Our Recipes

Mexican Bean Fajita

Ingredients
6 corn tortillas
4 tbsp grated mozzarella cheese
For The Refried Beans Filling
1/4 cup kidney beans , soaked overnight
2 tsp finely chopped garlic
1/2 cup finely chopped onions
1 cup chopped tomatoes
1/4 cup finely chopped capsicum
1/2 tsp chilli powder
1 tsp roasted cumin powder
1 tsp Paras Gold Refined Rice Bran Oil.
salt to taste
For The Green Salsa
1 1/2 cups roughly chopped green tomatoes
1/2 cup finely chopped onions
2 to 3 chopped green chillies
2 tsp vinegar
salt to taste
Method
For the refried beans filling Combine the kidney beans with a little salt and 1 1/2cups of water in a pressure cooker and pressure cook for 3 whistles or till the beans are slightly overcooked.Drain the beans and grind to a coarse paste in a blender. Keep aside.Heat the Paras Gold Refined Rice Bran Oil in a non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.Add the onions and capsicum and sauté on a medium flame for 1 to 2 minutes.Add the tomatoes and sauté for another 3 to 4 minutes. Add the ground beans, chilli powder, cumin powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes. Keep aside.
For the green salsa Cut the tomatoes into big pieces. Add the onions, green chillies and 1/4 cup water. Cover and cook on a medium flame for 5 to 7 minutes.When cooked, blend in a liquidiser and strain.Add the vinegar and salt.
How to proceed Spread a little green salsa on each tortilla.Place some bean filling, fold from both the sides and top with cheese.Grill for a few minutes until the cheese melts.Serve hot.
Tip:Add little tomato ketchup to kidney beans during pressure cook for added flavours.

Thai Salad

Ingredients:
1 small green papaya
1/2 cup roasted peanuts
2 cups bean sprouts
1 to 2 tomatoes, cut into thin wedges or long strips
3 spring onions, cut into long matchstick-like pieces
1/2 cup fresh basil, leaves left whole or chopped
handful of fresh coriander
1 red chilli, sliced, seeds removed (reduce or omit, to taste)
1 cup blanched green beans
1cup cubed fried tofu
DRESSING:
4 Tbsp soy sauce
2 Tbsp. Paras Gold Refined Rice Bran Oil
3 Tbsp. lime juice
1/2 to 1 Tbsp. liquid honey, to taste
1/8 to 1/4 tsp. chili flakes or cayenne pepper, to taste
Method:
Stir all 'Dressing' ingredients together in a cup and chill. Using the largest grater you have, grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl. Add sliced tomato, spring onion, chili/cayenne, bean sprouts, green beans , tofu and most of the basil. Pour over the dressing, tossing well to combine. Add nuts and toss again. Serve immediately .

Beets and Yoghurt Soup

Ingredients
2 tbsp Paras Gold Refined Rice Bran Oil
1 tsp cumin seeds
1 tsp coriander seeds
2 kg beets, peeled and chopped
1 cup chopped onions
1 small red pepper, seeded and chopped
1 large potato, peeled and chopped
4 cups vegetable stock
salt, to taste
freshly ground black pepper to taste
1/2 cup low fat yoghurt, whisked until smooth
Method
Heat Paras Gold Refined Rice Bran Oil in a heavy bottomed saucepan on medium high heat. Add the cumin, coriander, beets, onions, pepper, and potato into a large saucepan and cook until very fragrant, about 3 to 4 minutes. Add the stock, salt and pepper and bring it to a boil.Cover the pan, reduce the heat to low, and simmer until the vegetables are cooked through, for 15 to 20 minutes. Gently transfer the mixture to a blender or a food processor and blend to a purée in batches. Pour the soup into bowls and garnish with a swirl of yoghurt.

Thai Style Coconut Cream Soup

Ingredients:
1/4 cup chopped lemon grass
2 cups coconut milk
1 tsp Paras Gold Refined Rice Bran Oil
1/4 cup finely chopped onions
1/2 cup blanched baby corn roundels
1/2 cup blanched broccoli florets
salt and freshly ground black pepper powder to taste
1 tbsp cornflour dissolved in 2 tbsp cold water
Method
Combine the lemon-grass and 2 tbsp of water and blend in a mixer to a smooth mixture. Strain the mixture using a sieve and keep aside. Heat the Paras Gold Refined Rice Bran Oil in a deep pan, add the onions and sauté on a medium flame for 1 minute. Add the baby corn and broccoli and sauté on a medium flame for 1 more minute. Add the coconut milk, 1 cup of water, lemon grass mixture and salt and bring to boil. Add the cornflour-water mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Switch off the flame, add the pepper powder and mix well.
Serve hot.

Baby Corn Fritters

Ingredients
To Be Mixed Into A Thick Batter
1/2 cup plain flour
1 tsp cornflour
1/2 cup buttermilk
1 tsp chilli powder
1 tsp garlic paste(optional)
a pinch baking soda
salt to taste
Other Ingredients
1 cup baby corn , cut into halves vertically
1 tsp salt
Paras Gold Rice Bran Oil for deep-frying
Method
Combine the baby corn and salt and mix well. Keep aside for 8 to 10 minutes. Drain out the excess water. Heat Paras Gold Rice Bran Oil in a deep pan on a medium flame, dip the baby corn into the prepared batter and deep-fry till they are golden brown in colour from all sides.You can try making different types of fritters with zucchini, capsicum, onions, carrots.

Tofu, Tomato and Lettuce Salad in Tangy Dressing

Ingredients
2 cups lettuce , torn into pieces
2 tomatoes , cut into quarters
1 cup boiled green peas
2 tbsp chopped celery stalk
1/4 cup sliced capsicum
1/2 cup tofu cubes
To Be Mixed Into A Dressing
2 tsp finely chopped garlic
2 tsp chopped fresh basil leaves
3 tbsp lemon juice
1/2 tsp dry red chilli flakes (paprika)
2 tsp Paras Gold Rice Bran Oil
salt and freshly ground black peppercorns to taste
Method
Combine all the ingredients in a salad bowl and refrigerate to chill.Just before serving, add the dressing and toss well.Serve immediately.