Showing posts with label Event. Show all posts
Showing posts with label Event. Show all posts

Tuesday, June 15, 2010

Tangy Pear Cooler



Its been fun experimenting with fruits ! Here is one more to add to the list !
I was craving for an iced cooler and did not want to add sugar based syrups, so I used fruits and juice instead.

DO try it out !

INGREDIENTS:

Ripe Pear - 1 to 2, cut in cubes
Orange - 1, peeled and seeded
Grapefruit - 1/2 to 1, peeled and seeded
Ripe Banana - 1/2, sliced
Guava Juice - 1/2 cup
Ice - 1 cup crushed or shaved

COOKING TIME: 10 minutes

SERVING: Serves 2

 


METHOD:

1. Cut all the fruits.
2. Put all the fruits into a blender and blend in.
3. Add some Guava Juice, blend again.

To Serve -
4. Add half of the shaved or crushed ice into beverage glasses.
5. Pour in the fruit mix half way.
6. Add the rest of the ice shavings.
7. Pour in the rest of the fruit mix to fill the glass.
8. Pour in the remaining Guava Juice, see it sink into the ice to create a band of color.
9.Top up with Pear slices !

This recipe is part of Divya's "Show me your Smoothie" Event.


Tangy Pear Cooler is now linked with Foodista. Readers looking for Packham Triumph Pear would also be able to view recipes of the same with just a click. Enjoy !

Packham Triumph Pear on FoodistaPackham Triumph Pear

Wednesday, June 9, 2010

Pineapple Lychee Smoothie





Its getting warmer by the day.. and evenings are pleasant with cool breezes.. We're really enjoying summer now ! What better time to enjoy pure tropical bliss..!

Pineapple is my favorite tropical fruit. I love how juicy they are.. and the balance of sweet and tangy bold flavor of the fruit totally blows me away. Although pineapples are available all year round, the best time to savor the ripe ones is between March and July.

Here is my little experiment with Pineapple and Lychee as the main ingredients. I added some Banana to add more sweet and to get a thicker consistency. I am thrilled that the combination works and yea, hubby liked it a lot ! Its a success !! Please try it out and send me some feedback !!!!

INGREDIENTS:

Fresh Pineapple - 1, chopped into cubes, 2 cubes shaved & 1 slice for the topping
Ripe Banana - 1/2
Fresh Lychee - 6 to 8, peeled and seeded OR
Lychee Juice - 1/2 cup
Buttermilk - 3 to 4 tbsp
Cheery - for topping


COOKING TIME: 10 minutes

SERVING: Serves 2




METHOD:

1. Cut all the fruits. Pineapple in cubes, Banana into coins, Lychee into halves.
2. Put all the fruits into a blender and blend in.
3. Add the buttermilk, blend again.
4. Pour out the smoothie into beverage glasses.

To Serve -
5. Top it up with shaved Pineapple, Pineapple slice and Lychee with Cherry on top!

This smoothie is full of pulp and unique flavors. Enjoy it chilled, add crushed ice for extra chill power.
Enjoy !


This recipe is part of  Spicy Tastyz "Sizzling Summer Contest"




This recipe is part of Divya's "Show me your Smoothie" Event.

Check out the Show Me Your Smoothie Round-Up HERE !!!

Saturday, June 5, 2010

Peachy Mango Smoothie


California Peaches are available from April through October. Summer is the best time to use the ripe n sweet peaches in a smoothie.. and this year I am loving the Mangoes. We still have not found Indian Mangoes in the store, however, the Mexican ones are just as yummm !

This smoothie was a real experiment. I was not sure if all the flavors would work together.. but they turned out just fine and I am thrilled about that! I have used some fresh apple too in this one, and that kinda changes the consistency of the drink to more viscous. I used ice-cream spoons to scoop it instead. To keep it drinkable, you may want to use apple juice.

INGREDIENTS:

Fresh Peaches - 1 to 2, cut in half and seeded, 1/4 chopped finely
Fresh Mango - 1, cut into cubes OR
Tinned Mango Pulp - 1.5 cup
Fresh Apple - 1/2 cut into cubes OR
Apple Juice - 1/2 cup
Plain Yogurt - 2 tbsp
Water as needed

COOKING TIME: 10 minutes

SERVING: Serves 2


METHOD:

1. Cut all the fruits. Peaches in halves, Mango in cubes, Apple in cubes.
2. Put all the fruits into a blender and blend in.
3. Add the yogurt and 1/4 cup water (if needed to adjust consistency), blend again.
4. Pour out the smoothie into beverage glasses.
5. Add crushed ice.

