Cucumber Salad with Honey-Mustard Dressing

Cucumber Honey Mustard

You Need:

  • Thinly sliced Cucumbers.
  • A quartered and thinly sliced onion.

Dressing: These are all approximate values. Add or remove as you like.

  • 2 Tbsp olive oil
  • 1 tablespoon of honey
  • 1 teaspoon of mustard sauce
  • 3 tbsp apple cider vinegar
  • 2 teaspoons of roasted seeds. I used Nature’s Treat Omega Natural Mix.
  • Chilly flakes

Liberally salt the cucumber slices and leave them for about 20 mins or so. The salt will work its magic and remove the excess moisture from the cucumber slices. Wash with cold water and squeeze them dry.

Combine dressing and mix in the cucumber and onion slices.

Serve chilled or at room temperature.

Romaine Salad

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Its all about balance.

Romaine lettuce, lot of coriander, chopped onions with yellow or red capsicum. After you wash these drain out every single drop of water. Anything left in them will dilute the dressing and make it soggy.

For the dressing take the juice of one lemon and add approximately three times its quantity of extra virgin olive oil to it. Season with salt and pepper. Flavor it with finely chopped garlic.

Takes less than 10 mins to make a super yummy summer salad.

Soy Palak Paneer

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Blanch Spinach by dumping them into HOT boiling water and keeping the dish covered for exactly one minute. Don’t forget to switch off the stove while blanching is in progress. When you blanch spinach it gets rid of that chalky aftertaste and so its highly recommended you don’t skip this step. After draining the water wash the spinach with cold water and squeeze it dry. Chop it up and keep aside.

Heat sesame oil and toss in paneer and garlic. Saute till the color changes on one side of the paneer. Add ginger and coriander with 1 or 2 tablespoons of dark soy sauce. Add spinach and whirl it around at high heat.

Do not add any salt as the soy sauce already has it.

Serve hot or cold. On a slice of bread or as a salad by itself.

Spicy Roasted Chickpea & Cabbage Salad

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Rub sesame oil, chilly powder and coriander powder on overnight soaked green chickpeas. Pour them into a hot pan and cook till they are a little tender.

Add a paste made of coconut, green chilies, coriander and garlic. Mix well. Add thinly sliced cabbage and cook till its tender.

Do not cover and cook because that will destroy the texture of the cabbage.