MINT , CORN AND RICE SALAD

                                            MINT  -  CORN   AND  RICE  SALAD


1cup.............long grain rice (soaked for 15 mts.)
1/4cup..........Lemon juice
1 1/4tsp........Salt
3 tbsp...........Olive oil
1/4 tsp..........Black Pepper pwd.
3/4 tp...........Fresh Peas boiled
2 tbsp...........Spring Onions (chopped)
8 pcs.............Corn cubs (medium sized, husk & silk removed)
1 bunch.........Red Radish (chopped)
1/2 cup..........Mint leaves (chopped)



....Boil rice with 1/2 tsp.salt.

....Whisk lemon juice, oil, pepper & 3/4 tsp. salt together for dressing.

....Add hot rice to dressing and toss well to coat. Cool for 30mts. tossing 
    in between.

....Boil 3lts. water, add corn cubs and cook for 5 mts. Drain and cool.
    Cut kernals from cubs (about 4 cups).

....Add corn kernals to rice with Radish, Peas, Mint leaves & Onions. Toss
    well to coat evenly.

....Cover and refrigerate for 8 hrs. before serving.

CHUNKY GREEN SALAD

                                              CHUNKY    GREEN     SALAD


2 tbsp.........Olive oil
3/4 tsp........Salt
2 tbsp.........Lemon juice
1/2 tsp........ground Pepper
2 cups.........Tomatoes (if small cut into half, if big cut into four pcs.)
6 pcs...........Cucumbers (unpeeled, cut into chunks)
1 pc............Red capsicum (cut into 1" chunks)
1 pc............Spring Onion (thinly sliced)
1/2 cup........Ripe Black Olives (coarsly chopped)
1/2 cup........Mint Leaves (chopped)



....In a large serving bowl, whisk oil, lemon juice, salt & black pepper pwd.

....Add tomatoes, cucumbers, capsicums, onions, olives & mint leaves.

....Cover and refrigerate upto 6 hours before serving.

TIME FOR SOME SALADSSS........

                                                  FIVE    COLOURED    SALAD


1cup.........Kabuli channa (soaked overnight)
1cup.........Red rajma      (soaked overnight)
150gms.....French beans  (chopped)
1pc...........Capsicum       (cut into fine rings/ chopped)
1pc...........Onion            (chopped)
salt...........to taste

DRESSING

1/2cup.......Sugar
1/2cup.......Vinegar
1/2cup.......Oil
1tsp..........salt
1/2tsp.......ajwain
1/2tsp.......mustard pwd.
20gms.......hara dhania (chopped finely)

TO PREPARE DRESSING......

...Put all the ingredients except hara dhania in a grinder and grind for 2 mts.
...Remove and add hara dhania.


TO PREPARE SALAD.......

...Pressure cook channa and rajma with 1cup water & 3/4tsp.water EACH for 
   almost 12 mts. or till done.
...Boil French beans with salt.
...Mix all the ingredients in a bowl.
...Add to the dressing and toss well.
...Garnish with Capsicum rings and onions.
...Chill before serving.

KASHMIRI DUM AALOO

 500gms .....small potatoes (boiled until half done)

1 1/2cups....curd beaten

 1/2tbsp......besan

1 1/2tsp......chilli pwd.

 4 pc...........cardamom

 2pc...........big cardamom

 1/2tsp.......dry ginger pwd.

 3/4tsp.......saunf pwd.

 5 pc..........cloves

 2''pc..........dalchini

METHOD........

...Grind together big cardamoms,cloves and dalchini.

...Peel potatoes while still warm & pierce with fork. Deep fry.

...Mix curd, salt, besan and 1cup water together. See that no lumps are 

   formed.

...Heat 4 tbsp. oil in a karahi, add red chilli pwd. &cardamoms.Take off from 

   fire and cool.

...Add curd mixture, stirring continuosly. Return to fire and bring to boil.

...Add fried potatoes along with saunf pwd.,dry ginger pwd. and ground  garam

   masala.

...Cook until gravy thickens. Serve hot garnished with green corriander leaves.                   

PINEAPPLE CRUMBLE

                                                            PINEAPPLE   CRUMBLE

Ingredients

1. 2 tbsp Kissan Pineapple Jam
2. 150 grams Pineapple Slices
3. 6 nos Marie Biscuit
4. 1 tbsp Flour
5. 1 tsp sugar
6. 1 scoop Vanilla Ice Cream
7. 2 tbsp Butter

Method

1. Heat  butter and sugar in a pan.Cook till sugar melts and add Kissan Pineapple Jam
2. In this mix,cook the pineapple slices on both the sides till they turn light brown
3. Grease and dust the bowl with flour and layer these slices in it
4. Make crumbs of Marie biscuit and blend them nicley with butter
5. Add a layer of it over the pineapple.Put it in the oven or under the grill till the crumbs turn gloden brown
6. Serve warm with a scoop of vanilla ice cream