CUCUMBER AND MINT SALAD (Kugan )

CUCUMBER AND MINT SALAD

Ingredients:
3 ripe red tomatoes 
1 cucumber (medium sized) 
1 onion - (small)
2 tbs fresh lime juice to taste
2 tbs Virgin olive oil 
1 small bunch fresh mint or to taste
Salt - to taste
Black pepper - to taste

Method:
Wash and peel cucumbers & onion.Wash tomatoes and mint. Chop cucumbers, tomatoes, and onion very finely, and mix. 
Now add the finely chopped mint.Add fresh lime juice,salt,and black pepper. Dribble in olive oil.
Cut a lime and put at the side
Serve chilled

VEGETABLE SALAD DRESSINGS (Kugan )

Butter milk Coriander Dressing:

1/2 cup beaten buttermilk
1/3 cup vegetarian mayonnaise
3 tbs fresh coriander leaves chopped
1 tbs shallot minced.
salt and pepper to taste

Whisk together the buttermilk and the mayonnaise.
Stir in the coriander leaves and shallots.
Season with salt and pepper to taste.


Creamy Vinaigrette:
3 tbs whisked cream
1 tbs lemon juice
1 tsp sugar
1 tsp Dijon mustard

Combine everything well to use


Balsamic Vinaigrette:

1/2 tbs balsamic vinegar
1 tbs lemon juice
1/4 tsp honey
1/4 tsp coarsely ground pepper
2 tbs olive oil
1/2 tsp salt.

In a blender mix all the ingredients for vinaigrette, except the olive oil.
Pluse once or twice, add the olive oil while mixing gradually.

CURD POTATO SALAD (Kugan )

CURD POTATO SALAD ( Kugan)

Try this simple potato salad which is very yummy.

CURD POTATO SALAD

Ingredients:

300 grms potatoes, boiled
Little salt

2 tbs olive oil
2 tsp chillie flakes
1 tbs oregano crushed

200 grms fresh curds, beaten
Little salt
1 tsp sugar

1 tsp chopped coriander leaves
2 tbs grated carrot

Method:
Boil the potatoes till well cooked, but little firm.
Cut into bite sized pieces. Mix little salt. Keep aside.

Mix the olive oil, chillie flakes and the crushed oregano, well.
Pour it on the potatoes and mix well.

Now mix the fresh curds, sugar and salt.
ONLY pour the curd mixture on the potatoes,
when you want to serve. (otherwise the salad will become soggy )

Garnish with the chopped coriander leaves and grated carrots.
Serve immediately.

NOTE: Can sprinkle little chillie flakes and oregano on top .

Corn salad/chaat

D, here is your corn chat.
Romba super, I liked it very much.
Thanks. Kugan98


D"S CORN CHAT

Corn salad/chaat:

Mix together steamed sweet corn kernels, raw onions, cucumbers, tomatoes,coriander leaves(chop these 4 fine), shredded carrots, lemmon juice, everest pani puri masala, pepper powder. Serve.

Note: U can try chaat masala if u don't have pani puri masala.

U'll have enough salt in pani puri masala. so need of extra salt.

Sprout Salad

Sprout Salad (Selviem)

in a restaurant we had sprout salad. (long sprout).
receipe is simple and it taste so good.

long sprout - 1 cup, thin slices of onion - 1 tblsp, thin slices of coloured capsicum - 2 tblsp.

mix sprouts, onion, capsicum, with 1 tsp of lemon juice, pinch of pepper, pinch of salt, drop of olive oil mix and refrigerate it for 2 to 3 hours then serve. garnish with pudhina (one or two leaves).

ZUCCHINI SALAD ( Kugan)

ZUCCHINI SALAD

Ingredients:
300 grms zucchini cut across and sliced.
2 green chillies chopped
2 dried chillies cut
1 tsp oil
½ tsp mustard seeds
1 sprig curry leaves
Little asafotida
1 tbs lime juice or to taste
Little coriander leaves chopped
Salt to taste

Method:
Heat oil in a pan on medium heat.
Add the mustard seeds and allow to splutter.
Add in the asafoetida powder, dried red chillies and curry leaves.
Saute for a minute, add in the chopped green chillies.

Now add in the cut zucchini, salt and toss to cook for 2 minutes.
The zucchini should be still crunchy, not over cooked.
Off the stove, add in the lime juice and mix well.
Garnish with the cut coriander leaves.
Serve as a salad.

SALSA

TOMATO SALSA

Ingredients:

1 white sweet onion chopped
½ a capsicum chopped
4 tomatoes seeded and chopped
¼ cup fresh coriander leaves chopped
5 sliced pickled jalapeno peppers or fresh ones
2 tsp olive oil
1 tsp vinegar
1 tsp lime juice
Salt to taste

Method:

Place the onion, capsicum, coriander leaves into food processor.
Pulse until finely chopped.
Add in the tomatoes and pluse a few times,
until the tomatoes are coarsely chopped.

Transfer to a bowl with a tight fitting lid.
In a separate bowl, whisk together the vinegar, oil ,
salt and lime juice.

