LANGAR WALI SALAD

Langar wali salad
Ingredients-

Onion-2(chopped)
Tomato-2(chopped)
Raddish-2(peeled n chopped)
Cucumber-3(peeled n chopped)
Green chillies-2(deseeded n chopped)
Coriander leaves-2tbsp(chopped)
Lemon juice-2tsp
Sugar-1tsp
Salt to taste
Mixed pickle-2tbsp
Method-
1.Mix all the ingredients well n serve.
2.Prepare the salad in advance so that the salad absorbs the lemon juice n pickle.
3.Serve with meal.

BOTTLE GOURD SOUP (LAUKI/DOODHI)

Ingredients:---

Bottle gourd - 1/2 (peeled and cut into pcs),
Onion - 1 (chopped),
Garlic - 2 cloves,
Moong dhuli dal - 1 tsp, (optional),
Bay leaf - 1 ,
Cinnamon - 1/2 " stick,
Clove - 1,
Black cardamom - 1,
Salt to taste,
Cornflour - 1 tbsp,
Milk - 1/2 cup,
Sugar - 1 tsp (optional),

Method

1. Add enough water to the chopped gourd, onion, garlic, moong dhuli dal, bay leaf, cinnamon, clove, black cardamom.
2. Pressure cook till 1 whiste.
3. Let the veggies cool and blend them in a mixer strain.Strain.
4. In a pan, heat the pureed stock. Mix cornflour in cold milk and add to the stock.
5. Add salt and black pepper and simmer for 5-6 .
6. Serve hot.

VEGETABLE SALAD

Ingredients:---

Carrot - 1/2 cup,
Baby corn - 1/2 cup (sliced),
French beans - 1/4 cup (chopped),
Cucumber - 1/4 cup (finely chopped),
Capsicum - 1/2 cup (finely chopped),
Tinned pineapple - 1/2 cup (chopped into small pieces),
Lettuce leaves - 1 (torn into 1" pieces),

For dressing
Hung curd - 1 cup,
Cheese - 2-3 tbsp (grated),
Fresh cream - 1/2 cup,
Peanuts - 2 tbsp (crushed coarsely),
Garlic - 2 flakes (crushed),
Olives oil - 1 tbsp,
Oregano - 1/4 tsp,
Tomato ketchup - 1 tsp,
Salt to taste,
Pepper to taste,

Method

1. Mix all ingredients of the dressing with a fork till smooth. Keep aside in the fridge.
2. Boil 4-5 cups of water with 1 tsp salt and 1 tsp sugar. Add french beans, carrots and baby corns in boiling water and cook for 1-2 minutes till crisp tender. Do not over boil.
3. Drain immediately and refresh by putting in cold water. Strainer, keep in the str4ainer for 10 minutes.
4. Mix all vegetables and cucumber and pineapple in a large bowl.
5. Add the prepared dressing over the vegetables and fruits mixing gently. Check the seasoning.
6. Chill and serve.

ITALIAN SALAD

Ingredients:---

Carrot - 1/2 cup (cut into 1/4" pieces),
Baby corn - 1/2 cup (sliced),
French beans - 1/4 cup (chopped),
Cucumber - 1/4 cup (finely chopped),
Capsicum - 1/2 cup (finely chopped),
Tinned pineapple - 1/2 cup (chopped into small pieces),
Lettuce leaves - 1 (torn into 1" pieces),

For dressing -
Hung curd - 1 cup,
Cheese - 2-3 tbsp (grated),
Fresh cream - 1/2 cup,
Peanuts - 2 tbsp (crushed coarsely),
Garlic - 2 flakes (crushed),
Olive oil - 1 tbsp,
Oregano - 1/4 tsp,
Tomato ketchup - 1 tsp,
Salt to taste,
Pepper to taste,

Method

1. Mix all ingredients of the dressing with a fork till smooth, keep aside in the fridge.
2. Boil 4-5 cups of water with 1 tsp salt and 1 tsp sugar. Add french beans, carrots and baby corns in boiling water and cook for 1-2 minutes till crisp tender. Do not over boil.
3. Drain immediately and refresh by putting in cold water. Strain. Keep in the strainer for 10 minutes.
4. Mix all vegetables and cucumber and pineapple in a large bowl.
5. Add the prepared dressing over the vegetables and fruits mixing gently. Check the seasoning.
6. Chill and serve.

