Method
• Peel and cut mangoes in chunks. Keep aside.
• Put Amul fresh cream in a bowl.
• Add condensed milk.
• Whip it till cream becomes thick.
• Add mango chunks.
• Mix well.
• Transfer in serving bowl. Keep in refrigerator.
• Serve chilled.
Preparation Time = 20 mins.
Cooking Time = 10 mins.
4 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Daawat Basmati Rice, boiled – 3 cup
Bell peppers (red, green and yellow), finely chopped – ½ cup
Garlic, chopped – ½ teaspoon
Ginger paste – ½ teaspoon
Onion, finely chopped – 2 tablespoon
Ching’s fried rice masala – 2 tablespoon
Spring onion, finely chopped – 1 tablespoon
Refined oil – 2 tablespoon
Method
• Heat oil in a pan. Add garlic.
• Add onion. Sauté for few seconds.
• Add bell peppers and Ching’s fried rice masala.
• Add boiled Daawat Basmati Rice. Mix well.
• Transfer in serving bowl. Garnish with spring onion.
• Serve hot.
Preparation Time = 15 mins.
Cooking Time = 10 mins.
4 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Button mushroom, cut into halves – 200 gm
Onion, diced – 1 no.
Garlic, finely chopped – ½ teaspoon
Capsicum (red, green and yellow), diced – 1 bowl
Ginger paste – 1 teaspoon
Spring onion, diagonally cut – 2 tablespoon
Green chilli, diagonally cut – 2 nos.
Schezwan chutney – 1 tablespoon
Soya sauce – 1 teaspoon
Sugar – ½ teaspoon
Vinegar – 1 teaspoon
Refined oil – 2 tablespoon
Corn flour – 1 tablespoon
Red chilli flakes – 1 teaspoon
Salt to taste
Method
• Heat oil in a pan. Put garlic and sauté for few seconds.
• Put onion, green chillies and all capsicum and sauté for few seconds.
• Add ginger paste.
• Add schezwan chutney, soya sauce and vinegar.
• Add salt, red chilli flakes and sugar.
• Add mushroom. Sauté for few minutes.
• Mix corn flour in a little water. And put in the mixture. Stir well.
• Transfer in serving bowl. Garnish with spring onion.
Preparation Time = 15 mins.
Cooking Time = 10 mins.
4 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Cottage cheese (Paneer), cut into chunks – 250 gm
Onion, diced – 1 no.
Garlic, finely chopped – ½ teaspoon
Capsicum (red, green and yellow), diced – 1 bowl
Ginger paste – 1 teaspoon
Spring Onion, diagonally cut – 2 tablespoon
Green chilli, diagonally cut – 2 nos.
Schezwan chutney – 1 tablespoon
Soya sauce – 1 teaspoon
Sugar – ½ teaspoon (or Tomato Sauce, optional)
Vinegar – 1 teaspoon
Refined oil – 2 tablespoon
Corn flour – 1 tablespoon
Red chilli flakes – 1 teaspoon
Salt to taste
Method
• Heat oil in a pan. Put garlic and sate for few seconds.
• Put onion, green chillies and all capsicum and sauté for few seconds.
• Add ginger paste.
• Add schezwan chutney, soya sauce and vinegar.
• Add salt, red chilli flakes and sugar.
• Add paneer (cottage cheese).
• Mix well.
• Mix corn flour in a little water. And put in the mixture. Stir well.
• Transfer in serving bowl. Garnish with spring onion.
Preparation Time = 15 mins.
Cooking Time = 0 mins.
6 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Banana – 4 nos.
Vanilla Ice Cream – 250 ml
Marie Biscuit – 1 packet (75 gm)
Method
• Peel bananas. Cut in small round slices. Keep aside.
• Crush Marie biscuit. Keep aside.
• Remove vanilla ice cream from freezer. Let it be semi-solid.
• Take ice cream in a deep bowl and mix it with egg beater or spoon till it becomes smooth.
• Take a flat shallow Borosil dish.
• Put a layer of crushed Marie biscuit.
• Put a layer of banana slices.
• Layer it with vanilla ice cream.
• Garnish with banana slices and keep in deep freeze for 15-20 mins.
• It should be chilled and not frozen. Serve chilled.
Preparation Time = 15 mins.
Cooking Time = 0 mins.
4 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Mango, Alphonso – 2 nos.
Vanilla Ice Cream – 250 ml
Marie Biscuit – 1 packet (75 gm)
Method
• Peel and cut mangoes in small chunks. Keep aside.
• Crush Marie biscuits. Keep aside.
• Remove vanilla ice cream from freezer. Let it be semi-solid.
• Take ice cream in a deep bowl and mix it with egg beater or spoon till it becomes smooth.
• Take a glass.
• Put a layer of crushed Marie biscuit.
• Put a layer of mango chunks.
• Layer it with vanilla ice cream.
• Garnish with mango chunks and keep in deep freeze for 15-20 mins.
