Ingredients :
Hung yogurt - 300 gms ,
Carrot -3 ( grated ),
Radish -1 ( grated )
Garlic clove -1 ( minced),
Olive oil -1 tsp,
Salt a pinch .
Spring onion -1 tbsp ( chopped ).
Water- 1/2 cup.
Method :
Take a pan and fill 1/2 cup of water and put on gas on high heat .As water boils add the grated carrot , radish ,olive oil .Let it boil till the water evaporates .Transfer the carrot mix to a strainer and leave it to cool .
As the carrot and radish cool , some liquid will drain out so keep a container below the strainer .
Take a bowl and mix the hung curd ,minced garlic and a pinch of salt .
Mix the carrot radish mix to the yogurt .
Keep in the fridge to cool .
Before serving sprinkle pepper and chopped green onions .
We can use this salad as a dip too .
Ingredients :
Plain yogurt - 400 gms
Pomegranate - 1 cup ,
Green onion -1 ( chopped ),
Cucumber -1 ( grated ),
Fresh dill or soa - 1 tbsp ( finely chopped )
Walnuts - 1/2 cup ( walnuts ),
salt -1/4 tsp .
Method:
Line sieve with a paper towel .Dump the yogurt on it and leave it for 1/2 to an hour .
Grate cucumber .
Take a bowl and put the hung curd in it .Add 1/4 tsp salt and mix .
Add grated cucumber ,green onions ,pomegranate seeds ,soa or dill .
Mix and keep in the fridge .
Before serving sprinkle soa leaves and pomegranate seeds.
Ingredients :
All purpose flour or maida - 200 gms ,
Brown sugar - 200 gms ( grinded ),
Butter - 200 gms ( melted )
Egg - 4 ,
Baking pwd - 1 tsp ,
Baking soda -1/2tsp ,
Vanilla essence - 1 tsp ,
cinnamon pwd - 1 tsp ,
Milk -1/2 cup.
Method :
Pre- heat oven to 180 C
Sieve flour ,baking pwd ,and soda and cinnamon pwd and keep aside.
Take a bowl and beat butter till pale and light.
Add sugar and run the blender till sugar is blended well and the texture is light and creamy.
Add the egg one at a time and keep running the mixer till all the eggs are well blended.
Add vanilla essence.
Run the mixer on low speed and add the flour mixer in 3 stages and the milk in two.
First add one part of flour than add milk .
Than again add flour than milk and in last stage add the flour. Run the mixer in high till all is incorporated .
Fill 3/4 of the cups with an ice cream scooper or spoon. Even the mixer with a spoon and just tap the tray once on the counter so that there are no air in the mixture .
Bake for 20 to 25 minutes or till you see the cupcakes are slightly brown. Insert a knife or tooth pick and to check .The knife should come out clean.
Remove from oven and take out the cupcakes from the tray and leave it to cool on to a wire rack.
when at room temperature garnish with any topping of your choice .
I have just melted cadbury chocolate in the microwave for 30 seconds and then put them in the pipping bag to decorated the cupcakes.
Keep in the fridge.
Makes - 21 cupcakes.
Ingredients :
Yogurt - 600 kg ,
Honey -1 tsp ,
kinnow or orange - 1
Cinnamon pwd -1 /2 tsp
Method :
Put yogurt into fine meshed sieve .Place a bowl and drain for 1/2 hour .
Place thickened yogurt in a mixing bowl and stir in honey .
Keep in the fridge to cool .
Peel kinnow or orange ,removing away all the pith and membrane .
Cut kinnow into round slices .
Before serving, spoon the yogurt into a shallow serving plate .
Place the slices on top and sprinkle with cinnamon pwd .
Very light and healthy dessert .
This is Tunu `s dish made by her .It is very delicious and tasty :) Very light and healthy too.
Ingredients :
Fish - 800 gms ,
lemon -1- juice ,
Salt to taste ,
Turmeric pwd -1/2 tsp ,
Mustard pwd -2 tsp ,
Coriander pwd - 1 tsp ,
Cumin pwd - 1 tsp ,
Red chilli pwd -1/2 tsp ,
Ginger garlic paste -2 tsp ,
Fenugreek seeds -4 -5 ,
Green cardamom -2 ,
Cloves -2 ,
Onion -1 ( paste ),
green chilli -1 or 2
Tomato puree - 1/2 cup ,
Curd - 1 c ( beaten ),
Oil - 1 and 1/2 tsp.
Method :
Marinate fish with salt and lemon for an hour .
Heat oil in deep pan .Add fenugreek seeds ,as the seeds change colour ,lower the heat and take out the seeds from the pan .We will not use it as it was used only for flavouring .
Add green cardamom and cloves .
Raise the heat and add the onion paste .
Stir fry the onions till light pink ,then lower the heat and add ginger garlic paste with little water .
Fry for 1 minute then add the above powdered masalas with little water .Add green chillis .
Fry the masala till oil leaves side .keep the heat to low and medium .
Add the tomato puree .Stir fry till the tomato is cooked .
Add 1 cup beated curd and little water .
Simmer and then add salt .
Put fish pieces in the curd mixture and cover . Let it cook for 5 minutes .
Close gas .
Taste salt .
Transfer into serving bowl and garnish with chopped green coriander leaves .
Enjoy with plain hot rice or roti .
serves 5
Ingredients :
Radish greens - 2 bunches,
Chickpeas -1 cup ( boiled or 1/2 can ),
Raisin - 1/2 cup ( soak the raisins in hot water for 1/2 hour to get plump )
Spring onion- 3 ( finely chopped ),
Ingredients for dressing,
Olive oil -1/4cup ,
Lime juice -1 ,
Garlic -1 tsp mashed with a pinch of salt .
Method ;
Wash and dry the radish green and then chop them coarsely .
Make the dressing .
Soak raisins in water and then squeeze out the water .
Take a bowl and add the radish greens ,raisins ,spring onions or spring onions and peas .
Mix and pour the dressing .
keep in the fridge for an hour then serve .
You will love the taste of this crunchy salad with sweet and lemony flavour .
Ingredients :
Red radish -2 with leaves ,
Potato -2 .
Ingredients for basil vinaigrette :
Basil leaves 5to 6 ( 1 tbsp ,finely chopped )
Red wine vinegar - 1 tbsp ,
Lemon -1/2 ( juice ),
olive oil 1 tbsp ,
Garlic -1 clove ( minced ),
Salt and pepper to taste ,
Method :
Mix in a bowl or you can run it in a blender for a second all the ingredients for dressing and then keep in the fridge .
Chop and cut radish into thin slice .
Discard the thick stem and soak the leaves for a minute in water .
Boil 2 medium size potatoes and cube .
Place radish leaves potatoes and radish slices in a bowl or serving plate .
Spoon over the basil vinaigrette over the salad.
Keep in the fridge for 1 hour then serve cold .
