Tantalising Pachadis & Salads for the weight-watchers

Discussion in 'Ask ChitVish' started by Chitvish, Aug 29, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pineapple & Cheese Moulded Salad:

    Pineapple Slices - 1 big (850gm) can

    Reserve 2 whole & cut the rest into pieces.

    Soak in 1 cup pineapple syrup:

    Gelatine - 3 tbsp

    Sugar - ½ cup

    Other ingredients:

    Lemon juice - 3 tbsp

    Fresh cream - 200gms

    Cheese grated - 1 cup

    Walnuts chopped - ½ cup

    To decorate:

    Lettuce leaves

    Glace cherries

    Warm gelatine mixture & melt it.

    Add lemon juice & pineapple pieces.

    Keep this in the fridge.

    When semi set, remove & mix whipped fresh cream, walnuts & cheese.

    Pour into a wet jelly mould & set.

    To serve, unmould in a bed of crisp lettuce leaves, arrange 2 pineapple slices, walnuts & cherries decoratively around it.

     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Salad Dressings - add professional touch to your salad.

    Vinegar dressing

    Place one rounded teaspoon of salt in a mortar with one level teaspoon of whole black peppercorns & crush them all coarsely with the pestle.Then add 2-3 peeled cloves of garlic. Add 1 tsp of mustard powder & work it in , giving it about 20 secs of circilar movements to get it thoroughly blended as this has an emulsifying effect that thickens the dressing & encourages it to coat the salad leaves more effectively. Add 1 tbsp of the vinegar & then add 5 tbsp of extra virgin olive oil. Switch to a small whisk & give everyhthing a really good , thorough whisk.

    Alternate method:

    Crush salt, pepper& garlic, put all the above ingredients in a closed bottle & shake vigorously. This preserves well & matures on keeping.

    Green dressing:

    Hang thick curds in a muslin cloth for 2 hrs. Mix the thick cream with a ground mixture of chopped mint, chopped coriander leaves, green chillies & salt.

    Addition of fresh cream makes this rich & suitable for parties.

    Honey-lemon dressing:

    Mix in a blender ½ cup honey, 2 tbsp lime juice & less than ½ tsp crushed pepper.

    Peanut dressing:

    Blend ½ cup roasted peanuts, 1 ½ tsp each of tamarind paste & jaggery, ¼ tsp chilli powder, 3 tbsp of water & dalt. This is spicy.
    Little sugar can be added to any dressing.

    Exotic Dressing:
    Mix 1/2 cup mosumbi juice + 2 tbsp lime juice + 1 tbsp olive oil + 1/2 tsp mustard powder + salt + freshly powdered pepper to taste + 1 tbsp honey (more by option) or 1 tbsp powdered sugar.
    Mixed Salad with Gado gado dressing
     
    Last edited: May 28, 2009
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Fruit & paneer Salad - Simple, tasty & elegant looking.

    Paneer (grated) - 1 cup

    Oranges - 3

    Ripe bananas - 3

    Grapes - on small bunch

    Malai or cream - ½ cup

    Lime juice - 2 tsp

    Salt, pepper

    Skin, peel oranges & separate into small portions.

    Peel & cut bananas into slices & sprinkle with 1 tsp lime juice, salt & pepper.

    Wash & dry grapes.

    Crumble paneer & stir into oranges.

    Beat malai (or cream) lightly with a fork, season with salt, pepper & lime juice.

    Take an oval dish & arrange the banana slices.

    Now place orange segments all around & heap the grapes in the centre.

    Pour the milk or cream sauce on top.

    Serve chilled.
     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Puli Pachadis - Perfect side dish for mulakootal.

    This is usually made with brinjal & ladies’ finger.

    For both, the recipe is the same.

    Vegetable cut into 1 cm pieces - 1 cup

    Green chillies - 2-3 – chop fine

    Tamarind paste - 2 tsp

    Tomatoes - 2 (chopped)

    Jaggery - marble size

    Salt, haldi

    To temper in 1 tbsp oil:

    Mustard seeds - ½ tsp

    Red chilli - 1

    Methi (seeds or powder) - ½ tsp

    Hing - ½ tsp

    Curry leaves - few

    Deskin, finely chop tomatoes or liquidise.

    Mix tamarind paste with 1 cup water, salt & haldi.

    Heat oil, temper the given ingredients & lastly fry the vegetable & chopped green chillies very well.

    Then add tomatoes & tamarind water.

    Allow to boil to sauce consistency.

    You can also thicken slightly by adding 1 tsp rice flour or multipurpose powder in a little water to the vegetable gravy & boiling again.

    Add jaggery & remove.

