Vegetable yogurt salad

Vegetable yourt salad Ingredients

Tomato -  2 chopped
Cucumber – 1/4th chopped
Spring onion – 1 chopped
Radish – ½ chopped
Yogurt – 1 cup
Salt – as per salt
Red chilli dry – 1 chopped

Vegetable yourt salad  Preparation:

1)Put all ingredients in a bowl and mix well.

Combination of Vegetables and Yogurt, easy going and filling salad

VEGETABLE YOGURT SALAD

Ingredients:

2 tomato (tamatar) (chopped) 

1/4 cucumber (kheera) (chopped) 

1 spring Onion (Pyaj) (chopped) 

1/2 raddish (chopped) 

1 cup yoghurt 

a pinch of salt (namak) 

1 dry red chilli (lal mirch) (chopped)

How to make vegetable yogurt salad:

• Mix all ingredients in a bowl.

Corn- Capsy Salad

Ingredients

• 2 cups steamed corn (sweet corn)
• 1 cup capsicum (green)
• 2 tsp butter
• 1/4 tsp chilli flakes (crushed)
• 1/4 tsp black pepper (powder)
• salt to taste
• 1/6 tsp origano (optional)

Directions

1. In a microwave - safe bowl take sweet corn (already steamed), capsicum (chopped), butter and salt.
2. Keep it in the microwave for 3-4 minutes.
3. Now mix chilli flakes, black pepper and oregano (opt).
4. Corn Capsi Salad is ready to cherish...

Pepper Salad

Ingredients :

1 lettuce
3-4 jalapeno pepper
1 red onions
1 green pepper (capsicum)
1 tomatoes
1 tsp vinegar
2 tbsp salad dressing
½ tsp pepper powder
1 tsp lemon juice
Salt to taste


Method :

Chop the Lettuce & Jalapenos pepper.
Then Slice Onions, Green Pepper, Tomatoes finely.
Take a Bowl and put all these vegetables into it.
Then add Vinegar, salad Dressing, Pepper powder, lemon juice & salt.
Mix all of them well with a pair of fork.
Ready to serve.

SPICY PINEAPPLE SALAD

INGREDIENTS Pineapple 1 medium Apples 2 medium Papaya 1 small Green chillies, destemmed 2-3 Pears 2 medium Pomegranate (anar) 1/2 medium Orange 2 medium Lemon juice 1 tablespoon Black salt (kala namak) to taste Orange juice 3 tablespoons

METHOD Halve pineapples lengthwise. Scoop the flesh out without damaging the shell and cut the flesh into one centimeter sized pieces. Core and cut apples into one centimeter sized cubes. Peel, halve, de-seed and cut papaya into one centimeter sized cubes. Grind green chillies to a coarse paste. Cut pears into one centimeter sized cubes. Separate pomegranate pearls from the pomegranates. Peel oranges, remove segments, discard seeds and cut each orange segment into three pieces. Mix all fruits with lemon juice, green chilli paste, black salt and orange juice. Serve this in the halved pineapple boats.

EGGVEG SALAD

INGREDIENTS Eggs 4 Spinach 16-20 leaves Iceberg lettuce 16-20 Red pepper 1 medium Tomatoes 4 medium Pineapple slice 4 Babycorn 6-8 Garlic 8-10 cloves Malt vinegar 2 tablespoons Extra-virgin olive oil 1 tablespoon Mustard paste 1 tablespoon Salt to taste Black pepper powder 1/4 teaspoon Brown sugar 1 teaspoon

METHOD Cook eggs in boiling water for about ten to twelve minutes. Remove and cool them in water. Peel, halve and remove the yolks. Use only whites. You may reserve the yolks for some other purpose. Cut the boiled egg whites into thick strips. Thoroughly wash spinach and lettuce leaves under running water. Drain and tear them roughly. Wash and wipe red pepper dry. Apply very little oil on the red pepper and roast in a very hot oven till blisters form on the pepper. Alternately you can roast red pepper on an open flame also. Cool a little and peel the top skin. Halve the pepper, deseed and cut into one and a half inch long strips. Wash and cut tomatoes into halves and deseed. Cut them into one and a half inch long strips. Cut pineapple slices into one and a half inch long strips. If the baby corns are tender, wash and cut them into two, further cut them into strips and use raw. Otherwise blanch it in salted water for five to seven minutes, cool, cut into strips and use. Peel, wash and chop garlic. Combine malt vinegar, virgin olive oil, garlic, mustard paste, salt, pepper powder and brown sugar. Mix thoroughly. Mix egg white strips, red pepper, baby corn, tomatoes and pineapple. Gently mix with lettuce and spinach leaves. Add the prepared dressing to the salad and toss it. Serve cold.

POTATO SALAD

INGREDIENTS Potatoes 8 medium Salt as required Cumin seeds 1/2 teaspoon Dried pomegranate seeds (anardana) 1 teaspoon Black salt (kala namak) to taste Black pepper powder 1/2 teaspoon Red chilli powder 1/4 teaspoon Fresh coriander leaves 2 tablespoons Spring onions with greens, chopped 1 medium Tamarind pulp 1 teaspoon

METHOD Preheat oven to 200°C. Wash the potatoes, dry them and then prick them with a fork. Spread one centimetre thick layer of salt on a baking tray. Place the potatoes over this keeping distance between each. Cook in the preheated oven for twenty five to thirty minutes or till cooked. Alternately cook in a microwave oven for seven to eight minutes on HIGH. Cool them completely. Cut roasted potatoes along with their skin into one inch pieces. Roast cumin seeds on a hot tawa for half a minute, stirring continuously. Cool and grind to a powder with pomegranate seeds. Mix cumin-pomegranate seed powder, black salt, black pepper powder, red chilli powder, coriander leaves and spring onion. Add tamarind pulp and mix thoroughly. Add a little water if required. Toss the roasted potato pieces in this dressing. Arrange in a serving dish and serve.