A low calorie nutritious salad with egg dumplings
Ingredients
Butter lettuce - 1 no
Eggs(hard-boiled) - 3 nos(sliced)
Cherry tomatoes - 3/4 cup
Button mushrooms - 3/4 cup(sliced)
Chives - 1 1/2 tbsp(chopped)
Avocado - 1 no(sliced)
Garlic - 1 cloves(crushed)
vinegar - 1 tbsp
Orange juice - 2 1/2 tbsp
Method
1)Wash the lettuce leaves properly and tear into small pieces.
2)Take a serving bowl and arrange the lettuce leaves, egg slices, cherry tomatoes, chives, mushrooms and avocado.
3) In a separate bowl mix together vinegar, crushed garlic and orange juice.
4)Pour this mixture over the lettuce salad just before serving.
Tips
:-A good quality butter lettuce will have loose, large heads with thick leaves and green color.
Mushroom Salad Recipe : Raw button mushrooms are marinated in lemon juice and other ingredients. Mushrooms are rich in vitamins and recent studies indicate that mushrooms protect human body against cancer.
Ingredients
- Button mushrooms(thinly sliced) - 250g
- Fresh parsley(chopped) - 1/2 tbsp
- Fresh chives(chopped) - 1/2 tbsp
- Red pepper(diced) - 1/2 of one
For marinade
Lemon juice - 1 1/2 tbsp
Olive oil - 1/4 cup
White wine vinegar - 1/2 tbsp
Chilly powder - 1/4 tsp
Garlic - 1 clove(crushed)
Method
1)For preparing mushroom salad, first place the thinly sliced mushrooms in a bowl and follow indications to prepare marinade.
2)Make a marinade by combining together lemon juice, olive oil, white wine vinegar, chilly powder and crushed garlic in a screw-top jar. Shake and toss the jar well. Pour the marinade mixture over the button mushrooms.
3)Leave the mushroom salad aside for 2-3 hours, tossing in between.
4)Fold in chopped parsley, chives, red pepper and serve.
5)Mushroom salad, a highly nutritious recipe is a must for every home.
Peel off potato`s skin[after boiling]] and wipe it on the mirror.It will be clean and glazing.
To remove stain of carrot juice rub the surface with a cotton cloth dipped in vegetable oil.
Ingredients
1 litre milk
2 tbsp sugar
10 tsp vanilla essence
Method
- Boil the milk till it becomes thick.
- As soon as it is cooled add the sugar and vanilla essence and blend well using a blender or mixie.
- Cool it in the refrigerator and again blend well.
- Keep it in the freezer and your Vannila Ice Cream will be ready with in two hours.
Ingredients
1½ cups gehun ka atta
2 tbsp til
¼ cup grated dry coconut
¾ cup gur, grated
2 tbsp ghee
Ghee for deep frying
Khus Khus for coating the laddus
Method
- Make a stiff dough of the gehun ka atta by adding ½ cup of water, Knead properly.
- Divide the dough into 8 equal parts.
- Shape the parts into the shape of your fist and press with your fingers in the centre of each part.
- Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour.
- Drain on absorbent paper and keep them to cool.
- Pound in a mortar and pestle to coarse pieces.
- Grind the pieces further in a mixer to get a fine powder (churma).
- Heat 1 tbsp of ghee in a pan, put the grated coconut and sesame seeds and fry for about 2 minutes.
- Take out and keep aside.
- Heat the gur with the remaining tbsp of ghee and 1 tbsp water on a medium flame till the gur get dissolves. Cool slightly.
- Mix the ground churma, coconut and sesame seeds with the melted gur.
- Allow the mixture to cool slightly.
- Divide into 10 parts and shape into rounds. Roll each laddu in khus khus.
- Keep the laddus in an air-tight container.
Ingredients
1 kg. thick curds
¾ cup powder sugar
a few saffron strands
1 tbsp warm milk
2 tsp elaichi powder
For garnishing
Silvers of pistachios and almonds
Method
- Hang the curds in a muslin cloth in a cool place for about 3 hours until all the liquid had drained off.
- Rub the saffron into the warm milk until it dissolves.
- Combine together the hung curds, sugar, saffron mixture and elaichi in a bowl and churn using a hand blender.
- Decorate with slivers of pistachios and almonds.
- Ready to serve.
Ingredients
500 gms fresh plums
1 to 1 ½ cups rose syrup
1 tsp cumin powder
½ tsp black pepper-ground
1 tsp salt
1 ½ to 1 tsp citric acid
3 cups water
Method
- Put plums in water, boil for about 3 minutes. Cool.
- Remove pits by hand.
- Put plums in blender and strain.
- Add all above ingredients.
- Mix and serve cold on ice.
Ingredients
4 bottles ice-cream soda
4 tbsp strawberry ice-cream
50 gms strawberry jelly
Method
- Keep the ice-cream soda bottles in refrigator to chill.
- Melt the jelly in 1½ teacups of boiling water.
- Keep it to set in the refrigerator. When set, cut the jelly into small pieces.
- In a tall glass, put a little jelly, a little ice-cream and fill with chilled soda.
Ingredients
1/2 kg fish
2 onions, chopped finely
Oil
1/2 cup beaten curd
Salt to taste
1 tbsp lemon juice
Coriander leaves for garnishing
For paste
5-6 garlic flakes
1/2" ginger
2 green chillies, chopped finely
For powder
1 tsp cummin seeds
1 tsp coriander seeds
4 cloves
1/2" cinnamon
1 cardamom
3 cashewnuts
6 black pepper
2 red chillies
1/2 tsp turmeric powder
Method
1. Wash and dry the fish. Cut into serving slices.
2. Marinate the pieces with lemon juice and ¼ tsp salt. Keep aside for 1 hour.
3. Heat oil in a pan. Fry the fish pieces till golden brown
4. Drain and keep aside. Remove the oil from the pan except about 3 tbsp.
5. Fry onion till golden brown. Add the paste. Simmer for a minute.
6. Add masala powder and simmer again for a minute.
7. Add curd and stir continuously for 3-4 minutes. Add ½ cup water and salt as per taste. Let the gravy cook till thickens, stirring. Occasionally. Add fish pieces and stir slowly.
8. Let it cook till fish pieces are tender. Garnish with coriander leaves.
9. Serve hot with rice or roti.
