It’s summertime folks and what do we like to do best in the sweltering months of July and August? Slave over a hot, hot stove, right?
I jest, friends, if you are anything like I am around pots and pans you’ll want to finish cooking first thing in the morning and forget all about it until mealtime. Then you’ll relish these treats and thank your stars for my help!
Well, that’s what I’m all about, my life’s ambition is to make your life, dear reader, as easy as possible!
So, happy creating, consuming and forgetting all about it!

Start with a cool, tall glass of

Pineapple Lassi
1 cup ripe, fresh pineapple (peeled and diced)
1/2 cup plain,yogurt
/1/2 cup water
2 tbsp sugar
1 cup ice cubes
Place all ingredients in an electric blender or food processor and blend until smooth. Pour into chilled glasses and serve immediately.

Work up an appetite for this delicious

Tomato Pulao
2 cups rice, Basmati, washed and drained
3-4 tablespoons oil
1 large onion, chopped finely
1 stick Cinnamon
4 Cloves
2 Cardamom
1-2 green chilies, diced
3 tablespoons Mint Leaves, diced
3 medium Tomatoes diced
1 Cup Tomato Juice
1 Cup Hot water
Salt to taste
Heat the oil, sauté cardamom, cinnamon & cloves until aromatic.
Add the onion and sauté until light brown.
Add the mint leaves, chilies, and tomatoes. Add the rice. Sauté the mixture lightly for a few minutes. Add salt.
Add 1 cup hot water and 1 cup of tomato juice. Bring the mixture to a boil. Lower the heat and cook for 10 minutes or until the rice is cooked.
Garnish with Mint leaves. Serve hot.

You'll love it with

Fruit & Nut Salad
Red apples, (your favorite kind) unpeeled and cut in bite sizes
Raisins
Nuts, (pecans or peanuts, etc.)chopped
Cabbage, shredded fine or chopped
Celery, chopped
Carrots, shredded
Lemon juice
Toss apples with lemon juice and mix in other ingredients. Toss with the following dressing:
Sour cream
Cinnamon
Honey

With some spicy, tasty

Mango Salsa
1 large Mango; peeled -- 1/4" cube
1/4 cup Red bell pepper -- 1/4" diced
1 1/2 tbsp Fresh basil -- chopped fine
1 1/2 tbsp Red wine vinegar
2 tsp lime juice
1/2 tsp sugar
1 Jalapeno pepper (optional)
In a medium bowl, combine all ingredients. Mix well. Let stand at room temperature a half hour before serving or refrigerate up to 24 hours. This does not hold up well and should be used quickly.

Finish it off with a sure fire success

Mango Soufflé
3-6 Tablespoons Powdered Sugar
1 tin mango pulp
2 packets Plain Knox Gelatin
2 1/2 cups water
1 12 oz Extra Creamy Cool Whip
3 Egg whites beaten until stiff(optional)
Heat the 2 1/2 cups of water to warm. Add the gelatin. Mix well until the gelatin is dissolved. Add the sugar. Keep aside. Let it cool completely.
Place the cool whip in a glass or stainless steel bowl. Place this bowl over ice. Add the Mango pulp. Mix the cooled gelatin mixture. Now fold in the egg whites until they are folded in well.
Remove in a serving container. Let it set overnight. Serve with a few fresh mango slices.

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