Sweet Dish
indian sweets
Tuesday, September 28, 2010
Monday, September 27, 2010
Salads
Note: Any salad tastes better and crisp if the vegetables have been soaked in chilled water for a while.
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* Soak lentils in lots of water overnight.
* In the morning, drain water and wash by draining and adding water 2-3 times. Do not rub. Finally drain all water.
* Cover and keep in warm dark place.
* At night add water and drain out.
* Cover and keep again as before.
* By morning 3/4 long sprouts are ready.
* Preferably use a porous container Eg. An Earthen pot for best results.
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This is my warm calamari salad recipe that can be served as an appetizer as well as a main course.
Ingredients: 1 lb. calamari tubes, about 8" long, 2 lb. roasted potatoes, 1/2 cup green beans, 1/2 red pepper, sliced, 1 can (275gr.) quartered artichoke hearts, 1 handful black olives, 1/2 small onion, sliced, 1 teaspoon chopped garlic, 1 tsp. paprika, 1 pinch chili flakes, 50 ml. dry white wine, 2 tbsp. vegetable oil, 1/2 lemon, juiced, salt and pepper to taste.
Recipe: Heat the oil in a large heavy skillet and saute the onion, garlic, artichoke, olives, red peppers and green beans at high temperature for 2 minutes. (The green beans should be blanched in boiling water before using). Add the roasted potatoes and saute for 2 minutes more. Add the calamari sliced to 1/2-inch rings and cook at high temperature for about 3 minutes more. Deglaze with the white wine and season the calamari salad with the paprika, chili flakes, lemon juice, salt and pepper. Serve the calamari salad in a large dinner plate or a platter lined with little spring mix salad.
The warm calamari salad recipe is for 4 appetizer servings or 3 entrees.
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If you are looking for an easy salad recipe for the summer, try this simple and healthy salad recipe. Create a simple salad vinaigrette with olive oil, balsamic vinegar and mustard for a spicy kick. Serve as a simple lunch or unique introduction to a special dinner.
Ingredients You Will Need For Salad:
2 cups shredded carrots
2 cups shredded celery
2 cups shredded red cabbage
1 cup grape tomatoes
6 tablespoons pine nuts
2 cups shredded mozzarella
Ingredients You Will Need For Dressing:
1 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons grain mustard
1 tablespoon dried parsley
Pinch of salt and pepper
In a large mixing bowl, combine carrots, celery, cabbage and mozzarella. In a separate bowl, whisk together all dressing ingredients and then pour over salad. Sprinkle the top with grape tomatoes and pine nuts.
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* 1 head romaine lettuce- rinsed, dried and chopped
* 1 red onion, thinly sliced
* 1 (6 ounce) can pitted black olives
* 1 green bell pepper, chopped 1 red bell pepper, chopped
* 2 large tomatoes, chopped 1 cucumber, sliced
* 1 cup crumbled feta cheese
* 6 tablespoons olive oil
* 1 teaspoon dried oregano
* 1 lemon, juiced
* ground black pepper to taste
DIRECTIONS In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve. To make this a more filling, dinner salad – top it with grilled chicken slices! salad-greek-salad-recipe salad-greek-chicken-salad.
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1 Cup Graceland dried Tart Cherries
1 (11oz.) Can Mandarin Orange Sections, Drained
2 Kiwi Fruit, Peeled and Sliced
¼ Cup Orange Juice
¼ Cup Powdered Sugar
¼ tsp. Ground Cinnamon
¼ Cup Slivered Almonds, Toasted
In medium bowl, combine cherries, mandarin orange sections and kiwi slices; set aside. In small bowl, combine orange juice, powdered sugar and cinnamon; pour over fruit mixture, tossing to coat well. Cover; chill at least 2 hours to blend flavors. Sprinkle with almonds before serving.
