Pan Broiled Lamb Chops over Sauteed Spinach and Pancetta

Ingredients:
1. 1 (6-ounce) package quick cooking rice pilaf or flavored rice
2. 6 to 8 California lamb sirloin chops, about 3/4 to 1-1/2-inch thick

3. Olive oil

4. Salt or garlic salt and pepper
5. 1 tablespoons each butter and olive oil
6. 2 shallots, finely minced
7. 1/4 pound pancetta, cut into 1/2-inch pieces
8. 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
9. Juice of one-half lemon

Method:
1. Prepare rice according to package directions. While rice is cooking, heat heavy frying pan or skillet
over high heat. Brush chops lightly with olive oil and season with salt or garlic salt and pepper and
set aside while pan heats.
2. To test pan, press a corner of the chop onto the surface. When it sizzles, add 3 to 4 chops and
sear them for 1 1/2 to 2 minutes until browned on the bottom. Turn chops and sear the other side
for 1 1/2 to 2 minutes. Reduce heat to medium and cook chops for an additional 1 to 2 minutes for
rare, 2 to 3 minutes for medium-rare or until they reach the desired doneness. If cooking to
medium, turn chops at least once again. Remove chops from pan and wrap tightly in foil to keep
warm. Repeat with remaining chops.
3. Wipe out pan. Heat butter and oil over medium heat. Add shallots and sauté, stirring, 2 to 3
minutes. Add pancetta and cook until golden, about 1 to 2 minutes. Add spinach and lemon juice
and cook, stirring until heated through. Season with salt and pepper. Spoon onto serving platter;
top with lamb chops. Serve immediately with rice pilaf.

Makes 4 servings.

Easter Bunny Bread

Ingredients:
1. (1 pound each) frozen bread dough thawed
2. 2 raisins
3. 2 sliced almonds
4. 1 egg, lightly beaten
5. Lettuce leaves
6. Use Dip of your choice

Method: Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers. Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.

Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth. Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool. Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body.

Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip.

Yield: 1 loaf.

24 servings

VAAL NI DAL

An ideal accompaniment for rice.

Ingredients:

1. 3 cups sprouted Surti vaal

2. 1/2 teaspoon carom seeds (ajwain)

3. 1/4 teaspoon asafoetida (hing)

4. 5 small round red chillies (boriya)

5. 2 tablespoons oil

6. 1/2 teaspoon sugar

7. 1 tablespoon raisins

8. salt ot taste

For the garnish: 1 tablespoon chopped coriander

Method:

1. Heat the oil, add the carom, asafoetida and small round red chillies and

stir.

2. Add the sprouted Surti Vaal with 1 1/2 cups of water, the sugar, raisins

and salt and simmer till the dal is soft.

3. Garnish with chopped coriander and serve hot.

Cooking Time : 15 min.

Preparation Time : 10 min.

Serves 4 to 6.

EK TOAP NA DAL BHAAT

A speciality of Gujarat which makes a meal by itself.

Ingredients:

1. 1 cup long grained rice

2. 1/2 cup toovar (arhar) dal

3. 2 to 3 pinches asafoetida (hing)

4. a pinch soda bi-carb

5. 1/4 teaspoon turmeric powder (haldi)

6. 10 small onions

7. 5 small potatoes

8. 2 to 3 small brinjals

9. 1/3 cup green peas

10. 2 tablespoons ghee

For mixed masala:

1. 2 teaspoons coriander-cumin seed (dhania-jeera) powder

2. 2 teaspoons sugar

3. 1 teaspoon chilli powder

4. 1/2 cup grated fresh coconut

5. 4 to 5 tablespoons chopped coriander

6. a pinch asafoetida (hing)

7. salt to taste

Method:

1. Make a criss-cross slits on the onions, potatoes and brinjals, taking care

not to separate the segments. Stuff the slits with the masala mixture.

About half the mxiture will remain.

2. Clean and wash the rice and dal separately.

3. Soak the dal in warm water for 30 minutes. Drain and keep aside.

4. Put the ghee asafoetida, toovar dal, soda bi-carb and turmeric powder

in a glass bowl and microwave on HIGH for 2 minutes.

5. Add the vegetables, rice the remaining masala, salt with 3 cups of hot

water and mix well. Microwave on HIGH for 16 minutes, stirring twice in

between after every 5 to 6 minutes.

