Note: all of the ingredients are measured with a cup of yogurt
- 1 cup of lemon flavored yogurt (can also use vanilla)
- 4 cups of flour
- 2 cups of sugar
- 1 cup of vegetable oil
- 4 eggs
- 1 lemon
- ½ tablespoon of baking powder
- pinch of salt
For The Mint Dressing :
1/2 cup chopped mint leaves (phudina)
1 tsp grated ginger (adrak)
1/2 tsp finely chopped green chillies
1 tsp lemon juice
1 tbsp honey
salt to taste
For the salad :
1 cup watermelon (tarbuj) cubes
1 cup pineapple cubes
1 cup cooked sweet corn kernels (makai ke dane)
1 cup cucumber cubes
1/2 cup lettuce , torn into pieces
salt to taste
For the tangy mint dressing :
1.Combine the watermelon, pineapple, sweet corn kernels and cucumber along with 1 tbsp of water to a coarse paste.
2.Add the honey and salt and mix well. Keep aside.
To make the salad :
1.Put the lettuce leaves in a bowl full of ice-cold water for half an hour. This will make them crisp. Drain the water and keep aside.
2.Combine all the ingredients in a deep bowl.
3.Pour the mint dressing and toss well.
– rice vinegar or cider vinegar (1/3 cup)
– light brown sugar or white sugar ( 4 tablespoons)
– ketchup (1 tablespoon)
– soy sauce (1 teaspoon)
– 2 teaspoons of cornstarch (= Maizena) mixed with 4 teaspoons of water
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BREAKFASTS from around the world
Lovely Australian accent ! 🙂
“French toast” is “pain perdu” in English !
You can use a frying-pan instead of a special barbecue grill.