Corn and Pepper salad

Ingredients:
1 cup sweet corn kernels
1 cup paneer, cubed
1 onion, chopped
2 green chilies, chopped finely
1/4 tsp. turmeric powder
1/2 tsp. sugar
2 tbsp. chopped coriander(cilantro)
2 tbsp. Oil
Salt according to taste

1.Heat the oil and cook the onion and green chilies.
2.Add the sweet corn kernels, paneer, turmeric, sugar and some water.
3.Heat till the corn kernels get cooked and then add the coriander.
4.Remove from the heat and keep aside. Serve hot.

Chicken salad

20 oz chicken (boneless)
8 oz pineapple slices
1/2 cup mayonnaise sauce
2 tbs cream
2 tbs honey
Juice of half a lemon
2 tsp salt
2 tsp mustard paste 1 tsp white pepper powder 4 leaves of lettuce to make a bed Method: 1.Boil the chicken and cut into pieces. 2.Cut the slices of pineapple and mix with mayonnaise sauce. 3.Add lemon, honey and cream, mustard paste and seasoning according to taste. 4.Arrange lettuce as a bed in the salad bowl. 5.Mix all the ingredients and decorate. Serve chilled.

Chatpata Chaat (fruit salad)

Ingredients:
3 lbs. of mixed fruit in season peeled, de-seeded and cut in 1 cm. cubes (banana and oranges are a must. Apple, pear, nectarine, plums, guava, mango, pitted cherries, pineapple, kiwi, seedless grapes.
4 tbsp. fresh lemon juice
2 tsp. cayenne
1 tsp. cumin seeds, roasted and crushed into a powder
1 tsp. paprika
1 tsp. salt
1 tsp. black pepper
1/2 tsp. mint
1 tsp. powdered ginger (optional)
Method:

1-Place all fruit in a large serving bowl and mix in lemon juice.
2-Mix all the spices in a separate bowl, pour over the fruit and mix well with your hands.
3-Cover the bowl with plastic wrap and refrigerate until well chilled, at least 1 hour

Salad of mixed Roasted bell peppers

Ingredients
4 lg yellow bell peppers
2 lg red bell peppers
2 lg green bell peppers
2 tb red wine vinegar
1 salt & freshly ground pepper
6 tb olive oil
Char 2 yellow, red and green peppers over gas flame or in broiler, turning occasionally, until skin blackens. Place in plastic bags; let stand 10 minutes to steam. Peel, seed, and rinse peppers if necessary; pat dry. Cut into 1/3-inch wide strips and place in medium bowl.

Mix vinegar, salt and pepper in small bowl. Slowly whisk in oil in thin stream. stir into peppers. Let stand 2 hours, stirring occasionally. (can be prepared one day ahead and refrigerated.) Cut stem and off remaining to peppers. Remove seeds and ribs. Fill with pepper salad. Serve at room temperature.

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