To Serve -
6. Top it up with cut peaches.
I used Mango as the topping here just because its in season now.

Alternatively, you can blend in the crushed ice into the smoothie. If you are using fruit juices instead of fresh fruits, there will be no need to add water. Feel free to add more yogurt for a thicker smoothie.

Enjoy !!


This recipe is part of Divya's "Show me your Smoothie" Event.


Mangoes are my favorites.. its amazing how many times I have had to update this post with all the requests from readers. I probably cant thank everyone enough ! Thank you all for trying out the smoothies and for leaving feedback. July is almost here and we can still find some real nice mangoes in the market.. these are the mexican variety, nevertheless, they are really great.. I've had a whole month of Mango Bliss !! YUMM !! YUMM !!!
The Peachy Mango Smoothie is now linked with Foodista. Readers looking for MANGOES will now be able to view recipes of the same with just a click. Enjoy !

Mango on FoodistaMango

Monday, May 24, 2010

Strawberry Mint Smoothie



Hubby and I enjoy eating healthy. However, I've been feeling that we dont eat a lot of fruits.. and it almost gets impossible to get the daily recommended doze. I like juices, but I often wonder if drinking packaged juices is any good?
Gradually we have been introducing changes into our eating habits to ensure we consume more fruits.. at least a few varieties everyday. My smoothie series is all about getting more fruits into our routine. The Smoothie thought is inspired by a very close friend who loves to cook and is always ready to whip up new recipes every time we meet up!! Thanks Suraj for your inspiring ways....


INGREDIENTS:

Fresh Strawberries - 5 to 6, cut in half and 1 to 2 chopped or sliced
Ripe Banana - 1/2
Ripe Guava - 1 small OR
Guava Juice - 1/3 cup
Fresh Mint Leaves - 4 to 5
Plain Yogurt - 2 to 3 tbsp

COOKING TIME: 10 minutes

SERVING: Serves 2



METHOD:

1. Cut all the fruits. Strawberries in halves, Banana into coins, Guava into 4 to 6 pieces.
2. Put all the fruits into a blender and blend in.
3. Add the yogurt and 2 to 3 Fresh Mint leaves, blend again.
4. Add the chopped strawberries to the bottom of your beverage glass.
5. Pour out the smoothie into beverage glasses.

To Serve -
5. Top it up with sliced Strawberries and Mint leaves.

Enjoy !!

This recipe is part of:
Divya's "Show me Your Smothie" Event !
"RC - 23 Smoothies & Milk Shakes" - An IHM Event !

Saturday, August 1, 2009

Veggie Kofta Curry - Mughlai Cuisine




Koftas are a part of Mughlai Cuisine which finds its origins in the imperial kitchens of the Mughal Empire. Mughlai food has been strongly influenced by Persian and Turkic cuisines. The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. The rich preparation of Mughlai food consists of flavored sauces and butter based curries... and it is the slow cooking on low flame that makes every dish mouthwatering. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.

This recipe comes with a slight twist. This can be prepared the rich Mughlai way, or could also be toned down for the health watchers. I have both the recipes here... use the one that suits you best. :)

THE MUGHLAI KOFTA CURRY

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Ghiya or Lauki (Bottlegourd) - 1 medium, peeled and grated
Zucchini - 2 medium, grated
Cabbage - 1/4 to 1/2 medium size, grated
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Cashewnut Paste - 2 tbsp
Besan () - 2 tbsp
Shah Jeera (Caraway Seeds)- 1 tsp
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil for shallow-frying
Ghee - 1 tbsp
Cream - 2 tbsp (optional)
Water - 1 cup
Salt to Taste


COOKING TIME: 75 minutes

SERVING: Serves 6 to 8

METHOD:

For the Koftas -
1. Mix the grated Bottlegourd and Zucchini together.
2. Squeeze the water out of the grated veggies and keep aside. Mix the cabbage with the veggies.
3. Add half the Green Chillis, Jeera Powder, Dhania Powder and Besan. Mix well.
4. In a shallow pan, heat oil for shallow frying.
5. Once the oil is hot, add salt to the mix of veggies & masala and make into small balls.
6. Shallow fry the Kofta balls on low flame (see picture below). The balls are real soft so they need to be turned carefully in oil.
7. Once the Koftas are fried, dab them with a tissue to remove excess oil.
Keep them aside.





