Pineapple Mint Juice

INGREDIENTS

• 1/2 Cup Pineapple chunks
• 12-15 Mint leaves
• Honey or Sugar, as per taste
• Ice cubes Club Soda

METHOD

Blend the pineapple chunks, mint leaves, and honey/sugar into a smooth puree. Pour into serving glass, preferable a tall glass.
Add ice cubes till half way of the glass. Top with club soda.
Garnish with a pineapple wedge (optional) and serve immediately.

Pineapple Banana Smoothie

INGREDIENTS

• 1 Banana
• 1 Cup Pineapple Chunks 
• 1/2 Cup Curd
• 1/2 Cup Ice Cubes
• Nutmeg, grated

 METHOD

• Blend the banana, pineapple, ice cubes and curd till smooth.  
• Refrigerate and serve chilled.
• Sprinkle a dash of nutmeg before serving. 

Spinach Cheese Pasta Bake

INGREDIENTS

Aloo 65 or Potato 65

INGREDIENTS:

•     1 Large Potato
•     Oil for frying

For the Batter:

•     5-6 Sprigs of Coriander Leaves
•     2 Green Chilli’s
•     1 Tspn Garam Masala
•     1 Tspn Red Chilli Powder
•     1 Tbspn Curd
•     1 Tspn Lemon Juice
•     1 Tbspn Maida
•     1 Tbspn Rice Powder
•     5-6 Cloves of Garlic
•     1” Ginger
•     Salt to taste

METHOD:

• Boil the potatoes such that it retains its shape. Let it cool and cut into cubes. Keep aside.
• Blend the coriander leaves, green chilli, ginger and garlic into a coarse paste.
• In a mixing bowl, mix the rest of the batter ingredients with the freshly blend mix. Add water if required.
• Add the potato cubes and toss, till all the cubes are well coated.
• Heat oil for frying.
• Dip each cube individually hot oil. Wait for the batter coated baby corn to cook a little before trying to flip them with a ladle. Flipping earlier or cooler oil might lead to the batter leaving the potato.
• Fry till golden brown. Place on paper towel to drain out excess oil.
• Alternatively, the potato cubes can be shallow fried on a tawa, on a low flame. This method uses less oil.
• Serve with ketchup or mint chutney !!

Luchi

INGREDIENTS

• 2 Cups Maida
• Salt, as per taste
• 1 Tspn Ghee
• Oil, for deep frying

METHOD

• Make a soft dough with the maida, salt, ghee and required amount of water.
• Cover the dough with a moist cloth and keep aside for about half an hour.
• Make small balls out of the dough enough to roll out into 3-4 inch diameter discs.
• Deep fry the discs individually in hot oil, till they puff up.
• Remove and drain out excess oil by placing the luchi's on a kitchen towel.
• Serve immediately with alu dum or any curry your taste buds desire .

Peas Pulao / Matar Pulao

INGREDIENTS

• 1.5 Cups of Basmati Rice
• 3/4 Cup Green Peas, fresh or frozen
• Coriander Leaves, a handful
• 2-3 Green Chilly, slit
• Ghee
• 1" Cinnamon stick
• 1-2 Black Cardamom
• 5-6 Cloves
• 5-6 Green Cardamom
• 1-2 Mace
• 1 Bay Leaf
• Salt, as per taste

METHOD

• Soak the rice for at least 30 minutes prior to cooking.
  In a pressure cooker, heat some ghee. Add the cumin seeds. Add the cinnamon, black cardamom, green cardamom, mace, cloves and bay leaf. Saute for about 30 secs.Then add the green peas and green chilly. Saute for a minute. Add the chopped coriander leaves and as they sizzle add water.
  Drain out the water from the soaked rice . Add the rice and stir. Add salt.
  Add 2.5 cups of water and let it pressure cook for 2 whistles, on a high flame.
• In case of cooking in an open container, cover with a lid and check occasionally for the water level, till the rice is cooked.

Simple Syrup

INGREDIENTS

• Sugar
• Water

METHOD

• In a saucepan, take equal quantities of water and sugar.
• Let the solution boil till all the sugar dissolves.
• Let it cool and simple syrup is ready to be used.