Sunday, August 16, 2009



1) Cabbage: 1 (cut it into long thin pieces).
2) Carrots: 3 (boiled and cut into small pieces).
3) Potatoes: 3 (of medium size, boiled, peeled and cut into small cubes).
4) Peas: 1 cup (peeled and boiled).
5) Apples: 3 (with skin, cut into thin cubes and sprinkle them with a little Sugar & Lemon juice).
6) Pineapple Cubes: 1 small tin.
7) Raisins: 1/2 cup (washed in warm water and lightly fry them on a dry pan).
8) Cucumber: 2 (de-seeded and cut into thin pieces with skin).
9) Salt: As desired.
10) Sugar: 1/2 tbsp.
11) Fresh Cream: 1 cup.
12) Mayonnaise: 1 bottle.
13) White Pepper powder: 1 tsp.

Mix all the Vegetables & Fruits in a large bowl then add White Pepper powder, Salt, Sugar, Cream & Mayonnaise and mix it well and put it in the fridge to cool.
Before serving, sprinkle it with fried Raisins.
The more chilled is the Salad, the more delicious it is.


1) Fussilli Pasta: 250 gms.
2) Chicken Sausages: 400 gms.
3) Black Olives: 25 gms.
4) Garlic Flakes: 5-6.
5) Spinach: 50 gms.
6) Salt: to taste.
7) Oil: 1 tbsp.
8) Black Pepper (crushed): to taste.
9) Tomatoes (sun dried): 15 gms.
10) Basil Leaves (chopped): 3-4.

1) Mayonnaise: 50 ml.
2) Tomato Ketchup: 2 tbsp.
3) Tobasco Sauce: 1 tsp.
4) Worcestershire Sauce: 1 tsp.

Boil 2 litres of Water with Salt and a tbsp Oil and cook the Pasta in it. Take care that it's not overcooked, else it will break while mixing with the dressing. Grill the Chicken Sausages and cut them into halves. Blanch the Spinach Leaves and chop them. Chop the Garlic and saute it in 5 ml Oil.
For the dressing, mix Mayonnaise, Tomato Ketchup, Tobasco and Worcestershire Sauce.
Add Pasta and the Sausages to it. Mix well.
Arrange the mixture in a salad bowl and garnish with Chopped Basil, Spinach Leaves, Garlic and sun dried Tomatoes. Serve at room temperature.

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