* Jal Jeera *

3 to 4 cups cold water
1 tbsp lemon juice
1 1/2 tsp chopped raw mango or 3/4 tsp amchoor powder
1 1/2 tbsp chopped coriander leaves
1 1/2 tbsp chopped mint leaves
1/2 inch piece ginger
1 clove
1 tiny stick cinammon
1 green cardamon
1 1/2 tsp roasted cumin powder
1/2 tsp sugar, or to taste
1/8 tsp kala namak powder
Salt to taste
Fresh mint leaves and besan-boondi for garnish (optional)

Blend all the ingrediants in a blender till smooth. Strain and pour into small cups.
Garnish with mint leaves and boondi.

* Grilled Tomatoes *

4 tomatoes (preferable vine-ripened)
1-2 cloves garlic, chrushed
1/2 tsp chopped fresh oragano or 1/4 tsp chrushed dry oregano
1 tbsp olive oil
Salt and black pepper to taste, 2 pinches powdered sugar
1 tbsp grated low-fat cheese (optional)

Cut tomatoes in half lengthwise. Place on a baking tray, cut side facing upwards.
Sprinkle the salt, pepper, sugar, garlic and oregano on the slices.
Drizzle with olive oil. Bake in a preheated oven at 350 deg F for 15 minutes.
Sprinkle cheese and grill for 5-6 minutes. Serve hot or cold as an appetizer.