Almond Dates Milkshake

Almond Dates Milkshake is simple and yummy drink with dates, almond, and no sugar. Dates and almonds are known for their health benefits, and this milkshake a perfect way to include them in your children’s diet. You can try these yummy drinks for your kids and babies too.

Ingredients

Almonds – 10

Dates – 10

Cold Milk – 1½ Cups

Methods

Take the almonds and dates. Chop it roughly.

Then take half of the milk in a blender and add dates and almonds.

Blend until the dates are well blended with milk.

Now add the remaining milk, blend everything tills smooth.

The super healthy milkshake is ready. Serve chilled.

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Boneless Chicken Fry

Ingredients

Boneless Chicken – 1 lb (Washed & Cleaned)

Ginger Garlic Paste – 2 tsp

Yogurt – 3 tsp

Chilli Powder – 2 tsp

Pepper Powder – ½ tsp

Corn Powder – 2 tsp

All-purpose Flour/Maida – 3 tsp

Salt to taste

Chopped Curry Leaves – few

Chopped Coriander Leaves – few

Fennel Seeds – 1 tsp

Lemon Juice – 2 tsp

Saffron – 1 pinch

Dry Kasoori Methi Leaves – ½ tsp

Oil for fry

Method

In a cleaned mixing bowl, add the ingredients one by one, 2 tsp of oil and marinate it for 1 to 2 hours.

Heat oil in a pan, and add the marinated chicken pieces and fry it till get right consistency.

Serve with chilli sauce or tomato ketch up.

Pear Smoothie

Pears are a good source of dietary fiber and also contain levels of copper and vitamins C and K. Drink this yummy and tasty smoothie particularly in summer.

Ingredients

Chopped Pears – 1 (small Cubes)

Mint Leaves – 5 to 6

Brown Sugar – 2 tsp

Yogurt – 1 Cup

Ice Cubes - few

Method

In a blender, add chopped pears, ice cubes and mint leaves then grind it as fine paste.

Add sugar, yogurt and grind it as fine smoothie and serve chilled.

Egg Peas Gravy

This is a simple, yummy and spicy gravy which goes very well with chapatti or roti. In this gravy, roasted aromatic ground masala is cooked with eggs, peas and drumstick.

Ingredients

Boiled Eggs – 6

Green Peas – 1 Cup

Chopped Drumstick – 5 to 6 pieces

Finely Chopped Onions – 2 (big)

Chopped Tomato – 1 (big)

Chilli Powder – 2 tsp

Coriander Powder – 3 tsp

Turmeric Powder – ½ tsp

Chopped Coriander Leaves - few

Salt to taste

To Saute and Grind

Cashew Nuts – 7

Grated Coconut – ¼ Cup

Fennel Seeds – 1 tsp

Curry Leaf – a handful

Chopped Ginger – a small piece

Peeled Garlic – 5

Chopped Tomato – 1 (big)

Oil – 1 tsp

To Temper

Oil – 1 tsp

Bay Leaf – 1

Cinnamon Stick – 1 inch

Poppy Seeds - ¼ tsp

Curry Leaves – few

Method

Heat oil and fry the ingredients one by one which are under “to saute and grind”, let it cool down completely and grind it as fine paste.

Remove the shells of egg and make slits using knife, then keep aside.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Add onions, salt and fry until gets translucent and add chopped tomatoes, cook until it becomes mushy.

And then add drumstick pieces, green peas along with water and cook for 5 minutes.

Then add chilli powder, coriander powder, turmeric powder and mix well.

Add the ground masala and mix well.  Finally add eggs and cook for another 10 minutes.

Then switch off the flame and garnish with chopped coriander leaves. Serve with chapatti or roti.

Kadai Vegetables

This is yummy and delicious gravy. Instead of cashew paste you can use fresh cream. It gives rich creamy and nice taste to this dish. Choices of vegetables are absolutely based on your tongue buds. This goes very well with chapatti, Naan and roti.

Ingredients

Finely Chopped Onions – 2 (big)

Tomato Puree – 2 (big)

Chilli Powder – 1 tsp

Turmeric Powder – ½ tsp

Chopped Cauliflower Florets – 1 Cup

Cubed Carrots – ½ Cup

Cubed Potatoes – ½ Cup

Frozen Peas – ½ Cup

Ginger Garlic Paste

Chopped Capsicum – ½ Cup

Olive Oil – 1 tsp

For Dry Roast and Grind

Dry Red Chilli – 5

Cinnamon Stick – 1 inch

Cumin Seeds – ½ tsp

Peppercorn – ½ tsp

For Paste

(Soaked and Grind)

Cashew Nuts – 7

Milk – 2 to 3 tsp

To Temper

Butter – 1 tsp

Cumin Seeds/Jeera - ½ tspBay Leaf - 1

Curry Leaves – few

Dry Kasoori Methi Leaves – few

Method

Dry roast the ingredients which are under labeled as “dry roast and grind” for few seconds and grind it as fine powder, then keep it aside.

In a blender add soaked cashew nuts and milk then grind it as fine paste and keep aside.

Heat olive oil and add the chopped vegetables and then saute it for five minutes and keep aside.

Heat butter in a pan, add tempering ingredients and fry for few seconds.

Add chopped onions with little salt and fry until it gets translucent. Add tomato puree, chilli powder, turmeric powder and close the lid then keep cook until it becomes mushy.

Add the sautéed veggies along with required water and cook until the veggies become soft.

It’s the right time to add kadai masala powder and keep cooking for another 3 minutes.

Add the cashew paste and dry kasoori methi leaves and then mix well. Then switch off the flame and serve with chapatti/roti.

Green Grams Greens

Green Grams Greens are healthy veggies which goes well with hot steamed rice, idli and dosa.

Ingredients

Soaked Green Grams – ½ Cup

Chopped Onions – 1 (Big)

Chopped Tomato – 1

Peeled Garlic – 5 Cloves

Chopped Greens – 1 Cup

Chilli Powder – 1 tsp

Turmeric Powder – ½ tsp

To Temper

Oil – 1 tsp

Mustard Seeds – ¼ tsp

Cumin Seeds – ¼ tsp

Dry Red Chilli – 2

Peppercorn – ½ tsp

Method

Cook green grams with required water in pressure cooker and cook it for two whistles comes out.

Heat oil in a pan, add the tempering ingredients one by one and saute it for few seconds.

Add chopped onions with little salt and fry for few minutes. Now add garlic and chopped tomatoes and cook until it becomes mushy

Then add chopped greens and add water then cook for three minutes. Add cooked moong dhal, turmeric powder, chilli powder and mix well. Let it be for another few minutes and switch off the flame.