Thanjavur Race Kootu
INGREDIENTS
- Pumpkin/ Ash gourd, cut into cubes 1 cup
- Channa Dal ½ cup
- Salt as needed
- Turmeric powder ¼ tsp
FOR TEMPERING
- Mustard seeds 1 tsp
- Dry red chilli 1
- Asafoetida ¼ tsp
- Curry leaves 2 sprigs
- Coconut Oil 1 tbsp
FOR TEMPERING
- Coconut grated 2 tbsp
- Green chillies 2
METHOD
- Grind green chillies and coconut into a thick smooth paste.
- Cook channa dal in a pan adding enough water.
- Add the pumpkins to the cooked channa dal and let it cook until it turns soft and tender. Add water if needed.
- Once the pumpkin is cooked, Add the ground masala paste, ¼ teaspoon turmeric powder and salt. Let it cook for 3 to 4 minutes.
- Switch off the flame. In another pan, heat one tablespoon of coconut oil, temper with mustard seeds, dry red chilli, asafoetida and curry leaves. Pour the tempered mixture into the prepared kootu.
- Serve hot with rice.
Slow Roasted Sicilian Vegetable Medley
INGREDIENTS
- Red pepper 100g
- Green pepper 100g
- Yellow pepper 100g
- Carrot 150g
- Bottle Goard 150g
- Snake Goard 150g
- Corn Kernel 150g
- Cherry Tomato 100g
- Salad greens 150g
- Garlic 30g
- Broccoli 150g
DRESSING
- E. V. Olive Oil 120ml
- Dijon Mustard 2 tsp
- Balsamic Vinegar 30ml
- Roasted garlic 5gm
- OD Wellness Basil Drop 20 drops
- Lemon Juice 1ea
- Salt and Pepper To Taste
METHOD
- Wash & Clean vegetables
- Cut cherry tomato into quarters
- Dice carrots medium, cook and chill
- Cut broccoli in to small florets and blanch in slated water
- Dice rest of the vegetables and marinate them with chop garlic, onion and Olive oil
- Grill all the processed vegetables in medium heat and season them with salt & pepper and chill it to 60*cl.
DRESSING
- Prepare dressing by blending mustard, E.V.Olive Oil, Lemon Juice and balsamic vinegar
- Season it with salt and ground pepper
- Add One Drop Wellness basil drops and taste.
- Add more drops if you need more stronger flavor of the herbal extract
- Marinated the grilled seasoned vegetables with the Basil Balsamic dressing and rest it for few minutes.
- Ensure the salad is chilled to 60*cl and add the greens before service.
Pierogi Ruskie
INGREDIENTS
- Potatoes, peeled 3
- Salt as needed
FOR THE FILLING
- Melted unsalted butter 1 tbsp
- Cheddar cheese ¼ cup
- Cream cheese 2 tbsp
- Salt as needed
- One Drop Basil Extract 2 drops
FOR THE DOUGH
- All purpose flour 1 cup
- Egg 1
- Salt as needed
- Milk ¼ cup
- Sour cream 1 tbsp
FOR SERVING
- Unsalted butter 2-3 tbsp
- Caramelized onions optional
- Fried bacon or chicken optional
- Sour cream optional
Pierogi, a Polish delicacy of boiled dumplings, that are very soft, flexible and can be stuffed with a number of savory or sweet fillings, quite popular one being the potato and cheese filling.
The choice is yours and you can absolutely go creative with what filling you need, without disturbing the subtle flavors pierogi emanates.
They can be boiled or pan-fried and it’s an excellent main course. Boiled pierogi are softer, and it tastes more like ravioli. It’s usually served with caramelized onions, sour cream and fried bacon.
I served it today with caramelized onions and some chicken crisps
METHOD
- Parboil the potatoes in a large saucepan by covering them with water and adding 1 tablespoon of salt.
- Bring the potatoes to boil in high heat for 15 minutes and simmer for 20 minutes until its tender.
- Drain and let cool slightly.
- Place the potatoes in a large bowl, and mash them with a fork.
- Add all the filling ingredients to the mashed potatoes, form dough and set aside. The One drop basil extract gives lovely flavor to the pierogi.
