Crispy Veggie Salad

Ingredients

Chinese cabbage shredded -1/2 a cup

Carrot cut into cubes -1/2 a cup

Capsicum (Red, Green and Yellow) cut into thin 1 inch pieces - 1/2 a cup

Boiled sweet corn -1/2 a cup

Tomato deseeded and cut into 1 inch long thin pieces -1/2 a cup

Cucumber cut into cubes 1/2 a cup

Lime Juice 2 table spoons

Edible Olive Oil 1 table spoon

Salt and Pepper powder to taste

Parsley for garnish.

 

 Method

Mix all the vegetables in a large bowl. Add lime juice and olive oil and toss the contents.  Leave the bowl in the refrigerator and just before serving add salt and pepper powder and garnish with chopped parsley. DO not freeze the salad as it may change the taste and texture. 

---

New Windows 7: Simplify what you do everyday. Find the right PC for you.

Cucumber tomato frost

Ingredients Fresh tomato juice: 600ml Grated cucumber: 100gm Lime juice: 1 tbsp Sugar: 1 tsp Black Salt: ¼ tsp A pinch of roasted jeera powder A pinch of black pepper powder Salt to taste Method Blend all the ingredients in a mixer. Strain and serve chilled. The Hindu Metro plus May 12 2009

Mixed fruit cold drink

Ingredients Grapes (black) 10-12 Sweet lime (mousambi): 1 Pineapple: ¼ Orange: 1 Sugar: 1 cup Water: 1 cup Crushed ice Method Mix the sugar with water to from a thick syrup. Keep it aside. Extract the juice from all the fruits. Add it to the sugar syrup. Add lots of ice. Mix well and serve chilled. The Hindu Metro plus May 12 2009

Water melon cordial

Ingredients Medium sized watermelon: 1 Cardamom powder: 1 tsp Juice of 2-3 lemons Powdered sugar to taste Method Cut the watermelons into big pieces. Remove seeds and extract the juice. Take the juice from the lemons. Add it to the watermelon juice. Add sugar to taste. Mix well. Chill it. At the time of serving, add the cardamom powder. Mix well. Serve chilled. The Hindu Metro plus May 12 2009

Summer delight

Ingredients Pineapple juice: 3/4 cups Mango juice: ¼ cup Lime juice: 2 tsp Fresh cream: 3 tbsp Raspberry syrup: 1 tbsp Method Chill the juices. Add lime juice, raspberry syrup, fresh cream and ice. Blend in a mixer and serve chilled. The Hindu Metro plus May 12 2009

Chilled Pineapple & Pear Soup

Ingredients 800gms fresh pineapple 400gms pears 5gms green leaf tea 50ml honey 2 whole lemons 4-6 sprigs mint Method Peel core and cut pineapple and pears into chunks. Combine the two and puree until smooth in a food processor. Strain through a fine sieve into a bowl. Bring 300ml water to a rolling boil and add the tea leaves. Turn off the flame immediately and allow the brew to rest for 5 minutes. Cool and strain the tea and add to the pineapple and pear puree. Add honey and lemon juice a little at a time till you get the right taste. Chill in the refrigerator. Serve in tall glasses with a sprig of mint and a wedge of pineapple on the rim.

Herbed Goat cheese Sandwiches

Ingredients 10gms cream cheese 20gms mild goat/teat cheese 5gms minced garlic 4gms minced fresh parsley 2gms minced fresh/dry thyme 4ml low fat milk 2gms salt 2gms freshly ground pepper 120gms (2 slices) whole wheat bread 1 cucumber, unpeeled Method To make the spread Replace the cream cheese, goat cheese, garlic, thyme, parsley, milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional teaspoon of milk if the spread is very thick. To make the sandwiches Spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on the bread. Top with the remaining slice and press lightly. Cut the sandwich into halves, thirds, or triangles.

