Avocado Milkshake

Avocados are the first transitional food for babies, when they switch to solid intake. They like the smooth and velvety texture. Of late, I have become calorie conscious, so try this healthy milk shake. Before that check out the benefits of Avocado:

There are some amazing avocado benefits for your health. If you would like to lose weight, improve your skin and lower your risk of many life-threatening diseases, here’s why it’s worth eating more of this extremely healthy fruit.

Courtesy: Healthiest foods

Ingredients:
Ripe Avocado - 1
Fresh Milk - 150 ml (More or less depending on thickness)
Palm sugar - 2 tablespoons (More or less depending on sweetness u require)

Note : Can use low fat milk too, but its less creamy compared to fresh milk. Alter honey with sugar if u want even lesser calories.


Method:
Peel skin and discard the seed inside.

Blend the avocado and sugar together.

Add milk in small portions to make it a smooth creamy shake.

Enjoy every sip of it ;)


Note: Chill milk and avocado, if you like to have it cold. Adding ice cubes will spoil the creamy texture.


Preparation time: 5 minutes
Makes 2-3 glasses

Gooseberry Soup/Rasam and AFAM - Roundup

Everybody was wondering what happened to me.... hmmm.... busy shifting my house and started working now:)

Suddenly became too busy, but give me some time to cope up, will come back and bug you all again ;)

and ...... now to the A Fruit of the Month - Gooseberry Roundup:)



Guess, I have chosen a rare fruit, since many of my friends were not able to get it in market, including me too :( ;)

But I would suggest my friends living otside India, to get them as it has valuabe health benefits..... Read on.....


Amla enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination, enhances fertility, helps the urinary system, is good for the skin, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens the eyes, improves muscle tone and it acts as an antioxidant.

The Indian Gooseberry belongs to the Euphorbiaceae family. This fruit is ripe in autumn season in wet forest of hill areas in Indian subcontinent. In India it is considered as a sacred tree. The fruit is very nourishing. It tastes sour. Both dried and fresh fruits can be used.

It provides remedies for many diseases so it is widely used in ayurvedic medicines. Gooseberry is very rich in Vitamin C. It contains many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. Amla is also a powerful antioxidant agent. Many health problems are conduced by oxidative damage (when body cells use oxygen they produce by-products that can cause damage). Antioxidant agents prevent and repair such damages. Vitamin C is a good antioxidant agent and so is Gooseberry.

The health benefits of amla include the following:

Picture Source : Janet Ching

Eye Care: Taking Gooseberry juice with honey is good for improving eyesight. It improves nearsightedness and cataract. It reduces intraocular tension.

Diabetes: Gooseberry contains chromium. It has a therapeutic value in diabetics. Indian Gooseberry or Amla stimulate the isolated group of cells that secrete the hormone insulin. Thus it reduces blood sugar in diabetic patient.

Heart Disease: Gooseberry strengthens heart muscles. So heart pumps blood flawless throughout the body.

Infection: Due to its antibacterial and astringent attributes the Indian Gooseberry protects against infection. It improves body resistance.

Diarrhea and dysentery: Due to its strong, cooling and laxative properties Gooseberry is useful for remedies for diarrhea and dysentery. It is a great relief for gastric syndrome and hyperchlorhydria (burning sensation in abdomen).

Hair loss: Amla is used in many hair tonics. It enriches hair growth and hair pigmentation. It strengthens roots of hair , maintains color and luster. Eating fresh fruit or applying its paste on hair roots improves hair growth and color.

Improving appetite: Consuming Gooseberry powder with butter and honey before meal improves appetite. It helps in balancing Nitrogen level and thus increases weight in a healthy way.

Anti aging: Amla prevents health related hyperlipidaemia through attenuating oxidative stress in the ageing process.

The fresh fruit contains more than 80% water, protein, minerals, carbohydrates and fiber. It is also used as remedies for fever, liver disorder, indigestion, anemia, urinary problems, respiratory problems, cerebral, gastro and cardiovascular illness. Gooseberry lowers cholesterol level. It increases red blood cell production and strengthens teeth and nails. So the Indian gooseberry or Amla as a fresh fruit or juice or in dried form is much good for your health.

