Recipes Here

Chicken Corn Soup

2010-06-09T18:23:00.004+05:30

Ingrediants :
1. Chicken stock 4 cups
2. Melam pepper powder ½ tsp
3. Cream style corn (¼ tin) 1 cup
4. Cornflour heaped 3 tsp
5. Sugar 1 tsp
6. Ajinomotto ½ tsp
7. Chicken shreds ½ cup
8. Egg 1
9. Salt - As reqd

Steps To Cook :

1. Mix corn and stock in a pan.

2. Bring it to boil.

3. Keep the vessel covered and cook for 10 minutes.

4. Mix cornflour in ¼ cup water, add in the stock.

5. Stir well and bring it to boil.

6. Add Melam pepper powder, salt, sugar, ajinomotto.

7. Cook for a while.

8. Beat egg and pour in the soup. Stir well.

9. Add chicken shreds and remove from fire.

Serve hot Chicken Corn Soup with Soya sauce

Vegetable Chapathi ( Vegetable Roti)

2010-06-02T20:31:00.000+05:30

Ingredients :
1. Wheat flour 1 cup
2. Potato 250 gm
3. Cabbage 100 gm
4. Green Chilly 4
5. Small onion 5
6. Rice flour 1 tbsp
7. Dalda 1 tbsp
8. Salt as per taste
9. Pepper powder 1 tsp

Steps To Cook :

1. Wheat flour add with required salt and mash in light hot water. Make 10 small balls.

2. Boil the potato and remove the skin and mash it.

3. Slice the cabage, green chilly and small onion and mix with mashed potato

4. Pour the pepper powder on it.

5. Make this also as 10 balls.

6. Keep this balls inside the mashed wheat flour balls.

7. Pour the rice flour on these ball and flatten each ball.

Grease the 'flat griddle' and make the vegetable chapati.

Appam ( DOSA )

2010-06-01T20:11:00.000+05:30

Ingredients :
1. Long grain Rice - 3 cups
2. Cooked rice - 1 cup
3. Coconut milk-1 cup
4. Water- as needed
5. Salt-1tsp
6. Sugar - 2 tsp
7. Yeast- 1 tsp
8. luke warm water- as needed to dissolve yeast
9. Milk - 1/4 cup

Steps To Cook :

1. Grind 1 and 2 very well with 3 and enough 4 to make a batter of dripping consistency.

2. Make sure not to make the batter too watery.

3. Put this in a vessel. Now dissolve 7 in a little 8 and mix 6 to this.

4. Add this to the batter and stir it well.

5. Place this in a warm place overnight.

Chicken In Cocount Milk

2010-05-29T20:26:00.002+05:30

Ingrediants:

1. 8 Pepper corns (Kalimirchi)
2. 6 Coriander Roots (Dhania)
3. 3 cms thinly sliced Ginger (Adrak)
4. 625 ml Coconut milk
5. 2 thinly sliced Green chilli (Hari mirch)
6. 1 Lime Peel
7. 4 shredded Lime Leaves (Nimbu Ke Patte)
8. 1 kg cut into 8 pieces Chicken
9. 1 tblsp Fish Sauce
10. 3 tblsp Lime Juice (Nimbu Ka Raas)
11. 3 tblsp chopped Coriander (Dhania)
12. To taste Salt (Namak)
13. Salt To Taste

Steps To Cook :

1. Beat peppercorns, coriander roots and ginger together.

2. Heat peppercorn mixture in a wok.

3. Stir in chillies, coconut milk, lime peel and leaves.

4. Heat to simmering point.

5. Mix the chicken pieces.

6. Cook over medium heat till the chicken is tender and liquid is reduced,it will take about 40 to 45 minutes.

Serve Chicken In Cocount Milk hot

Chicken Pakora

2010-05-27T18:46:00.000+05:30

Ingredients :

