Skin Care

1.Peel banana (1) and put it in a blender along with 1/4 cup honey and 1/4 cup yogurt and blend until smooth.
   Apply on clean skin .Leave for 10-15 minutes.
   Remove with cool water and damp cloth.
   This pack moisturises and is ideal for dry skin.

2.Deseed papaya and remove the skin.
  Blend it along with honey and yogurt.
  Apply on skin,let sit for 10-15 minutes
  This pack is ideal for dull skin.

3.Blend strawberries with honey and yogurt.Blend until smooth.
  Apply on clean skin.
  This pack is ideal for sensitive skin.


   

Baby Potatoes with green pastes

Ingredients:
Baby potatoes    500 gm
Onion Paste       1/2 cup
Green mango paste  2 tblsp
Ginger-garlic paste   2 tsp
Tomato puree           2 tblsp
Mint paste                2 tsp
Trumeric powder      1 tsp
Coriander powder    1 tsp
Jeera powder           1 tsp
Gatam masala powder 1 tsp
salt and oil                as required
Method:
Take a kadai.Add water and boil the potatoes till tender.
Allow to cool.
Peel the potatoes and sprinkle salt and keep aside for 10 minuters.
Heat oil in a pan and fry potatoes till brown.
In another pan add onion paste,ginger garlic paste,tomato puree,green manago paste and mint paste.
Stir well with little oil and cook on low flame for five minutes.
Add little salt and the spices.
Stir well. Add little water and continue to cook for sometime.
Mix the fried potatoes and cook till the water is absorbed.
Serve with puris and parathas.

Crispy Dates

Ingredients:
Dates             10
Almond         10 (crushed)
Rawa            1 cup
Maida           3/4 cup
Baking powder 1/2 tsp
Ghee                1 tblsp
Oil                   2 tblsp
Coca  powder    1 tblsp
Sugar                 1/4 cup
Oil                    for frying
------
Method:
Sieve maida with baking powder.
Take a bowl.
Add maida,rawa,sugar,cocoa powder.
Add one tblsp ghee and 2 tblsp oil and mix well.
Add enough water to make a batter.
Deseed dates and  put 1-1 almond in dates.
Dip in the batter and fry.
Serve with sauce.

Stir-fried Spinach with Corn

Ingredients:
Spinach     2 cups (chopped)
Corn          1 cup(millet)
Almond      1/2 cup (crushed)
Corn flour    4 tsp
Oil              as required

Method:
Wash the spinach and spread it on a towel or paper.
Sprinkle 2 tsp of corn flour and keep aside.
Heat oil in a kadai and fry the chopped spinach till it becomes  crisp.
Mix corn with 2 tsp of cornflour.Sprinkle little water and fry the same.
 Fry the  crushed almonds  for sometime.
Take a bowl.
Add fried spinach,fried corn and almonds.
Mix well and serve as a side dish.

Nutritious Salad

Ingredients:
Carrot                       1 cup (peeled and grated)
Cabbage                   1/2 cup (chopped)
Sprouted green gram  1/2 cup
Sprouted soya beans  1/2 cup
Roased peanuts          1 tblsp
Honey and lemon dressing 1/2 cup

To prepare honey and lemon dressing:
Lime juice      2 tblsp
Honey            1 tblsp
Olive oil          1 tblsp
Pepper and salt to taste

Method:
Put all the ingredients for dressing in a bowl and mix well.Store in the fridege.
Steam both beans for five minutes.
Take a flat bowl. Add all  the ingredients and mix well.
Add dressing just before serving.
Garnish with chopped coriander leaves.

Melon Delight

Ingredients:
Watermelon juice       4 cups
Musk Melon               2 cups
Lemon juice                1 tsp
Pepper  powder          to taste
Salt                             as required

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

Spinach and Cheese......

