ingredeants:
3 cups tofu
4 peices of iceberge lettes
1 red tomato
1 portabela mushroom
a handfull of cherry tomatos
method: start: wash every thing
1.if stuck together seperate tofu in to 3 cm by 3 cm squeres
2.cut the iceberg lettes in to what ever size you want
3.dice the red tomato
4.cut thin stips of the portobello mushroom
5.spead around the cherry tomatos in the bowl
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Monday, March 8, 2010
Sunday, March 1, 2009
tempered rice and corn salad
Ingredients:
Mix together gently
2 cup boiled rice
3 small cucumber- wash well and chop with the peel(3 cup)
1/2 cup corn
1/2 tbsp olive oil
2 red or green bell pepper- chopped
4-5 black olives- sliced
2-3 jalapenos- sliced, optional
1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp oregano
4 tbsp lemon juice
Tempering
1/2 tbsp olive oil
1/3 onion- cut into slices (1/2 cup)
3-4 tbsp finely chopped parsley or basil
1/4 tsp salt
3 tbsp chopped walnuts
Other ingredients
1-2 cabbage leaves- whole, dipped in a bowl of water and put in the fridge
Method:
1. Mix rice with all the ingredients with a fork. Do not let the grains of rice break.
2. For tempering, heat oil in a non-stick pan, add the onion and cook for 1 minute. Add all the remaining ingredients. Stir for a minute. Remove from heat.
3. Pour the tempering over the rice mixture. Mix lightly.
4. Transfer half of the salad to a serving bowl. Cut the stalk end of the cabbage leaves on the rice on any one side of the bowl such that they are about 1" above the level of the bowl. Now put the remaining salad.
5. Serve at room temperature or chill for 1 hour in the fridge. Serve garnished with chopped basil or parsley, topped with a few walnuts.
Mix together gently
2 cup boiled rice
3 small cucumber- wash well and chop with the peel(3 cup)
1/2 cup corn
1/2 tbsp olive oil
2 red or green bell pepper- chopped
4-5 black olives- sliced
2-3 jalapenos- sliced, optional
1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp oregano
4 tbsp lemon juice
Tempering
1/2 tbsp olive oil
1/3 onion- cut into slices (1/2 cup)
3-4 tbsp finely chopped parsley or basil
1/4 tsp salt
3 tbsp chopped walnuts
Other ingredients
1-2 cabbage leaves- whole, dipped in a bowl of water and put in the fridge
Method:
1. Mix rice with all the ingredients with a fork. Do not let the grains of rice break.
2. For tempering, heat oil in a non-stick pan, add the onion and cook for 1 minute. Add all the remaining ingredients. Stir for a minute. Remove from heat.
3. Pour the tempering over the rice mixture. Mix lightly.
4. Transfer half of the salad to a serving bowl. Cut the stalk end of the cabbage leaves on the rice on any one side of the bowl such that they are about 1" above the level of the bowl. Now put the remaining salad.
5. Serve at room temperature or chill for 1 hour in the fridge. Serve garnished with chopped basil or parsley, topped with a few walnuts.
kimchi salad
Ingredients:
3 cups cabbage cut into 1" squares,
preferably Chinese cabbage
1/4 tsp salt, 1/4 cup vinegar
Dressing
1/2 Tsp red chili paste
1/4 tsp salt, 1 tsp sugar
3 tsp soya sauce, 1/4 tbsp vinegar
3 tbsp tomato ketchup
1/2 tbsp red chilli sauce
Method:
1. Put the cabbage in a bowl and spinkle with salt & vinegar. Crush cabbage well with the fingers. Keep aside covered for 30 minutes.
2. Strain cabbage. Leave it in the stainer for 15 minutes for the water to drain out completely.
3. Add all ingredients of the dressing to the cabbage. Toss lightly so that the paste coats the cabbage. Let it stand for 30 minutes. Serve at room temperature.