Pour dressing over tomatoes and stir well.
Cover and refrigerate for at least 1 hour.
Let the flavours blend together.



ANOTHER SIMPLE SALSA

Ingredients:

1 white onion
¼ bunch of coriander leaves
3 tomatoes
1 capsicum
2 green chillies
½ tsp salt
1 small pip garlic chopped
½ tsp sugar
½ tsp pepper powder
1 tsp olive oil
The juice of 1 lime

Method:
Cut the tomatoes and deseed them.
Cut them into cubes and put them in a bowl
Chop the onions, the capsicum, the coriander leaves and green chillies.
Now mix all the chopped ingredients together.
Add the lime juice, chopped garlic, salt, pepper, oil and sugar.
Mix well and chill, your salsa is ready.

THAI AJAAD SALAD

THAI AJAAD SALAD

Ingredients:

1 young cucumber
2 shallot sliced
1 fresh red chilli sliced
2 tbs sugar
2 tbs vinegar
Little coriander leaves.
salt

Method:

Quarter the cucumber length wise.
Slice the cucumber crosswise thinly.
Add little salt and keep aside.

In a bowl, add in the vinegar, sliced shallots,
sugar and little salt. Mix well and keep aside.

Now take the cucumber and drain out part
of the liquid.
Now add in the shallot mixture, sliced fresh red chillie,
and the coriander leaves. Mix well.

Taste again for sweet, sour and salt.
The taste improves with keeping longer.
Chill before serving.

COLESLAW

Our children love this coleslaw which they serve in K.F.C
I used to make for them often before.
After becoming vegetarians I stopped making as there
is egg white in the mayonnaise.
Now I found out that they have vegetarian mayonnaise,
without egg white. o.K I made it for them today.
Thanks. Kugan98


COLESLAW

Ingredients:
4 cups finely sliced cabbage
¼ cup finely sliced carrots
1 tbs minced onions
1 tsp sugar
¼ tsp salt
2 tbs of milk
¼ cup of mayonnaise
2 tbs of butter milk
1 tbs of tarragon vinegar or white vinegar
1 tbs of lemon juice

Method:

Put the cabbage and carrot mixture into a large bowl.
Add in the minced onions. Keep aside.

Mix all the other ingredients into a food processor.
Process until smooth.
Pour over the cabbage mixture and mix thoroughly.
Cover bowl and refrigerate for several hours
before serving.
Can be used as a sandwich filling also
P.S I got this recipe from a K.F.C manager.
Shh, not so loud.

Note: tarragon vinegar is a blend of malt and vinegar.
Flavoured with tarragon flavouring.

Kootu with chow chow & zucchini AND a red radish salad

here is a red radish salad that I make:

take of the ends of the red radish...cut into half & then slice it veryyyyy thin....put it in a bowl....add chopped about 1/2 green chilli....small onion shallot...half or whole if u like more of raw onions.....chop it reallllll fine.....then add kothamalli & lemon juice & salt...serve after mixing.

Note: In the pic, the same salad is made using carrots.


kootu with chow chow & zucchini:

4 to 5 Tblspn masoor dal
3 Tblspn of moong dal
wash these well & add enough water to boil it...let it boil for about 4 mins now add cut washed chow chow / zucchini / one tomato/ green chillies chopped/curry leaves...now cover & cook on lower than medium heat...till the dals cook well....now add chopped coriander leaves.....to season it use one tsp oil...little mustard seeds & jeeragam...thalaila kotidunga.. yr dal is done.....this is very good with rice & chapathi....enjoy

Farm fresh salad

Farm Fresh Salad (MadhuShree)

I had this salad @pizza cornor, gave a try :P

Farm fresh salad:

Ingredients:

Pasta - 1 cup (Variety: macaroni pasta, bent tubes (Tubular Pasta))

Tomato - 2
Yogurt - 1 cup
Pepper/Jeera/Curry leaves - powdered
Hing - 1 pinch
Cheese (if required)
Capsicum - 1/2
american sweet corn - 1/2 cup
cabbage leaf - 1/2
peas - 1/2 cup
salt - for taste

as per this salad, it should be eaten raw but for me capsicum have that raw smell, so i half boiled it, I didnt get american sweet corn, so i added baby corn, juz for a variation.

Method:

Half boil capsicum/corn/peas

in a bowl add pasta, and pour hot water (it should be very hot), close it with a bowl and leave it for 2 mins. Open the lid and mix the pasta, again close the bowl and leave it for 2 - 3 mins. check whether it is cooked, or else, leave it for somemore mins.

Now, in a bowl add all the veggies, pasta, put pepper/jeera/curry leave powder, salt n hing, mix well and keep it for 10 mins.

Spice lovers can have spice powders if requried

Now add the yogurt, marinate well, then refrigerate for 1/2 hour, then have it for ur breakfast... I prepared this yesterday for breakfast...

Can add little Lemon juice (optional)

Grilled veges

I tried grilling veges.
I added thick rounds of carrots, potatoes. zucchini,
brinjals , onions and tomatoes.
F ew pips of smashed garlic.
Florets of cauliflower and broccoli.

