Cool Cucumber salad Cucumbers-sliced thin I small onion cut into strips 1 tbsp vinegar Salt to taste Cut

coriander Toss cucumbers and onions together. Combine salt and vinegar together an pour over the cucumbers. Sprinkle coriander and refrigerate for half an hour. Serve. Raw Papaya Salad Raw papaya-1 Green chillies-2 Lemon juice-2 tbsp Salt Mustard and urad-1 tbsp Oil-1 tbsp Peanuts roasted- Handful Grate papaya. Cut green chillies finely. Mix papaya and chillies along with lemon juice, salt. Heat oil and add mustard and urad and let it splatter and add to the papaya. Crush the peanuts and add this to the papaya. Chill and serve. Crunchy cucumber salad Cucumber- diced Oil 1 tsp Hing 1 pinch Chana dal roasted 1 tbsp Peanuts- roasted and crushed- 1 tbsp Coconut- fresh and grated 1 tbsp Sesame seeds-roasted 1 tsp Green chillies- finely chopped -2 Sugar tsp Salt to taste Heat the oil. Add hing and Bengal gram. Saut for 2 minutes. In a bowl, mix the peanuts, coconut, sesame seeds, green chillies, sugar and salt together. Mix in the Bengal gramhing mixture and cucumber. Add seasoning and serve. Sprouts salad Soaked sprouts- 2 cups Oil- 1 tsp

Mustard-1/2 tsp Hing Salt to taste Jeera powder- 1 tsp Haldi -1/2 tsp Red chilli powder tsp Dhaniya powder 1 tsp Heat oil. Add mustard seeds. When they crackle, add hing and sprouts. Add water, salt and spices. Mix well. Cook covered for 10 minutes. Serve hot with skimmed yogurt. Cucumber Salad (Kosumbari) Moong dal - 50 gms Chana dal - 50 gms 4-5 green chilies coriander leaves- a small bunch Fresh cucumber - 1 Lime - 1/2 Mustard seeds - 2 tsps. Asafetida - a pinch

Soak 50 gms each of moong dal and chana dal separately for one hour. Grate the coconut to get a handful of grated coconut. Drain the water from the moong dal and chana dal. Peel one cucumber and cut it into small pieces of the size of a pea. Chop two green chilies. Keep one spoon of oil in a kadai, warm it and put mustard. Wait till they splutter , then put the chopped green chilies, turn around and put a pinch of hing (asafoetida). Put the entire thing onto the moong dal and chana dal. Add salt to taste and then squeeze the juice of half a lime (green variety). Turn around and then garnish the grated coconut. Easy Tomato Salad 2 cups fresh tomatoes cut in cubes 1 tablespoon water cup green beans sliced 1 teaspoon dried basil (optional) 1 cup button mushrooms, cleaned and 1 teaspoon coriander leaves thoroughly washed in hot water sliced salt and pepper to taste 1 tablespoon sesame oil 1 tablespoon vinegar Combine all the vegetables. In a small bowl, mix rest of ingredients. Add to veggies. Toss gently till spices are evenly spread thru out. Chill overnight. Carrot Salad 5 carrots peeled and grated coarsely 1/4 tsp salt 2 tsp lemon juice 1 tsp whole mustard seeds 1 tsp hot sesame oil (or substitute with vegetable oil) 100 gms chick-peas 1 red pepper, cut into small squares 1 green pepper, cut into small squares pepper(powdered)

Put the carrots with the salt. Heat the oil in a small shallow pan over medium heat. When the oil is hot, add the mustard seeds. As soon as the seeds begin to pop (within a few seconds), pour the contents of the pan over the carrots. Drain the chick-peas of their liquid and rinse under the tap quickly. Add the chopped pepper, chick-peas & lemon juice to the carrots. Sprinkle pepper and the salad is ready to eat. Cauliflower Salad 3 cups cauliflower 2 tablespoons diced green bell pepper 2 tablespoons diced onion 1/4 cup water 1/4 teaspoon salt 1/8 teaspoon basil dry 1/8 teaspoon garlic powder

Combine all ingredients in pan. Cover and cook overmedium heat, stirring once in a while till cauliflower is tender crisp, for about 10 mins. Chill thoroughly. Kachumbar 2 medium tomatoes 2 medium onion, peeled 4 tbsps chopped fresh coriander 1/2 tsp salt 2 tbsps lemon juice

Cut the tomatoes and onions into 1/4 inch pieces and put them in a non-metallic bowl. Add all the other ingredients and mix. Soy-nugget salad Ingredients 14-15 larger size soya nuggets - boiled as per instructions above 1 medium onion - sliced 1 small carrot - diced 1 medium capsicum - deseeded and diced 1 tsp olive oil 1/4 cup skimmed yogurt 2 tbsp low fat mayonnaise 7-8 black pepper corns - roughly pounded Dried herbs of your choice (I used parsley) pinch of chilli flakes 1/2 tsp salt

Directions Heat a tsp of oil in a wok. Add the vegetables and saute for 2-3 minutes, with a tiny pinch of salt. We want them to retain their crispness. Meanwhile, take the boiled nuggets in a colander and press down hard with a rounded bowl or so, to drain out all the water from them. Cut them into quarters or smaller pieces and add them to the wok. Stir to mix it with the vegetables. Remove wok from flame and keep aside. In a large bowl, take the mayo, yogurt, roughly pounded pepper, salt, herbs and beat with a fork to mix well. Once the contents of the wok are cooled, transfer them to the bowl. Mix to coat the dressing uniformly.

Garnish with chili flakes. Sprouts salad Cucumber, carrot, onions, coriander, tomato chopped finely. Mix raw sprouts. Add lemon juice, salt and finely chopped green chilies. Mix garam masala if necessary. Lettuce salad Chop lettuce, sprinkle some peanuts on top. Serve with light Italian dressing.