Tuna Aioli Sandwich

Ingredients 4gms minced ginger 4gms minced garlic 30gms chopped green onions 10gms chili flakes 5ml extra virgin olive oil 80gms tuna 10gms cheddar cheese 1 no tomato sliced ½ no red onion sliced 120gms (2 slices) dense 7 grain bread 20gms romaine lettuce Ingredients for the Aioli 10gms chopped garlic 10gms chopped basil 10gms mayonnaise 2gms salt 2gms white pepper 10gms Dijon mustard 10ml lemon juice Method For the Aioli In a food processor or blender combine the garlic, basil, low fat mayonnaise, salt, pepper, and Dijon mustard and process till the mixture is emulsified. Add the lemon juice and check the seasoning For the Sandwiches Combine the ginger, garlic, green onions, chili flakes, and peanut oil. Add the tuna flakes and toss to coat. Mix this with a little aioli. Place the bread slices on a baking sheet. Place the cheese on one slice. Grill until the cheese is melted and the bread slices are lightly toasted, about 3 minutes. Place ¼ of the tuna on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Now place the remaining tuna on top. Spread some of the aioli on the second bread slice and place it on top of the tuna filling.

Custard apple Cheese cake

Ingredients For the base Ginger nut biscuits 1 packet Butter, melted 125 gm For the filling Cream cheese 250gm Castor sugar ½ cup Evaporated milk (cold) 250ml Gelatin 3 tsp dissolved in ¼ cup of boiling water Juice of 1 lemon or lime Large custard apple 1 For garnish Kiwi fruit ½ Almond flakes: 50gm Shredded coconut 25 gm Method Crush the biscuits finely and mix with the melted butter. Press into a 20cm tart tray and chill for half an hour. Dissolve the gelatin in water. Put custard apple flesh in a blender and blend until smooth. Whip the evaporated milk until thick. Mix all ingredients together. Pour into base and place in fridge to set. After it sets decorate with slices of kiwi fruit and sprinkle shredded coconut and toasted almonds on top. The Hindu April 9 2009

Almond and Celery Soup

Ingredients Almonds: 50 gm Celery: 1 shoot Carrot: 1 Spring onions: 25gm Asparagus tips: 5 gm Garlic: 3 cloves Coriander root: 5 gm Red Chilies: 2 Salt to taste MSG to taste Chinese cabbage: 5 gm Pak Choy: 5 gm Method Make a stock using celery roots and leaves with the onion and carrot, coriander roots and red chilies. Soak the almonds in hot water for 15 minutes. Remove the skin from the almonds and make them into a paste. After the stock is boiled, strain it and pour it into a pan. Add sliced carrots, asparagus tips, Chinese cabbage and pak Choy and bring the mixture to a boil. Add the seasoning and thicken the soup by adding the almond paste little by little. Again give it a single boil; check for seasoning and serve the soup hot garnished with fried sliced garlic. The Hindu April 23 2009

Strawberry jam

Ingredients Strawberries: 1 ½ kg Sugar: 4 cups Citric acid 1 tsp Method Remove the stalks and wash the strawberries. Put the fruit in a heavy pan and stir till it boils. Mash, add sugar and lemon juice. Stir until sugar is dissolved. Remove the scum. Boil rapidly till it sets when tested. Cool and pour into clean and dry jars. Seal with wax and close the lid tightly. The Hindu April 16 2009

Homemade Pizza Sauce

Ingredients Onions (sliced fine) 2 to 3 Garlic (chopped) 12 cloves Tomatoes (chopped) 4 to 5 Basil, oregano to taste Salt and pepper to taste Sugar half tsp or to taste Olive oil 2 tbsp Method Heat a little olive oil in a sauce pan. Sauté the sliced onions and garlic till the onions are translucent. Add the chopped tomatoes, dry herbs, salt and sugar. Add pepper if desired. Bring this mixture to a boil. Simmer for 45 minutes top one hour, stirring occasionally. Your sauce is ready. The Hindu April 21 2009

