Bitter Gourd Salad
Ingredients
• Bittergourd sliced in thin circles 1 cup
• Maida 1 teaspoon
• Chillipowder 1/2 teaspoon
• Salt a pinch
• Oil 2 dessert spoons
• Mustard seeds 1/2 teaspoon
• Methi seeds 1/4 teaspoon
• Dried red chillies broken 2
• Chopped onions 1/4 cup
• Green chillies sliced 1
• Chopped ginger 1teaspoon
• Curry leaves few
• Grated coconut 1/4 cup
• Jeera 1/2 teaspoon
• Curd 3 cups
• Salt to taste
Method
• Mix together maida ,chilli powder,pinch salt and sliced gourd.
• Set aside to marinate for 1 hour.
• Heat oil in a pan and splutter mustard seeds, methi seeds and dried red chillies.
• When chillies change colour add chopped onions, green chillies, ginger and curry leaves and fry till onions are light brown.
• Grind together coconut and jeera and add to the onion mix in pan.
• Fry till coconut turns light brown. Drain out excess oil.
• Separately deep fry marinated gourd in hot oil.
• Mix together fried gourd, coconut mix, curd and salt. Serve immediately.
• If you want to use the salad after a while add curd and salt to the dry ingredients 10 minutes before serving for a better taste.
Bundi Raita
Ingredients
• 1 cup Bundi
• Butter milk or curd 2 cup
• Salt and Pepper for taste
• Chopped Coriander Leaves
Method
• Mix salt & pepper and chopped coriander leaves to butter milk or curd and refrigerate it.
• While serving add Bundi to it. If the curd is thick add little water.
Chana-Paneer Salad
Ingredients
• 2 cup boiled kabuli chana
• 2 potatoes
• 150 grams paneer
• 2-3 firm tomatoes
• 1 onion
• 2 green chillies
• 1 bunch coriander leaves
• Salt, red chillie powder to taste
• 1 tsp chaat masala
• Juice of one lemon
Method
• Boil the potatoes (microwave for 5 mins or pressure cook) and cut them into tiny pieces.
• Finely chop tomatoes, green chillies and onions.
• Cube the paneer into small pieces.
• In a large salad bowl mix together the boiled channa, potatoes, onions, tomatoes, paneer and green chillies.
• Add salt, red chillie powder, chaat masala and lemon juice.
• Add finely chopped coriander leaves.
• Mix the whole salad together and chill for a couple of hours.
Cheese Salad
Ingredients
• 1 cup Cheese - grated
• 1/2 capsicum - seeded and minced
• 1 small head lettuce - 1/2 of it shredded, the other kept whole with separated leaves
• 2 tbsp French Dressing
• 1/2 tsp salt
• 1/2 tsp pepper powder
Method
• Mix together Cheese, capsicum and shredded lettuce.
• Season with salt and pepper.
• Arrange unbroken lettuce leaves on a dish and pile Cheese salad in the centre.
Serve the above cheese mixture with sliced pineapple or as stuffing for halves of pears, peaches, prunes, apricots or tomatoes or to accompany any green salad.
Corn Raita
Ingredients
• 4 Tender Corncobs
• 1/4 kg. curd
• 2 tbsp. oil or ghee for frying
• Salt to taste
• 1 tsp. pepper powder
• 1/2 cup grated coconut
• Green coriander for garnishing.
Method
• Shallow fry the whole corn cobs in oil till golden brown. Remove and immerse in cold water.
• Separate corn from the cob and keep aside.
• Beat curds, add salt, pepper, grated coconut and corn.
• Mix well. Garnish with coriander.
Serve cold.
Curried Chicken Salad
Ingredients
• 1/3 cup light mayonnaise
• 1/3 cup plain yogurt
• 2 tsp curry powder
• 1 tsp granulated garlic
• 3 cups diced cooked chicken
• 1&1/2 cups diced cantaloupe
• 1/4 cup raisins
• 1 Tbsp chopped cashew nuts
• 1/4 cup chopped fresh parsley
Method
• In bowl, mix mayonnaise, yogurt, curry powder, and garlic.
• Add chicken, cantaloupe, raisins, cashews, and parsley.