3 cups cabbage cut into 1" squares,
preferably Chinese cabbage
1/4 tsp salt, 1/4 cup vinegar
Dressing
1/2 Tsp red chili paste
1/4 tsp salt, 1 tsp sugar
3 tsp soya sauce, 1/4 tbsp vinegar
3 tbsp tomato ketchup
1/2 tbsp red chilli sauce
Method:
1. Put the cabbage in a bowl and spinkle with salt & vinegar. Crush cabbage well with the fingers. Keep aside covered for 30 minutes.
2. Strain cabbage. Leave it in the stainer for 15 minutes for the water to drain out completely.
3. Add all ingredients of the dressing to the cabbage. Toss lightly so that the paste coats the cabbage. Let it stand for 30 minutes. Serve at room temperature.
chicken pasta salad
Ingredients
1/2 cup pasta, macaroni or penne
6 0z chicken with bones
1 tbsp olive oil
1 small green bell peppers- cut into 1/2 " squares
1/2 tomato- cut into squares, remove pulp
Dressing
2 cup yogurt(curd)- hang for 25-30 minutes in a chesses cloth
3-5 tsp thin cream
1/2 tbsp orange marmalade or crush
1 tbsp olive oil, 3 tbsp milk
1/2 tsp oregano
1/4 tsp pepper, 1/4 tsp salt
1/3 tsp mustard, or to taste
Method:
1.To boil pasta, boil 8 cups water with 1 1/2 tsp salt and 1 tbsp oil. Add pastato boiling water. Stir to see that pasta is not sticking to the bottom of the pan. Boil, stirring occasionally, for about 10 minutes till pasta turns soft, but yet firm. Remove from heat and strain. Leave for 5-7 minutes in the strainer for all the water to drip. Spoon 1 tbsp olive oil on the pasta. Keep covered in a bowl till the time of use.
2. Mix the chicken pieces, 2 tbsp olive oil, 1/4 tsp pepper and 1/2 tsp salt in a micro proof bowl. Cover with a cling wrap and microwave for 4 minutes. Shred the meat from the bones.
3. Mix the shredded chicken, bell peppers, tomato and boiled pasta in a bowl.
4. For the dressing, whisk all the ingredients of the dressing in a small bowl till smooth and emulsied. Add the dressing to the chicken and pasta in the bowl.
5. Toss well using 2 forks. Check salt and pepper. Mix well. Serve cold.
Note: You can make this salad without chicken also. Instead of chicken use 200 g/6oz of tofu cut into cubes. Omit step 2 and proceed further in the same way.
1/2 cup pasta, macaroni or penne
6 0z chicken with bones
1 tbsp olive oil
1 small green bell peppers- cut into 1/2 " squares
1/2 tomato- cut into squares, remove pulp
Dressing
2 cup yogurt(curd)- hang for 25-30 minutes in a chesses cloth
3-5 tsp thin cream
1/2 tbsp orange marmalade or crush
1 tbsp olive oil, 3 tbsp milk
1/2 tsp oregano
1/4 tsp pepper, 1/4 tsp salt
1/3 tsp mustard, or to taste
Method:
1.To boil pasta, boil 8 cups water with 1 1/2 tsp salt and 1 tbsp oil. Add pastato boiling water. Stir to see that pasta is not sticking to the bottom of the pan. Boil, stirring occasionally, for about 10 minutes till pasta turns soft, but yet firm. Remove from heat and strain. Leave for 5-7 minutes in the strainer for all the water to drip. Spoon 1 tbsp olive oil on the pasta. Keep covered in a bowl till the time of use.
2. Mix the chicken pieces, 2 tbsp olive oil, 1/4 tsp pepper and 1/2 tsp salt in a micro proof bowl. Cover with a cling wrap and microwave for 4 minutes. Shred the meat from the bones.
3. Mix the shredded chicken, bell peppers, tomato and boiled pasta in a bowl.
4. For the dressing, whisk all the ingredients of the dressing in a small bowl till smooth and emulsied. Add the dressing to the chicken and pasta in the bowl.
