TRICOLOUR SANDWICH

INGREDIENTS

• 2 cup cabbage shredded fine
• 2 carrot cut in thin juliennes
• 1/2 tsp minced garlic
• 1/2 tsp minced ginger
• 1 tbsp butter
• salt to taste
• 1/2 tsp pepper powder
• 6 slices sandwich bread, buttered

• METHOD
• Heat 1/2 the butter in a skillet.
• Add the cabbage.
• Stir fry till tender.
• Add salt, 1/4 tsp pepper, 1/4 tsp each of garlic and ginger stir and remove.
• Heat remaining butter in a skillet.
• Add the carrot.
• Stir fry till tender.
• Add salt, 1/4 tsp pepper, 1/4 tsp each of garlic and ginger stir and remove.
• Let cabbage and carrot cool.
• Place a spoonful of the cabbage on a slice of bread.
• Place the other slice on top of it.
• Place a spoonful of the carrot on the slice of bread.
• Place the third slice on top of it.
• Grill in a pre-heated oven (sandwich toaster may also be used).
• Remove when golden brown and sprinkle with fine grated cheese while still hot.
• Serve with tomato ketchup.

SWEET CORN SOUP

INGREDIENTS

• 1 can (450 grams) cream style corn
• ½ teaspoon Ajinomoto powder
• ½ teaspoon soya sauce
• 2 tablespoons cornflour
• salt to taste
• To serve
• green chillies in vinegar
• chilli sauce

• METHOD
• 1. Mix all the ingredients with 4 to 5 teacups of water.
• 2. Cook for 25 minutes.
• Serve hot with chillies in vinegar and chilli sauce.

LENTIL SOUP

INGREDIENTS

• ¾ teacup masoor dal (washed)
• 3 sliced onions
• 4 cloves crushed garlic
• ½ teaspoon chilli powder
• 3 tomatoes
• 2 teaspoons oil
• salt to taste
• For serving
• lemon juice
• For garnish
• 1 tablespoon boiled rice

• METHOD
• 1. Heat the oil and fry the onions for 1 minute. Add the garlic and chilli powder and fry again for ½ minute.
• 2. Add 6 teacups of water, the tomatoes, masoor dal and salt and cook in a pressure cooker till the first whistle.
• 3. When cooked, blend in a mixer.
• 4. Boil for 5 minutes.
• Serve hot with lemon juice and garnished with boiled rice.
• Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. The combination of cereals and pulses provides protein of high biological value.

GREEN PEAS SKIN SOUP

INGREDIENTS

• 6 teacups skin of green peas
• 1 tablespoon green peas
• 1 chopped onion
• 3 teacups skim milk
• 2 teaspoons butter
• salt and pepper to taste

• METHOD
• 1. Heat the butter and fry the onion for 1 minute.
• 2. Add the green peas skin and green peas and cook for 3 to 4 minutes.
• 3. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle.
• 4. Blend in a mixer.
• 5. Strain to separate the stock from the skin. Discard the skin.
• 6. Boil the stock for 1 minute.
• 7. Add salt and pepper.
• Serve hot.
• Health Information: This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the products of digestion through the body and eliminates them.

CORN SOUP WITH VEGETABLES

INGREDIENTS.

• 1 can (450 grams) cream-style corn
• 2 level tablespoones cornflour
• 1 teacup finely chopped mixed vegetables (cauliflower, carrots, cabbage, onions, french beans)
• ½ teaspoon Ajinomoto powder
• 3 tablespoons butter
• 2 tablespoons cheese
• To be ground into a paste
• 25 mm. (1") piece ginger
• 4 cloves garlic
• 4 green chillies
• For serving
• chillies in vinegar and chilli sauce grated cheese

• METHOD
• 1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a pressure cooker until done.
• 2. Add the vegetables, butter and cheese and boil for a few minutes.
• Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

MOONG SOUP WITH PANNER

INGREDIENTS

• ¾ teacup moong
• 2 tablespoons finely chopped paneer
• 1 teaspoon cumin seeds
• 1 tablespoon mustard seeds
• ¼ teaspoon asafoetida
• 1 teaspoon lemon juice
• 2 pinches sugar
• ¼ teaspoon pepper powder
• 2 tablespoons ghee salt to taste

• METHOD
• 1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.
• 2. Blend the cooked moong in a blender. Strain.
• 3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.
• 4. Add the lemon juice, sugar, salt and pepper and boil for 2 minutes.
• 5. Add the paneer and cook for 2 minutes.

