HERBEL PAPAYA SALAD RECIPE

INGREDIENTS FOR HERBEL PAPAYA SALAD

Ripe papaya – 2 cup [cut into small pieces]
Coriander leaves – 2 tsp [chopped]
Tulsi leaves – 1 tsp
Soya leaves – 1 tsp [chopped
Pepper po9wder – ½ tsp
Green chilies’ – 2 [chopped]
Tomato puree –2 tsp
Lemon juice – 1 tsp
Salt to taste

HOW TO PREPAREHERBEL PAPAYA SALAD

Mix all ingredients except papaya pieces. Transfer the mixed salad into serving bowl and add the papaya pieces and mix it.
Keep in refrigerator for 10 minutes and serve.

CORROT DRY FRUIT SALAD

INGREDIENTS
Carrot – 1 cup [grated]
Pepper powder –1 tsp
Lemon juice – 1 tsp
Cashew nuts – 10 [roasted and cut into pieces]
Raisins – 5
Almond – 5 [roasted and cut into pieces]
Coriander leaves – 2 tsp [chopped]
Salt to taste
HOW TO PREPARE
Mix all ingredients in a mixing bowl expect chopped coriander leaves. Transfer the salad into a serving bowl and garnish with chopped coriander leaves.
Keep the salad in a refrigerator for 20 minutes and serve cool.

POTATO CURRY RECIPE

INGREDIENTS FOR POTATO CURRY

Potatoes – 250 gms [boiled and cut into cubes]
Onion – 1 [chopped]
Garlic flakes – 2 [chopped]
Curry leaves – 1 strand
Cumin seeds – 1 tsp
Mustard seeds – ½ tsp
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Salt to taste
Oil – 2 tbsp

METHOD OF PREPARING POTATO CURRY

Heat oil in a pan and put cumin seeds, mustard seeds and curry leaves, fry for 2 minutes. Add chopped onion, chopped garlic and fry until golden brown.
Add all ingredients and fry for 5 minutes. Add little water and cover the pan with a lid and cook for 10 – 15 minutes in low flame.
Serve hot with puris or chapattis

CHAT MASALA RECIPE

INGREDINTS FOR CHAT MASALA

Cumin seeds – 2 tbsp [roasted]
Caraway seeds –1tsp
Bay leaves – 8 [roasted]
Green cardamoms –5 [roasted and crushed]
Cloves –5
Black cardamoms – 4 [roasted and crushed]
Pepper --- 1 tbsp
Cinnamon sticks – 2 pieces [powdered]

METHOD OF PREPARING CHAT MASALA

Grind all ingredients together to a fine powder. Store it in an air tight jar.

CARAMAL YOGURT RECIPE

INGREDIENTS FOR CARAMEL YOGURT

Thick dahi [yogurt] – 250 ml
Condenses milk – 200 ml
Sugar –3 tbsp

METHOD OF PREPARING CARAMEL YOGURT

Melting the sugar in a pan over low flame and spread it on the bottom of the dish. Allow the caramel to cool and solidity.
Blend the yogurt and condenses milk with a blender. Pour this over the caramel. Place the dish in a steamer and steam for 10 – 12 minutes and cool to room temperature. Keep in the refrigerator for 1-2 hours. Just before serving place a plate on the top of the dish and turn over so that the caramel is on the upper side of the steamed yogurt.

MANGO RICE RECIPE

INGREDIENTS FOR MANGO RICE

Mango pulp – 1 cup
Long grained rice – 1 cup
Water – 1 cup
Red chilies – 2
Ghee – 2 tbsp
Cinnamon – 1 piece
Cardamom – 1 piece
Salt to taste

METHOD OF PREPARING MANGO RICE

Mix the mango pulp with the water and stir gently to obtain thin mango mixture.
Soak the rice in this water for 10 minutes. Drain out the excess water and keep aside.
Heat ghee in a pan and put cinnamon, red chilies, cardamom and allow to splutter. Add the rice and fry the rice for 3 minutes.
Add the thin mango mixture and stir gently. Cover the pan with a lid and cook for 20 minutes in low flame. If the grains are a little under cooked add only a few tbsp of water more and cover with a lid again and cook for another 2-3 minutes.
Put off the heat and stir the rice gently.
Serve hot with raita and pappad

RADDISH BALLS IN TOMATO GRAVY RECIPE

INGREDIENTS FOR RADDISH BALLS IN TOMATO GRAVY

Raddish leaves – 2 cups [chopped]
Gram flour – 1 ½ cups
Sooji – 2 tbsp
Green chilies – 2 [chopped]
Oil – 3 tsp
Salt to taste
Oil for frying the balls

FOR THE GRAVY

Onion – 3 [cut into small pieces]
Tomato paste – 3 tbsp
Ginger paste – 2 tsp
Garlic paste – 2 tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Cumin seeds – 1 tsp [roasted and powdered]
Red chilli powder – 1 tsp

METHOD OF PREPARING RADDISH BALLS IN TOMATO GRAVY

Mix chopped raddish leaves into the gram flour. Add sooji [semolina], chopped green chilies, salt to taste and mix well with your fingers.
Add 3 tsp of oil and a few tbsp of water to obtain dough which can be shaped into balls.
Divide the mixture into different portions and then shape each portion into small balls.
Heat oil in a pan and deep fry the balls till it become golden brown. Remove the balls and keep aside.
Heat 1 tbsp of oil in a pan and fry the chopped onion till it becomes light brown. Remove the onions from the fire and grind in a mixer grinder.
Heat 2 tbsp of oil in a pan and add the onion paste and fry for one minute.
Add the remaining pastes and the spices and fry for 5 minutes. Add 2 cups of water and salt to taste and cook the gravy 5 minutes.
Drop the vegetable balls into the gravy and serve hot with steamed rice or chapatti.