HAWAIIAN SALAD

Coconut water lends an unusual taste to this delightful salad.Cooking Time : 30 mins.Preparation Time : 30 mins.Serves 10.

Ingredients
1 drinking coconut (with thick coconut meat)
2 teacups mixed vegetables (french beans, carrots, green peas)
1 large can (850 grams) pineapple slices
1 teacup boiled spaghetti
200 grams fresh cream
5 tablespoons refined oil
4 to 5 teaspoons powdered sugar
1 teaspoon mustard powder
1 tablespoon cornflour
salt and sugar to taste
For decoration
1 grated carrot
1 lettuce leaves
pineapple slices
glace cherries

Method
1. Cut the french beans and carrots like matchsticks and boil them with the green peas.
2. Break the coconut and keep aside the water in a vessel.
3. Scrape the coconut and slice the meat thinly.
4. Cut the pineapple into long strips.
5. Mix 3/4 teacup of the coconut water with the cornflour and cook until thick, stirring all the time.
6. Cool.
7. Mix the cream, refined oil, powdered sugar, mustard powder, salt and beat well.
8. Mix the vegetables, spaghetti, prepared cream, coconut cream, pineapple strips and coconut slices very well. Add salt and sugar to taste.
9. Pack in a jelly tin and press well. Chill thoroughly.
10. To serve, invert on a serving dish, decorate with grated carrot, lettuce leaves, pineapple slices and glace cherries.

AVOCADO SALAD

Vitamin E rich ingredient- avocado creatively tossed in to a salad with honey dressing rich in zinc.

Preparation Time : 20 mins. Cooking Time : Nil. Serves 6.

Ingredients
1 large avocado, sliced
2 capsicums
2 tomatoes, deseeded
8 to 10 pieces baby corn
2 cucumbers
To be blended into a dressing
4 tablespoons honey
1½ tablespoons lemon juice
2 teaspoons finely chopped mint leaves
½ teaspoon crushed pepper
salt to taste

Method

1. Gently peel and slice the avocado. Keep aside a few slices for decoration.
2. Cut the capsicum, tomatoes, baby corn and cucumber into big long strips.
3. Blanch the baby corn in boiling water for a few minutes. Drain.
4. Mix all the vegetables and the avocado slices in a large plate.
5. Add the dressing and put in the refrigerator.
6. Serve cold decorated with the remaining avocado slices.

SALAD CREAM (DVC)

SALAD CREAM (DVC)
Cooking Time : Nil.Preparation Time : a few mins.Makes about 1 1/4 teacups.

Ingredients
225 grams fresh cream
5 to 6 tablespoons salad oil or refined oil
1 teaspoon mustard powder
3 teaspoons powdered sugar
1/2 teaspoon salt
3 teaspoons lemon juice
1/4 teaspoon pepper
Method
1. Mix all the ingredients together.
2. Store in a refrigerator.

ORANGE AND CABBAGE SALAD

A delicious salad with the tangy orange taste.Preparation Time : 30 mins.Setting Time : 25 mins.Serves 8 to 10.

Ingredients
1 packet (100 grams) orange jelly
1 teacup orange juice
1 teacup orange segments
1 tablespoon orange squash
1 1/2 teacups shredded cabbage
2 tablespoons chopped celery
1 tablespoon white vinegar
2 teaspoons salt
3 teaspoons powdered sugar (approx.)
For decoration
shredded cabbage
grated carrots
Thousand Island dressing to serve
Method
1. Keep the cabbage in ice-cold water at least 15 minutes.
2. Dissolve the jelly in 2 teacups of boiling water.
3. Cool a little and add the orange juice, vinegar and 1/2 teaspoon salt.
4. Set partially in the refrigerator.
5. When the jelly is partially set, break it up and add the orange segments, orange squash, cabbage, celery, 1 1/2 teaspoons salt and 3 teaspoons powdered sugar.
6. Put to set in a wet ring mould or any fancy jelly mould.
7. Just before serving, dip the mould in hot water for a new seconds, loosen the sides and unmould on a plate.
8. Surround with shredded cabbage and grated carrots.
9.Serve cold with Thousand Island dressing.

