Cook Without Book

Yield:  6 servings (serving size: 1 cup)                   Ingredients 3 1/2 cups   chopped seeded yellow tomato (about 1 1/2 pounds) 2 cups   chopped seeded peeled cucumber (about 1) 1 cup   chopped yellow bell pepper (about 1 medium) 1/2 cup   chopped red bell pepper 1/2 cup   chopped green bell pepper 1/2 cup   chopped red onion 2  garlic cloves, chopped 1 tablespoon   chopped fresh mint 1 tablespoon   chopped fresh cilantro 2 tablespoons   white wine vinegar 1 tablespoon   honey 2 teaspoons   extravirgin olive oil 3/4 teaspoon   salt 1/4 teaspoon   ground cumin Preparation Combine the first 7 ingredients in a blender; process until smooth. Add mint and remaining ingredients; pulse 5 times or until well combined. Cover and chill for at least 1 hour or overnight. Nutritional Information Calories per serving: 77 Calories from fat: 27%...

Yield:  4 servings (serving size: 1 3/4 cups)                     Ingredients 1  (9-ounce) package frozen cooked chopped chicken breast, thawed 1  (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 1 cup   chopped seeded cucumber (about 1 small) 1/2 cup   chopped green onions (about 4 small) 1/4 cup   chopped fresh mint or basil 1/2 cup   plain fat-free yogurt 2  garlic cloves, minced 1/4 teaspoon   salt 2 cups   prepackaged baby spinach leaves 1/3 cup   (1.3 ounces) feta cheese with cracked pepper, crumbled 4  lemon wedges Preparation Combine first 8 ingredients; toss gently. Gently fold in spinach leaves and feta cheese. Serve salad with lemon wedges.

Yield:  Makes about 30 servings (serving size: 1 cocktail)                  Ingredients 1  (720 ml) bottle sake, chilled Cucumber spears Preparation Pour chilled sake into small glasses; garnish each with a cucumber spear. Nutritional Information Calories per serving: 59

               Prep: 20 minutes; Cook: 15 minutes; Marinate: 10 minutes. Yield:  Makes 4 servings (serving size: 1 wrap) Ingredients 1 pound   large shrimp, peeled and deveined 6 tablespoons   fresh lemon juice, divided 2 teaspoons   olive oil, divided, plus additional for brushing grill 3 tablespoons   chopped fresh dill, divided 1 tablespoon   chopped fresh oregano 3/4 cup   low-fat Greek yogurt, divided 2  garlic cloves, minced and divided 2  cucumbers (about 1 pound) Black pepper, to taste 1  pint cherry tomatoes (about 1/2 pound) 1  small red onion, cut crosswise into 1/3-inch-thick rings 4  whole-grain flatbreads 8  small romaine leaves (optional) Preparation 1. Preheat grill. 2. Rinse shrimp, and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil, and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp, and toss to ...

Summer-Garden Gazpacho Prep: 20 minutes; Chill: 30 minutes. Yield:  8 servings (serving size: 1 cup) Ingredients 4 cups   tomato juice (such as Campbell's Organic Tomato Juice) 2 cups   chopped seeded tomato 1 3/4 cups   chopped seeded unpeeled cucumber 1 cup   finely chopped yellow bell pepper 1 cup   finely chopped red bell pepper 1/2 cup   finely chopped red onion 2 tablespoons   balsamic vinegar 2 tablespoons   olive oil 2  garlic cloves, minced 1/2 teaspoon   salt 1/2 teaspoon   freshly ground black pepper 1/4 cup   chopped fresh basil Preparation 1. Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving. 2. Ladle the gazpacho into soup bowls; top with basil. Nutritional Information Calories per serving: 88 Fat per serving: 4g Saturated fat per serving: 1g Monounsaturated fat per serving: 3g Pol...

