Radish with Moong Dal

Ingredients:
Radish         3 (finely chopped)
Moongdal    1/2 cup
Powdered pepper 1 tsp
Grated coconut   2 tblsp
Oil  and salt    as required          
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For seasoning:
Mustard seeds 1 tsp
Cumin seeds    1 tsp
Red chillies      2 (broken into bits)
Asafoetida powder 1/2 tsp
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Method:

Take a medium sized pan.
Add enough water with moongdal.
Allow to boil for ten minutes.

In a Kadai heat oil and add mustard seeds.
When they pop add cumin seeds,broken red chillies,asafoetida powder.
Add chopped radish.
Cover and cook on medium flame for five minutes.
Add the boiled moong dal with enough salt and mix well.
Add the grated coconut and the ground pepper.Mix well.
Serve hot with rotis or rice.

Strawberry delight

Ingredients:
Strawberry jelly 1 packet
Water 2 cups
Strawberry sliced 2 cups
Vanilla ice cream 2 cups
Sugar 3 tblsp
Fresh cream 1/2 cup
Powdered sugar 2 tblsp
Ice cubes as required
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Method:
Mix the sliced strawberries with sugar.Keep aside.
Dissolve the jelly in water and boil until the crystals dissolve.

Take a deep  bottomed vessel full of ice.
Mix the icecream and the jelly and blend  using an electric beater.
The mixture should be of a smooth texture.

Drain the excess water from the strawberry pieces and add it to the above mixture.
Mix well. Mix the fresh cream and powdered sugar.Whip it until stiff.
Decorate the pudding with whipped cream and strawberry
Serve chilled.

Melon Fantasy

Ingredients:
Water melon juice     3 cups
Musk melon              1 cup
Lemon juice               1 tsp
Pepper                      1/2 tsp
Salt to taste

Method:
Puree the Musk melon and pass it through a sieve.
To the water melon juice add the musk melon and lemon juice.
Blend in a mixer.
Add pepper and salt to taste.
Mix well and serve chilled.

Mango Kulfi

Ingredients:

Milk    5 cups
Sugar  1 cup
Mango 1 (finely chopped)
Mango Puree 1/2 cup
Fresh cream  1 cup
Cardamom powder 1 tsp

Method:
Take a deep bottomed pan.
Pour the milk.
Allow to boil till it reduces to half the quantity.
Add sugar and boil for another 5 minutes.
Allow it to cool.
Add the mango puree,fresh cream  chopped mangoes and cardamom powder in this.
Mix well.
Fill this mixture in Kulfi moulds.
Leave it to set in a freezer.

Sweet Corn Soup

Ingredients:
Sweet corn    1 cup
Carrot 1
Potato 2
Onion 1
Capsicum 1
Butter 1 tblsp
Crushed pepper 1 tblsp
Chives ` tblsp (chopped)
Milk 2 cups
salt to taste
Method:
Chop all the vegetables into small pieces.
Heat butter in a kadai.
Add onion and fry till brown.
Add chopped carrot,potato,capsicum and corn.
Saute for five minutes.
Add milk and sprinkle chopped chives over this.
Allow to cook on very low flame for ten minutes.
Season with salt and crushed pepper.
Serve it with bread.

Cucumber Salad

Ingredients:
Cucumber   2
Grated cococnut 1/2 cup
Green chillies       2
Ground nut powder 1 tblsp
Sugar                  1 tsp
Ghee                   1 tblsp
salt as required
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Seasoning:
Mustard seeds 1tsp
Cumin seeds    1 tsp
Curry leaves few
Asafoetida       1/2 tsp
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coriander seeds few for garnishing
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Method:
Take a bowl.
Mix chopped cucumber with salt and alow to rest for five minutes.
Blend coconut and green chillies into a fine paste and mix into the cucumber
Add ground nut powder and sugar.
Mix well.
Heat ghee in a pan
Add mustard seeds and cumin seeds.
When they start to splutter add curry leaves and asafoetida.
Add cucumber -coconut mixture
Mix well and garnish with coriander leaves.

Orange and Carrot Soup

Ingredients:
Orange juice    3 cups
Tomato Puree  3 cups
Grated carrot   1 cup
Fresh cream     1/2 cup
Butter                2 tblsp
Bayleaf              2
Cloves               2
Sugar                 1/2 tsp
salt and pepper  to taste
Grated cheese    1/4 cup for garnishing
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Method:
Take a kadai and heat the butter.
Add the carrot and fry for sometime.
Add the orange juice and tomato puree
Add little water.
Add bayleaf and cloves.
Allow to boil for sometime.
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Remove the bayleaves and cloves.
Add salt and pepper.
Cook until the soup thickens.
then add the fresh cream.Mix well.
Finally add sugar.
Garnish with grated cheese and serve hot.