RV Recipes Ref Final With Hyperlinks 06-03-2015

Team Rainbow Veggies

Recipe References Document

Rainbow Veggies Recipe references

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Vegetable Page Number

Cucumber 2

Basil 6

Tomato 9

Celery 15

Carrot 19

Beans 23

Lettuce 27

Capsicum 31

Broccoli 36

Squash 40

Kale 44

Swiss chard 48

Beets 51

Turnip 56

Site References 58


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Cucumber 1. Cold Cucumber Soup

Cold soups can be refreshing and appetizing at the same time, especially when garnished generously with perky mint and tantalizing pepper powder. This Cold Cucumber Soup is conveniently low-cal, yet filled with the goodness of water-rich cucumber and crunchy capsicum. Low-fat milk and low-fat curds provide the necessary base for this soup, striking a proper balance between lightness and lusciousness!

Preparation Time: 10 mins Cooking Time: 14 mins Makes 3 servings Ingredients

2 cups cucumber cubes 1/2 cup low-fat milk , 99.7% fat-free 1/4 cup low-fat curds (dahi) salt to taste 2 tsp low-fat butter 1/2 cup finely chopped cucumber 1 tbsp finely chopped capsicum For The Garnish a few mint leaves (phudina) freshly ground black pepper (kalimirch) to taste

Method:

1. Combine the cucumber cubes and 1 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 to 12 minutes or till the cucumber turns soft. Allow it to cool completely.

2. Combine the cucumber, milk, curds and salt and blend in a mixer till smooth. Keep aside.

3. Heat the butter in a deep non-stick pan, add the chopped cucumber and capsicum and saut on a medium flame for 2 minutes.

4. Remove from the flame, add the cucumber-milk mixture and mix well. Refrigerate for atleast 30 minutes.

5. Serve chilled garnished with mint leaves and black pepper powder.

Link -> http://www.tarladalal.com/Cold-Cucumber-Soup-1346r


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2. Paneer Cucumber Slices: A recipe that can be made in no time, considering there is no cooking involved! Its an instant hit if served chilled. If you dont want to use chilli paste, use a dash of tabasco sauce instead.

Preparation Time: 10 mins Makes 4 servings

Ingredients

4 cucumbers 3/4 cup grated low-fat paneer 1 tbsp grated processed cheese 1 tsp freshly chopped dill leaves 1 tsp green chilli paste 4 tsp curds (dahi) salt to taste For The Garnish 4 sprigs dill leaves (shepu / suva bhaji)

Method

1. Peel and cut each cucumber into 2 parts vertically. 2. Scoop out the centres of each piece using a scooper. Keep aside. 3. Combine the remaining ingredients together in a bowl, mix well and divide into 8

equal portions. 4. Stuff each cucumber slice with a portion of the prepared mixture. Cut each piece

into 3 equal portions. Garnish with a sprig of dill. Serve immediately.

Link-> http://www.tarladalal.com/Paneer-Cucumber-Slices-32955r


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3. Bean Sprouts and Cucumber Salad

A great way to incorporate sprouts into your diet. This nutritious, protein and fibre-rich salad is also easy to make. Sprouts, cucumber and spring onions are tossed together while vinegar, sugar, mustard and pepper add the flavours to the vegetables. Tastes delicious when served chilled- simply serve this garnished with peanuts, or try pomegranate seeds too. Simply crunch and munch your way to good health!

Preparation Time: 15 mins

Makes 6 servings

Ingredients for the Dressing

2 tbsp. vinegar

1 tbsp. castor sugar

2 tbsp. oil

1/2 tsp mustard (rai / sarson) powder,

Salt and to taste

Other Ingredients

1 1/2 cups bean sprouts

1 1/2 cups cucumber sliced lengthwise into halves, deseeded and cut into thin strips

1/4 cup chopped spring onions (with the greens)

For The Garnish

3 tbsp. roasted peanuts

Method For the dressing,

Combine all the ingredients in a bowl and mix well till the castor sugar dissolves. Keep aside.

How to proceed

Combine all the ingredients in a bowl and mix well. Refrigerate for at least an hour. Just before serving, add the dressing and toss well. Serve chilled garnished with peanuts.

Link-> http://www.tarladalal.com/Bean-Sprouts-and-Cucumber-Salad-33995r


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4. Cucumber cake PREP TIME: 15 mins; COOK TIME 40 mins; SERVES: 4-5 Cucumber cake - a light, nutritious steamed cake made with yellow cucumber, semolina, jaggery and coconut. INGREDIENTS (measuring cup used, 1 cup = 250 ml)

1.5 cups semolina/rava/sooji 1.5 cups organic powdered jaggery 4-5 green cardamoms cup grated fresh coconut 2 cups grated cucumber, tightly packed - regular or yellow

cucumber - approx. 1 large yellow cucumber tsp cumin powder 2 to 3 tbsp cashews, chopped (optional) tsp coconut oil for greasing the pan.

INSTRUCTIONS

1. Roast the rava/sooji/semolina till fragrant. Keep aside. Take the cardamoms in a mortar-pestle and powder them.

2. Discard the peels and keep the cardamom powder aside Rinse and peel the yellow cucumber. Slice the cucumber and remove the seeds. If using regular cucumber, then no need to remove the seeds.

3. Grate the cucumber and keep aside. A lot of the cucumber juice will be collected in the bowl or in the plate. Just add this juice to the batter.

4. In a mixing bowl, take the roasted semolina. Mix in the grated cucumber along with its juice, grated coconut, chopped cashews and add the powdered jaggery.

5. Add the cardamom powder and cumin powder. 6. Mix the batter very well without any lumps. 7. The batter has a medium consistency and is neither too thick nor thin. 8. Depending on the consistency of the batter you can add a few tbsp of milk or

coconut milk. 9. I did not need to add any milk as the batter had a medium consistency. 10. Heat about 3 to 3.5 cups water in a steamer or electric cooker or pressure cooker. 11. Grease the pan with coconut oil. 12. Pour the batter in the pan. 13. Place the pan in the steamer, electric cooker or pressure cooker. 14. Cover the steamer or electric cooker with its lid. If using pressure cooker, then

remove the vent weight (whistle) from the lid and then tightly cover the cooker with its lid.

15. Steam for 30 to 40 minutes until a knife inserted comes out clean. 16. When the cucumber cake become warm or is cooled completely, then slice and

serve them.

Link-> http://www.vegrecipesofindia.com/cucumber-cake-recipe-tavsali-recipe/


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Basil 1. Fresh Basil Drink

This herb packed and honey combed hot drink is just perfect to perk up your spirits when you are down with fever.

While the benefits of basil and ginger in relieving congestion and soothing the respiratory system are well known, few know that vitamin C rich mint also helps in relieving cold and cough.

Together, this Fresh Herbal Cup is a compendium of ideal ingredients to rejuvenate a tired body battered by fever, cold and cough.

Preparation Time: 5 mins; Cooking Time: 7 mins; Makes 2 cups Ingredients

1/2 cup basil leaves 1/4 cup mint leaves (phudina) 1 tbsp roughly chopped ginger (adrak) 2 tbsp honey

Method

1. Combine the basil, mint and ginger and blend in a mixer to a coarse paste using very little water.

2. Transfer the paste into a non-stick saucepan, add 1 cups of water and mix well and boil for 5 to 7 minutes, while stirring occasionally.

3. Strain the mixture using a strainer, add the honey and mix well. 4. Serve immediately

Link-> http://www.tarladalal.com/Fresh-Herbal-Cup-4215r


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2. Basil, Corn and Fusilli Soup

A delicately flavoured soup.

Preparation Time: 5 mins; Cooking Time: 25 mins; Serves 4.

Ingredients

1 onion, chopped 2 cloves of garlic (lehsun), chopped 3/4 cup (approx. 200 grams)cream style sweet corn (canned) 10 basil leaves, chopped 1/3 cup fusilli 1 tsp Pesto 1 tsp olive oil or oil salt to taste black pepper (kalimirch) powder to taste For the garnish 2 tbsp grated processed cheese basil

Method

1. Heat the oil and saut the onion and garlic till the onion is translucent. 2. Add the corn and saut for one minute. 3. Add 3 cups of water, the basil and fusilli and simmer till the fusilli is cooked. 4. Add the Pesto, salt and pepper and bring to a boil. 5. Serve hot, garnished with the cheese and basil leaves.

Link-> http://www.tarladalal.com/Corn-Basil-and-Fusilli-Soup-1826r


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3. Basil and Tomato Pasta (Italian Recipe) Pasta is always served with a sauce in southern Italy and the sauce invariably includes tomatoes, onions and garlic amongst its ingredients. Basil and tomato sauce is arguably one of the best known pasta sauces of Italy. Bow tie pasta or farfalle is accompanied with this famous basil and red tomato sauce. You can prepare larger quantities of this sauce and freeze it. Parboiled vegetables can also be added to this recipe.

Preparation Time: 15 mins; Cooking Time: 15 mins; Makes 4 servings

Ingredients

3 cups cooked bow pasta (farfalle) For The Basil and Tomato Sauce 1 1/2 cups tomato pulp 1 tbsp chopped garlic (lehsun) 1 onion , finely chopped 1 tsp chilli powder 2 tbsp tomato puree 1 tsp sugar 4 to 5 tbsp fresh cream 12 to 15 basil leaves , chopped 2 tbsp olive oil or salt to taste For The Garnish 4 tbsp grated parmesan cheese or a few basil leaves

Method: For the basil and tomato sauce

1. Heat the olive oil in a pan, add the garlic and onion and saut till the onion turns translucent.

2. Add the tomato pulp and cook till the sauce thickens (approx. 5 to 7 minutes). 3. Add the chilli powder, tomato pure, sugar, salt and 1/2 cup of water and bring to a

boil. 4. Add the cream and basil leaves. Mix well and keep aside.

