Aam Ka Panna

Ingredients

Raw Mangoes (peeled and chopped) – 1-1/2 cup
sugar – 1 cup
Cumin(Jeera) powder (roasted) – 1 teaspoon
Rock salt(black salt) – 1 teaspoon
Water – 2 cup
Fresh mint (chopped finely) – 1 teaspoon

Method

Place chopped mangoes and water in a cooker and boil for 10 min.
Peel the cooked mango and take the pulp.
Add sugar, black salt, roasted jeera powder and chopped mint.
Blend in a blender to make a puree and strain it. Store in air tight bottles.
Mix 1/4 glass of the mixture with 3/4 glass of chilled water at the time of serving
Garnish with fresh mint leaves.

Watermelon Milk Yogurt Smoothie

Ingredients
Seedless watermelon chunks – 1-2 cups
Honey/Sugar – 1tablespoon
Fresh mint leaves – 1tablespoon or to taste
Plain yogurt – 1 cup
Cinnamon crushed as to taste


Method for Preparation
1. Puree the watermelon, honey/sugar and mint quickly — do not over blend.
2. Pulse in the yogurt and cinnamon just until smooth.

And your smooth and delicious watermelon yogurt smoothie is ready to taste.

Beetroot Halwa

Ingredients:

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee


Method
Peel and grate beetroot
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the
ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

Chickoo Halwa

Ingredients:

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee


Method
Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

Bread Bonda

Ingredients

Bread Slices 10
Boiled Potatoes 1/4kg
Onions 2
Oil
Curry Leaves
Mustard
Green Chillies
Turmeric 1/4tsp
Salt to taste
Red chillie powder 1/2tsp
Corriander

Method:

 Take oil in a pan, add mustard, curry leaves, green chillies, onions fry till onions are cooked.

 Then add turmeric, Boiled Potatoes, salt, red chillie powder mix. Fry till potatoes are done, add coriander mix and keep aside allow to cool

 Take bread slices chop off the edges, dip in water and squeeze off the excess water, Make small balls out of potato mixture keep it in the middle of the bread slice and make balls.

 Deep fry these balls and Serve.

Capsicum Soup

Ingredients

Oil
Carrot 1tsp
Capsicum 1tsp
Amchur 1/4tsp
Pepper 1/4tsp
Vegtable Stock
Cornflour 2tsp
Soya Sauce 2tsp
Salt to taste
Corriander


Method:

Take oil in a pan add chopped carrot and capsicum, fry till cooked.

Then add amchur, pepper powder fry. Add the vegetable stock or water.

Add the cornflour water (mix corflour in 2 tsp of water), soya sauce, salt

Garnish with coriander and Serve

Egg Chicken Snack

Ingredients

Oil 1-2 tbp
Ginger garlic paste 1 ½tsp
Onion paste- 2
Salt to taste
Chicken ¼kg
Turmeric ½ tsp
G.chillies 4
Egg Yolk 2
Garam Masala 1tsp
Pepper ½ tsp
Corriander

Method:

 Take oil in a pan add ginger garlic paste, onion paste, salt fry.

 Add Chicken and fry till cook

 Add turmeric, Green chillies, fry and egg yolk and cook well

 Now add garam masala, pepper powder mix and add coriander

 Garnish with chopped onions and onion rings.