THOUSAND ISLAND DRESSING (DVC)

Cooking Time : Nil.Preparation Time : a few mins.Makes about 1 1/2 teacups.
Ingredients
1 teacup mayonnaise or 1 teacup salad cream
1 tablespoon tomato ketchup
1 teaspoon chilli sauce
1 tablespoon chopped capsicum
1 tablespoon finely chopped onion
1/2 teaspoon salt
1 tablespoon hard-chopped boiled egg (optional)
a few finely chopped pieces of gherkin, olives and pimento (optional)
Method
1. Mix all the ingredients together.
2. Store in a refrigerator.

ORANGE SURPRISE

ORANGE SURPRISE

A tangy salad, ideal for the hot days.

Cooking Time : 35 min.Preparation Time : 20 min. Serves 12.

Ingredients
1 small can (450 grams) pineapple slices or peaches
100 grams orange jelly
1 teaspoon lemon juice
1 1/2 teacups grated carrots
2 tablespoons chopped walnuts
1/2 teaspoon salt
For the garnishing
lettuce leaves
1 walnut
tomato slices
cucumber strips
capsicum strips
Method
1. Chop the pineapple slices very finely and keep aside a few pieces for decoration. Keep aside the syrup from the can.
2. Dissolve the jelly in 2 teacups of boiling water.
3. Cool a little and add the lemon juice, salt and 1 teacup of the pineapple syrup. Set partially in the refrigerator in a broad vessel.
4. When almost set, break up the jelly and add the carrots, walnuts and pineapple pieces.
5. Wet a bread mould tin and fill up with the jelly mixture.
6. Put to set in the refrigerator.
7. Just before serving, dip the mould in hot water for a few seconds, loosen the sides and unmould on a plate (or in individual serving bowls if for a sitting-down meal).
8. Surround with lettuce leaves, tomato slices and cucumber slices.
9. Decorate the jelly with a flower made from pineapple pieces with a walnut as the centre and capsicum strips as stem and leaves.
10. Serve cold.

FATTOUSH

FATTOUSH
An easy to make Middle Eastern salad with crispy croutons.
Preparation Time : 30 minutes
Cooking Time : 10 minutes

Ingredients

Green capsicums, seeded and cubed 1 medium
Tomato, 1 inch cubes 1 medium
Cucumber, 1 inch cubes 1 medium
Onion , 1 inch pieces 1 medium
Bread , 1 inch cubes 2-3 slices
Olive oil 1 tablespoon
Iceberg lettuce , torn 1 small bunch
Black olives 5-6
Green olives 5-6
Fresh parsley 1-2 sprigs

FOR THE DRESSING
Olive oil 3 tablespoons
Vinegar 1 tablespoon
Lemon juice 1 tablespoon
Salt to taste
Black peppercorns, crushed 1/2 teaspoon
Fresh parsley, chopped 1 tablespoon
Dry mint leaves 1 teaspoon

Method

1. Heat olive oil in a pan, add bread pieces and sauté on medium heat to make croutons.To make the dressing take olive oil in a bowl, add vinegar, lemon juice, salt, crushed peppercorns, parsley, dried mint and whisk well.
2. Tear iceberg lettuce into a bowl. Add all the vegetables and onion. Add black and green olives. Tear parsley and add. Toss well.
3. Just before serving pour the dressing over, add the croutons and toss.
4. Serve immediately.