How to proceed

Just before serving, re-heat the basil and tomato sauce and toss the bow pasta in it. Serve hot, garnished with the cheese and basil leaves.

Tips

Tomato pulp is made by blanching whole tomatoes in hot water and thereafter peeling, deseeding and chopping them.

Link-> http://www.tarladalal.com/Basil-and-Tomato-Pasta-%28-Italian-Recipe%29-3300r


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Tomato

1. Mexican Tomato Soup

Colourful, tasty and spicy. Ideal for monsoon days.

Preparation Time: 15 min; Cooking Time: 20 min; Serves 6.

Ingredients For the soup 1 kg tomatoes 1 onion, finely chopped 3 spring onions 1 capsicum, finely chopped 3 tbsp cooked red rajma (kidney beans) or baked beans 3 tsp sugar 1 tsp chilli sauce 2 tbsp oil salt to taste For the cheese balls 100 gms grated paneer (cottage cheese) 1 tbsp plain flour (maida) 1 tbsp chopped coriander (dhania) a little chopped green chilli 1 tsp salt To serve grated processed cheese fresh cream chilli powder

Method For the soup

1. Chop one tomato finely and keep aside. Cut the remaining tomatoes into big pieces, add 5 teacups of water and cook until soft. Then pass through a sieve.

2. Chop the spring onions into small pieces with half the leaves. 3. Heat the oil and fry the onion for 1 minute. Add the spring onions and the capsicum

and fry again for 2 minutes. 4. Add the tomato soup and boil for 10 minutes. 5. Add the chopped tomato, beans, sugar, chilli sauce and salt and cook for a few

minutes.

For the cheese balls Mix all the ingredients and shape into round balls by adding a little water. If you

wish, you can also lightly fry the balls. How to proceed

Put the balls in the boiling soup and boil for 2 minutes. Serve hot with grated cheese and a little cream and dusted with chilli powder.

Tips

To get the best results, use ripe red tomatoes.

Link-> http://www.tarladalal.com/Basil-and-Tomato-Pasta-%28-Italian-Recipe%29-3300r


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2. Creamy Cherry Tomatoes and Olives

Just close your eyes and imagine a bowlful of bright red cherry tomatoes and sliced black olives. Isnt the very vision appetizing? Now, add to that a very creamy and cheesy sauce, and you cannot stay put for a minute longer. Off to the kitchen, on with the apron, ready to cook up lip-smacking Creamy Cherry Tomatoes and Olives! Although optional, the dash of white wine does impart a very exotic touch to this dish, so try to include it in your preparation. You can also replace tomatoes and olives with other crunchy, tangy veggies that you think will go well with herbs and cheese.

Preparation Time: 15 mins; Cooking Time: 8 mins; Makes 2 servings Ingredients

1 cup cherry tomatoes 2 tbsp sliced black olives 1 tsp oil 1 tsp finely chopped garlic (lehsun) 1/2 cup finely chopped onions 1/4 cup fresh cream 1 tbsp white wine (optional) 2 tbsp grated processed cheese salt and freshly ground black pepper (kalimirch) to taste 1 tsp dry red chilli flakes (paprika) 1/2 tsp dried oregano

Method

1. Heat the oil in a broad non-stick pan, add the garlic and onions and saut on a medium flame for 2 minutes.

2. Add the tomatoes, olives and salt, mix well and cook on a medium flame for 3 to 4 minutes or till they turn soft, while stirring occasionally.

3. Add the fresh cream, white wine, cheese, pepper, chilli flakes and oregano, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

4. Serve immediately.

Link-> http://www.tarladalal.com/Creamy-Cherry-Tomatoes-and-Olives-36075r


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3. Herbed Tomato Dip

Cheesy dip? Tangy Dip? Herbed Dip? Why not everything in one package? The Herbed Tomato Dip offers just that! A cheesy base with tangy tomato accents and aromatic herbed notes too.

The varied textures of the ingredients are balanced and brought together using a little corn flour.

Since the dip combines chopped tomatoes with cheese, it tends to get a little watery over time, so serve immediately on preparation, to enjoy the best flavour and consistency.

Preparation Time: 10 mins; Cooking Time: 4 mins; Makes 1 cup Ingredients

1 tbsp dried mixed herbs 3/4 cup blanched, peeled, deseeded and chopped tomatoes 1 tsp cornflour 1/2 cup milk 1/4 cup grated processed cheese 2 tbsp fresh cream salt to taste For Serving: cheesy bread strips melba toast

Method

1. Combine the cornflour with 1 tsp of water in a bowl, mix well and keep aside. 2. Combine the milk, cheese and fresh cream in a broad non-stick pan, mix well and

cook on a medium flame for 2 minutes, while stirring continuously. 3. Add the cornflour-water mixture, tomatoes, mixed herbs and salt, mix well and cook

on a medium flame for 2 minutes, while stirring continuously. 4. Serve immediately with cheesy bread strips or Melba toast.

Link-> http://www.tarladalal.com/Herbed-Tomato-Dip-22709r


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4. Creamy Tomato Spaghetti

Some like it creamy, some like it tangy, some like their spaghetti to feature the best of both worlds! The Creamy Tomato Spaghetti is perfect for all it has tomatoes in abundance including sun-dried, fresh cherry tomatoes, a good dose of cream and a dash of chilli flakes too.


1/2 cup fresh cream 1 cup blanched and chopped tomatoes 1/2 cup sun-dried tomatoes 7 to 8 cherry tomatoes 3 cups cooked spaghetti 1 tbsp olive oil 1 tbsp finely chopped garlic (lehsun) 1 tsp dry red chilli flakes (paprika) salt to taste 4 tbsp grated processed cheese freshly ground black pepper (kalimirch) to taste For The Garnish: 2 tbsp grated processed cheese For Serving garlic bread Method

1. Heat the olive oil in a broad non-stick pan, add the garlic and saut on a medium flame for a few seconds.

2. Add the chilli flakes, tomatoes and salt, mix well and cook on a medium flame for 3 to 4 minutes.

3. Add the sun-dried tomatoes, cherry tomatoes, cheese, spaghetti and pepper powder, toss well and cook on medium flame for 2 minutes, while stirring occasionally.

4. Garnish with cheese and serve immediately with garlic bread.

Link-> http://www.tarladalal.com/Creamy-Tomato-Spaghetti-38974r


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5. Walnut and Cherry Tomato Salad

This tangy crunchy salad is a treat for tomato lovers. Not only its an excellent source of folic acid (vitamin B9) which keeps anaemia at bay, but also rich in vitamin B1 (thiamine), vitamin B3 (Niacin) and fibre due to the addition of walnuts and sesame seeds.

Walnuts are also rich in vitamin E and omega 3-fatty acids which are considered to be a good source of fat.

Preparation Time: 15 mins; Makes 4 servings

Ingredients

1/4 cup roughly chopped walnuts (akhrot) 2 cups cherry tomatoes , cut into halves 1/4 cup chopped capsicum 1/2 cup basil leaves , torn into pieces 2 tsp roasted sesame seeds (til) To Be Mixed Together Into A Dressing 1 tsp oil 1 tsp powdered sugar 1 1/2 tsp lemon juice 1 tsp finely chopped basil salt to taste

Method

1. Combine the walnuts, cherry tomatoes, capsicum and basil leaves in a bowl and toss well.

2. Add the dressing and sesame seeds and toss well. 3. Serve immediately.

Link-> http://www.tarladalal.com/Walnut-and-Cherry-Tomato-Salad-36139r


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6. Tomato Halwa

Ingredients:

4-5 medium sized tomatoes 1 cup sugar 1 tsp cardamom seeds powder 1 tbsp ghee / clarified butter dry nuts - for frying

Method:

Wash tomatoes and cook in water for 10 mins. Peel off skin and blend tomatoes in a mixer to smooth puree. Keep it aside.

Heat tomato puree in a non-stick pan on medium flame. Keep stirring and once it starts thickening, add sugar and cardamom powder to it.

Stir it frequently on low flame to avoid sticking. Meanwhile, heat a pan and fry nuts in ghee. Keep it aside.

Keep stirring halwa for 15 mins. Add fried nuts to it. Once it starts leaving the sides of pan, remove from the heat. The whole process of cooking may take 15-20 mins. Serve it cold.

Link: http://www.jopreetskitchen.com/2013/08/tomato-halwa-thakkali-halwa-virtual.html


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Celery 1. Creamy Celery Soup

Prep time: 15 minutes; Cook time: 45 minutes; Yield: Serves 4 to 5.

Taste the raw celery you plan to use in this soup. The celery should be fresh and good on its own, not old or bitter. If you have a particularly tough or bitter bunch of celery, please don't use it in this soup, find another use for it.

