Lychee Murabba

Ingredients:
500 g - green lychee, peeled
100 g - sugar
½ tsp - kalaunji (nigella)
½ tsp - saunf
½ tsp - red chilli flakes
½ tsp - salt to taste
¼ tsp - haldi (turmeric) powder
2 tsp - refined oil

Method:
Put pan on cook top add oil and let it heat up.
Drop kalaunji and saunf in to oil.
Fry it for few seconds till kalaunji popped.
Add ½ cup water and all rest ingredients cook it about 5 to 8 minutes on medium flame.
It is ready when aroma comes out.
Wait to the normal temperature and serve.

Watermelon Slush

Ingredients:
4 cups - chopped watermelon, deseeded
1/4 tsp - vanilla essence
1 glass - water
14 to 15 - crushed ice cubes
1/2 tsp - salt

Method:
Blend watermelon, sugar, salt into pulp.
Chill the pulp till half set.
Just before serving - in a blender add pulp, essence and water.
Add 5-6 crushed ice-cubes.
Blend very lightly till slushy.
Fill 1/2 the glasses with the remaining crushed ice.
Pour the slushy mixture in the glasses.
Stir it.
Use wide straw for serving

Plum Squash

Ingredients:
1 litre - plum juice
¾ kg - sugar
750 ml - water
2 tbsp - lemon juice
1 tsp - plum essence
few drops - red colour
few - fresh mint leaves (to garnish)

Method:
Wash the plums and cook in a pressure cooker till 2 whistles.
Peel off the skin and deseed.
Extract the juice and measure it.
Keep the juice in the fridge.
Accordingly make a sugar syrup by mixing the sugar and water.
Boil in a heavybottomed steel vessel.
After a boil add 2 tbsp lemon juice and continue boiling till 2 more boils.
Remove from gas and cool completely.
Strain the syrup and add the plum juice, essence and colour.
Mix well.
Store in dry sterilised bottles and keep it in the fridge.

To Serve:

In a tall glass pour 3-4 tbsp plum squash and add sufficient water and crushed ice.
Garnish with finely chopped mint leaves and serve chilled.

Orange Sharbat

Ingredients:
1 litre - juice of oranges (app 3 dozen small oranges)
1 litre - water
11/2 - sugar
2 tsp - orange essence
juice of 4 lemons
juice of 2 lemons (to spoon off the dirt)

Method:
Remove the orange juice, strain and keep in an airtight container in the fridge.
Boil the water along with the sugar.
Boil till the sugar dissolves completely.
Add juice of 2 lemons and mix well. Give 2 to 3 boils.
Remove from gas and cool completely. Strain.
Add the kept aside orange juice, orange essence and juice of 4 lemons. Mix well.
Store in dry airtight sterilised bottles.

Pineapple Salad

Ingredients:
1 medium firm pineapple, grated coarsely
5 small spring onions with greens
5-6 tender french beans chopped 1" long pieces
1/4 cup shredded carrots
1/2 cup raw peanuts coarsely pound or crushed
2 flakes garlic peeled, crushed
1 stalk lemon grass finely chopped
2 fresh red chillies, finely chopped
1 tomato, inner seeds removed, thinly slivered
1 tbsp. soya sauce
1 tsp. sugar
salt to taste

Method:

Parboil beans till slightly tender, but not overcooked.
Chop spring onion greens finely, and scallions to thin slivers
Mix all ingredients, tossing with a wooden spatula, to blend well.
Keep covered and refrigerated for 15-20 minutes, before serving.
Serve as a crisp fresh salad, garnish with chilli or onion flowers.

Green Grapes Salad

Ingredients:
200 gms - seedless green grapes
200 gms - sour cream
100 gms - chopped pecans
2 tbsp - brown sugar
1 packet - cream cheese
1/2 cup - white sugar
1 tsp - vanilla extract

Method:
Wash and dry grapes.
In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla.
Add grapes and mix until evenly incorporated.
Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Ambrosia Fruit Salad

Ingredients:
Orange - 2 large
Bananas - 2 large
Pineapple slices - 4-5
Mangoes* - 2
Tender coconut - 1
Walnuts - 4 tbsp
Honey - 2 tbsp
Fresh curds - 2 cups
Sweetened condensed milk - 1/2 cup

Method:
Grate the orange rind and the segments. Slice the bananas. Cut pineapple and mangoes into pieces. Chop tender coconut pulp.

Mix all the fruits and coconut together .Toss with honey. Keep in the refrigerator.

Drain the curds through a thin cloth till it is reduced to ½ cup. Mix it with condensed milk and orange rind. Place in the refrigerator.

Just before serving, mix the fruits with condensed milk mixture and sprinkle walnuts on top.