Veggie pizza

Ingredients Flour: 175gm Skimmed milk: 150ml Baking powder one fourth heaped tsp Refined oil 2 tbsp Salt to taste Pizza sauce one and a half desserts spoons Cheese slices – 6 Onions (thinly sliced) 2 Tomatoes (chopped) 1 or 2 Capsicum (chopped) 1 Corn (optional) 2 tbsp Oregano, basil quarter tsp each Pepper to taste Method Sift the flour, baking powder and salt in a bowl. Make a well in the centre and add the oil and milk. Combine into smooth dough and leave it covered for about 15 minutes. Roll out into a 12 inch round or a 26X16 cm rectangle. Place in a greased baking tray or pizza pan, and bake at 180 degree C for eight minutes. Once the pizza base is ready, spread the pizza sauce over this. Place the cheese slices all over the prepared base. Sprinkle onion slices, chopped tomatoes, capsicum and corn. Season with salt and pepper and add oregano and basil, if you like. Bake for a further 15 to 20 minutes. Slice using a pizza wheel and serve hot. The Hindu April 21 2009

Cool and fruity dessert

Ingredients Peach, sliced: 1 Cantaloupe(muskmelon) pieces: 1 cup Blueberries: 1/2cup Lime juice: 1 tbsp Plain, low fat yogurt: ½ cup Honey: 1 tbsp Method Combine fruit and melon in a bowl. Chill for at least one hour. Blend honey, lime juice and yogurt. Serve chilled fruit in individual dessert cups topped with the yogurt sauce. Garnish with fresh mint leaves if you wish. The Hindu April 14 2009

Honey Plum Crumble

Ingredients Butter: 75gm Plain flour: 150gm Sugar: 50gm Porridge oats: 25 gm Chopped, toasted hazelnuts: 50gm Plums, halved and stoned" 900gm Honey: 30-60 ml(2-4tbsp) Rind of an orange Method Pre-heat oven to 200 degrees C/400 degree F/ Gas Mark 6; rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar, porridge oats and hazelnuts. Place plums in a pan with 150ml water, honey and orange rind. Bring to boil and simmer for 15 minutes, uncovered, then transfer to an oven proof dish and top with crumble mixture. Bake for 35 to 40 minutes until golden. The Hindu April 14 2009

Almond Saffron and Honey Milk

Ingredients Milk: 2 cups Pinch of cardamom powder Crushed almonds: ½ cup Honey: 2 tbsp Saffron, dissolved in 1 tbsp milk: ½ tsp Method Bring the milk to boil in a saucepan, add pinch of cardamom powder, and let it simmer for two more minutes. Reduce the heat and add the crushed almonds, honey and saffron, cook further for another minute and remove from heat. Pour into glasses; garnish with saffron strands; serve hot at bedtime. The Hindu April 14 2009

Khoya and Honey Gajar Halwa

Ingredients Carrots, peeled, coarsely grated: 250gms Butter: 1 tbsp Khoya, grated: ½ cup Honey: 2 tbsp Method Put the grated carrots and butter in a wok/kadai; cook on medium heat, tossing occasionally, until carrots are tender, and the water released by carrots begin to dry up. Add the khoya in a cut-and-fold method and blend gently, till it is completely incorporated into the halwa. Stir a little more till it leaves the sides of the vessel and then stir in the honey; cook for two minutes and remove from heat. Transfer to a serving dish; garnish with raisins, pistachio and almonds/ silver varkh; serve warm or cold. The Hindu April 14 2009

Honey almond and Paneer Phirni

Ingredients Almonds: 20gms Water: ½ cup Milk: 3 cups Cottage cheese (paneer) crumbled: 1 cup Honey: 2 tbsp Method Soak the almonds in ½ cup water, microwave on high for 30 seconds and leave them for sometime; skin them and cut into thin slices(slivers) keep aside. Blend the cottage cheese in ½ cup milk into a thick, smooth paste; keep aside. Heat rest of the milk in a heavy bottom saucepan; bring to boil, then add the cottage cheese and milk paste stirring all the time; cook on medium heat until the milk thickens and turns into custard like consistency. Stir in the honey; mix well and remove from heat; transfer to a serving dish, garnish with almonds slivers/silver varkh and serve hot or chill. The Hindu April 14 2009