Ingredients

3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp 1 cup chopped onion 1 1/2 cups sliced leeks, white and light green parts

only 5 cups of chopped celery, and 1 1/2 cups of diced

celery (from one large bunch of celery or two small bunches)

2 cloves garlic, minced 2 bay leaves 4 cups chicken stock 1/2 teaspoon to 1 1/2 teaspoons of salt, to taste 1/4 to 1/3 cup of cream Freshly ground black pepper to taste Fresh chopped chives or parsley for garnish

Method 1. Melt 2 Tbsp butter in a thick-bottomed 4 to 5 quart pot on medium heat. Add the diced onion, the leaks, and 5 cups of the chopped celery. Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more. 2. Add the chicken stock and bay leaves to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect, if not, maybe just a little salt will be needed.) Increase heat to bring to a boil, reduce heat to low and cover to maintain a simmer. Simmer for 15 minutes. 3. While the soup is simmering, prepare the extra celery that will be added later to the soup. In a separate small saut pan, melt 1 Tbsp of butter on medium heat. Add 1 1/2 cups diced celery to the butter. Ladle 1/2 cup of the simmering stock from the soup pot into the saut pan. Simmer on low for 5 or 6 minutes to soften the celery. Set aside. 4. Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, pure the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn't explode). Return the pured soup to the pot. Stir in the cream and the braised diced celery. Link-> http://www.simplyrecipes.com/recipes/creamy_celery_soup/


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2. Penne with Creamy Celery Almond Sauce

Penne with creamy celery almond sauce is sure to pamper your taste buds so much that they will never again settle for anything mediocre! A smooth white sauce with celery, cream and cheese, almond slivers for crunch and mustard for added flavour dresses perfectly cooked pasta, making this an unforgettable delight.


Ingredients

3 cups cooked penne For The Sauce 1/2 cup thinly sliced onions 1/2 cup sliced celery 2 tsp plain flour (maida) 2 cups milk 1/4 cup fresh cream 1/2 cup grated processed cheese 1/4 cup roasted almond (badam) slivers 1/4 tsp mustard (rai/sarson) powder 1 tbsp butter Salt and freshly ground black pepper (kalimirch) powder to taste

Method For the sauce

1. Heat the butter and add the onions and saut on a medium flame for 1 minute. 2. Add the celery and saut on a medium flame for 1 minute. 3. Add the flour, mix well and cook on a medium flame for 1 minute, while stirring

occasionally. 4. Gradually add the milk, mix well and cook on a medium flame for 1 to 2 minutes,

while stirring continuously. 5. Add the cream, cheese, almonds, mustard, salt and pepper, mix well and allow it to

simmer for 3 to 4 minutes or till thick. Keep aside.

How to proceed Just before serving re-heat the sauce, add the cooked pasta and toss well. Serve immediately.

Link-> http://www.tarladalal.com/Penne-with-Creamy-Celery-Almond-Sauce-1836r


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3. Peanut celery pita spread

Here's a very tasty recipe, one that can be used as a sandwich spread in place of meat. Even the kiddos will love this recipe. It tastes great in pita pockets with lettuce, tomato, and sprouts.

Serves: 5; Prep Time: 15 Minutes; Cook Time: 15 Minutes; Ready In: 15 Minutes.

Ingredients

1/2 cup and 1 tablespoon natural peanut butter

1 tablespoon and 2 teaspoons fresh lemon juice

1 tablespoon and 1/4 teaspoon tamari sauce

1-3/4 cloves garlic, minced

3 tablespoons and 1 teaspoon water

1-2/3 cups celery, finely chopped

Directions:

Mix the peanut butter together in a bowl with the lemon juice, tamari sauce, garlic, and water until smooth. Stir in the celery and toss until evenly blended. Spread on your choice of sliced bread.

Link->http://allrecipes.com/Recipe/peanut-celery-pita-spread/detail.aspx?scale=5&ismetric=0


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4. Celery Chutney

Serves: 5; Prep Time: 15 Minutes; Cook Time: 15 Minutes; Ready In: 15 Minutes.

Ingredients Celery - 5-6 stalks (chopped) Green Chillies - 4-5 Ginger garlic paste - 2 tsp Turmeric powder - 1/4 tsp Cilantro handful Salt - to taste Asafoetida - a pinch Mustard seeds - 1/2 tsp Oil - 2 tbsp. Method 1. Heat little oil in a pan and add the chopped celery and saut it 5 minutes. 2. Add green chillies, ginger garlic paste and cilantro. Cook this for another 2-3 minutes. 3. Cool the mixture and grind it to make a smooth paste. 4. Heat the remaining oil in a pan. Splutter some mustard seeds and curry leaves. 5. Add the celery chutney to it along with salt, turmeric powder and asafoetida powder. 6. Simmer the chutney till the oil leaves separates. 7. This can be served with rice or roti and even spread over bread to make sandwiches.

Link-> http://simpleindianrecipes.com/celerychutney.aspx


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Carrot 1. Curried Carrot Soup

A wholesome and filling soup that features a puree of carrot, potatoes and onions flavoured with curry powder. While milk imparts richness to this soup, chopped onions sauted in butter imparts a welcome crunch. The curried carrot soup is quite pleasing to the palate and sumptuous too.


Ingredients

1/2 tsp curry powder 2 cups roughly chopped carrot 1/2 cup roughly chopped onions 1/2 cup roughly chopped potatoes 1 tbsp butter 1/4 cup finely chopped onions 3/4 cup milk salt to taste

Method

1. Combine the carrot, onions, potatoes and 3 cups of water in a deep pan and cook on a medium flame for atleast 10 minutes or till the vegetables are cooked.

2. Allow the vegetables to cool and blend in a mixer to a smooth pure. Keep aside. 3. Heat the butter in a deep pan, add the onions and saut on a medium flame for 1

minute. 4. Add the curry powder, carrot pure, milk and salt, mix well and cook on a medium

flame for 4 to 5 minutes, while stirring occasionally. 5. Serve hot.

Link-> http://www.tarladalal.com/Curried-Carrot-Soup-800r


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2. Open Carrot Sandwich (Healthy Starter)

A zesty and healthy topping of low-fat paneer and colourful vegetables makes this a scrumptious starter. Only 60 calories per sandwich, this is a nourishing starter to begin a healthy fare.

Preparation Time: 10 mins; Cooking Time: 12 mins; Makes 4 open sandwiches

Ingredients For The Topping 1 cup grated carrot 1 cup grated cucumber 2 tbsp grated low-fat paneer (cottage cheese) 1 tsp green chilli paste 2 tbsp chopped coriander (dhania) 1 tbsp tomato ketchup 1 tsp white pepper powder 1/2 tsp lemon juice 1 tbsp finely chopped celery (ajmonda) salt to taste Other Ingredients 1/4 cup soya flour salt to taste 1 tbsp sesame seeds (til) 4 whole wheat bread slices 1 1/2 tsp olive oil

Method For the topping Squeeze the carrots and cucumber and drain out the excess water. Combine all the ingredients including the carrots and cucumber in a bowl and mix well. Divide the topping into 4 equal portions and keep aside.

How to proceed Combine the soya flour and salt along with 1 tbsp of water in a bowl to make a thick batter. Keep aside. Brush 1/8 tsp of oil on one side of each bread slice. Place each bread slice on a flat surface, with the brushed side facing downwards and spread a portion of the topping evenly over it. Brush a little soya batter evenly over the topping. Place each open sandwich on a non-stick tava (griddle) with the topping facing downwards and cook, using tsp of oil, till the topping turns golden brown in colour. Turnover and cook till the other side turns golden brown in colour. Cut each bread sandwich into 2 equal portions diagonally and serve immediately.

Link-> http://www.tarladalal.com/Open-Carrot-Sandwich-%28-Healthy-Starter-Recipe%29-35013r


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3. Spinach and Carrot Pulao with Coconut Curry

Chock-full of nutrients and bubbling with flavour, the Spinach and Carrot Rice with Coconut Curry is a tasteful preparation of spinach and carrot rice perked up with a spicy paste, layered with coconut curry, and baked in an oven so the flavours mingle and cause your taste buds to tingle!


Ingredients For The Rice 1 cup chopped spinach (palak) 3/4 cup chopped and boiled carrots 3 cups cooked rice (chawal) 1 tbsp ghee 3/4 tsp cumin seeds (jeera) salt to taste For The Coconut Curry 3/4 cup coconut milk (nariyal ka doodh) 1 tbsp ghee 1/2 cup finely chopped onions a pinch of sugar salt to taste Other Ingredients ghee for greasing To Be Ground Into A Spicy Smooth Paste (using A Little Water) 4 garlic (lehsun) cloves 8 whole dry red kashmiri chillies , broken into pieces 2 tsp coriander (dhania) seeds 1 tsp cumin seeds (jeera) 2 tsp poppy seeds (khus-khus) 3 tbsp grated fresh coconut 4 cardamoms

Method For the rice: Heat the ghee in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the spinach, carrots, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes. Divide the rice into 2 equal portions and keep aside. For the coconut curry: Heat the ghee in a broad non-stick pan, add the onions and saut on a medium flame for 1 to 2 minutes. Add the paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coconut milk, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. How to proceed: Grease a baking bowl with a little ghee, pour 1 portion of the rice into it and spread it evenly. Pour the coconut curry over it and spread it evenly and finally top it with the 2nd portion of the rice over it and spread it evenly. Serve immediately.

Link-> http://www.tarladalal.com/Spinach-and-Carrot-Pulao-with-Coconut-Curry-748r


22

4. Carrot and Cashew Payassam

Perhaps the healthiest of Payassam recipes, this is an interesting way to give your family a vitamin a rich health boost!

Soaking Time: 30 minutes; Preparation Time: 20 mins; Cooking Time: 30 mins; 4 Servings

Ingredients

3 cups milk 2 tbsp ghee 3/4 cup grated carrot 1/2 cup cashewnuts (kaju) , soaked in 1 cup warm milk for 1/2 hour 1/4 cup sugar 1 tsp cardamom (elaichi) powder

Method

1. Boil the milk in a heavy-bottomed vessel till it is reduced to of its quantity, while stirring continuously. Keep aside.

