Recipes - Naini Setalvad

Ingredients

500 gms beetroot, boiled
100 gms curd
1/4 tsp green chili paste
1/2 lemon juice
Salt to taste

Method

Blend the boiled beetroot.
Add curd, salt, green chili paste and lemon to it.
Mix well and serve it with vegetable sticks.

Ingredients

Method

Peel parval and raw banana. Steam them together for 10 minutes
Mash the boiled banana.
Boil the French beans and peas together and coarsely mash.
Roast capsicum in a kadai (wok) without oil and mix with French beans and peas
Add red chilli powder, garam masala, green chilli paste, lemon juice, coriander and salt to taste to the boiled vegetables.
Mix the vegetables with mashed raw banana.
Cut the parval through the centre along its length and scoop out the seeds with spoon. Fill it with vegetable mix.
Grease the baking dish.
Put the parvals in the baking dish, pour white sauce evenly and pour tomato sauce over them
Sprinkle bread crumbs on sauce
Bake till the bread crumbs turn light golden.

Ingredients

300 gms tomatoes
50 gms cauliflower, grated
15 gms coconut, grated
1 tbsp peanuts, coarsely ground
1 cup coriander
1 tsp chilli paste
Salt and lemon to taste

Method

Slice off the top of the tomatoes and scoop out the insides. Put a pinch of salt inside the scooped part of each tomato.
Keep each tomato inverted so that the excess water is drained out.
Add grated coconut, peanuts, chilli paste, salt, lemon and coriander to cauliflower (or cabbage).
Mix well.
Stuff the scooped tomato with the cauliflower (or cabbage) mixture.
Can be served at room temperature or chilled.

Ingredients

3 slices Pineapple
1 Apple
2 Dates
1 glass water or crushed ice

Method

Blend apple, pineapple, dates and water or crushed ice in a blender.
Garnish it with pineapple.
Serve chilled

Ingredients

150 gms rice, raw
50 gms green capsicum cut in long strips
50 gms red capsicum cut in long strips
50 gms yellow capsicum cut in long strips
100 gms cucumber cut in long strips
1 tsp extra virgin olive oil
Salt to taste

Ingredients for Peanut sauce

5 tbsp peanut butter
4 tbsp water
1 tsp red chilli flakes
1 tsp red chilli powder
1 tbsp jaggery

Method

Add water, chilli flakes and red chilli powder to the peanut butter.
Add jaggery to this mixture and mix well.
Put this mixture in a kadai (wok) and cook it on a high flame.
Take it off the flame once it becomes like a thick paste.

Method for Rice

Cook the rice, put it in a bowl and set aside.
Pour oil in a kadai (wok).
Saute the red capsicum, yellow capsicum, green capsicum and cucumber in this kadai (wok).
Add the cooked vegetables to a bowl of rice.
Also add salt and peanut sauce to the rice, mix well.
Serve hot.

Ingredients

1 bunch of fresh methi leaves (fenugreek)
3 tsp sesame seeds
3 – 4 walnuts
5 – 6 raisins
1 tsp olive oil
1/2 tsp mustard seeds
Pinch of hing
1 tsp honey / jaggery syrup
Lemon and salt to taste

Method

Wash the methi leaves and keep it aside to dry properly.
Take oil in a pan and heat it. Add mustard seeds and once it crackles little add hing and switch off the gas and allow it to cool.
Once it is cool add salt, lemon, honey and mix it properly and keep it in the refrigerator to cool.
Add walnuts, raisins and sesames to the methi leaves and then add the cool dressing.
Mix well and serve.

Ingredients

150 gms pumpkin, boiled
300 gms low fat dahi (curd), preheated
1 tsp jeera (cumin) powder
1 green chilli, finely chopped (optional)
Salt to taste

Method

Mash the boiled pumpkin.
Add the pumpkin to the pre heated dahi.
Add salt, chilli and jeera.
Mix well.
Serve chilled.