Ingredients:

• Boiled potatoes
• Cooking oil
• onion
• Mustard seeds
• curry leaves
• boiled sweet corn
• French beans
• strained curd
• Cauliflower
• Green chilly
• green pea’s
• sugar and salt as per taste
• carrots

Direction:

• Firstly chop all the vegetables in medium to big sized pieces & then wash them well.
• Boil the vegetable pieces & use the strainer to strain the extra water.
• Place the boiled vegetables separately.
• Take a kadai or a Chinese wok & heat oil over the medium temperature.
• Pour the mustard seeds along with curry leaves, curd (strained), sugar – salt (according to taste) & green chillies.
• Stir well & allow to fry for a little bit.
• Now pour the boiled vegetables into the kadai.
• Stir well to mix all the ingredients well.
• Before serving remember to decorate with coriander leaves (chopped).
• This nutritious preparation can also be served as a side dish with roti or chapatti.

• Almonds- 50 gm (diced & blanched)
• Green Cardamoms- 3-4
• Water- 2 cups
• Cloves- 2-3 cups
• Basil leaves- 10-12 (diced)
• Pepper & Salt- According to taste
• Cinnamon Stick- 1

Direction:

• Take a saucepan & pour together green cardamoms along with water cinnamon, almonds & cloves.
• For almost 10-12 minutes allow it to boil.
• Strain it & add the basil leaves along with pepper & salt (for seasoning) into the liquid.
• Let it boil for another 5 minutes.
• You can add the corn-flour (in ¼ cup water add 1 tsp flour) if you want your soup to be more thick.

• Beet root- 100 gm
• Cumin seeds- ½ tsp
• Mustard seeds- 1 tsp
• Dried dates- 2
• Groundnut- 50 gm
• Bengal gram – 1cup
• Cloves- 2-3
• Curry leaves- 7-8
• Salt- As per taste
• Jiggery- 50 gm
• Coriander powder- 2 tsp
• Tamarind juice- ½ cup
• Cinnamon- 1 piece
• Turmeric powder- 1 tsp
• Chilli paste- 2-3
• Coriander leaves- 1-2 tbsp (chopped)
• Clarified butter/ghee- 1 tsp
• Asafoetida – A pinch of

Direction:

• Firstly rinse the bengal grams & then pour the beet root pieces into it.
• Use the pressure cooker to cook it.
• Cook well & then add the jaggery along with curry leaves, turmeric powder, dry dates, chilli paste, salt, groundnut & coriander powder.
• Stir thoroughly & allow it to boil well.
• For seasoning heat oil in a frying pan & pour cumin seeds along with cinnamon, mustard seeds, cloves, asafoetida & butter.
• Add with the cooked gram & stir well.
• Let it boil for almost 5 minutes.
• Before serving remember to garnish with chopped coriander leaves.

Ingredients:

• Sponge cake- 1 kg
• Strawberries
• Mangoes- 4 (skin removed & cube shaped)
• Vanilla Essence
• Cream (thick) - 1 ½ cup (beaten)

Direction:

• To get the remaining juice squeeze the mango skin in 4-5 tbsp water.
• Pour the vanilla essence & place it separately.
• Now chop the sponge cake according to your preferable size & keep over the plate.
• Scatter the vanilla water on the cake & allow it to stay for almost 15-20 minutes.
• Arrange the mango pieces on the top of the cake & then add the cream.
• Before serving remember to garnish with chilli as well as strawberries.

• Glacial acetic acid- 1 tsp
• Vinegar- ¼ cup
• Salt- As per taste
• Tomatoes- 250 gm
• Cloves- 2
• Red chilli (fresh) - 125 gm
• Sugar- 1 tsp
• Red Chilli Pepper - 2 tsp
• Mustard seeds (tied in a muslin bag) - 1 tsp

Direction:

• Firstly you need to remove the seeds from red chillies & then crush it.
• Now allow the tomato pieces to cook till they turn tender & then use the sieve to crush it.
• Pour together ground red chillies along with tomato pulp, cloves, mustard seeds, vinegar, sugar, chilli powder & salt.
• Let it cook till you get the thick texture.
• Take it off from the oven & remove the cloves along with the muslin bag before adding the glacial acetic acid.
• Mix well & transfer into a glass bottle.
• Place the cover tightly.

