Corn and peas salad

Ingredients
Cut macaroni (boiled): 2 cups
Capsicum (sliced): 1
Tomato (sliced): 1
Yellow capsicum (sliced): 1
Spring onions (sliced with leaves): 2
Mayonnaise: 3 cups
Fresh cream: 1 cup
Tomato ketchup: 2 teaspoons
Chilli flakes: half tsp
Sugar: To taste
Salt and pepper: To taste
Method
Mix the macaroni, capsicum, tomato and yellow capsicum. Mix the cream and the mayonnaise. Add tomato ketchup sugar salt and pepper. Mix well, and chill. Add to the macaroni and vegetables. Mix well and serve chilled.

Eggless mayonnaise

Ingredients
Fresh, thick cream: 250gm
Mustard powder: 2 to 3 tsp
Powdered sugar: 3 tsp
Refined cooking oil: 4 tbsp
White vinegar: 2 tbsp
Salt and pepper: To taste
Method
Chill the cream and beat until light and fluffy. Mix in all the ingredients till you reach a smooth consistency. Chill in an air-tight container.

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