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Ripe bananas are perfect for milkshakes without heavy cream and ice cream. They give the consistency just like milkshakes with ice creams and make your milkshake incredibly healthy and tasty. The sweetness of the ripe bananas is perfectly balanced by the aromatic cardamom.Banana Cardamom Milkshake is an excellent c for summers and it is also quite nutritious which really keeps you full for a long time.You can even serve it to your guests in summer afternoons.
Serves: 2
Ingredients
2 cups milk
4 ripe bananas ,peeled and chopped
1 tsp ground cardamom
2 tsp sugar or honey or sweetener (or as per ur taste)
Method:-
Place the milk, bananas, and 1 teaspoon ground cardamom ,sugar or sweetener or honey into a blender and blend on high speed until smooth, about 20-25 seconds.
Refrigerate for a few minutes and serve .
Pour into glasses and sprinkle with the little bit of cardamom.
Enjoy :-)
Tip:-
You can also add 2 scoops of Vanilla Ice Cream instead of milk or water. That also tastes really good.
Smoothies seem to be the perfect summer treat. Kiwi smoothie is an ideal drink for breakfast and also perfect for a hot sunny day. It is refreshing and cool beverage but also a rich source of vitamin C and minerals.
Serves -2
Ingredients:-
2 cups cubed honeydew melon
2 ripe kiwi, peeled and sliced
2 Tbsp. fresh lime juice
2 Tbsp Honey / Sugar
1 Cup Ice Cubes
Method:-
In blender, whirl honeydew, kiwi, lime juice, sweetener and Ice cubes until smoothly blended. .
Pour into Glasses.
Garnish each glass with Kiwi Slice or Honey dew slices.
Serve immediately.
Honeydew Kiwi Smoothie is ready to enjoy :-)
Ingredients :-
Medium semi ripe papaya 3 cups (chopped into cubes or grated)
Ghee - 2 tbsp
Sugar - 5 tbsp (adjust according to your taste)
Cardamom Powder - 1/2 tsp (Optional)
Almond powder - 2 tbsp (Optional)
Cashew Nuts - 12 halved
Raisins - few (optional)
Method:-
- First rinse and peel the papaya.
- Cut into half and remove the seeds and pith from it.Slice the papaya and chop finely.
- In a pan add the milk and let it boils. In a Kadai or pan fry the cashews and raisins in a tbsp of ghee and keep it aside.
- For making Almond Powder I crushed 15 almonds in a mixer.
- Add a tbsp of ghee in a same kadai or pan. Then add the papaya cubes.
- Cook on a low flame for about 15 minutes.Keep stirring in between.
- The fruit will release it juices and little bit change the color.
- Now mash the papaya well with the back of the ladle.
- Add sugar and then stir well. Continue to cook for further 5 minutes on a low flame
- Now add the boiled milk in the papaya sugar mixture and keep stirring for about 20-25 minutes on low flame until ghee will start to separate.
- Cook for 5-6 minutes more till the whole halwa has gotten together or halwa starts to leave the sides of the pan.
- Add the cardamom powder and fried cashews and raisins to the halwa.Switch off the stove.
- Now Healthy and Lip Smacking Papaya Halwa is ready !!!
- Serve the Papaya Halwa warm .
- Keep it in a Fridge and You can also serve the Papaya Halwa as a yummy cold dessert.
- You can adjust sugar according to your taste.
- If Papaya is fully ripe You need to add very little sugar.
- Add boiled milk only if you add cold milk it will curdle.
These Blackberry mini muffins are Perfect for snacks , Lunch boxes and Picnics.These muffins came out very delicious ,light ,Extremely moist and fluffy bursting with fresh blackberries.These are hit in our family and vanished with the wink of an eye...
Ingredients:-
325 grams - All-purpose flour
150 grams - Granulated white sugar
2 tsps - baking powder
1/2 tsp - baking soda
1/4 tsp - salt
1 large egg, lightly beaten
180 ml- buttermilk
160 ml- Canola oil
1 tsp - pure vanilla extract
1 1/2 cups fresh or frozen blackberries
Method:-
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray the muffin pan with a non stick cooking spray or line it with paper liners. Set aside.
In a large bowl whisk together the lightly beaten egg, buttermilk, oil, and vanilla extract.
In another bowl combine the sieved all purpose flour, sugar, baking powder, baking soda, salt.With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently fold in the berries. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using spoon. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
1) If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.
2) If you use frozen berries, instead of fresh, just be sure not to defrost the berries first as this will cause them to soften and bleed into the batter.
A sweet ,sour and spicy rasam , the Pineapple rasam tastes amazing when served with hot rice and papads. The chopped pineapple pieces bring a delectable sweetness to this tangy and spicy rasam .This is kind of festive rasam.
Ingredients:
* 1/4 cup pineapple puree
* 1/2 cup Tur dal / Red gram dal /Kandi Pappu
* 1 tomato chopped
* 1/4 tsp of turmeric
* 1 1/2 tbsp Rasam powder (as required according to your taste)
* 3 to 4 sprigs of coriander leaves
* 1/2 tsp Jaggery or sugar
* salt to taste
* 2 green chillies , slit
* 2 pineapple slices, cut into pieces
Seasoning:
* 1 tsp of oil or Ghee / Clarified butter
* 1/2 tsp of mustard seeds
* 1/2 tsp of cumin seeds
* A pinch asafoetida /hing
* 1 sprig of curry leaves
Method:
1. Pressure cook tur dal with turmeric with 2 cups of water till soft and keep aside.
2. Heat a deep pan / vessel , add 3 1/2 cups of water, mashed dal, chopped tomato,chopped pineapple pieces, salt, turmeric powder, slit green chillies, jaggery and rasam powder and bring to a boil. Continue to boil for 5-8 mins, till the pineapple pieces are cooked.
3. Add pineapple puree and continue to cook on low flame for 2-3 mins, so that the pineapple absorbs the spices in the rasam.
4. Meanwhile in a small pan heat oil and add the mustard seeds and when they splutter add cumin seeds,hing, curry leaves and stir fry for a second.Turn off heat.
5.Add this to the rasam and combine.Garnishing with chopped coriander allow it to stay on the stove for another 2 minutes. Turn off the stove and place the lid.
6. Serve with rice and a dollop of ghee and appadams or drink it just like that.
I have mentioned about Rasam Powder, you can use even the store bought ones available in Indian shops.
Ingredients:
3 grated apples (I used gala)
1 cup sugar
1 tbsp ghee
2 tbsp coarsely powdered cashews
1/2 tsp cardamom powder
GARNISH.
Dry fruits.(I used Almonds).
Method:
Wash and Peel the apples and grate them.Keep aside.
Heat ghee in a non stick pan. Add the grated apple and fry on a medium heat, till all the water is evaporated . It takes about 8-10mins.
Now add the sugar and coarsely powdered cashews and mix it.
Cook, mixing occasionally, till the mixture thickens and all the sugar is mixed well with apples. Towards the end, you need to mix continuously, otherwise it sticks to bottom of the pan and burns.
When it looks very dry, add cardamom powder and mix .
Grease a plate with ghee and pour the halwa on plate and allow it cool.Later shape them into a round small balls . Garnish with ur favourite dry fruits. I used roasted almonds .
OR Transfer the contents on a greased(with ghee) plate and flatten it.Cut it into squares or into desired shapes. Let it cool down a little bit and then take out the pieces.
Fruit salad is a dish consisting of various kinds of fruit.Fruit salad can be served as an appetizer, a salad, or as a dessert.Just a little bit of chaat masala added to fruit salad makes it incredibly yummy and tasty.
Ingredients :-
1 apple cut into 1/2 inch pieces
1 1/2 cups of cherries cut into pieces
2 Bananas sliced
1 1/4 cup Mango cut into pieces
1 1/2 tbsp lemon juice
1/8 tsp salt (or to taste)
1 1/2 tsp chaat masala powder (available in most Indian grocery stores)
1 tsp sugar (optional)
Method:-
In a large bowl mix together all the fruits.
Add lemon juice, salt, sugar and chaat masala and toss well.
Serve immediately or Chill for a few hours and serve chilled.
Yesterday we went for Cherry Picking. From there we brought fresh cherries. I wanted to bake a cherry cake from so many days. Now I had a chance of baking it.This cherry cake is very simple to make and it is extremely delicious. It is a very moist cake with a balance of sweetness and a little bit of sourness.Fresh Bing cherries are used to make this cake.It would keep well for 3-4 days .
Ingredients:-
2 Cups fresh cherries, halved and pitted (You can also use frozen one)
1 1/2 cups (195 grams) all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
2/3 cup (150 grams) granulated white sugar
1/2 cup (115 grams) unsalted butter, melted and cooled
1/3 cup (80 ml) milk
1 tsp pure vanilla extract
Method:-
1) Preheat oven to 375 degrees F (205 degrees C). Butter and flour an 9 inch (23 cm) baking pan and line the bottom of the pan with parchment paper. Keep aside.
2) Rinse, dry well , and pit all the cherries. Take about 15 cherries to be placed on the top of the cake during baking and cut them in half. Cut the remainder of the pitted cherries into quarters.
3) In a large bowl whisk together the all purpose flour, baking powder, and salt. Keep aside.
4) In the separate bowl beat the eggs and sugar with electric mixer / hand mixer until thick for about 3-5 minutes. Add the melted butter, milk, vanilla and beat just until combined.
5) Mix the dry and wet ingredients together and stir just until moistened.
6) Gently fold in the cherry pieces (but not the 15 cherries that you have halved for the top of the cake). Pour the batter into the prepared pan.
7) Bake for 15 minutes then remove from oven. Sprinkle with the remaining cherries, cut side down, on the top of the cake. Return the cake to the oven and bake for a further 25 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean.
8) Remove from oven and place on a wire rack to cool for 5 minutes After about 5 minutes invert the cakes onto the wire rack, If needed, run a sharp knife around the edges and remove side of pan .Remove the parchment paper, and then cool completely before cutting. Otherwise, it will be a crumbling.
9) Serve warm or at room temperature with a dollop of softly whipped cream.
Source:Wells, Patricia. The Provence Cookbook.
This is a Maharashtrian traditional dish. .Eating Aamras and chapati on a hot summer days are a fondest memories of my childhood .The combination of AamRas Puri & Aamras Chapathi is heavenly.. This is not only simple but also very comforting too. You can also eat just by itself as a dessert or You could also top it with ice -cream 
Ingredients:-
Mangoes - 6 Medium (Preferably Alphonso mangoes)
Sugar - As required
Ghee - 1/2 tsp
Milk - 1 cup
a pinch of salt to taste
Method:-
First Soak the mangoes in water for at least half an hour. Press the mangoes lightly with finger tips to loosen the pulp. Remove the tip and take out all the pulp squeezing it by hand. Squeeze the seed and remove all the pulp from it. Put the pulp into a blender.Keep these seeds and cover of mangoes in little water and squeeze them to get maximum pulp from Mango. Add sugar (the quantity of the sugar will depend on the sweetness of the mangoes) , milk ,salt and blend till smooth. Remove into a bowl and refrigerate for at least 1 hour. Add a few drops of ghee in the aamras while serving.Serve Chilled by itself or with hot puris or Chapatis.
Tip:-If you can't find Alphanso Mangoes (Hapus Raja) then use what you can find :-)
10 tbsp Sugar (Adjust according to your taste)
1 tbsp Ghee
1/2 cup water
Crushed cardamom-a pinch
A few Almonds,cashews,Raisns for garnishing
Method:-
1) Cut guavas into 4 big pieces and remove the seeds. Then Cut the gauava into small pieces.
2) Steam the guava pieces till soft in pressure cooker.
3) Cool and blend in a mixie.If necessary add very little bit of water and blend.
4) In a pan add sugar and water (very little water till it immerses the sugar) and cook.
5) After sugar disolves completely add blended guava paste.
6) Cook till it begins to thicken.Add ghee little at a time and continue to cook stirring on low flame.Stir continuously so that it does not stick to the bottom.
7) Cook until the mixture comes close or becomes thick..Add Crushed cardamom.
8)Serve garnished with chopped nuts.
Healthy and Lip smacking Halwa is ready :-)
Navaratna Kurma is a delicious combination of several vegetables,nuts and fruits in a creamy sauce. This dish is a combination of flavour, richness & simplicity.. It is often served in Indian restaurants.
Ingredients:
* 2 1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
* 1/2 cup chopped fried paneer
* 2 onions chopped
* 3 tomatoes pureed
* 3 tablespoons oil
* 2 slices Pineapple Chunks
* 1 small apple
* Pinch of asafetida (hing)
* 1/2 tsp cumin seeds (jeera)
* 1 seeded finely chopped green chili
* 1 tbsp shredded ginger
* 1 tsp Garam Masala Powder
* 1 tbsp coriander powder (dhania)
* 1/4 tsp turmeric Haldi)
* 1 tsp Red chilli powder
* 1 bay leaf
* 1/4 cup Cashewnuts
* 1 tsp Kasoori Methi
* 2 tbsp Raisins
* 2 cups milk
* 2 tbsp finely chopped cilantro
* Salt to taste
Method:
1. Mix the shredded ginger, green chili, coriander powder, turmeric, and Red chilli powder, Salt with 2 tablespoons of water and set aside.
2. Blend 1/4 cup cashew nuts with 1-cup milk and keep aside.
3. Chop all the fruits fine.
4. Heat the oil in a pan.
5. Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and onions .Fry till onions become translucent..
6. Now add Tomato Puree and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
7. Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
8. Add the bell pepper and paneer and dry fruits ,Fruits. Mix well. Add the Cashew-milk paste and cook until the vegetables are tender and gravy becomes thick. Add more milk if needed for more gravy.
9.Turn off the heat. Mix in the garam masala, Kasoori Methi .
10. Place the vegetable korma in a serving dish and garnish with chopped cilantro.
11. Korma can be served with Roti ,Chapati ,Naan.
Enjoy an exotic curry!
Substitutions and Variations:
1. Substitute any vegetable, for example potatoes, cabbage, corn, and mushrooms or other vegetables.
2. Tofu can be used instead of paneer.
3. For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture.
This is reaching Side Dish For Chapati Event started by Viki.
