Mutton Dry

Ingredients
350 gm boneless mutton fillet - shredded thinly
1 egg - slightly beaten
1/2 cup cornflour
1/2 tsp garlic paste
1/2 tsp ginger paste
Oil for deep frying
2 cups onions - sliced thinly
2 Tbsp broken dry red chillies
1 Tbsp soya sauce
2 Tbsp vinegar
Some greens for garnish

Method
Mix together the meat, egg, cornflour, garlic and ginger paste, and enough water so that the pieces are coated with the batter. Leave thus about half an hour.

Heat the oil and deep fry the marinated pieces over high heat to begin with and then lower the heat till meat is cooked through.

Drain on absorbent paper till required. Heat 2 Tbsp oil in a wok, and stir fry the onions in it over high heat till they look wet.

Add the red peppers and stir a few times, add the remaining salt, soya sauce, vinegar, and the beef.

Mix well and serve garnished with some greens.

Mushroom Kofta in Tomato Gravy

Ingredients
Finely chopped spinach
Finely chopped garlic
1 cup crushed cottage cheese
6-7 big tomatoes
3-4 sticks cinnamon
2 tsp garlic paste
2 tsp ginger paste
3-4 green chillies
1 tsp black peppercorns
1 cup of cashew nuts
1/2 Tbsp wheat flour
1 tsp corn flour
1 tsp cumin seed powder
A pinch of cinnamon powder
1/2 cup of cream
1 tsp red chilli powder
2 Tbsp desi ghee

For the Filling:
2 tsp ginger paste
1 cup white button mushrooms
8-10 finely chopped green chillies
Juice of 1 lemon
2 tsp honey
Cooking oil
Salt
Water

Method
Wash and chop spinach leaves. Take oil in a pan, add garlic, spinach and salt.

Remove and add paneer, corn flour, wheat flour and salt. Mix it with spinach and make dough. Flatten the dough and make small koftas.


For the Filling:

Take oil in a pan, add ginger paste, green chillies, finely chopped white button mushrooms and salt. Saute and remove from fire.

Add lemon juice and honey and mix well.

Now put the filling inside the koftas, seal the edges and fry them.


For the Tomato Gravy:

Chop the green chillies. Cut the tomatoes into quarters.

Take desi ghee in a pan, add cinnamon, garlic paste, ginger paste, black pepper corns, tomatoes and salt and saute.

Now add water and leave it to simmer. Once the puree is completely cooked, leave it to cool and extract the juice.

Take oil in a pan, fry cashew nuts. Mix them with cold water and grind them to make a soft paste.

Heat desi ghee in a pan and add garlic paste and ginger paste. When garlic turns brown, add tomato puree, cashew paste and cumin seed powder.

Stir and leave it to simmer.

Now add cinnamon powder, cream and red chilli powder. Stir well and add the koftas.

Cook for some time and serve hot. 

Baked Eggs

Ingredients
8 eggs
Salt & pepper to taste  
1/2 cup cream
1 onion, finely chopped
1 cup cherry tomatoes
1 cup spinach, chopped
Parsley for garnishing
Basil leaves for garnishing
2 Tbsp butter

Method
Crack eggs add salt and pepper to it.

Pour some cream and whisk it well.

In a pan heat butter and add finely chopped onions to it.

Then add spinach, cherry tomato, some basil leaves to it.

Add salt and pepper to taste.

Take a mould and put the vegetable mix in them. Then pour the whisked egg mixture.

Bake them in the oven for 5-6 minutes at 170-180 degrees.

Garnish it well with some parsley and basil leaves and serve hot.

Kulfi Recipe

Ingredients
Full fat milk - 1.25 lts
Powdered Sugar - 1/3 cup heaped
Cardamom - 4, powdered
Pistachios - 8, roughly chopped (optional)
Saffron - few strands, soaked in a tbsp of warm milk for 10 mins

Method
Heat milk in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring in between.

Add powdered sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick.

Turn off flame and allow to cool.

Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process)

Pour the chilled mixture into kulfi moulds and close the lids.

Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours.

Once the kulfi sets, place the kulfi mold in luke warm water for a few secs to help it unmould easily.

Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.

Tips
If you do not have kulfi moulds, you can use stainless steel glasses.
Kulfi expands on freezing, so do not fill to the brim.
You can skip step four and pour the milk mixture that is at room temperature into the kulfi molds.

Honey Chilli Potatoes

Ingredients
For the potatoes:
2 potatoes, peeled and sliced
3-4 Tbsp cornflour or maida
Salt to taste
1 tsp red chilli powder
Oil, for deep frying

For the base:
1 tsp oil
2 spring onions (with stalk), sliced
1 Tbsp garlic paste
1 capsicum, sliced
2 Tbsp honey
Salt, to taste
1/4 tsp soya sauce
3 tsp white sesame seeds
2 tsp chilli sauce

Method
For the potatoes:

1. In a bowl, add cornflour or maida, salt and red chilli powder.

2. Add the sliced potatoes and mix well until the potatoes are coated.

3. Heat oil in a wok and deep fry the potatoes until golden. Keep aside.

For the Base:

1. In a wok, add oil, garlic paste and spring onions. Saute on high heat for 1 minute.

2. Add capsicum, honey, salt, soya sauce, chilli sauce. Saute for 2-3 minutes.

3. Add the deep-fried potatoes and sesame seeds. Mix well and serve hot.

Masala Oats

INGREDIENTS

Oats - 6 tablespoons (rolled oats; I used quaker oats)
Chopped onion - 3 tablespoon (Big onions preferably, shallots can also be used)
Chopped carrot - 2 to 3 tablespoon (or half of a big carrot)
Chopped Coriander leaves - 1 tablespoon
French Beans - 3 (remove strings & chop)
Green chilly - 1 (split half)
Garlic - 1 small clove crushed
Ginger - 1 small piece crushed
Cumin powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Pepper powder - 1/4 teaspoon (or 1/2 teaspoon if you need it more spicy)
Garam masala / Homemade Tandoori masala - 1/4 teaspoon
Salt - 1/2 teaspoon (or as required)

METHOD
Place a saucepan on flame and pour 400 ml of water (or nearly 2 glasses).
Add chopped onion, carrot, beans, coriander leaves, slit green chilli, crushed ginger and garlic and stir well. When it starts boiling add all the dry powders cumin powder, red chilli powder, pepper powder, garam masala  (or homemade tandoori masala powder) and salt. Stir well.
Cook on low flame for 5 to 7 minutes or until the veggies get cooked.
Now add oats and stir.
Cook for another 3 to 4 minutes or until the oats gets cooked. Add extra water if required. Now check for salt and add if needed.
Once the dish gets done remove from flame and garnish with coriander leaves. Serve.

Chocolate Dosa And Idli -Breakfast Recipes For Kids

INGREDIENTS
Makes 3 to 4 idlis (or) 3 dosas
Unsweetened cocoa powder - 2 tablespoons (reduce if you don't want it too chocolatey)
Idli batter - 5 ladlesful (see that the batter is not runny or sour)
Sugar - 2 tablespoons
Condensed milk - 2 tablespoons (I used Milkmaid)
Vanilla essence - 1/2 tsp (or) Cardamom powder - 1/4 tsp
Butter - As needed (for dosas only)
Corn flour - 2 teaspoons  (optional; use if your batter turns too runny)
Salt - 2 pinches (add only if your batter doesn't have salt or you can even skip salt completely)

PREPARATION METHOD

Chocolate dosas: 
Take idli batter in a bowl and add all ingredients except butter and mix well.
Place a dosa pan on flame and brush some butter on it. (If using non-stick pan do not brush too much butter as it will be difficult to spread the dosa)
When the pan turns slightly hot, pour the batter and spread it in a circular way. Do not make it too thin as it will be difficult to flip the dosa.
Drop some butter over the dosa and on the sides and flip it after a minute.
Then cook until dosa seems cooked and crisp.
Remove from flame and serve. You can serve it plain or drizzle some condensed milk and serve.
Do the same with the rest of the batter.

