Ingredients :
Boiled chickpeas - 390 gms - ( soak 110 gms of chickpea overnight and then pressure cook it ),
Onion -1 ( medium size )finely chopped,
Tomatoes - 2 - chopped ,
Cucumber - 1/2 - chopped.
For dressing :
Green chilli - 2 - chopped ,
Dried red chilli - 1 - deseeded and chopped,
lemon - 1 ( juice ),
Olive oil - 2 tbsp,
White vinegar - 1 tbsp,
Basil leaves - 7 to 8 leaves,
Mint leaves - a handful ,
Salt and pepper.
Method :
Soak chickpea overnight and pressure cook with 1 cup of water ( the chickpea should be dipped in water ).Cooking time is 1 whistle in high heat and then lower the heat and let it simmer for 15 minutes .
Take out the chickpeas from the cooker and leave it to cool. Discard the water only when you are ready to assemble the salad. As the weather is hot the chickpea will dry out or you can keep it in the fridge to cool.
Take a bowl and add the chopped onions,tomatoes and cucumber .
Take a small bowl and put juice of 1 lemon,1 tbsp of vinegar,2 tbsp of olive oil,chopped green chillies ,chopped red chilli ( optional ),chopped mint and basil leaves ,salt and pepper .
Leave some mint and basil for garnishing .
Crush and mix with a spoon.
Pour the dressing ( leave 1 tbsp of dressing for garnishing ) in to the chopped onion, tomato, cucumber bowl.
Mix and leave it for 10 minutes .
Discard the water of the boiled chickpeas and spoon it into the onion mixture .
Mix, taste and accordingly adjust .
Some like it lemony and few like hot so adjust to your choice.
Keep the bowl in the fridge and when you plan to serve, garnish with fresh mint, basil leaves and sprinkle fresh pepper . Pour the leftover dressing over the salad.
It is nice summery salad and can be had as a snack too.
I have made this salad for the first time so I have used both the melons .I was sure of the water melon as a base for filling the fruit salad but wanted to try the musk melon .Since it is soft from inside I had to cut out the melon only half way through and scoop out the inside of the melon, leaving the edges to be strong enough to hold the fruit salad in it .It worked out very well and tastes good too. Infact you can scrap the inside of the musk melon with a spoon and enjoy with the fruit salad .
Ingredients :
Water melon - 1 ( small size ),
Musk melon -1 ,
Kiwi - 1,
Peach - 1.
Pomegranate - 1/2 ,
Leechi - small bunch,
Mango - 1 ,
Cherries - small bunch .
Cherry coulis or syrup :
Red cherry - 300 gms,
Lemon juice - 1/4 cup,
Orange juice - 1/4 cup,
Sugar -1/2 cup,
Vanilla essence - 1 tsp.
Cherry dressing :
Cherry coulis or syrup - 2 tsp,
Lemon juice - 1/2 tsp,
Sweet basil - 6 to 8 cut into ribbons ( if not available use tulsi leaves ),
Salt and pepper a pinch.
Method :
Wash and cut the base of both the melons so that they can stand on their base .
Discard the seeds of musk melon.
Take a sharp knife and run it round the edges of the musk melon leaving 1/4 inch at the edges .
Make horizontal and square cuts with your knife but be careful not to pierce the bottom or sides.
Use a spoon to take out and even the bottom .
Everything you scoop or spoon out can be used in the salad .
Keep in a bowl .
Cover the melon bowl with a cling film and put in the fridge as it will take time for you to peel and cut the fruits .
Take the water melon and run your knife round the edges where the white portion starts .
Make horizontal and vertical cuts with your knife and scoop out the juicy melon from it .
Use a spoon to scrap the sides and bottom to make it even .
Cover the bowl with a cling film and put in the fridge .
Cut all the fruits of your choice and discard the ones which have seeds inside .
Take a bowl and put all the fruits in it .
Pour the dressing over the fruits and toss it so that the fruits are evenly coated .( keep 1 tsp of dressing for the top .
Taste and see the seasoning and adjust accordingly .
Take out the melon bowls from the fridge and spoon the fruit salad in it .
Wrap it again and put it back in the fridge till you plan to serve .
Drizzle the cherry couli dressing over the fruits and then serve .
You can use the big size water melons in the same way for large gatherings .
Serves - 4
Cherry coulis or syrup :
Red cherry - 300 gms ( stones removed and cut into halves ),
Sugar - 1/2 cup ,
Lemon juice - 1/4 cup ,
Orange juice - 1/4 cup ,
Vanilla essence - 1 tsp .
Method :
Take a pan and put orange juice ,lemon juice ,sugar and vanilla essence and bring to a boil for 5 minutes to reduce the mixture by half .
Keep stirring .
When the mixture is half lower the heat and add the cut cherries .
Keep stirring and let it simmer for another 5 minutes .
Stir regularly to prevent sticking
Cherries will soften and leave out its juice .
As the liquid thicken close the gas and sieve through a strainer .