- Take the flour on a large bowl. Break the egg into it. Add sour cream, salt and milk. Bring the dough together, kneading well to a smooth dough ball. Add little flour if needed.
- Roll out the pierogi dough into 1/8 inch in thickness. Using a cookie cutter or drinking glass, make small circles.
- Spoon 1 1/2 teaspoons of the filling onto the middle of each circle.
- Fold the dough in half to form a half-circle shape and then firmly pinch the edges together. Keep it covered to prevent them from drying.
- Cook the pierogi by bringing a large saucepan filled with water to a rapid boil. Add little salt to the water. Add 6 to 8 pierogis at a time, and do not overcrowd the saucepan. When the pierogi rises to the surface, continue to simmer a few more minutes. It should take around 5 to 6 minutes for the pierogi to be cooked.
Dhaba Style Paneer Masala
INGREDIENTS
- Paneer 200g
- Oil for shallow frying as required
MASALA
- Oil 5 tbsp
- Cumin oil 5 drops
- Cardamom oil 5 drops
- Cinnamon oil 5 drops
- Clove bud oil 5 drops
- Clove leaf oil 5 drops
- Ginger oil 10 drops
- Capsicum (cut into cubes) 1
- Onions (cut into cubes) 2
- Tomato (chopped) 3
- Tomato ketchup 1 tbsp
- Green chilli 2
- Besan/Gram Flour 1 tbsp
- Kashmiri Red Chilli Powder 1 tbsp
- Coriander powder 1 tbsp
- Turmeric powder ¼ tbsp
- Kasoori Methi crushed 1 tsp
- Water as needed
- Salt as needed as needed
METHOD
- Shallow fry the paneer cubes until golden brown and set aside.
- In a thick bottomed pan, Heat oil, add the chopped onions. Fry until the onions are golden brown. Add all spice powders – Kashmiri red chilli powder, turmeric powder, coriander powder. Add the slit green chilli. Fry for a minute and then add besan/gram flour. Roast it on low flame until it is golden and fragrant for 2-3 mins.
- Now add chopped tomatoes and cook until it turns mushy. Add tomato ketchup. Add a cup of water and continue to cook until the gravy turns thick and creamy. Add the chopped capsicum and the shallow fried paneer. Let it cook for another 3 minutes.
- Add crushed kasoor methi and mix it well. Now add garam masala powder, clove bud oil, clove leaf oil, cinnamon oil, cardamom oil, ginger oil, cumin oil and mix well. Switch off the flame once oil oozes out from edges.
- Serve hot with Roti / Phulka
Black Pepper and Ginger Ramen
INGREDIENTS
- Pork belly 200g
- Onion small cubes 200g
- Cabbage diced 200g
- Spring onion diced 200g
- Carrot sliced thin 100g
- Water/dashi 1 liter
- Soy sauce Kikoman 50ml
- Mirin 50ml
- Rice Vinegar 15ml
- Ramen noodles 250g
- One drop pepper 15 drops
- One drop ginger 15 drops
METHOD
- Add the thinly sliced pork belly to a pot on slow flame and tender the fat 8 minutes
- Increase flame to medium and add carrots. Onions and white part of the spring onion. Sauté for 5 minutes
- Add the water/Dashi and simmer for 10 minutes. The add the soy mirin and vinegar
- In a separate pot boil the ramen noodles till cooked but firm 3 minutes. Strain and rinse till cold
- Add the cabbage and one drop wellness drops to the soup simmer for 2 minutes
- Portion the noodles into bowls. Add the soup and garnish with the green part of spring onion.
- Serve hot
Myanmar spicy watermelon salad
Myanmar spicy watermelon salad
Sesame Ginger and Miso dressing
Ginger
SERVES - 4
INGREDIENTS
- Watermelon 700g
- Green gram 200g
- Peanut 200g
- Coconut shredded 200g
- Lime leaves 8
- Green Beans 200g
- Sesame black 2 tsp
- Sesame white 1 tsp
- Mint Few sprigs
- Salad greens As needed
DRESSING
- E.V.Olive Oil 120ml
- Miso Paste 2 tsp
- Few drops of water
- Lemon juice 2ea
- Honey 2 tbsp
- OD Wellness Ginger drop 20 drops
- Salt and Pepper as required
METHOD
- Peel n dice watermelon without seeds and chill it.
