VERMICELLI ZARDA

VERMICELLI ZARDA

Ingredients

250g or 4 oz vermicelli

200g or 1 cup sugar

250g or 1 cup milk

½ cup ghee, levelled

3 white cardamoms

¼ cup khoya

Yellow/orange food colour

Almond/pistachio

Method

Heat ghee in a pot and brown the vermicelli then quickly add the milk. When the milk dries up, add sugar and when the sugar dissolves add khoya, cardamom, food colour, almond, pistachio and leave on very low heat; you can also place a tawa on low heat and place the pot on it for about 10 minutes till the vermicelli is soft and well-cooked

VERMICELLI KHEER

VERMICELLI KHEER

Ingredients:

1 kg milk

3-4 tbsp vermicelli

2 tbsp sagodana

½ cup sugar

½ tsp cardamom

2 tbsp pistachio/almond sliced

Kewra or rose essence

4 tbsp condensed milk

Method:

Boil milk with sagodana till tender. Add vermicelli and when the mixture thickens add cardamom, pistachio/almond and rose essence/extract.

Transfer to a deep serving bowl and garnish with silver foil (warq). Serve cold.

SHAHI SHEER KHURMA

SHAHI SHEER KHURMA

Ingredients:

1 kg milk

½ cup vermicelli

1 tbsp ghee

3 green cardamoms

4 dry dates

3 tbsp sliced pistachio,

3 tbsp sliced almond

½ tsp saffron

¾ cup sugar, levelled

1 tbsp khoya

Method:

Heat ghee and add cardamom. When it crackles, add vermicelli and fry till brown. Make sure the flame is not very high as the vermicelli can easily get burnt. Add milk with sliced dry dates and cook till the dates are tender. Add sugar and when the sugar dissolves add saffron, almonds and pistachio. Serve in bowls

SAFRON VERMICELLI

SAFRON VERMICELLI

Ingredients

250g vermicelli

½kg sugar made into syrup with 1½ cup water

1 cup ghee

1kg fresh milk

8 small cardamoms, crushed or ground

1/8 tsp yellow food colour

1 tbsp kewra

Saffron

Sliced almond/pistachio

Method

Fry the vermicelli in ghee till it is dark golden, quickly add milk and cook on high flame for 3-4 min till the milk dries. Now add the prepared syrup with colour, saffron and cardamom. When the sugar syrup dries up remove from heat. To serve garnish with sliced almonds/pistachios

SPICY CHICKEN BITES

SPICY CHICKEN BITES

Ingredients:

3 pounds boneless, skinless chicken breasts

1/8 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons red pepper

1/2 teaspoon black pepper

1 cup flour

Vegetable oil for frying

Method:

Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers. Refrigerate for 1 hour to bring out the flavor of seasonings.

Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 to 4 minutes. Drain on paper towels; serve with your favorite dipping sauce. Serves 6 to 8.

PINEAPPLE DESSERT

PINEAPPLE DESSERT

Ingredients

200 gms biscuits/ plain cake/chocolate cake crumbs (as per preference)

500 gms fresh cream

250 gms icing sugar

300 gms cream cheese (unsalted)

3 egg whites

1 ½ tbsp gelatine (dissolved in water)

Topping

Whipped cream

Pineapple slices

Crushed pineapple

Method

Take a round dish, about one inch deep, and spread a thick layer of crushed biscuit/cake crumbs at the base. Press down firmly. Take a bowl and mix the cream cheese and sugar together. Blend them well then add the fresh cream to it as well. Separately, beat the egg whites and add the dissolved gelatine to it; beat till the mixture becomes foamy and forms into soft peaks. Gradually add the cream cheese and sugar mixture, blending gently until smooth. Pour this mixture over the bed of crumbs. Top with fresh pineapple slices, swirls of whipped cream, and crushed pineapple. Refrigerate and serve chilled.

