Soft Drinks

MANGO LASSI

 Ingredients:
1 cup Curd
1cup peeled and chopped Ripe Mango 2 tblsp Sugar or to taste
1/4th tsp Cardamom Powder (Elakai Powder, optional)
Few Ice-cubes






Preparation:
   * Combine all ingredients and blend until smooth in a blender.
    * Strain through a sieve, pushing as much liquid as possible.
    * Pour in glasses and serve.
BANANA LASSI

 Ingredients:
1 cup Curd
1 peeled and sliced ripe Banana
2 tblsp Sugar or to taste
1/4th tsp Cardamom Powder (Elakai Powder) (optional)
Few Ice-cubes



      

   Preparation:
             * Combine all ingredients and blend until smooth in a blender.
             * Pour in glasses and serve chilled.


NIMBU PANI

 Ingredients:
4 juicy Lemon
8 cup Water
10  Dates without seed
1/3rd cup Honey
 






  Preparation:
        * Cut the lemons in halves crosswise
        * Remove the zest(outside layer) from 6 of the halves and squeeze out the juice.
        * Slice the remaining lemons into thin rounds.
        * Place the water and the dates in a sauce pan and gently boil for ten minutes.
       * Add the zest and boil for another 2-3 minutes.
       * Remove the pan from the heat, stir in the honey
       * Lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
       * Strain through a muslin lined sieve(filter the liquid).
       * Served chilled.




KESAR BADAM SHAKE 

Ingredients:
2 glass milk
10 almond (badam)
2-3 saffron leaves (kesar or kumkuma poo)
2 green cardamom ( elakai)
4 tsp sugar
ice as required
 
 
  Preparation:
    * Soak badam in hot water for 6-7 hours.
    * peel the brown layer of badam.
    * Dip kesar in warm milk.
    * Now blend badam, kesar, sugar and milk in a mixer.
    * Grind elakai to a fine powder.
    * Pour it in the glass along with some crushed ice.
    * Serve it chilled.

COLD COFFEE

Ingredients:
4 cup Cold Milk
1 cup boiling Water
6 tsp instant Coffee Powder
4 tblsp fresh Cream
3 tblsp Sugar
Crushed Ice



 



 Preparation:
    * Dissolve instant coffee powder and sugar in boiling water and allow to cool.
    * Blend the the coffee mixture and milk in a blender for few seconds.
    * Add cream and crushed ice.
    * Blend for another few seconds till it becomes frothy.
    * Serve chilled

Dry starter

Papad Roll Recipe

Ingredients:
4 papad
4 potato (alu)
1 green chilly (hari mirch)
few coriander leaves (dhania patti)
1/2 lemon (nimbu)
1/4 tsp red chilly powder (lal mirch)
1/4 tsp spice blend (garam masala)
1/4 tsp sugar (chini)
salt to taste
1 tbsp gram flour (besan)
oil for frying

Preparation:
    
     * Boil and peel potato. Mash them.
    * Finely chop coriander leaves and green chilies.
    * Mix potatoes, green chillies, coriander leaves, red chilly powder, spice blend, sugar, salt
    * lemon juice properly.
    * Dip papad in water and take them out.
    * Now roll potatoes into papad and role papad also.
    * Seal the corners with gram flour batter.
    * Heat oil in a pan and deep fry all papad rolls until they turn golden brown.
    * Cut them into long pieces.
    * Serve them hot with chutney and sauce

Tandoori Paneer Pakora

Ingredients:
250 gm cottage cheese (paneer)
2 green chilly
2 onion
1/4 cup curd
2 cup gram flour
a pinch baking powder
1/2 tsp red chilly powder
1 tsp salt
a pinch orange colour
oil for frying

Preparation:
     * Cut paneer, hari mirch and pyaj into small long pieces.
     * Mix dahi, namak, lal mirch, baking powder and orange colour in besan
     *make a thick batter using water.
     * Heat oil in a pan.
     * Dip a piece of paneer, hari mirch and onion in the batter and deep fry in oil.
     * Sprinkle some tandoori masala on all pakoras and serve them hot.          

Kathal Tikka 

Ingredients:
250 gm jackfruit
1 piece ginger
8-10 garlic buds
4 green chilly
1 onion
1/2 cup sour curd
1 tsp salt
1 tbsp gram flour
oil for frying
1 tbsp vinegar
 Preparation:
    * Cut jackfruit l into small pieces.
    * Grind ginger and garlic buds.
    * Finely chop green chillies and onions.
    * Mix jackfruit, ginger, garlic paste, curd, salt and vinegar and leave it for 2 hours.
    * Then cook in a pressure cooker and then grind.
    * Heat 1 tbsp oil in a pan and fry onion.
    * Then add jackfruit mixture and mix green chilies also.
    * Now make tikkis of the above mixture.
    * Heat oil in a pan and deep fry all tikkis.
    * Serve them hot.  