- Blanch Green beans in salted water and make sure it's fully cooked. Dice them small and chill it to 60*cl
- Cook Green gram to soft texture with salt and chill it to 60*cl
- Shred the lemon leaves and hand tore the mint leaves.
- Broil dry peanuts in a hot skillet and add the sesame seeds and continue to roast them.
- As they begin to crackle add the shredded coconut and continue to roast till it become a nice dry mix. Season it with salt n pepper. Keep it aside.
DRESSING
- Prepare dressing by blending E.V.Olive Oil, Lemon Juice, miso paste and honey and season it with salt n pepper
- Add One Drop Wellness Ginger drops and taste.
- Add more drops if you need more stronger flavor of the herbal extract
- Marinated the chilled ingredients with the Sesame, miso ginger dressing and rest it for few minutes.
- Add the shredded lemon leaves and mint springs and the roasted sesame peanut mix and toss it nicely to mix.
Bonda Mor Kuzhambu
INGREDIENTS
- Curd, little sour 1 cup
- Ginger oil 5 drops
TO GRIND
- Toor Dal 1 tbsp
- Coriander seeds 1 tbsp
- Green chillies 3
- Grated coconut 2 tbsp
- Raw rice 1 tbsp
FOR TEMPERING
- Curry leaves 1 sprig
- Turmeric powder 1 tsp
- Asafoetida a pinch
- Mustard seeds 1 tsp
- Urad Dal ¼ tsp
- Dry red chillies 1
- Coconut oil 1 tbsp
- Salt As needed
FOR TEMPERING
- Whole urad dal (soaked for 2 hrs) 1 cup
- Ginger oil 3 drops
- Asafoetida 1 tsp
- Pepper Oil 5 drops
- Cumin Oil 5 drops
- Oil (For frying) As needed
- Salt As needed
METHOD
- Wash and soak the urad dal for 2 hours, and then grind it into a smooth thick batter. Add salt, pepper oil, cumin oil, ginger oil, asafetida and set aside.
- Heat oil in a kadai, drop spoonful of batter into the oil and make bondas. Deep fry them in medium flame until golden brown. Use the rest of the batter in the same way.
- Before grinding the masala for the mor kuzhambu soak coriander seeds, toor dal and raw rice in water for 20 minutes.
- Now add the rest of the ingredients given under "to grind" in a mixer jar, add the soaked coriander seeds, raw rice, and toor dal mixture. Grind it into smooth paste adding water.
- In a bowl, add the curd, ginger oil and whisk until it’s smooth. Add the ground coconut mixture, turmeric powder, and salt. Mix well.
- Heat coconut oil in a pan, temper with ingredients mentioned "For tempering"
- Let the mustard seeds splutter. Add the sour curd mixture. Add 2 cups of water and lower the flame. Check for the consistency and taste.
- The gravy should not boil. Switch off the flame when the gravy froths up.
- Add the prepared urad dal bondas to the hot mor kuzhambu.
- Serve with hot rice and potato fry.
Thinai Surai Adai
Thinai Surai Adai
Cumin, Cinnamon, Cardamom, Clove Bud, Ginger , Rice , Main course
SERVES - 4
INGREDIENTS
- Bottle gourd (small) 1
- Thinai (foxtail millet) 400g
- Red chilli 6-7 nos
- Onion(big) 2 nos
- Curry leaves
- Coriander leaves
- Onedrop cumin 1 tsp
- Onedrop pepper 1 tsp
- Salt as required
- Onedrop Turmeric ½ tsp
- Fennel seeds 1 tsp
- Grated coconut 2 tbsp
- Oil as required
METHOD
- Soak the foxtail millet along with red chili for 2 hours
- Then grind it with the cut bottle gourd.
