Tomato Salad with Cheese Crisps

Tomato Salad with Cheese Crisps

By  Chef Amrita Raichand
From   Mummy Ka Magic

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

A tomato salad with crisp cheese strips – super duper

Ingredients

  • Cheese crisps
  • Processed cheese, grated ½ cup
  • Refined flour (maida) ½ cup
  • Dressing
  • Mustard paste 1 tsp
  • Fresh lemon juice 2 tbsps
  • Fresh parsley, chopped 1 tbsp
  • Salt to taste
  • Black pepper powder to taste
  • Vinegar 2 tsps
  • Extra virgin olive oil 2 tbsps
  • Honey 1 tsp
  • Salad
  • Tomatoes, diced 1 cup
  • Medium cucumber, sliced 1
  • Bread croutons 4 to 5
  • Lettuce leaves 4 to 5 + to serve
  • Scallions, sliced 1 bunch
  • Tomato slices to garnish

Methods

  • Preheat oven to 180º C. Line a baking tray with butter paper.
  • Sprinkle cheese on it and sprinkle flour over the cheese.
  • Keep the tray in the preheated oven and bake for 7-10 minutes or till it becomes golden.
  • To make dressing, take mustard paste, lemon juice, parsley, salt, pepper powder, vinegar, olive oil and honey in a bowl and whisk till well blended.
  • To make salad, take tomatoes, cucumber, bread croutons, lettuce leaves and scallions in a mixing bowl and mix well.
  • Remove the tray from the oven. Cool slightly, cut into strips, reserve some for garnish and add the remaining to the salad bowl. Add the dressing and toss well.
  • Spread the lettuce leaves on a serving platter and spread the salad on them. Garnish with tomato slices, croutons and reserved cheese crisps and serve immediately.

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Apple Coleslaw

Apple Coleslaw

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Fusion

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.

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Beetroot Pachdi

Beetroot Pachdi

By Chef Shantanu Gupte
By India Unlimited

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Salad

Type: Fusion

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.

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Greek Salad

Greek Salad

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

  • Tomato
  • Green capsicum
  • Cucumber
  • Olives
  • Cottage cheese

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.

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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: Fusion

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.

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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: Fusion

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.

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