APRICOT CUSTARD DELIGHT

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GREEN RICE

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cook one big bowl of rice and keep aside.grind:one bunch of coriander,half a bunch of mint leaves,few sprigs of  curry leaves and two green chillies.

heat up a pan and add 1 tbsp oil and fry the cashews.after they are fried add one tea spoon of ginger garlic paste and also the ground  green paste and fry for few seconds until it doesn't change colour.now add the  rice and salt to taste and mix nicely.

SNAKEGOURD TOORDAL FRY

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boil toordal after soaking in water for 10 min.dal should not be mushy.do not boil dal in the cooker.chop snakegourd and boil seperately.squeeze out the water from snakegourd.

take a pan and add oil,mustards,urad dal,chanadal,curry leaves,boiled dal,boiled snakegourd,salt,turmeric,

keep on frying and finally add garlic chilli pd.

CUSTARD MILKSHAKE

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take 1 big tbsp of rasberry flavoured custard pd and mix with 2 tbsp of cold milk.put 500 ml of milk to boil.when the milk heats up, add the mixed custard pd to the boiling milk while stirring continuously.when the colour of the custard pd spreads evenly and the raw smell disappears then stop heating the milk.let the milk cool down.refrigerate it.before serving add finely chopped kiwi-1,apple-1/2,banana-1/2 to the chilled milk and serve.

PLANTAIN PODIMAS

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half boil 2 plantains and grate them.add sufficient salt to the grated plantains and mix.in a pan heat up some oil-4 tsp,mustards-1/4 tsp,jeera-1/4 tsp.when the mustards splutter add green chillies-4 or 5 chopped,small piece ginger chopped and curry leaves.tip in the grated plantain after the green chillies are fried and fry for somemore time.squeeze some limejuice at last.serve with sambhar rice.

GOOSEBERRY ROTI

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for making 8 roti's:wheat flour-1 cup,chickpea flour-1 cup,ginger 1" piece grated,coriander chopped,salt,grated gooseberries-3,green chillies grated-5.mix all these together and if necessary add water to make dough.dust with wheat flour while rolling roti's and fry them on the pan.

WOOD APPLE JUICE

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take 1 wood apple and break it open like coconut.scoop out the pulp and blend it with sufficient water to turn it into juice and also add jaggery to taste.take 1 tsp of peppercorns and grind them.add to the wood apple juice.refrigerate it.

DRAGON FRUIT BANANA SMOOTHIE

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scoop out and eat after chilled

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or prepare a smoothie with 2 bananas, 3 tsp honey and 1/2 cup of yoghurt.

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KIWI BANANA SMOOTHIE

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take banana-1,kiwi-2,milk-1/2 cup,sugar-1 tsp.blend them in a mixer to make a smoothie.

SWEETCORN ROTI

to make 7 roti's:grind sweetcorn-1,mint leaves-4,jeera-1 tsp,green chillies-5,salt to a paste.mix wheat flour to this to form the roti dough.

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keep the dough aside for 5 min.roll the roti's and fry them on a tawa with oil.

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PALAK COCONUT FRY

oil,mustards,urad dal,palak leaves chopped,turmeric,cover,remove cover and add grated coconut,salt,garlic chilli pd.

IVYGOURD FRY WITH CARROT

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oil,mustards,urad dal,curry leaves,turmeric,chopped ivy gourd,salt,fry for sometime.when the ivygourd softens  add grated carrot and fry for some more time.add garlic chilli pd finally.mix nicely and turn off.

SUGARCANE JUICE WITH STRAWBERRY

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sugarcane diced,strawberries,small piece of ginger,grind all of them together.strain in a cloth.serve chilled.
sugarcane should be four times more than the quantity of strawberries

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VEG BIRYANI

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soak basmathi rice for 30 min.oil-4tbsp,cardamom-3,cloves-10,cinnamon-2 inches,onion-1 medium sliced,green chillies-2 split,g&g paste-2 tsp,fry them nicely until onion turns brown.then add potato diced-2 medium,tomato-1 chopped,carrot-1 chopped,green peas-1/4 cup,coriander chopped,mint leaves.also add

garam masala-1 tsp.fry the veggies nicely and add soaked basmathi rice-2 &1/2 cups along with 3 3/4 cups of water.add salt and check.the water should be salty.when the water comes to a boil put the vessel in the rice cooker and cover and cook.

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PANAKAM

grate jaggery and mix in water.also add some freshly ground pepper to the water.dissolve them nicely and strain.

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refrigerate and serve chilled.

IVYGOURD FRY

chop ivygourd like thin discs.add oil in a pan,mustards,urad dal,chanadal,turmeric,curry leaves,ivy gourd,saute for sometime.after the ivygourd turns soft and changes colour add salt and garlic chilli pd.mix nicely and turn off.

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PANEER KURKURE PAKODE

mix besan,g&g paste,plain boondi,red chilli pd,coriander,turmeric,soda,salt,water.mix nicely and dip the paneer pieces in this batter and deepfry.

can replace paneer with chopped onions,chopped potatoes or chopped palak

MOONGDAL SWEET ADAI

required:whole green moongdal-1 cup,grated jaggery- grated coconut-.
method
grind whole green moongdal after soaking for 5 hours.add grated jaggery to it and also grated coconut.make thick adai on a iron pan.

POHA UPMA

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heat up some oil in a pan,add mustards,urad dal,turmeric,curry leaves and fry.then add potato diced,onions sliced,ginger finely chopped,green chillies slit and chopped fine, fry until onions sweat and add salt.soak the thick variety of poha in water for 2-3 min after washing it once.now squeeze all the water from the poha and put it in the pan.saute until it's mixed well with the onion mixture.add coriander chopped.

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PANEER CHOCO-STICKS

take 1 bowl of grated paneer and mix with 2tbsp-sugar pd,2tbsp-cocoa pd,1tbsp-chocolate pd,1-2 drops of vanilla essence.mash it nicely with hands.take icecream sticks and shape this mix around the stick.make it look
like chocolate icecream.cover the stick part with silver foil and roll them in coloured saunf.put them in friz for 1 hour to set