Avocado Almond Milkshake Recipe

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Avacado almond milkshake is extremely delicious and perfect breakfast drink. These are widely used in sandwiches, wraps and salads due to its high fat content. It is used to make a popular mexican dip , guacamole. More over it's a best skin food that nourishes and makes skin glow. It is rich in antioxidants, maintains heart health, improves metabolism. 


Avacado has 200 calories per 100 grams. Due to high in calories(healthy source) it is good for people who wants to gain or manage weight.


Avacado Based Recipes:


Preparation Time : 10minutes
Yield : Serves 3 - 4

Ingredients:

Avocado - 1 peeled, cut into small pieces
Fresh Milk - 2cup
Almonds - 4, blanched
Ice cold water - 1 cup
Sugar - 2 tbsp

Method:

  1. Mix avocado, milk, almonds, Ice water and sugar in a blender until smooth and creamy.
  2. If you want the milkshake thicker or thinner, add more milk and ice as needed.
  3. Pour into glasses and serve it.
  4. Delicious breakfast milkshake is ready to enjoy !!!

Note:

  • To add more flavours include choco or coffee powder to make delicious chcocolate avacado milkshake.
  • Add other energy boosting fruits like banana, apple to improve metabolism.

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Apple banana milkshake
Icecream cookie shake 


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No-Bake Museli Energy Bites Recipe | Ezcookbook

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Couple of weeks back, my husband demanded for a healthy snack to keep in the office table to munch as much as he want without any guilt. He regularly use to have museli for breakfast, so what I thought I can make use of the leftover museli mix to  make some energising bars.  I have tried long before store-bought energy bars. It was chewy, tasty and filling yet costly too. When I googled up, I came across many recipes using museli. After so many hunts, I decided to give a try on my own with reference to few recipes which I browsed.
My efforts was fruitful and it tasted absolutely delicious. Yep, my husband too liked it. Making your own homemade museli mix is quite easy and affordable. It's a popular breakfast recipe with the combination of rolled oats and other grains, some dried fruits and nuts or seeds of your choice. The ingredients given above is just for the basic idea, you can choose it as you desire. 

Basic Homemade Museli Mix: 
Rolled oats or Wheat brans - 1 cup
Corn Flakes or Barley Flakes- 2 cups
Walnuts or Almonds or Pecans - 1/4 cup,chopped
Dried Dates or Apricots or Cranberries or Cherries - 1/4 cup, chopped
Sultanas- 1/4 cup

Combine all the ingredients and store it in a air-tight container. It stays for 2-3 months. To enjoy delicious breakfast - add the 1/2 cup of museli with a cup of milk and fresh fruits. 


These energy bites makes an healthy alternative for junks. Keeps you filling and energetic the whole day. The recipe is so simple and requires "no bake" further, just combine and set it. Enjoy !!!

Preparation & Cooking Time : 15 minutes
Setting Time: minimum 1 hour
Yield : 20 small energy balls

Ingredients:

Museli Mix - 1 1/2 cups (rolled oats, cornflakes, dates, almonds, sultanas)
Roasted Pumpkin Seeds  - 1/4 cup
Unsweetened Dessicated Coconut - 1/4 cup
Honey - 2tbsp
Nutella - 1/4 cup
Dark Chocolate or Chocolate Chips- 120grams
Unsalted Butter - 2 tbsp
vanilla Essence - 1 tsp
Salt a pinch

Method:

  1. In a large mixing bowl combine the museli mix, coconut, broken dark chocolate pieces, pumpkin seeds. 

  1. Melt the butter in the sauce pan, now fold in the nutella, honey and chocolate over medium heat. Whisk until smooth consistency achieved.
  2. Remove the sauce pan from fire and pour over the museli mixture. Stir completely to coat the museli mixture. The chocolate pieces should start to melt at this point.
  3. Now start shaping the mixture as you desire. Either you can shape it as a bars or bite size balls. 
  4. I like to make small bite size balls and did so. Arrange in the greased tray or tin and refrigerate overnight or minimum an hour before use.
  5. If you desire to make bars, place a foil in the tin and pour the mixture to the tin. Pat it using a flat spatula to set. Refrigerate and once firm, invert the foil and cut into bars of desired thickness.
  6. Top it up with coconut flakes, if desired.
  7. Enjoy the guilt-free, chewy, munchy energy bites.

Note:

Substitute your favourite nut-butter like almondbutter, peanut butter for nutella. Also you could use flax seeds. The recipe is super flexible and include or omit ingredients as you like.

