Allow to fluffy well. Use a long conical glass.

Pour syrup at bottom, add 1 scoop icecream. Beat well till smooth.

Add remaining scoops. Add seeds & pour soda gently onto icecream.

Allow to froth till brim. Top scoop with cherry.

Slit lime along radius. Insert into wall of glass for decoration.

Serve instantly, with remaining soda in bottle if desired to be added. Making time: 15 minutes (excluding time for making icecream) Makes: 1 large helping RELATED RECIPES Fruit Sundae Double Sundae for Pista Ice Cream Apricot Summer Sundae Hot fudge sundae Mexican Sundae Ingredients: basic vanilla icecream 1 bottle soda chilled 1/2 tsp.

falooda seeds 2 tbsp. rose, khus, or other syrup 1 canned cherry to top 1 thin slice sweet lime (less)

Add the grated carrot, tomato and cucumber. Add sweet chutney and khara chutney as per your taste.

Garnish with sev/alu bhujia and serve. RELATED RECIPES Chickpeas tikki Masala puris Aloo ki puris Alu Tikki Masala puri Ingredients: 2 - grated carrots 2 - tomatoes 1 - raw mango 1 - cucumber 1 pack of spicy groundnuts 1 small pack of panipuri 1 small pack of sweet chutney, khara chutney 1 packet of sev or alu bhujia salt chat masala (less)

Mix all the vegetables, chopped onion, tomato, potato, grated carrot and puffed rice in a bowl. Add a spoonful of mint chutney, lemon juice, and salt to taste and give it all a good mix.

Add sev and cilantro leaves and mix once more. To prepare the sandwich, take one bread slice, spread mint chutney over it with a spoon.

Add bhel on top of the chutney. You may add extra sev if you wish.

Place the other slice on top of the bhel mixture. Tasty bhelpuri sandwich is ready.

RELATED RECIPES Tandoori tofu sandwich Vegetable Masala Sandwich Healthy Soya Sandwich Desi Monaco Sandwich Anglo-Indian mustard sauce for sandwiches Ingredients: 100 gms plain puffed rice 1 medium onion, finely chopped 1 medium tomato, finely chopped 1 medium potato, boiled and chopped 1 carrot, grated Mint chutney (see recipe) Salt to taste Lemon juice to taste Sev/mixture for garnishing, a spoonful A few sprigs of cilantro/coriander leaves, finely chopped For the mint chutney: 1 bunch mint leaves 1 bunch coriander leaves 1-2 green chillies Sandwich bread slices (less)

Add more masalas if required. Garnish with sev, cilantro and serve immediately.

Check out the benefits of corn Courtesy: http://maneadige.blogspot.

com/ RELATED RECIPES Grilled corn palak Baby Corn Manchurian Microwave corn flour halwa Corn on the cob korma Makai ka halwa Ingredients: 2 cups - sweet corn kernels 1/2 cup - chopped onions (red onions give a good color. since i ran short of red onions, i have used yellow onions in the picture) 1/4 cup - grated carrots 1 tsp - chaat masala 1/4 tsp - red chilli powder 1 tsp - lime juice 1/2 tsp - sugar 2 tbsp - nylon sev 1 to 2 strands - cilantro 2 tsp - oil salt as per taste (less)

The dough should be soft and smooth. Grease the idli plates with oil and set aside.

Fill the sev press with the ragi dough and press it onto greased idli plates. Steam it for 10 - 12 minutes.

Heat oil in pan for tempering. Add the mustard seeds, chana dal, peanuts and urad dal and let them splutter.

Add the broken red chillies, split green chillies, hing and curry leaves and fry for a minute. Now add the finely grated coconut and turmeric to it and fry for 2 minutes.

Then add the steamed ragi sevai and mix well. Adjust the salt and switch off the flame.

