Research "Ek Khoj"

I know this salsa sounds odd but it is absolutely amazing! It tastes delightlfully sweet with just a hint of heat. With so many fresh, seasonal ingredients, it truly tastes like Summer.
This salsa is delicious with tortilla chips, but would also be a great topping for grilled chicken fajitas or tacos.Juice of 2 large limes (about 1/4 cup)2 tablespoons cider vinegar
3 tablespoons brown sugar
3 cups watermelon, seeded and chopped
3/4 cup cucumber, peeled, seeded and chopped
1/4 cup yellow Bell peppers, seeded and diced
1/3 cup red onion, peeled and diced
2 jalapeno peppers, seeded and diced
1/4 cup cilantro, minced
2 tablespoons fresh basil, minced
1/4 teaspoon salt

In a large bowl, combine the juice of 2 large limes, cider vinegar and honey. Whisk in brown sugar until dissolved. Add remaining ingredients and toss to combine. Cover and refrigerate at least 8 hours for best flavor. After 8 hours or when ready to serve, drain a quarter to half of liquid that accumulated before serving.

Ingredients

1 cup Cheese - grated
1/2 capsicum - seeded and minced
1 small head lettuce - 1/2 of it shredded, the other kept whole with separated leaves
2 tbsp French Dressing
1/2 tsp salt
1/2 tsp pepper powder

Method

Mix together Cheese, capsicum and shredded lettuce.
Season with salt and pepper.
Arrange unbroken lettuce leaves on a dish and pile Cheese salad in the centre.

Serve the above cheese mixture with sliced pineapple or as stuffing for halves of pears, peaches, prunes, apricots or tomatoes or to accompany any green salad.

If you are diet conscious then this is best recipe for you:

INGREDIENTS (Nutrition)

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

method

In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

It is yummy to eat and easy to make. So please try it in your home and forward it to the friends and relatives.

Ingredients:-

1 cup sweet corn kernels
1 cup paneer, cubed
1 onion, chopped
2 green chilies, chopped finely
1/4 tsp. turmeric powder
1/2 tsp. sugar
2 tbsp. chopped coriander
2 tbsp. Oil
Salt according to taste

Method:-

Heat the oil and cook the onion and green chilies.
Add the sweet corn kernels, paneer, turmeric, sugar and some water.
Heat till the corn kernels get cooked and then add the coriander.
Remove from the heat and keep aside.
Serve hot.

Ingredients:-

2 capsicums
1 cup thick fresh curds
1 cup grated cucumber
1tsp. chopped green chilies
Salt according to taste

Method:-

Tie the curds in a thin muslin cloth.
Hang and allow the water to drain out.
When thick, place in a bowl.
Squeeze out the water from the cucumber and add to the curds.
Add the green chilies and salt.
Divide each capsicum into two and scoop out the centers.
Fill with the curds mixture and serve cold.

Ingredients:-

Cucumber 2 no
Tomatoes 2 no
Carrots 6 no
Onion 1 medium
Cilantro 1/2 bunch
Green chillies 2 small
Peanut bhujia few
Chat masala little
Salt to taste
Cheese cubes

Method:-

Cut Cucumbers, Tomatoes into small pieces, chop Carrots, Onions, Cilantro very finely and ground the green chillies.
Mix all the above Vegetables together and refrigerate and just before serving add the remaining ingredients.
I promise this is going to be everyone’s favorite.
I added Cheese for the kids if you don'tlike it you can skip it.
Enjoy the salad

Ingredients:-

1/2 cup boiled, drained, Moong(green gram)
1/2 cup boiled, drained, chickpeas white
1/2 cup boiled, drained, chickpeas brown
1 potato, boiled, drained, chopped
1 onion, chopped finely
1 tomato chopped finely
1 tbsp. coriander leaves finely chopped
1 sprig mint leaves

Method:-

Put all legumes in a large bowl.
Add all chopped vegetables, except coriander.
Crush mint, ginger, and garlic, chilly in small mixie.
Add to legumes, add salt, sugar, and toss well.
Pile onto large flat plate, refrigerate till required.
Beat curds till smooth.Add chutneys, black salt, cumin, salt, and mix well.
Before serving, pour curds over legumes in plate.Garnish with chopped coriander.
Serve immediately

1 green chilly
1/2" piece ginger
1 flake garlic
1 cup curds (tied and hung for 20 minutes)
1/2 tsp. cumin seeds crushed
1 tbsp. green all purpose chutney (refer recipe)
1 tbsp. tamarind chutney (refer recipe)
salt to taste