Berrylicious smoothie :-)

We are on a smoothie trip, me and my hubby. He has bought a powerful mixer , called Nutri bullet and it is perfect for making different types of smoothie. 
Packed with protein and nutrients, smoothie is ideal for on the run drink, or take along while going for work.
These mouth watering smoothies are prepared using fresh fruits  and vegetables , not to forget to add some nuts and sunflower/ chia seeds , berries and carrots and oranges  also make a great smoothie. Another interesting ingredient is Almond milk, that is flavorful and light to drink.
My son like most of the kids is not a vegetable eater (though he does eat some veggies) so this is the best way to feed kids , make it tasty and colorful and you have the perfect formula to excite kids to have this smoothie!!
I like to experiment using different fruits , veggies and the result is a power packed drink, so you'll too try some and make your family feel healthy too!!

Ingredients

1/4 cup washed blue berries
1/2 cup washed strawberries
1 cup Almond milk
1/4 cup sunflower seeds ( or chia seeds is fine too)
1/2 cup washed cleaned carrots
2 tsp Whey protein powder
3 to 4 ice cubes 
This makes one jar of smoothie, approx 2 glasses !!

Method:
I like to use the blender jar ( Nutribullet jar, as a measure cup)
Basically simplest thing to prepare,  add  berries, carrots,and some seeds into the nutribullet jar.
Now add the liquid part ( either juice or almond milk, coconut water-your choice)
 Next add whey protein powder and then ice cubes, about 3 to 4 and put the lid on and  let Nutribullet do the needful, churning out the juice and its powerful motor and blades extract all the juices and blend all the seeds, result is smooth smoothie, ready to drink with all its goodness.
Pour into tall glass and drink cool smoothie.
As mentioned I have prepared using Kale and avocado smoothie, you can similarly add your choice of ingredients and make it to your taste.
Do share your thoughts and ideas about other ingredients!!

Oatmeal butterscotch cookies

Holidays are almost here!! and the crisp cold air calls for some freshly baked warm cookies. Previously  having baked chocolate chip cookies, I decided to try out something different and so tried out a recipe that uses old fashioned oats with butterscotch chips.  Oatmeal butterscotch cookies, are crisp outside, and soft, chewy on the inside. 
I tried these at my friends place and just wanted to try make them, so here is a  recipe. Do try some yourself they taste delicious and fills the house with sweet freshly baked cookies aroma!!

Ingredients   
1 1/2 cup All purpose flour
2 eggs
1 1/2 sticks unsalted butter, room temperature
1 tsp vanilla essence
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 tsp cinnamon powder
2 cups old fashioned oats
1 pack butterscotch chips

                                     

        

Ingredients

Stir and cream both butters and sugar 

Sieve dry ingredients 

                                                           

Add oats and butterscotch chips to cookie dough

Baking till the cookies appear crisp and baked ! at 350 F

Oatmeal and butterscotch cookies are ready to eat !

Method:
1.Preheat oven to 350 degrees . Using an electric hand beater or wooden spoon, and a large bowl cream butter and both sugars till light and fluffy.
2.Add vanilla essence ,and eggs and mix well.
3.Sieve flour, add baking soda, cinnamon and add stir the dry ingredients, stir together and add in oats and butterscotch chips and mix well.
4.Using an tablespoon, scoop out approx 2 inch dough and place onto the cookie sheet ( Lined with parchment paper) and bake for 10 minutes or until they appear light golden in color.  
  After they are  baked continue to cool them for few minutes, on a wire rack. Enjoy and they store well in a sealed container.  

Aloo Paratha

Aloo Paratha,  popular North Indian dish. Enjoyed by many as a breakfast. These are prepared by stuffing wheat bread with a spicy potato filling , and cooking the wheat bread to a crisp golden color.
Enjoy with yogurt, these hot Aloo paratha,  any time and especially on a cool Sunday morning as a brunch.