5. Toss well using 2 forks. Check salt and pepper. Mix well. Serve cold.
Note: You can make this salad without chicken also. Instead of chicken use 200 g/6oz of tofu cut into cubes. Omit step 2 and proceed further in the same way.
julienne chicken sasage salad
Ingredients
7 chicken sausages, 2 tsp oil
5 baby corns
5-8 button mushrooms, 3 tsp lemon juice
1/2 green bell pepper
1/2 yellow pepper
1/2 firm tomato
Dressing
5 tbsp olive oil
1 tbsp vinegar
salt and pepper to taste
1/2 tsp powdered sugar
1 tsp mustard
1 tbsp chopped parsley/cilantro
1-3 flakes garlic- crushed& chopped
Method:
1. Heat 1 tsp oil in a non-stick skillet. Suate sausage for 1-2 minutes till light golden. Remove form heat. Cut diagonally into 1/4" thick slices. Keep aside.
2. Dressed bell peppers and cut into strips. Cut tomato into 4 pieces lengthwise, remove the pulp and cut into thin strips.
3. Boil 4 cups water with 1 tsp salt and lemon juice. Add baby corns and mushrooms to the boiling water. Remove from heat after 1 minute. Stain the blanched vegetables.
4. Pat dry vegetables on a clean kitchen towel. Slice baby corns diagonally, cut each mushroom into four pieces.
5. Mix sausages, mushrooms, baby corns, bell peppers and tomatoes in a salad bowl.
6. Mix all the ingredients of the dressing with a whisk, till it gets emulsified.
7. Pur the dressing over the salad mixture in the bowl. Mix well and keep aside to chill in the fridge til serving time. Mix once again before serving.
7 chicken sausages, 2 tsp oil
5 baby corns
5-8 button mushrooms, 3 tsp lemon juice
1/2 green bell pepper
1/2 yellow pepper
1/2 firm tomato
Dressing
5 tbsp olive oil
1 tbsp vinegar
salt and pepper to taste
1/2 tsp powdered sugar
1 tsp mustard
1 tbsp chopped parsley/cilantro
1-3 flakes garlic- crushed& chopped
Method:
1. Heat 1 tsp oil in a non-stick skillet. Suate sausage for 1-2 minutes till light golden. Remove form heat. Cut diagonally into 1/4" thick slices. Keep aside.
2. Dressed bell peppers and cut into strips. Cut tomato into 4 pieces lengthwise, remove the pulp and cut into thin strips.
3. Boil 4 cups water with 1 tsp salt and lemon juice. Add baby corns and mushrooms to the boiling water. Remove from heat after 1 minute. Stain the blanched vegetables.
4. Pat dry vegetables on a clean kitchen towel. Slice baby corns diagonally, cut each mushroom into four pieces.
5. Mix sausages, mushrooms, baby corns, bell peppers and tomatoes in a salad bowl.
6. Mix all the ingredients of the dressing with a whisk, till it gets emulsified.
7. Pur the dressing over the salad mixture in the bowl. Mix well and keep aside to chill in the fridge til serving time. Mix once again before serving.
salad nicoise
8 oz of canned tuna-drained and flaked
4 to 5 isburg lettuce leaves- roughly torn and placed in chilled water.
2-6 cherry tomatoes or one tomatoe- cut into 8 pieces
1/2 potato- boiled and cut into 4 wedges length wise
4- 6 green beans- stringed and boiled until crisp- tender, keep whole
6-7 round slices of cucumber
1/2 tbsp pickled capers(optional)
1 tbsp chopped parsley
5 black olives
1 egg- hard boiled and cut into pieces lengthwise- to garnish
honey mustart vinigarette
1/2 tblsp vinigar
2 tbps olive oil
1/2 tsp powdered sugar
2 tsp mustard
1/2 tsp honey
1/4 tsp salt
1/4 tsp pepper, or to taste
2 tbsp chopped fresh herbs fennel, dill or mint
4 tpbs cream
Method:
1. For the honey mustard vinaigrette dressing, put all ingredients except fresh herbs and cream, into a deep bowl. Mix well with a whisk or you can put all ingredients together in a bottle a really good shake. Mix until dressing has lightly emulsified. Store covered, in the refridgator. Before using, bring the jar to room temperature ofr at least 30 minutes before the dressing is needed and shake again.
