WATERMELON REFRESHER - SUMMER DRINKS

Watermelon couldn't be so easy to extract. You don't need any fancy juicer, just a blender. Just scoop out watermelon and mix the ingredients of your choice in a blender. Blend for few seconds n you are done!!  You can even make the plain watermelon juice. I added lemon juice just for an extra zing!!!
Add it to your breakfast and it is a very good start to your day. Full of vitamin A and potassium. So here i am with a nice, quick and refreshing recipe to relish on a hot summer day.

Ingredients

Chopped Seedless watermelon - 4-5 cups
Lime juice - 2 tbsp
Ginger - About 1 tsp
Sugar - if required
Ice cubes (optional)
Mint leaves and watermelon balls to garnish

Method 

1. Blend Watermelon, ginger, and sugar in a blender.
2. Strain the juice with a strainer if there are seeds or if u want to avoid pulp.(I like it with pulp)
3. Transfer it in a jar and add lime juice.
4. Pour the juice in serving glasses of your choice with or without ice cubes.
5. Garnish it with mint leaves and watermelon balls n enjoy.

*You can make any changes to this juice by adding your choice of ingredients. Like you can skip the ginger if you don't like the gingery taste.

*Also you can add Rose syrup instead of sugar.It tastes good too. 

*Use chilled watermelon to avoid ice cubes

MAGICAL TIRAMISU SHOTS

Tiramisu - A classic Italian dessert made of  lady's finger and mascarpone cheese with the presence of coffee and liquor. I have never heard of anyone who doesn't like it.  After coming to US it has become my all time favorite. So here's a quick and easy to make version of this wonderful dessert . 

I love the idea of desserts being served in the shot glasses. And we all know the benefits.

   They look elegant and cute.
   You can make as many variations as you like and amuse your guests.
   And most important, you can control your serving portion. 

Cooking time : 15 mins
Serving : 6

Ingredients

Digestive biscuit crumbs - About 3/4 cup
Butter - 1 tbsp
Whipped cream - 1/4 cup
Cream cheese - 1/2 cup
Sugar - 3-4 tbsp
Chocolate powder
Coffee powder

Method

1. Melt butter in a microwaveable bowl. Add biscuit crumbs, 1 tsp sugar and mix well.
2. Take about 1 tsp of coffee powder, sugar and water in a bowl and microwave on high for a minute to make coffee. 
3. Mix 2 tbsp of this coffee in the crumbled mixture to avoid it being sandy and dry.
4. In another bowl, whip cream cheese, whipping cream and sugar until creamy and fluffy.
5. If you are hosting a party, you can prepare up to this point a day early and refrigerate.
6. Now we are ready to assemble our dessert in a glass or cup of your choice.
7. Place about a tablespoon of mixture in the bottom (you can even use more if you want). Press down using a small spoon.
8. And then add a layer of cream cheese mixture.  Alternate layers till the glasses are filled.
9. I love whipped cream, and i use it in almost every dessert that i make.
10. So i topped it with whipped cream.
11. Then sprinkle coffee powder and chocolate powder over it.
12. You can even garnish with the fruits of your choice or add them as one of the layer in the glass.
13. A magical glass of Tiramisu is ready to serve!!

Another glass with added strawberries to tempt you

Garnished with chocolate flakes

MASALA OATS (SAVORY OATS)

Avena Sativa, more commonly known as oats, is one of the current buzz-words in health foods, and for many good reasons. It is one of the healthiest thing we can eat it on a regular basis. So here i am with another healthy recipe - Savory oats. It is not only quick and easy to make but tasty to eat as well and truly a healthy, nutritious and guilt free breakfast.

Ingredients

Old fashioned oats - 1 1/2 cups

Onion - 1/2 chopped

bell peppers - 1/4 cup chopped ( I used red and green)

Green peas - 2 tbsp boiled

Tomato - 1/2 chopped (use the hard one)

Ginger - 1 tsp grated

Red chili powder - 1 tsp

Turmeric powder - 1/2 tsp

Green chili - 1 chopped

Coriander leaves chopped

Salt as per your preference

Maggie Masala - 1/2 tsp

Water to sprinkle - About 1/4 to 1/2 cup

Lemon juice - 1 tsp

For tempering

Oil - 1- 2 tbsp

Mustard seeds

Curry leaves few

Asafoetida (Hing) - a pinch

Method

1. Heat oil in a nonstick pan . Add mustard seeds.
2. When it starts popping , Add Asafoetida, curry leaves, onions, ginger and green chilies.
3. Saute them till the onions become tender. 
4. Add bell peppers and peas and saute it for a while. 
5. Add turmeric powder, salt, red chili powder & Maggie masala and give it a nice mix.
6. Slightly wet the oats by Sprinkling water to it and add it in the pan.
7. Stir nicely to avoid sticking to the bottom.
8. Sprinkle more water if the oats feel dry till you get a nice texture.
9. Squeeze the lemon juice and garnish it with coriander leaves.
10. The delicious and healthy dish is ready to serve!! Enjoy!!

ORANGE CRANBERRY BREAD - EGGLESS

A fruit that is so juicy and delicious. A fruit that is full of Vitamin C. A fruit that is available almost all the year round. A fruit that most of us love.
Yes, i know u guessed it right. Its Orange. The Hero of my today's recipe.