To make chocolate idlis:
Take idli batter in a bowl and add all the ingredients except butter and mix well. Steam using idli pots.
To steam idlis: I use the traditional idli pot for steaming. In which a cloth that will be wetted and placed over the idli moulds; then batter will be poured into it. This type of idli pan helps you in getting soft spongy idlis. (The moulds will have pores so you will have to use a cloth for these kind of pots)
If you have a pot like mine then follow the procedure. (If you are using moulds without cloth just grease moulds with little butter before pouring the batter)
Wet the cloth and place it over the idli pans.  Pour the prepared batter into the moulds. My idli pan has moulds that can hold nearly 2 ladleful of batter. Customise accordingly.
Meanwhile place the idli pot on a flame pour water into it. Then cover the pot with its lid and wait until water boils and there's steam.
Then open the pot and place the idli pans into the hot pot carefully. Close again with the lid and cook on medium flame for 15 minutes or until your idlis get cooked well. (When you insert a wet knife into the center of the idlis it should come out clean, if it has batter sticking to it then steam for a few more minutes)
Switch off the flame; open the pot and take the moulds out. Gently invert it over a big plate and the idlis will fall off along with the cloth stuck to it. Now wet the cloth with a little water and carefully peel it off from the idlis. Be cautious as the idlis will be very hot. (If using a normal idli pan without cloth dip a spoon into water and gently slide the wet spoon around the idlis to remove it from the pan)
Serve plain or drizzle some milkmaid or serve with jam.


TIPS
1: We use the same batter for idli and dosa so I used the same batter for preparing both the recipes.

2: If your batter is too runny you will have difficulty making dosas, especially flipping dosas will be tedious. If so add some corn flour or maida and then proceed.

 3: You can replace melted dairy milk instead of cocoa powder and condensed milk, also check and add sugar ONLY if needed.

4: You can use hot chocolate powder too but make sure you reduce the amount of sugar.

5: Too much of cocoa powder can make the dosa and idli bitter so add less according to your preferences. I like it that way, with a dash of bitterness but do change the measures according to your convenience.

Bread Upma- Quick Breakfast

INGREDIENTS
3 cups chopped bread cubes or 5 to 6 bread slices, chopped in cubes
2 tbsp oil
1 tsp mustard seeds
½ tsp cumin seeds
1 medium onion, finely chopped or ⅓ cup finely chopped onions
1 green chili finely chopped
¾ to 1 inch ginger, finely chopped or 1 tsp finely chopped ginger
6 to 7 curry leaves chopped
2 medium tomatoes, finely chopped or ½ cup finely chopped tomatoes
¼ tsp turmeric powder
¼ tsp red chili powder
a pinch of asafoetida (optional)
1 tbsp chopped coriander leaves
salt as required

METHOD
Chop the bread slices in cubes. keep aside.
Heat 2 tbsp oil in a pan. add 1 tsp mustard seeds and let them crackle and pop.
Then add ½ tsp cumin seeds. stir and saute till the cumin seeds also crackle and change their color.
Add ⅓ cup chopped onion. stir. on a low to medium flame, saute the onions till they turn translucent.
Add 1 green chili (finely chopped), 1 tsp finely chopped ginger and 6 to 7 curry leaves, chopped. stir and saute till the raw aroma of ginger goes away. about 10 to 12 seconds.
Then add ½ cup finely chopped tomatoes. about 2 medium tomatoes, finely chopped.
Add ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida (optional). for a more Spicy taste, you can increase the red chili powder to ½ tsp.
Mix very well. add salt.
Stir and saute this onion-tomato-spices mixture till the tomatoes soften and you see oil releasing from the sides. the tomatoes have to be cooked well, otherwise you will feel the rawness in them. there Should also be no liquids or moisture in the mixture and it should be slightly dry. otherwise the bread cubes become soggy.
add the bread cubes. mix the bread well with the rest of the mixture.
on a low to medium flame, saute the bread cubes for 4 to 5 minutes till they become slightly crisp from the edges. this way there is some crispness in the bread cubes on the edges, along with a soft texture in the center of the cubes.
then add 1 tbsp chopped coriander leaves. you can also garnish with the coriander leaves, instead of adding at this step.
mix and serve bread upma hot as a breakfast or as a quick snack.

Soya chunks masala kuzhambu | Meal maker kulambu

Ingredients
Soya chunks [Meal maker, soya nuggets] -1 cup
Sambar onion [shallots] – 6
Dry red chilli – 1
Ginger – ½ tbsp [finely chopped]
Garlic -½ tbsp [finely chopped]
Curry leaves – 1 spring
Coriander leaves – 1 spring
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Coconut milk – 2 tbsp [Chop 2 pieces of coconut then grind with 2 tbsp of water]
Salt to taste
Oil – 2 tbsp
Water as needed

For Roasting and grinding ingredients
Cinnamon stick – 1
Fennel seeds – ½ tbsp
Cloves – 2
Peppercorns – 5
Cumin seeds – 1 tbsp
Coriander seeds – 1 tbsp
Rice – 1 tbsp
Dry red chilli – 1
Sambar onion – 15
Garlic – 7
Ginger – 1 inch [chopped]
Curry leaves – 1 spring
Urad dal – ½ tbsp
Bengal gram – ½ tbsp
Tomato – 1 [sliced]
Oil – 2 tbsp
Heat oil in a pan then roast all ingredients & grind to fine paste with ¼ cup of water.

Method
Boil water then put soya chunks leave it for 5 min then drain & squeeze extra water & keep it aside.
Heat oil in a pan then add mustard seeds. Once it’s spluttered then add onion sauté till soft.
Then add garlic, ginger and dry red chilli sauté gently.
Add curry leaves add soya chunks, turmeric & red chilli powder mix well then add water cook till soft.
Then add ground paste and salt mix well & let it boil.
When boiling add coconut milk & leave it for 2 min. Then cut off heat.
Add coriander leaves mix well & serve hot with rice.

Samosa

Ingredients
500 gm potatoes - boiled, peeled and chopped


For the dough:

500 gm maida (refined flour)
1/2 cup ghee or oil
5 gm ajwain
Salt
Water
Oil for deep frying the samosas

For tempering:

1/2 cup ghee
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp red chilli powder
2-3 green chillies
2 tsp ginger
1 lime
1 Tbsp coriander leaves
Salt
1/3 cup green peas
2 tsp chaat masala powder
1 tsp fennel seeds
1/2 tsp garam masala
2 Tbsp chopped cashew nuts

Method
Chop the green chillies, ginger and the coriander leaves.

Mix all the ingredients for the dough except water and rub thoroughly.

Sprinkle water and make a hard dough. Set aside for about 10 minutes.

Divide the dough into round portions as per the size of the samosas required.

Heat the ghee and add cumin, when crackling add ginger and saute.

Add the rest of the ingredients excluding the final four and sauté for five minutes.

Mix in the rest of the ingredients, including the potatoes and mix well.

Roll each portion of dough into a thin oval shape cut into 2 semi-circles.

Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.

Stuff the potato mixture and then seal the upper edges.

Repeat with the rest.

Deep fry in oil till golden brown and serve.

Boondi Ladoo Recipe

Ingredients

500 gm gram flour

1 liter water or milk

750gm ghee for frying

750 gm sugar

3 1/2 cups water

10-12 drops orange color

10-12 flakes saffron - soaked in little water

50 gm chopped cashew nuts

50 gm raisins

10 cardamoms - peeled

Boondi strainer or fryer of medium sized holes

Method

Prepare a thin batter with gram flour and water or milk. Heat ghee in a pan.

Fill the fryer or strainer with the batter up to the half.

Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, lifting up then again hitting. This process should be finished very quickly.

Fry them to golden color, drain and remove. Use up all the batter.

Prepare sugar syrup of one and a half thread consistency by boiling sugar and water.

Add saffron water and color to the syrup. Mix the boondis, syrup, dry fruits and cardamom.

After 10 minutes, sprinkle over a little hot water, cover and keep for 1 1/2 hour.

Prepare round balls with moist hands.

Palak Paneer

Ingredients
1 1/2 cups pureed spinach
500 gm paneer-cubed and lightly fried
1/4 cup oil
1 tsp cumin seeds
1 bay leaf
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup onions-grated
1 cup tomatoes-chopped fine
2 tsp salt
1/4 tsp garam masala
1/2 tsp powdered red pepper
1 tsp powdered coriander seeds

Method
Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown.

Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.

When fat separates, add the salt, garam masala, powdered coriander seeds and the red pepper and stir till well mixed.

Add spinach and saute for 2-3 minutes and add paneer.

Turn around a few times and serve hot.

Easy Oats Pancakes Recipe

Ingredients 
1½ cups oats flour
¼ tsp or as needed salt
1½ baking powder
⅛ tsp cinnamon(optional)
2 large eggs
1 cup milk
1½ tbsp soft butter or oil
1 tsp vanilla extract
1 tbsp sugar
For serving
Chocolate syrup

Method
Powder or process oats to a fine flour. Measure 1½ cups of this to a bowl. Add baking powder, salt, and cinnamon as well. Mix together.
Whisk together, eggs, milk,soft butter, vanilla and sugar.
Add the flour to the egg mixture and combine until mixed. Do not over do.
Set this aside for 8 to 10 minutes.
Grease a pan and heat it.
When it hot enough pour a ladle of this batter and gently spread it a bit only.
Cook until it is done, flip and cook on the other side as well until done.
Serve hot with chocolate syrup.


Homemade chocolate syrup recipe
Ingredients
¾ cup palm sugar or any sugar or dark jaggery
¼ cup cocoa
1 tsp vanilla extract
¾ cup water

Method.
Mix all the ingredients. If using jaggery, you may need to filter it. Boil for 8 to 9 minutes or until it thickens.
Cool and store it in a glass bottle. Use it as a topping on pancakes, poke cakes, ice creams or to make chocolate 

Spicy Boti Poriyal (Spicy Mutton Gravy)

 

Ingredients :

1 Boti (Mutton Tripe) – cleaned and washed

1/2 cup finely chopped onions

1/2 cup finely chopped tomatoes

1/4 tsp turmeric powder

1 tsp red chili powder

1/2 tbsp ginger-garlic paste

1 tsp coriander powder

1/2 tsp fennel powder

salt to taste

1 tsp mustard seeds

4-5 curry leaves

1 tbsp chopped coriander

To Grind :

2 small sized onions

1 tomato

1 tsp peppercorns

1/2 tsp cumin seeds

20 curry leaves

Spicy Boti Poriyal (Spicy Mutton Tripe Gravy)

Method :

Clean boti and wash it properly. Chop into small pieces. Pressure cook with little turmeric powder and 1/2 cup water for 15-20 whistles.

 Meanwhile, grind all the ingredients under “To Grind” to smooth paste adding little water if needed. Keep it aside.

Remove from the heat and allow to cool. Heat oil in a kadhai and temper mustard seeds.

Add chopped onions and fry for 2 mins. Add ginger-garlic paste and chopped tomatoes.

Mash the pulp. Add turmeric powder, red chili powder, coriander powder and fennel powder.

Cook for few mins. Add cooked boti with water, ground paste and salt to taste. Cook it covered till the gravy thickens and oil separates. Serve hot with any main coarse.

Wheat kulcha recipe

Ingredients:

Whole Wheat Flour / Atta - 2 cup

Baking Power - 1/2 tsp

Baking Soda - 1/4 tsp

Salt to taste

Sugar - 1 tblspn

Curd  - 3 tblspn

Milk - 1/2 cup

Olive Oil / Ghee / Butter - 2 tblspn

Water as needed

Nigella Seeds as needed

Coriander leaves as needed

Ghee or Butter for spreading over kulcha

Method:

Take wheat flour, salt, sugar, baking soda, baking powder and mix well.

Add in curd, milk, oil, water and knead to a soft dough.

Cover and let it rest for 1 hour.

Take small portion from dough, sprinkle some nigella seeds and coriander leaves and roll it thinly.

Place it over hot tawa and cook both sides till cooked, spread some butter or ghee over top.

Serve with any curry.