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Ingredients:
- 1 large tomato, sliced into 8 slices
- 8 oz fresh mozzarella, sliced into 8 slices
- 5-6 basil leaves, sliced or whole
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- salt and fresh pepper
Directions:
Place sliced tomato on a large plate or platter. Whisk together olive oil, vinegar and salt and pepper. Top tomato slices with mozzarella and then drizzele olive oil and vinegar mixture over all the slices. Spread basil leaves evenly over all slices.
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Ingredients:
8 eggs, hard boiled
1 Tablespoon mayonnaise -- light or regular
2 Tablespoons prepared mustard
2 tsp. fresh dill, minced
1 tsp. paprika
1/2 red onion, finely minced
Salt and pepper to taste
Directions:
Peel and chop the eggs. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion, salt and pepper. Mix well with a fork or wooden spoon.
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Ingredients:
5 cups fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup cooked, crumbled cheese
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed
Dressing:
1 cup mayonnaise
2 tablespoons vinegar
1 teaspoon sugar
Home-made sprouted lentils follow the following steps:
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* Soak lentils in lots of water overnight.
* In the morning, drain water and wash by draining and adding water 2-3 times. Do not rub. Finally drain all water.
* Cover and keep in warm dark place.
* At night add water and drain out.
* Cover and keep again as before.
* By morning 3/4 long sprouts are ready.
* Preferably use a porous container Eg. An Earthen pot for best results.
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Calamari Salad Recipe
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This is my warm calamari salad recipe that can be served as an appetizer as well as a main course.
Ingredients: 1 lb. calamari tubes, about 8" long, 2 lb. roasted potatoes, 1/2 cup green beans, 1/2 red pepper, sliced, 1 can (275gr.) quartered artichoke hearts, 1 handful black olives, 1/2 small onion, sliced, 1 teaspoon chopped garlic, 1 tsp. paprika, 1 pinch chili flakes, 50 ml. dry white wine, 2 tbsp. vegetable oil, 1/2 lemon, juiced, salt and pepper to taste.
Recipe: Heat the oil in a large heavy skillet and saute the onion, garlic, artichoke, olives, red peppers and green beans at high temperature for 2 minutes. (The green beans should be blanched in boiling water before using). Add the roasted potatoes and saute for 2 minutes more. Add the calamari sliced to 1/2-inch rings and cook at high temperature for about 3 minutes more. Deglaze with the white wine and season the calamari salad with the paprika, chili flakes, lemon juice, salt and pepper. Serve the calamari salad in a large dinner plate or a platter lined with little spring mix salad.
The warm calamari salad recipe is for 4 appetizer servings or 3 entrees.
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Easy Salad Recipes: Shredded Salad with Grape Tomatoes, Pine Nuts, and Mozzarella
If you are looking for an easy salad recipe for the summer, try this simple and healthy salad recipe. Create a simple salad vinaigrette with olive oil, balsamic vinegar and mustard for a spicy kick. Serve as a simple lunch or unique introduction to a special dinner.
Ingredients You Will Need For Salad:
2 cups shredded carrots
2 cups shredded celery
2 cups shredded red cabbage
1 cup grape tomatoes
6 tablespoons pine nuts
2 cups shredded mozzarella
Ingredients You Will Need For Dressing:
1 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons grain mustard
1 tablespoon dried parsley
Pinch of salt and pepper
In a large mixing bowl, combine carrots, celery, cabbage and mozzarella. In a separate bowl, whisk together all dressing ingredients and then pour over salad. Sprinkle the top with grape tomatoes and pine nuts.
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Summer Greek Salad
* 1 head romaine lettuce- rinsed, dried and chopped
* 1 red onion, thinly sliced
* 1 (6 ounce) can pitted black olives
* 1 green bell pepper, chopped 1 red bell pepper, chopped
* 2 large tomatoes, chopped 1 cucumber, sliced
* 1 cup crumbled feta cheese
* 6 tablespoons olive oil
* 1 teaspoon dried oregano
* 1 lemon, juiced
* ground black pepper to taste
DIRECTIONS In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve. To make this a more filling, dinner salad – top it with grilled chicken slices! salad-greek-salad-recipe salad-greek-chicken-salad.
