Cooking Time: 10 Minutes
Difficulty: Easy
Recipe Type: Veg.
Serves: 2

Ingredients:

• 1 Peeled Banana (chopped & frozen)
• 2 tbsp Slivered Almonds (toasted)
• 2 cup Orange Juice
• 1 cup Frozen Peaches

How to make Almond Fruit Smoothie:

• Put frozen banana and peaches in a blender. Blend until it smoothens.
• Now, pour orange juice to form a smooth blend.
• Pour the smoothie into tall glass and top the drink with almonds before serving.

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Preparation time: 15 minutes
Cooking time: 20 minutes

Recipe Ingredients:

• 2 cups sama ka chawal
• 1 large red tomato
• 2 green chilies
• 2tsp chopped green coriander
• 1 cup paneer
• ½ cup khoya
• 2tbsp singhada ka atta
• 4tbsp peanut oil or desi ghee
• sendha namak to taste

Recipe method:

• Heat one tbsp.ghee or oil. Add the samaka chawal and sauté a little till lightly colored and well coated with oil.
• Add the sendha namak to taste and 2 cup water. Bring to a boil and reduce heat. Cook till almost done.
• Remove from heat and cover and set aside covered for 10-12 minutes or till all the moisture is absorbed.
• Fluff up using a fork. Deseed the tomato and chop into dices. Finely chop the green chilies and the coriander.
• Mash the khoya, 1tbsp singhada ka atta and paneer well till smooth as a dough. Make small marble sized balls.
• Roll the balls in singhada ka atta and roll again between palms.(you can also roll the balls in some samai rice).
• Heat the remaining ghee or oil and deep fry the balls till golden in colour.
• Add the ball, the chopped tomatoes, the chopped chilies and coriander leaves to the fluffed rice and mix lightly.
• Serve hot with cucumber raita.

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Ingredients

• 1 cup Puffed Rice (Kurmura)
• 1/2 cup chopped Tomato (Tamatar)
• 1/2 cup chopped Onion (Pyaj)
• 1/4 cup chopped Coriander Leaves (Dhania Patta)
• 1/2 cup boiled and mashed Potato (Aloo)
• 4 chopped Green Chilli (Hari mirch)
• 1 tblsp chopped Ginger(Adrak)
• 1 tblsp Garam Masala
• 6 tblsp Tamarind (Imli) Chutney
• 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
• 1/2 cup Nimkis
• 1/2 cup Sev
• 1/2 cup Gol gappas
• 2 tblsp Lime or Lemon (Nimbu) Juice

How to make bhel puri:

• Mix the puffed rice, tomatoes, onions.
• Drain the water from the grated potatoes and mix that as well.
• Mix all the ingredients under seasoning and add to this.
• Lightly crush and add the nimkis and golgappas.
• Add the sev and kaara pusa directly and mix well.
• Finally garnish with coriander leaves and lemon juice.
• Serve immediately.

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Ingredients

• 2 pods garlic
• 1 Tbsp coriander root, chopped
• Salt and pepper, a pinch
• 15 gm soft palm sugar
• 10 tsp fish sauce
• 2 tsp curry powder
• 1/2 tsp oyster sauce
• 1/2 tsp soy sauce
• 2 tsp sesame oil
• 2 heaped Tbsp coconut milk
• 4 chicken breast or thigh, thinly sliced
• 1 small piece lemon grass, thinly sliced
• 1 small shallot, chopped
• 1 tsp Thai ginger/ Galangal, chopped
• 1 tsp oil, to cook the chicken

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Ingredients

• 2 1/2cup refined flour (maida)
• 250 gm thickened milk (mawa)
• 1 cup sugar
• 1/2 tsp cardamom powder (elaichi)
• 10-12 almond (badam)
• 10-12 raisins (kishmish)
• clarified butter (ghee) for frying

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Ingredients

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Ingredients

• 8 chicken drumsticks and thighs, skinned (1kg)
• 4 cloves garlic
• 2 inch ginger
• 2 large onions
• 3 large tomatoes
• 2 tsp tomato puree
• 500g fresh or frozen spinach, cooked
• 1 large bay leaf
• 1 inch stick cinnamon
• 1 tsp chilli powder
• Half tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Half tsp garam masala
• 2 tbsp flavourless oil
• Half tsp white sugar
• Salt to taste

