GREEN GODDESS SALAD

                                               GREEN       GODDESS        SALAD

DRESSING :-------

1/2 cup Mayonnaise

250 gm Yoghurt (hang 1/2 kg curd for 1 hr.)

1 tbsp. Sugar

1 tbsp. Salt

1/2 tsp. Black pepper pwd.

2 tbsp. Dill greens chopped

1/2 cup Milk to thin dressing

2 tbsp. Parsley chopped

10 cloves Garlic

3 Spring Onions chopped with greens

ALSO:-----------

1/2 Cucumber sliced with skin

2 medium sized Tomatoes sliced

1/2 each Red, Yellow, Green Capsicum sliced fine

1/2 cup Cabbage shredded 

6 Spring Onions chopped finely

1/2 cup Mushrooms sliced

3 tbsp. French Dressing  (recipe given below)

1/2 head Lettuce torn into bite size pieces

 

-----Puree ingredients for dressing. It should be creamy & full of flavour ,not

      too runny, salty or sharp.

-----Mix all vegies except lettuce & keep aside.

-----Line salad platter with lettuce. JUST BEFORE SERVING ,toss vegies with  

      French Dressing and pile over lettuce leaves.

-----Pour 4-5 tbsp. Green Goddess Dressing on top and serve chilled.

      Extra dressing can be kept in fridge for a week.Freezes well too_thaw &

      whip before using.

FRENCH  DRESSING:-------

Combine 3/4 cup water with 1tsp.cornflour,keep aside.

Put 1/2 cup Olive oil, 1/4 cup White Vinegar, 1 tsp. Sugar, 1/2 tsp.salt, 1/4

tsp. ground Pepper, 1 tsp. Mustard pwd. in tightly lidded jar.

Bring Cornflour mixture to a boil & pour into oil mixture immediately and 

shake vigorously--mixture will be a bit cloudy. This can  be kept in fridge, 

tightly covered upto 2 hrs.

TO SUBSTITUTE MAYONNAISE:--------

Puree 50gms. oil (chilled for few hrs.), 50 gms.Paneer, 1tbsp. White Vinegar

1/2 tsp. Salt. 1tsp.Sugar, 1 heaped tbsp. mustard pwd. & freshly ground pepper to taste. 

This keeps in fridge for 1 week.

SPICED WATERMELON AND TOMATO SALAD

                                 SPICED     WATERMELON    AND    TOMATO   SALAD
   


 3 pc..........large Tomatoes (cut into 3/4 inch pieces)

1/4 cup......Lime Juice

1/2 tsp.......Salt

1wedge......Watermelon (approx. 1 kg.with rind)

2 tbsp........Coriander leaves chopped

1/2 tsp........Cumin seeds ground ( Jeera pwd.)

1/2 tsp........Coriander pwd.( dhania pwd.)

1/8 tsp........Red chilli pwd.



......Toss tomatoes with lime juice and salt.

.......Cut watermelon into 1/2"pieces and discard seeds.

........Add watermelon, coriander leaves. cumin pwd. ,coriander pwd., chilli , tomatoes and toss 
        well.

........Cover and refrigerate before serving.

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