SALADS ARE the rage of the day. And, easy to prepare too. Just toss together a few chosen ingredients and viola, a near-complete meal is ready. Salads are healthy too. Even when you stick to the same vegetables or meats, a change of dressing can make all the difference.
Italian Baby Corn Salad (4 portions)
Baby Corn - 500 gms, Tomatoes - 2, Onion - 1, Red Capsicum - 1, Green Capsicum - 1, Yellow Capcisum - 1
Olive Oil - 3tsp, Vinegar - 1½ tsp, Finely chopped garlic - ¼ tsp, Salt and white pepper powder - to taste, Tarragon - a pinch.
Wash and cut the vegetables into cubes of one inch thickness.
Prepare the dressing using olive oil and vinegar along with finely chopped garlic and salt and pepper.
Toss the vegetables in the prepared dressing.
The salad can be had before or after a meal.
Tip: Soak the baby corn in chilled water after cutting to maintain its crispness.
Achari Murgh (4 portions)
Chicken - ½ kg, Onion -300 gms, Tomatoes - 100 gms, Green chillies - 12, Cinnamon - 2, Cardamom - 2, Cloves - 2, Bay leaves - 2, Ginger - 50 gms, Garlic - 25 gms, Cumin seeds - ¼ tbsp, Cashew nuts - 100 gms, Red chilly powder - ½ tbsp,
Garam masala powder - ½ tbsp.
Fenugreek seeds - ¼ tbsp, Mustard seeds - ½ tbsp, Curd -100 ml, Mango pickle - 3tbsp (for garnish).
Wash and cut the chicken into medium-size pieces and marinate them for half and hour.
Heat oil, add spices and after the cumin seeds splutter, add the chopped onions and sauté till golden brown.
To the sautéed mixture, add ginger-garlic paste and sauté for two minutes.
Then, add marinated chicken and cook for 10-15 minutes. Add chopped tomatoes and powdered spices (garam masala and red chilly powder) and sauté till well done.
Finish with cashew nut paste and garnish with pickle.
For marinade, crush fenugreek and mustard seeds and mix in 100 ml of curd.
(The writer is Head of the Department of Catering and Hotel Management, VLB Janakiammal College of Arts and Science, Coimbatore.)
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