2. When needed, add cream and 2 tbsp chopped fresh hervs such as dill, fennel or mint for a stronger flavour and shake up in the dressing
3. At the time of serving, wrap the lettuce leaves in a clean kitchen towel to pat dry the leaves well.
4. Put leaves at the bottom of the serving bowl. Pour 1 tbsp dressing on them. Put green beans, cucumber, potatoes and tomatoes also. Pour all the dressing.
5. Top with capers, tuna(drained and flaked), black olives and parsley, Lightly toss. Garnish with eggs.
4 to 5 isburg lettuce leaves- roughly torn and placed in chilled water.
2-6 cherry tomatoes or one tomatoe- cut into 8 pieces
1/2 potato- boiled and cut into 4 wedges length wise
4- 6 green beans- stringed and boiled until crisp- tender, keep whole
6-7 round slices of cucumber
1/2 tbsp pickled capers(optional)
1 tbsp chopped parsley
5 black olives
1 egg- hard boiled and cut into pieces lengthwise- to garnish
honey mustart vinigarette
1/2 tblsp vinigar
2 tbps olive oil
1/2 tsp powdered sugar
2 tsp mustard
1/2 tsp honey
1/4 tsp salt
1/4 tsp pepper, or to taste
2 tbsp chopped fresh herbs fennel, dill or mint
4 tpbs cream
Method:
1. For the honey mustard vinaigrette dressing, put all ingredients except fresh herbs and cream, into a deep bowl. Mix well with a whisk or you can put all ingredients together in a bottle a really good shake. Mix until dressing has lightly emulsified. Store covered, in the refridgator. Before using, bring the jar to room temperature ofr at least 30 minutes before the dressing is needed and shake again.
2. When needed, add cream and 2 tbsp chopped fresh hervs such as dill, fennel or mint for a stronger flavour and shake up in the dressing
3. At the time of serving, wrap the lettuce leaves in a clean kitchen towel to pat dry the leaves well.
4. Put leaves at the bottom of the serving bowl. Pour 1 tbsp dressing on them. Put green beans, cucumber, potatoes and tomatoes also. Pour all the dressing.
5. Top with capers, tuna(drained and flaked), black olives and parsley, Lightly toss. Garnish with eggs.
greek salad
a great greek food
salad:
1 cup shredded red cabbage
5-6leaves of iceberg lettuce-torn into small peices
6 oz paneer-cut in to 1" cubes
8-10 green olives-cut all the olives into two
1 tomato-deseeded and thinly sliced
dressing:
4 tbsp cream, 5 tbsp yogurt
2 tbsp lemon juice
1 tbsp mustard
1/4 tsp salt, 1/4 tsp pepper
to garnish:
1 slice bread, cut into 1/2 cubes, 1 tbsp roasted peanuts
Method:
1. in a bowl place cabbage, paneer, lettuce, olives and tomatoes. Mix.
2. Gently mix all the ingredients of the dressing and pour over the salad. Mix well. Chill in the fridge til serving time.
3. Heat oil for frying. Fry bread cubes till golden. Remove from oil. Cool and store in an airtight container.
4. 15 minutes before serving take out of fridge mix salad and top with fried bread and peanutes.
salad:
1 cup shredded red cabbage
5-6leaves of iceberg lettuce-torn into small peices
6 oz paneer-cut in to 1" cubes
8-10 green olives-cut all the olives into two
1 tomato-deseeded and thinly sliced
dressing:
4 tbsp cream, 5 tbsp yogurt
2 tbsp lemon juice
1 tbsp mustard
1/4 tsp salt, 1/4 tsp pepper
to garnish:
1 slice bread, cut into 1/2 cubes, 1 tbsp roasted peanuts
Method:
1. in a bowl place cabbage, paneer, lettuce, olives and tomatoes. Mix.
