CUSTARD APPLE KULFI

Ingredients:
• 3 cups Custard Apple Pulp
• 1 cup Plain Low Fat Yoghurt
• 1 tbsp Honey
• 1 tbsp Lemon Juice
How to make Custard Apple Sherbet:
• Puree the pulp in a processor or blender.
• Add yoghurt,juice,honey to it and mix together.
• Pour into ice-cube trays or an 8" square pan. Freeze until almost firm.
• Cut into chunks and place in processor again and blend until fluffy.
• Pour back into trays or serving dishes and freeze again. Scoop out and serve.
GOOD TO BEAT THE HEAT

CHINESE BHEL

Ingredients
Noodles , eggless 200 grams
Oil to deep fry
Spring onions, sliced 2-3
Bean sprouts 1/2 cup
Peanuts, roasted and crushed 1/4 cup
Sichuan sauce 1 tablespoon
Tomato ketchup 1 tablespoon
Spring onion greens, sliced for garnish
Method
1.Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done.
2.Drain, refresh in cold water, drain again and spread on a large plate to cool.
3.Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour.
4.Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside.
5.In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well.
6.Add Sichuan sauce and tomato ketchup and toss the mixture again.
7.Transfer this mixture into individual plates and serve garnished with spring onion greens.

MOONG DAL AND URAD DAL PANCAKES

Ingredients:
• 2 Cups moong dal
• 1 Cup urad dal
• 4 or 6 Green chilli
• Salt to taste
• 1 tsp Grated ginger
• Coriander leaves for garnishing
How to make
• Soak moong dal and urad dal for 2 hours in warm water.
• Blend moong dal, urad dal, green chillies and ginger together with required water.
• Add salt to taste.
• Garnish it with fresh coriander leaves.
• Heat a dosa pan.
• Pour the mixture and spread it from the centre.
• Sprinkle 1 tsp oil on it.
• Cover the dosa pan with a lid.
• Fry until the dosa becomes brown.
• Fold it and serve hot with peanut chutney, ginger chutney, or coconut chutney.

CHANADAL WADA

Ingredients
Split Bengal gram (chana dal) 3 cups
Onions 2 medium
Green chillies 6
Ginger 1 inch piece
Garlic 4 cloves
Curry leaves 12-14
Salt to taste
Oil to deep fry
Method
1.Soak the dal for one-two hours and then grind to a coarse paste by adding very
little water.
2.Peel, wash and finely chop the onions. Wash and finely chop the green chillies. Wash
and tear roughly the curry leaves. Peel and finely chop ginger and garlic.
3.Add the chopped onions, chopped green chillies, ginger, garlic, curry leaves and salt to the ground chana dal.
4.Divide this mixture into equal portions. Using wet hands roll each portion into a ball and flatten them slightly.
5.Heat oil in a deep pan and deep fry these vadas till golden brown in color. Drain
and serve hot with chutney or sauce.
This is a maharashtrian speciality.

MELON MELODY

MELON MEDLEY
Ingredients
Watermelon, cubed 1/2 medium
Muskmelon, cubed 1/2 medium
Fresh orange juice 2 cups
Lemon juice 2 tablespoons
Ice cubes, crushed 12-16
Powdered sugar 2 tablespoons
Method
1.Place watermelon in a smoothie maker.

2.Add musk melon and powdered sugar and blend. Add orange and continue to blend till smooth.

3.Place ice cubes in glasses, pour the smoothie into it and add some hand torn fresh mint leaves.

4.Serve immediately garnished with a sprig of fresh mint leaves.

PATRE

Recipe By : Niru Gupta
Ingredients
Arbi pattas (Colacasia leaves) 8
Besan (Chick pea flour) 1 cup (120g)
Dhania (Coriander seeds), roasted and powdered
1 tspJeera (Cumin), roasted and powdered
2 tspChilli powder
1 tspGinger paste
1 tspGarlic paste
1 tspHeeng (Asafoetida)powder
1/8 tspSalt 2 tsp or to taste
Tamarind pulp, made from 40 g tamarindGur (Jaggery)
50 gOil to deep fry
Preparation
1.Mix the gur and tamarind pulp, heating a little to dissolve the gur.
2.Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
3.Mix the besan, dhania, jeera, chilli powder, ginger paste, garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily. 4.Take a leaf, keeping face down, and apply the besan mixture in a thin layer, leaving a narrow margin all around.
5.Place another leaf over this and repeat the besan application. Do the same with two more leaves (four in all). Tuck in the edges along the length and roll into a swiss roll like roll.
6.Make one more roll with the other four leaves.
7.Steam the rolls, keeping the edge down, for 15 minutes in a pressure cooker.
8.When cool, slice into ½”- ¾” thick slices and deep fry before serving.

VEG KABAB

Ingredients
Green peas, coarsely ground:½ cup
Cottage cheese (paneer):350 grams
Yam (suran), boiled and mashed: 300 grams
Oil: 1 tablespoon + to shallow-fry
Cumin seeds: 1 teaspoon
Ginger, chopped: 1 inch piece
Green chillies, chopped: 6
Salt: To taste
Fresh coriander leaves, chopped: 2 tablespoons
Turmeric powder: ¼ teaspoon
Garam masala powder: 1 teaspoon
Red chilli powder: 1½ teaspoons
Chaat masala: ½ teaspoon
Dried mango power (amchur): ½ teaspoon
Cornflour: 2 tablespoons
Coriander and mint chutney
Method
1.Grate paneer and knead till smooth.
2.Heat one tablespoon of oil in a pan. Add cumin seeds and when they begin to change colour, add green peas, ginger, green chillies and salt and sauté over medium heat for two minutes. Transfer to a plate and set aside to cool.
3.In a large bowl, combine paneer, sautéed green peas, yam, coriander leaves, turmeric powder, garam masala powder, red chilli powder, chaat masala, amchur and cornflour and mix well. Adjust seasoning.
4.Divide the mixture into sixteen equal portions and shape into lemon-sized balls. Flatten the balls lightly to form kebabs.
5.Heat oil in a frying pan and shallow-fry the kebabs over medium heat till golden. Drain on absorbent paper
6.Serve hot with coriander and mint chutney.
TASTY KABABS IN THIS WINTER.YOU CAN MAKE IT LITTLE SPICY ACCORDING TO THE SEASON AND CLIMATE.

