Financial Daily from THE HINDU group of publications
Saturday, Jul 26, 2003
Canvas
Features
Stocks
Port Info
Archives

Group Sites

 Canvas - Lifestyle


Spice up that salad

Fruity bean salad

Serves: 4

Ingredients

Bean Sprouts - 175 gm

Apples - 200 gm

Orange - 1 no

Green grapes - 50 gm

Black grapes - 50 gm

Papaya - 200 gm

White radish - 100 gm

Salad leaves - 100 gm

Green chillies (for dressing) - 5 gm

Fresh curd - 100 ml

Mint leaves - few sprigs

Sugar - 10 gm

Salt to taste

Method

  • Clean the bean sprouts and blanch in water with little salt.

  • Core the apples and cut into cubes, segment the oranges, de-stalk the grapes, cut papaya into cubes.

  • Peel the radish and cut into cubes. Refresh the salad leaves. Finely chop the green chilly.

  • Mix all the ingredients together. Arrange the salad nicely and chill it.

  • Just before serving, top-up the salad with the dressing.

    For dressing

    Whisk the curd; Chop mint leaves; add sugar and salt, mix all together.

    Tips

    This combination of pulses, which provide proteins (and B-group vitamins), fruits, which provide Vitamins A and C, and leafy green vegetables, which provide iron and calcium, accompanied by a dairy curd dressing makes this an extremely healthy salad.

    Kozhi malli kurma

    Serves: 4

    Ingredients

    Chicken - 600 gm

    Oil - 20 ml

    Whole garam masala - 10 gm

    Onion - 200 gm

    Dhaniya powder - 50 gm

    Chilli powder - 5 gm

    Jeera powder - ˝ teaspoon

    Garam masala powder - 1/2 teaspoon

    White pepper powder - 25 gm

    Cashewnuts - 50 gm

    Curd - 100 gm

    Ginger and garlic paste - 30 gm

    Coriander leaves - 1 kg

    Green chillies - 50 gm

    Jeera - 1 teaspoon

    Method

  • Make a paste of chopped coriander leaves, green chilli and jeera, then keep aside.

  • Heat oil in a vessel; add whole garam masala till it blusters.

  • Add chopped onion and sauté till golden brown.

  • Add ginger and garlic paste, cook for a while and then chopped green chillies, white pepper powder, dhaniya powder and red chilli powder.

  • Later add the beaten curd; now add the chicken and cook till 3/4th is done.

  • Add coriander paste, cook for a while and add the garam masala powder and roasted jeera powder. Remove from fire and serve hot.

    (Recipes courtesy Executive Chef's office, Taj Coromandel, Chennai.)

    Tofu & mushroom in honey lemon dressing

    Serves: 4

    Ingredients

    Tofu - 250 gm

    Button mushroom - 200 gm

    Asparagus - 100 gm

    Bamboo shoots - 100 gm

    Stuffed olives - 100 gm

    Palm hearts - 50 gm

    Oil - 5 ml

    For dressing

    Honey - 15 ml

    Lemon - 7 ml

    Mint leaves - a sprig

    Black olives - 4 nos

    Jalapeno peppers - 10 gm

    Salt - a pinch

    Method

  • Cut the Tofu into small cubes and fry in oil. Slice mushroom, bamboo shoots, stuffed olives, asparagus (diagonal) and palm hearts.

  • Blanch sliced mushrooms and asparagus with little salt.

  • Mix all the processed ingredients with the dressing; present in an eye-appealing way.

  • Garnish with the slices of palm hearts.

    For dressing

  • Shred the mint leaves; finely chop the black olives and Jalapeno peppers.

  • Add all the ingredients one by one in the honey. Check for the perfection of seasoning.

    Tips

    This salad is rich in minerals, vitamins and fibres. As soya in present in the form of Tofu, it is highly nutritive in proteins.

    Article E-Mail :: Comment :: Syndication

    • Stories in this Section
    Fitness takes the cake

    Fitness flash from the past
    Beating the obesity trap
    Count those calories
    Dieting made interesting
    Heart of the matter
    Freedom that yoga gives
    Watch what you eat
    Spice up that salad

    The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
    Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

    Copyright © 2003, The Hindu Business Line. Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu Business Line