Beetroot Salad

I was never too fond of beetroot, until i stumbled onto this very easy recipe of salad. Its very easy to make and looks spectacular. Its a delight for those who are health conscious and also for those who want rosy lips.

Boil two medium size beetroots and cut them into fine juliennes.

Roasted peanuts half cup, roughly crushed.

Finely slice a small cup of onions.

Finely slice a small cup of cilantro or dhania.

Lemon or lime juice to taste.

Green Chillies to taste, finely cut.

Roasted cumin powder about 1 tsp.

Salt to taste

Do all the cutting and keep separately in the fridge. An hour before guest arrive, combine all the ingredients, toss well. Serve cold and garnish with some whole roasted peanuts. This one will really surprise you , i bet !!

Classic Trifle

Trifle is a perfect dessert, which is easy to make and loved by all. It is the thing to have on a bright sunny day or on a rainy afternoon. Or make it for your husband and have it together, when the children are fast asleep. Over the years i have read and eaten many versions of it. Today's recipe, is the easiest and never fails.

You can use cake trimmings or make a sponge cake beforehand or even use ready made, preferably plain cake. Take a broad dish and line it with pieces of cake at the bottom. Now you can pour concentrated orange squash or strawberry crush or plain sugar syrup over the cake. Make sure that the cake is nice and moist. Now put an array of fruits available fresh, like bananas, cherries, mango, melon, pineapple or just open a can of cocktail fruits.

Make thick plain custard, cool it and pour it over the fruits. Make sure its a thick layer. Now let the pudding settle and cool in the refrigerator. Before serving beat cream and pour it over the dish and decorate it with nuts or juts sieve drinking chocolate over it.

Other modifications, include starting with a layer of jelley at the bottom and adding broken macroons with the fruit. You can also repeat the whole process and make two layers. To spice up things add a dash of brandy or sherry to the syrup. To get the best visual effect, set in a transparent dish for all to see and admire. Enjoy !

Nepali Til Aloo

Everytime I make this dish, its a "hit". Its like those mothers recipes that get passed on to daughters. Its si simple, yet the moment you have the first bite, the flavours hit your palate like a bomb. Beware - Only for people with a knack for spicy and tangy food.

Ingredients -

Boiled Potatoes cut into big pieces and cooled. 1/2 kg.
Til ( Sesame seeds ) Tawa roasted and half the quantity ground. 1big tbsp.
Lemon juice. 2tbsp.
Normal deghi mirch, salt and dhania powder.

For the tempering - tadka-

Fenugreek seeds. 1 pinch.
Oil. 1/2 tbsp
Deghi Mirch. 1tsp
Haldi. 1tsp.
Green chillies split from middle. 3-4 optional.


Put the boiled, cut and cooled potatoes in a broad dish. Sprinkle dhania powder, chilly powder, salt. Mix properly. Now add the lemon juice and mix more. Sprinkle the ground sesame seed powder on top and mix more.Make the tempering, let it cool. Add to the potatoes. Garnish with cilantro or coriander leaves. Serve cold with dal and rice or as salad.

Enjoy.