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Tag Archives: Salt

Seven Layer Salad

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Ingredients:

Preparation:

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.

Fish/Shrimp Salan(Fish/Shrimp Curry)

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fish shrimp curry

Ingredients

1 onion chopped
Salt according to taste
1/2 tsp chili powder
1/4 tsp haldi powder
1/4 tsp garam masala powder
1 pinch of dried methi
2 tbs yogurt
1 tomato
2-3 whole green chilies
2-3 tbs oil

Instructions

Saute the onion in oil til transparent.
Add all the spices, tomato and yogurt.
Mix well and add the fish pieces.
Add a few tbs of water if necessary.
Cover and cook on medium-low heat for 10-15 minutes.
Shrimps take lessr time to cook.

Serve with naan or boiled rice.

Fried Chops

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Ingredients

1 kg. chops
1 tsp. salt (according to taste)
2-3 tsp. lemon juice
1 tbs. garlic (Lehsan) paste
½ tsp. chili (Lal Mirch) powder
1 tsp. garam masala
1 tbs. ginger (Adrak) paste
1 egg
½ cup breadcrumbs
¼ tsp. Black Pepper (Kali Mirch) powder.
Oil for frying

Instructions

To the chops add ¾ tsp salt, lemon juice, Garlic (Lehsan), Ginger (Adrak), chili powder and garam masala.
Half cook in a pot on low fire. Add a little water if necessary.
When more than half tender remove from heat.
Whip the egg with ¼ tsp salt and ½ tsp Black Peppercorn. (Kali Mirch).
Dip the chops into the egg whip one by one, coat with breadcrumbs and deep fry.
Serve with Mint (Podina) chutney and naan.
Serving: 3 to 4 persons

Chicken Shashlik

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Ingredients

1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Instructions

Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you’re using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
Serving: 3 to 4 persons

Brain Masala

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Ingredients

1 cow or 4 goat brain
½ tsp. turmeric (Haldi) powder
¾ tsp. salt
1 medium sized onion sliced
3 tbs. oil
½ tsp. chili (Lal Mirch) powder
½ tsp. garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste
2 tbs. yogurt
½ tsp. garam masala powder
4 tbs. Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish

Instructions

First boil the Brain with ½ tsp of salt and 1/8 tsp of Turmeric (Haldi) till it becomes firm. Drain, clean, de-vein and cut into coarse pieces.
In a pot take the oil and sauté the onion till light brown.
Add the remaining ¼ tsp. salt, chili powder, Turmeric (Haldi), Ginger (Adrak) paste, Garlic (Lehsan) paste and yogurt and mix well.
Add the Brain pieces, cover and cook on medium heat till it are cooked and the oil rises above the spices. Sprinkle garam masala powder.
Garnish with fresh chopped Coriander (Dhaniya) leaves and Ginger (Adrak).
Serve hot with naan.

Serving: 2 to 3 persons.