Ingredients: • 2 cups – Rice • 4 cups – water • pinch of salt Method: Wash the rice and soak in 4 cups of water and a pinch of salt for 15 mins. Place on heat and bring to boil. Reduce heat and cook on low heat till the rice is cooked and all the water is absorbed. Cover and allow it to stand for 15 mins before serving. Recipe courtesy of Bridget White

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Ingredients: • 2 cups – Rice • 4 cups – water • pinch of salt Method: Wash the rice and soak in 4 cups of water and a pinch of salt for 15 mins. Place on heat and bring to boil. Reduce heat and cook on low heat till the rice is cooked and all the water is absorbed. Cover and allow it to stand for 15 mins before serving. Recipe courtesy of Bridget White

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Ingredients: • Rava – 1 cup (Upma Rava) • Maida – 1/2 cup • Rice flour – 2 cups • Onion – 1 • Green chillies – 5-6 • Coriander leaves – A few • Salt to taste Method: Add rava, maida, rice flour and salt and mix well. Grind green chillies in water and add to the above. Add the finely chopped onion. Add coriander leaves. Add more water to the above than required for dosa consistency. Heat a non-stick pan on medium flame. Take a big spoon of dosa batter and pour it onto the pan. You must not spread it as you do for ordinary dosas. Shallow-fry both

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Ingredients: • Rava – 1 cup (Upma Rava) • Maida – 1/2 cup • Rice flour – 2 cups • Onion – 1 • Green chillies – 5-6 • Coriander leaves – A few • Salt to taste Method: Add rava, maida, rice flour and salt and mix well. Grind green chillies in water and add to the above. Add the finely chopped onion. Add coriander leaves. Add more water to the above than required for dosa consistency. Heat a non-stick pan on medium flame. Take a big spoon of dosa batter and pour it onto the pan. You must not spread it as you do for ordinary dosas. Shallow-fry both

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Ingredients: • 125 g – Paneer • 2 tsp – soya sauce • 1 tbsp – chilli sauce • 2.5 tbsp – Tomato sauce • 1 – capsicum, cut length wise • 4-5 – green chillies, slit length wise • 4-5 – flakes crushed Garlic • 1 tbsp – chopped coriander • 1/4 tsp – Sugar • Salt – to taste • 1/4 tsp – pepper Method: Cut paneer into 3/4 inch cubes. Fry it till golden brown colour. Heat 2 tbsp oil. Fry the green chillies, garlic, capsicum. Reduce heat, add salt, pepper and sugar. Add the sauces and 2 tbsp water. Add the fried paneer and coriander. Mix well.

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Ingredients: • 125 g – Paneer • 2 tsp – soya sauce • 1 tbsp – chilli sauce • 2.5 tbsp – Tomato sauce • 1 – capsicum, cut length wise • 4-5 – green chillies, slit length wise • 4-5 – flakes crushed Garlic • 1 tbsp – chopped coriander • 1/4 tsp – Sugar • Salt – to taste • 1/4 tsp – pepper Method: Cut paneer into 3/4 inch cubes. Fry it till golden brown colour. Heat 2 tbsp oil. Fry the green chillies, garlic, capsicum. Reduce heat, add salt, pepper and sugar. Add the sauces and 2 tbsp water. Add the fried paneer and coriander. Mix well.

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Ingredients: • 1 full cup – moong dal • 1 inch – Ginger (peel and liquefy in the blender to a paste-like consistency) • 1/2 a bunch – fresh Cilantro (green coriander leaves) (cleaned, washed, and chopped into pieces) • 1 tbsp – cumin (jeera) • 3 – Green chillies (chopped) • a little – Turmeric powder • 1/2 cup – freshly chopped vegetables (cauliflower, carrots, radish or Turnip (Mooli), Butternut squash or acorn squash (pumpkin), and sweet peas) • 1/2 – fresh Lemon • 1 tbsp – Canola Oil or any cooking oil • 1 tsp – salt Method: Dry roast the moong dal in a pan or a wok

