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Salads
Baby Spinach Salad

Instructions:
Mix the salad ingredients.
Separately mix the dressing very well and pour over salad.
INGREDIENTS

1 packet baby spinach salad
1 large cucumber
2 large tomatoes
2 hot peppers
10 almonds
grapes or oranges
black olives - canned
For the dressing :
2 tbsp extra virgin olive oil
½ cup orange juice
1/2 tsp garam masala
1/2 tsp each ginger and garlic paste
salt, sugar, black pepper powder and chilli powder to taste
INGREDIENTS

1-½ cup water
1cup toasted cashew pieces
¼ cup lemon juice
2 tbsp ghee
1 tbsp mustard seeds
½ to 1tsp red chilli powder
¼ tsp asafoetida
3 tomatoes, seeded and diced
10 ounces thin vermicelli
8 ounces thin green beans,stemmed
salt and pepper to taste
½ cup chopped cilantro

Mixed Fruits Salad

 

Instructions:

Drain the peaches and pineapple and keep aside the syrup.

Slice the pineapple and peaches into big pieces.

Slice the bananas in slanting way. Combine the brown sugar, butter and cinnamon powder.

Place the fruits in a greased baking tin, sprinkle ½ teacup of the fruit syrup and the brown sugar mixture.

Bake in a hot oven at 450ºF for 10 minutes.

Ready to serve hot.

 

 

INGREDIENTS

 

850 gms peaches

450 gms pineapple slices

6 bananas

4 tbsp brown sugar

1 tbsp butter

½ tsp cinnamon powder

 

 

Indian Pasta Salad

 

Instructions :

Place the water, half of nuts, and the lemon juice in a blender; process until smooth.

Heat ghee add mustard seeds.

When they crackle add asafoetida.

Then add tomatoes, chilli powder and cashew puree; remove from heat.

Bring a large pot of salted water to boil; add the green beans.

When the beans are just shy of cooked, stir in the vermicelli.

Cook until the pasta is tender but firm.

Drain well and add the pasta to the ingredients in the saucepan.

Season with salt and pepper.

Stir in the remaining cilantro and garnish with the remaining cashews.

Green Cucumber Salad

 

Instructions :

Skin cucumber and grate it to a fine size.

Chop the onion and peppers into very small pieces.

Slice tomato into small pieces.

Grate the carrot.

Mix all the above ingredients well in large bowl along with curd and salt.

Serve as an appetizer. Even tastes good with rice.

 

INGREDIENTS

 

1 medium sized cucumber

1 tomato

1 carrot

1 onion

2 green peppers

3 tbsp of yogurt

Salt to taste

Salad Zaikedaar

 

Method :

Cut Cucumbers, Tomatoes into small pieces, chop Carrots, Onions, Cilantro very finely and ground the green chillies.

Mix all the above Vegetable together and refrigerate and just before serving add the remaining ingredients.

 

 

INGREDIENTS

 

2  cucumbers

2  tomatoes

6  carrots

1 medium onion

½ bunch cilantro

2 small green chillies

5 peanut bhujiya

chat masala

Salt to taste

Cheese cubes

Vegetable-Fruit Salad

 

Instructions :

Grate carrot, radish and chop the other ingredients into small pieces and mix them together.

Then add the juice of one lemon and grind the green chillies, ginger and the cilantro and add it to the mixture and your salad is ready to be served.

This goes well along with paranthas and even as a main dish for lunch.

INGREDIENTS

 

1 medium size carrot

1 onion

Black seedless grapes a bunch

2 tomatoes

Fresh lettuce a pack

1 apple, cherries few

1 medium radish

For Seasoning :

1 lemon

Salt to taste

Green chillies,

Small bit ginger

1 tbsp cilantro