Gujarati White Kadhi (yogurt soup)

Ingredients:

1.      1 cup yogurt

2.      2 tablespoon gram flour

3.      2 cups water

4.      1 tablespoon sugar

5.      Salt (depends on sourness of curd)

6.      1/4 teaspoon coriander powder

7.      2 teaspoon ginger chili paste

8.      Salt to taste

For tempering:

1.      1 tablespoon oil

2.      1 teaspoon mustard seeds

3.      1/8 teaspoon asafoetida

4.      1/2 teaspoon cumin seeds

5.      1/4 teaspoon fenugreek seed

6.      5-6 curry leaves

7.      2 dry whole red chili

8.      1 Bay leaf

9.      1 small stick cinnamon

10.  2 cloves

Method:

1.      In bowl whisk yogurt, water and gram flour together.

2.      Add in sugar, ginger- chili, coriander powder and salt mix well to avoid any lump formation.

3.      Heat oil in a sauce pan, add in all tempring ingredients.  

4.      After cracking seeds add in yogurt mixture.

5.      When it start to boil, reduce the flame to low and cook.

6.      Keep whisking and cook the kadhi about 7 to 10 minute or until raw smell of gram flour goes.

7.      Serve hot with peas pulao.

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Penne Pasta Salad

Ingredients:

1.      2 cups penne pasta

2.      1 cup hung curd

3.      2 cup shredded cabbage

4.      1/2 cup shredded zucchini   

5.      1/4 cup chopped sweet basil leaves  

6.      1 teaspoon lemon zest

7.      1 teaspoon lemon juice

8.      1 cup seedless grapes

9.      1 teaspoon white pepper

10.  2 teaspoon mustard powder

11.  2 teaspoon sugar powder

12.  Salt to taste

Method:

1.      Cook the penne pasta AL-dente as packet instruction. Drain and set aside.

2.      Add shredded cabbage in iced water and keep aside.  

3.      In a mixing bowl, combine hung curd and all spices, mix well.

4.      In a large bowl mix pasta, cabbage, zucchini and grapes.

5.      Throw in the hung curd, toss to combine.

6.      Refrigerate few hours then serve chilled.   

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Glass Noodles Salad

Ingredients:

For dressing:

1.      1 tablespoon soya sauce

2.      2 tablespoon vinegar

3.      1 tablespoon sweet chilli sauce

4.      1/4 teaspoon red chili flakes

5.      1/4 teaspoon garlic paste

6.      2 spur thai chilies chopped    

For salad:

1.      2 cups glass noodles

2.      1/2 cup shredded raw papaya

3.      1/2 cup mung sprout

4.      1/2 cup shredded cabbage

5.      1/2 cup shredded carrot

6.      1/2 cup shredded onion

7.      1/2 cup shredded cucumber

8.      1/2 cup bell pepper

9.      1/2 cup skinless roasted peanuts

10.  1/2 cup pineapple    

11.  Few coriander leaves

12.  Salt to taste

Method:

1.      Take one bowl of hot water, soak in the glass noodles, cover and leave for 10 minutes.

2.      Drain and cut into smaller with scissors.

3.      In small bowl mix the all dressing ingredients and whisk well.

4.      Mix the all salad ingredients together, toss them well.

5.      Add the dressing to the salad and mix well.

6.      Garnish with peanuts and coriander leaves.

7.      Your salad is ready to serve.
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પાકા કેળા નું રાયતું (Yogurt with Ripe Banana & Mustard seeds)

Ingredients:

1.      2 cups plain yogurt

2.      2 ripe bananas

3.      2 teaspoon split yellow mustard seeds

4.      2 tablespoon sugar powder

5.      Salt to taste 

Method:

1.      Peel and slice the bananas into thin slice.

2.      In bowl whisk together the yogurt, sugar and salt.

3.      Add in mustard seeds and mix well.

4.      Now add in chopped bananas, mix well.

5.      Marinade for five minutes.

6.      Serve chilled.

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Chilli Navy Beans Soup

Ingredients:

1.      4 to 5 tomatoes

2.      1/2 carrot

3.      1 cup navy beans presoaked and cooked

4.      1/2 cup chopped capsicums

5.      1/2 cup chopped onion

6.      1/4 cup chopped tomatoes

7.      1 tablespoon chopped garlic

8.      1 tablespoon butter or olive oil

9.      2 teaspoon sugar

10.  1/2 teaspoon red chilli powder

11.  1/2 tablespoon corn flour

12.  1/4 cup milk

13.  Salt to taste   

14.  Tabasco sauce to taste

15.  Grated cheese to garnish

Method:

1.      For the stock chopped tomato and carrot and cook it in the pressure cooker.

2.      After cool completely churn this mixture in food processor.   

3.      Then strain with a fine sieve.

4.      Heat the oil or butter in pan; add the onions, garlic and capsicum.

5.      Sauté for 2 to 3 minutes or until tender.

6.      Add in the beans, tomato-carrot stock, salt, sugar and chili powder.

7.      Simmer for 7 to 8 minutes over medium heat.

8.      Mix the corn flour and milk and add to the soup.

9.      Now add chopped tomato and cook for 2 minutes. 

10.  Garnish with grated cheese and tabasco sauce.

11.  Serve hot. 

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Tomato Cucumber Raita

Ingredients:

1.      1 cup chopped tomatoes

2.      1 cup grated cucumber

3.      2 cup beaten yogurt

4.      2 teaspoon oil

5.      1 teaspoon mustard seeds

6.      1 teaspoon cumin seeds

7.      1 teaspoon split skinless black lentil (urad dal)