2. Heat the ghee in a kadhai, add the carrots and saut on a medium flame for 5 minutes. Keep aside to cool for 10 to 15 minutes.

3. Drain the cashewnuts and keep the milk aside. 4. Combine the carrots and cashewnuts and blend in a mixer to a coarse paste. 5. Add the prepared paste, sugar and the milk kept aside to the boiled milk and simmer

for 10 to 15 minutes, while stirring continuously. 6. Add the cardamom powder and mix well. Cool completely and refrigerate at least for

2 hours. Serve chilled.

Link-> http://www.tarladalal.com/Carrot-and-Cashew-Payassam-32886r


23

Beans 1. Chawli, French Beans and Carrot Soup

This hearty lentil based soup has warm flavours making it very appealing throughout your pregnancy. The potatoes and beans add extra carbohydrates while the vegetables provide the required vitamins, minerals and fibre. It is a great one dish meal when you are lactating too. Simply assemble everything in a pot and let it simmer away while you attend to your little one.

Preparation Time: 20 mins; cooking Time: 1 mins; Makes 6 servings

Ingredients

3 tbsp chawli (cow pea / lobhia) 1/3 cup chopped french beans 1/3 cup chopped carrots 1/3 cup chopped potatoes 1/3 cup cauliflower florets 1/3 cup chopped tomatoes 1/3 cup chopped onions 1/3 cup shredded cabbage 2 tbsp celery (ajmoda) , chopped 2 bayleaves (tejpatta) 1 tbsp butter salt to taste freshly ground black pepper (kalimirch) powder to taste For The Garnish 2 tbsp chopped parsley 2 tbsp cheese Method

1. Soak the black-eyed beans in water for 3 to 4 hours. Drain and keep aside. 2. Heat the butter in a pan and saut the onion, celery and bay leaves lightly. Add the

French beans, carrots, potatoes, cauliflower and Chawli and cook for 5 to 7 minutes. 3. Add 5 cups of water and simmer on a medium flame for 25 to 30 minutes until the

beans are tender. 4. Add the cabbage and tomato and simmer for 3 to 4 minutes. 5. Add salt and pepper. 6. Serve hot, garnished with the chopped parsley and grated cheese.

Tips

1. Chawli beans are also called haricot beans or lochia beans and are available at most grocery stores.

Link-> http://www.tarladalal.com/Chawli-French-Beans-and-Carrot-Soup-2956r


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2. Green Bean Salad

Green beans taste great when topped with vinegar dressing and served cold.

Preparation Time: 10 min; Cooking Time: 10 min; Serves 6. Ingredients

1 1/2 cups tender French beans, sliced diagonally 3/4 cup sliced baby corn 3/4 cup sliced tomatoes 3 tbsp capsicum, sliced To be mixed into a dressing (in a bottle) 2 tbsp olive oil or oil 1 tbsp vinegar 1 tbsp lemon juice 1 tbsp parsley or coriander, chopped 2 tsp sugar 2 pinches of black pepper (kalimirch) powder 1/2 tsp dried oregano salt to taste

Method

1. Blanch the baby corn in salted water. 2. Boil the French beans in salted water. 3. Pour the dressing over the French beans, baby corn, capsicum and tomatoes. Cover

and place in the refrigerator. 4. Serve cold on a bed of lettuce.

Link-> http://www.tarladalal.com/Ensalada-De-Ejotes-%28Green-Bean-Salad%29-1232r


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3. Bisi Bele Bhaat

Bisi bele bhaat, a traditional spicy rice dish from karnataka is quite addictive served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! Whistle: High 4, Low 2; Soaking Time: 20 Minutes; Preparation Time: 15 mins; Cooking Time: 30 mins; Makes 4 servings Ingredients For The Paste (makes Approx. 1/4 Cup) 1 tbsp coconut or any other refined oil 1 tbsp chana dal (split bengal gram) 1 tbsp urad dal (split black lentils) 12 mm ( 1/2) piece cinnamon (dalchini) , optional 1/4 cup grated dry coconut (kopra) 5 whole dry kashmiri red chillies , broken into pieces 2 tbsp coriander (dhania) seeds Other Ingredients 2 tsp coconut any other refined 1/2 cup finely chopped potatoes 1/2 cup finely chopped capsicum 1/4 cup finely chopped french beans 1/4 cup finely chopped carrots 1/4 cup chopped red pumpkin (bhopla / kaddu) 1/4 cup shallots (madras onions) 1 drumsticks(saijan ki phalli / saragavo) , cut into small pieces 5 to 7 curry leaves (kadi patta) 1 cup raw rice (chawal) , soaked and drained 1/2 cup toovar (arhar) dal , soaked and drained 1/2 tsp turmeric powder (haldi) 2 tbsp tamarind (imli) salt to taste 3 tbsp ghee

Method For the paste: Heat the oil in a pan, add all the ingredients and saut on a slow flame for 4 to 5 minutes or till they turn golden brown in colour. Keep aside to cool.Blend in a mixer to a fine paste and keep aside. How to proceed: Heat the oil in a pressure cooker, add all the vegetables, curry leaves, rice, toovar dal and turmeric powder, mix gently and saut on a medium flame for 2 minutes. Add the tamarind, salt, prepared paste and 4 cups of hot water, mix gently and pressure cook on a high flame for 4 whistles. Lower the flame and pressure cook for another 2 whistles. Allow the steam to escape using natural release method,(refer handy tip) before opening the lid. Add the ghee, mix well and serve immediately. Handy tip: Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.

Link-> http://www.tarladalal.com/Bisi-Bele-Bhaat-%28-Pressure-Cooker-%29-33336r


26

4. Fansi Dhokli ( Gujarati Recipe)

Dhoklis are nothing but dumplings made of various flours, which add body to subzis and enhance their taste. While dhoklis are traditionally made with besan, you can also exercise your discretion and choose other flours. Fansi dhokli is one such recipe that makes smart use of dhoklis, combining them with the goodness of french beans. When making dhokli, remember to one or two dhoklis to see if they turn out soft. Then add the remaining ones.

Preparation Time: 15 mins; Cooking Time: 20 mins; Makes 4 servings Ingredients For The Dhoklis 3 tbsp besan (bengal gram flour) 1 tbsp whole wheat flour (gehun ka atta) 1/2 tsp red chilli powder 1/4 tsp turmeric powder (haldi) 1/4 tsp asafoetida (hing) 2 pinches carom seeds (ajwain) 1/2 tsp oil salt to taste Other Ingredients 2 cups chopped french beans 2 tsp oil 1 tsp carom seeds (ajwain) 1/4 tsp asafoetida (hing) 1/2 tsp chilli powder a pinch sugar salt to taste For The Garnish 1 tbsp chopped coriander (dhania)

Method For the dhoklis Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water. Divide the dough into 30 to 35 small equal portions. Press each portion with your thumb to make a uniform circular mini dhokli. Keep aside.

How to proceed Heat the oil in a non-stick kadhai, add the carom seeds and asafoetida and saut for a few seconds. Add the french beans, 1 cup of water, chilli powder, sugar and salt and cook on a medium flame for 5 to 7 minutes or till the french beans are almost done, stirring occasionally. Add the dhoklis and simmer for another 10 to 12 minutes, while stirring occasionally. Serve hot garnished with coriander.

Link-> http://www.tarladalal.com/Fansi-Dhokli-%28-Gujarati-Recipe%29-587r


27

Lettuce

1. Nourishing Lettuce Soup

This unusual yet delicious combination of lettuce and onions is sure to become a firm favourite, however avoid this soup if milk doesn't suit you.

Preparation Time: 15 minutes; Cooking Time: 20 minutes; Serves 6 Ingredients

1 1/2 tsp butter 1 cup chopped onions 6 cups chopped lettuce 2 1/2 cups milk 2 tbsp plain flour (maida) salt and pepper to taste

Method

1. Heat the butter in a vessel, add the onions and lettuce and saut for a while. 2. Mix the milk and plain flour, add to the above mixture together with 2 cups of water

and cook for 10 minutes. 3. Cool to room temperature and blend in a mixer to a smooth pure. 4. Add the salt and pepper, mix well and simmer for 4 to 5 minutes. 5. Serve hot.

Link-> http://www.tarladalal.com/Nourishing-Lettuce-Soup-22344r


28

2. Lettuce Spoons

Lettuce has a nice crunchy feel which you can exploit to make interesting dishes that please the kids... whether a simple salad or these scrumptious spoons! Lettuce is a good source of vitamins A and C and therefore a great addition to your child's diet. Use tender lettuce leaves and remove any veins before using. Serving in a spoon makes it interesting and nutritious snack that is fine to appeal your little brats.

Preparation Time: 10 mins; Cooking Time: 5 mins; Makes 4 spoons

Ingredients 4 to 5 lettuce leaves To Be Mixed Into A Filling 1 1/2 tbsp crumbled paneer (cottage cheese) 1 1/2 tbsp chopped pineapple 1 1/2 tbsp grated carrot 1 1/2 tbsp finely chopped celery 1 1/2 tbsp finely chopped walnuts (akhrot) 1 1/2 tbsp eggless mayonnaise salt and to taste

Method

1. Wash the lettuce leaves, dry them on a towel and cut each leaf into 50 mm. (2") squares. Immerse in ice-cold water for 10 minutes to keep them crisp. Drain and keep aside.

2. Place a lettuce square on a soup spoon and put 2 tsp of the filling in the centre. 3. Repeat with remaining lettuce squares and filling to make 15 more spoons and

serve immediately.

