NAWABI MANGO SHAKE

NAWABI MANGO SHAKE

Ingredients

1. Ripe mango (pieces)                               1 cup
2. Milk                                                       250 ml
3. Condensed sweet milk                            1 tbsp
4. Honey                                                    1 tsp
5. Fresh Cream                                          2 tbsp
6. Sugar                                                      2 tsp

Process

Take a blending jar, add all the above ingredients and blend well for 10-15 mins. Freeze it for 1 hour and serve chilled.

Chocolate Mousse

                               Chocolate Mousse

Ingredients

1. Dark chocolate (grated)                          1/2 cup
2. White chocolate (grated)                         1/2 cup
3. Cream                                                    1/2 cup
4. Whipped cream                                      1/2 cup

Process

Melt dark and white chocolate in separate pans in double boiler or in microwave. Pour both the melted chocolates in a bowl and mix well. Now add cream and stir continuously, when done add whipped cream and mix well. Now take a serving glass or cup, pour chocolate batter into it and freeze it for 4-5 hrs.Serve chilled.  

Fruit salad

                                     Fruit Salad

Ingredients

1. Apple (chopped)                               1 cup
2. Mango (chopped)                             1/4 cup
3. Grapes (chopped)                             1/4 cup
4. Pomegranate seeds                           1/4 cup
5. Cashew (chopped)                            1 tbsp
6. Almonds (chopped)                           1 tbsp
7. Condensed skimmed milk                  3 tbsp
8. Fresh cream (whipped)                     3 tbsp
9. Honey                                              1 tbsp

Process

Place a mixing bowl, mix all the above ingredients well. Freeze it for 2 hrs and serve chilled. Now yummy, tasty and fruitilicious Fruit Salad is ready to eat. 

Golgappa (panipuri)

GOL GAPPA

PANIPURI

Ingredients

• Gol gappa (panipuri)                        12 nos
• Boiled potato paste                          1/2 cup
• Boiled dry peas                               1/4 cup
• Onion (chopped)                            1/4 tsp
• Coriander (chopped)                      1/4 tsp
• Salt to taste 
• Black salt (Rock salt)                     1 tsp
• Green chilly paste                          1tsp
• Water                                            1 lt
• Tamarind pulp                              2 tbsp s
• Lemon juice                                  1 tsp
• Sugar                                            1 tbsp
• Mint leaves                                   5 nos
• Cumin seeds                                 1tsp
• Sweet chutney                              1/4 cup
• Sev                                              1/2 cup

Process

Process of making water

Take a mixing bowl, pour water add tamarind pulp, lemon juice, salt, black salt (1/2 tsp), sugar and 1 tbsp paste of green chilies, mint leaves .and cumin seeds. Mix well and panipuri water is ready.

Process of sabji

Take another bowl, add potato paste with boiled peas, salt, black salt (a pinch) and green chilly paste. Mix well and sabji is ready.

Process for sweet chutney-- 

Take a bowl, add 2 tbsp s tamarind pulp, 1 tsp jaggery, salt a pinch, a pinch of black salt and a pinch of jeera powder. Now mix all the above items and taste it, and sweet chutney is ready.

Process of plating

Take a serving plate. Make a hole in the center of each gol gappa and fill  1  tsp of sabji in each panipuri. Now add few chopped onion, few chopped coriander leaves, 1 tsp sweet chutney and little amount of sev. Now filled gol gappa is ready and pour 2 tbsp s water in small glasses and keep filled panipuri on the top of each glass. 

          

Dhania bhindi sabji

Dhania bhindi sabji

Ingredients

• Fresh lady's finger                              1/2 kg
• Tomato (chopped)                               1/2 cup
• Garlic (crushed)                                  few
• Karepatta (chopped)                            few
• Coriander (chopped)                           1 tbsp
• Cumin seeds                                       1 tsp
• Dhania powder                                   1 tbsp
• Chilly powder                                     1 tsp
• Turmeric powder                               1/2 tsp
• Salt to taste
• Oil                                                     2 tbsp s

Process

Clean and cut lady's fingers into 1 cm length pieces. Now take tava, add oil and let the oil heat. Now add cumin seeds, toss and add crushed garlic and chopped karepatta. Toss well for few mins and add chopped tomato and mix well. When done add lady's finger and add turmeric powder and salt. Now saute it well and cover the tava with a lid and cook in a lower flame. Cook for 10 mins and open the lid and add dhania powder and chilly powder. Now fry it for 10 to 15 mins in a low flame. Finally garnish it with chopped coriander and serve with steamed rice or with roti.