DAL SHORBA

A lentil creamy soup.
Preparation Time : 1 minutes
Cooking Time : 15 minutes

Ingredients
Split green gram skinless (dhuli moong dal) 1/2 cup
Onion , chopped 1/4 medium
Ginger, chopped 1 inch piece
Garlic, chopped 2 cloves
Green chillies, chopped 2
Turmeric powder 1/2 teaspoon
Salt to taste
Butter 1 teaspoon
Cumin seeds 1/2 teaspoon
Lemon juice 1 tablespoon
Fresh coriander leaves, chopped 2 tablespoons

Method

1. Mix together moong dal, chopped onion, ginger, garlic, green chillies, turmeric powder and salt. Add five cups of water and bring it to a boil. Simmer for fifteen minutes.
2. Remove scum from the top from time to time.
3. Cook until dal is very soft.
4. Pass a through a soup strainer. Set aside.
5. Heat butter in a pan.
6. Add cumin seeds. Sauté on low heat so that the butter is not burnt but at the same time full flavour and aroma of cumin seeds comes out.
7. Add pureed dal, add water to correct consistency, if required. Bring it to a boil.
8. Add lemon juice.
9. Serve piping hot garnished with finely chopped coriander leaves

TWO IN A BOWL SOUP

Cooking Time : 30 mins.
Preparation Time : 20 mins.
Serves 4.

For the potato soup
1 cup peeled and cubed potatoes
1 teaspoon chopped garlic
1 cup chopped onions
½ teaspoon dry red chilli flakes
1½ cups milk
2 tablespoons oil
Salt to taste

For the broccoli soup
2 cups broccoli florets
½ onion, chopped
1 tablespoon plain flour (maida)
2 tablespoons butter
Salt and pepper to taste

For the potato soup
1. Heat the oil in a pan, add the garlic and onions and sauté for a few minutes.
2. Add the potatoes and sauté for a few more minutes.
3. Add 1½ cups of water and salt and simmer till the potatoes are cooked.
4. Cool the potato mixture and blend to a smooth purée in a mixer with the milk.
5. Add the chilli flakes and keep aside.

For the broccoli soup
1. Heat the butter in a pan, add the onion and sauté for a few minutes.
2. Add the broccoli and stir for 4 to 5 minutes.
3. Sprinkle the flour over the broccoli and continue stirring for another 2 minutes.
4. Add 2 cups of water, stirring continuously.
5. Simmer till the broccoli is tender and add the salt and pepper.
6. Cool slightly and blend to a smooth purée in a mixer.
7. Keep aside.

How to proceed
1. Re-heat both the soups separately.
2. Carefully pour both the soups on opposite sides of the bowl, so that both the soups have a line of differentiation.
3. Repeat with three other bowls.
4. Serve hot.

Tips
Both the soups should be thick so that they do not mix easily.

GLASS NOODLE SALAD

A sweet and spicy noodle and vegetables salad.

Preparation Time : 20 min.
Serves 6 to 8.

Ingredients
2 cups rice noodles
2 cups tofu or paneer , cubed or fried
2 cups fresh mushrooms, sliced
1 onion, sliced
2 tomatoes, halved and sliced
1 celery stems, cut thin
3 tablespoons Hot And Sweet Dip
salt to taste

Method
1. Just before serving, toss all the ingredients together.

Tips
The best way to shred lettuce and spinach for salads is to tear the leaves with your hands.

SAGO SOUP

A thick sago soup flavoured with soya and lemon grass and cooked with carrots and onions.
Cooking Time : 10 min.
Preparation Time : 10 min.
Serves 4.

Main recipe
1 seasoning cube (veg.)
2 tablespoons sago ( sabu dana )
1 small onion ,sliced into thin strips
1 carrot, cut into thin strips
1 teaspoon soya sauce
1 teaspoon lemon juice
1/2 teaspoon of sugar
1/4 teaspoon pepper powder
salt to taste

For the garnish
1 spring onion, finely chopped into rings
1 teaspoon chopped coriander

Method
1.In 4 cups of water, mix the seasoning cube and sago. Simmer for 5 to 7 minutes till the sago is tender.
2.Add the onions and carrot and simmer again for 3 to 4 minutes.
3.Add the soya sauce, lemon, sugar, pepper powder and salt.
4.Serve hot garnished with spring onions and coriander.

