Nutella Fairy bread

This Nutella bread is a real hit at kid's parties. It is easy to make and great for any occasion where there are hungry children.


Ingredients
    6 slices of bread
    1/2 cup Nutella
    Multi Coloured 100's and 1000's


Method
- Spread each slice of bread generously with Nutella.
- Press slices face down into 100's and 1000's.
- Slice into triangles.
Enjoy

Green Potato Rice

Ingredients
    Rice 500 grm
    Potato medium 4-6
    Oil ½ Cup
    Onion 1     
    Green chilies 10
    Mint chopped ½ Cup
    Coriander leaves chopped ½ Cup
    Salt to taste
    Ajinomoto 1 tsp
    Yogurt ½ Cup


Method
- Dip the rice after cleaning finely. 
- Make the paste of mint, coriander leaves and green chilies. Cut the potatoes in large cubes. 
- Heat the oil in a wok and fry onion, when it become light brown add the grinded mixture and salt, Ajinomoto and yogurt and fry for some minutes. 
- Then add water and boil it. when it come to boil then add rice and let it cook, when water is evaporated from the rice then cover the rice and let it simmer for 5 minutes on low heat. 
- Spicy green potato rice is ready. Serve hot with raita and salad.

Spring Onion Pulao

Ingredients
    rice 2 cup
    vegetable oil 4 tbsp
    Spring onion sliced 4 tbsp
    Cumin seeds 1 tsp
    Garlic cloves 5-6
    Salt to taste 
    Garm masala powder 1 tsp
    Lemon juice 1 tbsp
    Green onion chopped 1 cup


Method
- Soak rice for half an hour.
- Heat oil in a pan and fry cumin seeds.
- When cumin seeds bring to change color add spring onion and garlic and sauté till brown.
- Stir in the rice and mix gently.
- Add three cups of water, salt and garm masala powder.
- Cover and cook till water evaporated.
- Sprinkle lemon juice and simmer for 5 minutes.
- Dish out in serving dish and garnish with spring onion green.

Spring Onion Raita

Spring onions or scallions is also known as green onion, salad onion, green shallots, onion stick ,precious onion and yard onion harvested for their taste. They are milder than most onion and may be cooked or used raw in salad and mostly used in Asian cuisine. Spring onion adds great nutritive taste value to a dish. In spring onions you have the benefit of both onions and greens and it is rich source of Vitamin A, C and K.


Ingredients
¼ cup fresh coconut scrapings
3 green chillies
4 tsp refined oil
½ grm fresh yoghurt
½ tsp mustard seeds
½ cup chopped onions
1 tsp Bengal gram dal
1 tsp urad dal
Salt to taste
1 cup chopped spring onion
Coriander for garnish
1 tsp roasted peanut powder
½ tsp of black salt
½ tsp of sugar 


Method
- Make a paste of coconut and green chillies with a pinch of salt, adding some water.
- Heat oil in a pan, crackle mustard and fry the dals till they are brown. Add onions and fry till they are translucent. Add spring onions and fry till they soften.
- Take this in a mixing bowl and add yoghurt, coconut-chilli paste, roasted peanut powder and salt.
- Garnish with few fine pieces of red tomato it gives an eye appealing touch to this delicious raita.
- All the ingredients add gives a unique cheesy taste to this raita and goes very well with naan or paratha
- Serve with pulav or any spiced rice

Sweet Potato Raita

Sweet potato is boiled in water till soft and peeled. Sweet potato is then diced and folded into whisked yogurt with spring onion and aromatic fennel seeds. Serve sweet potato raita with any fried rice with a sweet note to it.