    This can be made as spicy as you want.



     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Spicy Channa Salad - You will not stop eating this !

    White Kabul Channa - ½ cup

    Tomato - 1 big, chopped

    Onion - 1 big, chopped

    Green chillies - 3,4 chopped

    Ginger - 1” chopped

    Anardhana - 2 tbsp (pomegranate seeds, available in shops)

    Dhaniya powder - 2 tsp

    Garam masala - ½ tsp

    Chilli powder - 1 tsp

    Freshly grated coconut - 2 tbsp

    Black salt - 1 tsp

    Oil - 2 tbsp

    Jeera - 1 tsp

    Salt

    Chopped coriander leaves, to decorate - 2 tbsp

    Cook channa soft (not mushy), as usual.

    Keep the channa in a big plate.

    Add chopped tomato & chopped onion.

    Sprinkle dhaniya powder, black salt, garam masala, anardhana (lightly fried & powdered as much as possible) & black salt.

    Add salt & coconut.

    Heat oil, add jeera, ginger, green chillies, chilli powder & pour on channa.

    Before serving, heat the whole contents together in a kadai for 2-3 mts.

    Serve, garnished with coriander leaves.

    Coconut is optional, but it gives a new interesting taste to channa.







    channa salad.JPG
     
    Last edited: Nov 2, 2008
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Macaroni-Capsicum-Potato Salad- Specially for Pasta Lovers

    Boiled macaroni - 1 cup

    Capsicum - 2

    Potatoes - 2

    Celery chopped - 1 tbsp

    Walnuts chopped - 1 tbsp

    Chop capsicum.

    Boil, peel & cube potatoes.

    Toss everything together with salad dressing.

    Vinegar dressing suits this best.

    This is a very filling salad.
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Date & Tomato - Pachadi - A less Common Combination.

    Tomatoes - 2 medium - deskin & chop

    Dates - 1/3 cup - deseed & chop

    Tamarind paste - 1 tsp

    Green chillies - 2 (slit )

    To temper in 1 tsp oil:

    Mustard seeds - ½ tsp

    Red chillies - 2

    Curry leaves - few

    Salt, haldi

    In a kadai, heat oil & temper, add chopped tomatoes, & slit green chillies & fry well.

    Then add tamarind paste mixed with ½ cup of water, salt & haldi.

    When it starts boiling, add dates.

    Allow the mixture to boil together for a few mts & remove.

     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sweet & Sour Apples - you will "relish" this dish !

    Apples - 3

    Sugar - ½ cup (or to taste)

    Vinegar - 2 tbsp

    Salt

    Red chilli powder - 1 tsp

    To temper:

    Butter - 1 tbsp

    Mustard seeds - ½ tsp

    Jeera - ½ tsp

    Saunf - ½ tsp

    Kalonji (onion seeds) - ½ tsp.

    Peel, core & cut whole apple into thin wedges.

    Heat butter in a kadai & temper.

    When the ingredients are well fried, add apple.

    Cook on a medium fire.

    After the colour changes, add salt, chilli powder & sugar.

    Simmer for a few mts & then add vinegar.

    Mix well & remove.

    If you do not like vinegar, substitute lime juice – but vinegar gives a characteristic taste.

    This goes well with chappathi, puri, adai & bread.

    sweet & sour apples.jpg
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    channa-Potato Salad - Ideal to munch !

    Boiled white channa - 2 cups

    Poatoes, boiled & cubed - 2 cups

    Masala dressing

    To decorate:

    Slices of onions & tomatoes

    Bright red pomegranate seeds & coriander leaves.

    Masala dressing:

    Mix 2 tsp jeera powder, 2 tsp chat masala & 2 tsp oil with 3-4 tsp lime juice.

    Mix chana & potatoes with masala dressing.

    Place in a shallow bowl.

    Heap pomegranate seeds in the centre.

    Surround with slices of onions & tomatoes decoratively.

    Garnish with coriander leaves.

    The photo follows.
     

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    Last edited: Nov 2, 2008
  10. Chitvish

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    Onion Salad in Coconut Milk - Salad as well as a side-dish !

    White onions - 6

    Green chillies - 6 (chopped)

    Ginger - !/2 “ (chopped)

    Curry leaves (to garnish) - few)

    White vinegar - 1 tbsp

    Thick coconut milk - 1 cup

    Salt

    Slice the onions into thin rounds.

    Add salt & keep aside for ½ an hour.

    To the thick coconut milk, add the drained onions & all other ingredients.

    Garnish with curry leaves.

    Serve with hot rice – it is very delicious !
    onion salad 1.jpg

    24 088a.jpg
     
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