Make sure that the par boiled ingredients stay warm. In a large bowl, whisk together all ingredients. Serve warm. Add vegetable stock. Bring to a boil and reduce heat. Recipe courtesy: chef Manish, Butler House Hot chicken saladIngredientsChicken breast, cooked 2 White wine vinegar 1 cupThai red chilli, sliced 2 tbspCucumber, diced 1 cupSpring onion, chopped cupBoiled quinoa cupFresh coriander, chopped 1 tbspOlive oil 1 tbspToasted black sesame 1 tspThai red chilli sauce 1 tbspSea salt to tasteMethodSoak sliced Thai red chili in white wine vinegar and leave it for 12 hours. Toss cucumbers, tomatoes, par boiled ingredients and chutney together.
Add more lemon juice if required. Spicy corn saladIngredientsBoiled corn 3 cupsRed wine vinegar 1 tbspOlive oil 2 tbspOregano 1 tbspGreen chillies, chopped 2Salt tspBlack pepper tspRed bell pepper, finely chopped 1Jalapeño chile pepper, 2Green onions, chopped 1Coriander for garnishingMethodCombine corn and just enough water to cover. Cover and simmer for three minutes. Pour dressing and enjoy. Mix together 2 tbsp of chilli vinegar, Thai red chilli sauce and extra virgin olive oil to make the dressing.Recipe courtesy: chef Mohan Singh Chauhan, Chi Asian Cookhouse, JanpathGreen garlic saladIngredients Tomatoes, finely chopped Cucumber, finely chopped cupDressingGreen garlic, chopped cupCoriander leaves, chopped cupGreen chillies, chopped 2Lemon juice 1 tspChaat masala powder 1 tspRoasted cumin powder tspBlack salt to tasteSesame seedsPar-boiledWhite peas cupFresh green chickpeas cupBlack chickpeas cupPeanuts cupMethodBlend all the ingredients for dressing till smooth in a grinder to make chutney. Garnish with coriander leaves and serve. Pour over the dressing, China Corn cob season with sea salt and serve. Add chopped onion, gochujang, sugar, and mushrooms. Add sesame oil and serve warm. Take a bowl, mix rest of the ingredients and toss.Recipe courtesy: chef Saransh GoilaYum talayIngredientsSquid 100 gmPrawns 100 gmSole fillet 100 gmOnion, sliced 80 gmMint 25 gmLemon 2 tspRed chillies 5 gmSugar 5 gmKaffir leaves 5 gmFish sauce to tasteMethodBlanch squid, prawns and sole fillet.Recipe courtesy: chef Veena Arora, The Spice Route, The Imperial. Add rest of the ingredients.
Recipe courtesy: chef Hemant, Cafe Dalal StreetSpicy japanese chicken, udon saladIngredientsUdon noodles 30 gmCarrots, julienned 20 gmCucumber, julienned 20 gmRed bell pepper, julienned 10 gmGlass noodles 10 gmCherry tomatoes 5 gmCoriander 5 gmDressingSweet chilli sauce 5 gmSoya sauce 10 gmMint leaves 5 gmBasil leaves 5 gmLemon juice 2 mlMethodMix udon noodles and julienned vegetables.Think piping hot food is your only option in winter Not so. Close the lid of the pot and boil for two minutes. Add spring onions. Serve warm. Mix everything together and adjust the seasoning.Recipe courtesy: chef Pankaj Sharma, Dramz Whiskey Bar & LoungeHot and Spicy french salad IngredientsGarlic clove, chopped 1Ketchup cupCider vinegar cupGranulated sugar cupWorcestershire sauce 1 tbspPaprika 1 tspMayonnaise 2 tbspFor SaladOnion, chopped 1Tomatoes, chopped 2Red bell pepper, chopped 1Olives 1 tspCucumber, chopped 1Spring onion 1Lettuce leaves, chopped 2Chopped walnutsMethodBlend together garlic, ketchup, vinegar, sugar, Worcestershire sauce, paprika and mayo until smooth. Serve warm. Add tofu and boil. Add dressing. Try these warm and fiery salads like kimchi salad, hot chicken salad, chicken tikka salad etc.
Dice the cooked chicken breast. Toss and season as per taste. Mix it with diced cucumber, boiled quinoa, spring onion, coriander and black sesame. Add chopped kimchi along with its juice. Recipe courtesy: Stephen Gomes, L'Adresse Kitchen & Bar, Rajouri GardenKorean kimchi saladIngredientsMushroom, halved 50 gmGochujang (homemade Korean hot pepper paste) 1 tsp Kimchi, chopped 70 gm Pahari potato, grated 20 gm Sesame oil 1 tspSoyabean oil 1 tsp Spring onion, chopped 1Silken tofu 50 gmVegetable stock 150 mlWhite onion, chopped 40 gmMethodAdd soyabean oil to a heated pan. Drain away the water. Recipe courtesy: Chef Pankaj Rana, BailamosHot chicken tikka salad IngredientsMixed lettuce 100 gmRoasted bell peppers 25 gmPickled onion 20 gmRoasted spicy chicken tikka 60 gmMint mayonnaise 15 gmLemon juice 5 mlMint leaves for garnish methodMix all the ingredients in a bowl and toss.