For the Curry -
8. In a pot add ghee, let it heat.
9. Add Shah Jeera, let them splutter.
10. Add Onions and fry them till done.
11. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
12. Add Red Chilli Powder, Turmeric and stir.
13. Add the Tomatoes, let it cook over low flame till ghee separates.
14. Add the Cashewnut paste and mix well.
15. Add salt to taste.
16. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
17. Add Garam Masala Powder and mix well. Turn off heat.
18. After the mixture cools, blend it well in a mixie.
19. Pour the mixture in the pot and heat it, add water to bring to the consistency of gravy.

To Serve -
20. Arrange the Koftas in a Serving Tray and spread the gravy over Koftas.
21. Let the Koftas soak in the curry.
22. Garnish with fresh coriander leaves or cream(optional).



THE CALORIE WATCHER'S KOFTA CURRY

INGREDIENTS:

Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Ghiya or Lauki (Bottlegourd) - 1 medium, peeled and grated
Zucchini - 2 medium, grated
Cabbage - 1/4 to 1/2 medium size, grated
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Besan () - 2 tbsp
Shah Jeera (Caraway Seeds)- 1 tsp
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Pam Spray
Ghee or Oil - 1 tbsp
Water - 1 cup
Salt to Taste


COOKING TIME: 75 minutes

SERVING: Serves 6 to 8

METHOD:

For the Koftas -
1. Mix the grated Bottlegourd and Zucchini together.
2. Squeeze the water out of the grated veggies and keep aside. Mix the cabbage with the veggies.
3. Add half the Green Chillis, Jeera Powder, Dhania Powder, Besan and Salt. Mix well.
4. Make small balls out of the mixture.
5. In a shallow pan, spray PAM and light fry the Koftas on low flame, turning them frequently. The balls are real soft so they need to be turned carefully in pan.
6. Once the Koftas are fried, dab them with a tissue to remove excess oil.
Keep them aside.

For the Curry -
8. In a pot add Ghee or Oil, let it heat.
9. Add Shah Jeera, let them splutter.
10. Add Onions and fry them till done.
11. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
12. Add Red Chilli Powder, Turmeric and stir.
13. Add the Tomatoes, let it cook over low flame till ghee separates.
14. Add salt to taste.
15. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
16. Add Garam Masala Powder and mix well. Turn off heat.
17. After the mixture cools, blend it well in a mixie.
18. Pour the mixture in the pot and heat it, add water to bring to the consistency of gravy.

To Serve -
19. Arrange the Koftas in a Serving Tray and spread the gravy over Koftas.
20. Let the Koftas soak in the curry.
21. Garnish with fresh coriander leaves.

This recipe with its rich gravy and crisp Koftas is a delicious extravagance that will leave your family and friends asking for more !!!!
Enjoy with Naan or Parathas !

Tuesday, June 30, 2009

Makai Shimla Mirch ki Khatti Meethi Subji (Sweet & Sour Corn n Bell Peppers)




This is a low calorie veggie recipe. I love corn and this experiment turned out really great for me. I've served it as evening snacks and sometimes as a side dish too. It is super fast and super easy to make... a great choice for the weight watchers.

INGREDIENTS:

2 tbsp oil
Pam Spray
1 diced onion
2 diced tomatoes
2 diced green bellpeppers
2 diced red bell peppers
2 cups of sweet corn
2/3 chopped cloves of garlic
1/2 inch cube of ginger, chopped
1/2 tsp ground black pepper
a dash of lemon juice
salt to taste

COOKING TIME: 25 mins

SERVING: Serves 4

METHOD:

1. Put oil in a wok, let it warm up.
2. Add the chopped ginger and garlic to the oil
3. Add the diced onions, let them cook till transparent
4. Add the diced tomatoes, cook till done. Your base is ready.
5. Take a pan and spray it with Pam. Let it heat, add the diced red and green bellpeppers. Char the bellpeppers at high heat. This may blacken the bellpeppers a bit, so move it around in the pan till they seem cooked to your taste.
6. Add the charred bellpeppers to the wok that contains the onion and tomato base.
7. Add the corn kernels. Mix the veggies together and cook for 2-3 minutes.
8. Add the ground black pepper and salt to taste.
9. Add a dash of lemon juice, mix the veggies and remove from fire.
10. Serve hot with rotis or any breads or even rice.