Apple Bananna Salad

Ingredients:
One Apple
Two Bananas
Two Red Chillies
25 gm Grated Coconut
2 tea spoons chopped Corriander leaves
Half a teaspoon Sugar and Salt to taste.

Method:
Wash and deskin the apple and grate it.

Chop the bananas into small pieces.

Take a 'Kadai' (or a frying pan) and add 2 teaspoons of cooking oil, few mustard seeds & Cumin seeds (Jeera) and wait untill they splutter. Add the two red chillies and fry till brown.

Cool the mixture in the frying pan. Add in grated apples, chopped bananas, coconut, corriander leaves, sugar and salt.

Molded Watermelon Salad

Ingredients:
2 cups - watermelon, cubed
½ cup - carrot, grated
¼ cup - green grapes (seed less), halved
¼ cup - back grapes (seed less), halved
2 tbsp - celery stalks, chopped
3 tsp - gelatin
3 tbsp - water
1 tsp - green chilies, minced and crushed
1 tsp - ginger, minced and crushed
2 tbsp - mint leaves, chopped
1 tsp - chaat masala or to taste
1 tsp - dry mango powder
lettuce, tomato and cucumber to garnish
salt and pepper to taste

Method:
Blend watermelon pieces in mixer. (do not strain)
Soak gelatin in water for 10 minutes.
Stir it over a low flame till completely dissolved.
Add to the watermelon.
Add rest of the ingredients and place the mixture in a bowl, in a tray filled with ice cubes.
Stir the mixture till it thickens and begins to set.
Pour in a ring mold and keep in refrigerator to set.
Just before serving, turn it out on a serving plate and decorate with lettuce, tomato and cucumber slices

Panna (Raw Mango Juice)

Ingredients:
1 raw mango
1 1/2 cup sugar
1/4 tsp saffron strands
1/2 tsp cardamom powder
1 tiny bit nutmeg

Method:
Peel and chop mango into chunks.

In a pan, put mango, sugar and nutmeg.

Boil till the mango is soft. Cool.

Blend in mixie till smooth. Sieve.

Add cardamom, saffron and bring to boil, stirring continuously.

Take off heat. Cool.

As and when required add a tbsp or more to a glass of chilled water and mix with an egg-beater, to froth.

The pulp may be stored in the freezer for over a month.

Healthy Fruit Juice

Ingredients:
1 cup grapes
2 tbsp lemon juice
1 orange
1 tbsp honey
1/8 tsp grated ginger
1/2 cup chilled water
Salt as per taste


Method:
Clean the grapes
Peel and deseed the orange
Mix all the ingredients except honey
In a blender, blend together all ingredients
Strain with a not-too-fine strainer
Pout into glass, and mix honey
Stir it well
Serve chilled

Banana Pudding

Ingredients
3 cups milk
2 vanilla beans, split lengthwise
3/4 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of salt
6 large egg yolks
2 tablespoons unsalted butter, cut up
12 ounces vanilla wafers
5 ripe bananas, peeled and cut into 1/4-inch thick rounds
1 cup heavy cream
2 tablespoons confectioner's sugar

Method

Bring the milk and vanilla beans to a simmer in a medium saucepan over low heat. Using tongs, remove the beans from the milk. Using the tip of a small sharp knife, scrape the tiny seeds from each bean back into the milk.

Whisk the sugar, cornstarch and salt in a medium bowl. Add the egg yolks and whisk well. Gradually whisk in about half of the hot milk, then pour the yolk mixture into the saucepan. Cook over medium heat, stirring constantly, until the pudding comes to a full boil. Remove from the heat and whisk in the butter until melted. Transfer to a medium bowl. Cover the pudding with a piece of plastic wrap pressed directly onto the surface and pierce a few holes in the wrap with the tip of a knife. Let stand until tepid, about 30 minutes.

Spoon about 1 cup of the pudding into a 2- to 2 1/2-quart glass bowl. Layer the cookies, bananas and pudding in the bowl, ending with the pudding. Cover tightly and refrigerate until chilled, at least 4 hours or overnight.

Whip the cream and confectioners' sugar in a chilled medium bowl until stiff. Spread the whipped cream over the pudding. Serve chilled, spooned into bowls.

Mango Icecream

Ingredients
1 can mango pulp
1 can sweetened condensed milk
1 container "cool whip" available in the super markets frozen dairy section.
1/2 cup chopped pistachio nuts.
2 tsp rose water.

Method
1. Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
2. Add rose water. Pour it in airtight container (rubbermaid, tupperware etc), sprinkle with
chopped nuts.
3. Freeze it overnight in your freezer.
4. Makes about 20 servings.

Apple Shake

Ingredients
1 apple, peeled, deseeded and chopped
2 glass milk
4 tbsp sugar

Method
1. Run apple, milk and sugar in mixie, till apple is crushed completely.
2. Chill the shake.
3. Pour into glass, from a height, so froth forms.Serve cold.

