ANU'S HEALTHY KITCHEN

Cranberry Scones - GLUTEN FREE

noreply@blogger.com (ANU) — Fri, 02 Mar 2012 03:09:00 +0000

I have a friend/neighbor who cannot eat the regular flour, so she uses gluten free flour. She is a wonderful cook and makes lot many things without using the regular flour. Wow she is awesome, cos we eat everything and still find faults, but she comes up with so many things that I feel it's amazing.

Once I had these scones at her house and was amazed to hear that they are made out of gluten free flour which has almonds in it. I immediately asked her the recipe and borough'd a packet of that flour. From then I have been doing this, but never got a chance to put this recipe in my space. :)

You can also make lot of things with the same flour, such as pancakes, bread, scones, muffins etc., These scones are an awesome breakfast and a evening snack with a cup of T or coffee which is very healthy too. I enjoy it both ways!

Lets go to the recipe now! :)

Ingredients:
--------------
2 1/4 cups Gluten Free flour (I used Pamela's Wheat Free and Gluten Free Flour)
1 tsp Baking powder
4 tbsp Butter (Melted)
1 Egg
1/3 cup Sugar
2/3 cups Milk/Water (I used Milk)
1/2 Dried Cranberries (I have tried the same recipe with raisins/currants too - so it's your choice, you can use any dried fruits or nuts instead)

Method:
---------
1. Preheat oven 375F.
2. Mix in the flour, sugar, baking powder, then mix the dried cranberries.
3. In an another bowl mix butter, milk/water and egg and add it to the flour mixture.
4. Mix until just blended, make sure you don't over mix.
5. Now just spoon it over a baking sheet making sure that each scone batter is 2 inches apart.
6. Bake it for about 15-17 mins.
7. You can enjoy these warm scones with a dollop of butter on top.

You Might Also Like:

	Apple Cranberry Whole Wheat Bread
	Cranberry Pickle
	Banana, Cranberry, Carrot and Honey Mini Muffins - Healthy and Low-Fat

Valentine Heart Shortbread Cookies and HAPPY VALENTINE'S DAY

noreply@blogger.com (ANU) — Wed, 15 Feb 2012 04:46:00 +0000

HAPPY VALENTINE's DAY To You ALL! :)

Today is my parents Wedding Anniversary too! I hope they live long together happily......

Happy Valentines Day! :)

Running out of time for making something special on Valentine's Day? Here is a very simple recipe for heart shaped shortbread cookies.

I came home in the evening and thought I had some free time and was wondering if I can make some cookies for Anush, but wanted to keep it simple and easy, but a heart shaped. These shortbread cookies came out so good and it was so soft and the colored sugar really brought the shape pop out and looked very pretty.

These are the easiest cookies that I have ever made.....I hope you all like it too!

Ingredients:
------------
1 cup Butter (room temperature)
1/2 cup Sugar
1 tsp Vanilla Extract
2 cups All purpose Flour
2 tbsp or more Colored Sugar (I used pink and orange as I didn't have red)

Method:
---------
1. Preheat oven to 350F.
2. In a large mixing bowl, with an electric mixer cream up butter, sugar and vanilla extract until the sugar is well blended.

3. Now add the flour and mix gently, it will be better if you mix with hand.
4. The dough may seem to be crumbly but, keep kneading, so that you get a soft dough.
5. Now place a cling wrap, and place the dough and shape it to a 2 diameter roll.

6. Now flatten it on one side a bit, then tilt it to other side and flatten it again a bit, so that you get a "V" shape.
7. Now remove the dough and keep it aside.
8. On the same cling wrap spread out the color sugar and then place the dough over the top of the sugar and roll the dough.

9. Now cover the dough gently with the cling wrap and press a little bit so that all the sugar sticks to the dough.
10. Now take a knife and cut the dough into slices each of 1/2" or the thickness you want.

11. Now take each slice of dough and press with a knife in the middle of the third side.
Note: Third side is the side other than the "V".
12. Now try to get the shape of the heart, else the easiest way is to roll out the dough and if you have a heart shaped cookie cutter then cut it and then roll each cookie in the sugar.

13. Now place these cookies 1/4" to 1/2" apart in a cookie sheet and bake it for about 8-12 mins.

You Might Also Like:

	Dark Chocolate Cookies
	Cinnamon Sugar Hearts
	Crunchy Orange Muffin Cookies

HERMOINE CAKE - Harry Potter Character CAKE & HAPPY VALENTINE'S DAY

noreply@blogger.com (ANU) — Tue, 14 Feb 2012 02:20:00 +0000

HAPPY VALENTINE's DAY To You ALL! :)

Today is my parents Wedding Anniversary too! I hope they live long together happily......

I know everyone who sees this cake name would/may be wondering like I did when I heard about the name from one of my very good friend, her name is Rini. She asked me to help her make this cake for her daughter on her birthday. When she said the name, I said I don't know who she is. Then she explained to me that it was the girl in the Harry Potter movie. I kept thinking as to how would I get a girl's picture on the cake and when I googled for some pictures I could not get any and those I got this looked kinda hard for me.

Then I decided to cheat a little bit :) as there was no much time for me to plan and buy things accordingly. So I got his cute cake picture which I thought of recreating.

So I told her to order a simple white butter cream frosted round cake and buy fondant for me and a color printout of the picture.

So....here it goes.....

I got all already colored fondants, but did a little mix up to get the right colors. Actually i could not capture the right colors of the fondant after I was done. So I thought of mentioning it here...it is a purple dress with pinkish purple shades.

First I got the cake, then I layered the top with white fondant. Then I made the body, dress, flowers and all the leaf shaped dress and hair with little black and brown and brushed with silver glitter to get the shine over the dress.

The best and easy part of the cake was making the face of the girl. I cut only the face from the printout, applied some butter cream icing at the back and stuck it over the fondant. :) Is that not very simple? I didn't have much time to paint myself for the face as I didn't have much time and didn't want to take risk of spoiling the cake. So found a very simple and easy way to do it.

The other best part is that my friend also liked it. After she went home, her daughter called me and said she liked the cake very much. So this is the kind of happiness that gives you when someone really appreciates your work. :)

Healthy Lentil/Dal Vada with Collard Greens, Urad and Moong Dal

noreply@blogger.com (ANU) — Mon, 23 Jan 2012 17:29:00 +0000

This is a deep fried recipe which usually I prefer to avoid as much as possible. When I decide to deep fry then I make sure that the focus is over the ingredients being more healthy, in that way I don't feel guilty about eating it once in a while. I know we should not feel guilty about eating deep fried food once in a while but keeping it healthy gives a lot more satisfaction and happiness. Another reason I added greens to the recipe is because Mom always used to make dal vada with drumstick greens and we used to love it. Well we used to eat with a odd combination, with mutton curry....but believe me or not it tasted so good.