Channa Chat

                                   Channa Chat

Ingredients

1. Dry peas(soaked in water)                 1 cup
2. Potato(skinless)                                   2 no.s                         
3. Onions(chopped)                                1 cup
4. Coriander(chopped)                           1/2 cup
5. Chat masala powder                           2 tbsp s
6. Fresh curd                                          1/2 cup
7. Chilly powder                                      1 tsp
8. Samosa                                               2 no.s
9. Namkeen                                             few
10. Black salt                                             1 tsp
11. Tomato sauce                                     as required
12. Salt                                                      to taste
13. Sev                                                      as required

Process

Take a pressure cooker, cook soaked dry peas with potatoes in the cooker for 9-10 whistles. Now off the flame. Take a pan, pour 1 tbsp oil and toss half cup of onions and when done add cooked dry peas with mashed potatoes, mix well. Now add 250 ml of water to the peas, add chilly powder, a pinch of sugar and salt. Mix well, cook for 15 mins in a lower flame and finally add chat masala powder and mix well. Now chat is ready.

Plating

Take a medium sized serving plate, add crushed samosa, pour chat, spread chopped onions and coriander. Sprinkle a pinch of black salt, spread 1tbsp curd, 1 tsp tomato sauce and finally spread sev and crushed namkeen. Now delicious, tasty and mouth watering channa chat is ready to eat.           

Potato Wedges (Indian style)

                             Potato Wedges

                             (Indian Style)

Ingredients

• Potatoes (medium size)               10 nos
• Maida (flour)                              3 tbsps
• Jeera (cumin seeds)                    1 1/2 tsp
• Whole peppers                           15 nos
• Chilly powder                             2 tsp s
• Sea salt                                       to taste
• Oil for deep fry

 

(Mixture of wedges with masala and maida)

How to cut potatoes

Cut potatoes in to half's and then cut each half in to three long triangle shape slices (as shown in the picture).

Process

Place a bowl in the stove and boil potato wedges for 5 mins. Drain the water and let the potatoes cool. Take a mixing bowl add half boiled potato wedges. Now make a powder of jeera, peppers, chilly powder and sea salt by hand or in a mixer grinder. Now add the masala powder to the potatoes and add maida. Mix well and deep fry each potato finger in oil. When done keep all fried potatoes in a tissue paper and serve hot. Now yummy potato wedges are ready to eat.

Sweets Custard

Sweets Custard

Ingredients

1. Milk                                                              1 ltr
2. Custard powder(vanilla)                                  3 tbsp s
3. Sugar                                                             3 tbsp s
4. Besan ka Laddu                                             2 no.s
5. Rosgulla (small sized)                                     20 no.s
6. Gulab Jamun                                                 20 no.s
7. Kaju Barfi                                                     4 no.s
8. Pomegranate seeds                                         2 tbsp s

Process

Take a thick bottomed vessel on the flame, pour milk into the vessel, bring to boil, simmer the flame. Boil the milk till it becomes 3/4 ltr. Add sugar to the boiling milk.Now add crushed besan ka laddu, chopped kaju barfi, gulab jamun and baby rosgullas to the boiling milk. Cook for 2 mins in low flame. Now mix custard powder with half cup of milk in a small bowl and slowly add the mixture to the boiling milk. Stir continuously, cook for 5 mins. Now off the flame and cool the custard. When the custard completely cools keep it in the refrigerator. Enjoy the chilled custard.

How to serve 

Take 2 serving bowls, keep 1 rosgulla in the bowl and add sweets custard, then garnish pomegranate seeds and baby gulab jamuns.

Note 

Sweets Custard can be served hot or chilled.