Orange Smoothie

Ingredients:

1/3rd cup frozen concentrated Orange Juice (Santra Ka Raas)

1 cup Milk (Doodh)

1/4th cup Sugar (Cheeni)

2 cup Ice-cubes

1 peeled and sliced ripe Banana (Kela)

How to make orange smoothie:

Process all ingredients in blender, stopping several times for ice to settle - continue until smooth.

Garnish, if desired; serve immediately.

Kadhai Paneer

Ingredients:

         

250 gms Cottage Cheese (Paneer)

3 Capsicum (Shimla Mirch)

4 Onion (Pyaj)

4 Tomato (Tamatar)

1 " long piece Ginger (Adrak)

1 tsp Red Chili Powder (Lal Mirchi)

2 Bay Leaf (Tej Patta)

4 Cloves (Lavang)

1 piece Cinnamon (Tuj/Dalchini)

Little Orange Color

4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:

1. Cut cottage cheese, capsicum in long pieces.
2. Grind onion, tomato, ginger, salt, red chili powder and orange color.
3. Mince cloves and cinnamom.
4. Heat clarified butter in a pan.
5. Add bay leaf, cloves, cinnamon.
6. Then add onion, tomato, ginger paste.
7. Continue cooking it on medium flame till ghee/oil begins to separate.
8. Add paneer and capsicum pieces.
9. Cook on low flame.
10. When the capsicum are done put off the flame.
11. Take off the fire and serve hot.
12. Serve with nan or paranthas..

Aloo Ka Paratha

Ingredients for alu paratha :

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter

Preparation of aaloo paratha :

• For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
• Mash the potatoes.
• Add all the stuffing items to mashed potatoes and mix it properly.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
• Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
• When top side is done change the side and keep a check (till properly baked)
• Spread butter over it. Serve aloo paratha hot with yogurt (curd).

appetizers

crab dip

ingredients

• 1  cup  cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
• 1/2  cup  mayonnaise or salad dressing
• 1/2  cup  dairy sour cream
• 2  tablespoons  finely chopped red onion or green onion
• 1  tablespoon  snipped fresh dillweed or 1 teaspoon dried dillweed
• 1  teaspoon  finely shredded lemon peel or lime peel
• 1  teaspoon  lemon juice or lime juice
•     Several dashes bottled hot pepper sauce
•     Dash cayenne pepper (optional)
•     Salt and black pepper
•     Finely chopped red or green onion (optional)
•     Assorted crackers and/or vegetable dippers

directions

1. In a small bowl stir together crab, mayonnaise, sour cream, the 2 tablespoons onion, the 1 tablespoon dill, the 1 teaspoon lemon peel, lemon juice, hot pepper sauce, and, if desired, cayenne pepper. Season to taste with salt and black pepper.

2. Transfer dip to a serving dish. Cover and chill for 2 to 24 hours. If desired, garnish wtih finely chopped red or green onion. Serve with crackers or vegetable dippers. Makes about 1-1/3 cups (10 servings).

Crab Tartlets: Prepare dip as above through step 1. Spoon dip into 30 miniature phyllo dough shells (two, 2.1-ounce packages). For a hot appetizer, place the 30 miniature phyllo dough shells on a large baking sheet. Spoon dip into phyllo shells. Bake in a 350 degree F oven for 5 to 8 minutes or until heated through. If desired, garnish with finely shredded lemon peel and fresh dill sprigs.
Per tartlet: 62 cal., 5 g total fat (1 g sat. fat), 8 mg chol., 52 mg sodium, 3 g carbo., 0 g dietary fiber, 2 g protein. Daily Values: 1% vit. C, 1% calcium, 1% iron. Exchanges: 1 Fat

nutrition facts

• Servings Per Recipe 10 (2-tblespoon) servings
 
• Calories116, 
• Total Fat (g)11,
• Saturated Fat (g)2, 
• Monounsaturated Fat (g)1, 
• Polyunsaturated Fat (g)5, 
• Cholesterol (mg)26, 
• Sodium (mg)127, 
• Carbohydrate (g)1, 
• Protein (g)3, 
• Vitamin C (DV%)1,
• Calcium (DV%)3, 
• Iron (DV%)1, 
• Very Lean Meat (d.e.).5, 
• Fat (d.e.)2, 
• Percent Daily Values are based on a 2,000 calorie diet