6. Pour some ghee over the dish and serve hot with buttermilk.

Preparation Time : 20 min.

Cooking Time : 18 min.

Serves 4.

MIXED KATHOL

Healthy and nutritious pulses cooked in the Gujarati way.

Ingredients:

1. 1/4 cup whole Bengal gram (black chana)

2. 1/4 cup whole green gram (green moong)

3. 1/4 cup black-eyed beans (chowli dal)

4. 1/4 cup moth beans (matki)

5. 1/4 cup dried peas (suka vatana)

6. 1/2 teaspoon mustard seeds

7. 1 teaspoon cumin seeds (jeera)

8. 1/4 teaspoon asafoetida (hing)

9. 4 small round red chillies (boriya)

10. 1 teaspoon green chilli-ginger paste

11. 1/2 teaspoon tamarind pulp (imli)

12. 1 tablespoon jaggery pulp (gur)

13. 2 tablespoons oil

14. salt ot taste

Method:

1. Wash the pulses and soak them in water overnight.

2. Next day, drain and pressure cook the pulses in 2 cups of water.

3. Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida

and stir for a while.

4. Add the small rounds chillies and green chilli-ginger paste and fry for a

few seconds.

5. Add the cooked pulses, tamarind and jaggery pulp and salt.

6. Mix well and simmer for a few minutes.

7. Serve hot with chapatis or rice.

Cooking Time : 20 min.

Preparation Time : 15 min.

Serves 4.

KELA METHI NU SHAAK

The bitterness of the methi is complemented by the sweetness of the bananas

Ingredients:

1. 6 bananas, peeled and chopped

2. 2 bunches fenugreek leaves (methi), chopped

3. 1 teaspoon mustard seeds

4. 1/2 teaspoon asafoetida (hing)

5. a pinch soda-bi-carb (optional)

6. 2 teaspoons green chilli-ginger paste

7. 1/2 teaspoon turmeric powder (haldi)

8. 1/4 teaspoon garam masala

9. 1 teaspoon sugar

10. juice of 1/2 lemon

11. 2 tablespoons oil

12. salt to taste

Method:

1. Heat the oil in a pan, add the mustard seeds and fry until they crackle.

Add the asafoetida and then the fenugreek leaves.

2. Sprinkle the soda bi-carb and salt, stir and allow to simmer till the

fenugreek leaves soften.

3. Add the green chilli-ginger paste, turmeric powder, garam masala and

sugar and stir well.

4. Add the banana pieces and mix well.

5. Sprinkle the lemon juice and stir.

6. Serve hot with chapatis.

Cooking Time : 10 min.

Preparation Time : 5 to 10 min.

Serves 4 to 6.

KHATTA MOONG

Moong cooked with curds and spices.

Ingredients:

1. 1 cup whole green gram (green moong)

2. 1 cup sour curds

3. 1/2 teaspoon chilli powder

4. 1/2 teaspoon turmeric powder (haldi)

5. 1 teaspoon mustard seeds

6. 3 to 4 curry leaves

7. 1/4 teaspoon asafoetida (hing)

8. 1/2 teaspoon green chilli-ginger paste

9. 2 tablespoons oil

10. salt to taste

Method:

1. Wash and soak the green gram for 2 to 3 hours.

2. Pressure cook the green in 1 1/2 cups of water for 2 whistles.

3. Beat the curds with the chilli powder and turmeric powder.

4. Heat the oil in a pan, add the mustard seeds, curry leaves, asafoetida, green chilli-ginger paste and stir.

5. Add the green gram and stir.

6. Add the beaten curds and salt and mix well.

7. Simmer for 10 to 15 minutes.

8. Serve hot with plain rice.

Cooking Time : 20 min.

Preparation Time : 20 min.

Serves 4.

KHAMAN DHOKLA

Ingredients:

For the garnish:

1. 1 tablespoon chopped coriander

2. 1 teaspoon chilli powder

For the tempering:

1. 1/2 teaspoon mustard seeds

2. 1/2 teaspoon sesame seeds

3. 2 green chillies, chopped

4. a pinch asafoetida (hing)

5. 1 tablespoon oil

Main dish:

1. 1 cup Bengal gram flour (besan)

2. 1 1/2 tablespoons semolina (rawa)

3. 1/2 teaspoon citric acid crystals

4. 3 teaspoons sugar

5. 1 teaspoon green chilli-ginger paste

6. 1 1/2 teaspoons Eno's fruit salt

7. salt to taste

Method:

1. To prepare the tempering, heat the oil in a small pan and add the

mustard seeds. When they crackle, add the sesame seeds, green chilli

and asafoetida and remove from the fire. Add 1 tablespoon of water

and pour the mixture over the steamed dhoklas.

