STRAWBERRY SALAD

Ingredients:

• 1 Pint fresh strawberries
• 1 Bunch of romaine lettuce, washed and cut
• 1/2 Medium red onion
• 1/2 Cup slivered almonds
• 2 tbsp Butter
• 1/3 Cup granulated sugar

How to make Strawberry Salad:

• Dress 3/4-cup light mayonnaise, 1/4-cup milk, 2 tbsp poppy seeds, 2 tbsp raspberry vinegar and 1/3 cup granulated sugar.

• In a pan, melt 2 tablespoons butter; stir in 1/3-cup sugar and almonds and fry until golden brown. Here Sugared Almonds is ready.

• In a bowl mix strawberries, onion, lettuce and the sugared almonds.

• Mix dressing ingredients prepared in first step together in a small bowl and then toss with salad.

VEGETARIAN BLACK BEAN SOUP

Ingredients:

• 1 tbsp Olive oil
• 3 Cups onion, chopped
• 2 tsp Cumin
• 2 tsp Salt
• 1 Medium carrot, diced
• 10 Garlic cloves, crushed
• 1 Bell pepper, diced
• 5 Cups black beans, soaked and cooked
• 1½ Cups orange juice
• Black pepper, to taste
• Cayenne pepper, to taste
• 2 Tomatoes, diced
How to make Vegetarian Black Bean Soup:

• Sauté onion, cumin, salt, carrot and 5 garlic cloves in olive oil, over medium heat. Cook till the
carrot is tender.

• Add bell pepper and rest of the garlic. Sauté for around 10-15 minutes or till the bell pepper is tender.

• Transfer to the Dutch oven, along with the cooked beans.

• Mix in the orange juice, both the peppers and tomatoes. Cook till the tomatoes become tender.

• Transfer the soup to a blender and purée it.

• Pour the soup back into the Dutch oven.

• Simmer over low heat for 10-15 minutes and serve.

• Vegetarian Black Bean Soup is ready.

MYSORE RASAM

Ingredients:

• 1 Cup tuvar dal, cooked
• 1 Lemon size tamarind
• 1 tsp Mustard seeds
• 1 tsp Chana dal
• 2 Tomatoes
• 1/2 tsp Hing
• 2 tsp Coriander seeds
• 4 tsp Pepper corns
• 2 tbsp Grated coconut
• 2-3 Dry red chillies
• 2-3 Cloves
• 1 tsp Turmeric powder
• Coriander leaves for garnishing
• A few curry leaves
• Oil as required
• Salt to taste

How to make Mysore Rasam:

• Marinate tamarind in water and extract the tamarind juice.

• In the tamarind juice, add tomato, turmeric powder and salt and boil it until the
raw smell of the tamarind is lost.

• Meanwhile, in 1 tsp oil, saute the coriander seeds, pepper corns, chana dal, red
chillies and cloves until pink.

• Grind them with coconut to form a soft paste.

• Add the paste, cooked tuvar dal and curry leaves to the tamarind juice and boil for a few seconds.

• Heat oil, add mustard seeds and hing and season the rasam.

• Garnish it with coriander leaves and serve.

FISH BIRYANI

Ingredients:

• 2 Cups basmati rice
• 1 Cup tomato puree (preferably fresh)
• 1 Cup coconut milk
• 2 Cups of water
• 1 tsp Chili powder
• 1 tsp Garam masala(optional)
• 10-12 pieces of thorn less fish
• 1 Inch ginger
• 8 Flakes garlic
• 1 Cup yogurt
• 4-5 Green chilies
• 1 Bunch coriander leaves
• 1/2 tsp Turmeric
• 2 Onions sliced
• 2 tsp Oil
• Salt to taste

How to make Fish Biryani:

• For Marination:

• Grind ginger, garlic, green chilies, turmeric, and salt into a fine paste.

• And marinate the fish with it.

• Sprinkle with coriander leaves and keep aside for at least 30 min


Rice Preparation

• In a pan put 1 tsp oil and fry the rice for 2-3 min.

• Then add the tomato puree, coconut milk and 1-1/2 cups of water.

• Add salt, chili powder, garam masala and mix it very well.

• Cover the pan with a lid.

• Partially cook the rice (80%) on a slow flame.

Fish Preparation

• In a pan put 1 tsp oil and sauté the onions to golden color.

• Add marinated fish to it put some water and cover with the lid for 5-6 min

• Do not to break the fish pieces when stirring.

Final preparation

• Take a baking dish, layer the rice then arrange the fish with its gravy and then again layer of rice.

• Add the milk so that the rice doesn't dry.

• Cover with aluminum foil and keep it in the preheated oven for 7 min.

• Fish Biryani is ready.