37. MIX & MATCH FLEXI SALAD (DIETERS' DELIGHT)

INGREDIENTS

1.                               Moong Daal Sprouts and/or  Kala Chana Sprouts - 1 cup
2.            Methi Dana Sprouts- 1tbs (Optional)
3.            Onion small -1 (cut into cubes)
4.            Tomato small - 1 (cut into cubes)
5.            Cucumber - 1 (cut into cubes)
6.            Apple - 1 (cut into cubes)
7.            Cherries -10-12
8.            Salt -1/2 tsp
9.               0. Pepper powder(white) else black - 1/4 tsp
10.            Lemon Juice or Vinegar 1 tsp
11.            Olive Oil - 1 tbs
12.            White Sesame Seeds Roasted - 2 tbs
13.            Roasted Peanuts ground coarsely - 2 tbs

METHOD

1.            Toss everything (except ground nuts and sesame seeds) together. 
2.            Sprinkle sesame seeds and crushed groundnuts before serving to retain their crispiness.

USEFUL TIPS
1. One can add any number of veggies (like carrots, capsicums, cabbage, cherry tomatoes, celery leaves etc), cheese (goat cheese or cottage cheese), cold cuts  ( salami or cubes of any other cold cut) and fruits (papaya or pine-apple ), boiled eggs etc as per one’s liking in any permutation combination.
2. Adding sesame seeds in advance will make the seeds soft leading to loss of crispy taste and flavour.

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36. SWEET LASSI COLD DRINK

        INGREDIENTS

1. Curd  - 1 cup

        2. Water - 3 cups

        3. Sugar- 10 tsp or Splenda/Stevia 2-3 packets (as per taste)

        4. Vanilla Essence 2-3 drops (optional)

METHOD

      1. Beat curd and sugar well with hand-mixer or in a mixie.

      2. Add water and vanilla essence and stir for a few second. 

USEFUL TIPS

      1. Highly satisfying and rejuvenating on a hot summer afternoon.

      2. Sugar may be replaced by Splenda or Stevia to reduce calories as per your choice.

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35. SALTED LASSI – CHHACHH -COLD DRINK

INGREDIENTS

1. Curd  - 1 cup

2. Water - 3 cups

3. Salt - 1/2 tsp (Black Rock salt preferred)

4. Sonth/Adrak (Ginger) powder - ¼  tsp (optional)

5. Jeera (Cumin seeds) roasted and coarsely ground -¼ tsp

6. Fresh Podina (Mint)/ Dhania (Coriander) leaves chopped or Podina (Mint) powder- ¼ tsp   

METHOD

1. Beat curd well, preferably in mixie alongwith water, salt and ginger powder.

2. Add roasted crushed jeera (cumin seed) powder. Also add Podina (Mint) powder or chopped podina (mint) /dhania (coriander) leaves.

3. Stir well.

  

USEFUL TIPS

1. Fill it in a bottle and keep it in the fridge. Take a glassful to kill hunger pangs, especially in summers.

2. Taken with meals, one can cut down quantity of meals to almost half.

3. The more it is diluted, less calories it will contain.

4. Can be safely carried to work place without fear of it going spoilt on a hot day.

5. Ginger powder helps reduce its “cold” quotient.

6. For a different flavour, a quick seasoning with chopped curry pattas, mustard seeds and pinch of heeng (Asafoetida) fried in a teaspoon of oil can replace bhuna jeera and podina/dhania combination.

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