Coconut Guava Breezer

Coconut Guava Breezer

From   Ladies First

Prep: 15 minutes

Cook: 0 minutes

Method: Easy

Course: Beverage

Type: Fusion

Key Ingredients:

A delicious beverage that will satisfy any palate

Ingredients

  • Coconut cream 1 cup
  • Tender coconut flesh, chopped 4 tsps
  • Guava juice 2 cups
  • Pineapple juice 2 cups
  • Strawberry crush 12 tsps
  • Crushed ice as required
  • Cherries 8 to 12

Methods

  • For each portion, pour ½ cup pineapple juice, ½ cup guava juice and ¼ cup coconut cream in a glass and mix them well.
  • Put 3 tsps strawberry crush in a serving glass, pour the coconut- guava-pineapple mixture in it with the help of knife to avoid it mixing with the strawberry crush.
  • Add crushed ice, garnish with 2- cherries and 1 tsp coconut flesh pieces and serve immediately.

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Achari Gravy

Achari Gravy

By Ladies First

Prep: 20 minutres

Cook: 30 minutes

Method: Easy

Course: Beverage

Type: Fusion

Key Ingredients:

  • Cumin seeds
  • Onion seeds
  • fenugreek seeds
  • Red chilli powder
  • Dried red chillies
  • Potatoes

Gravy with the flavour of achar and when deep-fried potatoes are cooked in it the result is delicious

Ingredients

  • Cumin seeds 1 tsp
  • Onion seeds 1 tsp
  • Fenugreek seeds 1 tsp
  • Oil 1 tbsp
  • Boiled onion paste 2 tbsps
  • Ginger-garlic paste 2 tbsps
  • Turmeric powder ½ tsp
  • Red chilli powder ½ tsp
  • Dried red chillies, broken 2 to 3
  • Salt to taste
  • Sugar ½ tsp
  • Aloo Achari
  • Potatoes, boiled, peeled and diced 1½ cups
  • Oil to deep-fry
  • Achari gravy ½ cup
  • Fresh cream 1 tbsp
  • Fresh coriander leaves, chopped 2 tsps

Methods

  • Heat oil in a non-stick pan, add cumin seeds, onion seeds and fenugreek seeds and saute them till fragrant.
  • Add boiled onion paste and ginger-garlic paste, mix well and saute till the pastes turn golden.
  • Add turmeric powder, red chilli powder, dried red chillies, 1 cup water, salt and sugar and mix well. When the mixture comes to a boil, reduce heat and simmer for 3-4 minutes.
  • To make Aloo Achari, heat sufficient oil in a kadai and deep-fry diced potatoes till light golden. Drain on absorbent paper.
  • Take ½ cup achari gravy in another non-stick pan, add ½ cup water and mix well. Add the fried potatoes and mix well. Adjust salt and cook for 1 minute.
  • Transfer into a serving bowl, drizzle fresh cream and garnish with coriander leaves. Serve hot.

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Apple Celery Salad with Orange Honey Dressing

Apple Celery Salad with Orange Honey Dressing

By Ladies First

Prep: 15 minutes

Cook: 0 minutes

Method: Easy

Course: Beverage

Type: Fusion

Key Ingredients:

  • Apple
  • Celery
  • Orange
  • Honey
  • Carrot

Crunchy, tasty and full of wonderful flavours this salad is nutritious too

Ingredients

  • Medium apple, finely chopped 1
  • Celery sticks, finely chopped 2
  • Medium orange, peeled, segments separated, seeded and halved 1
  • Medium carrot, peeled and finely chopped 1
  • Ginger juice ½ tsp
  • Fresh mint leaves a few
  • Orange honey dressing
  • Orange juice 2 tsps
  • Honey 1 tsp
  • Black pepper powder 1 tsp
  • Salt ½ tsp
  • Olive oil 1 tsp

Methods

  • Put apple, celery, orange, carrot and ginger juice in a bowl.
  • To make the dressing, take orange juice, honey, black pepper powder, salt and olive oil in another bowl and whisk well.
  • Add the orange honey dressing to the apple mixture and toss well.
  • Transfer onto a serving platter and serve immediately.

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Beetroot Fudge

Beetroot Fudge

By Ladies First

Prep: 30 minutes

Cook: 20 minutes

Method: Easy

Course: Beverage

Type: Fusion

Key Ingredients:

  • Beetroot
  • Khoya/mawa
  • Sugar
  • Condensed milk
  • Milk

Ruby red delicious fudge made with beetroot

Ingredients

  • Beetroot, grated 1½ cups
  • Ghee 1½ tbsps
  • Khoya/mawa, grated ½ cup
  • Sugar 1½ tbsps
  • Condensed milk ½ cup
  • Almonds, chopped 1½ tbsps
  • Pistachios, chopped 1½ tbsps
  • Milk 1½ cups
  • Edible silver foil 1 sheet
  • Mixed nuts, chopped 1 tbsp

Methods

  • Heat ghee in a kadai and add grated beetroot and saute, stirring continuously to avoid sticking to the bottom. Add khoya and saute well.
  • Add sugar, condensed milk, pistachios, almonds and milk. Mix well and cook, stirring, till the mixture thickens and starts leaving the sides of the kadai.
  • Pour the mixture into a greased plate and spread it evenly. Sprinkle mixed nuts, decorate with the edible silver foil.
  • Once the fudge cools down, cut it into squares or diamond shaped pieces and serve or store in airtight container.

