Tropical Yogurt Salad

                                                                 Tropical Yogurt Salad

Ingredients:

finely chopped cabbage: 1/2 cup
chopped carrot: 1 medium
boiled potato: 1 small
chopped cucumber: 1/2cup
peas: 1/4cup
chopped apple: 1/2
finely chopped mint leaves: 3-4 sticks
finely chopped tomatoes : 1 (to garnish)

Dressing:
homemade curd: 1 cup
mustard sauce: 1/2tsp
sugar : 1/2tsp
salt: 1/4tsp
pepper: 1/4tsp
fresh cream : 1tsp

Recipe:

• For dressing hang the curd in a thin strainer or muslin cloth for 1 hour.
• add sugar, salt, pepper, mustard sauce in the hung curd and mix properly.
• mix  fresh cream in the dressing and refrigerate it.
• Boil 4 cups of water with 1tsp of salt.
• add carrots and peas when peas are done add cabbage and remove it from the flame and keep it aside for 2 minutes.
• strain the veg
• add cold veg, apple, cucumber and mint leaves to the dressing
• refrigerate it and add tomatoes before serving.

Pasta & Corn Salad

                                                              Pasta & Corn Salad

Ingredients:                                                                                 Serves: 3-4
wheat or semolina pasta: 1 cup
boiled corn: 1 cup
finely chopped capsicum: 1/2cup
finely chopped cucumber: 1/2cup
melon: 1/2cup
orange or grapes: 1/2cup
vinaigrette salad dressing: 2tsp
salt: 1/4tsp
pepper: 1/4tsp

Recipe:

• Mix boiled macaroni, corn, cucumber, capsicum and fruits in a big bowl
• Add dressing, salt, pepper and mix properly.
• Refrigerate it and serve cold.

Beetroot Salad

                                                                    Beetroot Salad


Ingredients:                                                                
beetroots: 2 small
spring onions: 2 small
coriander leaves: to garnish

Dressing:
honey: 1tsp
vinegar: 1tsp
oil: 1/2tsp
crushed garlic: 2-3 flakes
salt: 1/4tsp
pepper: 1/4tsp

Recipe:

• Pressure cook beetroots with 2 cups of water (give 3 whistles).
• cool, peel and cut in diagonal pieces.
• Chop spring onions in thin slices and keep it aside.
• Mix all the ingredients of the dressing in a small bowl.
• Mix dressing with beetroot and refrigerate it.
• mix onions before serving and garnish it with green coriander.