Mint , Ginger & Lemon Fizz , Nourishing Lentil - Spinach Soup & Mixed Pulse and Vegetable Salad
Posted Aug 12 2009 10:21pm
These recipes are less in calories and without a trace of oil or butter ( and nutritious too !!! ).
Mint , Ginger and Lemon Fizz
( Soda with a hint of ginger and mint )
Serves : 4 Time required : 10 minutes
3 bottles soda , chilled Juice of 1 lemon 5 cm ginger 3/4 teaspoon ( 4 g ) black salt 6 teaspoon ( 30 g ) powdered sugar or sweetener 8 - 10 mint leaves, chopped fine 6 - 8 ice cubes
Grate the ginger and extract about one tablespoon juice.
Mix lemon juice , ginger juice , black salt , sugar and mint leaves in a bowl. Refrigerate this mixture.
At serving time , put ice cubes in tall glasses.
Add enough of seasoned lemon juice and pour the soda over. Serve immediately.
Nutritive value of each serving : 32.2kcal Fat : 0 . 0 4 g Carbohydrates : 7. 9 g
Lentil & Spinach Soup
( Spinach soup enriched with milk and masoordal )
Serves : 4 Time required : 20 minutes plus cooling time
120 g spinach , chopped 3 ( 150 g ) onions, sliced 3 ( 250 g ) tomatoes , cut into big pieces 60 g masoordal 2 flakes ( 4 g ) garlic, crushed 120 ml skimmed milk Chilli powder and salt to taste 1/4 teaspoon ( 1ml ) lime juice
Mix the spinach , onions, tomatoes, masoordal and garlic in a pan. Add 750 ml water and pressure cook for 10 minutes or till done. When cool , blend in mixer.
Heat the milk and add to the soup. Add chilli powder and salt and bring to a boil. Serve hot with a dash of lime juice.
Nutritive value of each serving : 102.5 kcal Proteins : 6.3 g Fat : 1.1 g Carbohydrates : 18.0 g
Mixed pulses and vegetable salad ( Lentils and vegetables tossed in a salad dressing )
Serves : 4 Time required : 30 minutes plus soaking time
60 g rajmah ( red kidney beans ) 60 g kabulichana 120 g potatoes 80 g cucumber 80 g onions A few coriander leaves 2 g green chillies , chopped fine 8 salad leaves ( optional )
For the salad dressing :
1 teaspoon ( 5 g ) salt 1/2 teaspoon ( 2 g ) pepper powder Juice of 2 lemons
Wash and soak the rajmah and Kabulichana in enough water for 6 - 8 hours or overnight. Pressure cook the soaked pulses and potatoes separately.
Peel and dice the potatoes and cucumber. Chop the onions finely.
Mix all the salad ingredients. Add salt , pepper and lime juice. Toss well . Serve in bowl , lined with salad leaves.
Nutritive value of each serving : 158.9kcal Fat : 1.2 g Fibre : 1.9 g Carbohydrates : 29.7 g