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

Ingredients

• 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 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.

Ingredients

• 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.

Ingredients

• 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
• (can use different flavors of tang)

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.

Ingredients

• 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.