Cucumber Carrot Salad

Ingredients
1 no seedless cucumber
1 no Carrot
1 no Onion
½ cup Chickpeas (fully cooked)
3 stks Coriander leaves
2 tsp Olive oil
¼ tsp Salt
¼ tsp Ground black pepper

Soak (1/4 cup) dry chickpeas overnight, wash, drain and pressure cook with 1 cup of water. Drain the liquid and seaparte the cooked peas. Combine olive oil, salt and pepper. Whisk to blend well and keep aside. In a large bowl, combine diced cucumbers, diced carrots, diced onion, cooked chickpeas and coriander leaves. Slowly add the oil mixture dressing and toss the salad for couple of times.Serve at room temperature or refrigerate for 1 hour. Use a tsp of lemon juice + pinch of sugar.

Cucumber & Tomato Chaat Salad

Ingredients
1 small cucumber
1 tomato
1/2 small red onion
2 tablespoon chopped cilantro
1/2 teaspoon finely chopped fresh ginger
1/8 teaspoon toasted cumin seeds
2 tablespoons fresh lime juice
1 teaspoon chaat masala
salt
pepper

If the cucumber is unwaxed, use it whole; if waxed, peel before using. Slice the cucumber into quarters lengthwise, then cut across the strips into 1/4-inch pieces.
Dice the tomato. Chop the red onion.
Combine the cucumber, tomato, red onion, cilantro, ginger, and cumin seeds. At this point the salad may be covered and chilled for up to two hours until ready to serve.
About five minutes before serving, toss the salad with the chaat masala and lime juice. Season to taste with salt and pepper and serve.

Toasting Cumin Seeds: To toast cumin seeds, heat a small, dry skillet on medium heat until hot. Add the seeds and shake the pan. The seeds cook almost instantly, releasing their aroma. Within a few seconds, as soon as you smell their fragrance, turn off the flame, shake the pan again, and pour the seeds out of the pan. Be careful not to overcook the seeds or they'll turn bitter (if this happens, throw them out and start again).usually toast a teaspoon or so at a time for use in other dishes that day or week, but they do lose their flavor quickly.

Purple Cabbage Salad

Ingredients:
1 head purple cabbage, shredded (knife or food processor)
1 head cauliflower, cut up into bite size
1 large bunch broccoli, cut up into bite size
1 large onion, diced
1 (16 ounce) package frozen peas
1 lb bacon, fried and crumbled
2 cups mayonnaise
1/3 cup cheese
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper


Fry, drain and crumble the bacon.Get out the biggest bowl you have in the house.
Chop or shred the cabbage, cauliflower, broccoli and onion. Mix in the veggies (incl peas) and the bacon. Set salad aside.Mix the dressing by combining the mayo, cheese, sugar, S&P.
Toss the salad with the dressing the night before your event. Shake up the salad once or twice to make sure the dressing mixes.

Roasted Potato Salad

Ingredients

1/2 lb potatoes (any kind)
3 tablespoons olive oil
1/2 cup olives, sliced (any kind)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
2 garlic cloves, minced
Salt/pepper, to taste
Ground cumin, to taste
Paprika, to taste


Preheat oven to 425 degrees F. Spray large roasting pan with non-stick spray or for easier cleaning, line the roasting pan with foil and then spray with non-stick spray.
Cut potatoes into 1 1/2 inch chunks, place in pan. Toss with 1 tablespoon oil. Bake for 10 minutes.
Add peppers and onions to pan. Drizzle remaining 2 tablespoons of olive oil over vegetables; sprinkle with garlic, salt/pepper, cumin, and paprika. Toss well to coat.
Return to oven and bake for 20 minutes longer or until vegetables are brown and tender, stirring once.
Transfer to a serving bowl and serve warm.

Vegetable Salad

Ingredients
4 cucumbers
4 tomatoes
1 medium onion
3 carrots
1 small lttuce
2 large green bell peppers
2 large red bell pepper
3\4 cup olives, pitted
1 tsp. salt
1\2 tsp. pepper
2 tbsp. lemon juice
2 tbsp. olive oil

Tear the lettuce leaves into large pieces. Cut the tomato into wedges. Half the cucumbers and carrots lengthwise, then slice them thinly. Thinly sliced the onion. Half bell pepper, remove seeds and cut into thin slices.
Place the lettuce leaves tomatoes, cucumber, onion, olive and bell pepper in a salad bowl.
put lemon juice. olive oil, salt and pepper together in a screw top jar and shake well. Pour the dressing over the salad. Toss lightly and serve.

Fruit Salad

Ingredients :

Sugar - 3tbs
Water - 3/4cup
Cassia bark - 1 large piece
Crushed Cardamom pods - 4
Clove - 1
Juice of 1 orange
Lime Juice - 2tbs
Honey dew melon - 1/2
Wedge of Water Melon
Ripe Guavas - 2
Ripe Nectarines - 3
Strawberries - 18
Toasted coconut - a little

Method :

Prepare the syrup in a pan by boiling sugar, water, cassia, cardamom pods and cloves. Stir continuously until the sugar gets dissolves. Simmer for 2 minutes and remove it from heat. Add the orange and lime juice. Leave to cool and infuse while preparing the fruits.

Peel and remove the seeds from the melons and cut the flesh into neat slices. Cut the guavas in half, scoop out the seeds, then peel and slice flesh neatly. Cut the nectarines into slices and hull and slice the straw berries. Arrange the slices of fruit attractively on 6 serving plates. Strain the cooled syrup and spoon over the sliced fruits. Sprinkle with a little toasted coconut. If needed it can also be served with strained thick yogurt.

Cucumber Salad

Ingredients :
Big Cucumber - 1
Grated coconut - 1
Green Chillies - 4 no's
Pepper powder - 1/2 tsp
Vinegar - to taste
Salt - to taste

Extract thick milk from the grated coconut by adding little hot water.

Peel the skin of the cucumber. Slice into fine layers and cut it lengthwise. Add salt and squeeze the cucumber. Add the remaining ingredients and coconut milk