Method

Put all the ingredients except soda in a blender; cover and process until blended.Stir in club soda. Pour into long glasses and serve chilled

Method

Combine the watermelon, water and sugar in a blender; puree it. Pour through a soup strainer into a large container. Stir in lime juice. Refrigerate until well chilled, about 4 hours. To serve, stir in club soda and garnish with lemon slices

Method

Put all the ingredients in a blender and blend till smooth and sugar dissolves.Pour in a glass. Garnish with remaining fruits and serve chilled

Method

Combine ingredients in a blender, and blend until mixed and smooth. Serve chilled

Method

Combine the almonds, bananas and ¼ glassof milk and blend in a juicer till the mixture is smooth. Add the sugar, remaining ¾ glass of milk, vanilla essence and ice-cubes and blend again in the juicer till the mixture is smooth and frothy. Pour the smoothie in glass and serve.Servings 3

Method

Mix together the gram flour, curd, salt,ginger paste, chilli and citric acid. Add enough water to make a paste. Leave for about half an hour. Gently mix in soda and transfer immediately to greased tin.Sprinkle the mustard seeds and curry leaves. Steam for 20 min, garnish and serve hot

Method

Soak the moong dal in warm water for 2 hours. Drain and combine with peas, ginger,green chillies,coriander leaves and grind in a blender using littile water to make a thick batter. Add salt and garam masala according to your taste.Pour a ½ tbsp of the batter onto a lightly greased non-stick pan and spread with the spoon to make a pancake. Cook over a medium flame till both sides are golden brown. Pack in tiffin with mustard sauce or tomato ketchup.

Method

In a bowl whisk all the ingredients together.Heat a non-stick pan and grease with little oil in a frying pan.Spread 2 tbsp of mixture on the pan.Cook the pikelet on low heat till it is golden brown & then turn over cooking it similarly.Pack the pikelets in the tiffin with tomato ketchup

Method

Heat oil over medium heat in a wide pan. Splutter mustard seeds. Sauté in this order :Onion , curry leaves, ginger, carrot, capsicum,. Add sugar and salt. If the mixture is too dry, add 1 tbsp water so the veggies are sitting in a dip-able sauce

Method

Method

Mix the wheat flour, gram flour, ajwain ,oil and make a smooth dough by adding warm water.Keep the dough aside for ½ an hour. Take one small portion and roll out make a chappati.Cook the chappati on both sides on a tava using little oil

Method

In a bowl combine all the ingredients with 1 cup of water and make a batter of dropping consistency.Heat a non-stick pan and grease it with little oil. Pour a spoonful of the batter on it and spread in a circular motion to make chilla.Cook till it turns light brown in colour from both sides. Serve hot with tamarind chutney

Method

Combine semolina and curd. Make a thick batter by adding little water. Leave for 10 mins. Add onion, carrot, capsicum, ginger, garlic paste and salt according to taste.Take a bread slice and trim the edges. Spread the mixture on both sides of the bread. Heat a non-stick pan and grease slightly with oil.Place the bread on the pan and cook on both sides till golden brown.Cut the semolina toast into four pieces and serve it with coriander chutney or tomato ketchup

Method

Heat the oil in a non-stick pan, add the onions and garlic and sauté on a medium flame for 1 min.Add the capsicum, crumbled cottage cheese, potatoes, black pepper and salt. Mix well and cook for another 2 mins. Divide the topping into 4 equal portions and keep aside.

Method

Wash and drain rice flakes and keep aside Heat the oil in a non-stick pan and splutter the mustard seeds. Add the onions and sauté for 1 to 2 min.Add the sweet corn and sauté for 1 min. Add rice flakes, mix well and cook on a medium flame for a 1 min, stirring continuously.Add sugar, salt, green chillies, lemon juice and mix well and cook on a medium flame for 1 to 2 min.Sprinkle the milk and mix well.Garnish with coriander leaves and pack it in the tiffin.

Method

In a large bowl whisk egg and milk until well combined.Add chopped onions, tomatoes, green chillies, coriander, salt & chilli powder.Beat the mixture until foamed.Heat oil in a frying –pan. Dip bread slice in the mixture and coat it evenly and fry over low flame.Fry on both sides until done.Serve French toast hot with ketchup

Method

Take one fruit each mentioned above and chop them into small pieces.Mix all the fruit, sprouts, soaked groundnuts, puffed tomatoes, puffed rice with chutney, chaat masala and salt.Your tasty fruit bhel is ready to be snacked.

Method

In a mixing bowl add ready to eat masala oats, garlic, grated cottage cheese and mix it properly.Add salt, pepper and chaat masala according to child’s taste.Make small balls of the mixture and stuff it with the raisins.Now coat the raisin stuffed cheese balls with the poppy seeds (khus khus).Place the balls on a baking sheet and bake it in the oven at 180 degrees for 10 to 12 mins. Serve hot with mustard sauce or tomato ketchup.

Method

Bake the canapés in oven at 230 degree F for 30 seconds. Keep aside. Combine all the ingredients for filling in a deep bowl and mix well.Fill the canapés with the above mixture.Delicious protein stuffed canapés are ready to serve.

Method

In a large bowl add soya chunks,potatoes, onion, capsicum, carrot, ginger & mix thoroughly.Add salt, chaat masala & cumin powder & make a thick dough. Take small portion of the dough & making a shape of heart by using a biscuit cutter. Make a thick paste of cornflour with water.Take thin roasted sewian in a separate plate and crush it. Dip the nuggets in the cornflour batter & roll in the sewian so that they are coated uniformly. Heat oil in a pan and shallow fry the nuggets till light brown on both sides. Serve hot with ketchup

Method

Place the cottage cheese in a bowl. Add garam masala, salt, chopped coriander, chopped onion, and cumin powder to it. Mix lightly with your finger tips. Then add the tomato ketchup and the ginger garlic paste. Set aside while you prepare the bread. Remove the crusts from your bread. Flatten the slice with a rolling pin. Place about 1 tsp of filling on one end of the bread. Gently roll in from one end, making sure that the filling stays well. Wrap up the rolled bread slices with damp muslin cloth and refrigerate for 10 mins. Now, butter up the rolls with brush and slightly roast in a pan until it is golden brown. Give a diagonal cut and serve with tomato ketchup

Method

Preheat the oven at 360 degrees F. Mix together whisked eggs and all the remaining ingredients except the breadcrumbs.Grease the muffin tray. Place a little bread crumbs in each muffin tin. Pour the above mixture over the breadcrumbs.Bake at 360 degrees F for 10 minutes or until the egg is cooked through.Run a butter knife around the edge of each tin to loosen it from the sides and pop them out. Serve hot with tomato ketchup or cheesy dip.