MANGO TANGO SMOOTHIE

MANGO TANGO SMOOTHIE


1 cup pineapple juice
1 cup orange juice
1/2 frozen banana (chunks)
1 cup pineapple sherbet
1 1/2 cups frozen mango slices Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at
MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the
stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

BREAKFAST SMOOTHIE

BREAKFAST SMOOTHIE



1/2 cup orange juice
1 banana
6-7 frozen strawberries
4-5 slices frozen peaches
5-6 frozen blueberries
6-7 ice cubes
fresh mint (optional)
dash of nutmeg (optional)
1 tsp. honey (optional)


Place all ingredients except ice cubes in blender. Puree until smooth. Add ice, and puree again. Pour into a glass
and sprinkle nutmeg on top and garnish the some fresh mint.

BLUEBERRY BLAST SMOOTHIE

BLUEBERRY BLAST SMOOTHIE



1/2 frozen bannana (or unfrozen + 1 ice cube)
1/4-1/2 c frozen blueberries
1/2-3/4 c rice dream vanilla lite
1/2 tsp vanilla extract
1 pkt sweetner (I use sweet one)


Dump it all in the blender and whir until creamy.

APPLE BANANA SOY SMOOTHIE

APPLE BANANA SOY SMOOTHIE


2 ripe bananas, peeled and halved
2 apples, peeled, cored and quartered
300ml (10fl oz) nonfat yogurt
2 tbsp sugar
400ml (15fl oz) organic soya milk

Put all the ingredients in a blender and purée for 1 minute.

APPLE APRICOT SMOOTHIE

APPLE APRICOT SMOOTHIE


1 Golden Delicious apple, peeled, cored and chopped
1 c apple juice
4 apricots, fresh, pitted -skin optional
1 banana; peeled
3/4 c plain or vanilla nonfat yogurt
10 ice cubes, up to 12 cubes
1 Tbsp. honey


Place all ingredients in a blender and puree until smooth.

APPLE SMOOTHIE

APPLE SMOOTHIE



2 c Apple sauce
1 c Apple cider
1 c Orange juice
2 tb Vermont maple syrup
1/2 ts Nutmeg
1/2 ts Cinnamon



Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve. Serves 2.

special fruits bowl

Paneer Papad Kurkure

Ingredients

2 papads, raw
1 cup grated paneer (cottage cheese)
2 tbsp tomato ketchup
1/2 tbsp Schezuan Sauce
1/4 cup boiled and mashed potatoes
salt to taste
1/4 cup plain flour (maida) mixed with ¼ cup water
oil for deep-frying

Method
Grind the papads in a mixer to a powder and keep aside.
Combine the paneer, tomato ketchup, schezwan sauce, potatoes and salt and mix well.
Divide the mixture into 10 equal portions and shape each portion into a ball.
Dip each ball in the flour mixture and roll them in the powdered papads.
Heat the oil in a kadhai and deep-fry the sandwiched paneer cubes till they turn golden brown in colour.
Drain on an absorbent paper and serve hot.

Aloo Kurkure

Ingredients

1 cup boiled and mashed potatoes
1/2 cup mint leaves (phudina)
2 to 3 green chillies, finely chopped
1 tsp lemon juice
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste

For the covering
3 tbsp plain flour (maida)
1/3 cup beaten rice (poha)

Other ingredients
oil for deep-frying

For serving
Sweet Chutney

Method
Combine the potatoes, mint , green chillies, lemon juice, cumin seed powder and salt and mix well.
Divide the mixture into 20 equal portions. Shape into even sized rounds. Keep aside.
Combine the flour with a little water to make a thin paste. Keep aside.
Grind the poha to a coarse powder in a blender. Keep aside.
Dip each potato round in the flour paste and then roll in the powdered poha and coat evenly.
Deep fry the potato rounds in hot oil till golden brown.
Drain on absorbent paper.
Serve hot with sweet chutney.

Pasta (Fettucine) In Spinach Sauce

Ingredients


For the spinach sauce
1 1/2 cups White Sauce
100 gms fresh cream
25 spinach leaves
salt and black pepper (kalimirch) powder to taste

For the fettucine
1 packet (200 grams) green (spinach) pasta
1 packet (200 grams.) fettuccine
4 tbsp oil
2 tsp salt

Method

For the spinach sauce
Steam the spinach leaves and squeeze out the water.
Mix the white sauce, cream and spinach leaves and blend in a blender.
Add salt and pepper.

For the fettucine
Boil plenty of water in a large vessel. Add the oil and salt. Cook both the fettucine in small batches as required until soft.
Remove the cooked fettucine with a perforated spoon.

Tips
Serve hot with spinach sauce.
Prepare white sauce 4 to 5 hours in advance