Raita Masaledar

From  : http://www.foodfood.com/recipes/burrani-raita/

Ingredients

2 cups thick dahi(yogurt)
5-6 cloves lassan(garlic)
Salt to taste
½ tsplalmirch(red chilli) powder
¼ cup doodh(milk)

preparation method

Place yogurt in a bowl

Add crushed garlic, salt, red chilli powder and whisk together till blended well

Add a little milk and mix

Spread a muslin cloth over a bowl, pour the raita over the cloth, gather the edges and squeeze to get a smooth raita

Chill and serve

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MUSHROOM SALAD

From : Indianfoodforever
Ingredients:
250 gm fresh mushrooms
2 tblsp olive oil
6 chopped small-sized onions
4 chopped garlic
a pinch of red chilly powder
a pinch of paprika powder
2 lemon juice
60 ml red vinegar
salt to taste
chilly powder to taste
a pinch of oregano
coriander for garnishing

How to make marinated mushroom salad :
Fry onion,garlic in butter.
Fry mushrooms and oregano for sometime. Cook for few min. after adding red vinegar,lemon juice and paprika.
Put olive oil and add salt and chilly powder to taste.
Garnish with coriander and serve chilled.

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WHOLE WHEAT SALAD WRAP

Ingredients
4 whole wheat tortillas
3/4 cup feta cheese, crumbled
8 cherry tomatoes, sliced in half
10 black olives, sliced
1/2 red onion, thinly sliced
1 cucumber, diced
2 Tbsp balsamic vinegar
1 Tbsp fresh parsley, chopped
1 clove garlic, minced
2 tsp olive oil
1/4 tsp salt
1/4 tsp pepper

Method
In a medium bowl, combine all of the ingredients except for the tortillas. Keep aside for 10 mins.
Drain off liquid and divide salad mixture among the tortillas.
Fold bottom of tortilla partially over filling and then roll up.

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SMOKED KIDNEY BEAN SALAD

Chef's Name : Vicky Ratnani
Ingredients75 gm cooked kidney beans
1 stalk spring onions
1 each yellow and red bell peppers
1/2 cup cottage cheese
3-4 lychees
1 Green chilly
1 radish
2 tsp lemon juice
1/2 cup olive oil
10 gm pickled ginger
Salt & pepper to taste
A small bunch coriander leaves
1 tsp cumin seed
1/2 an orange, juice
A pinch of orange zest

Method
Slice the spring onions on the bias thinly, julienne the bell peppers, pickled ginger and radish.
Dice and saute the cottage cheese.
Dice the lychees, green chillies.
In a bowl mix all the ingredients except the salt, pepper , olive oil and lemon juice.
Mix the olive oil and lemon juice. Pour into the bowl.
Season to taste. Garnish with fresh coriander.

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PINEAPPLE RAITA

Chef's Name : Niru Gupta
Ingredients2 cups chopped pineapple
2 cups yogurt
2 tsp salt
1/4 tsp powdered black pepper
2 tsp roasted and powdered cumin seeds
1/4 tsp powdered red pepper
2 Tbsp chopped coriander leaves.

Method
Beat the yogurt till smooth.
Add the salt, black pepper, 1 tsp of the cumin seed powder, 1 tbsp coriander leaves and mix well.
Squeeze out the pineapple, in case there is excess liquid and add to the yogurt mixture.
Transfer on to a serving bowl and garnish with the rest of the cumin powder, red pepper and coriander leaves, and serve chilled.

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ORIENTAL DRAGON FRUIT SALAD

Chef : Vicky Ratnani
Ingredients10-12 leaves of romaine lettuce
1 dragon fruit (an Asian fruit)
1 orange
1 tomato, sliced

Dressing:
1 Tbsp sherry vinegar
1 Tbsp pistachio oil
1 tsp mustard
Salt and pepper


Method
Break the lettuce in smaller pieces and put in bowl.
Peel the outer leaves of the fruit and chop it into small pieces.
Add some orange slices.
Then add the tomato slices. Season with salt and pepper.

