FRUITY MUFFINS

INGREDIENTS:

1 1/4-CUP FLOUR
1/4-CUP CURD
1/2-CUP FRESH CREAM
1/2-CUP MILK
3/4 CUP POWDERED SUGAR
1/2 CREAM
3tsp COCO POWDER
1/2 tsp BAKING SODA
MIXED FRUITS CHOPPED ACCORDING TO TASTE

METHOD:

ADD FRESH CREAM, SUGAR AND CURD IN MILK AND WHIP IT FOR AWHILE.
NOW ADD FLOUR, COCO PWD. AND BAKING SODA IN MILK MIXTURE N BLEND IT
IN A SMOOTH MIXTURE. NOW FILL THIS MIXTURE IN MUFFIN MOLD IN HALVES AND
BAKE IT FOR 20-25 MIN. ON 280 DEG. C. NOW LET IT COOL.
NOW ADD 2tsp OF SUGAR IN CREAM N SPREAD IT ON MUFFINS N DECORATE WITH FRESH CHOPPED FRUITS SERVE IT.

CARAMEL BANANA RAISINS

INGREDIENTS:

2-3 BANANAS
1/2-CUP GREEN N BLACK RAISINS
2 Tbsp BUTTER
2Tbsp BROWN SUGAR
1/4 Tsp NUTMEG POWDER
1/2 Tsp CARDAMOM POWDER
2 Tbsp ROASTED N CHOPPED ALMONDS
2 Tbsp HONEY
ICE-CREAM ACCORDING TO TASTE

METHOD:

DIP BOTH THE KINDS OF RAISINS IN HONEY FOR 1/2 AN HOUR AND KEEP ASIDE.
NOW IN A PAN HEAT BROWN SUGAR N BUTTER. WHEN SUGAR MELTS ADD NUTMEG PWD.
CARDAMOM PWD. HONEY DIPPED RAISINS AND PEELED BANANAS IN IT. STIR THE BANANAS WITH LIGHT HAND TILL IT GETS COATED FULLY WITH THE SUGAR MIXTURE. NOW SPRINKLE COPPED ALMONDS SERVE IT WITH ANY ICE-CREAM OF YOUR CHOICE.

FRUITY NECTOR

INGREDIENTS:

2-CUP COLD MILK
1/2-CUP FRESH CREAM
1/2-CUP CONDENSED MILK
1/2-CUP MASHED MANGO
1/2-CUP MASHED BANANA
1-CUP MIXED FRUITS CHOPPED
2-3 DROPS VANILLA ESSENCE

METHOD:

BLEND MILK, CREAM, CONDENSED MILK, MANGO AND BANANA IN A BLENDER.
NOW ADD VANILLA ESSENCE AND CHOPPED MIXED FRUITS(APPLE, MANGO, BANANA,PINEAPPLE,GRAPES,ETC). NOW FREEZE IT FOR A WHILE N SERVE COOL.

VEGGIE PASTA

INGREDIENTS:

1-CUP BOILED PASTA
2 CUP OF: BOILED
CARROT, BROCOLLI,
FRENCH BEANS, CAPSICUM
(RED,GREEN N YELLOW)
1/2 CUP CHOPPED TOMATOES
2 T-SP. FINELY CHOPPED GARLIC
2 T-SP. OLIVE OIL
2 T-SP. TOMATO KETCHUP
1 T-SP. OREGANO HERB
SALT N PEPPER TO TASTE

METHOD:

PAR BOIL ALL THE VEGGIES. HEAT OIL IN A PAN AND ADD CHOPPED TOMATOES IN IT.
ADD SALT N RED CHILI AND SAUTE TILL SOFT. NOW ADD BOILED PASTA, VEGGIES, TOMATO KETCHUP,AND OREGANO HERB IN IT. MIX IT WELL N COOK IT ON LOW FLAME FOR 2-3 MINUTES.
GARNISH IT WITH PARSLEY N SERVE IT HOT.

JHATPAT CHEESE-E-TARTS

INGREDIENTS:
8-10 BREAD SLICES
1-CUP BOILED EACH OF
CARROT, CABBAGE,
FRENCH BEANS, CAPSICUM
1/2 CUP CHEESE
1/2 CUP MILK
2 T-SP. FRESH PARSLEY
SALT N PEPPER TO TASTE
OIL FOR FRYING.

METHOD:
CUT THE BREAD SLICES IN DESIRED SHAPES. NOW FRY THEM IN HOT OIL TILL GOLDEN BROWN.
NOW MIX THE CHEESE AND MILK IN A PAN AND COOK IT ON LOW FLAME. KEEP STIRRING IT TILL THE CHEESE DISSOLVES COMPLETELY IN MILK. NOW ADD PAR BOILED VEGETABLES IN THIS MIXTURE N ADD SALT N PEPPER IN IT. COOK ON LOW FLAME FOR 2-3 MINUTES. NOW SPREAD THIS VEG. MIXTURE ON THE GOLDEN BREAD. GARNISH WITH FRESH PARSLEY N SERVE.