Recipes

SUMMER COOLERS
CHIKKOO PAYASAM
INGREDIENTS
Chikkoo (scooped)- 1 cup, coconut milk- 1 cup, condensed milk- ½ cup, jaggery- ½ cup, cardamom powder, raisins and cashews- as needed
PROCEDURE
• Add coconut milk condensed milk, jaggery and cardamom powder
• Mix the ingredients together and strain it
• Add the scooped chikkoo and garnish it with raisins and cashew
• Serve chilled


PINEAPPLE MILKSHAKE
INGREDIENTS
Pine apple- 1, milk- 1 lt, sugar- ½ cup, colourant (yellow)- ½ tspn, ice cube- 1 cup, pineapple essence- in drops
PROCEDURE
• Extract the pulp and juice is not needed
• Add the sugar, milk, colourant, essence and ice cubes
• Blend it in the mixie and serve

MELAN SHERBETH
INGREDIENTS
Melon- 2 cups, pepper powder- ½ tspn, lemon juice- 1 tspn, salt – a pinch
PROCEDURE
• Extract the juice and add the other ingredients

APPLE CELERY PUNCH
INGREDIENTS
Apple – 1, celery grated- 2 tspn, sugar- 2 tspn
PROCEDURE
• Extract the juice and add the other ingredients

MUSKMELON ORANGE BLISS
INGREDIENTS
Musk melon- ½ cup, orange juice- 1 cup, mint leaves- 4, honey 2 tspn
PROCEDURE
• Extract the juice and add the other ingredients

MANGO YOGHURT CHILLER
INGREDIENTS
Mango slice- 2, yoghurt- 2 cup, cardamom and cinnamon powder- a pinch, honey- 2 tspn
PROCEDURE
• Extract the juice and add the other ingredients

MELON GRAPE GRANITA
INGREDIENTS
Melon- 2 cup, black seedless grapes- 1 cup, sugar- 2 tspn, chukku podi- ¼ tspn
PROCEDURE
• Blend all the ingredients in mixie and strain. Allow to freeze and then blend again. Serve chilled

HURRICANE
INGREDIENTS
Pineapple juice- 150 ml, raw mango juice- 100 ml, cumin powder- a pinch, chat masala- a pinch, tender coconut water- 50 ml or sugar syrup, coconut milk- few drops
PROCEDURE
• Take pineapple juice, cumin powder, chat masala tender coconut water and few drops of sugar syrup.
• Shake it well and pour the mixture in a glass tumbler.
• Add the mango juice and garnish with coconut milk. Serve chilled

COOL CLASSIC
INGREDIENTS
Vanilla icecream- 1 cup, mint leaves- 1 or 2, milk- 1 cup, banana-1, honey-2 tspn, strawberry syrup-2 tbsp,
PROCEDURE
• Cut the half banana into slices
• Add vanilla ice cream, milk, honey and 2 mint leaves
• Blend all the ingredients in mixie and serve cool

KATHRINA FRAPPE
INGREDIENTS
Kamala orange juice- 150 ml, honey- 2 tspn, sugar syrup- 2 tbsp, banan-1, strawberry syrup- 2 tbsp
PROCEDURE
• Cut the banana into slices, add ice cubes, orange juice, honey and blend it in a mixie
• Pour the strawberry syrup in a glass tumbler and pour the prepared mocktail and serve chill

APPLE CRANBERRY JUICE
INGREDIENTS
Apple juice- 1 cup, lime juice- 1 cup, cranberry juice- 1 cup
PROCEDURE
• Mix all the juice and serve

FRUIT FUSION
INGREDIENTS
Diced papaya- ½ cup, Mango juice (ripe) – 150 ml, strawberry syrup- 2 tspn, sugar syrup+lime- 2 tbsp
PROCEDURE
• Blend all the ingredients in mixie and serve chilled

AVAL KESARI
INGREDIENTS
Aval-200 g, ghee-100 g, cashews-10, sugar- 100 g, cardamom powder-1 tspn, kesari powder- as needed
PROCEDURE
• Grind aval to a coarse paste and soak it in water. Knead it
• Boil ¼ cup of water and add kesari powder and aval
• When aval is cooked, add sugar
• Add ghee to avoid kesari sticking to the sides
• Garnish with cashews
Aval or Puffed rice is a good source of iron and calcium...Recipes are easy to cook and easily digestible.Consuming it along with lime juice or orange juice ibcrease the absorption of iron.

AVAL ROAST
INGREDIENTS
Aval- ¼ kg, Parboiled rice- ¼ kg, raw rice- ¼ kg, curd-1 cup, mustard, black gram dhal-1 tspn, salt-to taste, curry leaves-to garnish
PROCEDURE
• Mix both rice and soak it in water.
• Soak aval separately
• Grind together and add salt to taste.After about 4 hours add curd
• Add mustard, black gram dhal and curry leaves after frying them in little amount of oil
• Add water and make it into a batter to prepare dosas.

AVAL VADAI
INGREDIENTS
Rice flakes-100 gm, onions (chopped)-25 gms, green chilly(chopped(-10 gm, ginger(chopped)-10 gm, coriander(chopped)-15 gm, curry leaves-5 gm,cumin-5 gm, garam masala powder- a pinch, besan flour-50 gm, oil- for frying, salt-to taste
PROCEDURE
• Soak rice flakes till soft
• Mix all the ingredients to a thick consistency
• Shape into equal-sized balls and flatten
• Deep fry till crisp
• Serve with coconut chutney or tomato ketchu


AVAL PUTTU
INGREDIENTS
Aval- ¼ kg, coconut grated- 1 cup, sugar- 100 g, ghee, cashew, cardamom- as needed
PROCEDURE
• Add ghee and fry aval in it
• Grind it to a powder
• Sprinkle boiling water to aval, add salt and allow it to cook in steam.Mix coconut, ghee and sugar to it
• Garnish with cashew.

VEGETABLE AVAL
INGREDIENTS
Aval-1 cup, peas, carrot, beans-1 cup, tomato-1, ginger garlic paste- 1 tspn, coriander-to garnish, grated coconut-1 cup, green chillies-3, cinnamon, clove-1, oil/ghee-1 tbsp
PROCEDURE
• Add ghee/oil and fry all the ingredients except aval.
• Clean and soak aval. Drain excess water
• Mix everything and allow to cook. Serve hot with dates chutney

FRUIT AVAL
INGREDIENTS
Aval- 1 cup, diced fruits- 1 cup, milk-1 cup, Sugar- ¼ cup
PROCEDURE
• Soak aval in milk
• Add the fruits and sugar