Winter Melon Halwa

Dumroot/Kashi Halwa/White Pumpkin Halwa

Serves: 6-8

Winter Melon - 4 cups, grated (without removing water)

Ghee - 2 tbsp

Whole milk - 1 cup

Sugar - 1 1/2 cup or according to taste

Saffron - 1/4 tsp

Cardamom powder - 1 tsp

Cashews, Raisins - for garnishing

1. In a non-stick thick bottomed pan cook the grated winter melon till the water reduces and the melon is almost dry.

2. Now add 1 tbsp of ghee and saute or a few minutes and continue to cook while stirring frequently until the melon is completely cooked. In the meanwhile soak the saffron strands in a 1 tbsp of warm milk.

3. Add sugar to the melon, mix well and then add the saffron milk, and milk. Cook until the milk gets condensed and ghee separates from the mixture.
4. In the remaining ghee, fry the cashews and raisins separately until golden brown.
5. Add the cashews, raisins along with the ghee to the halwa and serve hot or warm.

Tomato, Scallion and Cilantro Salad

 Known as "cachumbar", this salad relish is most commonly served with Indian curries.There are many versions; this one will leave your mouth feeling cool and fresh after a spicy meal.

Serves: 4

Tomatoes - 3 ripe

Scallions - 2, chopped
Sugar - 1/4 tsp

Cilantro - 3 tbsp, chopped

Salt

1. Remove the though cores from the tomatoes with a small, sharp knife.
2. Halve the tomatoes, remove the seeds and dice the tomato flesh finely.
3. Combine the tomatoes with the scallions, sugar, chopped cilantro and salt. Serve the relish at room temperature.

Mixed Vegetable Curry

Serves: 4

Beans - 1 cup, diced

Carrot - 1/2 cup, diced

Potato - 1 cup, diced

Fresh or frozen peas - 1 cup

Coriander leaves - 5 strands

Coconut - 1/4 cup, grated

Dalia split - 1/4 cup

Green chillies -3

Fennel seeds - 2 tbsp
Coriander seeds - 2 tbsp

Turmeric - 1/2 tsp

Cinnamon - 1/8 stick (a small piece)

Clove - 2

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

1. Place all the vegetables except the frozen peas in a large pot. Add enough salt for the vegetables, and 1 cup of water and heat on medium flame for about 10 minutes or until tender. If using fresh peas add now along with other vegetables.
2. Grind to a smooth paste the coconut, dalia split, green chillies, fennel seeds, turmeric, coriander leaves, cinnamon, and cloves with little water.
3. Heat oil in a pan, add the mustard seeds and wait for them to splutter. Then pour in the spice paste to the oil and fry for about 2 minutes. Add salt to the paste and mix well.
4. Pour in the vegetables along with the water to the spice paste. If using frozen peas add now. Heat for another 5 minutes until the flavours blend. Add water to adjust consistency.

Variations:
Other vegetables can be added as desired. Quantities of vegetables if you would like to add:
Capsicum - 1/2 cup, optional
Knol Khol - 1/2 cup, optional
Corn - 1/2 cup, optional

Fruit Sundae

This fruity ice cream sundae is a refreshing, vitamin-filled treat. Any of your favourite fruits will taste great in this recipe. If you don't have time to make the Tropical Yogurt Ice, you can use two extra scoops of vanilla ice cream instead.

Food Facts:

Strawberries are a good source of vitamin C, which is excellent for your skin, hair, and nails and also helps to boost your immune system.

Serves: 4

Tropical Yogurt Ice - 8 small scoops
Vanilla Ice cream - 4 small scoops
Fresh fruits - a selection of strawberries, mango, kiwi fruits, or raspberries (the amount depends on the size of your glass)
Toasted flaked almonds - optional

For the Strawberry Sauce:

Strawberries - 2 2/3 cups
Fresh lemon juice
Powdered sugar

1. First make the Strawberry Sauce. Slice the strawberries in half and then puree them in a blender or food processor until they are smooth with no lumps.
2. Press the strawberry puree through a sieve, using the back of a spoon, to remove seeds. Stir in a little lemon juice and powdered sugar to sweeten.
3. Put a scoop of Tropical Yogurt Ice into the glass and add a spoonful of Strawberry Sauce. Add some fruit and a scoop of vanilla ice cream.
4. Add more sauce and fruit and then top the sundae with a scoop of Yogurt Ice and a sprinkling of nuts. Repeat to make more sundaes.

Tropical Yogurt Ice

Bursting with vitamins from the fresh fruit, this cool and creamy yogurt ice is a healthy alternative to ice cream. Plain yogurt has a smooth, creamy taste but is much lower in fat than cream. It contains beneficial bacteria that are god for your digestive system and is also rich in calcium.

Food Facts:

Mangoes are rich in vitamin C and beta-carotene, and are a good source of vitamins A and B. However, these nutrients are greatly reduced when the mangoes are cooked.

Serves: 6 to 8

Ripe mangoes - 2 medium
Bananas - 2 medium, peeled
Thick plain yogurt - 2 cups
Powdered sugar - 3 tbsp
Lemon juice

1. To prepare each mango, cut away the two sides, close to the stone. Taking the two large slices, cut the flesh into a criss-cross pattern down to the skin.
2. Press each mango half inside out and carefully cut off the cubes of mango. Cut away any remaining mango near the pit. Repeat with second mango.
3. Break or slice the bananas into chunks and put them into a blender. Then add the mango, yogurt, sugar, and squeeze of lemon juice.
4. Blend until the mixture becomes thick and creamy. Pour the mixture into a shallow container, securely attach the lid and put it into the freezer.
5. After 2-3 hours, whisk the mixture with a fork to break down any ice crystals. Freeze and repeat after 3 hours to give the yogurt ice a creamy texture.