Ingredients
4 to 5  medium size potatoes (boiled till soft)
1 tsp ginger garlic paste
2 to 3 finely chopped green chilies
1 tsp coriander powder
1 tsp garam masala ( available in Indian grocery store)
1/2 tsp chat powder
1/4 cup finely chopped coriander leaves
1 small onion finely diced 
1 tsp salt
1 tsp red chilly powder

Dough
2 cup wheat flour
1/2 cup water
vegetable oil

Aloo Parathas 

Method 1.Boil potatoes and peel the skin. In a bowl, add mashed potatoes, salt, green chilies, onions, chat powder, coriander powder, ginger garlic paste. Add garam masala powder and check for salt. Mix well together. This becomes the potato stuffing.
2.Take 2 cups of wheat flour, add 1/2 cup of water  slowly to the flour to knead it and prepare a dough that is not sticky or too wet. Divide this prepared dough into 8 portions, each ball almost the size of a golf ball.
3.Using a rolling  pin, roll out  3 inch disc shape bread. Add a tbsp of potato stuffing and close the rolled bread, by bringing the ends together. Add a dust of wheat flour and carefully roll the disc again. Approximately 1/2 inch thickness and 6 inch in diameter each.
4.Heat a flat pan, add the Aloo stuffed wheat  bread and cook for about a minute, flip carefully as not to break the bread :) add a tsp of vegetable oil on the surface of wheat bread , further cook the bread on both sides, for a minute or two till they appear golden brown in color.  Remove and continue cooking the rest of parathas (aloo stuffed wheat bread)
Enjoy hot parathas with white butter , and yogurt :)

Vegetable Jalfrezi

A Mughlai  style gravy, cooked with vegetables, that also looks like a  Indian stir fry, is usually served with Indian bread. Jalfrezi has a slightly sweet and sour flavor to it and is presentable at a party with its colorful vegetables.
A flavorful aromatic dish , served in almost all Indian restaurants. 
I like preparing this dish as I know by including these veggies, my family is getting the nutritional value of this dish.
The main work is cutting the veggies :))

Ingredients
100 gm carrots peeled and cut into 1 inch thick julienne style strips
100 gm green  beans , cut similar julienne style
1 small green and yellow bell pepper cut into julienne strips
50 gm green peas, optional 
100 gm florets of cauliflower chopped
100 gm cottage cheese (paneer ) cut into 1 inch strips


For gravy
1 medium Onion, cut lengthwise in thin strips
1 cup tomato purée
1tbsp fresh ginger garlic paste ( you can grate both ginger, garlic to get a paste)
3 to 4 green chilies chopped finely
Salt to taste
1 tsp red chili powder ( I prefer Kashmir chilies as they are not that spicy but do provide the much needed color to the gravy sauce )
1/4 tsp turmeric
1 tsp garam masala ( available at all Indian grocery stores) Again I prefer to use Everest brand but all are good and more or less similar.
1 bay leaf
1 small cinnamon stick
3 to 4 cloves 
2 to 3 big cardamom
1/4 cup vegetable oil
1 tbsp  butter
2 tsp kasoori methi (available in Indian stores) for garnish/ or freshly cut green coriander leaves.

1/4 cup chopped cashews for garnish



                                                           

             

Chopped vegetables and browned onions

Brown sliced onions in 2 tsp vegetable oil

Add bay leave,cloves, cardamom, cinnamom

Add tomato puree

Add vegetables 

Cottage cheese saute 

Add paneer to vegetables 

Cook covered for another 5 to 6 minutes till it all blends into the curry ,check for seasonings

Vegetable Jalfrezi

Garnished with chopped cashews 

Method:

1. Wash all chopped vegetables and boil them  separately in a  cup of  water , with 1/4 tsp salt for about 5 minutes, drain water and keep aside .
2. Heat oil in a medium size pan, add cumin seeds, bay leaf, cinnamon stick , cloves . Allow to splutter , add onions , sauté till light golden , add in ginger garlic paste , green chilies.
Continue stirring. Add in tomato purée and taste for salt, add in red chili powder, turmeric, and garam masala. Cover to cook for about 5 minutes . This is the gravy sauce.
3. In a separate pan , heat butter add in drained pineapple cut into 1 inch . In a separate pan saute paneer (cottage cheese) cubes. Next add in the parboiled veggies and saute in tablespoon of oil.
4. Lastly  add these  vegetables along with paneer to the cooked gravy sauce . Cook covered further another 5 to 6 minutes, close burner. Garnish with kasoori methi/ freshly chopped coriander leaves. Garnish with chopped cashews or green chilies and serve vegetable jalfrezi hot with tandoori naan / or enjoy with Basmati rice.