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Ingredients: • 1 full cup – moong dal • 1 inch – Ginger (peel and liquefy in the blender to a paste-like consistency) • 1/2 a bunch – fresh Cilantro (green coriander leaves) (cleaned, washed, and chopped into pieces) • 1 tbsp – cumin (jeera) • 3 – Green chillies (chopped) • a little – Turmeric powder • 1/2 cup – freshly chopped vegetables (cauliflower, carrots, radish or Turnip (Mooli), Butternut squash or acorn squash (pumpkin), and sweet peas) • 1/2 – fresh Lemon • 1 tbsp – Canola Oil or any cooking oil • 1 tsp – salt Method: Dry roast the moong dal in a pan or a wok

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Ingredients: • 500 gm – Baby Okra (Bhindi) • 2 tsp – Ginger-Garlic Paste • 1 – Ripe Tomato • 1 – Big Onion • 2 tbsp – Tomato Ketchup • 1 tsp – Kasoori Methi • 2 tsp – Pomegranate (Anaardana) Powder • 1 tsp – Red Chilli powder • 1 tsp – Roasted Cumin Powder • 1/4 tsp – Turmeric powder • 1/2 tsp – Garam Masala • 1 cup – Hot Water • 2 tsp – Cooking Oil • Salt to taste Method: Wash and pat dry baby okra with a kitchen towel. Trim from top and bottom. Roughly cut tomato and onion into cubes and make a

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Ingredients: • 500 gm – Baby Okra (Bhindi) • 2 tsp – Ginger-Garlic Paste • 1 – Ripe Tomato • 1 – Big Onion • 2 tbsp – Tomato Ketchup • 1 tsp – Kasoori Methi • 2 tsp – Pomegranate (Anaardana) Powder • 1 tsp – Red Chilli powder • 1 tsp – Roasted Cumin Powder • 1/4 tsp – Turmeric powder • 1/2 tsp – Garam Masala • 1 cup – Hot Water • 2 tsp – Cooking Oil • Salt to taste Method: Wash and pat dry baby okra with a kitchen towel. Trim from top and bottom. Roughly cut tomato and onion into cubes and make a

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Ingredients: • Fresh Green Peas-250 gm • Paneer-300 gm • Clove-3 • Cumin-1 tsp • Cardamom-5 • Cinnamon -1 Stick • Chopped Onion-100 gm • Tomato-100 gm • Ginger Garlic Paste -50 gm • Red Chilli powder -1 tsp • Coriander Powder -1/2 tsp • Turmeric Powder-1/2 tsp • Curd-75 gm • Salt -To Taste • Garam Masala Powder- A Pinch • Oil- For frying • Coriander Leaves-25 gm Method: Make a Puree out of tomato in a blender. Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom. When they crackle add chopped onions and fry till golden brown. Add ginger garlic paste, puree and stir. Cook

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Ingredients: • Fresh Green Peas-250 gm • Paneer-300 gm • Clove-3 • Cumin-1 tsp • Cardamom-5 • Cinnamon -1 Stick • Chopped Onion-100 gm • Tomato-100 gm • Ginger Garlic Paste -50 gm • Red Chilli powder -1 tsp • Coriander Powder -1/2 tsp • Turmeric Powder-1/2 tsp • Curd-75 gm • Salt -To Taste • Garam Masala Powder- A Pinch • Oil- For frying • Coriander Leaves-25 gm Method: Make a Puree out of tomato in a blender. Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom. When they crackle add chopped onions and fry till golden brown. Add ginger garlic paste, puree and stir. Cook

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Ingredients: • 1 cup – soya granules • 1 cup – bread crumbs • 1 – potato, boiled mashed • 1 – Onion chopped • 3 – Green chillies • 1/4 cup – coriander chopped • 1 tsp – chilli powder • 1 tsp – Garam Masala • salt • 2 tbsp – Tomato ketchup Method: Soak soya in hot water for 1 hour, then squeeze the water out well. Grind the soya (without water) to a coarse paste. Add green chilli, coriander, red chilli powder, garam masala, tomato ketchup, mashed potatoes and bread crumbs a little at a time along with salt. Mix well and form into tikkis and deep

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Ingredients: • 1 cup – soya granules • 1 cup – bread crumbs • 1 – potato, boiled mashed • 1 – Onion chopped • 3 – Green chillies • 1/4 cup – coriander chopped • 1 tsp – chilli powder • 1 tsp – Garam Masala • salt • 2 tbsp – Tomato ketchup Method: Soak soya in hot water for 1 hour, then squeeze the water out well. Grind the soya (without water) to a coarse paste. Add green chilli, coriander, red chilli powder, garam masala, tomato ketchup, mashed potatoes and bread crumbs a little at a time along with salt. Mix well and form into tikkis and deep