2. Gently mix all the ingredients of the dressing and pour over the salad. Mix well. Chill in the fridge til serving time.
3. Heat oil for frying. Fry bread cubes till golden. Remove from oil. Cool and store in an airtight container.
4. 15 minutes before serving take out of fridge mix salad and top with fried bread and peanutes.
crispy spinach and feta salad
Ingredients:
1 cup feta cheese
8 oz spinach leaves (2 cups)
2 small cucumber
1/2 small onion- cut into 8 pieces and seperated
1/2 tomato- cut into 4, remove pulp and chop into very small pieces
5-6 leaves of iceburg lettuce- tear into small pieces or 1/4 cup cabbage- cut into 1" square
Dressing:
1 1/2 tbsp oil, preferably olive oil
1/4 tsp vinegar, 3/4 tsp salt, 1/2 tsp pepper
1/2 tsp oregano(dried)
1 1/2 tbsp milk
Method:
1. Wash spinach leaves. Remove stalk. Pat dry leaves on a clean kitchen towel. Keep aside for 30 minutes.
2. Heat oil in a pan, fry few leaves at a time. Fry leaves carefully (oil sputters) in 5 batches till crisp and dark green. Do not let them turn brown while frying. Drain on paper napkins with a pair of tongs. Keep aside and not in the fridge but outside, till further use. (fried leaves turn limp in the fridge)
3. Remove bitterness of the cucumber. Cut lengthwise into two halves. With the help of the scooper or the back of the teaspoon, remove the seeds from the cucumber by pulling the spoon straight down the length of the cucumber half. This way you get a groove in the cucumber piece. Cut the cucumber into 1/2 " thick, half moon slices.
4. Put all ingredients of dressing in a big bowl. Mix well with a wire whisk or fork.
5. Except for feta cheese and fired spinach, add all the chopped vegetables to the bowl. Mix well. Transfer to the serving bowl. Keep salad aside in the fridge to chill.
6. At serving time, add fried spinach to the salad, mix gently. Sprikle feta cheese over the salad. Serve.
1 cup feta cheese
8 oz spinach leaves (2 cups)
2 small cucumber
1/2 small onion- cut into 8 pieces and seperated
1/2 tomato- cut into 4, remove pulp and chop into very small pieces
5-6 leaves of iceburg lettuce- tear into small pieces or 1/4 cup cabbage- cut into 1" square
Dressing:
1 1/2 tbsp oil, preferably olive oil
1/4 tsp vinegar, 3/4 tsp salt, 1/2 tsp pepper
1/2 tsp oregano(dried)
1 1/2 tbsp milk
Method:
1. Wash spinach leaves. Remove stalk. Pat dry leaves on a clean kitchen towel. Keep aside for 30 minutes.
2. Heat oil in a pan, fry few leaves at a time. Fry leaves carefully (oil sputters) in 5 batches till crisp and dark green. Do not let them turn brown while frying. Drain on paper napkins with a pair of tongs. Keep aside and not in the fridge but outside, till further use. (fried leaves turn limp in the fridge)
3. Remove bitterness of the cucumber. Cut lengthwise into two halves. With the help of the scooper or the back of the teaspoon, remove the seeds from the cucumber by pulling the spoon straight down the length of the cucumber half. This way you get a groove in the cucumber piece. Cut the cucumber into 1/2 " thick, half moon slices.
4. Put all ingredients of dressing in a big bowl. Mix well with a wire whisk or fork.
5. Except for feta cheese and fired spinach, add all the chopped vegetables to the bowl. Mix well. Transfer to the serving bowl. Keep salad aside in the fridge to chill.
