Fruits And Vegetable Milkshake

Nowadays i see lots of posts like milkshakes, icecreams ,juices, lassi etc etc as summer specials. So i too tried a milkshake after watching a cookery show.Its a tasty , delicious , rich n healthy milkshake with the combination of fruits & vegetables. This is the first time i tried milkshake and we loved its taste.The next day i tried the same with mango alone for my guests. They too loved it..Do try it. I am sure u’ll like it a lot.

INGREDIENTS
1 cup - 200ml

Ripe mango – 1 no (medium sized) Carrots – 2 nos (Small) Papaya – 1/4 cup ( I dint use it) Dates – 2 nos Sugar- 3-4 tsp Milk – 1 cup Water – 1/2 – 1 cup Condensed milk – 1 tbsp Milk powder – 1 tsp Elachi powder – 1/4 tsp (optional) Crushed ice cubes – few

METHOD

Slice the mangoes and remove the skin. Cut into pieces. Cook the carrots in a pressure cooker for 1 whistle. Cut the papaya into pieces removing the skin.. Take the blender and add all the fruits & veg pieces along with dates and grind with little water to make a pulp. Next add the condensed milk, sugar and milk powder. Run it twice. Finally add the milk and blend well. Check for sweetness and add more sugar if necessary. Refrigerate  & Serve it chilled Or u can add some ice cubes and serve immediately.

No Croutons Required - Eggs

We are having a lovely spring and I suspect that is why we did not get many entries this month. All the same, the ones here are certainly worth a look. Please vote for your favorite dish in the comment section or via email. Do note that my submission, nor Jacqueline's, is not in the vote.

Our first entry is from Ren of Fabulicious Food. A feast for the eyes and a treat for the tummy, this British Asparagus Mozzarella, Tomato Egg Salad is a must try indeed. Hoping for better weather for a healthy crop of asparagus, here we have asparagus paired with soft boiled eggs, mozzarella cheese, plum tomatoes dressed with fresh lemon juice, olive oil, lemon zest and freshly ground black pepper. Such a perfect salad to celebrate warmer weather. (UK)

I guess maybe the theme this month should have been asparagus. Fiona of London Unattached submits this Warm Asparagus Salad with Quail Eggs and Fennel Pollen. The pairing of eggs and asparagus is extra special here dressed with fresh lemon juice and garnished with fennel pollen. Fiona says the fennel pollen has "tiny flavour explosions of sunshine with just a slight taste of aniseed." I sure would like to try this dish. Simple but full of flavor and a treat for your dinner guests. (London, UK)

My contribution this month is a South Indian Egg Curry. I don't eat eggs all that often, but when the craving hits, I like to spice it up. Lightly boiled eggs are oh so good with mustard seeds, onion, garlic, ginger, green chilies, turmeric, cumin seeds, cayenne, coconut, curry leaves, tomatoes, yogurt and parsley. Easy to prepare and a treat for those that have a spicy palate. (London, Ontario, Canada)

Next up is lovely Susan of The Well Seasoned Cook with this gorgeous Stracciatella - Italian Egg Drop Soup. I am getting hungry just looking at this dish that is comprised of porcini mushrooms, fresh spinach, beaten eggs, garlic, oregano, basil, ditalini (or other small pasta), red pepper flakes, Parmesan and sun-dried tomatoes. I so regret that I don't live next door to Susan. What an amazing dish and the presentation is superb. "And it can be ready in just about the same time as waiting for the guy with the bicycle to come to deliver your pint of the usual."(NY, US)

Now from David who posts on The London Fog we have a spicy dish here. My readers will just know that I could not resist these Eggs in a Creamy Tomato Curry Sauce. Aromatic and a delight to make, soft boiled eggs are included in a wonderful curry sauce made up of cumin seeds, curry leaves, shallots, fresh ginger, tomatoes, green chilies, cayenne, ground cumin, homemade curry powder, yogurt and seasoning. Yet another egg curry to get my appetite going. (London, Ontario, Canada)

Our last submission is from my dear friend Jacqueline and partner for NCR. I have long wanted to make this Carrot & Tiffin Salad with Caesar's Dressing. What is not to like about this salad that contains eggs, grated carrots, onion, curry paste, wholemeal bread whizzed into crumbs, and roasted cashews. To finish, salad leaves, more carrots and basil leaves, and an adaptation of my famous Caesar salad dressing made up of mayonnaise, red wine vinegar, garlic, wholegrain mustard, freshly ground black pepper, olive oil and freshly grated parmesan cheese. (Scotland, Uk)

Jacqueline with be hosting the June edition of No Croutons Required. Check back at the beginning of the month for the theme.

