ICE CREAM FRUIT PUNCH

INGREDIENTS;
Orange juice : 1/2 cup
Pine apple juice : 1/2 cup
Pomeegranate seeds juice : 1/4 cup
Venilla  ice cream : 1 cup
Strawberries : 4
DIRECTION TO PREPARE
Take a bowl and add orange, pine apple, and pomegranate seeds juice.
Mix it well. Now take a juice glass and add one spoon of venilla  ice cream.
Then add the mixed juice.
finally garnish with strawberries.

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COCONUT BEANS CURRY

INGREDIENTS ;
Beans : 1/4 kg
Coconut : 1 cup (grated)
Onion : 1
Green chilli : 2
Ginger garlic paste : 1 tsp
Curry leaves : 2 strings
Corriander leaves : 1 cup
Chilli Powder : 2 tsp
Turmeric powder :1/4 tsp
Salt to taste
Oil : 3 tsp
Water : 1 cup
DIRECTION TO PREPARE:
Chope onions, beans into small pieces.
Heat oil in the pan and add green chilli, chopped onion and fry till it becomes light brown colour.
Then add beans, salt, chilli powder, turmeric powder and mix it well.
Then add water and cook it for 10 minutes.
To this add ginger garlic paste and grated cononut.
Fry it at low flame. Garnish with corriander leaves and curry leaves.
Note : This will be more taste with parathas or chapathi.

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ALOO PAKODI

INGREDIENTS:
Bengal gram: 1 cup
Potatoes : 1/4 kg
Onions : 6 chopped
Corriander seeds : 2 tsp
Green chillies : 10
Ginger : 1 small piece
Curry leaves : 2 strings
Chilli powder : 1 tsp
Baking powder : 1/2 tsp
Garlic : 6 pieces
Salt to taste.
DIRECTION TO PREPARE :
Allow to soak bengal gram ( senaga pappu) and a fist of rice for 5 hours.
Boil potatoes and peel to make it paste.
Wash the soaked bengal gram and add ginger, garlic, corriander seeds.
 Blend it into paste with the help of mixer not so soft (hardly)
To this paste add chopped onions, green chillies, curry leaves, baking soda, chilli powder, salt and potato paste. Mix it well. Make the paste into small round balls.
Heat oil  in the pan and fry the small round balls till it becomes light brown colour.
Then you can serve hotly.
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PALAK BESAN FRY

INGREDIENTS;
Palak : 2 cups (Cut into small Pieces)
Besan flour : 1/2 cup
Onion : 1 (chopped)
Oil : 1 tsp
Curry leaves : 2 strings
Chillies : 3
Red chillies : 2
Garlic : 3 pieces (grated)
Cumin, mustard seeds : 1/2 tsp.
Turmeric a small pinch
Salt to taste.
DIRECTION TO PREPARE :
Heat oil in a pan and add cumin, mustard seeds. Also add green, red chillies and fry for 1 minute.
Then add curry leaves, turmeric powder, onions one by one and fry it till turns light brown colour.
Add garlic and palak leaves. Mix it well and add salt.
Cover the pan with a lid and cook it for 10 minutes.
Then mix besan powder and cook for more 10 minutes.

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FRUIT CUSTARD

INGREDIENTS
Milk: 1 ltr
Sugar : 200 gms
Custard powder : 100 gms
Apple : 1
Banana : 2
Pine Apple : 1 cup pieces
Strawberries, black grapes, green grapes : each of 1 cup
Kismiss : 1 cup
Sponge cake : 3 pieces
Cherries : 4
DIRECTION TO PREPARE:
Cut the apple , banana, pine apple into pieces.
Take a flat bottomed dish and add sugar, milk at a low flame and boiled it.
Take a half cup of hot milk and add custard powder. Mix it well.
Cool it and add chopped fruit pieces, strawberries, grapes, cherries and cake pieces.
Mix it well. Keep it in freezer for 3 to 4 hours.
Then you can serve.

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FINGER CHIPS

INGREDIENTS :
Potatoes: 2 (big)
Chilli Powder:1/2 tsp
Black pepper(miriyalu): 1/2tsp
Salt to taste
Oil: sufficient to fry.
DIRECTION TO PREPARE:
Peel the potatoes and cut into straight long pieces.
For this mix salt chill powder and keep it a side.
Heat oil in the pan, add potato pieces and fry it till it becomes light brown colour.
Garnish with black pepper powder and serve it.

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PANEER BUTTER MASALA

INGREDIENTS :

Paneer :100 gms (cut into pieces)

Butter : 1 tsp

chilli powder :1 tsp

salt to taste

turmeric powder :a small pinch

onion :2 ( pureed )

coriander leaves : 1/4 cup

curry leaves :2 strings

oil :50 gms

cashew nuts :50 gms(powdered)

tomatoes :100 gms (pureed)

garam masala powder :1 tsp

butter : 2 tbs

ginger-garlic paste :1 1/2 tsp

DIRECTION TO PREPARE :

Cut paneer into pieces and fry.

Heat butter in heavy bottomed dish and add onions puree and fry it till becomes light brown colour.

Add ginger garlic paste to the mixture and fry it for some time.

Then add the chilli powder,coriander leaves,cashew paste,tomato puree,turmeric powder,garam masala powder,salt and fry it for some time.

Add the soaked paneer pieces,little water and allow it to cook til the gravy becomes semi-solid.

paneer butter masala is ready!!!

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TOMATO SOUP

INGREDIENTS  :
Tomatoes :1/4 kg
Corn flour :1 tsp
Butter :1 tsp
Mint leaves
Black pepper powder :small pinch
Salt to taste
DIRECTION TO PREPARE :
Boil the tomatoes in water for 10 min.
Then immediately transfer them into cold water.
Peel the skin and cut them into small pieces.
Now take a pan with water and boil it,then and add chopped tomatoes.
Add mint,pepper and salt to the boiling mixture.boil for about 5 to 6 min.
Cool and blend the tomatoes with the help of a mixer.
Sieve the blended mixture to discard the seeds.
Garnish with butter and serve hotly!!!!!!!

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