Taco Rice Salad

For The Salad

Cooking spray

• 1 pound ground round
• 1 garlic clove, minced
• 3 cups cooked yellow rice
• 1 tbsp ground cumin
• 1 tbsp chili powder
• ¼ tbsp salt
• ¼ tbsp black pepper
• 6 cup torn romaine lettuce
• 3 cup chopped tomato
• 1 cup frozen whole-kernel corn, thawed
• ½ cup chopped red onion
• 1 can black beans, rinsed and drained

For The Dressing

• 2/3 cup fat free sour cream
• 2/3 cup picante sauce
• 1 tbsp chili powder
• ½ tbsp ground cumin

Remaining Ingredient

• ½ cup reduced-fat shredded sharp Cheddar Cheese

Method

To prepare salad, heat a large nonstick pan over medium heat, coat pan with cooking spray. Add beef and garlic, and cook 9 minutes or until browned and done. Stirring to crumble. Drain, return beef mixture to pan. Stir in rice and next 4 ingredients. Cool slightly. Place lettuce and next 4 ingredients in a large bowl. To prepare dressing, combine sour cream and next 3 ingredients, stirring with a whisk. Spoon dressing over lettuce mixture, toss to coat. Divide lettuce mixture among 6 plates. Top with rice mixture and cheese.   

Taco Rice Salad, Yellow rice, Romaine Lettuce, sour cream, Cheddar cheese.

Classic Potato Salad

Prep Time: 15 minutes

Serves: Six

1 ½ pounds baking potatoes, halved

½ c finely chopped red onion

¼ c finely chopped celery

¼ c sweet pickle relish

2 hard-cooked large eggs, coarsely chopped

1/3 cup light mayonnaise

2 tbsp vineger

1 tbsp mustard

¼ tbsp salt

¼ tbsp black pepper

Method

Cook potatoes in boiling water 25 minutes or until tender, drain and cool completely. Cut potatoes into ½ inch cubes. Combine potato, onion, and next 3 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients in a small bowl, stir with a whisk. Pour mayonnaise mixture over potato mixture, tossing gently to coat. Cover and chill atleast 8 hours.

Potato Salad, Sweet Pickle, Egg.

Mixed Bean Salad with Sun-Dried Tomatoes

Prep Time: 15 minutes

Serves: Fourteen

• 1 jar oil-packed sun-dried tomato halves
• ½ c chopped fresh parsley
• ½ c chopped fresh basil
• 1 can black- eyed peas, rinsed and drained
• 1 can red kidney beans, rinsed and drained
• 1 can white kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• ½ red onion, thinly sliced
• 1/3 c red wine vinegar
• ¼ c sugar
• ½ tbsp salt
• ½ tbsp dry mustard
• ¼ tbsp freshly ground black pepper

Method

Drain tamato halves in a sieve over a bowl, reserving oil. Place ¼ c oil in a medium bowl. Return remaining oil to jar, refrigerate and reserve for another use. Chop drained tamatoes, place in a large bowl. Add parsley and next 6 ingredients, and stir gently to combine. Add vineger and next 4 ingredients to ¼ c reserved oil, stirring with a whisk. Drizzle over bean mixture, toss gently to coat. Cover and chill. Mixed Bean Salad, Sun-Dried Tomato, Red Wine Vinegar

Macaroni Salad

Prep Time: 15 minutes

Serves: Eight

• 3 c cooked medium elbow macaroni (1 ½ cups uncoked)
• ¾ c (3 ounces) reduced- fat shredded sharp Cheddar Cheese
• ½ c frozen green peas, thawed
• ½ c diced lean ham
• ¼ c sliced green onions
• 1 c light mayonnaise
• ½ tbsp salt
• ¼ tbsp black pepper

Method

Combine first 5  ingredients in a bowl, and toss well. Combine mayonnaise, salt, pepper, stir well. Add mayonnaise mixture to salad, and toss well. Cover and chill.

