Tuesday, 22 May 2018

CUCUMBER SALAD


Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Chopped cucumber  -  1 cup
Chopped pineapple   -  1/2 cup
Chopped raw mango  -  1/2 cup
Coriander mint chutney  -  1/4 cup
Finely crushed mint leaves  - 4 tbsp

METHOD
Wash and chop all the vegetables and fruits.
Take a large bowl add all the vegetables, fruits,mint leaves and chutney and mix well.and keep in the fridge for half an hour.
Serve chilled


SPINACH AND MINT COOLER


Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Chopped spinach leaves   -  2 cup
Chopped mint leaves  -  1/2 cup
Honey  -  1 tbsp
Lemon juice  -  2 tbsp
Water  -  2 cup
Crushed ice  -  8 - 10

METHOD
Wash and chop the spinach and mint leaves.
Take a blender add spinach leaves,mint leaves,honey, lemon juice and two cup of water and blend it.
Strain it and pour in the serving glass.
Add crushed ice and serve chilled.





Monday, 21 May 2018

RAW MANGO SWEET CHUTNEY


Prep Time :15 mi ns
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Raw mango - 250 gms
Turmeric powder - 1/4 tsp
Red chilly powder  - 1/4 tsp
Sugar - 250 gms
Salt - a pinch
Roasted cumin seeds powder  -  1 tsp
Methi seeds  -  1/4 tsp

METHOD
Wash peel and chop mango properly.
Heat oil in a pan,add methi seeds to crackle,
Add the peeled mango pieces,turmeric powder,red chilly powder and salt and let the mango cook for five mins
Add sugar and simmer the flame.
Cook well till it gets thick.
Add roasted cumin seeds powder and mix well.
Serve chilled.





PICNIC PARTY THEME


Prep Time : 60 mins
Cooking Time : 60 mins

Jeera rice,puri,chapati,garlic noodles,egg curry,sweet mango chutney,chole,chana dal,rice kheer,tamarind sweet chutney,banana,watermelon,water




Sunday, 20 May 2018

MEXICAN SALAD


Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTSBoiled rajma/red kidney beans   -  1 cup
Capsicum  -  1/2 bowl cut in cubed
Cucumber - 1/2 bowl cut in cubed
Tomato  -  1/2 bowl cut in cubed
Salt  -  to taste
Lemon juice -  1 tbsp
Mint leaves -  1 tbsp
Olive oil  -  1 tsp

METHOD
Heat oil in a pan and stir fry the boiled rajma for one mins.
Now take a mixing bowl add rajma,capsicum,cucumber,tomato,mint leaves,salt and lemon juice and mix well.
Place in the serving bowl.





Friday, 18 May 2018

CUCUMBER CURRY





Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Cucumber  -  4
Fresh coconut  -  1/2 cup
Chopped ginger  -  1 inch stick
Mustard seeds  -  1/2 tsp
Finely chopped green chilly  -  4
Turmeric powder  -  1/4 tsp
Coriander leaves  -  1 cup
Hung curd  -  2 tbsp
Salt  -  to taste

METHOD
Wash and peel the cucumber and chop it.
Heat the pan  and add half cup of water,salt and cucumber pieces and cook till soft
Take a blender add coconut,ginger,mustard seeds,green chilly,turmeric powder,coriander powder and 2 tbsp water and make a fine paste.
Add this paste in the pan.
Add salt and mix well and cook for 4 - 5 mins and now add the hung curd and turn off the flame.
Serve with rice.



Wednesday, 16 May 2018

HING KA ACHAR/ASAFOETIDA PICKLE


Prep Time :25 mins
Total Time : 25 mins
Serve : 10
W
INGREDIENTS
Raw mango  -  1 kg
Salt  -  to taste
Asafoetida/hing  -  1 tsp
Kashmiri red chilly powder  -  3 tsp

METHOD
Wash peel and grate raw mango.
Add salt and asafoetida/hing and mix well.
Keep in the sunlight for two days after that add kashmiri red chilly powder
Store in a air tight container.
Keep in the fridge for one month.