PUMKIN SOUP

Prep Time : 20 mins 

Cooking Time : 20 mins

 Serve : 2

 INGREDIENTS

 Chopped pumpkin - 1 cup

 Chopped potato - 1

 Chopped onion - 1

 Chopped garlic pods - 2 - 3 

Black pepper powder -1/4 tsp

 Salt - to taste 

Olive oil - 1 tsp 

Cream - 2 tbsp 

Vegetable stock - 2 cup 

 METHOD

 Peel pumpkin and remove the seeds and chop it 

Also chop potato and onion.

Heat olive oil in a pan. 

Add pumpkin ,potato,onion and garlic pods and saute for one mins. 

Add one cup of water and boil in a high flame for ten mins. 

Once cooled,to make a paste. 

Heat pumpkin paste and two cup of vegetable stock in a pan. 

Once boiled add salt and black pepper powder and turn off the flame. 

Garnish with fresh cream and coriander leaves.

SUJI HALWA

Prep Time : 10 mins

 Cooking Time : 25 mins

 Serve : 2

 INGREDIENTS

 Semolina - 1cup

 Water - 2 cup 

Sugar - 3/4 cup

 Cardamom powder - 1/4 tsp

 Raisins - 1 tbsp

 Crushed almonds - 1 tbsp 

Saffron - few strands

 Clarified butter - 1/2 cup 

 METHOD 

Heat clarified butter in a pan.

 Roast the semolina on medium flame until light brown in color and give out the fragrance.

 After stirring further for 10 - 15 mins make the syrup of sugar and water and add into the suji and mix well.

 The semolina absorbs the syrup Stir properly otherwise lumps formed.

 The whole mixture cook for 7 - 8 mins. 

Add cardamom powder,raisins,crushed almonds and saffron strands. 

The halwa is ready to serve.

 Garnish with crushed almonds and saffron

RICE KHEER

Prep Time : 15 mins
 Cooking Time :30 mins
 Serve : 4

INGREDIENTS
 Milk - 5 cup
 Rice - 50 gms
 Sugar - 4 tbsp
 Green cardamom - 1/4 tsp
 Roughly chopped cashew nuts - 1 tsp
 Roughly chopped almonds - 1 tsp
|Jelly cristal - for garnishing
 Rose water - 1 tsp

 METHOD

. Boil milk in a heavy bottom vessel

 Once boiled,keep it in a low flame

 Add rice and stir occasionally

 Add sugar and mix well.

 Add cardamom powder and roughly chopped cashew nuts ,almonds and rosr water and mix well. Garnish with cherry.

RAVA IDLY WITH SAMBAR

Prep Time : 25 mins Cooking Time : 30 mins Serve : 4 For idly INGREDIENTS Semolina- 2 cup Yogurt- 1 cup Eno fruit salt- 1 tbsp Salt- to taste Oil- 1 tbsp Water- 1 cup Chana dal - 1 tbsp Urad dal - 1 tbsp Black mustard seeds - 1 tsp Curry leaves - 10 Coriander leaves -100 gms METHOD Mix semolina and yogurt in a large vessel and keep for 15 minutes . Now add salt and water as required, mix it gently and make a batter (neither too runny nor to thick) . mix it well. Heat oil in a pan add chana dal,urad dal black mustard seeds and curry leaves when it crackle add into the idly batter. Now add eno fruit salt just before making idly and again mix it well. Grease the idly plate and pour the batter in idly plate and steam for ten mins. Enjoy hot idly with sambar For sambar INGREDIENTS Tuvar dal - 1 cup Turmeric powder - 1/2 tsp Red chilli powder - 1/2 tsp Chopped veggie (Bringal,tomatoes, onion,) - 1 cup Imli pulp - 1 tsp Water - 3 cup Salt - to taste Sambar powder - 2 tbsp For the tempering Coconut oil - 1 tbsp Dry red chillies - 2 Mustard seeds - 1 tsp Hing - a pinch Curry leaves - 8 - 10 Urad dal - 1 tsp METHOD Heat oil add the chopped veggies and saute for 5 - 6 mins. Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water. After one whistle simmer the gas for ten minutes. After some time we open the cooker lid .Now we add sambar powder, red chilly powder and imli pulp and mix well.. To temper it with all spices and mix well in the sambar. Garnish with coriander leaves and serve with idly.

TIKONA NIMKEE

Prep Time : 15 mins Cooking Time : 15 mins Serve :10 INGREDIENTS Refined flour-1 cup Semolina (suji )-1/2 cup Carom seeds-little pinch Kalaunji-little pinch Baking soda-1 tsp Ghee- 4 tbsp Salt to taste Water as required METHOD Take the refined flour, semolina, carom seeds, kalaunji, baking soda in a bowl. Mix well and add ghee to make a stiff dough. Cover the dough with a napkin and keep aside for 15 minutes, divide the dough into small pieces. Roll out dough into 1/8 cm thin. Fold it and then again fold to make it in a triangle shape. Now heat the oil in a non stick pan and deep fry the tikona namkeen on a slow flame till golden brown. Serve hot with tea.

POTATO MAYOANNISE SANDWICH

Prep Time : 15 mins Cooking Time : 10 mins Serve : 2 INGREDIENTS Bread - 4 slice Boiled peas - 1/2 cup Finely chopped onion - 1 Turmeric powder - 1/4 tsp Mayonnaise - 50 gms Boiled n mashed potato - 2 Chilly flakes - 1 tsp Oregano - 1 tsp Salt - to taste Black pepper powder - 1/4 tsp Butter - 50 gms Oil - 2 tbsp METHOD Heat oil in a pan add onion and saute until pink now add boiled peas and mix well. Add potatoes,turmeric powder,chilly flakes,oregano,black pepper powder and salt and mix well. Turn off the flame. Take a bread slice spread the mayonnaise and now add potato and peas mixture. Cover this stuffed slice with other slice. Grease with butter and place the sandwich on medium flame and grill it. Spread the butter both the sides get golden brown. Cut into two pieces. Serve hot with tomato ketchup and hung curd dip.

MIXED FRUIT SMOOTHIE

Prep Time : 15mins Total Time : 15 mins Serve : 2 INGREDIENTS Chopped apple - 1 Chopped almonds - 6 - 8 Chopped banana - 1 Pomegranate - 1 cup Chopped papaya - 1/2 cup Black salt - 1/2 tsp METHOD Wash and chop the apple,banana and papaya. Take a blender add apple,banana papaya andpomegranate pear and black salt and blend to make smooth. Poue the mixed fruit smoothie smoothie in the serving glass .