|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Mint , Ginger & Lemon Fizz , Nourishing Lentil - Spinach Soup & Mixed Pulse and Vegetable Salad
 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 Ingredients 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 Method 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 : 32.2 kcal Fat : 0 . 0 4 g Carbohydrates : 7. 9 g  Lentil & Spinach Soup ( Spinach soup enriched with milk and masoor dal ) Serves : 4 Time required : 20 minutes plus cooling time Ingredients 120 g spinach , chopped 3 ( 150 g ) onions, sliced 3 ( 250 g ) tomatoes , cut into big pieces 60 g masoor dal 2 flakes ( 4 g ) garlic, crushed 120 ml skimmed milk Chilli powder and salt to taste 1/4 teaspoon ( 1ml ) lime juice Method Mix the spinach , onions, tomatoes, masoor dal 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 Ingredients 60 g rajmah ( red kidney beans ) 60 g kabuli chana 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 Method Wash and soak the rajmah and Kabuli chana 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 : 158.9 kcal Fat : 1.2 g Fibre : 1.9 g Carbohydrates : 29.7 g  related searches : Mint
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers