Chana salad

Ingredients :

1 cup cooked chick peas (approx. 1/2 cup raw chick peas)
1/2 cup cucumber, sliced
1/2 cup orange segments, peeled
1/2 cup onion, sliced
1/2 cup tomato, sliced
1 tablespoons chopped coriander
1 1/2 teaspoons lemon juice
salt and freshly ground pepper to taste

Method :

Combine all the ingredients except the salt and pepper and chill. Just before serving, add salt and pepper and mix well. Serve chilled.

Rajama Salad

Ingredients:

1 Cup rajma beans (soaked overnight and pressure cooked)
1 Small onion, finely chopped
Chat Masala 1 teaspoon
1 Small tomato, finely chopped
Salt to taste
1 Green Chilli chopped
2 tsp. Lemon Juice
Fresh Green Coriander - diced 1 tablespoon

Method:

Take a mixing bowl and add Rajma.
Add the onion, tomatoes and mix
add the chat masala and Green Chilli
Add the Lemon Juice.
Mix well and let it rest for 30 minutes
put it in the fridge.

Bean Sprouts with Capsicums

Ingredients:

500g bean sprouts
1 red or green capsicum
2 tablespoons peanut oil
2 teaspoons soy sauce
salt

Method:

1. Remove the tales from the bean sprouts, put them in a colander and rinse under the tap for about 1 minute. Leave to drain.

2. Wash and quarter the capsicum lengthwise and remove the core and seeds. Cut the quarters into fine strips.

3. Heat the oil in a large frying pan or wok - - and cook the capsicum, for 2 or 3 minutes, add the bean sprouts and cook for a further 2 minutes, stirring constantly. Season to taste with soy sauce and salt. Reheat until piping hot and serve immediately.

Cabbage Salad

Ingredients:

16 cups thinly sliced cabbage
4 cups thinly sliced onion

1/3 cup fresh lime juice

1/2 teaspoon salt

Method:

Combine all ingredients in a large bowl. Mix well.

Salad is better if allowed to sit for at least 1/2 hour.

Masala Papad

Ingredients:

• 1 Papad
• 1 tbsp Onion (finely chopped)
• 1 tbsp Tomato (finely chopped) 1 tbsp Tomato (finely chopped)
• ½ tbsp Coriander Leaves (finely chopped)
• ¼ tsp Lemon Juice or Amchur Powder
• 1/4 tsp Chili Powder
• Salt to taste

Method:

1. Roast the papad on high flame carefully and lay it on a palate.
2. Now mix all the ingredients in a bowl, except papad.
3. Spread the mixture on the papad.
4. Serve before or with lunch.

Tomato Soup Recipe

Ingredients:

• 4 Ripe Tomatoes • Salt to taste • Pepper • Mint leaves • Butter

How to make Tomato Soup:

• Put the tomatoes in boiling water for 2 min. • Then immediately transfer them to ice-cold water. • Peel the skins and cut the tomatoes into small pieces. • Now take water in a pan, boil it and add the chopped tomatoes. • Add mint and salt to the boiling mixture. Boil for about 5-6 minutes. • Cool and blend the tomatoes with the help of a mixer. • Sieve the blended mixture to discard the seeds. • Garnish it with a dash of butter and serve hot.

Spinach And Baby Corn Soup

Ingredients
3 teacups white stock
15 to 20 big bright green spinach leaves, torn into 4
12 pieces baby corn
1 tablespoon cornflour
1 chopped spring onion (with greens)
2 large garlic cloves
1/2 tablespoon Tabasco sauce
1 tablespoon butter
1/2 teaspoon freshly ground pepper
salt to taste
For the garnish
desiccated coconut (optional)
Method
1.Trim and wash the spinach, discarding any thick or tough stalks. Wash and cut the baby corn into bite-size chunks.
2.Dissolve the cornflour in a little stock.
3.Melt the butter in a pan. Add the onion and garlic and fry gently for 1 minute until soft, taking care that they do not discolor.
4.Add the baby corn and stir gently for 2 minutes.
5.Add the spinach and stir for a further 2 minutes
.6.Pour in the stock, 3 cups of water and the cornflour and bring to the boil while stirring throughout. Simmer for 5 minutes.
7.Add the Tabasco sauce, salt and pepper.
8.Serve hot, garnished with desiccated coconut.

Moong Soup With Paneer Recipe

Ingredients
Moong (3/4c), mustard seeds (1tbsp), finely chopped paneer (2tbsp), cumin seeds (1tsp), sugar (2pinches), asafetida (1/2tsp), ghee (2tbsp), lemon juice (1tsp), pepper powder (1/2tsp) and salt (to taste).
Method of preparation:-
Soak the moong dal in water for few hours. Cook it in the pressure cooker with 6 cupps of water. Take a blender and then blend the cooked moong in it and strain it. Take a pan, heat the ghee in it and fry the mustard seeds and the cumin seeds in it. When they starts crackle then add the asafetida and cooked moong liquid in the pan. Add the pepper, sugar, salt and the lemon juice in the pan. Keep it to boil for about 2 minutes. Now add the chopped paneer and again cook for about 2 minutes. When the soup of moong gets ready then serve it hot in the soup bowl.

Masoor Dal Soup

Ingredients:
1/4 tsp turmeric
5 garlic cloves, chopped
10 Peppercorns, black
1 Onion, small and chopped
3/4 cup Lentils
1 tsp salt
2 tbsp lemon juice

Methods

1. Boil 2 ½ cups water in a saucepan. Add turmeric, garlic, peppercorns, Onion, Lentils and 1 ts salt.
2. Bring to a boil again.
3. Turn heat to medium-low and simmer until Lentils are cooked and most of the water had dried up (about 20 mins).
4. Mash or grind Lentils completely using a little water if necessary.
5. Return Lentils to saucepan. Pour in 6 cups water and bring to a boil.
6. Turn heat on to medium-low and simmer 10 to 15 mins. Add lemon juce and salt to taste.
7. This soup can be eaten as is or with boiled rice.