Tropical Yogurt Salad

                                                                 Tropical Yogurt Salad

Ingredients:

finely chopped cabbage: 1/2 cup
chopped carrot: 1 medium
boiled potato: 1 small
chopped cucumber: 1/2cup
peas: 1/4cup
chopped apple: 1/2
finely chopped mint leaves: 3-4 sticks
finely chopped tomatoes : 1 (to garnish)

Dressing:
homemade curd: 1 cup
mustard sauce: 1/2tsp
sugar : 1/2tsp
salt: 1/4tsp
pepper: 1/4tsp
fresh cream : 1tsp

Recipe:

• For dressing hang the curd in a thin strainer or muslin cloth for 1 hour.
• add sugar, salt, pepper, mustard sauce in the hung curd and mix properly.
• mix  fresh cream in the dressing and refrigerate it.
• Boil 4 cups of water with 1tsp of salt.
• add carrots and peas when peas are done add cabbage and remove it from the flame and keep it aside for 2 minutes.
• strain the veg
• add cold veg, apple, cucumber and mint leaves to the dressing
• refrigerate it and add tomatoes before serving.

Pasta & Corn Salad

                                                              Pasta & Corn Salad

Ingredients:                                                                                 Serves: 3-4
wheat or semolina pasta: 1 cup
boiled corn: 1 cup
finely chopped capsicum: 1/2cup
finely chopped cucumber: 1/2cup
melon: 1/2cup
orange or grapes: 1/2cup
vinaigrette salad dressing: 2tsp
salt: 1/4tsp
pepper: 1/4tsp

Recipe:

• Mix boiled macaroni, corn, cucumber, capsicum and fruits in a big bowl
• Add dressing, salt, pepper and mix properly.
• Refrigerate it and serve cold.

Beetroot Salad

                                                                    Beetroot Salad


Ingredients:                                                                
beetroots: 2 small
spring onions: 2 small
coriander leaves: to garnish

Dressing:
honey: 1tsp
vinegar: 1tsp
oil: 1/2tsp
crushed garlic: 2-3 flakes
salt: 1/4tsp
pepper: 1/4tsp

Recipe:

• Pressure cook beetroots with 2 cups of water (give 3 whistles).
• cool, peel and cut in diagonal pieces.
• Chop spring onions in thin slices and keep it aside.
• Mix all the ingredients of the dressing in a small bowl.
• Mix dressing with beetroot and refrigerate it.
• mix onions before serving and garnish it with green coriander.

Dieter's delight salad

                                                          Dieter's delight salad

Ingredients:

wheat pasta (boiled): 1/2 cup
red bell pepper: 1/2
yellow bell pepper: 1/2
capsicum: 1/2
apple: 1 medium
pineapple: 2 slices
lemon juice: 1tsp
low cal mayonnaise: 1/2tsp
salt to taste

Recipe:

• Mix boiled pasta, finely chopped bell peppers, capsicum, apple, pineapple in a big bowl.
• add salt, lemon juice, mayonnaise and toss properly and  refrigerate it.
• serve cold.

Dieter's delight soup

                                                          Dieter's delight soup

Ingredients:                                                                                  serving: 1 person

carrot: 1 large
beans: 50gm
ghia (bottlegaurd): 1/2 small
tomatoes: 2 medium
grated paneer: 2tsp
salt to taste
pepper: 1/4tsp

Recipe:

• pressure cook at the veg for 10 mins.
• churn the mixture with blender and strain the soup.
• Add salt and pepper in it.
• garnish it with grated paneer and serve hot.

Shepherd's Pie

                                                                    Shepherd's pie

Ingredients:                                                                       serving: 2 persons
sliced onion: 1
soaked soybean granules: 1/2 cup
red chili powder: 1/4tsp
salt to taste
oil: 1/2tsp
scrambled paneer: 2tsp
For white sauce:
maida: 1tsp
atta: 2tsp
butter melted: 1tsp
milk: 1/2cup
water: 1/2cup

Recipe:

• Heat oil in a pan and saute onions, when onions are pink in colour add soybean, salt and red chili powder and cook for 10 mins with a lid on low flame.
• For white sauce: heat butter in a pan, add atta and maida and roast on low flame,when pink in colour add milk and water and cook for 3 mins.
• Take a baking dish and pour 1/3 white sauce on the base, now a layer of soybean, again a thin layer of white sauce, again a layer of remaining soybean and finally remaining white sauce and sprinkle paneer on top of it
• place the dish in the oven and bake for 20 mins on 140 C and serve hot.

Bread salad with roasted onions

                                                   Bread salad with roasted onions

Ingredients:

toasted brown bread: 1slice
onions: 2 medium
green capsicum: 1 medium
tomatoes: 2 medium
lettuce: 3-4 leaves
brown bread crumbs: 2 tsp
vinegar: 2 tsp
black peppercorns: 7-8
mixed herbs: 1/4 tsp
salt to taste

Recipe:

• roast onions over the open flame and cut it into one inch square pieces.
• for dressing mix vinegar,salt, peppercorns and herbs into a bowl.
• mix together one inch square pieces of toasted bread, onions, capsicum, tomatoes and chopped lettuce.
• just before serving add dressing to the salad and garnish it with brown bread crumbs and serve immediately.