Chicken & Olives Salad

Ingredients

Onion: 1 small

Capsicum: 1

Tomato: 1

Cucumber: 1

Carrot: 1

Shredded Chicken: one cup (I marinated chicken with turmeric, chilli and salt and fried)

Mustard leaves chopped: ¼ cup

Sweet corn cooked: ½ cup

Coriander leaves chopped: 4tbsp

Olives: Black & Green: 10 each

Salt: needed

Lemon juice: of 1 lemon or as needed

Pepper powder: ½ tsp

Cumin powder: ½ tsp

Olive oil: 1 + 1tbsp

                                 

Method Of Preparation

Chop capsicum and sauté it in olive oil for 2 minutes.

In a bowl add sautéed capsicum, finely chopped onion, tomato, cucumber, carrot, mustard leaves, chopped olives, shredded chicken and coriander leaves.

Add in sweet corn and mix.

Dress it with olive oil, pepper powder, cumin powder, lemon juice and salt.

Chill for few minutes or serve as it is.

Tuna & Vegetable Salad

Ingredients

Onion: 1 small

Capsicum: 1

Tomato: 1

Cucumber: 1

Carrot: 1

Tuna shredded: one cup (I marinated chicken with turmeric, chilli and salt and fried)

Sweet corn cooked: ½ cup

Avocado chopped: ¼ cup

Coriander leaves chopped: 4tbsp

Olives: Black & Green: 10 each

Salt: needed

Lemon juice: of 1 lemon or as needed

Pepper powder: ½ tsp

Cumin powder: ½ tsp

Olive oil: 1 + 1tbsp

                                 

Method Of Preparation

Chop capsicum and sauté it in olive oil for 2 minutes.

In a bowl add sautéed capsicum, finely chopped onion, tomato, cucumber, carrot, Avocado, chopped olives, and shredded tuna and coriander leaves.

Add in sweet corn and mix.

Dress it with olive oil, pepper powder, cumin powder, lemon juice and salt.

Chill for few minutes or serve as it is.

Capsicum & Sweet corn Salad

Ingredients

Onion: 1 small

Capsicum: 1

Tomato: 1

Cucumber: 1

Carrot: 1

Avocado: half of 1

Mustard leaves chopped: ¼ cup

Sweet corn cooked: ½ cup

Coriander leaves chopped: 4tbsp

Salt: needed

Lemon juice: of 1 lemon or as needed

Pepper powder: ½ tsp

Cumin powder: ½ tsp

Olive oil: 1 + 1tbsp

                                 

Method Of Preparation

Chop capsicum and sauté it in olive oil for 2 minutes.

In a bowl add sautéed capsicum, finely chopped onion, tomato, cucumber, carrot, avocado, mustard leaves, and coriander leaves.

Add in sweet corn and mix.

Dress it with olive oil, pepper powder, cumin powder, lemon juice and salt.

Chill for few minutes or serve as it is.

Chicken-Veggies Fry

Ingredients

Chicken: 700gms

Capsicum: 1

Carrot: 1

Beans: 7

Cauliflower florets: 10

Koosa/Zucchini: 1

Potato: 1

Onion: 1

Kashmiri chilli powder: 2tbsp

Turmeric powder: ½ tsp

Garam Masala: 1tsp

Fennel seeds: 1tsp

Salt: needed

Oil: 2tbsp, 4tbsp

Lemon juice: 3tbsp

Curry leaves: few

Method Of Preparation

Cut the chicken into small pieces. Wash and drain.

Peel and chop the veggies into medium sized pieces.

In a bowl add chilli powder, turmeric powder, garam masala, fennel seeds, lemon juice, 2tbsp oil, curry leaves.

Mix this well with hand, if needed sprinkle some water.

Now add the chopped veggies and chicken to it and mix well.

Marinate to about 30minutes.

Heat 4tbsp oil in a wide pan.

Add in marinated chicken and veggies to it.

Stir in and don’t close the lid.

After 5 minutes and low the flame and close with the lid.

After few minutes take out the lid increase the flame and stir occasionally till you get it done.

Don’t make it too dry.