Ingredients:

------------

1 cup Urad Dal

1 cup Yellow Moong Dal

2 cups Collard Greens (I used frozen and thawed)

2-3 Green Chilies chopped

1/4 inch Ginger chopped

1 Sprig Curry Leaves

1 Onion chopped

Salt to taste

Method:

---------

1. Soak Urad and moong dal in water for about 2 - 3 hours.

2. Drain the water and save it for later.

3. In a kadai add oil for deep frying and bring it a medium-high heat.

4. Meanwhile in a mixer/blender add the dal, green chilies and ginger, give it 3-4 pulse until the dal is slightly coarse paste.

Note: We don't need to add water as the collard green are frozen and will have lot of water in it. If you are using fresh greens then you can add the water in which the dal was soaked.

5. Now add the greens and curry leaves and grind it to a coarse paste, I just pulsed few times, in between scraped the sides and got the desired consistency.

6. Transfer this dla mixture into a large bowl.

7. Meanwhile sprinkle salt over the onions and mix a little bit and keep it for about 20 mins.

8. Now squeeze the water from the onions.

Note: This will remove the excess water from onions, so that when we make the vada it stays crispy and does not get soggy.

9. Add the onions to the dal mixture and mix well and check for salt and add more if you need.

10. I reserve the water in which dal is soaked, for dipping/wetting my hands to make vada shapes.

Note: Make sure that the oil is ready by dropping a small drop of the thick vada batter. If it rises as soon as you put into the oil, it means the oil is ready, else if it stays at the bottom of the kadai and takes time to come up to the top, then you need to wait few more minutes.

11. Now add the vadas one by one slowly and make sure you don't over crowd the kadai. Cook each side for about 5 mins or until it turns golden brown.

12. Flip once to the other side and cook again for about 3-4 mins.

Note: Make sure you don't flip too many times as the vada will absord more oil and will not cook properly.

13. Remove the vadas to a plate lined with paper towel, so that it will remove the excess oil.

14. Repeat the steps 11-13 until all the batter is used.

15. I served these vadas with Coconut Chutney and Spicy Tomato Pachadi.

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	Veg (Potato) & Non-Veg (Chicken) Samosa
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Tomato Soup - 4 Ingredient fix

noreply@blogger.com (ANU) — Sat, 14 Jan 2012 13:19:00 +0000

Tomato soup is the only soup that I knew when I was young. This recipe is dedicated to my mom, as it's her recipe and didn't make any changes. :)

My mom was a working working women, and did all the things to make us eat healthy food. Thought I and my brother were not so good in eating, she used to try simple yet very delicious food for us. This soup is one of them, and I used to love it a lot and actually was not aware of any other soup until I grew up.

From the time I started blogging I tried to make this recipe so many times and could not, basically the reason being that Anush never liked to eat/drink soup at all. So I also didn't have much interest after that. This time when I tried, he really loved it as much as we did. I think after all it's the matter of age, kids learn and get used to new flavors and choices as they grow and it also depends on each kid.

Ingredients:
------------
6 Tomatoes (ripe and red) chopped
1 small Onion chopped
2-3 Garlic cloves chopped
Salt and Pepper to taste
1 tbsp Butter
1/4 tsp Chili powder (optional)

Method:
---------
1. In a heavy bottom sauce pan add butter, chopped garlic and onions and saute until onion is translucent.
2. Add the tomatoes, salt, cover and cook until the tomatoes are cooked well and soft.

3. Off the flame and let it come to room temperature or then puree it in a blender.
(Note: If your blender accepts hot ingredients, then you need not wait until it comes to room temperature)
4. Now in the same sauce pan pour the puree/soup and check on the salt, add if needed, add pepper powder and chili powder and stir well on a medium flame until it comes to a boil.

5. Garnish with fresh herbs like cilantro or parsley, or cream or croutons etc., according to your taste.

6. I garnish with cilantro and home made freshly baked "Cardamom Pull Apart Bread" (click on the link to view the recipe)

You Might Also Like:

	Sage Rasam/Soup with Freshly Ground Pepper and Cumin
	Barley Mint Stoup
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Guest Host for my "SYF&HWS - Cook With SPICES" Series Event - JAN 5th to FEB 5th

noreply@blogger.com (ANU) — Tue, 10 Jan 2012 17:34:00 +0000

Hello Friends,

Sorry I am late again...

I started this Event in December 2011 and called it as "SYF&HWS - Cook With SPICES" which is a series event.

This month my fellow Blogger Friend Anusha of "Tomato Blues" is guest hosting from Jan 5th to Feb 5th and she had chosen the Spice - CUMIN (Jeera).

Anusha has a beautiful collection of recipes and hosting other events too in the same time. So please visit her site and hope to see many participants for the event.

Happy Hosting Dear.....

Cardamom Pull Apart Bread & HAPPY NEW YEAR 2012

noreply@blogger.com (ANU) — Sat, 31 Dec 2011 12:38:00 +0000

HAPPY NEW YEAR 2012

This is another recipe for my december month Event - Cardamom. I never tried a bread recipe with cardamom, but the bread turned out so good and really good and loved the mild sweetness with the rich cardamom flavor. I didn't think of any recipe to combine with this bread for our dinner, but when the bread was baking, just the idea of tomato soup clicked my mind. At first I was not sure how the combo would work, but believe me or not it worked wonders. All three of us liked it so much and we could not stop eating.
I tried making the shape of a cardamom shaped bread which can be pull apart easily, it was looking nice before baking....but once I baked it and saw the shape it looked more like a pumpkin pull apart bread. He he he heeeeee....... Anyways I was happy that I could at least achieve good in trying the pull apart part of the bread. :)

Ingredients:
------------
4 cups All Purpose Flour
2tsp Yeast
1 Heaping tsp Cardamom (Ground/Powder)
1 stick or 1/2 cup - 1 tbsp or 7 tbsp Unsalted Butter
2 Eggs
1/2 cup Sugar
2/3 Milk
1 tbsp Vanilla essence/extract
1/2 tsp Salt

Directions:
------------
1. In a large bowl sift the flour, salt, cardamom powder.
2. In a sauce pan add milk and warm it a bit.
3. In a small bowl add yeast, little sugar and some warmed milk, stir it and leave it for about 5 mins.
4. In the meantime add butter in the warm milk and let it melt.
5. In another mixing bowl add eggs and sugar and beat it well with a hand mixer or whisk in medium speed until fluffy.

