FRUIT RAINBOW SALAD RECIPE

FRUIT RAINBOW SALAD RECIPE

Ingredients:

100 gms Apple (Sabe)
75 gms Guavas (Amrood)
70 gms Grapes (Angoor)
1 Sweet lime (Mosambi) / Orange
50 gms Cottage Cheese (Paneer) (made from skimmed milk)
1 small bunch Mint Leaves (Pudina Leaves)
1 tblsp Lime or Lemon Juice (Nimbu)
Salt and Pepper To Taste

How to make fruit rainbow salad:

• Clean and wash mint leaves.
• Grind the mint leaves with lemon juice, salt and pepper.
• Cut paneer into small cubes and dress it with mint paste.
• Keep aside.
• Peel, clean and segment the orange.
• Clean and wash grapes.
• Wash guava and apple and cut into small cubes.
• Mix the fruits and paneer together.
• Serve chilled and garnish it with coriander leaves.
• (You can also add strawberry to it).

Useful Tips Kitchen Tips

Kitchen Tips

• Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.

• To adjust salt in curries add roasted rice powder.

• If the curd is too sour, add 4 cups of water to it. After half an hour, remove the water collected on top.

• When you cook dal  add some refined oil or garlic. It will reduce gas trouble.

• Keep rice flour and basin in a polythene cover in refrigerator when you want tem stored for a long time.

• Add some vinegar in the boiling water before steaming potato.

• For crispy dosas, add a teaspoon of tur dal  gram) and some fenugreek seeds while soaking rice

• Add a pinch of corn flour to the jar of salt to prevent it from getting damp.

• While chopping raw bananas and potatoes, put the pieces in a bowl of water to avoid it from turning black.

• A bay leaf added to the flour container will keep the flour free from moisture.

• To peel garlic flakes easily, wash and soak them in cold water for about an hour.

• Green peas will retain their original colour, if you add a pinch of sugar while boiling.

• Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing.

• If you don’t have any cream to add in the soup or gravy, add a mixture of butter and milk.

• Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing.

• After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft ‘Paneer’.

• For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night.

• Barley powder will increase the taste of meat and vegetable curries.

• You can make tasty chappathi by mixing equal proportion of wheat flour and barley.

• While boiling eggs, put a hole with a pin on the rounded portion of the egg so that the shell won’t break when boiling.

• Keep boiled eggs in cold water for 5 minutes, this will make removal of the shell easier.

• Cut boiled eggs with a knife dipped in hot water to avoid breaking.

• Boiled eggs will last longer, if you store the shelled eggs in a bowl of cold water in a refrigerator.

• If the bread is too soft to cut into pieces, hold the knife close to a flame  and then slice the bread with it.

• If you need only the egg white, for storing the remaining yolk, cover the yolk with water or milk and keep in a cool dark place. Just drain off the liquid before using  the yolk.

• Add a little powdered lemon rind to puddings or deserts to avoid the smell of egg.

• If you want to make crispy potatoes or banana chips, sprinkle salt water over them while frying.

• Soak almonds in warm water for a minute, if you need to peel them quickly.

• If a curry turns out too salty, garnish it with some grated coconut mix with cumin powder.

• Add a pinch of sugar while cooking spinach, it will retain its green colour.

• Dal will cook well, if you add a little sesame oil while cooking.

• To make the ‘poori’ more tastier, add one tablespoon semoline for each 100g wheat flour.

• Add 1/2 teaspoon of baking soda while mixing the dough for ‘chappathi’ to make it soft.

• For making soft sauce, add some paneer.

• Adding turmeric will help pickles from getting spoil

Watermelon Iced Tea

 

Watermelon Iced Tea

  Ingredients

• Black tealeaves 6 tsp
• Water 3 cup
• Ice 3 cup
• Watermelon, cut into cubes 1/6 or 1/4 according to size
• Lemon juice 2 tbsp
• Sugar 1 tbsp
• Mint 1 sprig
• Mint leaves for garnishing

Cooking Directions

1. Brew tea in water.
   
2. Strain and cool.
   
3. Crush water melon, mint and sugar in a blender.
   
4. Pour in brewed tea and lemon juice and blend again.
   
5. Serve chilled with ice and garnishing of mint leaves.