Banana Smoothie Recipe

Smoothies are not only a quick and easy way of taking care of those hunger pangs, but are also healthy and delicious. I usually have one mid afternoon when it’s too hot for that cup of tea or coffee. Posting a Banana Smoothie today.

Ingredients :

  • 4 elaichi /small variety Bananas
  • 1 litre thick curd/Yoghurt
  • 3 tbsps honey
  • Sugar as required / I use Sugar free
  • A few ice cubes

Method :

Chop the Bananas into tiny pieces and blend them along with sugar, curds, honey and a few ice cubes. Serve with sliced Banana.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet Lassi /Yoghurt Recipe

Lassi though a Punjabi delicacy, is now popular in even the remotest parts of India. It is nothing but Yoghurt churned and sweetened with sugar or with salt. Fruit Lassi in a variety of flavours too is available but my most favourite is the Kesar Elaichi Lassi that is the Sweet Lassi flavoured with Saffron and Cardamom and garnished with Pistachios. The traditional Rajasthani churner is a gift from a very dear friend Ramesh Chittal.

Ingredients :

  • 1 litre thick curd/Yoghurt
  • 15 tsps sugar
  • 9 Cardamom pods
  • A large pinch of Saffron
  • 12 Pistachios shelled and slivered.

Method :

Churn the curds well. Powder the sugar, saffron and Cardamom and tip it into the churned yoghurt. Mix well. Pour in tall glasses or even tiny earthenware and serve chilled garnished with pistachios.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Beetroot Juice Recipe

The Beetroot juice that I am posting today is flavoured with lemon, a couple of green chillies and a sprinkling of coriander leaves. Beet on its own is sweet, so addition of fruits only increases the sugar content of the juice.

Ingredients :

  • 2 large Beetroots
  • 2 green chillies or as per taste
  • Juice of one lemon
  • Coriander leaves to garnish

Method :

Deskin the Beetroots and wash them thoroughly. Chop them into thin slices and juice them along with the chopped green chillies in a juicer. Tip the pulp into a bowl. Do not use a mixer to juice, as the heat causes the enzymes to break down. Add two glasses of water. Mix thoroughly. Strain. Add lemon juice and finely chopped coriander leaves. Serve chilled or at room temperature.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Thandai Recipe

Thandai which literally means a coolant, is a drink made during the festivals of Holi and Shivratri. It is milk enriched with dry fruits, saffron and fennel. Traditionally ‘Bhang’ which gives one a ‘high’ is added to the drink. The one I have posted today is without it. It is absolutely delicious!!!

Ingredients :

  • 5 cups milk boiled ( do not use skimmed or low fat milk)
  • 1/2cup powdered sugar
  • A few strands of saffron
  • 1/4 tsp pepper corns
  • 1/2 cup almonds
  • 2 tbsp khus khus/poppy seeds
  • 2 tbsp saunf/fennel
  • 10 Cardamom pods
  • A handful of dried rose petals
  • Fresh rose petals for garnish

Method :
Soak the almonds and peel them. Powder the Cardamom, poppy, fennel, pepper corns and dried rose petals and mix it thoroughly in the milk. Grind the almonds to a fine paste and add them too. Refrigerate for three to four hours and then strain it. Add the sugar and saffron. Mix thoroughly and serve garnished with fresh rose petals.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Watermelon Crush Recipe

I have always loved juices with a few bits of the pieces in them to add to the crunch. Posting a Watermelon Crush today with a sprinkling of Chaat masala, salt and pepper.

Ingredients :

  • Watermelon
  • Pepper
  • Salt
  • Chaat masala
  • Sugar
  • Ice cubes

Method :

Wash and deskin the watermelon. Cut into cubes. Keep some aside. Juice the remaining with a few icecubes. Pour into a pitcher. Add sugar, salt, chaat masala and pepper according to taste. Add the chopped water melon pieces and ice cubes and serve immediately.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Watermelon Punch Recipe

There is no doubt that the healthiest way of eating fruits is in their natural form, without converting them into juices or punches, but then once in a while it is fun indulging in those unhealthy things too!!!!! This is my favourite Punch as it is sweet, tangy and has that right amount of zing to it. Healthy, as it is without any essence or flavour and heavenly during the summers.

Ingredients :

  • 1 kg Watermelon
  • Juice of three limes
  • Juice of three oranges
  • Sugar

Method:

Cut the watermelon and deseed it. Juice the oranges and limes. Puree the watermelon and strain it. Drop the strained juice into a pitcher, and add the orange and lime juice to it. Stir in sugar as per requirement and serve it chilled.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Ajwain Water Recipe

Ajwain or Carom seeds are a good digestive and used widely in Indian cooking. Expecting and lactating mothers are also given ajwain water to prevent flatulence and feeling of fullness.

Ingredients:

  • 1tsp ajwain
  • 1 litre of water
  • A pinch of salt

Method :

Boil a tsp of ajwain in 1 litre of water. Reduce it to 750 ml. Add a pinch of salt. Strain and serve.

Copyright © 2017. All rights reserved.

Masala Buttermilk Recipe

A refreshing summer drink, buttermilk is a very popular beverage all over India. This one is with a hint of ginger and coriander leaves and is a thirst quencher during the hot and humid summers.

Ingredients :

  • 500 gms thick yoghurt
  • 1 litre water
  • 2inch piece of ginger
  • 2 green chillies
  • A few sprigs of coriander leaves
  • Salt

Method :

Grate the ginger and mince the green chillies. Add salt and crush them well. Strain the extract. Chop the coriander leaves fine. Whisk the yoghurt well and thin it down with water. Add the extract. Mix well and add the coriander leaves. Serve chilled.

Copyright © 2017. All rights reserved.

Badam /Almond Milk Recipe

Badam milk offered to the Goddess on Kojagiri Poornima . Please accept the Prasad. 🙏🙏

Ingredients :

  • 1 litre milk
  • 1/2 cup Badam/almonds
  • 12 tsps sugar
  • 5 pods Cardamom powdered
  • A large pinch of saffron

Method :

Soak the almonds in warm water for about 2 hrs and then peel them. Sliver about 6 almonds length wise and keep aside. Make a paste of the remaining almonds. Boil the milk, lower the flame and add the chopped almonds and the paste. Add sugar and saffron and allow it to simmer for about 5 mins. Add the Cardamom powder, stir and switch off. Serve hot or chilled.

Copyright © 2017. All rights reserved.