Posts Tagged ‘Salad’

Melon-orange-papaya salad

Tuesday, May 12th, 2015


4 cups watermelon, muskmelon and papaya (scooped)
½ cup orange segments
2 tablespoons chopped celery


2 tablespoons honey
4 tablespoons orange juice
¼ teaspoon grated ginger


Mix the fruits in a bowl. Blend the honey and orange juice; add the ginger. Pour over fruits as dressing.

Cucumber and peanut salad

Tuesday, May 12th, 2015

1 1/2 cups cucumber cubes
1/2 cup roasted and coarsely crushed peanuts
2 tbsp finely chopped coriander (dhania) (optional)
2 tbsp freshly grated coconut
1/2 tsp sugar
1/2 tbsp lemon juice
rock salt to taste


Combine all the ingredients in a deep bowl and mix well.
Serve immediately or refrigerate for an hour and serve chilled.

Lettuce, Orange and Spinach Salad

Tuesday, May 12th, 2015


For The Salad
2 cups iceberg lettuce , torn into pieces
3/4 cup orange segments
1 cup roughly chopped spinach (palak)
1 cup bean sprouts
1/2 cup chopped spring onions (whites and greens)

To Be Mixed Into A Dressing
1 tbsp lemon juice
1 tsp olive oil
salt and freshly ground black pepper (kalimirch) to taste


Combine all the salad ingredients in a deep bowl and mix well.
Add the dressing and toss well.
Serve immediately.

French beans salad

Tuesday, October 30th, 2012

200 grams fresh tender french beans
salt as requird

Dressing – shake up the following in a jar

2 garlic pods, peeled, smashed, chopped fine
1 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp English mustard
1/2 tsp salt


  •     Bring the water to boil with 1 tsp salt.
  •     Meanwhile wash beans well. Top and tail them. Cut diagonally in half to make spears.
  •     Add to water and boil for 4-5 minutes until half cooked yet crisp.
  •     Drain. Wash drained beans in cold water and drain again.
  •     Just before serving, toss beans well with dressing.

Banana Noodle and Cucumber Salad

Wednesday, November 30th, 2011

6 large ripe bananas
4 cucumbers
1 1/2 cups Boiled Noodles or boiled spaghetti
1 recipe Salad Cream
salt and black pepper (kalimirch) powder to taste
1 head of lettuce, chopped
2 carrots, grated
2 tbsp chopped walnuts (akhrot)


Slice the banana.
Cut the cucumber into big pieces.
Mix the banana, cucumber and noodles and add the salad cream, salt and pepper.
Chill thoroughly.
Keep the carrots and the lettuce leaves in cold water for 10 minutes.
Fill the salad bowl with the chilled salad.
Decorate with carrots and lettuce, sprinkle walnuts on top and serve.

Garlicky Potato and Spinach Salad

Monday, November 28th, 2011


For the garlic dressing
1 tbsp finely chopped garlic (lehsun)
1 tsp lemon juice
2 tbsp low fat curds (dahi)
1 tsp skimmed milk powder
1/2 tsp mustard (rai / sarson) powder
salt and black pepper (kalimirch) powder to taste

Other ingredients
1 cup shredded spinach (palak)
2 cups boiled baby potatoes (with the skin)
salt to taste


For the garlic dressing

Combine all the ingredients together in a bowl and whisk till smooth. Refrigerate to chill.

How to proceed

  1. Put the spinach in a vesselful of ice-cold water for half an hour.
  2. Drain, wrap in a muslin cloth and refrigerate till ready to serve.
  3. Refrigerate the potatoes.
  4. To serve, combine the spinach and potatoes.
  5. Sprinkle a little salt over them.
  6. Pour the dressing on top and toss well.
  7. Serve immediately.


Chilled & Steamed Vegetable Salad

Wednesday, June 29th, 2011

Chilled & Steamed Vegetable Salad

All vegetables of your choices…like Broccoli, Onion, Cauliflower, Carrot etc.
2 tbsp. Vinegar
…½ tsp. garlic (crushed)
1 tsp.dried basil leaves
1 tsp. dried oregano leaves
1 tsp. red chilly flakes
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp Olive oil

Steam all vegetables, but they should be crisp. so don’t steam it too much…Afterwards Rinse these vegetables under cold water. Take them in a large bowl. In another bowl mix all ing. for dressing and mix well throughly and pour into vegetable bowl.Chilled it in fridge. Your Chilled & steamed Vegetable Salad is ready.

Zucchini and Vegetable Salad

Wednesday, October 27th, 2010


  • 2 handfuls of spinach leaves
  • 1 zucchini, sliced
  • ½ sliced pepper, any variety
  • ½ cucumber cut in cubes
  • 2 sliced radishes
  • ½ sliced carrot
  • 3 tblsps. sunflower seeds
  • A dash of salt & ¼ tsp. chili powder
  • ½ tsp.crushed garlic
  • 2 tsps.Olive oil
  • lemon pepper or 1 tblsp. Italian dressing


  • prepare all ingredients, ensuring that they have been washed
  • Put sliced zucchini in a zip lock bag, & season with oil, garlic, salt and chili powder
  • Shake bag to distribute seasoning
  • Then lay zucchini flat on a microwave-proof plate. Microwave on high for 3 minutes
  • Allow to cool
  • Mix with the other salad ingredients on a platter and add zucchini on the sides
  • Add dressing or serve on the side for individual taste