MANGO SHERBET

Ingredients:

1 tbsp Lemon juice
2 big size Mangoes, puraced and strained
1 Egg white
3/4 cup Sugar
3 tblsp Cream, whipped

How to make mango sherbet:

• Put sugar and 1¼ cup water in a heavy-based saucepot and stir to dissolve.
• Boil for 5-6 minutes.
• Remove from heat; stir in lemon juice and let cool.
• Stir mango purace into syrup and pour out into a shallow metal container.
• Cover the mixture freeze the mixture to the slushy stage.
• Turn semi-frozen mixture into a round dish and cream well.
• Return the mixture to the container, cover and freeze until just becoming slushy again.
• Turn out into the round dish and cream well.
• In a separate bowl, whip egg white until stiff but not dry.
• Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
• About 30 minutes before serving, transfer the sherbet to the refrigerator.

Cold Coffee

Ingredients:

• 1 tbsp Filter Coffee
• 100 ml Chilled milk
• 2 tsp Hot water
• 1 tsp Sugar
• Ice cubes

How to make Cold Coffee:




• Mix sugar,coffee and hot water.
• Blend it wll till it turns foamy.
• Add chilled milk.
• Keep it in refrigerator for 15 minutes.
• Serve it with ice cubes

Badam Shake

Ingredients

• ¼ cup Almonds chopped and blended
• 4 cups Milk
• 1 pinch Green cardamom powder
• 1 pinch Nutmeg powder
• 4-5 tbsp Honey

Directions:

• Heat milk in a vessel and bring to a boil.
• Reduce heat, add chopped almonds and simmer on low heat for fifteen to twenty minutes.
• Add green cardamom powder and nutmeg powder and continue to boil for another two minutes.
• Remove from heat, add honey and stir.

Tomato Soup

Ingredients :

1 small Onion (chopped)
120 g Orecchiette
1 small Green Bell Pepper (seeded and chopped)
30 g Butter or Margarine
1 tbsp Flour
1 tbsp fresh Parsley (chopped)
2 tbsp Sour Cream
4 cups Vegetable Broth
2 cups Tomatoes (chopped)
2 tbsp Tomato Puree
1 tbsp Horseradish Sauce
Salt & Pepper to taste





Procedure :




Heat the butter in a pan.
Mix onion and green pepper.
Cover and cook for 5 minutes.
Stir well.
Mix broth, tomato puree, and the tomatoes.
Simmer for 15 minutes.
Puree the soup.
Drain it using a sieve.
Mix salt and pepper as desired.
Add pasta 10 minutes before serving.
Garnish with sour cream
Serve hot.

Aam panna

Ingredients:
1 kg - raw mangoes, deseeded
500g - sugar
1 litre - water
2 tsp - roasted cumin powder
1 tsp - roasted dried chilli (ground)
1 tsp - roasted black pepper (ground)
2 tsp - black salt

Method

1. Roast the mangoes till soft.
2. In water, using your hand, mash the mangoes and blend it.
3. Add black salt, roasted cumic powder, dried chilli powder & sugar.
4. Your drink is ready.
5. You can have it as it is or with some water.
6. This drink acts as a coolant in summer.

HOT AND SOUR SOUP

Ingredients:

2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water


Preparation for hot and sour soup:

• Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
• Now add all the chopped vegetables except paneer .
• Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
• Cook for a minute, add paneer slices. Serve hot .
• Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

Sherbert

Ingredients
4 cups sugar
1 cup flour
1 tsp salt
4 cups boiling water
1 pint half and half cream
juice of three oranges
juice of three lemons
1 can 26-32 oz apricot nectar

Directions :


Mix well the sugar, flour, and salt. Add the boiling water; mix and cool. Add the half and half cream along with the juice of the oranges and lemons. Add enough apricot nectar to fill a one-gallon ice cream freezer. Freeze and serve.

Fruit Salad

Ingredients

1 can fruit cocktail
1 banana sliced
1 jar maraschino cherries
1 apple cut in small pieces
fresh strawberries
1 can condensed milk

Directions:


Mix all ingredients together in a bowl. Chill for about 1 hour. Serve and Enjoy.

Colourful Omelette

Ingredients:
1/4 cup each gram flour, rice flour, moong flour
1 grated carrot
1 onion finely chopped
1 tomato finely chopped
1/2 beetroot grated
1/4 cup boiled peas, smashed
1 bunch spring onion finely chopped
3 green chillies crushed fine
2 tbsp. oil
1/4 tsp. soda bicarb
salt to taste
Oil to shallow fry
Method:

1. Mix all ingredients. Add enough water to make batter.
2. Spread a big spoonful thickly on a hot dosa or non-stick tawa.
3. Sprinkle a tsp. oil over it.
4. Flip over, roast other side.
5. Serve hot with ketchup if desired

Pista shake

Ingredients:


3 tblsp unsalted raw Pistachio (Pista)
31/2 cup Milk (Doodh)
6-8 Saffron (Kesar) threads
2 tblsp Sugar (Cheeni) or as desired

How to make pistachio shake:



* Cut 4 pistachios into silvers and set aside.
* Place the remaining in a blender, cover, and pulse several time to coarsely grind.
* Add 1/2 cup milk and blend until smooth.
* Scrape down the sides of the jar with a spatula to free the nuts.
* Slowly add another 1 cup milk and blend for 1/2 minute.
* Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
* Stirring constantly, bring to full boil.
* Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
* Place the strainer over the blender and pour in the milk.
* Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
* Pour into cups, sprinkle with pistachio silvers, and serve immediately.