 2 tbsp
Salt to taste
For tempering:
Oil - 1 tsp
Chana dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Dry red chilies - 2 broken
Curry leaves - 6
METHOD:

• In a blender; blend coconut, roasted dal,green chilli, salt and little water to a smooth paste. Then add coriander leaves  and blend again.
• Transfer it to a bowl then prepare for tempering.
• Heat oil in a small pan, add red chilli, mustard seeds, curry leaves, Chana dal.
• Stir till the dal turns light brown then pour this over the chutney and serve.

Makes 4-6 servings.

CUCUMBER RAITA

    Raita has a cooling effect hence it is always served with spicy dishes.

INGREDIENTS:
Cucumber chopped -1/2 cup
Onions chopped -1/4 cup
Tomatoes chopped -1/4 cup
Yogurt -2 cups
Green chilli finely chopped -1/2 tsp
Coriander leaves chopped -1 tbsp
Cumin powder roasted - 1-2 tsp
Salt to taste

METHOD:

• In a bowl, whisk yogurt, add the ingredients one after another.
• Serve chilled with any rice dish.

Makes 4 servings.

DHANIA CHUTNEY

You will find this chutney in every indian households.There are many methods of making it, here is the simplest one.

INGREDIENTS:
coriander leaves - 2 cups

Green chilli chopped - 2 tsp (adjust according to your taste)

Cumin seeds - 1/2 tsp

Lemon juice - 2 tbsp

Salt to taste

METHOD:

• Grind all the ingredients except lemon juice with minimum water to a smooth paste.
• Transfer into a bowl. Add lemon juice and serve.

Makes 4-6 servings.

PALAK RAITA

            Spinach flavored yogurt. Great accompaniment for any main dish. It's delicious as well as nutritious.

 INGREDIENTS:
Spinach(palak) - 1 1/2 cup finely chopped
Yogurt - 2 cups
Red chilli powder -1/2 tsp
Salt it taste
For tempering:
Oil - 1/4 tsp
Asafetida(hing) - a pinch
Mustard seeds - 1/4tsp
Cumin seeds - 1/4 tsp
Dry red chilli - 2

METHOD:

• Heat the pan add chopped spinach and cook for 1 min. Let it rest aside.
• Whisk yogurt and add salt, red chilli powder . Mix well with spinach.
• For the tempering, heat oil in a pan, add asafetida, mustard seeds,Cumin seeds, dry red chilli broken.
• Let it crackle, then pour it over the yogurt mixture.
• Serve chilled.

Makes 4 servings.