a collection of practical recipes
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
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.
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 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.