VEGGIE MOCKTAIL

Ingredients
2 tbsp. mint leaves
1 cup carrot smooth pulp, strain
1/2 cup sugar
1/4 cup tomato puree
1/2 tsp. lemon juice
1/2 tsp. salt
2 pinches black pepper powder
600 ml. ice cold water

Method
Mix carrot pulp and tomato puree Chill the mixture.
Put 100ml. water with sugar to heat on slow till dissolved.
Just before serving : Blend mint leaves and sugar syrup in a blender.
Add carrot-tomato mixture, salt, pepper and cold water.
Run till frothy. Pour into tall glasses, serve immediately.

PEAS VADA

Ingredients

500g green peas
4 tbsp gram flour
4 green chilies, chopped
2 tbsp chopped coriander leaves
1/3 tsp red chili powder
1/3 tsp black pepper powder
a pinch of sodium bicarbonate
oil for frying

Method

Boil the peas with 1/2 cup of salted water in a vessel until tender. Cool and mash it.
Mix the gram flour, green chilies, coriander leaves, salt, red chili and black pepper powders, sodium bicarbonate and knead to a smooth mixture.
Heat sufficient oil for frying, wet the palm of your hand with little water so that the mixture does not stick, take a little mixture and form flat balls out of it.
Make a small hole in the center of the ball by piercing with your finger.
Gently drop them one by one into the oil and fry until they are golden brown on both sides.
Serve hot with peanut or mint chutney

CAULIFLOWER CHEESE DELITE

Ingredients
1 - medium cauliflower, cleaned into small florets
5 - cheese slices
5 slices - fresh breadoil to deep frysome
cornflour for dusting
Mix to form a Marinate:
3 to 4 - garlic flakes crushed
1” piece - ginger grated
3 to 4 - green chillies
1 tsp - mustard paste
1 tsp - tomato sauce
1/2 tsp - soya sauce
1/2 tsp - white vinegar
1/2 tsp - grated lemon rind (optional)
1 tsp - finely chopped mint leaves
1 tbsp - finely chopped coriander leaves
1 tbsp - cornflour
1 tbsp - water
1 tbsp - olive oil
salt to taste

Method:

Mix marinate ingredients thoroughly.
Use an egg beater if required.
Wipe cauliflower with absorbent cloth.
Pour marinate over cauliflower, toss to coat evenly.
Moisten one slice of bread a little by placing between layers of wet cloth.
Press gently to flatten a bit.
Place a slice of cheese on the bread.
Place a few florets in centre of slice.
Now either roll like an oblong or pull up to make a pouch.
Make sure the cheese and filling are well enclosed in the bread.
Press into shape, roll in cornflour, keep aside.
Refrigerate for 15-20 minutes, or till required.
Put oil to heat in a deep frying pan.
Fry a few pieces at a time, gently flipping to brown all over.
Drain when crisp and golden.
Serve hot and crisp, with chutney or sauce.
Cut into halves before serving if desired.

APPLE PUDDING

Ingredients

4 firm apples, peeled, cored and diced
1 cup plain flour
1/2 cup milk powder or 1/2 tin condensed milk
1/4 cup sugar (if using milk powder)
1/2 cup walnut chopped roughly
1/2 tsp. vanilla essence
1 tsp. baking powder
2-3 pinches cinnamon powder
3 pinches salt
1 tsp. lemon rind grated
1 cup chilled cream
2 tbsp. sugar ground

Method

Sieve together flour, salt, baking powder, cinnamon powder,
In another bowl, make paste (with water) of milk powder, or pour condensed milk.
Beat till light and fluffy. If using powder, add sugar while beating.
Stir in rind, essence, followed by dry ingredients mixture.
Fold in apples and walnuts.
Turn into a 9" greased cake mould, bake in preheated oven at 180C for 30 minutes.
A skewer inserted should come out clean, if done.
Whip cream in chilled bowl till stiff.
Gently fold in sugar.
Serve warm or hot with chilled whipped cream.