CHAULEE

CHAULEE
The beans used are shown in the picture.
INGS: 1 Cup Chaulee Beans,
1 Tomato Chopped,
1 Green Chilly Chopped(opt),
1 Tsp Coriander pd,
2 Cups Water, 1 Tbsp Oil,
1\4 Tsp Turmeric pd, Cumin seeds,
1\2 Tsp Red Chilly pd,
A Pinch Hing, 1\2 Tsp Mango pd,
1\2 Tsp Pav Bhaji Masala, Salt to taste.

METHOD: Soak the chaulee beans overnight with a pinch of soda bi carb. Cut the tomato into small pieces.
Make this subzi directly in the pressure cooker, so put the cooker to heat. Drain the water of the chaulee beans and in the cooker put oil, cumin seeds and the hing pd. In one cup water mix the turmeric pd and the red chilly, quickly add to the tempering in the cooker.
In the cooker add the chaulee beans, coriander pd, pav bhaji pd,salt , stir well. Remember to add one more cup water and the cut green chilly. Cover the cooker with its lid and allow to cook until the beans would soft and tender. Once the cooker cools down pour into a pan, check the salt and add the mango pd, serve hot.

USEFUL TIPS

TIPS TO SET THE CURD: 

While setting the curd drop a piece of fresh coconut, it will not sour quickly. The other tip is while setting the curd add one tea spoon corn flour, it will set thicker.

Richa Agrawal  says;- u can drop a whole green chilly in d milk....it will set faster..u can do it even during winters...

Amita Palat  Says :-My cousin puts a dried red chilly in it for setting.......and my aunt boils the milk longer for thick curd..

 

TETRA MAGIC

TETRA MAGIC :-
This mocktail is made out of tetra pack juices.
INGS: Orange juice or Mango or Mixed fruit juice,
Guava juice, Apple juice, crushed Ice.

METHOD: In a tall glass put the crushed ice and
first pour the orange juice on it comes the guava
juice and on top is the apple juice. Serve chilled.
TIP: Keep the juices tetra packs in fridge to chill.

PINK LASSIE

PINK LASSIE
INGS: 1 Cup curd
1 Tbsp Castor Sugar
1 Tbsp Rose Syrup,
3-4 Tbsp Crushed Ice.

METHOD: Churn the curd, rose syrup and the  sugar.
Also add the ice and serve chilled lassie with a drizzle
of rose syrup on top.

CASHEW NUTS WITH TENDER COCONUT

CASHEW NUTS WITH TENDER COCONUT
Serve with garlic pav. Serves Four.
INGS: 1 Cup thinly cut stripes of Tender Coconut,
15 Pieces Cashew nuts, Soaked and Boiled,
1 Onion Cut into small pieces and a Tomato cut,
1 Green Chilly, 1 Tsp Garlic Paste, 1\4 Tsp Turmeric pd,
1\2 Tsp Red Chilly pd and Pav Bhaji masala, Salt, Sugar
1 Tbsp Oil.
For Garlic Pav: 5 -6 Pav, 3 Tbsp Butter, 2 Tbsp Grated
Garlic, Pepper pd or Red Chilly pd.

METHOD: Boil the cashew nuts , add some salt. ( soak the cashew nuts for an hour ). Cut tender coconut into thin slices. Put a pan to heat, add oil, onion, sauté then add the green chilly and the garlic paste. Now add the tomato, turmeric pd, red chilly pd, salt, sugar, pav bhaji masala. Mix into this the boiled cashew nuts and
cut tender coconut. Serve hot with garlic pav.
For the garlic pav, cut the pav into two pieces and apply butter mixed with grated garlic and chilly pd. Put a non stick tava and do the pav.
Serve with tender coconut gravy.

GARNISH FOR COCKTAILS AND MOCTAILS..

USE SIMPLE, FRESH AND WASHED INGREDIENTS AS GARNISH FOR YOUR
MOCKTAIL AND COCKTAIL BECAUSE THE GARNISH IS THE EDIBLE PART
OF THE DRINK.

A SLICE OF FRUIT IS USED AS A GARNISH WHICH CAN BE EATEN.
A FRUIT GARNISH IDEAL FOR A FRUIT JUICE BASED COCKTAIL OR
A MOCKTAIL.

THE RIM OF THE GLASS IN WHICH THE MOCKTAIL OR
THE COCKTAIL WILL BE SERVED PLAYS A IMPORTANT PART.
SO TO CREATE THE RIM , FIRST HAVE TO DIP THE RIM IN A LIQUID
THAT COULD BE LIME JUICE OR HONEY.
AFTER DIPPING IN LIME JUICE DIP THE RIM IN CASTOR SUGAR OR
SALT OR BOTH MIXED TOGETHER.IF YOU DIP THE RIM IN HONEY OR SUGAR SYRUP THEN DIP IN COCONUT POWDER OR CHOCOLATE POWDER AND THIS WILL VARY AS PER THE DRINK.

THE DRINK IS SERVED WITH A WEDGE OF FRUIT LIKE LEMON SLICE, SWEET LIME,
PINEAPPLE OR ORANGE. THESE ARE THE ROUNDAL SLICE OF THE FRUIT WITH A
SLIT TO FIX TO THE GLASS. 

A DROP IN THE DRINK COULD BE A RAISIN, COFFEE BEAN, A PIECE OF VEGETABLE OR A CHERRY OR OLIVE.

THE DRINK COULD BE SERVED WITH A BALL OF WATERMELON, MUSK MELON , ETC. THIS IS OBTAINED BY USING A SMALL SCOOPER TO GET THE BALL OUT OF THE FRUIT.

MANY A TIMES A DRINK IS SERVED WITH GRATED COCONUT, GINGER,
CHOCOLATE ,ETC. 


A DRINK WITH A SPIRAL GARNISH WOULD LOOK JUST AMAZING. A LEMON SPIRAL,
ORANGE OR ONE OUT OF SWEET LIME . THIS SPIRAL COULD BE FIXED AROUND THE STRAW.

 SERVE THE DRINK WITH A OUTSTANDING GARNISH  CALLED ''THE JEWEL'' FOR WHICH ATOOTH PICK OR A SKEWER STICK IS NEEDED. ON THIS A COMBINATION OF 2-3 FRUITS ARE ARRANGED. FOR EXAMPLE FIRST A PIECE OF PINEAPPLE NEXT COULD BE LIME AND LAST A CHERRY.

REAL COMBO

REAL COMBO

INGS: Watermelon Juice,

            Pineapple Juice,

            Kiwi Crush mixed in soda

            Or any lemon flavor soft drink,

            Crushed Ice.

METHOD: Make fresh juices of watermelon and pineapple.

In the above juices if you wish add salt, sugar and pepper

pd to ones taste. In a tall glass put crushed ice, on it pour the

watermelon juice, now on top of this pour the pineapple and

the third, top most is kiwi .Mix kiwi crush with some lemonade.

Serve chilled.

TIP: Make ice out of watermelon and pineapple juice.

The second tip is make the juice before hand so that they

Can be  chilled in the fridge.