a collection of practical recipes
Ingredients
4 cups watermelon, muskmelon and papaya cubes
½ cup orange segments
some chopped celery or you can use mint leaves
Dressing
2 tablespoons honey
4 tablespoons orange juice, or lemon juice tastes good as well
¼ teaspoon grated ginger
Method
Mix the fruits in a bowl. Blend the honey and orange juice/lemon juice, add the ginger. Pour over fruits as dressing. Serve chilled.
Ingredients
1 1/2 cups cucumber cubes
1/2 cup roasted and coarsely crushed peanuts
2 tbsp finely chopped coriander
2 tbsp freshly grated coconut
1/2 tbsp lemon juice
rock salt to taste
Method
Combine all the ingredients in a bowl and mix well.
Serve immediately or serve chilled.
Ingredients
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. You can add some lemon juice to enhance the taste.
Ingredients
For the Salad
2 cups iceberg lettuce, torn into pieces
3/4 cup orange segments
1 cup roughly chopped spinach
1 cup moong or chana sprouts (slightly boiled or you can add raw if you like)
1/2 cup chopped spring onions (whites and greens)
For the Dressing
1 tbsp lemon juice
1 tsp olive oil
salt and freshly ground black pepper to taste
Method
Combine all the salad ingredients in a deep bowl and mix.
Add the dressing and toss well.
Serve immediately.
Ingredients
1 cup dalia/broken wheat
1 tbsp grated orange peel
2 spring onions with greens, finely chopped
1 tomato, cubed
1/2 cup chopped parsley/coriander
1 tsp lemon juice
2 tsp olive oil
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. You can replace parsley with coriander if not available.
Refrigerate for at least 1 hour before serving.