Sanjeev Kapoor; Chef Extraordinaire,
TV show host, author of best selling
cookbooks, restaurant consultant and
winner of several culinary awards
 
 
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SOUPS, SALADS & SANDWICHES
What can be more relaxing than reading your favourite fiction over a bowl of hot soup followed by a filling sandwich. The exotic salads here are healthy substitute for the usual dal-rice routine and when they are combined with some nourishing soup they indeed make a wholesome meal.
Through this book we take you through a global tour where our very own Bombay Veg Sandwich vies for attention with the Italian Bruschetta and Focaccia. Again the everyday Mixed Sprout salad lies side by side with the Warm Thai Noodle and Papaya Salad or Poached Fish and Dill Salad from the Mediterranean. Whatever they be you will be faced with the difficult task of choosing what you want to eat. So have it all but for different meals, of course!
CONTENTS
Spinach And Tofu Soup
Saffron And Seafood Soup
Minestrone
Toasted Almond Soup
Roasted Pumpkin And Walnut Soup
Minted Green Peas Soup
Mushroom Cappuccino
Hot And Sour Vegetable Soup
Tom Yum Kung Soup
Chicken Barley Soup
Tomato Soup
Toamto Egg Drop Soup
Sweet Corn Vegetable Soup
Vegetable Noodle Soup
Aloo Chaat
Caesar's Salad
Penne In Thousand Island
Grilled Chicken In Olive Salad
Warm Thai Noodle And Papaya Salas
Sunshine Salad
Poached Fish And Dill Salad
Three Chilli Potato Salad
Pineapple Waldorf Salad
Croissant Chicken Salad
Vegetable Club Sandwich
Bombay Vegetable Sandwich
Bruschetta
Pinwheel Sandwich
Grill Kalka Sandwich
Grilled Vegetable And Cheese Sandwich
Pita Sandwich
Focaccia With Chicken And Mozzarella
Jungli Chicken
Hamburger
Hot Dog
Vinaigrette Dressing
Thousang Island Dressing
Orange Honey Dressing
White Sauce
Coriander And Mint Chutney
Mayonnaise
Vegetable Stock
Fish Stock
GRILLED CHICKEN AND OLIVE SALAD
Ingredients Quantity
Chicken breasts 2
Green olives 5-6
Black olives 5-6
Stuffed olives 5-6
Lettuce leaves 1 small bunch
Oil 1 tbsp
Salt to taste
Peppercorns (crushed) ¼ tsp.
Dressing
Rosemary 1 sprig
Fresh basil leaves 3-4
Thyme 2 sprigs
Olive oil 4 tsps
Lemon juice 2 tsps
Salt to taste
White pepper powder ¼ tsp
Sugar ¼ tsp
Method of preparation
- Wash, de-skin and clean chicken. Pat dry with an absorbent kitchen towel.
- Wash and finely chop the fresh herbs. Wash lettuce and tear them in to bite sized pieces.
- Marinate chicken breast in oil, salt, crushed peppercorns and half teaspoon of the chopped fresh herbs. Keep it in refrigerator for an hour.
- Mix olive oil, lemon juice, salt to taste, white pepper powder, sugar and remaining finely chopped fresh herbs to prepare the dressing.
- Grill the chicken breast in a pre-heated grill or on a tawa on medium heat for eight to ten minutes or until done, turning once or twice, taking care it remains juicy. Allow it to cool and cut into one inch sized pieces.
- Add olives, lettuce leaves and the dressing. Toss lightly and serve immediately.
Terms and Conditions :
1. Delivery within 3 to 4 weeks.
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