Monday, April 18, 2011

Country Salad

1 Large Iceberg Luttuce
3-4 Tomatoes, cut into wedges
2 Medium Cucumbers, thinly sliced
200 gm Cubed Cheese
1/2 Cup sliced Black Olives
3-4 tbsp Olive Oil
2-3 tbsp Vinegar
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Basil
1/2 tsp Mint
1/2 tsp Thyme
1/2 tsp Oregano

Wash and prepare all the vegetables. Place in a bowl with the Olives, cover the cling film and chill.

For the dressing, combine the ingredients in a small bottle, close tightly and shake gently. Pour into the small bowl and gently toss cube Cheese in the dressing. Set aside for 30 minutes. Just before serving, pour the dressing over the vegetables and toss gently.

Friday, September 10, 2010

Scrambled Tofu

2 tbsp. Olive Oil
1/4 Cup Fresh Sliced Mushrooms
4 Tomatoes
1 Onion Finely Chopped
2 Cloves Garlic Minced
1 Bunch Spinach Chopped
500 gm Firm Tofu (well pressed and crumbled)
1/2 tsp Soy Sauce
1 tsp Lemon Juice

Saute 2 chopped Tomatoes, Garlic, Onion and Mushrooms in Olive Oil for 2-3 minutes. Reduce heat and add Spincah, Crumbled Tofu, Soy Sauce and Lemon Juice.

Cover and cook for 5-7 minutes, stirring occasionally. Sprinkle with a dah of Salt and Pepper, garnishing with 2 Tomatoes before serving.

Wednesday, January 13, 2010

Fried Green Chillies

Hot Chillies Green
4 tbsps. Oil
1/4 Mustard Seeds
1/4 Cummin Seeds
A pinch of Asafoetida
1 tsp Salt
1/2 tsp Turmeric Powder
1/2 Coriander Seeds
1 tsp Mustard Dal
1 tsp Jaggery

Split Chillies into halves. Heat Oil in pan, add Mustard Seeds, Cummin Seeds and Asafoetida. Then add Chillies and little water, Salt and Turmeric. When half done add Coriander Seeds, Mustard Dal. Finally add Jaggery. Remove when Jaggery starts little sticky.
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