Macaroni Salad, Cheddar Cheese, Mayonnaise.

Chicken Salad

Prep Time: 10 minutes

Serves: Four

1 ¾ c chopped cooked chicken breasts

1/3  c diced celery

¼  c finely chopped green onions

¼ c light mayonnaise

3 tbsp chopped fresh parsely

2 tbsp plain fat free yoghurt

1 tbsp lemon juice

½ tbsp salt

½ tbsp dried basil

¼ tbsp black pepper

1 (2-ounce) jar diced pepper or red bell pepper

Method

Combine all the ingredient in a bowl, stir well. Cover and chill .

Chicken salad, Mayonnaise, Parsely

Rajma Chawal

Prep Time: 15 minutes

Cooking Time: 45 minutes

Serves: Two

• 10 g white butter/ ghee
• 40 g onions, chopped
• 5 g ginger, julienned
• 5 g garlic, chopped
• 100 g tomatoes, chopped
• 1 tbsp chili powder
• ½ tbsp fennel powder
• 100 g red kidney beans (rajma) soaked overnight
• 50 ml tomato puree
• 1 stick cinnamon
• 200 ml vegetable stock
• 5 g jaggery
• Salt to taste
• 10 g coriander leaves, chopped

Method

Melt white butter in a saucepan and sauté onion, ginger, garlic and tomatoes. When they are cooked, add red chili powder and fennel powder. Add the soaked kidney beans (rajma) and cook till almost done. Add the tomato puree, cinnamon, vegetable stock and jaggery. Season with salt. Allow the rajma to simmer for 20 to 25 minutes. Garnish with chopped coriander leaves. Serve with steamed rice.

Mango Lassi

Prep Time: 10 minutes

Serves: Four

1 Alphonso mango, peeled and diced

800 ml yoghurt

A few mint leaves, chopped

Sugar, to taste

20 ice cubes

Method

Put all the ingredients in a processor, and blend till you get a smooth texture. Pour into tall glasses and serve chilled.

Oats and Vegetable Sandwiches

Prep Time: 10 minutes

Cooking Time: 8-10 minutes

Serves: Two

For the Quaker Oats and Vegetable Spread

• ½ c roasted Quaker Oats
• 2 tbsp grated carrot
• 2 tbsp shredded cabbage
• ½ cup yoghurt
• ¼ tbsp oregano
• Salt and pepper, to taste

For the Sandwich

• 50 g paneer, thinly sliced
• 6 slices whole-wheat bread, toasted
• 1 tbsp green mint chutney
• 1 cucumber, sliced

To make the Quaker Oats and Vegetable spread

In a bowl, mix together the roasted Quaker Oats, grated carrot, shredded cabbage and yoghurt. Season with salt, pepper and oregano, and set aside while you prepare the rest of the sandwich. 

To make the Sandwich

Heat a non-stick tava. Put the thinly sliced paneer pieces in the pan, and cook them on one side for one or two minutes, until the paneer starts to turn brown. Then, turn the slices over and repeat the process. Remove from heat and set aside. Place one slice of the toasted bread on a plate. Spread a spoonful of the mint chutney on it. Then, spread some of the Quaker Oats and vegetables spread over the chutney.

Place a paneer slice on the spread, and sprinkle salt and pepper over it. To create the next layer, take another toasted slice, and spread the chutney on both sides. Do the same with the Quaker Oats and vegetable spread. Place this slice on top of the paneer. Arrange the cucumber over the second bread slice. Sprinkle salt and pepper, to taste, over the cucumber. Take a third toast slice  of bread, and apply the Quaker Oats mixture on one side. Place it on the sandwich, with the Oats side facing down. Press down on the sandwich so that it is sealed firmly. Cut the crusty edges. Cut diagonally to make two triangles and serve. Repeat with the other three slices.

