Raspberry Banana Smoothie

Raspberry Banana Smoothie is a cool, refreshing fruity drink prepared by raspberries, fresh bananas and milk.  

This Smoothie is a great cool relief from a hot summer day.

Ingredients:

Raspberry fresh or frozen– 1 cup

Ripe bananas – 2 no
Milk – 1 cup

Sugar or honey – 1tsp

Vanilla extract – ½ tsp

Ice cubes

Preparation

• In a blender combine raspberries, bananas (sliced into smaller chucks) and milk.
• Blend the ingredients on high for about a minute or until smooth.
• Add sugar or honey, vanilla extract, ice cubes and blend again until smooth.

• Pour the smoothie into glasses.
• Garnish a few raspberries or banana slices on top and serve. 

Sending this to Think Pink hosted by Sarah originally started by Monthly Mingle

  

Tomato Bajji

Tomato bajji are famous at my husband's place and he remembers them a lot ,as he used to have them quite often when he was young. I gave  them a  try and they came out so delicious and yummy. I cannot bring back his Golden days (bcoz he is married to me LOL!!)…atleast I managed to bring the flavor of tomoto bhajji.

These are prepared with ripe round tomatoes dipped in besan batter and layered with onions, coriander leaves and roasted peanuts. 

Ingredients:

Red Round Tomatoes – 3 Medium

Besan – 1 cup

Baking Soda – ½ tsp

Salt As Required

Onion – 1

Coriander leaves – ½ cup

Chaat Masala – 1 tsp

Sev (optional) – 3 tsps

Lemon juice – 2tsps

Roasted Peanuts – 3 tsps

Red Chilli Powder – 1 tsp

Oil for Deep Frying

Preparation

• Wash the ripe round tomatoes and dry them.
• In a mixing bowl, add besan, baking soda, red chilli powder and salt.
• Add enough water to make thick batter.
• Heat oil on medium heat for deep frying.
• When oil gets hot, dip the tomatoes into batter and coat with thick besan batter.
• Slowly drop the coated tomato into the hot oil.
• Deep fry the tomato until it turns light golden color all over it.

• Remove bajji’s from heat.
• After it gets cooled cut the tomato bajji into halve.
• Take a wide serving plate
• Place the half bajji’s, layer each with chopped onions, chopped coriander leaves, salt, chilli powder, chaat powder, lemon juice.
• Lastly add sev and roasted peanuts.
• Serve immediately.

Sending this to My Legume Love Affair hosted by Dee originally started by The Well Seasoned Cook , Cooking with Whole foods - Tomato hosted by sanyukta originally started by Kiran and Fast Food not Fat Food  hosted by priya and Kid's Delight hosted by priya originally started by srivalli.

Papri/Papdi Chaat with Sweet, Green Chutney and Sev..Holi Rey!!!!

Best wishes and a Very Happy Holi to all my friends, followers, blog readers!!!!! 

For Holi, people involve themselves in smearing color on each other, playing with water and enjoying with mouth watering snacks, sweets and thandai. Papri Chaat is one of the yummy snack item prepared for Holi.

Papri Chaat is prepared with papri, sev, chaat masala, boiled potatoes, coriander leaves, chickpeas, onions, sweet and green chutney. Papri refers to crispy dough wafers which are fried in oil.

Here’s a detailed delicious, tempting chaat recipe with Chutney’s and Sev

Ingredients:

  

For Papri / Papdi’s (for 15-20)

All purpose flour / Maida – 1 cup

Ajwain Seeds – 1 tsp

Salt As Required

Water for kneading

Oil for Deep Frying

For Sweet Chutney

Tamarind – a small lemon size

Dates – 9 -10 no

Jeera Powder – 2 tsp

Jaggery – ½ cup

Red chilli powder – 1 tsp

Salt As Required

For Green Chutney

Mint leaves – ½ cup

Coriander leaves -1 cup

Lemon Juice – ¼ cup

Green Chilli – 2 no

Salt As Required

For Sev

Besan – 1 cup

Rice Flour – 1 tsp

Salt As Required

Water

Oil for Deep frying

Other Ingredients

Boiled Potatoes – 1 no

Granted Carrot – 1 cup

Chopped Coriander leaves – 1 cup

Boiled Chickpeas – 1 cup

Onion Chopped – 1 cup

Chaat Powder – 2tsp

Preparation

For Papri/Papdi

• In a wide bowl add all purpose flour, ajwain seeds and salt and mix well.
• Slowly add water and make smooth dough.
• Make small size puris of the dough.
• Deep fry them in oil and keep them aside.