6. At serving time, add fried spinach to the salad, mix gently. Sprikle feta cheese over the salad. Serve.
Saturday, February 28, 2009
salsa toped salad
Serves 3-4
This salad is the best for growing childran.
Dressing:
3/4 cup yogart[hang for15 minites in a muslin cloth]
1/4 tsb salt and 1 3/4 tsp lemon juice
Salad:
1/4 green bell pepper cut 1/2 1" squares
1/2 red and1/2 yellow bell peppers cut in to 1" triangles
1 small onion sliced thinly (cut in half if wanted.)
3/4 cup frozen corn.
two potatoes - Make Balls and boil in salted water with three tsp lemon juice
4 mushrooms sliced and blanched
4 black olves sliced
3 oz cheese or paneer diced
1/2 tsp salt 1/2 tsp pepper 1/4 OREGENO 1/2 olive oil 1/2 tsp viniger
salsa[1 cup]
3 tomatos
1 tbsp oil
1/2 a onion finlly choped
1/3 green chilli finlly choped
1 tbsp choped celantro
1/2 tbsp viniger
1/2 a tsp salt, 1/4 tsp pepper,1/2 tsp sugar
2 tbsp tamato sause
Decoration:
a few salad or soup stick
fresh or tinned cherries
Method:
1.For salsa, chop 1 tomato and puree the other 2 tomatos in a mixer.
2.Heat 1/2 tbsp oil, add chopped onion and green chilli.Cook till onion turn soft.
3.Add all the other ingredients of the salsa and cook for 3-4 minites.Remove from heat.Check seasonings.Keep salsa aside in a refrigerator till serving time.
4.Mix all the ingrediens of the salad in a bowl.
5.Mix yogurt with 1/4 tsp salt and 2 tsp lemon juice.
6.Add yogurt to the vegetables.Mix well.Transfer to a serving bowl.Chill in fridge till serving time, mix gently again before serving.
7.To serve,put half of the vegetablein a serving bowl.Top with half of salsa.Repeat the vegetable and salsa layers.
8.Arange 3 soup/salad sticks on the salad.Arrange cherries .Serve
This salad is the best for growing childran.
Dressing:
3/4 cup yogart[hang for15 minites in a muslin cloth]
1/4 tsb salt and 1 3/4 tsp lemon juice
Salad:
1/4 green bell pepper cut 1/2 1" squares
1/2 red and1/2 yellow bell peppers cut in to 1" triangles
1 small onion sliced thinly (cut in half if wanted.)
3/4 cup frozen corn.
two potatoes - Make Balls and boil in salted water with three tsp lemon juice
4 mushrooms sliced and blanched
4 black olves sliced
3 oz cheese or paneer diced
1/2 tsp salt 1/2 tsp pepper 1/4 OREGENO 1/2 olive oil 1/2 tsp viniger
salsa[1 cup]
3 tomatos
1 tbsp oil
1/2 a onion finlly choped
1/3 green chilli finlly choped
1 tbsp choped celantro
1/2 tbsp viniger
1/2 a tsp salt, 1/4 tsp pepper,1/2 tsp sugar
2 tbsp tamato sause
Decoration:
a few salad or soup stick
fresh or tinned cherries
Method:
1.For salsa, chop 1 tomato and puree the other 2 tomatos in a mixer.
2.Heat 1/2 tbsp oil, add chopped onion and green chilli.Cook till onion turn soft.
3.Add all the other ingredients of the salsa and cook for 3-4 minites.Remove from heat.Check seasonings.Keep salsa aside in a refrigerator till serving time.
4.Mix all the ingrediens of the salad in a bowl.
5.Mix yogurt with 1/4 tsp salt and 2 tsp lemon juice.
6.Add yogurt to the vegetables.Mix well.Transfer to a serving bowl.Chill in fridge till serving time, mix gently again before serving.
7.To serve,put half of the vegetablein a serving bowl.Top with half of salsa.Repeat the vegetable and salsa layers.
8.Arange 3 soup/salad sticks on the salad.Arrange cherries .Serve
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