Coconut biscuits

Ingredients
100g butter, softened
25g  cornflour
75g  plain flour
25g  icing sugar
50g  desiccated coconut

Method
Mix the butter with the cornflour, plain flour and icing sugar, using your fingers. Form into small balls and roll each one in the desiccated coconut.

Place the balls well apart on a lined baking sheet and press down lightly with the back of a fork. Bake at 180°C (350°F, gas mark 4) for 15-20 mins until golden.

Note: To ensure the biscuits cook evenly, make sure they're all the same size and shape.

Homemade Chicken Nuggets Recipe

Ingredients
1/2 cup all-purpose flour
1 teaspoon granulated garlic
salt and ground black pepper
2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 cup prepared breadcrumbs
1 large egg
1 cup vegetable oil

Method
Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.

Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.

Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve.

Brinjal Masala Curry Recipe

Ingredients
Small Brinjals - 8
Chopped Onions - 2
Tomatoes - 2
Coriander seeds - 1 tbsp
Poppy Seeds - 1 tbsp
Garlic Cloves - 2
Ginger - small piece
Dry Coconut powder - 3 tbsp
Red Chilli powder - 1/2 tbsp
Salt
 Milk - 1 cup
 Cumin - 1 tbsp
 Mustard Seeds - 1 tbsp
 Turmeric powder - 1/4 tbsp
 Oil

Method
Cut brinjals into 4 parts without slitting the top edge. Soak them in salt water for half an hour
Prepare the masala paste by grinding coriander seeds, poppy seeds, onion, ginger, garlic, tomatoes, coconut powder, red chilli powder, turmeric powder and salt
Stuff the masala into the brinjals and keep the remaining masala aside
Heat oil in a large vessel and add mustard seeds and cumin seeds
After mustard seeds splutter, drop the brinjals and the remaining masala in the vessel. Cover the vessel with lid and boil for 10 mins
While brinjals boil with the masala paste, add the milk and mix the curry occasionally until brinjals are completely cooked (don't add water)
Serve with hot rice

Bread Masala

Ingredients

Bread - 1/2 packet
Oil - 3 tbsp
Cumin - 1 tsp
Onion - 2 nos(Sliced)
Ginger - 1 tsp(chopped)
Green chillies - 2 nos(chopped)
Tomato - 1 no(chopped)
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Garammasala - 1/2 tsp
Water - 1 cup
Salt

Method
1. Cut each bread slice into 4 equal parts.
2. Heat oil in a kadai and splutter cumin seeds.
3. Add onion, ginger and green chillies. Saute it by adding salt till onion becomes light brown.
4. Add turmeric powder and chilli powder followed by chopped tomato.
Saute for 2 mins.
5. Add garam masala and 1 cup water.
6. When the water boils, add sliced bread pieces and mix it well.
7. Keep the dish in a low flame for 10 mins.
8. :- Spicy and tasty bread masala is ready to serve.

Strawberry Orange Popsicle Recipe

Ingredients: 
1 cup pureed strawberries
1 cup frozen orange juice concentrate
2 tablespoons sugar
Lime or lemon juice, to taste

Method: 
Combine strawberry puree and orange juice concentrate in a medium bowl; set aside.

Heat 1/2 cup water and sugar together in a small pot over medium heat, stirring just until sugar dissolves; add to bowl with strawberry-orange mixture. Stir in lime or lemon juice.

Fill ice-pop molds with fruit mixture, making sure to leave a bit of room at the top for expansion when they freeze. Set the lids in place and insert the sticks through the holes. Alternately, fill small cups or empty yogurt tubs with the mixture, then stretch plastic wrap or foil across the top. Make a small incision in the top and insert a stick in each.

Freeze until firmly set, 3 to 4 hours. To serve, first remove the lids or wrap then squeeze the sides of the molds, twisting them slightly, to dislodge each popsicle. (If necessary, rinse the outside of the molds briefly under hot water to unmold them.)

