WATERMELON MELLONGE

INGREDIENTS

Milk - 500ml

Condensed milk - 60ml (I used milkmaid)

Sugar - 2tsp

Watermelon juice - 1 cup

Vanilla Custard powder - 2tsp

Honey - 2tbsp

Vanilla essence - 1/2tsp

Tutti Fruty


METHOD

• Boil milk in a deep bottomed vessel until it reduce to 250ml.
• Now add sugar and let it boil till sugar dissolves
• Dilute custard powder in cold milk and add to the boiling milk slowly by stirring continuously.
• When it is getting thicker, remove from heat and let it cool.
• Now add watermelon juice, condensed milk,honey, vanilla essence and mix well.
• freeze it.

Garnish with Tutti fruty and serve

Sending this to Srivalli's Kids delight hosted by champa

MALAI KULFI

        Kulfi the famous indian dessert available in different flovours like rose, cardamom, pistachio, mango etc. Traditionally, Kulfi comes frozen in cone shaped moulds or special earthen pots called madka;Here I used plastic pot like moulds.Kulfi is different from traditional ice-creams in that, Kulfi contains much less air; it is full milk evaporated in a special vat, with constant agitation to form a coagulated and creamy concoction.



Malai kulfi

 INGREDIENTS

Milk - 500ml

Milkmaid - 1 can(400ml)

Cornflour - 3tsp

METHOD

• In a long bottom vessel, bring milk to boil.
• Add Condensed milk and stir continuosly till it reduce to half
• Add diluted cornflour by strring continuosly until it thickens.
• Remove from heat and let it cool.
• Pour in moulds and freeze it for 6hrs.

Sending this to srivalli's kids Delight hosted by champa

CARROT BEETROOT JUICE

         
INGREDIENTS


Carrot - 125gms


Beetroot - 125 gms


Tomotoes - 4nos

Honey - 3tbsp


Lemon - 1


Candy sugar/ patika bellam- 125gms (Powdered)


METHOD

• Pressure cook carrot, beetroot, tomotoes upto 4 or 5 whitstiles
• Let it cool down. 
• Blend the vegetables to smooth paste.
• Now add chilled water , candysugar powder, honey and lemon juice and blend until they mix well

NOTE

You can use regular sugar instead of candysugar.But candysugar is good for health than regular sugar.
Sending this to Juice recipes event.

SPINACH-RADISH SOUP

INGREDIENTS

Spinach(chopped) - 4cups

Radishes- 3

Carrots- 4

Butter-1tsp

Cornflour- 1tbsp

Salt

Pepper powder

METHOD

• Pressure cook spinach,carrot,1/2 cup radishes with 1/2 cup of water
• Let it cool down  and grind to a smooth paste
• In a heavy based vessel heat butter, then add spinach paste and mix well.
• Now add remaining radishes, salt and water and cook for 15 minutes.
• Add diluted cornflour and cook for 10 min.
• Add pepper and serve.

SOYA CHUNKS PAKODI

INGREDIENTS

Soya chunks -  15 -20(Boil this in water for 10 min and drain)


Gram flour - 1 cup


Cornflour - 2tsp

Gingergarlic paste - 1tsp

Green chilli paste - 1tsp

Soda-bi-carb - 1/2tsp

Salt

Chilli powder - 1tsp

METHOD

• In a bowl mix gram flour, cornflour, gingergarlic paste, chilli paste, soda, salt, chilli powder with water to a smooth batter.
• Add soya chunks to the batter and deep fry in the oil until golden brown.

TANDOORI CHICKEN

INGREDIENTS


Chicken - 400gms


Gingergarlic paste - 2tsp


Curds - 1 cup


Turmeric powder - 1 tsp


Garam masala - 1/2 tsp


Chilli powder - 2tsp


Jeera/ Cumin powder -  1tsp


Mustard oil - 2tbsp


Lemon juice - 1tsp


Salt


METHOD

• Make slits to chicken and keep a side
• Mix ginger garlic paste,chilli powder, curds, turmeric, garam masala, cumin powder in a vessel
• Add mustard oil and lemon juice to this mixture.
• Marinade chicken in this mixture for 1 hour.
• Preheat oven at 200C
• Bake for 40 min or until chicken is cooked

KHASTA KACHORIS

INGREDIENTS
FILLING

Split skinned black gram : 25gms

Aniseed : 3/4tsp

Coriander seeds : 2tsp

Cumin seeds : 1tsp

Cardamom powder : 1/2 tsp

Cloves : 3

Cinnamon stick : 1cm piece

Chilli powder : 1/2 tsp

• Roast black gram till light brown and grind to a powder
• Grind aniseed, coriander seeds, cimin seeds, cardamom, cloves and cinnamon to a powder
• Heat ghee in a pan , add spice mixture, Gram powder , salt, chilli powder and mix well
• Let it cool

FOR KACHORIES

Flour : 250gms

Ghee : 1 tsp

Salt

• Knead flour,salt,ghee to a stiff ball.
• Keep covered with a damp cloth for 1/2hr
• Divide the dough to small portions and roll into a flat round 8cm in diameter.
• Put 1tsp of filling in centre, gather the edges and seal.
• Now again roll it into flat round
•  Make all kachories in the same way .
• Heat oil in a deep pan and deep fry till they turn golden brown

Serve hot with coriander chutney.