MANGO APPLE SMOOTHIE Ingredients
1 tsp Honey, 2 Apples, 200gm Curd and 1Mango METHOD

1. Slice the mango in half around the stone and gently take off the flesh. Cut the skin off.
2. Peel and core the apple and sliced into quarters. 3. Put the fruits into a blender with the curd and honey and whiz for 20-30 seconds until really smooth.
4. Refrigerate and serve chilled. :-)

MANGO FRAPPE !!!

MANGO FRAPPE !!! INGREDIENTS
1/4 tsp Vanilla extract, 11/2 cup Mango (cut), 1 tbsp Lemon juice, 4 to 6 Ice cubes, 1 cup Milk and2 tbsp Sugar

METHOD

1. Place cut mango in freezer for 30 minutes.
2. Combine mango, milk, sugar, juice, and vanilla in a blender; process until smooth.
3. Add ice cubes; process until smooth.
4. Serve immediately. :-)

MANGO ICE~CREAM :-)

Delicious Mango Ice cream with Mango pieces :-) Serves: 6
Ingredients
Mango Pulp 100 gm, 1-cup milk, 1 cup fresh cream, 1cup condensed milk, 1 cup milk powder and freshly cut mango pieces.
METHOD

1. Put mango pulp, milk, fresh cream, milk powder & condensed milk in mixie and blend thoroughly.
2. Pour in freezer container and freeze for 5-6 hours.
3. Serve it with fresh mango pieces.

STUFFED GREEN DOSA

STUFFED GREEN DOSA

Ingredients:
2 cup moong, 10 palak leaves, 1cup chopped capsicum, 1 cup chopped onion, 1cup chopped coriander and 3-4 green chili, 1 tsp oil, red chili powder, chaat masala and salt for taste.

Method for Green Dosa Stuffing:
Heat oil in pan add onion, capsicum, red chili powder, chaat masala and salt to it. Cook for 2mins.

Method for Green Dosa:
1. Soak moong overnight in water.
2. Boil Palak leaves for 5mintues.
3. Grind soaked moong, capsicum, coriander, palak leaves, and green chilies together, add salt with water to make batter.
4. Mix well to make thin batter.
5. Heat pan or griddle with little ghee or oil.
6. Spread the mix on pan in circular motion to make thin Dosa. 7. Cook on one side.
8. Put the stuffing on the dosa and fold it.
9. Serve it hot with tomato sauce or chutney.

MASALA DOSA !!

MASALA DOSA!!

Masala Preparation:

Ingredients:2 Onion, 3 Potatoes, 3 green chilies, ½ tsp mustard seeds, ½ tsp chana dal, ½ tsp turmeric powder, 1 strand curry leaves, 5-6 strands coriander leaves, 1tsp oil and salt to taste.
Method for Masala:

1. Cook potatoes with a pinch of turmeric in pressure cooker or microwave. Peel and mash them with hand.

2. Heat oil and add mustard seeds. When they start spluttering, add chana dal, curry leaves and green chilies. Fry for a while. Then add chopped onion and fry till they are transparent.
3. Now add potatoes and salt. Add a half-cup of water. Cook for 2 minutes (till the water gets absorbed) and remove from flame. Garnish with coriander leaves.

Masala Dosa Preparation

Ingredients: 1 ½ cups rice, ½ cup urad dal, oil and salt to taste
Method for Masala Dosa:
1. Separately soak rice and urad dal at least 6 hour or overnight in water.
2. Grind to paste. Mix together, add salt with water to make batter.
3. Leave in room temperature overnight.
4. Mix onion and chilies to the thin batter.
5. Heat pan or griddle with little ghee or oil.
6. Spread the mix on pan in circular motion to make thin Dosa.

7. Cook on one side.
8. Put Masala filling on the dosa.

9. Fold it and turn and cook for 1 min.10. Serve it hot with Sambar & Chutney

Sambar Preparation

Ingredients:¾ cup toor dal, ½ cup onion, ¼ cup tomato puree, ¼ cup potato, 1 tsp sambar powder, ½ tsp turmeric, 2 tsp Oil, ½ tsp mustard seeds, ¼ tsp asafetida,4-5 curry leaves, 2-3 strands coriander leaves and Salt
Method for Sambar:

1.Cook toor dal with turmeric. Cook potato, tomato and onion separately, I mean do not mix them with dal while cooking.
2. Mash the dal with a spoon. Add the vegetables to dal and add sufficient water Heat the dal, vegetables mixture. Add salt.
3. When it starts boiling, add the sambar powder
4. Add the chopped coriander leaves and cook for 2-3mins.5. Heat oil and add mustard seeds. When they start popping, add asafoetida and curry leaves Add this seasoning to Sambar and immediately close the lid.

Chutney Preparation

Ingredients:1 cup fresh/frozen coconut, 1″ piece ginger, ¼ tsp tamarind extract, 4 green chilies and Salt.
For seasoning:Oil, ½ tsp mustard seeds, ½ tsp urad dal, 3-4 curry leaves, 1 red chili
Method for Chutney:

1. Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.

