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Say it with salads
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A little extra effort, time and interest can go a long way to make a salad more attractive and nutritious. Try out these simple samples.
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CHI|LL OUT: You can indulge in salads without feeling guilty. — Photo: K. Ramesh Babu
SALADS NEED not always mean just tomatoes, carrots and cucumbers cut into fine rounds to be served at the table before formal lunches/ dinners. There is more to it - you can add different kinds of sprouts to make it more nutritious. Or mix fruits and vegetables in various permutations and combinations to get some exotic ones. Try out these national and international varieties for a change in taste and feel.
Indonesian mix fruit and vegetable salad
Ingredients:
Cucumber sliced - 1 Apple sliced thickly - 1 Pineapple sliced - 1/2 Mango, skinned, sliced - 1 Papaya, diced - 1/2 Palm Sugar - 1 tbsp
Lemon juice - 1 tbsp
Chilli powder - 1 tbsp
Soya sauce - 1/2 tbsp
Method: Combine palm sugar, lemon juice, chilli powder and soya sauce in a liquidiser for a minute.
Toss with the cucumber, apple, pineapple, mango, and papaya.
Allow to stand for 20 minutes before serving.
Phillipine papaya salad
Ingredients:
Semi ripe papaya - 1 medium
Medium lettuce - 1 medium
Green chillies minced - 3 nos.
Lemon juice
Grated ginger - 1 tbsp
Salt - 1/2 tsp to taste
Method: Wash and separate the lettuce leaves and arrange on a flat plate. Skin, deseed and grate papaya coarsely and combine with ginger, chillies, lemon juice and salt.
Serve on lettuce leaves.
Malaysian vegetable salad
Ingredients:
Bean sprouts (boiled); cabbage (boiled, shredded) - 250 gms
Long beans, cut into 3-cm lengths boiled; cucumber shredded - 100 gms
Grated coconut, lime leaves wrinkled, 5 soya bean cakes, fried whole and diced - 50 gms
Garlic, ground - 10 gms
Red chillies - 2 no
Onions - 30 gms
Salt - to taste
Method: Pound coarsely garlic, chillies, onions, wrinkled lime leaves and salt together for a minute or two.
Combine with the grated coconut and steam for 15 minutes.
Mix with the bean sprouts, cabbage, long beans, cucumber, eggs and soya bean cakes.
Hindu Salad
(Lord Ram's favourite salad)
Ingredients:
Green lentils - 450 gms
Grated coconut - 225 gms
Cucumber, shredded 225 gms
Red chillies sliced thin - 2 no.
Green chilly sliced thin - 2 nos.
Coriander leaves - 2 tbsp
Limejuice - 2 tbsp
Ghee - 1 tbsp
Mustard seeds - 1 tsp
Salt - 1 tsp
Method: Soak the lentils for three hours.
Strain and put into a flat bowl.
Add cucumber, coconut, coriander leaves, salt and limejuice to the green lentils. Mix thoroughly.
Heat ghee, sauté chillies, mustard seeds and add to the lentils. Serve.
O.P. KHANTWAL
(The writer is Executive Chef, ITC Kakatiya Sheraton Hotel and Towers)
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