By Chef Vijay
I’ve recently been on a carb free diet so created this recipe to make food look and taste interesting. Ingredients: 1 cup soaked Moong daal. 2 cups water. One inch fresh ginger. 2 cloves of fresh garlic. Few sprig of fresh coriander
Cracked black pepper, Two spoons of red chopped onions, Turmeric, Salt, One English cucumber, 1 Lime,
I’ve recently been on a carb free diet so created this recipe to make food look and taste interesting. Ingredients: 1 cup soaked Moong daal. 2 cups water. One inch fresh ginger. 2 cloves of fresh garlic. Few sprig of fresh coriander
Cracked black pepper, Two spoons of red chopped onions, Turmeric, Salt, One English cucumber, 1 Lime,
Salt to taste, 1/2 cup yogurt
Method
Boil the moong dal with ginger, garlic, black pepper, coriander and red onion. Make sure dal does not overcook. The consistency should be like rice. Strain and rough stir in blender. Make ladoos and set aside.
Slice cucumber lengthwise. Cut like spaghetti. (you can also julienne the cucumber). Soak in salt and lime juice until cucumber wilts. Whisk the yogurt. Place a little yogurt in a martini glass. Place one ladoo and top it with cucumber spaghetti. Place one ladoo on the plate
Chef Vijay has been cooking professionally for 45 years. Vijay graduated from New Delhi in hotel management and catering and nutrition and then specialized in Kitchen Management from the Oberoi School of Management in New Delhi. His passion for his profession has taken him all over the world from India to Cairo, Qatar and the United States. He also has experience in Research and Development with Hilton Hotels. Recipe submitted by: Kitchen Queens
Method
Boil the moong dal with ginger, garlic, black pepper, coriander and red onion. Make sure dal does not overcook. The consistency should be like rice. Strain and rough stir in blender. Make ladoos and set aside.
Slice cucumber lengthwise. Cut like spaghetti. (you can also julienne the cucumber). Soak in salt and lime juice until cucumber wilts. Whisk the yogurt. Place a little yogurt in a martini glass. Place one ladoo and top it with cucumber spaghetti. Place one ladoo on the plate
Chef Vijay has been cooking professionally for 45 years. Vijay graduated from New Delhi in hotel management and catering and nutrition and then specialized in Kitchen Management from the Oberoi School of Management in New Delhi. His passion for his profession has taken him all over the world from India to Cairo, Qatar and the United States. He also has experience in Research and Development with Hilton Hotels. Recipe submitted by: Kitchen Queens
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