PINEAPPLE CORN SALAD

Ingredients:---

Sweet corn kernels - 2 cups,
Tinned pineapple - 1 cup (chopped into small pieces),
Tomato - 1 (deseeded and cut into very tiny cubes),
Salt to taste,
Pepper to taste,
Chaat masala - 1 tsp,
Lime juice - 1 tsp,

Method

1. Put all the ingredients in bowl and mix well.
2. Chill in the fridge for 1-2 hour before serving.
3. Mix well before serving.
4. Serve chilled.

POTATO AND PINEAPPLE SALAD

Ingredients:---


Tinned pineapple - 2 cups (chopped),
Potatoes - 2 big (peeled and cut into 3/4" cubes),
Spring onions - 2 (only greens),
Hung curd - 1 1/2 cups,
Vinegar - 1 tsp,
Salt n pepper to taste,
Mint leaves - 2 tbsp (chopped),

Method

1. Boil 4 cups of water with 1 tsp salt. Add the potatoes and boil for about 20 minutes till tender but firm. Check with a knife to see that they are cooked.
2. Cut the spring onions into slices.
3. Put the hung curd in a big bowl and add salt, pepper and vinegar. Mix well with a fork.
4. Add potatoes, pineapple and spring onions.
5. Chill in the fridge till serving time.
6. Top the salad with chopped mint leaves. Serve.

RAW PAPAYA SALAD

Ingredients:---

Raw papaya - 1 cup (peeled and shredded),
Peanuts - 1/4 cup (roasted and crushed),
Tomato - 1 tbsp (chopped finely),
Coriander leaves - 1 tbsp (chopped finely),
Lemon juice - 1 tbsp,
Green chillies - 1 tbsp (chopped finely),
Salt to taste,
Sugar - 1 tbsp,
Garlic - 1/4 tsp (chopped finely) (optional),

Chilli powder - 1/4 tsp,

Method

1. Add salt to the grated papaya.
2. Set aside for 15-20 minutes and lightly squeeze the water from the papaya.
3. Add the coarsely crushed peanuts, tomato, coriander leaves, green chillies, lemon juice, salt, sugar, chilli powder and garlic.
4. Toss all the ingredients. Refrigerate.
5. Raw papaya salad is ready.

Note: 1. Refrigerate at least for 1 hour before serving.
2. Taste, it should have the right balance of spice, salt, sweet and sour.

KACHUMBER SALAD

Ingredients:---

Cucumber - 1 (peeled),
Tomatoes - 2 (cut into small cubes),
Onion - 1 (chopped finely),
Coriander leaves - 1 tbsp (chopped),
Green chilly - 1/2 tsp (chopped),
Salt to taste,
Chaat masala - 1/2 tsp,
Red chilli powder - 1/4 tsp,
Lime juice - 1 tsp,

Method

1. Finely chop or grate the cucumber.
2. Add tomatoes, onion, coriander leaves, green chilly, salt, chaat masala, red chilli powder and lime juice.
3. Serve chilled.

SWEET POTATO SALAD

Ingredients:---

Sweet potato (shakarkandi)
Green chillies - 2 (chopped),
Pomegranate seeds - 1/2 cup (optional),
Black grapes - 1/2 cup (optional),
Lemon juice - 2 tsp,
Chilli powder - 1/2 tsp,
Black salt to taste,
Amchur chutney - 1/2 cup,

Method

1. Boil the sweet potatos. Peel and cut into round pieces.
2. Mix sliced sweet potato with the rest of the ingredients and refrigerate.
3. Serve chilled.

MUSHROOM SOUP

Ingredients:---

Mushroom (chopped) - 200 gms,
Onion (chopped) - 1,
Garlic (crushed) - 2-3 flakes,
Ginger (grated) - 1/4",
Cornflour - 1 tbsp,
Milk - 1/2 cup,
Chopped coriander leaves - 2 tbsp,
Salt and pepper to taste,
Method

1. Heat butter in a pan. Add chopped onion, ginger, garlic and 3/4 chopped mushroom.
2. Mix cornflour and milk. Add this mixture and cook it and stir it constantly.
3. Grind the mixture and add salt and pepper to it.
4. Add 4 cups water and bring it to a boil.
5. Heat 1 tbsp butter in a kadhai. Add 1/4 mushroom and saute for 2-3 minutes.
6. Add to the boiled soup.
7. Garnish with chopped coriander and serve hot.