Let it cool and then transfer to a clean bottle .
Keep in the fridge .( can be preserved for long )
This syrup can be used for pudding ,icecream ,pancakes or salads.
You can drizzle over anything sweet or use as a base to plate or decorate your dish .
Ingredients for marination :
Boneless chicken breasts - 2 ,
Yogurt - 2 tbsp ,
Lemon - 1/2 ,
Tandoori pwd - 1 tbsp ,
Ginger garlic paste - 2 tsp ,
Red chilli pwd - 1/2 tsp ,
Salt to taste .
Oil - 2 tsp .
Ingredients for green salad :
Since i could not get lettuce or baby spinach i used green cabbage .
Green cabbage - 8 to 10 leaves ,
Carrot - 2 small ,
Tomato - 2 ,
Cucumber - 2 ,
Onion - 2 .
Ingredients for yogurt mint dressing :
Yogurt - 2 tbsp ,
Mint - a handful ,
Honey - 1 tbsp ,
Salt and pepper ,
Lemon juice - 1/2 .
Method :
Take a small bowl and mix yogurt ,tandoori masala ,red chilli pwd and ginger garlic paste and keep aside .
Put the chicken breast on a plate and sprinkle salt ,black pepper and lemon juice on both sides of the chicken .
Coat the tandoori yogurt paste on the chicken breasts ( both sides ).
Cover with a cling film .
Let the chicken breasts marinate in the fridge overnight or for 4 to 5 hours in the fridge .
Take a small size cabbage and discard the lower hard part .
Gently peel out 8 to 10 leaves of the cabbage .Discard the lower central hard vein of each leaf .
Blanch the leaves for a minute in hot boiling water and let it rinse in cold ice water for 5 minutes .
Squeeze out the water and keep in a plastic bag and put in the fridge and take out only when you assemble the salad .
Like wise chop all the salad vegetables and then put them in fridge .( not the onions )
When the chicken is marinated take out from fridge and let it stay in room temperature for 1/2 hour .
Pre heat oven to 180 C.
Take a grill pan and when the pan is hot put 1 tsp of oil .
Toss the chicken breasts into the pan for 1/2 minute .
Pour 1 tsp of oil on the top side .
Turn side and let it brown for 1/2 minute .The purpose of tossing the chicken in hot pan is that the chicken is slightly browned .
Transfer the chicken breasts on to a greased baking tray and let it cook for 45 minutes in pre heated oven .
After 45 minutes chicken is cooked .( check by a cooking thermometer which should read 170 F or check by piercing a knife) .
Cooked chicken will give out clear juice and there is no rawness in the flesh .
Take out the baking tray and cover with a foil so that the chicken remains moist .
Cover for 15 minutes .
Slice the chicken pieces .
As the chicken is ready we prepare our salad plate .
Place the cold cabbage as the base and spread the sliced carrot ,tomatoes ,bell pepppers ,cucumber and rings of red onion .
Place the sliced baked chicken on top and drizzle the yogurt mint dressing .
You can serve it right away or cover with a cling film and put in the fridge to cool for sometime and serve it as a cold salad .
It is very healthy and delicious salad even the children enjoy this salad as the tandoori flavoured chicken is enjoyed and liked by all .
Yogurt mint dressing -
Put all in the ingredients in the blender and run the mixer for 20 seconds or till the mint leaves are crushed and blends in with the curd .
Take out in a bowl and keep in the fridge for sometime .
Ingredients :
Hung yogurt - 300 gms ,
Carrot -3 ( grated ),
Radish -1 ( grated )
Garlic clove -1 ( minced),
Olive oil -1 tsp,
Salt a pinch .
Spring onion -1 tbsp ( chopped ).
Water- 1/2 cup.
Method :
Take a pan and fill 1/2 cup of water and put on gas on high heat .As water boils add the grated carrot , radish ,olive oil .Let it boil till the water evaporates .Transfer the carrot mix to a strainer and leave it to cool .
As the carrot and radish cool , some liquid will drain out so keep a container below the strainer .
Take a bowl and mix the hung curd ,minced garlic and a pinch of salt .
Mix the carrot radish mix to the yogurt .
Keep in the fridge to cool .
Before serving sprinkle pepper and chopped green onions .
We can use this salad as a dip too .
Ingredients :
Plain yogurt - 400 gms
Pomegranate - 1 cup ,
Green onion -1 ( chopped ),
Cucumber -1 ( grated ),
Fresh dill or soa - 1 tbsp ( finely chopped )
Walnuts - 1/2 cup ( walnuts ),
salt -1/4 tsp .
Method:
Line sieve with a paper towel .Dump the yogurt on it and leave it for 1/2 to an hour .
Grate cucumber .
Take a bowl and put the hung curd in it .Add 1/4 tsp salt and mix .
Add grated cucumber ,green onions ,pomegranate seeds ,soa or dill .
Mix and keep in the fridge .
Before serving sprinkle soa leaves and pomegranate seeds.
