Vegetarian Salads

Cucumber Salad

2008-07-23T14:04:00.000-07:00

Ingredients

6 small white cucumber about 4 inches long
1/2 teaspoon salt

For filling

1/2 cup shell macaroni, cooked
1/4 cup French beans, chopped and boiled
1/4 cup carrot, chopped and boiled
1/4 cup cucumber, chopped p73
1 tbsp celery, choppeda
Salt and pepper to taste
1/4 cup walnuts, chopped
1/3 cup vegan mayonnaise

Preparation

Peel cucumber only if the skin is tough.
Make it hollow lengthwise in the shape of a boat.
Cut a base to make it stand.
Sprinkle little salt in each cucumber boat and put them upside down to drain the water that comes out.

Mix all the ingredients of the filling and stuff in the prepared boats.
Arrange them on a serving plate and keep in fridge till serving time.

Chilie Tomato Salad

2008-07-23T14:03:00.000-07:00

Ingredients

6 sm Tomatoes
1/2 bn Parsley, chopped
1/2 ea Hot green chili, chopped
1 1/2 ts Olive oil
2 tb Lemon juice
1 pn Salt & pepper
1 pn Cayenne

Serving Size: 2

Preparation

Quarter the tomatoes. Mix parsley & chili with the tomatoes & chill.

Combine the remaining ingredients & set aside to rest. Just before serving, mix the salad dressing with the salad.

Carrots & Lemon Juice Salad

2008-07-23T14:02:00.000-07:00

Ingredients

It's made from grated carrots and a little tang of lemon juice.

6 -7 medium-sized carrots - washed and grated
2 tblsp lemon juice
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin seeds
1 tsp vegetable oil

Preparation:

Take a medium-sized serving bowl and put grated carrots, salt, lemon juice and mix well.

Carrot Moong Dhal Salad

2008-07-23T14:00:00.000-07:00

Ingredients

carrot 150gms
cucumber small 1
lemom 1
salt to taste
moong dhal 2tbs
oil, mustard seed 1tsp and orid dhal for seasoning

Preparation

This preparation requires only 5 minutes and a tasty salad in southindian home recipees

1. Soak the moong dhal for some time say 10 to 15 minutes
2. grate carrot, chop cucumber into very tiny pieces and moong dhal
3. add lemon juice and season it with mustard seeds and orid dhal.
4. add salt only when you serve otherwise the salad will become watery

Cabbage salad - Indian style

2008-07-23T13:59:00.000-07:00

Ingredients

2 cups thinly shredded cabbage
2 cup shredded carrot
1/2 cup crushed roasted peanuts
1/4 cup peanut oil ( salad oil is an OK substitute)
1 hot green chilli chopped
1/2 cup chopped cilantro
1/2 tsp. sugar
lemon juice and salt to taste

Preparation:

Simply mix everything except salt and lemon - add them only when ready to eat.

Aloo Salad

2008-07-23T13:57:00.000-07:00

Ingredients

4 medium size waxy boiling potatoes
4 Tbs. ground roasted sesame seeds
3 or 4 Tbs. lemon juice (fresh squeezed)
1 tsp. salt
1 or more hot green chiles, finely minced (*)
4 Tbs. sesame oil
2 tsp. vegetable oil
pinch ground Asafoetida (**)
to 10 whole fenugreek seeds (**)
3 Tbs. cilantro (Chinese parsley) minced

Preparation

Boil the potatoes in a big pot.
Meanwhile, combine the chiles (or green pepper), salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl.
(By the way, roasted sesame seeds can be found as "iri goma" in Oriental markets.
I don't know if you can get them already ground up.)
Add the sesame oil just a little at a time and mix in with a wire whisk.

Using a metal ladle or a small butter warmer, heat the vegetable oil by holding it over heat.
When quite hot, add the asafoetida powder and fenugreek seeds.
The fenugreek seeds will start to darken in the hot oil in just a few seconds... when this happens dump it all into the bowl.
Mix well, then add the cilantro (Chinese parsley) and mix some more.
Check your seasonings.

When the potatoes are done, drain and peel while hot (holding with a fork if you need to.)
The peel should slide right off.
Cut into 3/4" dice and add to the bowl of dressing.
Gently mix to coat all the cubes and finally adjust your seasonings if needed.
Let cool, cover and refrigerate. You can eat this after a couple of hours, either cold or room temperature.
However, it's supposed to be much better the next day.

It keeps for up to 4 days refrigerated. Inspired by Madhur Jaffrey's "World of the East Vegetarian Cooking."