FRUIT PUNCH

Ingredients:

1 pack mixed fruit juice 200 ml
1 tbsp. canned mixed friuts
1 scoop of vanilla ice cream or whipped cream

Method:

1. Put canned fruits in the glasss  then pour in mixed fruit juice.
2. Add crushed ice and top each glass with a scoop of vanilla ice cream.
3. Garnish with canned cherry and a spring of mint. 
4. Serve chilled.

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GOOSEBERRY JAM / AAML JAM

sau

Ingredients: 

100 gms gooseberry
100 - 150 gms sugar as per taste
1 lemon
250 ml water

Method:

1. Wash the Gooseberries thoroughly and put them in a pressure cooker along with 250 ml. water.
2. Switch off the gas after 2 whistles and let the pressure release by itself.
3. The Gooseberries will become tender, strain the water in a pan and remove the seeds from the Gooseberries.
4. Put the De-seeded Gooseberries in a mixer and make a paste.
5. Add this paste to the strained water along with sugar and cook the mixture till the sugar dissolves.
6. Add lemon juice and check the consistency.
7. Cook further for some more time till it thickens and reaches the desired consistency.
8. Fill the jam in a sterilized container and keep it in the fridge.   

 
 Recipe contributed by:
Mrs. Indu Aggarwal

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RONGI CHAAT / LOBHIA CHAAT / BLACK EYED BEAN CHAAT

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:

1 cup black eyed beans (rongi)  or  lobhia
1 large onion chopped
1 large tomato chopped
1 boiled potato dice (optional)
1-2 green chilies chopped
1 lemon squeezed
1 tsp tamarind chuttney (optional)
salt to taste
1/2 tsp chaat masala or to taste
1/4 tsp degi mirch powder
1 tbsp chopped coriander or mint

Method:

1. Soak black eyed beans at least for 2 hours.
2. Drain out excess water and boil them in a pressure cooker along with 1/4 tsp salt and 2 cups of water till they become soft but not mushy
3. Drain out excess water and add rest of the ingredients and mix well.

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LOBHIA MASALA / RONGI MASALA

Preparation time: 15 mins.
Cooking time: 45 mins.
Serves: 6


Ingredients:

2 cups black eyed beans(Rongi/lobhia) soaked overnight
1.5 tsp salt or to taste
3 tbsp refined oil
1 tsp cumin seeds
2 medium sized finely chopped onions
1 inch piece ginger finely chopped
6-8 cloves garlic
1 green chili finely chopped
3 medium tomatoes pureed
1 tsp coriander powder
1 tsp rajma masala or garam masala
1/4 tsp red chilli powder (degi mirch)
1/2 tsp turmeric powder (optional)

Method:

1. Pressure cook rongi with five cups of water , salt and turmeric till totally cooked and soft.
2. Heat oil in a deep pan. Add cumin seeds and onion (you can grate the onion if you wish). Add ginger and garlic and continue to saute till the mixture turns golden.
3. Add chopped chilis and tomato puree, mix and continue to cook. Add coriander powder, red chilli powder,rajma  masala  and cook till the oil leaves the masala. 
4. Add rongi along with the cooking liquor and mix. Adjust salt . Lower the heat and simmer for about fifteen to twenty minutes or till you reach the desired consistency.Garnish with chopped coriander leaves. Serve hot with steamed jeera rice .

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MISAL PAV

Ingredients

1 cup moth sprouts or whole green gram / matki
salt to taste
¼ tsp turmeric powder
1 tsp oil
¼ onion, sliced
3 garlic cloves
1 inch ginger
2 tbsp dry coconut / kopra
water as required, for blending 

3 tbsp oil
½ tsp jeera / cumin seeds
few curry leaves
¼ onion, finely chopped
1-2 tsp kashmiri chilli powder, adjust to your spice level
1 tsp coriander powder
¼ tsp garam masala powder
1 tomato, finely chopped
1-2 tbsp tamarind pulp
1 tsp jaggery (gur)(optional)
2-3 cups water, adjust to required consistency
salt to taste
for serving:
6 pav
1 cup farsaan / mixture
½ onion, finely chopped
few coriander leaves, finely chopped
few lemon wedges 

Method:

1. Pressure cook a cup of moong sprouts adding 2 cups of water, salt and turmeric powder.
2. Pressure cook for 1 whistle or till sprouts get cooked well. Keep aside.
3. Take a tsp of oil in a kadahi and add sliced onions, garlic cloves and ginger. 
4. Saute till the raw smell of ginger and garlic disappears.
5. Add dry coconut and continue to saute till you get aroma from coconut.
6. Cool the masala completely and then blend smooth in a mixer adding required water. Keep aside.
7. In the same kadai add oil along with jeera. allow to splutter. and add few curry leaves, finely chopped onion and saute till they become pink in color.
8. Add all the spices saute for a while then add tomato and saute till they start releasing oil.
9. Once the tomatoes are cooked, add prepared masala and fry for a minute or 2.
10. Add cooked sprouts and give a good mix.
11. Boil for 10 minutes on medium flame. keep mixing in between so that it doesn't get burnt from bottom.
12. Then add 2-3 cups water, adjusting the consistency. you need to keep watery consistency as we will be boiling further.
13. Add salt to taste. Then add tamarind pulp and jaggery.
14. Boil further for 10 minutes on low flame so that spices get absorbed by sprouts.
15. In a serving bowl, add some farsan and then pour prepared misal.
16. Top with 2 tbsp of mixed farsaan, chopped onions and coriander leaves over it.
17. Serve immediately with pavs and lemon wedges.

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