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Ingredients: • 1 – Potato (boiled and mashed) • 2 tbsp – Cooked Toor Dal • 1 – Tomato (crushed) • 1 – Crushed Garlic • 1 tbsp – Rasam powder • 1/4 tsp – Tamarind paste • 3 – Curry leaves • 1/2 tsp – Mustard Seeds + Cumin seeds • 1/4 tsp – Asafoetida powder • 2 – Dry Red Chillies • 2 tbsp – Chopped Coriander leaves • A few Curry leaves • Salt • Oil Method: Retain the water in the cooked dal. Add the mashed potato, tamarind paste, curry leaves, rasam powder, salt, crushed garlic, and crushed tomato. In a pan, heat a tsp of oil,

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Ingredients: • 1 – Potato (boiled and mashed) • 2 tbsp – Cooked Toor Dal • 1 – Tomato (crushed) • 1 – Crushed Garlic • 1 tbsp – Rasam powder • 1/4 tsp – Tamarind paste • 3 – Curry leaves • 1/2 tsp – Mustard Seeds + Cumin seeds • 1/4 tsp – Asafoetida powder • 2 – Dry Red Chillies • 2 tbsp – Chopped Coriander leaves • A few Curry leaves • Salt • Oil Method: Retain the water in the cooked dal. Add the mashed potato, tamarind paste, curry leaves, rasam powder, salt, crushed garlic, and crushed tomato. In a pan, heat a tsp of oil,

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Ingredients: • 1 kg – red and sour Tomatoes • 6 to 8 – okra/bhindis • 2 to 3 – Green chillies • 3 to 4 tbsp – Jaggery • 2 tbsp – besan • 1/2 tsp – Turmeric powder • A few Curry leaves • Salt to taste • Water, if required • For tempering: • 1.5 tbsp – oil • 1.5 tsp – Mustard Seeds • A pinch – Hing Method: Boil the tomatoes in pressure cooker for two whistles. Cool them, puree and sieve to remove the seed and skin if any. Heat oil, add mustard seeds and hing and let it temper. Add besan and fry till

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Ingredients: • 1 kg – red and sour Tomatoes • 6 to 8 – okra/bhindis • 2 to 3 – Green chillies • 3 to 4 tbsp – Jaggery • 2 tbsp – besan • 1/2 tsp – Turmeric powder • A few Curry leaves • Salt to taste • Water, if required • For tempering: • 1.5 tbsp – oil • 1.5 tsp – Mustard Seeds • A pinch – Hing Method: Boil the tomatoes in pressure cooker for two whistles. Cool them, puree and sieve to remove the seed and skin if any. Heat oil, add mustard seeds and hing and let it temper. Add besan and fry till

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Ingredients: • 5-6 cups – basmati Rice soaked • 6-7 whole Green chillies • 2-3 large onion, chopped into rings (deep fried till golden brown and set aside) • 2-3 Carrots, chopped • 1 cauliflower, florets • 18-20 French beans , chopped into 2 inch pieces • 2-3 large potatoes, cut in wedges or large cubes • 1 cup – peas • 3 cups – Yoghurt • 2 tsp – Ginger Garlic paste • 1/4 Turmeric powder • salt to taste • 1tbsp – Red Chilli powder • 1 tsp – Garam Masala • 3-4 Lemons Juice • 1/2 bunch – Mint leaves, chopped • 1/2 bunch – coriander leaves, chopped

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Ingredients: • 5-6 cups – basmati Rice soaked • 6-7 whole Green chillies • 2-3 large onion, chopped into rings (deep fried till golden brown and set aside) • 2-3 Carrots, chopped • 1 cauliflower, florets • 18-20 French beans , chopped into 2 inch pieces • 2-3 large potatoes, cut in wedges or large cubes • 1 cup – peas • 3 cups – Yoghurt • 2 tsp – Ginger Garlic paste • 1/4 Turmeric powder • salt to taste • 1tbsp – Red Chilli powder • 1 tsp – Garam Masala • 3-4 Lemons Juice • 1/2 bunch – Mint leaves, chopped • 1/2 bunch – coriander leaves, chopped

