Bean Salad

What you need:
1 teacup red kidney beans (rajma)
1 teacup bean sprouts
1 teacup chopped spring onions
2 tomatoes, chopped
1 tablespoon chopped parsley or fresh coriander
2 teaspoons lemon juice
lettuce leaves and radish for decoration
salt to taste or sesame
herb blend

Method
1. Soak the kidney beans overnight.
2. Next day, cook in a pressure cooker with a little water. Drain.
3. Add the bean sprouts, spring onions, tomatoes. coriander, lemon juice and salt. Mix well
4. Chill thoroughly.
5. Decorated with lettuce leaves and radish.
6. Serve cold.

Macaroni Salad

What you need:
3 cups cooked macaroni (shell or cut)
2 tablespoons chopped dill
1 cup thick curds
2 tablespoons fresh cream
1 green chilli, chopped
1 tablespoon butter
salt to taste
For the garnishing
lettuce leaves
spring onion trees

Method
1. Heat the butter, add the macaroni and dill and cook for 1 minute.
2. Mix the curds, cream, green chilli and salt thoroughly and mix with the macaroni.
3. Surround with lettuce leaves, decorate with spring onion trees and serve warm.

Beetroot Salad

What you need:
4 medium-sized beetroots, boiled
2 tablespoons chopped fresh dill
For the dressing
vinaigrette dressing

Method
1. Cut the beetroots into small cubes. Add the dressing and put in the refrigerator.
2. Just before serving, add the dill leaves.
3. Serve cold.

Carrot Salad

What you need:
2 teacups grated carrots
1 head lettuce
1/2 teacup chopped dates
2 tablespoons chopped toasted almonds (optional)
For the dressing
honey and lemon dressing

Method
1. Put the carrots in ice-cold water for 10 minutes. Drain thoroughly.
2. Put the lettuce in ice-cold water for 10 minutes. Drain thoroughly.
3. Break off the individual lettuce leaves into bitesize pieces and prepare a bed of the leaves in a serving bowl.
4. Spread the grated carrots in the middle.
5. Sprinkle the chopped dates and toasted almonds over the carrots.
6. Put in the refrigerator.
7. Serve cold with the dressing in a separate bowl.

Nice Salad

What you need
1 small can (450 grams) pineapple tidbits
2 large beetroots
1 tablespoon sugar
1 tablespoon cornflour
1 tablespoon butter
1 tablespoon lemon juice
1/4 teaspoon salt

Method
1. Boil the beetroots and slice. Keep aside a few for decoration.
2. Mix the sugar, cornflour, pineapple tidbits and salt and cook until thick.
3. Add the butter, lemon juice and beetroot slices and cook for few minutes. Cool.
4. Serve cold decorated with beetroot slices and pineapple pieces.