Panaka

Ingredients :

Water: 1 cup
Jaggery powdered: 2 tbsp
Musk Melon pieces: 1/4 cup finely chopped(can also mash 2 teaspn of musk melon to mix with the juice)
Elaichi powder: a pinch
lime : 1/2 teaspn(optional)

Proceed :

Stir jaggery powder and water till the jaggery dissolves.
Filter the jaggery water.
Add mashed and chopped pieces of musk melon and give it a stir.
Add some elaichi powder and a dash of lime if required.

Soya Pakora

Ingredients :

Soya Chunks - 15-20     
Capsicum(Big) - 1 
Cornflour - 1 tsp
Soya sauce - 2 tsp
Onions - 1 
Tomatoes - 1 
Besan - 1/2 cup 
Red Chilli Powder  - 1 tsp
Jeera Powder - 1/2 tsp
Garam Masala - 1 tsp
Chaat Masala - tsp
Oil    
Salt

Proceed :

Soak soya chunks in hot water for 10-15 min..
Wash and squeeze out the water.
Add cornflour, salt, soya sauce to the soya chunks and Keep it aside.
Wash and diced tomato and capsicum.
Peal and diced the onion petals.
Make a thick consistency batter of besan by adding salt, red chilli powder, garam masala, chaat masala, jeera powder.
Now take a toothpick. Prick soya chunk, a piece of diced capsicum, a piece of diced onion, diced tomato and soya chunk.
Make other kebabs in the similar way.
Dip these kebabs into the besan batter. Coat well.
Heat the oil in a deep fry pan and fry these pakoras till golden brown.

Sabudane Kheer

Ingredients :

Milk - 1 litre
Sugar - 1 cup
Sago (Sabudana) - 1 cup
Cardamom -  6
Kesar - 2 pinch
Cashew nut - 1 tbsp
Raisins - 1 tbsp
Vanilla essence - 1tsp

Proceed :

Wash and soak Sabudana for 1hr.
When it gets soft drain the water and keep it aside.
Boil milk till it thickens.
Add sugar, kesar, cardamom, vanilla essence and sabudana.
Cook on medium heat stirring continuously, till thick.
Add the cashew nuts and other raisins.
Refrigerate and serve after half an hour.

Kosambari

Ingredients :

Cucumbers - peeled and finely chopped about 1 cups
Moong dhal - 1/2 cup
Carrot - 1 grated (optional)
Juice of 1 lemon
Coriander leaves - 3 tsp
Green chilly - 3 (finely chopped)
Coconut grated - 1/4 cup (optional)
Salt

Proceed :

Soak moong dal for half an hour, drain the water and set aside.
Wash and peel carrot, grate them and keep it aside.
Add the finely chopped cucumber, coriander leaves, grated carrot, lemon juice, green chilly and grated coconut to the moong dal and mix well.

Masala Puri

Ingredients :

Wheat flour - 1 cup
Chilli powder - 1/2 tsp
Pepper powder - 1/4 tsp
Ginger garlic paste - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Sugar - 1/2 tsp
Salt to taste
Oil to deep fry

Proceed :

Mix all the spices with the flour.
Add the salt and a teaspoon of oil. Knead to firm dough with sufficient water.
Roll into medium sized puris and deep fry in hot oil.

Mango Lassi

 

Ingredients :

1 cup plain yogurt

1/2 cup milk

1 cup mango (peeled and stone removed)

4 teaspoons sugar, to taste

A dash of ground cardamom (optional)

Proceed :

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.