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Cauliflower Paneer Bhurji

Cauliflower Paneer Bhurji

By Ladies First

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Beverage

Type: Fusion

Key Ingredients:

  • Cauliflower
  • Cottage cheese (paneer)

This vegetarian bhurji is made with cauliflower and cottage cheese

Ingredients

  • Cauliflower, boiled and grated 1 cup
  • Cottge cheese (paneer), grated 1 cup
  • Oil 2 tbsps
  • Onion, chopped 2 tsps
  • Garlic, finely chopped 1 tsp
  • Ginger, grated 1 tsp
  • Cumin seeds ½ tsp
  • Red chilli powder ¼ tsp
  • Turmeric powder ¼ tsp
  • Cumin powder ¼ tsp
  • Coriander powder ¼ tsp
  • Green chillies, chopped ½ tsp
  • Green capsicum, chopped ½ cup
  • Red kidney beans (rajma), boiled and mashed ½ cup
  • Tomatoes, chopped ½ cup
  • Fresh coriander leaves, chopped 1 tbsp
  • Milk ½ cup
  • Tomato ketchup 2 tbsps
  • Salt to taste
  • Black pepper powder ½ tsp

Methods

  • Heat oil in a non-stick pan, add onion, garlic, ginger, cumin seeds and red chilli powder, mix well and saute till golden brown.
  • Add turmeric powder, cumin powder, coriander powder and green chillies and mix well.
  • Add cauliflower, cottage cheese, capsicum, kidney beans, tomato and coriander leaves and mix everything well.
  • Add milk and tomato ketchup to bind the mixture.
  • Add salt and black pepper powder, mix well and cook for 4 to 5 minutes.
  • Transfer into a serving dish and serve hot.

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Corn and Aloo Kofta Curry

Corn and Aloo Kofta Curry

By Ladies First

Prep: 25 minutes

Cook: 25 minutes

Method: Moderate

Course: Beverage

Type: Fusion

Key Ingredients:

  • Sweet corn kernels
  • Potatoes
  • Spinach
  • Whole garam masala
  • Cashewnut paste
  • Yogurt

Corn and potato koftas cooked in a flavourful curry

Ingredients

  • Kofta
  • Sweet corn kernels, boiled and mashed ½ cup
  • Potatoes, boiled, peeled and mashed ½ cup
  • Spinach, blanched and chopped 1 cup
  • Salt to taste
  • Green chillies, chopped ½ tsp
  • Fresh coriander leaves, finely chopped 2 tsps
  • Refined flour 1½ tsps
  • Turmeric powder ¼ tsp
  • Cornflour 1 tbsp
  • Curry
  • Oil 2 tsps
  • Green cardamoms 2 to 3
  • Cloves 3 to 4
  • Cinnamon 1 inch
  • Bay leaf 1
  • Black peppercorns 5 to 6
  • Boiled onion paste 4 tbsps
  • Ginger-garlic paste 2 tsps
  • Coriander powder ½ tsp
  • Garam masala powder ½ tsp
  • Turmeric pwoder ½ tsp
  • Red chilli powder ½ tsp
  • Asafoetida ½ tsp
  • Cashewnut paste 2 tbsps
  • Yogurt 2 tbsps
  • Salt to taste
  • Garnishing
  • Fresh cream 1 to 2 tsps
  • Spring onions, chopped 1 tbsp
  • Dried red chillies, deep-fried 2

Methods

  • Take potatoes, corn kernels, spinach, salt, green chillies, coriander leaves, refined flour and turmeric powder in a bowl and mix well.
  • Divide the mixture into equal portions and shape them into round koftas.
  • Heat sufficient oil in a kadai. Sprinkle some cornflour over the koftas, slide them into the hot oil and deep fry on medium heat till golden. Drain on absorbent paper.
  • To make the curry, heat oil in a non-stick pan, add green cardamoms, cloves, cinnamon, bay leaf, black peppercorns and onion paste and saute on low heat for 2-3 minutes.
  • Add ginger-garlic paste and saute for 1-2 minutes. Add coriander powder, turmeric powder, red chilli powder and asafoetida, mix well and saute on low heat.
  • Add cashewnut paste and continue to saute on low heat. Add yogurt and mix well. Add 2 cups water and mix well and let the mixture come to a boil.
  • Add salt and mix well. Add the koftas, mix gently and let the mixture come to a boil again. Reduce heat and simmer for 2-3 minutes.
  • Transfer into a serving bowl, drizzle cream, garnish with spring onion and dried red chillies. Serve hot.

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