MANCHOW SOUP

Ingredients:---

Noodles - 1 cup (fried),
Veg stock or water - 3 cups,
Spring onions - 1/4 cup (chopped),
Ginger - 1/2" piece (finely chopped),
Garlic - 8 cloves,
Green chillies - 2 (finely chopped),
Carrot - 1 small (finely chopped),
Capsicum - 1 (deseeded and chopped),
Cabbage - 1/4 cup (shredded),
Mushrooms - 3-4 (finely chopped),
Soya sauce - 2 tsp,
Chilli sauce - 2 tsp,
Vinegar - 2 tsp,
Tofu / paneer - 1 tbsp (finely chopped),
Salt to taste,
Black pepper to taste,
Cornflour - 1 tbsp (dissolved in 1/2 cup cold water),

Method

1. Heat 1 tbsp oil in a deep pan. Add spring onions, ginger, garlic and green chillies. Saute for a minute.
2. Add carrot, capsicum, cabbage, tofu/paneer, mushrooms and saute for 2 minutes on high flame.
3. Add the stock/ water. stir and add salt and pepper and let the soup come to a boil.
4. Add soya sauce, vinegar, red chilli sauce and simmer for 2-3 minutes.
5. Add cornflour mixture and stir continuously.
6. Cook till soup thickens.
7. Serve hot with fried noodles.

ALL SEASON FRUIT SALAD

Ingredients:---

Fruits of the season - 2 cups,

(cut in small sized cubes)

Dressing-
Pineapple juice - 1 cup,
Cornflour - 1 tsp,
Cinnamon powder - 1/4 tsp,
Mustard powder - 1/4 tsp,
Salt to taste,
Sugar- 1 tsp (optional),

Method

Cook all the ingredients of the dressing. Add fruits, toss well and refrigerate. Serve chilled

SPINACH SOUP

Ingredients:---

Spinach - 2 cups (chopped),
Onion - 1 (chopped),
Garlic - 2 cloves,
Refined Flour - 1 tbsp,
Milk - 2 cups,
Butter - 1 tbsp,
Cream - 100 gms,
Salt and pepper to taste,

Method

1. Heat butter and add onion and garlic till the onion is translucent.
2. Add water and bring to a boil.
3. Add spinach leaves and boil for 2 minutes.
4. Cook and liquidize.
5. Keep on the gas again.
6. Mix the cornflour with milk and add to the soup.
7. Add salt and pepper.
8. Simmer for few minutes then serve hot, decorated with swirls of fresh cream.

LEMON CORIANDER SOUP

Ingredients:---

Fresh coriander - 2 tbsp (Chopped with stem),
lemon juice - 2tbsp,
Onion - 1 (small, chopped),
Spring onion bulbs - 1 (chopped),
Cabbage - 1/4cup (very thinly Sliced length wise),
Carrot - 1/4 cup (very thinly sliced length wise),
Butter - 2 tsp,
Black pepper to taste,
Salt to taste,
Fresh coriander - 1 tsp (chopped for garnished),
Green chilli,

Method

1. Take 6 cups of water in a pan. Add corriander leaves and green chillies, simmer till the mixture reduces to 4 cups.
2. Strain this stock.
3. Heat butter in a pan, add onions.
4. Add carrot, cabbage and spring onion bulbs and spring onion bulbs and saute for 2-3 minutes.
5. Add the stock and cook till vegetables are tender.
6. Put salt and pepper.
7. Add the spring onion greens and serve hot garnished with chopped coriander and lemon juice.

KIMCHI SALAD

Ingredients:---

Cabbage -2 cups (chopped),
Spring onion - 2 tbsp (chopped fine),
Ginger - 1 tsp (finely chopped),
Garlic - 1 tsp (finely chopped),
Tomato ketchup - 2 tbsp,
Soya sauce - 2 tsp,
Vinegar -1 tsp,
Chilli flakes -1 tsp,
Salt and pepper to taste,
Ajinomotto - 1/4 tsp,
Sugar - 2 tsp,
Roasted sesame seeds-1tsp

Method

1. Boil 4-5 cups water with 1 tsp salt and 1 tsp sugar. Add cabbage to boiling water. Strain immediately and refresh in cold water.
For Dressing-
2. Combine ginger, garlic, tomato ketchup, soya sauce, vinegar, chilli flakes, ajinomatto, sugar ,salt and pepper in a blender.
3. Pour this dressing over cabbage and spring onions. Toss lightly so that the paste coats the cabbage.
4. Leave it for 24 hrs in the fridge before using.
5. Serve at room temperature by adding sesame seeds.