Mango Falooda Recipes

Ingredients
2 tsp sweet basil seeds, soaked in ¾ cup water
3 tbsp falooda sev cooked as per package instructions
3 to 4 tbsp rose syrup
½ to ⅔ cup mango puree or two medium sized mangoes blended to a smooth puree in a blender
2 to 2.5 cups chilled milk
1 tbsp chopped or sliced pistachios or a mix of chopped dry fruits
3 to 4 scoops of mango ice cream or vanilla ice cream (optional)
1 medium sized mango, peeled and chopped in small cubes
Crushed ice or ice cubes (optional)
Mango custard (optional)
Mango jelly (optional)
Tutti frutti (optional)

Method
Preparing sweet basil seeds:
First soak 2 tsp sweet basil seeds in ¾ cup water for about 20 to 30 minutes. later strain them with a tea strainer and keep aside.

Preparing falooda:
Then prepare the falooda sev according to package instructions. if you need to cook them then do boil them in water till they are cooked completely & softened.
Rinse the cooked falooda sev in water and then drain them. keep aside covered. allow the falooda sev to cool completely at room temperature.

Layering falooda:
In serving glasses, first add 1 tbsp rose syrup.
Then add 2 tsp sabja seeds/sweet basil seeds.
Next add 2 to 3 tsp falooda sev.
Add 3 tbsp mango puree.
Add ¼ to ⅓ cup milk.
Repeat the layers again.
Add ⅓ to ½ cup milk.
Add chopped mangoes.
Top with a scoop of mango or vanilla ice cream and some chopped or sliced dry fruits. also add some chopped mangoes.
Serve mango falooda immediately.

Veg Manchurian Dry Recipe

Ingredients
For the fried veg balls:
½ cup grated or finely chopped cabbage (green or red)
½ cup grated carrot
¼ cup finely chopped capsicum/green bell pepper
¼ cup finely chopped french beans
¼ cup finely chopped spring onions
2 tbsp corn flour
2 tbsp all purpose flour/maida
½ tsp black pepper
½ tsp salt or add as required
oil for shallow frying or deep frying

For the manchurian sauce:
½ tbsp finely chopped garlic
½ tbsp finely chopped ginger
1 or 2 green chilies, finely chopped
¼ cup chopped spring onions/scallions or onions
½ tbsp soy sauce
1 tbsp tomato ketchup
1 tsp red chili sauce
¼ tsp corn flour (optional)
¼ tsp black pepper
½ tsp rice vinegar or regular vinegar or apple cider vinegar
½ to 1 tbsp chopped spring onions greens for garnish
½ tbsp sesame oil
salt as required

Method
Preparing the veg manchurian balls:
Take the finely chopped or grated veggies in a bowl.
Add all the dry ingredients.
Gather the whole mixture and kind of knead so that the veggies leave water and you get a dough like mixture.
Take a small portion of the mixture in your hands. press and roll it in your palm and make a round veggie ball. make all veggie balls this way and keep aside.
Heat oil for deep frying in a kadai or pan. add a small piece of ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready.
Gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside. less hot oil will make the balls absorb too much of oil.
With a slotted spoon turn over the balls when cooked from one side. fry the balls till crisp and golden.
Remove them with a slotted spoon and drain as much as oil as possible.
Place the fried veg manchurian balls on kitchen paper towels. fry the veg balls this way in batches and keep aside.

Preparing the manchurian sauce:
Once the balls are fried, then its time to make the sauce. in another pan, heat about ½ tbsp of the same oil in which we fried the balls or ½ tbsp of sesame oil.
Add ½ tbsp finely chopped garlic, ½ tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.
Stir and saute for a minute on a low flame.
Add ¼ cup chopped spring onions or onions.
Stir and saute till the onions soften.
Now add the sauces - ½ tbsp soy sauce, 1 tbsp tomato sauce and 1 tsp red chili sauce or green chili sauce. stir very well.
Keep the flame on the lower side and sprinkle ¼ tsp corn starch. adding corn starch is optional. stir very well.
Quickly add salt and black pepper as required. stir again. after adding corn starch the sauce will begin to thicken, so one has to be quick.
Then add the fried veg balls. stir so that the sauce coats the veg balls evenly.
Switch off the flame and add ½ tsp rice vinegar or regular white vinegar.
Toss and stir again. serve the veg manchurian hot as a starter snack garnished with some spring onion greens.