Tag Archives: salad contest
May 23, 2013

Some of you might have tried the winning salad that I published last week. Here’s the recipe of another salad that won in the contest. This was made by Kirthika Nallan Chakravathy.


Avocado (ripe) – 1
Fresh cream – 1/4 cup
Milk – 1/4 cup
Onion – 1
Tomato (chopped) – 1
Garlic – 1
Lemon juice –  quarter cup
Cilantro – 2 to 3 stalks
Groundnuts (boiled) – 5 to 6
Green chili – 1
Salt to taste
Sugar – a pinch
Pepper – a pinch

For Presentation:
Carrot (boiled)
Cottage Cheese
Potato (boiled)
Beetroot (boiled)

Method of preparation:
Chop onion and mix it with boiled groundnuts.  Scoop the pulp of the avocado and mash it until it forms a paste. To it add the cream, milk, garlic, green chili, cilantro, sugar and salt and blend them together in a mixer.  Take 3/4 of the paste and add it to the onion-groundnut mixture.  Add a pinch of pepper to it.  Leave the bowl in the refrigerator or on top of ice for about 15 to 30 minutes for it to chill. At the end of 20 minutes, add chopped tomato.

For the “cube” part of the salad, boil carrot, potato, beetroot in separate containers, so that their colors don’t mix.  Cut the carrot, beetroot, cottage cheese and potato to even sized cubes and arrange them to resemble a Rubik’s cube.  Use the remaining 1/4 avocado paste to glue the cubes together, sprinkle some salt and lemon juice on the cube.  Make another Rubik’s cube of the same kind.  Place the cubes on either side of the chilled salad.  Use lettuce leaves for presentation.

Fresh and chilled “cube cado” is ready to be served.


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May 17, 2013

Last week, I was one of the judges for a salad contest held in Manhattan Associates.  The participants proved that techies are not only good with computers but also make great chefs.  3 persons emerged winners in the contest that was judged by Arzooman Irani, Executive Chef, Vivanta by Taj, Whitefield, Subramaniam, Senior Director of the company, and yours truly.

Here’s the recipe of one of the winners, Arunava Deshamukhya –


This salad represents 3 moods – Fresh, Energetic and Playful; which makes a great start for the day. Idea is to offer a choice of mood enhancing breakfast. There are three parts of this salad as detailed below – together they constitute the dish.

Part 1: Fresh
Fresh mango with Basil Salad

2 ripe alphonso mangoes
1 small bunch basil
1 bunch baby spinach
1 medium ripe avocado
1 handful of roasted nuts
White vinegar dressing

Method of preparation:
Cut mango and avocado into small chunks. Mix all ingredients, add salt and sugar to taste. Add vinegar dressing.

Part 2: Energetic
Egg Salad

4 hard boiled eggs
1 cup boiled kidney beans
1 cup boiled pasta
1 cup mayonnaise
2 spoons lemon juice
1 bunch parsley
2 large lettuce leaves

Method of preparation:
Cut egg into small pieces. Chop parsley. Mix above ingredients. Add salt and pepper to taste. Serve on a bed of lettuce.

Part 3:Playful
Egg Plant and Mushroom Salad

2 large eggplant
20 button mushrooms
2 large slices of bread cut into cubes and deep fried in olive oil
1 red bell pepper
10 cherry tomatoes
1 cup assorted salad leaves

Method of preparation:
Slice and fry egg plant. Cut in half and sauté mushroom. Slice bell pepper and sauté. Cut cherry tomatoes in half. Mix all ingredients with assorted salad leaves, add salt to taste. Add salad seasoning.

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