COLE SLAW SALAD

Ingredients:---

Cabbage - 2 cups (shredded),
Carrot - 1 cup (shredded),
Onion - 1 (finely chopped),
Mayonnaise - 1/2 cup,
Cream - 1/2 cup,
Sugar - 1 tsp,
Vinegar - 2 tbsp,
Olive oil or vegetable oil - 2 tbsp,
Mustard powder - 1 tsp,
Salt n pepper to taste,

Method

In a bowl, whisk together mayonnaise, cream, sugar, vinegar, oil, mustard powder, salt n pepper, pour this mixture over cabbage, carrot and onion and toss to coat thoroughly. Refrigerate until serving time.

MACARONI SALAD

Ingredients:---

Macaroni - 1 cup (Boiled, drained, rinsed and cooled),
Cucumber - 1/2 cup (chopped),
Peas - 1 cup (Boiled),
Carrot - 1 medium (chopped and blanched),
Cabbage - 1/2 cup (chopped in big squares),
Black grapes - 1/2 cup,
Apple Skinned - 1/2 cup (chopped),
Capsicum- 1 (chopped in big squares),
sugar - 2 tsp,
Vineger - 2 tsp,
Salt to taste,
Pepper to taste,
Mayonnaise or salad cream - 1/2 cup,

Method

Combine all the ingredients and stir well Add a little milk if too thick. Taste and adjust the seasoning. Cover and chill till serve.

COLOURFUL SALAD

Ingredients:---

Boiled chana - 1 cup,
Boiled Peas - 1/2 cup,
Boiled Peanuts - 1/4 cup,
Red, yellow and green bell,
Pepper (finely chopped) - 1 cup,

For dressing
Olive oil or refined oil - 1 tsp,
Lemon Juice - 2 tsp,
Salt and pepper to taste,

Method

Mix all the ingredients and dressing and refrigerate. Serve chilled.

HOT N SOUR SOUP

For the vegetable stock
Onions - 2,
Tomato - 1,
Carrots - 2,
Garlic - 6-7 flakes,
Peppercorn - 4-5,
Bay leaf - 1,

Boil all the ingredients with 4 cups water for atleast an hour Strain. Veg stock is ready.

Ingredients:---

Veg stock - 4 cups,
Carrot (Chopped) - 2 tbsp,
French beans (Chopped) - 2 tbsp,
Paneer (cut into tiny cubes) - tbsp,
Mushrooms (chopped) - 2 tbsp,
Grated cauliflower - 2 tbsp (Only florets),
Cornflour - 1 1/2 tbsp (mixed with 1/4 cup water),
Soya sauce - 1 tbsp,
Chilli Sauce - 1 tsp,
Vinegar - 1tbsp,
Black pepper powder - 1 tsp,
Salt to taste,
Ajinomotto - 1 tsp,
Butter - 1 tbsp,

Method

1. Heat butter, add all the vegetables, saute for a few seconds.
2. Add veg stock.
3. Put soya sauce, chilli sauce, vinegar, salt.
4. Bring to boil.
5. Add chopped paneer.
6. Add cornflour mixed in water and stir continuously till it becomes thick.
6. Serve hot.

SWEET CORN VEGETABLE SOUP

Ingredients:---

Sweet corn tin (soup style) - 200 gms,
Carrot (finely Chopped) - 1/4 small,
Beans (chopped) - 1 tbsp,
Corn flour (dissolved in water) - 3 tbsp,
Salt to taste,
Sugar - 1 tsp (optional),
White pepper - 1/4 tsp,
Water or veg stock - 4-5 cups,

Method

1. In a heavy bottomed vessel add water or veg stock.
2. Empty the tin.
3. Add carrot and beans.
4. Now heat the gas and boil till vegetables are tender.
5. Add Sugar, salt, white pepper and continue cooking.
6. Add cornflour paste.
7. Cook till the soup thickens.
8. Serve hot with green chillies dipped in vinegar, soya souce and tomato ketchup.