Tips
You can use 4 cups of vegetables stock instead of the seasoning cube and water.
This is a wonderful soup when the soya sauce, lemon juice and sugar are well balanced.

RED AND GREEN SALAD WITH PEANUT DRESSING

Red pepper, tomato and salad greens tossed together in a lemon peanut dressing.
Preparation Time : 20 min.
Serves 6.

Ingredients
3 sticks celery, diced
1 red pepper, diced
6 spring onions, chopped
1 medium cucumber, peeled and diced
3 tomatoes, diced
1 yellow pepper, diced
6 spears asparagus
1/5 cup sliced carrots
To be mixed into a peanut dressing
4 tablespoons crushed peanuts
2 tablespoons chopped coriander
1 clove garlic, crushed
juice of 3 lemons
2 tablespoons sugar
1 tablespoon sesame seeds
salt to taste
Method
1. Place the vegetables in a salad bowl and pour the dressing over.
2. Serve immediately

HOT AND SOUR SOUP

A 'fat free' spicy aromatic soup, flavoured with lemon grass and simmered with mushrooms and baby corn.
Preparation Time : 15 min.
Cooking Time : 30 min.
Serves 4.

Main Recipe
1 seasoning cube(veg.)
7 cloves garlic
50 mm(2') piece ginger, cut into thin strips
5 stalks lemon grass, tied
1/4 cup chopped coriander
3 green chillies, slit
3 tablespoons sliced canned mushrooms
7 nos. baby corn, cut diagonally
1 teaspoon lemon juice
For the garnish
2 tablespoons spring onion, finely cut
2 tablespoons chopped coriander
2 tablespoons carrots, cut into thin strips

Method
1. Tie the lemon grass stalks and coriander together using some lemon grass.
2. Boil 5 cups of water in a pan. Add the seasoning cube, garlic, ginger, lemon grass and coriander (tied together), cover and simmer for 15 minutes.
3. When the aroma stasrts getting released, discard the garlic, ginger, lemon grass and coriander bunch.
4. Add the chillies, mushrooms, baby corn and salt and simmer for another 15 minutes in the covered pan.
5. Add the lemon juice just before serving.
6. Garnish the soups bowl with spring onions, coriander and carrot, pour the hot soup over it and serve at once.

Tips
Keep in mind that seasoning cubes already contain salt. Therefore, extra salt should be added last, if required.
Pouring hot soup over the spring onions, carrots and coriander helps release their flavours besides cooking them slightly.

SOM TAM (GREEN PAPAYA SALAD)

Cooking Time : Nil.
Preparation Time : 15 to 20 mins.

Serves 4 to 6.
Ingredients
3 cups peeled and grated raw papaya
¼ cup thinly sliced tomatoes
½ cup sliced long beans (chawli)
½ tablespoon finely chopped green chillies
½ cup crushed roasted peanuts
2 tablespoons sugar
1 tablespoon tamarind (imli) pulp
1 teaspoon chilli powder
1 tablespoon soya sauce
2 tablespoons lemon juice
2 tablespoons chopped coriander
Salt to taste
Method
1. Combine the ingredients and toss well.
2. Store refrigerated till use.
3. Serve chilled.

FRUITY CHANA SALAD

Fruits combined with a versatile bean - chick peas and perked with lemon juice to fulfil your calcium requirement.

Cooking Time : 20 mins.
Preparation Time : 10 mins.
Serves 4.

Ingredients

½ cup chick peas (kabuli chana), soaked overnight and cooked
½ cup cucumber, sliced
½ cup orange segments, peeled
½ cup onions, sliced
½ cup lettuce, torn into pieces
½ cup tomatoes, sliced
1 tbsp chopped coriander
1½ tsp lemon juice
salt and freshly ground pepper to taste

Method

1. Combine all the ingredients except the salt and pepper and chill.
2. Just before serving, add salt and pepper and mix well.
3. Serve chilled.