- Take this in a bowl, add finely chopped onion, curry leaves, coriander leaves, Onedrop turmeric, cumin and black pepper drops, coconut, salt and mix well
- Add water and mix until it reaches the right consistency
- Spread the batter on a heated pan and roast until it turns golden brown.
Sarkarai Pongal
INGREDIENTS
- Rice (raw) 1 cup
- Powdered jaggery 2 ½ cup
- Ghee 4 tbsp
- Onedrop Cardamom 1 tsp
- Salt 2 pinches
- Cashew nut 25g
- Raisins 1 tbsp
- Water as required
METHOD
- Soak the rice for half an hour
- Take a heavy bottomed pot or vessel, add water
- Let the water boil.
- Now add the soaked rice and cook until it turns soft.
- Let the water go down completely.
- Then add powdered jaggery and salt
- Let the jaggery melt and stir continuously until the aroma arises.
- Now add the Onedrop cardamom drops.
- Finally add the raisins and cashews fried in ghee
- Mix well and serve hot.
Jeera Pulao
Jeera Pulao
Cumin, Cinnamon, Cardamom, Clove Bud, Ginger , Rice , Main course
SERVES - 4
INGREDIENTS
- Basmati Rice 1 cup
- Ghee 1 ½ tsp
- Bay leaf 1
- Cumin seeds 1 tsp
- Onedrop Cinnamon 1 drop
- Onedrop Cardamom 2 drops
- Onedrop Clove bud 2 drops
- Onedrop ginger 2 drops
- Onedrop cumin 6 drops
- Salt 1 tsp
- Water 350ml
PRE PREPARATION
- Wash the rice well and soak it for 20 mins.
- Drain the rice
- Heat the water.
METHOD
- Heat a heavy-bottom vessel (that has a tight lid) over a medium flame.
- Add the ghee and when it is hot add the bay leaf, ODW cinnamon, cardamon and clove bud drops
- Add the cumin seeds and let it sizzle.
- Add the drained rice and fry it for 3 minutes. Stir constantly but gently so as not to break the rice grains.
- Add the salt and ODW cumin and ginger drops then add the hot water. Stir and cover the vessel with the lid. Reduce the flame to simmer
- Cook the rice for 10 minutes. Check of the water has been absorbed and there is no water at the bottom of the vessel. Switch off the flame and cover the vessel. Let it sit for 5 minutes.Check the cooking instructions on the rice packing and adjust these steps accordingly.
- Open the lid and lightly fluff up the rice using a fork.
Pulao
Pulao
Cinnamon, Cardamom, Ginger, Pepper, Chai , Tea, Beverages
SERVES - 4
INGREDIENTS
- Basmati Rice 1 cup
- Ghee 2 tbsp
- Pudina and coriander leaves a handful
- Green chilli 5 nos
- Bay leaf 1
- Onion 3 nos
- Coconut milk ½ cup
- Water 1 ½ cups
- Garlic 6-7 nos
- Salt as required
- Cooking oil 2 tbsp
- Lemon juice 1 tsp
- Onedrop ginger 1 tsp
- Onedrop Clove bud ¼ tsp
- Onedrop cinnamon ¼ tsp
METHOD
- Soak the rice in 1 ½ cup water
- Take a mixer, add coriander, green chilli, pudina, garlic and add Onedrop ginger, clove bud and cinnamon drops. Drain the paste to remove excess water.
- In a pressure cooker, add cooking oil and let it heat.
- Add bay leaf, sliced onions, and sauté it until it turns translucent
- Add the paste and sauté it until the smell changes
- Add salt
- Add the rice along with the water and add coconut.
- Add lemon juice and close the lid without weight.
- Cook in high flame
- After the steam comes out, add the weight, and let it simmer Switch the heat off after 7 minutes Open the lid, add ghee, and mix gently, Garnish with coriander leaves and serve hot.
Chapati Roll
Chapati Roll
Cinnamon, Cardamom, Ginger, Pepper, Chai , Tea, Beverages
SERVES - 4
INGREDIENTS
- Chapati 5 nos
- For stuffing
- Carrot 2 nos
- Cabbage 250g
- Capsicum (cut into thin strips 2 nos
- Tomato 2 nos
- Onion 2 nos
- Garlic paste 1 tsp
- Coriander and chili powder 1 tbsp
- Salt as required
- Oil 1 tbps
- Onedrop cinnamon ¼ tsp
- Onedrop cumin ½ tsp
- Onedrop pepper ½ tsp
- Onedrop ginger ½ tsp
- Onedrop Clove bud ¼ tsp
METHOD
- Heat the oil in a kadai.
