My Yoghurt Mayo Salad Sauce

You will need (or what I used):

• Mixed steamed veggies of your choice and quantity
• 2 tbsp Yoghurt (I used the mother dairy one)
• 1 tbsp Mayonnaise
• 1/2 tsp diced garlic (or grated if you prefer)
• Salt to taste

How to:

1. Put the yoghurt in a strainer (I use the small tea strainer) or a muslin cloth and let the water drain.
2. Steam and drain the veggies. I use carrots, beans and peas normally. Cauliflowers or cabbages once in a while.
3. While the veggies are draining, peel and dice the garlic. You can add as much or as less depending upon how garlicky you want the sauce to be. For me, 1/2 tsp does nicely for one portion of the steamed veggies.
4. When the water's drained off from the yoghurt, put it into a small bowl (smaller the better since it does so smear and difficult to get off from the bowl), add the mayonnaise and a pinch of salt - the mayo I use is a bit sweet. This is as per your own taste buds.
5. And mix with a fork.
6. Mix with the veggies and eat!
7. I carry it to work and so I take the veggies and the sauce separately and mix it just before eating.
8. Easiest thing to do and yet how very tasty. And looks good too! And low cal to boot!

My balsamic vinaigrette

I had, in a moment of madness, bought a bottle of expensive balsamic vinaigrette from my local in and out store in the Petrol Pump at the Hazra - Lansdowne Crossing. And to top it, I had no clue what to do with it. Many many months later, last week, I stumbled upon an easy recipe and with moderate alterations, made my own balsamic vinaigrette! Since I needed enough for one to go with my boiled veggies - OK steamed veggies, the quantities are very tiny. But it can be proportionately increased or reduced (I did. The original quantities were quite large)!

You will need:

For the Vinaigrette

• 1 tsp extra virgin olive oil (normal would do as well)
• 1 & 1/2 tsp Balsamic vinegar
• 1 clove garlic grated (you can reduce this amount if you want to)
• A pinch dried oregano (actually I used a pinch of mixed herbs)
• 1/4 tsp Mustard powder
• Salt and pepper to taste (although I used salt only)

How to:

Or what I did:

• Put all the ingredients for the vinaigrette in a bowl. Mix well.
• Steamed assorted veggies - whatever you have at hand. I had beans, carrots, cauliflower, green peas. Drain.
• Put in a lunch box. Carry to work. Pour the vinaigrette on the veggies during lunch and EAT!

Viola! And it was very tasty. Attested by my colleagues who are usually hesitant to sample my bland fare!