INGREDIENTS:
white channa: 1 cup,
cow peas: 1 cup,
green gram: 1 cup,
carrot: 1 grated,
onion: 1 finely chopped,
cucumber: 1 finely chopped,
tomato: 1 finely chopped,
fresh curd: 1 cup,
chat masala: 1 tsp,
chilli powder: 1 tsp,
black salt and salt according to taste,
mint and coriander leaves little.
METHOD:
1.Soak all the three dhals in water over night and then pressure cook channa and cow peas alone.green gram needs no cooking.
2.Mix chat masala, chilli powder,black and white salt along with curd.
3.Mix all the other ingredients along with the curd and garnish it with coriander and mint leaves and your salad is ready for serving.
Thursday, September 4, 2008
Thursday, August 28, 2008
SPINACH AND CARROT SALAD
INGREDIENTS:
mustard 1 tsp,
finely chopped spinach 1 cup,
grated carrot 3/4 cup,
curd 1 cup,
powdered sugar 1 tsp,
green chillies chopped 1-2 nos,
oil 1tsp,
salt to taste
Method:
1. heat a kadai,add 1 tsp of oil,add the mustard and when it splutters add the chopped spinach,carrot,sugar,chopped green chillies and curd. Remove from flame.
2.add the salt and chill it for half an hour.
INGREDIENTS:
mustard 1 tsp,
finely chopped spinach 1 cup,
grated carrot 3/4 cup,
curd 1 cup,
powdered sugar 1 tsp,
green chillies chopped 1-2 nos,
oil 1tsp,
salt to taste
Method:
1. heat a kadai,add 1 tsp of oil,add the mustard and when it splutters add the chopped spinach,carrot,sugar,chopped green chillies and curd. Remove from flame.
2.add the salt and chill it for half an hour.
TOSSED SALAD
Ingredients:
large capsicum 1,
tomato 2,
shredded cabbage 140 grams,
medium carrot 2
For dressing:
vinegar 1/2 tbsp,
salad oil 2 tbsp,
limejuice 1/2 tbsp,
brown sugar syrup 1/2 tsp,(demerara sugar)
pepper powder 1/2 tsp.
method:
1. deseed the capsicum and tomatoes.
2.cut all the vegetables into juliennes.
3.refrigerate the vegetables so they remain crisp.
combine all the ingredients mentioned under the dressing and mix well.
4.add the dressing to the vegetables much earlier to serving,as the vegetables will lose their crispness.
5arrange a bed of lettuce leaves in a suitable serving dish and lay the salad over this bed.
Note; seedless grapes cut into juliennes can be added to this sala to enhance the taste.
Ingredients:
large capsicum 1,
tomato 2,
shredded cabbage 140 grams,
medium carrot 2
For dressing:
vinegar 1/2 tbsp,
salad oil 2 tbsp,
limejuice 1/2 tbsp,
brown sugar syrup 1/2 tsp,(demerara sugar)
pepper powder 1/2 tsp.
method:
1. deseed the capsicum and tomatoes.
2.cut all the vegetables into juliennes.
3.refrigerate the vegetables so they remain crisp.
combine all the ingredients mentioned under the dressing and mix well.
4.add the dressing to the vegetables much earlier to serving,as the vegetables will lose their crispness.
5arrange a bed of lettuce leaves in a suitable serving dish and lay the salad over this bed.
Note; seedless grapes cut into juliennes can be added to this sala to enhance the taste.
PASTA AND COTTAGE CHEESE SALAD;
Ingredients;
pasta(cooked) 1 cup,
paneer(cut in cubes), 100 gms,
capsicum 1 medium size cut into small cubes,
2 tomatoes finely chopped,
pepper 1/4 tsp,
parsley(chopped) 4 tsp,
garlic paste 1/4 tsp,
olive oil 2tsp
salt to taste
sugar 1tsp.
method:
1. in a serving dish place the cooked pasta along with with chopped tomatoes,capsicum and paneer cubes.
2.in another bowl mix the ingredients for the dressing and pour it over the salad.
3.mix well and chill for half an hour.
4,serve with bread of your choice.
Ingredients;
pasta(cooked) 1 cup,
paneer(cut in cubes), 100 gms,
capsicum 1 medium size cut into small cubes,
2 tomatoes finely chopped,
pepper 1/4 tsp,
parsley(chopped) 4 tsp,
garlic paste 1/4 tsp,
olive oil 2tsp
salt to taste
sugar 1tsp.
method:
1. in a serving dish place the cooked pasta along with with chopped tomatoes,capsicum and paneer cubes.
2.in another bowl mix the ingredients for the dressing and pour it over the salad.
3.mix well and chill for half an hour.