6. Now add the yeast mixture and milk with butter into the eggs and mix again, now add the flour and knead it, the dough will be sticky, so dust a surface with little bit of flour and transfer the dough onto the flour surface and knead to form a dough for about 6 mins and until the dough does not stick to your hand. Make sure that you do not add more flour for kneading, add only about 2 tbsp or less if you don't that much.

7. Now in a bowl place the dough and cover with a damp kitchen towel and let it rise for about 1 hr in a warm place.
8. Now punch down the air from the dough and again knead it for a min.
9. Preheat oven to 350F.

10. Make the desired shape and place it on a lined baking sheet or loaf pan and baked it for about 30 to 40 mins or until the top of the bread is turned slight/golden brown. I baked it like golden brown, so that it would taste better with soup.
I brushed the top of the crust with butter and served with Tomato Soup (Click the Link for the Recipe)

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	Apple Cranberry Whole Wheat Bread
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Peppery Salmon with Cilantro

noreply@blogger.com (ANU) — Thu, 22 Dec 2011 10:38:00 +0000

Salmon is one of our favorite fish and as it's very easy and fast to cook, I regularly make this. It's my son's fav, but I always make it pan fried or broiled for him with less spice. So I thought why not make it different this time. I wanted to try something little more spicier and add some green to it. I know that Anush can take a bit more of the black pepper spice. So made this recipe with a combo of black pepper and cilantro. It worked out very well and tasted so good. A green touch makes all the difference!

Ingredients:
------------
2 Salmon fillets cleaned and cubed
1 bunch Cilantro, washed and chopped
1-2 tsp Black Pepper powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
Salt as needed
1/2 tsp Olive Oil

Method:
---------
1. Marinate the fish with all the ingredients, except cilantro and half of the black pepper for about 10 mins.
(Note: Never marinate seafood for more than 20 mins, else it will get hard after cooking)

2. In a saute pan, add the fish when it's medium hot and cook it on both sides until you get a sear or a light brown crust for about 3-4 mins each.

3. Add cilantro and remaining black pepper and gently coat the fish with all the cilantro and pepper, off the flame.
4. Serve this hot as a side dish.

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	Salmon in Basil Blanket Bites
	Stuffed Mustard Salmon Fry - 2 Ways
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Chocolate Pancake - Gluten Free

noreply@blogger.com (ANU) — Mon, 19 Dec 2011 14:21:00 +0000

I had this gluten free scones in one of our friends house as she is cannot eat the regular/wheat flour. I bought one of the packs from her and she said they make very nice pancakes too. Behind the package there were so many recipes to make like scones, cake, pancake, waffles etc., This flour is not only gluten free but has almond powder too. So I thought why not try to make some pancakes. As always Anush loves chocolate, so I thought I will make these as chocolate pancakes. He always asks for sausage whenever I make pancakes, but didn't have it, so combined it with some turkey bacon and maple syrup.

Ingredients:
------------
1 cup Pamela's Pancake Mix - Gluten free (or you can substitute with regular pancake mix)
1 Egg
3/4 Chocolate Milk (you can use either regular milk or water instead)
1 tbsp Oil

Method:
---------
1. In a large mixing bowl, add all the ingredients and mix it with a wooden spoon, just to make it like a pancake batter, make sure that you do not over mix it.
2. Heat a skillet, preferably non-stick.

3. Heat the pan, spray a little bit of non-stick cooking spray, then pour a ladle of batter and just let it spread it by itself and allow it to cook on medium flame for about a min.

4. Flip it to other side and cook another min.

5. Remove it to a serving platter and top it with a good quality maple syrup.

6. I served it with bit little salty from the turkey bacon and sweet from the maple syrup. You can choose any kinda topping from chocolate syrup, whipping cream or fresh fruits etc.,

7. Making turkey bacon: I choose turkey bacon, as it's better lean meat, and it has very less amount of fat when compared to the regular bacon and it's more tastier and healthier. I just cut the bacon into strips and dry saute it on a pan with no oil on medium flame until they are browned and crispy.

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	Pancakes topped with Banana and Caramel Walnuts
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LGSS - "TOMATO" EVENT ROUND UP

noreply@blogger.com (ANU) — Sat, 17 Dec 2011 01:45:00 +0000

This Event ended on 5th of december and I apologize for posting the round up very late. I thank all the participants for making this guest event a great success with 15 different tomato recipes...and I have attaached few of my tomato recipe at the bottom too.....

Lets go to the recipes....

1. Shobha of "Food Mazaa" shared Butter Paneer recipe.

2. Pranati of "Delicious Recipes from Pranati's Kitchen" has shared three recipes Tomato Paratha, Tomato KATTA and Tomato Rice.

3. Vatsala of "Show and Tell" has shared Stuffed Tomato Salad recipe.

4. Archana of "Achusmenu" has shared Tomato Puri recipe.

5. Hema of "Hema's Blog" has shared two recipes Tomato Chapati and Tomato Bread.

6. Manali of "Cravings" has shared Green Tomato Chutney recipe.

7. Sumedha of "Sumee's Culinary Bites" has shared Tomato Basil Ravioli sauce recipe.

8. Priya of "Priya's Easy N Tasty Recipes" has shared three recipes Eggplant Tomato Sambar, Soya Chickpeas Dumplings & Tomato Pulav and Broccoli, Soyachunks & Tomato Rice.

9. Rudra of "Mom's Corner" has shared Tomato Jaipuri recipe.

10. Sangee of "Spicy Treats" has shared Tomato Masala Stuffed Paniyaram recipe.

Thanks again to all of you for sending these yummy and unique recipes....

You Might Also Like:

	Coconut Onion Tomato Chutney
	Tomato Veggie Pulav
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Shrimp, Mushroom and Potato Biriyani

noreply@blogger.com (ANU) — Fri, 16 Dec 2011 12:26:00 +0000

I wanted to make food for one of my friend and told her that I would get a shrimp recipe. When I looked into the freezer for shrimp, I didn't have enough to make a curry. So I kept thinking, then I thought instead of making rice and curry, why not make shrimp biriyani, but still the shrimp will not be enough, so I started to check the fridge to add any veggies. I had mushrooms and potatoes. Ok, as these combo will work well, I made biriyani...omg! it was awesome....nice try! :)

Ingredients:
------------
1 pkg Shan's Bombay Biriyani Masala
1 lb Shrimp - peeled, deveined and cleaned
2 small Potatoes ( I used red skin potatoes with skin)
1 box Mini Bella Mushrooms (chopped or sliced)
1 large Onion, sliced
2-3 Green Chilies
2 Tomatoes
1 tbsp Ginger-Garlic paste
1 cup Yogurt
1 cup Mint leaves (chopped)
1 cup Cilantro leaves (chopped)
1 cup fried Onions (got it from store)
1 juice of Lemon/Lime
Salt as needed
1 tbsp Ghee (Clarified Butter)
1 1/2 tsp Oil
4 cups Rice
2 1/2 cups Water for cooking rice

Method:
----------
1. In a heavy bottom pan, add ghee and oil, when it's hot enough, add onions and saute it until they turn golden brown.
2. Add ginger-garlic paste and saute it until the raw smell is gone.
3. Now add the mushrooms, potatoes, tomatoes and biriyani masala and cook it on medium high flame for about 5 mins, or until the water from the mushrooms, evaporates, completely.

