PEAR AND APPLE DRINK

　

PEAR AND APPLE DRINKApple is a good all-round fruit, when blended with pears, carrot and mint; it may help in the treatment of constipation.








Makes 2 small glasses (300 ml).


Ingredients:

2 medium sized apples unpeeled,cored and cut into pieces
2 small peers unpeeled,cored and cut into pieces
4 to 5 mint sprigs with the leaves, roughly chopped
1 medium sized carrot cut into pieces
crushed ice to serve

Method :

JUICER

Juice all the ingredients.
Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.
MIXER / BLENDER
Blend all the ingredients using little water (if required) till smooth.
Strain the juice using a strainer or a muslin cloth.
Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

MINT AND CUCUMBER RAITA

　

MINT AND CUCUMBER RAITA

Serve this cooling dish with practically anything! It tastes specially good with stuffed Parathas (flatbread) and Biryanis and Pulaos (rice dishes) and dipping.






 

Ingredients:
2 cups thick yogurt, whisked till smooth
1/2 cup mint leaves chopped fine
1 large cucumber grated
3/4 tsp cumin powder
1/4 tsp red chilli powder or black pepper powder(if you don't like spicy)
1/2 tsp sugar
Salt to taste
Method:
Mix all the ingredients together in a large bowl and blend till mixed well
Chill and serve.

MOOLI (RADISH) PARATHA

MOOLI (RADISH) PARATHA







　
Ingredients:

Radish (Mooli) - 1.5 cups grated
Wheat Flour - 2 cups
Carom seeds or Bishop's weed (Ajwain) - 1/2 tsp
Turmeric powder(Haldi) - 1/4 tsp
Onion - 2 tbsp chopped finely
Red Chilli powder - 1 tsp
Cumin powder (Jeera powder)- 1/2 tsp
Coriander leaves - 1 tbsp chopped finely
Salt - to taste
Oil - to toast
Water - as required to form the dough

Method:
In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water( you can even use the drained radish water)little by little, gather to form a soft pilable dough.Once it is gathered to a mass add 1/2 tsp oil and knead it once.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest for a while until we prepare the stuffing.

Peel off the skin and grate radish and measure it in cups then transfer it to a colander along with turmeric powder. Then crush it with your hands to remove excess water from the radish, Set aside. Heat oil in pan - add ajwain let it splutter.

Then add onion let it slightly brown.Then add radish along with all the spice powders along with salt.

Mix well and keep sauteing till it becomes dry stay for 5-7mins.Then add chopped coriander leaves.Transfer to a plate and set aside.

Make equal sized balls with the dough and the radish stuffing. Make radish stuffing balls little smaller than the dough.Roll each ball into a thick circle,keep the stuffing seal it by pulling all the edges to the center .

Seal it completely and then roll it into a thin / thick
parathas as per your preference, dust flour then and there to avoid sticking.
Heat a non stick pan and carefully transfer the paratha, drizzle oil and cook till both the sides has golden spots.

Brush with ghee or butter while serving.

Serve it hot with plain curd or mango pickle.... Yum combo!! :)

RICE BALLS

RICE BALLS

This is the Indian version of Italian dish Arancini di Riso.     Ingredients:

bread crumbs 2 cups

boiled rice 3 cups

coriander 1tbsp

cumin seeds 1 tsp

egg 2

ginger garlic paste 1 tsp

green chillies 3chopped

maida 2 cup

oil to fry

onion chopped 1 cup

paneer cut into small pieces 1cup

peas boiled 2 cups

boiled potatoes cut into small pieces 2

mozerella cheese grated 1/2 cup

biryani orange color or saffron

red chilli powder 2tsp

coriander powder 1tsp

garam masala powder 1/2tsp

salt to taste

　

Method:

FOR STUFFING:
Heat oil in a pan, add cumin seed, chopped onions, green chili, peas, potatoes, red chilli powder, coriander powder, garam masala powder, chopped coriander, paneer,mix all for few minutes until all the masala get coated.

