Aloo nazakath

Ingredints:

Potatoes 5

Oil 3 tsp

Ginger garlic paste 1 tsp

Black salt tsp

Curd 1 cup

Red chili powder 1 tsp

Salt as per taste

Garam masala powder tsp

Turmeric powder tsp

Coriander leaves few

Mustard oil 3 tsp

Chat masala tsp

Paneer cup

Green chilies 4

Fried papads 4

Method: heat oil in pan and peel and wash the potatoes and pat dry
them, after then fry thee potatoes in oil until golden brown color.
After then combine ginger garlic paste to potatoes and bake in oven at
100 c for 8 minutes.

Heat mustard oil and add cooked potatoes and all spices stir well and
cook for 5 minutes, after then add salt and curd, cook on low flame for
few minutes.

Finally add paneer and coriander leaves and remove from flame.

Now serve the gravy potato curry.

White gravy

Ingredints:

Onions 4

Oil 2 tsp

Cashew nuts 1 cup

Garlic paste 1 tsp

Ginger paste 1 tsp

Green cardamom tsp

Green chilies 3

Kova grated 3 tsp

Salt to taste

Curd cup

White pepper powder stop

Method: place the chopped onions in pan and add 1 cup of water and
boil until soften.

After then drain it and grind in to a smooth paste.

Heat oil in pan and then add green chilies and onions paste, saut it for
few minutes.

After then add cashew nuts paste and all spices, cook for few more
minutes and remove from flame.

Sweet and sour mango juice

Ingredints:

Rock salt tsp

Salt tsp

Fresh mint leaves 15

Black pepper tsp

Powdered sugar tsp

Lemon juice 2 tsp

Ripe mango 1

Raw mango 1

Method: boil the raw mango and squeeze the pulp and set aside.

Take ripe mango and cut in to small cubes.

Now place all Ingredints in blender and add sugar and pour in serving
glasses.
Add ice cubes on top and serve chilled juice.

Beetroot chas

Ingredints:

Beet root chopped 1 cup

Carrots chopped cup

Green chilies chopped 4

Fresh mint leaves chopped cup

Roasted cumin powder tsp

Salt 1pinch

Black salt 2 pinches

Curd 2 cups

Ice cubes cup

Method: blend beet root and carrots in juicer.

After then add salt, curd and green chilies, blend once more.

Finally add rest of Ingredints and serve chilled juice/.

Chocolate coffee

Ingredints:

Milk 4 cups

Chocolate grated -0 cup

Cream cup
Coffee decoction 4 tsp

Method: put half of the chocolate aside for garnish.

Now blend all the Ingredints except cream.

Pour in to serving cups and garnish with cream and chacolate, serve
chilled coffee.

Chutney lassi

Ingredints:

Curd 2 cups

Coriander leaves 1 cup

Mint leaves cup

Ginger chopped 2 tsp

Raw mango 1

Green chilies 3

Salt 1 tsp

Black salt 2 pinches

Cumin powder 1 tsp

Ice cubes 5

Method: put mint leaves and coriander leaves in blender and make in
to fine paste.

After then add curd and rest of Ingredints and blend once more.
Finally take in to serving glass4es sprinkle cumin powder and have it.

Citrus tea color

Ingredints:

Fresh orange juice 1 cup

Lemon juice 2 tsp

Tea bags 3

Sugar cup

Lemonade 1 cup

Method: heat 2 cups of water in sauce pan and place the tea bags in
water and boil for some time.

Combine sugar in orange juice and also add mint leaves.

Add 2 ice cubes in tea decoction and pour in orange juice and then
blend it in juicer.

Serve chilled tea.

Cranberry twister

Ingredints:

Cranberry sugar 1 cup

Lemon juice 2 tsp

Sugar powder 5 tsp

Vanilla ice cubes 4

Black grape juice 1 cup

Method: combine cranberry juice and black grape juice. Blend it in

juicer and set aside.

After then add sugar and stir until completely dissolve.

Now pour in serving glasses and sprinkle lemon juice and garnish with
vanilla ice cream.

Gajar ki kanji

Ingredints:

Carrots 4

Salt tsp

Beetroot 2

Mustard powder tsp

Chili powder tsp

Method: scrub and wash the carrots and beetroot.

Grind the carrots and beetroot.

Add chilled water and sieve it and then add salt and mustard powder,
now keep in sunlight for 3 hours and then chill it.

Serve chilled juice.

