a collection of practical recipes
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
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.
Ingredients
250 grams fresh tender french beans
salt as required
Dressing – shake up the following in a jar
2 garlic pods, peeled, smashed
1 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp English mustard
1/2 tsp salt
How to proceed
Ingredients
1 cup chick peas
1 1/2 cups cooked rajma (kidney beans)
1 1/2 cups boiled sweet corn
1 spring onion, chopped
cucumber
shredded lettuce
For the dressing
3/4 cup thick curd
chopped green coriander
chopped mint leaves
green chillies
Salt to taste
How to proceed
Combine all the salad ingredients in a bowl and refrigerate.
Just before serving, add the dressing as required and toss.