2 Large potatoes diced

4 onions sliced fine

2 tbsp maida

2 chicken soup cubes

Salt n pepper to taste

1/2 grated cheddar cheese

3 cups water.

Method:

Fry the onions in a little butter or oil,till it turns pink. Mix the maida and soup cubes with water and add it to the onions. Once it boils, add the diced potatoes, close the pan with a cover and let the potatoes cook for about 20 minutes. Mash the potatoes and add salt and pepper to taste. Add the grated cheese at the very end just before removing from the fire and serve hot.

Potato cheddar soup

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Ingredients:

Beetroot- 2 medium sized, peeled washed and grated.

Pomegranate: 1 ( skin removed and seeds kept aside)

Salt to taste.

Method:

Just toss the grated beetroot, pomegranate seeds and salt together . Viola salad ready .

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Mangoes – 4-5 ripe ones cut to big chunks.

Grind Together -1/4 coconut, 2-3 green chillies and 1/2 tsp mustard seeds to a fine paste.

1/2 tsp Oil for seasoning,

1/4 spoon mustard seeds

Few curry leaves

2-3 cloves of Garlic sliced

2 dried red chillies

Curds- 1 litre

Method:

In a pan , pour the oil and to the hot oil add mustard, curry leaves, garlic and redchillies, To this add the ground paste, Give it a single boil and add the mangoes. Keep on flame for 5 more minutes, remove from fire and allow to cool down. When cool add the curd, salt and sugar to taste.

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Instructions
1. Boil each vegetable separately until just tender. Remove with a slotted spoon and put into a large bowl of ice cold water.
2. Peel and cut the potatoes, carrots and apple into small cubes and place them together with beans in a large bowl.
3. Add lemon juice, salt and pepper to the mayonnaise and mix well.
4. Pour the lemon mayonnaise over the vegetables and mix gently.     
5. Break the lettuce up into large leaves and use to line a salad bowl.
6. Spoon the vegetable mixture on the top of the leaves. Refrigerate for several hours.

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