MOZZARELLA CHICKEN

Mozzarella Chicken

Ingredients:

4 whole chicken breasts (boneless)

4 eggs

Italian breadcrumbs

3/4 lb. butter

1/2 lb. Mozzarella cheese

1/2 lb. fresh mushrooms (optional)

Method:

1. Slice chicken breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour and refrigerate.

2. If using mushrooms, sauté and set aside.

3. Roll chicken pieces in breadcrumbs and fry in butter until brown (about 10 minutes).

4. Place chicken in 9 x 13 dish and place mushrooms on top (if using).

5. Bake for 10 to 15 minutes in a preheated 325 degree oven.

6. Remove from oven, place Mozarella cheese cheese on top.

7. Place chicken back in oven until cheese melts.

GREEN COCONUT CHATNI

GREEN COCONUT CHATNI

Ingredients:

½ bunch fresh mint

1 bunch fresh coriander

10 - 12 small green chilies

1 coconut, freshly grated

1 tbsp sugar

2 tbsp tamarind pulp

6 - 8 tbsp garlic cloves

Salt to taste

Method:

Wash all greens and grind them with grated coconut, sugar, tamarind pulp and garlic cloves to form a thick paste. Add as much water as required. Add salt at the end according to taste. Garnish with mint.

Variation

If fresh coconut is not available, substituted with 1 packet of coconut cream powder mixed with 1 cup water. The chutney will have a better texture if a grinding stone is used to grind it

FRIED CHICKEN BREAST

FRIED CHICKEN BREAST

Ingredients:

2 boneless chicken breasts

1 cup all-purpose flour

1 tablespoon paprika

4 tablespoons salt

1/2 teaspoon pepper

2 cups bread crumbs

2 eggs

1/2 cup milk

Salad oil to fry

Method:

Heat 1 inch salad oil to 370 degrees.

Cut chicken into strips.

Combine flour, paprika, salt and pepper in bowl. Place bread crumbs in another bowl.

Mix eggs and milk. Dip chicken in flour mix, then egg mix, then bread crumbs.

Fry a few pieces at a time about 3 to 5 minutes, until tender. Drain on paper towels.

CRISPY CAULIFLOWER PAKORA

CRISPY CAULIFLOWER PAKORA

Ingredients:

½ kg cauliflower florets

½ tsp turmeric powder

1 tsp salt

4 tbsp cornflour

For marinade

1 tsp ginger/garlic paste

2 tbsp chilli garlic sauce

½ tsp chilli powder

½ tsp salt

½ tsp Chinese salt

1 tsp vinegar

1 tsp Soya sauce

Oil for frying

For batter

5 tbsp cornflour

1 tbsp flour

2 tbsp rice flour, heaped

¼ tsp salt

½ tsp crushed red chillies

Water as per requirement

Method:

In a pan boil water with turmeric and salt, add cauliflower florets. After five minutes remove from heat and drain cauliflowers. Pat dry.

In a bowl mix all the marinade ingredients with the cauliflower, keep aside for 20 minutes. Make a batter of medium consistency, drain the marinade and dust florets with dry cornflour. Dip in batter and fry till golden

CHOCOLATE MOUSSE

CHOCOLATE MOUSSE

Ingredients:

½ tbsp unflavoured gelatine

¼ cup cold milk

½ cup chopped bitter sweet or cooking chocolate

½ cup milk

2/3 cup sugar

2 tsp vanilla essence

2 cups whipped fresh cream

Method:

Combine gelatine and cold milk and let stand for five minutes. Combine chocolate and ½ cup milk and let it melt on a double boiler until smooth. Combine gelatine mixture, add vanilla essence. When mixture is cold and starts thickening, add whipped cream and fold in gently. Pour in serving glasses and refrigerate until chilled. Serve with a chocolate garnish.

