Ingredients

1-2 scoops vanilla ice cream
1½  tbsp strawberry crush
1 bottle of 7up or lemonade

Method

• Blend ice cream, strawberry crush and 7 up together.
• Pour in a tall glass and garnish with mint leaves and strawberry.

Ingredients

8 tbsp tang
1 cup vanilla ice cream
1 bottle soda
8-10 cubes ice
(can use different flavors of tang)

Method

• Churn all the ingredients and serve immediately.

Or
• Mix tang, soda and ice and churn. Top with ice cream.

100 gms boiled & semi crushed corn
100 gms paneer crumbled
4 cheese cubes cut into small pieces
½ tsp salt
½ tsp sugar
½ tsp lime juice
2 tsp green chillies minced
¼ cup green dhania finely cut
1/3 cup maida
6 tbsp corn flour
2 tbsp milk
¼ tsp baking powder

Method

• Mix all the ingredients (except milk) gently.
• Add milk & mix again.
• Make small round balls & keep in the freezer for about 15 mins.
• Dip each ball in cold milk and then in breadcrumbs & keep in freezer for 15 mins.
• Deep fry in hot oil till golden brown in colour.
• Remove the balls on absorbent paper & serve hot.

Ingredients

1 packet baby potatoes – boiled and peeled

for Marination Sauce

1 tbsp mustard sauce
1 tbsp chili flakes
1 tsp mixed herbs
1 tbsp chili garlic sauce
2 tbsp coriander leaves
½ tsp garlic paste
1 tbsp corn flour
Salt to taste

For Rolling
Some bread crumbs

Method

• Mix all the ingredients of the sauce.
• Marinate the potatoes in the sauce for 1 hour.
• Roll in bread crumbs and fry in oil till crispy.
• Pierce tooth picks in each potato and serve hot.

1 cup thick curd (drain the water)
3 tbsp grated cheese
¼ cup boiled peas
2-3 tbsp mint leaves
½ tsp garlic paste
¼ tsp ginger chili paste
2 tbsp green capsico sauce
Salt to taste (very little)

Method

• Churn together all the ingredients.
• Serve chilled along with the paprika potatoes.

1 tbsp oil
50+25 gms amul butter
½ tsp each of ginger & garlic paste
¼ cup grounded onion
¼ tsp kalonji
4 tbsp cashew nuts
1 tbsp poppy seeds (make a smooth paste)
1 tsp salt
1 tsp chili powder
1½ tsp garam masala
1 cup water
250 gms paneer
1 tbsp kasoori methi
1/8 tsp tandoori red colour
1½ cup tomato puree
¼ tsp sugar (optional)
¼ cup boiling hot milk

Method

• Melt oil and butter in a kadai, lightly fry ginger + garlic paste, fry onions a little, add kalonji.
• Add cashew & poppy seeds paste, fry till little brown, add salt, chili powder, garam masala, kasoori methi, color, tomato puree and boil for 5 mins.
• Add 1 cup boiling hot water & boil for 2 mins.
• Add ¼ cup boiling hot milk, bring it to one boil and take it off the gas.
• While serving, boil the gravy, cut the paneer pieces into cubes and add to the gravy. Bring it to one boil & take it off the gas.
• Transfer into a serving dish, top it with 25 gms of butter blobs and green dhania.

Ingredients

300 ml fresh cream whipped till soft peaks
300 gms dark chocolate chopped
¼ cup water
3 tbsp liquid glucose
½ tbsp gelatin soaked or ½ tsp carrageen

For Decoration
Chocolate chips or chocolate flakes

Method

• Place a large mixing bowl on double boiler (water should not be very hot).
• Pour water, liquid glucose and stir until glucose melts.
• Add the chopped chocolate and whisk until chocolate melts.
• Remove from heat.
• Meanwhile melt gelatin in microwave and add to the chocolate mixture.
• Keep aside until it reaches room temperature (can use ice water to cool).
• Add whipped cream and fold.
• Set in bowl and refrigerate.
• Decorate with chocolate chips or flakes.

Ingredients

100 gms sugar
½ cup water
1 tbsp corn flour
3 tbsp cocoa powder
50 gms dark chocolate chopped
25 gms butter

Method

• Boil water and sugar.
• Make a paste of corn flour and cocoa powder with extra ½ cup water.
• Add the paste to the boiling water. Allow it to simmer for 2-3 mins. while stirring continuously.
• Remove from heat, add butter and dark chocolate.
• Whisk quickly and strain if needed.

50 gms chana dal soaked and boiled
150 gms cooked rice
2 plums chopped
10 gms almonds blanched and cut into pieces
5 gms raisins
5 gms mint
2 green chilies slit
5 gms ginger garlic paste
5 gms garam malasa
5 gms red chili powder
20 gms curd
20 gms birasta
50 gms chopped onion
2 drops of kewra and cardamom essence
10 gms ghee
5 gms ginger juliennes

Method

• Heat ghee, add onions and fry till golden.
• Add ginger garlic paste, chana dal, curd, red chili, green chili, mint and stir fry.
• Add garam masala, plum, almonds and raisins (kishmish) and layer with boiled rice, essences.
• Garnish with birasta, ginger and almonds.