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1 small mango

1 eating apple

2 passion fruit

Juice of 1 orange

5ml/1 tsp echinacea

Mineral water(optional)

Ice cubes (optional)

1. Halve the mango, cutting down one side of the flat stone(pit). Remove the stone and scoop the flesh from the skin. Roughly chop the flesh and place in a blender or food processor.
2. Peel, core and roughly chop the apple. Add to the blender and process together until smooth, scraping the mixture down from the side of the bowl, if necessary.
3. Halve the passion fruit and scoop the pulp into the mango and apple puree. Add the orange juice and echinacea, then blend breifly.
4. Thin with a litte mineral water, if you like, pour into two glasses and serve. Otherwise, transfer the juice into a jug (pitcher) and chill in the refrigerator, then serve in large glasses with ice cubes and slices of mango to decorate.

Apple and leaf lift-off

1 apple

150g/5oz white grapes

Small handful of fresh coriander(cilantro),

Stalks included25g/1oz watercress

15ml/z tbsp lime juice

1. Using a sharp knife, quarter the apple, removing the core if you like. Using a juice extractor, juice the apple and grapes, followed by the coriander and the watercress or rocket.
2. Add the lime juice to the fruit and the herb mixture and stir well. Pour the mixture into a tall glass and serve immediately for maximum flavour.

Funnel Fusion

Adam, where are you?

Try this juice... a bit special, but so nice...

½ small red cabbage

½ fennel bulb

2 apples

15ml/1 tbsp lemon juice

1. Roughly slice the cabbagge and funnel and quarter the apples. Using a juice extractor, juice the vegetables and fruit.
2. Add lemon juice to the juice mixture and stir. Pour into a glass and serve immediately.

Carrot Halwa

This halwa can be served hot or cold, and should keep for three or four days. It is not only delicious, but it is considered good nourishing food.


2 pints milk
¾ lb. carrots
1 teacup (6 ½ oz.) sugar
1 tablespoonful golden syrup
2 tablespoonfuls (3 oz.) set butter-fat
2 dozen or more almond nuts
1 teaspoonful crushed cardamon seeds or nutmeg
1 tablespoonful sultanas


For 6 people.
Boil the milk in a large heavy aluminium saucepan. Scrape (not peel), wash and grate the carrots, and put them in the milk. Cook this on medium heat for just over an hour, stirring frequently with a large spoon to prevent sticking; the mixture by then should be fairly thick. Add sugar, syrup, sultanas and the butter-fat; pour the mixture into a deep aluminium frying pan, and keep boiling gently until the mixture begins to solidify, stirring frequently.When the halva is of deep orange colour, and has the desired consistency, it should be taken off the heat, spread on the well buttered pyrex or china dish and decorate with the peeled and sliced almonds and the crushed cardamon seeds or nutmeg.

Halwa suji

I have tried many halwa suji recipes, but this one is the best ever... As far as my sis and I are concerned... I am sure you will agree too :)


Ingredients:
2 ½ tablespoonfuls (4 oz.) set butter fat
4 oz. semolina
6 oz. sugar
2 oz. milk
10 oz. water
2 tablespoonfuls sultanas
2 tablespoonfuls sliced almonds
1 ½ teaspoonfuls crushed cardamom seeds or grated nuts
A pinched of saffron

For 4 people.
Mix the sugar, saffron, milk and water, and boil for a few minutes; then pour this hot syrup into a jug. Melt the butter-fat in a large saucepan or deep frying pan, mix in the semolina and fry very slowly for about 10 minutes, stirring all the time. When the butter begins to separate from the semolina, and the mixture is a golden colour it is time to pour in the syrup. Add the will-washed sultanas, and boil quickly until all superfluous liquid has dried off, stirring all the time with a large spoon; this should not take more than 10 to 15 minutes. Pour the halva into a shallow pyrex or china dish, and decorate it with thinly sliced almonds and cardamom seeds or nutmeg. Instead of all sugar, I have used 4 oz. sugar and 1 ½ tablespoonfuls honey. After it is ready, it can be kept hot in a covered dish in a very low oven for an hour or so. It can be re-heated, which should be done very slowly, so that the halva does not become too stiff. It is considered very nourishing, and goes well with puris—a famous variety of indian bread.

Phirni

Ingredients:

4 1/2 c Milk

3/4 c Sugar

2 oz Rice flour

6-8 drops Rose water

1 oz Almonds

1/2 oz Pistachio nuts

Method:

Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth. Cook over medium heat until a creamy consistency is achieved (20-30 minutes). Simmer and add sugar and stir for 2-3 minutes more. Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (before it cools).

Pour into individual dishes and serve.

Chicken Korma

Ingredients :

2 lb chicken cut in pieces

2 tbsp Turmeric powder

1tsp Garam masala

2 tsp Ginger-garlic paste

100gms Green chilli paste

50gms Fresh cream

200 ml Fried onions

8 tblspYogurt

150 ml Water

1 cup Almonds - 100gms

Pepper powder

1/2 tsp Oil

4 tblsp Ghee or clarified butter

1 tblsp Chopped coriander leaves - 1 sprig

Chopped mint leaves - 1 sprig

Salt to taste

Method:
Marinate chicken pieces in turmeric powder, garam masala, ginger-garlic and green chilli paste and salt overnight.
Heat oil and ghee add marinated chicken pieces and mix well. Stir well by adding yogurt and water. Add almond, pepper powder, chopped coriander and mint leaves. Cover and cook for 20 mins on a low flame, add fresh cream, and cook for further 10 mins. Garnish with coriander leaves. Serve hot.