Link-> http://www.tarladalal.com/Lettuce-Spoons-30834r


29

3. Lettuce Wraps (100 Calorie Snacks): Suggested serving size for 100 calories: 2 wraps Make the best use of aromatic basil, tangy lemon juice, spicy dry red chillies and zesty soya sauce in these remarkable lettuce wraps. Antioxidant rich veggies add loads of health as well.

Preparation Time: 10 mins; Cooking Time: 15 mins; Makes 6 wraps Ingredients For The Stuffing 2 tsp oil 2 tsp finely chopped garlic (lehsun) 1 tsp finely chopped ginger (adrak) 1/4 cup chopped spring onions (with the greens) 1/4 cup chopped mushrooms (khumbh) 1/4 cup finely chopped carrots 1/4 cup finely chopped cabbage 1/4 cup chopped bean sprouts 1/4 cup chopped tofu 1/2 tsp lemon juice 1 tsp soy sauce salt to taste 1/4 tsp dry red chilli flakes (paprika) Other Ingredients 6 lettuce leaves 1 tbsp roasted and coarsely powdered peanuts 1 tbsp finely chopped fresh basil leaves for serving

Method For the stuffing Heat the oil in a non-stick kadhai, add the garlic, ginger and spring onions and saut on a medium flame till the onions turn translucent. Add the mushrooms, carrots and cabbage, mix well and saut on a medium flame for 2 to 3 minutes. Add the bean sprouts, tofu, lemon juice, soya sauce, salt and red chilli flakes and saut on a medium flame for another minute. Keep aside to cool. Divide the stuffing into 6 equal portions and keep aside.

How to proceed Wash the lettuce leaves, dry them on a towel and keep aside. Place a lettuce leaf on a clean, flat surface and place a portion of the stuffing along one side of the leaf. Add tsp of peanuts and tsp of basil over the stuffing, roll it up gently and secure the roll by inserting a toothpick or tie using a spring onion green. Repeat with the remaining ingredients to make 5 more wraps. Serve immediately.

Link-> http://www.tarladalal.com/Lettuce-Wraps-%28100-Calorie-Snacks%29-32606r


30

4. Lettuce Crouton and Cheese Salad

A freshly tossed lettuce, crouton and cheese salad can be really delicious and satisfying. Whats even more important is that it is simple to make. Crisp lettuce, soft, grated cheese; toasted bread croutons, crackling fresh pepper, piquant vinegar and virgin olive oil make all the difference. Enjoy garnished with spring onions.

Preparation Time: 10 mins; Makes 4 servings Ingredients

3 cups iceberg lettuce , torn into pieces 1/2 cup toasted or fried bread croutons 1/2 cup grated processed cheese 1/2 cup chopped spring onions whites and greens To Be Mixed Together Into A Dressing 2 tbsp olive oil 1 tbsp vinegar salt to taste

Method

1. Place the lettuce in ice-cold water for 10 minutes and drain well. This will make them crisp.

2. Just before serving, combine all the ingredients, add the dressing and toss well. 3. Serve immediately.

Link->http://www.tarladalal.com/Lettuce-Crouton-and-Cheese-Salad-%28-Soups-and-Salads-Recipe-%29-33986r


31

Capsicum

1. Capsicum, Noodle and Sprouts Soup

Is this soup an appetizer or a meal itself? Well, the Noodle, Sprouts and Capsicum Soup is so wholesome it can be served in small portions as an appetizer, or in larger quantities as a snack or meal itself. The use of plenty of veggies and tofu brings in abundant vitamin C, protein, calcium and fibre to this soup. It is especially rich in antioxidants, which help fight infections. This zero oil soup keeps you satiated for a long time, helping those who are aiming for weight loss. Serve this nutritious soup as soon as it is cooked to relish it at its best.


Ingredients

1/4 cup whole wheat spaghetti , broken into pieces 1/2 cup mixed sprouts (moong ,matki, moath beans) 1/4 cup sliced red capsicum 1/4 cup sliced yellow capsicum 1 tbsp chopped spring onions whites 4 cups vegetable stock salt to taste 1/2 tsp cornflour dissolved in 1 tbsp of water 1/2 cup low-fat paneer cubes 1 tbsp chopped spring onion greens 1/4 tsp freshly ground black pepper (kalimirch) powder

Method

1. Heat a deep non-stick pan on a medium flame and when hot, add the red capsicum, yellow capsicum, spring onion whites and mixed sprouts, mix well and dry roast on a medium flame for 2 to 3 minutes.

2. Add the vegetable stock, spaghetti and salt, mix well and cook on a medium flame for 10 to 15 minutes or till the spaghetti and sprouts are cooked, while stirring occasionally.

3. Add the cornflour-water mixture, paneer spring onion greens and pepper powder, mix well and cook on a medium flame for another minute.

4. Serve immediately.

Link-> http://www.tarladalal.com/Noodle-Sprouts-and-Capsicum-Soup-22227r


32

2. Paneer and Red Capsicum Subzi

Flavourful red capsicum imparts an exotic twist to the simplest of subzis, as you can see here. With just a few common purees, sauces and spice powders that are readily available in your larder, you can create a peppy subzi, thanks to the energetic combo of paneer and red capsicum. Serve the Paneer and Red Capsicum Subzi fresh and hot with steaming parathas, to enjoy the crispness of the capsicum and the softness of freshly crumbled paneer.


1 cup crumbled paneer (cottage cheese) 1/2 cup finely chopped red capsicum 1 tbsp oil 1 tsp cumin seeds (jeera) 1/2 cup finely chopped onions 1 tsp ginger-garlic paste 1/2 tsp chilli powder 1/4 tsp turmeric powder (haldi) 1/2 tsp coriander-cumin seeds (dhania-jeera) powder 1/4 tsp garam masala 1 tsp chaat masala salt to taste

Method

1. Heat the oil in a broad non-stick pan and add the cumin seeds. 2. When the seeds crackle, add the onions and ginger garlic paste and saut on a medium

flame for 1 minute. 3. Add the capsicum and saut on a medium flame for 1 minute. 4. Add the chilli powder, turmeric powder, coriander-cumin seeds powder, garam masala, chaat

masala, mix well and saut on a medium flame for 30 seconds. 5. Add the paneer and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while

stirring occasionally. 6. Serve hot with parathas.

Link-> http://www.tarladalal.com/Paneer-and-Red-Capsicum-Subzi-1743r


33

3. Paneer and Capsicum on Toast

Fresh cottage cheese with crisp capsicum and succulent onions, coated with more cheese and tangy overtures of tomato sauce, paneer and capsicum on toast is a versatile snack that can appease after-school hunger pangs just as well as it can start off a party menu! A simple job with the knife makes this easy-to-prepare snack also look very attractive!

Preparation Time: 10 mins; Baking Time: 25 minutes; Baking Temperature: 200C (400F) Makes 8 rounds

Ingredients

8 bread slices 1 cup crumbled paneer (cottage cheese) 1 tbsp butter 1/4 cup finely chopped onions 1/4 cup finely chopped capsicum 2 tbsp tomato ketchup 1 1/2 tsp chilli sauce 1/4 tsp chilli powder salt to taste melted butter for brushing 4 tbsp grated processed cheese

Method

1. Stamp out rounds from the bread slices with a 40 mm. (1 1/2") diameter cutter. 2. In every alternate round, make a hole in the centre with a 12 mm. (1/2") nozzle. 3. On a greased baking tin, first arrange all the bread rounds without holes and then place the

rounds with holes on top. 4. Brush the tops with melted butter and bake in a hot oven at 200c(400f)for 10 minutes or

until crisp. Keep aside. 5. Heat the butter in a broad non-stick pan, add the onions and saut on a medium flame for 1

minute. 6. Add the capsicum and saut for 1 minute. 7. Remove from the heat. Add the paneer, tomato ketchup, chilli sauce, chilli powder and salt

and mix well. 8. Spread a little of the filling on each uncut bread round and put back the cut round on top. 9. Sprinkle the cheese on top and bake in a hot oven at 200c (400f) for 10 minutes. 10. Serve hot.

Link-> http://www.tarladalal.com/Paneer-and-Capsicum-On-Toast-2364r


34

4. Karela and Capsicum Subzi

Bitter though it is, karela has a unique taste that transforms it into a delicacy if prepared in the right ways. Here, an innovative combination of bitter gourd, onions and colourful capsicums are sauted with a traditional tempering, resulting in a flavourful and aromatic subzi that goes well with rice and rotis. Although prepared with everyday ingredients and the simplest of cooking methods, the Karela and Capsicum Subzi is a super hit mainly because of the thoughtful combination of vegetables.


Ingredients

2 cups bitter gourd (karela) strips , cut approx. 2 1 cup coloured capsicum strips (green and yellow) 2 tbsp oil 1 tsp cumin seeds (jeera) a pinch of asafoetida (hing) 1 cup sliced onions 1/2 tsp turmeric powder (haldi) 1 1/2 tsp chilli powder 2 tsp coriander-cumin seeds (dhania-jeera) powder 1 tbsp sugar salt to taste

Method

1. Combine the karela strips and salt in a deep bowl, mix well and keep aside for 10 minutes. 2. Squeeze out the excess water from the karela and keep aside. 3. Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida. 4. When the seeds crackle, add the karela strips and onions and saut on a medium flame for 2

minutes. 5. Add the turmeric powder, mix well and cover and cook on a medium flame for 6 to 8 minutes,

while stirring occasionally. 6. Add the capsicum and salt, mix well and cover and cook on a medium flame for 5 minutes, while

stirring occasionally. 7. Add the chilli powder, coriander-cumin seeds powder and sugar, mix well and cook on a medium

flame for 2 minutes, while stirring occasionally. 8. Serve immediately.