                Ingredients 3  large slices whole-wheat country bread, cut into 1-inch cubes (about 4 cups) 1/4 cup   olive oil 1  clove garlic, minced 4  medium tomatoes, cored, diced 1  large English cucumber, diced 1  red bell pepper, seeded, diced 1/2  small red onion, thinly sliced 3/4 teaspoon   kosher salt 1 1/2 teaspoons   Dijon mustard 1 tablespoon   red wine vinegar 1/2 teaspoon   freshly ground black pepper 1/3 cup   finely slivered fresh basil Preparation 1. Preheat oven to 350°F. In a bowl, toss bread cubes with 1 Tbsp. olive oil. Spread on a rimmed baking sheet; bake until crisp, about 10 minutes. Return croutons to bowl and toss in garlic. 2. In a large salad bowl, combine tomatoes, cucumber, bell pepper and red onion. Season with 1/2 tsp. salt and toss to combine. In a small bowl, whisk mustard, vinegar, black pepper and remaining 1/4 tsp. salt. Sl...

Tomato Cucumber and Lettuce Salad in A Lemon Dressing A simple salad made with ingredients that are usually handy in every kitchen. The dressing is what makes this salad so special. Its simple refreshing flavours complement those of the salad ingredients (i. e. The tomato, lettuce, cucumber and cheese) perfectly. What i usually do is make a large quantity of this dressing and refrigerate it, so i don't have to keep making a dressing each time i make salad. Also, all flavors mellow better if they are left together for a while. This recipe will nourish you with calcium and protein from the cheese and provide vitamin c from the lemon juice which will also help in the absorption of iron. Preparation Time:  10 mins Makes 4 servings Ingredients 3/4 cup   tomato cubes 1 cup   cucumber cubes 1 1/2 cups   lettuce  , torn 1/2 cup   cheese cubes To Be Mixed Into A Dressing 1 tbsp   lemon juice 1 tbsp   olive oil   1  large  garlic...

Fruit and Vegetable Raita ( Desi Khana) Cucumber is mixed and matched with a wide selection of fruits, to make this sweet and sour delight. A slightly different spicing—of mustard powder and cumin seeds powder is used to pep up the fruit and vegetable raita. Remember to chop the bananas and apples just before mixing to avoid blackening. Preparation Time:  10 mins Makes 4 servings Ingredients 3/4 cup  finely  chopped cucumber 1/4 cup  green  grapes  cut into halves 1/2 cup  finely  chopped apples  (unpeeled) 1/2 cup  finely chopped  bananas To Be Mixed Together Into A Dressing 1 1/2 cups  thick fresh  curds (dahi) 2 tbsp   fresh cream 1 tsp   mustard (rai / sarson) powder 1 tsp  roasted  cumin seeds (jeera) powder 2 tsp   powdered sugar salt  to taste Method Combine all the ingredients along with the dressing in a deep bowl and mix well. Refrigerate for at least an hour. S...

Beetroot Cucumber and Tomato Raita A rich and luscious raita with a variety of ingredients. The peppy taste of coriander and green chillies complements the crunchy feel of peanuts and coconut in the beetroot, cucumber and tomato raita, while a tempering of cumin seeds and asafoetida gives out appetising whiffs! Preparation Time:  15 mins Cooking Time:  0.25 mins Makes 6 servings Ingredients 1/4 cup  boiled , peeled and  chopped beetroot 1/2   chopped cucumber 1/2 cup   chopped tomatoes 1 1/2 cups  whisked fresh  curds (dahi) salt  to taste 2 tsp   powdered sugar 2 tsp  finely  chopped green chillies 1 tbsp   oil 1 tsp   cumin seeds (jeera) a pinch of  asafoetida (hing) 3 tbsp  roughly  chopped peanuts 1/4 cup  freshly  grated coconut 1/4 cup  finely  chopped coriander (dhania) Method Combine the beetroot, cucumber, tomatoes, curds, salt, sugar and green ch...

Coco Peanut Soup A rather rare combination of coconut milk and peanuts come together in this wholesome soup, which is further enhanced with chopped cucumber and tomatoes. A dash of cumin seeds, green chillies and fresh coriander give the coco peanut soup a memorable flavour, which you will remember for days to come.   Preparation Time:  10 mins Cooking Time:  7 mins Makes 4 servings Ingredients For Garnishing 1 tbsp  fresh  coriander (dhania) 1 1/2 cups   coconut milk  (nariyal ka doodh) 1/2 cup  coarsely  powdered peanuts 2 tbsp   besan (bengal gram flour) 2 tbsp   oil 1 tsp   cumin seeds (jeera) 2 tsp  finely  chopped green chillies 1/4 cup  finely  chopped cucumber 1/4 cup  finely  chopped tomatoes salt  to taste 2 tbsp  finely  chopped coriander (dhania) Method Combine the coconut milk and besan in a bowl, whisk well till no lumps remain and keep aside...

