Shake up your cocktail routine this summer with these skin - boosting drinks!!

MANGO MOJITO
The cocktail already has low calorie benefits, so why not up the health factors and make it with mangoes...;)
Start by squeezing half a lime into a glass, add mint and crush. Add 2 tablespoons simple syrup, 3 tablespoons Rum, 1 tablespoon Mango nectar and top with club soda. Add few slices of fresh mango and eat them when you are done!
H2O SPRITZER
Water is the number one drink when it comes to the skin. Turn your water in to a fun, fruity beverage that tastes yummy and keep your skin hydrating and youthful 
Pick your favourite fruit (lemon, lime, and apple, orange) and herbs (mint or basil) slice them up and soak them in a pitcher of ice cold water overnight. In the morning you’ll have water infused with hint of fruit and herb of your choice. You can also add handful of crushed (raspberry, strawberry and blueberry) in the bottom of a glass, add some crushed ice and top with carbonated water.

come & take a round in PARANTHA WALI GALI....:)

PAPAD PARANTHA
Serves 4
Ingredients
4 roasted papads crushed into crumbs
1 finely chopped onions
1 finely chopped green chillies
1tsp coriander leaves
½ tsp grated ginger
¼ tsp crushed garlic
1 tsp pomegranate seeds coarsely ground
Salt to taste
Dough
1cup wheat flour
½ cup refined flour
1 tsp oil
Salt to taste
Lukewarm water for kneading dough.
Sieve both flours and salt together. Add oil and mix well. Gradually add water. Make smooth and soft dough. Cover it and keep aside for 15 minutes.
Crush papads and add onions, green chillies, coriander leaves, ginger, garlic, pomegranate seeds and salt. Mix thoroughly.
Make two lemon size balls from dough. Roll into two chapattis.
Spread small filling on one chapatti. Arrange the second chapatti on it. Press the edges. Dust parantha with little flour.
Lightly roll it so that the parantha is smooth on both sides.
Cook the parantha on pre-heated tava.Spread oil on both sides and lightly press it so that the parantha is crisp and golden brown.
Serve hot with raita or butter and coriander – mint chutney.
BLACK CHANNA PARANTHA
Serves 3
1 cup boiled black channa
¼ cup boiled peas
50 gms chopped paneer
1 finely chopped onion
2 chopped green chillies
½ tsp dry pomegranate seeds
½ tsp garam masala
¼ tsp kasuri methi
½ tsp butter
½ tsp grated ginger
Few coriander leaves
Dough
1 cups wheat flour
½ cup refined flour
½ cup semolina
½ tsp salt
2 tsp oil
1/8 tsp baking powder
Lukewarm water for dough.
Melt butter, add ginger, stir and add onion to cook for a minute. Add garam masala, kasuri methi and anardana.Stir it. Mix black channa, boiled peas and paneer. Cook for a minute.
Add salt, green chillies and coriander leaves. Thoroughly mix and lightly mash them with spoon. Cool it.
Sieve flours, semolina, salt and baking powder together. Add oil. Mix well. Now gradually add water. Make soft dough. Keep aside.
Now make 2 lemon size balls from the dough. Roll two chappatis.Spread small filling on one chapatti. Arrange the second chapatti on it. Pres and seal the edges. Lightly roll it so that the parantha is smooth.
Cook the parantha on a preheated tava.Cook on both sides and gradually spread ghee on both sides till parantha is crisp.
Serve hot.
MATTAR PARANTHA
Serves 4
1 cup matar shelled and blanched
1 finely chopped onion
2 chopped green chillies
1 tsp coriander powder
½ tsp garam masala
½ tsp mango powder
1 tsp salt
1 tsp grated ginger
1tsp oil
½ tsp caraway seeds
Chopped coriander leaves
Dough
1 cup wheat flour
1 cup refined flour
1 tsp salt
2 tsp oil
Lukewarm water for kneading dough.
Heat oil, add caraway seeds and stir. Add onion and cook for a minute.
Add matter, green chillies, coriander leaves, salt, coriander powder, ginger, garam masala and mango powder. Mix them and again cook for a minute. Cool.
Sieve both flours and salt together. Add oil and mix it.
Gradually add water and make smooth dough. Keep aside.
Take one portion of dough. Make a round ball. Roll it into chappati.Fill one portion of the filling in the centre. Now join the edges and seal the parantha. Press and again roll the parantha till even.
Cook parantha on preheated tava.
Cook on medium flame till the parantha is crisp and golden brown.
Serve hot with tomato chutney.
Tomato chutney
3 chopped tomatoes
Ginger garlic green chilli paste
Little oil
Water, salt and sugar
In a pan heat oil. Cook ginger garlic paste. Add chopped tomatoes. Cook till tomatoes mashed and oil comes out.
Add salt and sugar to taste.
Add little water and cook further till chutney consistency.
GLOSSARY
Ajwain – Caraway seeds
Amchur – Dry mango powder
Anardana – Dry pomegranate seeds
Chapatti – Indian wheat bread
Garam masala – Condiments ground whole grain spices
Kasuri methi – A special variety of dry fenugreek leaves
Maida – Refined flour
Matter – Peas
Paneer – Cottage cheese
Papad – Dried thin pancake made from lentil paste
Suji – Semolina
Tava - Griddle

