Country Salad

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

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.

Salad Cream

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.

Yoghurt Dip Salad

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

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.

Paneer Salad

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.

Sprouted Wheat Salad

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.

Three Bean Salad

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

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

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

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

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

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.

Tofu Salad

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

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.