Pomegranate -Mojito Mocktail

ingredients-4-5 mint leaves
1 tablespoon fresh lime juice
3 tablespoons pomegranate juice

2tsp sugar syrup
ice as required
lemon-lime soda or club soda or lemonade
mint leaves & pomegranate seeds for garnish

Mint powder with seasoning to coat rim

Method -Muddle mint leaves and lime juice in the bottom of a tall glass. Add pomegranate juice,sugar syrup  and ice. Fill remainder of glass with club soda. Garnish with mint leaves and pomegranate seeds.Stir before drinking.

 (For a sweeter drink, use half club soda and half lemonade )

Pomegranate -Mojito Mocktail

ingredients-4-5 mint leaves
1 tablespoon fresh lime juice
3 tablespoons pomegranate juice

2tsp sugar syrup
ice as required
lemon-lime soda or club soda or lemonade
mint leaves & pomegranate seeds for garnish

Mint powder with seasoning to coat rim

Method -Muddle mint leaves and lime juice in the bottom of a tall glass. Add pomegranate juice,sugar syrup  and ice. Fill remainder of glass with club soda. Garnish with mint leaves and pomegranate seeds.Stir before drinking.

 (For a sweeter drink, use half club soda and half lemonade )If you like you an add black salt and roasted cumin powder .

Banana, pomegranate & Chia Seeds Smoothie

Recipe name--Banana, pomegranate & Chia Seeds Smoothie

Ingredients-2 bananas, peeled & sliced

2tbsps strawberry crush

1 cup pomegranate juice

4tbsps yogurt

1tsp soaked chia seeds

2 tsps chia seeds and  pomegranate seeds (the jewels)a  as toppings

Method –

Add pomegranate juice and yoghurt with the bananas, soaked chia seeds and strawberryy crush . Blend until smooth. Transfer to 2 glasses and top with chia seeds and pomegranate arils. Serve immediately or cool .

Aloo ka meetha lachha

Ingredients- 4 big sized raw potatoes, 1cup sugar, 1/4cup water,

for garnishing

 8-10 almond, chopped,1/4tsp cardamom powder, few saffron strands

Garnish with pomegranate seeds and tulsi leaves .

Method- Peel and wash potatoes.

Grate them in thick grater.

 In a pan boil water and blanch grated potatoes for 1 minute.

 Strain on a sieve and keep aside.

 Heat a pan and add sugar and water.

 Cook till sugar dissolves.

Add blanched aloo lachha and cook on high flame stirring gently till sugar coats on it.

 Serve garnished with chopped almonds, few saffron strands and cardamom powder.

Garnish with pomegranate seeds and  tulsi leaves .

 Note- You can serve it with thickened milk (rabri)also.

This you can serve in vrat also .

Til koot

Recipe Name –Til koot

Ingredients: 200g powdered sugar or boora, 200g sesame seeds, 100g khoya, almonds, raisins, cardamom powder & pistachio.

Method:

Clean the sesame seeds. Roast sesame seeds on slow fire, cool & grind them coarsely. Roast khoya slightly on slow fire, cool & crumble with fingers. Now mix sugar with crumbled khoya & coarsely grinded sesame seeds. Add cardamom powder. Put choorma in plate & garnish with almond pieces, raisins & pistachios.

corn cheese balls

Recipe name –corn cheese balls

Ingredients-2 Tablespoons Butter,2 Tablespoons All Purpose Flour,½ cup Milk ,Salt and black powder to taste , 1/2 teaspoon red chilli Pepper Flakes ,1 teaspoon Oregano / Mixed Herbs,½ cup Grated Cheese,1 cup Corn Kernels,¼ cup Bread Crumbs,1 tablespoon Cornstarch,2potatoes boiled and mashed finely,1/8tsp zest of orange   ,Vegetable or Canola Oil, to deep fry

To garnish - stars cut with cheese slices stars . Corn kernels, pudina leaves, oregano and chilli flakes

Method - In a pan, add butter and all purpose flour. As the butter melts, stir well with flour till raw smell of the flour goes.Add the milk constantly stir. The mixture will start to thicken. Keep cooking on medium low flame till you have a thick paste.Meanwhile, add the corn kernels to a food processor and grind to a coarse paste.To the white sauce paste, add the corn mixture, all the spices, salt, pepper ,chilli flakes,grated cheese, zest of orange   ,cornstarch, breadcrumbs ,potatoes and mix well. You should have a thick, tight dough like mixture. If the mixture is too sticky, add more breadcrumbs or cornstarch. Adjust the salt & spices to suit your taste.Chill the mixture in the fridge until you have to fry them. Make lemon  sized balls from the mixture.Heat oil in a kadai . Gently drop the corn cheese balls into the oil and let them fry at medium heat for 3-4 minutes or each side or until they are crispy, golden brown in color.Decorate with stars cut from cheese slices.Corn kernels,pudina leaves ,oregano and chilli flakes .Serve hot with your favorite sauces.

corn-vegetables with creamy baked potatoes

Ingredients -For the corn- vegetables layer –Corn kernels boiled-1 cup

Oil- 1 teaspoon

Green and red capsicum ¾ cup medium

Green zuchiini and carrot  -1/2cup grated

Onion finely chopped1 medium

Chaat masala 1 teaspoon

Butter 1 1/2 tablespoons+to grease

For the potato layer- Grated potatoes boiled and peeled-1cup

Salt and blackpepper powder to taste

Fresh cream 4 tablespoons

Redchilli flakes and oregano to taste

Method -Preheat oven at 180ºC.Heat oil in a non-stick pan. Finely chop green and red capsicums.Add onion to the pan and sauté for 1 minute. Add capsicums, Green zuchiini and carrots,  corn kernels and chaat masala. Mix and cook for 1 minute.Add ½ tbsp butter, mix well and cook for 1 minute. Grease an oven proof dish with melted butter and fill it with cooked corn-vegetable mixture.

For the potato layer -Put potatoes in a bowl, add salt , blackpepper powder  and cream and mix well. Add remaining butter and mix well.Put the potato mixture equally over the corn mixture in greased dish. Level the top, place the prepared dish to bake in the preheated oven and bake for 15 minutes or until the top is lightly browned. Top with oregano and red chilli flakes .Serve immediately.