Friday, 4 November 2011

Low Calorie Cooking-3

                               GINGER ALE RECIPE


1 tblsp Lime or Lemon Juice (Nimbu)
1/2 tsp Ginger Juice (Adrak)
2 tblsp Sugar (Artificial Sweetner)
Water to make squash
Salt to taste

How to make ginger ale:

Mix lemon juice and ginger juice, add sugar.
Stir continuously until the sugar/sweetner dissolved.
Add salt to your taste..
This is ginger ale syrup.
Take ¼ glass of ginger ale syrup, add water to make a glass of ginger ale.
Add ice and serve cold.

                         MACRONI IN A HURRY


100 gms Macroni
1 chopped Onion (Pyaj)
1 each yellow, red, green Capsicum (Shimla Mirch)
2 tblsp Ketuchup 1/2 tsp Red Chilly
Little White Pepper
1 tblsp Butter
Cheese for garnish

How to make macroni in a hurry:

Chop the vegetables.
Heat oil and add onions and capsicums.
When they tender add sauce, chilly powder, white pepper and salt.
Mix well and then add macroni.
When fully mixed garnish with grated cheese.

                                       MASALA NOODLES


1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

How to make masala noodles:

Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Add the noodles and stir well.
Cook for a while and remove the fire and serve immediately.

                                MIXED VEGETABLE PANCAKE


For pancake:
40 gms Fine Wheat Flour (Maida)
100 ml Milk
1/2 Egg
3 tsp Oil
a pinch of Salt
For Filling:
50 gms Potato (Aloo)
50 gms Cauliflower (Phool gobi)
50 gms Carrot (Gajar)
75 gms Peas (Matar)
50 gms Tomato (Tamatar)
1 tblsp Butter
1/2 tblsp Tomato Sauce
Salt and Chilli Powder to taste

How to make mixed vegetable pancake:

To make the pancakes sift the flour along with the salt.
Add the egg and gradually add the milk.
Mix and beat thoroughly till the batter is smooth and free of lumps.
Allow the batter to remain in a cool piece for about an hour.
Heat little oil in a frying pan.
Pour a spoonful of the batter on it.
Cook one side till it is light brown and then turn the side.
Now cook on the other ise.
Make the pancakes of all the batter.
To make the filling cut the vegetables into small pieces and carrots in shreds.
Heat butter in a pan , add the vegetables and the seasoning.
Coook it on low flame till vegetables are done.
Now add tomato sauce.
Spread this filling on the pancakes and roll them and serve hot with the chutney.

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