1. 500 gm Boneless Chicken Pieces
2. 2 tbsp Oil
3. 1 tsp Ground Cumin
4. 1 1/2 tsp Salt
5. 1-2 each Chopped Green Chillies (Jalapeno)
6. 1 Chopped Onion
7. 1 tsp Ginger-Garlic paste
8. 2 tsp Vinegar
9. 1 cup Curd
10. 1 tsp Lemon juice
11. Salt To Taste
Steps To Cook :

1. Put everything but chicken and batter in blender and blend till fine

2. Marinate the chicken pcs with the resulting mixture

3. Keep in the fridge for 40 minutes.

4. Put chicken in batter

5. Deep fry it until its colour changes to golden brown Condiments

Serve the chicken pakora with coriander or mint chutney or tomato ketchup.

Chicken Drumsticks Receipe

2010-05-27T18:41:00.000+05:30

Ingredients :
1. 6 Chicken Drumsticks
2. 1 tbsp ginger-garlic paste
3. 2 tbsp All-purpose flour (maida)
4. 2 tbsp corn flour
5. 2 eggs (beaten)
6. 1/4 tsp pepper / chili powder
7. A pinch of sugar
8. 1 tbsp Soya sauce
9. Oil for frying
10. Salt To Taste

Steps To Cook :

1. In a bowl add Soya sauce, ginger-garlic paste, sugar.

2. Add chicken wings coat well and set aside for 1/2 hour.

3. Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .

4. Heat oil in a wok / kadhai.

5. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.

Serve chicken drumsticks hot with thin slices of onions and lemon.

Mutton Biriyani

2010-05-25T18:17:00.000+05:30

Ingredients :

1. Mutton ½ kg
2. Sliced onion 3
3. Garlic 2 pods (grind)
4. Vinegar 2 tbs
5. Mint leaves 1 bunch
6. Coriander leaves 2 bunches
7. Cashewnut few
8. Coconut ½ cup
9. Green chillies 6 (chopped)
10. Tomatoes chopped 2
11. Biriyani masala 2 tbs
12. Rice 2 tea cups
13. Water 3 cups
14. Melam turmeric powder ¼ tsp
15. Salt 2level tsp
16. Ghee or Dalda ½ cup
17. Ginger 2" piece

Steps To Cook :

1.Soak the rice in water for ½ an hour. Drain.Boil the meat with salt and vinegar. Grind coconut and cashewnut separately.

2. Heat the dalda or ghee. Fry the rice and remove.Then add the rest of the ghee.

3. Add sliced onions, when it comes to golden brown add the ground garlic fry well, then add Melam biriyani masala mixed with little water.

4. When oil separates add tomatoes, fry well, then add the meat, stir for 2 minutes.

5. Add ground garlic cashewnuts and coconut.Add 3 cups of water including the stock from the meat.

6. When water boils add the rice and close the cooker.After the whistling sound comes, cook for 5 minutes.

7. Remove from flame.Do not release the pressure. Serve hot garnished Mutton Biriyani with fried onions.

Mix Biriyani

2010-05-24T20:40:00.000+05:30

Ingredients :
1. Mutton Chicken/Veal/Beef 500 gm
2. Basmati Rice(Biriyani Rice) 500 gm (2 cups)
3. Fresh curd 250 gm. (1 cup)
4. Milk 100 ml
5. Saffron 1 gm
6. Oil 45 ml. (3 tb sp)
7. Ghee (clarified butter) 30 ml (2 tb sp)
8. Melam Biriyani Masala 3 tb sp. level
9. Mint leaves few
10. Coriander leaves few
11. Cashew nuts 50 gm
12. Kismis 30gm
13. Green chillies 2 - 3 Nos
14. Garlic 6 flakes
15. Ginger2" piece
16. Onion 150 gm (2 Nos)
17. Salt - As reqd

Steps To Cook :

1. Wash clean and cut muttons into 2 inch pieces. Mix with biriyani Masala and set aside.
Peel and cut onions into thin slices. Clean, peel and chop ginger and garlic.

