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.

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.

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.

Watermelon Popsicles

Ingredients:

Seedless Watermelon 4 cups (cut into 1" dice)
Sugar 1/2 cup
Lemon juice 2 tblsp

Method:

Combine the watermelon,sugar and lime juice in a blender
and process until smooth.
Pour the mixture into popsicle moulds.Insert the woodden sticks.
Freeze for atleast 10 hours.
To unfreeze the ice pops insert the moulds in hot water for 5 to 10 seconds.
Serve immediately.
.

Raw Jackfruit Biryani

Ingredients:

Raw Jack fruit 10 pieces (cut into 1 1/2" cubes)
Basmati Rice 1 1/2 chp
Green cardamom 5
Cloves 4
----
Onion 1 cup (sliced)
Tomato 1 cup (sliced)
Cumin 1 tsp
Ginger garlic paste 1 tsp
Turmeric Powder 1 tsp
Coriander powder 1 tsp
Chilli powder 1 tsp
---
Yogurt 1 cup
Saffron a pinch
Milk 1 tblsp
Coriander leaves few
Mint leaves few
Oil and salt as required

Method:
Cut the raw jack fruit into slices.Peel and cut ito cubes.
Soak rice in water for 30 minutes.
In a vessel boil water.Add little oil and salt.
Tie cardamom and cloves in a muslin cloth and put it in the boiling water
with rice.
Allow to boil till the rice is 3/4th cooked.
Drain the rice,remove the muslin cloth.Keep aside.
Heat oil in a kadai and fry jack fruit cubes.Keep aside.
Fry onion till brown and keep aside.
In another pan heat oil.Add cumin seeds and gingergarlic paste.
Saute well.
With this add fried onion.
Add turmeric powder,coriander powder,chilli powder,chopped tomatoes.
Saute well.Add the fried jack fruit cubes.
Add little salt,yogurt and coriander leaves.
Stir well and allow the mixture to cook.
----
Preheat oven to 350F.
Arrange half the jack fruit mixture in the first layer of the tray.
Over this spread a layer of rice.
Sprinkle saffron milk ( dissolve the saffron in lukewarm milk)and
chopped mint leaves.
Repeat these layers once again.
Cover with aliminium foil and cook in the oven for 30 minutes.
Serve hot with raita.

Bottle gourd Halwa

Ingredients:
Grated bottle gourd 2 cups
Sugar 1 cup
Milk 1 1/2 cup
Ghee 2 table
Cashewnuts 6
Elachi powder 1 tsp
Raisins 10
Method:
Peel and discard the seeds of the bottle gourd and grate it.
Fry cashewnuts and raisins in ghee and keep aside.
Fry bottle gourd in ghee until the water evaporates.
Add sugar and stir in between.
Add milk and cook for few minutes.
When it comes to halwa consistency add elachi powder and fried
cashewnuts and raisins.

Cinnamon,Apple Chip

Ingredients:
Red Apples 2
Apple juice 2 cups
Cinnamon stick 1
Method:
Take a deep bottomed vessel.
Pour two cups of apple juice and add cinnamon stick.
Heat until it boils.
Slice apple into 1/8 inch slices.
Drop slices carefully into boiling juic.
Cook for five minutes until the slices are golden colour.
Preheat oven to 250degree'F'.
Place the apple slices in a single layer in the oven tray.
Bake 30 minutes until apple slices are lightly browned
and almost dry to touch.

Palak Moongdal Fry

Ingredients:

Palak 2 cups (chopped)
Onion 1 (sliced)
Split moongdal 1/2 cup
Garlic cloves 5
Green chillies 3
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
salt and oil as required

For seasoning:
Mustard 1/2 tsp
Urad dal 1/2 tsp
Curry leaves few
Method:

Soak moongdal in water for ten minutes.
After ten minutes drain it and keep aside.
Take a pan.
Add seasonings.Saute it.
Then add garlic cloves,green chillies,sliced onions.
Cook till onions are transparent.
Add moongdal and turmeric powder.
Cook for few minutes.
Add chopped palak,coriander powder,cumin powder,red chilli powder with salt.
Stir well
Palak will ooze out water.Cook till all water is evaporated.

China Grass Sweet

Ingredients:

Chopped China Grass 1 cup
Sugar 1 cup
Milk 5 cups
Almond 2 tblsp (chopped)
Saffron little
Cashewnuts 1 tblsp (chopped)

Method:

Soak China Grass in hot water for two hours.
Mash the same well.
Heat the milk in low flame.
Stir well until the quantity reduces to half.
Add the mashed China Grass,sugar.Mix well.
Allow it to cook until the grass dissolves completely.
Add fried nuts and saffron.

Crispy Oakra

Ingredients:

Oakra (Ladies finger) 10
Bengal gram flour 2 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Cumin powder 1/2 tsp
Coriander powder 1/2 tsp
Lemon juice 1 tsp
Oil and salt as required

Method:

Wash and dry Oakra completely.
Cut it into equal pieces.
Take a big plate and place the oakra pieces.
Sprinkle turmeric powder,red chilli powder,cumin powder,coriander powder,
lemon juice and salt.
Mix it well and let it marinate for ten minutes.
Now add bengal gram flour and mix well.
Take a frying pan.Add enough oil.
Add oakra pieces and deep fry it.