Ingredients
Sweet Potato 1 Medium size
Spring Onion 1
Yogurt 1 Cup
Fennel Seeds a Pinch
Salt to taste
Oil 1/4 tsp


Method
- Whisk yogurt with salt in a bowl and keep aside.
- Wash, remove ends and finely chop the spring onion.
- Bring to boil a cup of water, add halved sweet potato and boil till sweet potato is soft but not mushy.
- Strain the sweet potato, peel and chop the sweet potato into small chunks.
- Fold the chopped sweet potato and spring onion into whisked yogurt.
- Heat oil in a pan on medium heat, add fennel seeds. Fry till fennel seeds change color or until aromatic.
- Remove from heat, cool a bit and mix the fennel seeds with the yogurt mixture.
- Serve sweet potato raita chilled with sweet fried rice.

Crispy Rice Balls

Ingredients
    Boiled rice 1 cup
    Onion 1
    Green chilies 4-5
    Red chili powder 1 tsp
    Cumin powder 1 tsp
    Bread crumbs 3 tbsp
    Egg 1
    Cooking oil for frying
    Salt to taste


Method
- Mix all the ingredients in cooked rice except bread crumbs, egg and cooking oil.
- Mashed properly and prepare a smooth mixture.
- Make small balls of equal size.
- Heat oil in a cooking pan.
- Dip rice balls in egg and then roll in bread crumbs.
- Deep fry till golden brown.
- Crispy rice balls are ready.
- Serve hot with chili sauce and ketchup.

Kabuli Chana Pulao

Ingredients
    white chaney 2 cup
    Basmati rice 4 cup
    Onion 2
    Green chilies 5-6
    Tomato 1
    Cumin seeds 1 tsp
    Black cardamoms 2-3
    Ginger garlic paste 2 tbsp
    Black pepper 9-10
    Cooking oil as required
    Red chili powder 2 tsp
    Salt to taste
    Yoghurt 1 cup


Method
- Soak channey for over night.
- Soak rice for half an hour.
- Heat oil in a cooking pan and fry onion till light brown. Add ginger garlic paste, tomato, green chilies and yoghurt and make a thick gravy.
- Add soaked channey and fry for some minutes. Add 1 cup of water and cook by covered.
- Then add all other ingredients and water.
- When water come to boil, add rice and cook on medium flame.
- When water evaporated from rice, simmer for 5-10 minutes.
- Serve hot with raita and salad.

Khus Sherbat

Ingderients
750 grm Sugar
1 Pint Water
1 Tsp Green Food Colour
2 Tsp Khus Essence
1/2 sheet Silver FoilMethod


Method
- Mix the sugar & water in a saucepan
- simmer over medium heat, stirring continously. simmer till syrup is of one-thread consistency.remove from fire
- Add the khus colour & essence.
- Mix thoroughly, When cooled completely, add the silver foil & store in a sterilized bottle.

Beetroot Squash

Ingredients
Beetroot pulp - 1kg 
Water for boiling beetroot
Sugar - 1kg 
Tonovin essence - 1 tsp
Water - 5 cups
Citric Acid - 1 1/2 tsp
Fresh lime juice - 2 1/2


Method
- Scrape the beetroot and boil in water. Keep the pan open while boiling. When it is done, keep it aside.
- Boil sugar in 5 cups of water. When the sugar completely dissolves, keep it aside.
- Squeeze the beetroot pieces and strain out the pulp. Grind the beetroot again and sieve out the maximum pulp. 
- Add the pulp to the sugar syrup. Add essence, citric acid and lime juice to it and stir it well. Pour the squash into a dry bottle when cool. Refrigerate. 

Slush Punch

Ingredients
1 cup sugar
4 cups water
1000 ml can pineapple juice
1000 ml can orange juice
225 ml lemon juice
200 grm can crushed pineapple
100 grm maraschino cherries, sliced
32 ounce gingerale


Method
- Mix the sugar and water in a  cooking pan and bring to a boil, stirring until sugar is dissolved. 
- Remove from heat and cool. 
- Add remaining ingredients except gingerale and mix well. Pour into a gallon container and freeze until ready to use. 
- Remove from freezer several hours before using to thaw to slush. 
- Add 1 quaqrt gingerale to slush in punch bowl.