Stir Fried Vegetables with Cashew nut

Ingredients Mixed vegetables: 900gms(carrots, onion, cabbage, pokchoy, capsicum, bell-peppers, Broccoli, asparagus(optional). Cut vegetables into thin strips, like match-sticks Refine oil: 60 ml Garlic: 30gms (sliced) Fresh ginger: 30gms Fresh coriander: 50gms Sesame oil: 15ml(optional) Light soya sauce: 20ml Cashew nut: 60gms Seasoning: As required Method Take a frying pan then trickle oil into it. Add oil to the rim of the pan and heat it. Add garlic  and ginger and cook for 3-4 minutes. Add harder vegetables and toss for five minutes till  soft. Add all of these and stir fry over high heat for about 3-4 minutes. Stir in cashew nuts, season with soya sauce, salt, crushed black pepper and sesame oil. Serve hot, add coriander sprigs. The Times of India April 7 2009

Pumpkin Nutmeg Soup

Ingredients Yellow pumpkin: 900gms cut into cubes Potatoes: 2 peeled, cubed Onion: 1 Finely chopped Vegetable stock: 2 lts (Boil, onion, carrot, leek and celery for 20 mins) Crushed cumin: 5 gms Grated nutmeg: 5 gms Fresh thyme: 10gms Parsley and chives to garnish Olive oil: 25ml Method Heat oil in a casserole or in a sauce pan and sauté the onion for 4 to 5 minutes till it is soft. Add potatoes, pumpkin, cumin, thyme and vegetable stock. Simmer vegetables until cooked. Transfer the cooked vegetable to a food processor and process it until smooth. Add the pureed mixture and reheat the mixture. Add  a little vegetable stock if required. Sprinkle grated nutmeg and mix. Serve hot, garnishing it with chopped parsley and chives. The Times of India April 7 2009

Paneer samosas

Ingredients Plain flour: 1 ½ cup A pinch of soda bi carb Hot oil: 2 tbsp Salt to taste For the filling Paneer, grated: 200gm Capsicum, finely chopped: 2 Onions, finely chopped:2 Red chilli powder: 1 tsp A pinch of turmeric powder 1 teaspoon garam masala Salt to taste Oil for seasoning: 1 tbsp Oil for frying Method Sieve the plain flour, soda bi carb and salt. Rub in hot oil and add water to make stiff dough. Knead well. Keep aside the dough for sometime. Make the filling by heating 1 tbsp oil in a frying pan. Add the onions and capsicums and stir fry for a few minutes. Then add the turmeric powder. Cook for a second and add the grated paneer, red chilli powder, garam masala and salt to taste. Allow the mixture to cool. Make small balls of the dough and roll out thin round puris. Cut the puris into two. Fold each half of the puris into two forming a cone. Seal the edges by applying water. Fill the cone with the paneer filling and seal the edges again. Heat the oil and deep fry the samosas on a low flame. Serve hot with a spicy sauce and pudina chutney. The Hindu Metroplus March 31 2009.

Vegetable yoghurt delight

Ingredients Rusk biscuits(readymade) For the vegetable yogurt layer: Carrot grated: 2 Cucumber grated: 1 Cabbage grated: 1 cup Capsicum finely chopped: 1 Fresh thick curds: 1 cup Fresh cream: 100gm Coriander finely chopped: 2 tbsp A pinch of sugar Salt and pepper to taste Method Tie the curd in a muslin cloth and let excess water drain. Hang for about two hours. Mix it with the fresh cream. Chill it. Add a bit of salt to all the vegetables. Keep aside for sometime. Squeeze to let excess water drain. Add it to the above curds mixture. Add sugar, salt, pepper and chopped coriander. Mix well. When required to serve, spread the vegetable yoghurt mixture over the rusk biscuits. Serve immediately. The Hindu Metroplus March 31 2009.

Peanut channa snack

Ingredients Roasted peanuts(remove skin) : 3 cups Bengal gram, deep fried: 2 cups Onion, finely chopped: 1 Green chillies, finely chopped: 2-3 Corinader leaves, finely chopped: 2 tbsp Chat masala: 2 tbsp Salt and red chilli powder to taste Juice of 2 lemons Method Mix the peanuts and fried channa dal. Add salt and red chilli powder. Then add onions and green chillies. Mix well. Add the chat masala and lemon juice. Mix again. Sprinkle coriander leaves and serve immediately. Note: This snack should be made just before serving or it will get soggy. The Hindu Metroplus March 31 2009.

