* Tabbouli *

1 cup bulgar wheat
2 cups boiling water + a little salt
1/4 cup olive oil
1/2 cup fresh corn kernals, steamed
4 spring onions, finely chopped
3 tomatoes, cubed
2 cucumbers, peeled and cubed
2 tender carrots, grated
For the dressing:
1/2 cup parsley leaves, finely chopped
1 tbsp fresh mint leaves, finely chopped
2 tbsp lemon juice
4 tbsp orange juice
1/2 tsp brown sugar
Salt and black pepper to taste
For garnishing:
2 tbsp feta cheese
6 black olives, chopped
1 orange, skinned and segmented

Take the bulgar in a large serving dish and add the
water. Cover with a towel and keep aside for 1 hour.
Drain the water. Add the olive oil and mix well.
Add the vegetables and mix gently.
Mix the dressing ingredients in a small bowl. Spoon
into the salad and mix evenly.
Garnish and serve chilled.

* Rajma Salad *

1/2 cup rajma
1/4 tsp ginger paste
Salt to taste
2 chopped tomatoes
1 cubed cucumber
2 sticks celery, chopped
2 tbsp shredded lettuce

Soak the rajma in 2 cups water. Add ginger and salt and boil till tender.
Drain the water, if any. Chill for half an hour.
Toss with the vegetables and low-calorie dressing. Serve chilled,
garnished with thinly sliced onion and coriander leaves.

For the low-calorie dressing:
1/2 cup curds, whisked
1 tbsp olive oil
1/4 tsp garlic paste
2 tsp lemon juice
Pinch of sugar
Salt & pepper to taste

Put all the ingredients in a glass jar. Cap the jar and shake till well mixed.
Chill for 1-2 hours before using. Use for salads and as a dip for snacks.

* Spicy Potato Salad *

4 cups boiled and peeled baby potatoes
1 cup roasted and coarsely powdered peanuts
1/2 cup roasted sesame seed powder
2 tbsp lemon juice
3-4 green chillies, diced
1 tsp red chilli powder
1/4 tsp grated ginger
2 tbsp butter
1 tsp cumin seeds
1/2 cup chopped coriander

Melt the butter in a saucepan. Add the cumin, when it cackles, remove from heat.
Add the chilli powder and stir. Add all the ingredients and toss till mixed.

* Fruit Chaat *

1 1/2 cups cubed apple, 1 cup orange segments
1 cup sweetlime segments, 1 cup seedless green grapes
1/2 cup seedless black grapes, 1 cup cubed pineapple
1 cup cubed papaya, 1 cup cubed paneer
2 tbsps orange juice, 1 tbsp light brown sugar
1-2 tsp chaat masala, Salt to taste
Cherries and pomegranate grains for garnish

Toss the apple cubes with the orange juice. Skin the orange and sweetlime segments
and mix with the sugar. Add to the apples and toss.
Gently mix in the grapes, pineapple, payapa and paneer. Sprinkle with chaat masala
and salt and toss together.
Garnish with cherries and pomegranate grains and serve chilled.

* Fruit Cheese Salad *

2 apples, cubed; 6 strawberries, quartered
1 pear, cubed; 1 orange, skinned and segmented
2 carrots, grated; 2 celery sticks, grated
1 cucumber, finely cubed; 1/2 capscicum, finely cubed
10 to 12 raisins; 4 to 5 cashewnuts, chopped
For the dressing:
2 cups thick curds, 1 tsp sugar, Salt & pepper to taste
1/2 tsp chopped mint leaves &and 1 tbsp orange juice OR
1/2 tsp mustard paste and 1 tbsp finely chopped onion

Tie up the curds in a thin muslin cloth and keep aside for an hour to drain.
Remove the cheese left behind in the cloth to a large bowl.
Blend in the seasonings. Gently mix in the fruits, vegetables and nuts.
Chill for 1 hour. Garnish with mint leaves and tomato roses.
Serve chilled in glass bowls.

* Greens 'n' Beans Salad *

2 cups mixed fresh salad greens
1 cup fresh bean sprouts (moong bean or alfalfa sprouts)
1/4 cup sliced chestnuts
2 tbsp roasted chopped peanuts
1 tbsp fresh coriander leaves
For the salad dressing:
1 tbsp rice-wine vinegar
1 tbsp soya sauce
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp dark sesame oil
1/2 to 1 tsp brown sugar
Salt to taste, Pinch of black pepper powder

Put the greens, sprouts and chestnuts in a large glass dish.
Drizzle the dressing and toss till well coated.
Sprinkle the nuts and coriander and serve preferably chilled.