Ingredients:

• Black pepper- 4
• Whole red chilly - 2
• Bread piece- 2
• Brown chickpeas- ½ cup
• Cinnamon- 1 piece
• Salt- As per taste
• Flour (refined) - ½ cup
• Oil- For frying
• Garlic buds- 2
• Ginger- 1 piece
• Bengal gram lentil (split) - 2 tbsp
• Cloves- 2-3

Direction:

• For almost 2 hours soak the brown chickpeas as well as Bengal gram lentil.
• Take a pressure cooker & pour together cloves along with ginger, black pepper powder, Bengal gram lentil, garlic buds, chickpeas & a cup of water.
• Allow it to cook till the water is vaporised completely.
• Take it off from the oven & let it cool down well.
• Now use the blender to crush it well.
• Plunge the bread pieces into water & then use both the hands to press it.
• Add the bread into the chickpeas mixture (in a blender).
• Out of the whole mixture prepare the kababs.
• Use milk to prepare thick tight batter.
• Roll the kababs into the batter for a proper coating.
• Take a frying pan & heat oil over the medium temperature.
• Fry those coated kababs well & serve them hot.

Ingredients:

• Milk- 1 litre
• Sugar- 2 cup
• Almond- ½ cup
• Cashew nut- ½ cup
• Cottage cheese/paneer- 250 gm
• Custard powder- 6 tsp
• Fresh cream- 3 cup

Direction:

• Chop the cottage cheese into cube shapes.
• Mix custard powder in a cup of milk.
• Now pour the remaining milk in a saucepan & boil it over medium temperature.
• When it begins to boil pour the sugar along with custard powder mix.
• Remember to stir continuously till you get the thick texture.
• When the milk mixture cools down completely, add the paneer/cottage cheese cubes.
• Beat the cream till it thickens.
• Now finely chop the cashew as well as almonds.
• Transfer the custard into the serving plate & garnish with diced almonds & cashew.
• Place the whole thing in the refrigerator & serve it chilled

This Take Me fishing campaign therefore is the result of the RBFF’s concern that very soon boating or fishing being a recreational activity or even a sport will be wiped out as there are hardly any more children left in the country who seem to be interested in the outdoors. Therefore, the RBFF through this Take Me Fishing Campaign is attempting to get the younger people more interested in boating and they are trying to do so through the help on interesting information and content that they provide on their website so that more families are encouraged to again give boating and fishing a shot as their family activity.

The campaign this year is also being taken to the Miami Boat Show where the RBFF is going to try and encourage people visiting through their interactive sessions in boating.

• Onion- 2
• Jeera/cumin- 1 tbsp
• Trotters- 8
• Salt- As per taste
• Cloves- 5-6
• Green cardamom- 4-5
• Black pepper- 5-6
• Eggplant- 4
• Papaya-1
• Cinnamon- 2 pieces
• dagad phool- 4
• Coriander seeds- 1 tbsp

Direction:

• Firstly you need to wash the papaya well & then chop it into three pieces.
• Take a clean small sized muslin cloth & pour together cinnamon along with black pepper, cloves, cardamoms, dagad pool, cumin seeds, bay leaves & coriander seeds.
• Now fix the edge by making a small sized pouch.
• Take a saucepan & put the papaya pieces into it.
• Pour enough water & keep it over the medium temperature.
• Now pour the chopped onions along with salt & the spice pouch.
• For almost 4-5 hours cook this gravy preferably on charcoal (on slow heat).
• Before serving remember to take off the spice pouch.
• After cooking the narhati keep it overnight and serve it is a delicious breakfast.
• You can also serve it with warm rice or bread.

Ingredients:

• Oil- 3 tbsp
• Curry leaves- A few
• Salt- As per taste
• Red Chilli Powder- ½ tsp
• Boiled potatoes- 5-6 (chopped into cubes)
• Mango powder- ½ tsp
• Green chillies- 2-3

Direction:

• Take a frying pan & heat oil over medium temperature.
• Add the red chilli powder along with curry leaves & green chillies.
• Stir well for a few seconds & then pour the boiled potato cubes.
• Allow it to fry a little bit.
• Now add the mango powder along with the salt (as required).
• Mix well all the ingredients.
• Let the potatoes turn a bit of crispy as well as golden brown in colour.
• Now take it off from the oven & your tasty dish is ready to be served.