Kebab

Vegetable Kebab 

 Ingredients:
2 potato
1 cup cottage cheese (paneer)
1 cup cauliflower
1 cup cabbage
2 green chilly
1 tbsp coriander
1/4 tsp azinonotto powder
1 cup refined flour
1/2 tsp red chilly powder
oil for frying
1 tbsp clarified butter
1 tsp salt


Preparation:
   
     * Boil, peel and grate potato.
    * Grate paneer also.
    * Finely chop dhania and hari mirch.
    * Grate both the gobis.
    * Heat oil in a pan and fry both gobis with azinomotto powder.
    * After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak
    *cook until the water dries up.
    * Remove it from the flame and let it cool.
    * Make small balls of the mixture and keep aside.
    * Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
    * Heat oil in a pan.
    * Dip all the balls in maida batter and deep fry them until they turn golden brown.
    * Serve them hot.

Starter Soup

Tomato soup
 Ingredients:
1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
2 tbsp of Olive Oil
1 Onion chopped
1 Clove of garlic crushed
1 Small red pepper chopped (optional)
4 Cups of chicken or vegetable stock boiled or crispy bread
2 tbsp of tomato paste
1/4 cup of Basil(puthina)

Preparation:

     * Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft.
     * Add the chicken or vegetable stock, raise the heat and bring to a boil.
    * Add the tomato and cook another 10 minutes.
    * Add the tomato paste, salt and pepper to taste.
    * Cover and let simmer for 15 minutes.
    * Allow to cool slightly and put the mixture in a blender until it is smooth.
    * Return to the pan and heat gradually and boiled vegetable.
    * Add the fresh basil to the tomato soup, cook 2 minutes and serve.



Mushroom Soup

 Ingredients:
2 cups Mushrooms
2 cups Chicken or veg stock
3 nos. Egg yolks
1 cup Milk
1/8 tsp Black pepper
4 tbsps Butter or margarine
1/4 tsp Salt




Preparation:
     * Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring constantly.
     * Add the chicken or vegetable stock, raise the heat and bring to a boil.
     * Remove the mushroom mixture from the heat.
     * Beat 1/2 cup of hot broth with the egg yolks until the mixture becomes frothy
     * Gradually pour this mixture into the mushroom mixture
     *stirring constantly to prevent the mixture from  curdling.
     * Return the pan to the heat and add the milk, salt and pepper.
     * Reheat uncovered, stirring constantly, but do not let the soup boil.
     * Serve the mushroom soup hot.


 Spinach Soup

 Ingredients:
2 tbsp. Butter
2 cups. Spinach, chopped
1 no. Onion, chopped
2 cups Milk
1 1/2 tbsp. Maida
1 tbsp. Oil
To taste. Salt & pepper

Preparation:
      * Blanch spinach in hot water. Remove and refresh in cold water.
      * Heat oil in a kadhai, add chopped onions and sauté(avika-vum). Add crushed garlic, salt and pepper.
      * Puree together with boiled spinach.
      * Make a thin white sauce by melting butter in a kadhai.
      *Then add maida and cook for 5-7 mins. Slowly add the milk so that no lumps are formed.
      * Add the spinach puree to this and bring it to a boil. Add a little water if required.
      * Correct seasonings and serve spinach soup hot.

Curry soup

 Ingredients:
 50 gms Toor Dal
1 tsp ginger (adrak) paste
1 tsp garlic (lasan) paste
50 gms tomato (tamatar) puree
7-8 curry leaves (kari patta)
3 glasses of water
1/4 tsp turmeric (haldi) powder
salt (namak) and pepper to taste
2 tsp butter

for garnishing :
1/2 cup boiled rice
lemon
  
Preparation:
    * Boil dal well.
    * Melt butter, add curry leaves, tomatoes puree, ginger, garlic paste.
    * Fry for a while.
    * Add salt, turmeric powder and dal.
    * Add more water if required.
    * Boil well.
    * Garnish with boiled rice and lemon ring.

Morning SALADS

EGG SALAD:

 Ingredients:
6 eggs (fully boiled)
2 boiled Potatoes
1 Capsicum 1 onion (thinly sliced into rings)
1 Tomato (thinly sliced into rings)
2tsp lemon juice
salt to taste
Black pepper to taste
Finely Chopped coriander leaves
 Preparation:
    * Cut eggs into halves.
    * Take out the yolk and mash with boiled potatoes.
    * Mix salt, pepper, lemon juice and chopped coriander.
    * Fill eggs whites with the mixture.
    * Serve the egg salad in a tray garnished with onion, tomatoes, chopped capsicum & coriander.




FRUIT SALAD
Ingredients: 
3 Bananas
1 Apple
2 Orange
1Ripe Mango
1 Bunch Green Grapes
1/4th cup Pomegranate seeds
Few canned Cherries

1 Guava
1/2 cup sugar (or to taste)
1 lemon juice                                                                               

 Preparation:
                    * Peel and cut all fruits into banana and apple in the end to avoid browns.
                    * Pour lemon juice immediately on fruits.
                    * In a little water add sugar and half melt it on heat.
                    * Mix melted sugar to the fruits. Refrigerate it and serve the fruit salad chilled.
                    Note: Salt and chaat masala can also be used.