Salsa Scrambled Eggs Salad

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I could not think of any better name for this. I had some egg yolks remaining from the omlet I made last night. I did not have the heart to throw it. I had frozen corn and peas in my freezer. I also had a nice spicy salsa sauce. So I did the obvious - tossed them all together in Olive Oil. Added some spring onions and cilantro to it with a dash of seasoning. Thats it. Here is how I made it.

Ingredients:

• Egg Yolk - 2
• Sweet Corn - 1 cup
• Peas - 1 cup
• Salsa Sauce - 3 tbsp
• Olive Oil - 1 tbsp
• Paparika Powder - 2 tsp
• Oregano - 2 tsp
• Thyme - 1 tsp
• Salt to taste
• Corriander Leaves - 1 small bunch
• Spring Onions - 2 bulbs with greens
• Shallots - 3-4

Method:

• Thaw the corn and peas.
• Heat olive oil in a pan.
• Toss the corn and peas in it.
• Beat the egg yolk well and mix to this.
• Add Salsa sauce, shallots, spring onions and corriander leaves.
• Add the seasoning and salt.
• Toss well and remove from flame.
• You may add shredded cheese or a dollop of butter to it (I did not add this to mine)

Serve the salad hot!

Corn and Peas Salad

The recipe is a lot similar to the earlier salad preparation I made. I just reduced some of the ingredients from that to make this and added heaps of mayonnaise to get this.

Corn and Peas Salad per say is not rocket science (Well, for that matter, cooking anything else is not either). It is the combination of corn and peas and mayo that gives it this unique taste. Add some chopped garlics and chopped onions and it is a crunchy salad. It takes 10-15 minutes of your time and if you have guests over for dinner, you would definitely want to have this on the menu.

You could spice it up by adding salsa sauce or barbeque sauce instead of the mayonnaise. I remain faithful to good old mayo and hence my loyalty shows in my recipe:

Ingredients:

1. Corn - 100 gms/2 cups


2. Peas - 50 gms/1 cup


3. Sprouts (Optional) - 1/2 cup


4. Onion - 1


5. Garlic - 7-8 cloves


6. Olive Oil - 1/4 cup


7. White wine/White wine vinegar - 2 tblsp


8. Mustard Sauce - 3 tblsp


9. Coarsely ground pepper - 2 tblsp


10. Italian Seasoning (Paprika, Thyme, Oregano, Basil) - 2 tblsp (totally)


11. Mayonnaise - 5 tblsp


12. Salt to taste


13. Olives/Jalapenos - for dressing - 1 tsp. (Optional)

Method

1. Make the salad dressing in the following way:


2. Chop garlics, add Olive Oil (save 1 tsp. for tossing),white wine/white wine vinegar, mustard sauce and pepper powder and mix well.


3. Set aside for an hour. 


4. Wash, Clean, (Thaw) corn and peas (if frozen).


5. Steam Corn, peas and sprouts together.


6. Heat 1 tsp olive oil in a pan.


7. Add steamed sprouts, corn, peas and toss.


8. Add dressing, toss well and remove from flame.


9. Slit Onion lengthwise, add to the salad.


10. Add olives, jalapenos (optional).


11. Let it cool.


12. Add mayo, mix well and refrigerate for 3 hours.


13. Remove and Serve.

Homemade Mayonnaise

[caption id="attachment_89" align="alignright" width="300" caption="Mayonnaise with lots of mustard and pepper"][/caption]

Ingredients

1. Egg Yolk - 3


2. Mustard Sauce - 1 tsp


3. White Wine Vinegar - 1 tsp


4. Oil - 200 ml


5. Lemon Juice - 1 tsp


6. Salt/Pepper - to taste

Method

1. Place the egg yolks in a bowl.


2. Mix the mustard sauce, vinegar and mix well


3. Slowly add the oil and keep blending (preferably in a blender/processor) (If you dont mix well, it could separate).


4. Add lemon juice, salt and pepper and mix well


5. The mayonnaise is now ready to be served.


6. You could add chopped garlics or herbs or onions as you wish.


7. 
   