2. Garnish with the coriander and sprinkle with the chilli powder.

3. Cut into pieces and serve with green chutney.

Main dish:

1. Combine all the ingredients except the fruit salt in a bowl and make a

batter using a1 cup of water.

2. Add the fruit salt. Sprinkle a little water over the fruit salt and mix wel.

3. Pour half the batter into a greased 150 mm. (6") diameter

microwaveable container and cover with a plastic wrap.

4. Microwave on HIGH for 2 minutes. Allow to stand for 1 minute.

5. Repeat with remaining batter to make 1 more tray of dhoklas. Keep

aside.

Cooking Time : 6 min.

Preparation Time : 10 min.

Serves 4.

Paradise Cookies

Ingredients:

1. 3/4 cup granulated sugar

2. 1/2 cup LAND O LAKES® Soft Baking Butter with Canola Oil

3. 1 (8-ounce) can crushed pineapple in juice, well-drained

4. 1 teaspoon vanilla extract

5. 1 3/4 cups all-purpose flour

6. 1 teaspoon baking powder

7. 1 (3.25-ounce) jar (2/3 cup) macadamia nuts, chopped

8. 3/4 cup sweetened flaked coconut

Method:

1. Heat oven to 350°F. Combine sugar and Soft Baking Butter with Canola

Oil in large bowl. Beat at medium speed until creamy. Add pineapple

and vanilla; continue beating until well mixed. Reduce speed to low;

add flour and baking powder. Beat until well mixed. Stir in nuts and 1/4

cup coconut by hand.

2. Shape dough into 1-inch balls; dip top of each cookie into remaining

coconut. Place 2 inches apart onto ungreased cookie sheets. Bake for

12 to 15 minutes or until set.

Makes 3 dozen cookies.

Nutrition Facts (1 cookie): Calories: 90, Fat: 5 g, Cholesterol: 5 mg, Sodium: 45 mg, Carbohydrates: 11 g, Dietary Fiber: <1>

Ham-Asparagus Strata

Ingredients:

1. 4 English muffins, torn or cut into bite-size pieces (4 cups)

2. 2 cup cubed cooked ham or chicken (10 ounces)

3. 1 10-ounce package frozen cut asparagus or frozen cut broccoli,

thawed and well-drained or 2 cups cut up fresh cooked asparagus or

broccoli

4. 4 ounces process Swiss cheese, torn, or process Gruyere cheese, cut

up

5. 4 beaten eggs

6. 1/4 cup dairy sour cream

7. 1-1/4 cups milk

8. 2 tablespoons finely chopped onion

9. 1 tablespoon Dijon-style mustard

10. 1/4 teaspoon salt*

11. 1/8 teaspoon black pepper

Method:

1. In a greased 2-quart square baking dish layer half of the English muffin

pieces. Top with the ham, asparagus, and cheese. Top with the

remaining English muffin pieces.

2. In a medium bowl whisk together the eggs and sour cream. Stir in

milk, onion, mustard, salt, and pepper. Pour evenly over the layers in

dish. Cover and chill for 2 to 24 hours.

3. Bake, uncovered, in a 325 degree F oven for 60 to 65 minutes or until

the internal temperature registers 170 degree F on an instant-read

thermometer. Let stand for 10 minutes before serving.

Makes 6 servings.

*Note: If using ham, omit the salt.