In a baking dish, I spread out the veges.
I drizzled 1 tbs of olive oil.
sprinkled with pepper power, and fine salt.
Also sprinkled little oregano.

Grilled for about 15 minutes, till lightly brown.
Removed and sprinkled with coriander leaves.
Served hot to the children.

I should not have used the sliced tomatoes.
Cherry tomatoes would have been better.
Thanks, any other way to grill?

POMEGRANATE SALAD

Ingredients:

1 cup of pomegranate pearls
1 cup of sporuted moong dal
1 cup of thick beaten curds
1 green chillie chopped
1 shallot chopped
1/4 tsp pepper powder
salt to taste
little coriander leaves chopped

Method:
Mix all the ingredients gently.
Chill and serve.

Veg Salad

Still in the subject of salads.
I am posting a picture to show how you can arrange
the salad if you are entertaining friends.


After arranging the veges, you can make a simple French dressing,
by mixing little vinegar, virgin olive oil, sugar,
salt and crushed garlic. Mix them nicely and drizzle all over the salad

Mixed Fruit salad

Mixed salad:
Little pineapple chopped into bite pieces.
Little green apple chopped (soak in salt water first)
Little celery cut into pieces
Little carrot cut into pieces
Little cucumber also cut (remove the seeds)
Little tomato also cut (remove the seeds)
Sliced onions
fresh red chillies sliced
Lime juice
sugar
salt
pepper powder

Mix every thing and chill it first.
Serve it in a bed of lettuce.

BROCOLI CARROT SALAD

BROCCOLI CARROT SALAD

Steam broccoli, and carrots just right, so that it retains
its crunchiness. Add little capsicum squares.
Add thinly sliced onions, sprinkle little salt, and coarsely
ground fresh black pepper.
Drizzle 1 tsp of olive oil over it. also little lime juice.
Mix well and let it stand for an hour. Serve.

VEGETARIAN THAI MANGO SALAD

Here is another Thai Salad using mangoes.


VEGETARIAN THAI MANGO SALAD

Ingredients:
2 medium firm mangoes, sliced into fine strips
2 green chillies minced
2 birds eye chillies minced
1 tbs coriander leaves chopped
1 tbs Thai basil leaves chopped
2 tsp honey or fine brown sugar
lime juice to taste
salt to taste
2 tbs roasted peanuts.

Method:
Toss together all ingredients thoroughly.
Allow the flavours to mingle for at least 30 minutes.
Serve.


Note:
In all these salads, the Thais use fish sauce.
Also dried shrimps are pounded and added for flavour.

VEGETARIAN THAI PAPPAYA SALAD

my friend told me that usually they will serve the papaya salad with cabbage leaves cut into squares.
You use the cabbage leaf to pick up some of the salad to eat.
Also chilled cucumber slices are served as the salad will be very hot because of the bird's eye chillie(oosi milagaai). So you pop a cool cucumber slice in your mouth to cool.
Here is the recipe


VEGETARIAN THAI PAPAYA SALAD

Ingredients:

2 cups green papaya sliced into thin strips
5 green beans chopped
¼ cup carrots cut into thin strips
¼ cup cabbage cut into thin strips
8 cherry tomatoes sliced into half
2 pips garlic smashed and minced
1 fresh red chillie minced
2 birds eye chillies minced
2 tbs soy sauce
1 tsp lime juice more if needed
½ tsp honey
¼ tsp salt
1 tsp olive oil


To Garnish
2 tbs roasted peanuts
Lettuce leaves
Slices of cucumbers
Slices of tomatoes.

Method:
Combine all the ingredients and toss well.
Mash together with a mortar and pestle. ( Thats how they do)
Or use your hand and mash it well.
Chill for at least 1 hour.
Add peanuts and serve cold on a bed of lettuce.
Garnish with cut tomato and cucumber slices.

CHICK PEAS SALAD/ Channa salad

CHICK PEAS SALAD.

1 cup of boiled chick peas.
1/2 cup of shredded salad leaves or cabbage
1/2 cup of shredded carrot
1 onion sliced
2 green chillies sliced finely

3 tbs thick curds
2 tbs of vegetarian mayonise ( or normal one)
2 tsp of olive oil
1/4 tsp pepper powder
a pinch of sugar
salt to taste.

Chill the veges and the sauce.
Mix as soon as the guests arrive.

Sprout & carrot salad

Sprout & carrot salad...This is just a variation of Karnataka's famous salad 'Kosambari'...

Sprout green moong dhal- 1 handful or less
Carrots-2 medium sized(shredded)
Salad cucumber-1/2(shredded)
Lemon-to taste
Coriander leaves-a few(chopped)
Green chillies(chopped) or chilli powder-to taste
Salt- to taste

Mix all the above & serve it a bit cool... Sprouts can be added to taste... Depends on how much of the 'thuvarpu' taste u can stand...

Variation: Can add yellow moong dhal (soaked overnight) instead of sprouts...