Mixed Fruit and Cereal Smoothie:

Ingredients:
Milk : 2 glass
Apple/Banana: 1
Mango: ½ no
Strawberry: 4-5pieces
Peach: ½
Muesli: 3 teaspoons
Almonds/Walnuts: 3 each
Honey: 2 teaspoon
Cinnamon: to garnish
   
Serving Size: 2  
Preparation time: 15-20mins.
Calories: 245kcals / serving

Method:

Blenderize all ingredients with crushed ice and serve fresh.

 

Melon Juggling Balls:

Ingredients:
Watermelon: 1.5 kg seedless
Honeydew melon: ½
Musk melon: ½
   
Serving Size: 1 big bowl
Preparation time: 15-20mins.
Calories: 171 kcals / serving
 

Method:

Using a melon baller, scoop balls from watermelon, honeydew melon and musk melon. Place in a large bowl.
Serve chilled and garnish with mint leaves

 

Mushroom and Paneer Kabab:

Ingredients:
Fresh button mushrooms: 14-16
Cottage cheese (paneer): 200 gms
Onions: 3 medium sized
Capsicums: 2 large sized
Cherry tomatoes: 18-20
Ginger chillies: 2-3
Ginger: 2 inch piece
Garlic: 8-10 cloves
Oil: 2 teaspoon
Red chilli flakes: 1 teaspoon
Cumin powder: 1 teaspoon
Garam masala powder: 1 teaspoon
Lemon juice: 2 teaspoon
Chaat masala: 1 teaspoon
Salt to taste  
   
Serving Size: 6
Preparation time: 15-20mins.
Calories: 191 kcals / serving

Method:

1. Clean and wash mushrooms. Cut paneer into one and half inch sized cubes. Peel, wash and cut onions into one-inch sized chunks. Wash, halve, deseed and cut capsicums into one-inch sized pieces. Wash cherry tomatoes.
2. Remove stems, wash, deseed and roughly chop green chillies. Peel, wash ginger and garlic and grind to a paste along with green chillies.
3. In a bowl mix together oil, ginger-garlic-green chilli paste, red chilli flakes, honey, cumin powder, garam masala powder, salt, lemon juice and chaat masala.
4. Marinate paneer, button mushrooms, cherry tomatoes, capsicum and onion chunks in this mixture for about an hour.
5. Take eight-inch long wooden satay sticks or skewers and soak them in water for half an hour. Remove from water and thread marinated paneer cubes, mushrooms, cherry tomatoes, capsicum and onion pieces one after the other on the sticks or skewers.
6. Cook on an open charcoal fire or directly over gas flame for five minutes, rotating the stick for even cooking. Alternatively, cook in a preheated oven at 180 degree C for about fifteen minutes.