KACHUMBER SALAD

Ingredients:

• 1 cucumber, finely chopped

• 1 tomato, finely chopped

• 1 onion, finely chopped

• 1 green chili, finely chopped (optional)

• Fresh coriander leaves, chopped

• 1/2 tsp cumin powder

• Salt to taste

• 1 tbsp lemon juice

• A pinch of black pepper

Instructions:

1. Mix the cucumber, tomato, onion, and green chili in a bowl.

2. Sprinkle cumin powder, salt, and black pepper over the vegetables.

3. Squeeze fresh lemon juice and toss well.

4. Garnish with chopped coriander leaves and serve chilled.

MINT AND YOGURT SALAD

Ingredients:

• 1 cup thick yogurt

• 1 cucumber, finely diced

• 1/4 cup fresh mint leaves, chopped

• 1/2 tsp cumin powder

• Salt to taste

• 1 tbsp lemon juice

• 1/2 tsp black salt (optional)

• 1 tbsp pomegranate seeds (for garnish)

Instructions:

1. In a bowl, whisk the yogurt to make it smooth.

2. Add diced cucumber, mint leaves, cumin powder, and salt to the yogurt.

3. Stir in lemon juice and black salt (if using).

4. Mix well and refrigerate for 15-20 minutes.

5. Garnish with pomegranate seeds before serving.

CHICKPEA AND MANGO SALAD

Ingredients:

• 1 cup cooked chickpeas (or canned, drained)

• 1 ripe mango, peeled and chopped

• 1 small red onion, finely chopped

• 1/4 cup coriander leaves, chopped

• 1/4 tsp red chili powder

• Salt to taste

• 1 tbsp lemon juice

• A pinch of chaat masala (optional)

Instructions:

1. In a large bowl, combine chickpeas, chopped mango, onion, and coriander leaves.

2. Sprinkle red chili powder, salt, and chaat masala (if using) over the salad.

3. Add lemon juice and mix gently.

4. Serve immediately or chill for 15-20 minutes before serving.

PAPAYA AND CUCUMBER SALAD

Ingredients:

• 1 cup ripe papaya, cubed

• 1 cucumber, thinly sliced

• 1/4 cup red bell pepper, finely diced

• 1 tbsp sesame seeds, lightly toasted

• 1 tbsp lemon juice

• Salt and black pepper to taste

• 1/2 tsp honey (optional)

Instructions:

1. In a bowl, combine papaya, cucumber, and red bell pepper.

2. Drizzle lemon juice and toss gently.

3. Add salt and black pepper to taste, and drizzle honey if you'd like a touch of sweetness.

4. Sprinkle sesame seeds on top for a nice crunch and serve.

WATERMELON AND FETA SALAD

Ingredients:

• 2 cups watermelon, cubed

• 1/2 cup feta cheese, crumbled

• 1/4 cup fresh mint leaves, chopped

• 1/4 tsp black salt (or regular salt)

• 1/2 tsp chaat masala

• 1 tbsp lemon juice

• A pinch of red chili powder (optional)

• Fresh coriander leaves, for garnish

Instructions:

1. In a large bowl, combine watermelon cubes, crumbled feta cheese, and chopped mint leaves.

2. Sprinkle black salt, chaat masala, and red chili powder (if using) over the ingredients.

3. Drizzle with lemon juice and toss gently to mix.

4. Garnish with fresh coriander leaves and serve immediately, chilled.

CABBAGE AND CARROT SALAD

Ingredients:

• 1/2 small cabbage, finely shredded

• 1 large carrot, julienned or grated

• 1/4 red onion, finely chopped

• 1/2 tsp mustard seeds

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1/2 tsp turmeric powder

• Salt and pepper to taste

• 1/4 tsp asafoetida (hing) (optional)

• Fresh coriander leaves, for garnish

Instructions:

1. In a bowl, combine shredded cabbage, grated carrot, and chopped red onion.

2. In a small pan, heat olive oil and add mustard seeds. Once they begin to splutter, add turmeric powder and asafoetida (if using), and cook for a few seconds.

3. Pour the mustard oil dressing over the cabbage mixture.

4. Add lemon juice, salt, and pepper to taste, and toss well.

5. Garnish with fresh coriander leaves and serve chilled or at room temperature.