1. Neem Flower Soup
Neem tree is well known for its medicinal values. Its leaves, seeds and flowers are popularly used for the preparation of many Ayurvedic medicines. It is found that neem has anti cancer, anti bacterial properties. It is also used to treat skin infections, get rid of stomach worms, as a blood purifier, to get rid of head lice etc.
Method : Extract the juice from the soaked tamarind. Dilute the tamarind juice with another 1.5 cups of water. Keep it aside. Heat 1 tsp of ghee in a kadai or small pan and splutter the mustard seeds. Add the toor dal, dry red chilies, asafoetida, curry leaves and turmeric powder one by one. Add the prepared tamarind juice, jaggery and required salt. Bring it to a boil. Reduce the flame and simmer for couple of minutes. Add finely chopped cilantro and switch off. Close the rasam with a lid to keep its nice aroma locked. In a small pan, heat 1 tsp of ghee and fry the neem flowers on low flame. The flowers should turn golden brown and crispy. Be careful not to burn it. Add this over the hot rasam. The fried neem flowers floats beautifully on top of the rasam.
2. Chatpata Sprouts Salad
“Sprout lentil (dal) salad is a colorful, refreshing, nourishing dish, a good source of protein and calcium. This salad can be served as a light lunch. This is an easy recipe to prepare.
Method : Boil water in a sauce pan. Add the sprouts, cook for one minute and remove using a slotted spoon. In the same water add the corn and cook for just a minute. Remove it. Take a mixing bowl and add the sprouts, corn and the remaining vegetables. Sprinkle the dry spices – masalas as per your taste. Just add a pinch of everything and increase if needed. Add the lemon juice and mix everything. Taste and adjust the seasonings as per your taste. Garnish with coriander leaves. Healthy chatpata sprouts salad is ready to be served.
3. Peanut Chaat
Method : In a sauce pan add peanuts with 2 cups of water turmeric and ½ teaspoon of salt. Cook over medium high heat for about 25 minutes until peanuts are soft. Drain the water and let it cool to room temperature. Mix ginger, chili, 1/2 teaspoon salt, cumin seed powder, red chili powder, black pepper, sugar, mango powder and lemon juice together. Mix the peanuts with tomatoes and cucumbers, add the spice mix and toss. Peanut Chaat is ready to serve.