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This festive season of ‘Navratri’ try this fruit raita and stay healthy.

Ingredients: (Serves 2)
2 cups seasonal fruits (banana, grapes, pomogranate, apples, pears, papaya, etc); diced,
2 cups yogurt/curd, (low fat if you are dieting)
2 tsp sugar (or as per taste,
A pinch of rock salt,
1/2 cup dry fruits (split or broken cashew nuts, pistachios and walnuts),
2 tbsp raisins,
1/4 tsp roasted cumin powder (optional).

Method:
In a large mixing bowl, whisk egg with sugar until creamy. Then add fruits, dry fruits, raisins, to it and mix well. While serving transfer to serving bowls and sprinkle rock salt and roasted cumin powder on the top.

Ingredients:
100 gms broccoli; cut into florets and blanched,
100 gms mushrooms; sliced and blanched,
100 gms babycorn; blanched,
Few cilantro leaves,
Few parsley sprigs,
Few lettuce leaves.

For the dressing-
1 cup thick hung curd,
1 tbsp finely chopped/minced garlic,
1 tbsp fresh cream,
Salt and pepper to taste,
1 tsp finely chopped cilantro.

Method:
Mix together all the ingredients of dressing and whisk well. In a mixing bowl, combine broccoli, mushrooms and babycorn and pour the dressing over it as required. Mix well. In a serving bowl, arrange the lettuce leaves, transfer the tossed salad, garnish with cilantro leaves and parsley. Serve immediately or chilled.

Ingredients: (Serves 1)
Breakfast bread,
2 eggs,
1/4 cup milk,
1/4 cup grated cheese,
Salt and pepper to taste,
A pinch of chilli flakes,
1 tbsp olive oil,
Tomato ketchup or any hot sauce.

Method:
Beat eggs, add salt, pepper, chilli flakes, milk and cheese and whisk well. Heat a pan, add olive oil and pour the egg mixture. Let it cook for few minutes, and then using a spatula lift and stir to scramble the eggs and continue doing the same till cooked properly.
Spread ketchup or sauce on the bread, fill it with the scrambled eggs and serve.

TIP:
This can be served as a healthy breakfast or pack in your kid’s lunchbox.

Ingredients:
1 cup American corn kernels,
1/4 cup cheddar cheese; grated,
1/2 cup paneer; grated,
1/2 tsp garlic paste,
1 tsp roasted cumin (jeera) powder,
1 long green chilli; finely chopped,
2 tbsp chopped coriander leaves,
Cornflour as required for binding,
Salt to taste,
Oil for shallow frying.

Method:
Boil the corn kernels along with little salt in water for around 10 minutes. Drain and let them dry. Then coarsely grind them. Combine all the ingredients except oil to form a dough. Make small nuggets of your favorite shape. Heat oil for shallow frying in a pan. Place these nuggets on it and fry from both sides on medium flame till they turn golden. Serve with mint chutney.

Ingredients: (Makes around 5-6 small parathas)
1/2 cup leftover dal (any prepared dal like moong, tuvar, etc.),
1 tbsp gramflour (besan),
Wheat flour as required,
1 tsp ginger-garlic paste,
1 small chilli; finely chopped,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp roasted cumin (jeera) powder,
3/4 tsp coriander (dhania) powder,
2 tbsp chopped coriander leaves,
Salt to taste,
Oil for frying.

To serve-
Yogurt or any chutney of your choice.

Method:
In a large mixing bowl combine your leftover dal, ginger-garlic paste, chilli, turmeric and red chilli powder, cumin and coriander powder, coriander leaves, salt and mix well. Now add besan and slowly add wheat flour little at a time. Keep mixing and knead a dough. Add wheat flour as needed. Also add 1 tsp oil while kneading the dough. When dough is ready, apply some oil to your palms and knead well. Set this dough aside for at least 30 minutes.
Later make bigger balls than the size of a lemon, dust with flour and roll parathas. Heat a griddle, apply little oil or butter and roast the parathas from both sides till they are cooked from all sides.
Serve with yogurt (curd) or chutney.