Recipes: Keep cool and make salads
Tandoori Watermelon, Mint and Fresh Cucumber Salad
> 100 gm watermelon slices
> 50 gm yoghurt
> 10 gm ginger garlic paste
> 5 gm red chilli powder
> 1 cucumber (thinly sliced)
> 6 fresh mint leaves
> 10 ml lemon juice
> 20 ml salad oil
> 5 gm coriander leaves
> Salt and pepper to taste
> 1 roasted papad
> Prepare a marinade by mixing yoghurt, ginger garlic paste, red chilli powder salt and pepper.
> Cut watermelon slices into cubes and marinate with the prepared marinade.
> Cook in tandoor oven for 10 minutes, take it out and let it chill. It can also be roasted on the tawa, in case a tandoor is unavailable.
> Prepare lemon coriander dressing with lemon juice, chopped coriander leaves, salad oil and seasoning.
> Toss watermelon and cucumber with the dressing and serve chilled with fresh mint leaves and roasted papad.
(Chef Girish Kumar, Executive Chef, Courtyard by Marriott)
Cucumber Pasta Salad
> 250 gm spiral pasta
> 1 tablespoon olive oil
> 2 medium cucumbers, thinly sliced
> 1 medium onion, thinly sliced
> 3-4 cherry tomatoes
> 1-1/2 cups sugar
> 1 cup water
> 3/4 cup white vinegar
> 1 tablespoon prepared mustard
> 1 tablespoon dried coriander flakes
> 1 teaspoon salt
> 1 teaspoon pepper
> 1/2 teaspoon garlic salt
> Feta cheese for garnish
> Cook pasta according to package directions; drain and rinse in cold water.
> Place pasta in a large bowl and stir in the oil, cucumbers, cherry tomatoes and onion.
> In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat.
> Cover and chill for four hours, stirring occasionally.
> Garnish with feta cheese and serve.
(Chef Pankaj Kalko, The O Hotel)
Salad Panache with Sweet & Sour Drizzle
> 100 gm arugula lettuce
> 25 gm strawberry
> 25 gm musk melon
> 20 gm kiwi
> 20gm watermelon
> 1 fig
> 10 gm white onion
> 15 ml cider vinegar
> 10 ml orange juice
> Half a pear
> 20 ml Kecap Soy (Indonesian soy)
> 50 ml salad oil
> 1 gm Dijon mustard
> 20 gm castor sugar
> A pinch of white pepper powder
> Lemon juice from half a lemon
> A pinch of toasted sesame seed
> Clean lettuce in chilled water. Cut strawberry, musk melon, kiwi and watermelon.
> Blend peeled white onion, pear, cider vinegar, orange juice, soy, salad oil, mustard, sugar and pepper powder.
> In a bowl, toss lettuce, strawberry, musk melon, watermelon and kiwi with a pinch of salt, pepper, lemon juice and salad oil. Place in platter and drizzle dressing over the salad. Garnish with fig and toasted sesame seed.
(Chef Deepak Barua, Executive Sous Chef, Hyatt Pune)