Payash Custard Chukundar and carrot tikki

3 boiled potato grated Grated 2 carrot or boiled carrot 100 gms grated boiled 2 beetroot 5 gm red chilli powder 5gm chat masala green chilli and 1tsp finely chopped adrak 30gm breadcrumbs roaseted chana powder (3 tsp) mash with hands and make peded with dough stuff filling in pede and make a circle like tikki ; seal all sides shallow fry in pan in simmer can serve with chatni filling : put adrak in seperate bowl and put 60gms cheese and 5gms slit deseeded chopped green chilli and coriander: may put onion also

Ingredients Rice (soak in water for 4 hrs.):-1 cup Cucumber (peeled and chopped into big cuts):-1 Coconut :-1 cup Turmeric powder :-½ tsp. Green chilies :-4 Salt to taste :-To taste Oil for roasting

Preparation method
Sieve the soaked rice and blend it along with green chilies, cucumber, salt, turmeric powder and coconut to a semi-thick batter using blender. First heat and then spread a little oil in a griddle. Now pour a ladleful of prepared batter and then spread in circle. Sprinkle little oil on top and roast gently on both sides. Serve hot.

Cucumber Orange Salad A refreshing and colourful combination for good health, Cucumber Orange Salad is great for diet conscious people.

Ingredients Cucumber (washed and cut into little pieces):-1 Lemon juice :-1 Large oranges (peeled and cut into little pieces):-2 Chili powder :-½ tsp. Salt :-½ tsp. preparation method In a medium bowl,combine orange segments and cucumber cuts together. Mix salt, chili powder and lime squeeze in this mixture. Serve at room temperature or chill in the refrigerator. Corn Chaat Prep:20 mins Cook: less than 15 min ingredients Corn kernels :-1 cup Onion :-1 Cucumber:-1 Tomato :-1 Peanuts:-¼ cup Chaat masala:-1 tsp Sev or boondi :-¼ cup Lemon juice :-1 tbsp

Coconut Cutlet
preparation method

Prep:20 mins

In a pan, deep fry the peanuts in hot oil. Cut all the veggies. Now sauté the corn kernels in melted butter for about one minute. Then add cucumber, tomato, onion, pepper, coriander leaves, salt, chaat masala and lime squeeze. Mix peanuts, sev or boondion top of this mixture before serving. Serve immediately.
Garnish with salted boondi and sev. Serve with onion slices and lemon wedges.

Coconut (scrapped fine):-1 Potatoes (boiled, peeled and mashed):-3 Green chilies (finely chopped):-4 Ginger (finely grated):-1 piece Salt :-To taste Corn flour:-1 tbsp Bread crumbs :-¼ cup

Desiccated coconut powder :-2 tbsp Oil to deep fry

preparation method
Combine chilies, coconut, salt, potatoes, corn flour and ginger together. Knead this mixture to make soft dough and separate it into 12equal portions. Shape each portion into a cutlet. Mix coconut powder and breadcrumbs together in a bowl. Dip each cutlet in a crumb-coconut mixture and then put these cutlets in a refrigerator for about ten minutes. In a pan, heat oil and fry both sides of cutlets on medium flame until golden brown. Drain and place cutlets on kitchen paper for a few minutes. Serve hot with chili sauce or tomato ketchup or green chutney.

Chili Masala Rolls
Ingedients: Corn flour :-¼ cup Maida :-1 cup Fenugreek (soak in water for 30 minutes):-¼ cup Chili (chopped):-¼ cup Coriander leaves (chopped):-Few Bengal gram flour :-¼ cup Lime juice :-2 tsp Garam masala powder :-½ tsp Turmeric powder :-¼ tsp Ghee:-As required Oil:-As required Salt :-To taste

preparation method
In a bowl, combinemaida, corn flour andsaltto prepare a dough using water. Cook soaked fenugreek in water, remove excess water and set aside. Combine turmeric powder,bengal gram flour, fenugreekand garam masala powder. In a pan, heat ghee and put chopped coriander and chili in hot oil. Fry for a few minutes. Now mixlime squeeze, fenugreek and salt in above mixture. Stir for few minutes and then turn off the flame. Take a small dough portion and move into a triangle.

Place the prepared chili mixture in it and roll. Repeat the process to make more rolls. In a pan, heat oil and put the rolls, fryuntil golden brown. Serve hot.

French Beans Salad
3 cups of beans, cut into 1/2 inch long 1/4 cup channa dal, soaked 1/4 cup of grated fresh coconut 1 tsp urad dal 1 tsp mustard seeds 3 dried red chilies, torn into halves salt oil Method: Cook channa in a glass bowl in microwave for about 30 minutes of less. Press to see if it is cooked. Set aside. Heat oil in pan, add the mustard seeds. Let it splutter then add the urad dal and the red chilies. After a minute or so add the green beans and some salt. Cook on medium heat. Stir fry until the beans are cooked. If your beans are as fresh as mine, you do not need to add water. Once done, add the drained channa and grated coconut and stir to combine. Remove from heat and serve hot. Macroni Salad

macroni mayonnaise babycorn red and yellow bell peppers green capsicum

baby green lettuce, oregano, chilli falkes, pepper, salt, u can add carrot also if u want. olives (if u get); cherry tomatoes (theu are very small sized tomatoes). do not overboil the vegetables. just put them together in a bowl in water and heat them for 5 mins max. dont allow them to looose their crunchiness. U can avoid boiling also ?