Salads N Pickles

Country Salad

2011-04-18T00:52:00.000-07:00

Ingredients:

1 Large Iceberg Luttuce

3-4 Tomatoes, cut into wedges

2 Medium Cucumbers, thinly sliced

200 gm Cubed Cheese

1/2 Cup sliced Black Olives

3-4 tbsp Olive Oil

2-3 tbsp Vinegar

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Basil

1/2 tsp Mint

1/2 tsp Thyme

1/2 tsp Oregano

Method:

Wash and prepare all the vegetables. Place in a bowl with the Olives, cover the cling film and chill.

For the dressing, combine the ingredients in a small bottle, close tightly and shake gently. Pour into the small bowl and gently toss cube Cheese in the dressing. Set aside for 30 minutes. Just before serving, pour the dressing over the vegetables and toss gently.

Scrambled Tofu

2010-09-10T21:01:00.000-07:00

Ingredients:
2 tbsp. Olive Oil
1/4 Cup Fresh Sliced Mushrooms
4 Tomatoes
1 Onion Finely Chopped
2 Cloves Garlic Minced
1 Bunch Spinach Chopped
500 gm Firm Tofu (well pressed and crumbled)
1/2 tsp Soy Sauce
1 tsp Lemon Juice

Method:
Saute 2 chopped Tomatoes, Garlic, Onion and Mushrooms in Olive Oil for 2-3 minutes. Reduce heat and add Spincah, Crumbled Tofu, Soy Sauce and Lemon Juice.

Cover and cook for 5-7 minutes, stirring occasionally. Sprinkle with a dah of Salt and Pepper, garnishing with 2 Tomatoes before serving.

Fried Green Chillies

2010-01-13T08:06:00.000-08:00

Ingredients:
Hot Chillies Green
4 tbsps. Oil
1/4 Mustard Seeds
1/4 Cummin Seeds
A pinch of Asafoetida
1 tsp Salt
1/2 tsp Turmeric Powder
1/2 Coriander Seeds
1 tsp Mustard Dal
1 tsp Jaggery

Method:
Split Chillies into halves. Heat Oil in pan, add Mustard Seeds, Cummin Seeds and Asafoetida. Then add Chillies and little water, Salt and Turmeric. When half done add Coriander Seeds, Mustard Dal. Finally add Jaggery. Remove when Jaggery starts little sticky.

Salad Cream

2010-01-12T09:07:00.001-08:00

Ingredients:
8 oz Fresh Cream
5-6 tbsps. Salad Oil or Refined Oil
1 tsp Mustard Powder
1/2 Salt
3 tsps. Lemon Juice
1/4 Pepper

Method:
Mix all the ingredients together and store in a refrigerator.

Peanut Pickle

2009-09-26T00:19:00.000-07:00

Ingredients:
100 gms Peanuts
100 gms Roasted Black Gram
100 gms Desiccated Coconut
100 gms Oil
25 gms Cashewnuts
25 gms Kismis
Red Chilli Powder
Turmeric
Amchur
Sugar
Salt to taste

Method:

Fry Coconut, Cashewnuts and Kismis sepatately in a little Oil. Drain and keep aside. Mix with Peanuts and other ingredients and grind.

Yoghurt Dip Salad

2009-09-25T09:50:00.000-07:00

Ingredients:
3 Cups Yogurt (drain out water)
1/4 Cup Finely Chopped Cucumber
1/2 tsp Cummin Powder
1/2 tsp Chopped Mint Leaves
2 tslsp Chopped Coriander
1 tblsp Chopped Onion (or Spring Onion)
1 tsp Mustard Powder
Salt to taste

Method:

Mix all the ingredients. Serve this with mini or strips of fried, roasted Papadum.

Banana Raita

2009-08-22T18:25:00.001-07:00

Ingredients:
3 Ripen Bananas
1 Cup Curd
1 tsp Mustard Seeds (powdered)
1 tsp Sugar
1 Green Chilly (chopped)
Salt to taste

Method:
Cut Bananas into 1 cm pieces, mix in with Curd and remaining ingredients.

Red Chillies Pickle

2009-08-21T04:05:00.001-07:00

Ingredients:
10-12 Red Fresh Chillies
1 tsp Cumin Seed Powder
Lemon Juice
Few Mint leaves chopped
Few Coriander leaves finely chopped
Salt to taste

Method:

Put all the ingredients in a liquidizer except Coriander leaves and grind it. Then add Coriander leaves.