Cornmeal Pine Nut Cookies

My husband was craving cookies and on a chilly afternoon, I decided to whip up a batch of these rather healthy little bites. Adapted from Mollie Katzen's excellent Sunlight Café, she suggests nibbling on them on your morning break with a hot drink. They are also nice to go along with your breakfast for that matter. Not too sweet at all, and flavored with pure maple syrup, complimented by pine nuts, a hint of lemon, vanilla and ginger, I will certainly make these again.

Ms. Katzen has lots of wonderful ideas for a stress-free breakfast, ranging from beverages, fruit creations, grains, quick breads, eggs, vegetables, beans, puddings and condiments and sauces to go along with many of the recipes. Readers will certainly be inspired to rethink their breakfast menus. Too often we get into the habit of eating the same old thing, including boxed cereals that are not especially good for you. Not all of the ideas here would do on a particularly busy morning - though many of the recipes can be prepared ahead of time - and if you have time or wish to have a delightful brunch or lunch, this is an ideal book to consult. Truly, the author offers a fresh approach to breakfast all day and your body will be happy for the range of nourishing ideas presented throughout, along with helpful and interesting information and tips.

Cornmeal Pine Nut Cookies

Recipe by Lisa Turner Adapted from Mollie Katzens Sunlight Café Published on May 18, 2012 Easy, dense and chewy, and just slightly sweetened cornmeal and pine nut cookies flavored with pure maple syrup, a hint of lemon, vanilla and ginger Print this recipe Wet ingredients: 2 large eggs 1/2 teaspoon sea salt 1/4 cup maple syrup 2 tablespoons sesame oil 2/3 teaspoons vanilla Dry ingredients: 1 1/3 cups spelt or unbleached white flour 2/3 cup cornmeal 1 tablespoon grated lemon zest 2/3 cup pine nuts 2 teaspoons ground ginger Xylitol or sugar for sprinkling Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. In a large bowl, beat the eggs until smooth. Stir in the salt, maple syrup, sesame oil and vanilla. Stir well to combine. In a medium bowl, combine the flour, cornmeal, lemon zest, pine nuts and ginger. Transfer the dry ingredients to the wet mixture and stir until well combined. With damp hands, roll a roughly 2 - 3 teaspoon piece of dough into a small ball. Flatten it into a round, about 1-inch in diameter. Transfer to the prepared baking sheet. Repeat with the remaining dough. Sprinkle each of the cookies with Xylitol or sugar. Bake for 15 minutes or until the cookies turn a nice golden color. Cool on a wire rack for another 15 minutes and serve. Makes about 15 cookies or more depending on how thin the dough is rolled.

More cookie recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Cayenne Peanut Butter Cookies
Cream Cheese Sugar Cookies
Chewy Chocolate Chip Cookies
Flourless Peanut Butter Chocolate Cookies

On the top of the reading stack: "Poor Folk" by Dostoyevsky

Audio Accompaniment: "On Land" by Brian Eno

Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread

I never can get enough olives and so when I saw Ricki's recipe for this summer salad served with black olive shortbread, I knew I had to make it. As is my custom, I have adapted it from the original. Perfect for vegans and vegetarians alike because of the combination of such a powerhouse of healthy ingredients. This dish is also gluten-free. Ricki suggests you might want to add some nuts or beans for complete proteins if serving as a main course.

The salad is so refreshing dressed with olive oil, lemon and tamari and the green olives are a perfect touch and essential I would say. Truly a good choice as summer has been with us this week and I for one, do not feel much like turning on the stove for extended periods of time. I toyed with the idea of adding goat cheese, but I wanted to present it as vegan friendly and truly the salad shines without it though I am sure it would be a nice addition for those who eat dairy. This salad can be served cold or at room temperature.

Thank you to Ricki for granting me permission to adapt your recipe and post about it on my blog. I had some happy diners, including myself.

