Musk Melon Juice

Ingredients:

  • ½ medium-sized musk melon – chopped
  • 1½ tbsp honey (or ½ tsp sugar can be added)
  • Juice of 1 small lemon
  • 1 lemon slice for garnishing
  • ½ cup water

Method:
1. Grind all the ingredients in a mixer jar till it becomes liquid.
2. Add some ice-cubes and a lemon slice in the serving glass and pour the juice.

3. Serve chilled.

Methi Mutter Malai

Ingredients:

  • 2 cups fenugreek leaves (chopped)
  • ½ tsp cumin seeds
  • ½ cup green peas
  • ¾ cup milk
  • 2 tbsp cream
  • ½ tsp sugar
  • 2-3 tbsp oil
  • Salt to taste

For making the paste:

  • 1 onion – chopped
  • 1 green chilli – chopped
  • ½ inch piece ginger
  • 2-3 garlic cloves
  • 12-13 cashew nuts
  • 2½ tsp poppy seeds

Method:

  1. In a bowl, mix washed fenugreek leaves and ½ tsp salt and leave aside for 15-20 minutes. Then, squeeze out the water.
  2. Mix all the ingredients for paste in a mixer jar and grind it to a smooth puree. You can add some water.
  3. In another microwave safe bowl, combine green peas with 2 tbsp of water and microwave it for 1 min 30 seconds.
  4. In a microwave safe bowl, add 1½ tbsp oil, fenugreek leaves and cumin seeds. Mix well and microwave on high for 3 minutes. Remove them and keep aside. In the same bowl, add remaining oil and grounded paste and microwave for 2 min.
  5. Now add milk, cream, sugar, salt and cooked fenugreek and peas, and microwave it for another 2 min.
  6. Serve hot.

Healthy Pasta and Fruit Salad

Ingredients:

  • 1 bowl Conchiglie whole wheat pasta (boiled) (even maccheroni can be used)
  • 1 carrot – finely chopped
  • 1 capsicum – finely chopped
  • 2-3 baby corn – chopped
  • ½ cup sweet corn kernels
  • ½ apple – peeled and chopped
  • ½ cup grapes
  • 3-4 cloves of garlic (in a paste)
  • ½ tsp pepper powder
  • Juice of 1 lemon
  • 1 tsp oregano/mixed herbs
  • 3-4 tsp olive oil
  • Salt to taste

Method:

1. In a microwave safe bowl, add carrot, capsicum, baby corn and sweet corn and microwave it with a little water for 2 min with lid.

2. Now in another microwave safe bowl, add oil, garlic, pepper powder and herbs and microwave it for 40 seconds. Add boiled vegetables and all the other ingredients to it. Mix well.
3. Microwave it again for 30 seconds.

Almond Banana Shake

Ingredients:

  • 2 bananas (Sliced)
  • 10-12 Almonds (Soaked in warm water for 2-3 hours & ground to a smooth paste)
  • 1½ cup milk 
  • 2 pinches of cinnamon powder
  • 1½ tbsp honey (or as required)
  • 1-2 drops Vanilla essence (Optional)

Method:

  1. In the mixer jar, add banana slices, almond paste, cinnamon powder, honey & vanilla essence. Grind it to make it smooth.
  2. Now add milk and grind it again to make a thick shake. (More milk can be added as per required consistency.)
  3. Pour the shake in a serving glass & garnish with honey, cinnamon or chopped almond (roasted in butter) and finally with banana slice on glass.

Eggless Dates & Walnut Cake

Ingredients:

  • 20-22 Dates (soaked in ½ cup water for 15-20 min)
  • 50 gm Walnuts – chopped
  • 120 gm Sweetened condensed milk
  • 65 gm Plain Butter
  • ¾ tsp Baking Soda
  • 1¼ tsp Baking Powder
  • 1¼ cups maida (plain flour)
  • 2-3 tsp Milk

Method:

  1. Sieve plain flour along with Baking Powder and Baking Soda.
  2. Make a paste of dates using as little water as possible either in a blender or a food processor.
  3. In a bowl, mix melted butter & condensed milk with hand beater.
  4. Then add date paste, flour mixture and a little milk if needed. (Keep the batter of thick consistency)
  5. Slightly roll the walnuts in plain flour and add them to the batter. Stir sparingly only to mix the walnuts.
  6. Pour the mixture in a greased and dusted (with plain flour) baking pan.
  7. Bake in a pre-heated oven for 40 minutes at 180 degrees.
  8. Once done, take the cake out, allow it to cool, and then unmould the cake.

Kesari

Ingredients:

  • 1 cup soji rava
  • ¾ cup sugar
  • 2 cups thick coconut milk
  • 1¼ cup water
  • 2 pinches saffron (kesar) soaked in 1 tbsp water
  • 10-12 cashew nuts
  • 10-12 raisins
  • 5-6 almonds (chopped)
  • ½ tsp cardamom powder
  • 3-4 tbsp ghee

Method:

  • Heat ghee in a pan. Fry raisins and cashew nuts in it till golden brown and keep them aside.

  • In the same pan, add rava and sauté for some time till light pink. Now add water, coconut milk and soaked saffron.
  • Mix properly and add sugar and cardamom powder and cook it with lid.

  • When milk gets properly absorbed and ghee separates, add almonds, cashew nuts and raisins.
  • Mix well and cook it for some time.Arrange some cashew nuts & raisins in a serving bowl, place the sheera in the bowl and unmould it on a serving tray.

Healthy Sprout tikkis

Ingredients:

  • 1 bowl boiled mixed sprouts
  • 2 tbsp grated tofu/paneer (Optional)
  • 1 tbsp ginger-chilli paste
  • ½ tsp pepper powder
  • 2-3 tbsp brown toast crumbs
  • 2 tbsp chopped coriander leaves
  • ½ tsp garam masala
  • Pinch of turmeric powder
  • Salt to taste

Method:

  1. Crush the sprouts in a mixer roughly.
  2. In a bowl, add all the other ingredients in crushed sprouts.
  3. Mix well and make the dough for the tikkis. (If needed, you can add a little water)
  4. Make round-flat tikkis and shallow fry it using very little oil on low to medium heat till golden brown.
  5. Sprinkle chaat masala on the tikkis.
  6. Serve with green chutney or masala curd.