Link-> http://www.tarladalal.com/Karela-and-Capsicum-Subzi-4311r


35

5. Caramelised Capsicum Crostini

A crostini is a small toast topped with a variety of ingredients, which is served as an appetiser. Native to Tuscany, the crostini range offers several classic toppings to choose from. This one consists of caramelised pepper and olives that are bound with cheese, used atop crusty whole wheat bread. This is perhaps the best crostini of all and is perfect for serving with drinks before a meal. Note that I have used just 1 tsp of sugar to caramelise the ingredients. Also, mozzarella cheese contains less fat compared to cooking cheese.

Preparation Time: 15 mins; Cooking Time: 25 mins; Baking Time: 10 mins; Baking Temp: 200 C Makes 8 crostinis.

Ingredients

For The Topping 1 tsp olive oil or any other oil 1 tsp sugar 1/4 cup finely chopped onions 1 tsp grated garlic (lehsun) 1/2 pc medium red capsicum , cut into short thin strips 1/2 pc medium yellow capsicum , cut into short thin strips 1/2 pc medium green capsicum , cut into short thin strips 1/2 tsp dried mixed herbs salt and freshly ground black pepper powder to taste Other Ingredients 8 slices of whole wheat bread 1/4 cup grated mozzrella cheese 4 pcs stuffed green olives , sliced

Method For the topping: Heat the oil in a non-stick pan, add the sugar and allow to caramalise, When golden brown, add the onions, garlic and capsicum and saut on a medium flame for 2 to 3 minutes, while stirring continuously, Add the mixed herbs, salt and pepper, mix well and saut on a high flame for another minute, while stirring continuously, Remove from the flame, divide the mixture into 8 equal portions and keep aside.

How to proceed: Place a slice of bread on a flat dry surface, spread a portion of the topping evenly on the bread and top with 1 tbsp cheese and a few slices of olives. Repeat with the remaining ingredients to make 7 more crostinis. Bake in a pre-heated oven at 200c (400f) for 5 minutes or till the cheese melts. Serve hot. Handy tip: Serve the topping on cream crackers as a variation.

Link-> http://www.tarladalal.com/Caramelised-Capsicum-Crostini-%28-Diabetic-Recipe%29-32516r


36

Broccoli

1. Broccoli Broth

A really quick soup to make and one which does not require to hunt for lots of ingredients to whip it up. Broccoli is one of the best sources of folic acid. I have added this simple soup to provide for lots of folic acid in your diet which you will need in plenty during your first trimester and more importantly before you conceive. It is also rich in calcium and protein.


1 cup broccoli , chopped 1/2 cup onions , chopped 1 tsp wheat germ 1 tbsp processed cheese 1/2 cup milk 1 tbsp oil salt and to taste

Method

1. Heat the oil, add the onion pieces and saut till the pieces are translucent. 2. Add the chopped broccoli and 1 cups of water and simmer for 2 to 3 minutes. Cool. 3. Pure in a liquidiser and transfer back into a pan. 4. Add the milk, wheat germ and cheese and bring to a boil. 5. Add salt and pepper and serve hot.

Tips

Wheat germ is the outer covering of the wheat grain and is extremely rich in fibre. Readymade wheat germ is available in packets at most health food stores. If you cannot find wheat germ, this soup will taste just as good without it.

Link-> http://www.tarladalal.com/Broccoli-Broth-%28-Pregnancy-Recipe%29-2950r


37

2. Broccoli, Peas & Pasta Salad

Broccoli, peas & pasta salad is a crunchy, healthy and delightful tossed salad recipe with the boiled pasta shells tossed with blanched broccoli and peas. Add a hint of lime juice, oregano and salt and the nutrient dense side dish is ready to be enjoyed.

Preparation Time: 30 minutes; Cooking Time: 15-20 minutes

Ingredients 8 ounces corkscrew macaroni or fine noodles , broken up 6 broccoli florets (about 1 1/2 cup) 20 snow peas tips and strings removed (about 1 cup) 1/4 cup salad oil 3 tbsp rice vinegar 2 tbsp sugar 2 tbsp soy sauce 1 tsp grated ginger (adrak) 1 tsp chilli oil or several dashes bottled hot pepper sauce 1 small cucumber, quatered lengthwise and sliced 2 medium carrots, julliened 1 medium yellow and/or green sweet pepper, cut into thin strips 3/4 cup thinly sliced radish (mooli) 1/2 cup sliced spring onion greens 3 tbsp chopped coriander (dhania) or parsley 1/3 cup chopped peanuts

Method

1. Cook pasta according to package directions. 2. During the last 30 seconds of cooking time, add broccoli & pea pods; drain. 3. Rinse with cold water and drain thoroughly. 4. Meanwhile, in a screw-top jar, combine salad oil, rice, vinegar, sugar, soy sauce, ginger, and

chili oil or bottled hot pepper sauce. 5. Cover and shake to combine. 6. In a large bowl, combine pasta, brocolli and pea pod mixture,cucumber, carrots, sweet

pepper, radishes, green onions, and cilantro or parsley. 7. Add dressing, and toss gently to coat. 8. Cover and chill for 2 to 8 hours. 9. To serve, toss the salad again and sprinkle with peanuts

Link-> http://www.tarladalal.com/Brocolli-Peas--Pasta-Salad-14879r


38

3. Broccoli Bahaar

Broccoli bahaar is best relished with rice or chapathi. It can be had as a snack too. It is good to have 3 to 4 servings of broccoli in a week. Broccoli is a power house of nutrition. It is a rich source of calcium, vitamin c, and folic acid. Broccoli is a strong antioxidant and prevents the onset of osteoporosis. It is beneficial for pregnant women too.

Preparation Time: 5 mins; Cooking Time: 10 mins; Makes 4 to 6 servings

Ingredients

1 medium broccoli 2 onions 8 to 10 garlic (lehsun) cloves 6 to 8 green chilies 1/2 tsp vinegar 2 tbsp grated coconut 2 tsp oil

Method

1. Cut the broccoli into florets. 2. Chop the onions lengthwise. 3. Crush the garlic a bit and slit the green chilies into halves. 4. Heat oil in a tawa, add the garlic and fry for sometime. 5. When it turns golden brown add chopped onions and saut till it becomes translucent. 6. Add green chillies and saute for 1 minutes. 7. Add the broccoli and mix well and cover the tawa with a lid and let it cook for a while on a

medium flame. 8. Keep stirring in between. 9. Put salt to taste when broccoli is half cooked(the broccoli should not become very tender, it

should be little crisp even after cooking). 10. Add vinegar and mix slowly. 11. Finally add the coconut and stir for a while. 12. Serve hot with rice or chapathi. 13. Broccoli bahaar can be had even as a snack.

Link-> http://www.tarladalal.com/Broccoli-Bahaar-37095r


39

4. Broccoli Paneer Sabzi

A delicious combination of healthy broccoli and paneer made into a flavourful vegetable.


Ingredients

500 gms broccoli 150 gms paneer (cottage cheese) 1 onion 1 tsp cumin seeds (jeera) 2 tsp ginger-garlic (adrak-lehsun) paste 1 tsp garam masala 1 chilli powder 1/2 tsp turmeric powder (haldi) salt and freshly ground black pepper (kalimirch) powder to taste 1 tsp lemon juice 1 tsp oil

Method

1. Cut the broccoli into cubes, boil water in one deep pan, add the broccoli and boil till broccoli becomes little soft.

2. Cut onions and paneer into cubes and keep aside. 3. Heat the oil in a pan and add the cumin seeds. 4. when the seeds crackle, add the onions and saute till it becomes little brown in colour. 5. Add boiled broccoli cubes, garam masala , chilli powder, turmeric powder and salt and mix well. 6. Add ginger-garlic paste and saute well. 7. Add paneer cubes and cook for 5-7 minutes. 8. Add the lemon juice and sprinkle little water. 9. Wait for 2 minutes and sprinkle pepper, mix well and remove from the flame. 10. Serve hot.

Link-> http://www.tarladalal.com/Broccoli-Paneer-Sabzi-39091r


40

Squash

1. Absolutely Amazing Spiced Butternut Squash Soup!

Serves 6

Ingredients

1 Medium Butternut Squash, peeled and chopped into cubes 1 Large potato, peeled and chopped into cubes 2 Celery sticks, chopped 2 Large carrots, peeled and chopped 1 Medium to large onion, roughly chopped 3 Garlic cloves, crushed 1 Small green chili 1 Large sprig of Rosemary 3 Bay leaves 1 teaspoon Cumin seeds 1/2 teaspoon Chili powder 1 teaspoon Paprika 4 cups Water 2 tablespoons Olive oil

Method

1. Heat your olive oil in a large saucepan and add your sliced green chili, chili powder, paprika, bay leaves, crushed garlic, the whole rosemary sprig, and cumin seeds. Heat for 30 seconds to open up the flavours (do not brown or burn).

2. Add the rest of the ingredients other than the water and the stock cubes. Mix the vegetables so they are evenly coated by the spices (cook for about 3 minutes).

3. Now add the water and crumble in the stock cubes (remember if you have decided to not use the green chili, simply add one more stock cube for some extra flavour) let the soup simmer for 45 minutes.

4. Remove the bay leaves and the rosemary branch from the sprig and ladle the soup into a blender and blend until smooth.

5. Pour the soup back into the pot and ladle into bowls. Serve with cheesy scones or toasted bread and there it is, the meal of your (and my) dreams!!! mmmmm....

