Corn & Apple Salad with Mustard Dressing

A simple and a light salad with a dressing of mustard sauce. Ideal recipe for those on diet as it can be a wholesome and a complete meal for dinner.





Serving: 1 big bowl
Preparation time: 15 to 20 minutes


Ingredients:

• 1 red apple
• 1 green apple
• 1 cucumber
• 1/2 cup tin corn kernels
• 1/4 cup boiled chick peas
• 5 to 6 cherry tomatoes (or 1 small tomato cut into cubes)

For dressing: (Mix together)

• 3 tbsp mustard sauce
• 1/2 cup olive oil
• 2 tbsp vinegar
• 1 tbsp honey
• 1 tsp crushed black pepper
• Few leaves of coriander chopped
• 1 tsp chili flakes
• Salt to taste

Method: 

1. Chop apples and cucumber and place it in a large mixing bowl. Add corn, chickpeas and tomatoes. Place it in the refrigerator till it is served.
2. Just before serving add the dressing to the salad and mix well.
3. Pour the contents into a serving dish. 
4. Serve chilled.

Carrot & Cabbage Coleslaw

Ingredients:

• 4 cups of shredded cabbage
• 1/2 cup of grated carrot
• 1/2 cup yogurt
• 1/4 cup cream
• 1/4 cup milk (boiled & cooled)
• 2 tbsp mayonnaise
• 2 tsp sugar
• 1 tsp black pepper powder
• 1 tsp vinegar
• Salt to taste

Method:

1. In a small bowl mix together yogurt, cream, mayonnaise, sugar, salt, black pepper and vinegar. Mix well to a smooth consistency. While mixing, slowly keep adding the milk till well combined.
2. In a large bowl add shredded cabbage & grated carrot.
3. Refrigerate both the bowls till serving time.
4. Just before serving add the dressing to the cabbage and serve the coleslaw chilled.

Broccoli & Apple Salad

Ingredients:

• 1 cup broccoli florets (steamed or boiled)
• 1/2 carrot sliced
• 1 cucumber chopped
• 1 apple chopped
• 1/2 cup boiled chick peas
• 1/2 red capsicum chopped
• 1/4 cup cream
• 1/2 cup whisked yogurt
• 1/2 tsp black pepper powder
• Salt

Method:

1. In a large bowl mix together cooked broccoli, carrot, cucumber, apple, chickpeas and capsicum.
2. In a separate bowl mix together cream, yogurt, salt and black pepper.
3. Chill in the refrigerator till serving time.
4. Just before serving add the dressing to the salad and serve.

Pineapple Salad

This tropical salad is fully packed with freshness, flavors and colors. If you see from the nutrition point of view, then it is loaded with Vitamin C and other minerals like manganese etc.


Some of the health benefits of pineapples are 

• Immune system support. 
• Bone strength. 
• Eye health.
• Digestion.
• Anti-Inflammatory benefits. 

Ingredients:

• 1 fresh pineapple ( or 1 tinned pineapple)
• 1 cucumber
• 1 red bell pepper
• 1 green bell pepper
• 1 small onion sliced
• 1/2 tsp red chili powder
• 1/2 tsp chat masala powder
• 1 tsp sugar
• Salt
• 1 tbsp lemon juice
• Few coriander leaves chopped / or spring onion 

Method:

1. If you are using fresh pineapple, then cut the pineapple into half and with the help of a knife and spoon, scoop out all the pulp from one half.
2. Peel the other half of the pineapple neatly, by removing all the eyes on the surface. Cut pineapple into cubes and place in a large mixing bowl.
3. Chop bell peppers and cucumber into bite size pieces.
4. Slice the onion and add everything to the mixing bowl.
5. Sprinkle desired amount of red chili powder, chat masala powder, salt, lemon juice, sugar and chopped coriander leaves.
6. Place the bowl in the refrigerator for 30 minutes to 1 hour.
7. Take the scooped out half of the pineapple and use it as a serving dish for the salad.
8. Serve chilled.

Potato Salad

Ingredients:

• 4 small size potatoes
• Half carrot grated
• Few leaves of spring onion
• 3 tbsp of yogurt
• 1 tbsp mayonnaise
• 2 tsp mustard sauce
• 1 tsp black pepper powder
• Salt
• Few slices of pickled jalapeno peppers (optional)

Method:

1. Boil the potatoes whole with skin till just done. Do not over cook. Cool, peel and cut into big size cubes.
2. Take a large mixing bowl and add all ingredients except potatoes. Mix the dressing well and refrigerate for 30 minutes.
3. Then add potatoes and mix gently.
4. Serve chilled.

