2 cups frozen peas, thawed
1 can whole kernel corn, drained
4 onions, diced
2 carrots diced
3 tomatoes diced
1 medium capsicum chopped
1 cup vinegar
1 cup sugar
1 cup vegetable oil
1 tsp salt
1 tsp pepper
Coriander for garnishing
How to make Crunchy Corn Salad
. In the large bowl, combine the first six ingredients.
. In a small bowl, combine vinegar, sugar, oil, salt and pepper. Mix until the sugar is dissolved.
. Pour over corn mixture. Mix well. Cover and chill for at least 3 hours before serving.
. Stir just before serving and garnish with coriander.
2 Dry Red Chilli
1 tsp Mustard Seeds
4 cup Mixed Fruits chopped (pineapple, mango, apple or grapes)
4 tblsp Grated Coconut
Salt to taste
2 tblsp Sugar
. Mix the sugar into the chopped fruits and keep aside.
. Grind the coconut with the red chilli and a little water.
. Add the mustard seeds and grind for a few more seconds till the mustard seeds are crushed.
. Add the coconut paste to the fruits with salt and mix well.
1 Tbsp olive oil
4-5 Madras onions (baby onions)
1/2 green capsicum, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup corn kernels
1 1/2 cup cooked barley
1 Tbsp red chilli flakes
1 Tbsp roasted cumin
1 clove garlic, minced
Salt and pepper, to taste
1/2 Tbsp parsley, chopped
1/2 Tbsp thyme, chopped
1/2 Tbsp rosemary, chopped
1 Tbsp red wine vinegar (optional)
. In a pan add olive oil.
. Add the onions, bell peppers, capsicum, corn. Saute till vegetables are half done.
. Add the barley. Saute for 2-3 minutes.
. Add chilli flakes cumin, garlic, salt, pepper, parsley, thyme, rosemary and red wine vinegar.Mix well.
2 raw papayas
2 raw mangoes
2 raw carrots
50 gms jaggery
1 tsp lemon juice
2 garlic cloves
1/2 red chilli
2 Tbsp olive oil
250 gms cherry tomatoes
3-4 stems of coriander
50 gms roasted peanuts
50 gms toasted sesame seeds
. Peel raw papaya, mangoes, & carrots,
. Chop and shred these in a food processor.
. Make a dressing of crushed jaggery, lemon juice, crushed garlic, chopped red chilli & olive oil.
. Add some halved cherry tomatoes, roasted peanuts & roughly chopped fresh coriander to the salad.
. Pour the dressing atop & serve garnished with toasted sesame seeds.
140 gm watermelon balls
5 gm rocket lettuce
5 gm lollo rosso lettuce
15 ml lemon honey dressing
10 gm pine nuts
15 ml honey
15 ml extra virgin oil
15 gm diced feta cheese
1 gm oregano
15 gm crispy parma ham (optional)
How to make Watermelon Salad:
. Take the watermelon and cut it into half. Slash off a portion of the base so that it becomes flat from the bottom but make sure you don’t cut the melon too far because we need the base to be covered with little melon.
. Take a melon scooper and start taking out melon balls from it.
. Once you are done with taking out the melon balls, take the iceberg lettuce and hand tear it to make a small bed inside the melon.
For the dressing:
. Take all dressing ingredients and whisk it together.
. Now put the melon balls, rocket, pine nuts and dressing together in a mixing bowl and toss.
. Once the salad is coated well, refill it back in the melon shell.
For the garnish:
. Take feta cheese and cut it into small cubes and top it over the watermelon bowl filling.
. If you are a non vegetarian, you can add parma ham slices to your salad as well.
