HALWASAN

Ingredients:

• 1 litter Milk
• 3 Tsp Yogurt
• 2 Tbsp Gundar
• 4 Tbsp Wheat flour
• 300 Gram sugar
• Cardamon powder
• 1/2 Tsp Nutmeg powder
• Charoli (Cuddapah Almond)
• Almond
• Javintri powder(Mace)
• Saffron

Methods:

• First put milk to boil. when start boiling add yogurt. If milk does not Separate add more yogurt as require.
• Crush gundar add 2tsp purified butter in pan and fry Gunder in it. when Gundar turn to fluffy add in to milk and keep stir it.
• Heat the pan, add 2-3 tbsp Ghee and wheat flour roast until it turn to golden Brown. 
• Add roasted flour in to Milk and keep stir it.
• Add 150 Gram sugar in it. other half roast until it turn to brown liquid then add that in to milk.
• when Milk start absorb water and continue to thicken add cardoon, saffron, nutmeg and javintri turn of the stove.
• when mixture cool down make round shape small balls. decorate with almond and charoli.

GUAVA JUICE

Ingredients:-

Ripe Green or Red Guavas  2

Sugar -6 8 tbsp

Salt - a pinch

Water -1 glass

Mint powder to taste (optional)

Method:-

Chop both the guavas into pieces.

Take a steel bowl or a vessel and add pieces of guavas, sugar, salt and one glass of water.

Blend them with a blender till it turns to soft juice.

keep in the fridge to cool.

Remove in a glass and serve cold.

Farali Aloo Bhujiya

Ingredients  

• Potatoes boiled and peeled 2-3 medium 

• Rajigara Flour 2 cups 

• Oil for deep-frying 

• Garam masala powder 1 teaspoon 

• Red chilli powder 1 teaspoon  

• Salt to taste + to sprinkle 

• Dried mint powder 1 tablespoon 

• Chaat masala for sprink 

Method

• Heat sufficient oil in a kadai. Grease a chakli press with some oil.

• Grate potatoes in a bowl. Add garam masala powder, chilli powder,  salt and mint powder and mix well.

• Add Rajigara flour gradually and knead into a dough.

• Fill the chakli press fitted with a sev ring attachment with some prepared dough and press out strips directly into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.

• Lightly crush the fried aloo bhujiya and transfer onto a plate. Sprinkle some salt, chaat masala and dried mint powder and mix lightly.

• Serve or store in an airtight container.

FARALI SURAN(YAM) NU SHAAK

      

       Ingrediants:

Suran 2 cups peeled and cubed

Ghee – 2 tablespoon

Cumin seeds – ½ teaspoon

Green chili – 1, slit

Peanuts – 1-2 tablespoons

Rock salt (sendha namak) – to taste

Black pepper powder – ¼ to ½ teaspoon or to taste

Yogurt  – ½ cup, whisked

Cilantro or coriander leaves – 2 tablespoons, chopped finely

Methods: 

1.   Peel the suran and cut into cubes. If not using right away then soak in the water. I have cut into ½ to ¾ inch cubes. While cutting and peeling the yam, many times it gives the irritation or itchy feeling to your hands, so grease your hands with oil and then continue.

2.   Then take them into the pressure cooker, add enough water so they are submerged in the water. Cover with the lid, put the weight on and turn the heat on medium. Let it cook for 1 whistle only. I have cut into small cubes so one whistle was enough. So adjust the time accordingly. Drain the water and keep the boiled saran aside. 

3.   Heat the ghee in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

4.   Then add slit green chili. Salute for 30 seconds.

5.   Add peanuts and with stirring constantly fry for a minute.

6.    Then add boiled suran cubes and stir.

7.   Add salt and pepper.

8.    Mix well and saute for 2-3 minutes.

9.   Now lower the heat and then add whisked yogurt. By lowering the gas heat, yogurt will not curdle.

10. Mix well.

11.  Cook for 2-3 minutes. The gravy will becomes thick and will coat the suran pieces. I like it semi dry kind sabji, but if you like thin gravy, you can add little water.

12.  Lastly add chopped coriander leaves and turn off the stove.

13. Stir well and sabji is ready to serve.

GINGER LIME CHIA DRINK

Chia seeds may help blast belly fat.
they're also packed with fiber- five grams per tablespoon
to keep you full.

Ingredients

• 1 Teaspoon Honey
• 1 Cup Water
• 1 Teaspoon grated Ginger
• 2 lime juice
• 1 Tablespoon Chia seeds
• Fresh mint for garnish

Method

Stir together honey, water, ginger, lime juice and chia seeds.

Refrigerate for at 30 Minutes.

garnish with mint.

GRAPEFRUIT-BASIL SLUSHIE

Ingredients

• Juice of 1 medium grapefruit
• 1 basil leaf, plus more for garnish
• 2 cups ice

Method

     Bleand juice, basil and ice until smooth.

     Garnish with additional basil.

SMOKY MANGO PANNA

Ingrediants:

Mangoes

Sugar

Roasted cumin powder

Black salt

Fresh mint

Method:

• Roast raw small mangoes  on a grill on your stove top.
• As they roast they will start turning yellowish green and start to soften.
• Keep roasting, till outer peel blackens.
• Transfer them to a piece of foil.
• Close foil and let cool.
• Once cool, peel the smoked mangoes.
• Squeeze out the pulp.
• Add salt, sugar, coarsely pounded roasted cumin and kala namak as per your taste.
• Stir this mix till sugar dissolves completely and it becomes a smooth paste.
• Add this paste to chilled ice water.
• Add chopped fresh mint
• Check seasoning, if the mangoes are not sour enough…Add squeeze of lime/lemon
• Serve chilled…Enjoy the delicious summer treat!