Avocado Smoothie

Do not let the green color deter you from trying this yummy, refreshing drink. This creamy, smooth drink almost tastes like ice cream. The avocado gives it a creamy texture. The almond milk, apple
and dates add a light sweet flavor. One cannot taste the spinach but it satisfies your daily nutrition and fiber dietary needs.

Ingredients 

• 1/2 Avocado sliced
• 1 cup baby spinach leaves
• 1/2 green apple sliced
• 3 dates
• 1 tsp Chia seeds
• 2.5 cups almond milk
• 1 tsp sugar (optional)
• 1/4 cup vanilla protein powder (optional)

Time: 5 minutes
Srves: 3 medium glasses

Method

1. Blend 1/2 cup almond milk, apple slices and dates till well blended
2. Add spinach and avocado and blend for 1/2 minute.
3. Add remainder almond milk
4. Stir in chia seeds and serve immediately. 

Coffee Frappuccino

I have received excellent reviews from anyone who has tasted this coffee. So here is the recipe:

Ingredients: 

1.      5 tsp instant coffee (I use Nescafe)

2.      1 tin condensed milk

3.      3 cups crushed ice

4.      2 tbs vanilla essence

5.      2 cups vanilla ice cream (I use HEB 1905 Vanilla ice cream. If using a different brand of ice-cream, add an extra dash of vanilla essence.)

6.      1 tbs coco powder

Method:

1.      Mix the 3 tbs instant coffee in ½ cup of hot water.

2.      Mix 2 tbs of instant coffee, and ingredients 3 to 6 in a blender

3.      Add instant coffee from step one and blend again.

4.      Pour into a tall glass and serve.

Makes 5 -6 cups of cold refreshing drink.

Eggplant Afghani style

This is my version of  "Bouranee Baunjan" , an Afghani eggplant dish. It is a nice summer side dish.

Ingredients:

·        2 medium sized eggplants

·        1 medium onion chopped

·        3 large tomatoes chopped

·        1 tsp paprika powder

·        1 tsp coriander powder

·        1 tsp  cumin powder

·        4 finely chopped garlic cloves

·        1 tsp chopped green peper

·        Salt

·        oil

For sauce:

·        2 crushed and finely chopped garlic cloves

·        1 cup thick yogurt

·        ½ cup mint leaves

·        Pinch of salt

Method:

1.      Mix ingredients for sauce and set aside in the refrigerator.

2.      Heat another pan with 1 tbs of oil and fry the tomatoes till soft and most of the water has evaporated.

3.      Cut eggplant into 1” cubes.

4.      Heat pain with 2 - 3tbs of oil and sauté the eggplant till cooked. Remove the eggplants from the pan and set aside.

5.      Heat oil in the pan and add chopped onions and garlic. Fry for 2-4 minutes till the onions are transparent.

6.      Add paprika, coriander and cumin powder. Stir.

7.      Add cooked tomatoes,

fry for 2 minutes.

8.      Add eggplant and stir.

9.      Before serving, pour yogurt sauce on the top.

10.   Garnish with mint leaves.

Serve with with rice or roti.

Sambar

Ingredients:

1.  1/2 tomato finely chopped
2.  1/2 cup thoor dal (yellow pigeon peas)
3.  1/2 cup masoor dal (Split Red Lentil)
1 tsp turmeric

For seasoning:  1 tsp oil + 2 tsbp butter/ghee
4.  1 tsp mustard seeds
5.  2 sprigs curry leave
6.  2-3 red chilies
7.  1/4 cup chopped onions
8.  1/4 cup tomatoes
10. 3 tbps MTR Sambar masala powder
11. 1tsp salt
12.  1 tbs jaggery
14.  1 tbs tamarind extract
15   1/2 lime
for garnish  3 tbsp chopped coriander leaves

Method:
1. Put ingredients 1 to 3 and 1 tsp turmeric powder with 3 cups water in pressure cooker and cook for 10 mins after putting the whistle.
2. Once cooled, blend the dal + jaggery + tamarind pulp in the mixer to a smooth paste. add water if needed.

3. Heat oil and ghee in a shallow pan. Add mustard seeds and allow to splutter.
4. Add red chiller and stir before adding curry leaves. stir again.
5. Add onions and saute for 1 min.
6. Add tomatoes and saute for 1 min.
7. Add MTR Sambar masala and stir.
8. Add the dal and bring to a boil.
9. Add salt, lemon juice and coriander leaves. Take off the flame.
10. Serve with idilie, rice, vada or dosa
I has to be served steaming hot.

