a collection of practical recipes
6 large ripe bananas
4 cucumbers
1 1/2 cups Boiled Noodles
1 recipe Salad Cream / or thousand island dressing
salt and black pepper to taste
1 head of lettuce, chopped
2 carrots, grated
2 tbsp chopped walnuts
Method
Slice the banana. Cut the cucumber into big pieces.
Mix the banana, cucumber and noodles and add the salad cream/dressing, salt and pepper. Keep it in the fridge.
Once chilled, granish with grated carrots and lettuce, sprinkle walnuts and serve.
Ingredients
For the garlic dressing
1 tbsp finely chopped garlic
1 tsp lemon juice
2 tbsp low-fat curds
1 tsp milk powder
1/2 tsp mustard powder
salt and black pepper powder to taste
Other ingredients
1 cup shredded spinach
2 cups boiled baby potatoes
salt to taste
Method
For the garlic dressing
Combine all the ingredients together in a bowl and whisk till smooth. Refrigerate to chill.
How to proceed
Ingredients
For The Doodhi Koftas
1 cup thickly grated bottle gourd (doodhi / lauki)
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup besan (bengal gram flour)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp sugar
a pinchsoda bi carb
salt to taste
For The Tomato Gravy
6 tomatoes
3 whole dry kashmiri red chillies
2 tsp coriander (dhania) seeds
2 tsp chopped green chillies
2 tsp ginger garlic paste
1/2 tsp sugar
salt to taste
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp cornflour dissolved in 2 tbsp low fat milk
3 tsp oil
For The Garnish
2 tbsp chopped coriander (dhania)
Method
For the doodhi koftas
1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 16 equal portions and shape them into round koftas and microwave on high for 2 minutes or steam in a steamer for 10 to 15 minutes.
3. Keep aside.
For the curry
1. Boil a vessel ful of water and add the tomatoes to it.
2. Remove after a few minutes, peel and blend in a mixer to a smooth purée. Keep aside.
3. Dry roast the red chillies and coriander seeds and grind them coarsely. Keep aside.
4. Heat the oil in a non-stick kadhai, add the green chillies and ginger-garlic paste and sauté on a medium flame for 30 seconds.
5. Add the prepared tomato purée,3/4 cup of water, sugar and salt, mix well and bring to boil.
6. Add the chilli powder, coriander powder and cornflour-milk mixture and boil for few more minutes.
7. Add the prepared koftas to the curry and simmer for 5 to 10 minutes.
8. Serve hot garnished with coriander
boiled potato number 1-2
fresh cilantro (coriander) to taste
green chilli number 1
lemon juice pinch
oil to fry
onion – (medium sized, chopped) number 1
poha / chiwada cup 2-3
red chili powder tsp 1/4
salt to taste
How to make Poha Cutlets
1. Wash poha thoroughly and put it a bowl.
2. Add boiled and mashed potato, chopped onion, chopped green chilies, chopped coriander, salt, red chilli powder and lemon juice.
3. Mix everything and make small balls and give desired shape.
4. Shallows fry them on medium heat.
5. Crispy cutlets are ready to eat.
6. Serve hot with tomato sauce and mint chutney.
INGREDIENTS
Bottle gourd (lauki/doodhi), peeled and grated 4 inch piece
Split green gram skinless (dhuli moong dal), soaked 1 cup
Salt to taste
Ginger, chopped 1/2 inch piece
Fresh mint leaves 8-10
Oil 1 tablespoon
Asafoetida a pinch
Cumin seeds 1 teaspoon
Cinnamon 1/2 inch stick
Curry leaves 6-8
Lemon juice 1 1/2 tablespoon
METHOD
Boil the moong dal with four cups water, salt and ginger in a deep non-stick pan till it is almost done. Add the lauki and cook. Add mint leaves and continue to cook till the dal is completely done. Mash it with a hand blender. Heat oil in non-stick pan. Add asafoetida, cumin seeds, cinnamon and curry leaves and sauté till fragrant. Add it to the dal and mix. Add lemon juice and serve hot with steamed rice.