- Add sliced onions, and sauté it until it turns translucent
- Add the cabbage, capsicum and carrot.
- Now add the garlic paste, Onedrop cinnamon, clove bud, cumin, pepper, and ginger drops.
- Sauté until the vegetables are half cooked.
- Add salt and add chili powder and coriander powder mix and sauté it.
- Place the stuffing in the chapati and roll it.
- Chapati roll is ready.
Mushroom Gravy
Mushroom Gravy
Cinnamon, Cardamom, Ginger, Pepper, Chai , Tea, Beverages
SERVES - 4
INGREDIENTS
- Mushroom 2 boxes
- Onion (big) 3 nos
- Tomato(big) 2 nos
- Chilli powder ½ tbsp
- Chili and coriander powder mix 2 tbsp
- Oil 2 tbsp
- Salt as required
- Onedrop cumin ½ tsp
- Onedrop pepper ½ tsp
- Onedrop Cinnamon ½ tsp
- Onedrop Clove bud ¼ tsp
- Curry leaves as required
METHOD
- Heat the oil in a kadai.
- Add finely chopped onions and sauté it
- Add garlic paste, finely chopped tomato and sauté it
- Add Onedrop cumin, pepper, cinnamon, and clove bud drops.
- Add chilli powder, chili and coriander powder mix, salt and mix well.
- Now add the mushrooms, and cover with lid and leave it for 10 mins.
- Open the lid, sauté it until the water has reduced and the mixture has reached the required consistency.
- Enjoy your mushroom gravy with chapati
Fish Fry
INGREDIENTS
- Fish (cleaned and cut) 8 pcs.
- Chilli powder 3 tbsp
- Garlic paste 1 tbsp
- Lemon juice 3 tbsp
- Ginger drops 1 tsp
- Turmeric drops ½ tsp
- Salt as required
- Oil as required
- Onedrop Rosemary drops ¼ tsp
METHOD
- In a bowl, add garlic paste, chili powder, lemon juice, Onedrop turmeric, ginger and rosemary drops, salt and mix well
- Now add the fish pieces to this mixture, coat them well and let it marinate for 30 minutes
- Now add oil in a tawa and heat it
- Place the fish pieces on the tawa, flip, and fry on both sides.
- Enjoy your rosemary fish fry with green chutney.
Fish Curry
Fish Curry
Ginger, Black Pepper, Cumin, Devi, Fish
Cinnamon, Cardamom, Ginger, Pepper, Chai , Tea, Beverages
SERVES - 4
INGREDIENTS
- Fish (cleaned and cut) 8 pcs.(400g)
- Tamarind (soaked) – about the size of a big lemon @nsbp;
- Chili powder 4 tbsp
- Dania and chili powder (mix) 2 tbsp
- Onion (small, chopped) 200gm
- Tomato (big, chopped) 2 nos.
- Green chilli 3 pcs
- Curry leaves as required
- Fenugreek seeds 1 tsp
- Sesame oil 5 tbsp
- Salt As required
- Coconut (grated and ground into a fine paste) 3-4 tbsp
- Onedrop turmeric ½ tsp
- Onedrop Cumin ½ tsp
- Onedrop Black Pepper ½ tsp
METHOD
- Heat the oil in a kadai and add fenugreek seeds.
- Add curry leaves, onion, and sauté it until turns golden.
- Add, chopped tomato and green chili, and mix well.
- Add, chili powder, coriander powder and chili powder mix and sauté it for 1 minute
- Add soaked tamarind along with the water and salt.
- Let it boil for 5 – 10 mins.
- Then add the ground coconut paste and let it boil for a few minutes.
- Now add the fish pieces and as it boils, cover the kadai for 10 minutes.
- Now open the lid and let it simmer for 10 minutes, until the oil separates.