Nutrition facts per serving: calories: 349, total fat: 12g, saturated fat: 7g, monounsaturated fat: 6g, polyunsaturated fat: 2g, cholesterol: 193mg, sodium: 1224mg, carbohydrate: 25g, total sugar: 3g, fiber: 2g, protein: 26g, vitamin A: 0%, vitamin C: 26%, calcium: 32%, iron: 15%, starch: 1.5diabetic exchange, vegetables: .5 diabetic exchange, lean meat: 3 diabetic exchange, fat: 2 diabetic exchang,

Ginger-Lime Chicken Salad

Ingredients:

1. 1/4 cup fat-free or low-fat plain yogurt

2. 2 tablespoons lime juice

3. 2 teaspoons grated fresh ginger

4. 2 cups chopped, cooked chicken breast

5. 1 cup snow pea pods, long-bias cut

6. 2 stalks celery, thinly sliced (about 1 cup)

7. 1 tablespoon very thinly sliced red onion

Method: Combine yogurt, lime juice, and ginger in a medium bowl. Add chicken, stirring to coat. Cover and chill for at least 30 minutes. Toss pea pods, celery, and onion together. Arrange vegetable mixture in four salad bowls. Top with chicken mixture.

Makes 4 servings.

Nutrition facts per serving: calories: 139 total, fat: 3g, saturated fat: 1g, cholesterol: 60mg, sodium: 81mg, carbohydrate: 4g, fiber: 1g, protein: 23g, vitamin C: 22%, calcium: 5%, iron: 6%, vegetables: 1diabetic exchange, very lean meat: 3diabetic exchange

Luscious Strawberry Party Punch

Ingredients:

1. 1 (48-ounce) bottle Cran-Strawberry® Cranberry Strawberry Juice Drink, chilled

2. 2 quarts strawberry ice milk or ice cream, softened

3. 2 cups frozen strawberries, thawed

4. 2 (12-ounce) cans lemon-lime soda, chilled

Method: Combine cranberry strawberry drink, ice milk and strawberries in a large punch bowl. Use a rotary beater or wire whisk to thoroughly combine ingredients until creamy. Gently stir in soda just before serving.

Makes about 50 (1/3-cup) servings.

Ham and Bean Soup with Vegetables

Ingredients:

1. 1 cup dry navy beans

2. 1-1/4 to 1-1/2 pounds meaty smoked pork hocks or one 1- to 1-1/2-pound meaty ham bone

3. 1 cup chopped onion

4. 1/2 cup sliced celery

5. 1 tablespoon instant chicken bouillon granules

6. 1 tablespoon snipped fresh parsley

7. 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

8. 1/4 teaspoon pepper

9. 2 cups chopped parsnips or rutabaga

10. 1 cup sliced carrots

11. 1 10-ounce package frozen chopped spinach, thawed and well drained

Method:

1. Rinse beans. In a Dutch oven combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans.

2. In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Remove pork hocks or ham bone; set aside to cool. Mash beans slightly. Stir in parsnips or rutabaga and carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender.

3. Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat and spinach into saucepan. Cook until heated through.

Makes 4 or 5 servings.

Make-Ahead Tip: Prepare soup; cool slightly. Transfer to 1-to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.

Nutrition facts per serving: calories: 347 total, fat: 3g, saturated fat: 1g, cholesterol: 19mg, sodium: 1175mg, carbohydrate: 60g, fiber: 19g, protein: 23g

Beef and Chipotle Burritos

Ingredients:

1. 1-1/2 pounds boneless beef round steak, cut 3/4 inchthick

2. 1 14-1/2-ounce can diced tomatoes, undrained

3. 1/3 cup chopped onion (1 small)

4. 1 to 2 canned chipotle peppers in adobo sauce, chopped

5. 1 teaspoon dried oregano, crushed

6. 1/4 teaspoon ground cumin

7. 1 clove garlic, minced

8. 6 9- to 10-inch tomato-flavored or plain flourtortillas, warmed

9. 3/4 cup shredded sharp cheddar cheese (3 ounces)

10. 1 recipe Pico de Gallo Salsa

11. Shredded jicama or radishes (optional)

12. Dairy sour cream (optional)

Method: Trim fat from meat. Cut meat into 6 pieces. In a3-1/2- or 4-quart crockery cooker place meat,undrained tomatoes, onion, chipotle peppers, oregano,cumin, and garlic. Cover; cook on low-heat setting for 8 to 10 hours oron high-heat setting for 4 to 5 hours. Remove meatfrom cooker. Using 2 forks, pull meat apart intoshreds. Place meat in a large bowl. Stir in cookingliquid to reach desired consistency. Spoon one-sixthof the meat onto each warm tortilla just below thecenter. Top with cheese, Pico de Gallo Salsa, and, ifdesired, jicama and sour cream. Roll up tortilla.

