Cottage Cheese Salad

I felt like having a simple cottage cheese salad for dinner, so whats the first thing I do? I searched the web for a good recipe....Alas!! couldn't find....so what to do now???
I decided to go with my instincts....and this is what I created....








Ingredients (Serves 2):

100 Gms Cottage Cheese (Paneer)
1/2 Red Capsicum
6-7 Black Olives (Whole or sliced)
6-7 Green Olives (Whole or sliced)
2 Piri Piri Chillies (optional)
6-7 pcs. Sundried Tomatoes
Croutons of 1 slice
1 small cucumber (deseeded)
2-3 leaves of Fresh Basil
100-150 Gms Lettuce or mixed salad leaves
1 tsp Chilli Flakes
1/2 tsp Black Pepper powder
Salt to taste
2 Tbsp Olive oil
2 Tbsp Honey Mustard Dressing


1. Cut the cottage cheese into 1" cubes and marinate it with olive oil, honey mustard dressing, Chilli flakes, salt & pepper.I did this as a first step so that by the time you add other ingredients, cottage cheese is absorbing the flavours.
2. Add Olives, sundried tomatoes, piri piri chillies and fresh basil.
3. Deseed and dice the cucumber and capsicum into 1" cubes, add it to the marinate. Chill it in the fridge for 15-20 mins.
4. For croutons, cut the bread slice into cubes n bake them for 3-4 mins in a pre heated oven at high temperature.
5. Wash n drain the lettuce and cut in strips.
6. Mix croutons with cottage cheese just before serving.
7. For serving: first spread the lettuce in the plate, then put the cottage cheese mix. Garnish with fresh parsley.
8. Sit back, relax and Enjoy!!

Comments

Post a Comment

Popular posts from this blog

Dry Arvi (Colocasia)

Image
Pic 4 Over the years, this recipe has somehow become my signature recipe, which is loved by all. I'm sure most of you know it already as its a vey common recipe in north India. Still trying to put it together for my friends who want to try their hand at it. It just requires a bit of patience :) !!! Ingredients: Pic 1 250 gm Arvi boiled (preferably a day before, cold arvi is less sticky to peel & slice) 1 Green chilli (chopped) 2 Tbsp. Oil (I use soyabean oil, any oil would do) 1/4 Tsp. Hing (I use powdered one) 2 Tsp. Ajwain (Carom seeds) 2 Tsp. Coriander powder 1 Tsp. Kashmiri red chilli powder (Deghi mirch- less spicy, more colour) 1/2 Tsp. Turmeric 1 1/2 Tsp. Salt (or to taste) 2 Tsp. Chaat masala 2 Tbsp. Thick Dahi/Curd Method: 1. Peel & slice the boiled arvi into thick discs. (Refer pic 1) 2. Heat oil in a non-stick pan. 3. Put Hing, ajwain seeds & let it sizzle. 4. Add all the dry spices- coriander powder, chilli powder, turmeric, salt & chaat masala. 5. Add D
Read more

Butter Paneer

Image
Adapted from Nita Mehta's Paneer Makhani Serves 2-3 200 Gms    Paneer (cut into cubes) 3 Large      Tomatoes (300 gms)- Halved 1/2 "           piece Ginger -chopped 1 Tbsp.      Ghee 1/2 Tsp      Garam Masala 1/2 Tsp.     Red Chilli Powder 2               Green Cardamom - powdered 1 1/2 Tbsp.Cashewnuts or Magaz- soaked in 1/4 cup water, and ground to a paste 1 Tsp.   Kasoori Methi (dried fenugreek leaves) 1 Tsp.        Sugar 1 1/2 Tsp.  Salt (or to taste) 100 ml       Milk (or 2-3 Tbsp. cream) Method: 1. Microwave tomatoes and ginger in a deep dish with 1/4 cup water for 5 mins. 2. Blend cooked tomatoes and ginger to a puree, after removing the peel of the tomatoes. 3. Heat ghee in a wok/ kadhai. Add cardamom powder. Mix. Add sugar, salt, red chilli powder and garam masala. Mix well. Add the tomato puree and cook for 2-3 mins. 4. Add cashewnut or magaz paste and methi. Mix well. cook for 2-3 mins. 5. Add Paneer and milk (or cream). Cover it and
Read more

Grilled Aubergine

Image
This recipe again is a result of my experimentation. I'm not an aubergine fan so I keep looking for ways to make it tastier.So, here it is: Ingredients: 1              Medium sized Aubergine (200-250 gms) 1 tsp.       Mustard seeds(black-coarsely grounded) 1 tsp        Saunf (fennel) (coarsely grounded) 1/2 tsp.    Jeera powder 1/2 tsp.    Chaat Masala 1 tsp.       Turmeric 1 1/2 tsp. Corainder powder 1 1/2 tsp. Salt 1/2 tsp.    Red chilli powder 1/2 tsp.    Dry mango powder 2 tbsp.     Olive oil/mustard oil Juice of half a lemon/lime and green coriander leaves for garnishing. Method: 1. Mix together all the spices, oil in a shallow bowl. 2. Wash the aubergine and cut round slices of about 1 cm thickness. 3. Spread some spice mix on each side of the slices. 4. Put them on a hot grill pan. Can also be cooked in a normal non-stick pan. Keep the flame on med. high. 5. Turn the slices after 2 mins. let it cook and turn again after 2 mins. Keep repeating
Read more