Choc Mint Shake

Ingredients:

Semi skimmed milk          400ml
Peppermint essence          Few Drops
Chocolate Ice-cream          4 small scoops(approximately 200g)

Method:

1. Place the milk, ice cream and essence in the blender.
2. Operate on low speed for 10 seconds, then on high speed for 10 seconds.
3. serve immediately.

Mango Lassi

Ingredients:

Mango Puree 400gms
Yoghurt 500ml
Sugar To taste
Diced mango For garnish
Vetivier essence A few drops

Method:
1. Put all ingredients for the lassi, except the diced mango pieces in a blender.
2. Blend and make a smooth puree and garnish with diced of mango and served chilled

Creamy Tomato Soup

Ingredients

5-6 tomatoes, chopped
3 tbsp onions, chopped
2-3 garlic flakes
2 tbsp butter
2 tbsp corn flour
1/2 cup milk
2-3 bread slices
Oil for frying
Salt and pepper to taste

Instructions

1. Heat 1 tbsp of oil in a pan, add onions, garlic and fry until they are golden brown.
2. Also add the tomatoes. After the tomatoes are cooked, grind the mixture in a blender, sieve to get a fine puree.
3. Heat butter in another pan and add corn flour, fry it.
4. Add milk and let it boil for 4-5 minutes. Also add tomato puree, salt and pepper powder.
5. Add water if needed, to get the consistency and let the soup boil for 5-6 minutes.
6. Leave it on low heat until you are ready to serve it.
7. Cut the bread pieces into small squares, fry them.
8. Serve hot soup and crispy bread chunks.

Chicken corn Soup

 Ingredients:

* Chicken Stock - 5 cups
* Shredded Chicken - 1 cup
* Salt - To taste
* Pepper - 1 tbsp
* Garlic Paste - ½ tbsp
* Sugar - 1 tbsp
* Corns - ½ cup
* Egg - 2
* Soya Sauce - 2 tbsp
* Vinegar - 2 tbsp
* Corn flour - 3 tbsp
* Oil - 2 tbsp

Instructions:

1. Take a wok and boil chicken with 10 cups of water until chicken is tender.
2. In another container, heat oil and include garlic paste in it. Cook it for a minute.
3. Then add the boiled chicken in the garlic paste and let it cook till the water dries out from the chicken.
4. Add the chicken stock in the dried off chicken along with half a cup of corns.
5. Dissolve 3 table spoons of corn flour in water and make a paste out of it.
6. Pour corn flour paste in the pot containing chicken and the stock. Mix continuously until corn flour paste dissolves.
7. Add salt, pepper, sugar and beaten eggs in the mixture. Mix all the ingredients well.
8. Add vinegar and soya sauce to give an acerbic flavor.
9. Your tasty chicken corn soup is ready.