Cherry Smoothie

Cherry Smoothie

Smoothie is fresh and fast breakfast on the go. Blended fruits with milk or yogurt gives you the needed protein and nutrients to start your morning right.Cherry smoothie is no exception as cherries has a rich flavor  and is packed with anti oxidants,vitamins and dietary fiber. Added to this it is super yummy. You can add other fruits or flax seeds to your smoothie.

Ingredients
Pitted cherries- 1 cup
Banana- 1/2
Yogurt- 1/2 cup
Water- 1/4 cup
Ice cubes- 4-5
honey- 1 tsp

Remove seeds from the cherries and add to a blender. You can also use pitted frozen cherries for this recipe. Add yogurt, banana and ice cube into the blender and pulse a few times. Now add water and honey and blend for one minute or till nice and smooth like a puree. Serve immediately.

You might also like,
Mango Smoothie
Mango Lassi
Guava and Lychee Cooler
Apricot Mango Juice 
Strawberry Pistachio Milkshake

Try this,
Hope you will all enjoy!

Kilikoodu/Malabar Snack

Kilikoodu/Malabar Snack

Kilikoodu is a Malabar snack made with chicken and quail eggs and coated with vermicelli.It is a deep fried crispy snack that can be served along with tea.The vermicelli gives it an extra crunch. The name kilikoodu means birds nest. If you do not have quail eggs you can use regular eggs cut into quarters. Try this,you will surely love it.

Ingredients

Chicken cooked- 1 cup
Potato medium-2

Quail egg- 6-8

Onion- 1 medium

Ginger Garlic paste- 1  tsp

Turmeric powder- 1/2 tsp

White pepper powder- 1/2 tsp

Chilly powder- 1/3 tsp

Garam masala- 3/4 tsp

Chopped Coriander leaves- a little

Lemon juice- 1/2 lemon

salt to taste

Vermicelli- 1/2 cup

Egg-1

Oil for frying

Cook chicken along with salt and turmeric powder and when it cools down, mince in a food processor. Into this add the boiled potatoes and make into a course mixture.

Boil quail eggs, remove shells and set aside.

Heat oil in a pan and saute onions till golden brown. Add ginger garlic paste and fry for a few seconds followed by garam masala, pepper powder, chilly powder, minced meat and boiled potatoes,coriander leaves and lemon juice. Saute this in a low flames till it becomes a uniform mixture. Allow this to cool down completely.

Take small portions of the mixture and flatten on your palm. Place one boiled quail egg in the center and cover like a pouch so that the egg is in the center and form a ball. If you want you can press gently to form patties.

Beat egg whites in a bowl. Spread vermicelli on a plate.Dip each pattie in egg whites and then roll in vermecilli.Deep fry in hot oil till both sides are crispy and golden brown.Serve with tomato ketchup.

Try it,

Hope you will all enjoy!

Double Chocolate Brownies

Double Chocolate Brownies

Brownies are addictive with rich chocolate flavor.  These brownies are rich,moist and melt in mouth. If you are a chocolate lover what richer and more delicious taste can you think of than a rich and gooey decadent brownie. This is the first desert I tasted when I first came to the US several years ago. Ever since I have been hooked to this dessert. I have many failed attempts trying to recreate the same taste and texture.  I found this recipe from the book Hershey's Fabulous Desserts and followed the exact recipe. This is my go to brownie recipe and it comes out perfect.Try this,you will surely love it.

Ingredients
All purpose flour- 1 1/2 cup
Cocoa powder- 1/2 cup
Sugar- 1  cup
Baking soda- 1/2 tsp
Salt- 1/4 tsp
Boiling water- 1/2 cup
Butter- 1/4 cup melted
Oil- 2 tbs
Egg- 2
Vanilla extract- 1 tsp
Chocolate chips semi- sweet- 3/4 cup

Pre heat over to 350 degree.Grease 9 inch square baking pan and set aside.
In a medium bowl combine baking soda, cocoa, butter and boiling water. Whisk till the mixture thickens. Stir in egg and sugar and stir till smooth.
Add flour, vanilla and salt and blend till mixture is smooth and even.
Stir in chocolate chips and pour into prepared pan. Bake for 25- 30 minutes,until the brownie begins to pull away from the sides of the pan. Allow it to cool down completely and the slice into squares. You can also frost the brownies with butter cream frosting.

Try this,
Hope you will all enjoy!

Chocolate Dipped Clementines

It's that time of year when clementines are in season.  I love these little cuties just as they are but they make a perfect snack or a quick dessert.  I use a container of Baker's Dipping *Dark Chocolate.  This container works great with left over chocolate, just pop on the plastic lid and refrigerate until you make these again.  The chocolate won't stay in the fridge long because you'll make these often!

