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).