Mango Black Bean Salsa or Salad - refreshing nutrition

This is one of my favorite salads. It is refreshing in any season and is packed with all kinds of nutrition. It can be a meal in itself served over a bed of lettuce, or make a great filling for wraps and sandwiches. Want to be a bit naughty? Scoop it up with some tortilla chips and you have a fancy appetizer. Or serve it with some grilled tofu.

The mango is the star here and provides a heady sweet flavor. Use any ripe mangoes available. If you can get your hands on a ripe Alphonso or 'hapus', go for it. The recipe is as follows -

Ingredients -

2 cans black beans
1 can sweet corn kernels
1 small red onion chopped
1 bunch scallions chopped
1 ripe mango chopped
1 green pepper or capsicum chopped
1 red or yellow pepper chopped
1/2 cup chopped cilantro or coriander

Dressing -

1/4 to 1/2 cup fresh lime juice
1 tsp cumin powder
1/2 tsp cayenne pepper or pepper sauce like Tabasco
1 garlic clove grated or crushed
1 tsp sugar or honey
salt to taste

Method -

1) Rinse the black beans from the can to remove all canning liquid. You can also soak dry beans and pressure cook them. You will need about 3 cups cooked beans.
2) Rinse the corn or defrost it if you are using frozen corn.
3) Chop all vegetables and add to a bowl.
4) Mix the dressing in a small bowl and pour over the veggies and beans.
5) Refrigerate overnight or at least for 4-5 hours until flavors intensify.
6) Serve chilled

This is a great vegan dish that has no added fat. It is so colorful and high in flavor that you will never think you are eating anything 'healthy'. The beans and different veggies provide a wide variety of nutrients. This is an exotic alternative to your store brought salsa that is ready with very little effort.

Citrus corn and peas salad - Spring's here!

I know, I know! It's only January and Spring seems far away. But it can't be far behind. And this is a salad or side dish that is sure to perk you up even if there is a raging blizzard outside. It will taste best using fresh English peas and fresh corn on the cob, but you can get away with using frozen stuff too. The star ingredient here is probably the dressing, which is made with fresh squeezed orange juice. Curry powder adds a hint of spice and exotic flavor. This salad is fat free so you can indulge in it upto your heart's content.

The recipe is as follows -

Ingredients -

2 cups green peas

2 cups corn kernels

1 tsp crushed garlic

1 orange juiced

1 Tbsp fresh lemon juice

1 tsp curry powder

1 tsp black pepper

1/2 cup orange segments or pulp

salt to taste

Method -

1) If you are using fresh peas or corn, you will need to blanch them first. Boil a pot of water and dunk the peas/corn in the boiling water for 2 minutes. Drain and set aside.

2) Prepare the dressing - Squeeze the orange along with the pulp, mix in lemon/lime juice. Add the salt, pepper and curry powder and crushed garlic. Whisk this and add to the corn and peas.

3) Depending on how juicy your orange is, you may add more orange juice if needed. This salad gets tastier with time.

4) Refrigerate at least overnight for the flavors to develop. Serve as a side dish, or use as filling for sandwiches or wraps.

This is a healthy treat you can indulge in. The citrus dressing takes the ordinary corn and peas to a whole new level. If you love the orange element here, be sure to try my Orange couscous salad.

Chana Masala with zero oil - High on Flavor

I dare you to step out of your comfort zone and try this. Not only is this high on flavor, but is also low in calories. Directly minus the calories from the oil you would use otherwise for a chana masala. The trick to this is not harping on the fact that there is no oil here. It takes some time getting used to this type of cooking, but patience and good thick utensils are the trick. A good quality non-stick pan is recommended, but I prefer going with steel. Non-stick is a bit more forgiving, and does not burn your food too soon if you happen to get caught in something else. With the steel, you have to be more vigilant.

I am using a conventional spice combination with a few different ingredients. I am adding some mushrooms here. They are entirely optional but they gave a very strong heady flavour to the dish. I am also using some finely chopped apple as a sweetener, instead of straight sugar or substitutes. Using chopped onions and tomatoes instead of a masala paste makes this chunky and rustic. The recipe is as follows -

Ingredients -

2 cups boiled chickpeas

2 medium onions chopped

2 tomatoes chopped

3-4 cloves garlic crushed

4-5 mushrooms chopped

1/4 cup or quarter apple chopped

cilantro for garnish

salt to taste

1 tsp cayenne pepper

1 bay leaf
1 tsp coriander or dhania powder
1 -2 tsp Amchur or Dry mango powder

1 Tbsp garam masala OR

( a powder of

1 inch stick cinnamon

1 Tbsp black pepper corns

3-4 green or black cardamoms

5-6 cloves)

Method -

1) Soak chickpeas overnight, pressure cook and set aside, or used canned ones. This recipe will use 1.5 to 2 cans.

2) Finely chop the onions, tomatoes, mushrooms and the apple and set aside.

3) Lightly roast the whole spices and powder. This can be done beforehand and stored in an airtight jar.

4) Take a thick bottomed stock pot, pan or wok. Place on burner and add the onion. Saute a bit and add a splash of water or vegetable broth as onion begins to stick. I generally use a vessel with a lid. This also enables steam cooking.

5) Keep an eye on the onion and cook until it softens and the raw smell goes off. Add more water if needed, and keep stirring.

6) Add the chopped garlic and mushrooms and cover. Add splashes of liquid so that the mixture does not dry out and stick. This is the one step which is very important here, and needs patience.

7) Once the mushrooms reduce a bit, add the tomatoes, stir and cover. Cook until tomatoes soften, adding a little water as needed.

8) Add the boiled chickpeas now with the apple and all the spices. Stir, add more water, about a cup and cover.

9) Bring to a boil and simmer until the gravy thickens and everything comes together.

10) Add salt at the end according to taste and garnish with cilantro. The apple will have dissolved by this time and its flavor is not even noticed.

11) Serve hot with rotis or rice. I served this with some nutty red rice and it made a sumptuous lunch.

This is a great meal idea for those on the McDougall or Eat to Live plans, provided you follow general guidelines regarding salt intake, or how much rice or beans to eat etc.