Mango Jackfruit Sweet

Ingredients

1 big Mango skinned and scraped

2 cups Jackfruit  pulp

2 cups Jackfruit cut into small pieces

2 cups Jackfruit seeds cooked

4 cups Jaggery crushed

½  liter Milk

1 cup ghee

½ tsp Cardamom powder

1 tsp Pepper fried in ghee and crushed

2 tsp fried Cashew nuts

Method

• Cook the mango + jack fruit  pulp and jackfruit pieces in just enough water till tender.
• Add the cooked jackfruit seeds and cook for few minutes.
• Add the milk and cook till milk evaporates and the pulp is thick.
• Add the jaggery and cook.
• Add ghee cardamom ,fried cashew nuts and pepper and mix

Mango Burfi

Ingredients

2 big Mangoes skinned

1 cup Grated coconut

1 cup sugar

2 tsp Cashew nuts chopped

2 tbsps Almond chopped

½ tsps cardamom

½ cup of Ghee

Method

• Peel and cube the mangoes .
• Grind mango cubes and grated coconut in  a mixer to blend thoroughly .
• Prepare a one thread syrup or the sugar with water.
• Add the blended mango pulp and mix well.
• Add ghee gradually and stir well till the mixture leaves the sides of the pan.
• Sprinkle cardamom powder chopped cashew nuts and almonds and stir thoroughly.
• Pour the mixture into a greased steel or aluminium tray.
• Cut into pieces when set.

Summer Soup

Method

• Cut onions, beans, carrots into fine slices.
• Melt butter, fry onion till light brown. 
• Add vegetables and fry.
• Add water and boil.
• Add vermicelli (3 tbsp.), salt and pepper.
• Stir and simmer for 5 minutes.
• Serve hot with bread crotons and grated cheese.

Emerald Salad

Ingredients

2 beetroots (steamed and sliced)

1 large cauliflower

¼ kg carrots (grated)

Few cabbage leaves

For the green sauce

2 cups curds

1 cup prepared mint chutney;

Mix together and keep ready.

Method

•  Arrange cabbage leaves on the edges of a salad dish.
• Then arrange grated carrot followed by beet slices.
• Stand cauliflower in the middle either whole or broken into flowerets.
• Serve bowl of green sauce .

Sweet and Sour Gram Salad.

Ingredients

2 cups boiled grams (channa)

2 tbsp. brown sugar

3 tbsp. vinegar

Salt to taste

3 tbsp. coriander leaves

3 spring onions.

Method

• Soak gram overnight with ½ tsp. soda-bicarbonate.
• Next day pressure cooker using the same water with addition of salt ,drain.
• Add brown sugar; salt to taste and vinegar to the cooked gram, and heat for a few minutes, for the sugar to melt and flavor to set in .
• Sprinkle little water if necessary at the time of warming. Cool.
• Chop spring onion and make onion curls from the leaves.
• Mix coriander leaves and onion pieces to the gram.
• Remove in a serving plate and decorate with onion curls.

Sprouted Moong Salad

 INGREDIENTS

1 cup sprouted moong

½ cup tomato chopped

½ onion chopped

½ cup coriander leaves

1 tbsp. green chilli (chopped)

1 cup thick curds (beaten)

Salt to taste

1 tbsp. oil

A pinch of asafoetida.

METHOD

•         Boil sprouted moong in salt water till cooked. Drain and cool.
•          Heat oil in a vessel and add the chopped green chilies .Stir for 1 minute. Add chopped onion and stir for few minutes. Remove from the gas and cool.
•         Add tomato pieces ,boiled moong, coriander leaves ,beaten curds and salt to taste.
•      Fill in a serving bowl. Decorate with slices of tomatoes and a chili flower.