Potato yogurt Salad
3 cups Yogurt
2 medium Potatoes, boiled, peeled and cubed (approximately 1 cup)
1 small Onion, chopped finely
½ teaspoon Black pepper powder
½ teaspoon Coriander powder
½ teaspoon Cumin powder
1 1/4th Dry mango powder
1 teaspoon Sugar
Salt to taste
Dry roast the cumin, coriander and black pepper powders in a pan. Beat the yogurt and add all the spices and potato cubes and chopped onion. Chill thoroughly and serve.Garnish with grated carrot and coriander leaves.
You could use fruits that are available in the season.The idea is to balance sweet,sour and seedy fruits .
1 Apple - Skinned and cubed into 1/2 inch cubes
1 Pear- Skinned and cubed into 1/2 inch cubes
2 Oranges - Remove skin from the segments and half each segment
3\4 cup fresh Pomegranate seeds
1 cup Green seedless grapes
1 cup Red seedless grapes
1 ripe Mango - Skinned and cubed into 1/2 inch cubes
2 Bananas - cut into round slices, approx 1 cm thick
1 tsp Salt
3 tbsp Sugar
2 tsp Chaat masala or to taste
Juice of 2 lemons and 2 oranges
Mix the two juices, salt, sugar, and chaat masala well in a large serving bowl. Add all the fruits one by one into the bowl. Mix well. Garnish with mint leaves and chill well before serving.
Cucumber Carrot Salad
1 Green Chili finely chopped
4 tsp peanuts - coarsely ground
1 tsp Lemon juice
1/2 to 3/4th tsp Salt
2-3 tsps Sugar
2 tsp Oil
1 tsp Black Mustard seeds
1/2 tsp Asafoetida
For garnishing : Chopped cilantro leaves
Peel and grate carrots. Add the coarsely ground peanut powder, chopped chilies, lemon juice, salt and sugar. Mix well. Keep aside. Heat oil in a pan. Add mustard seeds. As they start sputtering, add asafoetida. Pour this over the carrot mixture. Mix lightly. Garnish with coriander leaves.
Creamy Cucumber Salad
3 Small cucumbers
3 Green chilies
½ Cup Peanuts
3 Curry leaves
½ tsp Mustard seeds
2 Cups Curd
1 Cup Grated coconut
1 tbsp Coriander leaves
Sugar and salt to taste
Chop the cucumbers finely, mince green chilies and crush the peanuts. After draining out the juice from the cucumber, mix with chilies, peanuts, coriander leaves, coconut and curd.
Heat oil and season the mixture with curry leaves and mustard seeds. Add salt and sugar just before serving.