Mango and Watermelon Granita

Mango Granita

Ingredients:

1. Mango 1 (cut into pieces)
2. Water 1/2 a cup
3. Sugar 2 tablespoons
4. Condense milk
5. Flowers (for garnish)

Method:

First of all take the mango pieces and blend them with water and sugar till it becomes liquid then with the

help of a strainer strain all the liquid in  baking dish let the pulp remain in the strainer continue blending that

pulp with water and sugar till it also becomes liquid then place the mixture in the baking tray in the freezer

with the help of a fork remove the crushed ice from the sides of the tray and check every 20 minutes until it

is completely frozen. When the mixture will be frozen with the help of a fork scrape all the ice  then take a spoon

and fill the Mango Granita in a glass and garnish it with condense milk and some beautiful coloured flowers I

Red flowers for my Mango Granita because I love the combination of Yellow and Red 🙂 .Serve chilled.

Watermelon Granita

Ingredients:

1. Watermelon (Quarter of a Watermelon)
2. Water 1/2 a cup
3. Sugar 2 tablespoons
4. Lemon juice 3 tablespoons
5. Condense milk
6. Flowers

Method:

First of all take the Watermelon and cut it into cubes and blend it with water,sugar and lemon juice then with the

help of a strainer drain the mixture  into a baking dish with the help of a spoon strain all the mixture leaving the solid

particles behind then place the mixture into the freezer with the help of a fork remove the crushed ice from the sides

of the tray and check every 20 minutes until its completely frozen. when the mixture will be frozen scrape all the ice with

the help of a fork then take a spoon and fill it in a glass and garnish it with condense milk and some flowers for the Water melon

Granita i chose white flowers because they make an amazing combination with the colour of my Granita . Serve chilled .

Melon and Orange Granita

Ingredients:

1.  Melon  half a melon
2. Orange pulp (3 oranges)
3. Water 1 cup
4. Sugar 4 tablespoons
5. Condense milk 1 teaspoon
6. Mint ( a leaf)

Method:

Melon Granita

First of all cut the Melon into cubes and blend with half cup of water and 2 tablespoons sugar then with the help of a strainer strain the juice of Melon into a baking dish and with the help of spoon strain all the juice by stirring it again and again then place it in the freezer with the help of a fork remove the crushed ice from the sides every 20 minutes until its perfectly set.

Orange Granita

For the Orange granita blend the Orange pulp of 3 oranges with 2 tablespoons sugar and 1/2 cup water and strain it in another baking dish perform the same method as done for  the Melon Granita .

For serving

When both of the granitas are completely frozen then with the help of a fork scrape all the ice it will somewhat look like frozen crushed fruit and pretty much taste like it too . Then take a spoon and put the orange granita first in the glass and then add Melon Granita so its a combination of the colours White and Orange then garnish it with condensed milk you can even use whipped cream if you like and place a Mint leaf on top . Serve chilled

Quick Tip:

Always use those fruits which are in season to make a granita .

Cheese Omelette

Ingredients:

1. Eggs 4
2. Cheddar cheese 2 tbsp.
3. Salt 1/4 tsp.
4. Black pepper powder 1/4 tsp.
5. Red chilli powder 1/4  tsp.
6. Green chillies (chopped) 1
7. Onions (chopped) 2 tsp.
8. Tomatoes (chopped) 2 tsp.
9. Fresh coriander 1 tsp.

Method:

• Beat eggs.
• Add salt, black pepper powder, red chilli powder, onions, tomatoes and green chilies.
• In a frying pan heat oil.
• Pour egg mixture on it.
• Put the cheese on one side of the egg.
• Fold the other half on top of the cheese.
• Cook till sides of the omelette are done.
• Cut the omelette in two halves.
• Garnish with fresh coriander.
• Serve the cheese omelette with bran bread or garlic bread .

Pasta with Barbecue Sauce

Ingredients for pasta:

1. Spiral shaped macaroni 1 pk.
2. Oil 2 tbsp.
3. Cheddar cheese 2 tbsp.
4. Mayonnaise 1 tbsp.
5. Salt to taste
6. Crushed red chillies 1 tsp.
7. Jalapeno peppers ( For  Garnishing)

Ingredients for sauce:

1. Oil 2tbsp.
2. Onion 1
3. Tomatoes 2
4. Water half a cup
5. Vinegar 1 tbsp.
6. Chilli sauce 4 tbsp.
7. Worcestershire sauce 2 tbsp.

Method for pasta :

• First of all boil the macaroni.
• Heat oil in a pan.
• Add macaroni.
• Then add cheese and mix it until the cheese is melted.
• Put mayonnaise , salt and crushed chilli peppers.

Method for sauce :

• Heat oil in a pan.
• Add onions and saute until it gives a light golden brown colour.
• Then put tomatoes and mix it till it forms a paste.
• Add water , chilli sauce, worcestershire sauce and vinegar.
• When sauce becomes little thick it means its ready to be served.
• Top pasta with the sauce and add jalapeno peppers for garnishing.

Spicy chickpeas (cholay)

This simple chick pea dish is  generally eaten at iftar time in the holy month of Ramadan. Although it can be enjoyed as a savoury snack with a topping of boiled potatoes and chutney at any time of the day.

Ingredients:

1. Chic peas 1/2 kg
2. Onions 2 medium chopped
3. Tomatoes 2 medium chopped
4. Green chillies 3-4 chopped
5. Cumin seeds 1tsp
6. Whole coriander 2tsp
7. Salt 1 1/2 tsp or according to taste
8. Red chili powder 1tsp
9. Red chili crushed 1 tsp
10. Chat masala 1tsp
11. Lemon juice
12. tamarind pulp 3/4 cup
13. Oil 3/4 cup
14. Coriander leaves

Method:

• Soak the chick peas for at least 6 to 8 hour.
• Wash and boil them with salt and soda till tender.
• Roast cumin seeds and whole coriander.
• Crush them and keep aside.
• In a pan heat oil.
• Add chopped onions, chopped tomatoes, green chillies, tamarind pulp,roasted cumin seeds & coriander, red chilli powder & crushed, chat masala and lemon juice.
• stir till the mixture boils then add the boiled chic peas and mix it together .
• Put the lid on and leave it for five to ten minutes till the water dries completely .
• Garnish it with coriander leaves .