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Salad days again

Cut down on oil and crunch on fresh salads to cool down in summer

Photo: K. Ananthan

CRISP AND CRUNCHY Salads are evergreen

The heat is on and one of the best ways to cool down is to dig into a bowl of chilled salad. It is also a good best choice for those who are calorie conscious. Try these recipes and keep cool and slim.

Fruit and vegetable raitha

Ingredients

Sugar - one teaspoon
Chopped green chilli - one
Cut grapes - two tablespoons
Salt - to taste
Fresh curd - one teacup
Chopped apples - one teacup
Cucumber - one chopped
Chopped raw cabbage - half teacup

Method

Beat the curd. Mix the remaining ingredients. Put in the refrigerator to chill.

Serve cold.

Vegetable salad

Ingredients

Carrot - one
Green peas - 15
Potato - one big
French beans - eight
Curd - two cups
Salt and sugar - to taste
Pepper - to taste
Coriander - chopped finely
Mint leaves - chopped finely

Method

Dice all the vegetables into one-inch pieces. Boil vegetables till done. When cool, add salt, sugar and pepper to it. Add beaten curds to the vegetables.

Garnish with coriander and mint.

Mixed vegetable raitha

Ingredients

Fresh curd - three cup
Carrot grated - one
Small cucumber, diced (no seeds) - one
Small tomato, diced (without seeds) - one
Small onion, finely chopped - one
Coriander leaves chopped - two or three tbsp
Kala namak - large pinch
Salt - to taste
Sugar - a pinch
Cumin seeds - two tsp
Whole pepper - five or six
Red chilly powder - dry roast and powdered

Method

Beat the curd till smooth. Add all the ingredients. Mix well. Chill and serve.

Fruit Salad

Ingredients

Strawberries - two cups
Peach slices in light syrup - two cups
Mandarin orange in light syrup - 1 ounce
Orange juice - one fourth cup
Sugar - one fourth cup

Method

Combine orange juice and sugar. Stir well. Wash and drain strawberries. Slice. Add to juice mixture. Add drained peaches and oranges. Stir gently.

Beetroot salad

Ingredients

Beetroot - two medium size
Onion - one small size
Green chilli - one
Salt - to taste
Oil - 1 tsp for tempering
Mustard seeds- half tsp

Method

Wash and grate beetroots. Chop onions and green chilli and add to grated beetroot. Heat oil in a pan and add mustard seeds to prepare tempering.

Pour the tempering on the salad and add salt to taste.

ALKA REDDY

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