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.

Milk Date Juice

Dates - 3-4
Milk - ½ Cup

Sugar - As Required

First of all remove the seeds from the dates and then soak them in 1 tablespoon of water for 2-3 hours. If the outer skin of dates are hard remove it. In a blender, add the milk, dates and sugar, blend well. Serve chilled. Try to avoid usage of Ice or cold water as it dilutes this juice and taste changes drastically.

Ghee Rice /Neychoru

Basmati Rice - 2 Cup

Ghee - ½ Cup

Onion - 1 No:

Garlic – 3 Clove

Cardamom - 4 No:

Cinnamon Stick -1 Piece

Salt - As Required

 

Heat ghee in a pan and sauté it with onions. To this add cardamom, clove, cinnamon stick and sauté it well. Add rice and onion with 4 cups of water and salt. Close the lid and boil it for some time until it is done.

Egg Fried Rice

Biryani Rice - 1 kg

Green peas - ½ Kg

Carrot - ½ Kg

Onion - ½ Kg

Beans - ½ Kg

Tomato - ½ Kg

Dalda - ½ Kg

Potato – ¼ Kg

Egg - 4 No:

Capsicum - 100 Gram

Celery - 20 Gram

Soya Sauce - ½ Tea Spoon

Chili Sauce - ½ Tea Spoon

Cinnamon -100 Gram

Clove -100 Gram

Cardamom -100 Gram

Pepper Powder -100 Gram

Salt - As Required

            Beat the Egg and pour it to a heated non stick pan. Cook the eggs, stirring continuously, until they are lightly scrambled. Boil the rice in water with salt. Drain the excess water and cool it completely. Heat the dalda in a pan. Sauté the vegetables, with onion, masala powder (Which is a combination of cinnamon, clove, cardamom, pepper powder)and green peas(half boiled and drained). To this add rice, scrambled eggs, soya sauce, chili sauce and mix it well. Sprinkle it with fried onions. Egg fried rice is ready to serve