Method
Wash and deskin the apple and grate it.
Chop the bananas into small pieces.
Take a ‘Kadai’ (or a frying pan) and add 2 tsp of cooking oil, few mustard seeds & Cumin seeds (Jeera) and wait untill they splutter. Add the two red chillies and fry till brown.
Cool the mixture in the frying pan. Add in grated apples, chopped bananas, coconut, corriander leaves, sugar and salt.

Method
Cut Asparagus into 5 mm thick rings, put it in boiling water for 2 minutes.
Drain and keep it aside.
Fry red chillies and methi seeds lightly and grind it with grated coconut.
Put very less water along with garlic. Put little oil in a frying pan.
Add mustard seeds, a pinch of hing, curry leaves and asparagus.
Fry for 2 minutes and remove from fire.
Add the ground masala and before serving, add curds and salt to taste.

For the dressing
2 tbsp extra virgin olive oil
½ cup orange juice
1/2 tsp garam masala
1/2 tsp each ginger and garlic paste
salt, sugar, black pepper powder and chilli powder to taste

Method
Mix the salad ingredients.
Separately mix the dressing very well and pour over salad.

Method
Boil beetroot, peel and grate.
Mix well with mayonaisse.
Garnish with walnuts
Ready to serve cold.

Method
Cut Cucumbers, Tomatoes into small pieces, chop Carrots, Onions, Cilantro very finely and ground the green chillies.
Mix all the above Vegetable together and refrigerate and just before serving add the remaining ingredients.

Method
In a bowl add fresh cucumbers and onions. Mix them well.
Then add chillies, dates and raisins mix all together.
Then add the roasted nuts and mix well. Then add the curd, again mix well.
Now add cream and sugar and salt to taste. Mix all together.
Pour it into a serving bowl.
Decorate the salad with Rasains.
Chill it and serve cold.

For Seasoning
1 lemon
Salt to taste
Green chillies,
Small bit ginger
1 tbsp cilantro

Method
Grate carrot, radish and chop the other ingredients into small pieces and mix them together.
Then add the juice of one lemon and grind the green chillies, ginger and the cilantro and add it to the mixture and your salad is ready to be served.
This goes well along with parathas and even as a main dish for lunch.

Method
Cook frozen corn in microwave high for 2 min.
Add all other ingredients
Serve while it is hot.

For decoration
Chopped coriander

Method:
Grill the eggplant on the gas until it becomes soft, Peel, wash and mash.
Put the curds, green chillies and salt. And keep in the refrigerator.
Sprinkle coriander on top.
Ready to serve cold.

Method:
Wash and dice fruits, and combine all the ingredients properly.