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Ingredients: • 3 cups – green moong • 2 – green chillies, finely chopped • 2 tbsp – onions, finely chopped • 2 tsp – coriander, finely chopped • Salt to taste • Oil to fry dosas Method: Soak green moong overnight. Grind the soaked moong to a fine smooth paste with a little water. The batter should be fluffy. Mix thoroughly, add salt, coriander leaves, chopped onions, chopped chillies. Heat tawa/dosa griddle and spread a little oil. Put one spoon of batter on the tawa and spread in a circular motion. Serve hot with coconut chutney or podi chutney. Recipe courtesy of Reshma Raorane

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Ingredients: • 3 cups – green moong • 2 – green chillies, finely chopped • 2 tbsp – onions, finely chopped • 2 tsp – coriander, finely chopped • Salt to taste • Oil to fry dosas Method: Soak green moong overnight. Grind the soaked moong to a fine smooth paste with a little water. The batter should be fluffy. Mix thoroughly, add salt, coriander leaves, chopped onions, chopped chillies. Heat tawa/dosa griddle and spread a little oil. Put one spoon of batter on the tawa and spread in a circular motion. Serve hot with coconut chutney or podi chutney. Recipe courtesy of Reshma Raorane

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Ingredients: • 4 cups- uncooked basmati Rice • 1.5 cups – chopped vegetables (potatoes, carrots, cauliflower, peas and beans) • 1- chopped Onion (long cut) • 1 chopped Tomato (cubes) • 1- bunch coriander • 5 Cloves -garlic • 1.5 inch piece – Ginger • 5 -6 -green chillies or per your taste • 1 tsp -garam masala • 2 stalks – Curry leaves • 2- Bay Leaves • 1.5 tsp-cumin seeds • 2 tbsp. -oil/butter/ghee • 9 cups- water or more if required to cook Rice and vegetables. Method: Grind to paste: The coriander, ginger, garlic and green chillies. Heat oil, add cumin seeds and bay leaf. When the cumin

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Ingredients: • 4 cups- uncooked basmati Rice • 1.5 cups – chopped vegetables (potatoes, carrots, cauliflower, peas and beans) • 1- chopped Onion (long cut) • 1 chopped Tomato (cubes) • 1- bunch coriander • 5 Cloves -garlic • 1.5 inch piece – Ginger • 5 -6 -green chillies or per your taste • 1 tsp -garam masala • 2 stalks – Curry leaves • 2- Bay Leaves • 1.5 tsp-cumin seeds • 2 tbsp. -oil/butter/ghee • 9 cups- water or more if required to cook Rice and vegetables. Method: Grind to paste: The coriander, ginger, garlic and green chillies. Heat oil, add cumin seeds and bay leaf. When the cumin

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Ingredients: • 1/2 – Cauliflower • 1 tsp – Jeera • 2 – Cloves • 1/2 bunch -coriander • 2 – Green chillies • 2 tsp – Tomato ketchup • 1.25 cups – basmati Rice Method: Fry cloves, jeera, green chillies in oil. Add cauliflower and fry till it turns brown. Add salt and tomato ketchup. Then add coriander leaves. Cook basmati rice separately and mix the rice with the cauliflower. Recipe courtesy of Sify Bawarchi

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Ingredients: • 1/2 – Cauliflower • 1 tsp – Jeera • 2 – Cloves • 1/2 bunch -coriander • 2 – Green chillies • 2 tsp – Tomato ketchup • 1.25 cups – basmati Rice Method: Fry cloves, jeera, green chillies in oil. Add cauliflower and fry till it turns brown. Add salt and tomato ketchup. Then add coriander leaves. Cook basmati rice separately and mix the rice with the cauliflower. Recipe courtesy of Sify Bawarchi

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Ingredients: • 1 cup – sweet Corn kernels • 1 cup – boiled noodles • 1/2 tsp – Ginger paste • 1/2 tsp – Garlic paste • Black pepper powder • Salt to taste • Butter to taste • Coriander leaves for garnish Method: Boil the sweet corn kernels in 1 cup of water. Blend the mixture and strain it. Add the boiled noodles. Add pepper powder and salt as desired. When serving put a tsp of butter on top and garnish with coriander leaves. Recipe courtesy of Radhika Vijay Karthik

