Indian Recipes
Dilled Salmon Pasta Salad Recipe
Ingredients
1. Fresh dill weed (2tbsp or 2 tsp dried)
2. yogurt (1/2c)
3. mayonnaise (1/3c)
4. chopped green onion (3 to 4)
5. frozen peas (1c)
6. salmon (2can about 7 ½ oz each)
7. farfalle pasta (4c)
Method of preparation:-
1. Take pasta, cook it and drain it and then rinse it with cold water. Take a large bowl, put pasta in it. Then add green onions, frozen peas and salmon to the pasta.
2. Take a small bowl, mix yogurt, mayonnaise and dill in it. Then pour this mixture over the pasta mixture and then gently mix it. Keep the salad bowl in the refrigerator for about 30 minutes to chill and then serve it.
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Chicken Cabbage Salad Recipe
Ingredients
1. Cabbage (1head)
2. green onion (1bunch)
3. sunflower seeds (1/2c)
4. cooked chicken breast (2)
5. Oriental flavoring (1packet)
6. rice vinegar (1/2c)
7. vegetable or canola oil (1/2c)
8. ramen noodles, Oriental flavor (2packages)
9. silvered almonds, toasted (1/2c)
10. cilantro (1 bunch)
11. sugar (1tbsp)
12. salt and pepper (to taste)
Method of preparation:-
1. Take cooked chicken, cabbage, green onion and cilantro. Chop them and then mix them together in salad bowl. Add sunflower seeds and almonds in it.
2. Take ramen noodles, break them and put them in salad. Take a small bowl; prepare the dressing in it by mixing rice vinegar, sugar, oil and flavoring in it.
3. Now pour the dressing over the salad and then add salt and pepper according to taste. Keep the salad aside for about an hour so that the salad get absorb the flavor for good taste.
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Dilly Potato Salad Recipe
Ingredients
1. Red potatoes, diced (2 pounds)
2. nonfat plain yogurt (1c)
3. chopped green onions (1/4c)
4. dried dill weed (1tsp)
5. prepared Dijon style mustard (1tsp)
6. fat free mayonnaise (3tbsp)
7. hard cooked eggs, chopped (6)
8. garlic powder (1tsp)
Method of preparation:-
1. Take a large pot, boil water in it by adding salt in it. Cook potatoes in it for about 15 minutes until they get soft but still firm to touch. Then drain them and keep them aside to cool.
2. Take a large salad bowl; mix chopped eggs and potatoes in it. Take a small bowl; prepare the dressing in it by mixing garlic powder, dill weed, mustard, green onions, mayonnaise and yogurt in it.
3. Now pour the dressing over the eggs and potatoes and then mix them well. Now keep the bowl in refrigerator to chill.
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Broccoli, Bean Sprouts and Green Peas Salad Recipe
Ingredients
1. Broccoli florets (2c)
2. spring onion (3)
3. green peas (1c)
4. bean sprouts (2c)
For dressing:-
1. Powdered sugar (2tsp)
2. salad oil (2tbsp)
3. lemon juice (2tbsp)
4. pepper (1/4tsp)
5. soya sauce (1tbsp)
6. sesame seeds (for garnish)
Method of preparation:-
1. Take a pot, boil water in it with salt. Cook broccoli in it for about 1 minute. Drain it and then put it at once in cold water. Keep it for 10 to 15 minutes and then drain it and keep it aside.
2. Now cook the green peas in boiling salted water for about 3 to 4 minutes. Then drain the peas and put them at once in cold water. Keep them for about half an hour and then drain them.
3. Take bean sprouts and put them in cold water. Keep them for about 10 minutes and then drain them.
4. Take a bowl, put bean sprouts, green peas, broccoli and spring onions in it. Keep the bowl in the refrigerator.
5. Take a bowl, add all the ingredients of dressing in it and mix them well. Add the dressing in the salad and mix it well just before serving it. Sprinkle the sesame seeds on the top of cold salad and then serve it.
Number of servings – 6
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Baked Potato Salad Recipe
Ingredients
1. Bacon (1/2 pound)
2. potatoes (8)
3. mayonnaise (1c)
4. processed American cheese, sliced (1 pound)
5. sliced black olive (1/4c)
6. salt and pepper (to taste)
7. chopped onion (1/2)
Method of preparation:-
1. First heat the oven to 325 degrees F. Take a baking dish of 9 *13 inch and grease it. Take a large pot, boil water in it by adding salt in it. Add potatoes in it and cook them for about 15 minutes until they get soft.
2. Now drain the potatoes, keep them to cool and then cut them into slices if about ¼ inch. Take a frying pan, cook bacon in it over medium high heat until it turns lightly brown in color. Take out the bacon from the pan, chop it and then keep it aside.
3. Take a bowl, mix potatoes, mayonnaise, onion, cheese, salt and pepper in it. Mix them well and then pour them into the greased baking dish. Spread the bacon and olives on top.
4. Place the dish in oven and bake it at 325 degrees f for about 1 hour. Then take out the dish from oven and keep it to cool slightly. Now the salad is ready to serve.