Serve hot with chappathi/Roti

Potato-Chick Pea Pepper Masala

Ingredients

Onion: 2

White Chana/Kadala/Chick peas: ¾ cup

Potato: 3

Tomato: 1 big

Carrot: 1 small

Garlic: 4 cloves

Ginger: 1” piece

Pepper powder: 1tsp/ as per taste

Garam Masala: ½ tsp

Salt: needed

Coriander leaves: needed

Oil: 4tbsp

Method Of Preparation

Soak chick peas

Cook chick peas and potato by adding salt separately.

Heat oil in a pan and add chopped garlic and ginger.

Then add chopped onions to it.

When it turns slight transparent add chopped tomato and finely carrot to it.

When it gets slightly mashed add pepper powder and garam masala and salt if needed.

Then add cooked potato and chick peas to it.

Stir well and keep in low flame for 2minutes or till it get well cooperated.

Add coriander leaves and switch off the flame.

Serve hot with chappathi.

Chick Pea -Sausage Salad With Tahini Dressing

Ingredients

Carrot: 1

Cucumber: 2

Onion: 1

Tomato: 2

Mint leaves: 6

Chick peas: 1 cup (soaked and cooked by adding salt)

Sausage: 4 (fried in oil)

Thahini Paste: as required

Olive oil: 3tbsp

Lemon Juice: 3tbsp or as per taste

Pepper powder: ¾ tsp

Salt: as required

Method Of Preparation

Chop carrot, cucumber, onion, tomato mint leaves and sausage.

Add this into the bowl. Add chick peas to it.

Add olive oil, lemon juice, pepper powder and sprinkle salt. Mix all well.

At the time of serving add thahini paste and serve.

Vegetable curry

Ingredients
Radish: 1

Carrot: 1

Beetroot: 1

White Zucchini/Koosa: 1

Capsicum: 1

Potato: 1

Eggplant: 2

Onion: 1

Tomato: 1

Beans: 6

Red kidney beans cooked: ½ cup (soak and cook by adding salt)

Green chilli: 2

Salt: needed      

Chilli powder: ¾ tsp

Turmeric powder: ½ tsp

Garam Masala: ½ tsp

Lemon juice: 1tbsp

Oil: 2tbsp

Mustard seeds: ½ tsp

Curry leaves: few

Method Of Preparation

Peel wash and chop all vegetables. (Keep separately eggplant, capsicum and beans)

In a pan add chopped potato, zucchini, radish, carrot, beetroot, onion, green chilli and tomato.

Add in turmeric powder, chilli powder, garam masala and salt.

Add some water and keep on flame. Close with a lid and low the flame when boils.

When the veggies are 90% cooked add in chopped beans, eggplant and capsicum.

Let it get cooked and at the last stage add in the cooked red kidney beans and lemon juice. Stir well and switch off the flame after 2 minutes.

Heat oil in another pan and splutter mustard seeds and add curry leaves and season the curry with this.

Serve hot with chappathi.

Celery Masala

Ingredients

Celery: 6 stems

Carrot: 1

Capsicum: 1

Potato: 1

Zucchini/Koosa: 3

For onion Paste

Onion: 1 big

Tomato: 1 big

Garlic: 4 cloves

Ginger: 1” piece

Green Chilli: 3

Spluttering

Jeera: 1tsp

Mustard Seeds: ½ tsp

Oil: 4-6tbsp

Masala Powders

Coriander Powder: 2tbsp

Garam Masala: 1tsp

Chilli Powder: 1tsp or as per taste

Turmeric Powder: ¾ tsp

Salt: needed

Coriander Leaves: few

Method Of Preparation

Chop all the veggies and keep aside.

Make onion paste by grinding onion, tomato, ginger, garlic and green chilli. Keep aside.

Heat oil in a pan and splutter mustard seeds and jeera and then add the grounded onion paste to it.

Stir for a while till its raw smell goes and oil comes up.

Now add the coriander powder, chilli powder, garam masala and turmeric powder.

Stir for a minute. Then add 1 ½ -2 cups water, salt and add all the chopped veggies.

Close with a lid and lower the flame when boils.

Let it cook. When the gravy becomes thick and all the veggies get cooked add coriander leaves and switch off the flame.

Serve hot with chappathi.