foodatarian.com

Ingredients:
2 cups cooked rice,
2 tbsp chopped ginger,
250 gms cabbage, shredded,
100 gms button mushrooms, cut into halves,
2 capsicums, diced,
1 carrot, chopped,
3-4 twigs of spring onions, chopped,
2 tbsp red chilli flakes,
Sesame Oil for frying.

For Seasoning:
2 tbsp soy sauce,
Salt and pepper to taste,

For garnishing:
Chopped Celery

Method:
Heat the oil in a wok (kadhai) and fry the ginger till you smell its aroma. Add in all the vegetables and saute 3-4 minutes on medium high flame to retain their crispiness. Add the seasonings to the vegetables and stir fry till it becomes dry. Add in rice and mix well. Garnish with celery and serve with hot garlic and chilli sauce or any gravy.

Ingredients: (Serves 1)
60gms Lemon juice,
60gms Orange juice,
80gms Pineapple juice,
15gms Grenadine (Pomegranate syrup),
Ice cubes.

Method:
Put the ice cubes in a tall glass and then pour grenadine in a glass, then pineapple juice, orange juice and lemon juice one by one. Stir lightly and serve.

Ingredients:
1 cup boiled macaroni,
1 onion,
1 capsicum,
1 cup boiled sweetcorn,
Red chilli flakes as per taste,
Dry herbs, powdered; as per taste,
Some grated cheese of your choice,
Tomato ketchup as per choice,
Salt and pepper to taste,
1 tsp vinegar (optional),
Butter.

Method:
In a frying pan, melt some butter and saute onion and green chillies for few minutes. Then add capsicum, corn and macaroni. Mix well and season with salt, vinegar and pepper followed by ketchup and cheese. Mix well and remove from flame.

This stuffing can be used in sandwiches, bread rolls or even experiment on pizzas.

Ingredients:
For koshimbir (salad)-
2 cucumbers, peeled and chopped,
2 tomatoes, chopped,
1 onion, chopped,
2-3 tbsp roasted groundnuts, coarsely ground,
1 tbsp chopped coriander leaves,
4-5 tbsp curd,
Salt to taste,

For tadka (seasoning)-
1 tsp rai (mustard seeds),
Two pinches of heeng (asafoetida),
7-8 fresh curry leaves,
Oil.

Method:
In a bowl, mix all the ingredients for salad. In a small pan heat oil, put mustard seeds and when they splutter add asafoetida and curry leaves. Put off the flame, mix well and pour into the salad. Mix well and serve.

Ingredients:
1 large tomato, chopped,
1 green chilli, chopped,
1 small onion, chopped,
1/2 tsp garlic salt*,
A pinch of freshly ground pepper,
1 tsp freshly chopped cilantro or coriander,
1/2 tsp lime juice.

Method:
In a mixing bowl combine all the ingredients and allow to marinate for 30 minutes or more, so that all the flavors blend well. Serve with tacos, tortillas or corn chips.

* If you dont have garlic salt, use 2 cloves of garlic - minced and salt.