FRUIT AND NUT SMOOTHIE

Ingredients

Apple 1
Ripe mangoes 2
Bananas 2
Raisins , golden 85 grams
Crushed ice as required
Pistachios, chopped 12-16


Method

1.Peel and core the apple and cut into slices.
2.Peel and chop mangoes. Peel and slice bananas.
3.Place the fruit in a freezer till frozen.
4.Process frozen apple,mango and banana slices with golden raisins n crushed ice in a blender.
5.Pour into stemmed glasses.
6.Serve chilled, garnished with chopped pistachios.

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.

PATRE

Ingredients
Arbi pattas (Colacasia leaves) 8
Besan (Chick pea flour) 1 cup (120g)
Dhania (Coriander seeds), roasted and powdered 1 tsp
Jeera (Cumin), roasted and powdered 2 tsp
Chilli powder 1 tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Heeng (Asafoetida)powder 1/8 tsp
Salt 2 tsp or to taste
Tamarind pulp, made from 40 g tamarindGur (Jaggery) 50 g
Oil 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.

DUM BIRYANI

Ingredients:
3 cups rice, half cooked
2 small onion, finely sliced
1 medium tomato, diced
1 cup beans
1 carrot
2 green chillies, finely chopped
1 cup mint leaves
few coriander leaves
1 bay leaf
1 cinnamon stick
2-3 cloves
2-3 whole black peppers
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2-3 curry leaves
2 button red chillies
pinch of hing (asafoetida)
2 tbsp ginger-garlic paste
1/2 tsp red chilli powder
2 tbsp garam masala
juice of 1 lemon
3 tbsp curd
3 tbsp oil
salt to taste
Method:
1.Heat oil in a kadaiAdd bay leaf, cinnamon, curry leaves, cloves, mustard seeds, cumin seeds, black peppers, button red chillies, hing and onions.When onions turn brown, add ginger garlic paste. Saute for a while.
2.Add all the cut vegetablesAdd salt, garam masala, red chilli powder and turmeric powder.Add curd and mix it well.
3.Cook it for 3 minutesAdd tomato, lemon juice, mint leaves and coriander leaves.Add some water and transfer the mixture to a pressure cooker.Cook it for 2 whistels.
4.Biryani masala is now ready.
5.Take another kadai. Add the biryani masala and half cooked rice.Add required water and mix wellCook it on low flame with the covered lid till the rice becomes soft.Serve it hot.

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