Salads

2006-12-14T02:45:00.000-08:00

Ingredients

1 cup instant noodles
1 cucumber
1 onion
1 tomato chopped
1 stalk mint leaves finely chopped
1 tbsp. coriander finely chopped
1 small green chilli
1 small flake garlic
1/4 tsp. chat masala
1/2 tsp. cumin crushed
2 pinches black (rock salt)
1/2 tsp. sugar powdered
salt to taste
Pic Shown May not be actual one

Method

Crush noodles to tiny curls. Dry roast them in a heavy pan, till light and semi white. Stir continuously while roasting. Cool.
Chill cucumber, tomato before chopping medium pieces.
Take in a large bowl, chop and add onions.
Crush together chilli and garlic finely. Add to chopped vegetables.
Add all other ingredients except coriander and noodles.
Toss with fork till well blended.
Add noodles and toss gently.
Garnish with coriander before serving.
Serve immediately.

BROCCOLI CARROT SALAD

2006-12-07T05:49:00.000-08:00

Ingredients

1 head tender broccoli
3 carrots, sliced obliquely, into ovals
1 sprig spring onions with greens, finely chopped
1 sprig mint leaves finely chopped
4-5 tender lemon grass stems finely chopped

For garnishing:

2 tbsp. cheese grated
1 tbsp. coriander chopped finely

For topping:

1 tbsp. plain or wheat flour
1 tbsp. butter
1 cup milk
2 green chillies, chopped very finely
1/2 " piece ginger, peeled and chopped finely
1 flake garlic, crushed
4-5 basil leaves, chopped
1/4 tsp. pepper powder
salt to taste
Pic Shown May not be actual one

Method

Pluck broccoli florets, to bite sized pieces.
Put both broccoli and carrot in boiling water.
Cover and simmer for 2 minutes.
Drain, pour icecold water over it.
Drain again, spread out on kitchen towel.
Dab out excess moisture, transfer to serving bowl.
Dissolve milk and flour to make a smooth paste, keep aside.
Warm butter in a heavy or nonstick pan.
Add garlic, ginger, chillies, stir.
Add milk /flour paste, stir till mixture starts to boil.
Add salt, pepper, stir and simmer for 3-4 minutes, stirring frequently.
Mixture should be a little thick but of pouring consistency.
Take off fire, cool a little till warm.
Stir in chopped basil.

SPROUT SALAD

2006-11-30T02:25:00.000-08:00

Ingredients

1 cup bean sprouts
1 cup peanuts, shelled, boiled
1 large onion finely chopped
1 tomato finely chopped
1 cup soft tofu or paneer (Cottage Cheese) diced
1 tbsp. Coriander leaves finely chopped
1/2 bunch fresh fenugreek leaves (no stalks), chopped
1/2 lemon juice extracted
1 tsp. Sugar ground
1/2 tsp. Cumin seeds crushed
1/2 tsp. Chat masala
1/2 tsp. Red chilli powder
2-3 pinches black salt
salt to taste
Pic Shown May not be actual one

Method

Put sprouts in boiling water for 2 minutes.
Drain, pour iced water, drain, spread on kitchen cloth.
Transfer to bowl, when excess moisture is absorbed.
Add all other ingredients, chill to serve.

GREEN CUCUMBER SALAD

2006-11-23T04:18:00.000-08:00

Ingredients

1 medium sized cucumber
1 tomato
1 carrot (optional, depends on your taste)
1 onion
2 green peppers
3 tablespoons of yogurt
salt to taste

Method

Skin cucumber and grate it to a fine size (almost semi-liquid state)
Chop the onion and peppers into very small pieces.
Slice tomato into small pieces.
Grate the carrot.
Mix all the above ingredients well in large bowl along with curd and salt.
Serve as an appetizer. Even tastes good with rice.

LEGUMINOUS SALAD

2006-11-08T22:16:00.000-08:00

Ingredients

1 head tender broccoli
3 carrots, sliced obliquely, into ovals
1 sprig spring onions with greens finely chopped
1 sprig mint leaves finely chopped
4-5 tender lemon grass stems finely chopped

For garnishing:

2 tbsp. cheese grated
1 tbsp. coriander chopped finely

For topping:

1 tbsp. plain or wheat flour
1 tbsp. butter
1 cup milk
2 green chillies, chopped very finely
1/2 " piece ginger, peeled and chopped finely
1 flake garlic, crushed
4-5 basil leaves, chopped
1/4 tsp. pepper powder
salt to taste

Method

Pluck broccoli florets, to bite sized pieces.

Put both broccoli and carrot in boiling water.

Cover and simmer for 2 minutes.

Drain, pour icecold water over it.

Drain again, spread out on kitchen towel.

Dab out excess moisture, transfer to serving bowl.

Dissolve milk and flour to make a smooth paste, keep aside.

Warm butter in a heavy or nonstick pan.

Add garlic, ginger, chillies, stir.

Add milk /flour paste, stir till mixture starts to boil.

Add salt, pepper, stir and simmer for 3-4 minutes, stirring frequently.

Mixture should be a little thick but of pouring consistency.

Take off fire, cool a little till warm.

LAYERED SALAD

2006-10-29T01:39:00.000-08:00

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

2006-10-29T01:18:00.000-08:00

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.