This article was contributed by Thuvaneesa.

Source : OrganicFacts.net


Thats too long I guess.... ;) so over to the entries.....

First to the international recipes .....

Ivy's Black Forest Cherry and Gooseberry Cake

Janet Ching's Vanilla ice cream with quattro berries sauce & macarons

and Panfried white fish with red gooseberries sauce

Now to the different variations of Gooseberry pachadi's(kind of salad) I received.....

Vidhya Iyer's Gooseberry Pachadi

Jaishree's Amla Curd Pachadi

EC's Nellikai Pachadi

Jayasree Satish's Nellikkai Arachukalakki

Shama Nagarajan's Nellikai Chutney

Lakshmi Venkatesh's Refreshing Gooseberry Squash
She was not able to take a picture.... so I made her recipe and posting the picture next week;)

Now to mouthwatering pickle recipes......

Jaishree's Amla Pickle

Vidhya Iyer's Gooseberry Pickle

Vandana Raman's Gooseberry Pickle

Sowmya Madhavan's Nellikai Thokku

Divya Kudua's Gooseberry Dry Pickle

Mythreyee's Instant gooseberry pickle

And now to my Gooseberry soup/rasam:

Ingredients:
Gooseberry - 1
Cumin seeds - 1 teaspoon
Pepper - 2 teaspoon
Small Onions - 2-3, finely chopped
Curry leaves - few
Coriander leaves - few
Salt to taste
Oil - 1-2 teaspoons

Method:
Dry roast cumin seeds and pepper nad grind them to a fine powder/paste.

Wash gooseberry, cut into small pieces and grind it to a fine paste.

Heat oil in a pan and saute onions, curry leaves in it, until they become soft.

Add all the grind paste/powder, 2 glasses of water and salt to taste.

Bring it to a boil and switch it off.

Garnish with coriander leaves and serve hot with papads or can be had with rice too.


Cooking time: 15 minutes
Serves 2-3 persons

Please let me know if I have missed some entry.... see you all soon!

"LOW" & Find these fruits....

Have started trying different blend of juices nowadays;)

My new introduction:

"LOW" - Lemony Orangy Watermelon Juice ;)

Try out this simple juice.....


Ingredients:
Watermelon - 4 cups(Peel, deseed and cut the flesh into small cubes)
Orange - 2 (Extract the juice)
Lemon - 1/2 of a medium sized ripe lemon (Extract the juice)
Sugar - 1 tablespoon
Water if required.

Method:
Add watermelon cubes, sugar to a blender and blend them nicely.

Then add orange juice, lemon juice and blend it until all gets mixed well.

Add little water if it is too thick.

Chill it and enjoy the juice.


Preparation time : 10-15 minutes
Makes 2 glasses.


Let me know the name of the below fruits, if you know. My brother-in-law got these from Kodaikanal, a hillstation in Tamilnadu, South India.



Not sure of their name, but the first brown one was meant for milk shake, and it was tasting like Chikku (Sapota). Other one was more like custard apple except for its shape.

If you know the names, please let me know:)

Chettinad Chicken Curry & Events / Awards!!!

Yesterday, I received lot of SMS, emails from my friends for the FRIENDSHIP DAY!!!! Experiencing this after a long time of College days:)

And the best was Priyanka's creations. Check out here!!!

Thank you Friends!!!!

BELATED FRIENDSHIP DAY WISHES to all my BLOGGER FRIENDS!

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Yet another tried recipe from Solai's Chettinad Kitchen - Chettinad Curry :-)

Thank you Solai for the wonderful recipe.

I used chicken instead of mutton and few minor changes. Was too yummy:) Must try!!!

