Tofu - 1smallpkt
Milk - 2cups
Sugar - 4tbsp
Peach - 2
Ice cream - 8tbsp
Whipped cream(optional)

Blend tofu with peach in a blender. Add milk, sugar and ice cream. Blend nicely. Serve chilled with a swirl of whipped cream on top.

Instead of sugar we put maple syrup. It gives a different flavour. And u can try with any fruit (speacially mango,banana melon).Also if u're not in look out of health,u can add more ice-cream,for more rich and creamier taste.

Serves 4.

Pie sheet - 2
Chicken - 200gm
Ginger - 3/4tsp
Garlic - 1/2
Onion - 2 medium sized,choppped
Crushed garlic - 2 tsp
Turmeric powder - 1/2tsp
Salt - acc.to taste
Cumin powder - 1tsp
Chicken masala - 1tsp
Coriander Leaves - 2tbsp

Boil chicken with ginger and garlic till all the water is absorbed. The chicken should be dry. Give just enough water for the chicken to boil.
Now shred the chicken into small bits. Fry it with onion, crushed garlic, turmeric powder, salt, cumin powder, chicken masala and oil.
After the chicken is fried properly with nice smell and brown color, sprinkle coriander leaves.
Cut pie sheet into 3 pieces along the broader side. Stuff the filling inside and fold the sides. It'll be rectangular shaped.
Bake it in oven for 20 mins at 180 degrees C. Shoulid be light golden color. Serve hot with tomato sauce.

Instead of pie sheet U can use homemade sheets like the samosas. But then U should fry it.

Serves 4-6 persons.

Olive oil - 1tbsp
Onion - 1 large, chopped
Garlic - 1 clove, chopped
Carrots - 2, thinly sliced
Celery sticks - 2, thinly sliced
potato - 1 large, diced
chicken stock - 1.5 litre
tomatoes - 350gm, skinned, sliced
salt - to taste
pepper - to taste
macaroni - 100gm
dried beans - 175gm, cooked
Parsely - 3tbsp, chopped
Parmesan cheese - grated

Heat oil in a pan. Fry onion and garlic over medium heat. Add carrots, celery, potato. Fry for few minutes.
Add tomatoes, pour stock. Season with salt, pepper. Bring to boil. Cover the pan, simmer for 30 mins, stirring occasionally.
Add the macaroni, beans, return to the boil, cover and cook further for 15 mins. Stir in parsely.

Serves 6.

dried lentils - 225 gm
Salt - to taste
Canned tomatoes - 175gm
Olive oil - 1 tbsp
Garlic - 2 cloves, crushed
Parsely - small bunch, chopped
Pasta - 225gm

Put lentils into a large bowl and soak overnight. Boil lentil with salt, simmer till 3/4 is cooked.
Meanwhhile, heat oil in a pan, fry garlic till golden, add tomatoes, half parsely and simmer for 10 mins, till tomato is cooked. Add salt.
When the lentils are ready, pour the sauce into the lentils, add little water if required (to cook pasta), bring to boil add pasta. Cook till done, serve with parsely.

Serves 4.

Cut off the tops of the aubergines and scoop out the centres. Cut the scooped out flesh into small dice. Season with litle salt and set aside.
Fill the scooped out shells with salted water, stand for 3/4 minutes before emptying and rinsing the shells in fresh water.
Prepare the filling as in "Chicken Patty". Add to it spring onion and diced aubergine. Bind it with vegetable with oil.
Make a thick batter with egg, cornflour, flour, salt and water. Beat till smooth. Dip the filled aubergines into the batter and fry till golden. Serve hot.

Variations - U can put any vegetables flling (speacially potato, peas and carrot),tastes equally good.

Serves 4-6.

225 ml pineapple juice
75 gm diced melon
2 scoops pineapple - lemon sherbat
Crushed ice
Maraschino cherry, to decorate

Combine the pineapple juice, melon and sherbat in the blender and process until smooth. Pour over crushed ice and serve with a maraschino cherry.

A very basic sherbat that can be prepared with any of your favourite fruit and shake.