MUSKMELON LEMONADE

Prep Time : 1 mins
Total time : 15 mins
Serve : 2

INGREDIENTS
Muskmelon pieces - 2 cup
Lemon squash - 1/2 cup
Lemon juice - 2 tbsp
Mint leaves - 8 - 10
Lemon chunks - 5 - 6
Crushed ice - 7 - 8


METHOD
Take a blender add muskmelon pieces,lemon squash 3 - 4,mint leaves and lemon juice and blend to make smooth.
Take a serving bowl add lemon ,mint leaves and crushed ice and pour the muskmelon juice.
Serve chilled

BUTTERFLY FLOWER ICED TEA

 

Prep Time : 15 mins
Cooking Time : 10 mins
Serve : 2

INGREDIENTS
Butterfly flowers - 10
Water   - 2 cup 
Lemon juice  -  1 tbsp
Ice cubes   -  1 bowl


METHOD 
Heat two cup of water in a pan once boiled turn off the flame and add butter  fly flower for ten mins

Strain the water.
Add the lemon juice  if your choice and mix well now add sugar it's optional.

When you add the lemon juice the color will change.
Pour into a  glass filled with ice.
Serve chilled.

GREEN MOONG DAL CHEELA

  

Prep Time     :15 mins
Cooking Time : 20 mins

INGREDIENTS
Saboot moong dal   -       1 cup
Cumin seeds       -        1 tsp
Salt        -  to taste
Water    - as required

METHOD
 Wash and soak moong dal for 3 - 4 hours.Then drain moong dal completely and grind it.Add more water if necessary.Add salt and cumin seeds and mix well.

Heat non stick pan to very hot sprinkle some oil till it sizzles and quickly pour one large spoon of batter on it.

Spread by gently rotating the pan.Lower the heat put some oil over cheela and flip it.

Serve hot with chutney.

MAKHANDI HALWA

 

Prep Time : 10 mins

 Cooking Time : 25 mins

Serve : 2

 INGREDIENTS

 Semolina -  1cup

 Milk - 2 cup

Sugar - 1/2 cup

 Cardamom powder - 1/4 tsp

 Crushed almonds - 1 tbsp 

Saffron - few strands

 Clarified butter - 1 cup

 

 METHOD 
Soak semolina for two hours with two cup of milk.

Heat clarified butter in a pan and now add sugar and caramelised  in a slow flame and stir in between.

 Now add soaked semolina ans saute in slow flame

 The semolina absorbs the ghee ,Stir properly otherwise lumps formed.

 The whole mixture cook for 7 - 8 mins. 

Add cardamom powder,crushed almonds and saffron strands. 

The makhandi  halwa is ready to serve.

 Garnish with crushed almonds and saffron

VEG MANCHURIAN WITH FRIED RICE

 

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

INGREDIENTS
For manchurian
Grated cabbage - 2 cup

Grated carrot          -1/2 cup
Finely chopped capsicum -1/2 cup
Corn flour      - 5 tbsp
Maida       - 5 tbsp cup
Ginger garlic paste    -1tsp
 Oil                           - 1/2 cup
For gravy
Soya sauce              -2 tbsp
Tomato sauce          - 1 tbsp
Salt                         -to taste
Sugar                      -1/2 tsp
Pepper            - 1/4 tsp
Chopped green chillies  -1-2
Chopped  onion       -2 tbsp
Chopped green chilly -2
Corn flour - 4 tbsp

FOR FRIED RICE
Chopped garlic  -  1 tsp
Chopped ginger  -  1 tsp
Finely chopped carrot    -  2 tbsp
Finely chopped beans     -   2 tbsp
Finely chopped capsicum  -  2 tbsp
Finely chopped spring onion   -  2 tbsp
Whole red chilly  -  1
Soy sauce  - 1 tbsp
Chilly sauce  -  1/2 tsp
Oil   -   2 tbsp
Black pepper powder  -  1/4 tsp
Salt  - to taste

METHOD

FOR MANCHURIAN

    Take a bowl mix all the vegetables add corn flour, maida,one tsp ginger garlic paste and salt, make ball from this mixture.

 Deep fry these balls in oil until they are golden brown in colour.
 Always cook in medium flame drain extra oil in paper napkin.
      Again heat the pan with oil add ginger garlic paste,  onion and green chilly,stir fry for 2-3 minutes
Take a bowl add 2 tbsp corn flour,soy sauce, chilly sauce and three cup of water and bring to boil
Once boiled keep it in a low flame add black pepper powder.
. When sauce get thicker add vegetable balls  and cook for 4-5 minutes.
         Serve  manchurian hot with fried rice

FOR FRIED RICE

METHOD

Heat oil in a pan.
Add ginger garlic and whole red chilly and saute for one mins.
Add all the veggies and saute for two to three mins.
Add soy sauce and chilly sauce and mx well
Add boiled rice,salt and black pepper and toss it.
Serve hot

VEG BURGER

 

Prep Time : 45 mins
 Cooking Time : 15 mins
 Serve : 2

 INGREDIENTS

 Boiled n mashed potato - 2
 Besan - 2 tbsp
 Chopped onion - 2 tbsp
 Green chilly - 1
 Grated ginger - 1 inch stick
 Cumin seeds powder - 1 tsp
 Red chilly powder - 1/4 tsp
 Salt - to taste
 Oil - 2 tbsp
 Cornflour - 2 tbsp
 Bread crumbs - 1/2 cup
 Hot and sweet tomato chilly sauce - 2 tbsp
 Black pepper powder - 1 ts
 Burger bun - 2
 Cheese slice - 2
Sliced cucumber - 1 bowl
Sliced onion  -  1 bowl

 
 METHOD
 Mash the boiled potatoes,add salt,ginger,green chilly,red chilly powder,cumin seeds powder,bread crumbs,besan and one tbsp hot and sweet tomato chilly sauce and corn flour and mix well.
 Shape each ball to flat patties of medium thickness.
 All the balls are made in the same way.
 Heat oil in a pan and shallow fry the veggie tikki in a medium flame
. Cut the burger into the middle.
 Spread butter and shallow fry the burger.
 Add cheese slice ,potato tikki,sliced cucumber,sliced onion and hot and sweet chilly sauce and now cover with burger pieces serve hot.