Apple And Cucumber Salad

Ingredients:

2 medium Apples (thinly sliced)
2 tbsp Lemon juice (cut into one inch long pieces)
2 medium Cucumbers
1 medium Orange (peeled, deseeded and segmented into two)
8-10 Button Mushrooms (sliced)
8 leaves Lettuce (trimmed)
1 tbsp Salad Oil
1/4 tsp Red Chilli Flakes
6-8 leaves Fresh Mint Leaves (torn)
2 tbsp Fresh Coriander Leaves (chopped)
Salt
1 medium Carrot (cut into thin strips)
2 medium Tomatoes (quartered & sliced)
2 Spring Onions (sliced)

Method:

Take the sliced apples and sprinkle some lemon juice on it and mix well to prevent apples from turning black.
Take mushrooms in another bowl and treat it to lemon juice to avoid discoloration.
Dunk the lettuce leaves in ice cold water to keep it fresh and crisp and then tear it roughly into pieces.
In a bowl, take juice, salad oil, red chilli flakes, chopped coriander, mint leaves and salt and mix well.
In a serving plate, arrange the lettuce leaves and pour out about one-fourth part of the dressing on top of it.
Mix apples, orange segments, mushrooms, carrot, tomatoes, spring onions and rest of the dressing. Toss well.
Arrange the mixture over lettuce layer.

Apple, Banana & Carrot Halwa

Ingredients

1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar

Method :

Grind carrot & milk.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.

Basundi

Ingredients:

2 qrt Ricotta Cheese
2 cups sugar
1 cup milk
1 small pack of half-n-half
Little saffron
1 tsp cardamom powder

Method:

Preheat oven at 325 F for 10 mins.
Do no remove the excess water from the Ricotta Cheese.
Place the cheese in a bowl and 1 cup of sugar and mix well.
Put this mixture in an Aluminum Foil pack and bake at 350 F or 35 mins.
In a sauce pan add milk and half-n-half and boil on a low flame for 15-20 mins.
Add the remaining cup of sugar, saffron, and cardamom powder to it.
The cheese can be removed after 35 mins of baking which will appear to be in a soggy constituency.
Put the Cheese in the freeze for about 10 minutes to let it cool.
Remove from freezer and drop the Cheese slowly in the boiling milk and let it cool for about 10 minutes and store in the freezer until serving.

Aloo Anardana Chat

Ingredients:

2 Large Potatoes (boiled and cubed)
1 cup Pomegranate Seeds
1 Onion (finely chopped)
2 tbsp Peanuts (roasted)
1 tbsp Mint Leaves (chopped)
2 tbsp Chaat Masala
½ cup Sev
1 tbsp Lemon Juice
2 Green Chilies (finely chopped)
2 tbsp Green Coriander (finely chopped)
Salt

Method:

Take a large bowl and mix all the ingredients well.
Sprinkle lemon juice on the top.

Suggestions:
Serve immediately.

Fish ka Salan

Ingredients:

500 gms fish cut into slices
1 coconut grated
2 tsp til
2 tsp dhania powder
1 tsp mustard seeds
1 tsp jeera
2 tsp khus khus
1/2 tsp haldi
2 tsp chilli powder
2 green chilies
3-4 tbsp oil
1 onion sliced fine
few curry leaves
lemon size tamarind
salt to taste

Method:

To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste.
Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.
Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates.
Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves.
Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little.
Serve machhi ka salan hot.

Fish Ka Salan

Fish Pakora

Ingredients:

4 white fish fillets (steamed and cut into pieces)
2 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying paoda

Method:

Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
Heat oil in a kadhai or deep-frying pan.
Dip each fish piece into the batter and fry in batches till golden and crisp all over.
Serve the fish pakora hot with your favorite chutney or ketchup.

Fish Curry

Ingredients:

700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee
Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder

Method

Cut the fish into medium-sized pieces.
Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
Chop one onion finely and grind the other one.
Add the chopped onion to the ghee in the pan and fry until golden.
Add all spices and cook stirring for 10 seconds.
Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
* Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
* Serve the indian fish curry hot with rice or roti.