Strawberry Juice

Strawberry is an excellent source of Vitamin C, several other vitamins, dietary minerals and a modest amount of essential unsaturated fatty acids.

Ingredients

• Strawberry - 1 cup
• Lemon juice - 2 tsp
• Sugar - Adjust according to taste
• Cold water - 1/4 cup

Preparation

1.Wash strawberries in water and drain. Remove leaves and chop strawberries roughly.

2.Blend strawberries along with other ingredients. 

3.Add ice cubes and serve chilled.

Wheat Paratha

It is a flatbread, the name refers layers of cooked dough.It can be round,square,triangular shapes. Different types of parathas can be made,only the stuffing varies. This is a plain paratha recipe.

Ingredients

• Wheat flour/atta - 2 cups 
• Salt- ½ tsp 
• Water 
• Oil/ghee 

Preparation

1.In a bowl take whole wheat flour. Add salt, 1 tbsp oil and water.mix and then knead into a smooth soft dough. add more water if required while kneading. cover and keep the dough aside for 30 minutes.

For square folded paratha 

2.Roll a medium sized ball on a lightly dusted board to a circle of about 4 to 5 inches in diameter.spread some ghee on the rolled dough.

3.Bring one side of rolled dough towards the center and press lightly.now spread again some ghee on the folded part.

4.Fold the opposite side of the rolled dough on top of the folded part. press lightly. Again spread some ghee on this second folded part.

5.Fold the right side and bring towards the center. Spread some ghee on this fold too. Lastly fold the left side on top of the right fold.

6.Sprinkle some flour on the folded paratha.  Begin to roll. Add some more flour if required while rolling. Roll into a square paratha.

7.Heat tava and place the paratha on the tava. the tava should be medium hot. you will soon see the paratha puffing up from the base at some places. Flip the paratha when the base is ¼ cooked. Spread some ghee.

8.Flip again when the second side is about ½ cooked. Spread some ghee on this side now.

9.Flip again a couple of times till you see more brown spots and the paratha is cooked evenly. serve these plain parathas with any curry of your choice.

You can also try,

Methi Paratha

Mooli Paratha

Aloo Paratha

Kiwi Lime Juice

Kiwi fruit is a rich source of Vitamin C, K and E and a good source of dietary fiber. Some health benefits are, it prevents wrinkles,good for clear complexion and hair growth.

Ingredients

• Kiwi - 2
• Lemon - 1/2
• Sugar
• Water - 1/4 cup

Preparation

1.Wash, peel the skin from the fruit and chop them.

2.Add these chopped kiwis in the blender along with sugar and cold water, puree it until smooth. Add lime juice and stir it well.


3.Kiwi with lime juice is ready.

Winged Beans Stir Fry

Winged bean is also known as Goa bean. It is nutrient rich and all parts of the plant are edible.

Ingredients

• Winged Beans - 1/2 cup
• Onion - 1
• Turmeric Powder - 1/4 tsp
• Green chilly - 2
• Red chilly flakes - 1/4 tsp
• Curry Leaves -  1 sprig

Preparation

1. Heat oil in a pan, add onion,green chilly, curry leaves and saute well.

2. When onion turns brown add beans,turmeric powder and salt. Mix well.

3. When it is half cooked add red chilly flakes.

4.When the beans become soft switch off the flame.

Mango Kulfi

It is an easy version of kulfi which doesn't requires cooking. As it is the season of mangoes, all of you can try varieties of mango dishes. 

Ingredients

• Mango - 1
• Milk - 1 cup
• Condensed milk - 200gm
• Cream - 1/2 cup
• Cardamom powder - 1/2tsp

Preparation

1. Mix chopped mango,condensed milk,milk in a blender till smooth.

2. Add cream and cardamom powder.Blend till the cream is mixed well.

3. Pour he mix in kulfi moulds or small bowls. Cover it properly and keep it in freezer to set.

4. Once set, serve with rose water.

Aam Ka Panna / Raw Mango Drink

Ingredients

• Raw mangoes - 2
• Cardamoms - 2 crushed 
• Black salt - 2 tsp 
• Jaggery/sugar - double the amount of the mango pulp

Preparation

1.Steam the raw mangoes in pressure cooker till they become completely soft.

2.Remove the peel and take out the mango pulp.

3.Mix the cardamom powder, salt and jaggery to the mango pulp. Blend the ingredients to make it smooth. Store aam ka panna in an air tight jar.

4.While serving aam ka panna, add 2 tbsp of the preserve to one glass of cold water.

Corn Flakes Laddu



Ingredients

• Corn Flakes - 1 cup
• Shredded coconut - 2 table spoon
• Sugar - 4 tablespoon
• Cashew nuts - 5
• Cardamom powder - 1/4 tablespoon
• Milk/Ghee - 2 tablespoon

Preparation

1.Grind the corn flakes into powder. Crush the nuts and sugar.

2.Heat a pan and add shredded coconut. Then add corn flakes powder, powdered sugar along with cardamom powder.

3.Add Milk/Ghee to this and combine all the ingredients blended well.

4.Roll this into round shape and make small balls.

Yam Curry / Chena Asthram

Ingredients

• Yam – ¼ kg
• Grated coconut – 1 cup
• Shallot – 1
• Garlic pods – 4
• Red chilli – 1
• Cumin seeds – ¼ tsp
• Turmeric powder – ¼ tsp
• Salt – to taste

For seasoning

• Mustard seeds – 1 tsp
• Grated coconut – 3 tbsp
• Shallot – 2 (sliced)
• Red chilli – 2 (broken)
• Curry leaves – 2 sprigs
• Coconut oil – 2 tbsp.

Preparation

1. Grind coconut, shallot, garlic, red chilli and cumin seeds into coarse paste.

2. Remove the skin and cut yam into pieces and wash well.  Cook yam with enough water, turmeric powder and salt in a pressure cooker.  When it cooked well then smashes it with a spoon.

3. Add the ground paste into it and cook for 2 -3 minutes and remove from heat.

4. Heat oil in a pan and add mustard seeds. When it pop up adds grated coconut, when it becomes light brown colour add shallots, curry leaves and red chilli and sauté for few minute.

5. Pour this into the cooked curry.