PASTA SALAD

Ingredients

1. 100g-pasta
2. 1/2 cup- curd
3. 1/2 cup-mayonnaise sugar to taste salt to taste white pepper to taste

Method

Boil the pasta .

Beat the curd and mayonnaise in separate bowls and mix together.

Sprinkle sugar,salt and pepper to taste to the curd-mayonnaise paste.
Mix the pasta to the curd mayonnaise paste and refrigerate.

Ready to serve once chilled.

PANEER FINGER

iNGREDIENTS
1. MAIDA 1/4 CUP
2. CORN FLOUR 1/4 cUP
3. MILK 4 TSP SOY SAUCE aND
4. TOMATO SAUCE- 4TSP
5. PANEER-1 PACKET SALT

METHOD
MIX ABOVE ALL WELL EXCEPT PANEER, ADD SOME WATER AND MAKE IT AS BATTER.

CUT PANEER AS THIN FINGER AND DIP IT IN BATTER FRY WELL IN OIL.

GARNISH WITH CORRINDER LEAVES

DATES KHEER

Ingredients

1. 2cups thin coconut milk fresh or canned
2. 1 cup dates deseeded and chopped in to small pieces
3. 1/2 cup whole milk (optional)
4. 1 ot 2 tsp jaggery, powdered
5. 1tsp elaichi /cardamom, powerderd
6. 3 to4 tsp cashwes


Method

Keep aside few pieces of date for garnishing and grind the rest to asmooth paste along with the half the coconut milk.

Empty the paste into a heavy bottemed pan and bring to boil on the stove.

Addthe remaining coconut milk ,jaggery elaichi and boil well if the mixture is too thick ,add milk and boil for some more time .

Adjust the sweetness according to yourtaste.

Remove from Stove Garnish with the remaining date pieces and fried cashews and serve hot.