For the dressing:
Mix all dressing ingredients and pour over salad.

 

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GRAPEFRUIT PANEER SALAD

Chef's Name : Niru Gupta
Ingredients2 grapefruit-peeled into segments
1 cup paneer cut into 1/2 " cubes
2 spring onions - chopped
1 cup cabbage - grated, to make a border around the salad

For a Bitter-Sweet Grapefruit Dressing:
1/2 cup grapefruit juice
1 tsp oregano
1 1/2 tsp salt
1/2 tsp chilli powder
2 tsp artificial sweetener

Method
Mix the grapefruit segments, paneer and the white of the spring onion and leave to chill.
Mix the dressing ingredients and keep aside till ready to serve.
Just before serving, mix the dressing and place on to a serving dish, arranging cabbage around, garnished with the green of the onions.

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DUKE SALAD

Chef's Name : Chef Massimiliano Orlati
Ingredients300 gm rocket lettuce
2 Tbsp mushrooms - chopped
1 Tbsp grated parmesan cheese
1 Tbsp olive oil
Salt and pepper to taste
Juice of one lemon






Method
For the dressing:
Take a bowl and add mushrooms, half of the parmesan cheese, olive oil and lemon juice. Mix well.
Add the rocket leaves.
Garnish with parmesan cheese and serve.

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CUCUMBER, BLACK OLIVE AND MINT SALAD

Chef's Name : Vicky Ratnani
Ingredients3 medium cucumbers, peeled, seeded and cut in chunks
Sea salt to season (you can use normal salt too)
Juice of 1 lemon
Pinch of sugar
8-9 large Spanish olives
1 1/2 Tbsp olive oil
Cracked black pepper to season
Mint leaves for garnish
6-8 cherry tomatoes



Method
Put the chunks of cucumber in a bowl with sea salt, pinch of sugar and lime juice.
In a blender add the pitted black olives, olive oil and cracked black pepper.
Blend this into a nice puree.
Add halved cherry tomatoes to the cucumbers and mix with the black olive puree.
Garnish with mint and chopped olives.

 

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CHILLI BROCCOLI SALAD

Ingredients
1/2 kg blanched broccoli florets

For the Chilli Vinaigrette:
1 Tbsp lemon juice
1 Tbsp pomegranate juice
1/2 tsp castor sugar
1 tsp crushed yellow mustard seeds
1/4 tsp dried chilli flakes
 1 tsp chopped garlic
1 Tbsp oil
1 segmented orange


For the Curd Topping:
2 Tbsp hung curd
Grated rind of 1 orange
2 Tbsp orange juice
1 Tbsp vinegar
1 tsp tomato puree
1 tsp sugar, salt and pepper

Method
Whisk all Vinaigrette ingredients together.
Leave for 2 to 3 hours.
Combine curd topping with ingredients and season well.
Before serving, pour the Vinaigrette over the broccoli and top with curd dressing and orange segment.

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CARROT AND ORANGE SALAD

Ingredients
1 garlic clove-crushed
450 gm carrots-sliced finely
3 Tbsp groundnut oil
3 Tbsp parsley - chopped
Salt to taste
Grated rind and juice of an orange
Freshly ground pepper







Method
Rub a bowl around with the crushed garlic clove and leave it in the bowl.
Add the orange rind and the juice and season it with some salt and pepper.
Whisk in the groundnut oil until it blends properly and then remove the garlic clove.
Add the carrots and half the parsley and toss it around until nicely mixed.
Pack the salad in a box and garnish with the remaining parsley

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CELERY RAITA

Receipe by: India Net Zone

Ingredients
celery sticks - 2
onion - 1 small
green chillies - 2
yoghurt (beaten) - 200 gms
salt to taste

For Seasoning: oil, mustard,cumin





Method
Finely chop celery and onion.
Cut chillies into 2 halves.
Heat oil in a pan, add mustard and cumin seeds.
Once mustard starts to splutter, add celery, onion and green chillies.
Fry for a couple of minutes and let it cool down.
Add this in yogurt with salt and mix well.
Garnish it with corriander leaves.

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