Paneer Salad

2009-08-18T09:09:00.001-07:00

Ingredients:
1 1/2 Cups Cottage Cheese (Paneer) - cut in cubes
1/2 Cup Celery - diced
1/4 Cup Carrot - shredded
1/4 Cup Green Capsicum thinly sliced
2 tbsps Spring Onions - Chopped finely
1 tsp Cumin seeds, Salt, Pepper & Lettuce

Method:
In a bowl, mix Paneer, Celery, Carrot, Capsicum, Spring Onions, Cumin seeds, Salt and Pepper.

Serve on Lettuce leaves and serve with either Lemon juice or Yogurt.

Green Chilli Pickle

2009-08-08T02:51:00.000-07:00

Ingredients:
500 gms Green Chillies (wash dry, remove stem and slit)
120 gms Mustard
30 gms Roasted Cummin
2 tsps Turmeric Powder
1/8 tsp Roasted Grounded Asafoetida
1 1/2 tsp Salt
1/2 Cup Lime juice boiled and cooled
3/4 Cup Oil boiled and cooled

Method:

Mix all the ingredients and stuff the Chillies. Add Lime juice and pack into clean glass jar. Shake well so that the Oil covers the Chillies.

It will last for a couple of weeks at least. Keep in cool dry place.

Sprouted Wheat Salad

2009-08-06T21:17:00.001-07:00

Ingredients:
200 gms Sprouted Wheat
1 Tomato finely chopped
1 Cucumber cubed very fine
1 Capsicum deseeded and finely chopped
1 Spring Onion finely chopped
1 Spring Coriander leaves
1 Lemon
Salt and Pepper to taste

Method:

Parboil Sprouted Wheat to soften it. Mix all the ingredients in a large bowl. Add Coriander leaves and Lemon juice.

Mix well, serve with Mint Chutney. For variation, instead of Wheat you can use 1 cup Kidney beans or 1/2 cup long rooted Bean sprouts.

Chhundo

2009-08-05T20:44:00.000-07:00

Ingredients:
2 Kgs Raw Mangoes
3 tbsps Salt
1 tbsp Turmeric
3 tbsps Red Chilli Powder
1 tbsp Cummin
500 gms Sugar

Method:

Wash, peel and grate the Mangoes. Mix Salt and Turmeric and set aside in a stainless steel saucepan. After one hour press gently between the palms to squeeze out all the water and add sugar.

Cook on a slow fire, stirring constantly. In 30 to 45 minutes the water will evaporate and the sugar will form a syrup. Remove from the fire and allow to cool. Then add Red Chilli powder along with Cummin and mix it well. Store in a clean glass jar with a tight lid.

Three Bean Salad

2009-05-31T23:48:00.000-07:00

Ingredients:
1 Cup Mixed Beans
1 Cup Chopped Vegetables
1/3 Cup Olive Oil
Balsamic Vinegar (about 50/50 with Oil)
1-2 Slices Red Onion
1/4 Orange Pepper
1 Celery Stick
1/2-2 Clove Garlic
1 Pinch Oregano Powder
1 Pinch Basil Powder
1/4 Cup Sugar (optional)

Method:

Cook the beans, drain and put in a large bowl. Chop vegetables, mince garlic and mix with beans. Mix oil and vinegar with oregano and basil. The oil/vinegar should be about 50/50 but mix it to your preference. Add dressing to bowl, stir and marinate in the refrigerator for a few hours or overnight. Drain dressing and transfer salad to a smaller bowl. If you prefer a stronger flavour just keep the salad in the dressing till it's eaten.

Fruit-O-Mania

2009-05-30T20:24:00.000-07:00

Ingredients:
Fruits of your choice, cut into small pieces
A pinch of Salt
1/2 tsp Sugar syrup
1/2 tsp Lemonade
Fresh Mint leaves

Method:
Put all the fruits pieces in a bowl. Add Salt according to taste. Then pur Lemonade and Sugar syrup. Toss all the ingredients together and garnish with fresh Mint leaves.

