LAUKI MINT LEAVES JUICE

Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Chopped lauki - 1 cup
Mint leaves - 2 tbsp
Ginger - 1 small pieces
Black salt - 1/2 tsp
Lemon juice - 2 tbsp

METHOD
Take a blender add lauki pieces,mint leaves,ginger and blend it.
Add half cup of water and blend it.
Pour in the serving glass add salt and lemon juice and mix it well.
Serve chilled.

LAUKI RAITA

Prep Time : 15 mins
Cooking Time : 5 mins
Serve : 4

INGREDIENTS
Fresh curd - 2 cup
Grated lauki - 1 cup
Grated cucumber - 1 cup
Finely chopped green chilly - 1
Finely chopped coriander leaves - 1 tbsp
Roasted cumin seeds powder - 1/2 tsp
S endha salt - to taste
Sugar - 1 tsp

METHOD
Whisk the curd.
Wash and grate the lauki and blanch it.
Also wash and grate the cucumber
Add all ingredients in the curd and mix it well.
Garnish with coriander leaves and serve chilled

.

MANGO CHUTNEY

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Raw mango  -  1/2 kg
Gur/jaggery  -  1 cup
Panchforan  -  1 tsp
Curry leaves  -  3 - 4
Salt  - to taste
Oil  - 2 tbsp

METHOD
Wash and peel mango.
Heat mango,water and salt to boil it.
Add jaggery/gur and cook till thick
Heat oil in a pan add panch foran and curry leaves to crackle and add in the mango chutney
Once cooled keep in the air tight container.

COLORFUL RASGULLA IN CUSTARD

Prep Time : 30 mins
Cooking Time : 50 min s
Serve : 10

INGREDIENTS
For colorful rasgulla
Milk   -   5 cup
Sugar  -   1 cup
Water  -   3 cup
Lemon juice   -  2 tbsp
Cardamom powder  -  1/4 tsp
Yellow  food color   -  a pinch
Red food color - a pinch
Green food color - a pinch
For custard
Milk     -  500 ml
Vanilla custard -   2 tbsp
Sugar     - 2 tbsp
Banana    -   2
Papaya - 1/2 bowl
Lemon juice   -   2 tbsp

Silver balls  -  2 tbsp

METHOD
For colorful rasgulla
Boil  milk in a heavy bottom vessel.
Once boiled switch off the flame.
Add lemon juice and cover the milk.
After few mins, milk is fully curdled.
Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times.
Hung the paneer / cottage cheese in muslin cloth for half an hour.
Now we get soft paneer / cottage cheese.
We mash the paneer / cottage cheese very well and make soft and smooth dough
Divide the dough into 12 equal size balls.
Roll each ball between your palms..
All the balls are made in the same way.
Now we take pan and add one cup of sugar ,three cup of water,cardamom powder and bring to boil
Once boiled add  paneer balls and cover the lid
Simmer the flame for 15 mins then turn off the flame
Once cooled,we open the lid.
Rasgulla  should be floating on the syrup and its size should be double.
Divide the rasgulla in  sugar syrup in three bowls separately and add yellow,orange and green food color
Keep it for 24 hours.

For custard

Boil milk in a thick bottom vessel.
Once boiled,keep it in a low flame.
Add custard powder and sugar in a half cup of cold milk and mix well.
Add this custard powder mixture in the boil milk and mix well.
Stir continuously for thickening the milk.
Switch off the gas.
Once cooled,keep in the fridge.
Chop the banana and papaya and pour the lemon juice and add in the custard
Garnish with colorful rasgulla and silver balls