Going to farmers market has lots of benefits.You get fresh and organic produces direct from the farm.I went there the other day and saw oranges.They looked so good that couldn't resist buying them and ended up buying a 10 lb bag. Almost 5 kg!!!  I had to make something out of it. And here it is.. An orange cranberry bread. 

Cooking time - 45 min to 1 hour
Yield - One 9 x 5 inch Loaf.

Ingredients

All purpose flour - 2 cups
Sugar - 1/2 cup
Vegetable oil - 3 tbsp
Baking powder - 1 tbsp
Baking soda - 1 tsp
Orange juice - 3/4 cup 
Orange zest - 1/2 orange
Butter - 3 tbsp melted
1 cup - dried cranberries (u can use fresh if they are available)
Salt - 1/2 tsp
Almonds / Walnuts - 1/4 cup chopped (I used Almonds)

Method

1. In a bowl sift all the dry ingredients.(Flour, baking powder, baking soda, salt and sugar)
2. Add orange zest and mix well.
3. Meanwhile preheat oven at 350 degree F. (180 degree C)
4. Grease the bread pan(also called Loaf pan) with butter and flour.
5. Now in the mixture of dry ingredients add oil , melted butter and orange juice slowly.
6. Mix them until everything is well combined. Do not over mix it otherwise your bread will not come out well. 
7. Add cranberries and nuts and just fold it in the batter.
8. If you are adding fresh cranberries, dust it with flour before adding so that they don't sink to the bottom of the bread.
9. Transfer this mixture (batter) to the bread pan.
10. Bake for 35-40 minutes or until the toothpick inserted in the center comes out clean.
11. Let it cool for 10 mins in the pan. Then transfer it on a wire rack.
12. Yummy bread is ready!! Slice it and enjoy!! 

* Butter your knife before slicing to get the perfect slices without crumbles.

BAKED VEGGIE ROLLS WITH PINEAPPLE DIPPING SAUCE

Tonight I decided to make a healthier version of the Veggie roll that I wouldn't feel guilty about eating. I have never made homemade rolls before, but I have to say these turned out pretty good for my first try! They’re really just as good when they’re baked as they are when they’re fried.

Ingredients

All purpose flour (Maida) - 2 cups
Oil- 1 tbsp
Salt to taste
Water to knead the dough

For the filling

Purple cabbage - 1 cup shredded
Shredded carrots - 1 cup 
Onions - 1/2 cup cut into thin strips
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
green chili paste - 1 tbsp
Cilantro - 1 tbsp
salt as per taste
Soy sauce 1 tbsp

(Folding rolls) Image courtesy - Nisahomey and rd

Method

1. Knead a medium soft dough by mixing flour, salt and oil.Cover it and keep aside.
2. In a large Bowl combine soy sauce, carrots, cabbage, onions ginger garlic and green chili paste and cilantro and mix well.
3. Mix well until the ingredients are evenly combined about 5 minutes.
4. You can even cook them in a skillet with little oil but i chose a healthy way.
5. Now make small balls out of the dough and roll it into a nice thin sheet.
6. Cut the sides to make a square out of it.
7. Working one at a time, Place a heaping tablespoon of  vegetable filling in the lower half of the sheet. Fold the bottom edge of the sheet up to the center to enclose the filling. Turn the right and left hand sides of the sheet into the middle and roll it up towards the top.
8. Place the filled veggie rolls seam-side down on greased baking tray. At this point the rolls can be refrigerated for up to a day. Cover them with a slightly dampened paper towel to keep them from drying out.
9. Preheat oven at 350 degrees F.
10. Place the plate in the oven for 15- 20 minutes or until crisp and brown.
11. Flip the rolls 2 to 3 times in between to avoid burning.
12. Serve hot with dipping sauce.

PINEAPPLE DIPPING SAUCE 

(Recipe adapted from Jess)

Ingredients

Pineapple juice - 1/4 cup

balsamic vinegar - 4 tbsp

water - 1/4 cup

sugar - 4 tbsp or as per your taste.

red chili flakes 

minced onion 2-3 tbsp.

Method

1. Mix pineapple juice, water, Balsamic vinegar and sugar in a pan and cook over a medium heat.
2. Bring it to boil and then add red pepper and onions and let it cook till it is reduced to 3/4th.
3. You can strain the sauce to avoid onions. Chill it in the refrigerator until you are ready to serve.
4. Top it up with red chili flakes if you like the sauce to be more spicy.

VEGGIE MINESTRONE SOUP - HEALTHY & LOW FAT

This is a healthy n hearty low fat minestrone soup, full of vegetables and no oil. 

Cooking time - 30 mins.

Serving - 4 

Ingredients

Vegetable broth - 2 cups

Diced tomatoes - 2 cups

Chopped fresh basil - 1 tbsp

Oregano - 1 tsp

Chopped carrots - 2

Chopped celery - 1-2

Chopped onion - 1/2

Chopped zucchini - 2

Chopped green beans - 1 cup

3 cloves minced garlic

1 bay leaf

Red chilli flakes to taste

salt and pepper to taste

1 1/2 cups macaroni pasta/elbow pasta

Method

1. In a pan , combine all the ingredients (vegetables, broth and spices)except the pasta. 
2. Cook over low flame until all vegetables are tender.
3. Add the pasta and cook until pasta is cooked.
4. Remove bay leaf before serving. Enjoy!