SOUP-VEGGIES-GRILLED FISH-CHEESE TOAST
1.TOMATO-LENTIL SOUP
1. Pressure cook for 10 minutes, 4 large tomatoes cut into large chunks, 2 cloves of garlic, 1/2 cup onion, 1 tbsp daal (malka masoor or moong dhuli), 1/4 tsp salt, and 1.5 glasses of water. Mash with a ladle.
2. Sieve through a soup strainer.
3. Boil the stock for 5 minutes or until desired thickness is achieved. Check for salt. Serve with baked croutons.
2. VEGETABLE SALAD
1. Check your fridge for Cucumber, celery sticks, celery leaves, onions, peas/ cauliflower /broccoli florets/diced carrots, apples, grapes, boiled potatoes, goat cheese, paneer chunks, olives etc. Let the imagination run wild. You may use any of these or a combo of different items depending upon whatever is available in your fridge.
2. Add ¼ tsp salt, ¼ tsp crushed pepper, 2 tbsp roasted and crushed groundnuts/walnuts/mixed nuts & berries, one tablespoon of virgin olive oil and 1 tbsp of Apple Cider Vinegar.
3. Cover and toss together.
3. GRILLED FISH
1. Mix together 1 tbsp ginger-garlic paste, 1/4 tsp salt, 1 tsp lemon juice and apply on 4 pieces of fish fillet.
2. Heat a non-stick pan. Spread 1/2 tsp oil and place the fish pieces on it. Cover with the lid and reduce the heat.
3. Flip over after a few minutes. Cook from both sides till done and serve hot.
4. CHEESE TOAST
1. Put low fat cheese slices on Multi-Grain or Brown bread slices. Sprinkle salt and pepper and
2. Place them on a flat tawa or a non-stick pan at very low heat and cover with the lid. Wait till one side becomes nice and crisp and cheese melts.
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