Apple Pom Salad with Sweet & Sour Dressing | Cold Salad Recipes

Its been a long time since I posted a salad recipe in my space. All credits to the huss. The huss has never been a salad person except for the Cold Apple&Candied walnut salad that I serve occasionally. But the salad sans the candied walnuts is a strict no for him. Says the only good thing in the salad is the crunchy sweet walnut thingies. Its just the opposite for me. I heart salads. I can have them any time of the day. The freshness and the crunchiness that you get without devouring the soul of the ingredients is what I love about salads. I don't prefer a fancy dressing, a simple olive oil or red wine dressing is all that I need.

Talking about the recipe, I made this when there were an overload of apples and the huss was fussing over the not-so-tasty lunch that I made for the day. He wanted something sweet, said he and that is when I made this salad. It was sweet, mildly tart and the crunchiness of the toasted pistachios and peanuts made him miss the candied walnuts. We had this for tea, skipping the tea part... and we loved it.

~*What U Need*~ Apple - 1, cubed Pomegranate - 1/2 Honey - 1 tbsp Lemon juice - 1/2 tbsp Hung curd - 1/4 cup Roasted Pistachios, groundnuts - 8 each

How I Made it:
Cube the apples and put them in lemon water to prevent browning. In a mixing bowl, add honey, lemon juice, yogurt till smooth. Add the apple and pom seeds and toss. Pound the roasted pistachios and ground nuts coarsely. Place the salad in serving bowls, top with nuts.

Serve cold.

** My Notes:
** Use nuts and fruits of choice.
** U can skip the lemon juice.
** This is a guilt free salad but if you are serve it to kids then spoon over some melted white chocolate, chill to get a hard shell and then serve.

So thats it Folks...
With Love,

Signs off!!!

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Kashmiri Pulao/Pilaf ~ a royal treat

Yes, you read it right. This pilaf is fit for a king, fit to be in the kitchen of kings and queens and fit for everyone out there. Its sweet from the crunch of the fruits, mildly spiced and rich from those ghee roasted cashew bits. Is that enough reason for you to try this dish atleast once. Yes, try it once and you will be hooked to it or else you would want to try it atleast once every month, a change from the regular spicy and masala-y biryanis. Atleast that's what has happened in our case.

I love to try new dishes much to the huss's annoyance. He always sticks to the tried and tested recipes. Once during a common friend's treat, we ordered an Indian bread basket. It had naans, tandoori rotis, stuffed phulkas and a heavily buttered Kashmiri naan which was totally ignored by everyone. It sat there beautifully studded with red and green tutti frutties and that made me grab the naan. I totally loved it ~ the slight hint of sweetness worked out great for me and since then its been Kashmiri naan for me.

But Kashmiri pilaf has never made it to my plate till date. Whenever I imagined Kashmiri pilaf, all I got was an overdose of sweetness. And so when the question of weekend lunch was thrown during the weekday dinner, I thought of giving this a go mainly because I was in control of what went into the pressure cooker. I browsed for recipes but was not satisfied with what came up and hence went by my instincts. It came out good and I am sure I will be making this often. I made a simple potato masala to go with it and the two teamed up great.

~*What U Need*~ Basmati rice - 1 1/2 cups Water - 1 cup Milk - 2 cups Cinnamon - 1" stick Cloves - 2 Cardamom pods - 2 Bay leaf - 1 Onions - 2 + 1/2, sliced Green chilli - 1 Ginger garlic paste - 1 tsp Tutti frutti - 1/4 cup Fruits, chopped - 1 cup(apple, pineapple, pomegranate) Raisins - 2 tbsp Broken cashews - 2 tbsp Ghee - 1+2 tbsp Oil - 2 tbsp Warm milk - 1 tbsp Saffron - 1/2 tsp

How I Made it:
Clean and soak basmati rice for 15 mins. Add the saffron to the warm milk and set aside for 10 mins. Chop the fruits and set aside. Fry the raisins and cashews in 1 tbsp ghee till golden and puffy.

Heat the remaining ghee in a pressure cooker. Add the cinnamon, cloves, cardamom and bay-leaf and fry. Add the slit green chilli and fry.

Add the sliced onions (from 2 onions) and saute till golden and soft. Add the ginger garlic paste and saute. Once done, add the water, milk and soaked basmati rice and pressure cook for 2 whistles. Meanwhile deep fry the remaining sliced onions till brown.

Once the rice is done, fluff with a fork. Sprinkle the soaked saffron mixture onto the rice and fluff. Add the frutis, half of the fried onions, fried raisins and cashews and mix carefully not to break the rice.

Serve warm with the remaining fried onions!!!

So thats it Folks...
With Love,

Signs off!!!

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