4. Now add the yogurt and again on high flame cook for about 2 mins. Now add the shrimp and mix well and off the flame.
5. Transfer this gravy to a bowl, leaving a bit of the gravy in the same pan.
6. Meanwhile wash the rice, and remove the water and keep it for about 20 mins.
7. Now in the same pan add the rice and saute it with the little masala for about 5 mins on medium flame, until all the rice is coated with masala and the rice gets little toasted.
8. Meanwhile heat 2 1/2 cups of water in microwave for about 2 mins.
9. Now slowly add this water to the rice and bring it to a boil and cover and cook on medium flame until a little bit of water is still there in the bottom of the pan, else you can cook the rice in rice cooker (but make sure that it should be just more than half cooked).
10. Now in a baking dish/oven safe bowl/foil tray or any dish that is oven safe for layering the biriyani to cook.
11. Preheat oven to 350F.

12. Layer the baking dish with the gravy as the first layer, then add a layer of rice, then sprinkle some fried onions, mint leaves and cilantro leaves.

13. Repeat above steps for about 2-3 layers.

14. Close the dish with aluminium foil and bake it for about 30-40 mins or until the rice is cooked and fluffy.

15. Serve this with your choice of gravy/raita.

Sending this recipe to Reva of Kaarasaaram - Royal Feast Biriyani event.

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	Chicken Biriyani
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Cardamom Honey Grilled Chicken Skewers

noreply@blogger.com (ANU) — Wed, 14 Dec 2011 22:25:00 +0000

I wanted to post few recipes to my own event on Spices in which I chose Cardamom as this months spice. I lov the cardamom flavor, but as it's my own event, I wanted to make something different and special, which is easy to make. Whenever we think of cardamom, it's always some sweet recipe that comes to our mind. But I wanted to think out of the box and make this recipe a unique one with not much complication. :)

Ingredients:
------------
6 Chicken Strips
1 tsp Cardamom powder
2 tbsp Honey
1 tbsp Pepper powder
1 tsp Lemon juice
Salt as needed
1/2 tsp Olive Oil for brushing

Method:
----------
1. In a mixing bowl, add all the ingredients except oil along with the chicken, marinate it for about 30 mins.
2. Now in a grill pan, when it's hot, brush with oil.

3. Place the chicken strips into skewers and arrange it over the grill.
4. Make sure that you don't over crowd the grill pan and leave 1inch gap between.
5. Cook each skewer for about 3-4 mins on each side and flip to the other side and cook again for the same amount of time.

6. Meanwhile in a pan add the remaining marinade and heat it for one boil and reduce it to simmer for about 5 mins.

7. Once the chicken is done. Transfer it to a serving platter and pour the warm marinade sauce and serve it hot. You can garnish with little bit of lemon and parsley/cilantro.

Sending this to my Series Event SPICES - "CARDAMOM" - Dec 5th to Jan 5th.

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Balsamic Brussel Sprouts with Cranberries

noreply@blogger.com (ANU) — Tue, 13 Dec 2011 12:23:00 +0000

This is another try on both brussel sprouts and cranberries. The combination worked well and it really brightened up the dish and was very tasty and perfect as a side dish. Now a days I getting so carried away and using cranberries in almost all the dishes...really love the flavor and taste of cranberries. More over it so healthy packed with all the nutrients and this is the time of the year you can get fresh cranberries. So why not make the most use of it....

Ingredients:

------------

1 cup Cranberries

10-12 Brussel Sprouts washed and halfed

1 tsp Balsamic vinegar

Salt and Pepper to taste

1/2 tsp Oil

1/4 tsp Brown Sugar

Method:

---------

1. In a pan add oil, when it's hot enough add the brussel sprouts, add salt and pepper and saute it for a min, then cover and cook it on low medium flame until it's 1/2 cooked.

2. Now add the cranberries and keep stirring occasionally and when the cranberries start to burst, add the balsamic vinegar and sugar and saute it again for about 2-3 mins, until the brussel sprouts are 3/4 th cooked.

3. Make sure you don't overcook the brussel sprouts, as it will not taste good, this way when it's 3/4 th cooked it keeps it bright green and crunchy.

4. Off the flame and serve it as a side dish or just like a salad.

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Chocolate Pumpkin Pie Bar

noreply@blogger.com (ANU) — Sun, 11 Dec 2011 05:55:00 +0000

Hmm....what to tell about this recipe.....I made this during the Halloween month and could not post it, now I got time to post it. Anyways, this is a pie bar recipe which can be eaten any time of the ear, or can be eaten even after Halloween, as you can make this using the leftover pumpkins. :) I got this box mix from the store and loved it, it was very new to me and it tasted so good too.

Ingredients:

-----------

1/4 cup Semi sweet Chocolate Chips

1 box Pumpkin Pie Bar mix

Method:

---------

1. Mix and bake according to the package instructions. Later when the pie is almost baked add the chocolate chips over the top and finish baking. This recipe is so simple and easy that can be made instantly and tastes so good.

2. Allow it to cool and cut to bars or any desired shape.

Sending this to Pranati's Event - Yummy Desserts.

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Kale Pappu/Dal/Lentil

noreply@blogger.com (ANU) — Thu, 08 Dec 2011 12:13:00 +0000

Now that I have used kale once....I am bit comfortable trying another/few recipes out of it as it's healthy and it's a green....what more do you need.

I love spinach dal and so thought of making the same with kale. Since kale takes more time to cook, I added this green along with the dal in a pressure cooker and then added the seasoning.

Ingredients:
------------
3 cups Kale, washed, thick stems removed and chopped.
1/2 cup Toor Dal washed
1 Onion chopped
2-3 Garlic chopped or crushed
1 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Chili powder
1 tbsp Tamarind pulp
1/2 tsp Oil
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1 pinch Asafoetida
1-2 Dry Red Chili
Salt as needed
Water as needed

Method:
----------
1. In a pressure cooker add toor dal/lentil, kale, 1/4 tsp olive oil, 1/2 tsp turmeric powder and water as needed to cook the dal. Pressure cook it for 1 whistle, off the flame, let it come to room temperature, then open the cooker.
2. In a sate pan add oil, when it's hot enough add mustard seeds, cumin seeds and when the mustard starts to sputter, add asafoetida, dry red chili and garlic, stir for 30 secs.

