Mango Milk Shake

1 cup mango pulp (i used natco sweetened kesar mango pulp)
1 cup milk
3 tablespoon sugar
6-7 ice cubes


Combine all ingredients and blend until smooth in a blender.
 Pour in glasses and serve
 Garnish with almonds and pistachio kernals.

Crunchy Red Cabbage Salad

Health Benefits of Red Cabbage 

1. Red cabbage is low in calories, and is a rich source of vitamins and minerals. It is low in calories, with a low glycemic index. It is a ideal food for those watching their weight.
2. It is a wonderful source of Vitamin C, which helps in anti-oxidation and is therefore involved in maintaining beautiful skin and delaying aging naturally. The outer leaves are rich in Vitamin E, which aids in producing a glowing complexion.
3. Red cabbage is a rich source of vitamin A, which is involved in maintaining clear eye sight. Vitamin A also acts as a natural moisturizer, keeping your skin smooth and supple.
4. Red cabbage is an abundant source of Vitamin E, and thus helps in immunity building, DNA repair, and other metabolic processes.  Red Cabbage boosts the immune system’s ability to produce more antibodies.
5. Red cabbage contains large quantities of sulfur, and other minerals that work as cleansing agents for the digestive system.  Raw red cabbage (incorporated into your diet in salads) cleans the bowels, thus preventing indigestion and constipation
6. Red cabbage is also a good source of in-doles, compounds that may reduce the risk of breast cancer by altering estrogen metabolism
7. Red cabbage is a good source of calcium.  Calcium is an essential mineral for people of every age, as it aids in the strengthening of bones and teeth. 
8. Red cabbage, unlike white or green varieties, has a higher concentration of natural anthocyanins that helps protect against Alzheimer’s disease.
9. Red cabbage is believed to have therapeutic value in the treatment of ulcers.  The juice of red cabbage has been used in the treatment of ulcers for many years.  A high concentration of the amino acid called glutamine is responsible for this healing property.

1 red cabbage shredded
1 red pepper sliced finely
1 yellow pepper sliced finely
1 large onion sliced finely
For Dressing
3 Tbsp light olive oil
3 Tbsp lemon juice
2 Tbsp wholegrain mustard
Salt and pepper as per taste

Place cabbage, onion and peppers in a large bowl.
Blend oil, lemon juice and wholegrain mustard together to make dressing. Adjust the seasoning.
Pour over the salad and toss together.

Chatpata Corn Salad

Sweet corn is high in fiber. It is a surprising source of several vitamins, including folic acid, niacin, and vitamin C. Corn is a rich source of antioxidants which fight the cancer causing free radicals. The vitamin B12 and folic acid present in corn prevent anemia.

2 cup  corn kernels  (I used frozen)
2  tomato chopped fine
1  onion chopped fine
2  small green chilli chopped fine
2-3 tsp  lemon juice
1 tsp chaat masala
1/4  tsp black pepper
salt to taste
1/2 tsp  butter
cilantro or coriander leaves chopped fine

 Put  frozen corn kernels in running water until soft.
 Saute corn for 2-3 minutes in butter. Leave it to cool down.
 Take a big bowl and add corn kernels, tomatoes, onions and green chilli.
 Also add  lemon juice, chaat masala, black pepper, salt and mix all  well.
 Garnish with coriander leaves.
 Serve as chaat or salad.

Refreshing Beans Sprout Salad

Highly nutritious this colourful blend of sprouted pluses is rich in iron and vitanin C. This salad can also be served as a light lunch. This is an easy recipe to prepare.

    1 cup Organic mixed sprouts ( i used green and brown lentils, chickpeas, aduki beans and moong beans)   
     1/2 onion chopped
     1 tomato Chopped
    1/2 cucumber chopped
    1 red pepper chopped
    1 green chilli chopped
    Lemon juice from 1 lemon
    1/2 tbsp chat masala
    coriander chopped
    Salt and pepper as per taste

 For the salad, mix all the ingredients together in a salad bowl and pour the lemon juice. Toss them all together and serve.

Pepper Chicken

½ Kg Chicken
1 Tsp Ginger Paste
1 Tsp Garlic Paste
2 pieces cardamom
2 stick cinnamon
2 bay leaves
3 pieces cloves
2 tomatoes chopped
2 small onion chopped
1/2 tsp coriander pdr
1/2 tsp red chilli pdr
1/2 tsp Garam Masala
1/2 tsp crushed pepper corns
1/2 tsp cumin
1/2 tsp mustard seeds
3 green chillies chopped
3 Tsp mustard oil
salt as per taste
Few curry leaves
2 Tbsp Freshly Chopped Coriander Leaves

Heat the oil in a large pan add  cardamom, cinnamom, cloves and bay leaves. Then add mustard and cumin  seeds.
Now add the onions, fry for 2-3 minutes then add turmeric, ginger garlic paste curry leaves, and green chilli and saute for a while.
When the masala is done now add chopped tomatoes, coriander, cumin pdr,garam masala, red chilli pdr and salt and mix well.
When masala leaves the oil from side of the pan then add the chicken to the frying pan and mix well, and cover and cook over a low-medium heat for 10-15 minutes or until the chicken is cooked through.
When the chicken is almost done, add the crushed peppercorns into the mixture and mix well.
Garnish with coriander leaves and serve hot with parantha or chapati.

Waldorf Salad

2 apples
3 stalks celery
4 tablespoons light mayonnaise
1 tablespoon lemon juice
1 handful walnut halves
1 handful raisins
Salt and black pepper to taste

Core and slice the apples. You can peel them if you like, but that is optional.
Toss them with the lemon juice to prevent discoloration.
Toss the apples, walnuts, and celery with the mayonnaise and a pinch of salt and black pepper.
Serve the salad.

Other Variations
You can use different nuts such as pecans or hazelnuts instead of walnuts.
The same goes for the grapes-raisins, cranberries, and currants are good substitutions.
The dressing can be made with a 50/50 mix of any 2 of these: sour cream, yogurt and mayonnaise.
The lemon juice can be replaced with any citrus juice or a little apple cider vinegar.

Pearl Barley and Roast Vegetable Salad

Barley is an extremely good source of dietary fiber, and its nutrients are said to help lower cholesterol, prevent gallstone, cancer and heart desease, protect against childhood asthma, can benefit arthritis sufferers, can help develop and repair body tissue, and... Well, just have a look - very healthy indeed!

2 cups pearl barley
1 red pepper, cut into chunks
2 carrots, cut into chunks
2 red onions, cut into wedges
2 zucchini, cut into chunks
2 cloves garlic, chopped
1 small eggplant, cut into chunks
2 tbsp olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
200g baby spinach leaves, chopped
3 tbsp basil leaves, chopped

 Preheat oven to 180C. Cook barley in a large saucepan of water for 40 minutes or until tender. Drain well.
Put garlic, pepper, carrot, onion, eggplant and zucchini in a large baking dish and drizzle with a little of the oil. Roast for 40 minutes or until vegetables are soft.
Put barley, roasted vegetables, spinach and basil in a bowl and toss gently to combine.
Serve immediately. You can serve hot or cold as per your