Tomato-Cucumber Raita

Ingredients:

1 cup low-fat plain yogurt

1/2 cup finely chopped seeded peeled cucumber

1/2 cup chopped seeded tomato

1/4 cup minced red onion

2 tablespoons chopped fresh mint

1 teaspoon ground cumin

1/4 teaspoon salt

 

 

Method:

Combine yogurt, cucumber, tomato, onion, mint, cumin and salt in a small bowl; mix well. Cover and refrigerate until ready to serve.

 

 

 

Chicken Veggie Pasta Salad

 

 

Ingredients:

1 ½ cup macaroni

2 tbsp olive oil

100 gms chicken cubes (boneless and boiled)

4 tbsp mayonnaise

2 tbsp fresh cream

1 pinch mustard powder

1 tbsp sugar

1 tsp salt

1 tsp black pepper (grounded)

30 gms cheddar cheese

2 large tomatoes (cubes)

2 large capsicums (cubes)

1 medium potato (boiled and cubes)

Few coriander leaves

 

 

Method:

Boil the macaroni in a large pan until tender.

Drain and rinse with cold water, then drain again.

In a large bowl mix olive oil, mayonnaise, fresh cream, mustard powder, sugar, salt, black pepper until smooth.

Add chicken cubes, macaroni, cheese, tomatoes, capsicums and potato to the paste.

Refrigerate for 30 minutes or until cool.