AUBERGINE SALAD
SPICED ONION SALAD
VEGETABLE SALAD
BEETROOT SALAD

INGREDIENTS
1 large aubergine
1 onion finely chopped
2 green chillies chopped
1/2 cup tomato paste
1 tbsp chopped coriander
1 tbsp oil
salt to taste

METHOD
Grill or bake the aubergine till the skin is blistered and the pulp becomes soft. Skin the pulp. Heat oil, lightly fry the onions, add the tomato paste, green chillies, salt and the pulp, mix well and fry for a minute or two. Garnish with chopped coriander.

INGREDIENTS
2 onions finely chopped
3 tomatoes finely chopped
1 small cucumber finely chopped
1 green chilli finely chopped
1 tsp chopped coriander leaves
1/2 cup curds
salt to taste

METHOD
Mix the vegetables and sprinkle with salt. Stir in the curds and leave to stand for half an hour before serving.

INGREDIENTS
1 cup capsicums finely chopped
1 cup boiled peas
1 cup young carrots grated
1 cucumber finely chopped
1 tbsp chopped coriander
crisp salad greens
2 cups curds
1/2 tsp cummin powder
1/2 tsp chilli powder
salt to taste

METHOD
Chill the vegetables. Arrange the salad greens round the side of the bowl. Place the vegetables in the center. Beat curdstill smooth with cummin powder, chilli powder and salt. Pour over the vegetables. Sprinkle with chopped coriander.

INGREDIENTS
4 big beetroot cooked
and sliced
1 onion finely chopped
1/2 tsp garam masala powder
1/4 tsp chilli powder
1/4 tsp black pepper powder
1 cup curds
salt to taste

METHOD
Mix the beetroot and onion. Sprinkle with salt, pepper, chillipowder and garam masala. Serve chilled with curds.