Sunday, May 14, 2017

BEVERAGES

Banana Berry Smoothie

Ingredients:
:- 2 cups fresh strawberry halves
:- 1 ripe banana, cut into chunks
:- 1 container low-fat yogurt
:- 1 cup ice cubes
:- 1 cup water
:- 2 tsp. low calorie soft drink mix, any flavor
Method:
Place all ingredients in blender container; cover.
Blend on high speed until thickened and smooth.
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Strawberry Milk Shake

:- 1 cup of fresh strawberries
:- 2 scoops of ice cream
:- 1 cup of milk
How to prepare this delicious soomthie :)
Put the strawberries in a blender and puree it.
To this, add ice cream and milk. Mix well and blend.
Any choice of fruit or any choice of ice cream flavor can be used for different types of milk shakes.
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Citrus Iced Tea

 :- 1/4 cup grapefruit
:- 1/4 cup lemon juice
:- 1/4 cup orange juice
:- 4 tea bags
:- 2 cups boiling water
:- 1/4 cup sugar
:- 4 cups cold water
Method:
Place tea bags in teapot or medium bowl. Pour in boiling water. Let stand for 8 to 10minutes. Remove tea bags. Add 1/4 cup sugar; stir until dissolved.
Stir together all remaining ingredients
Stir in tea.Serve Chilled. Tea with a Difference.
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FRUIT FROST

Ingredients:
:- 1 1/2 cups California strawberries, stemmed
:- 2 small ripe bananas
:- 1 cup peach slices
:- 1 cup apple juice
:- 1 tablespoon honey
:- 1 cup ice cubes
Directions:
Blend in a mixer. Crush ice cubes in it. And serve chilled with goodness of fruits

DISHES FOR FASTING

Whether for religious and spiritual reasons, or as a means to good health, fasting has been a part of all traditions through the ages.
Here are a few dishes you can try out during fasting.
 

PEANUT CURRY
Ingredients: -
:- 1-2 cups finely ground, roasted peanuts
:- 2 green chilies
:- tamarind or kokum to taste
:- ghee (clarified butter)
:- 3-4 cups water
For paste:-
:- cumin seeds
:- coriander
:- 2 sticks of cinnamon
:- 3-4 cloves
:- jaggery
:- salt to taste
Method: -
*Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery.
*Add kokum or tamarind pulp to it according to taste.
*After the curry is well cooked, garnish with coriander leaves.
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STUFFED BANANAS
Ingredients: -
:- 6 ripe, peeled bananas
:- 1/2 cup sugar
:- 1/2 cup fresh coconut
:- green cardamom
:- ghee (butter) for frying
Method: -
*Cut banana into 3-inch pieces.
*Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens.
*Slit each banana piece, and fill in coconut mixture.
*Hold together with a toothpick.
*Fry in ghee over medium flame till golden brown

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SABUDANA KI KHICHDI


Ingredients: -
:- 2 cups sabudana
:- 1 cup roasted, coarsely pounded peanuts
:- 1 tsp. cumin seeds
:- 6 green chilies
:- 4 tbs. ghee
:- 1/2 lemon finely chopped
:- fresh coriander for garnishing
:- 1/2 cup freshly scraped coconut
Method:
*Wash sago, drain and set aside for one hour.
*Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly.
*Mix in sago, peanuts, salt and sugar to taste.
*Keep covered and cook on slow flame for 5-10 minutes.
*You can add small cubes of boiled or fried potatoes.
*Garnish with leaves Serve hot.

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SWEET POTATOES KHEER

Ingredients: -
:- 2 grated sweet potatoes (Shakarkand)
:- 1/4 cup sugar
:- 5 cardamoms, ground
:- !/2 litre full cream milk
Method:
*Wash, peel and grate sweet potatoes.
*Cook in milk till it turns soft and the mixture thickens.
*Then add sugar, cardamom powder and coconut and cook for a few minutes.
*Serve hot or cold. It tastes excellent.
Sweet Potato has high Iron content

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SWEET POTATOES
Ingredients: -
:- 1 kg sweet potatoes
:- 250 gm sugar
:- ghee for frying
:- cardamom powder
Method:
*Wash and remove skin of sweet potatoes.
*Cut into round thin slices and fry in ghee.
*Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it.
*Place fried sweet potato slices in syrup and stir lightly.
*Keep for some time and then remove.
*They will turn crisp
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 VARAI KHICHDI
Ingredients: -
:- 2 cups varai
:- 1 cup roasted, coarsely pounded peanuts
:- 4 green chilies
:- 1 tsp. cumin seeds
:- 2 cloves and 2 pieces cinnamon, powdered finely
:- chopped fresh coriander leaves
:- 1/2 cup fresh coconut
:- 2 tbs. ghee
:- salt to taste
Method:
*Heat ghee. Add cumin seeds and green chilies.
*Then add varai and roast for a while.
*Put 4 cups of hot water in the varai along with salt.
*When almost cooked, add ground peanuts and clove-cinnamon powder.
*Add a little ghee over it and cover and cook a little more.
*Garnish with coriander.
*Just before serving, squeeze lemon juice over it.
You can also add potatoes to the dish for variation.