Crispy fried vegetables

Ingredients Capsicum cut into long thin strips: 4 Baby corn cut into long thin strips: 12 Onions sliced into rings and loosen them: 2-3 Carrots, cut into long thin strips: 4 Potatoes, cut into strips: 4 Broccoli, remove floweret's: 1 small For the batter Plain flour: 1 ½ cup Corn flour: 1 cup Rice flour: 2 tbsp Coriander leaves, finely chopped : 2tbsp Baking powder: 1 tsp Oil: 1 tsps Sour curds: 2-3 tbsp Chilli flakes: ½ tsp Ginger chilli paste: 2 tbsp Salt and pepper to taste Oil for frying Method Soak all the sliced vegetables in ice cold water. This retains the crispness of the vegetables. Mix all the ingredients for the batter. Add enough water to make a thick smooth batter. Beat well. Keep it aside for about 2 hours. Heat the oil. Dip each strip in the batter and deep fry in hot oil. Similarly dip the broccoli flowerettes and onion rings in the batter and deep fry until crisp. Mix all the fried vegetables in a flat dish and serve hot with a spicy ketchup. The Hindu Metroplus March 31 2009.

Jackfruit jam

Ingredients Jackfruit flakes: 1Kg Clove: 12 Cinnamon: 6(1 inch pieces) Sugar: one-and-a-half kg Citric acid: 1 tsp Water: 6 cups Method Deseed the jackfruit and cut it into small pieces. Cook in water just enough to dip the pieces, adding crushed clove and cinnamon. When the water boils, remove the clove and cinnamon pieces from it. Smash the cooked jackfruit or grind in a mixer and sieve. Heat water, sugar and citric acid in a vessel. When it boils add the fruit pulp to it. Stir continuously. When the solution thickens, remove it from fire and pour it into a prepared bottle. Cool the jam in the bottle and then store. To test whether the jam is done, cool the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in drops. The Hindu wellness March 29 2007

Baked chicken

Chicken: 6 - 8 pieces For seasoning Pepper:1/2 tsp Chilli powder: 1 heaped spoon Mustard: 1 1/2tsp Lemon juice: 3 tbsp Sugar: 25gm Worcestershire sauce: 1 tbsp Soya Sauce: One-and-a-half tsp Olive Oil: 1 tbsp For garnish Spring onion chopped: 2 tbsp Preparation Marinate chicken with seasoning ingredients. Socre chicken pieces to allow marinade to penetrate and leave it for an hour-and-a-half. Taken a tin foil large enough to wrap the chicken. On a shallow glass bowl, arrange chicken pieces neatly on the foil. Pour the remaining marinade over the chicken. Fold the edges and wrap into a neat package. Bake in a pre-heated oven set at 200 degree Celsius for 25-30 minutes. The Hindu Metro plus November 18 2008

Nelli Chutney

Ingredients 1/4kg amla, washed, dried, deseeded and cut into pieces Green chillies: 100gm Black pepper: 1 tablespoon Methi seeds: 1 tablespoon Mustard seeds: 2 tablespoon Ginger: 2 inch Lemon juice: 2 Salt: 2 heaped tablespoons Method Grind together to a coarse texture. Store in a dry jar. This chutney will keep for over a year though it will gradually turn dark, almost black over time. The New Indian Express December 19 2004

Pea-filled potato cakes

Potatoes, boiled and peeled: 450gm Vegetable oil: 3 tbsp Salt to taste For the filling Vegetable oil: 2 tbsp Frozen green peas: 80gm A couple of generous pinches each of coriander, red chilli and cumin powders Dried mango powder: half tsp Salt to taste Fresh coriander, chopped: 2 tbsp Method Mash the potatoes, knead lightly for a minute or two till it comes together and divide it into 6 parts. Heat the oil in a small non-stick saucepan. Add the peas, spices and salt, give the pot a stir and splash water and cook until the peas or done, for about 5 minutes. Add the coriander and mash a little. Make the potatoes into balls and make a deep and wide depression for the filling. Place 1 rounded tsp of filling in each and pinch the potato over the top and reshape into balls. Pat to flatten. Heat half the oil in a non-stick frying pan. Cook the cakes over a moderate flame until golden and crisp on both sides. The Hindu Wellness March 5 2009