3. Now add the onions, sate it for about 3-4 mins or until the onions are slightly golden brown. Now add the pressure cook dal/lentil to the seasoning and then add the tamarind pulp and bring it to a boil and add enough salt and mix well and cook it in medium flame.
4. Serve this healthy lentil with steamed rice or roti.

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EASY MEALS - Guest Post by Carolyn Knight

noreply@blogger.com (ANU) — Wed, 07 Dec 2011 23:32:00 +0000

I received an email from Carolyn Knight who is a Food Writer for the Blog "Blog Conten Guild" to guest post about "Easy Meals". It sounded very interesting, but since I was busy for about a month now....delayed it from posting. I am really apologize to Carolyn, but really appreciate her patience for waiting and sending me reminder mails.

Before I could post her write up...had few questions for her and it was very nice of her to answers all my questions. Thanks Dear!

The one question I asked, really liked her answer and would like to mention it here.....as I thought it's worth reading it.....

My Question: How/why did you think of writing an article/post in my blog?

Carolyn's Answer: I wanted to write on your blog because of the Tip and Tricks section. I feel like people always assume that healthy dishes must be difficult and involved. This is not always true though, and I think it is important that people realize that. I have been interested in having a healthy lifestyle since high school. Having a healthy diet and exercise are extremely important to me, so I love sharing simple tricks with others.

OK, now lets not talk more on it.....instead read her helpful and worth reading post....

The Gourmand and the Dietician: Easy Healthy Meals that Satisfy Everyone

Mind over matter: clean eating is undeniably better for your body, but what about your taste-buds, your heart-felt cravings and the time and effort it takes to practice healthy eating habits? Easy healthy meals are more feasible than you may think. Fresh ingredients and minimal process can yield terrific, natural flavors that will far surpass any desire to revert to indulging in fatty foods, which can cause serious complications in the body. The good news is that eating does not have to be either healthy or tasty; nature has given us plenty of wonderful options to satisfy even the pickiest of eaters with its full-flavor bounty!

1. Peaks and Valleys

A big part of the problem when it comes to making bad food choices or succumbing to unhealthy cravings has to do with insulin levels. Meals that include different dietary categories can help balance those ups and downs, so your brain can let you know when the body is full and it is time to stop eating.

A pizza dinner, for example, is starch and fat with barely a smidgen of nutritional value if a handful of veggie toppings are scattered over the entire pie. The notable lack of veggies that provide fiber and nutrients, whole grain, and protein leave the body struggling to derive any usable and helpful sustenance from a meal like this. Trade in that pizza for a better tasting whole grain pasta dish. Sauté freshly ground beef, eggplant, mushrooms, and spinach in one pan. Throw together a simple marinara from canned tomatoes, chopped onion, garlic, basil, rosemary, red pepper flakes, salt and ground black pepper in another. Cook whole-wheat pasta and combine the ingredients for a rich, highly nutritious, slow-carb meal that will leave you functionally full for several hours rather than in need of a wheelbarrow to exit the dining room.

2. Too Much of a Good Thing

Portion control is important to practice. That is why more frequent, smaller meals are better for the metabolism and blood sugar than fewer large meals during the day. Cheating a little bit every once in a while is ok, but you are much less likely to overdo it if you practice good habits on a regular basis. Try to incorporate a couple of different food groups into 4-6 smaller meals every day, and you will begin to notice that you never feel ‘starving’ again. The American Journal of Clinical Nutrition did a study that revealed slower chewing results in less food intake. It is a whole lot easier to chew slowly when your blood sugar is not crashing.

3. Take Matters into Your Own Kitchen

The best way to eat healthy foods that taste great and are stuffed to the brim with nutrition is to get creative and cook in your own kitchen. Yellow fruits and veggies contain beta-carotene and vitamin C, blue and purple produce is full of zeaxanthin, resveratrol, and fiber. Trade in lasagna for this tasty recipe for eggplant parmigiana.

If you can chop a vegetable, turn on the stove, and read instructions, there are tons of easy healthy meals out there just waiting for you to give them a chance. Once you do, you will wonder why you ever ate processed or pre-packaged foods!

"SYF&HWS - Cook With SPICES" Series

noreply@blogger.com (ANU) — Mon, 05 Dec 2011 02:46:00 +0000

Hello Friends,

I am hosting an interesting, warm and spicy event series and would like to call it as "SYF&HWS - Cook with SPICES" series. I am choosing "CARDAMOM - Queen of Spices" the Jan month spice and the event starts from Dec 5th to Jan 5th and would like to continue this series with the help of my fellow bloggers each month if they are interested to host.

Now, lets talk about spices...........

Spice is a nutritional substance which is used in insignificant quantities as a food additive for the purpose of flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. Also, it has medicinal properties other than flavor and spark to our foods.

DEC Month Event LOGO

I was thinking of this event from a long time and feel this is the right time of the year where you feel like eating hot, spicy, warm and sizzling dishes. The recipe can be vegetarian or non-vegetarian, any snack, appetizer....to dessert, sweets etc.,

Cardamom is called the "Queen of Spices", so thought of selecting this for the first month.

Now lets go to the Event Rules:

1. Bloggers and Non-Bloggers are welcome to send in any number of recipes, archived ones need to be re-posted and linked to the announcement page.

2. Use of LOGO is mandatory, which will help to spread the word.

3. Non-bloggers can send in the recipe to anu (dot) healthykitchen (at) gmail (dot) com.

4. This month's Event on Dec 5th and ends on Jan 5th.

5. Please send as many recipes as you want to anu (dot) healthykitchen (at) gmail (dot) com.

This event is an on going event for the future months and anyone interested to guest host can drop me an email at anu (dot) healthykitchen (at) gmail (dot) com or leave a comment in this post, I will remind you a week before the event and also send you the "Event Logo" for the particular month and "Event Announcement Page/Document" too. You just need to copy and post the document as a Guest Event Post. (Scroll down to see the Event Calender.....)

Hurry up and send in the recipes and help me in volunteering each month with your choice of spices.....If you need help in selecting a spice click HERE (a list of spices).....