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Spiced Cherry Salad
1 Cup Graceland dried Tart Cherries
1 (11oz.) Can Mandarin Orange Sections, Drained
2 Kiwi Fruit, Peeled and Sliced
¼ Cup Orange Juice
¼ Cup Powdered Sugar
¼ tsp. Ground Cinnamon
¼ Cup Slivered Almonds, Toasted
In medium bowl, combine cherries, mandarin orange sections and kiwi slices; set aside. In small bowl, combine orange juice, powdered sugar and cinnamon; pour over fruit mixture, tossing to coat well. Cover; chill at least 2 hours to blend flavors. Sprinkle with almonds before serving.
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Caprese Salad
Ingredients:
- 1 large tomato, sliced into 8 slices
- 8 oz fresh mozzarella, sliced into 8 slices
- 5-6 basil leaves, sliced or whole
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- salt and fresh pepper
Directions:
Place sliced tomato on a large plate or platter. Whisk together olive oil, vinegar and salt and pepper. Top tomato slices with mozzarella and then drizzele olive oil and vinegar mixture over all the slices. Spread basil leaves evenly over all slices.
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Dilled Egg Salad
Ingredients:
8 eggs, hard boiled
1 Tablespoon mayonnaise -- light or regular
2 Tablespoons prepared mustard
2 tsp. fresh dill, minced
1 tsp. paprika
1/2 red onion, finely minced
Salt and pepper to taste
Directions:
Peel and chop the eggs. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion, salt and pepper. Mix well with a fork or wooden spoon.
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Broccoli Salad
Ingredients:
5 cups fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup cooked, crumbled cheese
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed
Dressing:
1 cup mayonnaise
2 tablespoons vinegar
1 teaspoon sugar
Preparation:
Combine broccoli florets, raisins, sunflower seeds, crumbled cheese, chopped onion and peas in a large serving bowl. In another bowl whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well. Chill before serving.
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Ingredients:
1 green cabbage (coarsely shredded)
1 sweet red pepper (cut into julienne strips)
1/2 cup olives (quartered)
1/2 cup parsley (chopped)
8 ounces feta cheese (crumbled)
2 cloves garlic (minced)
1/2 tspn salt
2-3 grinds freshly ground black pepper from pepper mill
1/4 cup vinegar
2/3 cup vegetable oil
1 tspn ground oregano
Procedure:
1. In a bowl mix well minced garlic, salt, pepper, vinegar, oils, and oregano.
2. Mix all the vegetable and cheese separately (cabbage, sweet red pepper, olives, parsley, feta cheese). You can add other vegetable as well like cucumber, red cabbage etc.
3. Pour dressing on the vegetable mixture and mix well.
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Ingredients:
2 cups cooked chicken, chopped
1/2 cup Monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1 avocado, diced
1/2 cup olives, chopped
1 tomatillos (also known as a Mexican Cherry tomato), chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions, chopped
Black pepper
2 tablespoons mayonnaise
1 teaspoon green chiles, minced
2 teaspoons sun-dried tomatoes (oil-packed), minced
Procedure:
1. Lightly mix the first 10 ingredients together.
2. Moisten with mayonnaise, using more or less as desired. Mound in 4 decorative serving dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on top. Chill for 1 hour.
3. Serve with corn chips or crisp-fried tortillas as a light lunch.
Tags: Boneless Chicken Recipe, Chicken Chili Recipes, Mexican Chicken Recipes
Posted in: Chicken Salad Recipes
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Ingredients:
-1 / 2 cup olive oil
-1 / 4 cup red vinegar
-2 Cloves garlic chopped
-2 Tsp. tablespoon Worcestershire sauce
-1 / 2 small spoon of salt
-1 / 2 small spoon pepper
-1 / 2 cup grated Parmesan cheese
-1 Cut lettuce pieces
-1 Beaten egg
Procedure:
-In a bowl, mix olive oil, vinegar, garlic sauce, salt, pepper and Parmesan.
-I leave in the fridge over night.