　

FOR BALLS:
Take a bowl add cooked rice, grated cheese, pinch of saffron or color, egg yolk, chopped coriander . Mix it and then divide equal portions and stuff the above mixture, seal it thoroughly without oozing out the mixture, shape it into a ball or pear shape .

　

FOR CRUMBLING:
Take three bowls 1.for maida, 2. for beaten egg, 3. for fresh bread crumbs, roll the dumpling in the maida , then in beaten egg and later in fresh bread crumbs shape and deep fry in hot oil till crisp and golden brown.

Serve hot with tomato ketchup.

NOTE: If you don't want to use egg you can use cornflour.

BREAD PUDDING

BREAD PUDDING

 

Ingredients:

bread 3 pieces

butter 2 tbsp

cinnamon (dalcheeni) powder a pinch

custard powder 1 tbsp

eggs 2

milk 2 cups

sugar 3tbsp

vanilla essence 1/2tsp

 

Method:

In a bowl take milk,butter mix well, take custard powder in a bowl add milk and make a paste mix this mixture to milk mixture keep aside.

In another bowl break eggs add cinn powder, vanilla essence, sugar mix all of these now add milk mixture and mix well.

Now in a microwave bowl add bread cut into small pieces, add rasins,now pour the mixture half and repeat the same again see that the bread is completely disolve in milk mixture.

 keep the bowl in oven at 340F for 40 min or till it changes its colour to light golden brown.

 

GOBHI MANCHURIAN

GOBHI MANCHURIAN





　
Ingredients:


Cauliflower florets, blanched in hot water - 1 cup
All purpose flour (maida)- ½ cup
Cornstarch - ¼ cup
Salt - to taste
Pepper powder (Kali mirch) - 1 tsp
Light Soya Sauce - 1 tsp
Oil for deep frying


For making the sauce:


Ginger, finely chopped - ½ tsp
Garlic, finely chopped - ½ tsp
Green chillies, finely chopped - ½ tsp
Celery, finely chopped - 1 tbsp
Onions, finely chopped - 2 tbsp
Green bell pepper or capsicum finely chopped - 1 no
Peppercorn, crushed - ½ tsp
Light Soya sauce - ½ tsp
Dark Soya sauce - ½ tsp
Sugar - pinch
Vinegar - 1 tbsp
Chilli paste - ½ tsp
Green Chilli sauce - ½ tsp
Coriander leaves, for garnishing - few
Spring onions, finely chopped - 1 tbsp




Method:

Cut cauliflower into florets and blanch them in hot water.


For making the batter, in a bowl, add all-purpose flour and cornstarch, salt, pepper powder and little light soya sauce.

Add little water and make into a thick paste.

Pour the batter on the cauliflower florets and mix.

Heat oil in a pan for deep frying the florets; when the oil is hot, deep fry the batter coated florets until they slightly change colour. Remove and again deep fry the florets for the second time to make them crispy.


For making the sauce:

Add oil in a pan, and when it gets hot, add finely chopped ginger and garlic ,celery, chopped green chillies, chopped onions, sauté until transparent, salt, finely chopped bell pepper, crushed pepper, light soya sauce, dark soya sauce, sugar, vinegar, chilli paste, chilli sauce and mix well.

Add the double fried cauliflower florets into the sauce and toss well.

Sprinkle some coriander leaves and finely chopped spring onions and toss well.

Serve hot.



　

LAVA FLOW MOCKTAIL

LAVA FLOW MOCKTAIL

 

Indregients:

100ml pineapple juice

6-7 fresh or frozen strawberries

1 banana

100ml coconut milk or coconut cream

Method:

In a blender blend strawberries and pineapple juice together pour into a glass and set aside

Blend together one small banana coconut milk or coconut cream and

Crushed ice

Pour on top of strawberries slowly to create lava flow effect

Garnish with a piece of pineapple or strawberry