DAHI DIP
INGREDIENTS:
Yogurt - 1 cup
Paneer - 1 cup (grated)
Raisins, Peanuts, Walnuts, Cashews - ¾ cup chopped
Capsicum(Green Pepper) - 1 (take out seeds and chop it finely)
Tabasco sauce-a little
Salt-to taste
Red chili powder-a pinch
Pepper - a pinch
Mix all the above ingredients, cool and serve with
cucumber/carrot/pakodas.
Can be used as spread on bread/crisps.
Back to top
LETTUCE SOUP
INGREDIENTS:
Milk - 2 cups
Bay Leaf - 1
Black Pepper (whole - 2,3)
Onion - 1 full
Onion - 1 chopped
Garlic - 2 cloves
Nutmeg - a pinch
Lettuce
• Roughly chop lettuce.
• Heat milk, add whole onion, bay leaf and pepper.
• Separately, heat oil, add chopped onion and garlic.
• Add lettuce, salt and nutmeg. Simmer and cool.
• Puree in mixie. Strain milk, cool.
• Heat the puree and milk together and serve hot.
Back to top
TAGO SALAD
INGREDIENTS:
Lettuce leaves
Onion - 1 sliced
Green Chillies - 2 chopped
Tomato - 1 chopped
Cucumber - 1 chopped
Lemon juice - a few drops
Salt - a pinch
White Pepper Powder
Coriander - chopped
Parmesan cheese
Mix all the ingredients except the cheese. Sprinkle the cheese on top
of the mixture.
Paneer-crumbled
Oil-for frying
Jeera(Cumin) powder
Salt-to taste
Pepper
Heat oil, add paneer, jeera powder, pepper and salt.
Fry a little, mixing well. Spread the paneer mixture over the lettuce
salad and serve.
Back to top
MUNG SALAD
INGREDIENTS:
Moong dal(washed and soaked) -1 small cup
Coconut(grated)-1/2 cup
Salt to taste
Lime juice-1/2 tsp
Mustard seeds-few
Green chilli-1,chopped.
METHOD:
Soak dal for 45 mins and drain.Add salt, lime juice, coconut and tempering.
Mix well and serve.
(NOTE:-You may add carrot or cucumber, grated, to the salad.)
Back to top
MAIZE PAKODAS
INGREDIENTS:
Onion - 1 cup chopped finely
Sweet corn tinned - 1cup
Ginger (grated) - 1/4tsp
Green Chillies chopped - 1/2tsp
Red chili powder - 1/2tsp
Pepper powder - a pinch
Salt
Maida - 1&1/2tsp
Baking powder - 1/2tsp
Coriander - 1tsp
Corn flour - 1&1/2tsp
Mix all the above ingredients and make pakodas with
wet fingers. Fry in medium hot oil. You can use a spoon for dropping the
batter in the oil.
Back to top
CORN SALAD
Sweet Corn kernels - 1 cup
Spring Onion - 1tbsp
Tomato - 1 diced
Walnut - 1 chopped
Olive oil - 1/2tsp
Pepper powder - 1/2tsp
Salt to taste
Mustard powder - 1/2tsp
Vinegar - 1tsp
Take corn in a bowl. Add salt, pepper, oil, white vinegar
and mix . Add the green onion, tomato and walnut. Mix everything chill
and serve.
Back to top
CHILLI BEAN SOUP
INGREDIENTS:
Potato - 1 diced
Carrot - 1 diced
Onion - 1 diced
Red chili powder - 1/2tsp
Onion - 1chopped
Garlic cloves - 2,3
Kidney beans soaked - 1/2 cup
Lemon juice - 1& 1/2tsp
Salt to taste
• In the pressure cooker put a teaspoon of cooking
oil & saute 1 onion a little.
• Add l/4 tsp of red chili powder , a little salt and pressure cook
for 45 minutes.
• Open the cooker and mash the rajma while it is still hot . In a
kadai, put a tsp of butter and saute the chopped onion and garlic .
• Add the diced potato, carrots and add a little water and cover
it with a lid
• Let the vegetables get cooked and then add the mashed rajma .
• Check the consistency and add water and salt according to taste
.
• Let it boil for 2,3 minutes and add lemon juice. Serve hot.
Back to top
SPROUTED MUNG SALAD/SUBJI
INGREDIENTS:
Sprouted Mung - 2 cups
(Soak mung for 8 hrs. Drain. Put it in a thin cloth and tie it up in
dark corner. Make sure that the cloth remains damp. After 7,8 hrs the
sprouts will appear.)
Onion chopped - 1
Potatoes -2 boiled & grated
Mustard seeds - 1/2tsp
Oil - 1tsp
Green chillied - 1,2
Curry leaves - 1 sprig
Lemon juice - 1tsp
Hing - a pinch
Whole red chili - 1
Salt to taste
Jeera - ½ tsp
Heat oil. Add mustard seeds & hing. After mustard
seeds splutter put jeera ,green chillies, curry leaves and onion. Fry
a little. Add whole red chillies. Add potatoes and fry on high flame.
Add salt and sprouted mung . Add lemon juice. Eat like a chat or subji
or salad.
Back to top
LEMON AND PEPPER SOUP
INGREDIENTS:
Lemon juice - 2tsp
Carrots grated - 1/4 cup
Green pepper chopped - 2tbsp
Red pepper - 2tbsp
Cabbage thinly cut - 1/2 cup
Pepper powder - 1/2 tsp
Corn starch - 1tbsp
Ajinomoto- 1/4tsp
Oil - 1tbsp
Garlic cloves - 2,3
• Heat oil , add chopped onion and garlic. Saute
.
• Add carrots. Saute.
• Add cabbage. Saute .
• Add capsicum and saute.
• Add ajinomoto, salt and water 2,3 cups.
• Mix corn starch in a little cold water and add to the boiling mixture
after 10 minutes. This is a thickening agent .
• In the end add red pepper or red chopped tomatoes and lemon juice
and serve hot.
Back to top
POTATO AND OLIVE SALAD
INGREDIENTS:
Potatoes - 2
Stuffed Olives
Fresh yogurt
Mushrooms
Parsley or Mint
White Pepper
Salt
Juice of one lemon
Lemon Rind
• After cooling the boiled potatoes, cut them
with the skin into big pieces and put them in a big bowl.
• Add a few stuffed olives and some fresh mushrooms. Chill the mixture.
• Beat the curd well and add parsley/mint (chopped), white pepper
and salt.
• Now add the juice of one lemon and one lemon rind.
• Mix well and add to the potato mixture just before serving.
Back to top
|
Home