Thursday, May 14, 2009

Cucumber tomato frost


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


Blend all the ingredients in a mixer. Strain and serve chilled.

The Hindu Metro plus May 12 2009

Mixed fruit cold drink


Grapes (black) 10-12

Sweet lime (mousambi): 1

Pineapple: ¼

Orange: 1

Sugar: 1 cup

Water: 1 cup

Crushed ice


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


Medium sized watermelon: 1

Cardamom powder: 1 tsp

Juice of 2-3 lemons

Powdered sugar to taste


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


Pineapple juice: 3/4 cups

Mango juice: ¼ cup

Lime juice: 2 tsp

Fresh cream: 3 tbsp

Raspberry syrup: 1 tbsp


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

Wednesday, May 06, 2009

Chilled Pineapple & Pear Soup


800gms fresh pineapple

400gms pears

5gms green leaf tea

50ml honey

2 whole lemons

4-6 sprigs mint


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.


Sunday, May 03, 2009

Herbed Goat cheese Sandwiches


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


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


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


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.