Musk Melon smoothie

Ingredients:

Musk Melon - 1 cup ( Roughly chopped) 
Orange juice - 1/4 cup (chilled) (Optional)
Yogurt - 4 tbsp
Vanilla Icecream - 1/4 cup (Optional)
Sugar - 2 tbsp

Method:

1) Mix all the ingredients and blend in a juicer untill the mixture is smooth.

Serve immediately.

Musk melon Milkshake

Ingredients:

Musk melon - 1 Cup (chopped)
Sugar - 3/4 cup
Milk - 1/2 cup
Ice cube - 4/5 (Optional)
Vanilla / Strawberry ice cream - 1 scoop (Optional)

Method:

1) Mix all the ingredients and blend it to enjoy delicious Musk melon milkshake.

Note:

1) Chop Musk melon into small pieces and refrigerate for 2 hours to prepare yummy smoothie.

Beetroot and Moong dal Palya

Ingredients:

Beet root - 2 cups (Grated)
Moong dal / Split green gram - 1 cup (Soaked)
Salt - As required
Red chilly powder - 1/4 tbsp
Vangi bath powder - 1 tbsp
Turmeric - 1/4 tbsp
Oil - 1 tbsp
Curry leaves - few
Mustard - 1/4 tbsp
Jeera  - 1/4 tbsp
Hing - 1/4 tbsp
Channa dal / split chick peas - 1/4 tbsp
Urad dal / split black gram- 1/4 tbsp
Water - 1/2 cup

Method:

1) Soak moong dal for 1 hour.Drain and set aside.
2) In a pan, add oil followed by mustard, jeera, chana dal, urad dal, hing, and curry leaves.
3) Add grated beetroot and saute for 5 mins.
4) Now add soaked moong dal and saute for 5 more mins.
5) Add water to this and cover it to cook until soft and cooked.
6) Once cooked, add turmeric, red chilly powder, vangibath powder and salt one by one. Mix well.
7) Cook for another 2 mins.

Beetroot and moon dal palya is ready to be served.

Note:

1) Vangibath powder can be replaced with just red chilly powder.
2) Beetroot can be replaced with Grated carrots, Grated Raddish.
3) Chopped Coriander / cilantro can also be used.
4) Water can be used based on the softness of vegetable and lentil.

Mango Popsicle

Ingredients:

Mango - 1 medium
Sugar - 3/4 cup
Milk cream - 1/2 cup


Method:

1) Mix all the ingredients and blend it together.
2)  Add this to the popsicle mould. 
3) Freeze this mixture for more than 4 hours.

Note:

1) Chop Mango into small pieces and refrigerate for 2 hours. Adding this gives great consistency.
2) Add finely chopped mango pieces to the popsicle mould before freezing.
3) Milk can also be used in place of milk cream.

Strawberry Popsicle

Ingredients:

Frozen Strawberries - 1 cup
Sugar - 1/4 cup
Milk cream - 2 cups


Method:

1) Blend frozen strawberries, milk cream and sugar together.
2) Add this to the popsicle mould. 
3) Freeze this mixture for more than 4 hours.

Strawberry Popsicle is ready to be served .

Note:

1) Milk cream and sugar can be replaced with condensed milk .

Raw / Unripe / Tender / Green jackfruit Palya

Ingredients:

Raw Jackfruit - 2 medium
Roasted gram dal - 4 tbsp
Ginger - 1/2 inch
Green chillies - 4 
Coconut - 1/4 cup
Salt - as required
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6 
Oil  - 1 tbsp

Method:

1) Grind Roasted gram dal, coconut, chillies, ginger and salt into fine powder and keep it aside.
2) In a kadai, add oil, mustard, jeera, chana dal, urad dal, hing and curry leaves.
3) Add finely chopped Raw jackfruit until soft.
4) Add the powder to the cooked capsicum and mix well. Turn off the heat.

Raw jackfruit palya is ready to be served.

Note:

1) Raw jackfruit can be replaced with cooked raw banana, gori kayi, potato, Bell pepper too.
2) I have used frozen Jackfruit for the recipe.
3) Onion can also be added. Fry it before you add jackfruit.
4) chillies and Ginger can be adjusted according to your taste.

Pineapple Rasam

Ingredients:

Pineapple - 2 rings/ slices

Tomato - 2

Rasam powder - 1 tsp

Turmeric - 1/4 tbsp

Toor dal - 1/2 cup

Salt - As required

Coriander leaves - 1/4 cup (finely chopped)

Oil - 2 tsp

Mustard - 1/4 tbsp

Fenugreek seeds - 1/2 tsp (optional) 

Red chilli - 2

Curry leaves - few

Asafoetida / Hing - 1 pinch

To grind coarsely:

Pepper - 1 tbsp

Jeera - 1 tbsp

Garlic - 4 cloves

Method:

1) Pressure cook toor dal ,  mash it and keep it aside. 

2) Dry roast pepper, jeera and garlic and grind coarsely. 

3) Grind pineapple to paste and keep this separately.

4) In a bowl, mash tomato and add 1 cup water. 

5) To the mashed tomato, add Pineapple paste and grinded pepper, jeera and garlic mixture. Add turmeric and salt. Give a good stir.

6) Turn on the stove and boil this mixture. You can add as much as water to adjust the consistency. Boil for 5-6 mins.

7) Now add cooked toor dal, rasam powder and boil for another 5 mins.

8) In a kadai, add oil, followed by mustard, fenugreek seeds, curry leaves, red chillies and hing. Add this to the boiling rasam.

9) Garnish using Coriander leaves.

Pineapple Rasam is ready to be served with rice.

Note:

1) Finely chopped tomato and pineapple pieces can also be added instead of completely grinding into paste. (Use half to grind and half into pieces).

2) Tangy pineapple tastes best.

3) Tomato can be replaced with lemon juice.