3-way Peanuts Salad

Different textures, nutty, tasty and healthy, this 3-way Peanut Salad is refreshing and perfect complement to any meal.

This post is a part of Culinary hoppers blog hop for the month of April. The theme being Salads, proved to be both easy and difficult. Easy to prepare and post but difficult to choose. Anyway, I have chosen Peanut salad made 3-ways and the recipe is my own. I have also decided to make Carrot Cucumber Slaw with Apple Cider Vinaigrette and the recipe is one of my kitchen experiments too. To start off with the reason of my choice of these two salads, peanuts are my family favorite. The most favorite is cooked peanut chat and I planned to improvise on that dish to this delicious and healthy salad.

3-way peanut salad has three types of peanuts; Cooked, sprouted and roasted accompanied by grated carrot that compliments all three types of peanuts. Since this is a salad post, I want to introduce you all to these amazing health benefits of Peanuts eaten raw, cooked, sprouted or roasted. Peanuts are rich in monounsaturated fat content and feature an array of nutrients like vitamin E, niacin, folate, protein and manganese. Regular consumption promotes heart health.

Peanuts are also listed as one of the World's healthiest foods. They are rich in Antioxidants, folic acid, phytic acid and resveratrol which has anti-cancer effects. With so many health benefits, there are also few concerns. A lot of people are allergic to peanuts and it is important to realize that the reactions differ from person to person. Also, if you check the nutritional value of this salad, you will see that the nutrition you can get is great. The only thing to plan is the peanut sprout for which you have to soak peanuts a day before. Since the salad tastes great , I have decided to make it regularly. Hope you find it tasty too.

Nutritional Information  (Approx) (per serving)
Energy	120.3		Calories
Fat	8.9		%
Carbohydrates	7.6		%
Dietary Fiber	2.5		%
Sodium	126.1		mg
Vitamin A	36.7		%
Vitamin C	10.5		%
Calcium	1.9		%
Iron	2.5		%
Protein	4.8		Grams
Sugar	1.8		Grams

Ingredients (Makes 6 servings)
Peanuts	5 tablespoons
Carrot grated	1
Coriander leaves chopped	a handful
Salt	to taste
Pepper powder	1/2 teaspoon
Lemon juice	of 1 whole lemon

Wash and soak 2 tablespoons of peanuts overnight. Drain the water and tie them in a wet muslin cloth for about 12 hours or more. The sprouts will appear.

Soak another 2 tablespoons of peanuts for about 3-4 hours. Pressure cook with salt water for 3 whistles.

Drain the salt water and let it cool completely.

Dry roast the remaining 1 tablespoon of peanuts till they turn brown and start popping into halves. Remove from flame and let it cool completely.

Remove the skin from peanuts once they have cooled down completely.

In a bowl, Mix together sprouts, cooked peanuts and carrot. Add Salt, pepper powder, chopped coriander leaves and mix well.

When it's time to serve, add lemon juice and give it a mix. It's important not to add lemon juice before the time to serve since carrot will leave water and soak the whole salad.

In a serving bowl, add the salad, top it up with some roasted peanuts and serve.

* You can add grated/chopped cucumber along with the grated carrots though make sure to drain the cucumber water before adding.
* If you like it a little spicy, you can add some grated green chillies too. Addition of onion and tomato along with green chillies will make this dish a great chaat.

Check out these links for a refreshing journey with wonderful salads prepared by amazing, talented bloggers. Each post is uniquely distinct and dainty for this summer.

