Belated Diwali wishes to everyone !!! A whole week has whizzed past.. cleaning,playing cards,making sweets and lots of eating..since most of the eating was at other people's homes, I was hardly doing any cooking and hence the blogging lull (I am hoping that some of you were waiting for a new post :))
Now it is detox time before the wedding season attacks...the October heat is killing and the only taste on the palate is of fresh and light fruits and vegetables...this salad was part of my Bhai dooj dinner menu yesterday. The menu was all Mexicana ,that is evident in the flavours and ingredients used in the salad..
Ingredients
2 cups sweet corn
1 small red bell pepper
1 small yellow bell pepper
1 capsicum
2 tomatoes, chopped
1/4 cup chopped coriander leaves
7-8 chopped black olives
juice of one small lemon
2 tablespoons olive oil
1 teaspoon sugar
5-6 lettuce leaves
2 tablespoons chopped avocado (optional)
1/4 cup sour cream,to garnish (I mixed hung curd with very little Amul cream)
Crushed nacho chips ,to garnish (optional)
1. Roast the yellow,red and green peppers on the gas flame (separately) till the skin is charred.
2. Cool , peel off the skin and chop into medium sized pieces
3. On a hot tawa, put the corn and keep tossing on a high flame till the all the corn is roasted with little brownish-black specs. Remove from tawa and cool.
4. Add all the ingredients and toss in a bowl.
5. Serve chilled, garnished with sour cream and crushed chips..
This is the salad after being hidden under all the garnishing..
Now it is detox time before the wedding season attacks...the October heat is killing and the only taste on the palate is of fresh and light fruits and vegetables...this salad was part of my Bhai dooj dinner menu yesterday. The menu was all Mexicana ,that is evident in the flavours and ingredients used in the salad..
2 cups sweet corn
1 small red bell pepper
1 small yellow bell pepper
1 capsicum
2 tomatoes, chopped
1/4 cup chopped coriander leaves
7-8 chopped black olives
juice of one small lemon
2 tablespoons olive oil
1 teaspoon sugar
5-6 lettuce leaves
2 tablespoons chopped avocado (optional)
1/4 cup sour cream,to garnish (I mixed hung curd with very little Amul cream)
Crushed nacho chips ,to garnish (optional)
1. Roast the yellow,red and green peppers on the gas flame (separately) till the skin is charred.
2. Cool , peel off the skin and chop into medium sized pieces
3. On a hot tawa, put the corn and keep tossing on a high flame till the all the corn is roasted with little brownish-black specs. Remove from tawa and cool.
4. Add all the ingredients and toss in a bowl.
5. Serve chilled, garnished with sour cream and crushed chips..
This is the salad after being hidden under all the garnishing..
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