Wednesday, 7 October 2015

Apple and carrot drink

Apple and carrot both are good for health and loaded with nutrition's. Apple and carrot are low in calorie and full of vitamins and minerals. This drink is must in a breakfast as it is refreshing, healthy and good for eyesight

3 cups carrots peeled and cut into thin strips
1 3/4 cups unpeeled apple wedges

Add apple and carrot in a juicer. Pour equal quantities of juice in two glasses. Ready to drink. Serve immediately. You can add ice cubes also.

Saturday, 3 October 2015

Apple shake

"An apple a day keeps a doctor away" 

Apple is good for health and prevents many disease. It prevents gallstones, keep cancer at bay, good for teeths anf full of vitamin c

Ingredients 1 apple peeled , deseeded and cored
1 1/2 cup milk
2 tablespoon granulated sugar or as per taste

Place apple, milk and granulated sugar in a blender and blend until it become smooth.
Ready to serve

Friday, 28 August 2015

Greek yogurt with black and blueberry sauce

2/3 cup blueberries
2/3 cup blackberries
1/2 cup water
1/4 cup sugar
1 tablespoon butter
2 tablespoon lime juice
2 cups plain Greek yogurt 

combine all the ingredients in a pan except butter and Greek yogurt. Bring mixture to a boil and medium the flame until the sauce thickens. Stir in butter. Spoon 1/2 cups yogurt into each of 4 bowl. top each serving with 1/4 cup of sauce. Ready to serve.

Wednesday, 26 August 2015


Gazpacho is an Spanish summer soup made of raw vegetables and served cold, usually it base is made up of tomatoes. This soup is a natural source of vitamins, potassium , magnesium, zinc, copper, sodium. it is also considered as isotonic as it prevents over hydration in summers.

2/3 roughly chopped and blanched tomatoes
brown bread 1 slices
chopped garlic 2
1/4 cup onion chopped
1/2 cup green capsicum chopped
1 cup diced cucumber 
Cumin powder -1/2 teaspoon
Olive oil-4 tablespoon
Lime juice to taste

For topping
1/4 cup of yellow bell pepper,
1/4 cup cucumber
1-2 leaves of basil 

Puree the tomatoes,cucumber,onion,green capsicum and garlic in a blender until smooth. Cut off the sides of the bread and soak it in a water. After few minutes squeeze out the bread from the water and blend it with other ingredients. add olive oil while blending. Transfer the mixture in a bowl add salt, cumin powder and refrigerate it for an hour, add lime juice and toppings before serving.


Tuesday, 25 August 2015

Risotto stuffed tomatoes

4 large ripe tomatoes
50g risotto rice
salt and pepper to taste
3 tablespoon chopped fresh basil
1/2 cup chopped onion
1 garlic clove peeled and minced
6 tablespoon olive oil

Slice the top of tomatoes and scoop  the seeds, pulp and leaving the thick walls of the tomatoes. Lightly salt the walls of tomatoes and invert them on the rack for 15-20 minutes. Preheat an oven for 300 degree Fahrenheit. Grease a baking tray with a 2 tablespoon baking oil. In a pan cook risotto in a cup of boiling water for 8 minutes. In another pan add 4 tablespoon of olive oil add onions, stir them until they become translucent. Add garlic stir for 2 minutes. Then add salt, pepper, risotto rice and mix well. Now, fill this risotto in tomatoes with a spoon. Arrange these tomatoes in a baking dish. Bake until they have become softened and golden brown, for 25-30 minutes. Transfer in a platter and serve immediately.

Monday, 24 August 2015

Honey chilli potato

3 medium potatoes,cut into fingers, soak in water
21/2 tablespoon cornflour
1 tablespoon chilli powder
1/2 tablespoon garlic paste
1/2 tablespoon chopped coriander
1/2 tablespoon sesame seeds

For the sauce
1/2 tablespoon oil
1/2 tablespoon red chilli flakes
3 garlic
1 tablespoon vinegar
1 tablespoon honey
1/2 tablespoon sugar
Salt to taste 
1 tablespoon red chilli sauce

For the sauce
Heat oil in a pan and add garlic and sesame seeds.saute for a minute. Add red chilli sauce, red chilli flakes, vinegar and stir well. Now, add honey, sugar and salt. Stir and cook until it is well blended.

Drain water from the potato finger and transfer them in a bowl. add garlic paste, red chilli flakes,chilli sauce,salt and cornflour and mix well. Heat oil in a pan deep fry  the potatoes until they become golden brown and crisp. Keep aside.
In a bowl combine the potato finger and prepares sauce and mix well. Serve hot.

Friday, 21 August 2015

fried wheat vermicelli

2 cups- vermicelli
1/2 teaspoon- mustard seeds
1 medium- onion chopped
2 tablespoon- lime juice (optional)
1/4 teaspoon- turmeric powder
 1 medium boiled and diced potato
1 medium boiled and diced carrot
1/2 cup boiled peas
1/2 cups boiled beans
4 tablespoon - oil
salt to taste
2 green chillies slit
2-4 curry leaves

Heat five cups of water ,bring to boil it, add salt, 2 tablespoon of oil and vermicelli. Cook until it is underdone. Drain and keep it aside. Heat oil in a pan ,temper mustard and curry leaves. After few seconds add onion saute until they become translucent. Add green chillies ans stir for few seconds. Add the boiled vegetables, turmeric powder and saute for 5 minutes. Add boiled vermicelli and stir. Cook for 5 minutes. Add lime juice and serve hot.