4,serve with bread of your choice.
CORN AND PEAS SALAD
Ingredients:
corn nibblets or fresh corn: 1 cup,
peas: 1 cup,
sugar: 1 teaspoon,
spring onions(chopped) 2 sprigs,
red pepper(chopped) 1 no.
sour cream: 1/2 cup,
mint leaves( chopped) 3 tablespoons,
cabbage leaves to serve in,
pepper powder to taste,
salt to taste
Method:
1. cook the peas and corn,
2.mix the corn,peas and rest of the ingredients with salt and pepper.
3.line a bowl with cabbage leaves and put the salad over it.chill in the fridge for 20-30 minutes before serving.
Ingredients:
corn nibblets or fresh corn: 1 cup,
peas: 1 cup,
sugar: 1 teaspoon,
spring onions(chopped) 2 sprigs,
red pepper(chopped) 1 no.
sour cream: 1/2 cup,
mint leaves( chopped) 3 tablespoons,
cabbage leaves to serve in,
pepper powder to taste,
salt to taste
Method:
1. cook the peas and corn,
2.mix the corn,peas and rest of the ingredients with salt and pepper.
3.line a bowl with cabbage leaves and put the salad over it.chill in the fridge for 20-30 minutes before serving.
Monday, March 31, 2008
kimchi
Kimchi:
Ingredients:
1 packet egg or vegetable noodles,
1 small carrot,juliennes,
1 medium capsicum,juliennes,
1 cup shredded cabbage,
1 small cucumber,juliennes,
1 medium onion,juliennes,
1 1/2 tbsp refined flour,
oil for frying
Dressing;
a pinch of garlic paste
1/2 tsp white pepper powder,
3 tbsp sugar,
3 tbsp vinegar,
2 tbsp tomato sauce,
1 tsp soya sauce,
1 tsp chilli sauce [optional],
1 tbsp lime juice,
salt to taste
Method:
cook the noodles for 2-3 minutes by adding a spoon of oil and put it in cold water and drain the water thoroughly.
sprinkle little flour over the noodles and deep fry till crisp and golden brown.
Mix all the ingredients for the dressing and keep aside.
Now mix all the vegetables with the dressing, add the crispy noodles, toss and serve.
note: add the dressing just before serving to prevent the noodles from getting soggy.
Ingredients:
1 packet egg or vegetable noodles,
1 small carrot,juliennes,
1 medium capsicum,juliennes,
1 cup shredded cabbage,
1 small cucumber,juliennes,
1 medium onion,juliennes,
1 1/2 tbsp refined flour,
oil for frying
Dressing;
a pinch of garlic paste
1/2 tsp white pepper powder,
3 tbsp sugar,
3 tbsp vinegar,
2 tbsp tomato sauce,
1 tsp soya sauce,
1 tsp chilli sauce [optional],
1 tbsp lime juice,
salt to taste
Method:
cook the noodles for 2-3 minutes by adding a spoon of oil and put it in cold water and drain the water thoroughly.
sprinkle little flour over the noodles and deep fry till crisp and golden brown.
Mix all the ingredients for the dressing and keep aside.
Now mix all the vegetables with the dressing, add the crispy noodles, toss and serve.
note: add the dressing just before serving to prevent the noodles from getting soggy.
russian salad
Russian salad:
Ingredients:
3 medium potatoes,peeled and diced,
8-10 beans,finely chopped,
2 medium carrots,diced,
2 medium apples,diced,
1 cup diced pineapple,
1/2 cup shelled peas,
1-2 tsp white pepper powder,
1 cup fresh cream,
1 cup mayonnaise sauce,
1 tsp lime juice,
salt to taste
Method:
Steam cook all the vegetables along with the pineapple and allow it to cool.
For the dressing, lightly whip the fresh cream.
Fold in the mayonnaise sauce and chill it for sometime.
Mix the cooked vegetables and the pineapple along with the diced apples.
Pour the dressing over it,add salt and pepper and lime juice.
Serve it chill.
Ingredients:
3 medium potatoes,peeled and diced,
8-10 beans,finely chopped,
2 medium carrots,diced,
2 medium apples,diced,
1 cup diced pineapple,
1/2 cup shelled peas,
1-2 tsp white pepper powder,
1 cup fresh cream,
1 cup mayonnaise sauce,
1 tsp lime juice,
salt to taste
Method:
Steam cook all the vegetables along with the pineapple and allow it to cool.
For the dressing, lightly whip the fresh cream.
Fold in the mayonnaise sauce and chill it for sometime.
Mix the cooked vegetables and the pineapple along with the diced apples.
Pour the dressing over it,add salt and pepper and lime juice.
Serve it chill.
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