HUNGER STRIKES!

Woman's Era - - Contents - Sa­ti­ate your taste buds. By Sudha Mathur

Red Fruit Punch Choco­late Cof­fee Pud­ding Green Sip Cooler Kiwi and Grapes Fool Date Thandai Jack­fruit (Kathal) Dahidar Chia and Cu­cum­ber Lassi Hot and Healthy Av­o­cado Sand­wiches Ba­nana Tamarind Lassi Wheat Oats Veg Balls and many more...

RED FRUIT PUNCH IN­GRE­DI­ENTS:

11/ cups wa­ter melon juice and 2 pulp wa­ter of 1 co­conut 11/ cups pome­gran­ate juice 2 1 tsp le­mon juice

1/ tsp ginger juice 2 5-6 figs (dry) 11/ cup wa­ter

4 2 tsp tea leaves salt to taste black pep­per as per taste 11/ tbsp sugar syrup 2

1/ bot­tle soda 2 black salt mint leaves

METHOD

Soak figs in 11/ cups wa­ter overnight. Re­move figs and grind them. Boil figs wa­ter and make tea. Strain the wa­ter. Cool.

In a mixer jar, pour cold tea wa­ter, figs paste, pome­gran­ate, le­mon and ginger juice. Add sugar, salt and pep­per. Churn well. Pour in wa­ter­melon juice and pulp. Add soda and mint leave1s.

Serve cold.

CHOCO­LATE COF­FEE PUD­DING IN­GRE­DI­ENTS:

5-6 cake rusks 1 cup cot­tage cheese 1 cup milk 2 tsp cof­fee pow­der 2 tsp choco­late pow­der

1/ tbsp sugar 2 straw­berry syrup

1/ cup wal­nuts crushed 4 choco­late syrup

METHOD

Place rusks in a bowl, pour 1/ 2 cup milk and cover with lid. Pour rest of the milk in mixer jar, add choco­late, cof­fee pow­der and sugar. Mix well, add to the rusk mix­ture. Com­bine crum­bled cot­tage cheese and straw­berry syrup. Spoon a layer of rusk mix­ture, sprin­kle crushed wal­nuts into the bot­tom of glasses, spoon over a layer of cot­tage cheese mix­ture, then rusk mix­ture, sprin­kle choco­late syrup and rest of the wal­nuts. Chill and serve.

GREEN SIP COOLER IN­GRE­DI­ENTS:

2 kiwi 1 cup grated cu­cum­ber

1/ tbsp chopped green co­rian­der 4 and mint wa­ter of 1 co­conut roasted cumin pow­der mint pow­der black salt fresh mint 1 tsp sugar pow­der

METHOD

Cut kiwi fruits and put in mixer jar with cu­cum­ber, co­rian­der, mint (1 leaf), take out pulp. Add sugar cumin pow­der, black salt and add co­conut wa­ter. Mix well and serve in glasses or in co­conut shell.

KIWI AND GRAPES FOOL IN­GRE­DI­ENTS:

6-8 kiwi fruits 250 gm grapes 3 tbsp sugar

1/ le­mon juice 4 11/ cup whipped cream 2

METHOD

Cut the grapes and re­move the skin of kiwi fruits, chop ki­wis. Put both the things in blender, add sugar and make pulp. Add le­mon juice and cream, fold nicely. Pour in glasses or fool dishes, top with fresh fruit kiwi or grapes. Chill till set. Serve.

DATE THANDAI IN­GRE­DI­ENTS:

6-8 dates

1/ tbsp aniseeds 2 4-5 black pep­per (whole) 5-6 al­monds 1 tsp melon seeds 2-3 small green car­damoms 5-6 rose petals 1 tsp poppy seeds paste 2-3 drops kewra essence 2-3 glasses boiled but cold milk 3 tbsp sugar

METHOD

Soak chopped or mashed dates, aniseeds, black pep­per, al­monds, melon seeds, car­damoms and rose petals in 1/ cup milk for 3-4 hours. 2 Re­move al­monds skin.

