Pickles & Salads

Pickels & Salads go here

Potato Salad

Chef's Name: 
Red Baby Potatoes - 8-9
Parsley - half bunch finely chopped
Red and Green Bell pepper - 1 each diced
Mustard - 6 -7 tbs
Mayonnaise - 2 tbs
Lime Zest - 0.5 tsp
Orange juice - 4 tbs
Salt and Black pepper - sprinkle to taste
Preparation Time: 
30 min
Preparation Method: 

Boil potatoes for a few minutes to soften ( only if needed)

Toss in rest of the ingredients and mix well.

Spicy garlic chutney

1)1 Pod of garlic (12-14 medium size garlic cloves)
2)2 teaspoons of red chilli powder (preferably cayenne pepper)
3)A pinch of hing (asafoetida)
4)Salt to taste
5)Couple of pinches of sugar
6)3 teaspoons of lemon juice
7)1 tablespoon water,if needed
Preparation Time: 
15 Min
Preparation Method: 

How to make Spicy garlic chutney

1)Grind all the above ingredients together till it forms a smooth paste.
2)Refrigerate and store in a zip lock container

Jamie's Cranberry Spinach Salad

Chef's Name: 
Jamie Hensley


  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and slivered
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup dried cranberries
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil
Preparation Time: 
Preparation Method: 


  1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
  3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika,  vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.


Zesty Potato Salad

Preparation Time: 
45 min


  • 2 pounds red potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon chopped fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 bacon strips, cooked and crumbled
  • 4 hard-cooked eggs, chopped
  • 2 green onions, sliced


  1. Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes.
  2. In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, bacon, eggs and onions. Cover and refrigerate up to 24 hours.

healthy and yummy salad.

Chef's Name: 
Dr.Fatema Kudrati

2  cup  hung  curd , 2  tbsp  mayonise, salt  to  taste , pepper  pwder  and  2  tsp  sugar. Bolied  macaroni  or  pasta, mix  vegetables  like  boiled  beans, chopped  cucumber, boiled  corn,  chopped  apple, chopped  strawberry  and  other  fruits  of  choices


Preparation Time: 
10-15 mins
Preparation Method: 

Mix  hung  curd  and  mayonise. Add  all  the  other  ingredients  and  toss  properly.

Serve  cold.

Pasta Salad

Chef's Name: 
Sakina Tashrifwala
  • 2 cups boiled pasta
  • 1 bowl lettuce leaves
  • 2 small carrots(diced)
  • 1 capsicum(sliced)
  • 1 tsp lemon juice (optional)
  • 1 tsp jeera
  • 2 tsps olive oil
  • 2 tsps black pepper powder
  • 1 tomato(chopped into big pieces)
  • 1 small onion (sliced)
  • 2 tsp coriander leaves
  • Salt
  • 1 tbsp diced beetroot
  • Preparation Time: 
    15 mins
    Preparation Method: 
  • Wash lettuce leaves,and tear into big pieces in a bowl.
  • Add all vegetables,pasta,salt ,black pepper and lemon.Toss.
  • Heat oil,add jeera when they crackle, remove from fire, cool  and pour on salad, toss again and garnish with corriander leaves. Cover with cling film and keep in refrigerator.
  • Pour salad cream on top (optional) and serve cold.
  • Indian-Spiced Chicken Salad

    Chef's Name: 
    Sakina Tashrifwala
    chiken salad.jpg
  • 1 tablespoon coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons tawny port
  • 2 cloves garlic, thinly sliced
  • Pinch of ground turmeric
  • Kosher salt and freshly ground pepper
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons fresh lemon juice
  • 1 shallot, minced
  • 1/4 pound green beans
  • 8 cups torn Boston lettuce leaves
  • 1 large ripe red papaya, peeled, seeded and cut into 1 1/2-inch chunks
  • 1/2 pint cherry tomatoes, halved
  • 1/3 cup roasted cashews, chopped
  • Preparation Time: 
    15 Mins
    Preparation Method: 
    1. In a small skillet, toast the whole spices over moderate heat for 1 minute. Let cool completely, then coarsely grind.
    2. In a large, shallow baking dish, mix 1 tablespoon plus 2 teaspoons of the ground spices with 2 tablespoons of the olive oil, the port, garlic, turmeric, 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Add the chicken breasts and turn to coat. Cover and refrigerate for 2 hours or overnight.
    3. Mix the remaining ground spices with the lemon juice, shallot and the remaining 3 tablespoons of olive oil and season with salt and pepper.
    4. In a saucepan of boiling salted water, cook the green beans for 3 minutes. Drain and refresh under cold water. Pat dry and cut into 2-inch lengths.
    5. Light a grill or preheat a grill pan. Remove the chicken breasts from the marinade; discard the garlic. Grill the chicken over moderately high heat until cooked through, about 4 minutes per side. Let rest for 5 minutes, then cut in to 1 1/2-inch chunks.
    6. In a large bowl, toss the lettuce with the papaya, tomatoes, green beans, chicken and the dressing. Sprinkle with the cashews and serve

    Fruit Salad with Lime Yogurt

    Chef's Name: 
    Sakina Tashrifwala
  • 1 large ripe honeydew melon, seeded and cut into 1 1/2-inch chunks
  • 1 pint strawberries, hulled and halved
  • 1/4 cup fresh lime juice
  • 2 tablespoons sugar
  • 2 cups nonfat plain yogurt
  • 1/4 cup sugar
  • 1 tablespoon freshly grated lime zest
  • 1 tablespoon fresh lime juice
  • Preparation Time: 
    15 Mins
    Preparation Method: 
    1. In a large bowl, toss melon, strawberries, lime juice and sugar. Let stand for 15 minutes, stirring occasionally.
    2. Meanwhile, in a small bowl, combine yogurt, sugar, lime zest and juice, stirring until sugar is dissolved. Cover and refrigerate until chilled.

    American Potato Salad

    Chef's Name: 
    Sakina Tashrifwala
  • 5 pounds red potatoes
  • 6 eggs
  • 2 cups mayonnaise
  • 1 onion, diced
  • 2 green onions, thinly sliced
  • 1 small green bell pepper, seeded and diced
  • 3 stalks celery, thinly sliced
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • Preparation Time: 
    30 Mins
    Preparation Method: 
    1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
    2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
    3. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

    Italian Bean and Tomato Salad

    Chef's Name: 
    Sakina Tashrifwala
    italian salad.jpg
  • 2 (15 ounce) cans white beans, drained, rinsed
  • 2 cups fresh green beans, cut into 1 inch pieces
  • 2 cups chopped plum tomatoes
  • 1/2 cup KRAFT LIGHT DONE RIGHT Italian Reduced Calorie Dressing
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons KRAFT 100% Grated Parmesan Cheese
  • Preparation Time: 
    15 Mins
    Preparation Method: 
    1. Combine beans, tomatoes and dressing; cover.
    2. Refrigerate at least 1 hour.
    3. Sprinkle with basil and cheese just before serving.