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Saturday, 10 December 2011
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Fruit and Chickpeas Chaat


Fruit and Chickpeas Chaat Recipe Ingredients

  • Chickpeas 1 small cup
  • Bananas 4
  • Apricots 7
  • Apple 1
  • Grapes 250 gm
  • Salt to taste
  • Chaat spice to taste
  • Orange juice 1 cup
  • Pear 1

Fruit and Chickpeas Chaat Recipe Cooking Directions

  1. Cut all the fruits into pieces.
  2. Mix all the fruits, chickpeas, salt and chaat spice in a bowl.
  3. Pour in orange juice.
  4. Cut orange peels in the shape of leaves and make a cut in the center.
  5. Stick one or two leaves on the brim of the bowl and then serve the chat.
  6. Tip: This fruit and chickpea salad can also be served with onion salad mixed with a little bit of tamarind.
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Fresh Fruit Salad With Honey and Vanilla Yogurt


summary of Fresh Fruit Salad With Honey and Vanilla Yogurt

Healthy living starts with healthy eating, so replace your unhealthy diet with simply cooked healthy food that tastes great. Try out this recipe of Fresh Fruit Salad With Honey and Vanilla Yogurt.
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Ice Berg Salad Recipe Ingredients:

  • Ice Berg-1 bunch
  • Tomato-2
  • Cucumber-1
  • Green olive-6-7
  • Black Olive-7-6
  • Parsley/Coriander-1 bunch
  • Lemon-1
  • Olive Oil-3 tbsp

 Ice Berg Salad Recipe Method:

  • Cut ice berg, cut cucumber and put it in mixing bowl.
  • Put parsley, green and black olive and mix it well.
  • Squeeze lemon in it and add salt, black pepper, olive oil and mix it well.
  • Garnish it with salad leaves.
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Potato Salad Recipe Ingredients:

  • Onion-1
  • Potato-3 (boiled)
  • Green Onion-3
  • French Mustard-1 tbsp
  • Fresh Cream-1/2 cup
  • Mayonnaise Cream-4 tbsp
  • Black Pepper powder-as required
  • Salt-to taste

Potato Salad Recipe Method:

  • Finley chopped, onion, potato and green onion.
  • After that add french mustard, french cream,  Black pepper, salt, mayonnaise cream and mix it well.
  • Your salad is ready to eat.
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French Salad Recipe Ingredients:

  • Ice Burg-1 bunch
  • Mushrooms-6 to 8
  • Parsley-1 bunch
  • Cucumber-2
  • Tomato-2
  • Mayonnaise-4 tbsp
  • Tomato ketchup-1 to 2 tbsp
  • Salt-to taste
  • Black pepper-1/4 tsp
  • Lemon-1

French Salad Recipe Method:

  • Chopped ice burg in small pieces.
  • Slices the mushroom.
  • Peel the cucumber,  remove their seeds and put it in a bowl.
  • After that add tomato, mayonnaise, and 2 tbsp tomato ketchup.
  • Now add salt, Black pepper, lemon juice, parsley and mix it well.
  • After that put this salad in to fridge.
  • Now served chilled french salad.
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Macaroni Salad Recipe Ingredients

  • Macaroni-2 cup
  • Capsicum-1
  • Carrot-1
  • Tomato-1
  • Onion-1
  • Mayonnaise-3 tbsp
  • Black pepper-1/4 tsp
  • Salt- As Required

Macaroni Salad Recipe Method

  • First boil the macaroni.
  • Then cut the Capsicum, carrot, tomato and onion.
  • After cutting them, take mixing bowl and mix all together the macaroni, all the required vegetables and then add salt, black pepper and mayonnaise.
  • Mix them well and serve it cool.
  • Your Macaroni Salad is now ready.
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Croutons Salad Recipe Ingredients

  • Bread-as required
  • Onion-1
  • Cucumber-1
  • Tomato-1

Croutons Salad Recipe Dressing

  • Mayonnaise-4tbsp
  • Milk-3tbsp
  • Black pepper-as required
  • Salt-to taste

Croutons Salad Recipe Method

  • Chopped onion, tomato and cucumber.
  • Cut bread in to small pieces.
  • Take a frying pan heat up oil in it and fry bread pieces until it turns light brown in color.
  • Take mayonnaise and add milk in it.
  • Take a bowl put all the vegetable, croutons, mayonnaise, black pepper, salt and mix it well.
  • Garnish it with tomato and salad leaves.
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Russian Salad Recipe Ingredients
  • Potato-2
  • Carrot-2
  • Apple-1
  • Walnut-50 gram
  • Raisins (kishmish)-50 gram
  • Mayonnaise-1/2 tsp
  • Black Pepper-1/4  tsp
  • Salt- To taste
  • Cream-4 tbsp

Russian Salad Recipe Method

  • First boil apple, carrot and potato. After boiling it, cut it into cubes.
  • Then take a bowl and mix the entire ingredients of carrot, potato, apple, walnut, raisins, salt, black pepper and cream.
  • Your Russian salad is ready.
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