Monthly Archives: June 2014

Summer Salad

Ideally the following recipe was best suited to beat the summer heat..But I happened to try this just yesterday and it turned out quite nice. Nevertheless with the onset of monsoon and the guilt trips of pakoras and bhajiyas this one can be a chance for you to recompense for your sins !!!

Water Melon & Moong Sprout Salad

Preparation Time: 10 minutes                Serves: 4 




For the Salad
2 teacup watermelon (diced)
1 teacup moong sprout (green gram)
1 onion (finely chopped)
1 clove garlic
1 tbsp coriander leaves
1/2 tbsp mint leaves (optional)
1 green chilli (finely chopped)

For the Seasoning
2 tbsp lime juice
2 tsp sugar
salt & pepper to taste


  1. Mix all the ingredients except the chilli and seasoning
  2. Mix the seasoning before serving

Pizza With a Twist

Picking up from my previous post here’s a recipe for another healthy snack. Think of pizza and you can think of cheese what if you could make pizza without cheese. Below I’ve shared a recipe for pizza with a lebanese twist to it ..

Lebanese Pizza



Preparation time: 45 min (6to8 hours to soak the chickpeas)   Cooking time: 1 hr        Makes: 30 mini pizzas


30 mini pizza bread
2 1/2 teacup hummus (recipe given below)
1 1/2 teacup tahini paste (recipe given below)
1 1/2 cup red sauce (recipe given below)
2 1/2 teacup salad (recipe given below)
6 tbsp olive oil/butter
3 tsp mixed herbs (oregano, basil, parsley)
Salt & pepper to taste


  1. add 1 tsp of herb mix and salt & pepper to 2 tbsp of oil and heat it in a pan
  2. toss 10 pizza bread in this mixture till all the pieces are well coated and heat them for 2 minutes
  3. Repeat the process with the remaining bread
  4. add a layer of hummus on each bread
  5. top it with tahini and the red sauce
  6. garnish it with the salad



3/4 tea cup sesame seed (til)
3/4 tea cup curd
6 green chilli
salt to taste


  1. roast the sesame seed
  2. add curd, green chilli and salt
  3. churn into a smooth paste



3/4 cup chickpea
3 tbsp lime juice
1/2 tea cup tahini paste
4 clove garlic
1/4 – 1/2 cup liquid from chickpeawater as required
3 tbsp olive oil
chilli powder to sprinkle
salt to taste


  1. soak the chickpeas for 6-8 hrs (can soak them overnight also)
  2. cook it in the pressure cooker till it becomes very soft
  3. drain out the water and keep aside
  4. add lime juice, tahini, garlic and water to the chickpeas and churn it in a mixer to make a smooth paste
  5. add olive oil and sprinkle little chill powder on the paste

Note: add a spring of parsley or basil to make herbed hummus

Red Sauce 


6 tomatoes
1/ 4 tea cup tomato ketchup
6 cloves garlic (finely chopped)
2 tsp chilli powder
1 1/2 tsp sugar
1 tbsp olive oil / butter
salt to taste
1 tsp corn flour + 1 tbsp water


  1. boil the tomatoes to make a pulp and strain it
  2. saute the garlic in the oil/butter for a minute
  3. add the tomato pulp, tomato ketchup, chill powder , sugar and salt to the garlic
  4. boil until the sauce thickens (add the the cornflour & water mixture to thicken the sauce if required)


3/4 cup cabbage (shredded)
1/2 cup tomato (finely chopped)
1/2 cup spring onions (finely chopped)
1/2 cup onions (finely chopped)
salt & pepper to taste


  1. mix all the ingredients except for salt & pepper and keep to chill
  2. season it before serving