Raw Papaya Salad

Prep Time: 10 minutes

Serves: Two

For The Dressing

• 10 ml extra virgin olive oil
• 1 tbsp lemon juice
• 2 tbsp honey
• 1 fresh red chili, finely chopped
• Salt, to taste
• Crushed black pepper, to taste
• 30 g cherry tomato, halved
• 5 g fresh mint leaves

For The Assembling

• 150 g raw papaya, sliced into matchstick tin slivers
• 10 g roasted groundnuts, crushed

Method

To Prepare the Dressing

In a bowl, mix together the olive oil, lemon juice, honey and fresh red chili. Season with salt and crushed black pepper. Add the cherry tomato and mint leaves to the dressing, and mix well.

To Assemble

Put the sliced papaya in another bowl. Add the prepared dressing and toss well. Put the mixture in a bowl and sprinkle the groundnuts over it.

Baked Mango Yogurt

Prep Time: 5 minutes

Baking Time: 15 minutes

Serves: Two

• 200 ml fresh cream
• 200 ml condensed milk
• 250 g fresh yoghurt
• 50 g tinned mango puree (use seasonal fresh fruit puree)

Mix all the ingredients together. Pour the mixture into a baking dish /bowl. You can also use shot glasses. Bake at 150 degree C to 160 degree C in a pre-heated oven for about 15 minutes. Serve chilled, with freshly brewed coffee.

Tomato and Ginger Shorba

Prep Time: 10 minutes

Cooking Time: 45 minutes

Serves: Four

• 25 ml oil
• 20 g onions, chopped
• 20 g ginger, julienned
• 1 tbsp garlic, chopped
• ½ tbsp chopped fresh green chilies
• Crushed black pepper, to taste
• 2 bay leaves
• 350 g tomatoes, quartered
• 1 tbsp cumin-coriender powder
• 200 ml vegetable stock (made with onions, potatoes and carrots)
• 20 ml tomato puree
• 2 green cardamoms
• 1 stick cinnamon
• Salt, to taste
• A few sprigs coriander leaves, to garnish

Method

Heat the oil in a stock pot. Add the onion, ginger, garlic and green chilies, and sauté. Add the crushed black pepper, bay leaves and the tomato quarters. Cook till the tomatoes start separating from their skins and become pulpy. Add the vegetable stock and tomato puree. Add cardamoms and cinnamon and simmer for 15-20 minutes. Season with salt. Strain through a fine mesh sieve. Garnish the shorba with coriander leaves and serve hot.  

Aloo Paratha

Prep Time: 25 minutes

Cooking Time: 10 minutes

Serves: Two

For The Dough

100 g whole wheat flour

20 ml ghee

½ tbsp salt

Water, as required to knead the dough

For The Potato Filling

100 g potatoes, boiled

10 g ginger, julienned

10 g coriander leaves, chopped

10 g onion, chopped

5 g green chilies, chopped

5 g chat masala

2 g roasted cumin, powdered

Salt and crushed black pepper, to taste

For Assembling/ Serving

10 g low-butter/ margarine(replace with ghee for the traditional version)

White butter as needed

Yoghurt and/ or pickle

Method

To Prepare the Dough

Mix the flour, ghee and salt. Add enough water to bind to a soft dough. Divide the dough into two portions, and set aside for the moment. Cover with a damp cloth.

To Prepare The Potato Filing

Peel and grate the boiled potatoes. Add the remaining ingredients to the grated potato. Divide into two portions.

To Assemble/ Serve

Stuff each ball of dough with potato mixture and roll out into parathas on a floured surface. Heat the griddle and cook parathas, smearing butter. Cook until golden brown on both sides. Serve hot, topped with fresh, white butter, and yoghurt and or/ pickle on the side. 