EVENT CALENDER
-------------------------

EVENT CALENDAR 2011
December	Anu	Anu's Healthy Kitchen	CARDAMOM - Dec 5th to Jan 5th
Copyright © Anu's Healthy Kitchen August 1st to 31st 2011

EVENT CALENDAR 2012
January	Anusha	Tomato Blues	CUMIN SEEDS (Jeera) - Jan 5th to Feb 5th
February	Kalyani	Sizzling Tastebuds	CORIDANDER SEEDS (Dhaniya) - Feb 5th to Mar 5th
March	Vardhini	Zesty Palette	FENUGREEK SEEDS (Methi) - Mar 5th to Apr 5th
April	Biny	Biny's Recipes	BLACK PEPPERCORNS - Apr 5th to May 5th
May	Kaveri	Palakkad Chamayal	FENNEL SEEDS (Saunf)- May 5th to June 5th
June	Sumedha	Sumee's Culinary Bites	RED CHILLI - June 5th to July 5th
July	SpicyTastyTeam	Spicy & Tasty	Garlic - July 5th to Aug 5th
August	Reva	Kaarasaaram	CINNAMON - Aug 5th to Sep 5th
September	Nupur	UK Rasoi	POPPY SEEDS - Sep 5th to Oct 5th
October
November	Geetha	Sun Moon & Potatoes	SESAME SEEDS - Nov 5th to Dec5th
December
Copyright © Anu's Healthy Kitchen August 1st to 31st 2011

Avocado Paratha with Cranberry Pickle

noreply@blogger.com (ANU) — Wed, 30 Nov 2011 20:05:00 +0000

I am very excited about this post, as one of my blogger friends Nupur of "UK Rasoi" has asked me to be a guest of honor for her first event. Am really feeling very happy and proud to write the guest post and thank Nupur for giving me this oppurtunity. She has a wonderful space with healthy and easy recipes. Though I am not the best in whatever I do, I admire her for appreciating my recipes and blogs/blog posts and in making me feel proud of myself, where I try to focus more on healthy recipes, modify recipes with addition of healthy ingredients and make easy recipes as much as possible.

She asked me to come up with one recipe which should be vegetarian. So I thought of making these two recipes, combined in one and keep it healthy as always - being loyal to my blog :) and as well as to myself.

I have created two different posts for each recipe and combined it here, providing the links.......

1. Avocado Paratha
2. Cranberry Pickle
(Click on the recipe links to view the complete recipe....)

I hope you all like it too, N'JOY! :)

Sending this to Nupur of "UK Rasoi" for her Event: Be My Guest and to blog hop hosted by Radhika of "Tickling Palates" - this week paired with Kalyani of "Sizzling Tastebuds"

Cranberry Pickle - Instant and Easy

noreply@blogger.com (ANU) — Wed, 30 Nov 2011 20:00:00 +0000

This time of the year is the best buy for fresh cranberries. I love these berries, which is loaded with lot of nutrients and antioxidants. I previously made cranberry chutney and it was a big hit and can be stored in the fridge for a long time. This time I was having friends at home for normal get together dinner, so thought of trying this recipe, Indian style.

I served this pickle with Avocado Paratha (Click the link for the recipe....) and yogurt, believe me this combination was so good, and of course finger licking and definitely healthy! :)

Nutritional Information about Cranberries:

--------------------------------------------

Raw cranberries have moderate levels of vitamin C, dietary fiber and the essential dietary mineral, manganese, as well as a balanced profile of other essential micronutrients.

Raw cranberries are a source of polyphenol antioxidants, phytochemicals under active research for possible benefits to the cardiovascular system and immune system, and as anti-cancer agents, such as in isolated prostate cancer cells. Although polyphenols have antioxidants effects in vitro, they can act as pro-oxidants in others. In addition, it is uncertain whether polyphenols and flavonoids account for the benefits of diet rich in plant-derived foods.

Ingredients:

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1 pkg fresh Cranberries washed and patted dry with kitchen towel/paper

1/2 + 1 tbsp cup whole Mustard seeds

1/3 cup Chili powder

2 tbsp Paprika powder

1 tsp Turmeric powder

1 1/2 juice of Lemon/Lime

Salt as needed

1 Sprig Curry leaves

4-5 Dry Red Chilies

1/4 tsp Asafoetida

Oil as needed ( I used very less oil - about 1/4 cup.

Method:

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1. In a mixer or spice mixer add the 1/2 cup mustard seeds and pulse to bread the mustard to coarsely ground mustard just enough to bread open the seeds.

2. In a kadai/sauce pan add oil and when it's hot enough add the mustard seeds and when they start to sputter add dry red chilies and asafoetida and curry leaves.

3. Now reduce to flame to low add the turmeric powder, salt, chili powder, paprika and mustard powder and mix well.

4. Add the cranberries, mix well and off the flame.

5. Now add the lemon/lime juice and mix well and let it come to room temperature.

6. Now transfer it to a glass jar which is sanitized and dry.

7. This pickle is so easy and can be stored in the fridge for more days/months. Transfer the amount of pickle needed before eating and rest of it can be stored in fridge.
8. I served this pickle with Avocado Paratha (Click on the link to view the recipe....) and yogurt, it was so good and a perfect combo.

Avocado Paratha

noreply@blogger.com (ANU) — Wed, 30 Nov 2011 19:59:00 +0000

I love avocado as guacamole and tortilla chips. It's quite healthy and fills your stomach. Sometimes we eat it as dinner to keep it light and healthy.

Few days back I got two avocados and wanted to try some new recipe. I saw the use of avocado in roti in one of my blogger friends post and wanted to try the same recipe.

These parathas turned out so soft and fluffy and it was awesome. I served these parathas with yogurt and Cranberry Pickle (Click on the link for the recipe...) that I made before. The combination was so perfect and packed with healthy ingredients.

To know more about Avocado Nutrition and as to how cut an avocado, please read my earlier post which focuses on a salad recipe using avocado, nutritional information about avocado and a Video on how to cut an avocado. (here is the LINK......)

Ingredients:

------------

1 cup Avocado mashed with fork

2 cups Wheat Flour/Atta

1/8 tsp Oil

Water as needed

Method:

----------

1. In a large mixing bowl add mashed avocado, flour and start kneading the dough, when it gets hard to knead add water as needed and make a dough as the regular chapati dough. As the avocado is like buttery....the kneaded dough will be bit softer than the usual dough.

2. Keep the dough aside for about 5-10 mins, applying a bit of oil, so that the dough does not dry out. Keep it covered by a kitchen/paper towel.

3. Now make lemon size balls.

4. Meanwhile take pan and bring it to a medium to high heat.

5. Take each ball of dough, dip it in flour and roll it to a small and thick roti, apply some ghee or oil and sprinkle little flour and fold it to a triangle and dip again in flour and roll again to a paratha triangle shape or any desired shape you want.