8.      4 to 5 curry leaves

9.      1 whole red chili

10.  1/2 teaspoon asafetida

11.  1/2 teaspoon turmeric powder

12.  1 teaspoon red chili powder

13.  Salt to taste

14.  1 teaspoon sugar

Method:

1.      In pan add oil, mustard, cumin, whole red chili and black lentil.

2.      Cook till seeds start cracking, than add asafetida and curry leaves.

3.      Now add tomatoes and salt, stir well and cook for 2 to 3 minutes.

4.      Now add turmeric, chili powder and sugar, cook for a while.

5.      Turn off the heat, take it out and let it cool down completely.

6.      Grind this tomato paste in the mixer and make a smooth paste.

7.      In large bowl mix tomato paste, yogurt and cucumber very well.

8.      Serve chilled.

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Couscous Salad

Ingredients:

1.      1 cup couscous

2.      1 1/2 cup boiling water or vegetable stock

3.      1 tablespoon olive oil

4.      1/2 cup zucchini chopped

5.      1 cup bell paper chopped

6.      1 small onion chopped

7.      1/4 cup dried cranberries

8.      1/4 cup raisins

9.      1/4 cup parsley chopped

10.  1/4 teaspoon fennel seed powder

11.  1/4 teaspoon anise powder

12.  2 teaspoon lemon juice

13.  White or black pepper powder

14.  Salt to taste 

Method:

1.      Bring water to boil, in large bowl add couscous and salt mix well.

2.      Add into boiling water and mix well, cover and leave to soak for 10 minutes.

3.      After 10 minutes check the couscous and fluff it lightly with a fork.

4.      Make sure there are no lumps, allow it to cool.

5.      Add 1 tablespoon oil and mix well.

6.      Now add all of the remaining ingredients and mix well.

7.      Serve chilled.

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Vegetarian Som Tam Malakor (Thai papaya salad)

Som tam is a very common dish eaten throughout Thailand. This dish is combines the four main tastes of local thai cuisine: sour, sweet, hot and salty. Som tam means “sour pounded” The traditional method of shredding a green papaya is quite easy. The hard, green papaya is peeled with a sharp knife, and then it is held in one hand while the other cuts and shreds the flesh, before it is sliced away from the papaya. This low calorie, and nutritious salad is very easy so try this…..
Ingredients:

1.      2 cups shredded  raw papaya

2.      2 tomatoes halves

3.      1/2 cup long beans (optional)

4.      1/4 cup toasted skinless peanuts

5.      4 to 5 garlic cloves

6.      4 to 5 spur thai chilies

7.      1 tablespoon palm sugar

8.      1/4 cup lemon juice

9.      1 teaspoon soy sauce

10.  Salt to taste

Method:

1.      Peel the papaya and remove seeds and shred in long.

2.      Take mortal and pestle, add into garlic and chilies than pound till broken up.

3.      Now add palm sugar and pound, than add lemon juice.

4.      Smash with pestle to dissolve the palm sugar.

5.      Add long beans and tomato and crush lightly.

6.      Take one large bowl add mix all ingredients.

7.      Mix well and sprinkle more peanuts for garnish.

8.      Enjoy with sticky rice, jasmine rice or as aside dish.

Note:

·        Use tamarind juice instead of lemon juice.

·        If you want the papaya to be crunchier, peel the papaya and put it into water and leave it in the fridge for 15 minutes.

·       You can settle on ur own balance of ingredients to make it to ur taste.

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Gazpacho ~ Cucumber Soup

Even though the days are hot, you can eat your favorites soups, some of classics Cool & chilled soup versions like gazpacho and cucumber, Gazpacho, the famous soup from the Andalusia region of southern Spain, is an amazingly refreshing foil to a hot summer day. This soup (Raita) has been around since Roman times and originally consisted of just a mixture of bread, garlic, oil and water seasoned with vinegar. It was a poor man's food. The discovery of the New World brought the addition of flavors and variation.

Ingredients:
1.      4 cups peeled, diced and deseeded cucumber
2.      1/2 cup chopped red onion
3.      1/2 cup chopped capsicum
4.      2 to 3 cloves chopped garlic
5.      1/4 cup chopped mint leaves
6.      1/4 cup chopped coriander
7.      3 tablespoon olive oil
8.      2 to 3 drops Tabascosauce
9.      2 cups yogurt
10.  2 cups vegetable stock
11.  1 tablespoon lemon juice
12.  1 slice white bread
13.  Salt and pepper to taste
14.  chopped tomato for garnish
15.  few drops lemon oil (here I omitted)

Method:    

1.      Heat the oil and sauté onion, garlic and capsicum for few minutes.

2.      Allow to cool this mixture for few minutes.

3.      Place all ingredients in the food processor.

4.      Bland until smooth puree.

5.      Refrigerate until chilled.

6.      Garnish with chopped onion, capsicum, tomato and mint leaf.

7.      Serve chilled.

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Avocado Dip

Ingredients:

1.      1 ripe avocado

2.      1/2 cup white onion chopped

3.      1/4 cup jalapeno chopped  

4.      1/2 cup tomatoes seeded and chopped

5.      1/2 teaspoon garlic paste

6.      1 tablespoon lime juice

7.      1/4 cup chopped coriander

8.      Salt and white pepper to taste

Method:

1.      Wash and peel avocado than remove the pit.

2.      In one bowl, mash together avocado, lime juice and salt.

3.      Combine avocado and other ingredients.

4.      Mix well. Serve cold with tortillas.