water. Pat on to a pie dish.

Freeze or chill. Take homemade paneer (made of skimmed milk) and hurd curd.

Liquidise until creamy. Add mango pieces.

Liquidize. Set aide.

Beat the egg yolks with honey until well mixed. Add the paneer and curd mixture.

Melt gelatin in 75 ml. water.

Heat over double boiler and add to the above. Whisk the egg whites until stiff and add alternately with 100 ml.

beaten cream to the mango mixture. Fold gently and pour over biscuit base.

Refrigerate. Once set, decorate with thin mango slices and drizzle with chocolate.

RELATED RECIPES Mango salad Aam ki chutney Saffron pulao with raw mango Mango kofta curry Khatti dal Ingredients: 10-12 digestive light biscuits 2 tbsp amul lite Water as required 200 gms homemade paneer 175 gms hung curd 1 mango 2 eggs 10 tbsp honey 3 tsp. gelatine (less)

water. Pat on to a pie dish.

Freeze or chill. Take homemade paneer (made of skimmed milk) and hurd curd.

Liquidise until creamy. Add mango pieces.

Liquidize. Set aide.

Beat the egg yolks with honey until well mixed. Add the paneer and curd mixture.

Melt gelatin in 75 ml. water.

Heat over double boiler and add to the above. Whisk the egg whites until stiff and add alternately with 100 ml.

beaten cream to the mango mixture. Fold gently and pour over biscuit base.

Refrigerate. Once set, decorate with thin mango slices and drizzle with chocolate.

RELATED RECIPES Mango salad Aam ki chutney Saffron pulao with raw mango Mango kofta curry Khatti dal Ingredients: 10-12 digestive light biscuits 2 tbsp amul lite Water as required 200 gms homemade paneer 175 gms hung curd 1 mango 2 eggs 10 tbsp honey 3 tsp. gelatine (less)

Add 3 cups of water to the big cucumber pieces and cook until soft. When it softens, blend and cool the mixture.

Add the curds, milk and salt and beat well. Heat the butter and fry the finely chopped cucumber and the capsicum for 1 min.

Add to the chilled soup. How to serve: Pour the soup into the individuals bowls and add 1 to 2 ice cubes.

Top with chopped mint leaves and serve. RELATED RECIPES Khamang kakdi Sweet potato cucumber cheesecake served with black pepper ice cream Quick cream of chicken soup Cream of tomato soup Noodle Soup Ingredients: 1 kg - cucumber, peeled 1/2 litre - fresh curds 1 cup - milk 1 tbsp - capsicum 1 tbsp - butter Salt to taste Mint leaves few for topping 3 cups - water (less)

Remove from refrigerator and add two tsps of fresh orange juice to the coffee and stir it immediately. Beat in a tsp of whipped cream and a pinch of orange zest as well.

Extremely aromatic orange flavored cappuccino coffee is ready. Serve topped with few cubes of ice and decorate it using a slice of orange.

Recipe courtesy: 4th sense cooking RELATED RECIPES Coffee walnut smoothie Coffee Cake Orange cupcakes Creamy and cold avacado soup Orange and parsley salad Ingredients: Instant cappuccino powder Milk Orange Orange zest - Optional Brown sugar (Demerara) Whipped cream (less)

Drain, cool, keep aside liquid and residue till required. Remove hung curds into a large glass bowl.

Add fresh cream, drained pineapple juice, beat with hand or electric whipper. When smooth, add sugar powdered, pepper, salt, black salt.

Add green chilli, mix well. Add pineapple pieces, walnuts, fold in gently.

Chill for at least 2-3 hours before serving. Making time: 30 minutes (excluding curd draining time) Makes: 5 servings Shelflife: 1 day refrigerated RELATED RECIPES Cucumber raita Pavakka Pachadi Aloo Jeera Raita Spinach raita Lemon rice with cucumber raita Ingredients: 1 cup - fresh pineapple, chopped 1/2 cup - walnut kernels, roughly crushed 1 cup - fresh curds, hung for 1 hour in muslin cloth 1/2 cup - fresh cream 1 - green chilli, finely chopped (optional) 1 tbsp - sugar, powdered 1 tbsp - sugar granules 2 or 3 pinches - black salt 1/4 tsp - pepper powder salt to taste (less)

Then add the ground powder and fry for some time. Then add finely chopped tomato, turmeric powder, chilly powder, garam masala and saute again for 3 minutes.

Now add the boiled vegetables, milk, fresh cream, a little water and fried paneer pieces. Cook till the gravy becomes thick.