- Now add Onedrop turmeric, cumin, and black pepper drops.
- Enjoy your fish curry with white rice.
Seafood and Corn Chowder
Seafood and Corn Chowder
Cinnamon, Cardamom, Ginger, Pepper, Chai , Tea, Beverages
SERVES - 4
INGREDIENTS
- Prawns 150gm
- Squid 100gm
- White fish fillet 200gm
- Corn kernels 200gm
- Potato 200gm
- Red pepper 100gm
- Green pepper 100gm
- Onion 100gm
- Milk 250ml
- Cream 50ml
- Water/fish stock 1 liter
- One drop pepper 12 drops
- One drop Rosemary 6 drops
- Butter 75gm
- Flour 75gm
- Salt To taste
METHOD
- Cube the potatoes. Red and green peppers and onion.
- In a heavy bottom pot add the corn kernels and the above cubes vegetables and sauté with butter for 5 minutes on medium flame
- Add flour and sauté till the raw flavor disappears.
- Add the milk and stir till lump free. Add the fish stock or water.
- Cook on medium flame till potatoes are firm but cooked.
- Cube all the seafood into small cubes and add to the pot. Cool for 3 minutes
- Add cream and simmer for 2 minutes. Add salt to taste
- Finish with chopped parsley and one drop wellness drops. Serve hot.
Masala Chai
INGREDIENTS
- Chicken breast 4 pieces
MARINATION
- Water 1 1/2 cups
- Milk 1/2 cup
- Tea leaf / Dust 3 tps
- ODW Ginger 6 drops
- ODW Cardamom 3 drops
- ODW Cinnamon 1 drop
- ODW Pepper 2 drops
- Sugar 3-4 tsp
Pre Preparation
- Boil milk
METHOD 1
- Prepare tea as you usually do.
- Add the ODW ginger, cinnamon, cardamom, and pepper drops.
- Let it sit for 2 mins before drinking it.
METHOD 2
- Add the tea and 1 teaspoon sugar to a pot / sauce pan.
- Boil the water just till it small bubbles appear
- Pour the water over the tea leaves, cover the pan and wait for 3 to 5 mins.
- Add the sweetened milk to the tea brew and mix thoroughly.
- Strain the tea into another vessel.
- Add the ODW ginger, cinnamon, cardamom, and pepper drops.
- Let it sit for 2 mins before drinking it.
Rosemary Chicken Steak
Rosemary Chicken Steak
Apple Cider, Ginger and Pomegranate molasses dressing
SERVES - 4
INGREDIENTS
- Chicken breast 4 pieces
MARINATION
- Chopped Garlic 40gm
- Crushed black Pepper 5gm
- OD Wellness Rosemary Drops 20 drops
- Vegetable Oil 50ml
- Mixed Vegetables for 4 portions
- Salt and Pepper for seasoning
METHOD
- Wash and pat dry 4 Chicken breast.
- Make marination by mixing all the given ingredients.
- Nicely marinate the Chicken breast in the prepared marination. Cover and refrigerate for minimum 6hrs.
- Heat up the grill nicely and grill the marinated chicken for on both the sides till the chicken is fully cooked.
- Serve immediately with prepared grilled veggies.
Chicken Peralan
Chicken Peralan: Recipe by Gireesh
Chef Gireesh Nair, Black Pepper, Cinnamon, Cumin, Cardamom, Clove bud, Continental, Main Course, Chicken
Apple Cider, Ginger and Pomegranate molasses dressing
SERVES - 4
INGREDIENTS
- Chicken skinless, Cut in small pieces 800gm
- Onion sliced 250gm
- Tomato chopped 100gm
- Ginger garlic paste 50gm
- Red chilli powder 15gm
- Coriander powder 20gm
- Turmeric Powder 5gm
- Curry Leaves 15 pcs
- Coriander Leaves 30gm
- Cinnamon drops 6 drops
- Black Pepper drops 6 drops
- Clove bud drops 6 drops
- Cardamom drops 6 drops
- Cumin drops 6 drops
- Oil 50ml
METHOD
- Pour oil in a thick bottom pan. Add curry leaves. When spluttering add onions and cook till golden brown on medium heat.
