Onion - 1 (sliced thin/chopped)
Carrot - 1 teaspoon; grated
Green chili - 2 (sliced round)
Cucumber - 1/4 cup; diced
Tomato - 1; diced
Black pepper - To taste
Salt - To taste
Yogurt - 1

1. Mix all the ingredients in a bowl.

2 The salad is very refreshing and easy to make too.

3. This salad is a great accompaniment with Biriyani and Fried fish too.

4. Note: Can add cori

1 small can pineapple slices
1 small can peach
1 small can pear
1 teaspoon chopped celery
225 grams cottage cheese
2 tablespoons fresh cream
1 head lettuce
Salt to taste

1. Chop the fruits and put to chill.

2. Crumble the cottage cheese and add salt, celery, cream and 4 teaspoons of fruit syrup (from the fruit cans).

3. Line a salad bowl with lettuce leaves. Pile the cheese in the centre and surround with the chilled fruits.

1 cup kabuli channa (soaked overnight)
1 cup maggie or other noodles
1 large onion, finely chopped
1 capsicum, finely chopped
1 yellow or red sweet bell pepper
1 tablespoon coriander, finely chopped

1. Make a dressing by mixing olive oil and vinegar.

2. Add chillies, salt, black salt, sugar, mix well.

3. Cut bell pepper in fine long strips.

4. Pressurecook channa, drain, keep aside to cool.

1 cup walnuts, coarsely broken
1 cup thick curds, hung for one hour
1/2 cup cold milk
1/2 cup mint leaves
2 teaspoon sugar
1 small green chilli
salt to taste

1. Run chilli, mint, walnuts in mixie, to crush.

2. Add curds, milk, sugar, salt, mix well.

3. Chill well before serving with chopped carrots, cucumber, etc.

1 cup peeled unroasted peanuts
1/2 cup walnuts, shelled, broken coarsely
1/4 cup cashewnuts, broken in quarters
1 teaspoon sesame seeds
1 onion, finely chopped
1 tomato, finely chopped
1 small green chilli, finely chopped

1. Pressure cook peanuts for 2 whistles.

2. Cool cooker, drain, keep aside till required.

3. Mix all dry ingredients, except nuts, in a small bowl.

4. Add lemon juice, olive oil, any drained tomato juice, mix well.

1/2 cup chopped cabbage
1/2 cup grated carrot
1/4 cup chopped onion
1/2 cup chopped tomatoes
1/2 cup halved grapes
1/2 cup orange segments

French Dressing:
2 tablespoons oil
2 tablespoons vinegar

1. Mix all fruits and vegetables.

2. Mix all ingredients of the french dressing and whisk well.

3. Pour dressing over the fruit and vegetable mixture.

4. Toss lightly. Add more salt and suga

3 cups sprouted moong
1/2 small cucumber, grated
1 capsicum, shredded into thin long strips
1 firm tomato, cut into long strips
18-20 black or green grapes, halved
Juice of 1 lemon
2 teaspoon oil

1. Boil 3-4 cups water in a pan. Put sprouts in a colander. Place the colander over the pan of boiling water and cover it. Steam for only 2-3 minutes till the sprouts turn slightly soft. Remove from fire. Keep the sprouts in the strainer for 5 minutes and then transfer on a clean kitchen towel to absorb excess water.

2 cups unroasted peanuts, shelled
1 large onion, finely chopped
1 large tomato, finely chopped
1 tablespoon coriander leaves, finely chopped
1 small sprig mint leaves, finely chopped
1 green chilly, finely chopped or 1/4 teaspoon red chilly, crushed finely

1. Wash peanuts, add water, pressurecook for 2-3 whistles.
Nuts should be cooked, but firm and not mushy.

2. Drain, wash under running water.

3. Allow all water to drain for 10 minutes.

4. Take in a large salad bowl, add all other ingredients.

4 Sweet firm apples, peeled and grated
2 cups fresh yoghourt, tied in muslim and hungfor an hour to remove excess water
100 grams Amul Cheese, grated
1/2 teaspoon salt
2 teaspoon mustard
1 cucumber, thinly sliced

1. Mix apples, yoghourt, cheese, salt and mustard together. Chill for an hour.

2. On a flat serving dish arrange lettuce leaves in a circle.

3. Place slices of onion in a circle in the centre of the leaves.

3 cups paneer (cottage cheese)- cubed
1 medium apple- chopped with the skin
½ cups roasted walnuts
¼ cups raisins (kishmish)
¼ cup pomegranate (anaar)

Dressing
6 tablespoon honey
3 tablespoon lime juice

1. Mix all the ingredients of dressing together.

2. Mix nuts and fruits together. Add paneer pieces.

3. Pour dressing over it.

4. Toss gently and serve chilled decorated with salad leaves and wedges of apple and lemon