Tea

You can sip this tea for the taste, but it is also wonderfully
healing for sore throats, upper respiratory troubles, and tummy bugs.

You need:

1 cup boiling water
1/2 teaspoon dried thyme (1 teaspoon fresh)

Place thyme in cup and cover with boiling water. Cover and allow to steep
for 10 minutes.

Strain and serve, with honey and/or lemon, if you like.

If you want to make this iced tea then Take some ice cubes and pour lemon juice and add above tea.

Makes one serving.

PeaNut Curd Chutney

Ingredients
• 1 tbsp Crushed peanuts
• 1 Cup fresh curds
• 1 Stalk curry leaves
• 1/2 tsp Powdered sugar
• 1 Finely chopped green chilli
• 1 tbsp Finely chopped coriander
• 1 tsp Oil
• Salt to taste

Method
• Beat the yogurt to make it smooth.
• Add chillis, peanut, coriander, sugar and salt.
• Heat oil in a pan and saut? curry leaves.
• Add them to curds when they begin to splutter. Mix well.
• Refrigerate the mixture as per requirement.
• Serve the chutney with sabodana wadas

Lemonade

Ingredients
• 1 Lemon juice
• 1/4 tsp Juice of ginger
• 1/4 tsp Powder of black pepper
• 6 tsp Sugar
• 1/4 tsp Salt
• Mint Leave and Lemon Slices for Garnishing

Method
• Mix all the ingredients with little water in a glass.
• Stir the mixture properly until the sugar gets dissolved.
• Add chilled water or soda to it.
• Garnish with mint leaves and lemon slices.
• Lemonade is ready.

Matthi

Ingredients:
400 gms Flour
100 gms Desi ghee
1 tbs Jeera Powder
1 tps Ajwain (if u like)
1 Cup Chopped fresh Corriander(If you don't want to keep Matthi for more than One month)
1/4 tbs Red Chilli Powder
1/2 tbs
Salt to taste
Oil for frying

Method
• Add ghee and salt to flour ,Chilli powder ,Jeera Powder, AJwain and fresh Corrender and mix it well.
• Add water and make dough till it turns smooth.
• Cut it into pieces and roll out or fold it to make small and thick discs
• Heat the oil and fry each disc till it turns golden brown.
• Serve it with pickle.

Puran Poli

Ingredients
• 1/2 kg Maida (All purpose flour)
• 1/2 kg Lentil (Gram dal)
• 1 tsp Cardamom powder
• 1 tsp Ghee
• 1/2 kg Jaggery
• 100 ml Oil
• Salt to taste

Method
• Wash and boil the lentil with water and 1/2 tsp salt till it becomes soft.
• Cool slightly and strain the dal using a strainer.
• Add cardamom powder and jaggery and grind to make fine paste.
• If the paste is sticky, keep it on fire to dry up completely. This is puran.
• Knead 1/2 kg maida with water and 1/2 tsp salt. Do not make it hard.
• Add oil and knead the maida again till oil gets absorbed.
• Prepare equal number of balls from maida and puran.
• Roll out maida balls to make small pooris.
• Stuff these pooris with puran ball.
• Roll them again into balls.
• Roll out to make chapatis. It is called poli.
• Heat a griddle and roast each poli.
• Apply ghee on both sides when done.
• Serve with hot cup of tea.

Almond kulfy (Indian Icecream)

ngredients
1 Cup peeled almonds
14 Ounces Condensed milk
8 Ounces Whipped cream
1/4 tsp Powdered cardamom
1/2 Cup chopped pista
24 Ounces Evaporated milk
Pinch of saffron

Method
Grind the almonds with half of the evaporated milk.
Mix all the ingredients except pista in a bowl and beat the mixture for about 2-5 minutes. It makes the Kulfi soft.
Now put this mixture in a square dish.
Sprinkle it with chopped almonds.
Keep it for freezing for about 8 to10 hours.
Cut it in Kulfi shape.
Almond Kulfi is ready.

AAM Ka Panna(Raw Mango Drink)

Ingredients
• 1 kg. green, unripe mangoes
• 700 gm. (or to taste) sugar
• 20 gm. black salt or kala namak (available from Indian grocers). If you do not have this, use rock salt.
• 1 tsp. cumin seeds, dry-roasted on a griddle or tawa
• 1 tsp. ground black pepper
• A handful of fresh mint leaves. You can use dry mint leaves, if you do not have fresh.
• For serving:
• Additional table salt to taste.
• Small ice cubes or crushed ice

Method
Wash mangoes and cut off the tops, stalk ends of each mango, removing a small portion of skin (about 1 cm. circle) along with the stalk. This removes the sticky sap that may sometimes cause irritation of the skin.
Place mangoes and 1 cup water in a pan, bring to boil and simmer until soft. You can cook mangoes in a pressure cooker, 1 whistle or 3-4 minutes, under full pressure is enough. Allow the pressure cooker to cool.
Take the cooled mangoes out of water and peel the skins off.
Squeeze one mango at a time in your palm and collect the pulp and juice in a bowl. Discard the skins and stones.
Place this pulp, with all other ingredients, in a blender and puree.
Fill in sterilised bottles and Store. You can also store portions in a freezer.
To serve, dilute with cold water, add salt and pour on crushed ice placed in tall glasses. You can garnish with fresh mint leaves.

Pina Colada Mocktail Recipe

The Pina Colada is the perfect drink for sipping poolside. Don’t forget to add one of those little umbrellas to your glass.

