Fruit Salad

Ingredients:

• Papaya- 1 medium
• Pomegranate (anar)-2
• Orange-2
• Sweet lime- 1
• Apples- 2
• Pear- 1
• Red chili powder- 1/2 tbsp
• Chaat masala- 1 tbsp
• Salt- as per taste
• Lemon juice- tbsp

Method:

Peel and cut papaya into one inch sized cubes. Peel and separate pearls of pomegranate. Peel and cut orange and sweet lime into quarters. Cut apples and pear into one inch sized cubes. Put all the fruits into a large bowl. Add red chilli powder, chaat masala, salt and lemon juice. Mix well. Serve cold.

Idlli Sambhar

Ingredients:

• Rice-2 cups
• Urad Daal (white)- 1 cup
• Salt-1 1/2 tblsp
• Baking Soda- A pinch
• Oil-for greasing

Method

Pick, wash and soak the daal overnight or for 8 hours. Pick, wash and drain the rice. Grind it coarsely in a blender. Grind the daal into a smooth and forthy paste. Now mix the grinded rice and daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. Idlis are ready to be cooked when the batter is well fermented. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis. Serve them with sambhar or chutney

Paneer Pakora

Paneer -30gms
Green chatni—2teaspoon
Cashew nut powder-1/4
Chat masala-1 ½ tea spoon
Gram floor (besan)-1 cup
Rice floor-1/2 cups
Green corianders leave (hoped)-1/2 cup
Khas-khas-2 tea spoon
Salt, red chili- as per taste
Oil for freezing
King’s cumin (ajwayan)

Method:-

Cut the cheese in to cube. For making the blender, put all the material in the bowel and make paste .Add chatni and chat masala in cashew nuts. Spread mixture in one piece of cheese and put another piece on the top of first. Prepare all cheese pieces in this way Heat up oil in a pan Mix 2 tea spoon h\eat oil in to paste and shake it .Make even sized balls with hands or table spoon. Heat up oil and deep fry the pokoras in median heat up till golden brown Remove and keep on an absorbent paper to soak excess oil serve hot with green chantey.