LOKI / BOTTLEGOURD KHEER

Bottlegourd/ Calabash / Sorakayi / Loki	3 cups
Milk	1.5 ltrs
Dry coconut powder	1 tbsp
Almonds	10 (soak and peel the skin)
Chironji	1 tbsp
Cardamon powder	1 tsp
Sugar	1 - 1½  cups
Ghee	2 tbsp
Cashews	10-12
Kis mis	2 tbsp

• Peel bottle gourd and cut horizontally. Remove the soft part along with seed. Now grate with help of grater and squeeze the water.
• Grind almonds, chironji, dry coconut powder and into fine paste (add water to make a paste).
• Heat ghee and fry Kaju and kismis. Pull out from ghee and keep aside.
• In same ghee fry grated bottle gourd till the raw smell leaves.
• Meanwhile, bring milk to boil and continues boiling for another 5 minutes.
• Now add bottle gourd as prepared above. Stir and boil on medium flame 5-8 minutes.
• Add sugar, cardamon  powder and above dry fruits paste. Stir, and continue boiling for another 5 minutes or boil till to your desired consistency.
• Garnish with cashews and Kismis.
• Serve hot or warm.

TOMATO SOUP

Tomatoes	500 gm (diced)
Onions	2 medium onions (diced)
Peppercorns	1 tsp
Salt	to taste
Green chillies	2 (chopped finely)
Garlic	6 flakes 9peeled and chopped)
Carrot	1 medium one (cut into inch size pcs)
Coriander leaves few	chopped
Mint leaves few	for garnishing
Butter	1 tbsp

• In a pressure cooker add diced tomatoes, onions, carrots, peppercorns, 4 cups water and salt to taste. Cover with the lid and pressure cook on high flame up to 4-5 steams. Off the flame and  allow pressure to release.
• Later, grind the veggies in a blender / mixer jar along with the stock into puree. Strain the mixture. If it is too thick add water and keep aside.
• In a bottomed vessel, heat the butter. Add chopped garlic and green chillies and fry it less then 2 minutes. 
• Pour the tomato stock as prepared above.
• Stir and bring to boil. Add chopped cilantro and continue boiling for some time.
• Off the flame and garnish with  Mint leaves and serve hot.

Note: If the soup is watery, to make it thick, in a bowl mix 1-2 tsp of Corn flour in cold water without any lumps. Pour slowly when soup is boiling. Stir and allow to boil for couple of minutes and serve.
        

SWEET CORN

Sweet Corn Kernels	250 gm
Butter	1 tbsp
Salt	to taste
Chaat masala	½ tsp
Pepper powder (optional)	½ tsp

• Add salt (little) to corn kernels and pour enough water to boil .
• Pressure cook on high flame up to three whistles.
• Allow pressure to release and drain the water.
• When it is hot mix butter, salt, chaat masala and pepper powder and mix well.
• Serve hot.

CAPSICUM SANDWICH

Sandwich Bread / Brown Bread	16 slices
Large Capsicum	1 (remove the seeds and chop into small pieces)
Medium sized Onions	1 chopped
Large tomato	1 (remove the seeds and chop into small pieces))
Burger Mayonnaise (Eggless)	2 tbsp
Pepper powder and salt	for seasoning
Amul Butter.	2 tbsp
Tomato sauce/ ketchup	1/4th cup
Cheese slices (for cheese sandwiches)	8

• Combine all veggies in a mixing bowl. Mix mayonnaise, pepper and very little salt.
• To 8 slices apply butter on one side and ketchup to remaining 8 slices.
• Take one set of slices set and spread veggies mix evenly and cover with other set  of slices (butter slice up).
• Trim the edges (this is optional) and toast them in toaster/sandwich maker.
• Serve hot.

For Cheese flavour:

• All u need is Cheese slices. Place each slice on top of veggies spread, and cover with another set bread slice. 
• Trim the edges (this is optional) and toast them in toaster/ sandwich maker.

Aloo Caps Muttar Curry

Aloo	250 gm
Fresh peas	1 cup
Capsicum	1 (diced)
Ginger Garlic paste	1tsp
Red chilly powder	1tsp
Chole masala	1tsp
Amchur	1 tsp
Tomatoes medium sized	2 (chopped) and 1 diced
Whole garam masala	2 cloves ½“cinnamon 1 cardamom ¼tsp shajeera
Garam masala powder	2 cloves ½” cinnamon 1 cardamom (all together into fine powder)
Salt	to taste
Oil	3 tbsp

• Heat 2tbsp of oil in a pressure pan. Add whole garam masala and fry it for few seconds.
• Then add onions, green chillies and tomatoes. Fry till u see oil on sides.
• Off the flame and cool it. Grind into fine paste.
• Heat tbsp of oil in same cooker pan. Fry potatoes, peas and ginger garlic paste for couple of minutes.
• Then add ground paste of tomatoes and onions. Mix and cook for 2minutes
• Add all dry ingredients as listed above. Mix well and saute it for 2minutes on high flame.
• Pour enough water and mix diced veggies (tomatoes and capsicum).
• Cover with pressure pan lid and allow to cook on high flame up to 3 steams.
• If gravy is too watery, cook on high flame till gravy thickens.
• Serve with roti or puri.