• Mix well. Allow to rest 30 minutes in the refrigerator before serving.
Green Cabbage Salad
Ingredients
• One half of a small green Cabbage
• One Medium sized onion
• A handful of Cilantro / Coriander leaves
• One fourth of a lemon
• Salt to taste
Method
• Cut cabbage finely into small pieces.
• Cut onion into fine square pieces.
• Chop Cilantro/ Coriander leaves.
• Mix all the above.
• Add salt for taste.
• Squeeze the piece of lemon to extract the juice and sprinkle it over the mixture.
• Stir the mixture so that the salt and lemon juice spreads evenly.
Hasi Raita
Ingredients
• 1/2 cup each of cooked beans, cucumber, carrots, radish etc..
• 3 cups yogurt
• Handfull of desicated coconut
• 5 green chillies
• 1 tsp mustard
• A pinch of asafoetida
• Salt
Method
• Grind together coconut soaked in water with green chillies and asafoetida. Keep it ready.
• After the cooked veggies cool down add yogurt to them and mix well. Add more yogurt if you please.
• Add the grinded mixture into the above cooked veggis and mix well.
Serve cold.
Lassi
Ingredients
• 2 cups yogurt
• 3 tsp sugar
• Elachi power
• 3 small Ice cubes
• 100 Gms Vanilla ice cream
• 3 tsp Butter
Method
• Grind yogurt in the mixer, add sugar and elachi power and vanilla ice cream mix it thoroughly
• Put butter and ice cubes on the top.
Serve chilled
Mango Lassi
Ingredients
• 32 ounce container yougurt
• 2 cups fresh mango pulp
• 1 cup cold water
• 16 table spoons sugar
• 1teaspoon lemon juice
Method
• Blend yougurt, mango pulp, water, sugar and lemon juice together and keep refrigerate them till chilled.
• When serving may add crushed ice cubes.
Masala Buttermilk
Ingredients
• Curds - 3 cups
• Ginger - 1/2 inch
• Garlic - 5 cloves
• Green Chillies - 2
• Jeera - 1 tsp
• Coriander as desired
• Salt to taste
For seasoning
• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 5 to 6 leaves
• Asafoetida - a pinch
Method
• Grind Ginger, Garlic, Chilli, Jeera, Coriander to a paste.
• Blend this paste along with curds and salt. Add water if necessary.
• Next, heat oil in a kadai, add mustard seeds, curry leaves & hing to it.
• Mix this seasoning to the previously blended buttermilk.
Serve with rice or drink as it is.
Methi Salad
Ingredients
• 1 bunch of methi leaves
• 1 carrot grated
• 1 tomato finely cut into small pieces
• 1 cucumber finely chopped
• 1 tablespoon lemonjuice
• Pinch of hing
• 2 tablespoon of peanut powder
• Salt to taste
Method
• Finely chop the methi leaves and add all the above ingredients.
Potato Salad
Ingredients
• Potatoes : 6 medium sized
• Spinach : 1 bunch
• Garlic : 2 cloves
• Lemon juice : 1 teaspoon
• Plain yogurt : 1 cup
• Chives : 2 sprigs
• Salt and pepper .
Method
• Boil the potatoes but do not make them too soft.
• Cool and peel them
• Dice the potatoes
• Blanch spinach in hot water for 10 secs and immediately refresh them in ice cold water, then chop them coarsely.
• Crush the garlic cloves and mix it with the yogurt and lemon juice.
• Pour the yogurt mixture on the diced potatoes
• Mix the chopped spinach with the potato yogurt mixture.
• Sprinkle finely chopped chives on it.
• Season with salt and pepper.
Yoghurt Dip
Ingredients
• 1 cup Yoghurt
• 2 tbsp sesame seed paste
• 2 tbsp lime juice
• 1 clove garlic minced
• 1/4 tsp ground cumin,
• Salt little bit
• Choppped parsley or coriander leaves
Method
• Combine yoghurt, sesame seed paste, lemon juice, garlic, ground cumin, salt and coriander.
• Mix well
Serve in deep dish bowl with pita chips or as a vegetable with salad platter.