Rose milk

Ingredints:

Rose syrup 2 tsp

Milk 1 cup

Cream 1 tsp

Sugar 5 tsp

Saffron 2 pinches

Kova 2 tsp

Cardamom powder 1 pinch

Cashew nut paste 2 tsp

Grated almonds 10

Method: take blender place sugar, milk and cashew nut paste, blend it.

Now add rose water and Kova. Mix well and garnish with cream and
grated almond.

Add ice cubes on top serve chilled milk.

Sago coconut milk

Ingredints:

Sago 1 cup

Fresh coconut milk 4 cups

Brown sugar/white sugar up

Ice cubes 5

Cashew nuts 5
Method: boil 1 cup water and combine sugar and make thick sugar by
boiling.

Boil sago in 2 cups of water and while cooking add sugar syrup and
milk, stir well and cook for 5 minutes.

Finally add cashew nuts and ice cubes, serve chilled sago coconut milk.

Tea with dry fruits

Ingredints:

Tea leaves 2 tsp

Cardamom powder 1 pinch

Almonds 5

Cinnamon powder tsp

Sugar - tips

Saffron 2 pinches

Method: coarsely ground almond nuts and set aside.

After then boil some water in sauce pot and add tea leaves and prepare
decoction, after then add cinnamon powder, cardamom powder and
sugar.

Boil for few minutes and then add saffron and remove from flame.

Finally garnish with ground almond and serve hot tea.

Bottle gourd juice

Ingredints:
Bottle gourd 1

Gooseberry 2

Ginger chopped 2 tsp

Fresh mint leaves few

Salt tsp

Black salt tsp

Cumin seeds 1 tsp

Lemon juice 2 tsp

Ice cubes 4

Method: peel bottle gourd and cut in to cubes, after then combine all
the Ingredints along with bottle gourd in blender.

Pour some water and sieve the pulp and sprinkle lemon juice and serve
chilled juice.

Mango yogurt smoothie

Ingredints:

Curd 1 cup

Ripe mango 1

Sugar 4 tsp

Cheese 2 tsp

Cashew nut paste 2 tsp

Ice cubes 3

Honey 3 tsp

Method: take ripe mango wash it and squeeze the pulp by hand.

Now blend with curd and add sugar, stir until dissolve.

After then add cashew nut paste and honey.

Add ice cubes and serve chilled mango smoothie.

Mango squash

Ingredints:

Ripe mango pulp 2 cups

Sugar cup

Citric acid 2 tsp

Sodium benzoate 1 tsp

Method: boil water in pan, after the add sugar and make thick sugar
syrup until like stone, after then add ripe mango pulp.

Stir well and add citric acid and sodium benzoate, tir well and remove
from flame.

Mixed fruit and carrot juice

Ingredints:
Musk melon 1 cup

Carrots 1 cup

Sweet lime 2 tsp

Fresh mint leaves few

Pomegranate 2 cups

Apple 1 cup

Method: take blender and put all the chopped fruits and carrots in it.

After then grind in to smooth paste and add water and sieve it.

Finally garnish with mint leaves and serve chilled juice.

Mosha slush

Ingredints:

Chocolate sauce 2 tsp

Coffee syrup 33 tsp

Grated chocolate cup

Vanilla ice cream 8 scoops

Method: combine all the Ingredints in a blender, except grated

chocolate.

Blend it with ice cubes and add grated chocolate on top and serve
chilled smoothie.
Pistha doodh

Ingredints:

Peeled and grated pistachio nuts 10

Milk 2 cups

Sugar 5 tsp

Green cardamom powder 11 pinches

Method: coarsely grind the pistachio nuts with little milk and set aside.

After then boil milk in sauce pan and add pistachio nuts and boil for 10
minutes or until it thickens.

Finally garnish with grated almonds and pistachio nuts.

Santra and Pudina juice

Ingredints:

Fresh oranges 2

Fresh mint leaves few

Sugar 2 tsp

Method: extract orange juice and set aside.

After then add sugar and mint leaves paste, stir well.

After then keep in fridge and serve chilled juice.

Vegetable juice

Ingredints:
Tomatoes 2

Red pumpkin 1 cup

Beetroot 1 cup

Carrots 1 cup

Bottle gourd cup

Ginger sliced 2 tsp

Mint leaves few

Salt 1 tsp

Lemon juice 3 tsp

Method: blend all the Ingredints in juicer.

After then take it in to bowl and pour some water.

Now pass through from sieve and sprinkle lemon juice and salt.

Garnish with mint leaves and serve chilled juice.