Link->http://www.yummly.com/recipe/external/Absolutely-amazing-spiced-butternut-squash-soup_-332340


41

2. Roasted Yellow Squash Salad

Prep: 10 mins; Total Time: 1 hour 15 mins; Servings: 8

Ingredients

5 pounds yellow squash, sliced into 1-inch-thick rounds 6 cloves garlic 3 tablespoons olive oil Coarse salt and ground pepper 1 cup loosely packed fresh flat-leaf parsley leaves 2 to 3 tablespoons freshly squeezed lemon juice (1 lemon)

Directions

1. Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.

2. Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets.

3. Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss.

Link->http://www.yummly.com/recipe/external/Roasted-Yellow-Squash-Salad-Martha-Stewart


42

3. Roasted Butternut Squash Recipe with Moroccan Spices

Makes 3-4 servings

Ingredients: 4-5 cups butternut squash, peeled and cut into 1 inch cubes 2 T olive oil (or slightly less) 1/2 tsp. kosher salt fresh ground black pepper sea salt, for seasoning cooked squash Spice Mix Ingredients: Spice Mix (makes enough for 5 batches of roasted veggies): 2 tsp. ground cumin 1 tsp. ground coriander 1/2 tsp. chile powder 1/2 tsp. sweet paprika 1/2 tsp. ground cinnamon 1/4 tsp. ground allspice 1/4 tsp. ground ginger 1/8 tsp. cayenne pepper (recipe called for a pinch ground cloves, which I did not have.) Instructions: Preheat oven to 450 or 475F. (Recipe specifies 475F, but I often make in my toaster oven which only goes to 450.) Peel butternut squash with vegetable peeler, cut off ends, and cut squash into cubes about 1 inch square. Put squash in plastic bowl and toss with olive oil, salt, pepper, and 1 tsp. spice mixture. Stir well to get oil and spices evenly distributed on cut surfaces of the squash. Spray roasting pan with olive oil or non-stick spray and arrange squash in a single layer. Roast about 40-50 minutes, turning every 15 minutes or so. (The roasting time will be slightly longer or shorter, depending on which oven temperature you use.) Squash is done when it is soft and slightly browned on quite a few of the edges. Season with sea salt, and serve hot.

Link->http://www.yummly.com/recipe/external/Roasted-butternut-squash-with-moroccan-spices-309744


43

4. Cinnamon Butternut Squash and Plantain with Apple

Serves 5-6

Ingredients:

1 pounds butternut squash 1 large green plantain 1 large (or 2 medium) apple 2 Tbsp extra virgin coconut oil (this is also delicious with

red palm oil or bacon fat) tsp cinnamon

Method:

1. Peel and seed squash. Cut into slightly smaller than 1 cubes. 2. Cut plantain lengthwise in half and remove peel. Cut into thick semi-circles. 3. Peel and core apple and cut into cubes. 4. Toss squash, plantain and apple with melted coconut oil and cinnamon. Place in a 99

baking dish. 5. Bake in the oven until tender. At 350F, it takes 30 minutes to cook. At 375F, it takes 20

minutes to cook. At 425F, it takes 10 minutes to cook. Enjoy!

Link->http://www.yummly.com/recipe/external/Cinnamon-Butternut-Squash-and-Plantain-with-Apple-623928


44

Kale

1. Kale and Broccoli Soup

Ingredients

2 tbsp extra-virgin olive oil 8 cups yeast-free, gluten-free vegetable broth 1 head broccoli, cut into florets 4 celery stalks 2 handfuls of kale 2 handfuls of spinach 2/3 cup tahini 2 tsp Celtic sea salt

Directions: Heat olive oil in a large pot. Add vegetable broth and bring to a boil. Once boiling, add broccoli. Cover and simmer for 10 minutes or until bright green. Add celery and kale, and cook for 4 minutes. Remove from heat. Add spinach, tahini and sea salt, and stir. Let cool for at least 15 minutes, then transfer to a blender and blend until smooth

Link-> http://www.doctoroz.com/recipe/broccoli-and-kale-soup


45

2. Roasted Spaghetti Squash with Kale Ingredients

1 whole Spaghetti Squash Olive Oil Salt And Pepper 2 bunches Kale, Stalks Removed And Torn

Into Pieces 1/2 whole Onion, Diced 1/2 teaspoon Chili Powder 1 teaspoon Balsamic Vinegar

Preparation Instructions

Preheat the oven to 350 degrees.

With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the centre of the squash, then cut down. Again---be careful!) Scoop out the seeds and pulp in the centre and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.

While the squash is cooking, saut the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some salt and pepper, and stir to saut until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside.

When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder. Toss to combine.

Add the squash to individual bowls, then top with a good amount of sauted kale. You will have squash left over!

Link->http://thepioneerwoman.com/cooking/2013/11/roasted-spaghetti-squash-with-kale/


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3. Fried Kale Cooking this vegetable well seems so simple, but it requires care and attention to bring it just to the right point.

Servings: 8

Ingredients

1 tablespoon extra-virgin olive oil 2 garlic cloves, thinly sliced 2 bunches of kale, average size, ends trimmed, sliced into 1-inch pieces 1/2 teaspoon coarse salt

Directions

Heat a large skillet over medium heat. Add the olive oil and garlic and stir constantly for 30 seconds.

Little by little add the kale, increasing the heat to high.

The kale will collapse as it hits the heat. Stir in the salt.

When all the kale is in the pan, cover and cook, stirring occasionally, for 10 minutes, or until the leaves are tender but still dark green and slightly firm. Serve hot.

Link-> http://www.yummly.com/recipe/external/Fried-Kale-Martha-Stewart-192970


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4. Kale Chips Get kids excited about healthy kale with this crispy recipe from stay-at-home dad Benjamin Frank. Servings: 6

Ingredients

2 large bunches of kale, rinsed well, dried, and torn into 1- to 2-inch pieces

2 to 3 tablespoons extra-virgin olive oil 2 teaspoons coarse salt

Directions

1. Preheat oven to 350 degrees. 2. Place kale pieces in a single even layer on baking sheets; drizzle with olive oil and season

with salt. 3. Transfer to oven and bake until crisp, 10 to 12 minutes. Serve.

Link-> http://www.yummly.com/recipe/external/Kale-Chips-Martha-Stewart-239499


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Swiss chard

1. Tomato-Chickpea Soup with Rice and Swiss chard

Yield: serves 2 to 3

Active time: 25 minutes

Total time: 40 minutes

Ingredients

5 teaspoons extra-virgin olive oil 1 small yellow onion, diced (about 3/4 cup) 1 bunch rainbow chard, stems removed and chopped into 1/2-inch pieces, leaves roughly

chopped 2 medium cloves garlic, minced (about 2 teaspoons) 1 (28 ounce) can crushed tomatoes Kosher salt 2 cups low-sodium vegetable stock 1 (15.5 ounce) can chickpeas, drained and rinsed 1/2 cup basmati rice, cooked according to package directions Freshly ground black pepper

Procedures

1. Heat 3 teaspoons oil in medium pot over medium heat. Add onions and chard stems (not leaves) and saut until onions are translucent and stems are softened, about 5 minutes. Add garlic and cook, stirring until fragrant, about 1 minute. Add tomatoes and sprinkle with salt. Cook 2 minutes, then add stock. Bring to a boil, reduce to a simmer, and cook until slightly reduced, about 10 minutes. Keep warm.

2. Heat remaining 2 teaspoons oil in a large saut pan over high heat until oil is hot and shimmering. Add chickpeas, sprinkle with salt, and fry over medium-high heat until browned and crispy, about 3 minutes. Drain on paper towel, and then stir into soup along with rice.

3. Stir chard leaves into soup over medium-high heat in batches, waiting until just wilted and soft before adding more. Simmer 1 minute to heat everything through, and then season with salt and pepper. Let cool before storing in an airtight container for the next day, or freeze for future use.

Link-> http://www.yummly.com/recipe/external/Tomato-chickpea-soup-with-rice-and-swiss-chard-309146


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2. Simple Swiss chard

Preparation 10 mins; Cooking 10 mins; Ready in 20 mins.

Makes 2 servings

Ingredients

1. 2 tablespoons extra-virgin olive oil 2. 4 cloves garlic, minced 3. 1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons 4. 1/4 cup balsamic vinegar 5. salt and pepper to taste

Directions

Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

Link-> http://allrecipes.com/Recipe/simple-swiss-chard/detail.aspx


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3. Indian Spiced Swiss chard This Spring I craved the sweet, smoky spices and hot ginger of traditional Indian cuisine, but was trying to cut back on dairy and carbs. Luckily, my garden provided an embarrassment of Swiss chard and I experimented with spices that would satisfy my craving healthily. This dish is sweet from the cardamom and coriander and packs a heady heat from ginger. Toast and grind your own spices if you can to maximize the flavour

Serves 4-6

Spice Mixture

1.5 tablespoons ground coriander 1 teaspoon ground cumin 1 green cardamom pods, seeds only .5 teaspoons turmeric 1 pinch cayenne (to taste)

1. In a dry hot pan, toast your cumin, coriander, and cardamom, agitating the pan constantly until the pods begin to brown and smell toasted. Be careful to remove them before they burn.

