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  Festival Recipes - salad
Butterfly salad

• 1 packet lemon jelly
• ½ cup chopped carrots
• 1 tbsp. lemon juice
• ½ cup chopped capsicum
• ½ green colouring
• ½ cup chopped radish
½ cup mayonnaise
• 2 tbs chopped onions
• Ό cream cheese

Dissolve 1 packet lemon jelly in 2 cups boiling water and cool. Add 1 tbsp lemon juice, ½ tsp green colouring, salt and pepper. Pour 1 cup of this into a lightly oiled 8-inche pan and chill. Chill remaining jelly until semi-set, then whisk until fluffy. Add ½ cup mayonnaise, ½ cup chopped carrot, capsicum, and raddish, 2 tbsp chopped onions and Ό cup cream cheese. Adjust seasoning and colour, keeping it lighter than the first layer. Pour over the first layer. Chill. Unmould onto a flat, round serving dish. Cut into half

And place the two rounded sides together. Decorate by placing a small carrot for the body. Place the salad and greens and flowers made out of vegetables around the butterfly.

Ring around the chicken salad

• 2 cups boiled chicken (cut into cubes)
• 2 tsp lemon juice
• Ύ cup mayonnaise
• Ό cup chopped celery
• Ό cup chopped walnuts
• 1/3 cream
• 2 cups long-grain rice (boiled)
• Salt, pepper & mustard

Chicken salad -
Combine 2 cups boiled chicken, cut into cubes and 2 tsp lemon juice, leave for one hour. Add Ύ cup mayonnaise, Ό cup chopped celery, Ό cup chopped walnuts, salt pepper and mustard. Fold in 1/3 cup cream, lightly whipped.

Rice salad - Combine 2 cups long- grain rice (boiled) Ό French dressing toss lightly with a fork. Arrange the rice in a ring and place the chicken salad in the center. Garnish with sliced olives and parsley spring.

French dressing - Combine 1 tsp. salt, ½ tsp black pepper, ½ tsp powdered sugar, 1 tsp lemon juice and 3 tbsp oil.

French salad can also be used in any other salad.

Cauliflower & Broccoli Salad

• 2 cups Cauliflower florets
• 2 cups Broccoli florets
• 3 tbsp raisins
• Ό cup sunflower seeds
2 onions, small, finely chopped
• 1 cup carrot finely chopped
• 1 cup Mushrooms, sliced
• 1 cup mayonnaise
• Ό cup cider vinegar

Blend all this well and refrigerate for min 6 hrs and occasionally keep tossing it.

Pasta & Chicken Salad

• Pasta, acc to the quantity needed
• 4 cups chicken cooked and cut
3 shredded cabbage and carrots
• Frozen peas, thawed
• 2 onions finely chopped
• ½ cup Italian dressing
• Salt & pepper powder to taste.

Mix all the ingredients well and chill. Serve after a min refrigerating of 6 hrs.

Sausage& Pasta Salad

• 1 ½ kgs of Italian sausages, casings removed
• 1 tbsp olive oil
• 2 onions chopped finely
5-6 flakes of garlic chopped
• 2 cups broccoli florets
2 tomatoes finely chopped
• Pasta cooked
• Parmesan cheese according to requirement
• Chopped black olive for dressing
• Parmesan cheese dressing

Saute the sausages Transfer sausage to paper napkins. Pour off drippings. Take some more oil in the same pan and sautι all the vegetables till tender. Mix well with the sausages. Now add the tomatoes and toss well. Transfer in a salad bowl and then add the cheese, black olives and the dressing.

Corn Salad

• 3 cups frozen corn, thawed
2 tbsp olive oil
• 3 tomatoes seeded, finely chopped
• 2 finely chopped onions
• Ό cup finely cut basil
• 2-4 garlic flakes, chopped
• 2 tbsp lemon juice
• 2 tbsp fresh Italian parsley, chopped
• Salt & Pepper to taste


Empty in a salad bowl and mix all of the ingredients well. Chill for min 4-5 hrs. Serve.

Healthy Cabbage & Yellow Moong Dal Salad For You

This is a low calorie salad rich in protein, fibre and iron and is just perfect for a mid meal snack.

Prep time:10 mins
Cooking time: 5 mins
Serves 4

• 2 cups of finely chopped cabbage
• 1/3 cup of yellow moong dal, soaked in water for 2/3 hours.
• 1/2 tsp of mustard seeds
3 to 4 finely chopped curry leaves
• A pinch of asafoetida (hing)
• 1 finely chopped green chilli
3 tbsp of finely chopped coriander
• 1 tsp lemon juice
Salt to taste

1. Wash and drain soaked yellow dal
2. Heat oil in a kadai.
3. Add mustard seeds. As they crackle, add the chopped green chilli, curry leaves and hing.
4. Add chopped cabbage, moong dal and salt.
5. Sautι over a high flame for 2 to 3 minutes and then let it cool slightly.
6. Sprinkle chopped coriander and lemon juice before serving.
7 .Serve chilled or at room temperature.

Tomato cream cheese aspic

• 1 ½ tbsp gelatine
Ό cup tomato juice
• ½ cup mayonnaise
• 1 tbsp lemon juice
• 1/3 cup cream cheese
• 2 tbsp finely chopped onion
• 2 drops red colouring
Salt pepper and mustard to taste

Sprinkle 1½ tbsp gelatine on ½ cup tomato juice. Place over boiling water to dissolve. Combine 1 ½ cups tomato juice, ½ cup mayonnaise, 1 tbsp lemon juice, 1/3 cup cream cheese, 2 tbsp finely minced onions, ½ cup chopped celery, 3 drops red colouring and pepper and mustard. Add the dissolved gelatine and place on ice until semi-set. Whisk until fluffy. Fold in Ό cup whipped cream, pour into a lightly oiled and chilled ring mould. Freeze for about 2 hours until firm. Unmould on crisp lettuce. Surround with halved tomatoes, which have been scooped out and filled with peas or prawn mayonnaise.

In the center of the ring place a bowl of mayonnaise.

Crispin carrot mould


• 2 tbsp gelatine
• 2 cups orange juice
• 1 cup mayonnaise
• Ό cup cream cheese
• 1½ cups tinned pineapple
• 1 ½ cup grated carrot
½ cup whipped cream
• Salt, pepper, and mustard to taste

Sprinkle 2 tbsp gelatine on two cups orange juice and leave to soften. Place over hot water until the gelatine has dissolved. Chill until slightly thick. Add 1 cup mayonnaise, Ό cream cheese, 1 ½ cup tinned pineapple, finely chopped, 1 ½ cup grated carrots, ½ cup whipped cream and salt pepper and mustard to taste.
Pour into a lightly oiled ring mould and chill. Turn out and decorate with carrots curls and watercress or mint leaves.


• 500 gms potatoes (sliced)
250 gms tomatoes (chopped)
• ½ cup coriander leaves
• 2 cups curd
• 2 onion (chopped)

For masala
• 1 teaspoon cumin and coriander powder
• 1 teaspoon red chilli powder
• Salt to taste
½ teaspoon turmeric powder
• 4 red chillies
• 1 piece of ginger cut into small bits
• 1teaspoon sugar
• Oil for frying

Boil and fry potatoes till pink. Fry onions and tomatoes and add curd along with other masala now add the potatoes. Let the broth simmer for 5 minutes top off with coriander leaves and served hot with puri.

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