BROCCOLI SOUP

INGREDIENTS

• 500 gms Broccoli
• 1 medium sized Onion
• 4 cloves Garlic
• 2 inches Celery Stalk
• 4 cups Stock or water
• 1 Cup Low fat milk
• Salt to taste
• White pepper powder to taste

• METHOD
• Cut broccoli into small florets and wash well. soak in salted water for ten to fifteen minutes and drain.
• Peel and roughly chop onion and garlic. wash and chop celery stalk.
• Boil or dry roast almonds on medium heat till almond skin changes its colour slightly.
• remove from heat, cool it and slice them into slivers.
• Heat vegetable stock or water with chopped onion, garlic andcelery. bring to a boil.
• Add broccoli florets and continue to cook without covering the pan. cook for five to seven minutes or till broccoli is tender.
• Remove from fire, cool and puree it in a blender.
• Add milk to pureed broccoli. mix well. bring to a boil again..
• Add salt and white pepper powder to taste. stir in toasted almond slivers and serve hot.

MIXED VEGETABLE SOUP

INGREDIENTS

• FOR THE VEGETABLE STOCK
• 3 onion chopped
• 3 potatoes
• 3 tomatoes
• 6cup water
• FOR THE SOUP
• 7cup vegetable stock
• 1tbsp butter
• 2tbsp chopped cabbage
• 2tbsp peas shelled
• 2tbsp carrots chopped
• 2tbsp french beans chopped
• 2tbsp cornflour dissolved in 1 cup water
• salt to taste
• pepper to taste

• METHOD
• FOR THE VEGETABLE STOCK
• pressure cook all ingredients of the vegetable stock for 10 minute.
• strain the stock and keep aside.
• FOR THE SOUP
• heat butter and add all vegetable.
• saute for 2 minutesthan add prepared stock.
• add cornflour ,salt and pepper.
• cook for 10 minutes and serve hot.

MUSHROOM ALMOND SOUP

INGREDIENTS

• 75gm mashrooms finely chopped
• 10 almond soaked,skined and sliced
• 1 onion chopped
• small piece ginger chopped
• 2 cup milk
• 6 cup water
• 2tbsp maida
• 2tbsp butter
• salt to taste

• METHOD heat butter and add onion and ginger cook for 2 minute than add milk and water and boil for 4 minute strain it and keep aside saute mashroom in butter cook for 2 minutes add maida and milk water mixture add salt ,pepperand cook for 10 minutes serve hot with sprinkled almonds.

MILK TOASTED SANDWICH

INGREDIENTS

• 6 slices large sized sandwiches bread
• 1 cup milk
• 2 tbsp grated cheese
• butter to spread
• 1 cucumber thinly sliced
• salt
• black pepper

• METHOD Hold 3 slices at a time and cut diagonally to get six triangles. Keep each set of 3 separate so they fit one on the other exactly. Take the milk in a saucer. Use a cutting board to make the sandwich. Apply butter to the bread, dip in milk of 2-3 seconds. Place on the board. Spread some cheese. Sprinkle a pinch of salt and pepper. Apply butter to next slice, dip and place on first. Place cucumber slices on it. Sprinkle salt and pepper as before. Apply butter to third slice. Dip and place on second. Apply a dot of butter on top. Lift with a spatula and place on a warmed griddle. Toast the surfaces and sides till brown, turning to toast all over. Repeat for remaining sandwiches. If griddle is large many can be done at a time. Serve hot with french fries spicy ketchup and decorated with thin cabbage strips.

TOMATO SOUP

INGREDIENTS

• 1kg tomatoes
• 1carrot chopped
• 1potato chopped
• 1onion chopped
• 5 peppercorns
• 4 cloves
• 2tbsp butter
• 2tsp salt
• 2tbsp sugar
• 2tbsp cornflour
• 2tbsp cream(for garnishing)
• 20gm paneer cubes

• METHOD heat butterand add pepper ,cloves,onion,carrot and potato. fry it than add tomatoesand 6cup waterand pressure cook until two whistles. churn this one in a mixerand strain it. put this soup on fire and add cornflour dissolved in half cup of water. add salt ,sugar and some pepper powder. cook for 5 minutes and add cream and paneer. serve hot.

CHEESE SANDWICH

INGREDIENTS

• 6 slices sandwich bread
• butter for applying
• 1 large potato, boiled grated
• 1/2 tbsp. coriander finely chopped
• 1 cup cheese grated
• 1/2 tsp. crushed red chilli
• salt to taste
• 1/4 tsp. garlic crushed fine

• METHOD Mix potato, cheese, chilli, garlic, salt, coriander. Keep aside. Butter all slices on both sides. Preheat oven to 180C. Top all slices with mixture liberally. Bake in preheated oven for 7 minutes or till toasts are crisp. Cut in triangles and serve hot with ketchup.