Hawaiian pasta salad

Posted on September 11, 2009. Filed under: pasta | Tags: , , |

Summer sweet fruits and delicate shell shaped pasta smothered in a pesto flavoured mayonnaise. This salad is an excellent choice for a working lunch. Add a portion of French bread and you’ve got a filling meal.

Serves 2.

Ingredients
1 cup cooked conchigle (shell pasta)
½ cup chopped coloured capsicum
¼ cup cubed pineapple
¼ cup cubed muskmelon
For the dressing
¼ cup mayonnaise
1 clove grated garlic
1 teaspoon pesto
1 teaspoon chopped parsley
salt and freshly crushed pepper to taste
Method
1. Combine the pasta, capsicum, pineapple and muskmelon in a bowl and keep refrigerated.
2. Combine all the ingredients for the dressing in a bowl and mix well.
3. Just before serving, toss the dressing into the salad.
4. Serve immediately.
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Curried pasta and bean salad

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , |

Curry powder imparts a special flavour to pasta and beans.

Cooking Time : 25 min.
Preparation Time : 10 min.

Serves 6.

Ingredients
1 teacup kidney beans or haricot beans
3/4 teacup shell pasta
2 tablespoons chopped dill leaves
1 clove garlic, crushed
2 teaspoons oil
salt and pepper to taste
For the garnish
2 tablespoons chopped parsley

fried bread croutons

To be blended into a dressing
1 teaspoon curry powder

1/2 teacup creamy mayonnaise

1/2 teaspoon salt
white pepper to taste
Method
1. Soak the beans overnight. Next day, cook with salt in a pressure cooker, making sure not to overcook the beans. Drain thoroughly.
2. Put plenty of water to boil, add the oil and salt. Add the pasta and cook till just done. Drain well and plunge in cold water.
3. Mix all the salad ingredients and put in the refrigerator.
4. Just before serving, add the dressing and toss.
5. Serve cold, garnished with croutons and chopped parsley.
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Italiano salad

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , , |

This oregano-flavoured macaroni salad is sure to please pasta lovers.

Cooking Time : 15 min.
Preparation Time : 20 min.

Serves 6.

Ingredients
1 teacup macaroni
1 tomato, deseeded and diced
1 capsicum, diced
3 spring onions with greens, chopped
2 tablespoons oil
For the dressing

vinaigrette dressing with 1/2 teaspoon oregano or curry sauce


For the garnish
5 to 6 stuffed olives, cut into halves
Method
1. Boil the macaroni in sufficient water along with 1/2 teaspoon of salt and 1 tablespoon of oil. Drain thoroughly, wash and cool.
2. Add the remaining salad ingredients and mix.
3. Put in the refrigerator.
4. Just before serving, add the dressing and toss.
5. Serve cold, garnished with olives.
Tips
With vinaigrette dressing take 1/2 teaspoon oregano or curry sauce.

CURRY SAUCE

Goes very well with pasta.

Cooking Time : Nil.
Preparation Time : A few min.

Makes 1 cup.

Ingredients
1 tablespoon curry powder

1 teacup creamy mayonnaise

salt and pepper to taste
Method
1. Mix all the ingredients in a blender.
2. Store in the refrigerator and use within 2 days.
3. Whisk well before using.
4. Serve cold.
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Shell pasta salad with pesto dressing

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , |

A crunchy salad flavoured with fresh basil.

Cooking Time : : 10 mins.
Preparation Time : : 10 mins.

Serves 4.

Ingredients

1/2 cup cottage cheese (paneer), cubes

3 cups cooked shell pasta (conchiqlie)

To mixed into a dressing
1/2 cup walnuts, finely chopped
1/2 cup basil leaves, chopped
2 tablespoons garlic, grated
3 tablespoons lemon juice
5 tablespoons olive oil or salad oil
salt to taste
Method
1. Mix the shell pasta and cottage cheese and place in the refrigerator.
2. Just before serving, toss the pasta in the dressing.
3. Serve chilled.
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Herbal macaroni salad

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , |

A macaroni salad with fresh herbs.

Cooking Time : A few min.
Preparation Time : 15 min.

Serves 6.

Ingredients
3 cups cooked macaroni (shell or cut)
2 tablespoons chopped dill
1 cup thick curds
2 tablespoons fresh cream
1 green chilli, chopped
1 tablespoon butter
salt to taste
For the garnishing
lettuce leaves
spring onion trees
Method
1. Heat the butter, add the macaroni and dill and cook for 1 minute.
2. Mix the curds, cream, green chilli and salt thoroughly and mix with the macaroni.
3. Surround with lettuce leaves, decorate with spring onion trees and serve warm.
Tips
For Thick Curds : Put the curds in a muslin cloth or thin cloth.
Tie and hang for 1 to 1 1/2 hours and allow the water to drain out.
For Spring Onion Trees
Select fresh spring onion. Take one onion and quickly slit the leaves upto 125 mm. length from the white bulb with the help of a needle.
Repeat several times turning the bulb so that many slits appears on all sides.
Repeat with other spring onions.
Keep in ice-cold water for at least 1 hour.
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Macaroni salad

Posted on September 11, 2009. Filed under: pasta | Tags: , , |

Sweet lime, while abundant in India, is seldom found in other parts of the world. Along with pasta and spring vegetables, it makes a lovely summer salad.

Preparation Time : 20 min.

Serves 4.

