Greek Salad

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Greek

Key Ingredients:

This crunchy Greek salad should ideally be eaten during the hot summer months

Ingredients

Medium tomato, seeded and cut into big pieces 1
Lettuce leaves, cut into small pieces a few
Medium green capsicum, cut into square pieces 1
Medium cucumber, cut into square pieces 1
Medium onion, cut into square pieces 1
Green or black olives, halved ½ cup
Cottage cheese (paneer), soaked in 6. ½ cup vinegar for 3 to 4 hours 100 gms
Carom seeds (ajwain) ¼ tsp
Garlic cloves, finely chopped 2
Mustard paste 1 tbsp
Black pepper powder ¼ tsp
White vinegar / lemon juice 2 tsps
Salt to taste
Olive oil 8 tsps

Methods

To make the dressing take carom seeds, garlic cloves, mustard, black pepper, white vinegar/ lemon juice and salt in a bowl.
Add olive oil and whisk till the mixture becomes creamy. The proportion of vinegar and oil should always be 1:4 so that it does not become to sour.
Take tomato, lettuce, capsicum, cucumber, onion and olives in a mixing bowl and mix.
Drain vinegar through a strainer and wash cottage cheese with drinking water. Crumble cottage cheese and add to the salad and mix well.
Pour the dressing over the salad and toss. Transfer into a serving bowl.

Apple Coleslaw

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Greek

Key Ingredients:

Apple

Crunchy and delicious this coleslaw makes a wonderful side dish or even sandwich filling

Health Tips:

Vegetarian mayonnaise

Ingredients

Medium red apples (seb), peeled, cored and cut into thin strips 2
Medium cabbage (pattagobhi), cut into thin strips 1
Carrot (gajar), cut into thin strips ½ cup
Medium onion, thinly sliced 1
Egg 1
Sugar 1 tsp
Salt to taste
Black pepper powder ½ tsp
Mustard paste (rai ka paste) 1 tsp
Lemon juice ½ tbsp
Oil 1 cup
Vinegar (sirka) 1 tsp

Methods

To make mayonnaise, put egg, sugar, ½ tsp salt, pepper powder, mustard paste, lemon juice and 2 tbsps of oil in a mixer jar and blend. Pour remaining oil gradually while running the mixer (If you want a thinner consistency of mayonnaise add less oil). Once done, add vinegar and mix. Transfer into a bowl.
Take apple strips, cabbage, carrot and onion in a salad bowl and mix well. Add mayonnaise and salt and mix well. Transfer into a serving bowl and serve.
This can be used as a filling for sandwiches as well.

Beetroot Pachdi

Beetroot Pachdi

By Chef Shantanu Gupte

By India Unlimited

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Salad

Type: Greek

Key Ingredients:

Beetroots
Scraped coconut

A refreshing side dish, it is flavourful and tasty too

Ingredients

Beetroots, peeled and grated 1 cup
Ginger, chopped 1 tsp
Green chilli 1
Dried red chillies 2
Cumin seeds ½ tsp
Mustard seeds ½ tsp
Curry leaves 4 to 5
Turmeric powder ½ tsp
Fresh coconut, scraped 1½ tbsps
Coconut oil 1½ tbsps
Yogurt 3 tbsps
Salt to taste

Methods

Heat a non-stick pan, add beetroot and a little water and cook for some time.
Put ginger, green chilli, red chillies, cumin seeds, mustard seeds, curry leaves, turmeric powder, coconut and a little water in a mixer jar and grind to a paste.
Add this paste to beetroot. Rinse the mixer jar with a little water and add it to the beetroot mixture and mix well. Cook for 2-3 minutes.
Heat coconut oil in a small non-stick pan, add mustard seeds, cumin seeds and curry leaves and saute till the seeds splutter. Add this tempering to the beetroot pachdi and mix well.
Transfer into a bowl, add yogurt and salt and mix well. Serve.

Spanish Potato and Peas Salad

Spanish Potato and Peas Salad

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Salad

Type: Greek

Key Ingredients:

Potatoes
Green peas

Whenever you want to have a light meal, have this salad – it is really delicious

Ingredients

Medium potatoes, boiled, peeled and cubed 3
Green peas, blanched 1 cup
French beans, blanched and cut into 1-inch pieces 1 cup
Lemon juice 1 tbsps
Mustard paste 1 tbsp
Mayonnaise 4 tbsps
Salt to taste
Fresh parsley or fresh coriander leaves, chopped 2 tbsps + for garnish
Medium green or red capsicum, cut into small square pieces 1
Medium carrot, cut into small pieces 1
Medium tomato, cut into half-moon shaped slices 1
Large onion, finely chopped 1
Green olives, sliced (optional) 2 tbsps
Eggs, boiled, peeled, sliced 2

Methods

Heat 1 tbsp oil in a non-stick wok, add potatoes and saute for 5 minutes. Add peas and beans and saute for 2 minutes.
Put lemon juice, mustard sauce, mayonnaise, salt in a bowl and whisk well to make a creamy dressing. Add 2 tbsps of parsley and mix.
Take red capsicum, carrot, tomato and onion in a salad bowl. Add sauteed potatoes, peas and beans along with green olives and mix.
Add 3 tbsps dressing and mix gently so that all the vegetables are well coated with the dressing.
Transfer salad into a serving bowl, garnish with egg slices and parsley and serve.

Mixed Veg Salad with Sesame Seeds

Mixed Veg Salad with Sesame Seeds

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Greek

Key Ingredients:

Zucchini or cucumber
Carrot
Sesame seeds

This cooked salad is very refreshing

Ingredients

Medium zucchini or cucumber, cut into thin strips 2
Carrot, cut into thin strips 1 cup
White sesame seeds (safed til 2 tbsps
Vegetable oil 2 tbsps
Sesame (til) oil 1 tsp
Garlic cloves, finely chopped 2
Onion, cut into roundels and halved 1 cup
Turmeric powder ¼ tsp
Salt to taste

Methods

Heat 1 tbsp oil and sesame oil in a non-stick wok, add garlic and onion and saute for 5 minutes or till crisp.
Add carrot and zucchini and mix. Add turmeric powder and salt, mid and cook for 2 minutes on high heat, till the vegetables soften.
Remove from heat. Add sesame seeds and mix.
Transfer into a bowl and serve hot or cold.

Pear and Beetroot Salad

Pear and Beetroot Salad

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 15 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Greek

Key Ingredients:

Pears
Beetroots

This salad looks nice, tastes nice and is very healthy too

Ingredients

Medium pears, cut into thin strips 2
Medium beetroots, boiled, peeled, cut into thin strips 2
Cheese, cut into cubes 1 cup
Garlic cloves, finely chopped 1 tsp
Cashewnuts, toasted 1 cup
Dressing
Hung yogurt 2 tbsps
Lemon juice 1 tbsp
Fresh parsley, finely chopped 2 tbsps
Salt to taste
Olive oil 2 tbsps

Methods

To make the dressing, mix hung curd, lemon juice, parsley and salt in a bowl. Add olive oil and mix well.
Take pears, beetroots, cheese cubes, garlic and cashewnuts in a salad bowl. Add the dressing and mix well and serve.