Fruit Salad

Ingredients:

FOR THE SAUCE

2 tablespoons Fresh lime juice
2 tablespoons Sugar

FOR THE SALAD:

1 cup Pineapple cut into 1" chunks
1 Mango cut into 1" chunks
1 Papaya cut into 1" chunks
1 Kiwifruit cut into 1/2" chunks
1/2 cup strawberries cut into 1/2"chunks
1 cup brown grapes


Instructions:

To make the sauce:

Combine the lime juice and sugar in small bowl and stir until the sugar is dissolved.

To complete the salad:

Combine all the fruit in a medium bowl. Add the sauce. Refrigerate in a covered container for at least 2 or up to 8 hours. Serve.

Mushroom Rice

Serves: 4
Cooking time (approx.): 1 hour
Style: North Indian Vegetarian (Kashmiri)

Ingredients:

2 cup(s) long grain rice (called Basmati rice in India) washed
4 cups water
2 cup(s) dried mushrooms (kanegach) soaked in water for some time
1 teaspoon(s) cumin seeds
4 medium onions chopped
4 cloves
2 green chilli(es) chopped
2 bay leaves
1"stick cinnamon
½ teaspoon(s) turmeric powder
1 tablespoon(s) ginger grated
2 tablespoon(s) butter or ghee (clarified butter)
salt to taste
a few strands of saffron soaked in a few drops of warm water to garnish


Method:

Soak the washed rice in the water for about 30 minutes. Soak the dried mushrooms also separately in some water for the same amount of time as the rice. Drain the mushrooms and pat dry.

Heat butter / ghee (clarified butter) in a large heavy bottomed vessel and fry the mushrooms on medium heat till they slightly change color. Drain and keep aside. In the same hot pan add the cumin seeds and let them splutter.

Now add the cloves, cinnamon and bay leaves. Fry briefly. Add the chopped green chilli(es), turmeric powder, grated ginger and chopped onions. Saute on medium / low heat for about 4 minutes or till the onions are light brown in color.

Add the rice along with the water in which it was soaked, fried mushrooms and salt. Mix well. Bring to boil on high heat. Keep on low flame for 20 minutes or till the rice is cooked.
Garnish with saffron.

Suggestion: Great way to use left-over rice.

Serve hot immediately with: Bottle Gourd Yakhni (Al Yakhin) or any other curries / dals of your choice.

Red Kidney Beans Curry

Serves: 4
Cooking time (approx.): 30 minutes
Style: North Indian Vegetarian (Punjabi)

Ingredients:

2 cup(s) red kidney beans soaked overnight
4 cups water
2 medium onion(s) finely chopped
2 bay leaves (optional)
1 tablespoon(s) each of finely chopped ginger and garlic
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) cumin seeds
2 teaspoon(s) red chilli powder
2 big tomato(es) finely chopped
1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
2 tablespoon(s) coriander powder
3 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing


Instructions:

Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft.

Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.

Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
Garnish with finely chopped coriander leaves.

TIPS:

If the absence of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.

Quick Bread Pizza

Serves: 4
Cooking time (approx.): 2 minutes for each set of bread slices
Style: Italian Vegetarian

Ingredients:

2 green bell pepper(s) deseeded and finely chopped
1 onion(s) finely chopped
2 green chilli(es) finely chopped (optional)
8 slices of bread
8 tablespoons tomato sauce
8 tablespoons grated cheese
salt to taste
butter to grease the pan

Instruction:

In a bowl, mix the finely chopped bell peppers, onions, green chillies and salt. Divide into 8 equal portions. Place each portion on a bread slice. Top with tomato sauce and sprinkle grated cheese on top.
Heat a griddle or a nonstick pan and grease with some butter. Arrange a few bread slices on the pan. Cover and cook on medium heat for about 2 minute(s) or till the underside has become golden brown and the cheese has melted. Repeat the procedure with the rest of the bread slices.


TIPS:

As a variation, any left over vegetable can be used.
Serve hot with: tomato ketchup

Eggplant and Potato Curry

Serves: 4
Cooking time (approx.): 11 minutes
Style: Indian Vegetarian (Gujarati)


Ingredients:

2 tablespoons oil
2 medium tomatoes sliced
1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders
1 teaspoon(s) hot spice mix (garam masala) powder (optional)
2 medium potatoes peeled and sliced
2 medium eggplants (brinjals or aubergines) sliced
4 tablespoons water
sugar and salt to taste
finely chopped coriander leaves to garnish


Instructions:

Heat oil in a pan for about 1 minute.
Add the tomatoes, spices and sugar to taste.
Add potatoes and eggplants.Cook for 2 minutes.
Sprinkle the water and salt. Mix well about 5 minutes (stirring mid-way) or till the vegetables are cooked.
Serve garnished with finely chopped coriander leaves.


