BLACK GRAPE GRANITA

Ingredients
1 cup black grapes (deseeded)
1 banana, finely chopped
2 tablespoons powdered sugar
¼ teaspoon lemon juice
1 teaspoon roasted cumin (jeera) powder
¼ teaspoon black salt (sanchal)
Method
1. Blend the black grapes and bananas to a fine purée in a food processor.
2. Add the sugar, lemon juice, cumin powder, black salt and ¼ cup of water and mix well.
3. Freeze in a shallow container till set.
4. Transfer to a blender and liquidise till it is slushy.
5. Serve scoops of the mixture in 4 individual bowls or long stemmed glasses.
6. Serve immediately.

CARROT METHI

Ingredients: 1/2 kg carrots
250 gm fenugreek leaves
1 tsp fenugreek seeds
2 tsp coriander powder
salt to taste
1/2 tsp chilli powder
3-4 whole red chillies
1/2 cup mustard oil
Method:
1.Peel and dice the carrots into 1 cm cubes. Clean the fenugreek leaves, wash well, changing the water a few times.
2.Chop fine, discarding the tough stalks.
3.Heat the oil in a kadahi. Add fenugreek seeds and whole red chillies.
4.Stir-fry and add the carrots and fenugreek leaves.
5.Stir-fry till leaves look slightly glossy, and then add salt, chilli powder and coriander powder. 6.Cook uncovered till the leaves are done and the carrots are soft. Serve hot.

SEV BATATA PURI

Ingredients
Puris , flat and crisp 24
Potatoes, peeled and chopped, boiled 2 medium
Raw mango, chopped 1 small
Salt to taste
Red chilli powder 1/4 teaspoon
Sev as required
Green chutney as required
Tamarind chutney as required
Garlic and red chilli chutney as required
Onions, peeled and chopped 2 medium
Chaat masala as required
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Arrange the puris on a plate.
2.Mix chopped potato, raw mango, salt and red chilli powder.
3.Place this over the puris.Dribble green chutney, red chutney and tamarind chutney one on top of the other.
4.Sprinkle chopped onion and chat masala.
5.Cover up all the puris with plenty of sev.
6.Sprinkle chopped coriander leaves.