- Add ginger garlic paste and fry for 2 minutes. Add the powdered masala mixed with 50 ml of water.
- Add tomatoes and salt to taste. Simmer till the oil separates.
- Clean wash and drain the chicken pieces. Add to the pot and sauté for 5 minutes.
- Cover and simmer the chicken for 35 minutes or till done stirring occasionally.
- Remove lid and add the one drop wellness drops. Increase heat and dry out any excess liquid in the pot.
- Finish with the chopped coriander leaves and serve hot with rice or chapathi.
Carrot Pomegranate Curry Leaves Juice
Carrot Pomegranate Curry Leaves Juice
Apple Cider, Ginger and Pomegranate molasses dressing
SERVES - 4
INGREDIENTS
- Watermelon 700gm
- Green Gram 200gm
- Peanut 100gm
- Coconut Shredded 700gm
- Lime leaves 8ea
- Green Beans 200gm
- Sesame black 2tsp
- Sesame white 1tsp
- Mint Few sprigs
- Salad greens as needed
DRESSING
- E.V.Olive Oil 120ml
- Miso Paste 2tsp
- Few drops of water
- Lemon juice 2ea
- Honey 2tbs
- OD Wellness Ginger drop 20 Drops
- Salt n Pepper to taste
METHOD
- Peel n dice watermelon without seeds and chill it
- Blanch Green beans in salted water and make sure it’s fully cooked. Dice them small and chill it to 60*cl
- Cook Green gram to soft texture with salt and chill it to 60*cl
- Shred the lemon leaves and hand tore the mint leaves
- Broil dry peanuts in a hot skillet and add the sesame seeds and continue to roast them. As they begin to crackle add the shredded coconut and continue to roasttill it become a nice dry mix. Season it with salt npepper. Keep it aside
DRESSING
- Peel n dice watermelon without seeds and chill it
- Blanch Green beans in salted water and make sure it’s fully cooked. Dice them small and chill it to 60*cl
- Cook Green gram to soft texture with salt and chill it to 60*cl
- Shred the lemon leaves and hand tore the mint leaves
- Broil dry peanuts in a hot skillet and add the sesame seeds and continue to roast them. As they begin to crackle add the shredded coconut and continue to roasttill it become a nice dry mix. Season it with salt npepper. Keep it aside
Mangoes and Pomegranate Salad
Mangoes and Pomegranate Salad
Apple Cider, Ginger and Pomegranate molasses dressing
SERVES - 4
INGREDIENTS
- Watermelon 700gm
- Green Gram 200gm
- Peanut 100gm
- Coconut Shredded 700gm
- Lime leaves 8ea
- Green Beans 200gm
- Sesame black 2tsp
- Sesame white 1tsp
- Mint Few sprigs
- Salad greens as needed
DRESSING
- E.V.Olive Oil 120ml
- Miso Paste 2tsp
- Few drops of water
- Lemon juice 2ea
- Honey 2tbs
- OD Wellness Ginger drop 20 Drops
- Salt n Pepper to taste
METHOD
- Peel n dice watermelon without seeds and chill it
- Blanch Green beans in salted water and make sure it’s fully cooked. Dice them small and chill it to 60*cl
- Cook Green gram to soft texture with salt and chill it to 60*cl
- Shred the lemon leaves and hand tore the mint leaves
- Broil dry peanuts in a hot skillet and add the sesame seeds and continue to roast them. As they begin to crackle add the shredded coconut and continue to roasttill it become a nice dry mix. Season it with salt npepper. Keep it aside
DRESSING
- Peel n dice watermelon without seeds and chill it
- Blanch Green beans in salted water and make sure it’s fully cooked. Dice them small and chill it to 60*cl
- Cook Green gram to soft texture with salt and chill it to 60*cl
- Shred the lemon leaves and hand tore the mint leaves
- Broil dry peanuts in a hot skillet and add the sesame seeds and continue to roast them. As they begin to crackle add the shredded coconut and continue to roasttill it become a nice dry mix. Season it with salt npepper. Keep it aside