Pineapple Salad

Ingredients:
1 medium firm pineapple, grated coarsely
5 small spring onions with greens
5-6 tender french beans chopped 1" long pieces
1/4 cup shredded carrots
1/2 cup raw peanuts coarsely pound or crushed
2 flakes garlic peeled, crushed
1 stalk lemon grass finely chopped
2 fresh red chillies, finely chopped
1 tomato, inner seeds removed, thinly slivered
1 tbsp. soya sauce
1 tsp. sugar
salt to taste

Method:

Parboil beans till slightly tender, but not overcooked.
Chop spring onion greens finely, and scallions to thin slivers
Mix all ingredients, tossing with a wooden spatula, to blend well.
Keep covered and refrigerated for 15-20 minutes, before serving.
Serve as a crisp fresh salad, garnish with chilli or onion flowers.

Green Grapes Salad

Ingredients:
200 gms - seedless green grapes
200 gms - sour cream
100 gms - chopped pecans
2 tbsp - brown sugar
1 packet - cream cheese
1/2 cup - white sugar
1 tsp - vanilla extract

Method:
Wash and dry grapes.
In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla.
Add grapes and mix until evenly incorporated.
Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Ambrosia Fruit Salad

Ingredients:
Orange - 2 large
Bananas - 2 large
Pineapple slices - 4-5
Mangoes* - 2
Tender coconut - 1
Walnuts - 4 tbsp
Honey - 2 tbsp
Fresh curds - 2 cups
Sweetened condensed milk - 1/2 cup

Method:
Grate the orange rind and the segments. Slice the bananas. Cut pineapple and mangoes into pieces. Chop tender coconut pulp.

Mix all the fruits and coconut together .Toss with honey. Keep in the refrigerator.

Drain the curds through a thin cloth till it is reduced to ½ cup. Mix it with condensed milk and orange rind. Place in the refrigerator.

Just before serving, mix the fruits with condensed milk mixture and sprinkle walnuts on top.

Apple Bananna Salad

Ingredients:
One Apple
Two Bananas
Two Red Chillies
25 gm Grated Coconut
2 tea spoons chopped Corriander leaves
Half a teaspoon Sugar and Salt to taste.

Method:
Wash and deskin the apple and grate it.

Chop the bananas into small pieces.

Take a 'Kadai' (or a frying pan) and add 2 teaspoons of cooking oil, few mustard seeds & Cumin seeds (Jeera) and wait untill they splutter. Add the two red chillies and fry till brown.

Cool the mixture in the frying pan. Add in grated apples, chopped bananas, coconut, corriander leaves, sugar and salt.

Watermelon Sorbet

Ingredients:
1-1/4 cup pure watermelon pulp
1 tsp lemon juice
1-1/4 cup water
1/2 cup sugar

Method:

Put sugar in a heavy vessel.

Add water, and heat, without stirring on medium low heat.

Once sugar dissolves, and water starts boiling, stir a little.

Simmer for 5 minutes. Keep aside to cool.

To prepare pulp, take 3-1/2 to 4 cups watermelon pieces.

Remove all seeds, run in a mixie till smooth.

Make sure there are no seeds in the pulp.

Do not add water while preparing pulp.

Add lemon juice, mix well.

Add cooled sugar syrup, mix with spoon.

Set mixture in lidded container in freezer, till softly set.

Remove from freezer, beat till smooth, but do not allow to melt.

Return to container, refreeze.

Beat again, and return to freezer, till well set.

Serve in scoops accompanied with segments of oranges, kiwi, a sprig of mint leaves,etc.