   [caption id="attachment_90" align="alignright" width="300" caption="Homemade Mayonnaise"][/caption]

Note: Since this is prepared with raw egg yolk, it can be refrigerated and used for 2-3 days, not more.

I followed the recipe on one of the You Tube videos, but somehow, it always remains yellow for me. I use olive oil though. It could be because of that or else, I haven't figured out why it doesn't turn white like in the video. You could take a look at the video yourself.

BBC Good Home - Mayonnaise Recipe

Power Packed Sundal

Ingredients

1. Kabuli Channa/Black Channa/Lobia/Rajma (any bean of ur choice) - 2 cups


2. Onion - 1 large (chopped)


3. Green Chilly - 1 (chopped finely)


4. Carrot - 1 grated well


5. Raw Mango - 1/4 grated


6. Oil - 2 tbsp


7. Salt to taste

For Seasoning:

1. Mustard Seeds - 1 tsp


2. Jeera - 1 tsp


3. Hing - 1 pinch


4. Curry Leaves - 1 sprig


5. Red Chilly - 2


6. Urud Dal - 1 tsp


7. Channa Dal - 1 tsp

To be ground to a fine paste (without adding water)

1. Raw Mango - 1/4 sliced


2. Grated Coconut - 1/4 shell


3. Garlic - 1 clove


4. Small Onion - 1


5. Jeera - 1/2 tsp


6. Pressure cooked sundal(what you use above)

Method

1. Soak the beans of your choice overnight and pressure cook them. Set Aside.


2. Grind the coconut, raw mango, garlic , small onion and 1/2 tsp jeera to a fine paste adding some cooked beans. (Do not add water)


3. In a Kadai, heat oil. Splutter mustard seeds, add jeera, urud dal, channa dal, curry leaves and red chilly.


4. Add Hing and let the seasoning become brown in color.


5. Add onions and green chilly and saute. (Do not cook the onions - Sundal tastes better when it is crunchy)


6. Add the pressure cooked beans and mix well.


7. Add the ground paste and  salt to taste and mix well.


8. Add grated carrots and raw mangoes and allow it to cook on low flame for 5 mins with the lid on.


9. Remove from fire and serve.

Mixed Vegetable Salad

Ingredients

For the dressing

• Olive Oil - ½ cup


• Chopped Garlic - 15 flakes


• Mustard Sauce - 3 tbsp


• White Wine/White wine Vinegar - ½ cup


• Crushed Black Pepper Powder - 3 tbps

For the salad

• Macroni (Penne Pasta)  - 1 cup


• Carrots - 2


• Beans - 10


• Corn -  1 cup


• Peas  -  1 cup


• Mushrooms - 10-15 (halved)


• Olives - 10-15 (halved)


• Lettuce - Depending on how much you want - You could substitute with cabbage


• Capsicum (Green Bell Pepper) - 1


• Broccoli - 1


• Olive Oil - 5 tsp

 For the seasoning

• Oregano


• Thyme


• Basil


• Red Chilly Flakes


• Red Paprika


• Coarse Black Pepper


•  Pasta seasoning (available at Nuts n Spices and Nilgiris)


• Salt to taste

 Method:

For the dressing:

• Add the sliced garlic pieces to olive oil.


• Add Mustard sauce and White wine (or white wine vinegar)


• Add the coarsely ground pepper powder and set aside

 For the Salad

• Boil water in a pan and add the macroni. Add salt and a little oil and allow the macroni to cook till soft and tender.


• Remove from flame and wash with cold water and drain.


• Spread it in a plate so that it does not stick to each other.


• Wash, cut and steam carrots, beans, mushrooms, broccoli along with corn and peas


• Heat olive oil and toss the macroni and steamed vegetables along with corn and peas


• Add the olives, seasoning and salt


• Remove from the flame and add the shredded lettuce or cabbage and capsicum


• Place in a salad bowl and pour the dressing


• Toss to mix and refrigerate for 1 hour.