Recipe and image courtesy: Friends Cookys RELATED RECIPES Pakoda kurma Cauliflower Peas Kurma Paneer Vegetable Kurma Idiappam kurma Mixed vegetable kurma Ingredients: Green beans, carrot, peas, potato (boiled and kept aside) 10 pieces - fried paneer 12 - cashewnuts 3 - onions 3 - tomatoes 1/2 tsp - turmeric powder 1&1/2 tsp - chilli powder 4 - green chillies 2 tsp - ginger 2 tsp - garlic 1 tsp - garam masala 1 cup - coconut milk 3 tbsp - fresh cream Oil Salt To powder: 1 tsp - cumin seeds 1 tsp - coriander seeds 1 tsp - fennel seeds 1 tsp - peppercorns 1 stick - cinnamon 2 pods - cardamom (less)

Spread them to cover the tostada. Sprinkle sauces of your choice (hot sauce, ketchup, etc.

.) & fold the tortilla over the fillings, starting from 1 point & working around the circumference.

Hold it firmly together & turn over onto a heated pan. Sprinkle some butter/ olive oil & brown and harden it as desired on both sides.

RELATED RECIPES Vegetable biryani Zero oil mixed vegetable curry Hot vegetable pickle Rohu fish and vegetable soup Stir fried veggies in curly noodles Ingredients: 2 cups sauteed mushrooms or any cooked veg of your choice) 4 Large tortillas 4 (or 8 for extra crunch) corn Tostada shells 8 tsp Mexican chilli (sauce) 8 tsp sour cream some hot sauce 4 cheese singles 1 cup chopped tomatoes 1 cup chopped fresh lettuce 4 tbsp butter/ olive oil (less)

Line a colander with thin cloth and pour the curds in it. Let the liquid drain till 1 cup of thick curds is left in the colander.

Transfer the curds to a bowl and beat till smooth. Grind all the ingredients for green paste together and mix with the curds.

Pour it over the chicken and marinate for 1 hour. Heat oil in a kadai.

Add cardamom, cloves and cinnamon. Add onion and fry till golden brown.

Add the chicken with the marinade and simmer covered till the chicken is cooked. Mean while grids the nuts and seeds together to a smooth paste.

When the chicken is cooked, add the nuts and seeds paste. Simmer the curry for 3 minutes.

Remove from fire and stir in the cream. Serve hot with Pulao, paratha or naan.

Serves: 4 to 6 RELATED RECIPES Chicken marag Chicken in coconut cream Chicken grill lababdaar Chicken hariyali Chicken mushroom saute Ingredients: chicken - 1 kg lime juice - 2 tbsp curds - 2 cup salt to taste For Green Paste: coriander leaves - cup mint leaves - cup green chilies - 6 to 8 ginger - 3 cm oil or ghee - 3 tbsp cardamoms - 4 cloves - 4 cinnamon - 2 pieces onion - 1 cup, finely sliced cashew nuts - 1 tbsp almonds - 1 tbsp, blanched and peeled melon seeds - 1 tbsp poppy seeds (khus khus) - 1 tbsp fresh cream - cup Introduction to Nuts and Seeds (less)

Stir fry for 1 min. Add the chicken pieces and fry until brown on all sides.

Add the raisins, chopped tomatoes, lemon juice and one cup of water or stock. Bring to a boil.

Add salt and cinnamon. Reduce heat, cover and simmer gently for 1 hour.

Serve hot with vermicelli rice. RELATED RECIPES Chicken in coconut cream Chicken grill lababdaar Chicken hariyali Chicken mushroom saute Pepper Chicken Ingredients: 1 kg.

chicken breast, boneless, skinless and cubed 2 large onions, finely chopped 4 cloves garlic, crushed 1 hot chilli pepper, minced (optional) 4 tomatoes, peeled and chopped 2 tsp. baharat spice 1 tsp.

fresh or ground ginger tsp. chilli powder 1 tsp.

turmeric powder Fresh lemon juice to taste 1 piece cinnamon stick cup raisins cup almonds Salt to taste Water or chicken stock 2-3 tsp. oil (less)

Stir fry for 1 min. Add the chicken pieces and fry until brown on all sides.

Add the raisins, chopped tomatoes, lemon juice and one cup of water or stock. Bring to a boil.

Add salt and cinnamon. Reduce heat, cover and simmer gently for 1 hour.

Serve hot with vermicelli rice. RELATED RECIPES Chicken in coconut cream Chicken grill lababdaar Chicken hariyali Chicken mushroom saute Pepper Chicken Ingredients: 1 kg.

chicken breast, boneless, skinless and cubed 2 large onions, finely chopped 4 cloves garlic, crushed 1 hot chilli pepper, minced (optional) 4 tomatoes, peeled and chopped 2 tsp. baharat spice 1 tsp.

fresh or ground ginger tsp. chilli powder 1 tsp.

turmeric powder Fresh lemon juice to taste 1 piece cinnamon stick cup raisins cup almonds Salt to taste Water or chicken stock 2-3 tsp. oil (less)