Ingredients:

Spinach                  2 cups (chopped)
Channa Dal            1/2 cup
Potato                   1 (peeeled and diced)
Onion                   1 (chopped)
Pumpkin cubes      1 cup (peeled & chopped)
Tomato                 2 (chopped)
ginger garlic paste   1 tsp
Chilli powder          1 tsp
Coriander powder   1 tsp
Cumin powder         1 tsp
Green chillies            2 (chopped)

Method:

Soak the channa dal in water for 30 minutes.
Chop all the vegetables.
Take a vessel.
Add soaked channa dal,chopped veetables,ginger garlic paste,coriander powder,cumin powder and green chillies.
Place it in a cooker with salt and little water.
Allow 3 whistles..
Remove and allow to cool.
Blend well.
In a separate kadai heat oil and fry the cottage cubes.
Add salt and chilli powder.
Mix it it with the spinach mixture.
Serve with plain rice.

    

Brinjal and Peas Masala

Ingredients:
Large brinjal          1
Peas                      1 cup
Onion                    1 (chopped)
 RawMango paste  1 tsp
Ginger garlic paste    1 tsp
Red chilli powder   1 tsp
Coriander powder  1 tsp
Mint leaves             few
oil  and salt             as required

Method:
Roast the brinjal on fire till the skin is fully charred.
Remove the skin and mash the brinjal pulp into a paste.
Heat oil in a pan and fry onion till brown.
Add ginger garlic paste and fry for another minute.
Mix the brinjal pulp with red chilli powder  coriander powder, and raw mango paste.
  Add little and allow to cook for sometime.
Add the boiled peas and chopped mint  leaves
.Stir well.Serve with roti and chappati.

Potato Bread Roll

Ingredients:

Potatoes                4
Ground peanut      1 tblsp
Green chillies        2
Red chilli powder  1 tsp
Corn flour             2 tblsp
Coriander leaf       few
chopped ginger     1 tsp
Bread slices           as required
salt and oil             as required

Method:
Boil potatoes.
Peel and mash them.
Add salt,ground penut,chopped ginger,coriander leaves and crushed green chillies.
Mix the mixture well.
Heat a pan.Add little oil and fry the mixture.Keep aside.
Soak the bread slices in water.
Squeeze out the excess water.
Add little water in the corn flour and make a paste.
Spread the potato mixture on the slices.
Roll it.
Press the open edges with the corn flour paste.
Heat oil in a pan and fry the rolls till golden brown.

Apple Malpuas

Ingredients:
Apple                      2 (peeled and cut into small pieces)
Maida                     1/2 cup
Milk                       1 cup
Sugar                     1 cup
Grated nutmeg        1/2 tsp
Cinnammon powder   1 tsp
Ghee                        as required
Method:
Take a bowl and mix the maida with milk.
The batter should be of a smooth flowing consistency.Keep aside.

Take a pan.Mix sugar with one cup water and keep on  a medium flame.
The syrup should be of one sting consistency.

Dip the  apple pieces in the maida milk batter and fry in hot ghee till brown.
After that dip the same in the sugar syrup.
Sprinkle nutmeg and cinnammon powder over it.
Serve topped with icecream.

Mango Rabdi

Ingredients:

Milk                      4 cups
Sugar                    1/4 cup
Mangoes               2
Mango Puree         2 tblsp
Cardamom powder 1 tsp

Method:
Take a heavy bottomed pan and boil milk.
Cook on a low flame until reduced to half the quantity.
Add sugar and allow to cook for sometime.
Add the mango puree and mix well.
Cut the mangoes into small cubes and add it to the mixture.
Sprinkle cardamom poweder.
Mix well
Serve chilled.

Couscous (Poppy seeds) Laddoo

Ingredients:
Poppy seeds           2 cups
Powdered sugar     1 cup
Ghee                      1 cup
Broken cashewnuts 1/4 cup
Cardamom powder 1 tsp
Method:
Heat one tblsp ghee in a kadai.
Fry poppy seeds till golden colour.
Grind it along with powdered sugar to make a fine powder.
Take a bowl
Add the ground powder and the remaining ghee,cardamom powder and the broken cashews.Mix well.
While still warm make small small balls out of it.
Couscous laddoo is ready.

