Coconut Rice

Biryani rice - 400 grams
Coconut 120 grams
Ghee - 3 Table Spoon
Black gram dhal - 25 grams
Nuts - 25 grams
Green Chillies - 6 Numbers
Curry leaves - few
Asafoetida powder - 2.5 grams
Coriander leaves
Salt to taste - few


Boil the Biriyani rice and keep aside. Fry coconut evenly to a golden colour on low fire.

Heat 2 table spoon of ghee. Fry the cashew nuts and remove. Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well. Mix rice, coconut, nuts, 1 table spoon of ghee and salt. Serve hot garnished with coriander leaves.

ALOO BONDA

Potatoes - 2
Green Chilies - 1-2
Coriander leaves -  1Table Spoon
Gram flour - 1 Cup
Garam Masala powder - 1/4 Tea Spoon
Turmeric powder - 1/4th Tea Spoon
Oil for frying
Salt to taste
Red chili powder to taste

Boil the Potatoes and add salt, chili powder, garam masala, coriander, and green chilies and mix well.

In a bowl take a cup of gram flour, add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter.

Make small balls of the Potato  mixture. Dip each ball in the batter and deep fry them till golden brown. Serve aloo bonda hot with chutney. Sauce will also taste fine.

Bread Rolls

Potatoes - 2(boiled and mashed)
Bread Slices 7-8
Green chilies - 5 (chopped)
Red Chili powder - 2 Tea Spoon
Garam Masala powder - 1/4th Tea Spoon
Oil for frying

Coriander leaves finely chopped

 

 

To the Boiled, mashed Potatoes add salt (a bit), chili powder, gram masala, green chilies and coriander leaves and mix well. Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. 

 

          Place a Tablespoon of potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Repeat the same process for making more rolls. Heat oil in a pan and deep fry on medium flame till golden brown.

 

Serve bread rolls hot with green pudina chutney and tomato sauce.

 

Watermelon And Apple Cooler

Mint leaves – 1 Table spoon

Cumin seeds – 1 Table Spoon

Apple – 1

Watermelon – ½

Powdered Sugar – 2-3 Table Spoon

Ice – As Required

Salt to taste

In a blender add watermelon, rock salt and powdered sugar and blend this well. Pour this mixture into a jar. Now mix the chopped mint, crushed cumin’s and ice and stir it well. Add peeled and grated apple to the watermelon mixture and stir it well. Pour the mixture into glasses and serve it chilled. Garnish it with mint before serving.

Mango And Passion Fruit Smoothie

Strained Passion Fruit Juice – 5 Table Spoon

Coconut Water – ¼ Cup

Mango – 2 Cups

Ice – 2 Cups

 

In a blender, mix the fruit juice, coconut water, Ice (Crushed nicely) and mango (peeled). Blend it until smooth. Pour the mixture into glasses and serve it chilled.

Pomegranate Juice

Pomegranate – 1 No:

Water - ½ Cup
Sugar - To Taste

Take a ripe Pomegranate (actually its seeds are taken around I cup). Blend it together with water and sugar till it’s frothy. Cool it down.

Carrot Juice

Carrot - ¼ Kg

Milk - ¼ Liter
Sugar - As Required

Vanilla – 2 Tea Spoon

First of all wash the carrots, peel its skin and then cook it. Grind the carrots in a blender. Add boiled and cooled milk, sugar and vanilla (ice cream essence can also be used), now mix well. Store it in the fridge and serve once cold.