Crispy Potatoes Wedges

Ingredients:
Chunky big potatoes – 2Garlic pods crushed-2
Italian herbs – 1 tsp Olive oil – 1 tsp
Chilli Flakes – ½ tsp
Salt and pepper to taste


Method:
1. Wash the potatoes and dry them with paper towels
2. Cut length wise
3. Mix all the other ingredients and add potatoes slices and mix well.
4. Place them on a baking tray and bake in a pre heated oven at 200' C for 30 minutes


Serve with mayonnaise or Sour cream

DATE'S SHAKE

Ingredients:


Dates-12,pitted


Milk-3cups


Vanilla icecream-2scoops


Vanilla essence-3drops


Sugar-2tsp(optional)


Method:


Blend everything in a blender.Serve chilled in glasses.

Blueberry Cake

Ingredients:
100gms-Plainflour
100gms-Castersugar
100gms-Butter
2-Eggs
3-4-Drops of vanilla essence
1tsp-Baking powder
1cup-blueberries

Method:
1.In a bowl, cream the butter and sugar with blender.
2.Add eggs one by one and mix well.Add vanilla essence.
3.Add flour in two parts,blend well.Add blueberries and mix gently with wooden spoon.
4.Transfer the batter to greased loaf tin.
5.Bake in a preheated oven for 50-60 minutes at 170'C-180'C.

Crispy Vegetables

Ingredients:

Rice flour - 1/2 cup

Corn flour - 1 tbsp

Potatoes (sliced) - 1
Broccoli florets -10

Chaat masala

Chilli powder to taste

Salt to taste

Method:

1. Mix rice flour, corn flour, chilli powder and salt
2. Mix the vegetables with above mixture sprinkle little water
3. Deep fry the vegetables in hot oil
4. remove on paper towel; sprinkle chaat masala on top

Good for tea time snacks

Beetroot Palya

Ingredients:
Beetroot(chopped) - 2 medium
Onion - 1 big
Green / red chillies - 4 to 6
Coriander (chopped) - 1 tbsp
Grated coconut - 2 tbsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 10
Oil - 2 tsp
Salt to taste

Method:

1. Heat oil in a frying pan, add mustard when it splutters add dals and fry
2. Add onion, chillies and curry leaves fry until onions become soft
3. Now add chopped beetroot fry for a minute
4. Add salt to taste and sprinkle little water, close the lid and cook in a low flame for 15 mins.
5. Garnish with fresh grated coconut and coriander

Chunky Tomato Salsa

Ingredients:
Hard ripen tomatoes (Chopped) - 4
Red onions - 1 medium
Coriander - 2 tbsp
Garlic - 2 cloves
Olive oil - 1 tsp
Pickled jalapenos - 1tsp
Lemon juice - 1tbsp
Salt and pepper to taste

Method:

Mix all the ingredients and serve chilled with corn or tortilla chips.