Directions:
Line a baking sheet with parchment paper, wax paper or a Silpat (non stick baking mat). Peel and segment clementines, set aside.  Be careful not to break the skin as the juice will seize the chocolate.  Gently melt chocolate in  the microwave.  Dip segments in chocolate and transfer to parchment-lined sheet. Once all pieces have been dipped, set the sheet aside until chocolate hardens (takes about an hour). To quickly harden chocolate, transfer baking sheet to the refrigerator for 10 minutes. Serve at room temperature.

*You can use milk chocolate if you prefer.

Pot Roast with Onion Gravy

Growing up, every Sunday after church we would come home to the house smelling like pot roast.    I don't make roast very often but it's one of my favorite comfort meals.  Woke to a snowy morning and a day like today with the snow still coming down was a perfect time to make this pot roast.  

One of the best parts about making a roast is it makes the whole house smell so good!

This recipe is the easiest and our favorite.  Only five ingredients, chuck roast, onion soup mix, cream of mushroom soup, onions and carrots.

I love my covered Le Creuset to make this roast but you can also use any roasting pan with a lid or cover with foil. 

Bakes for 4 hours, no peeking.  About 30 minutes before roast is done I make mashed potatoes because this roast makes the best onion gravy.   When the roast is done, it's covered with gravy, falling apart tender and the carrots are perfectly cooked.    I place roast, carrots and onions on a platter and pour gravy into a gravy boat and serve with the mashed potatoes.  Always brings me back to Sunday dinners as a kid,  good and delicious memories. 

Ingredients:

• 3 to 4 lb. chuck roast
• salt and pepper
• 2 Tablespoons vegetable oil
• 6 carrots, peeled (keep whole)
• large onion, quartered
• 1 can cream of mushroom
• 1 envelope onion soup mix
• 1/2 cup water

Directions

1. 1.  Preheat oven to 300 degrees
2. 2.  Season roast on both sides with pepper and lightly with salt.  Heat oil in a large skillet on high heat and sear each side of roast until nicely browned.   
3. 3.  Place roast into a large roasting pan. Place carrots and onion around roast.
4. 4.  In a separate small bowl, combine the mushroom soup, water and onion soup mix. Mix well and pour over the roast. 
5. 5.  Cover with lid or tightly with foil. 
6. 6.  Bake at 300 degrees for 4 hours.  No Peeking!
7. 7.  When done place roast, carrots and onions on platter and pour gravy in a gravy boat and serve with mashed potatoes.

Note:  You can also add potatoes along with carrots and onions to roast before baking.

Roasted Potatoes with Sumac

Roasted Potatoes with Sumac

Roasted potatoes with sumac is delicious with a tart and lemony flavor. Sumac is a popular spice is middle eastern cuisine.It is used in a variety of dishes from meats to salads. This can be used as a snack or as an accompaniment with rice or meat recipes.

Ingredients

Baby potatoes- 1 pound

Sumac- 2 tsp

Paprika- 1 1/2 tsp

Garlic 2 cloves

Salt and pepper to taste

olive oil- 2 tsp

 chopped parsley- 1 tbs

Wash and cut potatoes into half. Per heat oven to 400 degree F.

Into a bowl add potatoes, minced garlic, sumac, paprika,salt and pepper to taste and olive oil. Toss and mix well. Line baking sheet with parchment paper. Arrange the potatoes cut side down and bake for 30-40 minutes or till potatoes are cooked and crispy. Remove from oven and garnish with chopped parsley.

Try it,

Hope you will all enjoy!

Coorg Pepper Pork Masala

Coorg Pepper Pork Masala

Coorg Pepper pork masala is spicy and tangy curry. The unique ingredient in this recipe is Kudampuli/Malabar tamarind. Kudampuli is used as a souring agent in fish curries. The recipe has a unique in taste and color since we are adding kudampuli. Try this,you will surely love it.

Ingredients
Pork - 1 kg
Shallots- 1 1/2 cup
Ginger- 2 inch thick
Garlic- 7-8 pods
Green chilly-3
Kudampuli- 3-4 pieces
Coriander leaves chopped- 4 tbs
Black pepper- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 tsp
Coriander powder- 1 1/2 tbs
Cumin powder-1/2 tsp
Garam masala- 1 tsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1/4 tsp
Cardamom- 2
Cinnamon stick- 2 pieces
Curry leaves- a few

Make a course mixture of shallots, ginger, garlic, coriander leaves and green chilly (you can use mortar and pestle to crush the masala).
Dry roast and make a fine powder of cumin, coriander, fenugreek seeds, black pepper, mustard and chilly and garam masala and set aside.
Heat oil in a pan/pressure cooker and add cardamom, cinnamon and curry leaves. Saute till there is a nice aroma and add the crushed shallot masala,turmeric powder and salt. Stir fry till the raw flavor disappears. Add meat  and one cup of water. Cover and cook till the meat is cooked (3-4 whistles in pressure cooker). Next add the masala powder and soaked kudam puli. Simmer for another 10-12 minutes in low flame or till the gravy thickens.

Note: You can use the same recipe to make chicken or beef

Try it,
Hope you will all enjoy!