Cashew
Nut Tomato Soup
Serves:
Two
Time
required:
Seven to 10
minutes
1
packet instant noodles
4
tbsp ground cashew nuts
2
tomatoes, pureed (or 1 cup tomato puree)
1/2
tbsp roasted and ground cumin seeds (cumin powder is available
readymade)
salt
to taste
4
tbsp grated cheese
Boil
the noodles, cashew nuts, pureed tomatoes, cumin powder and salt in 1 1/2 cups
water for two to three minutes. Remove from heat, sprinkle with the grated
cheese and serve hot.
Note:
This soup can be had as a light meal in itself.
Serves:
Two
Time
required:
Ten minutes
12
dates
2
tbsp almonds, chopped
2
tbsp cashew nuts, chopped
2
tbsp pistachios, chopped
2
tbsp milk powder
1/4
tsp cardamom powder
a
few drops rose essence
4
tbsp coconut powder
Slit
the dates, remove the stones and set aside. Mix together the almonds, cashew
nuts, pistachios, milk and cardamom powders and the rose essence in a bowl. Fill
each date with a portion of the nut mix, roll into the coconut powder and serve
at once.
Note:
This makes a delicious, light and healthy dessert.
Serves:
Two
Time
required:
Five minutes
1
cup finely shredded cabbage
2
tbsp minced red cabbage
2
tbsp oil
1
tbsp vinegar
1
tsp sugar
1/4
tsp ajinomoto
salt
and pepper to taste
Heat
the oil in a pan and fry the shredded cabbage over medium heat. Stir in the
vinegar, ajinomoto, sugar, salt and pepper. Mix thoroughly and remove from heat.
Serve hot.
Note:
A tasty dish that can be eaten with roti.
Serves:
Two
Time
required:
Five minutes
2
cups puffed rice
1
tsp oil
1
medium sized onion, finely chopped
2
green chillies, finely chopped
2
tbsp finely chopped coriander leaves
1/2
cup fried sev (available readymade)
1/2
cup fried dal (can be fried and stocked)
1
tbsp mango powder
1/2
tsp black salt
1
tomato, finely chopped
salt
and chilli powder to taste
4
tbsp cheese powder
Heat
the oil in a kadai and fry the puffed rice for a minute. Mix together all the
other ingredients, except the cheese powder and continue frying for another
minute. Remove from heat, sprinkle with the cheese powder and serve.
Note:
This bhel is a healthy snack option to combat between-meal hunger
pangs.
Serves:
Two
Time
required:
Five minutes
1/2
cup bean sprouts
1/2
cup finely chopped cucumber
1/2
cup finely chopped iceberg lettuce
1/2
cup finely chopped capsicum
1/2
cup cubed paneer
1/2
cup finely chopped pineapple
1/2
cup finely chopped green onions
2
tbsp vinegar
2
tbsp olive oil
2
tbsp mustard oil
salt
and pepper to taste
In
a bowl, mix together the vinegar, and olive and mustard oils, and set aside.
Boil the sprouts for a minute. In a separate bowl, mix all the chopped
vegetables, paneer and fruits with the salt and pepper, and toss with the
dressing. Serve.
Note:
This can be eaten as a stand-alone snack or as part of a meal.
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