This gorgeous summer salad featuring mixed greens, tomatoes has the surprising flavor twist of blueberries. It’s a feast for the eyes, and is a snap to make and adds a splash of color to the summer plate.

Serves - 2
​Preparation time - 5 minutes

Ingredients

​Baby Spinach - 2 cups
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
​Fresh blueberries - 1 cup
Toasted walnuts - 1/3 cup
​Chopped tomatoes - 1/4 cup
olive oil - 2 tablespoon
​Lemon  juice - 2 tablespoon

Method

Combine all the ingredients in a serving bowl and toss together. Cover and set aside until ready to serve, or serve at once.

Cauliflower fry  is an easy and yummy dish.​It can be had as a starter or as a side dish or as a tea time snack.

Cooking time - 20 minutes

Ingredients

Cauliflower florets - 2 1/4 cup
 Red Chilli powder - 1 tsp
 Rice flour - 1 teaspoon
 Cornflour - 2 1/2 - 3 tablespoon
 Ginger-Garlic paste - 1 teaspoon
 Garam masala - 1/4 teaspoon
 Thick curd - 1/4 cup  + 1 table spoon
 Salt as required
 Oil for deep frying

For tempering

oil - 2 teaspoon
​Mustard seeds - 1/2 teaspoon
Curry leaves - 1 sprig
​Dreied red chillies - 2 ( broken)

Method

1. Wash cauliflower well and put them in salted hot water for 5 minutes. Drain the water well and let it cool. Pat it dry.
2. In a bowl, mix 1/4 cup of curd, chilli powder, ginger garlic paste, rice flour, garam masala, salt, cornflour and cauliflower together. Leave it to marinate for 20 minutes.
​3. Heat oil in a pan and deep fry the cauliflower florets on low to medium fire till its golden brown.
​4. In another pan, heat oil, splutter the mustard seed, dried red chilies and then add the curry leaves. once its cooled add the remaining 1 tablespoon of curd and mix well.
​5. Pour this over the fried florets.

​Serve warm