6. Then place the paratha on the pan, when you see small white bubbles over the top of the paratha, turn it once and it but have some very light white/brown spots.

7. When the paratha rises, press on the fluffy part so that the steam inside will help the other part of the paratha to fluff up.

8. Flip the paratha again to the other side and repeat again the step 7.

9. Now remove the paratha after few seconds, add ghee or butter if you want it to me more rich. I did not add any ghee or butter. For kids, it will be more nice and soft if you add ghee or butter.

10. I served it with Cranberry Pickle (Click the link to view the recipe....) and yogurt, this combination worked so well together and happy that I kept it all healthy! :)

COFFEE - 20 Unusual but Very Useful Uses

noreply@blogger.com (ANU) — Tue, 29 Nov 2011 15:01:00 +0000

I read this article in Yahoo news and was amazed reading the usual but very useful uses of coffee. I knew only few of them, but when I read all the 20 uses, I definitely thought of sharing with you all so that you can benefit and use it in your daily life too......

Can you imagine life without coffee? We'd all stumble around like drones for hours every morning, lost without our precious fix. We love coffee for its flavor, its aroma and of course its pick-me-up, but there are at least 20 more compelling reasons to stay stocked up. These tips will give you surprising and unusual uses for fresh coffee beans or grounds that have gone stale, the pounds of used grounds you toss out every week and the dregs at the bottom of your cup.

Kill fridge odor Wouldn't you rather smell coffee than two-week-old leftovers, half-rotten produce and spoiled milk? If your fridge is a nightmare of foul odors, place a bowl of fresh, unused coffee grounds inside and leave it for a day or two. The coffee will absorb the odors and you'll crave a cup whenever you open the door. This odor-killing trick works for practically anything else as well - just place the item in a sealed plastic bag along with an open can of coffee grounds and bye-bye stank.

Reduce cellulite Pricey cellulite creams almost always have one major ingredient in common: caffeine, which supposedly enhances fat metabolism, reducing the appearance of these fatty pockets under the skin. To make your own coffee cellulite treatment at home, mix warm used coffee grounds with coconut oil and rub it onto your skin in circular motions for a few minutes before rinsing.

Erase smells on your hands Garlic, salmon, cilantro - there are some things that smell delicious when cooking, but aren't so pleasant hours later when they linger on your hands. Get rid of them by rubbing a handful of used coffee grounds on your hands and rinsing with warm water.

Make rich compost There's a reason so many gardeners swear by adding used coffee grounds to compost. The grounds are rich in phosphorous, potassium, magnesium and copper, they release nitrogen into the soil as they degrade and they're a little bit acidic, which is great for certain soils. If you compost on a large scale, you can get used grounds for free at your local coffee hot spot or mom-and-pop cafe.

Get shiny hair Who doesn't want shiny, healthy-looking hair? Coffee is often recommended as a simple, natural treatment to make hair extra-glossy. Brew up an extra-strong pot, let it cool and apply it to your dry, clean hair. Leave it on for at least twenty minutes, then rinse. Keep it up once a week or so for best results.

Natural dye The natural pigments in coffee make it a great natural dye for fabric, paper, Easter eggs - even your hair. Brush paper with strong brew and let it dry, or soak fabric items in hot coffee. The results won't be color-fast, and may bleed out onto other items, so it's best to use this on items that won't be washed very often if at all. Using coffee as a hair shine treatment, as previously mentioned, may temporarily lend a rich, dark tint to your hair.

Reduce fireplace mess Want to clean your fireplace without causing a dust storm? Wait until the embers are cool, sprinkle damp coffee grounds all over the ashes , let them sit for about 15 minutes and then scoop out the whole mess into a metal ash can. The coffee grounds cling to the ashes, so they don't spew dust nearly as much as they would otherwise.

Pin cushion filler Dried, used coffee grounds are the perfect filler for homemade pin cushions. Just wrap them in some scrap cloth, tie it off with a rubber band and place the cloth in an egg cup or other small container. The grounds will keep your pins from rusting, too.

Exfoliate skin The same properties that reportedly enable coffee to reduce the appearance of cellulite can smooth and tighten your skin, and the texture of ground coffee will buff away dead skin cells, too. Make your own coffee-based scrub by combining a tablespoon of coffee grounds with half a tablespoon of olive oil and, optionally, a drop of your favorite essential oil.

Repel ants Sprinkle dry, used coffee grounds in problem areas where you notice ants in your home or yard and they might just pick up and leave. To tackle huge ant mounds, pour an entire pot of brewed coffee right on the mound.

Fertilize plants Acid-loving plants will thank you for sprinkling your used coffee grounds around their roots. Azaleas, blueberry shrubs and rhododendrons are just a few of the plants that flourish when treated with coffee thanks to all those nutrients. You can also dilute the leftover coffee in your mug and pour it right into your potted plants (as long as you don't use cream and sugar, of course!)

Keep cats out of your garden To you, that little garden in your yard is a beautiful source of fresh herbs, fruits and vegetables, but to seemingly every cat in a five-mile radius, it's a giant, irresistible litter box. Just use the trick mentioned above, sprinkling used coffee grounds on the soil, and cats will want nothing to do with it.

Scrub all kinds of surfaces Mildly abrasive and acidic, coffee grounds are great for scrubbing surfaces like countertops, cooking ranges and refrigerators. Use them alone or mix them with a little dish soap.

Auto air freshener Next time you accidentally spill coffee grounds on the floor, don't just sweep them up and toss them in the trash. You can use them to make an all-natural DIY air freshener like this one at Instructables. Try to use an old ripped pair of pantyhose and spare string to make this an even more eco-friendly project.

Grow mushrooms Used coffee grounds are an ideal medium to grow many kinds of mushrooms, including oyster mushrooms. You can actually purchase mushroom-growing kits from a company called Back to the Roots which includes reclaimed coffee grounds, mushroom roots and a mini spray bottle. The kit can produce up to 1.5 pounds of oyster mushrooms within 10 days.

Repel fleas Rub used, damp coffee grounds through your pet's fur after bathing to repel fleas without questionable, likely-toxic chemical treatments. If nothing else, it will at least improve that post-bath wet-dog smell that gets all over your furniture.

Pretty vase fillers Stale or dirty coffee beans are still a thing of beauty. Use them as vase fillers, or in cups or jars full of pens and pencils. Not only are they pretty, they continue to smell good for quite a while, too.

Start vermicomposting Red wriggler worms, the sort used in vermicomposting systems, love coffee almost as much as we do. It's not really clear why, but if you want a thriving community of worms to devour all of your kitchen waste (and those nasty little things really are amazingly efficient), be sure to add used coffee grounds to their bedding on a regular basis.