CHOCOLATE MOUSSE

CHOCOLATE MOUSSE

Ingredients:

250 gms grated chocolate

550 gms fresh cream

2 eggs (separate the yolks)

150 gms icing sugar

Method:

Mix the egg yolks and grated chocolate together and put them in a glass bowl over boiling water, wait for the chocolate to melt completely. Let it cool. Whip the cream and sugar in a bowl, add to the chocolate and egg mixture. Beat the egg whites separately until they are soft and foamy. Gently fold into the chocolate mixture. Garnish with whipped cream, chocolate flakes and grated nuts. Refrigerate and serve chilled.

Tip: You can set the mousse in small bowls or ice-cream goblets to make individual servings.

CHINEES CHICKEN PAKORA

CHINEES CHICKEN PAKORA

Ingredients

500 gm, boneless chicken pieces

3 tbsp chilli sauce

2 tsp crushed red chillies

3 tbsp fresh coriander, chopped

1 egg

1 tbsp Soya sauce

3 tbsp cornflour

1 tbsp honey

1 tsp salt, levelled

Oil for deep frying

Method

Mix all the ingredients, except chicken and cornflour. Now add chicken pieces and mix well. Refrigerate for two hours. Add cornflour and mix well to ensure an even coating on the chicken pieces. Heat oil in a pan and deep fry chicken on high heat till cooked. Serve with chilli sauce

CHICKEN SANDWICH

CHICKEN SANDWICH

INGREDIENTS:

boneless chicken breast halves, skin removed

2 teaspoons butter

2 teaspoon olive oil

1 small onion, sliced

4 slices toasted bread

4 teaspoons steak sauce

4 slices Cheddar, Monterey Jack, or hot pepper cheese

8 slices cooked bacon

METHOD:

Place chicken breast halves between pieces of waxed paper or plastic wrap and pound to an even 1/4-inch thickness. In a large skillet, cook sliced onion in butter and olive oil until softened, about 4 to 5 minutes. Remove onion from skillet. Add chicken to skillet; cook for about 6 to 8 minutes on each side, or until browned and no longer pink. Place toasted bread slices on a large baking sheet; spread each slice with 1 teaspoon steak sauce. Top each slice of bread with a cooked chicken breast half, a slice of cheese, two slices of cooked bacon, and onion slices. Broil 4 to 6 inches from heat for 1 or 2 minutes, or until cheese is melted.

Serves 4

CHICKEN SANDWICH

CHICKEN SANDWICH

Ingredients:

boneless chicken breast halves, skin removed

2 teaspoons butter or margarine

2 teaspoon olive oil

1 small Onion, sliced

4 slices toasted bread

4 teaspoons steak sauce

1 cup shredded Cheddar cheese

8 slices cooked bacon

method:

Place chicken breast halves between pieces of waxed paper and pound to about 1/4-inch thickness. In a large skillet, cook sliced onion in butter and olive oil until softened. Remove onion from skillet. Add chicken to skillet; cook for about 7 to 9 minutes on each side, or until browned and no longer pink. Place toasted bread slices on a large baking sheet; spread each slice with 1 teaspoon steak sauce. Top each slice of bread with a cooked chicken breast half, two slices of cooked bacon, onion slices, and shredded cheese. Broil 4 to 6 inches from heat for 1 or 2 minutes, or until cheese is melted.

SPECIAL SHEER KHURMA

SPECIAL SHEER KHURMA

Ingredients

1 kg milk

½ cup sugar, heaped

½ cup vermicelli

¼ cup almonds, blanched, fried and ground

¼ cup pistachios, fried and ground

2 tbsp sunflower seed, fried

½ tsp saffron, crushed

1 tsp cardamom powder, levelled

1 tsp ghee, heaped
Method
Cook milk and sugar in a deep pot and when it gets to boiling point add the vermicelli and cook for five minutes. Add in all the rest of the ingredients and cook for five more minutes. Serve either hot or cold

CHICKEN CHAAT

CHICKEN CHAAT:

Ingredients:

1/2kg black chickpeas

2 tbsp red chilli powder

6 – 8 green chillies, finely chopped

1 tbsp cornflour

4 onions finely chopped

200g yoghurt

2 tbsp vinegar

2 tbsp garlic paste

2 tsp soda bicarbonate

1 tbsp cumin seed powder

1/2 cup tamarind pulp

3 – 4 tbsp oil

Salt to taste (for chickpeas and masala)

For garnishing:

8 – 10 garlic cloves (thinly sliced)

Chopped coriander leaves

Few mint leaves

4 – 6 green chillies

Method:

Wash and soak chickpeas in a deep bowl with soda bicarbonate for eight hours. Drain, add 6 – 7 glasses of water and salt and place on medium heat to boil.

