Salad 1: Corn and Sprouts
Blanch Corn, cool.
Blanch the sprouts, cool
Mix. A pinch of salt. Squeeze a lemon.
Add your secret ingredient of the day.
(Options: Rock Salt, chili sauce, olive oil etc.)
What I added today: Jalapeno Peppers and Raisins.
Salad 2: Kala Chana sprout Salad
Blanch the Kala Chana sprouts if old ppl are eating them (about 3-4 handfuls)
Chopped Tomatoes (6)
Juice of one Lemon
Thai Chilli Sauce
The trick here is to let the tomatoes and lemon juices do their thing with the salt. Let this salad rest for at least 10 mins for the juices to mingle, then mix again.
Salad 3: Carrot Moutarde
Grate or chop the carrot, blanch if necessary (old ppl etc.) (about 5-6_
Chop boiled potatoes (4 -5)
Mix a spoonful of Mustard paste with two spoonfuls of yoghurt
Add salt and vinegar.
This salad is best eaten cold
Salad 4: Brocolli
Broccolli releases its goodness, and colour when it is blanched well. And cooled a bit.
Blanch Broccoli – as much as you want
Generously pour Onion Relish on it
Tips and Tricks:
1. Blanch salads so that they get cleaned thoroughly, are easy to digest and stay shiny for longer
2. Add salt to the water for Blanching
3. Let the water boil, add the chopped veggies, wait about a minute or two, sieve out.
And here is my favourite Salad, though I did not make it today- Rocket, Onion and Walnut
Wash the Rocket and tear it to baby rocket sized bits
Caramelise the Onions, preferably sliced in rounds (I don’t add sugar, but you can, trace)
Toss the walnuts in when the onions are done caramelizing – they don’t get crisp, just nice and warm.
Add a trace of salt if you want to.
Switch off the flame.
Add the rocket leaves, and toss the salad. Cover for about 30 seconds. Any more and the salad leaves lose their colour.
Transfer to cool serving dish (or the leaves will cook – and you don’t want that)