Ingredients for the salad
1 green apple, diced
1 long red radish, peeled and diced
1 white radish, diced
1 green tomato, diced
2 plump red tomatoes, halved
3 tablespoons red cabbage, chopped or sliced
2 medium red onions, sliced or diced
1/2 cup broccoli florets
1/2 red pepper, diced
1/2 green pepper, diced
1/2 yellow pepper, diced
Ingredients for the dressing
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons fresh thyme chopped finely (if using dry thyme, use 1 teaspoon)
1 fresh red (or green) chilli
2 teaspoons ginger, grated
a small bunch of coriander leaves, finely chopped
1 tablespoon sesame oil
1 clove garlic
salt to taste
1 teaspoon freshly ground pepper
. To begin making the Green Apple Salad first wash the vegetables well and prepare them. Remove the pith and seeds from the peppers. Slice the eyes off the tomato. Peel the white radish but not the red. Core the apple without peeling it and dice it.
. Next, dice all the vegetables for the salad into small similar size pieces and place in salad bowl. The Broccoli florets should be cut vertically to retain its shape, but into very thin slices.
. Place all the chopped vegetables in a large salad bowl and refrigerate till ready to serve.
. To make the Salad Dressing, first mince the Ginger and hope up the cilantro. Slit the chilli lengthwise and de-seed it.
. Smash the garlic along with 1/4 teaspoon of salt, with a heavy ladle or other heavy implement, to bring out the fresh flavours.
. In a smaller mixing bowl, pour the lemon juice, add the smashed garlic, ginger, chilli and zest and stir. Add salt and pepper to taste.
. Slowly drizzle the sesame oil into the dressing, whisking continuously till the juice and oil blend and emulsify.
. Sprinkle in the chopped cilantro and thyme and mix. Store the dressing in the refrigerator till ready to serve.
. Dress the salad only when ready to serve. Pour the dressing on the salad and gently mix it in with the tips of your fingers. Cover and chill till ready to serve.
. Serve Green Apple, Radish & Pepper Salad on a hot day and it can make a refreshing meal all on its own.
1/2 cup of sliced cucumber
1/2 cup of tomatoes cut into wedges
2 tablespoons of olive oil
1/4th cup of sliced onions
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
2 tablespoons of balsamic vinegar
1 teaspoon of white sugar
Salt to taste
. Mix the vinegar, salt, sugar, olive oil, parsley and basil leaves in a large bowl .
. Add the cucumbers, onions and tomatoes to it, toss well and keep aside for 15 minutes before serving.
5 button mushrooms, sliced
1 teaspoon olive oil
4 cups chopped baby spinach leaves
2 hard boiled eggs, chopped
salt and pepper to taste
1 tablespoon fresh lemon juice
1/2 teaspoon grated ginger
1 teaspoon dijon mustard
2 tablespoon sesame oil
1 teaspoon roasted pumpkin seeds
. To start making Spinach Salad with Boiled Eggs and Mushrooms, in a saute pan add mushrooms with little olive oil, salt and pepper.
. Roast until the water evaporates, Keep aside.
. In a small bowl add lemon juice, grated ginger, sesame oil, dijon mustard with little salt and pepper. Whisk well until combined.
. In a large salad bowl, add sautéed mushrooms, spinach leaves with prepared vinaigrette and toss well to combine.
. Add eggs finally and stir well. Top with some roasted pumpkin seeds while serving.
. Serve the Boiled Eggs with Mushrooms salad .
1 cup of green peas
1/2 cup of mayonnaise
1/2 cup of diced red bell pepper
1/2 cup diced celery
2/3rd cup of grated cheddar cheese
3 lettuce leaves
1/2 cup diced celery
Salt and pepper powder to taste
. Take a large glass bowl and mix mayonnaise, salt, pepper, red bell pepper and celery together.
. Now pour in the peas and cheese and mix well.
. Now, drizzle the chopped lettuce leave from above and serve at room temperature.
1/3 cup crumbled cheese
1/4 cup plain yogurt
1 tablespoon lemon juice
1 clove garlic, diced
1/4 teaspoon pepper
250 gms of broccoli crowns (about 3 cups)
500gms of chickpeas, rinsed
1/2 cup chopped red bell pepper
. Mix the crumbled cheese, yogurt, lemon juice, garlic and pepper in a bowl.
. Add broccoli, chickpeas, bell pepper and mix them well.
. Serve at room temperature or chilled.