Mango Cheesecake

Ingredients
lemon jello 85 grams (1 pack)
mini marshmellows - 1 cup
cream cheese - 255 grams (3 foil-wrapped packets of philadelphia cream cheese)
cool whip whipped cream - 113 grams (approx. 4 ounces)
mango pulp - 1.5 cups
ready 10 inch pie crusts - 2

Method
1. Pour jello pack contents into a large mixing bowl.
2. Boil 1 cup of water and pour boiling water over jello.
3. Stir till jello dissolves in water.
4. Add marshmellows to this mixture and stir well till they completely dissolve.
5. Soften the cream cheese by microwaving it for 2 minutes. Add cream cheese to the jello mixture.
6. Add whipped cream and mango pulp to this mixture and stir well.Blend the mixture in a mixer or food-processor for 2 minutes.
7. Pour the batter into the ready pie crusts and refrigerate for 4-6 hours.Serve chilled.

Apple Pudding

Ingredients
4 firm apples, peeled, cored and diced
1 cup plain flour
1/2 cup milk powder or 1/2 tin condensed milk
1/4 cup sugar (if using milk powder)
1/2 cup walnut chopped roughly
1/2 tsp. vanilla essence
1 tsp. baking powder
2-3 pinches cinnamon powder
3 pinches salt
1 tsp. lemon rind grated
1 cup chilled cream
2 tbsp. sugar ground

Method
1. Sieve together flour, salt, baking powder, cinnamon powder,
2. In another bowl, make paste (with water) of milk powder, or pour condensed milk.
Beat till light and fluffy. If using powder, add sugar while beating.
3. Stir in rind, essence, followed by dry ingredients mixture.Fold in apples and walnuts.
4. Turn into a 9" greased cake mould, bake in preheated oven at 180C for 30 minutes.
5. A skewer inserted should come out clean, if done.
6. Whip cream in chilled bowl till stiff.Gently fold in sugar.
7. Serve warm or hot with chilled whipped cream.

Lemon bars

Ingredients:
For Crust:
1 cup soft butter
1/2 cup powdered sugar
2 cup flourdash of salt

For top layer:
4 eggs, beaten
1/4 cup flour
2 cup granulated sugar
6 tbsp lemon juice (Fresh!!)
grated rind of 2 lemons

Method:
1. Combine ingredients and mix well.
2. Press mixture in 9 x 13-inch greased pan.
3. Bake at 350oF for 15 minutes or until lightly browned.
4. Combine flour and sugar; mix in beaten eggs, lemon juice and rind.Pour onto slightly cooled crust.
5. Bake at 350o F for 25 minutes or until filling is set.
6. Cool and sprinkle with powdered sugar.

Mango with Choco Chips Ice Cream

Ingredients:
1 litre - milk
1 small cup - sugar
1 cup - mango pulp
small pieces - cadbury chocolate
½ cup - cream
¼ tsp - gelatine

Method:
1. Heat the milk till it reduces to 600 ml. Add the sugar.
2. Mix gelatine in cold water and boil till it dissolves.
3. Mix in the reduced milk. Stir it continuously.
4. Boil the milk for a while and remove from fir, then cool it and churn the milk with mango pulp and churn again cream.
5. Fill it in the ice cream mould and freeze it on medium temperature.

Eggless Apple Cake

Ingredients
2 cups maida (all purpose flour)
2 peeled & grated apples
2 tsp baking powder
2 tsp cooking soda
1/2 cup butter
1 cup fine sugar
6 tsp milk / milkmaid
a pinch of salt
1/2 tsp rose essence/colour
2 tsp kismis (manuka)

Method
1. Mix & Sieve maida,baking powder & cooking soda 2 times.
2. Beat Butter & Sugar for 5 mins.
3. Add grated apples, manuka & rose colour to it, beat again for 2-3 mins.
4. Then add Maida,Baking powder,cooking soda to it & beat another 2-3 mins.
5. Grease a baking dish with ghee & sprinkle little maida.
6. Pour the batter in a baking dish & allow it to bake for about 40 -45 min at 350 F.
7. Let it get cool & then Serve.

Icecream Custard

Ingredients
vanilla custard- 6 tsp
vanilla icecream- 6 big scoops or 3 cups
sugar - one cup(according to taste)
milk- concentrated 500gms to almost half
fruits all cut into small pieces- apple, asian pear, banana, orange.
sliced almonds and raisins.

Method
1. Boil the milk. Add custard powder, cold water and sugar in a mixture and blend them and
add them in the boiling milk.
2. Lower the heat immediately and stir continuously for few sec and take it away from heat.
3. After the custard has cooled down again put it in the mixture add icecream to it and blend
it for a nice frothy mixture.
4. Refrigerate it and serve with fruits, almonds and raisins mixed.