Chocolate Milkshake

Chocolate Milkshake
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INGREDIENTS:
3/4 cup milk,
1/2 tsp vanilla extract,
3 tbs chocolate syrup,
1/2 cup ice cream (vanilla)
1 tsp sugar
Few tbsp crushed ice

INSTRUCTIONS:
Combine ingredients in a blender, and blend until mixed and smooth.
Enjoy chilled!
Source: mshake.com

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Fruity Punch with a Twist

Fruity Punch with a Twist

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INGREDIENTS:

Apple - 1 medium (3" dia) 182g

Kiwifruit - 2 fruit (2" dia) 138g

Lemon (with rind) - 1/4 fruit (2-3/8" dia) 21g

Lime (with rind) - 1/4 fruit (2" dia) 16.75g

Orange (peeled) - 1 fruit (2-5/8" dia) 131g

Pineapple - 1/2 fruit 452.5g

INSTRUCTIONS:

Process all ingredients in a juicer, shake or stir and serve.

Source: juicerecipe.com

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Home-made smoothies

Home-made smoothies

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INGREDIENTS:

1/2 cup orange juice

4 to 6 strawberries, hulled and sliced

1/2 banana

1/4 cup silken tofu (about 3 ounces)

1 tablespoon honey or sugar

6 ice cubes

INSTRUCTIONS:

Puree until smooth

Source: myrecipes.com

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Mediterranean Spinich Pies
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INGREDIENTS:
3 tablespoons olive oil
1 large onion, chopped
1/4 teaspoon pepper
1 pound baby spinach leaves
1 cup crumbled feta (4 oz.)
1 (13.2 oz.) tube Italian bread dough

INSTRUCTIONS:

• Put 2 Tbsp. oil, onion and pepper in a large skillet; cook over medium heat, stirring occasionally, until onion is softened and golden, about 6 minutes. 
• Add about half of spinach leaves and cook, tossing and adding more spinach by handfuls, until all spinach is wilted. Stir in feta.
• 
  
• Preheat oven to 350°F. Line a baking sheet with parchment paper or foil. 
• 
  
• Unroll bread dough on a work surface and cut into 4 equal pieces; place on baking sheet. Spoon equal portions of spinach mixture onto center of each piece of dough. Fold dough over filling to make triangles; crimp edges to seal pies. Slice a hole in top of each pie to let hot air escape while cooking; brush top lightly with remaining 1 Tbsp. oil.
• 
  
• Bake spinach pies until golden on top and bottom, 25 to 30 minutes. Let cool slightly before serving.

Source: myrecipes.com

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Egg & Veggie Muffins

Egg & Veggie Muffins
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INGREDIENTS:

Nonstick cooking spray

2/3 cup water

1/3 cup bulgur

3/4 cup chopped zucchini

1/4 cup chopped onion

1 tablespoon olive oil

1 small tomato, cored, seeded and chopped (1/3 cup)

2 ounces reduced-fat feta cheese, crumbled (1/2 cup)

2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten

2 teaspoons snipped fresh oregano and/or rosemary

1/8 teaspoon ground black pepper

INSTRUCTIONS:

• Preheat Sunflame OTG oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with nonstick spray; set aside. In a small saucepan combine water and bulgur. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until bulgur is tender. Drain off any liquid.
• In a large skillet cook zucchini and onion in hot oil over medium heat for 5 to 10 minutes or until just tender, stirring occasionally. Remove from the heat and stir in bulgur, tomato and cheese. Spoon mixture evenly into prepared muffin cups.
• In a large bowl whisk together eggs, oregano, and pepper. Pour evenly over vegetable mixture in muffin cups.
• Bake for 15 to 18 minutes or until a knife inserted in center of muffins comes out clean. Let cool in pans on a wire rack for 5 minutes. Run a thin knife around the edges of the muffins to loosen. Carefully remove muffins from the pans and serve warm.

Source: recipe.com

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Garlic and Cheese Potatoes Casserole

Garlic and Cheese Potatoes Casserole

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Ingredients:

Yield

1 casserole

3 -4 large potatoes, uncooked

1 cup grated aged cheddar cheese (to taste)

4 -5 garlic cloves, crushed

1 cup milk

1 egg, beaten

INSTRUCTIONS:

    The Pan:

• Large oven dish, must be at least 6 inches deep.
• If not this deep, make sure it is large around 4" deep.
• A large disposable foil casserole pan should work fine.
• Peel (or not) and slice potatoes to no thicker than a dime (2-3mm).
• Layer the bottom of your oven dish with 2-3 layers of potatoes.
• Cover potatoes with a thick layer of grated cheese.
• Crush one clove of garlic over the top of the cheese, spreading out evenly.
• NOTE: If you know how much cheese and garlic you WILL use, just crush the garlic and mix it with the cheese to make spreading easier.
• Continue to do this 3-4 times depending on how deep your oven dish is.
• End up with a cheese and garlic layer to finish, not potatoes.
• Mix milk and egg together and pour over the top of the cheese.
• Bake at 180º C (350º F) until potatoes are soft and cheese topping is browned off.
• Cooking time will vary depending on number of layers and thickness of potato slices.

Source: food.comcom
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Pulisheri

Pulisheri 

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INGREDIENTS

    Ripe Plantain (Etha Pazham/Nendhra Pazham) – 1 big (chopped into bite sized pieces)

    Turmeric – 1/4 tsp

    Red Chilli Powder – 1/2 tsp

    Sour Curd/Yogurt – 2 cups

 Salt – to taste

    Water – as required

For Grinding

    Coconut – 1 Cup

    Green Chillies – 3

    Turmeric Powder – A pinch

    Cumin (Jeera) – 1/4 tsp

    Water – 1/2 cup

For Seasoning

    Oil – 1 tbsp

    Mustard – 1/2 tsp

    Finely sliced Shallots (Kunjulli) – 5 or 6

    Dry Red Chillies – 3 or 4

    Curry Leaves – A few

    Fenugreek (Uluva) Powder or Seeds – 1/4 tsp

    Red chilli powder – 1/4 tsp

INSTRUCTIONS:

• Grind coconut, green chillies, cumin and turmeric along with 1/2 cup water to form a fine paste and keep aside.
• Blend yogurt along with 1/2 cup water and salt until smooth. Keep aside.
• Cook the plantain pieces in little water along with salt, 1/4 tsp turmeric powder and 1/2 tsp red chilli powder until soft.
• Add the coconut paste to the cooked plantain and mix gently. Allow it to cook for 4-5 minutes.
• Reduce flame to low and add beaten curd. Heat it for a few minutes and remove from stove top. Be careful not to boil the curry after adding curd.
• Heat oil in a pan and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves for a few minutes.
• Add 1/4 tsp red chilli powder and 1/4 tsp fenugreek powder and saute for a minute.
• Pour the seasoning over the curry and mix gently.

Source: malayali.me

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