Mnago n Chicken Salad

Ingredients

1 portion lettuce, Romaine or cos, torn into pieces
2 stick celery, thinly sliced
4 portion spring onions, finely chopped
1/4 chunk cucumber(s), thinly sliced
300 g Mango(s), without stone, (1 large), peeled, pitted and chopped
400 g roast chicken, skinless, boneless, torn into pieces
150 g very low-fat plain yogurt
1 teaspoon curry powder, mild
1/8 teaspoon pepper, black, freshly ground
4 sprig fresh mint, to garnish

Instructions
Share the romaine or cos lettuce, celery, spring onions and cucumber between 4 serving plates or bowls.
Top with an equal amount of the mango chunks, and then share out the chicken between the portions.
To make the dressing, mix together the yogurt and curry powder. Spoon over the salads.
Serve, seasoned with a little freshly ground black pepper and scattered with a few mint leaves.

Dahi Phulkiyan Recipe

 

Dahi Phulkiyan

Dahi Phulkian is a very refreshing and light meal for lunch and dinner. It serves as side dish in place of raita.

Ingredients:

For Dahi Phulki:

• 1 cup Gram flour or moong lentil flour 1 cup
• ½ tsp Soda by carbonate
• ½ cup water
• Salt as required
• Red crushed chilli
• 1 onion chopped
• 2 green chillies
• ½ tsp cumin seeds
• 1 pinch garam masala powder
• 1 pinch chat masala powder
• For dahi phulki tempering:
• 10 Whole red chilli
• ½ tsp Cumin seeds
• For yoghurt sauce:
• 3 cups yoghurt
• ½ bunch of coriander leaves
• ½ bunch of mint leaves
• 2 green chillies
• Oil for frying

Method:

1. First strain yoghurt through a muslin cloth so it gets blended
2. Make yoghurt sauce grinding all the three ingredients
3. Add this green sauce in yoghurt and mix well
4. Add some water to liquefy yoghurt to some extent (as phulkiyan absorb lot of water to get soft)
5. Add salt in yoghurt to taste. Mix well and keep aside
6. Now make a fine paste with all ingredients of dahi phulki
7. Heat oil on medium flame
8. Using hand pour small phulkian in oil (they will get little bit large)
9. Fry them till golden brown
10. Take out phulkiyan on kitchen paper and let cool for a while
11. Add these all prepared phulikyan in youghurt and mix well so that each phulki absorbs some yoghurt water and becomes soft
12. Now take 3 tsp oil. Heat it little. Fry whole red chillies and cumin seeds in it and quickly add in yoghurt
13. Stir all the phulkiyan well
14. Garnish with some coriander leaves
15. Serve hot or cold, but it is more tempting while hot

Salad- cucumber

Salad- cucumber

Ingredients

* 4 cucumbers, thinly sliced
* 1 small white onion, thinly sliced
* 1 cup white vinegar
* 1/2 cup water
* 3/4 cup white sugar
* 1 tablespoon dried dill, or to taste

how to prepare:

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Fruit Salad

Ingredients:

1. 4 - medium size riped banana
2. grated coconut- - half cup[one side of the cocount is enough}
3. elachi powder 1 spoon
4. natural brown jaggery powder 5 spoon or sugar 4 spoon

Method

   1. Peel the skin and cut the banana thin round size.
   2. Take a bowl add banana, cocount, jaggery or sugar and elachi powder.
   3. Mix well. Serve after a lunch or dinner.
   4. After poojas or functions we can make this one from left over riped bananas.
   5. Rich in iron. Optional add few spoon condensed milk.

Dahi Ki Chutney

Ingredients

1/2 cup yoghurt beaten.
1 cup corriander leaves chopped.
2 green chillies.
1 tsp. grated ginger.
salt and sugar to taste. 

Preparation 

Grind all the ingredients except yogurt to a fine paste, mix with yogurt and chill. 

Dahi bare

Dahi bare:)

ajza: 

dahi....1/2 kilo
bread....1 packet
sugar....4tbsp
oil.....1cup

souce:
gurr.....1/2 pao
lal mirch (kuti hui)...2tsp
namak...1tsp
imli ka pest....1cup


souce banany ka tareeqa:
gurr ko 2cup pani m daal k pakaen,
phr us m imlika pest ,lal mirchen,namak dal k pakaen itna k wo gaarha ho jae,
souce ready hy.

Tarkeeb:

pehly bread k gol size k slice kaat len(ap glas se b gol size kat sakty hen),
phr un ko oil m deep fry kren or lite golden kar k nikaal len phr us p milk ya pani daal k rakh den.
dahi m sugar daal k use beat kao itna k wo garhi ho jae,
phr us m bhegy hue bread k slice dal k frij m rakh den.
jab thandy ho jain to us p souce daal k sarve karen

Rice Salad

RICE SALAD

INGREDIENTS

Double Diamond Basmati Rice 200g.
Apples cored and chopped 2 arge.
Luncheon meat cut in cubes200gms
Cauliflower boiled1/2
small Peas boiled 100gms
Oil 1 tbsp.
Vinegar/ Lemon1tbsp.
Salt and Pepper to taste
Water 400ml
Cabbage for garnishing.

METHOD

Wash, soak and drain rice. Bring the water to a boil and add the rice. Cook till done, Drain and keep aside to cool. When cool add the diced apples, cubed luncheon meat, floretted cauliflower, and peas. Also add the vinegar oil and seasoning. Toss the salad well and turn on to a serving dish lined with cabbage or salad leaves. Serve cold.