SALAD

Salad Method

Salad encompasses a wide variety of dishes, and salads can be found in the food of most cultures. From lettuce and vegetables, to pasta, beans, eggs and grains, a salad is a versatile and flexible addition to any meal. Most often thought of as mixed greens and olive-oil or vinagrette dressingsalads are popular, versatile, and healthy.

CATEGORIES OF SALAD

salad

       PANI PURI

         

Pani puri Method 

For the puris

1. Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
2. Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
3. Place these circles under a damp cloth for about 5 minutes.
4. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
5. Remove, drain on absorbent paper and store in an air-tight container.

For the pani

1. Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
2. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
3. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
4. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

How to proceed

1. Crack a small hole in the centre of each puri.
2. Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.

Tips

1. You can use ragda instead of the sprouts or boond

                                      

Black Forest Cake

Yield: 12 servings

Ingredients

½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

Ingredients for filling

¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional

Chocolate Lava Cake

Yield: 10 servings
 

Ingredients

10 oz (280 g) bittersweet chocolate (60% cocoa)
4/5 cup (180 g) butter
8 eggs
1+¼ cup (275 g) sugar
1+¼ cup (140 g) all-purpose flour

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Grease 10 large muffin tins or cups; paper muffin bake cups can also be used.
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar and mix with flour.
5. Slowly fold in the melted butter and chocolate.
6. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.

The Chocolate Lava Cakes may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Lava Cakes may be dusted with icing sugar. If your Lava Cakes stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.

Variations

1. You may use pudding/souffle cups instead of muffin cups and serve the Lava Cakes in the cups in order to avoid the difficulty of removing the Lava Cakes from the muffin cups.
2. You may add two tablespoons of orange liqueur and finely grated rind of one orange. This gives a delicious orange-chocolate flavor.
3. You may try adding some ground cinnamon and nutmeg or cloves to the chocolate and butter mixture.
4. You may add some mint flavoring.
5. You may add a little coffee essence to mixture.
6. Place moulds in freezer then brush with melted butter to give a thin even coating. Use cocoa powder to "flour" the molds so when you turn out the Lava Cakes there is no white flour marks.
7. Serving suggestion: serve with an orange and star anise ice cream.