• • • • • • • • • •


Black pepper powder to taste 1 tsp white vinegar ½ cup curd Salt to taste For plating


1 thin slices of cucumber Salt to taste


Crushed black pepper to taste ¼ cup soaked basil seeds ½ tsp degi mirch


For garnish • •


Few garlic green stalks 2 - 3 cherry tomatoes


SOY BEAN SALAD Ingredients


For salad • • • • •


½ cup overnight soaked and boiled soybeans ½ cup grated carrots


½ cup chopped red bell pepper 1 tsp chopped dill leaves ¼ cup grated paneer


For dressing • • • • •


¼ cup chopped coriander ¼ cups chopped spring onion 1 tbsp oil


1 tsp chopped garlic 1 tsp black salt


Procedure • To prepare salad in a bowl add boiled soybean, grated carrot, chopped red bell pepper, chopped dill leaves, grated paneer and mix well. • To prepare dressing in a blender add chopped coriander, chopped onion, oil, chopped garlic, black salt, black pepper powder, white vinegar, curd and blend well. • Mix the dressing in the salad and add salt to it. • On the cucumber slices apply salt and crushed black pepper. • For plating make rolls of the cucumber slices. Stuff the prepared salad in the cucumber roll and keep the roll on the plate. Make such more cucumber rolls. • For garnish add lemon juice and degi mirch to the soaked basil seeds. • Put this mixture on the cucumber rolls. Garnish with garlic green stalk and cherry tomato.


Ingredients •


• • • • • •


1 orange 1 lemon


6 - 7 mint leaves


¼ cup kokum syrup Ice as required ½ cup soda


¾ cup orange juice


For garnish •


Mint leaves as required


Procedure: • Cut the orange and lemon into slices. • In a jug add few orange slices, lemon slices and mint leaves and muddle. Add kokum syrup, ice and soda and stir lightly. • Add the remaining orange slices and orange juice. • Garnish with mint leaves. Stir before serving.


KOKUM ORANGE LEMONADE Credit all images & content: ranveerbrar.com


57 I INDIAN MIRROR FEB 2018


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