Tag: Soups and Salads

Ingredients:

½ cup Three Colour Capsicums (Grilled on pan with very little olive oil)

½ cup chopped lettuce

1/ cup Orange segments, Cleaned and deseeded

1 Tbsp Raisins

½ Tbsp Jalapeno (Pickled- chopped)

¼ cup fresh Orange juice

2 Tbsp Olive oil

¼ Tbsp dried thyme leaves

Sea Salt and pepper as required for seasoning

Method:

Mix Grilled Capsicum, lettuce, orange segments, raisins , jalapeno and dried thyme . Make a dressing by mixing orange juice and olive oil thrown in some seasoning. Drizzle over the Salad mix and serve chilled.

Ingredients:

½ Cup Fresh Peas (Blanched)

½ Cup Fresh corn kernels (Blanched)

¼ Cup chopped green onion (Spring onion)

½ Cup sliced cucumber

¼ Cup chopped tomatoes

4-5 cherry tomatoes for garnishing

¼ Cup chopped fresh herb of your choice (I am using coriander and basil)

1 Tbsp Tomato Sauce

¼ Tbsp Red Chili flakes

1 Tbsp Toasted flax seeds

½ Tbsp Soy sauce

Salt to taste

Method: 

In a bowl mix peas, corn, chopped onions, chopped tomatoes and chopped coriander. In a small bowl mix tomato sauce and soy sauce and very little salt as soy and tomato sauce has enough salt to season, check if you require additional salt. Drizzle half of this dressing on corn peas mix. In a platter arrange cucumber on the sides with cherry tomatoes tossed . Drizzle rest of the dressing and sprinkle toasted flax seeds and chili flakes.

Ingredients:

¼ Cup toasted walnuts

1 cup baby spinach/ rocket leaves (I am using a kind of wild spinach which looks like Rocket but taste like spinach)

¼ cup grated cheddar cheese

1 Large Green apple , sliced

½ cup Pomegranate arils (seeds)

For Dressing

1 Tbsp Apple Cider vinegar

2 Tbsp Olive oil

1 Tbsp Honey

1 Tbsp Grated Ginger

½ Tbsp fresh Orange zest

Salt to taste

¼ Tbsp black pepper powder

Method:

It’s all about arranging all the ingredients, the way you feel the best .

However, it would be nice to arrange a layer of green leaves as base, then apple slices on the sides, walnuts in the centre, throw in cheese loosely everywhere, sprinkle pomegranate seeds , season with half of the salt and pepper and remaining may be added in the dressing while mixing the oil, vinegar ,honey and grated ginger, orange zest.

Drizzle this dressing over the arranged salad platter.

Ingredients:

2 Cups Cauliflower florets

4 whole lettuce cups

2 Tbsp Mixed seeds and dried berries

1 Cup whisked yogurt

¼ Cup chopped mint leaves

1 Tbsp Sesame oil

Salt and pepper to season

½ Tbsp. toasted cumin seeds

Method:

In a pre-heated oven, roast cauliflower at 180 °C. with drizzle of sesame oil and some salt for 15-20 minutes or till florets turn golden brown.

In a bowl take whisked yogurt add remaining seasoning including cumin seeds pour over the roasted cauliflower florets throw in mint leaves and seeds-berries , serve over the lettuce leaves .

Ingredients:

1 Cup Quinoa

1 cup Spinach (Washed and chopped)

½ Cup toasted walnuts

¼ Cups Toasted Sesame seeds

¼ Cups Raisins

2 Tbsp Sesame oil

2 Tbsp Olive Oil

1 Tbsp Lemon Juice

½ Tbsp paprika powder

Salt for seasoning

Method:

To cook perfect Quinoa

Rinse the quinoa under running water thoroughly, drain well, combine drained quinoa with 2 cups of water in a saucepan and bring to boil over medium to high heat, then lower the heat and simmer till quinoa has absorbed all the water. This process could take anywhere from 10 to 20 minutes. Once quinoa has absorbed all the water, take the pan off heat and cover the pan and let it steam, this step will give quinoa time to turn fluffy and pop. Now remove the cover and fluff the quinoa with a fork, season with salt while fluffing.

In a large bowl assemble cooked quinoa , spinach, toss sesame seeds, toasted walnuts and raisins sprinkle some seasoning and now drizzle olive oil , sesame oil and lemon juice one by one , toss gently, season with reaming salt and paprika.