Serve as a breakfast or snack. Recipe and image courtesy: Indian cuisine RELATED RECIPES Badam ragi malt Ragi kali Tasty coconut podi Coconut kofta curry Coconut Barfi Ingredients: For the dough: 1 cup - ragi flour/millet flour 1 tsp - oil Salt to taste For tempering: 1 cup - fresh grated coconut 1 tbsp - peanuts 1 tsp - mustard seeds 1 tsp - chana dal 1 tsp - urad dal 3 - green chillies 2 - dried red chillies 1 sprig - curry leaves 1/4 tsp - turmeric powder 1/8 tsp - asafoetida 1 tbsp - oil (less)

For the kesar kulfi 1 litre full fat milk 1/3 cup sugar 1/4 teaspoon cardamom ( elaichi ) powder a few saffron strands 1 tablespoon arrowroot or cornflour For the falooda sev 75 grams cornflour ice cubes For serving 5 tablespoons rose syrup Method 1. In a small bowl, soak the saffron in a little warm milk and keep aside.

2. Dissolve the arrowroot in 2 tablespoons of water and keep aside.

3. Put the milk in a broad non-stick pan and bring it to a boil.

Add the arrowroot solution and sugar and mix well. 4.

Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.

). 5.

Cool completely, add the cardamom powder and saffron mixture and mix well. 6.

Pour into 5 kulfi moulds and freeze overnight till it sets. For falooda sev 1.

Mix the cornflour very well in 450 ml. of water to make a smooth solution.

2. Put the mixture to boil on a slow flame.

Go on stirring and cooking until the mixture becomes translucent. 3.

Put the mixture in a ‘sev' press and squeeze by hand through the sieve into a vessel which is filled with chilled water and with ice cubes. This falooda "sev" must be preserved in water till required.

How to proceed 1. To unmould the kulfi, allow the kulfi moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick or a fork, in the centre of the kulfi and pulling it out.

2. Put 3 teaspoons of rose syrup and 1 tablespoon of falooda "sev" in a serving bowl.

Top with cubes of kesar kulfi. 3.

Serve immediately (less)

is whisked and mixed with fried onion and spices. Just before serving sev is added to the yogurt.

Garnish with sev and serve sev raita with biryani or with roti. Makes: around 4 Servings of Sev Raita.

Ingredients: Sev 1/2 Cup Plain 3/4 Cup Onion 1/2 Small One Green Chile 1 Few Sprigs Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Oil 1 tsp Method of preparation: Remove stem, wash and slice the green chile. Peel and finely chop the onion.

Wash and finely chop the cilantro leaves. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add green chile and onion. Fry till onion turns little brown around the edges.

Add salt, remove from heat and cool it to room temperature. Whisk yogurt in a wide bowl.

Add the fried onion, cilantro and mix with yogurt and salt. Just before serving, add the sev to the yogurt bowl and mix well.

Garnish with sev and serve sev raita with biryani or with roti. Notes: Make sure to add sev at the very last minute.

Suggestions: Don’t add water while whisking yogurt. Else sev absorbs all the moisture and becomes soggy quick.

Variations: You can also add finely chopped tomato if you wish. A pinch of cumin powder can also be added to sev raita.

Other Names: Sev Raita (less)

Each flat puri is topped with mashed potato along with lots of fine sev. Later sev puri is drizzled with various chaat chutneys and garnished with chopped cilantro.

Makes: a serving of Sev Puri. Ingredients: 8 ? 10 Fine Sev 1 Cup Potato 1 Small Onion 1 Small 1 tbsp 2 tbsps 1 tsp (optional) Garam Masala 1/2 tsp Roasted 1/4 tsp Chaat Masala 1/4 tsp (optional) Few Sprigs Salt to taste Method of preparation: Peel and finely chop the onion.

Clean and finely chop cilantro. Boil the potato, peel and thoroughly mash it along with cumin powder, garam masala and salt.

Arrange flat crisp papdi on a serving plate. Layer each papdi with a teaspoon of mashed potato mixture.

Add another layer of chopped onion along with a tsp or more of tamarind chutney and green chutney. Finally layer each flat puri with a tablespoon of fine sev.

Sprinkle a small pinch of chaat masala (if using)on each layered puri. Garnish with cilantro and serve sev puri immediately.

Notes: Make sure not to leave the papdi for long once layered with chutneys else the papdi becomes soggy. Suggestions: If the papdi is not spicy enough, add few teaspoons of red chutney or green chutney on the papdi.

Variations: Finely chopped tomato can also be added to sev puri. Other Names: Sev Puri (less)