Ingredients
1/2 cup fresh ripe papaya chopped
1 tsp. sugar
4-5 icecubes crushed
1 pinch pepper powder
1 cup water

Method
Chill the papaya and water.
Just before serving, blend well in a mixie.
Pour in chilled glasses and serve immediately.
Variations:
Use other fruit like cantaloupes, mango, or watermelon.

Ingredients
1 small raw papaya peeled and coarsely grated
4-5 green chillies slit
1/4 tsp. each cumin & mustard seeds
2 pinches asafoetida
1 tsp. sugar
1 tsp. lemon juice
1 tsp. coriander finely chopped
1 tsp. oil
salt to taste

Method
Heat oil, add seeds, asafoetida, allow to splutter.
Add green chillies, stir, add papaya.
Add all other Ingredients, mix well, remove from fire.
Cool, serve with papdi.

Ingredients
raw papaya – 500 gms
mustard seed – 2 tsp
whole red chillies – 4 nos
salt – 1 tsp
turmeric powder – 1 tsp
sugar – 2 tsp
oil – 2 tsp.

Method
Wash and grate the papaya.
Heat a pan, and add oil. After temparing it add mustard seed and whole red chillies.
Now add the grated papaya.
Add salt and turmeric powder into it.
At first fry it in a high flame for 5 minutes, and then cover it for 5 minutes with a slow flame.
Add sugar and mix well.
Serve hot with Rice or Chapatis.

Ingredients
raw papaya (small to medium ) gratings
two medium size boiled potato, mashed
green chillies 2 to 3 finely chopped
finely chopped coriyander small bunch
garam masala one tea spoon
pinch of asafoetida
salt to taste
methi finely chopped (opptional)

Method
Make soft chapathi dough and keep it aside.
Mix all above mentioned Ingredients and make round balls which is used to stuff the chapathi and roll the parathas as usual and roast them in non stick pan with or without oil.
Seve it with Tomatoes annd Onion Rings. For taste delight in while parathas are hot.
Healthy snack for every one for it contains rich source of vitamin
“A”.

Ingredients
1 small yellow ripe, firm, papaya
1 orange, segmented, deseeded and peeled
1 sweet lime segmented, deseeded and peeled
1 chickoo sliced into eight slivers
1 kiwi fruit, peeled, sliced into half rounds
1/2 cup black and/or green small seedless grapes
1 small banana peeled and sliced
1/4 cup canned cherries stoned
2 slices canned pineapples
2 tbsp. syrup of cherries from can
2 tbsp. syrup of pineapple from can
1/4 tsp. chaat masala
1 tsp. sugar powdered
3-4 pinches salt
3-4 pinches pepper powder
1/2 tsp. lemon juice
4 tbsp. water
1/4 packet lemon jelly
1 tsp. sugar
2 scoops vanilla ice cream

Method
Slit papaya into 2 vertical halves. Core, peel, and deseed. Make tiny slits throughout the inside of both halves. Do not make incisions so deep that they make holes in the fruit. Mix both syrups, salt, pepper, chat masala, sugar, Sprinkle 1 mixture over each half papaya. Keep in fridge till required. Mix all fruit together, keeping banana aside.
Add remaining syrup mixture to tossed fruit. Pile fruit mixture into both halves till nearly full.
Return to fridge. Boil water, add sugar and jelly crystals. Mix till fully dissolved. Add to vanilla ice cream,.
Beat to thicken over a tray of icecubes. Pour over fruit in papaya, chill till firmly set.
Before serving decorate with sliced banana slices.
Top with whipped cream (optional) .Serve chilled, but not frozen.

Ingredients
1 small raw papaya
2-3 green chillies slit lengthwise
1 tbsp. fresh coriander finely chopped
1 tsp. oil
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
1/2 lemon
salt to taste
1/2 tsp. sugar powdered

Method
Peel and grate papaya with a coarse grater.
Heat oil, add seeds and asafoetida, allow to splutter.
Add green chillies, papaya, saute for a minute.
Take off fire, cool for 5 minutes.
Add lemon juice, salt, sugar, coriander, toss to blend evenly.
Serve warm or cold, with khaman, soft bread, or chappati.

Ingredients
papaya (papeeta)
sugar (cheeni)
khova
ghee and cardamom powder

Method
Use a heavy or nonstick pan.
Heat pan, add khova, stirring till light pink in colour.
Remove keep aside.
Add papaya pulp to pan, allow to come to boil.
Add sugar a small at a time, till all is used up, and dissolved.
Add citiric acid, allow to boil till thick like gravy.
Crumble and add cooled khova,, stir and cook on low.
When mixture is like a soft ball, add ghee and cardamom powder.
Stir and remove from fire.
Add half dry fruit, keep remaining to garnish while serving in individual bowls. Serve hot.

Ingredients
1 kg. raw papaya
1 cup bengal gram dal (channa dal)
2 tbsp. gram flour (besan)
3 tbsp. fresh coriander finely chopped
5 green chillies finely chopped
1 tsp. ginger grated
2 onions finely chopped
3 cups water
1 cup fine bread crumbs
oil to deepfry

Method
Peel, core and slice papaya.
Wash and place in a deep vessel.
Add washed dal, add water, salt and cook covered.
Take off fire when papaya is soft, and all water has been absorbed.
Cool mixture, grind to a coarse paste.
Roast gram flour slightly in a dry pan, add to paste.
Add chopped onion, chillies, coriander, ginger, salt if required.
Make small patty shaped kababs.
Roll in breadcrumbs, deep fry in hot oil.
Serve hot with tamarind chutney, green chutney, or papaya
relish.

Ingredients
2 cups raw papaya,
peeled & finely chopped.
1 potato, boiled
1 tbsp. coriander finely chopped
1 tbsp. grated cheese or paneer
1 tsp. methi seeds
1/2 tsp. cumin seeds
1/2″ cinnamon
1 clove
bread, paratha, etc.
1 tbsp. oil
salt to taste
grind to a paste:
2 medium onions
8-10 garlic flakes
1″ ginger
1 tsp. red chilli powder
1/8 tsp. turmeric powder
1/2 tsp. dhania powder

Method
Boil chopped papaya in salty water, till half done. Drain and keep aside. Chop potato in 8 pieces Boil fenugreek seeds in some water for 2 minutes. Drain, add to papaya. Heat oil in a heavy pan.
Add cumin seeds, allow to splutter. Add ground paste, salt, and 1/2 cup water. Cook till gravy starts to boil.
Add papaya, potato, simmer for 6-7 minutes, covered. Remove in serving dish when papaya is tender, and gravy has thickened.
Garnish with chopped coriander and grated cheese or paneer. Serve hot with chappati,

Ingredients
Papaya (Papeeta)

Method
Take in a deep vessel.
Add other Ingredients.
Blend with an electric hand mixer.
Pour into glasses when smooth and frothy.
Serve chilled.