Badam Shorba

Ingredients:
Badam (almond)            2 cups
Vegetable stock            2 cups
White pepper powder   1 tsp
Butter                           1/4 cup
 rice flour                     1 tblsp
Saffron                        few
Salt                             as required
Almond flakes             few to garnish

Method:
Boil almonds in water.Remove the skin and make a fine paste.
Add vegetable stock,salt and white pepper powder to almond paste.
Allow to boil for sometime.
In a pan heat butter.Add rice flour and add the above mixure and cook till it is done.
Add saffron and garnish with almond flakes.

Mushroom...Baby Potatoes Fry

Ingredients:

Baby potatoes 10
Onion                2 (chopped)
Green chillies      2 (chopped)
Mushroom          1 cup (chopped)
Ground black pepper   1 tsp
Grated cheese    1/4 cup
Oil and salt         as required
Method:
For the filling:
Heat oil in a pan.Saute onion and green chillies.
Add chopped mushroom black pepper and salt
Saute well.
Now filling is ready.
Wash the potatoes.Peel  them.
Make a hollow in the centre.
Stuff the filling in the potatoes .Wrap it in a foil paper.
Bake the potatoes for an hour at 200 degree C.
Remove from the oven and remove the foil.
Top them with grated cheese and serve hot.

Colourful Bean Salad

Ingredients:

For Salad:

Kidney Beans (Rajma) 2 cup
Black bean (karamani) 1 cup
coriander leaves 1 bunch
Corn 1 cup
tomatoes 3
avocado 1

For Dressing:

Lime 2
cumin 1 tsp
olive oil 1 tblsp
pepper 1 tblsp
salt as required

Method:
To prepare salad:
Soak kidney beans and black beans overnight in water.
Put it in the cooker with the soaked water and allow 3 whistles.
Drain and keep aside.
Boil corn for five minutes till it becomes tender.
Drain and keep aside.
Take a large deep bowl.Put the drained kidney beans,black beans and corn.
Add chopped tomatoes and chopped coriander leaves.Mix well.

To prepare dressing:
Squeez the lime essence in the bowl.
Add cumin,olive oil,pepper and salt.
Stir well.
Cut the avocado into half inch pieces and add to the salad just before serving.
Serve chilled

Veg Sandwich

Ingredients:
Mashed potatoes 2 cups
Mixed vegetables 1 cup (boiled)
Mashed paneer 1/4 cup
Grated ginger 1 tblsp
Green chilli 2 (chopped)
Garam masala 1 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Amchur powder 1 tsp
Fresh coriander few (chopped)
salt and oil as required

Method:
Mix all the ingredients in a bowl except mashed paneer.
Take small portions and shape like Tikkis (half circle).
Fry on a hot tawa on both sides till crisp.
Spread a little paneer on a tikki,place another one top.
Sere with tomato chutney or mint chutney.

Carrot,Sage Soup

Ingredients:
Carrot 1 cup (chopped)
Sage leaves 2 tsp (fresh or dried)
Carrot 1 cup (chopped)
Onion 1 (chopped)
Potato 1 (chopped)
Vegetable stock 2 cups
Garlic 2 cloves (crushed)
Olive oil 1 tblsp
Ground pepper 1 tsp
Salt as required

Method:
Heat oil in a pan.
Add chopped onion .Saute gently.
Add chopped carrots,potato garlic,and sage leaves.
Allow to cook for sometime until the carrot softens.
Add the vegetable stock and simmer for about 25 minutes.
Add salt and ground pepper.
Serve hot.

Mixed Fruit Chaat ..

Ingredients:

Mixed fruits 2 cups (chopped)
Roasted cumin powder 1 tsp
Sugar 1 tblsp
Ground pepper 1 tsp
Chaat masala 1 tsp
Fresh Mint few (chopped)
Lemon juice 1 tblsp
Salt to taste

Method:

Take a Bowl.
Mix all the ingredients.
Serve chilled.