Phirni

Prep Time: 30-35 minutes

Cooking Time: 1 hour

Serves: Four

 
• 5 tbsp rice, soaked
• 1 liter milk
• Saffron a generous pinch
• ¾ c sugar
• Green cardamom powder ½ tbsp
• 10-15 Pistachios, blanched, peeled and sliced

Method

Drain and grind the 5 tbsp rice to a coarse paste. Bring milk to boil. Add rice paste dissolved in a little water or cold milk. Cook till the rice is completely cooked, stir constantly. Add sugar and cardamom powder and cook till the sugar completely dissolves. Add saffron and mix well. Pour into a bowl and garnish with pistachios. Chill in a refrigerator for an hour before serving.

Greek Salad

Prep Time: 10 minutes

Serves: Four

• 10 g Romaine lettuce, torn
• 10 g onion, cubed
• 20 g black olives
• 10 g cucumber, cubed
• 30 g feta cheese, cubed
• 30 g red, green and yellow peppers, cubed
• 1tbsp oregano

For The Dressing

• 10 ml vinegar
• 1 tbsp salt
• 20 ml olive oil
• 1 tbsp white pepper powder
• 10 ml lemon juice
• 1 tbsp oregano

Method

Toss all the ingredients for the salad together in a large bowl. Whisk all dressing ingredients together. Pour over the salad and toss. Serve chilled.

Bruschetta

 

Prep Time: 10 minutes

Baking Time: 6 minutes

Serves: six

• 6 large ripe tomatoes, parboiled and peeled
• 100 g garlic, minced + 2 flakes to rub on bread
• 1 tbsp extra virgin olive oil
• 6 to 8 fresh basil leaves, chopped
• Salt and freshly ground black pepper, to taste
• 1 baguette or French/ Italian bread
• 50 ml olive oil

 

Method

 

Quarter the parboiled and peeled tomatoes and with a small spoon, scoop the seeds and juice from the center into a small bowl. Strain and reserve the tomato juice. Chop the tomatoes and put in a bowl along with the strained juice. Add the 100 g garlic and extra virgin olive oil and mix well. Add the chopped basil and season with salt and freshly ground pepper. Diagonally slice the baguette in ½ inch thick slices. Rub each slice of bread with a garlic flake and smear with some olive oil. Preheat oven to 180 degree C. Arrange bread slices in a baking tray and place the tray on top rack of the oven. Toast for six minutes or until the bread begins to turn golden brown. Remove and transfer to a platter. Spoon some of the tomato mixture on each slice of bread just before you serve or the bread will get soggy.

Virgin Sangria

Prep Time: 5 minutes

Serves: Four

500 ml apple juice

2 tbsp orange juice

4 apples, chopped fine

2 oranges, peeled, deseeded and chopped

100 ml lemon juice

Method

Mix all ingredients together in a pitcher and refrigerate for an hour or so. Pour into glasses just before serving.

Virgin Mojito

Prep Time: 5 minutes

Serves: Four

1. 4 limes, quartered
2. 8 tbsp sugar
3. 12 mint sprigs
4. 80 g crushed ice
5. 600 ml club soda
6. 4 lime slices, to garnish

Method

Use the old fashioned glasses. Put one-quarter lime, two teaspoons sugar and three mint sprigs in each glass and muddle together at the bottom of the glass. Add 20 g crushed ice to each glass. Top with 150 ml club soda. Garnish with a lime slice. Similarly prepare the remaining drinks.

Spicy Chicken in Lemon Sauce

Prep Time: 15 minutes

Cooking Time: 25 minutes

Serves: Five

For Marinating

1 c red chilies

2 tbsp mustard powder

½ c garlic

3 tbsp Worcestershire Sauce

1 tbsp black pepper (whole)

1 c parsley

1 c green bell pepper, chopped

1 ½ c carrots, diced

6 green chilies

3 tomatoes

2 tbsp cumin powder

5 chicken breasts

For The Dish

2 tbsp butter

2 tbsp madras curry powder

¼  c coconut milk

1 tbsp low-fat cream

1 tbsp aromatic seasoning (from knorr)

2 tbsp lemon juice

Method

Blend the marinating ingredients and cover the chicken breasts evenly. Marinate for about 2 hours.

