Monday, October 17, 2011

Honey and papaya salad

Papaya contains pectin that aids digestion.  Here we go for a smooth papaya salad recepie
Papaya (ready to eat): 750 gm
Lemon juice: 10ml
Honey: 10ml
Chilli Flakes
Mint leaves:2
Rock salt 
Roasted seasme seeds: a pinch (for garnish)

Method: Dice the papaya and keep it in the fridge. Make a mixture of honey, lemon juice, chopped mint, chilli flakes and a pinch of rock salt. Stir in a mixing bowl for two minutes and add the chilled papaya. Mix slowly with a wooden ladle. Transfer is to serving bowl. Add roaster sesame seed as a garnish and serve chilled.

Courtesy; The Hindu, 4-10-2007

Sunday, October 16, 2011

Crispy Salad

Apple, Asparagus and Coriander Salad
For the dressing
Coriander leaves, chopped: 50 gm
Extra virgin olive oil: 50 ml
Roaster cashew nuts: 15 gm
Garlic peeled: 2 cloves
Ground cumin: 1 tsp
White wine vinegar: 2 tbsp
Mayonnaise: 30 gm
Grated parmesan cheese: 30 gm
Jalapeno: 20 gm
Salt, to taste (check before adding as it might not be required)
Put all the ingredients in a food processor ir blender and blend unit smooth.

For the salad
Red Delicious apples (sliced): 4
Yellow capsicum (cut into thin strips): 1
Green asparagus (blanched and cut in 2” batons): 10
Iceberg lettuce (torn into small pieces): 100 gm
Arugula lettuce: 25 gm
Lollo rosso or radiccio: 25 gm
Nacho chips: 50 gm
Method: Mix the dressing with all ingredients, except the Nacho chips, arugula lettuce and lollo rosso. Arrange the arugula lettuce and lollo rosso in a salad bowl. Place the mixed salad on it and then put the crunchy nacho chips on top.

Sunday, July 17, 2011

Fish Curry


Curry cut fish- 1 kg(cleaned)
Onion 2
Toamto 2
Raw mango 1( medium size)
cumin/corriander powder 1 tbsp
coconut grated 1 cup
ginger garlic paste 2 tbsp
cinamon/cloves 5 pieces
Red chilli powder 3 tbsp
Salt to taste
Turmeric powder 1/2 tbsp
Tamarind puree 1/2 cup.
oil- 6 tbsp
Curry leaves/corriander for garnishing.

Grind coconut, ginger garlic paste, cinamon,cloves, cumin/corriander powder into a fine paste.  Grind onion, tomatoes along with red chilli powder in a coarse consistency.  In a pan mix both the pastes along with tamarind water, salt and turmeric.  Slide in the fish pieces and raw mango pieces gently into the mixture.  Pour oil on top.  Cook the mixture in Medium flame.  Do not stir the curry frequently.  Once the curry starts to boil reduce the flame.  Boil for 15 minutes in low flame.  The oil would start floating.  Garnish with curry /corriander leaves.  Serve with hot rice or dosas.

PS: Fish curry tastes best if cooked well in advance of serving.

Monday, January 10, 2011

Cheesy Broccoli Potato Salad


Broccoli: 250 gm
Boiled potatoes: 3
Mayonnaise: 2 cups
Cheese spread: 5 tbsp
Fresh cream: half cup
Chili-ginger paste: 1 tsp
Salt and pepper: To taste
Place broccoli florets in boiling water for two minutes. Remove and dip in ice cold water. Drain and set aside.

Cut the potatoes into big cubes. Mix the mayonnaise, cheese spread, fresh cream and the chili-ginger paste. Add salt and pepper. Mix well. Add it to the broccoli and potato.

The Hindu, Monday, November, 29, 2010 ,Metro Plus.

Friday, January 07, 2011

Corn and peas salad

Cut macaroni (boiled): 2 cups
Capsicum (sliced): 1
Tomato (sliced): 1
Yellow capsicum (sliced): 1
Spring onions (sliced with leaves): 2
Mayonnaise: 3 cups
Fresh cream: 1 cup
Tomato ketchup: 2 teaspoons
Chilli flakes: half tsp
Sugar: To taste
Salt and pepper: To taste
Mix the macaroni, capsicum, tomato and yellow capsicum. Mix the cream and the mayonnaise. Add tomato ketchup sugar salt and pepper. Mix well, and chill. Add to the macaroni and vegetables. Mix well and serve chilled.

Eggless mayonnaise

Fresh, thick cream: 250gm
Mustard powder: 2 to 3 tsp
Powdered sugar: 3 tsp
Refined cooking oil: 4 tbsp
White vinegar: 2 tbsp
Salt and pepper: To taste
Chill the cream and beat until light and fluffy. Mix in all the ingredients till you reach a smooth consistency. Chill in an air-tight container.