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Salads Chutneys & Pickles

Russian Salad

My all time favourite! Russian salad is a combination of par boiled vegetables and fruits dressed with mayonnaise and fresh cream.This luscious salad make an amazing snack when you have some guests over! I add macaroni too to enhance the taste.Serve chilled!

Try it out & let me know how you like it!

Preparation Time : 15 minutes 

Serves : 4-5 persons 

Ingredients :

Eggless Mayonnaise : 3 tablespoons *You can use Mayonnaise with egg too if you are non vegetarian.

Fresh Cream : 2 tablespoons

Macaroni : 1 cup

Cucumber : 1, diced

French Beans : 3-4, diced

Carrot : 1, diced 

Apple : 1, diced

Green / Black Grapes : 5-6, diced

Pineapple : 1/2 cup, diced

Mango : 1/2 cup,  diced  (optional)

Pear : 1, diced (optional)

*You can use your favourite seasonal fruits.

Red chili flakes : 1 teaspoon

Salt as per taste * You can avoid adding extra salt as mayonnaise already has added salt

Method : 

Boil macaroni in enough water as per packet instructions till al-dante i.e. with a bite. Drain excess water and keep aside.

Boil beans and carrots in enough water with a pinch of salt for 3-4 minutes. Remove from the hot water and place it in ice cold water to blance the vegetables.

In a big bowl, take the mayonnaise and fresh cream. Mix well and add in the boiled macaroni, blanced vegetables, Cucumber and the diced fruits. Add salt and red chili flakes. Mix well and refrigerate.

Sprinkle some red chili flakes as a garnish. Serve chilled as a side dish with your lunch or dinner preparation!

Pickled Cucumber

This is a great accompaniment not very common in India but really tastes great with almost anything you have. You can store it in the refrigerator for 3-4 days.

Preparation Time : 10 minutes
Serves : 40-50 servings

Ingredients :

Cucumber : 2 large or 3 small
White vinegar : 1 cup
Sugar : 1 cup
Black Mustard seeds / Rai : 1 teaspoon
Cinnamon / Dalchini stick : 1 inch piece
Salt : 1/4 teaspoon or as per taste

Method :

Wash the Cucumber and cut the edges. Do not remove the skin. Now using a slicer or your knife cut the Cucumber into thin round slices.

In a bowl, mix the vinegar and sugar. Add the cinnamon stick and mustard seeds. Add the salt and mix well. Now add the Cucumber slices, mix well and soak it in the juices for minimum 2 hours.

Your pickled Cucumber is ready to be served!

Mixed Chili pickle

IMG_20150805_212214a

Preparation Time : 30 minutes

Serves : 40-50 servings

Ingredients :

Garlic : 1 big peeled, washed and dried and chopped

Ginger : 2 inch piece chopped

Green / Red chili : 200 grams washed, cut into half inch pieces and dried

Carrot : 1 medium chopped

Red chili powder : 1 tablespoon

Mustard oil : 1 cup

White vinegar : 5 tablespoons

Lemon juice : 3 tablespoon

Mustard seeds / Sarso : 2 tablespoon

Fennel seeds / Saunf : 1 teaspoon

Cumin seeds / Jeera : 1 tablespoon

Fenugreek seeds / Methi : 1 teaspoon

Turmeric Powder / Haldi : 1/2 teaspoon

Salt : 2 tablespoon

Method : Heat the mustard oil till smoking point and add 1 tablespoon red chili powder, turn off the flame immediately and let it cool. This will give the pickle a bright colour.

In a pan, dry roast the Cumin, Fennel, Fenugreek seeds and 1 and 1/2 tablespoons mustard seeds for 2 minutes on medium flame. Grind into a coarse powder in a mixer grinder. Now heat 2 tablespoons mustard oil, add 1/2 tablespoon mustard seeds and let in crackle. Now add the Turmeric powder and the peeled, washed and dried chopped garlic cloves, ginger, chili and carrot. Mix well. Add the powdered spices and salt. Cook for a minute and turn off the flame. Let it cool. Now in a glass / ceramic jar put the garlic mixture. Pour in the cooled mustard oil, lemon juice and add the vinegar. Your pickle is ready. Let it rest for minimum 48 hours before consumption. Let it sit in the sunlight for 2-3 days for 5-6 hours if possible. You can keep the pickle in room temperature and consume or can also store it in the refrigerator if required. This pickle can be consumed for around 2 months. * You can also add in chopped raw mango, Lotus seeds, Bitter Gourd, Lemon, Indian Gooseberry etc to this pickle.

Garlic Pickle Lasun ka Achaar

For those who have high blood pressure or cholesterol problem this simple pickle recipe can do wonders if you do not want to consume raw garlic. This recipe would also be great for breastfeeding mother’s as there is no chili or other spices and can be consumed daily with roti or rice as an accompaniment.

IMG_20150805_211639IMG_20150805_211729

Preparation Time : 15 minutes
Serves : 40-50 servings

Ingredients :

Garlic : 1/2 kg peeled, washed and dried Mustard oil : 1 cup
White vinegar : 5 tablespoons
Black mustard seeds / Rai : 2 tablespoon
Fennel seeds / Saunf : 1 teaspoon
Cumin seeds / Jeera : 1 tablespoon
Fenugreek seeds / Methi : 1 teaspoon
Turmeric Powder / Haldi : 1/2 teaspoon Salt : 1 tablespoon

Method :
Heat the mustard oil till smoking point, turn off the flame and let it cool.

In a pan, dry roast the Cumin, Fennel, Fenugreek seeds and 1 and 1/2 tablespoons black mustard seeds for 2 minutes on medium flame. Grind into a coarse powder in a mixer grinder.

Now heat 2 tablespoons mustard oil, add 1/2 tablespoon mustard seeds and let in crackle. Now add the Turmeric powder and the peeled, washed and dried garlic cloves. Mix well. Add the powdered spices and salt. Cook for a minute and turn off the flame. Let it cool.

Now in a glass / ceramic jar put the garlic mixture. Pour in the cooled mustard oil and add the vinegar. Your pickle is ready.

Let it rest for minimum 48 hours before consumption. Let it sit in the sunlight for 2-3 days for 5-6 hours if possible. You can keep the pickle in room temperature and consume or can also store it in the refrigerator if required. This pickle can be consumed for around 2 months.

Vegetable Coleslaw

This recipe turns out to be great as a sidie with Burgers, sandwiches or even Fried Chicken. Very easy and indeed tasty!!

Preparation Time: 10 minutes

Serves: 4 persons

Ingredients:

Carrots:  ½ cup shredded

Red cabbage: 2 cups sliced

Green cabbage: 2 cups sliced

Yellow, Green or red bell pepper :  ½ cup chopped (You can use all three to add more color or whatever is available)

Onion : 1⁄4 cup chopped

Mayonnaise (eggless): ½ cup or about 4 tablespoon

Red wine vinegar: 1 tablespoon

Processed/ Cheddar cheese : 3 tablespoon cut into small cubes

Method:

In a bowl, combine all the sliced vegetables including onion. In another bowl, mix the mayonnaise and vinegar for the dressing. Now mix the dressing with the sliced vegetables and toss. The mayonnaise should coat the vegetables properly. Now add the small cubed cheese and serve chilled.

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