Flavours Of India

Here are some refreshing and mouth watering soggy cheesy salad recipes for all food lovers.

Marinated mushroom salad

Ingredients:
1 cup sliced fresh button mushrooms;2 tbsp olive oil;1 tsp(chopped)garlic;1 tsp(chopped)ginger;1 (chopped)onion;1 tsp paprika flakes;1 tsp Soya sauce; 1 tsp red chili sauce;1 tsp green chili sauce;1 tbsp tomato ketchup;1 tbsp white wine(optional);red and yellow capsicums shredded;1 cup lettuce leaves; salt and pepper to taste

Method:

Clean the mushrooms well using Maida and then wash under a running tap slice each into 3-4 slices and keep in cold water. Heat olive oil in a pan, sauté the garlic and ginger in a pan, add the onion and the mushrooms and toss well. Cook for just about 2 minutes and remove. Cool and mix all the sauces and paprika etc, season well and chill the same. Arrange the assorted lettuce leaves on the serving plate and arrange the chilled marinated mushroom salad on it. Top with red and yellow capsicum juliennes.

Baby corn and Soya chunk salad

Ingredients:
1 cup baby corn sliced;1 cup soyabean chunks soaked in hot water for 20 minutes;1 tsp garlic (chopped);2 tbsp olive oil;1 tbsp red chili sauce;1 tbsp imli chutney;1 tsp chaat masala;1 tsp lime juice;1 tbsp peanut butter dissolved in 3tbsp water; salt and pepper to taste

Method:

Heat olive oil in a pan, sauté the garlic for a few seconds, add the baby corn and toss well. Add seasonings to taste and the peanut butter, soyabean chunks which have been soaked and then drain. Toss well for 10 seconds and remove. Serve the salad chilled over a bed of lettuce leaves. Drizzle with the sauce and chaat masala.

Mix vegetable salad with coconut dressing

Ingredients:
1 carrot peeled and diced;2 capsicums diced; 2 cucumbers peeled and diced;1/2 cup cherry tomatoes;1 white radish peeled and cubed;4-6 baby corns sliced;1/2 cup small onions peeled; 1 cup iceberg lettuce eaves

For dressing:
½ cup mayonnaise sauce;1/2 tsp mustard paste;1 tbsp peanuts(chopped);1 tbsp tomato ketchup; ½ cup sliced tender coconut

Method:

Prepare the veggies for the salad. Chill until tossed in the salad. For the dressing mix all the ingredients and toss with veggies and arrange the salad on a bed f crisp lettuce leaves and garnish with roasted peanuts. Serve chilled.

Summers are back here again. If on one end you find sweltering weather with blazing sun rays heating you up, leaving you with sweaty body and dry lips, then on other end, you find surrounded by enormous variety of juicy and sap full fruits and vegetables that help you to beat this sultry weather.

The salads prepared from such luscious fruits and vegetables provide us relief in this stifling climate. Salads form the best form of appetizers, falling under the lightest form of food groups.

The intake of fibrous fruits, vegetables eases out the digestive system and accelerates the metabolic rate, thus improving our energy levels, regulating bowel movements, digestion, increasing our concentration and clarity of thoughts and providing us clearer skin. Here are some sumptuous, refreshing salads recipes for all food lovers.

Chilled bean salad with pickles

Ingredients:
1 cup chauli boiled; 1 cup French beans boiled; 2 tbsp mango pickle (chopped) with masala; 1 tbsp olive oil; 1 tsp chaat masala

For garnishing:
1 tbsp red capsicum diced;1 cup green lettuce leaves;2 tbsp lime juice; salt to taste

Method:

In a mixing bowl combine the boiled chauli beans and the French beans along with the mango pickles and the salt, lime, chaat masala and olive oil and toss well. Serve chilled on a bed of the chilled crisp lettuce leaves lined on the serving platter. Garnish the salad with the chopped red capsicum and serve immediately.

Cucumber and pepper salad with honey

Ingredients:
2 cucumber peeled and diced;2 red capsicum diced;2 yellow capsicums diced;2 green capsicum diced;2 onions diced;8-10 cherry tomatoes

For the dressing:
1/3rd cup honey;2 tbsp lime juice;2 tbsp olive oil;1 tsp chaat masal;1 tsp green chilies chopped;1 tbsp red wine vinegar; 2 tsp ginger juice; salt and crushed pepper to taste

Method:

Cut up all the veggies for the salad and keep them in ice-cold water until tossed. To prepare the dressing, mix the ingredients in a bowl and whip them up well. Toss the salad in the dressing and serve immediately on a bed of crispy iceberg lettuce leaves and garnish with cherry tomatoes.