Fruity Muffins

Ingredients:

Maida 1 cup
Oats Bran 1 cup
Butter 1/2 cup
Pine apple squash 1 cup
Soda bi-carbonate 1/2 tsp
Sugar 1/2 cup
Condensed milk 1/2 cup
Raisins 1/4 cup
Cream 1/4 cup

Method:

Sieve maida flour with soda bi-carbonate.Keep aside.
Melt the butter.
Add Oats bran,sugar and pineapple squash and stir well till smooth.
Add condensed milk,raisins,cream and flour.
Mix well.
Coat muffin cups with non stick cooking spray and fill 3/4 full with the batter.
Bake in a pre-heated oven at 180 degree C for 20 minutes.
Cool slightly and serve.

Sarson Ka Saag (Mustard leaves Saag)

Sarson Ka Saag is a Punjabi recipe.
It is prepared with Mustard leaves and served with Roti.

Ingredients:

Sarson (mustard leaves) 1 cup (chopped)
Spinach leaves 1 cup (chopped)
Garlic 3 flakes (finely chopped)
Ginger 2" piece (finely chopped)
Red chilli 2
Green chilli 2
Gram flour 1 tblsp
Butter 1 tblsp
Ghee 1 tblsp
Jaggery (powderred) 1 tblsp (optional)
salt as required
Method:
Boil Sarson (mustard leaves) and spinach leaves in one cup of water.
Drain excess water and grind it into a fine paste.Keep aside.
Heat ghee in a pan.
Add green chillies,garlic,ginger and broken red chillies.
Saute the spices.
Now add the ground paste and salt.Stir well.
Make paste of the gram flour with little water and add the same to the above mixture.
Allow to boil for ten minutes.Add jaggery.
Top with butter.
Serve with roti or paratha.

Jeera Aloo

Ingredients:

Potato cubes 2 cups
Onion 1 sliced
Green chillies 2 (slit lengthwise)
Cumin seeds 1 tblsp
Garam masala 1 tsp
Chilli powder 1 tsp
Chat masala 1 tsp
Coriander leaves few
Oil and salt as required

Method:

Boil,peel and cut potatoes in to small cubes.
Heat oil in a pan.
Add cumin seeds,green chillies and onion.
Fry for few minutes until brown.
Add cubed potatoes.
Mix gently and saute well.
Add garam masala,chilli powder,chat masala with salt.
Add little more oil.
Fry everything for few minutes.
Garnish with coriander leaves.

Sweet Mango Hot Pickle

Ingredients:

Raw Mango 1
Sugar 1 cup
Fennel seeds 1 tsp
Cumin seeds 1 tsp
Bay Leaf 1 piece
Red chilli powder 1 tblsp
salt and oil as required

Method:
Remove the skin of the mango and cut into cubes.
Boil water with sugar till it reaches one string consistency.
Heat oil in a pan.Add fennel seeds,cumin seeds,bay leaf and mango cubes
and saute for sometime.
Add the chilli powderr and salt.
Pour in the sugar syrup and cook for 15 minutes.
Cool the mixture and preserve it in a dry bottle.

Palak Pakoda Chaat

Ingredients:
For the Palak pakoda:
Palak leaves 20
Besan flour 1/2 cup
Rice flour 1 tblsp
Soda bi-carbonate a pinch
Red chili powder 1 tsp
salt to taste
oil as required
----
For the topping:
Curd 3 cups
Red chilli powder 1 tsp
Roasted jeera powder 1 tsp
Chaat masala 1 tsp
Sugar 1 tsp
salt and pepper to taste
------
For Garnishing:
Tamarind chutney,green chutney.
----
Method:

Wash Palak leaves.
Mix besan flour,rice flour,red chilli powder,soda bi-carbonate and salt to
form a thick batter.
Dip each palak leaf in the batter and deep fry in hot oil.
Drain and allow it to cool.
The pakodas should be crisp.
Mix all the masalas(red chilli powder,roasted jeera powder,chaat masala,sugar salt
and pepper) in the curds.
Take a plate and arrange the palak pakodas neatly.
Pour the masala curds over it.
Garnish with tamarind and green chutney.

Ginger Pickle

Ingredients:

Ginger 1" pieces 15 nos.
Garlic cloves 20
Tamarind water 1 cup
Powdered jaggery 1/4 cup
Gingely oil 1/2 cup
Red chilli powder 2 tblsp
Asafoetida powder 1 tsp
salt as required

Seasoning:

Mustard seeds 1 tsp
Curry leaves few
Jeera 1 tsp

Method:

Wash peel and cut ginger into pieces.
Fry the ginger pieces with oil till it turns into brown colour.
Fry garlic cloves till brown.
Keep tamarind water in a low flame and allow to boil for few minutes till it
becomes a paste.
Grind ginger in a mixie.
Add redchilli powder,tamarind paste,garlic cloves,jaggery,asafoetida and salt.
Mix well and grind again till smooth.
Heat gingely oil and add seasonings.
Add the ground paste. Stir constantly.Switch off the flame after five minutes.
Mix well and put the pickle in a clean bottle.