PANEER AUR HARE CHANE KA SALAD

A protein boost for those who want to make up for their lost muscle mass.
Cooking Time : Nil.
Preparation Time : 15 mins.
Serves 4.

Ingredients

1 cup dried green peas, soaked and boiled
¼ cup tomatoes, diced
½ cup diced low fat paneer
1/3 cup chopped spring onions (optional)


To be blend into a dressing
2 tbsp lemon juice
½ tsp cumin seeds (jeera), roasted and coarsely ground
½ tsp black salt (sanchal)
salt and pepper to taste

For the garnish
3 tbsp chopped coriander

Method

1. Place all the salad ingredients in a mixing bowl, taking care to handle the paneer carefully so that it is not mashed.
2. Add the dressing and toss gently in a bowl.
3. Serve garnished with the coriander.

THREE BEAN SALAD

Beans laced with a lemon and chaat masala dressing to make a protein and fibre rich nourishing salad.

Preparation Time : 10 mins.
Cooking Time : Nil.
Serves 4.

Ingredients

2½ cups mixed boiled beans (rajma, chawli, kabuli chana, hara chana), soaked overnight and boiled
2/3 cup spring onions, sliced
½ cup tomato, diced
1 to 2 green chillies, finely chopped
2 tbsp chopped coriander

To be mixed into a dressing

2 tbsp lemon juice
2 tsp chaat masala
¼ tsp black salt (sanchal)
salt to taste
pepper to taste

Method

1. Keep aside half the coriander leaves for the garnish and mix all the salad ingredients together.
2. Toss in the dressing and refrigerate for at least for 1 hour.
3. Serve cold garnished with the remaining coriander leaves.

FRUITY CHANA SALAD

Fruits combined with a versatile bean - chick peas and perked with lemon juice to fulfil your calcium requirement.

Cooking Time : 20 mins.
Preparation Time : 10 mins.
Serves 4.

Ingredients

½ cup chick peas (kabuli chana), soaked overnight and cooked
½ cup cucumber, sliced
½ cup orange segments, peeled
½ cup onions, sliced
½ cup lettuce, torn into pieces
½ cup tomatoes, sliced
1 tbsp chopped coriander
1½ tsp lemon juice
salt and freshly ground pepper to taste

Method

1. Combine all the ingredients except the salt and pepper and chill.
2. Just before serving, add salt and pepper and mix well.
3. Serve chilled.

FRUIT AND LETTUCE SALAD

A traditional Middle Eastern salad with a vitamin C touch.

Preparation Time : 15 mins.
Cooking Time : 10 mins.
Serves 4.

Ingredients

1 cup assorted lettuce, shredded (iceberg, curly, red lettuce etc.)
½ cup papaya, diced
½ cup grapes, halved
½ cup orange segments
½ cup guava, sliced
½ cup strawberries, quartered
½ cup watermelon, diced
1 tbsp sliced almonds, toasted

For the dressing

¼ cup lime juice
2 tbsp honey
1 tbsp red chilli flakes (paprika)
1 tsp salt

Method

1. For the dressing, combine all the ingredients and mix well.
2. Cool completely and store in a sterilised air-tight bottle.
3. Just before serving, combine the fruits and lettuce, pour of the dressing over the salad and toss well.

CITRUS SALAD

Sweet lime with spring vegetables makes a lovely vitamin C rich summer salad.

Cooking Time : Nil.
Preparation Time : 20 mins.
Serves 4.

For the salad

1 cup macaroni, cooked
¼ cup capsicum, chopped
½ cup carrot, chopped and par-boiled
3 spring onions, chopped
1 cup bean sprouts
¼ cup orange, segmented
¼ cup sweet lime, segmented

To be mixed into a mint dressing

¾ cup thick fresh low fat yoghurt
3 tbsp finely chopped mint (phudina) leaves
¼ tsp mustard powder
¾ tsp powdered sugar
salt to taste

Method

1. Mix all the ingredients for the salad.
2. Serve immediately tossed in the mint dressing.