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Ingredients: • 1 cup – sweet Corn kernels • 1 cup – boiled noodles • 1/2 tsp – Ginger paste • 1/2 tsp – Garlic paste • Black pepper powder • Salt to taste • Butter to taste • Coriander leaves for garnish Method: Boil the sweet corn kernels in 1 cup of water. Blend the mixture and strain it. Add the boiled noodles. Add pepper powder and salt as desired. When serving put a tsp of butter on top and garnish with coriander leaves. Recipe courtesy of Radhika Vijay Karthik

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Ingredients: • Basic batter for Cabbage – Onion sanna appo: • 2 cups – raw Rice (pachari / soorai orovu) or a mix of 1 cup raw Rice and 1 cup boiled Rice (ukda chawal) • 1.5 cup – grated Coconut • 1/2 cup – Tamarind juice or 1 tbsp – Tamarind paste • 2 tsp – Red Chilli powder (or 2 to 2.50 tsp – for more spicy) • 1/2 tsp – Turmeric powder • 1/2 tsp – Asafoetida / Hing • 1.25 – 1.5 tsp – salt ( or to taste ) • 1- Onion finely chopped, big size • 250 g – finely shredded Cabbage • 2 tsp

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Ingredients: • Basic batter for Cabbage – Onion sanna appo: • 2 cups – raw Rice (pachari / soorai orovu) or a mix of 1 cup raw Rice and 1 cup boiled Rice (ukda chawal) • 1.5 cup – grated Coconut • 1/2 cup – Tamarind juice or 1 tbsp – Tamarind paste • 2 tsp – Red Chilli powder (or 2 to 2.50 tsp – for more spicy) • 1/2 tsp – Turmeric powder • 1/2 tsp – Asafoetida / Hing • 1.25 – 1.5 tsp – salt ( or to taste ) • 1- Onion finely chopped, big size • 250 g – finely shredded Cabbage • 2 tsp

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Ingredients: • Whole Green Gram – 1 cup • Coconut-1/2 • Green Chillies-4 • Curry leaves -a few • Jeera-1 tsp • Mustard seeds-1tsp • Hing (Asafetida)-a pinch • Red Chilli-1 • Oil-2tsp • Salt to taste Method: Boil the green gram dal well in the pressure cooker. Grind coconut, green chillies, jeera and a few curry leaves Take a kadai, season with mustard seeds, red chilli and hing and curry leaves. Add the cooked dal and the ground paste and salt. Let it simmer for 2 minutes and your dish is ready to serve. Recipe courtesy of Sify Bawarchi

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Ingredients: • Whole Green Gram – 1 cup • Coconut-1/2 • Green Chillies-4 • Curry leaves -a few • Jeera-1 tsp • Mustard seeds-1tsp • Hing (Asafetida)-a pinch • Red Chilli-1 • Oil-2tsp • Salt to taste Method: Boil the green gram dal well in the pressure cooker. Grind coconut, green chillies, jeera and a few curry leaves Take a kadai, season with mustard seeds, red chilli and hing and curry leaves. Add the cooked dal and the ground paste and salt. Let it simmer for 2 minutes and your dish is ready to serve. Recipe courtesy of Sify Bawarchi

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Ingredients: • 2 cups – Paneer cubes • 1.5 cups – Channa • 1 tbsp – kasuri Methi leaves (dry Fenugreek leaves) • 1 – onion, chopped • 1/2 tsp – Cumin seeds • 2 tbsp – besan flour • 1 tsp – Garam Masala • 2 tsp – Coriander leaves (chopped) • Salt – to taste • Oil – 2 tbsp • To Grind: • 2 – Tomatoes (ripe and juicy) • 1 tsp – peppercorns • 1 tsp – Cumin seeds • 1 tsp – Fennel seeds • 2 – Green chillies Method: Grind 1/2 cup of the cooked chick peas/channa and keep aside. Fry the paneer cubes in

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Ingredients: • 2 cups – Paneer cubes • 1.5 cups – Channa • 1 tbsp – kasuri Methi leaves (dry Fenugreek leaves) • 1 – onion, chopped • 1/2 tsp – Cumin seeds • 2 tbsp – besan flour • 1 tsp – Garam Masala • 2 tsp – Coriander leaves (chopped) • Salt – to taste • Oil – 2 tbsp • To Grind: • 2 – Tomatoes (ripe and juicy) • 1 tsp – peppercorns • 1 tsp – Cumin seeds • 1 tsp – Fennel seeds • 2 – Green chillies Method: Grind 1/2 cup of the cooked chick peas/channa and keep aside. Fry the paneer cubes in