Mango Bread Pudding

Ingredients:
Bread 10 slices
Mango 10 thin slices
Almonds 10
Cheese 1/2 cup
Raisins 1/2 cup
Baking powder 1 tsp
----
For Mango sauce:
Mangoes 2 big ripe fruits (chopped)
Corn flour 2 tblp (dissolved in 1/4 cup water)
sugar 3 tblsp
Buttter 2 tblsp
Cashew nut paste 1 tblsp
Cinnammon Powder 1/2 tsp
-----
Method:
To prepare sauce:
Mix half a cup of water and sugar in a deep bottomed vessel.
Keep it on a low flame.
Add corn flour dissolved in water,cinammon powder,and cashew nut paste.
Finally add chopped mangoes.
Stir well till it becomes smooth and thick.
Allow it to cool.
----
Remove the sides of the bread and soak it in water.
Squeeze and crumble well.Keep aside.
Mix crumbled bread with the prepared sauce.
Add baking powder,cheese.raisins and mix well.
Pour this mixture into a deep tray.
Bake in a preheated oven at 350 degreeF.for 10 minutes
Serve cold and decorated with mango slices and almonds.

Soya Salad

Soy Beans 2 cups (soaked overnight)
Onion 1 (chopped)
Tomato 1 (chopped)
Capsicum 1 (chopped)
Pepper 1 tblsp (crushed)
Lemon juice 2 tblsp
Mint leaves few
Salt to taste
Method:
Boil the soy beans with little salt until tender.
Take a bowl and mix all the other ingredients with soy beans.
Garnish with mint leaves.

Banana Lassi

Ingredients:
Banana 2
Curd 1 cup
Powdered sugar 1 tblsp
Cardamom powder 1/2 tsp
Rose essence 2 drops
Water 1 cup
ice cubes few
Methid:
Blend all the ingredients in a blender.
Pour it in glasses and serve chilled.

Carrot & Dry fruits

Ingredients:

Carrot 1cup (diced)
Roasted cashews 10
Roasted almond 10
Roasted Pistachios 10
Cinnammon powder 1/2 tsp
Honey 2 tblsp
Black salt 1/4 tsp

Method:
Take a bowl.
Add the roasted dry fruits,cinnammon powder and Honey.
Mix well.
Arrange the mixture in a plate.
Mix carrots with black salt.
Place them in the centre of the plate.
Serve it as a evening snack.

Radish & Cilantro Relish

Ingredients:
Radish 4 (sliced)
Onion 2 (chopped)
Orange juice 2 tblsp
Lime Juice 2 tblsp
Fresh Cilantrao 1/4 cup (chopped)
Olive oil 1 tblsp
Crushed pepper 1 tblsp
Salt as needed
Method:
Take a bowl and mix all the ingredients.
Refrigerate it for one hour.
Serve chilled.

Homemade Face Packs

1.Peel and cut cucumber into pieces.With this add one cup of oatmeal.
Grind it into a smooth paste.Add one tsp of yogurt.Mix well.
Apply this mixture on the face and wait for 15 minutes and then rinse.

2.Take one tsp of cornflakes with one tsp of almond oil.
Grind it into a smooth paste.Apply this on the face fully.
Wash it off after 20 minutes.

3.Mash the inner portion of Avocado into a smooth paste.
Apply.Leave for 20 minutes.Rinse with warm water,then with cold water.

4.Take one tsp of Papaya pulp.Apply this on the face.Allow it to dry for
sometime.Wash it off with lukewarm water.

5.Mix sandalwood powder with mashed banana and honey into a thick paste.
While applying it works as a deep cleanser and gives natural glow to
dry skin.

6.Soak one tsp of urad dal and 4 almonds in water overnight.
Grind it into a smooth paste.Apply this protein paste all over the face
and wash it off after half an hour.