Image and Recipe Credit: bhg.com

Gobhi Matar

INGREDIENTS

Cauliflower, separated into florets 1 medium

Green peas, shelled 1 cup

Olive oil 2 tablespoon

Cumin seeds 1 teaspoon

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Coriander powder 2 teaspoon

Red chilli powder 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Tomato puree 1/4 cup

Salt to taste

Garam masala 1 teaspoon

Dry mango powder (amchur) 1/2 teaspoon

Green chilli, slit 1

Fresh coriander leaves, chopped 1 tablespoon

METHOD

Heat olive oil in a kadai (wok) and add cumin seeds. When they begin to change colour add ginger paste and garlic paste. Sauté for half a minute. Add coriander powder, red chilli powder and turmeric powder. Sauté for another half a minute. Add cauliflower florets, green peas, half a cup of water and tomato puree. Add salt and mix. Cover and cook for eight to ten minutes, stirring occasionally Add garam masala powder and amchur and mix. Garnish with green chilli and coriander leaves and serve hot.

Aloo Ki Tikki

INGREDIENTS

Potato, boiled and mashed 6 medium

Salt to taste

Olive oil +deep fry1 tablespoon

Onion , chopped 1 medium

Cottage cheese (paneer), grated 1/4

Fresh coriander leaves, chopped 1/4 cup

Cashewnuts, crushed 6-8

Red chilli powder 1/2 tablespoon

METHOD

Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness. Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper. Serve hot with tomato ketchup or mint chutney.

Vodka Cocktail Recipes

Crimson Twilight

Ingredients

• 45ml Vodka
• 15ml Red Vermouth
• 5-6 Basil leaves
• 10ml Pomegranate syrup
• 1 Maraschino cherry
• Orange zest for garnish

Method
Take basil leaves in your palm, rub gently and and drop them into a mixing glass. Add pomegranate syrup, red vermouth and Vodka. Shake well. Double strain into a chilled martini glass, drop a maraschino cherry into the glass and garnish with an orange zest.

Serve your guests Crimson Twilight if your guests have just party hopped and arrived at your soiree. This cocktail's fruity flavour will instantly refresh them. And it will also ensure that they don't hop out of your party to attend another! Wink.

Cucumber Passion

Ingredients

• 60ml Vodka
• Half Cucumber chunks
• 15ml Passion fruit syrup
• 15ml Lime juice
• Sprite to top
• Ice
• Cucumber for garnish

Method
Pound chunks of cucumber with a pestle to release flavour and put it in to a cocktail shaker. Add passion fruit syrup, lime juice, ice and Vodka. Shake well. Strain in a Collins glass (a tall glass) and add ice. Top up with sprite and serve. 
If you just spotted a potential date, this is a perfect drink to break the ice between the two of you. This drink is both sweet and fizzy just how a flirty move is supposed to be!

Coffito

Ingredients

• 60ml vodka
• Half bar spoon coffee powder
• 20ml mojito mint syrup
• Splash of Soda
• Mint and 3 Polo rings

Method
Take 10-12 mint leaves and drop them into the mixing glass. Add ice. Add half a bar spoon of coffee, mojito mint syrup and vodka. Shake well. Pour the contents into a Collins glass. Top with a splash of soda. Garnish with a sprig of mint and polo rings on a cocktail toothpick.

If you're a coffee fan, then need we tell you that this is 'the' drink for you? Either make it by yourself or ask the bartender to do it for you, and once it's served just sit back and enjoy its rich flavour.

Chilli Lychee

Ingredients

• 60ml vodka
• 10ml mojito syrup
• 30ml lychee juice
• 5ml Lime juice
• A pinch of salt
• Ice
• A dash of tabasco sauce

Method

Take salt, a dash of tabasco sauce, lime juice, lychee juice, mojito syrup, ice and vodka in a shaker. Shake well. Strain into two shot glasses and serve.

Now, this one merry-licious drink. This cocktail's sweet and fiery notes will undoubtedly ensure that you and your guests have fun a fun evening ahead. 

