Dairy Free home- made Mayonnaise
- 1 cup cashew [preferably organic]
- Half tomato
- Half onion
- 4 cloves garlic (optional)
- Half cut red bell paper
- Salt [unrefined /non iodized rock salt]
- 1/4th tea spoon organic jaggery powder
- Half lemon squeezed juice
- 2 tsp parsley leaves/washed well
- 2 tsp celery leaves-washed well
Dry Roasted peanut salad dressing
1. A cup raw pea nut
2. ½ cup jaggery powder
3. 1 whole Kashmiri chilly
4. 1/4th cup Tamarind [or as per taste)
5. Salt to taste
Roast raw pea nuts on a iron tawa on slow flame. Once roasted, turn off flame and add Kashmiri chilly and stir. Allow these to cool. Add in a blender with rest of the ingredients and blend all together. Blend such that pea nuts stay 3/4th crushed to maintain crunchy consistency.
This salad dressing is a hot hit with my teen. It makes any salad a yum one. Try it and you will be surprised as your see your kids start loving salads. I look forward for your tasty feedback
Parsely-celery Yellow bell-cashew dip
Ingredients:
1/2 cup cashews
1/2 medium sized onion
3-4 medium sized cloves of garlic
1/4th tomato
1/4th Yellow bell pepper
salt (unrefined, uniodised) to taste
1 tsp / as per taste lemon juice
Blend all these in a blender.
Now add
1/2 cup celery leaves
1/2 cup Parsley leaves
and blend again.
pea nut rice curd, mustard sause, salt, pepper salad dressing
1] pea nut rice curd ½ cup (check recipe)
2]mustard sauce / soaked mustard,
3]salt to taste
4]pepper powder 1/4th tsp
5] lemon juice 1 tsp
If mustard sauce is not available, soak 1 tsp mustard seeds in 2-3 tsp water for 30 mins and then crush them in mortar pestle. Add remaining ingredients for a pungent salad dressing or a dip with veggie cutlets.
