Chana salad

Ingredients :

1 cup cooked chick peas (approx. 1/2 cup raw chick peas)
1/2 cup cucumber, sliced
1/2 cup orange segments, peeled
1/2 cup onion, sliced
1/2 cup tomato, sliced
1 tablespoons chopped coriander
1 1/2 teaspoons lemon juice
salt and freshly ground pepper to taste

Method :

Combine all the ingredients except the salt and pepper and chill. Just before serving, add salt and pepper and mix well. Serve chilled.

Rajama Salad

Ingredients:

1 Cup rajma beans (soaked overnight and pressure cooked)
1 Small onion, finely chopped
Chat Masala 1 teaspoon
1 Small tomato, finely chopped
Salt to taste
1 Green Chilli chopped
2 tsp. Lemon Juice
Fresh Green Coriander - diced 1 tablespoon

Method:

Take a mixing bowl and add Rajma.
Add the onion, tomatoes and mix
add the chat masala and Green Chilli
Add the Lemon Juice.
Mix well and let it rest for 30 minutes
put it in the fridge.

Cabbage Salad

Ingredients:

16 cups thinly sliced cabbage
4 cups thinly sliced onion

1/3 cup fresh lime juice

1/2 teaspoon salt

Method:

Combine all ingredients in a large bowl. Mix well.

Salad is better if allowed to sit for at least 1/2 hour.

Mixed Fruit Salad

Ingredients:

3 Bananas
1 Apple
2 Orange
1Ripe Mango
1 Bunch Green Grapes
1/4th cup Pomegranate seeds
Few canned Cherries
1 Guava
1/2 cup sugar (or to taste)
1 lemon juice

Preparation:

• Peel and cut all fruits into banana and apple in the end to avoid browns.
• Pour lemon juice immediately on fruits.
• In a little water add sugar and half melt it on heat.
• Mix melted sugar to the fruits. Refrigerate it and serve the fruit salad chilled.
• Note: Salt and chaat masala can also be used

Cabbage Salad Recipe

Ingredients to serve 3

Grated Cabbage - 2 cups

Roasted and powdered peanuts - 2 table spoons.

Salt - 1/4th teaspoon

fresh grated coconut(optional) - 2 tablespoons

sugar - 1/4 th teaspoon

lime juice - 1 teaspoon.

Coriander leaves - 1 tbsp chopped

Ingredients for Seasoning:

Oil - 1 teaspoon

Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Green or Red chili - 1 or 2 according to taste, slit in two.

Curry leaves - 4-5

Make Seasoning:

1. Heat oil. Add mustard and cumin seeds.
2. When they stop crackling, add chilli pieces.
3. Add asafoetida, curry leaves. Take off fire. Let cool.

Final mixing:

1. In a salad bowl, add grated cabbage, salt, sugar, peanut powder, coconut, coriander leaves, lime juice. Mix well.
2. Add the cooled seasoning. Mix well again.
3. Serve immediately or Cool in fridge for 30 minutes and serve.