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Lemon Barley Drink - Cooling Summer Drink Recipe

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Lemon Barley Drink, this is what exactly we are in need in the upcoming months to beat the summer heat. Barley, I never tasted before until I step in Singapore. But I still remember in my native place it is given for pregnant ladies to overcome the swelling issues. 
After migrating to SG I keep drinking barley water atleast thrice a week to keep the body hydrate and cool to overcome with the humid weather. It is a perfect summer drink as it brings down the heat content from the body. Thats why it is generally given to people with high temperatures.

Making your own barley drink at home is much affordable and brings out the better taste than the store bought drink which has high sugar content.


Health Claims for barley drink may vary depending on the need - to clear sore throat problem, to promote lactation, as a pap for infant, to clear digestive systems, helps to weight loss, remedy for kidney stones and bladder issues. But for me it is still a quick refreshing summer drink.

Preparation & Cooking Time : 45 minutes
Yield :Serves 4

Ingredients:

Pearl Barley - 1/2 cup
Water - 6 cups
Lemon - 3 unwaxed or scrubbed of wax coating
Zest of 1 Lemon
Mint Leaves - 3, finely chopped
Sugar - 3 tbsp
Ice cubes to serve

Method:


  • Wash the barley thorughly in cold water. Place the barley in a sauce pan and pour the water over.

  • Turn on the flame to high and bring to boil. Simmer cook on medium high flame until barley cooks soft. This may take around 20 - 30 minutes. 

  • Add the zest of one lemon in the middle of cooking process.

  • When it is done, skim off any foam on top, drain the barley water in a bowl using metallic strainer or muslin cloth. (keep the barley for whatever dish you want - use for salad, soup, stew or along with rice recipe).

  • Next add juice of three lemons which is diluted with 1/4 cup of water and needed sugar. I have used minimal amount of sugar, increase as you desire. Stir well to dissolve the sugar completely.

  • Chill the barley water in the fridge. Garnish with mint leaves(optional) and serve chilled with ice cubes.


Note:

  • You can alter the water depending upon your taste , add more or less.
  • Other  citrus-based fruits can be substituted for lemon, if desired.
  • Adding mint will enhance the taste of the drink, it's optional again.
  • If you prefer add salt for sugar, add salt and include buttermilk for more taste.
  • This stays good for 3-4 days in fridge.
  • Important: You may pass urination frequently after having barley drink, which means it works to reduce body heat.


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Beverages
Summer recipes
summer drink 


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Vankaya Munakkaya Mamidikaya Kura

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This south Indian curry has an unusual combination of vegetables, which makes a flavourful side dish with rice or roti. One of the traditional recipe that is often made at my home when the seasonal arrivals in the market. The combination of drumstick, brinjal and mango brings out exotic taste even if you make sambar with it. There is no need to add tomatoes or tamarind to give sourness, just mango will do the magic. 



Preparation & Cooking Time : 30 minute

Yield : Serves 3

Ingredients:

Baby Brinjals- 200 grams
Drumstick - 1 large stick
Raw Mango(green) - 1
Onion - 2 medium
Garlic - 4 cloves
Sambar Powder - 1 tbsp
Jaggery - 2 tsp
Turmeric Powder - 1/4 tsp
Salt To taste
Oil - 2 tbsp 
Mustard Seeds - 1tsp
Cumin Seeds - 1 tsp
Curry leaves - 1 spring
Asafoetida a pinch


 Method:

  1. Wash the drumstick and cut into 2 inch sticks. Bring water to boil in a sauce pan, add the drumsticks and sprinkle generous pinch of salt. Let it cook till turns pale green and tender to break when poked with spoon. Drain the drumsticks and keep aside. Use the drumstick water to make rasam.
  2. Next wash the brinjals, trim the edges and cut into chunks. Heat a fry pan with a tbsp of oil, saute the cubed brinjals until turns soft.
  3. Now cube the raw mango as needed or of same size like brinjals. In another kadai or fry pan, heat a tbsp of oil, season with mustard, cumin, curry leaves in order and let it splutter. Add asafoetida, onion , garlic and saute till translucent. Now throw in the  mango cubes, turmeric powder, a pinch of salt and cover with a lid. Simmer cook for 5 minutes.
  4. Uncover the lid - add the sambar powder, sauteed brinjals, drumsticks and jaggery.  Check for salt and add as needed. Saute well to combine. Cook for another 5-8 minutes to incorporate all the flavours set in the veggies.
  5. Remove from the flame and serve with rice or roti.

Note:

  • You can either de-skin the mango or add as such. It's upto your choose and preference. 
  • Since all these vegetables may vary with cooking time, it is must to fry or cook seperately to avoid mushy.
  • If you don't have sambar powder, use a 1 tsp of chilli powder + 2 tsp of coriander powder.
  • With the same combination of vegetables try to make sambar that taste equally delicious with rice.


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Beetroot Milo Brownie | Eggless Brownie Recipe

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Brownies are a quick to make dessert that are "fudgy" and moist. These are rich and dense with chocolate. I just love to serve this dessert with scoop of vanilla ice cream. I know it's a ultimate delight for u too. 

Usually brownies are prepared using chocolate of any form whether it can be of choco powder or chocolates, but this decadent brownies are made out of unique flavours. How about using beetroot and milo in brownie? It may be strange combination but believe me it works great. These brownies are egg-free. The tiny squares of these brownies are really treat to tastebuds.


Brownies can be done very quick in one bowl. combine all ingredients and mix it up. Bake it for 25- 30 minutes. Cool and serve.

                  



Preparation & Cooking Time : 1 hour
Yield : 12 squares

Ingredients:

Beetroot - 400 grams
Unsalted Butter - 100 grams
Milk - 1/3 cup
Confectioners' Sugar- 200 grams
Drinking Choco Syrup - 1 tbsp
Vanilla Essence - 1tsp
Baking Powder - 1 tsp
All Purpose Flour - 125 grams  
Milo Powder - 100 grams

Method:


  • Preheat the oven to 180 degree C. 
  • Wash the beetroots and peel the outer skin. Cut into big cubes and steam cook or boil in a open pan. Cook the beetroots till it becomes mashable. Cool and puree it in the processor.
  • Sift the flour, baking powder and add vanilla essence, choco syrup, sugar, milo. Spoon in the beetroot puree and softened butter. 


  • Now gently fold these into to make a smooth batter with milk. Place a baking sheet to the tin and pour the batter. Bake it for 25 - 30 minutes until raisen all over. Don't over cook.



  • Cool completely in the tin , sprinkle with powdered sugar and cut into squares.


  • Sorry I forgot to capture the sliced brownies in tray since i'm so excited to taste.
  • When warm the brownies are still seems to be gooey or soft. But once cool, they will firm up and brownies tastes much better after several hours of baking.


Note:

  • You can either soften the butter or melt it before adding to other ingredients.
  • Cook the beetroots in the microwave power high for 10 minutes and puree it. This can be quicker process too.
  • Don't over mix the ingredients as it might yield harder brownie. 
  • Adding the choco chips makes it more delicious, try it.
  • If you prefer to use chocolate powder for milo, proceed with it, since I adapted the recipe from the original chocolate brownie.

  •                


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Spinach & Mushroom Lasagna Recipe

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Lasagna, is a classic Italian pasta casserole dish consist of alternate layers of pasta, sauce and cheese. It has often include many other ingredients, but varies depends on the cuisines of Italy. In southern part , they  either use classic tomato sauce or the ragu where as in the northern part of Italy they prefer to use bechamel sauce(white sauce). I have tried both the style of cooking restricting with my own choose of veggies.

You can follow this same recipe to try with bechamel sauce and you can choose your own favorite vegetables like capsicum, zuchhini, carrots and olives.  Here we have posted a very basic lasagna recipe that is easily adaptable. The lasagna doesn't require much time to prepare, either. Bring water boil and cook the pasta sheets, meanwhile prepare vegetables and sauce. All you have to do is finish up the sauce, assemble the pasta, sauce, vegetables and cheese. Bake it and enjoy.



Preparation & Cooking Time : 1 hour 30 minutes

Yield : Serves 4

Ingredients:

Instant Lasagna - 8 Sheets
Spinach - 2 cups
Mushroom - 200 grams
Onion - 2 medium
Mozzarella Cheese - 125 grams
Olive Oil / Butter - 1 tbsp
Salt & Pepper to Taste
Dried Italian Herbs to Season(optional)

Method:

  • Preheat the oven to 350 degree F (175 degree C).
  • In a seperate pot, boil spinach for 5 minutes. Drain the water and squeeze out any remaining liquid before chopping the spinach. Finely chop the onions and mushrooms. 

  • In a skillet, melt the butter and add both onion and mushroom. Saute for 10 minutes, stirring constantly, until the mushrooms are cooked with no moisture and the onion begins to turn transparent. Season with salt and pepper as required to taste.
  • Meanwhile get the lasagna sheets( Pasta in the form of wide sheets) ready. Here I used instant lasagna sheets which doesn't require any pre-cooking prodecure. If you use regular sheets boil in salted water for 8 to 10 minutes (or until they are al dente). Drain the sheets.

  • Grease a 9 inch baking dish and layer 1/3 of the spinach and mushroom mix, 1/3 of the pasta sauce, 1/3 of the lasagna sheets, and 1/3 mozzarella cheese. Repeat the process until there are no more ingredients. Season with dried herbs (Its optional).

  • Cover the dish with aluminium foil and bake in the pre-heated oven for 45 minutes, uncover the dish and bake it again for 15 minutes until cheese melts golden and gets crusty around edges. Let the lasagna cool for 10 to 15 minutes before cutting or serving. Enjoy your delicious meal.


Note:

  • This secret of this great recipe is to try the way you would like to involve. If you find combining spinach and mushroom with tomato sauce, its really great way to cook with no time. 
  • Prepare the sauce a couple of days before and use it as needed. So you can further reduce the cooking time during week nights dinner.
  • While boiling the sheets always add salt and little olive oil to avoid sticking to each other. Drain and wipe the sheets before use.


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Kanchi Idli | Kanchipuram Idli | Kanchivaram Idli Recipe

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Idli, is a must in every south Indian home. Idli is not only easy to prepare but extremely healthy and delicious. Making variety of Idli is an art in cooking. It would be tasty even if its not hot and stays good for the whole day. Thats why people use to carry Idlies during travel  time with millagai podi or chutney. Home food is always best and safe to eat.


This Kanchi Idli or Kanchivaaram Idli is an exceptional steamed savoury cakepopular in Kanchipuram district of Tamilnadu. It has aromatic seasoning of ginger, chilli, cumin and pepper. The curry and coriander leaves gives additional flavor with every bite. Fresh thick curd is used to ferment the batter which gives sour taste to the Idli that makes it more tastier. This recipe which I learned from my Amma is my ATF. I love to relish with spicy Idli milagai Podi. Amma use to make this idli with dried banana leaf cups or small steel katoris. To the leftover batter which turns to be sour is used later to prepare dibba roti(deep thick dosa) or kanchi dosa.

Preparation & Cooking Time : 1 hour
FermentingTime: 12 hours
Soaking Time: 4 hours
Yield : 5-6 plate Idlies



Ingredients:

Idli Rice / Raw Rice - 2 cups
WholeUrad Daal - 1 cup
Fresh Curd - 1/2 cup
Salt To Taste

For Seasoning:
Oil +Ghee - 5 tbsp
Grated or Crushed Ginger - 1tbsp
Cashew Nuts - 2 tbsp, finely chopped
Pepper Corns - 2 tsp
Cumin Seeds - 2 tsp
Green Chilli - 2 small, finely chopped
Coriander + Curry leaves - 3 tbsp, finley chopped

Method:


  • Rinse the rice and urad daal seperately in the tap water. Soak rice and urad daal seperately in fresh water for 4 - 5 hours. 
  • Grind the urad daal to fine and smooth batter adding water as needed. 
  • Grind the rice to coarse batter. The batter consistency should have slight rava texture when touch with fingers. Remember to prepare batter thicker than normal idli batter as later curd will be added.

  • Now combine daal and rice batter in a deep vessel that has higher space in top to allow the batter to rise after fermentation . Add 1/2 cup of fresh curd to it. Mix well with salt as needed. 
  • Let the batter ferment for the whole night or minimum 10-12 hours. This Kanchi idli tastes better depends on the fermention process. 
  • Next day morning check the batter consistency, it should have doubled in its volume. Gently laddle the batter. 
  • Now prepare the seasoning for the batter. Heat Oil+ Ghee in a fry pan. Add the ginger, chilli, pepper and cumin. Let it bring out the aroma. Now add cashew nuts, coriander, curry leaves and finally asafoetida. Switch off the fire. Pour the seasoning to the batter. Mix well. 

  • Grease a flat deep plates with a tsp of oil or if you have thattai idli plate use it. The traditional method will have a banana leaf spread first to the bottom of plate and batter is poured over to steam cook. If you can get banana leaf, try this way as the flavour of banana leaf will incorporate into the hot Idlies while steaming. 

  • Here I simply used my pressure cooker layered vessel to make idli. Pour the batter 3/4 th of the vessel and steam cook in a cooker for 12-15 minutes. Donot forget to remove whistle before steaming. Instead invert a steel tumbler or bowl to set the pressure inside. This idli usually take longer time to cook than regular idlies. 

  • Leaves the idli in the plates for 5 minutes before ummold it. Either cut into triangles or use shaper cutter to unmold the idlies. 

  • Serve the piping hot idlies smeared with ghee along with Kara Chutney and Idli Milagai Podi. Also if you have time to prepare sambar and chutney, serve with it.

Note: 

  • You can use raw rice instead of idli rice. Or use equal portion of idli rice+ raw rice to make the recipe.
  • If you could not find deep plate, use normal idli steaming molds and prepare the idli. Also try with small steel Katori or tumblers.
  • You can even prepare the same seasoning the regular idli batter and add curd. Make the delicious idli as simple as easy.
  • If you wish use soaked chana daal to the batter before steaming which I forgot to mention above.
  • To the left over sour batter prepare the kanchi dosa or dibba roti. This makes your dinner simply delicious.


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