Put all the in­gre­di­ents in grinder and grind to make a paste.

Mix milk, sugar, poppy seeds paste, thandai paste in a mixer and make thandai.

Sprin­kle ke­wara essence and serve cold.

JACK­FRUIT (KATHAL) DAHIDAR IN­GRE­DI­ENTS:

500 gm jack­fruit pieces 2 onions

1/2- 1/ 2 tsp ginger gar­lic paste 1/ cup boiled tomato puree 2 2-3 green chill­ies 1/ tsp salt

2 1/ tsp red chilli pow­der

2 1/ tsp turmeric pow­der

2 1/ tsp garam masala

2 1 tsp co­rian­der pow­der 1 tbsp oil or ghee

3/ cup curd 4 fresh co­rian­der 2-2 black and green car­damoms

GHIA AND CU­CUM­BER LASSI IN­GRE­DI­ENTS:

1 cup grated cu­cum­ber 1 cup grated ghia 21/ cups curd

2 1/ tsp roasted cumin seeds pow­der

2 1/ tsp black salt

2 1/ tsp salt

2 1/ tsp mint pow­der

4 crushed ice fresh mint leaves

METHOD

Boil grated ghia in 1 cup wa­ter. Cool the ghia and keep wa­ter. In a mixer jar put ghia, cu­cum­ber, both the salts, crushdice, curd and ghia wa­ter and run the mixer. Pour in glasses. Sprin­kle cumin pow­der and mint pow­der. Gar­nish with fresh mint and serve.

METHOD

Chop the onions. Heat oil in a cooker. Place kathal and stir fry. Add chopped onions. Stir fry till onions are soft. Mix all masalas and both the car­damom, tomato puree with curd. Pour the mix­ture. Shake well. Cover and cook till done and fry. Serve hot, gar­nished with fresh co­rian­der.

HOT AND HEALTHY AV­O­CADO SANDWISHES IN­GRE­DI­ENTS:

1/2 cup urad dal 1 cup rice 11/2 tsp salt 1/2 cup spinach chopped 1/2 cup grated car­rots 2-3 chill­ies chopped 1 tbsp fresh co­rian­der chopped Slices of av­o­cado sliced cashewnuts For gar­nish­ing: oil or ghee

METHOD

Soak dal and rice for 12 hours. Grind in a grinder to a flutly paste with less wa­ter. Add salt. Mix well. Add car­rots, spinach, chilli chopped, co­rian­der chopped and fold well. Grease the toaster with oil or ghee.

Pour 1-1 tbsp mix­ture, place slices of av­o­cado and cashewnuts. Close and mae sand­wiches.

Serve with sauce.

BA­NANA TAMARIND LASSI IN­GRE­DI­ENTS:

1/ cup tamarind pulp

4 1/ cup grated jag­gery

2 2 bananas 2 cups thick curd 1 tbsp sliced al­monds

1/ tbsp fresh co­rian­der, chopped 2 mint leaves

METHOD

Cook tamarind pulp and jag­gery till jag­gery di­s­olves. Cool. Churn bananas and curd well. Add 1/ 2 tbsp sliced al­monds and tamarind mix. Churn welll. Pour in glasses, sprin­kle al­monds, chill the glasses and serve in mint leaves.

WHEAT OATS VEG BALLS IN­GRE­DI­ENTS:

1/ cup oats

2 1/ cup gram­flour

4 1/ cup boiled bro­ken wheat

2 1/ cup semolina (suji)

2 1/ cup chopped onions (small

2 chunks)

1/ cup grated car­rots 4 3-4 chopped green chill­ies

1/ cup fresh co­rian­der leaves, 4 chopped

1/ cup boiled corns 4 salt to taste red chilli pow­der oregano 2 cubes cheese 1/ cup rice flour

4 1/ tsp ginger gar­lic paste

4

METHOD

Mix oats, suji, wheat, gram flour, rice flour, salt, red chilli pow­der, oregano, add enough wa­ter to make thick bat­ter. Add ginger gar­lic paste and mix well. Add grated cheese, all veg­eta­bles and fold well. Heat oil in a pan, drop 1-1 tbsp bat­ter and deep fry till golden brown. Drain on brown pa­per or kitchen towel. Serve hot with chut­ney and sauce.