TIPS:

Egglants which are light in weight are preferable.
Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal nu Pulav), white rice, or Indian bread (Roti).

Savory Gramflour Cakes(Microwave Recipe)

Serves: 4
Cooking time (approx.): 6 minutes
Style: Gujarati

Ingredients:

2 cup(s) Bengalgram flour (besan)
1 cup(s) yoghurt beaten till smooth
1 cup(s) warm water
salt to taste
1 teaspoon(s) green chilly paste
1 teaspoon(s) ginger paste
½ teaspoon(s) turmeric powder
1 teaspoon(s) oil
1 teaspoon(s) soda bi-carbonate
1 tablespoon(s) lemon juice
2 tablespoons oil for seasoning
1 teaspoon(s) each of mustard and sesame seeds
grated coconut and finely chopped coriander leaves to garnish


Instructions:

Place the gramflour in a bowl. Mix in the beaten yoghurt and warm water. Keep mixing well so that no lumps remain and the batter is smooth. Mix in salt to taste and keep aside for about 4 hours to ferment.

Once fermented, mix in the green chilly paste, ginger paste and turmeric powder. Adjust the seasoning as per taste. In a small bowl mix the oil, soda-bicarbonate and the lemon juice. Stir it into the gramflour batter and mix.

Pour the batter immediately into the Pour into a greased microwave proof container or dish (thali) ( do not fill it to the brim as it will rise) and cover with a plastic wrap. Prick a tiny hole in the plastic wrap for the steam to escape.
Microwave on high (100%) power for about 2 minute(s) or till done (allow to stand for a minute before checking doneness) and a toothpick comes out clean when inserted into it.

Once it has cooled, cut into squares and place in a serving dish.
Pour the oil for the seasoning in a microwave-safe deep bowl. Toss in the mustard seeds and microwave covered on high (100%) power for about 4 minutes till they splutter. Add the sesame seeds and stir till they are light brown and aromatic. Pour this over the steamed dhoklas.

TIP:

Bengalgram flour is also known as chickpea flour

Green chillies can be increased or decreased as per taste.

It is very important that all preparations be done
and kept ready before the step 3.

The ingredients in step 3 have to be mixed in just before placing the batter in the steamer.

The dhoklas can be steamed in two batches in which case the ingredients to be mixed into the batter in step 3 should be divided into half and mixed into each batch just before steaming.

A pich of asafoetida powder can be sprinkled into the seasoning in the last step if desired.

When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.

Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.
Serve hot garnished with: grated coconut and coriander leaves Green Chutney (Hari Chutney) and or tomato sauce.

Quick Tomato Soup (Microwave Recipe)

Serves: 4
Cooking time (approx.): 7 minutes
Style: Indian Vegetarian

Ingredients:

4 cups tomato juice
2 teaspoon(s) cornflour dissolved in a little cold water
1 teaspoon(s) roasted cumin seed powder
1 teaspoon(s) ginger - garlic paste
1 tablespoon(s) milk
salt and freshly milled pepper.


Instruction:

Combine all the ingredients except for milk in a microwave-safe deep bowl. Microwave on high (100%) power for about 4 minutes (stirring mid-way).
Add the milk and mix well. Microwave on high (100%) power for about 3 minutes. Season to taste with salt and freshly milled black pepper.

TIPS:

This soup can be made by pureeing fresh tomatoes. This would be time-consuming but worth the effort.
When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.
Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.
Serve hot with: croutons or bread sticks.

Aloo Poha Recipe

Poha is flattened or beaten rice, is an easy-to-cook breakfast recipe. There two varieties of flattened rice – thin and thick because of their thickness. Poha is also used in other snack items such as mixture or chiwda or many more.

Beaten rice also a convenience food to make a rice porridge or paste by adding hot water to it, depending on the amount of water added. Hot steaming poha is prepared and kept warm over boiling water so that the hot moisture from the water can keep the poha warm and moist. Toppings such as onions, tomatoes, green chilies and more are kept on the side for people to add them as per needs.

Ingredients:

2 cups Poha (Beaten Rice)
1 Potato diced
1 Onion chopped
1 green chili finely chopped or as per taste
1/4 cup dry peanuts
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
4 tblsp Oil
1 tsp red chili powder – optional
1/2 cup mutter(peas) – optional
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste


Preparation:

Soak the poha in water. Wash and drain all the water.
Add some salt , turmeric powder , keep aside.
Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
Meanwhile, heat oil in a pan, preferably non-stick, add mustard seeds,chana dal, urad dal, peanuts, curry leaves and let it splutter. Add onions, green chilies and saute. Add the potatoes & peanuts, mix well and let it cook.
Add the poha, corainder leaves and stir. Keep it on slow flame for 5- 7 minutes.
Let it cool for sometime and add then lemon juice.