Quinoa Salad

Ingredients:
Quinoa 1 cup
Water 2 cups
Grated carrot 1 cup
Tomatoes 3 (cut into small cubes)
Onion 1 (chopped )
Raisins 1/4 cup
Crushed Walnut 1/4 cup
Coriander leaves few
Mint leaves few
Lemon juice 2 tsp
Olive oil 2 tblsp
salt to taste
Method:
Take a small vessel.
Add one cup of quinoa with two cups of water.
Keep it in a cooker.Allow 3 whistles.
Let it cool completely.
Take a bowl.
Mix grated carrot,tomatoes,chopped onion,dried raisins,crushed walnuts,
chopped coriander and mint leaves.
Add lemon juice and salt.Mix well.
Pour the dressing over the quinoa mixture with olive oiland mix well.

Broccoli Soup

Ingredients:

Broccoli 2 cups (chopped and steamed)
Butter 2 tblspoon
Onion 1 cup (chopped)
Bay leaf 1
Pepper 1 tsp (powdered)
Vegetable stocl 2 cups

Method:
Melt butter in a pan.
Add bayleaf and onion and saute well till onion is brown.
Add broccoli,vegetable stock and one cup water with little salt.
Allow to boil for ten minutes till broccoli is well cooked.
Discard the bay leaf and filter the same.
Add powdered pepper and serve hot.

Masala Peanuts

Ingredients:

Roasted Peanut 1 cup
Gram flour 1/2 cup
Rice flour 1/4 cup
Red chilli powder 1 tblsp
Asafoetida powder 1 tsp
fried curry leaves few
Salt and oil as required

Method:
Mix gram flour,rice flour,asafoetida,red chilli powder,fried curry leaves
with salt in a bowl.
Add peanuts with little water.Mix well.
Heat oil in a kadai.
Drop the peanuts slowly in the hot oil.
Deep fry till the peanuts are brown.

Butternut Squash & Mac & Cheese.

Ingredients:
Butternut Squash 2 cups (peeled,seeded & cut into pieces)
Macroni 1 cup
Onion 1 (cut into small pieces)
Vegetable stock 1 cup
Milk 1 cup
Butter 3 tblsp
Maida 1 tblsp
Grated cheese 1 cup
Powdered nutmeg 1/2 tsp
Pepper 1/2 tsp
Olive oil and salt as required

Method:
Roast the Butternut Squash pieces with olive oil until brown.Set aside.
Boil water with little salt in a pan.Add macroni and cook for about ten minutes.Drain it and keep aside.
Take a kadai Add butter.
Add onion pieces and fry till brown.
Add maida flour and saute for a second.
Add vegetable stock and milk.
Allow to boil till the mixture becomes thick.
Add grated cheese and powdered nutmeg.
Add the roasted butternut squash and mix well.
Add salt and peppeer to taste.
Pour the sauce over the drained pasta and combine well.
Serve hot.

Brown Rice Bisibelebath

Ingredients:
Brown Rice 1 cup
Toor dal 1/2 cup
Turmeric powder 1/2 tsp
Water 1 cups
salt and oil as needed
Ghee 1 tblsp
-----
Onion 1/2 cup (cut into small pieces)
Beans 1/2 cup (cut int small pieces)
Carrot 1/2 cup (cut into small pieces)
peas 1/2 cup
----
To Grind:
Channa dal 1 tblsp
Urad dal 1 tblsp
Dhania 2 tblsp
Fenugreek 1/2 tsp
Pepper 8
Asafoetida a small piece
Red chilli 4
Clove 2
Cinnammon sick 1" piece
Grated coconut 1/2 cup
------
For Seasoning:
Cashewnuts 10
Peanut 10
Curry leaves few
Red chilli 2 (broken)
-----
Method:
Soak brown rice in 3 cups of water for one hour.
Soak toor dal with turmeric powder in one cup water for ten minutes.
Transfer both the rice and dal in a pressure cooker with the same water.
Allow 5 whistles.Keep aside.
Cut all the vegetables into small pieces.
Fry all the items mentioned in "To Grind" with little oil and grind
into a fine powder.
Add two cups of water in tamarind and exract juice.
-----
Take a deep bottomed vessel.
Add oil and fry onion till brown.
Add beans,carrot and peas.Saute well.
Add the cooked rice and dal with salt.
Add the tamarind juice.
Add the ground powder.
Mix well and add the remaining one cup of water.
Cover and cook for 2-3 minutes.
Fry cashewnuts,peanuts,curry leaves and broken red chillies in ghee
and add to it finally.

