How to Make Friday Corn Peanut Salad & Cashew Coffee Platter (Traditional & Healthy Version)
This unique Indian vegetarian platter brings together a medley of flavors and nutrition, combining the crunch of corn peanut salad, the earthy richness of sattu, hearty mooli amaranth dal, fiber-packed kodo millet, creamy dahi (curd), ripe jackfruit, refreshing fruits, and a vibrant pasta with tofu and beetroot sauce. Each component is rooted in Indian culinary traditions, such as sattu from Bihar and mooli dal from North India, while the inclusion of kodo millet and amaranth showcases the resurgence of ancient grains for modern health. This platter makes for a wholesome meal, perfect for Friday gatherings, family lunches, or festive occasions like Holi and Sankranti. The taste is a delightful journey through sweet, spicy, tangy, and creamy notes, ensuring both satisfaction and nourishment. The addition of cashew coffee (kaju coffee) with a touch of sugar is a unique Indian beverage twist, offering both energy and indulgence. This recipe is a perfect fit for calorie-conscious eaters looking for a balanced, protein-rich, and fiber-loaded meal that doesn't compromise on authentic regional tastes.
Ingredients
Step-by-step instructions
Step 1 · Prepare the Corn Peanut Salad: Mix boiled sweet corn
Prepare the Corn Peanut Salad: Mix boiled sweet corn, roasted peanuts, cucumber, onion, coriander, salt, pepper, and lemon juice in a bowl. Toss gently.
Step 2 · Make Sattu Drink: In a glass
Make Sattu Drink: In a glass, dissolve sattu powder in buttermilk or water. Add salt, black pepper, and a dash of lemon juice. Stir well and chill.
Step 3 · Cook Mooli Amaranth Dal: Pressure cook moong dal with 1
Cook Mooli Amaranth Dal: Pressure cook moong dal with 1.5 cups water, grated radish, amaranth leaves, salt, and turmeric for 2 whistles. Temper with a tsp of oil, cumin, and garlic.
Step 4 · Prepare Kodo Millet: Rinse and pressure cook kodo millet with 2 cup...
Prepare Kodo Millet: Rinse and pressure cook kodo millet with 2 cups water and a pinch of salt for 2 whistles. Fluff with fork.
Step 5 · Make Beetroot Sauce Pasta: Sauté mushrooms
Make Beetroot Sauce Pasta: Sauté mushrooms, cauliflower, and spinach in olive oil. Add beetroot puree, salt, and pepper. Toss boiled pasta and tofu cubes in this sauce until well coated.
Step 6 · Prepare Cashew Coffee: Blend cashews with 100ml hot water until smooth
Prepare Cashew Coffee: Blend cashews with 100ml hot water until smooth. Add coffee powder and sugar, blend again until frothy. Serve hot or cold.
Step 7 · Arrange the Platter: Place corn peanut salad
Arrange the Platter: Place corn peanut salad, kodo millet, mooli amaranth dal, pasta with beetroot sauce, curd, jackfruit, mango, and watermelon artfully on a thali. Serve sattu and cashew coffee in glasses.
Why this recipe is healthy
This dish is an excellent choice for a balanced Indian vegetarian meal, providing all major food groups with minimal oil and no deep-frying. The use of ancient grains, legumes, and seasonal produce keeps the glycemic index low and enhances satiety. The recipe is high in fiber, plant-based protein, and healthy fats, making it suitable for weight management, diabetic diets, and overall wellness. It is naturally low in saturated fat and refined sugar, supporting heart health and sustained energy.
A note on tradition
This recipe celebrates India's diverse grains, lentils, and seasonal produce, reflecting the evolving modern Indian thali that values both heritage and health. Sattu, traditionally enjoyed in Bihar and Uttar Pradesh, is often consumed during summer for its cooling qualities. Mooli dal is a winter favorite in North India, while kodo millet and amaranth are staples in tribal and South Indian regions. The inclusion of fruits like mango and watermelon is a nod to summer festivals like Baisakhi and Sankranti when such platters are enjoyed for their freshness and nutrition.