2. Grind all your spices in a mortar or spice grinder.

Chard

1 large onion, finely chopped 2 tablespoons fresh ginger, finely chopped 3-4 cloves of garlic, finely chopped 3 large tomatoes, roughly chopped 1 tablespoon tomato paste 1 dash sea salt 1 bunch chard stems, chopped in 1/2 inch pieces 1 bunch chard leaves, rolled like cigars and cut in thin strips

Directions

1. In a large pan with a fitted lid, heat your oil or ghee over medium low heat. Add the onion, stirring to coat with the fat, then let it cook slowly until translucent and the bottom layer begins to caramelize, about 20 minutes

2. Add the ginger and garlic and stir 60 seconds 3. Turn the heat up to medium. Add the tomatoes, tomato paste, and spice mixture. Cover and

let simmer until the tomatoes break apart easily with a wooden spoon and begin to look like a sauce. (about 5-10 mins) --You can make the dish up to this point up to 24 hours ahead and then reheat and proceed at dinner.

4. Add the chard stems and simmer, uncovered until tender and easily pierced with a fork. 5. Add the chard leaves, cover, and let simmer until the leaves wilt (2-3 minutes) 6. Salt to taste

Link-> http://www.yummly.com/recipe/external/Indian-spiced-swiss-chard-355833


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Beets 1. Beetroot Soup

Here is a vibrantly colored soup that is tasteful and soothing. The addition of cream gives the beetroot soup a rich mouth feel, while a dash of freshly ground pepper imparts a mild spiciness to an otherwise sweetish soup. The maida-butter-milk combo gives the soup a luscious consistency, which you will love.


Ingredients

1 big beetroot 1 tbsp butter 1 tbsp plain flour (maida) 3/4 cup milk salt and freshly ground black pepper (kalimirch) powder to taste 1 tbsp fresh cream

Method

1. Combine the beetroot with enough water and pressure cook for 4 whistles. 2. Allow the steam to escape before opening the lid. 3. Peel the beetroot and chop them roughly into big cubes. 4. Combine the beetroot cubes with cup of water and blend in a mixer to a smooth mixture.

Strain and keep aside. 5. Heat the butter in a broad non-stick pan and add the plain flour and cook on a medium flame

for 1 to 2 minutes, while stirring continuously. 6. Add the milk and the beetroot mixture, mix well and cook on a medium flame for 2 to 3

minutes, while stirring continuously. 7. Add the salt, pepper and fresh cream and cook on a medium flame for 2 minutes, while

stirring occasionally. 8. Serve hot.

Link-> http://www.tarladalal.com/Beetroot-Soup-38766r


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2. Beetroot and Dill Salad

Two unusual ingredients, beetroot and dill, complement each other in this salad. Sprouted methi seeds add to the vitamin c, b complex, iron and calcium content and help keep the heart healthy.

Preparation Time: 5 mins; Makes 6 servings

Ingredients

4 medium-sized beetroots 1/3 cup sprouted fenugreek (methi) seeds 1 tsp lemon juice 1/4 cup chopped dill (shepu / suva bhaji) 1/4 cup chopped coriander (dhania) salt and to taste

Method

1. Boil the beetroots, peel and cut into 25 mm. (1") pieces. 2. Mix the beetroot and sprouted methi seeds in a serving bowl. 3. Add the lemon juice, salt and pepper and toss well. Refrigerate to chill. 4. Just before serving, add the dill and coriander toss well and serve.

Link-> http://www.tarladalal.com/Beetroot-and-Dill-Salad-%28-Low-Cholesterol-Recipe%29-5275r


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3. Beet Root Sabji

This is a recipe which is loved by all. . . Especially kids. It's a great ac-compliment with full meals and is a hit recipe in the southern part of India. As a matter of fact it's cooked everywhere in India and abroad. This recipe needs very little oil and is very healthy. Hope you all like it.


Ingredients

250 gms beetroot , chopped 2 to 3 tsp moong (whole green gram) dal 10-12 curry leaves (kadi patta) 2 chopped green chillies 1 tsp cumin seeds (jeera) 1 tsp mustard seeds ( rai / sarson) 1 tsp fennel seeds (saunf) 1 tsp turmeric powder (haldi) 1 tsp chilli powder 1 tsp coriander (dhania) powder 1 tsp cumin seeds (jeera) powder 1/2 tsp asafoetida (hing) 1 tsp garam masala 1 tbsp grated coconut 1 tbsp oil salt to taste

Method

1. Heat oil in a non stick pan or wok and saute the moong dal for 5 to 6 minutes and keep it aside.

2. In the same pan add the cumin seeds, mustard seeds and fennel seeds and let it crackle. 3. Add 1/2 tsp of hing, curry leaves and saute for about 1 minute. 4. Addthe turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam

masala and saute for 2 minutes for the masalas to cook completely. 5. Add the beet root in the pan and mix well till the whole masala is mixed. 6. Add salt and mix well. 7. Add 1/4th cup water and mix well for another 2 to 3 minutes till the masala is completely

dissolved. 8. Add the coconut and mix the fried moong dal along with it. 9. Cover the pan with a lid and cook for 15 to 18 minutes. 10. Serve hot with rice or roti.

Link-> http://www.tarladalal.com/Beet-Root-Sabji-38582r


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4. Beetroot Sambhar

This goes well with rice, dosas and parathas.


Ingredients

For The Sambhar Masala 2 tsp oil 1 tbsp coriander (dhania) powder 1 tbsp chana dal (split bengal gram) red chilli to taste 2 tbsp grated coconut 1 1/2 tbsp fenugreek (methi) seeds a pinch asafoetida (hing) 3 garlic (lehsun) cloves Other Ingredients 1/4 kg beetroot , chopped and boiled 1 cup toovar (arhar) dal , cooked

Method For the masala

1. Heat the oil in a kadhai, add all the ingredients gradually and saut on a medium flame, till they turn golden brown in colour. Cool slightly and blend in a mixer to a smooth powder.

2. Keep aside.

How to proceed

1. Put the tamarind juice to boil in a deep vessel. 2. Add the prepared masala powder, mix well and bring to a boil. 3. Add the beetroot and toovar dal to this. 4. Blend this in a mixer till smooth. 5. Serve hot.

Link-> http://www.tarladalal.com/Beetroot--Sambhar-31446r

ImgSrc-> http://sambar.co.in/beetroot-sambar-recipe/


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5. Beetroot Halwa

Healthy and tasty at the same time.


Ingredients

1/2 kg of beetroot , grated 1/2 liter milk 100 gms grated low fat mava (khoya) sugar as per taste 2 tsp of poppy seeds (khus-khus) chopped mixed nuts for garnishing

Method

1. Heat a deep pan, add the milk and grated beetroot. 2. Mix well and cook on a medium flame till the beetroot gets completely dried up. 3. Add the mava and sugar, mix well and cook till the sugar is completely dissolved and mixed

with the halwa. 4. Add khus khus and mix well. 5. Garnish it with raisins and nuts of your choice.

Link-> http://www.tarladalal.com/Beetroot-Halwa-31431r


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Turnip

1. Turnip Poriyal Turnip is a root vegetable high in Vitamin C, with a pungent flavour similar to radishes and a mild sweetness like carrots or beetroot. It has a strong odour when raw but the intake of turnip is said to reduce body odour. In this recipe, I've cooked it in the traditional poriyal style with nice tempering and lots of fresh grated coconut. The final dish turns out to be very aromatic no different from any traditional poriyal. You could also make carrot poriyal, beetroot poriyal, white radish (daikon) poriyal, rutabaga poriyal, Jicama Poriyal or any other root vegetable poriyal using the same recipe.

Ingredients Turnip - 1 lb (grated) Onion - 1/2 (finely chopped/grated) Garlic -1 (minced) Coconut - 2 tblsp (grated) Split black gram - 1 tsp Mustard - tsp Dry red chilly - 2 Curry leaves - 4 Salt - to taste Oil - 1 Tblsp

Method 1.Heat oil in a pan and splutter mustard, dry red chili, split black gram and curry leaves. 2. Saut the onions and garlic for a while. 3. Add the grated turnip and required salt. Cook for about 5 minutes spinkling a few drops of water if needed. 3. Finally add the fresh grated coconut, mix it with the turnip and switch off. Microwave Method

- Add the tadka, grated turnip, onions, garlic, grated coconut and required salt in a microwave safe bowl and micro cook for 5 minutes in full power. Toss everything once in between.

Link->http://simpleindianrecipes.com/turnipporiyal.aspx


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2. Turnip with Turnip Greens Poriyal (Turnip with turnip greens poriyal, Salgham ki Sabzi, Kocchu Kilangu Poriyal) Ingredients Turnip with turnip greens - 1 bunch Onion - 1 (diced) Garlic - 2 clove (crushed) Green Chilly - 2 (minced) Coconut - cup (Grated) Mustard - tsp Split black gram - tsp Turmeric powder - 1 pinch Asafoetida - 1 pinch Curry leaves - 2 Salt - to taste Oil - 2 tsp

Method 1. To clean the bunch of turnip with turnip leaves, first cut the turnips and then separate each leaf.Give a good rinse 2-3 times in cold water.

2. Chop the turnips separately into small dices. Place all the leaves one over the other and finely chop it.

3. Heat oil in a pan and splutter mustard, split black gram and curry leaves. Fry the onions, green chillies and garlic for 2 minutes.

4. Add the chopped turnip with turmeric, asafoetida and salt and saut for another 2 minutes.

5. Next add the turnip leaves and cook nicely for 7-10 minutes until all the liquid that comes out of the leaves cooks out. Keep tossing often.

6. Add the fresh grated coconut, toss everything together and switch off. You could also make the poriyal with the turnip separately or the greens separately.

Link-> http://simpleindianrecipes.com/turnipgreensporiyal.aspx


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Site References For Recipe details for Rainbow Veggies please refer to the following sites:

1. http://www.yummly.com/

2. http://www.tarladalal.com/


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3. http://www.epicurious.com/

Documents

RV Recipes Ref Final With Hyperlinks 06-03-2015