 Winner of The Week
We have our winner of the week for the ‘Recipe Queen Contest’. Ms. D.M. Antani’s healthy recipe of ‘Sun Stroke Protective Salad’ has been chosen as the winning recipe.
 | Winner’s details:
Ms. D.M. Antani
Gujarat
Winning Recipe:
Sun Stroke Protective Salad | Preparation Time: 20 Min.
Ingredients:
2 tender mangoes
4 medium sized onions
½ tsp oil
2 tbsp dhania-jeera powder
1 tsp salt
1 ½ tsp red chilli powder
¾th cup finely chopped Jaggery
½ tsp turmeric
a pinch of asafetida
Method:Peel onions and mangoes. Cut them in very fine in squares (Long slits put in food processors for ¼ of a min will do the job!)
Mix both, apply salt, mix well and keep aside for 20 min.
Add jaggery. Mix well.
Add dhana jeera powder, red chili powder, turmeric, asafetida and oil and again mix well.
The salad is ready to eat! It can be had with any food that you eat before going out in heat or after returning, such as roti-subji, dal-rice, poha, pulav, etc. Also it can be kept for 3-4 days in an airtight container in the fridge, so one can make more quantity at a time.
Tastes better after 2-3 hrs of preparing, because jaggery and other spices mix well by then.
The above recipe has been chosen as the winner because its seasonal health benefits and simple preparation.
Previous Winners
 | 1. Ms. Deepa Kokal
Mumbai
Winning Recipe:
Soya Granule Upma | Preparation Time: 15 Min.
Serves: 2
Ingredients:
1 cup Soya granules
½ cup Wheat bran or Semolina (rava)
2 Green chillies (finely chopped)
1 Onion (finely chopped)
½ tsp Ginger (grated)
1 stalk Curry leaves
1 tbsp Coriander (finely chopped)
3-4 Tomato slices
½ tsp each Cumin & Mustard seeds
½ tsp each Channa & Urad dals
¼ tsp Turmeric powder
3-4 pinches Asafetida
1 tbsp Oil
Salt to taste
2 tsp Lemon juice
Method:
Roast rava in a heavy pan, stirring continuously, till aroma exudes. Empty and keep aside.
Roast granules in same pan, stirring continuously, till warm. Empty and keep aside.
Heat oil in the same pan, add dals, and stir for a few seconds.
Add seeds, and allow them to splutter. Add ginger, chillies, curry leaves and chopped onion. Stir till onion is tender.
Add rava and Soya granules. Stir for a minute.
Add all other ingredients, except lemon juice, tomato and coriander.
Add 2 cups boiling water, stir to avoid lumps. Use a long-handled spoon, to avoid the splashing that may be caused. Add more water if necessary, to cook the rava and granules.
Add lemon juice and coriander. Mix well. Cover and cook on low for 2-3 minutes.
Garnish with tomato slices. Serve piping hot.
 | 2. Ms Madhumati Andrews
Bangalore
Winning Recipe
Lajawab Paneer | Preparation Time : 30 min
Serves : 4-5
Ingredients :
1 tbsp khus khus
1 tbsp watermelon seeds
1 grated onion
1 ½ tbsp ghee
1 cup beaten curd
¾ tsp garam masala
¾ tsp chilli powder
salt to taste
200 gms Paneer
1 cup cream
½ spoon powdered elaichi
Method
Soak 1 tbsp khus khus and 1 tbsp watermelon seeds in water and then grind into a paste.
Heat 1 ½ tbsp ghee and cook 1 grated onion till transparent.
Add the khus khus paste. Cook for 2 mins.
Gradually add 1 cup beaten curd. Cook for 5-7 mins, stirring continuously.
Add ¾ tsp garam masala, ¾ tsp chilli powder, salt, 200 gms paneer, 1 cup cream, and mix well.
Before serving, add powdered elaichi and heat till paneer is soft.
3. Rupali Gupta
New Delhi
Winning Recipe:
Paneer Capsicum
Ingredients:
240 gms cottage cheese (cut into ½" cubes)
2 green ball peppers (cut into thin stripes)
4 flakes garlic (crushed)
2 Tbsp, oil
1 tsp red chili powder, coriander powder, garam masala
8 Tbs. tomato puree
Salt and sugar to taste
Method
Heat oil and garlic on a medium level in a pan for 2 minutes. Add green bell pepper strips and stir fry on high heat for a few seconds.
Add red chili powder, coriander powder, garam masala, tomato puree, salt and sugar. Mix well. Cook on medium heat uncovered for about 3 minutes.
Add cottage cheese. Mix well and keep aside. Just before serving heat on medium level covered for 2 minutes.
 | 4. Ms. Rehana Khatri
Mumbai
Winning Recipe:
Saasav | Ingredients:
10 ripe small sized Raival mangoes
1 bowl grated fresh coconut
1 tsp mustard seeds
4-5 dried red chillies
Salt as per taste
Jaggery as per taste
Oil, to cook
Asafetida, a pinch
Method:
Wash mangoes, peel them and extract pulp.
Grind mustard seeds, grated coconut and chillies to a fine paste and add it to the mango pulp.
Bring the mixture to a boil.
Add Jaggery and Salt as per the sourness of the mangoes for a sweet, sour and hot flavour.
Heat oil. Put in a pinch of asafetida and mustard seeds. When the mustard seeds sputter, pour in the mango mixture. Simmer for a couple of minutes.
Serve with rotis or parathas.
Note: This preparation can be kept in the refrigerator for a week. Back to Recipe Queen Contest |
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