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Chicken Macaroni Salad
Ingredients:
2 chicken breasts (shredded and boiled)
1 1/4 cups macaroni
1/4 can tomato puree
2 tbsp tomato ketchup
2-3 tbsp fresh cream
1/2 tsp red chili paste
1/4 tsp red chili powder or few drops Tabasco sauce
¼ tsp sugar
2-3 tbsp parsley or coriander (chopped)
2 tbsp oil
1 bell pepper (capsicum)
Method:
Boil 3-4 cups of water with 1 tsp of salt and 1 tsp of oil. Add
macaroni to the boiling water. Cook covered for 8-10 minutes till
soft and well cooked but not mushy. Strain and wash several times
with cold water. To boil chicken, add 1/4 cup of water in a pressure
cooker with 1/4 tsp of salt and chicken. Pressure cook to 2
whistles. Cool and shred the cooked chicken. Heat oil in a nonstick
pan. Add the chili paste and tomato puree. Stir for 1/2 minute. Add
the tomato sauce and 3/4 cup of water. Simmer the sauce on low flame
for 1-2 minutes. Add salt, sugar, chili powder or Tabasco sauce.
Keeping the flame low, add the cream. Switch off the flame
immediately. Add the cooked macaroni, chicken and parsley. Stir
gently. Transfer to a bowl and cover and keep in a refrigerator to
chill. Before serving, arrange some lettuce leaves on a serving
platter. If salad gets a little dry add a few tablespoons water to
get a slightly wet consistency. Transfer the macaroni salad on the
lettuce leaves. Deseed the bell pepper and cut into thin rings. Half
the rings and arrange on the edges. Serve cold.
Chicken Mayonnaise Salad
Ingredients:
2 chicken breasts (boiled and shredded)
2 cups mayonnaise
1/4-cup thick cream
4-5 slices of pineapple (tinned)
2 hard-boiled eggs
Lettuce leaves to garnish
Method:
Mix mayonnaise and cream. Squeeze the pineapple slices well to
remove the excess syrup. Chop into small pieces. Add shredded
chicken and chopped pineapple to the mayonnaise. Mix. Taste and
adjust the seasoning if needed. Add more pepper and mustard if
required. Arrange lettuce all around a shallow dish. Pour the salad.
Garnish with hard-boiled eggs cut into circles or lengthwise into
four. Serve chilled.
Cucumber & Sprout
Salad
Ingredients:
3 or 4 thin tender cucumber
¾ cup sprouted Moong (sprouts)
1 lemon
3 green chilies
1 tbsp fresh coconut (grated)
1 tbsp coriander leaves (finely chopped)
Salt as required
Oil, mustard seeds for seasoning
Method:
Scrape outer skin and slice the cucumber into thin rounds. Shred the
rounds again into thin 11/2 inch long, even pieces. Cook sprouts
until tender. Mix cucumber, sprouts, salt, coriander leaves, grated
coconut and crushed chilies in a bowl. Squeeze lemon, fry mustard
seeds in a teaspoon of oil and add to the salad. Serve.
Potato Chicken Sausage
Salad
Ingredients:
2 lbs small red potatoes (cooked, pared, sliced)
3 tbsp white wine vinegar
1/3 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1 1/2 lbs chicken franks (sliced in rings and sautéed)
1/3 cup sliced green onions, including tops
2 tbsp capers
Lettuce leaves
Method:
Toss cooled potatoes gently with vinegar, oil, salt and pepper. Add
franks to potatoes. Sprinkle with green onions and capers. Serve on
lettuce leaves.
Cabbage Salad
Ingredients:
1 cup shredded cabbage
1 lemon
3 green chilies
1 tbsp fresh coconut (grated)
1 tbsp cilantro (coriander leaves finely chopped)
Salt as required
Oil, mustard seeds for seasoning
Method:
Mix cilantro leaves, grated fresh coconut and salt to the shredded
cabbage. Fry green chilies in oil along with mustard and mix well
with salad. Squeeze lemon juice.
Fruit Salad
Ingredients:
3 ripe bananas
1 apple
2 sweet orange
1 small bunch green grapes
2 tbsp pomegranate seeds
1 ripe mango
1/2 pineapple
3/4 cup sugar
1 lemon
Candied cherries
Raisins
Method:
Peel outer skin and dice all the fruits into even sized cubes.
Squeeze lemon juice to apple and banana pieces immediately after
cutting to prevent it browning. (Chop with stainless steel knife)
Mix all the fruits together in a bowl. Add very little water to
sugar and melt it in reduced flame (till half of it melts). Mix it
with the prepared fruits. Chill and then serve.
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