Categories

archive Block
This is example content. Double-click here and select a page to create an index of your own content. Learn more.


Authors

archive Block
This is example content. Double-click here and select a page to create an index of your own content. Learn more.
Tandoori Confetti Salad

Tandoori Confetti Salad

A bright vibrant salad with a tandoori zing that can be served as a side or as party appetisers. 

Serves: 6 | Prep time: 30 minutes | Cook time: 5 minutes 

Main Ingredients

  • Baby corn - 1 packet, chopped
  • Sweet corn - 1 cup, boiled
  • Paneer - 100 g, cubed
  • Red capsicum - 1 large, chopped
  • Yellow capsicum - 1 large, chopped
  • Green capsicum -1 large, chopped
  • Onion - 1 large, chopped

Marinade Ingredients

  • Ginger-garlic paste - 1 tsp
  • Green chillies - 2, chopped
  • Hung curd - ½ cup
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Garam masala - ½ tsp
  • Amchoor powder - ½ tsp
  • Kasuri methi - 1 tsp, toasted and crushed
  • Tandoori colour - pinch
  • Lime juice - 1 tbsp
  • Salt - 1 tsp

Curry Mayo Dressing Ingredients

  • Mayonnaise - 2 tbsp
  • Hung curd - ¼ cup
  • Curry powder - 2 tsp
  • Chat masala - 1 tsp
  • Mint leaves - 2 tsp, chopped
  • Salt - pinch

Garnish: 

  • Pomegranate seeds
  • Lettuce cups

Method 

  • Take a medium bowl and add in all the marinade ingredients. Mix them up well.
  • In a large bowl combine all the vegetables and mix them well. 
  • Add in the marinade and incorporate it thoroughly.
  • Cover it and refrigerate for at least an hour. 

 

  • When the vegetables are almost done marinating prepare the curry mayo dressing. 
  • For this combine all the dressing ingredients in a bowl mix them well to get a smooth mixture. 
  • Fill this in a squeeze bottle for easy handling later. If you don’t have a squeeze bottle a spoon will do just fine. 

 

  • Now in a pan take a tablespoon of oil and on high heat, toss and saute the vegetables. The high heat ensures that the vegetables stay crispy and retain their bright colours.  
  • Remove them from the heat and let them cool down completely. Once cooled, chill them in the fridge.
  • To plate them up, separate some iceberg lettuce leaves into small lettuce cups. Spoon a bit of the mixture on each leaf and top it with the curry mayo dressing, a small sprinkle of chaat masala and the juicy pomegranate seeds. 
  • These cup sized salad bites are ready to serve! Alternatively you could a large portion on a bed of lettuce or even make it a fun do-it-yourself for your guests!
Delectable Dal Gosht

Delectable Dal Gosht

Eggplant 101 & Tasty Baingan Katri

Eggplant 101 & Tasty Baingan Katri