Crispy, crunchy, colourful and healthy - salads make the perfect starter
Grated salad
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Potatoes, boiled- 8-10
Radish, grated- 1
Beet root, grated-1
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Cucumber, grated-1
Carrots, grated-2
Green chillies, chopped-6
Tomatoes, chopped-2
Cabbage leaves, chopped-2
Salt to taste
Juice of 2 lemons
Method: Lay cabbage leaves in a tray. Take grated vegetables and squeeze the water. While serving put all the ingredients together. Add salt, lemon, tomatoes and green chillies. Place a tsp of mixture on each potato slice . Serve this salad on the cabbage leaves.
Beans and cream salad
Ingredients:
Red cow peas ( van payar )- quarter
cup
Kabuli channa ( van kadala )-
quarter cup
Cream- half cup
Coriander leaves, finely chopped
– quarter cup
Black pepper powder- half tsp
Tomato-1
Vinegar- 1 tbsp
Salt- half tsp
Cucumber-1
Method:
Wash tomatoes, remove seeds and slice the thick pulp into small pieces. Chop cucumber. Mix vinegar, salt. Mix coriander leaves with cream leave it to cool. Mix all together with the boiled cow peas and kabuli chana and serve.
Fruit raita
Ingredients:
Bananas-2
Cucumber-1
Mango-1
Orange-1
Pineapple-5-6 pieces
Cherries- 8-10
Grapes- 4-5
Cardamoms powdered- 3-4
Black pepper powder- half tsp
Salt to taste
A pinch of rock salt powder
A pinch of sugar, powdered
Juice of any fruit- quarter cup
Cumin seeds, powdered- half tsp
Dried and powdered mint leaves
Dried and powdered tulsi leaves
Curd- 500 gm
Method:
Peel and chop all the fruits. Mix cardamom powder, pepper and salt to curd. Whip. Cool in a fridge. When serving, add the chilled juicy fruits to the curd. Sprinkle cumin seed powder, rock salt powder, pepper, mint, tulsi and serve.
Vegetable raita
Ingredients:
Cucumber-1
Tomato-1
Onion-1
Potato, boiled-1
Curry leaves- 6-7
Dried red chilli(whole)- 1-2
Green peas- 2 tbsp
cabbage, finely chopped- half cup
Oil – quarter tbsp
Mustard seeds- half tsp
Salt- 1 tsp
Cumin seeds dry roasted and ground- three-fourth tsp
Red chilli powder- half tsp
Curd- 500 gm
Method:
Mix salt with curd. Beat well and refrigerate. Skin and chop potatoes and onion and grate cucumber. Mix all the vegetables in curd. Add green chilli. Sprinkle cumin seed and dried chilli. Heat oil. sauté red chilli, mustard and curry leaves. Season the raita and serve.
Pomegranate raita
Ingredients:
Curd- 2 cups
Milk, lukewarm- half cup
Salt- three-fourth tsp
Cumin seeds, dried roasted- half tsp
Red chilli powder- half tsp
a pinch of rock salt
a pinch of sugar , powdered
Pomegranate corns- one cup
Edible yellow colour- 2 drops
Paneer- 150 gm
Mint leaves- 5-6 leaves
Method:
Chop paneer in attractive pieces and dip them in lukewarm milk, mix yellow colour to it. Mix salt and sugar with curd and beat well. Dip the paneer pieces in the milk for an hour. Put the milk mixture and curd in refrigerator. While serving, remove paneer from the milk and curd. Add pomegranate, pepper, cardamom seeds and red chilli powder. Garnish with mint leaves.