FRUIT CREAM ( for 5 to 6 servings )

Ingredients ;

• 2 & a half cup of whipped cream
• 1/4 cup sugar
• 1 ripe mango
• 6-7 slices of orange ( peeled )
• 1/2 cup sliced grapes ( green & black )
• 1 tbsp crushed almonds & walnut ( optional )
  
• 1 apple
  
• 1 banana
• 3/4 cup of chopped pineapple

Method ;

In a bowl, add cream and sugar. Beat them together to get a fluffy mixture and keep
aside . Cut all the fruits into small pieces and mix them into cream. Crushed dry fruits
also mix into it. Refrigerate for an hour and just before serving , mix 4 to 6 slices of
apple, a slice or two banana and garnish with strawberries or grapes .

VEGGIE HOTCH POTCH

Ingredients ;

• 2 onions
• 1/2 inch long ginger
• 150 gm pasta / macaroni
• 2 cheese cubes
• 1 capsicum ( cut in rings )
• 2 tomatoes ( in puree form )
• 1 tsp maida
  
• 1 boiled potato
• a pinch of pepper
• 1 tsp oil
• salt to taste

For Preparing Maida Paste ;

Mix one tsp maida in one cup of water . Boil pasta in this mixture till it turns soft. Keep
aside in a Microwave safe bowl.

METHOD ;

Grind onion and ginger to make a paste. Heat oil in a deep bottomed pan. Fry this paste in
little oil until it turns golden brown . Add capsicum rings into it and fry more for a while.
Add the maida paste ( prepared earlier ). Simmer for 5-6 minutes. Now add salt and a pinch
of pepper. Add tomato puree, mix it well and cook it for 2 minutes more. Now pour this
veggie mixture over the pasta. Now arrange slices of boiled potato over the mixture and
grate cheese all over. Now grill this preparation in a microwave for 15 minutes till golden
brown crust appears. Serve hot.

RAJMA RICE ( for 5-6 servings )

Ingredients ;

• 500 gm Rajma ( Red Kidney beans )
• 100 gm chopped onion
• 100 gm chopped tomato ( deseeded )
• 15 gm grated ginger
• 15 gm chopped garlic
• 2 black cardamom
• 2 green cardamom
• 1 tsp kashmiri red chilli powder
• 1/2 tsp turmeric powder
• 50 gm desi ghee or oil
• 10 gm chopped coriander leaves
• salt to taste

Method ;

Wash and soak the rajma for 6 to 8 hrs. Then boil the rajma in sufficient water with
cardamom till soft. In a pan , add oil or ghee, saute the onion till golden brown, add
the ginger, garlic and then tomato. Add turmeric and chilli powder. Again saute for
few minutes. Now add boiled rajma. Simmer for 10/15 minutes. Add salt and adjust
consistency then add chopped coriander leaves. Serve with boiled basmati rice

PAV BHAJI MAKHANI ( for 4 servings )

Ingredients ;

• 4 medium sized potatoes ( boiled & mashed )
• 4 medium sized tomatoes ( finely chopped )
• 1/2 cup chopped onion
• 1 cup grated cauliflower
• 2-3 green chillies , finely chopped
• 2 tbsp ginger-garlic paste
• 1/4 cup chopped coriander leaves
• 1/4 cup green peas
• 2 tbsp pav bhaji masala
• 1/4 cup tomato puree
• 3 tbsp oil
• 3 tbsp butter
• 1 medium sized capsicum ( finely chopped )
  
• salt to taste
• 8 pav

Method ;

Heat butter & oil in a pan and add 3/4 quantity of chopped onions. Saute till light brown.
Add chopped green chilles and ginger garlic paste. Stir fry for 1 minute. Add chopped
tomatoes. Cook on medium heat for 3-4 minutes. Stirring continuously or till the oil
separates from the masala. Add grated cauliflower & cook for a while. Add peas & cook.
Add pav bhaji masala, tomato puree, mashed potato and 2 small cups of water. Bring it
boil and simmer for 10-15 minutes. Pressing with back of the heavy spoon, a few minutes
till all vegetables are completely mashed. Add salt to taste. Now add chopped capsicum,
stir & cook for a while. Slit the pav, apply a little butter on it and toast slightly on hot
tawa. Garnish the bhaji with chopped coriander leaves. Serve hot with pav accompanied
with remaining chopped onions and lemon wedges.

HARI MATAR KA CHEELA

INGREDIENTS ;

• 1 cup peas ( boiled & mashed )
• 1/2 cup maida
• 1/2 cup suji
• 1 small cup besan ( gram flour )
• 3 green chilli ( chopped )
• 1/2 chopped coriander leaves
• 3 tbsp. oil
• 1/2 tsp asafoetida powder ( hing )
• salt to taste

METHOD ;

Mix suji, besan & maida in a pan. Put some water in it to make a smooth thick batter.
Now add mashed peas, salt, green chillies, red chilli powder, hing and coriander leaves.
Mix it well. Heat the tawa or pan and grease it with oil . Now put a spoonful of batter on it
and spread it evenly. Turn it. Again put oil around the cheela. When it turns golden brown,
remove it from the tawa. Serve hot with green chutney or tomato ketchup.