1. Take one tsp salt, enough water to cover the chicken by one inch in a saucepan, add chicken and boil over high flame heat. 2. Reduce heat up to low, simmer (boil slowly at low temperature) 8-10 minutes, or until cooked through. 3. Cool for about 30 minutes. 4. In big size round dish mix curry powder curd, mayonnaise, chutney, lemon juice, pepper, and half tsp salt. 5. Drain chicken and sliced into bite size pieces. 6. Toss chicken, mango, celery, and coriander with dressing. 7. Line platter with lettuce. 8. Top with salad, and almonds, if using.

Slice mango into small dices, removing the pitt, put salt and haldi. Keep it aside for 4 to 5 days. Put red chilli powder to this mango and mix it properly. Roast methi seeds and dry grind it and keep it aside. Heat oil in a pan, and put mustard and let it cool. When the above oil becomes room temperature, mix it with the mango, and put the roasted methi powder.

Wash cauliflower and cut into small pieces.
Combine juice of lime and table salt with the pieces in a vessel.
Add salt (grains) to ½ litre of water in another vessel. Boil and cool
Using this salt water grind red chillies with asafetida and haldi.
When half done, add mustard and grind to a fine paste. Pour the paste in the first vessel. Mix well.
Tender cucumber, carrot or green mango pieces can be added, if desired.

4.       Sprinkle with brown sugar and pecans, mix again

         and refrigerate until serving.

1. Place the vegetables in a serving bowl.
2. Blend black pepper, cumin powder and salt into yogurt.
3. Pour yogurt mixture over diced vegetables and stir to coat vegetables. Taste and add additional seasonings if desired.
4. Refrigerate at least 1 hour. Garnish with coriander before serving.

 

You may use regular cucumbers instead of fresh pickling cucumbers if you desire. Fresh pickling cucumbers are used in this recipe for extra crunchiness.

 

Purée cilantro in a blender with jalapeño, water, brown sugar, lime juice, and salt.
Transfer to a bowl and stir in yogurt.

Serve pappadams with chutney and pickle for dipping.

Wash the limes and wipe dry, cut each lime into sight segments vertically

Place the cut limes in a jar, add sugar and salt and set aside for one hour.

Grind all ingredients in vinegar and make into a paste; chilly powder if fine need not be ground.

Keep the vessels containing the limes on fire add the masala and cook for about 30 minutes on slow fire. Add a little more vinegar if the syrup is very thick. Allow cooling.

Fill in clean and dry jars or bottles and cork airtight; cool place for storing.

Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.

Mix all the ingredients. Can be also refridgerated for late use.

This dressing is usually used on any kind of vegetable, especially on boiled courgettes, potatoes, carrots. It is also commonly used on grilled fish