Tuesday, May 29, 2012

Banana-Blueberry and Whey Protein Smoothie

Smoothies are easy to make and a great way to get one's daily servings of veggies and fruits. I have added whey protein to fortify my smoothie and keep those hunger cravings at bay for a little longer. I know the color isn't very tempting but the taste is anything but. Just make sure to drink it right away cause the smoothie does turn to an ugly shade of blue afterwards..

Before I go ahead with the recipe, here is a round-up of colored foods(Smoothies and drinks mostly) that I have blogged over the past week:
Ingredients(For 2 Tall or 4 Small Servings):
  • 2 Frozen Small Chiquita Banana
  • 1 Tbsp Freeze-dried Blueberry Powder
  • 1 Scoop(~3 Tbsp) of Vanilla Flavored Whey Protein
  • 2 Cups Skimmed Milk or more/less
  • 1 Cup Ice cubes or more/less
  • Grind the freeze dried blueberries to a fine powder.

  • Mix the milk, whey protein and berry powder in a measuring cup.

  • Chop the bananas and add it to the blender. Pour the milk-berry-protein mixture.  Add the cubes and blend 
  • Serve right away. 
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Monday, May 28, 2012

Boiled Corn on the Cob

Summer doesn't officially begin till middle of next month but it does feel like summer already. I am transitioning one from of my least favorite season to another.. Spring because I can't step outside without getting attacked by Pollen and Summer because it gives me nasty Skin rashes. :(.

I probably will have to sail through Summer drinking cold smoothies, slushes and eating corn. And nothing screams summer like corn. I am seeing corn everywhere I go. And boiling these summery corn till they are juicy and tender is how I like mine.

  • 6 Sweet Corn, with few layers of husks intact
  • 2 Tbsp Salt
  • 1/2 Tbsp Sugar
  • A big pot of water
  • Bring the water to a roiling boil. Add salt, sugar and stir.
  • Dunk the corn in the water. The water should almost cover the corns.
  •  Lid the pan and cook for 10 minutes. Turn the corn midway.
  • Remove the corn from the pan and plate it. Once its warm enough to be handled remove the husks and silk.
  • Stick the corn holders on each side and sink your teeth into splendid juicy corn. 

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Sunday, May 27, 2012

Carrot Mango Ginger Celery Breakfast Smoothie

Now that Mangoes are in season, I couldn't help make a smoothie out of it. Its a truly awesome smoothie with nice serving of fruit and veggies.

Ingredients (For 2 Tall Servings):
  • 1 Ripe Mexican "Haden" Mango
  • 2 Small Carrot
  • 1/2" Ginger
  • 1 Stalk Celery
  • 1 Cup Cold Milk
  • 1 Cup Ice Cubes
  • 1/2 Cup Water (Omit if a thick smoothie is preferred)
  • 2 Tbsp Orange Blossoms Honey
  • Peel the carrot and mango. Chop and add to blender. Peel the ginger and fine dice both the celery and ginger. Add it to the blender.
  • Pour cold milk, water and add ice cubes. Blend till smooth.
  • Add honey and stir to incorporate. 
  • Serve cold.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 Enjoy!

Saturday, May 26, 2012

Flavored Buttermilk, a refreshing summercooler

Here is a simple recipe for a refreshing summercooler made with skimmed buttermilk. Grand-mom had a special wooden buttermilk churner that she used to separate butter and buttermilk from fresh home-made curd. She always had a fresh batch of this flavored buttermilk to drink post-lunch and also serve to guests.Grand-mom was hospitality personified.
 I got one wooden buttermilk churner from India but I hardly used it so I passed it on to mom.I just use store-bought skimmed buttermilk to make this easy breezy summer cooler.
How do you like dry flowers as props? I got 2 dozen long-stemmed roses from hubby for this Mother's Day. For sentimental reasons,  I want to keep these (dry) flowers as long as possible as it is a rarity that I get flowers from him. I love the way the pictures have turned out.

