Ingredients

• Prawns (medium size)- 400gm.
• Groundnut Oil- 30gm./2tbs
• Tomato Puree- 25gm.
• Capsicum- 100gm.
• Onions- 100gm.

For the Dressing

• Lemon Juice (medium size)- 75ml/5tbs
• Mustard Oil- 50ml/3tbs
• Ashaar Masala- 45gm./3tbs
• Seasoning

For Garnishing

• Lemon- 1
• Tomatoes(medium size)- 2
• Green Chillies- 2
• Coriander- 10gm./2tbs

• THE PRAWNS: Shell, devein, wash and pat dry.
• THE VEGETABLES: Remove stems, wash, cut capsicum into halves, deseed ans make 1/2 inch dices. Peel, wash and cut onions into 1/2 inch dices.
• THE DRESSING: Mix lemon juice and mustard oil with achaar masala. Adjust the seasoning.
• THE GARNISH: Wash and cut lemons and tomatoes into w. Remove stems, wash, slit and dessed green chillies. Clean, wash and chop coriander.

Cooking
Heat oil in a kadhai, add prawns and saute over medium heat for 3-4 minutes. Add tomato puree and stir for a minute. Remove and cool. Then add the diced vegetables, toss and refrigerate.

To Serve
Transfer prawns to a salaad bowl, pour on the dressing and mix gently with a wooden fork. Garnish with lemons, tomatoes and green chillies. Sprinkle coriander on top. Serve chilled.

Serves:4
Preparation time:45 minutes
Cooking time: 8-9 minutes

*   Use oil in which mango pickle is preserved.
* The masala, too, must come from the mango jar. A bit of chopped mango pickle   itself could make the 
   salad a little sharper.

Ingredients

• Potatoes- 600gm.
• Bengal Gram- 150gm.
• Pomegranate- 50gm.
• A pinch Soda bi-carb
• Salt

For the Dressing

• Lemon Juice- 5tbs
• Cumin powder- 2tsp
• Chaat Masala- 2tsp
• Groundnut Oil- 5tbs

For Garnishing

• Mint leaves- 20gm.
• Onions (small size)- 2
• Tomatoes (medium size)- 2

Serves:4
Preparation time:50 minutes