Ingredients:
Chicken - 250 gms (wash and cut into pieces)
Small sambhar onions - 15-20, chopped.
Tomatoes - 1, big sized, chopped
Garlic - 6-7 cloves, finely chopped
Ginger garlic paste - 1 teaspoon
Grated coconut - 3 tablespoons
KhusKhus - 1 teaspoon or cashews - 6-7
Coriander powder - 1 teaspoon
Cinnamon - 1 inch piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Aniseed - 1
Fennel seeds - 1 teaspoon
Curry leaves - few
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 2-3 tablespoons



For Masala:
Coriander seeds - 1 tablespoon
Red chillies - 6
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Cinnamon - 1 small piece
Cardamom - 1
Clove - 1


Method:
Dry roast all masala items and grind them to a fine powder/paste and keep aside.

Grind coconut, KhusKhus/cashews and fennel seeds to a fine paste with little water and keep aside.



Heat cooker and add oil. Once it is hot, add bay leaf, cinnamom, aniseed, cardamom, cloves and fry for a minute.

Then add ginger garlic paste, and saute for 5 mintues. Add curry leaves, onions, chopped garlic and fry for 10 minutes.

Add chopped tomatoes and saute until they are cooked. Add chicken pieces, with turmeric powder and saute nicely until all water evaporates.



Then add the grinded masala powder, salt to taste, mix well for 5 minutes and add 3 cups of water and close the cooker.

Once steam starts coming out, add the cooker-weight and cook it until 3 whistles.

Reduce the flame, wait for the pressure to get reduced, slowly and carefully release all the pressure from the cooker.

Open the lid, add grinded coconut paste. Check the gravy consistency and adjust water or salt to taste.

Mix well and bring it to a boil. Garnish with coriander leaves and serve hot with rice.


Cooking Time : 45-60 minutes
Serves 4 persons


Submitting this to Curry Mela hosted by Srivalli.

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Now to the other Events:



1) Displaying my fridge magnets for :



'FRIDGE MAGNETS', event hosted by Veda Murthy.




2) Reposting my "COW" drink for 2 events:



Food in Colours - RED , an event hosted by Sushinemom

and



Colour in Food event hosted by EC.

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Checkout last month's FLOWER MAKING round up in my creations blog

and



Join this month's RAKHI EVENT in my creations blog.

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Valarmathi and Suhanya passed me the "BLOGGING FRIENDS FOREVER" award.

Thank you Valar and Suhee for your thoughtfulness!!!


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Madhavi passed me the "Magic Genie Lamp". I have posted this here

Thank you Madhavi!!!

"COW" - A blend......

It was .... when I started my career, was too new to Singapore cuisine, used to ask my chinese friends, what they had for breakfast... and the answer was, "I had ABC". I used to wonder what is this ABC... was too shy to ask them too:(

Then I slowly discovered it, following them to the Food court...... and it was ......

Apple - Beetroot - Carrot Juice ;) - A blend of all three:)

he he he...

Now, its my turn to introduce "COW" ...... Any guess ? ;)

Its CARROT - ORANGE - WATERMELON Juice.

Ingredients:
Watermelon - 4 cups(Peel, deseed and cut the flesh into small cubes)
Orange - 2 (Extract the juice)
Grated carrot - 1/2 -1 cup
Sugar - 1 tablespoon
Water if required.

Method:
Grind carrot, sugar in a blender until it turns a fine paste.

Add watermelon cubes to it and blend it again.

Then add orange juice to it and blend it until all gets mixed well.

Add little water if it is too thick.

Chill it and enjoy the juice.


Preparation time : 10-15 minutes
Makes 2 glasses.

I am sending this COW juice to ........

WBB Summer feast hosted by Sia

and

Summer Splash hosted by Aartee.


With this post, I am completing my NABLOPOMO event!!!!
It was FUN to post all 31 days eventhough found it difficult in the weekends ;)

Hibiscus Milk - Cooking with Flowers!

Hibiscus rosa-sinensis is the national flower of Malaysia. It is a flowering plant, with five or more petals, ranging from red, white, pink, red, purple, yellow, etc and from 4-15 cm broad. It has good medicinal properties and used mainly in Ayurvedic medicine.

Its leaves and flowers can be grinded to a paste and used as a natural shampoo. People in southern India believes that hair will grow long, reduces drandruff as well as gives good glow to the hair.

