PARTY ON PLATTER: SALADS..!!!!

Burnt Corn Salad

Ingredients

1 cup boiled sweet corn kernels

1 white onion , sliced

1 capsicum, sliced
1 tomato, sliced
3 tsp oil
salt to taste

To be mixed into a dressing

1 tbsp lemon juice
2 pinches chilli powder
a pinch of sugar

Method

1. Heat 2 teaspoons of oil in a pan until it smokes.

2. Add the corn kernels and go on stirring until they are slightly burnt. Remove.

3. Add the remaining oil and the onion and capsicum and cook for 1 minute. Remove.

4. Mix the corn kernels, onion, capsicum and tomato and salt.

5. Pour the dressing on top.

6. Serve immediately.

Cabbage and Pineapple Salad

Ingredients

450 gms cabbage
1 small can (450 grams) pineapple slices
1 head lettuce
4 sticks celery (ajmoda)
1 capsicum
1 cooked beetroot
salt to taste
sugar to taste
pepper to taste

To serve
French Dressing (optional)

Method

1. Shred the cabbage very finely.

2. Chop the celery and capsicum.

3. Chop the pineapple, leaving one slice for decoration and put to chill. Keep aside the syrup.

4. Keep the cabbage, celery and capsicum in ice-cold water for 30 minutes.

5. Just before serving, mix the cabbage and pineapple pieces, celery, capsicum, sugar and salt. Add 2 tablespoons of the pineapple syrup.

6. Slice the beetroot and add salt and pepper.

7. Arrange the salad on a bed of lettuce leaves. Decorate with beetroot slices and put a pineapple slice in the centre.

8. Serve chilled. If you like, serve French dressing separately or pour on top just before serving.

Citrus Salad

Ingredients

To Be Mixed Into A Mint Dressing
3/4 cup thick fresh low-fat curds
3 tbsp finely chopped mint leaves (phudina)leaves
3/4 tsp mustard powder
3/4 tsp powdered sugar
salt to taste

Other Ingredients
1/4 cup cooked whole wheat pasta
1/2 cup chopped coloured capsicum
(red , yellow and green)
1/2 cup chopped carrots, blanched
1 spring onions, chopped
1 cup bean sprouts
1/2 cup orange segments
1/2 cup sweet lime (mosambi) segments

Method

1. Combine all the salad ingredients in a bowl and refrigerate to chill.

2. Just before serving, add the dressing and toss well. Serve immediately.

Crispy Rice Noodle Salad

Ingredients

For the rice noodles
2 cups rice noodles
oil for deep-frying

For the dressing
1/2 cup grated jaggery (gur)
1 1/2 tsp tamarind (imli) pulp
2 tbsp roasted peanut powder
1 tsp chilli powder
1 tsp black salt (sanchal)

To be mixed into a salad
1/2 cup grated carrot
1/2 dozen shredded cabbage (green and red)
1/2 cup thinly sliced spring onions whites
1/5 cup finely chopped spring onion greens
1/4 cup thinly sliced yellow capsicum
salt to taste

Method

For the rice noodles

1. Deep-fry the rice noodles in hot oil. Drain on absorbent paper and keep aside.

For the dressing

1. Combine all the ingredients with ¾ cup of water in a small pan and simmer till the mixture thickens.

2. Keep aside to cool.

How to proceed

1. Place the fried noodles on a serving plate, top with the salad and pour the dressing over it.

2. Serve immediately.

Garlicky Potato and Spinach Salad

Ingredients

For The Garlic Dressing
100 gms finely chopped garlic (lehsun)
1 cup thick curds (dahi)
1/4 cup milk powder
1/4 cup lemon juice
mustard powder to taste
salt and freshly ground black pepper powderto taste

Other Ingredients
3 cups shredded spinach (palak)
4 cups boiled baby potatoes (with the skin)

Method
For the garlic dressing

1. Combine all the ingredients together in a bowl and whisk till smooth. Refrigerate to chill.

How to proceed

1. Put the spinach in a bowl of ice-cold water for half an hour.

2. Drain, wrap in a muslin cloth and refrigerate till ready to serve.

3. Refrigerate the potatoes in another bowl till ready to serve.

4. Just before serving, combine the spinach and potatoes in a salad bowl, pour the dressing and toss well.

5. Serve immediately.

Paneer Aur Hare Chane Ka Salad

Ingredients

1 cup soaked and boiled hara chana (dried green peas)
3/4 cup tomato cubes
1/2 cup paneer (cottagte cheese) cubes
1/3 cup chopped spring onions (optional)

To be blend into a dressing
4 tbsp lemon juice
1/2 tsp chaat masala
1/2 tsp roasted cumin seeds (jeera) powder
1/2 tsp black salt (sanchal)
salt and black pepper (kalimirch) powder to taste

For the garnish
3 tbsp chopped corriander (dhania)

Method

1. Place all the salad ingredients in mixing bowl, taking care to handle the paneer carefully so that it is not mashed.

2. Add the dressing and toss gently in bowl.

3. Serve garnished with the coriander.

Summer Salad

Ingredients

To Be Mixed Togeather Into Ginger Dressing
1/2 tsp grated ginger (adrak)
2 tsp lemon juice
1 tsp honey
1 tbsp fresh low-fat curds (dahi)
1 tbsp skim milk powder
salt to taste

Other Ingredients
1 cup watermelon (tarbuj) cubes
1 cup pineapple cubes
1 cup sliced cucumber
3/4 cup papaya cubes
2 tbsp cooked sweet corn kernels
salt to taste

For The Garnish 2 tbsp grated carrot