iNDIAN fOOD rECIPES iMAGES mENU cALORIE cHART tHALI pHOTOGRAPHY pICTURES phOTOS dISHES iTEMS pHOTOS : Easy Indian Food Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

Saturday, 26 April 2014

Easy Indian Food Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

Easy Indian Food Biography

Source(google.com.pk)

This creamy corn soup with vegetables is a great starter for a summer lunch. Served hot or cold.

Serves 4.

Ingredients:

2 1/4 cups corn

1 medium tomato

About 1 cup finely chopped cabbage

8 to 10 string beans

1 small carrot

1 tablespoon cornstarch

1 teaspoon oil

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon black pepper

1 teaspoon salt (adjust to taste)

1 teaspoon lemon juice (adjust to taste)

Method

Chop cabbage, carrot, and string beans into very small pieces.

Chop tomato in small pieces and remove the seeds. Set aside.

Boil the corn in about 1-1/2 cups of water until the corn is soft. Remove 1/4 cup of corn and set aside.

Blend the rest of the corn into a paste and strain.

Mix the cornstarch with 1/4 cup of water and set aside.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Now add the cumin seeds. After the cumin seeds crack, add the carrot, cabbage, beans and 1/4 cup of water. Cook the vegetables on medium heat until they are tender.

Next, add the corn paste, corn, cornstarch mixture, and three cups of water to the vegetables. Bring the soup to a boil and lower the heat to medium low. Let the soup cook for another five minutes. Add the lemon juice and serve.

Suggestions

Corn soup can be refrigerated for about a week and can be frozen for months. If you have decided to freeze or refrigerate the soup hold the three cups of water you were adding. Add the water at the time ready to use the soup.

This fresh cucumber salad is easy to prepare. The dressing is creamy, and a touch of fennel seeds adds a unique flavor. This refreshing, healthful low-calorie salad also looks beautiful.

Recipe serves 2.

Cucumber Salad Recipe by ManjulaIngredients:

2 cup cucumber, thinly sliced

2 tablespoons cashews coarsely ground

1 tablespoon mint finely chopped

for Dressing

1 tablespoon olive oil

2 teaspoon lemon juice

½ teaspoon salt

½ teaspoon sugar

1/8 teaspoon black paper

2 teaspoon ginger juice *

1 teaspoon fennel seeds coarsely ground

Method

Dressing; In a bowl, mix all the dressing ingredients well. Set aside.

Peel the cucumber, leaving strips of skin. Slice thin, crosswise. The slices should look like half-moons.

Toss the cucumber with ground cashews and mint to coat the slices.

Just before serving, add the dressing. Mix it well.

Enjoy!

Notes

To make the ginger juice, shred the ginger using a fine shredder or zester. Squeeze the shredded ginger with your fingers to get all

the juice out.

If you are allergic to nuts make the salad without cashews, still Cucumber Salad with taste great.

This is a bright, colorful, and refreshing fruit chaat (snack) that can also be used as a fruit salad. My siblings and I looked forward to the fruit chaat, served regularly as part of our lunch. It was a delicious way of eating a great variety of fresh, seasonal fruit. This by itself will brighten up any meal, and it tastes great at any time of day.

Recipe will serve 4.

Ingredients

2 oranges skin removed and sliced in ½ inch each segment

1 apple peeled and cubed into ½ inch pieces

1 firm banana sliced into approximately ¼ inch rounds

1/2 cup sliced strawberries

1 cup English or Asian cucumber cubed into ¼ inch pieces

1 green chili finely chopped (optional)

1 tablespoon chopped cilantro

Dressing

Approximately 1 tablespoon lemon juice

Approximately 1 tablespoon ginger juice

1/2 teaspoon roasted cumin seeds powder

1 tablespoon sugar

1 teaspoon salt

½ teaspoon black salt (optional) available in Indian grocery store

¼ teaspoon black pepper

Method

In a large bowl, combine the fruit and cucumber with the green chili and cilantro. Toss and set asidea .

Mix all the dressing ingredients together in a small bowl, making sure the sugar is completely dissolved. Pour the dressing over the fruit when ready to serve.

Tips

I have used many different varieties of fruits in this chaat dish; however, I always keep the oranges and bananas, as they add a lot of color and texture to the dish.