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VEGETABLE SALAD

Ingredients: 10-12 Salad leaves 1 small cabbage (shredded) 1 Onion (Thinly sliced into rings) 1 Cucumber (Sliced into rings) 2-3 Carrots (peeled and thinly sliced) 1 Radish (peeled and thinly sliced) 1 banana (cut into rings) 1 Guava sliced 1 apple thinly sliced 1 tomato (thinly sliced into rings) 2tsp lemon juice Salt to taste Chaat masala to taste. Preparation: Take big plate and arrange salad leaves. Add shredded cabbage, onions, carrot, cucumber, and radish. Now arrange tomato, banana, apples, and guavas. Sprinkle salt and chaat masala. Pour lemon juice.

Dhokla

ingredients:- Besan/Gram flour - 1 cup Curd - 1/2 cup Eno powder - small pouch Salt to taste Lemon juice - 1 tsp Black Mustard seeds - 1 tsp Green Chilies - 2/3 Sugar - 1/2 tsp Curry and coriander leaves. Method:- In a bowl put besan, salt, curd, and Eno powder and mix well. In a cooker or a steamer take 1 cup water and put the stand in it. Put the batter to a greased bowl and place in the cooker on the stand. Now close the lid, cook it for 15-20 minutes and check with a knife, if the batter doesn’t stick, it is ready. Take it out from the pan and cut into pieces. In a pan, take 1 tbsp oil, put mustard seeds and curry leaf when they start cracking add 2-3 green chilli, let them turn golden brown.Put the dhokla pieces and mix nicely. Serve it with few drops of lemon juice with sugar and coriader leaves.

Spiced Cabbage

 
Ingredients:
1 lb cabbage or spring greens
2 tbsp groundnut oil
2 medium onions, sliced in rings
½ tsp cumin seeds
¼ tsp chili powder
1 tsp garam masala
lemon, to serve
 Method:
Cut the cabbages into long thin shreds, removing any tough stalks as you go.
Heat the oil in a large frying pan or wok.
Add the onions, fry until wilted and deep golden, around 10 minutes, stirring from time to time.
Add the cumin seeds and cook over medium heat for another minute.
Add the cabbage and fry on moderate to high heat until the leaves are shiny and tender.
Add salt, pepper, chili and garam masala.
Fry for 3-4 minutes, stirring constantly. Serve hot with lemon wedges.