Ingredients Of Lamb And Chargrilled Bell Pepper Soup
- 750 gms lamb bones (preferably shank and shoulder)
- 150 gms onions
- 150 gms celery
- 25 gms ginger
- 25 gms garlic
- 40 gms carrot
- 3 nos chargrilled red/yellow/green bell peppers (quartered)
- 60 gms whole spices mix (black pepper, cinnamon, cardamom, clove, bay leaf)
- 20 gms salt
- 1 litre water (warm)
- 60 ml oil (sunflower or olive
How to Make Lamb and Chargrilled Bell Pepper Soup
- 1.Add the oil in a stock pot and sauté the onion, ginger and garlic, over medium heat for a few minutes.
- 2.Add the whole spices, celery and carrots and chargrilled bell peppers along with the lamb bones. Increase the heat and stir for a while till the bones are browned.
- 3.Now add the salt, stir thoroughly and pour in the warm water gradually.
- 4.Simmer the contents for an hour over low heat.
- 5.Strain through a `muslin’ cloth check the seasoning and serve in bowls garnished with some reserved dices of chargrilled pepper and lamb.
Ingredients Of Kappa (Tapioca)
- 2 Tapioca (cubed)
- To cook tapioca Water
- Little Salt
- To grind:
- 1 Coconut
- 1 Cumin seeds
- 2 Garlic
- 1-2 Green chilli
- 1/4-1/2 tsp Turmeric powder
- To taste Salt
- Enough to grind into a coarse paste Water
- For tempering:
- 2 Tbsp Coconut oil/Vegetable oil
- 1 tsp Mustard seeds
- 3 Small Onions, finely chopped
- 3 Red dry whole chilli
- 1 sprig Curry leaves
How to Make Kappa (Tapioca)
- 1.Peel off the skin from the tapiocas, cut into cubes, wash under running water.
- 2.Boil the tapiocas along with water and little salt until it turns tender and well cooked.
- 3.Drain the water and keep aside.
- 4.In a blender, grind the mentioned "to grind ingredients" to a coarse paste.
- 5.In a large saucepan, add the cooked tapiocas and the ground paste.
- 6.Cook for about 5-10 minutes, until the gravy starts to thicken and is combined well.
- 7.If you want you could slightly mash the tapiocas using a wooden spoon.
- 8.Remove from the heat and keep aside covered.
- 9.Heat a small pan over medium heat, add oil.
- 10.When the oil gets hot, add mustard seeds and let it splutter.
- 11.Add the chopped small onions and saute for a few minutes.
- 12.Add dry red chilies and curry leaves, saute till onions have turned brown.
- 13.Pour this tempering onto the cooked tapioca.
- 14.Keep the tapioca covered for sometime so that the flavors from the tempering will get into the dish.
- 15.Serve warm along with your favorite fish curry.
Peach, Raspberry and Nuts Smoothie Recipe
Ingredients Of Peach, Raspberry And Nuts Smoothie
- 100 gms fresh raspberries
- 3 nos ripe banana, small
- 50 almond, soaked
- 100 fresh peach slices
- 200 low fat yogurt
- For the topping:
- Fresh raspeberry
- Peach fruit slices
- almonds, soaked
How to Make Peach, Raspberry and Nuts Smoothie
- 1.Blend all the smoothie ingredients in a blender.
- 2.Place in a smoothie bowl.
- 3.Top with the toppings, serve chilled.
Ingredients Of Broccoli And Almond Soup
- 800 Ml vegetable stock
- 700 gms broccoli
- 50 gms ground almonds (toasted)
- 250 ml skimmed milk
- to taste salt
- to taste freshly ground black pepper
How to Make Broccoli and Almond Soup
- 1.Cut the broccoli in to small florets and steam for about 6 – 8 minutes until tender.
- 2.Place the steamed broccoli, veg. stock, 40 grams of almonds, skimmed milk in a blender and process until smooth.
- 3.Season with salt and pepper.
- 4.Pour the mixture in a pan and heat gently, serve in bowls garnished with remaining toasted almond powder.
Ingredients Of Tricolour Salad
- For dressing:
- 1/3 cup vinegar
- 3 tbsp honey/sugar
- 1 tbsp soy sauce
- 1 tsp salt
- 2 garlic cloves (minced)
- 1-2 chilli pepper (sliced), sliced
- For salad:
- 1 medium green papaya
- 1 large carrot (peeled), julienne
- 1-2 cucumbers, julienne
- 1/3 cup mint leaves, chopped
- 4 tbsp toasted peanuts
How to Make Tricolour Salad
- Prepare the dressing:
- 1.Mix all the ingredients for the dressing in a small bowl and set aside.
- Prepare the papaya:
- 1.Slice off the ends of the green papaya. Using a vegetable peeler, peel the outer skin. Slice off a layer of the papaya, creating green papaya shreds.
- 2.Toss the salad in a large bowl, mix the green papaya, carrots, cucumber, mint and peanuts.
- 3.Pour in the dressing that’s been marinating and toss to coat the vegetables with the dressing. Serve immediately.
