Thursday, 29 November 2012


Light, easy and refreshing cabbage salad made with a tangy, creamy mayonnaise dressing.

Serves 4


3 cups shredded cabbage, either green or purple or both
1 carrot, shredded
4 spring onions, thinly chopped
1/3 cup mayonnaise
1 tbsp vinegar
1 tbsp olive oil
Salt and pepper to taste


  • Toss cabbage in a large bowl with carrot and spring onion. 
  • In a bowl, whisk together the mayonnaise, vinegar, oil, salt and pepper.
  • Pour the mixture over the cabbage mixture and toss to coat thoroughly. 
  • Cover and refrigerate until serving time.
  • For extra flavor, feel free to add other vegetables like finely chopped cucumber, chopped celery, and diced red, green, or yellow bell pepper, chopped spinach.

Tuesday, 27 November 2012

Nachos with Baked beans and Cheese

A cheesy, crunchy combination of tortilla chips with baked beans, salsa and cheese.


12 corn tortilla chips
1/4 cup salsa
1/2 cup canned kidney beans, rinsed and drained
1/4 cup cheddar cheese
1/4 cup scallion, chopped (optional)


Preheat oven to 350°F.
Place chips on a foil-lined baking sheet.
Top with salsa, beans, scallions and cheese.
Bake until cheese is melted.
Enjoy hot with tea or coffee. You can top nachos with sour cream or guacamole.

For Nachos: Cut corn tortillas into small triangles and deep fry in oil until crisp.Drain on absorbent paper. (or Available ready made in market).

Bellpepper Fajitas

Tempt your taste buds with colourful and yummy Mexican Bell pepper Fajitas.


1 Red bell pepper, cut in thin strips
1 Yellow bell pepper, cut in thin strips
1 Green capsicum, cut in thin strips
1/2 Tomato, finely chopped/ cut in thin strips
1/2 Onion, finely chopped/ cut in thin strips
1 tsp oil
Salt to taste

For Corn Tortilla

1/2 cup Cornmeal (Makkai ka aata)
1/2 cup refined flour
1 tsp Baking powder
1/4 tsp Salt
Extra refined flour for dusting
Oil for shallow frying

For Topping

1/4 cup Salsa sauce (I used readymade)
1/4 cup Hung curd/sour cream


  • Saute onion in a tsp of oil for a min. Add red, yellow bell peppers and green capsicum and fry till soft (not soggy) for 5 min. 
  • Add salt and tomato and mix the stuffing well and keep aside.
  • In a bowl, combine cornmeal, flour, baking powder, and salt. Mix and knead with water like chapati dough (appox. ½ cup water) till it becomes soft. 
  • Divide dough into equal portions and roll out dough on a floured surface, in a thin small round shape. (Or make a big chapati and cut out small circles by using any lid) 
  • Prick by tortillas by fork and shallow fry. Flip them and flatten so that they do not rise and fry both sides.
  • Before serving put salsa sauce on the tortillas and then place the stuffing, add a dash of hung curd on top and serve fajitas.

Sunday, 11 November 2012

Curry and Lentil Soup

Delicious combination of lentil and curry in hot soup version, a must serve in this winter.


50 gm arhar dal (split red gram), boiled
50 gm tomato puree
1 tsp ginger paste
1 tsp garlic paste
2 tsp butter
7-8 curry leaves
3 glasses of water
1/4 tsp turmeric powder
Salt and pepper to taste
Lemon juice to taste


  • Melt butter, add curry leaves, ginger and garlic paste and cook for a min.
  • Add tomato puree and fry for a while.
  • Add salt, turmeric powder, dal and mix well. (grind dal or mash well)
  • Add water and boil, cook for 2-3 min. (Add more water if required)
  • Add some lemon juice before serving.
Sending to Dish it out – Lentils and Garlic and Vardhini’s page
Dish it out