Makes 6 servings.

Pico de Gallo Salsa: In a bowl combine 2 medium finelychopped tomatoes; 2 tablespoons finely chopped onion;2 tablespoons snipped fresh cilantro; 1 fresh serranochile pepper, seeded and finely chopped; and dashsugar. Cover; chill several hours.

Gotta Split! Breakfast

Ingredients:
1. 1 small banana, halved lengthwise
2. 1/2 cup vanilla lowfat yogurt (dahi)
3. 1/2 cup Fruit & Bran with Dates, Raisins, Walnuts Cereal
4. 1/4 cup fresh blueberries
5. 1/4 cup fresh raspberries
6. 1/8 tsp. ground cinnamon
7. 1/8 tsp. ground nutmeg

Method: CUT banana in half lengthwise; place in cereal bowl. TOP with yogurt, cereal and berries. SPRINKLE with the cinnamon and nutmeg.

Diet Exchange: 1-1/2 Starch,2 Fruit,1 Milk (FF), Nutrition (per serving) Calories 330, Total fat 4g, Saturated fat 1.5g, Cholesterol 10mg, Sodium 200mg, Carbohydrate 70g, Dietary fiber 9g, Sugars 44g, Protein 9g

Prep Time: 5 min
Total Time: 5 min
Makes: 1 serving

Karivepaku Annam - Spiced Curry Leaf Rice

Prep & Cooking: 30 mts
Cuisine: Andhra Pradesh (India)

Ingredients:
1. 3 cups cooked and cooled white rice (each grain should be seperate)
2. 1 1/4 cups fresh curry leaves
3. 1 tbsp split gram dal
4. 1/2 tbsp bengal gram
5. 8-9 black pepper corns
6. pinch of turmeric powder
7. 2 tsps oil
8. salt to taste
For tempering/poppu/ tadka:
1. 1 tsp oil
2. 1 tsp mustard seeds
3. pinch of asafoetida (optional)

Method:
1. Heat a tsp of oil in a heavy bottomed vessel and add the dals and toss
them till they turn red. Add the pepper corns and toss for a minute.
Turn of heat and cool.
2. In the same vessel, heat another tsp of oil and add the curry leaves
and on low-medium heat, toss them constantly till they change color
and turn crisp. Don't burn them. This could take about 4-5 mts. Turn off
heat and cool.
3. Grind the toasted dals and pepper corns to a coarse powder. Add the
toasted curry leaves and grind to a coarse pwd. Remove and keep
aside.
4. Heat oil for tempering in the same vessel, add the mustards seeds and
let them splutter. Add the asafoetida and toss for a few seconds. Turn
off heat.
5. Add the cooked rice to the tempering, sprinkle salt and turmeric
powder. Add the ground curry leaves-spices pwd and combine till well
blended. Adjust salt.
6. Serve hot with yogurt (perugu) or pachadi of your choice.

Roasted Beetroot, Feta and Rocket Salad

Ingredients:
1. 3 small beetroot
2. 2 tablespoons olive oil
3. 500g sweet potato (kumara), peeled & diced
4. 200g rocket
5. ½ cup coarsely chopped macadamia nuts
6. 100g reduced fat feta cheese, crumbled
Dressing:
1. 1 1/2 tablespoons macadamia nut oil
2. 1 1/2 tablespoons light olive oil
3. 2 tablespoons lemon juice

Method:
1. Remove stem and leaves from beetroot and quarter unpeeled beetroots.
2. Toss beetroot in half the oil and place on a lined baking tray and bake in a
moderately hot oven, 190°C, for 15 minutes.
3. Toss sweet potato in remaining oil, place on baking tray with beetroot and continue
to bake for a further 30 minutes or until vegetables are tender.
4. When beetroot is cool enough to handle, peel.
5. Toss rocket, beetroot, sweet potato, macadamia nuts and feta together in a large
bowl.
6. Combine dressing ingredients and gently fold through salad.

Per serve: 980 Kilojoules (235 Calories).
Protein: 7g.
Fat: 16g.
Carbohydrate: 16g.
Total sugars: 9g.
Sodium: 180mg.
Potassium: 450mg.
Calcium: 110mg.
Iron: 1.37mg.
Fibre: 3.5g.

