Savory Sunday
Sprouted Moong Salad
Savory Sunday
Mangia Mondays
Mouthwatering Mondays
Meatless Mondays
Just Another Meatless Monday
My Meatless Monday
Mixed Raita
You can serve this with biryani, jeera rice or any other spicy Indian food. The yogurt helps soothe the palate.
Mixed Raita
1/2 cup curds / natural unflavored yogurt
Salt, to taste
Lime juice, to taste
A pinch of black pepper powder
1 small onion, chopped
1 tomato, chopped
1 cucumber, chopped
1/4 yellow pepper, chopped
1/4 red pepper chopped
Mix the veggies in a bowl and season with salt, lime juice and pepper to taste.
Beat the yogurt in a bowl. You can add a little sugar if you’d like to. Add the beaten yogurt to the veggies.
Mix well.
Check for seasoning and adjust, if needed.
You can garnish with some chopped coriander leaves.
Refrigerate till ready to serve.
Prawn Cocktail
Prawn Cocktail
(Serves 2)
1/2 cup iceberg lettuce, cut into strips
10-12 prawns, cleaned, de-veined and boiled with a pinch of salt and a few drops of lemon juice
3 tbsp mayonnaise
1 tbsp tomato sauce
A few drops of Tabasco sauce (I used a combination of pepper sauce and smoked jalapeno – both Tabasco products)
A pinch of crushed black pepper
In a bowl, mix the mayonnaise, tomato sauce and Tabasco sauce. Add the pepper. Taste and adjust seasoning, if needed. If you want it more tart, add some more tomato sauce. If its too tart, add a little more mayonnaise to balance it. Up the spice levels with the Tabasco sauce.
Tip in the prawns and mix till well coated. You should typically have more cocktail dressing than whats needed to simply coat the prawns.
To serve –
If you’re serving individual portions as a starter, place some of the lettuce at the bottom of a cocktail glass and top it off with the prawn cocktail dressing mix. Garnish with a prawn placed on the rim of the glass.
If you’re serving it more like a salad that people need to help themselves to, place a bed of chopped lettuce on the plate. Pour the prawn cocktail dressing mix over.
This recipe is linked to –
Recipes I Can’t Wait to Try
What’s On the Menu Wednesday
Real Food Wednesday
What’s Cooking Wednesday
Chickpea Salad
Chickpea Salad
1/2 cup boiled chickpeas
1 onion, chopped
2 green chillies, finely chopped (optional)
1 tomato, chopped
1 tbsp. fresh coriander leaves, chopped
Salt, to taste
Crushed black peppercorns, to taste
A squirt of lime juice
Balsamic vinegar, to taste
Mix all the ingredients together in a bowl. Check for salt and sourness.
Keep chilled till you’re ready to serve.
This recipe is linked to –
Delectable Tuesday
Tasty Tuesday
A Little Birdie Told Me
Hearth and Soul
Tuesdays at the Table
Tasty Tuesday
Tuesday Night Supper Club
Mangia Mondays
Salads at the Barbecue Party #4 – Cucumber Salad with Dill Yogurt
1/4 cup fresh cream
1-2 tbsp. Mayonnaise (optional)
Salt, to taste
A few dill leaves
Beat the yogurt, mayonnaise and cream together and add salt to taste.
Tip in the sliced cucumbers and the dill leaves.
Mix and serve.
This recipe is linked to –
Not Baaad
Meatless Monday
Mouthwatering Mondays
Just Another Meatless Monday
Meatless Mondays
Made by you Monday
Salads at the Barbecue Party #3 – Cole Slaw
This post is linked to –
Rook No.17
Hearth and Soul
Made by you Mondays
Tuesdays at the Table
Tuesday Night Supper Club
Tuesdays Tasty Tidbits
Salads at the Barbecue Party #2 – Simple Tuna Salad
This recipe is linked to –
Hearth and Soul
Made By You Monday
Tuesdays at the Table
Tuesday’s Tasty Tidbits
Tuesday Night Supper Club
Tempt My Tummy Tuesdays