2. Beat the curds and mix in the chopped ginger, garlic and slit chillies. Heat oil in a pan fry sliced onions till light golden brown and remove.

3. Add mutton pieces with masala and fry till oil separates from the masala.

4. Add hot water, salt and cook till the mutton is tender and gravy thick. Pressure cook if needed.

5. Taste for reasoning.Clean wash and strain the rice. Boil 8 cups (2 liters) of water.
Add salt and a dash of lime juice.

6. Add rice and boil till half done. Strain the rice. Mix finely chopped mint and coriander leaves with curds.

7. Add this mixture to the mutton. Add cashew nuts and mix well. Check for seasoning. Dissolve saffron in warm milk and sprinkle over half the rice.

8. In a heavy bottom cooking pot, layer mutton, rice and fried onions. Repeat the layers and top with rice layer.

9. Pour remaining milk and ghee over the rice. Sprinkle fried onions and kismis. Cover with a tight fitting lid and bake at 1400C or 3000F for 30 -40 minutes.

10. Biriyani can be cooked on top of a slow fire for about 50 to 60 minutes. Serve hot garnished Mix Biriyani with fried onions and kismis.

Fish Biriyani

2010-05-24T20:03:00.000+05:30

Ingredients :
1. Fish 8-10 medium pieces(marinate with ginger-garlic paste ground with three green chillies, turmeric,salt& black pepper)
2. Onions 5 large chopped into small pieces
3. Ttomato paste 4tbs (use paste..it gives a richer flavour than fresh tomatoes)
4. Chilli powder 1/2 tsp
5. Greenchillies chopped 4-5 if required (optional)
6. Turmeric 1/2 tsp
7. Thyme(dried) & coriander leaves
8. Dried methi leaves will give an added flavour Basmati rice 2 cups(soaked for 30 min & strained)

Steps To Cook :

1. Fry onions, greenchillies in oil in a thick bottomed pan.

2. When it turns brown, add the ginger garlic paste(half of which was used for marinating the fish) & fry till oil seperates.
Add,turmeric pdr,chilli pdr and the dried herbs.

3. When it's fried well add the tomato paste & fry till oil seperates.

4. In the meantime........ Fry the marinated fish pieces on low fire till it's cooked but not crispy. Place them on on paper towels.

5. To the saucy onion-tomato mix, add salt(just enough since fish already is salty) & hot water(3/4 cup).

6. Let it boil and then place fish pieces in it.

7. Cover & simmer on low fire till all the water has been absorbed & there is just enough gravy.
Fry the strained rice in ghee with some spices & bay leaf and add 4 cups of boiling water with a pinch of turmeric & salt.

8. Cook till water has been absorbed then cover & keep aside for few min.

9. Layer the rice & fish pices & spread crispy onion slices on top & bake with a foil covered in the oven for 30 min.

Serve Fish Biriyani with Raitha & pappads

Chicken Biriyani

2010-05-24T18:30:00.001+05:30

Ingredients :
1. Basmati rice - 1kg
2. Masala - cinnamon,cardamon,cloves (as required)
3. Chicken - 1 kg
4. Green chilli - 5
5. Ginger - 2 inch size
6. Garlic - 3 (kudam)
7. Redchilli powder - 1 teaspoon
8. Turmeric powder - !/4 teaspoon
9. Pepper powder - 1/2 teaspoon
10. Small onion - 15 no.
11. Big onion - 4 no(250 gram)
12. Yogurt - 100 gram
13. Tomatoe - 125 gram or 4 no
14. Cilantro - 75 gram
15. Mint leaves - 50 gram
16. Dalda - 50 gram
17. Oil - 50 gram

Steps To Cook :

Rice:

1. Wash the rice with water and drain it using a stainer and keep it in the stainer till it is all dry.

2. Now in a pressure cooker put half of the dalda .

3. When it become hot add masala(crush it mildly).

4. Keep the flame very low.

5. Then stir for sometime till a good smell comes without burning it.

6. Now add the drained rice, stir very well for 5 to 10 minutes without burning it.

7. Keep stirring the rice till it feels dry and separated loosing the wet sitickness.

8. Simultaneously boil water in another bowl with salt as required ( 1 cup of rice = 2 cup of water )and add it to the rice.

