Thanks everyone for voting me to the top 9 on FOODBUZZ.
Finally, I am back J....been really busy the last few weeks...now I have some great stuff ahead...recipes are ready but never got time to post them....so here on I’ll make it a point to do one post per day!
Over this week, I’m going to post a whole party menu for a four course meal....but of course, on a one dish per dayJ basis. For starters we’ll have cheese fingers with a twist and seared chicken breast with chettinad spices. In the vegetarian main course serving will be Garlic Parathas with yummy Mushroom and baby carrot curry. The non-veg main course will be Lamb Biryani accompanied by Pomegranate flavoured yogurt salad. And finally the dessert, how about Poached fruits in Ginger syrup and a Green apple surprise?
So, how did you like a glimpse of the menu for a week? Sounds yum? Keep coming back to cardamom hills for more J!
Coming to today’s menu, I’ll do a salad that can accompany our four course meal....I call it the Nibbles Salad because all the ingredients have to be chopped to nibble sizeJ. It tastes best this way since you can scoop a spoonful and enjoy the delightful taste of every ingredient in one bit.
Corn nibbles - 2 cups cooked
Yellow bell pepper- 1 whole without seeds chopped into small pieces
Baby carrot - diced 1 cup
Cucumber- peeled and chopped into small pieces - 1 ½ cups
Iceberg lettuces - 2 leaves for garnish
Sweet Pomegranate seeds- ½ cup
Pineapple diced- ½ cup
Mayonnaise - 2 tablespoon
Tomato Ketchup- 1 teaspoon
Black pepper- ½ tablespoon
Lime juice- 1 tablespoon
Apple cider vinegar- 1 teaspoon
Sugar- 1 pinch
Salt to taste
1. Mix seasoning together and whip into sauce.
2. Toss all veggies and mix the sauce in well.
3. In the serving bowl, spread the lettuce leaves. Scoop salad into the leaves. Garnish with pomegranate and pineapple pieces.
4. Serve cold.
Tips n Tricks:
· Don’t overdo the seasoning. Corn and pomegranate taste awesome together!!