Keep removing the froth accumulating on the surface from time to time. Remove from flame when the chickpeas are tender and about two cups of thick gravy remains. Heat oil in a pan and fry garlic flakes till golden brown. Remove from oil and keep aside for garnishing.

In the same oil, add garlic paste and fry for three minutes on low flame. Add onions, green chillies, red chilli, cumin seed powder and yoghurt. Cook for about 10 minutes on low flame. Now add boiled chickpeas and the gravy to the masala and mix well. Cook on low flame for 5 – 8 minutes.

Dissolve cornflour in two cups of water and add to the chickpeas. Cookon low flame till the gravy thickens. Dish out in a serving platter.

Garnish with coriander and mint leaves, green chillies and fried garlic flakes and serve hot with thinly sliced onions, chillies and chopped tomatoes and crisp papri.

Optional: Sprinkle 2 tbsp lemon juice and chat masala to taste

BUTTER CHICKEN

BUTTER CHICKEN:

INGREDIENTS:

1 cup crushed buttery round cracker crumbs

2 eggs, beaten

ground black pepper to taste

1/2 teaspoon garlic salt

4 skinless, boneless chicken breast halves

1/2 cup butter, cut into pieces

METHOD:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper.

3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.

4. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.

5. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear .

BLACK FOREST CUP CAKE

Ingredients:

300 gms sugar

300 gms butter

50 gms fresh cream

6 eggs

250 gms flour

250 gms chocolate powder

1 ½ tsp baking powder

Pinch of salt

Topping

150gms whipped cream

12 cherries

25gms grated chocolate

12 cup cake moulds, lined with butter paper.

Method:

Mix the butter and sugar then gradually add the eggs one by one to make a smooth batter. Now mix in the fresh cream and blend well. Sieve flour and chocolate powder together with the salt and baking powder. Now gently fold the dry ingredients into the batter, pour the mixture into moulds and bake for 15-20 minutes at 170 centigrade. Once baked, remove from mould and leave to cool. Garnish with a swirl of whipped cream and a cherry. Sprinkle with grated chocolate and serve.

CHICKEN ALMOND SALAD

Ingredients:

1 1/2 cup cooked chicken

3/4 cup diced celery

1 1/2 tablespoon lemon juice

1/2 cup seedless white grapes

1/2 cup almonds

1/2 teaspoon dry mustard

3/4 teaspoon salt

1/16 teaspoon pepper

1/8 cup light cream

1 hard boiled egg, sliced

1/2 cup mayonnaise

Method:

Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper.

Pour over other ingredients.

HOMEMADE EASY PIZZA

HOMEMADE EASY PIZZA RECIPE

Ingredients:

DOUGH

1 package active dry yeast (about 2 teaspoons)

1 cup warm water

1 teaspoon sugar

2 tablespoons olive oil

2 1/2 cups all-purpose flour

pinch salt

Topping:

1 can (8 ounces) tomato sauce

browned ground beef or Italian sausage, broken up

1 can sliced mushrooms, drained

thinly sliced green pepper and onions, optional

1/2 cup grated Parmesan cheese

1 to 2 cups shredded Mozzarella cheese

HOW TO MAKE PIZZA

Add yeast to the water and stir until dissolved. Add sugar, oil, flour, and salt. Set mixing bowl filled with dough in warm water for 5 minutes to rise. Pat dough out on a well-greased pizza pan or cookie sheet.