9.Close the pressure cooker and remove it form flame immediately after the first whisitle and keep aside till all steam is released from pressure cooker.

10. Take the rice out and spread it out in a plate.

Chicken:

1. Heat the oil and the rest of dalda in a pan and saute the chopped big onions.

2. Grind the ingredients 4,5,6,7,8,9,10 very well in to paste.

3. When the oinion turns golden brown add the ground paste to it, saute till oil seperates and add ground tomatoes.

4. When it dries add mint and cilantro leaves ground with yougurt.

5. Now saute for some more time to make it medium dry.

6. Add the chicken, masala and salt.Cook it till water dries out.

7. Mix the the chicken in rice and after covering with an aluminium foil, keep in oven in bake at 250 degrees for half an hour (Adjust the heat level to match your oven). Garnish using sliced onions, cashews and dried grapes ( all fried in ghee ) and serv piping hot.

NOTE

you can make goat and beef biriyani following the same recipie. Cook the beef or goat first with some salt, turmeric and red chilli powder without any water.

Mint Chutney (pudina chutney)

2010-05-12T18:39:00.000+05:30

Ingredients :

Mint leaves 1 bunch
Coriander leaves 1 bunch
Green chilies 2
Garlic 2 cloves
Lemon juice 4 tablespoons
Salt 1 teaspoon
Vinegar 2 tablespoons
Red Onion 1
Sugar 2 teaspoons

Steps To Cook :

1. Pick and wash the coriander and mint leaves. Discard the tough stems.

2. You can stem the bidding. Gnashing of coriander leaves, mint leaves, green pepper, onion and garlic cloves.

3. Add salt, sugar and lemon juice or vinegar. Beat the mixture.

Serve cold Chutney with snacks such as samosas and pakoras.

Rasam Recipe

2009-10-26T17:51:00.000+05:30

Ingredients :
1. Thoor Dhal - 1/2 cup
2. Rasam Powder - 1 tspn
3. Tamarind Juice - 1 1/2
4. Tomato - 1 cup
5. small Salt - 1 tspn
6. Mustard seeds - 1/4
7. tsp Cumin Seeds - 1/4 tspn
8. Asafetida - a pinch Chopped coriander - some
9. Curry leaves - some

Steps To Cook :

1. Cook the dhal in 1 cup water. To the tamarind juice, add the salt, rasam powder, cut tomato, asafetida and the curry leaves and over a medium heat, boil the mixture.

2. After it has boiled for about 8 minutes, add the cooked dhal to it and dilute with 2 to 2-1/2 cups of water..

3. Boil further and garnish with the chopped coriander and mustard seeds and cumin seeds spluttered in ghee.

Aloo Puri

2009-07-17T17:46:00.000+05:30

Ingredients :

Wheat flour/atta - 2
Salt - 1 cups
tspn Warm water
approx. 1 cup Oil - to deep fry Potatoes - 3, boiled
cubed and peeled Onion - 1 small, or half of a big one
chopped Green chillies - 3,
slit Grated ginger - 1/2 tspn
Jeera - 1 tspn (I powder it before use)
Turmeric - a pinch Mustard seeds - 1/2
tspn Urad dal/Channa dal - 1/2 tspn (optional)
Curry leaves - 10
Salt - to taste Oil - 2 tsp

Steps To Cook :

1. Mix salt into the atta and make a thick dough (than used for chappathis) adding the warm water little at a time.

2. You can leave the dough to rest for an hour, covered, but mostly when I make this for dinner, I don't get time to do this and it comes out well anyway.

