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.