Basket of Sprouts

2009-05-29T19:56:00.000-07:00

Ingredients:
Sprouts of Chickpeas, Moong, Channa Dal etc
Olive Oil
Onion
Salt to taste
Half A Lemon
Green Chilly
Pinch of Black Pepper
Broccoli and Red, Green or Yellow Bell peppers
Ginger Julienne's for garnishing

Method:

Rinse Broccoli, Bell pepper and Onion slices in warm water. Put Olive Oil in a bowl and add vegetables, Sprouted pulses, salt. Lemon and Black Pepper. Pour Lemon juice and blend. Cut Green Chillies into tiny shreds and garnish with Ginger julienne's.

Supercool Cucumber

2009-05-29T03:57:00.000-07:00

Ingredients:
3 Cucumber peeled, thinly sliced
1/2 Spoon Olive Oil
Celery Leaves
1/4 Cup Yogurt
Black Pepper
Rock Salt/Common Salt according to taste
Sugar Syrup

Method:

Put half spoon of Olive Oil in a bowl and add Cucumber slices to it. Toss well and refrigerate for a while. Once it's cooled, add Yogurt, Salt, Black Pepper and a little Sugar Syrup. Add Celery to garnish.

Cabbage N Carrot Salad

2008-09-28T22:19:00.000-07:00

Ingredients:
1 Cup finely chopped Cabbage
1/2 cup Grated Carrots
1 Juice of Lemon
1 Green chillies, julienne
Salt and Sugar to taste

Method:
Finely chop the Cabbage (julienne looks better) and grate the Carrots. Mix well in a blow, add Salt and a few grains of Sugar, squeeze the juice of 1 Lemon and set aside. After that add Green chillies.

Mixed Honey Salad

2008-08-29T01:09:00.000-07:00

Ingredients:
1 Apple (de-skinned, chopped)
1 Small potato small
1/2 Cucumber (de-skinned, chopped)
1/2 Capsicum (de-skinned, chopped)
2 tpsp Roasted groundnuts
1 tbsp Raisins
5 Soaked almonds (de-skinned, diced)
1/2 White pepper
1/2 Black pepper
1 tsp Salt
1/2 Lemon juice
1/2 Oregano
1/2 Honey

Method:
Mix all together in a salad bowl and serve chilled.

Yam Pickle

2008-08-28T01:55:00.001-07:00

Ingredients:
500 gms Yam (Suran)
1 Cup Mustard Oil
2 Inches Ginger
1 Pod Garlic
5 Green Chillies
1/2 tsp Turmeric
Salt to taste

Method:
Cut the Yam into one inch cube and smear with Turmeric. Boil in a cup of Salted water till done. Drain waster and mash. Peel and chop Ginger, Garlic and Chillies and mix with Yam. Add Mustard oil.

Tofu Salad

2008-08-28T00:04:00.000-07:00

Ingredients:
100 gms Tofu (Soyabean curd)
1 Medium-sized Beetroot
1 Small Purple Cabbage
2 Carrots
1 tsp Lemon juice
Salt & Pepper to taste

Method:
Dice the Tofu slab into cubes. Grate the Beetroot and chop up the Cabbage into coarse shreds. Take care to not chop to not chop it up too fine. you could grate the Carrots if you like. But using a vegetable peeler instead will give you very thin, almost translucent carrot slice that taste better and crunchier in this salad. Lightly toss all of these ingredients together in a large bowl with Lemon juice and sprinkle some Salt and Pepper. Let the salad sit for at least half an hour in the refrigerator before you serve it. This will allow the Tofu to absorb all the juicy flavours of the salad by the time you serve it.

Papaya Salad

2008-07-08T21:17:00.000-07:00

Ingredients:
100 gms Boiled glass noodles
1 bowl Grated Papaya
3 tsp Raw Mango, finely sliced
1 Grated Tomato
2 tsp Green chillies, finely chopped
1 tsp Crushed Garlic
1 tsp Crushed Peanuts
Juice of Lime
Salt to taste

Method:
Simply mix all the ingredients into a bowl of noodles. Garnish with peanuts. Noodles are optional.

