Want to avoid salt?

Dahiwada

It is possible to go salt-free, with a little imagination. A meal with alternatives to salt such as lemon juice, vinegar, tamarind, spices and herbs and vegetable purees is tasty. Here are some easy-to-prepare salt-free recipes.

Dahivada

Ingredients

Urad dal: 150 gm

Soya beans: 150 gm

Grated ginger: one-and-a-half tsp

Green chillies, minced: 2

Curd made out of skimmed milk: 300 gm

A handful of chopped coriander leaves

For green chutney

Coriander leaves, chopped: half cup

Mint leaves, chopped: quarter cup

Fresh groundnuts: 25 gm

Ginger and garlic paste: half tsp

Green chilli: 1

Cumin seeds: quarter tsp

For red chutney

Tamarind paste: half cup

Grated jaggery: half cup

Chopped raisins: 2 tbsp

Chopped dates: 2 tbsp

Powdered cumin seeds: 1 tsp

Method: Soak soya beans and urad dal overnight or for 6-7 hours. Drain water and grind into a paste. Mix grated ginger, green chilli, coriander leaves and form into vada shapes. Steam for 10-12 minutes. Grind green and red chutney ingredients into a fine paste. Put vadas in a serving dish. Add red chutney followed by curd and then green chutney. Sprinkle cumin seed powder and chilli powder. Garnish with chopped coriander leaves.

Fruit salad

Ingredients

Diced fruits of your choice (apples, bananas, chikoos, mangoes, grapes, strawberries): 2 cups

Tender coconut: 1, fresh

Honey to taste

Method: After drinking the coconut water, scoop out and grate the soft pulp in the nut. Mix fruits with honey and grated coconut. Serve chilled.

Shahi paneer

Ingredients:

Paneer (cut into cubes): 200 gm

Tomatoes pureed: 3

Cashewnut paste: two-and-a-half tsp

Turmeric powder: quarter tsp

Coriander powder: 1 tsp

Chilli powder: half tsp

Cumin seed powder: half tsp

Ginger-garlic paste: 1 tsp

A handful of chopped coriander leaves

Oil for cooking

Method: Heat oil in a pan and add ginger-garlic paste. When they turn soft, add tomatoes and spices and cook till dry. Add cashewnut paste and paneer. Stir for 1-2 minutes. Add half a cup of water and cook till thick. Garnish with coriander leaves. Serve hot with chapatti.