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TOSS AWAY Eat healthy

Boiled sweet corn kernels: 1 cup

Boiled red kidney beans (rajma): 1 cup

Small onion, cut fine: 1

Green capsicum, cut fine: 1

Chicken sausages, cut small: 6

Crushed tortilla chips, a handful

Chilli sauce: 2 tsp

Tomato ketchup: 1 tsp

Lemon juice: 1 tsp

Fresh red chilli, cut into thin slivers: 1

Salt: a pinch

Place the corn, kidney beans, onion, capsicum and sausages in a bowl. Toss lightly to mix. For the dressing, mix together the chilli sauce, tomato ketchup, lemon juice, red chilli and salt in a small bowl. Just before serving, spoon the dressing over the salad and toss well to mix. Serve sprinkled with crushed tortilla chips.

Sprouted moth bean (matki): 1/4cup

Sprouted green gram (moong): 1/4 cup

Chopped onion: 1

Chopped green capsicum: 1

Tomato, seeded and chopped: 1

Chopped green chillies: 2

Lemon juice: 2 tsp

Salt to taste

Chopped fresh coriander leaves: 2 tsp

Mix the sprouted matki and moong, onion, capsicum, tomato and green chillies in a bowl. Cover with cling film and refrigerate for half-an-hour.

For the dressing, mix together the lemon juice, chaat masala and salt. Add the dressing to the chilled salad just before serving. Garnish with coriander leaves and serve at once.

Head of iceberg lettuce: 1

Hard-boiled eggs: 3

Black olives, stoned and chopped: 4

Green olives stoned and chopped: 4

Red radishes, chopped: 4

Grated processed cheese: 1/2 cup

Garlic clove, chopped: 1

French dressing: 1/2 cup

Medium tomatoes, quartered: 2

Olive oil: 6 tsp

Paprika: 1/4 tsp

Salt: 1/4 tsp

Mustard powder: 1/4 tsp

Sugar: 1 tsp

Vinegar or lemon juice: 2 tsp

Garlic clove: 1

Combine one table of olive oil, the paprika, salt, mustard powder, sugar and one tablespoon of vinegar or lemon juice in a bowl. Beat well with a wire whisk until smooth. Add two more tablespoons of olive oil and beat well again. Add one more tablespoon of vinegar or lemon juice, three more tablespoons of olive oil and the garlic, mix well.

Place the dressing in a jar and store in a cool place. You may remove the garlic after six or seven days. Shake the dressing well before using. It makes about 1/2 cup.

Tear the lettuce leaves roughly into bite-size pieces and soak in chilled water. Drain.

Cut the eggs lengthways into eight slices. Place the lettuce in a bowl; add the olives, radishes, eggs, cheese and garlic. Pour the French dressing over the salad and toss well.

Serve garnished with tomatoes.

Large carrots: 4

Seedless raisins: 1/2 cup

Coarsely crushed peanuts: 1/2 cup

Salt to taste

Black peppercorns, freshly crushed: 5-6

Grated lemon rind: 2 tsp

Lemon juice: 1 tsp

Sour cream: 1 cup

(Whisk 1 tablespoon of lemon juice into 1 cup of fresh cream. Add salt to taste. Use immediately)

Place the carrots on ice for one hour. Grate them coarsely into a bowl. Add the raisins and peanuts and mix lightly.

Sprinkle salt, peppercorns, lemon rind and lemon juice over the ingredients. Toss once or twice to mix.

Pour the sour cream over and serve immediately.

Watermelon: 1/4

Muskmelon (medium): 1

Salad dressing

Lemon juice: 1 1/2 tsp

Orange juice: 2 tsp

Peppercorns crushed: 3-4

Roughly torn fresh mint leaves: 1 tsp

Salt to taste

Black salt to taste

Using a Parisienne scoop (melon baller), scoop out small balls from the watermelon and muskmelon. Discard all seeds. Place melon balls in a refrigerator to chill thoroughly.

Mix together all the ingredients for the dressing. Pour over the melon balls and toss gently once or twice to mix. Spoon into the melon shells and serve immediately.

(Courtesy: Sanjeev Kapoor’s Salads)

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