Flowers are also used as an ingredient in herbal tea and drinks. They are used internally in the treatment of excessive and painful menstruation, fever, cough, vulnerable diseases and illness, skin disorders, gastrointestinal disorders, hypersentive conditions, etc.

So lets have hibiscus drink once in a month atleast......

Ingredients:
Hibiscus flowers - 2-3 (preferably red)
Milk - 1 glass
Cardamom powder - 1/2 teaspoon
Sugar to taste

Method:
Wash hibiscus flowers well and remove the petals seperately.

Heat a pan and boil milk and petals. Let it boil nicely until milk gets a pale lavender colour.

Add sugar and cardamom powder and mix until sugar dissolves.

Filter it and drink hot or cold.


Cooking time : 10-15 minutes
Serves 1 person




I am sending this entry to "JFI(Jihva for Ingredients): Flower Power" hosted by Rachna, which was initiated by Indira of Mahanandi.

CLICK - Coffee/Tea Event & Mentha (Mint/Puthina) Rice (Microwave cooking)

July's concept is Coffee and Tea for the CLICK event, hosted by Jugalbandi.


My entry for the event :


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Now over to today's recipe, Mentha Rice ...........

Mint is a wonderful herb, with a pleasant odour. It is widely used in cooking, chewing gums, breath freshners, drinks, medicines, toothpastes, insectisides, etc. If it is taken with warm water, it completely cools the body and improves digestion.

I was browsing for Mint recipes, and found this in Pachakam.com. After minor changes, I prepared this recipe.



Ingredients:
Rice - 2 cups
Mint leaves - 2 cups
Onions - 2, cut into pieces, lengthwise
Green chillies - 4-5
Grated coconut - 1/2 cup
Cumin seeds - 1 teaspoon
Cashew nuts - 10
Mustard seeds - 1 teaspoon
Black gram (Urad Dal / Uzhunthu) - 1/2 tablespoon
Split chickpeas (Kadalai paruppu/Channa dal) - 1/2 tablespoon
Curry leaves - few
Tamarind - a small lemon size
Ghee - 1 tablespoon
Oil - 2 tablespoon
Salt to taste

Method:
Soak tamarind in 1/4 cup of water and extract juice. Wash mint leaves and drain water.

Heat pan, add 1 tablespoon of oil. Once it is hot, add mint leaves and green chillies and fry until raw smell goes off. Switch off the flame and allow it cool.

Once it is cool, grind it with coconut, cumin seeds, tamarind extract to a fine paste. Sprinkle little water if needed.

Heat ghee in a pan. Fry cashew nuts in it and keep aside. Add remaining oil to it. Once it is hot, add mustard seeds and allow it splitter.

Add urad dal, split chickpeas, curry leaves and onions and fry for few minutes, until onions turn pale.

Meanwhile, wash rice and transfer it to microwave container. Add fried onions, grinded mint paste, salt to taste and 4 cups of water.

Mix well and cook it in microwave for 20 minutes.

Once it is done, garnish with cashew nuts and serve hot.


Cooking time : 30 minutes
Serves 3-4 persons




Sending this recipe to Herb Mania - Mint event hosted by Ammaluskitchen.

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And, reposting Mango Milkshake & Fruit Stiks recipes for WYF Juices and Icecreams event hosted by Easycrafts.



Click here for Mango Milkshake recipe.



Click here for Fruit Stiks recipe.

Mango Milkshake

Like many, I too like to eat mangoes as it is;) But I like mango milk shakes too.... too YUMMY:) Checkout milkshake's history here.


Ingredients:
Mango pulp/cubes - 2 cups
Milk - 4 cups (I used cold low fat milk, wanted to contol few calories ;) )
Cardamom powder - 1 teaspoon
Sugar - 1-2 tablespoons (as sweet required)

Method:
Always select good ripe mangoes for milk shakes. Wash them and peel the skin.

Scoop the flesh and blend them for 1 minute.

Add milk, cardamom powder, sugar and blend it again for another minute.

Use little water if it is too thick.

Refrigerate and serve chilled.

One more look of it ;)



Preparation time - 10 minutes
Serves - 2 persons


I am sending this entry to Monthly Mingle - Mango Mania hosted by Meeta .