Posts Tagged ‘Health recipes’

Carrot lettuce and dates salad

Friday, 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.

Fruit and Vegetable Salad with Apple Dressing

Monday, July 20th, 2015

Ingredients
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

Method

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

Melon-orange-papaya salad

Tuesday, May 12th, 2015

Ingredients

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

Dressing

2 tablespoons honey
4 tablespoons orange juice
¼ teaspoon grated ginger

Method

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

Cucumber and peanut salad

Tuesday, May 12th, 2015

Ingredients
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

Method

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

Tuesday, May 12th, 2015

Ingredients
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)

Method

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

Tuesday, May 12th, 2015

Ingredients

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

Method

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

Orange Tabbouleh

Tuesday, May 12th, 2015

Ingredients

1 cup dalia
1 tbsp grated orange peel
2 spring onions with greens , finely chopped
1 tomato , cubed
1/2 cup finely chopped parsley
1 tsp lemon juice
2 tsp olive oil
1/4 tsp sugar substitute
1 1/2 cups orange segments
salt to taste

Method

Cook the broken wheat in 1½ cups of water for 10 minutes till it is tender.
Drain and pour cold water over the broken wheat to cool. Drain again and keep aside.
Combine all the ingredients in a bowl and mix well.
Refrigerate for at least 1 hour before serving.

Baked Brinjals

Monday, May 6th, 2013

Ingredients
2 medium purple brinjals, cut into round slices
2 large onions, sliced into thin rings
2 large tomatoes sliced into thin rings
1 inch piece ginger
6 flakes garlic
4 green chilies, handful of coriander leaves
1 tblsps dhaniajeera
Salt and chili powder to taste.

Method
Grind all the above ingredients to a paste with the exception of vegetables. Arrange onions, tomatoes in alternate layers in a shallow pan sprinkle ground paste in between each layer. Pour a little water on top. Bake 20 minutes in a moderate oven till the vegetables are cooked and a thick gravy is left.

Peanut Sprout & veggie Salad Recipe

Friday, January 27th, 2012

Ingredients;

1 cup of dried peanuts
1/2 cup of grated cucumber
1/2 cup of grated carrots
Juice of 1 lemon
1 tsp crushed pepper
Salt as desired
1 tbsp. fresh coriander leaves

Method; Wash the peanuts in clean water and soak them overnight. Drain the water and tie the peanuts in a muslin cloth to let it sprout. Sprinkle water every 3-4 hours to keep the cloth moist.

Take out the sprouted peanuts the other day. Wash and peel the carrots and cucumber and grate them.

Take a large vessel and add the sprouted peanuts and rest of the ingredients. Mix thoroughly and refrigerate the Sprouted Peanut & veggie Salad till use.

Crustless Broccoli-Cheddar Quiches

Wednesday, January 25th, 2012

Ingredients
Butter, for ramekins
Coarse salt
1 package(s) (10-ounce) frozen broccoli florets
6 large eggs
1/2 cup(s) half-and-half
Ground pepper
1/8 teaspoon(s) ground nutmeg
3/4 cup(s) (3 ounces) shredded cheddar cheese
Crusty bread and mixed salad (optional), to accompany

Directions

  • Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
  • Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.