Layer toppings on dough in order listed. Bake at 400° for 15 to 20 minutes.

SPICY PIZZA SAUCE

Spicy Pizza Sauce Recipe

INGREDIENTS:

½ teaspoon crushed red pepper

1 teaspoon dried oregano

2 tablespoons tomato paste

1 minced garlic clove

¼ cup white wine

¼ cup finely chopped onion

½ teaspoon balsamic vinegar

14 ½ oz can undrained, crushed tomatoes

1/8 teaspoon black pepper

Cooking spray

METHOD:

Heat a pan over a medium high heat and coat it with cooking spray.

Sauté the onion in the pan for three minuets then add the garlic. Sauté for 30 seconds.

Stir in the wine and cook for 30 seconds.

Add the oregano, tomato paste, black pepper, red pepper, and tomatoes. Turn the heat down and simmer for 20 minutes until thick.

Remove from the heat, stir in the vinegar, and allow to cool.

(Makes 1 1/3 cups)

PIZZA SAUCE

PIZZA SAUCE

INGREDIENTS:

15 oz tomato sauce

1 teaspoon sugar

¼ cup water

¼ teaspoon dried oregano

½ teaspoon lemon juice

1 bay leaf

? teaspoon black pepper

¼ teaspoon dried basil

¼ teaspoon dried thyme

¼ teaspoon salt

¼ teaspoon garlic powder

METHOD:

Combine everything in a pan and cook over a medium heat until the sauce comes to the boil.

Turn the heat down and simmer the sauce, covered, for 35 to 45 minutes or until it has thickened.

Remove the bay leaf and let the sauce cool for a few minutes before using it.

(Enough for 2 Pizzas)

WHOLE WHEAT PIZZA DOUGH RECIPE

Whole Wheat Pizza Dough Recipe

INGREDIENTS:

1 cup all purpose flour

1 cup whole wheat flour

1 package quick-rise yeast (2 ¼ tablespoons)

½ teaspoon sugar

1 teaspoon salt

1 tablespoon extra virgin olive oil

¾ cup hot water

METHOD:

Preheat the oven to 425 degrees F or the highest possible setting. Place an inverted baking sheet or pizza stone on the lowest rack.

Mix the flours, yeast, sugar, and salt in a food processor on the pulse setting. Combing the oil and hot water and pour this liquid in slowly until the dough has formed a sticky ball. If the dough is dry, add a tablespoon or 2 of warm water. If it is too sticky, add a tablespoon or 2 of flour.

Knead the dough ball for a minute and transfer it to a lightly floured board. Coat a sheet of plastic wrap with cooking spray and place it over the dough, sprayed side down. Let the dough rest for 10 to 20 minutes before rolling it out into a 12 or 13 inch round. Add your choice of toppings.

Bake the pizza on the inverted baking sheet or pizza stone until the bottom is crisp and golden. This should take 10 to 14 minutes.

(Makes 1 lb Dough)

MEDITERRANEAN FOOD PIZZA

MEDITERRANEAN FOOD PIZZA

Ingredients:

1 cup pesto sauce

1 readymade pizza crust

1 cup chopped sun dried tomatoes

1 cup chopped artichoke hearts

1 cup wilted spinach

4 oz grated feta cheese

½ cup kalamata olives

4 oz mixture of grated asiago, mozzarella, and provolone cheeses

Olive oil

METHOD:

Preheat the oven to 350 degrees F.

Brush the pizza crust with olive oil and spread pesto over the crust, leaving a ½ inch border.

Top with sun dried tomatoes, olives, artichoke hearts, and spinach.

Cover with cheeses.

Bake the pizza on an oven rack for 10 minutes or until the cheese has melted.

Cool for 5 minutes then slice and serve.