 

Ingredients:

250 g cooked chickpeas

1 medium sized sliced red onion

¼ Tbsp. toasted cumin seeds

I green chilli, finely chopped

1 Tbsp rice vinegar

100 g broccoli florets (blanched)

½ cup roasted red pepper

½ cup cottage cheese (Crumbled)

¼ cup chopped coriander

2 Tbsp olive oil

Method:

Toss onion, chickpeas, chopped chillis and cumin seed with 2 Tbsp of olive oil on grilling pan (medium to high heat) , add , broccoli and red pepper. Season with salt and pepper and rice vinegar. Remove from heat and finally, add crumbled cottage cheese and chopped coriander.

Ingredients:

250 g Beetroot cubed

150 g pumpkin cubed

100 g Frozen Peas

5-6 cloves of garlic

250 g Cooked Wild Rice / Couscous

1 cup chopped spring onion

1 Tbsp lemon juice

2 Tbsp mint leaves

½ cup baby spinach

1 cup crumbled feta cheese

2 Tbsp Mix seeds

2 Tbsp olive oil

Salt and black pepper to sprinkle

For Dressing:

2 Tbsp Balsamic vinegar

3 Tbsp Olive oil

½ Tbsp Brown sugar

Salt and pepper for seasoning

Method :

Drizzle olive oil on cubed pumpkin and beetroot (Separate bowls),sprinkle salt and pepper . In a pre-heated oven , roast both the veggies and garlic (in foil) in separate trays for 30-35 minutes at 180 °C. Put the peas in a bowl and pour over the boiling water, cover and leave for few minutes.Prepare your dressing by whisking balsamic vinegar, olive oil, sugar, Roasted Garlic, salt and pepper.

In a salad bowl, mix peas, rice, and all the other ingredients, top with baby spinach and mint leaves, drizzle the dressing.

Ingredients:

250 g Red Lentil (Whole Masoor Dal)- Washed, cooked)

2 Tbsp Rice Vinegar

2 Tbsp Olive oil

1/8 Tbsp Mustard paste

1 Medium size onion (chopped)

2 Sprigs Celery

1 Cucumber – diced

½ Cup Avocado –Diced

100 g Feta Cheese Crumbled

1 Tbsp Shredded Basil

1 Tbsp Pine Seed

Salt to taste

¼ Tbsp Black Pepper powder

Method:

Mix vinegar, oil, mustard paste together, whisk well and add salt and pepper . Your dressing is ready In a salad bowl toss cooked lentils, cucumber, onion, avocado , celery, feta and shredded basil . Now pour whisked dressing and throw in roasted pine seeds .

Ingredients:

500 gms chickpeas (Soaked Overnight, pressure cooked)

1 cup light coconut milk

200gms whole tomatoes, blanched and chopped

¼ cup apple juice

¼ cup cilantro leaves

¼ Tbsp Garam masala (spice mix)

¼ Tbsp ground ginger

1 cup broth

Salt

¼ cup plain low fat yogurt

2 scallions, green part only, thinly sliced

Method:

In a blender, add chickpeas, coconut milk, chopped tomatoes, apple juice, garam masala (spice mix), cilantro and ground ginger Puree the mixture until smooth.

Transfer the puree in a saucepan over medium heat. Add the broth and let it simmer on medium high heat for about 5 minutes. Season with salt and pepper.

Serve the soup into bowls topped with yogurt and scallions green.

Ingredients:

250 gms noodles

1Tbsp vegetable oil

1 onion thinly sliced

2 garlic cloves, minced

1Tbsp grated fresh ginger

1 Tbsp soy sauce

5 cups vegetable broth

2Tbsp rice vinegar

1 Tbsp hot sauce

3 scallions, minced

1 cup fresh bean sprouts

1 cup fresh cilantro chopped

Method

In a pot of boiling water, cook the noodles till tender. Drain, rinse under cold water and set aside.

In a large pot on medium heat, heat oil. Add the onions, cook till soften. Stir in ginger garlic. Let it cook for 30 seconds. Then add soy sauce, broth and bring to a boil. Reduce heat and simmer for 15 minutes.

Add in the noodles, rice vinegar and hot sauce and simmer for 5 minutes.

To serve, ladle the hot soup into bowls and top with scallions, bean sprouts and cilantro.