Curd Shorba http://cookingwidfun.blogspot.in/ A novel, all-indian soup, curd shorba is nothing but wholesome kadhi transformed into a light and refreshing soup. It has a very comforting flavour and texture, and can surely soothe you on a day when you are tired and yearning for something warm. Preparation Time:  10 mins Cooking Time:  5 mins Makes 4 servings Ingredients 3 cups  fresh  curds (dahi) 4 tsp   besan (bengal gram flour) 1/4 cup   milk 2 tbsp   oil 1 tsp   cumin seeds (jeera) 1/2 cup  finely  chopped onions 1 tbsp  finely  chopped green chillies 1/2 tsp   grated ginger (adrak) a pinch of  turmeric powder (haldi) salt  to taste 1 tsp   sugar 1/2 cup  finely  chopped cucumber 1/4 cup  finely  chopped coriander (dhania) Method Combine the curds, besan and milk in a deep bowl and whisk well till no lumps remain. Keep aside. Heat the oil in a deep non-stic...

Babycorn, Bean Sprouts and Cucumber Salad with Lemony Basil Dressing These colourful vegetables are dressed in a delicious garlic and basil flavoured dressing. The lemon and basil dressing in this salad serves as an excellent source of vitamin c which further aids in the absorption of iron from our diet. If you cannot find fresh basil, substitute it with ¼ teaspoon of dried basil, as dried herbs are more potent than fresh herbs. Preparation Time:  10 mins Cooking Time:  2 mins Makes 4 servings Ingredients 1/2 cup   spring onions  , chopped 1/2 cup  fresh  mushrooms (khumbh)  , blanched and sliced 1/2 cup  blanched and cubed  baby corn 3/4 cup   bean sprouts 1/2 cup  red and green  capsicum cubes 1/2 cup   cucumber cubes For The Dressing 1 tsp   olive oil 3   garlic (lehsun) cloves  , finely chopped 1 tbsp  finely chopped fresh  basil  leaves 2 tsp   lemon juice 1 ...

Broccoli Burger ( Burgers and Smoothies Recipe) A burger with an exotic feel, this one can be made without much thought as broccoli is easily available in markets these days. The real flavour of this burger lies in cooking the broccoli to perfection, as over- or under-cooking will ruin the aroma, appearance and true flavour of the vegetable. Parsley, olives and mustard paste lend a variety of intriguing flavours to the otherwise bland mayonnaise making the spread quite tantalising. Serve the brocolli burger with an interesting accompaniment such as dill potatoes and carrots, to make a perfect party treat. Preparation Time:  25 mins Cooking Time:  20 mins Makes 4 burgers Ingredients For The Cutlets 2 cups  finely  chopped broccoli 2 tsp   oil 1 cup  finely  chopped onions 4 tsp  finely  chopped garlic (lehsun) 2 1/2 tbsp  finely  chopped green chillies 1 cup  boiled , peeled and  mashed potatoes 4 tbsp ...

Batata Vada Burger ( Burgers and Smoothies Recipe) The batata vada burger can be thought of as a variant of mumbai’s famous vada pav, which is made using batata vada and pav bun. In this variant, the authentic vadas are stuffed inside burger buns with two types of chutneys drizzled over mayonnaise. The use of a traditional salad, lettuce leaves and cheese make this burger different from the regular vada pav. I suggest you add a bunch of onion rings while serving this burger to make it all the more inviting. Preparation Time:  25 mins Cooking Time:  15 mins Makes 4 burgers Ingredients For The Batata Vada 2 cups  boiled , peeled and  mashed potatoes 1 tbsp   oil 3/4 tsp   mustard seeds ( rai / sarson) 1/4 tsp   asafoetida (hing) 10   curry leaves (kadi patta) 1 1/2 tbsp   ginger-green chilli paste 1/2 tbsp   garlic (lehsun) paste 1/2 tsp   turmeric powder (haldi) salt  to taste oil  for deep-frying ...