Toss salad

Ingredients:


1/2 cup diced cottage cheese
1/2 cup diced Capsicum
1/2 cup diced Red bell pepper
1/2 cup diced Yellow bell pepper
1/2 cup diced Carrot
1/2 cup diced Cucumber
4-5 Lettuce leafs
1/2 cup diced Tomatoes
4 tbsp olive oil
1 tbsp vinegar
1/4 tsp mustrad powder
1 tsp chili flakes
Salt to taste


Method:

Add 1 tbsp of oil into pan and saute capsicum, bell pepper and carrot for a min. Let it cool.
Add cottage cheese, cucumber, tomatoes and lettuce into bowl with sauted vegetables.
Whisk rest of ingredients together. Toss the salad with dreesing.

Boondi ki sabji

Ingredients:

100 g Boondi
2 medium sized finely chopped Onion
2 medium sized finely chopped Tomatoes
2 tbsp Oil
1 tsp Cumin seeds
1 tsp Turmeric
1 tbsp Red chili powder
Salt to taste
1 tbsp finely chopped Coriander


Method:


Soak boondi for 4-6 min or till soften.
Heat the oil, add cumin seeds for crackling.
Saute onion till translucent, add tomatoes and spices, cook well, till oil come out from gravy.
Add soaked boondi mix well.
Add salt and chopped coriander.
Ready to serve

Atte ka seera

Ingredients

2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds


Method

Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts

Sauted mushroom

Ingredients:

200 g Button Mushroom
2 tbsp Butter
2 tbsp finely chopped garlic
2 tbsp finely chopped green chillies
Salt to taste


Method:

Clean and cut the mushrooms into half.
Melt butter, saute garlic and green chillies.
Add mushroom and saute well.
Add salt to taste and serve hot with brown bread toast.

Bean sprout salad

Ingredients:



1 cup bean sprout
1/4 cup carrot Julienne
1/8 cup onion julienne
1/4 cup capsicum julienne
1/8 cup cabbage shredded
2 tbsp olive oil
Juice of 1 lemon
Salt to taste
1 tsp chopped parsley



Method:


Add bean sprout, onions, carrot, capsicum and cabbage in salad bowl.
Keep whisking olive oil while adding lemon juice.
Add salt and chopped parsley to oil mix well and pour over the salad.
Mix well and serve.

corn-n-cucumber salad

Ingredients

100 g Sweet corn
25o g peeled n diced Cucumber
1 Lemon
Salt to taste
1 tsp sugar
1 tbsp Coriander finely chopped
1tbsp finely chopped green chillies

Method:
Steam tha corn for a min.
Mix cucumber and corn.
Add sugar, salt, green chillies and coriander leaves in lemon juice and mix well.
add dreesing to corn and cucumber and tosse well, refrigerate for some time and serve chill.

Variation:
Add mint chutney in place of lemon dressing.
Add finely chopped onion and tomato.