Ingredients:
3/4 cup pineapple juice
1/4 cup coconut cream
ice

Method
Crush ice in blender. Add pineapple juice and coconut cream. Blend briefly, until all ingredients are icy and mixed.

Garnish:
Throw in a maraschino cherry and add a wedge of pineapple to the top of the glass.

Paneer Tikka

Paneer Tikka
Ingredients:
1 Large block of Paneer
1 Capsicum
1 Tomato
Finely chopped Coriander leaves

To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
A very minute quantity of Hing
Salt to taste
Red chili Powder to taste

Method
Cut Paneer into long 1/2" thick cubes.
Cut all vegetables into cubes.
Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a kadhai and fry marinated paneer till fully done.
Also fry other vegetables.
In a plate arrange fried vegetables and then paneer.
Garnish with coriander and lemon slices
Serve tandoori paneer tikka hot with Green Chutney

Green Chutney
Ingredients
1 Cup Yogurt (Curd)
Bunch of Mint Leaves (Pudina)
Salt to taste
1/4 tbsp Black Pepper
1/4 tbsp Red Chilly
1/4 water

Method
Beat all the ingredietns and serve with Paneer Tikka.

Karate Podi (Bitter Gaurd Rings)

Ingredients
2-3 bitter gourds
1 cup rice flour
1 tsp chilli powder
1 chickpea or chana size hing
salt to taste
oil to fry

Method
Wash and rinse whole bitter gourd. Slice into rounds of 0.5 Cm's thick. You can make it very thin if you want to avoid the bitter taste totally. Sprinkle a little salt over the bitter gourd slices and set aside.

Dissolve hing in a tsp of water. Mix chilli powder, rice flour, hing and salt. Be careful with salt because you have already sprinkled a few on the bitter gourd. Add a little water and make a thick paste. Add the bitter gourd slices and mix well so that the paste is coated on the slices. Adjust water if the paste becomes too dry. Add rice flour if the paste is too thin.

Heat oil in a kadai/wok to about 300-350F temperature. Put one slice of bitter gourd and check if the oil sizzles and the slice floats in the oil. If not wait for sometime and check again. Add the slices one by one to the oil. Do not crowd the wok, the slices will stick to each other and you do not get rings separate. Turn the slices upside down and fry till both the sides get dark red colour.

Vegeterian Salsa

Ingredients:
For Papdam :
2 cups flour, (1 Cup Maida(ALl Purpose Flour) + 1 Cup corn Flour)
or you can replace Maida with Whole wheat flour
1 teaspoon salt
. - water for mixing
. - Olive Oil and few drops of water for frying -incase You want to bake Only few drops of olive oil.
For Salsa
3 medium Tomatoes
1 whole green chilies, crushed
1 medium Red Capsicum
1 medium Green Capsicum
1/2 Cup Boiled Sweet Corns
1/2 Cup Boiled Sweet Peas
2 Lemon
1 teaspoon coriander leaves, chopped
1 teaspoon olive oil
1 Cup kidney Beans(Boiled Rajma in Tomato Sauce) (If Packed Then It would be in Tomato Sauce and will Bring smooth taste)
2 Avocado
2 Salt to taste and Black pepper


Method
For Bread
1. Sift flour. Slowly add water. Mix well. Make
a stiff dough. Cover with a damp cloth for 20 minutes.
If Case You want to have Fluffy Then add Yogurt at place of Water.
2. Knead dough well until smooth and pliable . Divide into
6-7 round balls. Flatten each ball slightly and make very thin. If want to Bake then Put come olive oil and water on one side and bake for 10-20 mins.
or
Cook one at a time on a hot tava(Flat pan) or griddle over medium heat. Put about 2 to 3 tablespoons water with olive oil(few drops) around the edges. Turn gently. Cook until sides turn golden brown.

Note : You can Replace these Indian Bread with Corn Chips or Papad or Rice Papdas
For Salsa
1. Finely chop the tomatoes , Capsicum
2. Mix the Tomatoes , Capsicum , Corns and Peas and Kidney Beans
3. Now Mix the Coriander Leaves with Olive Oil and Lemon's Juice(Use One Lemon only) with Salt and Black pepper
4. Pour Juice over the Above mixture
5. Peel the Avocado and Mix with lemon Juice(Remaining One Lemon) and Salt to Taste.
6. Serve the Indian Bread with Salsa and Avocado Chutney
or You can Wrap the Salsa in Bread and can serve with Avocado Chutney.
or Can Spread Kidney Beans of Bread and serve with Salasa(without Kidney Beans) and Avocado Chutney.
or Can skip Avocado Chutney also.

Allo ka Paratha

Paratha with potato stuffing. Alloo ka paratha is everyone's favourites. It is often eaten for breakfast. Sometimes it is served at lunch because it is a substantial meal itself.

Ingredients:
2 cups flour, whole wheat
1 teaspoon salt
. - water for mixing
. - ghee for frying
. For Filling -
4 medium potatoes
2 whole green chilies, crushed
1 teaspoon coriander seeds crushed
1 teaspoon ajowan (carum)
1 teaspoon salt,
1 teaspoon red chili powder
1 teaspoon coriander leaves, chopped

Method
1. Sift flour with salt. Slowly add water. Mix well. Make
a stiff dough. Cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.
3. Knead dough well until smooth and pliable. Divide into
6 round balls. Flatten each ball slightly. Put one
portion of filling in centre. Close up completely.
Shape into round balls again.
4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
5. Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
6. Serve with yogurt or Raita.