MATAR PANEER

Ingredients
• 200 gms Paneer
• 1 Cup cooked green peas
• 1 Onion
• 1 Tomato
• 1/2 tsp Coriander powder.
• 1 tbsp Poppey seeds
• 1 tsp Roasted cumin powder
• 1/4 tsp Black pepper powder
• 1 tsp Ginger-garlic paste
• 1 Green chilli
• 1/2 tsp Turmeric powder
• 2 Bay leaves
• 3-4 Cloves
• 1 tsp Red chilli powder
• 1 tsp Garam masala powder
• Vegetable oil
• Salt to taste
• Green coriander leaves
How to make Matar paneer (Peas & Cheese curry)
1. Heat vegetable oil in a pan.
2. Cut the cheese into small sized cubes. Fry them on medium flame until they turn light brown. Occasionally turn the cubes while frying.
3. Chop the tomato, onions, and green chilli. Make a paste by grinding it in a grinder. Also add ginger and garlic.
4. Heat rest of the oil and fry bay leaves along with cloves for about 30 secs. Add above prepared paste and fry on a medium flame until it turns golden brown.
5. Add poppey seeds, turmeric powder, red chilli powder, garam masala, black pepper powder, coriander powder and salt. Mix them well. Now add green peas and fry for about 2 to 3 minutes.
6. Add sufficient water to make thick gravy. Heat the gravy till it boils.
7. Add paneer cubes. Stir the mixture properly and cook on a medium heat for about 5 minutes.
8.Garnish the dish with chopped coriander leaves.
9.Matar Paneer is ready to serve.

AAM PYAZ LAUKI KI SUBZI

INGREDIENTS
1 cup grated lauki
1 cup grated unripe mango
1 grated onion
1 t-spoon oil
musterd seeds
asafoetida
1 cup besan
salt
2 small spoon sugar
1 spoon red chili powder
1 spoon coriander-cumin powder
1 spoon turmeric powder
little water
coriander leaves

Procedure

1.Take oil in microwawe bowl.hit in microwawe for 100%power for 2-3 minites.
2.Add musterd seeds and asafoetida again hit for 2 minites
3.Add all grated vegetables and all ingredients.lastly add besan and mix it proprly.add little water if neccesery.
4. Close the bowl and take in microwawe in 100%power for 5 minites.
5.Take it out. decorate with coriander leaves. and serve it.
This recipe is by Vandana my net friend.It is seasonal but I am sure it will turn out yummy and good to beat the heat.

MAKHANI GRAVY

MAKHNI GRAVY

Preparation time10 minutes Cooking time 15 minutes
Makes 2 cups
1 cup chopped onions
1” piece ginger
6-7 cloves garlic
2 Tbsp broken cashewnuts
1 tsp chilli powder
2 cups fresh tomato puree
1 tsp jeera powder/cummin seed powder
1/2 tsp garam masala powder
1 tsp kasuri methi ( dried fenugreek leaves )
1 Tbsp honey
1/4 cup milk
1/4 cup cream
1 Tbsp oil
1 Tbsp butter
salt to taste
METHOD
1.Blend the onions , ginger, garlic and cashewnuts to a smooth paste.
2.Heat the oil in a pan add the ground paste and cook till light brown in colour.
3. Add the chilli powder and tomato puree and cook for a few minutes.
4. Add the jeera powder , garam masala and 1/2 cup of water and cook for some time till oil separates from the masala.
5. In a another pan melt butter add the kasuri methi and remove from the flame.
6. Add this to the tomato gravy along with honey, milk and cream and salt and allow it to come to boil.
7.Cool and freeze in an air tight container or in zip lock bags.

CHOLE KI DAL

Ingredients
Bengal gram split (chana dal) ½ cup
Black gram split with skin (chilkewali urad dal) ½ cup
Ginger 1 inch piece
Green chillies 3
Onion 1 medium sized
Tomatoes 2 medium sized
Fresh coriander leaves a few sprigs
Salt to taste
Turmeric powder ¼ tsp
Desi ghee 2-3 tbsps
Butter 1 tbsp
Cumin seeds 1 tsp
Red chilli powder ½ tsp
Method
1. Mix the two dals, wash and soak in four cups of water for an hour. Drain.
2. Peel, wash and chop ginger finely. Remove stems, wash and chop green chillies. Peel, wash and chop onion finely. Wash and chop tomatoes. Clean, wash and chop coriander leaves.
3. Place soaked dals in a pan with four cups of water, salt to taste, turmeric powder, half of the ginger and green chillies. Cover and cook on low heat till the dals are tender. Stir well with a ladle to make a homogeneous mixture of the dals without mashing them.
4. Heat desi ghee and butter in a pan. Add cumin seeds, remaining green chillies and ginger. Stir and add onion and sauté till onion turns light brown.
5. Add tomatoes and sauté till the tomatoes soften. Add red chilli powder and sauté for half a minute.
6. Add the tempering to the dal and mix. Simmer for a few minutes and serve hot garnished with chopped coriander leaves.
THIS RECIPE IS FROM SANJEEV KAPOOR