Feast: Mangomasti and salad-garnish

Sealed dressing

Vinegar dressing: To make this, 1/2 cup white vinegar, 2 teaspoons honey, 2 cloves garlic (finely chopped), 2 small onions (finely chopped), 2 teaspoons olive oil or any other cooking oil, salt and crushed fresh black pepper To taste. Mix all these ingredients well and keep it in a bottle in the fridge and use it when needed.

Low fat dressing: To make this, 1/2 teaspoon whey, 2 teaspoons low fat cream, 1 teaspoon finely chopped green onion, 2 teaspoons white vinegar, 1 teaspoon dried mustard powder, 1/2 teaspoon thyme herb, 2 cloves garlic. (Finely chopped), 1 teaspoon powdered sugar, salt and black pepper to taste, put in a blender and mix well.

Salad Dressing: To make this, take 2 cups coriander, mint or mango sauce, 2 teaspoons orange juice, 2 cloves garlic (finely chopped), 1/2 teaspoon red chilli, 2 teaspoons oil, salt (to taste) and put it in a blender. To prepare the mixture

Salad is an important part of our diet, as it is rich in nutrients. It can be used for radishes, carrots, cucumbers, a variety of fruits, green leafy vegetables, beans, coriander, mint, parsley, beans and chickpeas. * Regular intake of celery relieves diseases like constipation. * Eating celery keeps the eyes bright and the face glows.

* Salads are easy to digest and can be used to the fullest as they are low in calories.

* Celery can be consumed in each season according to its taste and convenience.

* Most oils are used for dressing salads, but if you do not want to use them, you can use skimmed milk, yogurt sauce or sauces made from various fruit pulp.

* Vinegar, lemon juice, mustard sauce, salt and pepper are used to decorate the salad. The quality of the salad can be multiplied by using roasted white sesame seeds, roasted peanuts and roasted chickpeas.

The syrup is special

Content:

100 gms of green fennel, 10 gms of khasno, 2 to 3 mint of mint, 200 gms of sugar, 200 gms of some lemon flowers

Method:

Steep the aniseed and the moving ones in separate water. The next day strain both. Make two strings of sugar syrup. Put a few lemon flowers in it and add this distilled water. Once the two strings of syrup are done again, remove the syrup from the heat, cool and strain it.

When serving, mix coconut water and mint leaves in a bowl and serve.

Carrie Dhokla

Content:

100 gms mango pulp, 2 gms chilli (1/2 tsp), 1/2 tsp eno, 1 slice fresh mango pieces, 20 gms rice, 20 gms lentils, 20 gms fresh curd, salt to taste.

Method: Make a thick paste of dal and rice in a mixer, add yoghurt, add ino and stir the mixture well. Now cover the mixture for about 2 to 3 hours to ferment. Then add the mango pulp and chopped pieces of paki mango. Mix everything well, add salt to taste and steam in small molds.

Green asparagus and amla and black grape syrup

Content:

1 cup of asparagus pieces, amla

Method: Boil and mash amla and asparagus. Soak the black grapes the next night and mash the next day. Combine these three.

Make two strings of sugar syrup, add it and heat it a little more. Strain when cool. Add water as required and serve.

Lined beer syrup

Content:

1 bowl of ripe bela, 2 bowls of sugar, 1 lemon

Method: Clean the bela, mash it by hand and strain it. Make two strings of sugar syrup, add lemon juice, cool the syrup and strain it. Add the filtered bela gar and mix it well. Fill the bottle with natural flavor and sodak curative syrup in water as required and use it for drinking. This syrup is more effective than drinking if you have a fever. In diseases like Marda, 3 to 4 doses of syrup are the elixir. Drinking this syrup will relieve stomach heat or inflammation in summer. And in the heat of summer, taking this sherbet instead of water coming from outside in the house will give a great cooling.

Kevada syrup

Content:

Kevada extract 2 to 3 drops, 1 glass of water of life, 1/2 glass of coconut milk, 1/2 glass of orange juice, small amount of potato powder as required.

Method: Mix life water in patasa powder. Add coconut milk, orange juice and Kevada extract to it and drink it immediately.

Raw mango paratha

Content:

1/2 cup crushed raw mango, 1/2 cup freshly grated cheese or 1/2 cup freshly grated coconut, 1 tablespoon finely chopped coriander, 1 teaspoon ginger-chili paste, 1/2 teaspoon turmeric, one and a half teaspoon ground 1/2 cup wheat flour, enough rice flour, oil for frying.

Method:

First mix the cheese and all the spices in the crushed mango. Then add wheat flour and knead the dough. Paneer does not require water and if it falls, sprinkle a little water. Make an equal portion of this flour and make paratha for everyone. Fry this paratha on a griddle with oil. Serve hot paratha with tomato soup or yogurt. This paratha is tasty as well as nutritious.

- Glacier