Tips: Double the amount of olive oil in the dressing if macadamia nut oil is not available. Peeling the beetroot after roasting, rather than before, ensures the flavour and vibrant colour are retained.

LEAFY GREENS WITH APPLE AND CARAWAY VINAIGRETTE

Ingredients:
1. 1 medium iceberg lettuce
2. 1 bunch leaf lettuce preferably Romaine
3. ¼ small cabbage
4. 16-20 spinach leaves, tender
5. 8-10 radish leaves, tender
6. ½ cup dill leaves
7. 1 teaspoon dressing
8. ½ cup olive oil
9. 1 tablespoon apple juice
10. 4 tablespoons red wine vinegar
11. ¼ teaspoon paprika or red chilli powder
12. 1 teaspoon honey
13. ½ tablespoon black peppercorns, crushed
14. Salt to taste

Method:
1. Roast the caraway seeds on a dry tawa, cool and crush well.
2. Mix all the dressing ingredients in a bottle, close tightly and shake well.
Refrigerate till you require.
3. Cut cabbage into one inch pieces.
4. Trim iceberg lettuce, leaf lettuce, spinach leaves, radish leaves and dill
leaves and soak in chilled water.
5. Tear the leaves into bite size pieces. Add cabbage, mix well and refrigerate
to keep them crisp.
6. Just before serving, pour the prepared dressing and toss. Serve cold.

Chef's Tip: If Red wine vinegar is not readily available, use malt vinegar instead.

PUDINA PANEER

Ingredients:
1. 5-6 sprigs fresh mint leaves
2. 250 grams cottage cheese (paneer), ½ inch triangles
3. 1 tablespoon oil
4. black cardamoms
5. 4 green cardamoms
6. 6 cloves
7. 8 black peppercorns
8. 1-inch stick cinnamon
9. 3-4 green chillies, broken
10. 2 medium onions, grated
11. 2 tablespoons poppy seed paste (khuskhus)
12. Salt to taste
13. 2 tablespoons fresh cream

Method:
1. Heat oil in a pan. Add black cardamoms, green cardamoms, cloves, black peppercorns and
cinnamon and sauté.
2. Add broken green chillies, grated onions and continue to sauté till the onions brown lightly.
3. Tie up the mint sprigs together and add to the pan. Bruise the leaves lightly, add one and a
half cups of water and mix. Add poppy seed paste and mix. Add salt and bring the gravy to
a boil. Let it simmer for three to four minutes.
4. Take the mint sprigs out and add the paneer triangles. Mix with a light hand and cook for
three to four minutes or till the paneer triangles are heated through.
5. Add fresh cream and take it off the heat.
6. Serve hot.

KOKUM AND ANAR SLUSH (JUICE)

Ingredients:
1. 1 1/3 cup Kokum syrup
2. 2 teaspoons Roasted cumin powder
3. 2 teaspoons Black salt
4. 8 tablespoons Sugar
5. 4 cups Crushed ice
6. 4 tablespoons Pomegranate kernels

Method:
1. Blend kokum syrup, roasted cumin powder, black salt, sugar and crushed ice in a blender until
slushy.
2. P our into stemmed glasses and serve decorated with a sprinkling of pomegranate kernels.

AAM KA ABSHOLA

Ingredients:

1. 500 grams raw mango
2. 3-4 sprigs fresh mint leaves
3. 1 lemon
4. ½ cup powdered sugar
5. Salt to taste
6. Rock salt to taste
7. 4-5 Black peppercorns, crushed
8. 1 teaspoon roasted cumin powder
9. Drinking soda as required

Method:
1. Place the serving glasses in a refrigerator to be chilled.
2. Wash, boil, peel raw mangoes and extract the pulp.
3. Keep aside a few mint leaves for garnish and grind the rest. Cut the lemons into
roundels.
4. In a pan mix raw mango pulp, sugar, salt, rock salt and two cups of water.
5. Cook on high heat for a minute. Add crushed black peppercorns, roasted cumin
powder and ground mint leaves. Stir and cook for two to three minutes.
6. Remove off the heat and pass the mixture through a sieve and cool.
7. Coat the rims of the chilled glasses with a piece of lemon and dab them on a bed
of salt.
8. Pour the prepared drink into the glasses. Top it with chilled soda.
9. Garnish with mint leaves and a lemon wedge and serve chilled.