-Add the beaten egg in the sauce I have made the night before and mix well.
-Finally, throw the sauce on the lettuce and serves
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Ingredients
2 large tomatoes
1 medium onion
3-4 green pepperones (or 1 green bell pepper)
1 cucumber
1/2 bunch parsley
1/4 bunch fresh mint (or 1 Tbs. dried mint leaves)
1 lemon, juice
1/3 cup extra virgin olive oil
Directions :
First slice the onion and press the onion slices by hand with some salt so that the bitterness of the onion is reduced secondly rinse the onion under cold water andc squeeze to get rid of the excess water.
After that dice the tomatoes, cucumber and slice pepperones . Chop parsley and mint leaves finely.Put all the chopped vegetables in a salad bowl and mix well adding the salt. Add the lemon juice and olive oil dressing and toss well.
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Ingredients:
* 2 medium cucumber, cut to circles
* 2 medium tomato, diced
* 1 small yellow bell pepper, sliced
* 1 small red bell pepper, sliced
* 1 small green bell pepper, sliced
* 1 small onion, sliced
* 1 small carrots, cut to circles for garnish
* 1 small carrots, shredded
* A small banch of watercress
* 1/2 small head lettuce, chopped
* 2 teaspoon olive oil
* ¼ teaspoon salt
* ½ teaspoon Viniger
* ¼ teaspoon Cumin
* ½ teaspoon lemon juice
* Black olives for garnish
2. Season with salt, viniger, lemon juice, olive oil and cumin
3. Layer watercress leaves in a salad plate then added the salad bowl content
4. Garnish with cucumber, tomato, colorful pepper, carrots and black olives
5. Serve and enjoy
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Ingredients:
1 small head romaine lettuce, torn into bite-sized pieces
2-3 very ripe tomatoes, cut into cubes
2 nectarines, cut into cubes
1-2 small cucumbers (Kirby or seedless), cut into cubes
20 small black pitted olives (from a can)
1/4 cup crumbled feta or mild blue cheese (optional)
A few Tbsp of the best balsamic vinegar or balsamic condiment you can afford
A pinch of fresh black pepper
1-2 Tbsp extra-virgin olive oil (optional)
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Combine broccoli florets, raisins, sunflower seeds, crumbled cheese, chopped onion and peas in a large serving bowl. In another bowl whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well. Chill before serving.
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Greek Cabbage Salad
Ingredients:
1 green cabbage (coarsely shredded)
1 sweet red pepper (cut into julienne strips)
1/2 cup olives (quartered)
1/2 cup parsley (chopped)
8 ounces feta cheese (crumbled)
2 cloves garlic (minced)
1/2 tspn salt
2-3 grinds freshly ground black pepper from pepper mill
1/4 cup vinegar
2/3 cup vegetable oil
1 tspn ground oregano
Procedure:
1. In a bowl mix well minced garlic, salt, pepper, vinegar, oils, and oregano.
2. Mix all the vegetable and cheese separately (cabbage, sweet red pepper, olives, parsley, feta cheese). You can add other vegetable as well like cucumber, red cabbage etc.
3. Pour dressing on the vegetable mixture and mix well.
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Mexican Chicken Salad
Ingredients:
2 cups cooked chicken, chopped
1/2 cup Monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1 avocado, diced
1/2 cup olives, chopped
1 tomatillos (also known as a Mexican Cherry tomato), chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions, chopped
Black pepper
2 tablespoons mayonnaise
1 teaspoon green chiles, minced
2 teaspoons sun-dried tomatoes (oil-packed), minced
Procedure:
1. Lightly mix the first 10 ingredients together.
2. Moisten with mayonnaise, using more or less as desired. Mound in 4 decorative serving dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on top. Chill for 1 hour.