Grill the chicken in an oven for 10 minutes till cooked thoroughly. Melt butter in a pan; add curry powder, salt, aromatic seasoning and vegetable stock. Whisk till it forms a smooth paste. Add coconut milk and cream and stir. Add lemon juice and the grilled chicken breast. Serve piping hot.   

Vangi Batata Sode Ghalun, Brinjal and Dry Prawn Curry

This dish can be made with brinjal or eggplant. It is basically a potato curry with dried shrimp. 

Ingredients

• 6 small round brinjals/eggplants
• 2 medium-sized potatoes
• ½ cup dried shrimp or sode
• 1 tsp ginger-garlic-green chilly paste
• 1tbsp tamarind paste
• ½ tsp turmeric
• 2 tsp chilly powder
• 1 onion diced
• 1 tsp garam masala
• 2 tbsp coconut
• 1 tbsp jaggery
• 2 tbsp chopped coriander
•  

Method

Wash and slit the brinjals; do not completely cut them in half. Immerse the slit brinjals in salted water to prevent oxidation. Chop the potatoes into medium sized cubes and immerse them in salt water as well. In a bowl mix the dried shrimp, ginger-garlic-green chilly paste, tamarind, turmeric, a pinch of salt, and red chilly powder. Marinate for half an hour.

In a deep skillet, add oil and shallow fry the marinated dried shrimp until semi-cooked.

Then mix the the semi-cooked dried shrimp with coconut, chopped onion, jaggery, salt and garam masala in another dish. Stuff this mixture into the slit brinjals.

In the same skillet, add little oil and gently drop the stuffed brinjals along with potatoes. Add sufficient water and let the brinjals/eggplant and potatoes cook completely.

Garnish with fresh grated coconut and chopped coriander. Serve hot with roti or rice.

Vaala Che Birdhe

This is basically a curry made of field beans or kadwe vaal.

Ingredients

• 1 cup field beans or kadwe vaal
• 1 tsp cumin or jeera seeds
• 1 tsp mustard or rai seeds
• A dash of asafetida or hing
• 1 tsp turmeric or haldi powder
• 1 medium-sized onion
• Red chilly powder as desired
• 1 tbsp ginger-garlic paste
• 1 twig of curry leaves
• 1 tbsp jaggery
• 1 tbsp coriander-cumin powder
• ¼ cup freshly grated coconut
• ½ cup coconut milk
• ½ cup green coriander or cilantro leaves
• 2 kokum or 1 teaspoon of tamarind paste
• 1 tbsp oil
• Salt to taste

Method

Wash and soak the field beans in plenty of water for two days. Next day, drain out the water and securely tie the field beans in a tight muslin cloth. Keep it moist and place it in warm place until they sprout. Once they sprout, soak the field beans in tepid water. The skin of the beans will start becoming loose. After a while, peel off the skin from the beans.

Wash the beans and drain out all water.

Marinate the field beans with ginger-garlic paste, half a tablespoon of coriander-cumin powder and keep aside.

Also chop up the onion and the coriander leaves and keep aside

Place a deep-bottomed pot on the burner and add oil, mustard, cumin, curry leaves and asafetida. Let it splutter for a few moments. Add the chopped onion and sauté it for a while, until the onion becomes translucent. Add turmeric and red chilly powder and give it a quick stir.

Add the marinated field beans and stir it gently, making sure that the bean sprouts are not damaged. Add some water and cover the utensil with a lid. Check intermittently until field beans are tender.

Now add salt, jaggery and kokum, the remaining coriander-cumin powder and let it simmer. After two minutes, add coconut milk and give it a rapid boil, making sure not to overcook the beans. Switch off the heat. Garnish with coriander and grated coconut.