• • • • • • • • • •
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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