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Friday, 30 January 2015

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Carrot and Moong Dal Salad is a healthy and nutritious salad with beautiful colors. This is a great salad and easy to make. This can be served as an afternoon snack or an appetizer.
This recipe will serve 4.
Ingredients:
1/4 cup split moong dal (washed)
2 cup shredded carrots (gajar)
2 teaspoons Oil
1/2 teaspoon cumin seeds (jeera)
¼ cup shredded coconut (gola) I am using shredded frozen coconut
2 tablespoon cilantro chopped (hara dhania)
2 tablespoons lemon juice
1 tablespoon ginger finely shredded
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar

Method
Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water.
In a small bowl mix lemon juice, ginger, salt, black pepper and sugar to make dressing and set aside.
In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal.
Cook for 2-3 minutes stirring continuously. Don’t over cook that will make dal dry.
Turns off the heat and remove the pan, let it cool for few minutes.
Add carrots, cilantro and coconut mix it well.
Add the cilantro and dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving.

Looking for adding some pizzazz to your summer meal? Try this refreshing Chilled Melon Soup. It is easy to prepare and can be served as a starter or dessert. This is a light and elegant soup, perfect for summer.
Recipe will serve 4.
Ingredients:
1/2 medium cantaloupe peeled seeded and cubed this will make 4 cups of cubed cantaloupe
1/2 cup plain yogurt
2 tablespoon sugar
1 tablespoon finely chopped ginger
6-8 mint leaves
1/4 teaspoon salt
Pinch of black pepper
1 tablespoon freshly squeezed lemon juice

Method
In a blender puree ginger, mint leaves with half the melon. Add remaining melon, yogurt, sugar, salt, pepper and lemon juice. Blend until it is smooth.
Refrigerate for best taste. Keep in freezer for about half an hour before serving.
Notes
Try any variety of melon in this recipe.

This creamy corn soup with vegetables is a great starter for a summer lunch. Served hot or cold.
Serves 4.
Ingreients:
2 1/4 cups corn
1 medium tomato
About 1 cup finely chopped cabbage
8 to 10 string beans
1 small carrot
1 tablespoon cornstarch
1 teaspoon oil
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
1 teaspoon lemon juice (adjust to taste)

Method
Chop cabbage, carrot, and string beans into very small pieces.
Chop tomato in small pieces and remove the seeds. Set aside.
Boil the corn in about 1-1/2 cups of water until the corn is soft. Remove 1/4 cup of corn and set aside.
Blend the rest of the corn into a paste and strain.
Mix the cornstarch with 1/4 cup of water and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Now add the cumin seeds. After the cumin seeds crack, add the carrot, cabbage, beans and 1/4 cup of water. Cook the vegetables on medium heat until they are tender.
Next, add the corn paste, corn, cornstarch mixture, and three cups of water to the vegetables. Bring the soup to a boil and lower the heat to medium low. Let the soup cook for another five minutes. Add the lemon juice and serve.
Suggestions
Corn soup can be refrigerated for about a week and can be frozen for months. If you have decided to freeze or refrigerate the soup hold the three cups of water you were adding. Add the water at the time ready to use the soup.