Lemon Honey Juice

Needed:-
Sweet lime -1
Honey -1tblspn
Mint leaves -2 or 3
sugar -1/2 tsp
salt -1 pinch
Crushed ice cubes -4.
Water -2 glasses
Preparation:-
Squeeze the lime.
Add sugar, salt, honey and ice cubes .
Add water and blend well.
Top up with mint leaves and serve coooool with lemon rinds .

Chowmeen

Ingredients:-
True vermicelli -1 packet or
plain noodles -1 packet
Onion [cut lengthwise] -1
Cabbage [cut lengthwise] - 100 gms
Soya sauce -1tblspn
Ajinomotto -1 pinch
Vinegar -1 tsp [optional]
Oil -3 tsp
sugar -1/2 tsp
Salt to taste.
Receipe:-
Cook the noodles or semia in plenty of boiling water.
Strain it and spray some olive oil and keep aside.
Saute onion and cabbage in a pan with oil at a high flame.
Add salt, sugar, soya sauce, vinegar and ajinomotto.
Add para boiled noodles or semia and stir well.
Serve hot with tomato ketch up.
And Hmm... u will love to eat a lot.!!!

Vegetable Soup

Ingedients:-
Carrot -1 small
Onion -1
Tomato -1
Cabbage -1leave
Potato -1/4 piece
Garlic - 1pod
Clove, cardamom -each 1
Bayleaf,cinnamon- 1/2 inch
For white sauce:-
Amul butter -1 tsp
Cornflour -1/2tblspn
Milk -100 ml

Maggi noodles powder-1/2 tsp[for
additional taste].
Pepper powder -1/2 tsp
Ajinomotto -1/2 pinch
Salt to taste.

Receipe:-
Wash, peel and cut the vegetables.
Put carrot, cabbage, onion, tomato,
potato and garlic in a pressure pan.
Add one cup water.
Keep the clove, cardamom, bayleaf
and cinnamon in a muslin or white cotton
cloth and tie it well and drop it in the pan
with vegetables and cook for two whistles.
Take out the cotton bunch and smash the
vegetables in a blender and filter it.
For white sauce:-
In a seperate pan melt butter and add
corn flour. Fry for 1/2 minute add milk .
Keep boil until it became glazzy.
With vegetable puree add 1/2 cup water,
ajinomotto, salt, pepper and maggi noodles
powder and bring to boil.
For serving :-
In a serving bowl first pour the vegetable
soup and add white sauce and stir well .
Serve topped with bread cubes fried in ghee.
Have ur soup with lijjat pepper papad
and chopstick.
Tips:-
The vegetable soup and the white
sauce must bring to boil before serving.

White Fried Rice

Ingredients:-
Double deer basmati rice -1cup
Onion sliced lenghwise -1
Cabbage [shredded] -50 gm
Carrot [ grated long] -50 gm
Beans [sliced crossly] -50gm
Capsicum [sliced long] -50gm
White pepper powder -1tsp
Ajinomotto -1/2tsp
Salt -1tsp
Sugar -1/2tsp
[Olive oil or ] any oil -15 ml

Receipe:-
Wash the rice and cook it in two cups of water
in a pressure pan for two whistles.
Spray 5ml olive oil and keep aside.
In a kadai saute onion, cabbage, carrot,
beans and capsicum in oil at a high flame.
Add sugar, salt, ajinomotto and white
pepper powder. Add rice.
Stir it well with a ladle and cook for
two minutes.
Serve hot with chicken manjurian.

Keerai Masiyal

Ingredients:-
Mulaikkeerai or]__ 1bunch
Spinach or Palak]
Moong dal ------- 1 handfull
Onion chopped-----1 tablespoon
Greenchilly--------1 [small]
Garlic--------------1pod
Jeera--------------1 teaspoon
Salt to taste.

Receipe:-
Wash the greens and chop them finely.
Put the moong dal [pasipparruppu] in cooker.
Add 1/2 cup water and add all the ingredients above.
Keep the cooker in stove for one whistle.
After ten minutes open it and smash with a ladle.
Have ur keerai masiyal wirh rice and ghee.

French Fries

Ingredients:-
Potatoes -2 nos.
Ginger garlic paste- 1teaspoon
Redchilli powder -1/2 teaspoon
Corn flour -1 teaspoon
Red food colour - 1pinch
Salt -1/2 teaspoon
Oil for frying

Receipe:-
Peel the potatoes and wash it.
Cut them into fingerlike pieces.
Add the ginger garlic paste, corn flour,
salt, redchilli powder and red food colour .
Mix well and marinate for 10 minutes.
Fry in oil till golden brown.
Serve hot with tomato ketchup.

Aloo Barotta

Ingredients:-
Atta -2 cups
Boiled peeled potatoes - 2 nos.
Finely chopped onion - 1/2 tablespoon
Redchilli powder -1/4 teaspoon
Garam masala powder - 1/4 teaspoon
Oil -50 ml + 10 ml ghee [optional]
Salt to taste

Receipe:-
Mix 10 ml oil and salt to atta.
Make a dough with needed amount of water.
Knead well with ghee and keep aside.

Smash the potatoes.
Add onion, red chilli pwdr, masala pwdr and salt.
Mix well and make 10 potato balls out of it.
Divide the dough into 10 equal parts and roll them with
potato balls inside.
Spread the balls in the chappathispreader and fry in a tawa .
Pour 1 teaspoon of oil around the barotta and fry till golden brown.
Serve hot with cucumber raitha ,mango pickles and tomato sauce.

Egg Masala

Ingredients:-
Boiled peeled eggs - 2 nos.
Chopped onion -2 tablespoon
Chopped tomato -1 tablespoon
Red chilli powder -1/2 teaspoon
Salt to taste.

Receipe:-
Heat 2 teaspoons of oil in a kadai .
Add 1/2 teaspoon of mustard and urad dal.
When it splutters add onion and tomato.
Saute till it becomes tender then add chilli powder and salt.
Saute for one minute then add halved eggs.
Pour 1/4 cup of water.
Cook for five minutes and have ur egg masala
with pudina rice, chappathi or toasted bread.
Enjoy life with thenu's receipes.

Puthina Rice

INGREDIENTS;-
Ponni rice or basumathi rice -1 cup
Onion [finely chopped] -1/2cup[may be one onion]
Tomato[finely chopped] - 1/4 cup[one small tomato will do]

TO GRIND:-
Ginger -1"inch
Garlic -5 pods
Greenchillies -2 nos.
Pepper -10 nos.
Small onions -2 nos,
Coconut -1/2 tablespoon grated[optional]
Pudina leaves[picked and washed] -1 bunch

Oil for fry- one table spoon
Salt to taste-one teaspoon
Cloves , cardamom, chinnamon- 2 each

RECEIPE;-
Finely ground all the ingredients .
Add two tumblers of water in it and filter it and take the water for cooking .
Heat oil in a cooker.
Saute onions till tender and add cloves, chinnamon and cardamoms.
Add tomato and the washed rice.
Fry for one minute and add the masala water with salt.
Cover the cooker with lid and weight .
Keep it in stove till two whistles .
After ten minutes you can have ur pudina rice .
With chips and onion raitha it tastes good.