NUTTY YOGURT

Prep Time : 3 - 4 hours
Total Time : 3 - 4 hours
Serve : 2

INGREDIENTS
Mix dry nuts
(Cashew nuts,raisins,
almonds)                       -     1/2 cup
Hung curd  -  500 gms
Brown sugar  -  4 tbsp

METHOD
Hung the curd in the muslin cloth for 4 - 5 hours and now we get hung curd.
Add brown sugar into the hung curd and blend in the blender.
Add all dry nuts and mix well.
Pour the mixture in the air tight container and keep in the freezer for three to four hours.
After three hours  blend the curd mixture in the blender and keep in the freezer.

Now cut into heart shape.
Garnish with pomegranate and serve chilled.

CARROT LADDU

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 10

INGREDIENTS
Carrot  -  2 kg

Mawa /whole dried milk  -  1/2 cup
Milk  -  2 liter
Fresh cream  -  1 cup
Sugar  -  3/4 cup
Cardamom powder  - 1 tsp
Dry fruits  -  2 tbsp

METHOD
Wash and chop the carrot.
Pressure cook the chopped carrot and milk
When the cooker release the whistle simmer the flame for ten mins.
Once cooled,open the lid and stir continuously till thick,cook in a slow flame.
Add sugar and mix well.
Add fresh cream and mawa and stir continuously till oil leaves the pan.
Add cardamom and dry nuts and mix well.
Once cooled ,make a shape of laddu.

KHATTI MEETHI ROSE IDLY

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

INGREDIENTS
Idly batter  -  2 cup
Rose sharbat  -  3 tbsp
Jaljeera  -  3/4 tsp
Gulkand  -  1 tbsp
Eno fruit salt  -  1 tbsp
Butter  -  2 tbsp
White sesame seeds  -  2 tbsp
Rai/black mustard seeds  - 1 tbsp
Carom seeds  -  1/4 tsp
Salt  -  to taste

METHOD
Take a mixing bowl add idly batter,rose sharbat,jaljeera,white sesame seeds.gulkand,carom seeds and salt and mix well.
Add eno fruit salt before making idly and again mix it well.
Grease the idly plate with butter and pour the batter into idly plate and microwave it for two mins.
Heat butter in a pan,add sesame seeds and rai/black mustard seeds and tempered the idly.
Serve hot with coconut chutney.

CHEESE CHUTNEY SANDWICH

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

INGREDIENTS
Green coriander leaves - 50 gms
Green chilly  -  1
Garlic cloves  -  2
Roasted peanuts  -  2 tbsp
Bhujia sev  -  2 tbsp
Curd - 2 tbsp
Salt  -  to taste
Butter  -  50 gms
Cheese slice - 2
Bread  - 4 slice

METHOD
Take a blender add green coriander leaves,green chilly,garlic cloves,roasted peanuts,bhujia sev,curd and salt and blend to make a smooth paste.
Spread this chutney on the bread.
Add cheese slice on the top of the bread.
Cover this slice with other slice.
Heat non stick pan.
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.

BANANA YOGURT

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

INGREDIENTS
Ripe banana   -  3 - 4
Hung Curd  -  500 gms
Cardamom powder  -  1/4 tsp
Brown Sugar  -  2 tbsp
Raisins  -  1 tbsp
Honey  -  2 tbsp

METHOD
Hung the curd in a m uslin cloth for 4 - 5 hours.
Now we get hung curd.
Add honey and cardamom powder into the hung curd and mix well.
Add in the serving bowl and add raisins and ripe banana.
Sprinkle brown sugar and serve.

GINGER CHICKEN

Prep Time : 30 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Chicken pieces  -  500 gms
Kashmiri red chilly powder  -  1 tsp
Black pepper powder  -  1/2 tsp
Finely chopped green chilly - 2
Red chilly powder  -  1 tsp
Onion  -  3
Ginger  -  1 tbsp
Garlic  -  5 - 6
Salt  -  to taste
Tomato sauce  -  2 tbsp
Soy sauce  -  1 tbsp
Oil  -  4 tbsp
Lemon juice  - 1 tbsp

METHOD
Marinate chicken with soy sauce ,tomato sauce,red chilly powder,kashmiri mirch powder,lemon juice and salt.
Keep aside for 30 mins.
Add onion,giner garlic paste in the blender to make a fine paste.
Heat oil  in a pan.
Add onion paste and saute for 3 - 4 mins.
Now add marinated chicken pieces and stir fry for 3 - 4 mins.
Cover it and cook in a low flame for 15 - 20 mins.
Turn off the flame.
Serve hot with steamed rice and chapati

CREAMY FRUITY YOGURT

Prep Time : 25 mins
Total time : 25 mins
Serve : 2

INGREDIENTS
Chopped mix fruits
(pomegranate,banana,apple)  - 2 cup
Hung curd  -  1 cup
Fresh cream - 2 tbsp
Honey  -  2 tbsp

METHOD
Hung the curd in a muslin cloth for 4 - 5 hours now we get hung curd.
Add honey and fresh cream in the hung curd and mix well.
Add one cup chopped fruit in the hung curd and mix well.
Add in the serving bowl and at the top add one cup of chopped fruits.
Keep in the fridge for an hour.
Serve chilled.