Hot n’ spicy salads

The Asian Age Staff

Life, Food

Think piping hot food is your only option in winter Not so. Try these warm and fiery salads like kimchi salad, hot chicken salad, chicken tikka salad etc.

corn salad.jpg

Think piping hot food is your only option in winter Not so. Try these warm and fiery salads like kimchi salad, hot chicken salad, chicken tikka salad etc.

Spicy corn salad Ingredients

Boiled corn 3 cups Red wine vinegar 1 tbsp Olive oil 2 tbsp Oregano 1 tbsp Green chillies, chopped 2 Salt tsp Black pepper tsp Red bell pepper, finely chopped 1 Jalapeño chile pepper, 2 Green onions, chopped 1 Coriander for garnishing

Method Combine corn and just enough water to cover. Bring to a boil and reduce heat. Cover and simmer for three minutes. Drain away the water. In a large bowl, whisk together all ingredients. Garnish with coriander leaves and serve. Recipe courtesy: Chef Pankaj Rana, Bailamos

Hot chicken tikka salad Ingredients Mixed lettuce 100 gm Roasted bell peppers 25 gm Pickled onion 20 gm Roasted spicy chicken tikka 60 gm Mint mayonnaise 15 gm Lemon juice 5 ml Mint leaves for garnish

method Mix all the ingredients in a bowl and toss. Serve warm. Recipe courtesy: chef Hemant, Cafe Dalal Street

Spicy japanese chicken, udon salad Ingredients Udon noodles 30 gm Carrots, julienned 20 gm Cucumber, julienned 20 gm Red bell pepper, julienned 10 gm Glass noodles 10 gm Cherry tomatoes 5 gm Coriander 5 gm Dressing Sweet chilli sauce 5 gm Soya sauce 10 gm Mint leaves 5 gm Basil leaves 5 gm Lemon juice 2 ml

Method Mix udon noodles and julienned vegetables. Add dressing. Toss and season as per taste. Recipe courtesy: chef Manish, Butler House Hot chicken salad Ingredients Chicken breast, cooked 2 White wine vinegar 1 cup Thai red chilli, sliced 2 tbsp Cucumber, diced 1 cup Spring onion, chopped cup Boiled quinoa cup Fresh coriander, chopped 1 tbsp Olive oil 1 tbsp Toasted black sesame 1 tsp Thai red chilli sauce 1 tbsp Sea salt to taste

Method Soak sliced Thai red chili in white wine vinegar and leave it for 12 hours. Dice the cooked chicken breast. Mix it with diced cucumber, boiled quinoa, spring onion, coriander and black sesame. Mix together 2 tbsp of chilli vinegar, Thai red chilli sauce and extra virgin olive oil to make the dressing. Pour over the dressing, season with sea salt and serve. Recipe courtesy: chef Pankaj Sharma, Dramz Whiskey Bar & Lounge

Hot and Spicy french salad Ingredients Garlic clove, chopped 1 Ketchup cup Cider vinegar cup Granulated sugar cup Worcestershire sauce 1 tbsp Paprika 1 tsp Mayonnaise 2 tbsp

For Salad Onion, chopped 1 Tomatoes, chopped 2 Red bell pepper, chopped 1 Olives 1 tsp Cucumber, chopped 1 Spring onion 1 Lettuce leaves, chopped 2 Chopped walnuts

Method Blend together garlic, ketchup, vinegar, sugar, Worcestershire sauce, paprika and mayo until smooth. Take a bowl, mix rest of the ingredients and toss. Pour dressing and enjoy. Recipe courtesy: Stephen Gomes, L'Adresse Kitchen & Bar, Rajouri Garden

Korean kimchi salad Ingredients Mushroom, halved 50 gm Gochujang (homemade Korean hot pepper paste) 1 tsp Kimchi, chopped 70 gm Pahari potato, grated 20 gm Sesame oil 1 tsp Soyabean oil 1 tsp Spring onion, chopped 1 Silken tofu 50 gm Vegetable stock 150 ml White onion, chopped 40 gm

Method Add soyabean oil to a heated pan. Add chopped kimchi along with its juice. Add chopped onion, gochujang, sugar, and mushrooms. Add vegetable stock. Close the lid of the pot and boil for two minutes. Add tofu and boil. Add spring onions. Add sesame oil and serve warm.

Recipe courtesy: chef Mohan Singh Chauhan, Chi Asian Cookhouse, Janpath

Green garlic salad Ingredients Tomatoes, finely chopped Cucumber, finely chopped cup

Dressing Green garlic, chopped cup Coriander leaves, chopped cup Green chillies, chopped 2 Lemon juice 1 tsp Chaat masala powder 1 tsp Roasted cumin powder tsp Black salt to taste Sesame seeds Par-boiled White peas cup Fresh green chickpeas cup Black chickpeas cup Peanuts cup

Method Blend all the ingredients for dressing till smooth in a grinder to make chutney. Make sure that the par boiled ingredients stay warm. Toss cucumbers, tomatoes, par boiled ingredients and chutney together. Add more lemon juice if required. Serve warm. Recipe courtesy: chef Saransh Goila

Yum talay Ingredients Squid 100 gm Prawns 100 gm Sole fillet 100 gm Onion, sliced 80 gm Mint 25 gm Lemon 2 tsp Red chillies 5 gm Sugar 5 gm Kaffir leaves 5 gm Fish sauce to taste Method Blanch squid, prawns and sole fillet. Add rest of the ingredients. Mix everything together and adjust the seasoning. Serve warm.

Recipe courtesy: chef Veena Arora, The Spice Route, The Imperial