Cherries:- 1 cup
Raspberries:- 1 cup
Black berries:- 1 cup
Blue berries:- 1 cup
Cream:- ½ cup

Procedure:

In a bowl, mix all the fruits and add cream to it

Ingredients:

Banana:- 1 cup
Orange juice:- 1 cup
Yogurt(low fat):- 2 cups
Skimmed milk:- ½ cup

Procedure:

In a blender mix all the ingredients and serve it chilled.

Ingredients:

Pastas:- 2 cups
Snow peas:- 1 cup
Baby Corn:- 1 cup
Onions:- 3 (chop into thin strips)
Asparagus:- 1 cup
Red Pepper:- 1
Baby Carrots:- 1 cup
Cheese(low fat):- 2/3 cup
Yogurt(low fat):- 2/3 cup
Lemon juice:- 1 table spoon
Salt to taste
Black Pepper to taste

Procedure:

1. Partially boil red peppers, green peas and asparagus for 3-4 minutes.
2. Partially boil baby corn and carrots.
3. In a cooker, boil pastas and drain excess water.
4. Take a blender and mix cheese, yogurt and lime juice till its smooth.
5. Make the sauce dilute with water or skimmed milk.
6. In a pan, mix vegetables with pasta and add sauce, salt and pepper.
7. Gently heat and serve.

NOTE: This recipe contains 6 grams of fibre, saturated fat, 0.4 grams of saturated fat and 3 grams of cholesterol.

Ingredients:

Prawns(cleaned):- 500grams
Coconut milk:- 2 cups
Onion paste:- 1 cup
Ghee:- 2 table spoons
Red chilli powder:- 1 table spoon
Ginger paste:- 1 table spoon
Turmeric powder:- ½ table spoon
Cinnamon:- 1piece
Bay leaves:- 2
Garlic Cloves:- 4
Curry leaves:- 2 stalks
Salt to taste

Procedure:

1. Add some salt to prawns and wash them well.
2. Add turmeric powder and keep them aside for 5-10 min.
3. Take a heavy bottomed pan, heat 1 table spoon of ghee and saute prawns.
4. Strain prawns, add bay leaves, green cardomoms, cloves and cinnamom and saute them.
5. Add onion paste to above mixture and fry on medium flame until the paste changes to golden brown .
6. Add ginger paste and red chilli powder and fry till the oil gets separated.
7. Add prawns and coconut milk.
8. Add salt and stir gently.
9. Mix gently on low flame for 2min.
10. Add rest of the ghee and cover tightly with a lid.

Serve it with hot plain boiled rice.

Cabbage – 2 cups (grated)
Carrot:- ½ cup (grated)
Green Chillies:- 4 (chopped)
Onion:- 1 medium sized
Garlic:- 1 table spoon(chopped fine)
Ginger:- 1 inch piece( chopped)
French Beans:- 10
Spring onions:- 3( finely chopped)
Refined flour(maida):- ¼ cup
Cornflour:- ¼ cup
Pepper:- ½ table spoon
Soya Sauce:- 1 ½ table spoons
Salt to taste
Oil to deep fry

Procedure:

1. Take a bowl and mix carrot, french beans and cabbage.
2. Add green capsicum, spring onions, corn flour and refined flour to the above mixture .
3. Mix it well and make small balls.
4. Take a fry pan, heat sufficient oil and deep fry balls until they turn golden brown in color.
5. Place them on absorbent paper.
6. Take 2 table spoons of oil in a pan and fry ginger and garlic pieces.
7. Take fried balls in a plate and garnish them with spring onion and fried ginger n garlic pieces.

Ingredients:

Cucumber:- 2
Sugar:- ¾ cup
Water:- 2 cups
Cheese Cloth:- 1

Procedure:

1. Peel cucumber and grate cucumber.
2. Boil water and sugar in a sauce pan.
3. Add grated cucumber when sugar gets dissolved completely.
4. Boil it for 10min in simmer.
5. Turn off stove and let it cool.
6. Take strainer and line it up with cheesecloth over bowl.
7. Strain mixture and freeze it for 1hr.

Serve in glasses with ice.

Apples:- 12
Lemon juice:- 2 table spoons
Sugar to taste
Water

Procedure:

1. Slice apples and boil them add water until they are covered and becomes soft.
2. Strain juice and add sugar to juice.
3. Stir it well until sugar gets dissolved.
4. Chill it.
5. Add water to make it dilute.
6. Add lemon juice before serving.

Banana:- 1
Garlic cloves:- 5
Curry Leaves:- 1stalk
Udar dal:- ½ table spoon
Mustard Seeds:- 1 table spoon
Red chilli Powder:- 4 table spoons
Oil:- 3 table spoons
Cumin Seeds:- ½ table spoon
Salt for Taste
Tamarind for taste

Procedure:

1. Cut banana into 4 pieces and boil it.
2. Let it get cooled and add salt, garlic cloves, tamarind, 1/2 table spoon cumin seeds and grind it.
3. Later add banana and grind it well.
4. Add some luke water to make it paste.
5. Take oil in a pan and heat it, add curry leaves, udar dal, mustard seeds, cumin seeds and fry them.
6. After the mixture is fried add banana paste to it.

Rice:- 1 cup
Coconut milk:- 1 cup
Cashew pieces:- 1 tablespoon
Green Chillies:- 3 (slit)
Curry Leaves:- 1 stalk
Mustard Seeds:- ½ table spoon
Cumin seeds:- ½ table spoon
Urad dal:- 1 table spoon
Fresh Coconut(grated):- 4 table spoons
Coriander(chopped):- 1 table spoon
Oil:- 4 table spoons
Salt for taste

Procedure:

1. Wash rice properly and soak it for 30min in salt water.
2. Rice are to be drained in a colander and store the water so that it can be used later.
3. Take a sauce pan add oil and heat it.
4. Fry urad dal, cashew pieces, mustard seeds and cumin seeds.
5. Later fry chilli pieces and curry leaves.
6. Add rice and stir it with a spatula.
7. Add coconut milk and the 1 ½ cup of drained water.
8. Now add salt remember that the water is salted.
9. Boil it on medium flame and stir it.
10. Boil rice on medium flame and mix it gently till water evaporates completely.
11. Add water if required

Garnish it with coriander leaves and grated coconut and serve it hot with raita

Drumsticks:- 3
Oil:- 2 cups
Garlic:- 1
Red Chilli Powder:- 3 tablespoons
Salt:- 3 tablespoons
Fenugreek powder:1 table spoon
Mustard powder:- 1 tablespoon
Turmeric powder:- 1\2 tablespoon
Lemon:- 1

Procedure:

1. Wash drumsticks and dry them completely.
2. Cut the drumsticks into pieces.
3. Mix red chilli powder, salt, fenugreek powder, mustard powder and turmeric powder.
4. Take a pan add half a cup of oil and heat it.
5. Add drumstick pieces and fry them for at least 8min.
6. Before these pieces boil completely add garlic cloves and fry them.
7. Turn off the stove and let the pieces get cooled.
8. After 5min, add the powders that prepared earlier.
9. Take another bowl, add rest of the oil and heat it.
10. After it cools, add the pickle mixture.
11. Add lemon juice to the pickle and store it in a dry container.

Serve the pickle after 12hrs. This pickle lasts for 7days

NOTE: If prepared in large quantity store it in refrigerator.