Enjoy !!

Online Recipe Competition Award - Paneer Dishes


The Tomato Paneer Bharva was the Runners Up at IHM's RC 2.
This came as a pleasant surprise !!

Thank you members!

Tomato Paneer Bharva (Stuffed Tomatoes)



This recipe has been a favorite of mine ever since I first tried it... that was about three years back. A real show stopper !! It will have your guests asking for more and is sure to get you compliments.. A perfect dish for any occasion.

INGREDIENTS:

6-7 Extra Large Tomatoes
400 gms paneer - mashed (1 packet in most desi stores)
2 Onions - finely chopped
Tomato pulp - which is going to be scooped out of the tomatoes
1 green bellpepper - if you like
2-3 Green Chillis / Red Chilli Powder (whatever you prefer)
2 tsp Tandoori Masala
Salt to taste
Oil

COOKING TIME: 45 mins

SERVING: Serves 6

METHOD:

1. cut tomatoes into two halves, scoop the pulp and keep.
2. Turn the halves upside down and keep over night in the fridge to run out all the water OR if you have little time, wipe the water with a tissue
3. In a wok, heat oil
4. Add Onion, fry till light brown
5. Add Green Chilli and Green Bellpepper, fry for a while
6. Add the Tomato Pulp, cook for a while - till oil separates
7. Add mashed Paneer, Add Tandoori Masala, Add salt - cook till done
8. Cool the filling
9. Fill out the cut halves of tomato.
10. Put in tray and bake for 15 minutes at 350 degrees. (I bake for 20-25 minutes for the filling to get more crunchy)

Once done, serve with Hot Naan/ Paratha !!!

GARNISHING:

In the picture here, I have used Coriander leaves and peas.
My garnishing ranges from curry leaves to dry fruits... just get creative !!
Enjoy !

Online Recipe Competition Award - Desserts



IHM on Orkut has an RC every month. RC 9 was all about Desserts and the Mango Cheese Cake won the First place. I found great encouragement from all my IHM friends and thanks to their loving support, I have begun writing my own blog !

Thank you so much !!!

Monday, June 29, 2009

Mango Cheese Cake



Lets begin with something sweet ! This recipe came from my sister-in-law who is more than a sister to me... she's like my knowledge bank, my quick reference encyclopedia... she's an amazing person and a great cook!!
I'm thrilled to share this recipe with everyone !

INGREDIENTS:

1. Mango Pulp - 1 Can (16 Oz.)
2. Cheese Cream (Regular or Fatfree) - 8 Oz.
3. Whipped Cream (Regular or Fat free) - 8 Oz.
4. Water - 2 Cups
5. Sugar - 1 Cup
6. Unflavoured Gelatin - 1 Oz.

COOKING TIME: 15 mins

SERVING: Serves 8



METHOD:

1. Boil the Water and add Unflavored Gelatin to the boiling water and mix very well with out any lumps.
2. Simmer, add sugar and mix it for a minute or two.
3. Thaw cream cheese from fridge and add to the above mixture.
4. Add whipping cream and mix it thoroughly.

Note: Do not let the liquid boil for too long.



5. At the end pour the Mango Pulp into the above mixture and mix it well.
6. Turn the heat off and let the mix cool for half an hour or so.
7. Blend the mixture in a blender and whip it smooth and pour the blended mixture in a flat pie dish or tray (graham cracker pie base could be used too)
8. Let it freeze over night or for 8 hours.
9. To Serve: Add cut fresh fruits to the frozen Cheese Cake.

The cheese cake is done!! It turns out very soft and so delicious every time!!!
Serve chilled and top it with dressings !!!


Update: I have made this dish repeatedly for family and friends and everyone has only good things to say about it. I have used Raspberries, Blueberries, Grapes & Peaches to top the cheesecake, however I enjoy the mango flavor with fresh strawberries and raspberries the most. In the effort to stay fit, I am using fat free ingredients and have also stopped using the graham cracker pie base to reduce some extra calorie intake. Hope you will enjoy this recipe as much as everyone in my family.
Best!