My "Mother's Day" Rose Bouquet:

  • 2 Cups Cultured Fat-free Buttermilk
  • 1-1/2 Cups Water
  • 1/2 Small Carrot
  • 1/2 Small Seedless Cucumber
  • A piece of Raw Mango
  • 2 Green Chilies
  • A handful of Cilantro
  • 4-5 Curry Leaves
  • A small piece Fresh Ginger
  • Salt as needed
  • Whisk the buttermilk, water and salt.
  • Finely chop the green chilies and remove seeds. Also finely chop the curry leaves, cilantro, cucumber. Grate the carrot, mango and ginger. Add all these chopped and grated ingredients to the diluted buttermilk. Store in the refrigerator for a couple of hours. 
  • Serve chilled.

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Indian Spiced Sweet Tea "Masala Chai"

When MIL came for a visit, she got me 2 packets of "Assam Black Tea powder/granules" and she says they make the best spiced sweet tea.It did and we all enjoyed sipping our evening tea until we exhausted it. She also gave me 2 large packets of Ooty Green Tea that I take to work.
Now that I have run out of my assam black tea powder, I picked up Brooke Bond 3 Roses "Mind Sharp" from Indian stores.It makes decent Chai.I like my tea spiced and sweet but without going overboard with the spices.Its because a multitude of spices leave a bad after-taste in one's mouth, atleast that is how I feel. So this is my minimalist approach of making masala chai.Come sip with me.

Ingredients(For 2 Medium Servings):
  • 1-1/2 Tbsp Black Tea Powder, Preferrably Black Assam Tea Powder
  • 2 Cups Whole Milk
  • 1/2 Cup Water
  • 1 to 1-1/2 Tbsp Granulated Sugar
  • 1/2" Fresh "Mature Ginger" with skin , Young Ginger makes a disastrous Tea
  • 4 Cardamom Pods
  • 1 Small Clove
  • Pour milk and water in a sauce pan. To it add the black tea powder.
  • Pound the ginger and cardamom pods in a mortar and pestle. DO NOT smash the clove. Leave it intact.
  • Add the minced ginger-cardamom mixture and the WHOLE clove to the sauce pan. Finally add the sugar and stir to incorporate. Sugar may be added at a later stage according to preference. (Since me and DH like the same level of sweetness we add the sugar before bringing the tea to a boil)
  • Place the sauce pan on the stove and bring the mixture to a boil on a medium flame. Let the mixture simmer for 2-3 minutes AFTER the mixture nearly bubbles over.
  • Filter the tea to remove the tea powder, minced ginger-cardamon and the clove. Now use the sauce pan and another pan with handle to "pull the tea" twice or thrice and make it frothy. 
  • Tea is ready to be served.

Spicy Crunchy Accompaniments for Sweet Tea:

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Thursday, May 24, 2012

POM Sangria

Pomegranate juice is so good for women,is what the doctors and nutritionists say. But it is so bitter, especially when consuming it as juice (Think POM juice). So I mix it with other juices and make my version of Sangria. This has become one of my favorite drinks. Since Spring anyway!
Ingredients(For 3-4 Servings):
  • 2 Cups Pure Pomegranate Juice "POM Juice"
  • 2 Cups Pure Pulp-free Orange Juice, like Tropicana or Minute Maid
  • 1 Cup Berry Wine, like Arbor Mist Pinot Noir
  • 1/4 Cup Simple Syrup (Made with equal parts water and sugar)
  • Ice Cubes
  • Sliced Fruit Wedges, use any on hand like Apples, Lemon, Orange, Peaches, Berries
  • Gather the ingredients needed for making the Sangria.
  • Slice the fruits and divide them amongst the serving jars. I always save the Jelly Jars once they are emptied. They come in handy when you want to make shakes, mocktails and such.
  • Mix the juices, wine and simple syrup. Divide using measuring cup and pour into the jars. Lid the jars and refrigerate overnight.This is a must. Don't skip
  • The following day, top it with ice cubes and it is ready to be served. The best part is eating all those juice soaked fruits. Umm, refreshing!

Other "Red" Food:
Beet Curry

Chocolate Beet Cake:

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