For the salad
1 teacup macaroni, cooked
1 capsicum, chopped
1 medium carrot, chopped and par-boiled
3 spring onions, chopped

1 teacup bean sprouts


1 orange, segmented
1 sweet lime, segmented
To be mixed into a mint dressing
3/4 teacup thick fresh yoghurt
3 tablespoons fienly chopped mint (phudina) leaves
3/4 teaspoon mustard powder
3/4 teaspoon powdered sugar
salt to taste
Method
1. Mix all the ingredients for the salad and chill.
2. Serve chilled with the mint dressing.
Tips
Goodness Guide :
Rich in complex cabohydrates.
Sustains an athlete’s energy levels over extended periods of time.
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Avocado, tomato and mozzarella pasta salad

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , |

A stylish summer salad made from ingredients representing the three colours of the Italian flag – a sunny cheerful dish!
For Italians, the time of the year is important in determining which salad will be served. Vegetables, roots, pulses and herbs are always chosen when they are in season and at the peak of their perfection.
The avocado chosen for this salad should be ripe, so that it gives under the pressure of your finger and the seed within is loosened from its surrounding flesh. Halve the avocado, remove the stone and peel off the skin. Slice the flesh lengthwise. Apply a little lemon juice to the cut slices as they get discoloured on exposure to the air.
Add the dressing to this salad, cover and chill for at least 2 hours. You may need to add additional dressing if the salad appears too dry while serving.

Cooking Time : Nil.
Preparation Time : 10 mins.

Serves 3 to 4.

Ingredients
1 ripe avocado, cut into thin slices
1 teaspoon lemon juice
3 large tomatoes, cut into thin slices
11/2 cups cooked fusilli or bow pasta, page……
1 cup mozzarella cheese, cut into thin slices
2 tablespoons chopped walnuts
To be mixed into a dressing
3 tablespoons olive oil or oil
11/2 tablespoons lemon juice
1/4 teaspoon mustard powder
2 tablespoons chopped fresh basil
1/4 teaspoon sugar
salt and freshly ground pepper to taste
Method
1. Apply the lemon juice to the avocado slices to prevent them from discoloring.
2. Combine all the ingredients of the salad in a serving bowl, add the dressing and toss well.
3. Cover and refrigerate for about 2 hours.
4. Serve chilled.
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Garden fresh salad

Posted on September 10, 2009. Filed under: pasta, Starter | Tags: , |

Preparation Time : 10 mins.
Cooking Time : 5 mins.

Serves 4.

Ingredients
1 cup torn mixed lettuce (frisse, iceberg, lollo rosso etc.)
3 tomatoes
10 to 12 deseeded and sliced black olives
1 cup cooked kabuli chana (chick peas)
1 cup cooked penne pasta
1 cup chopped spring onions
½ cup paneer (cottage cheese) cubes
For the dressing
3 tablespoons olive oil
½ tablespoon sliced garlic
2 tablespoons chopped basil leaves
1 teaspoon dry red chilli flakes
Salt to taste
For the dressing
1. Heat the oil in a pan, add the garlic and sauté till it is browned.
2. Strain the garlic out of the oil and discard. Add the chopped basil and salt to the olive oil and keep aside till it cools. Add the chilli flakes and mix well.
How to proceed
1. Marinate the paneer in the prepared dressing, mix well and keep aside for 10 to 15 minutes.
2. Put the tomatoes in a vesselful of boiling water for 2 minutes.
3. Peel, deseed, chop them finely put in a serving bowl.
4. Add the lettuce, olives, kabuli chana, pasta, spring onions and refrigerate till use.
5. Just before serving, add the paneer and the dressing to the salad and toss well.
6. Serve immediately.
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Bulgur wheat salad

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe, Starter | Tags: , , , |

This is a simple yet different way of adding a nutritious cereal like bulgur wheat to your meals. Being loaded with high fibre and nutrient dense veggies and dressed with a low fat curd dressing, this salad is, by all means, one of the best-suited salads for people with heart disease or high blood cholesterol levels.

Cooking Time : Nil.
Preparation Time : 15 mins.

Serves 4.

For the salad
½ cup bulgur wheat (dalia)
¼ cup carrots, finely chopped
¼ cup tomatoes, finely chopped
¼ cup capsicum, finely chopped
¼ cup mint, finely chopped
¼ cup spring onion greens, chopped
½ teaspoon lemon juice
salt to taste
To be mixed together into a dressing
½ cup low fat curds, whisked
¼ teaspoon garlic paste
salt to taste
Method
1. Soak the bulgur wheat in hot water for 15 to 20 minutes. Drain and discard the water.
2. Mix together all the ingredients and refrigerate till required.
3. Add the dressing, toss lightly and serve immediately.
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Italian style tossed salad

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe, Starter | Tags: , , , , |

This salad is a healthy mixture of a selection of low cal veggies, which can be put together in no time at all. The olive oil and basil dressing lends this salad an exotic flavour.

Cooking Time : Nil.
Preparation Time : 10 mins.

Serves 4.

Ingredients
2 cups ice-berg lettuce, torn into small pieces
½ cup mushrooms, sliced and blanched
½ cup broccoli florets, boiled
½ cup carrots, diced and boiled
¼ cup onions, cut into 25 mm. (1″) cubes
To be mixed into a dressing
1 teaspoon honey
1 teaspoon lemon juice
1 tablespoon chopped basil
salt and freshly crushed pepper to taste
Method
1. Combine all the ingredients together and refrigerate till required.
2. Toss the salad with the dressing and serve immediately.
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