(Serves 6)

PEPPERONI PIZZA WITH MUSHROOMS AND PEPPERS

Pepperoni Pizza with Mushrooms and Peppers

Ingredients:

16 inch prepared pizza crust

8 oz shredded mozzarella

½ green bell pepper, chopped

24 slices pepperoni

2 tablespoons tomato puree

½ onion, chopped

¼ cup fresh basil or 1 teaspoon dried

6 button mushrooms, sliced

method:

Heat the oven to 425 degrees F.

Spread the tomato puree over the pizza crust, followed by half the cheese and then the other toppings and basil.

Scatter the rest of the cheese on top. Bake for 5 to 10 minutes or until the cheese is bubbly and the crust is golden brown.

Stand for a few minutes to cool down, then slice and serve.

(Serves 6)

SARSON KA SAAG

SARSON KA SAAG

INGREDIENTS:

750 GRAMS MUSTARD GREENS (SARSON KA SAAG)

1 TBSP GINGER (CRUSHED)

6 WHOLE GREEN CHILLIES (FINELY CHOPPED)

1 TSP SALT

4 TBSP CORNMEAL (MAKKAI KA ATTA)

1/2 CUP GHEE OR BUTTER

2 CLOVES GARLIC SLICED

1 TSP GINGER CHOPPED

FOR TOPPING BUTTER

INSTRUCTIONS:

*IF FRESH MUSTARD GREENS ARE USED, REMOVE ANY COARSE STALKS, CHOP FINELY AND WASH THROUGHLY IN A FEW CHANGES OF WATER. THAW THE FROZEN MUSTARD GREENS, IF USED.

*PLACE MUSTARD GREENS, CHILLIES, GINGER AND SALT IN A HEAVY BASED SAUCEPAN AND COOK OVER LOW HEAT FOR ABOUT AN HOUR OR UNTIL THE LEAVES ARE VERY TENDER, STIRRING OCCASIONALLY.

(THE LEAVES WILL RELEASE WATER DURING COOKING. ADD MORE WATER IF IT DRIES UP QUICKLY.)

*DURING COOKING MASH THE LEAVES WITH A SAAG MASHER OR A WOODEN SPOON AGAINST THE SIDES OF THE SAUCEPAN. (ALTERNATIVELY PUT THE COOKED GREENS IN BBATCHES IN A FOOD PROCESSOR OR BLENDER AND BLEND TO A PUREE WITHOUT ADDING MORE WATER.

*ADD CORNMEAL AND STIR HARD TO MIX THE INGREDIENTS. STIRRING CONTINUOUSLY COOK FOR 10-15 MINUTES OR UNTIL THICK AND CREAMY.

*HEAT GHEE OR BUTTER IN A SMALL FRYING PAN ADD FINELY SLICED GARLIC AND GINGER AND FRY TO A LIGHT GOLDEN COLOR.ADD GREEN CHILLIES, STIR ONCE AND ADD A SAAG. COOK OVER LOW HEAT FOR 5-8 MINUTES, STIRRING CONSTANTLY.

*TRANSGER SAAG TO SERVING DISH, ADD BUTTER, IF WISHED, STIR ONCE TO MELT THE BUTTER WITH THE HEAT OF SAAG SERVE AT ONCE.

*SERVE WITH HOT MAKKAI KI ROTI.

SERVE 6 PEOPLE.

PREPARATION TIME:20 MINUTES.

COOKING TIME:30 MINUTES.

CHOCOLATE SMOOTHIE

CHOCOLATE SMOOTHIE

INGREDIENTS:

COOLING CHOCOLATE 2 TBSP

MILK 200 GM

SOGA 2TBSP

SUGAR TO TASTE

METHOD:

*POUR A QUARTER CUP OF WATER AND SOGA IN APAN AND COOK IT.

*WHEN IT BECOMES LIKE CRYSTAL, ADD MILK AND COOK FURTHER.

*GRATE THE COOKING CHOCOLATE.

*BOIL 1 CUP OF MILK IN ANOTHER PAN AND ADD GRATED CHOCOLATE TO MAKE THE SOUCE.

*WHEN THE SACE IS READY, COOL IT.

