Fruit Punch

Ingredients:

Pineapple juice(canned)                                       30 ml.
Orange juice                                                        30 ml.
Mango juice                                                         30 ml.
Fresh cream                                                         15 ml.
Soda                                                                    10 ml.
Rose syrup                                                           A Dash
Ice cubes                                                              4 nos.

For garnishing

Sweet lime                                                           1 slice
Cherry                                                                 1 no.
Pinapple Slice                                                      1 no.

Procedure:

1.Put the ice cubes in a tumbler glass.
2.Add pineapple juice, mango juice and orange juice to the glass.
3.Add rose syrup and stir gently.
4.Float with beaten cream and top it with soda.
4.Served garnished with cheery, pineapple and sweet lime slice.

PAROTTA

Ingredients:

Fresh maida - 4 cups
( heaped ) (1/2 kg ).
Baking powder - 1/4 tsp
Sugar - 1 tsp
Cooking soda -3 pinches
Powder salt - 11/2 tsp
Oil - 1/2


Method:

Sieve maida twice with baking powder, salt and soda.

Add 2 to 3 tsps of oil and sugar to the flour and blend well.

Knead to a smooth elastic dough using enough water.

Pat and Knead well for several minutes till the dough
becomes pliable without breaking in the middle.

Pour oil on top of the dough, cover and keep aside
for atleast 5 to 6 hours.

Apply oil to the working surface and knead the dough once again.

Divide the dough equally into small orange size balls.

Place a ball on oiled surface, flatten it with hands and stretch
all around  so that it forms a thin circular diaphragam.

Apply little oil on top, sprinkle little maida and fold like pleats
by gathering together to the centre.

Roll in the both corners to the centre so that two balls are formed
at the centre.

Place one on top of the other and gently flatten it.

Make all the balls in the same manner and keep immersed in the
same oil.

Before frying, pat the ball gently on top and flatten with hands like thick
parathas.

Fry on a hot tawa using little oil for both sides till golden brown in medium
flame.

After removing from fire, press the sides with the help of a towel to loosen the layers.

Serve it hot.


Yeild: 20 parottas.

Caloric value: 1 parotta - 133 calories.