• It should be chilled and not frozen. Serve chilled.
Preparation Time = 10 mins.
Cooking Time = 0 mins.
4 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Green Chana – 1 cup
Onion, finely chopped – 1 no.
Tomato, finely chopped – 1 no.
Coriander leaves, finely chopped – 2 tablespoon
Green chilli (light coloured), finely chopped – ½ teaspoon
Red chilli powder – ¼ teaspoon
Mint Leaves, chopped – 1 tablespoon
Chaat masala – ½ teaspoon
Black salt – ¼ teaspoon
Lemon juice, freshly squeezed – 1 teaspoon
Salt to taste
Method
• Soak chana overnight.
• In morning pressure cook chana in little water for 5-6 whistles.
• Drain excess water from chana.
• In a deep bowl mix all the ingredients and mix well.
• Serve.
Preparation Time = 10 mins.
Cooking Time = 15-20 mins.
4 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Spinach – 1 bunch
Onion, finely chopped – 1 no.
Garlic, finely chopped – 2 teaspoon
Ginger, finely chopped – 1 teaspoon
Tomato, finely chopped – 1 no.
Green chilli,, finely chopped – 1 tablespoon
Besan – 2 tablespoon
Desi ghee – 3 tablespoon
Red chilli powder – ½ teaspoon
Dhania powder – ½ teaspoon
Jeera – ½ teaspoon
Salt to taste.
Method
• Clean and wash spinach leaves and blanch it.
• Make coarse paste of spinach leaves in mixer.
• Heat desi ghee in thick bottomed kadai.
• Add jeera. Sauté till it turns brown.
• Add garlic. Sauté till it turns brown.
• Add onion and sauté for 2-3 mins.
• Add ginger, tomato and green chilli. Add red chilli powder and dhania powder.
• Sauté till desi ghee separates.
• Add besan. Sauté till besan is cooked.
• Add spinach.
• Add salt to taste
• Mix well.
• Cover it with lid and cook for 5 mins.
• Transfer in serving bowl and serve hot with roti.
Preparation Time = 10 mins.
Cooking Time = 15-20 mins.
4 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Mix Dals – 1 cup
(Moong Dal, Masoor Dal, Tur Dal, Matki Dal, Urad Dal, dehusked and split or dhuli)
Jeera – 1 teaspoon
Onion, finely chopped – 1 no.
Garlic, finely chopped – 1 teaspoon
Ginger, finely chopped – 1 teaspoon
Tomato, finely chopped – 1 no.
Green Chilli, finely chopped – 1 tablespoon
Turmeric powder – ½ teaspoon
Red chilli powder – ½ teaspoon
Everest Garam Masala – ½ teaspoon
Coriander leaves – 2 tablespoon
Desi ghee – 3 tablespoon
Salt to taste
Water – 6 cup
Method
• Wash and soak dal for 1 hr.
• Pressure cook dal with salt and turmeric powder for 2 whistles
• Heat ghee in kadai.
• Add jeera. Sauté it till brown.
• Add garlic, onion, green chilli and sauté till onion is brown.
• Add ginger and tomatoes. Sauté till ghee is separated.
• Add red chilli powder.
• Open the pressure cooker. Mix dal well.
• Transfer tadka in dal. Mix well.
• Adjust the consistency by adding water.
• Cook for 5 mins.
• Add garam masala and coriander leaves.
• Transfer in serving bowl. Garnish with desi ghee (1 tablespoon) and few coriander leaves.
• Serve hot with roti or rice.
Preparation Time = 10 mins.
Cooking Time = 15-20 mins.
4 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Cauliflower – ½ kg.
Potatoes – 250 gm.
Green Peas – ½ cup
Onion, finely chopped – 1 no.
Garlic, finely chopped – 1 teaspoon
Ginger, finely chopped – 2 tablespoon
Green chilli, finely chopped – 1 teaspoon
Turmeric – ½ teaspoon
Red chilli powder – ¾ teaspoon
Jeera – ½ teaspoon
Everest Sabji Masala – ½ teaspoon
Dhania powder – ½ teaspoon
Garam masala – ½ teaspoon
Coriander leaves,, chopped – 2 tablespoon
Salt to taste
Method
• Cut cauliflower in small florets. Wash it.
• Peel, wash and cut the potatoes in 2” chunks.
• Heat oil in a thick bottomed kadai.
• Add jeera and sauté till it turns brown.
• Add garlic, onion, ginger, green chilli and sauté for few seconds.
• Add red chilli powder, turmeric powder, dhania powder. Sauté for few seconds.
• Add cauliflower and potatoes.
• Add salt to taste.
• Stir well. Sauté for 1-2 mins.
• Sprinkle some water. Cover it with lid.
• Stir occasionally.
• Cook on low flame till done.
• Add garam masala and Everest sabji masala and half the coriander leaves and stir well.
• Transfer in serving bowl. Garnish with remaining coriander leaves. Serve hot with rotis.