3. Divide the dough into 12-15 small balls and roll out with a pin, making sure the thickness is even. Only then the pooris will puff out when frying.

4. Deep fry in the oil till turning over until both sides are golden brown.

5. Heat oil in a pan and add mustard seeds and urad/channa dal. Wait for them to splutter and then add the green chillies and onions. Saute till translucent.

6. Now add the jeera, ginger and turmeric and fry for 10-15 seconds.

7. Finally add the potatoes. Mass a few of the pieces to form a gravy, mix well with added salt and remove from fire.

Aloo Paratha

2009-06-29T20:11:00.000+05:30

Ingredients :
1. Wheat flour/atta - 4 cups
2. Milk - 4 tbsp
3. Butter - as needed to cook
4. Potatoes - 2 to 3, cooked and mashed until soft
5. Green chillies - 2, finely chopped
6. Jeera powder/jeerakam - 1/2 tspn
7. All purpose curry masala/garam masala - 1/2 tspn (optional)
8. Ginger - 1/2 tspn, finely minced
9. Fresh coriander leaves - a generous bunch, finely chopped
10. Turmeric powder - a pinch
11. Salt - to taste

Steps To Cook :

1. Mix the salt and wheat flour well. Add the milk to it and mix again. Add water little at a time until you get a soft pliable dough.

2. It should make a soft dent when you press your thumb down. Knead well till you get this consistency. Cover and keep aside.

3. Add all the ingredients together in a bowl and mix well. The potatoes should be mashed and any hard lumps removed.

4. Make lemon-sized balls of the dough and roll into thick discs. Make balls of half the size with the filling and place inside the dough discs.

5. Cover completely with the dough and make into a ball again. Press lightly with the palm of your hand and dust with flour before rolling out into thick flat parathas.

6. Heat an iron griddle and cook the parathas with generous dabs of butter on both sides.

you can even add some chaat masala to the butter before cooking for a different flavour.

Yellow Dal / Dal Tadka Recipe

2009-06-29T19:51:00.000+05:30

Ingredients :
1. Toor Daal- 1 cup (you can also use masoor dal / red lentils)
2. Tomato - 1, cubed
3. Turmeric powder - a pinch
4. Asafoetida / hing - a pinch
5. Amchoor / dry mango powder - 1/2 tspn (if you want it tangy)
6. Sugar - a pinch (optional)
7. Salt - to taste
8. Onion - 1/4 cup, chopped fine
9. Garlic - 3 pods crushed (optional)
10. Jeera / cumin seeds - 1 tspn
11. Dry red chillies - 3 to 4, halved
12. Mustard seeds - 1/4 tsp
13. Oil - 2 tspn
14. Chopped fresh coriander leaves (optional)

Steps To Cook :

1. Pressure cook the dal, tomatoes and turmeric powder with 3 cups water. cook it for 3 whistles . If you don't have a pressure cooker, cook in a closed, thick-bottomed pan for about 20-30 mins until the dal is cooked soft.

2. Heat oil in a pan and add the ingredients for tempering. Once the mustard seeds start to pop and the onions turn transparent, add the cooked dal.

3. Next, add salt, hing, sugar and amchoor and mix well. If the dal is too thick, add some water. If too watery, let it remain on fire for longer until the desired consistency is reached.

4. Garnish wtih coriander leaves and serve with steamed white rice, papad and pickles.

Pav Bhaji

2009-06-29T19:00:00.000+05:30

Ingredients :
1. Cauliflower - 2 cups, cleaned and chopped
2. Potatoes - 1 cup, cubed
3. Capsicum/green bell pepper - 1, minced
4. Tomato paste - 1 cup (or fresh tomato puree - 1.5 cups)
5. Peas - 1/2 cup
6. Ginger garlic paste - 2 tspn
7. Turmeric powder - a pinch
8. Red chilly powder - 2 tspn
9. Pav bhaji masala - 1.5 tbsp (I used Kohinoor)
10. Vegetable oil - 1 tbspn
11. Butter - 1 tbsp and slightly more
12. Onions - 1/2 cup, minced
13. Coriander leaves - a bunch, minced