Jackfruit Jam

Ingredients Jackfruit flakes: 1 kg Cloves: 12 Cinnamon: 6(1 pieces) Sugar: one-and-a half kg Citric acid: 1 tsp Water: 6 cups Method Remove the seeds from the jackfruit and cut it into small pieces. Cook them in water just enough to immerse the jackfruit pieces, adding the crushed cloves and cinnamon. When the water boils remove the clove and cinnamon pieces from it. Smash the cooked jackfruit or grind it in a mixer and sieve it. Heat water, sugar and citric acid  in a vessel. When it boils add the fruit pulp into it. Stir continuously. When  the solution thickens, remove it from the fire and pour it into a prepared bottle. Cool the jam in the bottle  and then store it. To test whether the jam is done, cool the jam on a ladle. If  it is cool, the jam should fall from the tilted ladle in flakes rather than in drops.   The Hindu February 26 2009

Vegetable lasagna

Ingredients Chopped onions: 100gm Chopped garlic: 30gm Virgin olive oil(a generous amount) Diced carrots: 100gm Diced celery root: 100gm Diced pumpkins: 100gm Diced brown mushrooms: 100gm Diced tomatoes: 100gm Tomato paste: properly roasted Tomato sauce: 150ml (season with fresh rosemary, thyme, salt and pepper and slowly simmer for 15 minutes) Add afterwards Cubes of zucchini: 50gm Egg plant: 50gm Small roses of cauliflower: 50gm Small roses of broccoli: 50gm Leek cubes: 50gm Small cubes fennel: 50gm All things must be very dry, without any trace of water or oil. (Use any other seasonal/available vegetables as well to add or to exchange in this section) Mix all the above Make a cream cheese sauce with one egg, seasoned with lemon juice, lemon skin, garlic and basil. Method Slightly brush olive oil on a baking dish. Layer with uncooked pasta sheets followed by thick layers of vegetable stew and thin layers of cream cheese sauce. Top with thin layer of cream cheese sauce and grated parmesan cheese. Cover dish with aluminium foil. Bake for 50 minutes at 160 degree C. Bake at 180 degrees C for the last five minutes. Take off aluminium foil and serve. The Hindu March 3 2009

Moong Chana Dal Cheela

Ingredients Moong dal: 2 cups Channa dal 2 cups Onion peeled and chopped: ½ cup 2/3 cup tomatoes, diced into ¼ in cubes 1tsp ginger, grated 2tbsp cilantro, chopped fine 1-2 green chillies, seeded and cut fine (optional) 1 tsp salt, or to taste Vegetable oil spray Method Wash the dal in running water. Soak for 2-3 hours. Grind to a smooth batter using the water they were soaked in. you can grind the mixture and refrigerate the previous night itself. Stir the remaining ingredients into the batter Heat a non-stick griddle on the stove. Lightly spray with vegetable oil. Take a ladleful(1/4 cup) of batter, pour and spread gently on the griddle. Cover and cook for 30sec or until bubbles start appearing and the lower side begins to become golden brown. Turn over with a spatula and cook for another 30-40 sec or until cooked through. Slide onto a plate. Cook the remaining chelas (about 16 total) the same way. Serve with mint chutney accompanied by a glass of milk and a fruit. The Hindu February 26 2009

Broccoli au gratin

Ingredients Fresh broccoli: 250gm Potatoes:2 Butter: 2 tbsp White sauce: 3 cups Salt and pepper to taste Grated cheese: 3-4 tbsp Salt and pepper to taste Method Steam broccoli florets, and soak in ice cold water. Drain and keep aside. Cut boiled potatoes into cubes. Heat the butter. Stir fry the broccoli and potatoes. Then add the white sauce, salt and pepper. Mix well. Grease a baking dish. Pour the broccoli potato mixture. Cover with grated cheese and bake in a hot oven until the cheese turns golden brown. Serve hot with garlic bread. The Hindu March 10 2009.