Stovetop: Boil the frozen sweet corn in a saucepan with 1 cup of water for 3-4 minutes until done. Drain the water and set it aside.
Microwave: for 2-3 minutes or until done with little water. I have used frozen sweet corn in this recipe.
If you have fresh corn on the cob, you can boil it in a pressure cooker or stovetop pot. For Tempering
Heat the oil in a tadka pan, add mustard seeds, and let them crackle. Then add dry red chilli, curry leaves, and asafoetida (Hing). Sauté for a few seconds and turn off the gas. Assemble
In a large mixing bowl, Add sweet corn, pomegranate, coconut, coriander leaves, lemon juice, salt, and pepper. Pour the tempering over the salad and toss well to coat. Serve it immediately or chill it in the refrigerator for at least 30 minutes before serving. Enjoy healthy corn pomegranate salad is ready.
Method:
1. In a bowl add some hung curd or a curd with thick consistency.
2. Then add salt, red chilli powder, pepper and chaat masala according to taste.
3. Mix this well till all the flavours combine.
4. Then add finely chopped onions, carrots, lettuce, peas, paneer, cherry tomatoes or any other vegetable of choice. Combine these.
5. Serve and enjoy!
Method:
1. Marinate chicken with all the ingredients for at least half an hour.
2. Grill the chicken, cut into thin slices, and keep aside.
3. In a bowl, put in lettuce leaves, onion, tomato and cucumber. Add mayonnaise, salt and pepper. Mix well.
4. In the salad bowl or plate, place the veggie mixture and top with frilled chicken slices. Serve with pita bread.
Method:
1. In a medium-sizedsaucepan, bring quinoa and water to a rolling boil. Reduce heat and let simmer on low for 10-12 minutes or until all of the water has fully absorbed. Set aside.
2. Over a small bowl, drain the liquid from your mandarin oranges, keeping the liquid as you will use it as part of the dressing.
3. Transfer your cooked quinoa into a large bowl and add in mandarin oranges, dried cranberries, and sunflower seeds.
4. Gently toss the mixture together. Don't mix it too much or be too aggressive because the mandarin oranges are fragile.
5. To make your dressing: Use the liquid from your mandarin oranges, as your base and add in 2 tbsps honey, 2 tbsps extra virgin olive oil, and a pinch of salt. Whisk together.
6. Pour dressing over your quinoa mixture and give it another toss. Garnish with beetroot slices.
7. Let your salad chill in the refrigerator for at least an hour before serving!
Method:
1. First, prepare the salad dressing by tossing all the ingredients in a mixing bowl. Whisk all the ingredients together by hand using a spoon for a thinner consistency. Alternatively, pulse all ingredients in a blender for a thicker texture.
2. Keep the dressing mixture aside and it will naturally thicken as the chia seeds absorb water and swell up.
3. Wash, massage, and tear up the kale by hand into bite-sized pieces. Drain the boiled or canned chickpeas and add them to the bowl of shrunken and softened kale. Add onion, strawberries, and blueberries to the mix.
4. Toss the dressing into the salad mixture, and evenly coat all the ingredients. Sprinkle sunflower seeds over top.