a collection of practical recipes
Ingredients
1 cup sweet lime segments
1 cup chopped yellow and green capsicum
2 cups lettuce, torn into pieces
1 cup cucumber cubes
To be mixed into a dressing
½ teaspoon mustard powder
½ teaspoon pepper powder
juice of 1 lemon
salt to taste
Method
Combine all the ingredients for the salad in a bowl and chill.
Just before serving, pour the dressing over the salad and toss well.
Kids are sure to have this delicious corn and cheese toast. Serve this easy to make recipe for breakfast or as an after school snack.
Cooking Time : 8 to 10 mins.
Preparation Time : 10 mins.
Makes 12 toasts.
Ingredients
6 slices whole wheat bread
½ cup corn kernels, boiled
2 tablespoons grated cheese
¼ cup onions, chopped
2 teaspoons plain flour (maida)
¾ cup milk
2 tablespoons chopped capsicum
½ teaspoon mixed herbs
¼ teaspoon mustard (rai) powder
1 tablespoon butter
salt to taste
For serving
Tabasco sauce
Method
1. Cut each slice into 2 lengthwise. Toast them and keep aside.
2. Heat the butter in a pan, add the onions and cook till they are translucent
3. Add the maida and cook for 2 minutes, over a slow flame, till the maida turns golden in colour.
4. Add the milk and whisk till no lumps remain.
5. Cook for another 2 minutes, while stirring continuously till the mixture thickens.
6. Add the capsicum, herbs, cheese, mustard powder, corn and salt and mix well.
7. Spread the corn mixture on each toast piece and serve hot with Tabasco sauce.
Preparation Time : 20 mins.
Cooking Time : 25 mins.
Serves 4.
Ingredients
1 cup mixed boiled vegetables (carrots, French beans, green peas)
½ teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
¼ cup milk
a pinch sugar
salt to taste
1 teaspoon oil
For the gravy
1 cup onions, sliced
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
4 to 6 curry leaves
¼ cup desiccated coconut
1 cup tomatoes, chopped
¼ teaspoon turmeric powder (haldi)
2 teaspoons chilli powder
1 tablespoon oil
salt to taste
For the garnish
2 tablespoons chopped coriander
For the gravy
1. Heat the oil in a pan, add the onions, ginger, garlic and curry leaves and sauté for 4 to 5 minutes over a slow flame.
2. Add the desiccated coconut and allow it to brown lightly.
3. Add the tomatoes, turmeric powder, chilli powder and salt and cook till the tomatoes are cooked.
4. Cool completely and grind into a fine paste.
How to proceed
1. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida and then the gravy.
2. Cook over a slow flame till the gravy thickens and the oil starts to separate from the masala.
3. Add the milk and 1 cup of water and allow it to come to a boil.
4. Add the vegetables, sugar and salt and mix well.
5. Serve hot, garnished with the coriander.
Ingredients
2 cups paneer (cottage cheese), cut into 12mm. (½”) cubes
1 tsp chopped garlic
½ tsp chopped ginger
1 tsp chopped green chillies
1 tsp tomato ketchup
2 tbsp soya sauce
½ tsp chilli sauce
2 tsp cornflour mixed with ½ cup water
4 tbsp oil
salt to taste
For the garnish
½ cup spring onion greens, chopped
Method
1. Heat the oil in a wok or frying pan on a high flame. Add the paneer cubes and cook on a high flame for a few minutes till the paneer is golden brown. Remove, drain on absorbent paper and keep aside.
2. In the same oil, add the garlic, ginger and green chillies and stir-fry for a few seconds. Add the paneer cubes, tomato ketchup, soya sauce, chilli sauce and salt and mix well.
3. Add the cornflour paste to the mixture and cook for 1 to 2 minutes.
4. Serve hot garnished with the spring onion greens.
A Thailand watermelon slushie that is sweetened with honey. You may use sugar if you wish though.
INGREDIENTS
6 ice cubes
2 cups cubed seeded watermelon
1 teaspoon honey
DIRECTIONS
1. Place the ice cubes into a blender. Cover, and pulse until crushed. Add the watermelon and blend for about 1 minute, until slushy. Add the honey, and blend for about 10 seconds.