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Recipes - Summer Time


Summer Salad

Broccoli: 100 gm (blanched)
Mushroom: 75 gm
Baby Corn: 50 gm (boiled)

For Yogurt Dressing
Hung yogurt: 75 ml
Chopped garlic: 10 gm
Fresh cream: 5 ml
Salt/pepper: To taste

For Garnish
Tomato cut into the shape of a flower
Carrot leaf
Asparagus tip
Parsley sprigs

Cut broccoli into florets, dice mushrooms and baby corn. Toss them with seasoning. Arrange fresh lettuce in a salad bowl. Put the tossed mix on the bed of lettuce. Garnish with tomato flower, carrot leaf, asparagus tips and parsley sprigs. Mix the dressing ingredients into a smooth consistency. Sprinkle chopped parsley over the dressing and serve separately over the salad. (Serves 2)

Cottage Cheese, Mango and Pineapple Vinaigrette
Cottage cheese: 250 gm
Mango: 350 gm
Pineapple: 250 gm

Ginger juice: 30 ml
Lemon juice: 30 ml
Honey: 25 ml
Oil: 60 ml
Salt/pepper: To taste

Cut the cottage cheese, peeled mango and pineapple into cubes. Put them in a bowl and refrigerate. Now take the dressing ingredients, except the oil, and mix thoroughly. Pour the oil in a gentle stream whisking simultaneously till it is completely blended. Toss the salad with the dressing and serve in a bowl garnished with ginger juliennes. (Serves 4)

Summer Fruit Salad
2 cups plain nonfat yogurt
3 tablespoons honey
3/4 teaspoon cinnamon
1/2 pint fresh strawberries, hulled, halved
2 bananas, sliced in 1/2-inch pieces
1/2 pint blueberries
2 peaches, peeled, sliced in 1/2-inch pieces
1/2 cantaloupe, cut in 1/2-inch pieces
How to prepare:
In a large bowl, combine yogurt, honey, cinnamon and mix well. Toss in the fruits and mix well. Chill for at least 1 hour before serving or up to 24 hours. Serve each portion garnished with a strawberry half.

Bean Salad

1/4 cup minced red onion
1 (15-ounce) can reduced-sodium garbanzo beans
1 (15-ounce) can reduced-sodium kidney beans
1 (15-ounce) can white or cannellini beans
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
Finely grated zest of 1 lemon
1/3 cup vegetable broth
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon molasses
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon salt
Freshly ground black pepper to taste
1. Put the minced onion in a small bowl and cover with cold water. Set aside 15 minutes. Drain and press out excess moisture with a paper towel. Put in to a large bowl.
2. Pour the garbanzo, kidney and white beans into a colander. Rinse with cold water and drain well. Transfer to a bowl. Add parsley, basil and lemon zest.
3. Whisk together the broth, vinegar, olive oil, molasses, cumin, coriander, salt and pepper. Pour over the beans. Cover and refrigerate at least 2 hours, stirring occasionally. Serve with a slotted spoon.


1 onion
4-5 red pepper
½ cup walnut
3-4 garlic
Lemon juice
Olive oil
Salt to taste
Pepper - coarsely ground

Saute onion and garlic in olive oil and leave aside to cool.
Roast the peppers and remove the seeds.
In a mixer, put the pepper, walnut, bread, basil, lemon juice, salt, onion and garlic and blend to the right consistency.

Eggplant and Red pepper relish

2 red pepper
2 yellow pepper
8 small aubergine
3-4 garlic pods
Salt pepper to taste
Olive oil
Balsamic vinegar

Roast the peppers. Remove skin and seeds and slice them long. Cut aubergine into quarters and fry them golden. Keep all these in a flat disc. Add chopped capers. Make a mix of olive oil, balsamic vinegar, salt-pepper and drizzle over it. Garnish with chopped parsley. Serve cold

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