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Groundnut Chikki Recipe
Ingredients
1. Groundnut or moongfali (1/4kg)
2. ghee (2tbsp)
3. brown sugar or shakkar (100gms)
4. sugar (50gms)
Method of preparation:-
1. Take groundnut, roast it in a pan over low heat and then take off the pan from heat. Keep it aside to cool and then take out its skin.
2. Take a frying pan, mix sugar and brown sugar in it. Then add a little water and keep it to boil. When it gets thick in consistency then adds groundnuts in it. Mix it well.
3. Take a thali, grease it and then spread the groundnut mixture in it. Keep it to cool slightly and then cut it into pieces with a knife. Now keep the groundnut chikki a side to cool to cool completely and then store in airtight container.
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Mixed Non Veg. Salad Recipe
Ingredients
1. Prawns (2)
2. chicken breast (1)
3. black olives (2)
4. fresh basil (1sprig)
5. all dried ham (3rashers)
6. vinaigrette (10ml)
7. grain mustard (1/2tsp)
8. cherry tomatoes (2)
9. lemon juice (for seasoning)
10. salt and pepper (to taste)
11. lettuce leaves (a few)
Method of preparation:-
1. Take chicken breast, roast it and then cut the chicken into 4 to 5 pieces. Keep the chicken slices aside. Boil the prawns and then season them with lemon juice, salt and pepper.
2. Take a serving salad dish; place the seasoned prawn, roasted chicken, ham with basil and lettuce on it. Decorate the salad with cherry tomatoes and olives.
3. Take grain mustard and mix it with vinaigrette and then sprinkle this mixture over the non-veg. salad. Now the salad is ready. Serve it on the lettuce leaves.
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Summer Salad Recipe
Ingredients
1. Boiled baby corn (50gms)
2. mushrooms (75gms)
3. blanched broccoli (100gms)
For yogurt dressing:-
1. Hung yogurt (75ml)
2. fresh cream (5ml)
3. chopped garlic (10gms)
4. salt and pepper (to taste)
For garnish:-
1. Parsley sprigs
2. asparagus tip
3. carrot leaf
4. tomato cut into shape of flower
Method of preparation:-
1. Take broccoli, cut it into florets. Slice the baby corn and mushrooms in a bowl. Add seasoning in it and mix it well.
2. Take a salad bowl; place the fresh lettuce in it. Now put the salad on the lettuce leaves. Decorate the salad with tomato flower, parsley sprigs, asparagus tips and carrot leaves.
3. Take a small bowl, mix the dressing ingredients in it and then pour the dressing over the salad. Then dust the chopped parsley over the dressing. Now the salad is ready to serve.
Number of servings – 2
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Chickpea Couscous Salad Recipe
Ingredients
1. Coarsely chopped mixed dried fruit like apricot and golden raisins (8 oz)
2. canned chickpeas, drained (20 oz)
3. cayenne pepper (1tsp)
4. salt (1tsp)
5. finely chopped fresh thyme (4sprigs)
6. lime juice (4tbsp)
7. crushed elephant garlic (2large cloves)
8. red lettuce leaves (8)
9. sunflower oil (1tbsp)
10. shredded watercress (1bunch)
11. cubed edam cheese (4oz)
12. precooked tender couscous, drained (14 oz)
Method of preparation:-
1. Take a bowl, mix red lettuce leaves, lime juice, sunflower oil and watercress in it. Take a serving dish; place the lettuce salad on it.
2. Take a large bowl; add couscous, lime juice, dried fruit, chickpeas, elephant garlic, thyme, cayenne pepper, Edam cheese and salt in it. Mix all these ingredients properly.
3. Now put the chickpea mixture over the lettuce salad. Now keep the salad in refrigerator for ½ an hour to chill. Salad is ready to serve. Serve it with soft buttered rolls.
Number of serving – 4
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Hamburger Special Pasta Salad Recipe
Ingredients
1. Leftover grilled hamburger patties, diced (4oz)
2. rigatoni pasta, cooked al dente (8oz)
3. finely chopped onion (1)
4. Balkan yogurt (2c)
5. fresh roma tomatoes, diced (2oz)
6. finely crushed elephant garlic (1large clove)
7. parsley sprigs (to garnish)
8. Raddichios leaves (to serve)
9. finely chopped fresh basil (1tbsp)
10. salt (1tsp)
11. black pepper (1tsp)
Method of preparation:-
1. Take a serving dish, place the raddichio leaves on it and keep it aside. Take a large salad bowl; add rigatoni pasta, onion, tomatoes and hamburgers chunks in it.
2. Take a small bowl to prepare dressing by mixing yogurt, basil, black pepper, salt and garlic in it. Now pour the dressing over the salad and mix it well.
3. Transfer the salad from the bowl to the raddichio leaves place on serving dish. Then keep the salad in the refrigerator for about ½ an hour to chill. Decorate the salad with parsley sprigs before serving.
Number of servings – 4
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