Summer Blast Salad with Avocado step by step photos recipe - It is very delicious salad with such vibrant flavors. I love the way the lemon fairs with the fresh herbs and just brightens the flavors of the fresh veggies. 

This is become one of my favorite garden salad recipe and I tasted it in my latest holiday Australia trip, missing Australia very much..Hope we can meet you soon :D 

Let's talk about the post, I heard about avocado most of the times but never tasted it but when I tasted it in Australia, I become a big fan of it. 

So I tried this fresh summer blast salad in my Indian kitchen. It's basically a fancier rendition of this Healthy Chickpeas Salad that I make all the time. 

A typical salad consists of most common ingredients – tomatoes, cucumbers, chickpeas, avocado with few herbs and spices. I used red and yellow bell pepper in my salad for crunchiness and both the pepper are sweet as compared to green capsicum.


I love the bell pepper in my salad, you can avoid this pepper when your kids want to eat this salad. Salt and black pepper are a must! 

I have some boiled leftover chickpeas in my fridge(used in my last to last post preparation - for the achari chana pulao), avocado, cucumber(we usually eat cucumber in summer time, using as a salad or used grated cucumber and make some chilled raita, which cools for the body and it taste great too), colored bell peppers with few herbs and spices. 

For herbs I used fresh parsley and basil because I added chickpeas and avocado but you can feel free to use cilantro or mint leaves. 
Some families added garlic as well, but I didn't add because me and my husband doesn't like the raw taste of garlic. 

It has great texture, deep flavors and complementary elements. Lemon flavors the dressing and helps the avocado stay green. 

Oil-Free Bread Rolls in Appe Pan 
Apple Cinnamon Smoothie with Toasted Almonds
This chickpea avocado salad is extremely versatile and will taste delicious in any variation, trust me. 

Natural juices from tomato and cucumber get released as soon as you add salt, so you don’t need much oil. 

Especially if you add avocado. I was craving these kind of salad, more of a meal type, with a lot of healthy fats and a lot of green veggies. Enjoy!


Vegan, gluten-free
Makes at least 3-4 side servings

Ingredients :

Peeled, Cored and Diced Avocados - 1 cup (approx half avocado)
Peeled, Seedless and diced Cucumbers - 1 cup
De-seeded and diced Tomatoes - 1/2 cup
Diced Yellow bell pepper - 2 tbsp(optional)
Diced Red bell pepper - 2 tbsp(optional)
Boiled and Cooked Chickpeas/Kabuli Chana - 1 cup
Minced Fresh Basil - 1 tbsp
 
{For Dressing}

Olive oil - 1/2 tbsp
Salt to taste
Pepper - 1/4 tsp
Minced Fresh Parsley - 1 tbsp
Dried oregano - 3/4 tbsp 
Fresh lemon juice - 1/8 cup (adjust it according to your taste)

Preparation Method :

1. In a medium size bowl add the chickpeas, cucumber, avocado, tomatoes and minced basil. 

2. In another small bowl mix the dressing, add the lemon juice, olive oil, minced parsley, spices and herbs. Pour over the top of the vegetable mixture. Top up with dried oregano. Lightly toss to combine.

3. Cover the bowl with cling wrap and refrigerate it for a 1 day.

Notes:

• It tastes even better after it marinates in the fridge for an hour or two!
• Feel free to play around with your own favorite herbs, or use choice of your combination. 
• To prevent avocado from browning, add it right before serving.

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Happy Cooking and Enjoy !!

Phirni Recipe with step by step method : Phirni is a traditional Indian dessert recipe that uses saffron and rice to make a delightful traditional Indian sweet dish. 

It is an ideal celebratory recipe and is ideally suited for festivals such as Diwali, Eid and Holi. You can easily prepare this dessert recipe at home.

This is a popular North Indian delicacy which is very easy to make and tastes great. 

This is a slow cooked rice pudding made with coarsely ground rice, Phirni incorporates flavors of milk, saffron and loads of dried fruits. 

While many of them is known about ‘kheer’ an Indian rice pudding; but this version of rice pudding uses broken/ ground rice which gives it a grainy texture and thickens the mix well. 



Traditionally it is perfect to give it a cool and refrigerate for a rich consistency although even at room temperature this is a pleasure.

This recipe is one of the famous north-indian which is specially serving in kullads (especially in all indian marriages or big sweet shops) or earthen pots so that the rustic flavors of kullad blends with dessert. 

To make Kesar Phirni, rice is soaked in water for a few minutes and then ground into a coarse paste. It is then added into milk and reduced until nicely thickened. 

Addition of saffron gives this Phirni a delicious flavour and fragrance.