Steps To Cook :

1. Pressure cook the cauliflower and potatoes till tender.

2. Heat oil in a heavy bottom pan and saute the capsicum. Add ginger garlic paste and fry for another 20 seconds.

3. Add the turmeric powder, chilly powder, some salt and saute for a few more seconds.

4. Now add the tomato paste, peas, boiled potatoes and cauliflower, pav bhaji masala and butter.

5. Keep sauteeing and mashing it together till it is a smooth mixture, adding water as required. I used a potato masher like Nupur suggested and it worked like a charm. This is the step where you need a lot of patience. Do this saute-mix-mash step for about 25-30 minutes. When you try it, change the spice level according to your taste.

6. Serve with pav if you are lucky enough to get it where you are. I served with buns. But it had to do. Slice it into half, dab on a generous amount of butter and toast it lightly. Serve the bhaji with some chopped onions, lemon wedges and coriander leaves on top.

Kaju Katli (Homemade Kaju Burfi)

2009-06-24T18:56:00.000+05:30

Ingredients :
1. 1 cup of cashews (soaked in 4 tbspn milk for 30 mins)
2. 3/4 cup (or slightly less if you prefer) of sugar
3. 1/4 cup of water
4. 1 tbspn ghee
5. 1/2 tspn cardamom powder
6. silver foil (optional) - for decoration

Steps To Cook :

1. Drain and blend the cashews to make a fine paste. Do not use water while blending; if required, use the milk that you soaked them in, and make a fine, smooth paste, without granules.

2. Mix the sugar and water in a wide saucepan. Heat till small bubbles begin to appear on the surface. Stir gently and let it come to a boil.

3. Pour in the cashew paste and stir well to avoid lumps. Add the ghee and cardamom powder and mix well. Keep stirring for a few minutes and you should notice the mixture getting a little thicker.

4. Put a little drop on a plate and test to see if it hardens slightly. You should be able to roll it into a loose ball. When you see this, means your mixture is cooked.

5. Remove the pan from the gas and let it cool slightly. When it gets cold enough to handle, transfer to a cutting board or a plate which is greased with some ghee; Knead it well with your hands to make it smooth and glossy.

6. Roll out with a rolling pin into 1/4 inch thick sheet; spread the silver foil on the top if you like. Now cut into diamond shaped pieces.

7. Store at room temperature for a week or in the fridge for 15 days.

Delicious Kaju Katli (Kaju Burfi) ready in no time!

Tropical Fruit Punch Lemonade

2009-06-21T01:12:00.001+05:30

Ingredients :
1. cup orange juice
2. 1 cup pineapple juice
3. 1 cup papaya juice
4. 2 tbspn fresh lime juice
5. sugar (optional, adjust to taste)
6. a dash of champagne (optional)
7. 2 strawberries - slit for garnish
8. ice cubes

Steps To Cook :

1. Take 3-4 ice cubes in a blender. Add all the 3 juices and the sugar and blend to crush the ice and mix the flavors.

2. Pour in serving glasses, add the lime juice and garnish with freshly cut strawberries!

Now yourself of all tensions as you sip this refreshing(Tropical Summer Cocktail)

Strawberry Colada Smoothie

2009-06-21T00:52:00.001+05:30

Ingredients :
1. 4-5 fresh strawberries-washed and cut into 2 pieces each
2. 3 tbspn grated coconut
3. 2 tbspn milk
4. 2 scoops ice
5. 2 tspn sugar

Steps To Cook :

1. Add all the above ingredients to a blender and blend to a frothy thick consistency.

2. Serve immediately to refresh your senses.

3. Pour in a tall glass and garnish with a split strawberry on the glass rim!! The strawberry-coconut smoothie is best consumed immediately

Mango-Raspberry Thickshake

2009-06-21T00:18:00.003+05:30

Ingredients :
1. Pulp of 1 fresh ripe mango (you can use the canned mango pulp too)
2. 1/2 cup raspberries
3. 1 scoop mango or vanilla ice-cream
4. 2-3 tbspn crushed ice
5. 2-3 tspn sugar (if needed)
6. sprig of mint (for garnish)

Steps To Cook :

1. Blend the mango pulp without adding water if you are using fresh mango and keep aside.

2. Now take the raspberries and blend them with 2 tsp water till it forms into a pulp.

3. Do not make it into a liquid. It should be as thick as the mango pulp.

4. If the raspberries are sour (not sweet enough for a drink), add the sugar while blending.

5. Now take a tall serving glass, add crushed ice at the bottom and layer it with the mango and raspberry pulp alternately.

6. As both are thick enough, they would easily layer upon each other without blending.

7. Top it with a scoop of vanilla or mango ice-cream.

now enjoy the Mango-Raspberry Thickshake

Links

2009-06-20T23:56:00.000+05:30

Do you have a blog or website??? Lets exchange links!!

1. zonemvs (islamic page)

2.pcdreams(tricks and help related to pc)

3.mobilegallery(related to mobile accessory)

to add your link here contact me

Banana and Peanut Butter Smoothie

2009-06-18T18:56:00.000+05:30

Ingredients :
1. 1 banana - cut into 3-4 pieces
2. 1/2 scoop low-fat vanilla ice-cream (optional,you can use vanilla yoghurt too)
3. 1 tspn vanilla extract or essence
4. 1 tbspn peanut butter
5. 1 tbspn whey protein powder(optional, I use EAS or Bulk Nutrition brand)
6. 4-6 ice cubes
7. 3 tbspn milk

Steps To Cook :

1. Add the ice cubes and all the above ingredients and blend until smooth and thick.

2. Pour in a tall glass and enjoy chilled! This smoothie is also an excellent source of calcium(milk), potassium(banana), and protein(peanut butter and whey protein).

3. You can also substitute regular milk for skim milk or soy milk to make it more healthy!

easy to make and taste good so enjoy making Banana and Peanut Butter Smoothie

Cranberry-Soy Milk and Green Tea Smoothie

2009-06-18T18:28:00.000+05:30

Ingredients :
1. 1/2 cup frozen cranberries
2. 1 ripe banana
3. 1/2 cup brewed green tea
4. 1/4 cup plain soy milk
5. 2 tbspn light brown sugar or honey

Steps To Cook :

1. Brew the green tea using fresh leaves or tea-bags.

2. Let it cool down a bit. Then blend all ingredients together until smooth.

3. Pour into glasses and enjoy for a detoxifying, healthy and filling breakfast with Cranberry-Soy Milk and Green Tea Smoothie

Mango Salsa

2009-06-18T18:17:00.000+05:30

Ingredients :

1 mango, peeled and diced
1 avocado, peeled and diced
4 tomatoes, peeled and diced
1 jalapeno, diced (with or without seeds)
1/2 cup fresh cilantro, chopped
1/4 cup red onion, diced
1 garlic clove, peeled and diced2 tablespoon olive oil
2 tablespoons lime juice

Method :

1. In a large bowl, combine the first set of ingredients.

2. Drizzle with olive oil and lime juice. Stir to combine.

3. Season with salt and pepper.

Serve with tortilla chips.

The Blue Hawaiian Cocktail

2009-06-16T14:56:00.000+05:30

Ingredients :
1. 1/4 cup cream of coconut (thick sweetened coconut milk)
2. 5 tbspn pineapple juice
3. 2 tbspn Blue curacao (this gives the blue color to the drink)
4. orange or pineapple slices - to garnish

Steps To Cook :

1. Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed.

2. Pour contents into a serving glass.

3. Decorate with the slice of pineapple or orange and serve chilled.

4. Cocktails are fun, and this one is a sure-shot winner with its taste and color!!