FamJam

We’ve put together a colorful menu perfect for family meals.

Green Zone

Mixed Lettuce Salad With Guava Dressing

Serves: 4

Preparation Time: 10 Minutes

Calorie Count: 100 calories (per serving)

Ingredients:

20g Lolo rosso Lettuce

15g iceberg Lettuce

10g romaine Lettuce

10g aragula Lettuce

5g fresh parsley

10g carambola (starfruit)

10g amla

10g ber

10g fresh fennel

3g black pepper powder

3g red chilli powder

For the dressing:

10g Guava

15ml olive oil

5ml lime juice

Method:

1. Mix together the pureed guava, olive oil, and lime juice until smooth and flowing.
2. In a large salad mixing bowl, combine all the other ingredients and drizzle with dressing.
3. Toss gently.
4. Serve cold along with potato chips.

Tip: Replace the guava dressing with a basic vinaigrette for a low-cal version.

Desi Mexican

Pindi Chole Fajitas With Avocado

Serves: 4

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Calorie Count: 150 Calories (per serving)

Ingredients:

10ml ghee

45g onion, chopped

10g ginger juliennes

5g Bay leaves

8g cinnamon

6g green cardamom

5g pomegranate seed powder

10g ginger paste

5g garlic paste

3g red chilli powder

2g turmeric powder

4g cumin powder

5g coriander powder

8g garam masala powder

Salt, to taste

90g boiled chickpeas

10g mint leaves, chopped

5g kasuri methi

9 corn meal fajitas

30g iceberg Lettuce, shredded

20g onions, sliced

20g tomatoes, deseeded and julienned

40g avocado, sliced

Method:

1. In a heavy – bottom pan, heat ghee and chopped onion and ginger juliennes. Sauté for a few seconds.
2. Add all the whole spices and powdered spices, and sauté.
3. Next, add the ginger and garlic pastes, and cook until the rawness disappears.
4. Add the boiled chickpeas and adjust the seasoning.
5. Finish with chopped coriander, chopped mint leaves, and kasuri methi.
6. Heat the fajitas on a non-stick pan and Place them on a serving platter.
7. Place iceberg lettuce, julienned tomatoes, sliced onion, and avocado.
8. Top with pindi chole (spiced chickpeas) and serve.

Tip: If you can’t find corn meal fajitas, besan or methi rotis work well too.

Tangy Bowl

Mango Curry With Red Rice

Serves: 4

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Calorie Count: 300 Calories (per serving)

Ingredients:

10 ml oil

5g mustard seeds

3g cumin seeds

40g onions, chopped

20g tomatoes, chopped

5g garlic paste

5g ginger paste

10g dry red chilli paste

5g green chillies, chopped

30g green zucchini

20g yellow zucchini

15g button mushrooms, diced

20g bamboo shoot, diced

30g water chestnuts, diced

50g mango pulp

10g raw mango cubes

5ml vinegar

4g lemon zest

90g red rice, boiled

Method:

1. In a heavy-bottom pan, heat oil and add cumin seeds and mustard seeds.
2. Add the chopped onion and tomato, and cook until soft and mushy.
3. Next, add the garlic paste and ginger paste and sauté for five minutes.
4. Add the red chilli paste and cook until the rawness disappears.
5. Toss in the vegetables and cook until firm.
6. Pour in the mango pulp and give it a quick stir.
7. Add raw mango cubes, vinegar, and lemon zest and turn off the heat.
8. Serve hot along with boiled red rice.

Tip: Skip the vinegar and add 50 ml of coconut milk for a creamier version.

Sweet Crisps

Cream Cheese Wontons

Ingredients:

220g softened cream cheese

340g wonton wraps

½ cup sugar, powdered 

1 egg, whisked with a splash of water

Vegetable oil, for frying

Method:

1. Mix the cream cheese and powdered sugar together until well combined.
2. Lay out the wonton wrappers and Place half a teaspoon of the cream cheese mixture in the middle of each one.
3. Lightly brush your fingers with the egg wash and fold the wontons diagonally such as it forms a triangle. Seal tightly, ensuring that there are no bubbles.
4. Slightly wet your fingers with water.
5. With the longest side of the train facing you, fold the left side to the right, and then gold the left side over it, to the right. Do the same for all.
6. Deep fry until crisp and serve hot.

Related Article: Brunch Munchies.