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Crunchy, healthy salads
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The rains don't signal the end of salad days. Here are a few recipes
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Photo: Vino John
FRESH AND CRUNCHY Salads are a great way to add more fibre to your diet
Salads are a great way to stay healthy, especially if you are using low-fat dressing. Here are some easy-to-make recipes.
Tossed Salad
Ingredients
Capsicum: 1
Onions: 2
Tomatoes: 3
Cucumber: 1
Radish: 1
Carrot: 1
Paneer cubes: 1/4 cup
For the dressing
Tomato sauce: 4 tbsp
Oil: 4 tbsp
Lemon juice: 2 tbsp
Mustard sauce: 1/2 tsp
Salt and pepper to taste
Method
Slice the vegetables into equal sized pieces. Spread them on a flat dish and cover with a wet cloth. Keep in a refrigerator for a while. Make the dressing by mixing all the ingredients. Mix well. Chill the dressing.
Put the sliced vegetables in a bowl. Pour the chilled dressing over it.
Toss well. Sprinkle paneer cubes. Serve immediately.
Italian Macaroni Salad
Ingredients
Macaroni: 1 cup (boiled)
Capsicum, finely chopped: 1
Spring onions, finely chopped with leaves: 2
Fresh cream: 1/2 cup
Cheese spread: 2 tbsp
Tomato ketchup: 2 tbsp
Sugar, salt and pepper to taste
Red chilli flakes: 1/4 tsp
Method
Pour cold water over the boiled macaroni; drain excess water.
Add the capsicum and spring onions to the macaroni. Chill the cream.
Then add the cheese spread, tomato sauce, sugar, salt, pepper and chilli flakes. Mix this dressing well so that you get a smooth flowing consistency.
Add it to the macaroni mixture. Mix well and serve chilled.
Pineapple Cheesy Delight
Ingredients
Cubed pineapple pieces: 1 cup
Cubed cheese: 1/2 cup
Capsicum, chopped into cubes: 1
Cucumber, chopped into cubes: 1
Lime juice: 2 tbsp
Mustard powder: 1/2 tsp
Sugar: 1 tsp
Salt and pepper to taste
Method
Mix pineapple pieces, cheese, capsicum and cucumber. Refrigerate until chill.
Mix the remaining ingredients and add to the above mixture. Mix well and serve chilled.
Creamy babycorn and broccoli salad
Ingredients
Sliced babycorn: 1 cup
Broccoli florets: 1 cup
Potatoes, boiled and sliced : 1 cup
For the dressing
Fresh cream: 250 gms
Fresh thick yoghurt: 100 gms
Tomato sauce: 3 tsp
Red chilli sauce: 1 tsp
Mustard powder: 1/2 tsp
Powdered sugar: 4 tsp
Salt and pepper to taste
Method
Steam the babycorn and broccoli for a few minutes. Cool and immerse in ice cool water for a few minutes to retain the crispness of the babycorn and broccoli. Drain excess water. Add the boiled and sliced potatoes.
Chill the cream. Mix the yoghurt. Add the remaining ingredients. Mix well. Chill this dressingbefore adding to the babycorn, broccoli and potatoes. Toss well and serve chilled.
Sujata Malani
(27730165)
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