3:32 pm by Unknown
Ingredients: 5 - large green bell peppers or capsicum
1 - cup grated paneer
1 - cup grated potato
1 - teaspoon chilli powder
1 - teaspoon jeera (cumin)seeds
2 - teaspoon jeera (cumin) powder
2 - teaspoon dhania (coriander) powder
1 - teaspoon amchur (dried mango) powder
4 - green chillies chopped
4 - tablespoons fine chopped mint/ pudina leaves
salt to taste
vegetable oil
Few sprigs of mint and some chopped or broken paneer to garnish
Note:
The quantity of ingredients can be varied in accordance with your taste
Method
Halve the capsicums through the stalks (leaving the stalks on) and remove the seeds.
Rub salt and about 4 table spoons of oil inside and outside the capsicum and place them on an oven proof dish.
Heat 4 - 6 tbsp of oil in a pan and add the jeera seeds then the grated potato. Cover and cook on medium heat for 5 minutes.
Add the grated paneer and the salt, chilli, cumin and coriander powder and half a glass of water.
Cover and cook on medium heat for 5 - 8 minutes/until the water has evaporated/the potato are cooked.
Take the pan off the heat and add amchur powder, chopped chillies and chopped mint - mix them well.
Spoon the mixture into the capsicum cavity and bake in preheated oven (200 C) for 5 minutes.
Garnish with sprigs of mint and broken or chopped paneer and serve hot.
2:23 pm by Unknown
From : golubka
makes about 15 rolls
Ingredients :
about 15 rice paper wrappers
spicy cilantro almond pesto
about 1/2 purple cabbage - thinly sliced
1/4 - 1/2 ripe sweet melon such as Honeydew
2-3 medium carrots - finely shredded
2 cups fresh basil leaves
large handful fresh mint leaves - optional
Method :
1. Cut the melon in half, remove the seeds, peel and slice the flesh into strips.
2. Prepare a large bowl of warm water and a working area covered with a damp dish towel. Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften. Don't keep the wrapper in the water too long to prevent tearing.
3. Place each wrapper on a damp dish towel (one at a time) and begin to fill it. Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.
4. Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.
5. Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve. These rolls are best when eaten within a day or two.
Tamarind Dipping Sauce
1/4 cup almond butter
1/4 cup tamarind paste
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated ginger
1 tablespoon maple syrup or honey
1/2 tablespoon olive oil
1 teaspoon soy sauce
1-2 small red chilis - seeded and minced (optional)
In a medium bowl, mix together all of the ingredients thoroughly. Keep refrigerated until ready to serve.
11:28 am by Unknown
From : seriouseats
Ingredients
1 1/2 pounds carrots
1/4 cup olive oil
3 tablespoons seasoned rice vinegar
2 tablespoons chopped mint
1 small clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Procedures
1 Peel carrots and slice them into thick rounds. Simmer in a pot of salted water until just tender.
2 While carrots cook, whisk together olive oil, vinegar, mint, garlic, salt and pepper.
3 When carrots are fork tender, drain them.
4 Toss warm carrots together with vinaigrette and let them sit until carrots are cool.
5 Place carrots in refrigerator and let them marinate for at least 1 hour before serving. They can be kept in the refrigerator for up to 5 days.
6:43 pm by Unknown
From : Dairygoodness
Ingredients2 English cucumbers, each about 12 oz/375 g
2 Granny Smith apples, or other tart apples, cut into chunks
1 tbsp (15 mL) finely chopped peeled gingerroot
20 fresh mint leaves
2 cups (500 mL) plain 2% yogurt
1/2 (125 mL) 35% whipping cream
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) salt
1/4 cup (60 mL) thinly sliced green onions
Preparation
Using a vegetable peeler, peel the green skin off the cucumbers. Cut cucumbers in half lengthwise. Using a teaspoon scrape out all the seeds in the center. Discard seeds and skin. Cut cucumbers into chunks.
In a blender, in batches as necessary, combine cucumber, apple, ginger and mint leaves and purée well. If necessary, stop the blender and scrape down ingredients to help purée until smooth.
Add yogurt and cream and purée until the soup is homogenised. Add lemon juice and salt and purée to mix. Pour into a bowl, cover and refrigerate for at least 2 hours, until chilled. Prior to serving, chill 6 serving bowls in the fridge.
Stir soup to blend. Pour soup into chilled bowls and sprinkle sliced green onions over top as the garnish
Tips
You can use a hand-held immersion blender in a tall container to purée the soup instead of using an upright blender, though the soup won’t be as smooth.
This soup stores well in the fridge for up to two to three days. Don’t be surprised if it separates a bit – just give it a quick stir before serving.
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6:49 pm by Unknown
Chef's Name : Vicky Ratnani
Ingredients3 medium cucumbers, peeled, seeded and cut in chunks
Sea salt to season (you can use normal salt too)
Juice of 1 lemon
Pinch of sugar
8-9 large Spanish olives
1 1/2 Tbsp olive oil
Cracked black pepper to season
Mint leaves for garnish
6-8 cherry tomatoes
Method
Put the chunks of cucumber in a bowl with sea salt, pinch of sugar and lime juice.
In a blender add the pitted black olives, olive oil and cracked black pepper.
Blend this into a nice puree.
Add halved cherry tomatoes to the cucumbers and mix with the black olive puree.
Garnish with mint and chopped olives.
5:54 pm by Unknown
Ingredients
Mint leaves 3/4 cup loosely packed
Coconut, fresh grated 1/2 cup – 3/4 cup
Green chilli 6
Fried gram dal/ pottukadalai 1 tblsp
Tamarind a generous pinch
Ginger (optional) 1 small piece
Turmeric 1/4 tsp
Salt 3/4 tsp
To temperOil 1 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Method
1. Wash the mint leaves and let it retain some water. Heat a pan with oil, season with the items given under ‘To temper’ table. Transfer to a serving bowl and in the same pan, add the washed mint leaves and sauté the leaves in medium flame until it just shrinks in volume.
2. Grind coconut, green chilli, fried gram dal, tamarind, ginger (if using) and salt with little water, lastly add mint leaves and turmeric.
3. Grind until everything blends well and transfer to the serving bowl and mix well with the tempered items.
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