Stuffed Water-chestnut Dumpling In Peanut Sauce (Sighade ke aate ke kofte with moongfali sauce)

Ingredients......................
For Dumplings.....................

1. Boiled Potato- 2
2. Water-chestnut Flour- 5tbsp
3. Salt/Rock Salt- 1/4tbsp

For Filling.....................

1. Grated Cottage cheese/Paneer- 1cup
2. Grated ginger- 1/2tbsp
3. Salt to taste
4. Chopped green chili- 2

For sauce.........................

1. Oil- 5tbsp
2. Tomato- 2
3. Peanuts- 50gm
4. Salt to taste
5. Green chili chopped- 2
6. Red chili pwd- 1/2tbsp
7. Coriander pwd- 1/2tbsp
8. Chopped ginger- 2tbsp
9. Split red whole chili- 1
10. Cumin seeds- 1tbsp

Method................................

• For filling---mix all ingredients and keep a side

• For dumplings--- Rub the flour and potato, other ingredients ans make a soft dough, now take a small ball and fill the filling inside carefully and roll them evenly, Now code them in water-chestnut flour- kepp a side

• Now heat the wok , pour oil and place the dumplings and fry till golden brown, keep aside.

• Now heat the wok pour oil add ginger, cumin seeds, red chilli, green chopped and peanuts and fry after4 sec. add tomato, coriander pwd, cumin pwd, salt/ rock, red chilli pwd fry again 3sec.

• Now transfer in jar add 1/2 cup water and make a smooth paste, then transfer the paste in wok and cook about 1min. 

• Now place the dumplings in sauce and cover the lid and swith off the heat.

• Stuffed Water-chestnut Dumpling In Peanut Sauce is ready to serve

Pineapple Tapioca Pudding

Ingredients..............................

1. Pineapple small chunks- 1cup
2. Tapioca- 1/4cup soaked in water for 1/2hour
3. Sugar- 20gm
4. Green cardomom Pwd- 1/4tbsp
5. Chopped walnut and almond for garnishing
6. Milk- 1/2lt

Method.............................

• Heat teh wok add sugar and pine apple chunks and leave for 5min, after 5 min you can see teh pine apple colour has changed means it has cooked.

• Now add milk and wait for 1st boil, that time add soaked tapioca and stir continuously for 3min. other wise it can burn now add cardamom pwd, dry fruits.

• Pineapple Tapioca pudding is ready to serve, You can serve chilled as well.

Tapioca Cake (Sabudana vada)

Ingredients...........................

1. Tapioca - 1cup soakedin water for 1hours
2. Chopped green chili-2
3. Chopped coriander fresh- 3tbsp
4. Salt/ Rock Salt- 1tbsp
5. Boiled potato - 1medium
6. Chopped ginger- 1tbsp
7. Red chilli crushed (optional)
8. Oil for frying- 1bowl

Method.........................

• First mix  all ingredients like- boiled potato,  soaked tapioca, salt red Chili Crushed, ginger, green Chili, fresh corriander  and make a small flat balls. 

• Heat the wok and pour oil and after 1/2min place the cake, fry till golden brown both sides, low medium heat. 

• Tapioca Cake is ready to serve green sauce. 

Strawberry Ice Bowl

1. Rose petals-4
2. Strawberry slices- 6-7
3. Plastic bowls with a size difference of 1 to 1/2 inches
4. Water
5. Transparent tape

Method..............................

• Take a big bowl place the rose petals (you can you different petals as well), now sprinkle water 1tbsp, and place another small bowl on it .

• Now strip the transparent tape, and protect the both bowls like picture.

• Fill the water slowly and cut the slices of strawberry and place them in water.

• Now keep the bowl in fridge for 4hours.

• Strawberry Ice Bowl is Ready .

Red Beach Cocktail

Ingredients..............................

1. Red wine- 3tbsp
2. lemon soda- 1/2cup 
3. Lemon juice- 2tbsp
4. Black pepper- 3-4
5. Red whole chili dry- 1split
6. Green Cardamom-1
7. Salt- 2pinch
8. Basil leaves- 1
9. Ice- 2cubes
10. kiwi for garnishing

Method.............................

• Take a glass, add black pepper, green cardamom, basil and crush, Now add lemon juice.

• Then add soda, red wine, salt mix it, now add ice cubes and red Chili.....shake them like a picture

• Finally Drain the mixer with drainer.

• Cocktail is ready to drink.