Mango Mastani

2008-06-17T00:22:00.000-07:00

Ingredients:
25 Big Raw Mangoes
2 kg Salt
1 kg Red chili powder
50 gms Turmeric
200 gms Fenugreek seeds (roasted and powdered)
12 Dry Red pepper
100 gms Mustard powder
1 kg Sesame seed oil
1 tsp Asofetida (Hing)
1 tsp Mustard seeds

Method:
Wash the Raw Mangoes well and wipe them clean. Cut them into thin flat slices of an inch wide and two inches long. Mix the pieces with 1 kg salt and turmeric little by little. Store the mix in an air tight ceramic jar. On the third day squeeze the pieces of the sap and sun dry them on a plate until the dampness disappears. On the fourth day, add the second kg of salt into the sap along with Red chilli powder, Fenugreek powder and Mustard.

Spicy Lime

2008-06-17T00:18:00.000-07:00

Ingredients:
20 Limes cut into 4 pcs.
1/2 cup Rock salt
1/2 tsp Asofetida
1/2 tsp Onion seeds (kalonji)
1 tsp Turmeric
100 gms Chilli powder
25 gms Ginger slices
20 Green Chillies
1 tsp Fenugreek (methi) seeds
1 tsp Aniseed (sauf)
2 tbsp Oil
1 tbsp Sugar

Method:
Put chopped Lime pieces in a large pickle or glass jar. Add Salt and Turmeric. Shake jar to coat all pieces. Add Ginger and Green chillies (top removed and incision made), Lime. Shake again to mix. Keep aside for 4-5 days till lime becomes tender. Heat oil, add Asofetida. Allow to cool. Crush Aniseed, Fenugreek in mixie, coarsely. Add all ingredients to the Lime pieces. Mix well with a clean dry spoon. Allow 2 days before eating.

Garlic Pickle

2008-06-17T00:16:00.000-07:00

Ingredients:
1/2 Garlic
1 Small bowl split skinned Mustard seeds
1 Lemon
2 tsp Red chilli powder
1 Bowl Curd
2 tbsp Turmeric power
Jaggery to taste
Salt to taste

Method:
Dry the Garlic in the sun for about 45 mins. so that it can be skinned easily. After skinning soak Garlic over night in Curd. Then remove the Garlic from Curd. Wash it with water and let it dry on a piece of cloth.

Mango Sweet and Sour

2008-06-17T00:07:00.000-07:00

Ingredients:
4 Raw Mangoes
50 Jaggery (gur)
1 tsp of Cloves, Cinnamon, Green Cardamom powdered
1 tsp of Cumin seeds
1 tblsp of Salt and Red chili
1 tblsp of oil

Method:
Peel and cut Mangoes in thin slices. Heat oil, add Cumin seeds when it splitters add Mangoes and other spices, stir and add coarsely ground Gur or Jaggery. Cook till Jaggery dissolves and forms one thread consistency. Cool and store. This remains intact for a fortnight, you can use it instantly.
Pound the Mustard seeds. To it add Red chilli powder, Salt, Juice of Lemon and little Jaggery. Mix well all the ingredients then add oil and mix well. Then add Garlic to it.

Carrot pickle

2008-06-01T21:25:00.000-07:00

Ingredients:
1 kg Carrots

2 tsp Red chilly powder

1 tsp Mustard powder

2 Lemons

Salt to taste

Method:

Cut Carrots into thin juliennes and put it in a jar. Add to it Red chilly powder, Mustard powder, Salt and Lemon juice. Mix well. This can be eaten immediately and has to be consumed entirely with in 2 days.

Onion pickle

2008-06-01T21:19:00.000-07:00

Ingredients:

1 kg Small Onions
2 tsp Red chilly powder
3 Lemons
Salt to taste

Method:

Peel the outer skin of Onions and put them in a glass jar. Add chilly powder, Salt and Lemon juice to it. Mix well. This can be ready within 2 hours. Have it within 2 or 3 days.

Mixed vegetable pickle

2008-06-01T21:11:00.001-07:00

Ingredients:

2 Carrots

2 Raw Mangoes

50 gms. Green chillies

2 Bittergourd

5 Lemons

50 gms.Ginger

3 tsp Red chilly powder

2 tsp Mustard powder

1 tsp Asofetida (Hing)

1 tsp Turmeric

3 tbsp Oil

Salt to taste

Method:

Slice the vegetables into small pieces and de-seed them too. In a jar, add the Ginger, Chilly powder, Turmeric, Mustard, Hing, Salt and 2 Lemons cut into small pieces. Mix well. Heat oil and when cool, add to the pickle mix. Then add the juice of other 3 Lemons and mix well.

It is ready the next day and can be preserved for 10 to 15 days.