Fondant eyes

Fondant eyes

Buying edible eyes for decorating is expensive. It is so easy to make:

Fondant:

1/2 cup Marshmallows

4 cups powdered sugar

11/2 tbs water

½ tbs vanilla flavor

Parchment paper

1 tbs corn starch

Round pen cap or straw cut into a 1” piece.

1.      Heat the marshmallows, flavoring and water in the microwave for 10 seconds.

2.      Add powdered sugar to the melted marshmallows

3.      Sprinkle corn starch on a flat surface and knead till it becomes stiff dough.

4.      Wrap in cling wrap and let the dough sit for 10 mins.

5.      Roll out the dough on parchment paper into a thin sheet about ½ centimeter thick.

6.      Use the pen cap to punch out holes.

7.      Paint the black eyes (recipe below)

Paint:

1 cap vodka/ corn syrup

Black color

1.       Mix 1 cap of vodka with black color.

2.      Use a toothpick to paint small black circles.

Tips:

1.      Do not keep prepared eyes in the refrigerator. The eyes will sweat and the black color will run.

2.      Prepared eyes can be stored in the freezer in an airtight box.

3.      Glue on eyes with a dab of corn syrup.

4.      Humid weather will make the fondant sticky and difficult to work with. Work in an air-conditioned room. Use less water. Use corn starch to roll the dough and avoid sticking to the surface.

Paner Methi Mutter

Paneer Methi Mutter

1 packet frozen fenugreek (methi) leaves

1 cup frozen peas

lemon juice and salt to taste

3 tbs oil

1/2 cup finely chopped onions

1/2 cup tomato puree (recipe below)

1/2 cup half and half

paste:

1 onion

1" ginger

4 cloves garlic

2 tbs poppy seeds (khus khus)

dry powder

1" cinnamon

4 cloves

2 cardamom

6 black peper corns

1 tbs cumin

1 tbs coriander seeds

1. Heat oil, add cumin seeds. wait for them to splutter. Add methi and fry for 5 mins. Set aside

2.  Add oil in the same pan and fry peas for 5 mins. Set aside.

3. Add oil in the pan and fry paneer till slightly brown on two side. Set aside.

4. Add oil in the pan and fry the wet paste for 10 mins or till the water evaporates.  set fried paste aside.

5. Fry chopped onions till transparent.

6. Add the wet paste and tomato pulp and dry masala. and fry for 2-3 mins.

7. Add the panner, methi and peas.

8. Turn off the flame and add half and half, add salt and lime juice to taste.

tomato paste:

Blend 3-4 tomatoes in the blender.

Heat oil in a pan and add the puree.

Cook till the water evaporates and tomato forms a thick paste.

store in a container in the freezer for upto 3 months. 

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Butter chicken

Butter chicken

1.      1 lbs chicken

2.      1 carton

3.      ½ cup finely chopped onions

4.      ½ cup finely chopped tomatoes

5.      1 tbs tomatoe paste

6.      ½ tbs jeera power

7.      ½ tbs coriander powder

8.      ½ tbs turmeric powder

9.      ½ tbs peper powder

10.   ½ tbs chillie powder

11.   1 tbs ginger garlic paste

12.   1 tbs butter

13.   2 tbs oil

Marinade

14.   2 tbs butter

15.   2 tbs lemon juice

16.   1 tbs ginger garlic paste

17.   1 tbs turmeric powder

18.   1 tbs red color

19.    ½ cup yogurt

1.      Mix ingredients 14 to 19 with the chicken.

2.      Marinate the chicken for 30 mins. No longer than 30 minutes after adding lemon juice and yogurt.

3.      Bake in over for 20 mins at 350 degrees:

1.      Heat butter and oil in a pan. Add ginger garlic paste and fry for 1 min.

2.      Add chopped onions and fry itill slightly brown.

3.      Add tomato paste and tomatoes.

4.      Fry till all the water has evaporated and forms a thick paste.

5.      Add ingredients 5 through 10 and fry for 2-3 mins.

6.      Pour in the carton of tomatoe soup and bring to a boil.

7.      Add baked chicken.

8.      Garnish with coriander leaves.

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