Couscous Veg.Upma

Ingredients:
Couscous 2 cups
Onion 1 (chopped)
Tomato 2 (chopped)
Capsicum 1 (Chopped)
Peas 1/2 cup
Green chillies 3
Ginger 1" piece
Water 3 cups
Oil and salt as required
----
Seasoning:
Mustard seeds 1 tsp
Urad dhal 1 tsp
Cumin seeds 1 tsp
Curry leaves few
--
Coriander leaves for garnishing
Method:
Heat oil in a pan.
Add seasonings.When they splutter add chopped onion and fry till brown.
Add green chillies,chopped ginger.
Add all the vegetables and saute for five minutes.
Add water and salt.
Allow to boil.
Reduce the flame and add couscous.
Mix well and cover to cook for few minutes.
Garnish with coriander leaves.

Baby Corn & Baby Carrot Masala

Ingredients:
Baby Corn 15
Baby Carrot 15
Onion 1
Green chilli 2
Cumin seeds 1 tsp
Kasuri Methi 1 tsp
Turmeric Powder 1/2 tsp
Coriander leaves few
For Ground Masala:
Onion 1
Tomatoe 3
Garlic 2 cloves
Red chilli 3
Cumin seed 1/2 tsp
Coriander powder 1 tsp
Sugar 1 tsp
Cashews 5
-----
Method:
Grind all the items mentioned into a fine paste.
Cook baby corn and baby carrot with turmeric powder and salt till tender.
Heat oil in a pan.Add cumin seeds.
Add chopped onion,green chillies.Saute well.
Add ground paste and kasuri methi.
Mix cooked corn and carrot with water.
Reduce the flame and cook for another five minutes.
Garnish with coriander leaves.
Serve hot with roti or paratha.

Tofu Masala

Ingredients:
Tofu 15 pieces
Curd 1/4 cup
Tomato 2 (sliced)
Onion 2 (sliced)
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Garam Masala 1 tsp
Red chilli powder 1 tsp
Fresh cream 1/4 cup
Butter 3 tblsp
Coriander leaves few
Method:
Fry tofu pieces in butter till brown.
Spread curd on it.
Take a kadai.Add little oil.Fry onion till brown.
Add coriander powder,cumin powder,garam masala and chilli powder.
Saute for one minute.Add salt.Add sliced tomatoes.
Add one cup of water.
Add fried tofu and fresh cream.
Allow to boil for sometime.Remove from fire and decorate with coriander
leaves.

Stuffed Capsicum Masala

Ingredients:
Capsicum 2
Tomato 2
Grated coconut 1/2 cup
Roasted peanut 1/2 cup
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Chilli powder 1 tsp
-----
For seasoning:
Mustard seeds 1 tsp
Asafoetida powder 1/2 tsp
Curry leaves few
---
Method:
Take a kadai.Add tomato pieces,grated coconut and roasted peanuts.Grind into a
paste.Keep aside.Take another pan.Add seasonings.Add ground paste.Add turmeric
powder ,coriander powder,cumin powder,chilli powder and salt.Saute well.Keep aside.

Wash and clean capsicum.Cut the top of it and deseed them.Stuff with the
prepared masala mixture.Fry the stuffed capsicum in oil.
Mix one cup of water with the remaining masala and allow to boil for sometime.
Add salt.Carefully drop the fried capsicum pieces.Cook for sometime.
Switch off the flame.Serve hot with bread or rice.