May 30, 2009

* Rajma Salad *

1/2 cup rajma
1/4 tsp ginger paste
Salt to taste
2 chopped tomatoes
1 cubed cucumber
2 sticks celery, chopped
2 tbsp shredded lettuce

Soak the rajma in 2 cups water. Add ginger and salt and boil till tender.
Drain the water, if any. Chill for half an hour.
Toss with the vegetables and low-calorie dressing. Serve chilled,
garnished with thinly sliced onion and coriander leaves.

For the low-calorie dressing:
1/2 cup curds, whisked
1 tbsp olive oil
1/4 tsp garlic paste
2 tsp lemon juice
Pinch of sugar
Salt & pepper to taste

Put all the ingredients in a glass jar. Cap the jar and shake till well mixed.
Chill for 1-2 hours before using. Use for salads and as a dip for snacks.

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