3. Serve with corn chips or crisp-fried tortillas as a light lunch.
Tags: Boneless Chicken Recipe, Chicken Chili Recipes, Mexican Chicken Recipes
Posted in: Chicken Salad Recipes
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Caesar Salad
Ingredients:
-1 / 2 cup olive oil
-1 / 4 cup red vinegar
-2 Cloves garlic chopped
-2 Tsp. tablespoon Worcestershire sauce
-1 / 2 small spoon of salt
-1 / 2 small spoon pepper
-1 / 2 cup grated Parmesan cheese
-1 Cut lettuce pieces
-1 Beaten egg
Procedure:
-In a bowl, mix olive oil, vinegar, garlic sauce, salt, pepper and Parmesan.
-I leave in the fridge over night.
-Add the beaten egg in the sauce I have made the night before and mix well.
-Finally, throw the sauce on the lettuce and serves
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Summer Salad
Ingredients
2 large tomatoes
1 medium onion
3-4 green pepperones (or 1 green bell pepper)
1 cucumber
1/2 bunch parsley
1/4 bunch fresh mint (or 1 Tbs. dried mint leaves)
1 lemon, juice
1/3 cup extra virgin olive oil
Directions :
First slice the onion and press the onion slices by hand with some salt so that the bitterness of the onion is reduced secondly rinse the onion under cold water andc squeeze to get rid of the excess water.
After that dice the tomatoes, cucumber and slice pepperones . Chop parsley and mint leaves finely.Put all the chopped vegetables in a salad bowl and mix well adding the salt. Add the lemon juice and olive oil dressing and toss well.
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Green Pea Salad with Creamy Dressing
Ingredients
- 4 cups fresh or frozen green peas, cooked just until tender, rinsed under cold water
- 1 small carrot shredded
- 1/2 red bell pepper, finely chopped
- 1 red onion, finely chopped, about 1 cup
- 1/2 cup finely chopped celery
- 1/2 cup light or regular ranch-style dressing
- 1/3 cup mayonnaise
- 1/4 teaspoon dried leaf oregano
- 1/8 teaspoon pepper
- 1/4 teaspoon salt, or to taste
Preparation:
In a large bowl, combine the cooked cooled peas with the chopped and shredded vegetables. In a measuring cup or small bowl combine the dressing, mayonnaise, and seasonings. Stir into the vegetables until well coated. Chill for a few hours before serving.----------------------------------------------------------------------------------------------------------
Watercress Green Salad
Ingredients:
* 2 medium cucumber, cut to circles
* 2 medium tomato, diced
* 1 small yellow bell pepper, sliced
* 1 small red bell pepper, sliced
* 1 small green bell pepper, sliced
* 1 small onion, sliced
* 1 small carrots, cut to circles for garnish
* 1 small carrots, shredded
* A small banch of watercress
* 1/2 small head lettuce, chopped
* 2 teaspoon olive oil
* ¼ teaspoon salt
* ½ teaspoon Viniger
* ¼ teaspoon Cumin
* ½ teaspoon lemon juice
* Black olives for garnish
Preparation:
1. Place cucumber, tomato, onion, lettuce and shredded carrots in a salad bowl2. Season with salt, viniger, lemon juice, olive oil and cumin
3. Layer watercress leaves in a salad plate then added the salad bowl content
4. Garnish with cucumber, tomato, colorful pepper, carrots and black olives
5. Serve and enjoy
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Balsamic Vinegar Salad
Ingredients:
1 small head romaine lettuce, torn into bite-sized pieces
2-3 very ripe tomatoes, cut into cubes
2 nectarines, cut into cubes
1-2 small cucumbers (Kirby or seedless), cut into cubes
20 small black pitted olives (from a can)
1/4 cup crumbled feta or mild blue cheese (optional)
A few Tbsp of the best balsamic vinegar or balsamic condiment you can afford
A pinch of fresh black pepper
1-2 Tbsp extra-virgin olive oil (optional)
Preparation:
Add the lettuce, tomatoes, nectarines, cucumbers, olives and cheese to a large salad bowl. Sprinkle with your best balsamic vinegar, and toss. Add black pepper, and toss again. Add olive oil, if desired, and toss again. Serve immediately.----------------------------------------------------------------------------------------------------------
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