If you are looking for more easy Saffron recipes then do check

kesari rice kheer
rava kesari halwa
saffron sweet rice
kesar aam ras
motichoor ladoo
zarda pulao

Course: Dessert
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Author - Jolly Makkar-

Ingredients :

Full Cream Milk - 4 cups
Rice - 3 tbsp
Ghee - 1 tsp
Saffron - 15-20 strands
Sugar - 1/2 cup
Rose water - 1/2 tsp
Cardamom powder - 1/2 tsp
Chopped Pistachio and some saffron strands for Garnishing

Preparation Method :

1. Wash and soak rice for an hour. Drain the water and blend the rice in a blender to make a coarse paste.

2. Add very little water if required.

3. Soak the saffron strands in 2 tablespoon of warm milk.

4. In a heavy bottom pan, add ghee. When the ghee is hot, add the milk.

5. Add the rice and saffron to the milk.

6. Simmer the heat and cook till the milk is reduced to 1/2 and phirni has reached the desired consistency. Add cardamom powder.

7. Add sugar and rose water.

8. Transfer the phirni into bowls. Chill for a few hours before serving.

9. Serve your chilled phirni in your desired serving bowls or using short or long glass(which i used it in my post). Garnish with slivered pistachios and saffron strands.

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Happy Cooking & Enjoy !!

Beetroot Carrot Sandwich Recipe -Today I am sharing with you all another innovative recipe from my kitchen. The recipe name is carrot and beetroot sandwich. 

I have used simple vegetables which were all time available in my fridge to make this sandwich. Normally children are fussy eaters and don’t eat all vegetables.

A simple, healthy and colourful sandwich, combined with the creaminess of mayonnaise ensures that kids will fall in love with these easy Carrot and Beetroot Sandwich. Easy to assemble, these sandwich can be prepared by kids, with a little help in grating the veggies and baked in a sandwich maker. 

You can serve this sandwich as a cold sandwich also, no sandwich maker is required..just spread the stuffing into bread and cut into halves..Serve it with tomato ketchup or with a glass of juice.

Beetroot, also known as beet, has been gaining in popularity as a new super food due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure, and increase blood flow.

Orange Carrots are rich in vitamin A and are good for maintaining a healthy eye sight. Red carrots are sweeter in taste than the orange variety. Orange carrots are less sweet, but have a pleasant taste.

Beetroot is rich in folate and vitamin C and iron and radish are rich in folate, fibre and vitamin B6.

This recipe is under A to Z recipe challenge, this month is alphabet B, I have choose "B-Beetroot" and decided to make this colorful sandwich using with beetroot and carrot in a sandwich.

These sandwiches are easy to make and tastes very good. Kids like the sandwich very much as they are not spicy. This is also a perfect school tiffin box for kids. I love this sandwich, I am sure you love this sandwich too !!


For this recipe, I have used shredded beetroot + carrots and then combined with mayo and herbs just simple. The mayonnaise is used here to moisten the sandwich. I have used VEEBA Eggless sandwich spread, you can used any choice of yours. 

You can use homemade eggless mayo, I have used most of the times but this time I have used veeba one, this is very yummy..must try veeba products, I love most of the products of Veeba like barbeque sauce, onion sauce and many more. You can replace mayo with cheese if you like. 

You can try easy sandwiches recipes from my blog like

cucumber tomato sandwich
ice cream cookie sandwich
pizza grilled cheese sandwich
egg mayo sandwich
cucumber carrot mayo sandwich

Pack this sandwich with tomato ketchup, slice of cheese and banana slices. Tiffin box is ready.  

Preparation Time: 5 mins
Cooking Time: 2-3 mins
Total Time: Under 10 mins
Serves : 4 sandwiches 


Sandwich Maker required

Ingredients :

Grated beetroot - 1 no
Grated Carrot - 1 no
Eggless Mayonnaise (any) - 3 tablespoon
Brown bread - 8 slices
Crushed Black Pepper - 1/2 tsp
Salt to taste
Fresh Chopped coriander leaves - 2 teaspoon
Butter for spreading

Preparation Method :

1. Peel and grate the carrot and beetroot. Keep aside.

2. Combine the carrot, beetroot, mayonnaise, salt and pepper in a deep bowl and mix well.

3. Then lastly add fresh coriander leaves. Mix all together.



4. Take a bread slices, apply butter on all the bread halves, spread the stuffing in one half and cover it with the another one.

5. Bake the sandwich now. It will take 2-3 min to bake the sandwich.
Prepare rest of the sandwich in a similar way.
 
6. Serve hot hot sandwiches with tomato ketchup.


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Happy Cooking & Enjoy !!