Vani's Lebanese tabbouleh salad
http://marudhuskitchen.com/www/lebanese-tabbouleh-salad-marudhuskitchen/

Piyali's Grilled vegetable pasta salad
http://mytrystwithfoodandtravel.blogspot.in/2016/04/grilled-vegetable-pasta-salad-with.html

Anu's Roasted sweet potato salad bowl with greek yogurt dressing
http://easybitesonline.com/roasted-sweet-potato-salad-bowl-with-greek-yogurt-dressing/
AND
Greek Yogurt Dressing With Parsley
http://easybitesonline.com/greek-yogurt-dressing-parsley/

Poornima's 3-way Peanuts Salad
http://poorniseasycookbook.blogspot.in/2016/04/3-way-peanuts-salad.html
AND
Carrot Cucumber Slaw with Apple Cider Vinaigrette
http://poorniseasycookbook.blogspot.in/2016/04/carrot-cucumber-slaw-with-apple-cider.html

Padma's
Black Eyed Pea Quinoa Salad in Endive Boats
http://www.masalakorb.com/black-eyed-pea-quinoa-salad-in-endive-boats/
AND
Fennel Citrus Salad with Minted Strawberries & Kiwi
http://www.masalakorb.com/fennel-citrus-salad-strawberries-kiwi/

Jayashree's Watermelon and Cucumber salad
http://www.evergreendishes.com/2016/04/12/watermelon-cucumber-salad/

Shubha's Thai Salad with Peanut butter dressing
http://www.shubhaskitchen.com/2016/04/thai-salad-with-peanut-butter-dressing.html

Swati's Roasted cauliflower chickpea and couscous salad
http://www.letscookhealthytonight.com/roasted-cauliflower-chickpea-and-couscous-salad/

Shobana's Corn Salad
http://shobasdelight.blogspot.in/2016/04/corn-salad.html

Jackfruit Payasa ~~Yugadi (Ugadi) recipes

A flavorful and creamy payasa that tastes rich and delicious, Jackfruit payasa is an apt dessert for offering on festivals and a perfect side for our authentic banana leaf festival feasts.

Finally, the house is scrubbed clean, pooja vessels washed and shiny, everything set to welcome the festival of New year. I wanted to post a recipe which is festive and yet delicious. Few days back, my parents visited and bought some Jackfruit slices. Now, I am not a huge fan of Jackfruit and neither is my hubby but we have always loved the payasa. I have tasted it in our family friend's house. Sujatha aunty makes Jackfruit payasa with organic jaggeryand coconut milk and believe me when I say it tastes amazing.

I was wondering how on earth am I gonna eat those Jackfruit slices and hubby suggested the payasa. It had been a while since I made any payasa at home because we hardly eat them. I made the payasa with a lot of coconut milk and it tasted great. This payasa is called Chakka Pradhaman in Kerala though they add ginger powder and not cardamom powder. The recipe is easy, simple and absolutely yummy.

Once I finished cleaning, scrubbing and washing, I realized that I have not wished you all yet. So, here I am, posting this delicious payasa for Yugadi. May this Yugadi bring you all new spirit, new beginning and new prosperity. Wishing you a very happy Yugadi!

Nutritional Information  (Approx) (per serving)
Energy	115.4		Calories
Fat	6.9		%
Carbohydrates	14.1		%
Dietary Fiber	1.8		%
Sodium	7.2		mg
Vitamin A	0.4		%
Vitamin C	1.2		%
Calcium	1.8		%
Iron	3.1		%
Protein	0.8		Grams
Sugar	3.4		Grams

Ingredients
Jackfruit pieces	12
Jaggery grated	1 tablespoon
Fresh coconut	1 cup
Water	1/2 cup
Cardamom powder	1/4 teaspoon
Ghee/Clarified butter	1 teaspoon
Cashews	a handful

Dessed the Jackfruit and grind them to a coarse paste. Chop or grate the coconut and grind it into smooth paste with as little water as you can manage. Squeeze the thick milk and set it aside.

Add little more water and grind the coconut again. Squeeze the watery milk and set it aside. Add a teaspoon of water to grated jaggery and bring it to boil. Add Jackfruit paste and cook under low flame. Once the raw smell goes away and the fruit is cooked well, add the second batch of coconut milk. Let the flame be in simmer and cook for about 5-6 minutes.

Heat a teaspoon of ghee and once it melts, add cashew nuts. Fry till they turn light brown and remove them from ghee and set aside. Add the left over ghee to payasa mixture and stir well. 

Finally add the thick coconut milk, mix and let it cook for 2 minutes. Add fried cashews, cardamom powder and remove the payasa from flame. Serve warm.