Secret recipe ingredient Just a little hint of coffee can be the ingredient that becomes your undisclosed "magic touch" in foods like chili, ice cream and chocolate cake. Use a little bit as a marinade for steaks and not only will it make them unbelievably tender, it'll also provide a hint of deep, smoky flavor.

Touch up furniture scratches Scratches on wood furniture disappear almost instantly by simply rubbing in a little bit of instant coffee dampened into a paste with hot water. Repeat if necessary until the scratch matches the surrounding wood.

Mixed Berry Cake (Strawberry, Blueberry, Blackberry and Raspberry)

noreply@blogger.com (ANU) — Mon, 21 Nov 2011 22:21:00 +0000

I go crazy when I see these fully colored berries during the winter. They are so sweet and very colorful and very tasty during the winter. I got all the berries strawberry, blueberry, blackberry and raspberry and wanted to make something for Anush. The only thing that I can make that he likes is a cake, but I cannot use the whole ones, as he would not like to eat it that way, so wanted to hide all the berries into the cake. What better way to make a cake with hidden berries....hmm...then I just thought I need to make a puree of it. Yes, I made this cake and he liked it very much, that really makes me happy. :)

Ingredients:

------------

3 cups Self Raising flour

2 cups Granulated Sugar

3/4 cup Vegetable Oil / Unsweetened Apple sauce

1 1/2 cup pureed Berries (I used Strawberry, Blueberry, Raspberry and Blackberries all 1/4 cup)

1 tsp pure Vanilla Extract

4 Eggs, beaten ( I substituted two eggs with (3tbsp Falxmeal + 5 tbsp water = 1 Egg), so you need to multiply the amount for substituting two eggs)

Method:

-------------

1. Preheat oven to 350F.

2. Spray with cooking oil/butter spray on cake pan/or any baking dish, and sprinkle flour all over and shake off the excess by tapping.

3. Meanwhile, beat the eggs with hand mixer/stand mixer until it's light and fluffy and the color of the eggs should have turned pale color along with the flax meal and water (along with the eggs) for about 4-5 mins.

4. Now add the rest of the ingredients first the wet ingredients and then the flour combine again with a hand mixer/stand mixer until you get a smooth non-lumpy batter for about 3-4 mins.

5. Pour this batter into the baking pan and bake it for about 26 to 28 mins or until the top is slightly golden and if a toothpick or skewer inserted comes out clean.

6. Transfer the cake on a wire rack and let it cool.
(Note: You can add whipped cream on top mixed with mixed berry jelly/preserves/jam to make it extra rich)

Sending this to Vardhini of "Zesty Palette's" "Bake Fest" and Sravani of Srav'sCluniary Concepts's "Holiday Baking"

You Might Also Like:

	Honey Almond Cake - Flourless and Sugarless - 2
	Soy Flour Pineapple Cake - Healthy and Gluten Free
	Starwberry Cake (Homemade)
	Lazy Man's Blueberry Pineapple Crumb Cake

Baked Kale Chips

noreply@blogger.com (ANU) — Sat, 19 Nov 2011 13:48:00 +0000

Now that winter has started, I am seeing a lot of kale recipes in the TV cooking shows. I never used it in any of my cooking. Lately I also thinking that I need to use more greens in my diet. Ok, now that I got a chance to use it, I thought let me try something new. So I bought a big bunch of kale from the store....now I removed the whole bunch and was wondering if I need to use the whole bunch for the chips recipe....hmm...probably not. So I choose thick and small leaves, washed it and cut the thick stems and made these chips....they were bit towards the bitter side...but very crispy and can be easily eaten with steamed rice and some curry.

Now let me share some useful and nutritional information about kale.....

Ingredients:

-------------

1 bunch Kale leaves

1 tsp Olive Oil

Salt and Pepper as needed

Method:

----------

1. Preheat oven 350F.

2. Wash and wipe the leaves with paper towel. Remove the thick stems off the leaves.

3. Arrange the leaves in a baking sheet and drizzle olive oil over the top, and sprinkle salt and pepper.

4. Now mix gently with hand and spread the leaves again, make sure that you don't overcrowd the pan.

5. Now bake these chips for about 15-20 mins or until crispy. sometimes the thicker leaves seems to bit not crispy...but after you remove from oven and cool it, will become crispy.

You Might Also Like:

-----------------------

	Italian Lentil Soup with Zucchini Chips
	Grape Salsa with White Quinoa Tortilla Chips

Very Berry Banana Shake

noreply@blogger.com (ANU) — Fri, 18 Nov 2011 15:00:00 +0000

Winter is here and I see berries all over in their most vibrant colors....I get so excited. I got all the berries, strawberry, blueberry, raspberry and blackberry from the store and wanted to try something new. So I thought why not make a very berry morning shake. Berries are packed with antioxidants and all the vitamins, that if you drink a glass of the berry juice or make a shake out of these....you will be all active throughout the day!

Ingredients:

------------

1/4 cup Blueberries

1/4 cup Blackberries

1/4 cup Raspberries

1/4 cup Strawberries

1 Banana

1 tbsp Honey

Method:

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1. Wash all the berries, strain in, remove the stem from the strawberries.

2. Put all the berries and banana into a blender/mixer and puree it with honey. You can add water or milk to make it thin. I didn't add any water to it.

3. Enjoy this healthy, yummy and colorful morning drink to keep you fresh all throughout the day.

Sending this recipe to Blog Hop Wednesday hosted by Radhika and I am paired with Deepali of "Confusion Cook".

You Might Also Like:

	Carrot Almond Honey Milkshake
	Blueberry & Dates Cream Puree/Shake in a Cup

Herbs and Flowers Event - "PARSLEY" RoundUp

noreply@blogger.com (ANU) — Thu, 17 Nov 2011 19:07:00 +0000

This was a wonderful event as my previous ones....and thanks to all the blogger friends for sending me the wonderful recipes and made this event a big success....

Click HERE to see the announcement page.....

Here are the recipes...

My recipes for this event....

Lemon Parsley Rice

Fall Green Salad

Shirley of "Welcome to Shirley's Luxury Haven" has sent us Crispy Anchovy Garlic Toast

Amy of "Food Corner" has sent us Onion & Parsley Soup

Nupur of "UK Rasoi" has sent us Spinach Quinche

Sadhana of "Sensible Veg" has sent us Mixed Veg & Chick Pea Salad with Parsley Yogurt Dressing

Sangee Vijay of "Spicy Treats" has shared two recipes - "Parsley Potato - Oven Roasted" and "Tomato Parsely Penne"

Thanks again to all of you!