Banana Strawberry Smoothie

Ingredients:

• 1/2 cup milk
• 1/2 cup Hung Curd
• 1/2 cup strawberries
• 1/2 Banana, cored and peeled
• 2 tsp Sugar As per test

Method:

1. In Mixing jar, combine all ingredients and blend together.
2. Server with ice cubs.

Basil Pesto Bruschetta

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt, herbs and different pesto. Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year.

Ingredients

• 1 loaf baguette , cut into 10 thick slices
• olive oil for greasing

The Olive Oil-garlic Mixture:

• 1 tbsp olive oil
• 1 tsp grated garlic (lehsun)
• 1/2 tsp mix herbs

The Topping:

• 1 tbsp spring onion
• 2 tbsp bell papers
• 2 to 3 tbsp cheese spread
• 1 cubs grated processed cheese
• 1 tsp Italian seasoning
• 1 cup basil pesto
• salt to taste

Method:

1. Cut loaf into medium slice.
2. In bowl olive oil + garlic + mix herbs mix well and keep aside for 3 hour.
3. Grease the baking tray with olive oil, place the bread slices on it and brush some olive oil-garlic mixture on each french bread slice and bake in a pre-heated oven at 180°c (360°f) for 2 minutes. 
4. or
5. Also u can bake on tava, for 1 min.
6. In bowl add all toppings and Ingredients mix well.
7. Add topping mixture on each toasted slice again bake for 2 min in oven.
8. Garnish with grated cheese. 
9. Serve immediately.

Basil pesto

Pesto is a sauce originating in Italy, and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmesan cheese.

Ingredients

• 3 tbsp walnut
• 2 tbsp cashew nut (kaju) 
• 1 cups fresh basil leaves , loosely packed
• 3 tbsp Parmesan cheese (if u don't have add process cheese)
• 2 tbsp olive oil
• 1 tsp chopped garlic
• 1/2 tsp pepper powder
• salt to taste

Method:-

1. Combine all the ingredients in a Mixing jar and blend into a smooth paste.
2. Basil pesto ready
3. Basil pesto use in pizza , pasta , bread roll, salad etc..

Kaju- Mango Lassi

Method:-

• 3/4 cup curd 
• 1/4 cup alphanso mango juice
• 3 tsp sugar
• 1/4 cup milk
• 2 tbsp kaju(cashew)

Process:

1. In mixing jar combine all ingredient , bland with ice cubes.
2. Pour in serving glass & garnish with kaju..

  

Mango Paratha

Ingredients

• 1 cup whole wheat flour (gehun ka atta)
• 1 tbsp oil
• 1/2 cup coriender, chopped
• 2 Green chilies chopped
• 1 tsp ginger powder
• 1/2 cup mango pulp
• 1 tsp Mango Emulsion (mango essence + food colour )
• 1 raw mango, grated
• 2 tsp roasted cumin seeds
• salt as per taste
• water 

Process:

1. In big bowl, mix all the ingredients with enough water to make a soft dough.
2. Now make medium thick round.
3. Cook on a tava (griddle) using a little ghee until both sides are golden brown in colour.
4. Serve with Raitas or Masala curd.

Instant Mango murabba (Kachi Keri no chhundo)

Mango chunda is a preserve that is common to all Gujarati households.In every summer my mom make it this chundo. Theplas and mango chunda are great combination. This combination is a popular snack option for most Gujaratis even today. Chunda is a good combination of grated mangoes and sugar, the quantum of sugar used determined by the sourness of mangoes. The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent. But I have created an instant version of this very special recipe that tastes superb and is easy to prepare. Sugar is added gradually so that it gets nearly dissolved in the juices of the grated mango. The entire process is slow and requires continuos stirring and a lot of patience. After which the prepared chunda is poured into a heated pan and cooked for a very short time till its syrup is clear. This simple recipe will help you store up to year's supply of mango chunda.

Preparation Time: 15 mins.   Cooking Time: 30 mins.    Makes 2 cups.

Ingredients

• 2 cup raw grated mangoes
• 2 cup sugar
• 1 tbsp roasted cumin seed pwoder
• 2 tsp kashmiri chilli powder
• 4 small pieces cinnamon (dalchini)
• 4 cloves (laung / lavang)
• 1/2 tsp cardamom (elaichi)
• 1 tsp salt

Method:

1. Mix the mango, salt and sugar well. Keep aside for 10 min.
2. In pan, add mango mixture,  cook till the sugar has dissolved, stir continually and cook over a slow flame till the syrup is of two string consistency.
3. All processed should be done in slow flame.
4. Turn off the stove, add the cardamom seeds, red chilli, clove, cumin powder, cinnamon and mix well.
5. Cool completely. 
6. Store in sterilized glass jar and can be refrigerated for up to 6 months.

Note:-

• In this recipes use same cup for mangoes & sugar for better measurements.
• Also you can add sugar as par mango's test.

Dabeli

Method:

Dabeli Masala:-

1) In mixing jar, 2tsp coriander seeds, 1tsp roasted Cumin seeds, 1 stick cinnamon(taj), 4pcs laung , 1 1/2 tsp kashmiri red chili, grind them all.

Filling :-

1) In Bowl, 1 1/2 tbsp dabeli masala, 3 tbsp khajur imli chutney, 2tsp oil and mix them all well.
2) In pan, 1tsp oil & add above mixture, 1cup boiled mashed potatoes, salt, 2tbsp water, mix well and switch off the flame.
3) add 1/3 cup roasted peanuts,  1 chopped onion,  2tbsp  corianders, sev, pomegranate & mix well.

Process:

1. Slice the burger buns into two parts and cook the buns in a pan using a little butter.
2. One side apply 1 tsp garlic chutney and apply filling .
3. On the other part of bun, apply 1/2 tbsp of  khajur imli chutney(meethi chutney).
4. Sandwich it with the top halves of the burger buns.
5. Just before serving, cook each dabeli on a hot tava (griddle) for a minute, using a little butter.