INGREDIENTS
3 dates, pitted
2 Oranges, peeled
1 banana
1 cup frozen blueberries
1 tablespoon ground flax seeds
DIRECTIONS
Blend all ingredients together in a high powered blender until smooth and creamy
Lemon chicken for cold
Ingredients
fresh chicken pieces-1/4 kgs or boneless medium bits of chicken
spring onions-2 bundles finely chopped,
carrots-2 medium sized finely chopped,
garlic pods-12, finely chopped,
badi elaichi-2,
tej patta-1,
cloves-4-5,
peppercorns-8-9,
oil-1 tablespoon-any cooking oil except mustard,
turmeric powder-1 tsp,
salt to taste
pepper powder preferably freshly ground-1 tsp,
juice of one large lemon,
coriander leaves-finely chopped,
1 tablespoon corn flour
Method
Wash chicken pieces thoroughly, keep aside.
In a cooker,put a tblsp of oil- let heat. drop in the tej patta, cloves, badi elaichi,peppercorns one after another. saute for a minute. add spring onions and garlic-saute for 30 seconds, add carrots, let fry for 1 minute. add turmeric, chicken pieces, fry for 2 mts. add one and a half cups of water, corn flour and cook it for 10 mins.
Hot and Cold Beetroot Soup
Ingredients
1 cup chopped beetroot
1/2 cup chopped bottle gourd (doodhi / lauki)
1/2 cup chopped onions
1/2 cup chopped potatoes
1/2 cup chopped tomatoes
1/2 tsp sugar
salt to taste
2 tbsp whipped cream
1 tsp chopped coriander (dhania) for garnishing
Method
- Combine the beetroot, onions, potatoes, tomatoes and bottle gourd along with enough water and pressure cook for 2 whistles or till the vegetables are cooked.
- Cool slightly and blend in mixer till smooth. Strain and keep aside.
- Add the salt and sugar, mix well and either serve chilled or bring the soup to boil and serve hot.
- While serving chilled, garnish with cream.
- While serving hot, garnish with coriander
Brown Bread Sandwich
Ingredients
• Brown bread 8 slices
• Olive oil 2 teaspoons
• Garlic,chopped 2 cloves
• Spring onions,chopped 5-6
• Button mushrooms,chopped Fresh 5-6
• Celery,chopped optional 1 stalk
• Red chilli flakes 1 teaspoon
• Salt to taste
• Black pepper powder to taste
• Cheese,grated 4 tablespoons
Method
Take brown bread slices and apply butter on one side (if required). Set aside. In a non-stick frying pan, heat olive oil and sauté garlic and spring onions for two minutes. Add mushrooms and celery and stir-fry for two minutes. Add paprika powder, salt and black pepper powder and sauté for two to three minutes. Remove from heat and divide this filling into four portions. Put one portion of the filling on one side of a bread slice and spread it evenly. Sprinkle one tablespoon of grated cheese on top and cover it with a slice of buttered bread. Serve immediately. Similarly make the other remaining three sandwiches.
Oats Moong Toast
For The Topping
1/2 cup soaked and drained green moong dal (split green gram)
1/2 cup quick cooking rolled oats
2 green chillies , finely chopped
1 1/2 cups chopped coriander (dhania)
1 1/2 tsp lemon juice
1/2 tsp baking powder
2 pinches sugar
salt to taste
Other Ingredients
4 whole wheat bread slices
1 1/2 tsp olive oil
Method
For the topping
Combine all ingredients and blend in a mixer to a smooth paste.
Transfer the paste to a bowl and divide it into 4 equal portions. Keep aside.
How to proceed
Brush 1/8 tsp of oil on one side of each bread slice.
Place each bread slice on a flat surface, with the brushed side facing downwards and spread a portion of the topping evenly over it.
Place each open sandwich on a non-stick tava (griddle) with the topping side facing downwards and cook, using ¼ tsp of oil, till the topping turns golden brown in colour.
Turn over and cook till the other side turns golden brown in colour.
Cut each toast into 4 equal triangles and serve immediately.