Fennel and Soya Marinated grilled prawn Salad with Celery sticks

FENNEL AND SOYA MARINATED GRILLED PRAWN SALAD WITH CELERY STICKS

 

S.NO	INGREDIENTS	QTY	UNIT
1	Prawns medium size	16	No’s
2	Fennel root sliced	40	gm
3	Light Soya Sauce	25	ml
3	Refined Oil	1	Tbsp
4	White pepper powder	10	gm
5	Red Chili paste	10	gm
6	Green Capsicum cut in to triangles	3-4	pieces
7	Yellow Capsicum cut in to triangles	3-4	pieces
8	Ginger garlic paste	1	Tspn
9	Thyme	1	Tspn
For Sauce
10	Butter	1	Tbsp
11	Chopped Garlic	1	Tbsp
12	EXTRACTED JUICE from prawns
13	Salt	To	taste

METHOD:

* Marinate the prawns in oil, salt, Crushed Fennel root, crushed garlic and drops of lemon juice, ginger garlic paste, white pepper powder and small pieces of thyme and keep a side for at least 30 minutes.

* Marinate both yellow and green capsicum triangles in salt, oil and thyme and grill them in a medium flame and keep a side.

* Grill the prawns in medium flame for 2-3 minutes. Arrange in food trey along with fennel roots and roast it for 3-4 minutes by covering Aluminum foil.

* Remove from Oven (In case of non-availability of Oven we can use pan roasting process) make it cool. Take out the EXTRACTED JUICE from the prawns, which will use for the sauce.

* Arrange prawns, bell peppers in a platter as shown in the image.

* Add roasted fennel roots on the top of the prawns (As shown in the picture). 

* Adjust celery sticks in between the prawns, and garnish it with parsley.

* Pour sauce on the top, Serve in room temperature.

FOR SAUCE-

* Heat butter in a pan, Add Chopped garlic. Sauté the garlic till brown in color. Add EXTRACTED JUICE from the prawn. Season it with salt and crushed black pepper.

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Bell pepper, cucumber and olive with coriander vinaigrette

BELL PEPPER, CUCUMBER AND OLIVE WITH CORIANDER VINAIGRETTE

S.NO	INGREDIENTS	QTY	UNIT
1	Bell pepper	1	No each
2	Cucumber	1	No
3	Olives	10	No
4	Mix lettuce for base	1	No
5	coriander springs	5	No
For Dressing(Coriander Vinaigrette)
6	Olive oil	40	ml
7	White Vinegar	30	ml
8	Salt	to taste
9	Mustard paste	1 tspn
9	Coriander leave paste	1 tspn
10	Crushed black pepper	1 tspn

METHOD:

* Make a paste out of Coriander leaves and water and we will use it for dressing.

* Make a dressing out of Olive oil, White Vinegar, Mustard paste, Crushed black pepper, salt and Coriander leaves paste and keep it a side.

* Cut all the bell pepper and cucumber in to a bit thick juliennes. Slice black olives.

* Mix all the vegetable with Coriander Vinaigrette dressing. Toss the vegetables nicely.

* Use Mix lettuce (Ice berg and lollo rosso) as a base.

* Arrange the mix vegetables on the top of lettuce.

* Garnish with Coriander springs.

Kosambari Salad

KOSAMBARI SALAD

INGREDIENTS

Grated carrot – 2 no’s

Moong dal– 50gm

Lemon – 1

Salt – to taste

Grated cucumber-1/2 no

Mint leaves- for garnish

FOR TEMPERING

Oil – 1 tsp

Mustard – 3/4 tsp

Green chili – 1, chopped

Asafoetida – A pinch

METHOD-

Soak moong dal for an hour. Drain water completely.

In a mixing bow, place grated carrot, drained moong dal. Squeeze the lemon in it.

Temper with the items under ‘To temper’ table. Add it to the salad, add salt and mix with a fork/ spoon.

Lemon and salt can be adjusted as per your taste preference.

Bean sprout and Peanut salad

BEAN SPROUT AND PEANUT SALAD

S.NO	INGREDIENTS	QTY	UNIT
1	Beans sprout	100	gm
2	Boiled peanut	75	gm
3	Capsicum Juliennes	1	no.
4	Onion Juliennes	1	no.
5	Cherry tomatoes	10	no.
For Dressing
6	Olive oil	40	ml
7	White Vinegar	30	ml
8	Salt	to taste
9	Mustard paste	1 tspn
10	Crushed black pepper	1 tspn

METHOD:

* Make a dressing out of Olive oil, White Vinegar, Mustard paste, Crushed black pepper and salt and keep it a side.

* Mix all the vegetables and boiled peanut with the dressing.

* Serve in room temperature.

Fusion Indian veg Salad

Fusion Indian veg Salad

Ingredients

1/2 seedless cucumber, also known as English cucumber
2 vine ripe tomatoes, seeded
1 green bell pepper, seeded
1/2 red onion, peeled
4 ribs celery from the heart, including leafy tops
3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
1 tablespoon red wine vinegar
1 lime or 1/2 lemon, juiced
1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
1/4 cup extra-virgin olive oil, eyeball the amount
Coarse salt and freshly ground black pepper

Directions

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle coriander over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve