Yummy Mango Smoothie

Yummy Mango Smoothie
Good start for the day!

I was inspired to try this smoothie by my new craving for having a healthy smoothie for breakfast. The ingredients are simple and its easy to make.

Ingredients

1 ripe mango
1 mango yogurt (yo plait or any kind) I tried with mango yogurt but you can use vanilla yogurt or plain yogurt.
1/2 cup orange juice

Directions
Cut the mango into big chunks,  add the mango, yogurt and orange juice to the blender. blend it and the yummy smoothie is ready. If you are using home made yogurt than you will need to add little sugar. 
Enjoy:)

P.S. Picture of the smoothie will be uploaded shortly.

Egg Muffins

Egg Muffins

(Makes 12 muffins)


Ingredients

15 eggs

1-2 tsp. Seasoning mix (includes salt, black pepper, paprika, cayenne, garlic powder, dried basil)

1-2 cups grated low fat cheese (sharp cheddar or a blend of cheddar/Jack cheese)

3 green onions diced small.

Chopped veggies (mixed veggies - green pepper, red pepper, broccolli, anything you like)


Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced vegetables, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add seasoning mix and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

When muffins are done, loosen them with a knife before popping them out of the silicone muffin pan.

Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but I like them best when they're just refrigerated. For best results, if you are freezing them, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat if frozen. Here's my favorite way to do it. As soon as the muffins have cooled, put two at a time into small plastic bags. Put the bags in the refrigerator. Then when you need a quick breakfast, open the bag, pop in the microwave until they're hot, grab the bag and run out the door with a quick breakfast. (Don't heat for too long or they can get rubbery.)

Pizza Dough Recipe

Ingredients:

1 - 1/4 Oz Envelope - Active dry yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm water (110°F - 115°F)
4 Cups - Bread flour
1 1/2 Tsp. - Salt
2 Tbsp. - Extra virgin olive oil
1 Tbsp. - Sugar
Extra flour
Extra olive oil

Preparation:

1. Pour the warm water in a large mixing bowl. Add the sugar and stir until dissolved.

2. Add the yeast and gently stir the mixture until the yeast is dissolved.

3. Let the mixture sit for 10 minutes to allow the yeast to become "active."

4. The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.

5. Add the salt and olive oil and stir again to combine the ingredients.

6. Add 1 cup of flour to the mixture and whisk in until dissolved.

7. Add the second cup of flour and whisk it in until the mixture is smooth.

8. Add the 3rd cup of flour and combine evenly. The dough mixture should now be fairly thick.

9. Add the last cup and flour and, with your hands, begin to combine the dough until all of the dry flour has moistened into a mass.

10. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Be patient, folding the dough mixture in on itself, over and over again.

11. When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it.

12. Press the dough out with the balls of both of your hands. Then, fold the mass in half and "push it into itself." Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded. Over knead it rather than under knead it or you will be disappointed that it will not rise to its full potential when baked.

The dough ball will eventually loose its stickiness, and become pliable and elastic. Kneading is complete when the dough transforms into a silky, smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70° F to 80° F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.
Take the raised dough mass out of the bowl and cut it in half with a knife.

Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them. Hand-mold each portion into a ball, smoothing the outer surface and tucking each portion into itself from underneath. (This action can be likened to stuffing or folding a sock into itself.) Set the two dough balls apart, momentarily, and consider the next steps.

Thai Red Curry Paste

Ingredients

Makes 1 cup.

Ingredients
10 red chilles, soaked in warm water for 10 minutes and drained
1 onion, chopped
4 clove garlic , peeled
1 tablespoon ginger , grated
2 stalks lemon grass
6 stalks coriander
1 tablespoon ground coriander
2 tablespoons ground cumin
1/2 tablespoon white pepper
1/2 teaspoon salt

1.Grind all the ingredients to a paste in a mortar or a food processor using a little water.

2. Store in an airtight container (for up to 1 month). Alternatively, freeze for up to 3 months.

3. Use as required.

Tips: To obtain a bright red curry paste, use red Kashmiri chillies as far as possible

Stove Top Cookies

Ingredients

1/2 cup Butter

1/2 cup Milk

2 cups Sugar

4 tbsp Cocoa powder

1 tsp Vanilla Extract

3 cups Rolled Oats

1 cup grated Coconut

Directions

1. Melt 1/2 cup of butter with 1/2 cup milk in a large pot over stove to medium to high heat.

2. Stir in 2 cups of sugar

3. Add the cocoa powder and bring it to boil.

4. Remove from heat and add 1 tsp vanilla extract

5. Stir in 3 cups of rolled oats and 1 cup of coconut.

6. Place wax paper on the cookie sheet and drop spoonfuls on the paper

7. Chill for 2 hours (if you short on space in fridge, you can even leave this outside, covered)

Some nice treats for Christmas time, easy to make and no baking involved.

Cuisinart Cordless Immersion Blender (Google Affiliate Ad)

1

Sabudana Pancake

Ingredients

• Sago (sabudana) 1 cup
• Potatoes,boiled and grated 2 large
• Green chillies,chopped 2-3
• Fresh coriander leaves,chopped 2 tablespoons
• Cumin seeds 1 tablespoon
• Salt to taste
• Roasted peanuts,crushed 1/2 cup
• Pure ghee 4-5 teaspoons
• Potatoes,boiled and grated 2 large
• Green chillies,chopped 2-3
• Fresh coriander leaves,chopped 2 tablespoons
• Cumin seeds 1 tablespoon
• Salt to taste
• Roasted peanuts,crushed 1/2 cup
• Pure ghee 4-5 teaspoons

Directions

Wash and drain sabudana, sprinkle a little water and keep it covered for forty-five minutes. Loosen the sabudana grains and transfer into a bowl. Add potatoes, green chillies, coriander leaves, cumin seeds, salt and crushed peanuts and knead well. Heat a tawa. With wet hands take a portion of the sabudana mixture and spread it on the tawa as thinly as possible. Make a few holes and put some ghee in the holes and also around the pancake. Flip over when the underside is light golden and cook till the other side is cooked equally golden. Serve hot with any chutney of your choice. 

Mutter Paneer with 1 tsp oil

Ingredients


400 gm Paneer ( 1pack)
3 cloves
1/2 inch cinnamon stick
1cup green peas
1 medium sized onion
1/2  cup tomato paste
1 tsp oil
2 tsp garlic paste
1 tsp ginger paste
1 tsp red chili powder
2 tsp garam masala
1 tsp turmeric powder
2 tsp cumin & coriander powder 
2 cups water
1/2 cup chopped cilantro
salt as per taste


Direction


1. Cut Paneer in to small cubes. Slice the onions. Make an onion paste by adding 1/2 cup of water.
2. Heat oil in a pan (if possible non-stick pan). Add the cinnamon and cloves.
3. Add onion paste to it. Let the water dry up.
4. Add ginger,garlic paste, red chili powder,cumin & coriander powder,salt and garam masala.
5. Stir it for few mins.
6. Add the tomato paste and the green peas and the rest of the water. 
7. Let it come to a boil.
8. Add Paneer and cover the pan and let it simmer for 5-10 mins.
9. Garnish with cilantro and its ready to serve.


Generally in mutter Paneer, Paneer are deep fried but in this I have not fried them as I wanted to use really less oil.
It can be made even without using 1 tsp oil.

Onion & Tomato Raita

Ingredients


2 cup plain yogurt
1 medium onion
1 small tomato
1 green chili
1 tsp cumin powder
2 tsp ghee
1/2 tsp mustard seeds
salt as per taste


Direction


1. Beat the yogurt to make it little smooth. Chop the green chili.
2. Finely chop the onions and tomato and mix them in the yogurt.
3. Add salt, cumin powder and chili to the yogurt.
4. Heat the ghee in a pan and add the mustard seeds to it.
5. When the seeds splutter turn of the heat and add it to the yogurt.
6. Mix it well and its ready to serve.


You can serve it with yummy paratha or rice biryani. Its easy and yummy.

Dudhi (lauki) chana nu shak

Traditional Dudhi Chana nu Shak with a twist

Ingredients

• 1 Medium size dudhi (peeled and diced) (Approx 2 1/2 cup)
• 1 cup chana dal
• 3 cloves garlic (crushed)
• 1 medium size Tomato (diced)
• a pinch hing
• salt to taste
• 11/2 tsp cumin-coriander powder
• a pinch turneric powder
• 2-3 green chillies (finely chopped)
• 1/2 tsp garam masala powder
• a pinch soda-bi- carb
• 2 tbsp oil
• 1/2 tsp mastard seeds
• 1/4 tsp cumin seeds
• 1 cup water
• Chopped coriander leaves for Garnish

Directions

1. Wash and Soak chana dal for 1/2 hour.
2. Heat the oil in the pressure cooker and add mustard seeds when they cracle add cumin seeds and hing.
3. Add diced tomato, garlic and green chillies and let it cook for 4-5 min. on medium heat. Slightly mash the tomato with the back of the serving spoon. Add termeric , salt, garam masala, cumin-coriander powder and mix.
4. Add diced dudhi ,chana dal, a pinch soda-bi carb and 1 cup of water. Mix well and put the lid with whistle.
5. Cook for 3-4 whistle and let the pressure cooker cool down for 15-20 min.
6. Open the cooker. Slightly mash the dudhi to thicken the greavy. If the gravy is still watery put the cooker back on high heat but do not put the lid.
7. After 4-5 min check the consistency if it is thick enough then turn off the gas.
8. Garnish with chopped fresh coriander leaves.
9. Serve with chapati/ puri / roti / Bhakhari / Parantha.

Red Velvet Cupcakes

Ingredients
2 eggs
1 1/2 cups of sugar (375 ml)
1 1/2 cups canola oil (375 ml)
1 cup of plain yogurt (250 ml)
2 tablespoons red food coloring (30 ml)
1 teaspoon vinegar (5 ml)
1 teaspoon vanilla extract (5 ml)
2 1/2 cups of flour (625 ml)
1 tablespoon cocoa (15 ml)
1 teaspoon baking soda (5 ml)
1 teaspoon salt (5 ml)
Icing
1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
5 cups sifted confectioners’ sugar

Direction

Red Velvet Cupcakes
Preheat oven to 350 °F (180 °C).
In a food processor, mix the eggs with the sugar, oil, yoghurt, food coloring, vinegar and vanilla. Add flour, cocoa, baking soda and salt. Blend until just incorporated.
Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.
Icing
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.Spoon a dollop of cream on the cupcakes.