LAYERED SALAD

Ingredients

1 large cucumber
1 large tomato
1 large carrot
1 large onion
1 bunch salad leaves
1 bunch spring onions
1 small beetroot
1 small leafy green cabbage
1 lemon juice extracted
Chat Masala, ground sugar to taste

Method

Steam beetroot in pressure cooker, allow one whistle. Peel and slice into thin rounds.

Chop separately cabbage, celery and spring onions, thinly. Keep whole 6-7 salad leaves.

Place all in separate bowls of chilled water for half an hour in fridge till crisp.

Grate separately cucumber and carrot with a large-holed grater.

Place similarly as above.

Chop onion and tomatoes finely, separately. Rinse a transparent glass bowl with cold water.

Stick the beetroot slices around the inner wall of the bowl, evenly.Spread the tomatoes at the bottom of bowl without dropping beetroot. Sprinkle Chat masala

Drain spring onions, remove, excess moisture by dabbing lightly on kitchen towels.
Spread over tomatoes. Sprinkle Chat masala.

Repeat other layers similarly for each vegetable in following order.

Cabbage, celery, onion and carrot.Sprinkle lemon juice, garnish by the celery leaves attractively on top.

Chill before serving.

POTATO SALAD

Ingredients

15-20 small baby potatoes washed clean 2-3 springs mint leaves
2-3 florets of garlic
1/2 tsp vinegar
salt to taste
1 spring onion finely chopped
1 onion coarsely chopped
2 green chillies chopped fine
1/2 piece ginger grated
1 cup curd (yoghurt)
1/2 cup cream
sugar for light taste.
1/2 tablespoon oil

Method

Keep aside small portion of each ingredient.

Tie curd in muslin cloth for 1 hour or so.

Pressure cook or microwave potatoes till cooked but firm. Do not peel. Make one slit half way.

In a small sauce pan heat oil and add ginger, green chilli, mint, garlic and onion. Switch of gas.

Pour onto potatoes and mix by tossing. Add other seasoning i.e.. salt, sugar, vinegar. In a blender, blend cream, curd till smooth and light.

Mix in by hand the small portion of all ingredients kept aside.

In a shallow salad bowl take the potatoes and spread.

Chill both.

While serving pour the curd mixture on the potatoes and garnish with chopped spring onion.