2. Heat oil and add mustard seeds. When they start popping add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while.

3. Pour this seasoning over chutney.

STUFFFED IDLI

STUFFED IDLI

Serves: 4-5
Preparation time: 60 mins
Ingredients:2 cups fermented idli batter, 2 cups potato bhaji, Oil
METHOD:
Prepare the idli batter (The ready made idli batter is available in many Indian shops).

Idli Batter Preparation

Ingredients: 1 cup urad dal, 2 cups idli rava or 2 cups rice and Salt
Method for Idli Batter:

1. Soak urad dal for around 4-5 hours. Grind it to a very smooth paste (Do not add too much water, just add as much as needed). Once it is ground very soft, some bubbles can be found on the surface, the more the bubbles, the better is the batter.

2. Add rava to it and grind for 5-6 seconds, do not grind more than that, just to make the rava a bit fine.

3. Keep the batter in a warm place overnight. Check in the morning if the batter is fermented. The volume would have increased.

Prepare the potato bhaji (I think this potato bhaji is the best stuffing, but any kind of stuffing can be used).

Potato Vegetable Preparation

Ingredients: 2 Onion, 3 Potatoes, 3 green chilies, ½ tsp mustard seeds, ½ tsp chana dal, ½ tsp turmeric powder, 1 strand curry leaves, 5-6 strands coriander leaves, 1tsp oil and salt to taste.
Method for Potato Vegetable:

1. Cook potatoes with a pinch of turmeric in pressure cooker or microwave. Peel and mash them with hand.

2. Heat oil and add mustard seeds. When they start spluttering, add chana dal, curry leaves and green chilies. Fry for a while. Then add chopped onion and fry till they are transparent.
3. Now add potatoes and salt. Add a half cup of water. Cook for 2 minutes(till the water gets absorbed) and remove from flame. Garnish with coriander leaves.

Sambar Preparation

Ingredients:¾ cup toor dal, ½ cup onion, ¼ cup tomato puree, ¼ cup potato, 1 tsp sambar powder, ½ tsp turmeric, 2 tsp Oil, ½ tsp mustard seeds, ¼ tsp asafetida,4-5 curry leaves, 2-3 strands coriander leaves and Salt
Method for Sambar:
1.Cook toor dal with turmeric. Cook potato, tomato and onion separately, I mean do not mix them with dal while cooking.
2. Mash the dal with a spoon. Add the vegetables to dal and add sufficient water Heat the dal, vegetables mixture. Add salt.
3. When it starts boiling, add the sambar powder
4. Add the chopped coriander leaves and cook for 2-3mins.5. Heat oil and add mustard seeds. When they start popping, add asafoetida and curry leaves Add this seasoning to Sambar and immediately close the lid.

Chutney Preparation

Ingredients:1 cup fresh/frozen coconut, 1″ piece ginger, ¼ tsp tamarind extract, 4 green chilies and Salt.
For seasoning: Oil, ½ tsp mustard seeds, ½ tsp urad dal, 3-4 curry leaves, 1 red chili
Method for Chutney:

1. Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.

2. Heat oil and add mustard seeds. When they start popping add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while.

3. Pour this seasoning over chutney.

Stuffed Idli Preparation

Ingredients: 2 cups fermented idli batter, 2 cups potato bhaji and Oil
Method for Stuffed Idli:
1. Grease the idli stand with oil. Pour a tbsp of idli batter. 2. Keep 1 tbsp of bhaji on the batter. 3. Pour another tbl spoon of batter so that it covers the bhaji. (Lightly give a press if you think the batter would touch the next plate) 4. Steam the idlis. 5. Serve hot with chutney and Sambar.

CARROT PARATHA

CARROT PARATHA

Ingredients:
2 cup finely grated Carrot, 1 tsp cumin powder, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, 2tbsp oil, 1tsp sesame seeds, 1 tsp green chilies & salt paste, 1 tbsp chopped coriander, 1 tbsp curd, 2 cup wheat flour, ½ cup chana dal flour and salt to taste.

Method:
1. In a shallow wide container mix finely grated carrot, red chili powder, garam masala, cumin powder, turmeric powder, chopped coriander, curd, green chili paste, sesame seeds, 1tbsp oil and salt to taste.
2. Add wheat flour and Chand dal flour to it and make firm dough (very similar to the puri dough). Add little water if required. Knead till smooth.
3. Divide the dough into ball the size of golf balls. Roll them out into parathas, according to the size you want. You can use some flour for dusting so that the dough does not stick.
4. Heat a tawa or a non stick pan on medium to high, and place the paratha carefully in it. Turn it after 3 - 4 minutes when you see the underside slightly browning. Add a drop of oil on the flipped side and flip it back again. Then add another drop of oil on the other side. Press the paratha and turn every 3 minutes. Remove from heat when both the sides are golden and well cooked. This should only take up to 5-6minutes.
5. Remove from heat and serve hot with tomato sauce/ chutney and butter.