Healthy & Delicious

Soya – Aloo Puri
Serves 4
1cup Atta (wheat flour)
½ cup soya powder made by grinding nutrinuggets
1tbsp suji (semolina)
3medium potatoes – boiled& mashed
¼ tsp salt
¼ tsp jeera powder, red chilli powder, turmeric powder, coriander powder, dry mango powder, dry pomegranate seeds
2 green chillies chopped
1. Mix all the ingredients and make dough with little water.
2. Keep covered for 10-15 minutes.
3. Heat oil in a kadai. Make puries with the dough and fry in oil.

nutrient powerhouse....ENJOY!

SPROUTS STIR-FRY
1tbsp oil
½ cup chopped onions
7-8 curry leaves
2 cups blanched mixed sprouts (moong, black chana, kabuli chana)
½ cup finely chopped tomatoes
¼ cup finely chopped coriander
1 tsp black salt
For the garnish
2tbsp chopped coriander
¼ cup sev
1. Heat the oil in a wok, add the onions and curry leaves and stir fry till the onions turn translucent.
2. Add the mixed sprouts and salt and stir fry for a couple of minutes.
3. Add the tomatoes, coriander and black salt. Mix well and stir – fry for 3 to 4 minutes.
Serve immediately garnished with coriander and sev.

An exciting, savoury fusion dish.

SCHEZUAN IDLI
FOR THE SCHEZUAN SAUCE
1Tsp oil
1tsp finely chopped garlic
¼ tsp finely chopped green chillies
1 tsp grated ginger
2 tsp finely chopped onions
½ tsp finely chopped celery
1tsp vinegar
1 tsp corn flour dissolved in 2tsp of water
½ tsp sugar
Salt to taste
FOR THE PASTE (for the schezuan sauce)
3 whole dry red chillies, broken into pieces
3 cloves garlic, roughly chopped
FOR THE PASTE (for the schezuan sauce)
Boil 1 cup of water
Add the red chillies and garlic and cook for 4 to 5 minutes. Cool.
Drain out the water. Grind into a smooth paste in a mixer using a little water. Keep aside.
FOR IDLI
1 cup semolina
1 cup curd
A pinch of sugar & salt
½ tsp oil
1 tbsp Eno fruit salt
Little water
Mix all the above ingredients together and pour in to greased idli vessel. Microwave for 5 minutes.
Idli is ready.
FOR THE SCHEZUAN SAUCE
Heat the oil in a wok, and the garlic, green chillies, ginger, onions, and celery and stir fry for a minute.
Add the prepared paste and stir fry for another minute.
Add the vinegar and ½ cup of water and bring to a boil.
Add the corn flour mixture, sugar and salt and cook till the mixture thickens, while stirring continuously. Keep aside.
HOW TO PROCEED
In a serving dish, place steamed idlies and pour schezuan sauce on it.
Serve immediately.
Handy tips: 1. Instead of steamed idli you can use fried idli also.
2. Tofu (soya paneer), fried can also be added, as per taste. (Optional)

Stir-fry Vegetables

STIR –FRY REDBEAN AND SPINACH
1cup red kidney beans, soaked overnight
1 tbsp oil
1tbsp ginger-garlic paste
1tsp chopped green chillies
2cups chopped spinach
1 cup sweet corn (optional)
Salt & Pepper
1. Pressure cook the beans with 3 cups of water and salt till done but firm.
2. Drain and discard the water, keep the beans aside.
3. Heat the oil in a wok, add garlic, ginger green chillies and spinach and stir fry on a high flame for 3 minutes.
4. Add beans, corn and salt and pepper and stir fry for 2 minutes.
Serve immediately.

POMEGRANATE SAUCE
Just drizzle it over fruit salad or can also pair it with regular fritters.
1 cup fresh pomegranate seeds
1tbsp fresh lemon juice
¼ tsp minced, peeled, fresh ginger
¼ tsp minced, peeled garlic
1tbsp sugar
Table salt, to taste
1. Grind pomegranate seeds, lemon juice, ginger, garlic, sugar in mixer together.
2. Add salt to taste.
3. It is best to use this sauce within two days of preparation.