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.