For Sweet Chutney

• Boil tamarind in micro wave in water for 2 mins.
• After tamarind gets cooled grind tamarind and dates into a fine paste.
• Take a pan and on medium heat cook above paste.
• Add jaggery, redchilli powder, jeera powder and salt.
• Cook well till the jaggery mixes well and till the mixture gets smooth and keep aside.

For Green Chutney

• Grind washed Coriander and Mint leaves along with green chillies, sugar and lemon juice to a fine paste.
• Keep aside.

For Sev

• In a wide bowl take besan, rice flour, salt, 1 tsp oil and mix well by slowly adding water little by little to make soft dough.
• Take  the murukku press and use the disc of smallest hole.
• Fill half of the press with dough and once the oil is hot, press the murukku dough into the hot oil.
• On medium flame fry them till golden color.
• Repeat the process till the rest of the dough is done and Keep them aside.

For Papri Chaat

• Boil the potatoes and mash them coarsely. Add chaat powder to it.
• Take a wide serving plate.
• Place the papri’s , layer each with mashed potatoes, boiled chickpeas, chopped onions, chopped coriander leaves, grated carrot.
• Add 1 tsp of sweet and green chutney over it.
• Lastly add sev and serve.
• Yummy Yummy Papri Chaat is ready!!!

Sending this to Holi Aayi Re event hosted by vatsala and to Flavors of Maharashtra hosted by PJ originally started by Naina and A.W.E.D- Indian Cuisine hosted by Umm Mymoonah

Fresh Methi and Coriander Chutney

Methi and Coriander Chutney is a very simple recipe that is easy to make, healthy and flavorful.

This chutney has a tangy flavor due to tamarind and slight spicy taste of red chillies and is prepared by grinding fresh methi and coriander leaves along with tamarind, jaggery and red chillies.

Ingredients:

Methi leaves – 1 bunch

Coriander leaves – 1 bunch

Tamarind – 1 small size lemon

Red chillies – 4-5 nos

Oil – 2 tsp

Garlic – 1 pod

Turmeric Powder – a pinch

Salt As Required

Jaggery or sugar – ½ tsp

For Tampering

Urad Dal  - ½ tsp

Avalu/ Mustard seeds – ¼ tsp

Jeera – ½ tsp

Curry leaves – 4-5 leaves

Oil – 1 tsp

Red chillies – 2 no

Hing a pinch

Preparation

• In a pan add 1 tsp of oil and saute the red chillies, garlic on medium flame. Remove and keep aside.
• In the same pan, add another tsp of oil and add the coriander leaves and sauté till the rawness of coriander leaves disappears. Remove from heat and keep aside.
• In the same pan add another tsp of oil and add methi leaves and fry till the rawness of leaves disappears for about 3-4 mints. Remove from heat and cool.
• Grind the roasted mixture along with methi and coarinder, jaggery, turmeric powder, tamarind and salt to  a coarse paste by adding a very little water.
• Heat oil in a pan for tampering; add the mustard seeds, jeera, urad dal after they splutter add curry leaves, hing and red chillies and fry till the dal turns red.
• Add this tampering to the chutney paste.
• Serve with hot rice/roti’s.

Sending this to "Herbs and Flowers in my Platter" - Coriander leaves/Cilantro hosted by Krithi originally started by PJ

Simple & Easy Mango Mousse

Mango Mousse is a creamy dessert with tropical flavor. This recipe is made with

Mango pulp gets its shape from gelatin, its lightness from whipped cream.

This easy recipe of mango mousse is wonderful on a hot day or after a meal.

Enjoy this very quick and simple dessert!!!

Ingredients:

Mango pulp – 15 oz or ½ can

Sugar – 2 tsp

Gelatin (vanilla/orange flavor) – 4 tsps

Whipped cream – 2 cups

Water – ½ cup

Preparation

• Heat mango pulp on medium heat by adding add water.
• Now add the gelatin and heat for some time till the gelatin gets dissolved.
• Add sugar to it.
• Take off from heat.
• Add whipped cream to mango mixture and mix well.
• Take the mixture in separate bowls and keep it refrigerated for two hours.
• Garnish with fruits.