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Ingredients: • 1/4 kg – Okra/ Bhindi (chopped lengthwise) • 2 – Potatoes (cubed) • 4 tbsp – Poppy Seeds • 3 – Green chillies • 1/2 tsp – Turmeric powder • Salt • 2 tbsp – Oil Method: Grind the poppy seeds with green chillies as a coarse paste. Heat enough oil, fry the bhindis along with salt and turmeric for a few minutes. Now add the cubed potatoes, cook everything again for few minutes. Add the ground paste to the vegetables, mix well and cook until the vegetables gets well coated with the poppy seeds paste. Finally sprinkle some water and cook until the vegetables get well cooked. Serve

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Ingredients: • 1/4 kg – Okra/ Bhindi (chopped lengthwise) • 2 – Potatoes (cubed) • 4 tbsp – Poppy Seeds • 3 – Green chillies • 1/2 tsp – Turmeric powder • Salt • 2 tbsp – Oil Method: Grind the poppy seeds with green chillies as a coarse paste. Heat enough oil, fry the bhindis along with salt and turmeric for a few minutes. Now add the cubed potatoes, cook everything again for few minutes. Add the ground paste to the vegetables, mix well and cook until the vegetables gets well coated with the poppy seeds paste. Finally sprinkle some water and cook until the vegetables get well cooked. Serve

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Ingredients: • Pineapple chunks – 1 cup. • Grated Coconut – 3 – 4 tbsp. • Red Chillies – 5 or 6. • Coriander seeds – 2 tsp. • Cumin seeds – 1 tsp. • Fenugreek seeds – 1 tsp. • Tur dal – 2 tbsp. • Asafoetida – 1 pinch. • Turmeric powder – a small pinch. • Brown sugar – 1 or 2 tbsp. • oil – 2 tsp. • Tamarind paste – 2 – 3 tsp. • . • To garnish: • Chopped coriander – 1 tbsp. • or Curry leaves – 1 sprig. Method: Combine pineapple chunks, salt, half of the brown sugar, and turmeric powder. Add

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Ingredients: • Pineapple chunks – 1 cup. • Grated Coconut – 3 – 4 tbsp. • Red Chillies – 5 or 6. • Coriander seeds – 2 tsp. • Cumin seeds – 1 tsp. • Fenugreek seeds – 1 tsp. • Tur dal – 2 tbsp. • Asafoetida – 1 pinch. • Turmeric powder – a small pinch. • Brown sugar – 1 or 2 tbsp. • oil – 2 tsp. • Tamarind paste – 2 – 3 tsp. • . • To garnish: • Chopped coriander – 1 tbsp. • or Curry leaves – 1 sprig. Method: Combine pineapple chunks, salt, half of the brown sugar, and turmeric powder. Add

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Ingredients: • 8-10 -fresh strawberries • 1 -orange, segmented • 1 tsp.- Brown sugar • 1 pinch -nutmeg powder • 3-4- Mint leaves, finely chopped • 1 tsp.- red wine (optional) • 1/4 tsp.- Lemon juice or white Vinegar (instead of wine) Method: Wash strawberries, remove stalks. Halve orange segments without removing their skins. Discards seeds, with the help of a fork. Halve strawberries vertically. Drizzle wine, sugar, and sprinkle nutmeg over them. Add mint leaves, toss lightly with a fork. Serve immediately. Recipe courtesy of Saroj Kering

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Ingredients: • 8-10 -fresh strawberries • 1 -orange, segmented • 1 tsp.- Brown sugar • 1 pinch -nutmeg powder • 3-4- Mint leaves, finely chopped • 1 tsp.- red wine (optional) • 1/4 tsp.- Lemon juice or white Vinegar (instead of wine) Method: Wash strawberries, remove stalks. Halve orange segments without removing their skins. Discards seeds, with the help of a fork. Halve strawberries vertically. Drizzle wine, sugar, and sprinkle nutmeg over them. Add mint leaves, toss lightly with a fork. Serve immediately. Recipe courtesy of Saroj Kering

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