Carrot lettuce and dates salad

March 1st, 2019
  • Grated carrot
  • Iceberg lettuce – cut lengthwise
  • few de-seeded chopped dates

Mix all ingredients and add lemon juice olive oil and ground pepper for dressing. Serve fresh.

Saffron Milk Tea

October 16th, 2015


  • 1 1/2 cups raw milk
  • 1 cup water
  • 2 T.  tea
  • 15-25 saffron strands
  • 3 cardamom pods
  • 2 tsp. raw honey


  • Place the water and optional cardamom into a small saucepan and bring it to a boil.
  • Simmer the pods for 5 minutes.
  • Turn off the heat and add the saffron threads. Allow the strands to steep for 5-8 minutes.
  • Add the remaining ingredients. Stir and heat the milk to warm, not boiling, to protect the living nutrients in the raw milk.
  • Strain and serve, adding more sweetener if desired, to taste.

Panzanella (Italian Bread Salad)

August 11th, 2015

1 loaf  bread
2 to 3 large tomatoes
1/2 large cucumber
1 medium red or yellow bell pepper
1/2 medium onion
1/2 cup extra-virgin olive oil
1/4 cup vinegar
1/2 teaspoon salt
Pepper, to taste
1/2 cup thinly sliced basil


Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes.

Dry the bread: bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.

Chop the vegetables: Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

Make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.
Combine the salad in a bowl: Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.

Let the salad sit for 1/2 hour to 4 hours: Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

Add basil and serve: Just before serving, stir in the basil. This salad is best eaten the day it’s made.

Nachos With Rajma

August 11th, 2015


Corn chips/ Nachos – 16-20
Kidney beans cooked- 2-3 tablespoons
Olive oil- 1 tablespoon
Onion finely chopped – 1/2 medium
Garlic chopped – 1 cloves
Green chilli chopped
White sauce – 2-3 tablespoons
Processed cheese grated – 2 tablespoons

For salsa
Onion finely chopped – 1/2 medium
Yellow capsicum finely chopped – 1/2 medium
Pickled jalapenos finely chopped
Tomato seeded and chopped – 2 large
Fresh coriander leaves chopped
Lemon juice
Sweet chilli sauce – 2 teaspoons

Crush the rajma in a mixer. Heat olive oil in a non-stick pan. Add onion, garlic, green chilli and stir. Add ground rajma and cook till thick. Add salt and mix. Set aside in a bowl.

For the salsa mix together onion, yellow capsicum, jalapeno, tomatoes, fresh coriander leaves, lemon juice and sweet chilli sauce and set aside in a bowl. Preheat oven to 180° C/ 350° F.

Arrange the nachos on a serving platter and heat them slightly in a preheated oven for 1-2 minutes. Put the rajma mixture over them, drizzle white sauce, sprinkle cheese and keep the platter back in the oven and bake till the cheese begins to melt. Take it out of the oven, put the salsa over and serve hot.

Peanut chaat with curd

August 11th, 2015


1 cup boiled peanuts
1/2 teaspoon turmeric powder
1 small tomato, finely chopped
1 small english cucumber, diced
1 small green chilli, minced
2 tablespoons fresh lemon juice
1 teaspoon chaat masala
1/2 teaspoon cumin powder
1 teaspoon sugar
1/2 teaspoon salt

Ingredients For Spiced Yogurt

1 cup thick yogurt
1/2 teaspoon pepper powder
1/4 teaspoon salt
1/2 teaspoon dry mixed herbs

To begin making Peanut Chaat With Spiced Yogurt, first prepare the spiced yogurt.

Add all the ingredients under “For Spiced Yogurt” into a bowl. Whisk well until mixed, cover and refrigerate for half an hour.

In another medium bowl combine boiled peanuts, turmeric powder, chopped tomato, diced cucumber, salt, green chilli, chaat masala, cumin powder, sugar and lemon juice. Stir well.

To serve the Peanut Chaat, spread a layer of spiced yogurt as a base in a wide bowl. Scoop the peanut salad on to it and serve.

Fruit and Vegetable Salad with Apple Dressing

July 20th, 2015

1/2 cup papaya cubes
1/2 cup cucumber cubes
1/2 cup chopped spring onions (whites and greens)
1 cup lettuce leaves, torn into small pieces
1/2 cup capsicum cubes

To Be Blended Into A Smooth Apple Dressing
3/4 cup apple cubes
1 tsp lemon juice


Combine all the ingredients in a deep bowl.
Just before serving, add the apple dressing and toss well.
Serve immediately.

Melon-orange-papaya salad

May 12th, 2015


4 cups watermelon, muskmelon and papaya (scooped)
½ cup orange segments
2 tablespoons chopped celery


2 tablespoons honey
4 tablespoons orange juice
¼ teaspoon grated ginger


Mix the fruits in a bowl. Blend the honey and orange juice; add the ginger. Pour over fruits as dressing.

Cucumber and peanut salad

May 12th, 2015

1 1/2 cups cucumber cubes
1/2 cup roasted and coarsely crushed peanuts
2 tbsp finely chopped coriander (dhania) (optional)
2 tbsp freshly grated coconut
1/2 tsp sugar
1/2 tbsp lemon juice
rock salt to taste


Combine all the ingredients in a deep bowl and mix well.
Serve immediately or refrigerate for an hour and serve chilled.

Oats Garlic Vegetable Soup

May 12th, 2015

2 tsp finely chopped garlic (lehsun)
1 cup chopped and boiled mixed vegetables (french beans , carrot and cauliflower)
1 tsp oil
1/4 cup finely chopped onions
salt and to taste
2 tbsp quick cooking rolled oats
2 tbsp chopped coriander (dhania)


Heat the oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
Add the mixed vegetables, 3 cups of water, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the oats and coriander, mix well and cook on a medium flame for another 1 minute.
Serve hot.

Lettuce, Orange and Spinach Salad

May 12th, 2015


For The Salad
2 cups iceberg lettuce , torn into pieces
3/4 cup orange segments
1 cup roughly chopped spinach (palak)
1 cup bean sprouts
1/2 cup chopped spring onions (whites and greens)

To Be Mixed Into A Dressing
1 tbsp lemon juice
1 tsp olive oil
salt and freshly ground black pepper (kalimirch) to taste


Combine all the salad ingredients in a deep bowl and mix well.
Add the dressing and toss well.
Serve immediately.