Strawberry Cream

Ingredients: (To make 4 glasses)

• 6 strawberries sliced
• 1 cup cream
• 1/2 cup icing sugar or powdered sugar
• 1 scoop of vanilla ice cream for each glass
• Strawberry syrup as needed (or make your own)
• 1 packet strawberry Jelly

Preparation:

• Prepare strawberry jelly and set.
• Keep the cream in freezer for 30 minutes only till it becomes cold and chilled. Do not freeze.
• In a bowl beat 1 cup chilled cream and 1/2 cup icing sugar till thick and fluffy.
• If you do not have Strawberry syrup: Make your own by making a paste of 5 to 6 strawberries + 1 tbsp of strawberry jam. Add few drops of water if needed. 

Method:

1. Take 4 big glasses or 6 shot glasses. Add strawberry jelly as first layer.
2. Add cream as second layer.
3. Strawberry slices as third layer.
4. Strawberry sauce as fourth layer.
5. And finally top with a scoop of vanilla ice cream.
6. Serve chilled.

Mexican Rice | Baked Cheese & Mince Mexican Rice

Mexican rice is a complete meal on its own with the goodness of vegetables, cheese, meat and rice all cooked in one single pot. Ideal dish for your weeknight dinner, when you crave for some rice and no mood to make any curries.  

This Mexican Rice has two versions - with cheese and without cheese. So it is your choice to have it either way.

For all my vegetarian friends, this dish can be made without adding mince...and trust me, it tastes equally good. 


Also try my other rice recipes: Tomato Rice, Prawn Rice, 
Chicken Rice and Pineapple Rice

Serves 3 - 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes to 1 hour (approx)


Ingredients:

• 2 cups basmati or long grain rice
• 200 gms mince (optional)
• 1 medium onion
• 4 cloves of garlic
• 2 medium ripe tomatoes
• 1 tbsp chili powder
• 2 tsp cumin powder
• 1 tsp black pepper power
• 1 tsp dried oregano
• 1 tbsp tomato puree
• 1 small red capsicum chopped ( keep some for topping)
• 1/2 green capsicum chopped
• 1 green chili with slit
• 1/2 cup chopped fresh coriander leaves.
• 5 tbsp of cooking oil

For baked rice version:

• 1 cup grated cheddar cheese or pizza cheese Or (half cup cheddar & half cup mozarella) 
• 1/2 cup chopped green capsicum
• 1/2 cup chopped red capsicum
• 1 tsp dreid oregano
• 1 tsp dried red chili
• 1 tbsp olive oil or butter

Preparation:

• Wash rice and soak for 15 minutes
• Keep the mince ready
• Chop vegetables: (4 cloves garlic, 1 onion, 2 tomatoes, red capsicum, green capsicum, 1 green chili, some coriander leaves)
• Measure and keep 4 cups of water ready.

Method:

1. Heat oil in a large saucepan, and fry chopped garlic. When it changes color slightly, saute onion till soft.
2. Add mince and fry well with the onion along with 1 tbsp chili powder, 2 tsp cumin powder, 1 tsp black pepper powder, 1 tsp dried oregano.
3. Cook for 2 minutes and then add chopped tomatoes, 1 tbsp tomato puree and 1 green chili. Cover and cook till mince is fully done.
4. Now add 4 cups of water and salt. When water starts to boil add soaked rice, chopped capsicum red and green. 
5. Cover and cook for 10 minutes. Add chopped coriander and cook for another 5 minutes.
6.  When rice is fully cooked, switch off the gas and let it remain covered for another 15 minutes. Serve hot.

For Cheese Baked Mexican Rice

1. Pre heat oven to 250 degrees C.
2. Take a baking dish and place some cooked rice, sprinkle grated cheese on top, and also chopped red capsicum and green capsicum, red chili flakes and dried oregano. Drizzle olive oil on top and bake in the oven till cheese melts for 10 minutes. 
3. Serve hot with Peri Peri Chicken as a side dish.

Recipe: Peri Peri Chicken

Step by step method

• Heat oil in a large saucepan, and fry chopped garlic. When it changes color slightly, saute onion till soft.

Add mince and fry well with the onion along with 1 tbsp chili powder, 2 tsp cumin powder, 1 tsp black pepper powder, 1 tsp dried oregano.

Cook for 2 minutes and then add chopped tomatoes, 1 tbsp tomato puree and 1 green chili. Cover and cook till mince is fully done.

Now add 4 cups of water and salt. When water starts to boil add soaked rice, chopped capsicum red and green. 

• Cover and cook for 10 minutes. Add chopped coriander and cook for another 5 minutes.

• When rice is fully cooked, switch off the gas and let it remain covered for another 15 minutes. Serve hot.

For Cheese Baked Mexican Rice

1. Pre heat oven to 250 degrees C.
2. Take a baking dish and place some cooked mexican rice, sprinkle grated cheese on top, and also chopped red capsicum and green capsicum, red chili flakes and dried oregano. Drizzle olive oil on top and bake in the oven till cheese melts around 10 minutes. 
3. Serve hot with Peri Peri Chicken as a side dish.

Recipe: Peri Peri Chicken