Lemon Drop

Ingredients

• 60ml vodka
• 30ml freshly squeezed lemon juice
• 1-2 teaspoons powdered/castor sugar

Method
Rim the shot glass with sugar. Spoon the rest of it into a cocktail shaker. Add ice, vodka and lemon juice. Shake for at least ten seconds. Pour into the shot glass. Garnish with a slice of lemon and serve.

This is just something you want to lounge in the beach with or the perfect drink for an outdoor party. This cocktail's sweet and crisp lemony flavours will work like the wind in your face.

Which is your favourite vodka cocktail? Leave us a comment and let us know.

Image and Article Soruce: Idiva.com

green tea

sparkling red and green tea

directions

1. Bring 2 cups water to boiling. Steep 4 individual-size green tea bags in boiling water according to tea package directions. Remove and discard tea bags. Stir a 12-ounce can of frozen juice concentrate (such as cranberry-raspberry or apple-cherry) into tea mixture. Cover and chill mixture until serving time. To serve, fill a tall ice filled glass 1/4 full with the tea mixture..Top with chilled sparkling water or club soda. Garnish with a few fresh berries and lemon wedge. Makes 6 to 8 servings.

nutrition facts

• Calories124, 
• Sodium (mg)48, 
• Carbohydrate (g)30, 
• Vitamin C (DV%)113, 
• Calcium (DV%)1,
• Iron (DV%)2, 
• Percent Daily Values are based on a 2,000 calorie diet

Image and Article Credit: bhg.com 

hot chocolate

white hot chocolate

ingredients

• 3  cups  half-and-half or light cream*
• 3/4  cup  vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped
•   3 inches  stick cinnamon
• 1/8  teaspoon  ground nutmeg
• 1  teaspoon  vanilla
• 1/4  teaspoon  almond extract
•     Slivers of vanilla-flavor candy coating (optional)
•     Ground cinnamon (optional)

directions

1. Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon.

2. Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.

*Note: To reduce fat, you may substitute low-fat milk or evaporated fat-free milk for the half-and-half.

Tip: To create the foamy layer on top, blend some of the hot chocolate mixture in a blender container until frothy, and add to each serving.

nutrition facts

• Servings Per Recipe 5 (6-ounce) servings
 
• Calories335, 
• Total Fat (g)25, 
• Saturated Fat (g)16, 
• Cholesterol (mg)62, 
• Sodium (mg)86, 
• Carbohydrate (g)21, 
• Protein (g)6, 
• Vitamin A (DV%)15, 
• Vitamin C (DV%)2, 
• Calcium (DV%)18, 
• Iron (DV%)1, 
• Percent Daily Values are based on a 2,000 calorie diet

Image and Article: bhg.com 

roasted chicken

herb roasted chicken

ingredients

• 1/4  cup  snipped fresh herbs (such as basil, rosemary, marjoram, or sage) or 4 teaspoons dried mixed herbs, crushed
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 1  3-pound  whole broiler-fryer chicken
• 2  cups  1/2-inch-long carrot pieces
• 1  cup  pearl onions, peeled
• 2  teaspoons  olive oil
• 1  10-ounce package  frozen peas, thawed
•     Fresh rosemary (optional)

directions

1. For herb rub, combine the herbs, salt, and pepper. Rinse chicken; pat dry with paper towels. Loosen skin on chicken breast. Using your fingers, carefully spread half of the herb rub under the skin. Skewer neck skin to back; tie legs to tail. Twist wings under back.

2. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert a meat thermometer into center of an inside thigh muscle. Roast, uncovered, in a 375 degree F oven for 30 minutes.

3. In a 1-1/2-quart casserole combine carrots and onions. Toss with the remaining herb rub and the olive oil. Cover; place in oven. Roast about 45 minutes more or until chicken is no longer pink, juices run clear (the meat thermometer, if using, should register 180 degrees F), and vegetables are tender, adding peas to the casserole the last 15 minutes of roasting. If desired, garnish with fresh rosemary. Makes 6 servings.

nutrition facts

• Calories293, 
• Total Fat (g)14, 
• Saturated Fat (g)4, 
• Cholesterol (mg)79, 
• Sodium (mg)230, 
• Carbohydrate (g)13, 
• Fiber (g)4, 
• Protein (g)27, 
• Percent Daily Values are based on a 2,000 calorie diet

Image and Article: bhg.com