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AIKGA Members Learn Varieties Of Salads For Lunch And Dinner
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AIKGA Members Learn Varieties Of Salads For Lunch And Dinner

Beetroot and feta salad

Ingredients:• Two boiled beetroot • half red onion • half teaspoon of salt • A little ground black pepper • 1/4 Cup walnut  • two greated tablespoon feta cheese

Method: • boil the beetroot • chop the onions • roast the walnut • mix beetroot, onion, salt, pepper • put on a plate and add  feta cheese and roasted walnuts

Summer Salad

Ingredients: • Watermelon • feta cheese •  cucumber • pepper • soya sauce • salt • nigella seeds • mint leaves • fresh cream • avocado •  lemon zest • paprika • mango version •  olive oil • sesame seeds and • green apple Method • Mix some feta cheese with virgin olive oil, lemon zest, Paprika, and one tablespoon of fresh cream. whip it till it is light and fluffy. • Steak of watermelon, ripe mango chopped, avocado cucumber, lemon juice, green apple • Add soya sauce • Garnish with Nigella seeds and sesame seeds

Green Papaya Thai Salad

Ingredients: •  One and a half cup julienned green papaya •  5 to 6 cloves of garlic • 2 green chillies • one and a half teaspoon brown sugar•  3 long beans cut into 2 inch pieces • 3 tablespoon roasted peanuts • juice of one lemon  • 2 tablespoon tamarind sauce • one and a half teaspoon soya sauce and • one ripe tomato

Method

• Pound garlic and chilli, add sugar and pound it till it becomes mushy • now add the beans, peanuts and pound it • Add soya sauce, tamarind sauce, lemon juice and salt, pound it in • transfer to a large bowl, add the tomatoes and gently pound to release the juice • add raw papaya, flip and mix • Serve cold

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