Method

• Chop the onions roughly and mince finely the ginger and garlic. In a pan, bring the oil to heat on high and when it starts sizzling when touched with a wooden spoon, add in the bay leaf, cinnamon and sugar.
• As the sugar caramelizes within seconds, chuck in the chopped onions and stir viciously for five minutes. Next add the ginger garlic and fry for another five minutes until the whole mixture turns a dark shade of gold. Then chuck in all spice powders apart from the garam masala and fry for another five minutes.
• If the spices start getting stuck to the bottom of the pot, add a little hot water and scrape off.
• Now, roughly chop the tomatoes and add them to the pot along with the puree. As the tomatoes disintegrate, throw in the chicken thighs and drumsticks and mix the whole lot into the masala to brown evenly. Then add half a cup of hot water, lower the heat to medium and cook for 20 minutes to half an hour covered, stirring every five minutes, until the chicken is cooked.
• When the chicken is done, mix in the cooked spinach, add garam masala and salt to taste and simmer for a final five minutes until oil floats to the surface. Enjoy with rotis or steaming basmati rice.

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Ingredients

• 1 tsp Olive Oil
• 2 tbsp diced Carrot
• 2 tbsp diced Green Pepper
• 2 tbsp Crumbled Paneer
• 1/4 cup chopped Spinach
• Dash of Oregano
• 1/4 tsp Garlic powder
• 1/4 tsp Black Pepper
• 1/4 cup Cream Cheese
• Chilli Flakes to taste
• 1/4 cup Mozzarella Cheese
• Black Olives for garnishing

Method

• Heat up some olive oil, add diced green pepper, carrot and cook for just about 2 to 3  minutes.
• Add crumbled paneer, chopped spinach, black pepper, salt, oregano, chilli flakes, mix well and cook for about a minute.
• Allow the mixture to cool down.
• Fold in cream cheese, mozzarella cheese in above veggies mixture once veggies cools down completely.
• Cut puff pastry sheets or frozen lacha paratha in small rounds.
• Place cut pastry rounds in cupcake liners.
• Add spoonful of veggie mixture, top it up using some mozzarella cheese and black olive.
• Bake at 375 degree Fahrenheit for 20 to 25 minutes.
• Serve hot!

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Ingredients

• 175 grams flour
• 1/2 tsp sodium bicarbonate 
• 2 tsp baking powder
• 150 grams caster sugar
• 125 grams butter
• 2 eggs
• 4 ripe mashed bananas
• 1/2 tsp vanilla essence 
• 50 grams chopped walnuts

Method

• In a bowl put flour, sodium bicarbonate and baking powder.
• Into another bowl put caster sugar, butter and whisk until it’s light and fluffy. While whisking add 1 egg at a time.
• Add the mashed bananas, vanilla essence along with the chopped walnuts and mix.
• Slowly put in the flour and mix again.
• Put the mixture into a loaf tin with butter paper at the bottom.
• Bake in a pre-heated oven at 170 degrees for about 1 hour.
• To Serve: Dust the bread with icing sugar and serve.

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Ingredients

• 1 cup Beans
• 1/2 cup Carrots
• 1/2 cup Peas
• 1 cup Baby corn
• 1/2 cup Cauliflower (optional)
• 1/2 cup Potatoes (optional)

Method

• Wash all the vegetables and chop them in medium size.
• Put the vegetables, salt and water in a deep pan and half cook them.

For White Sauce

• Prepare white sauce by heating butter on simmer heat. After it melts, and add maida to the pan.
• Fry the maida, till you start getting the aroma, but make sure that it does not turn pink or brown.
• Let the maida cool for sometime and then add milk to it. Stir well.
• Add sugar and mix well.
• Bring the mixture to boil and cook till it seems la ittle thick and remove it from the flame.
• Let it come to room temperature and then add nutmeg powder or cinnamon powder, according to taste.
• White sauce is ready to serve.

For Baked Vegetable

• Now take a baking dish and put vegetables in it.
• Pour white sauce over them and bake the dish on 300 degrees F, for 10- 15 minutes.
• Now put grated cheese over it and bake till it melts. Serve it hot.

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