Apna Food Tv: Salad |Ultimate Cooking Recipes Video

Showing posts with label Salad. Show all posts

Hot Pickle Salad

Posted by Apnatvzone Posted on 01:30 with No comments

Ingredients:
Finely Chopped Red Chili 2-3
Cucumber Pickle 2
Chili Pickle 3-4
Finely Chopped Capsicum Half
Finely Chopped Carrot 1
Finely Chopped Spring Onion 2-3 sticks
Finely Chopped Garlic 3-4 cloves
Crushed Black Pepper 1 tsp
Vinegar 2 tbsp
Worcester Sauce 2 tbsp
Olive Oil 1 tsp
Method
Take a 2-3 finely chopped crushed red chili,2 cucumber pickel, 3-4 chili pickel, ½ finely chopped capsicum, 1 finely chopped carrot , 2-3 strands finely of spring, 1 tsp of crushed black pepper , 2 tbsp of vinegar, 2 tbsp of oyester sauce, mix it well into a salad and take it out in a serving platter. Now add 1 tsp of olive oil , heat the oil add 3-4 garlic cloves and lightly fry the garlic and pour on the salad and serve it.

Lamb Backstraps With Moroccan Salad Recipe

Posted by Apnatvzone Posted on 03:35 with No comments

Recipe Ingredients

1/2 cup chopped flat-leaf parsley
1 tablespoon chopped coriander
4 garlic cloves, finely chopped
2 teaspoons harissa (see notes)
1 teaspoon dried thyme
1/2 cup (125ml) olive oil
1/4 cup (60ml) lemon juice
2 teaspoons ground cumin
2 x 350g lamb backstraps, trimmed
Moroccan salad
1/2 cup (100g) couscous
1 tablespoon harissa
100ml olive oil
1 tablespoon lime juice
1 tablespoon coriander leaves, chopped, plus whole leaves to serve
1 tablespoon mint leaves, chopped, plus whole leaves to serve
100g whole blanched almonds
2 butter lettuces, leaves separated
6 spring onions, thinly sliced on an angle

Recipe Method

For marinade, combine parsley, coriander, garlic, harissa, thyme, olive oil, lemon juice and cumin in a bowl. Add lamb and turn to coat. Chill for at least 1 hour or overnight.
For the salad, place the couscous in a heatproof bowl. Pour over 1/2 cup (125ml) boiling water, cover and set aside for 5 minutes, then fluff up with a fork. Cool. Combine harissa, 1/3 cup (80ml) olive oil, lime juice and chopped coriander and mint. Season, then set aside.
Heat remaining oil in a small frypan over medium-high heat and cook almonds, turning, for 1-2 minutes until golden. Drain on paper towel and season with sea salt.
Preheat barbecue or chargrill pan to medium-high heat, then cook lamb for 2-3 minutes each side for medium or until cooked to your liking. Remove from heat and set aside to rest for 5 minutes.
Arrange lettuce on a platter, top with couscous and almonds, and drizzle with the dressing. Scatter with extra mint and coriander leaves, and spring onions. Thickly slice lamb and serve with salad.

More Crunch for Your Munch Chinese Salad...

Posted by Apnatvzone Posted on 21:12 with No comments

Ingredients

Salad

1 large napa cabbage, chopped (you may use other cabbages but I like this one best)
5 scallions, diced (green onions)
1⁄2 cup finely grated carrot (I process in food processor)
1⁄4-1⁄2 cup butter (I use about 4 tbls.)
2 (3 ounce) packages ramen noodles (don't use soup flavoring)
1⁄2 cup sesame seeds
1⁄2 cup sliced almonds
1⁄4 cup sunflower seeds

Dressing

1 cup sunflower oil (or corn or any neutral tasting oil) or 1 cup a light olive oil (or corn or any neutral tasting oil)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1⁄2 cup rice vinegar
2⁄3-1 cup sugar or 1⁄2 cup honey
salt and pepper

Directions

Mix cabbage, scallions and carrots in a large bowl, set aside.
Melt butter in a frying pan over medium heat. Break noodles in small pieces and stir to brown and get crispy, along with sesame seeds, almonds and sunflower seeds. Seeds and nuts will start to brown. Remove from pan, drain and cool on paper towels. Or alternatively, place on baking sheet-without the butter, and broil for just a few minutes, watching carefully so they don't burn(lower your fat intake!).
To make dressing, mix together all ingredients in a jar with lid and shake to dissolve the sugar. Dressing can be made a day ahead of time.
Toss together all salad ingredients and add dressing, just before serving. You may have dressing leftover to use for another salad.