*BLEND CHOCOLATE SOUCE, SOGA, REMANING MILK, AND SUGAR IN BLENDER UNTIL ALL INGREDIENTS ARE UNIFIED.

*TAKE OUT THE DRINK IN GLASS, PUT CHOCOLATE POWDER ONIT.

*POUR THE DRINK INTO A GLASS AND SPRINKLE CHOCOLATE POWDER ON IT.

*NOW SERVE IT.

CHILLED STRAWBERRY SHAKE

CHILLED STRAWBERRY SHAKE

INGREDIENTS:

MILK 1 CUP

STRAWBERRY ICE CREAM 2 CUPS

STRAWBERRY 1/S CUP

ICE CUBES AS REQURIED

METHOD:

*BLEND STRAWBERRIES, MILK AND ICE CUBES SO MUCH THAT ALL INGREDIENTS ARE UNIFIED IN THE BLENDER.

*NOW ADD STRAWBERRY ICE CREAM AND BLEND AGAIN 10 SECONDS.

*TAKE OUT THE DRINK IN A GLASS.

*TO SERVE, GARNISH WITH STRAWBERRY.

BANANA COLADA

BANANA COLADA

INGREDIENTS:

BANANA 1

PINEAPPLE 1/2 CUP

PINEAPPLE JUICE 1/2 CUP

COCONUT MILK 1/4 CUP

SUGAR 2 TBSP

ICE CUBES 1 CUP

METHOD:

*PUT ALL INGREDIENTS IN A BLENDER AND BLEND WELL, UNTIL ALL THE INGREDIENTS ARE UNIFIED IN THE BLENDER.

*POUR DRINK INTO A GLASS.

*TO SERVE, GARNISH WITH PINEAPPLE SLICE.

GREEN TEA JUICE

GREEN TEA JUICE

INGREDIENTS:

GREEN TEA 1/2 CUP

CHICO 2

SUGAR 2 TSP

CREAM 1/2 CUP

METHOD:

*BLEND GREEN TEA, SUGAR AND CHICO IN BLENDER TILL ALL INGREDIENTS ARE UNIFIED.

*IN THE END ADD FRESH CREAM AND SHAKE IT WELL.

*POUR GREEN TEA JUICE INTO A GLASS, CUT A CHICO FROM THE CENTRE AND PLACE IT ON THE BRIM OF GLOSS.

*THEN SERVE AND ENJOY

ELECTRIC LEMONADE

ELECTRIC LEMONADE

INGREDIENTS:

1 LEMON JUICE

SUGAR 2 TBSP

BLUE COLOUR 1 DROP

WATER 1 CUP

ICE CUBES 3-4

PEPPERMINT ESSENCE FEW DROPS

FOR GARNISH

MINT LEAVES 2-3

UMBERELLA FOR DECORATION

LEMON RING/SLICE

METHOD:

*DISSOLVE FEW BLUE COLOUR DROPS IN HALF BOWL OF WATER.

*PUT ALL INGREDIENTS IN BLENDER.

*ALSO ADD 2 TBSP OF DISSOLVE COLOUR.

*BLEND ALL WELL.

*DECORATE WITH MINT LEAVES AND SERVE IMMEDIETLY.

COFFEE TOFFEE SHAKE

COFFEE TOFFEE SHAKE

INGREDIENTS:

MILK 1 GLASS

CREAMEL CHOCOLATE 1

SUGAR 2 TBSP/TO TASTE

CREAM 1/2 CUP

COFFEE 1 TSP

ICE CUBES 1 CUP

VANILLA ESSENCE 2 DROPS

CHOCOLATE CHUNKS AS DESIRED

CHOCOLATE SOUCE/SYRUB 2 TBSP

METHOD:

*PUT ALL INGREDIENTS IN BLENDER.

*BLEND UNTIL MIX WELL.

*ADD CHOCOLATE CHUNKS AND TOP WITH CHOCOLATE SYRUB.

*READY TO SERVE.