MIXED FRUIT SOUP RECIPE

INGREDIENTS FOR MIXED FRUIT SOUP

Fresh mixed fruit – 2 cups
Pineapple juiced – 1 cup
Unpeeled lemon – 1 slice
Lemon juice – 1 tbsp
Agar—agar – 1 tsp

METHOD OF PREPARING MIXED FRUIT SOUP

Soak the agar- agar in some of the juice and melt over a gentle heat or in double boiler. Blend all the ingredients in the blender.
Chill in refrigerator for about 1 hour, blend again and serve chilled

Cow Beans with Coconut Recipe

Ingredients  For  Cow  Beans  with  Coconut

Cow beans – 250 gms [cut into small pieces]
Coconut – ½ cup [grated]
Green chilies – 4
Turmeric powder – ¼ tsp
Onion –1 [cut into pieces]
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Red chilies – 2 [cut into pieces]
Curry leaves – 1 strand
Oil – 2 tbsp

Method of the  Preparation   of Cow  Beans  with  Coconut

Heat oil in a pan and put red chilies, curry leaves, mustard seeds, chana dal, urad dal and fry for 2 minutes. Add cow beans and salt, mix well and cover the pan with a lid. Cook for 10—15 minutes on low flame, stir in between.
Grin d coconut, onion and green chilies and add to cooked cow beans and mix gently.
Cook for another five minutes.
Serve hot with steamed rice or chappati.

PANEER CHEESE – MASALA DOSA

Paneer Masala Dosa

INGREDIENTS FOR PANEER CHEESE  MASALADOSA

Dosa batter – 4 cup
Cheese – 4 tbsp
Oil – 1 tbsp
Onion – 1 [chopped]
Tomato – 1 [chopped]
Paneer [cottage cheese] – 50 gms [grated]
Pepper powder – 1 pinch
Green chilies – 3 [chopped]
Coriander leaves – 1 tbsp [chopped]
Salt to taste

METHOD OF PREPARING PANEER CHEESE MASALA DOSA

Heat oil in a pan and fry chopped onion for 5 minutes. Add chopped tomato, chopped green chilies, grated cottage cheese, pepper powder, garam masala powder, chopped coriander leaves and salt. Fry for 2 minutes.
Heat I tsp of oil in a dosa griddle and spread the dosa batter, sprinkle the grated cheese and spread the masala and fold it.
Serve hot with coconut chutney

MUTTON KORMA RE CIPE -- (1)

INGREDIENTS FOR MUTTON KORMA

Mutton – 500 gms [wash and cut into small pieces]
Curd – 50 gms
Onions – 100 gms [chopped]
Tomatoes – 100 gms [chopped]
Garlic paste – 1 tsp
Green chilies – 50 gms [chopped]
Ginger paste – 1 tsp
Cardamom – 5 gms [crushed]
Cloves – 3
Cinnamon sticks – 2
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp [roasted and powdered]
Pepper powder – 1 small tsp
Coriander powder – 4 tsp
Salt to taste
Coriander leaves – 2 tbsp [chopped]
Mustard seeds – 1 tsp
Curry leaves – 1 strand
Oil 4 tbsp

METHOD OF PREPARING MUTTON KORMA

Boil the mutton pieces in a pressure cooker with chopped green chilies and salt for 20 -- 25 minutes on low flame.
Heat oil in pan, add chopped onion and fry for 5 minutes. Add ginger garlic paste and fry for 2 minutes. Add crushed cardamom, curry leaves, cloves, cinnamon sticks, pepper powder, turmeric powder, mustard powder and cumin seeds powder and mix well.
Add chopped tomatoes and fry for 2 minutes. Add boiled mutton pieces and curd and bring to boil for 10 minutes on low flame.
Remove from the flame and garnish with coriander leaves and serve hot with rice or chappati