Japanese Salad

Posted by Apnatvzone Posted on 02:10 with No comments

Ingredients
Prawns 200 grams
Cucumber 1
Lettuce Leave 3-4
Carrot 1
For Dressing
Mayonnaise 3 tbsp
Chili Sauce 4 tbsp
Chopped Garlic 3-4
Lemon Juice 1 tbsp
Crushed Black Pepper ½ tsp
Sesame Seeds Oil 2 tsp
Salt to taste
Method
Take 200 grams of prawns and boiled it. Take 1 cucumber, 1 carrot, sliced into round shape. For dressing: Take a mixing bowl add 3 tbsp of of mayonnaise, 4 tbsp of chili sauce, 2 tsp of sesame seed oil, 3-4 chopped garlic , 1 tbsp of lemon juice, ½ tsp of crushed black pepper, and to taste salt mix it well, take it out in a serving platter add lettuce leave, carrot and cucumber and boiled prawns pour the dressing in the top of it and serve it.

Beetroot Salad

Posted by Apnatvzone Posted on 01:41 with No comments

Recipe Ingredients
Beetroot, 1 large Yogurt¾ cup Mayonnaise 3 tbsp Salt to taste Apple, sliced 1 large Sugar 2 ½ tsp Lettuce, shredded 1 small Almonds, toasted5
Recipe Method
Whisk the yogurt with the mayonnaise, salt and sugar. Combine the beetroot, apple and half the lettuce. Add the yogurt dressing and mix gently. Transfer to a serving bowl and serve, garnished with remaining lettuce and toasted almond slivers.

Frozen Salad Mould

Posted by Apnatvzone Posted on 01:12 with No comments

Sponsored By www.Apnafoodtv.com

Ingredients

Potato (cubed and boiled) 1 cup

Carrot cubed and boiled ½ cup

Peas boiled ½ cup

Cucumber (peeled and cut into cubed) 2

Fruit cocktail 1 medium tin

Mayonnaise ¾ cup

Fresh cream 1 cup

Castro sugar 2 tbsp

Salt 1 tsp

White pepper ½ tsp

Gelatin powder 1 tbsp

Pineapple jelly 1 packet

Water 3 cup

Method

Dissolve jelly and gelatin in 1 cup water. Mix in it mayonnaise, cream, salt, pepper, sugar, all vegetables, fruit cocktail, mix all well. Pour mixture in a jelly mould. Set for 4 hours till firm. Over tur.

Paneer Toasty With Salsa Recipe

Posted by Apnatvzone Posted on 13:17 with No comments

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

For Paneer Toasty:
4-6 paneer slices
2 tsp tamarind extract
1 tsp sweet chilli sauce
2 tsp mint sauce
1 tsp chaat masala
4 slices bread
10-20 gms butter
1 onion, julienne
1 tomato, sliced
Salt to taste
2-3 kashmiri chillies
2-3 garlic cloves
2 Tbsp refined oil
For Salsa:
1 tomato
1 spring onions, chopped
1/4 capsicum, chopped
2 spoons sweet corn
1 green chilli
Salt to taste
2 spoons Indian mustard
Fresh coriander, a small bunch
1 spoon tomato ketchup
1 lime
2 Tbsp raisins

Recipe Method

In a bowl, add tamarind extract, sweet chili sauce, mint sauce and chaat masala. Mix them well together
Butter the bread for toasting.
In bread, add julienne onion, sliced tomatoes, salt for taste.
Dip the paneer into a mixture and place it on the bread.
Add Kashmiri Chilies and few fried garlic in the bread.
Close the bread and apply refined oil on the toast to prevent from sticking.
Toast the bread from both the sides and your Paneer Toasties are ready to serve.
For Salsa:
In a dressing bowl, add tomato, spring onions, capsicum, sweet corn, green chilli, salt, Indian mustard sauce, fresh coriander, tomato catch up, lime and few raisins.
Mix them all together gently and your salsa for paneer toasty is ready to eat.

