Vanilla Ice Cream

Ingredients:
1 liter - full cream milk
1 tin - condensed milk
2 tbsp - corn flour
1 tsp - vanilla essence
2 cups - thick fresh cream

Method

Mix corn flour with ½ cup milk.
Heat the remaining milk. When it begins to boil, reduce the fire and simmer, stirring frequently till it is reduced to about 2 cups. Add the corn flour mixture, condensed milk . Heat till the mixture begins to boil. Reduce heat and simmer for 2 minutes. Cool completely and add the cream and essence.
Chill in the refrigerator over night. Next day, beat the mixture till frothy. Place in a container in the freezer. Freeze till firm. During this time, stir with fork a couple of times.Ready to serve.

Chana Salad

Ingredients

3/4 cup chickpeas (kabuli chana)
1/2 chopped tomato
1tbsp finely chopped raw green mango
1 Red Onion
1 capsicum
Dressing
1 tablespoon olive oil
3 Green Chilli
1 1/2 tablespoons lemon juice
2 teaspoons sugar
1 tablespoon cilantro leaves, chopped
1/2 teaspoon salt
2 tbs Mint leaves
1 tsp Mustard powder
Hot Water 2 spoon
chaat masala

For the Garnishing

2 tablespoons coconut (nariyal), grated
1 tablespoon cilantro leaves, chopped


Method
Boil the chana with salt.

For the dressing: Mix the above Ingredients
in a blender.

Mix the dressing with the boiled chickpeas, onion ,tomato,capsicum and raw mango. Cover with plastic wrap and chill for an hour.

Serve garnished with grated coconut and cilantro leaves.

Corn Salad

Ingredients
2 CUPS CORN KERNALS (FROZEN IS GOOD)

2 cup(Red,Green,Yellow) CAPSICUM -CHOPPED
1 LARGE TOMATO - CHOPPED
1 SMALL ONION - CHOPPED
2 green chillies
2 tbs Coriander leaves CHOPPED
10 to 15Mint leaves CHOPPED
FOR THE DRESSING
1/2TSP CHILLI FLAKES
1/2TSP CRUSHED PEPPER
1 LEMON
1TBSP OLIVE OIL
1TSP SUGAR
SALT TO TASTE
1 tsp chat masala

Method
1. MICROWAVE THE CORN KERNALS WITH 2TABLESPOONS OF WATER FOR 4 MINS.

2.Let it cool. Prepare a dressing by mixing the Ingredients.
3. MIX CORN & ALL THE VEGETABLES & POUR THE DRESSING & REST FOR 5 MINS.

4. SERVE .

cashew pakoda

• Ingredients:
  1/2 cup Cashews (Broken )(Kaju)
  2 tbsp besen (Gram flour)
  1 tbs rice flour
  1 tbsp Ginger paste
  2 tbsp finely chopped mint
  2 tbsp finely chopped coriander leaves
  3 green chilies chopped
  2/3 strands of curry patha finely chopped
  1/4 tsp Asafoetida
  1 tsp jeera
  2 tsp red chili pwd
  1 tsp Dhania crushed corsely
  1 tsp baking soda
  Salt according to taste
  Oil for deep-frying
  
  Method:
  1. Mix all the ingredients except oil.
  2. Take 1 tbsps of warm oil and add to the above mixture.
  3. Now the mixture looks lumpy, mix it thoroughly.
  4. Take some warm water; now add it to the above mixture, spoon by spoon to make a dough thicker than a chappthy dough.
  5.Heat oil in a deep frying pan drop the besen mixture (uneven shapes) take a big lump in the hand and with the help of fingers drop little by little in the hot oil for deep-frying.
  6.Fry it on medium flame till light golden brown.
  7. Cool it and store it in an airtight container.

kashmiri pulao

Ingredients:
2 cup basmati rice
8 to 10 mint leaves
1 and half cup water
2 bay leaves
1" stick Cinnamon
1 tsp garam masala
3 cardamoms
A small piece of nutmeg
3 tbs ghee
A pinch saffron
1 cup cup milk
2tbs cashew nuts
2 tbs raisins
1 cup Mixed Fruits(canned)
1 tbs tuti fruiti

1 tablespoon pomegranate seeds
2 tbs Sliced Almonds
4 green chilies
Salt to taste

Method:
Wash the rice and soak in water for 20 minutes.
Boil water in a vessel, add mint leaves, nutmeg,cardamoms, Cinnamon and
bay leaves for 20-30 minutes, take only water and keep aside.
Heat2 tbs ghee in a pan, fry the chopped green chilies and rice for few minutes.
Now add the above boiled water to the rice,milk saffron, salt and cook until the rice is done.

Heat the remaining ghee in another pan, fry the cashew nuts, raisins, almond and add to the rice.
Mix the rice well before serving and add canned fruits,tuti fruit,
pomegranate seeds and garam masala.

Baigan ka bharta

Ingredients:

• 2 tbs oil
• 2 eggplants, sliced in half
• 1/3 tsp mustard seed
• 1 tsp ajwan seed
• 1tsp cumin seed
• 1tsp garlic paste
• 1cup cooked green peas
• 2 green chilies, minced
• 1 tbsp fresh ginger, grated
• 1 onion, diced
• 2 tomatoes, chopped
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp coriender powder
• 1/2 tsp garam masala
• Salt- to taste
• 1/2 tsp lemon juice
• 1 tbs cilantro leaves

METHOD:

Drizzle the eggplants with one tablespoon oil and bake at 400 degrees for 20 minutes, or until soft. Cool and remove peels. Mash or blend until smooth.
In the remaining one tablespoon of oil, heat the mustard seeds,Ajwan seed cumin seed, chilies, garlic, ginger and onions for a few minutes.

Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 8 to 10 more minutes.
Garnishing
Heat 1tbs ghee put 1tsp red chill powder and 2tbs water drizzle that over bharta with cilantro leaves.
Serve hot with rice or chapati.

Strawberry Yogurt

Ingredients:

1/2 Gallon milk
4 tablespoon Strawberry Drink mix ( You can get it at any super store like Walmart, Meijer, Kroger etc)
2 table spoon Sugar
1 tablespoon plain yogurt

Method:

• Boil the milk.
• Let it cool to bring it to warm temperature.
• Now add rest of the ingredients.
• Mix it properly.
• Put it in container ( I keep them in small glad plastic container, as kids love that)
  
• Let it set for 6-8 hours at some warm place like oven.
  
• When it is set, keep the container in refrigerator.
• It is ready to be served.