MALAI BHINDI IN­GRE­DI­ENTS:

250 gm bhindi (lady fin­gers) 1/ tsp salt

2 1/ tsp red chilli pow­der

2 1/ tsp turmeric

2 1/ tsp co­rian­der pow­der

2 1/ tsp le­mon juice

4 1/ cup thick malai

2 8-10 roated cashew nuts

1/ tsp garam masala 2

METHOD

Wash and dry the lady fin­gers with a cloth. Slit half lon­gi­tu­di­nally with each lady fin­ger’s end in­tact. Heat pan or karahi, brush with oil or ghee. Place all lady fin­gers, sprin­kle salt and other masalas. Mix or fold nicely. Pour malai, shake the pan. Cover and cook till done. Sprin­kle le­mon juice and serve. Dec­o­rate with roasted cashew nuts.

FIGS AND DRY DATES ICE-CREAM IN­GRE­DI­ENTS:

10-12 figs 10-12 dry dates (chuha­ras) 1 litre milk 8-10 cashew nuts 8-10 wal­nuts 3 tbsp sugar 1 cup cream

METHOD

In a bowl, take 2 cups hot boiled milk. Wash and pat dry figs and dry dates. Soak them in milk for 5-6 hours, add cashew nuts also. Put rest of the milk on slow heat. Grind figs, cashew nuts and dry dates with milk and pour in boil­ing milk. Cook till thick. Cool. Churn in a mixer. Add cream and fold. Put in freezer till com­pletely set. Re­move. Churn again, mix roasted wal­nuts and re­freeze till set. Serve with wal­nuts.

CHOCO­LATE WITH CAKE AND ICE-CREAM IN­GRE­DI­ENTS:

2 cups milk 2 tbsp melted choco­late

1/ cup crum­bled cake 2 3 tbsp cream 1 tbsp sugar pow­der 11/ cup ice-cream 2 choco­late decores choco­late and straw­berry syrup honey, crushed wal­nuts

METHOD

Add choco­late and sugar in milk and boil. Cool. Mix cream with crum­bled cake and honey. Mix 1/ 2 cup ice-cream with choco­late milk in a mixer.

Place cake cream mix­ture and 1-1 tsp crushed wal­nuts in two glasses. Pour choco­late milk mix­ture. Top with rest of the ice-cream. Add both the syrups and sprin­kle wal­nuts. Serve.

PASTA CUT­LETS IN­GRE­DI­ENTS:

1 cup boiled pasta 1/2 cup crum­bled cot­tage cheese 2-3 green chilli chopped 1 tbsp fresh co­rian­der chopped bro­ken cashewnuts 2 cubes cheese 4 slices bread 4-5 boiled pota­toes dry bread crumbs salt and pep­per to taste

For gar­nish­ing:

but­ter

METHOD

Mix boiled pasta, crum­bled cheese, 1 boiled potato, 3/4-3/4 tsp salt and pep­per, chopped chill­ies, co­rian­der, bro­ken cashewnuts, grated cheese and mix well. Com­bine and make balls with but­tery hands. Cut the cor­ners of each slices and dip in cold wa­ter, squeeze and put in an­other bowl. Grate boiled pota­toes, add 1/2-1/2 tsp salt and pep­per and mix well. Make balls with but­tery oily hands, flat­ten them. Put pasta balls and cover them. Roll in bread crumbs. Place in pre-heated air tryer at 200 mark. Cook and serve. We

2

Red fruit punch

Choco­late cof­fee pud­ding

Green sip cooler

Date thandai Kiwi and grapes fool

Ghia and cu­cum­ber lassi Jack­fruit (kathal) dahidar

Ba­nana tamarind lassi Hot and healthy av­o­cado sandwishes

Wheat oats veg balls Malai bhindi

Figs and dry dates ice-cream Choco­late with cake and ice-cream

Pasta cut­lets

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.