Fancy Rice Salad Recipe

Posted by Apnatvzone Posted on 12:56 with No comments

Recipe Ingredients

2 small peppers (one green and one red)
1 small tomato
1 small onion
Salt and Pepper
1 tablespoon of vegetable oil
3 cups of cooked rice
1 small can of tune
1 small can of corn
1/4 cup of finely shredded cheese (Parmesan or Mozzarella)
Bread Crumbs
Lettuce, cherry tomatoes, corn, etc. for decoration

Recipe Method

First, here is an easy rice salad recipe.
Slice and dice 2 small peppers, one red and one green. Slice and dice a small tomato, you don’t have to remove the skin. And thinly dice a small onion.
Place the peppers, tomato, and onion in you cooking pan, add one teaspoon of salt and ¼ teaspoon of pepper (adjust to your taste) and 1 tablespoon of vegetable oil.
Cook uncovered on medium-high heat for 10 to 15 minutes.
You will also need 3 cups of cooked rice. Add a small can of tuna, a small can of corn, a ¼ cup of grated cheese like parmesan or mozzarella, and the cooked vegetables. Mix well.
Take a baking pan and brush it with vegetable oil, then cover it with bread crumbs. Tap gently the pan to remove any excess bread crumbs.
Tightly pack the rice salad in the baking pan and place it in a hot oven, preheated at 350 degrees F, for 10 minutes.
Once you remove your baking pan from the oven, put a plate over it and flip it. Gently remove the baking pan and… here you go! A perfect rice cake. Decorate with lettuce leaves, cherry tomatoes, and some corn and let your table shine!
Bonne appétit!

Egg Salad Recipe

Posted by Apnatvzone Posted on 12:49 with No comments

Recipe Ingredients

6 eggs
¼ c. mayonnaise
1 Tbsp Dijon mustard
1 Tbsp lemon juice
¼ c. celery, minced
¼ c. onion, minced
salt and pepper to taste

Recipe Method

In large saucepan cover eggs with cold water. Bring water to a rolling boil and immediately remove from heat. Cover, and let eggs stand for 12 minutes.
Remove from hot water, and place eggs in an ice bath for 5-10 minutes. Peel, and set aside.
In medium bowl combine mayonnaise, mustard, lemon juice, onions, and celery.
Chop eggs into large chunks and gently toss with dressing. Season with salt and pepper.
Transfer to air tight container and chill 2-4 hours before serving

Grilled Vegetable Salad Recipe

Posted by Apnatvzone Posted on 07:38 with No comments

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Eggplant 1
Spring onion 3
Tomato 2
Green chilies 2
Salad leaves 1 bunch
Sweet corns 1 cup
Bottle gourd 1
Salt to taste
Black pepper to taste
Oil 5-6 tbsp
Balsamic vinegar for dressing or lemon
Walnuts for garnish

Recipe Method

Slice eggplant into round shape.
Peel bottle gourd. And slice it like eggplant.
Cut spring onion into 2 inches long.
Cut tomato into slices.
Combine all the vegetables and add salt, black pepper and oil. Coat all the vegetables well.
Preheat the grill pan and place the vegetables on the grill pan and lightly grill vegetales. You can sprinkle red chili if you want to make it spicy.
Sauté sweet corns adding bit of salt.
Roughly cut the salad leaves and put in a mixing bowl and add vinegar and some salt. Mix well.
Now place the leaves in serving plate and put grilled vegetables on them.
Spread corns on top or place at a side.
Roast walnuts for garnishing.
Serve and enjoy.

Creamy Cheese Fruit Salad

Posted by Apnatvzone Posted on 09:56 with No comments

Sponsored By www.Apnafoodtv.com

Ingredients:
Pineapple Cubes 1 tin
Peach 1 tin
Cocktail Fruit 1 tin
Cream Cheese 1 bottle
Fresh Cream 1 Packet
Chopped Apples 2
Bananas 2
Mayonnaise ½ bottle
Sugar 1 tbsp
Method:
In a bowl, add in pineapple cubes, apples, bananas, peach, cocktail, mayonnaise and sugar. Add in cream cheese.
Chill and serve.