Quinoa Olive Salad with Sun-dried Tomatoes Served with Black Olive Shortbread

Recipe by Lisa Turner Adapted from Diet, Dessert and Dogs Published on May 15, 2012 A light, elegant and refreshing colorful quinoa and vegetable salad served with delicious savory brown rice and olive shortbread biscuits Print this recipe Salad: 1 1/4 cups dried quinoa 6 sun-dried tomatoes generous cup green olives, pitted and sliced 1 medium carrot, scrubbed, and cut into small strips handful of snow peas, cut into small strips a few tablespoons of red onion, sliced small bunch of green onions, white and light green parts, cut on an angle 2 fresh red chilies, seeded and sliced into small strips 1 fresh green chili, seeded and cut into small strips 1/2 cup fresh parsley, chopped Dressing: 3 - 4 tablespoons olive oil juice from 1 medium lemon juice from 1 lime 2 teaspoons sugar or Xylitol 1 1/2 teaspoons sea salt fresh cracked black pepper to taste Shortbreads: 1/2 cup walnut pieces, lightly toasted 2 tablespoons sesame seeds, lightly toasted 1 teaspoon poppy seeds 2 tablespoons brown rice flour scant 1/2 cup black olives, pitted and sliced 1 1/2 teaspoons soy or tamari sauce 1 tablespoon of water or vegetable stock Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 1/2 cups of water or vegetable stock. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and let cool. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop. Transfer the quinoa to a large bowl and combine with the sun-dried tomatoes, green olives, carrot, snow peas, red onion, green onions, chilies, and parsley. Whisk together the dressing ingredients and toss with the salad. Set aside to cool at room temperature or in the refrigerator. When it is time to make the shortbreads, preheat an oven to 325° and line a baking sheet with parchment paper. In a food processor, grind together the walnuts, sesame seeds, poppy seeds and flour. Now add the olives, tamari and water or stock and process until you have crumbly dough that is not overly moist. Add a bit more flour if it is too moist. Transfer the dough onto the prepared baking sheet and shape into a round that is roughly 5 inches in diameter and about 1/2-inch thick. Score the top into 6 triangles. Bake for 20 minutes, remove from the oven, gently separate the triangles so they are about an inch apart, and continue to cook for another 10 to 15 minutes or until the tops are dry and the bottoms nicely browned. Let cool on a wire rack for a short while before serving with the salad. Makes 6 servings

More healthy salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Wild Rice and Asparagus Salad

On the top of the reading stack: Poor Folk by Dostoyevsky

Audio Accompaniment: On Land by Brian Eno

MULTIGRAIN BISCUITS / NANKHATAI – NO EGG , NO BUTTER WITH STEP BY STEP PICS

This is my first post on baking recipes.Thanks a ton to my neighbour for teaching me this wonderful biscuit. I had tried this so many times. It never flopped.. Its a keeper. Usually nankhatai is made with maida & vanaspathi.First time i too tried only with maida & vanaspathi/ ghee. It tasted gr8 , jus melted in my mouth. But as we all know maida , vanaspathi  are not advisable to eat , i thought of using a combination of wheat , ragi flour , powdered oats and i replaced vanaspathi with cooking oil . It was excellent. I couldnt find any difference in the taste & texture. Do try this multigrain nankhatai , i am sure u’ll love this. Its a fool proof recipe. I’ve tried to give the exact measurements. Please adjust the amount of oil if necessary..Also u can c the picture of the biscuit i made with wheat flour and little maida.Try whichever u like.

INGREDIENTS

Yields 20- 25 biscuits

Ragi flour – 1/2 cup Wheat flour – 1/2 cup Oats – 1/4 cup Maida – 1/8 cup (just for binding) (half of 1/4 cup) Plain Corn fakes – fistful (crush it and add ) (optional) Sugar – 1/2 cup +  2 - 3 tbsp ( usually flour & sugar ratio is 2:1) Elachi seeds – 2 nos Cloves – 3 nos Cooking oil – 1/4 cup + 1/8 cup Baking powder – 1/2 tsp

METHOD

Powder the sugar in the mixer along with elachi seeds & cloves. Sieve and  set aside. Powder the oats and mix all the flours together. Heat it in the oven for 1-2 mins.This is the most imp step . If u forget to roast the flours , u get a raw smell in the biscuit.     Now take the cooking oil in a wide bowl and add the baking powder.Whisk well with ur hands for 10 mins . Then add the sugar mixture and flour.Crush the cornflakes with ur hands into small pieces and add it to the flours before kneading.( This gives a crunchy taste here and there while eating. But this is optional.).. Mix it well and knead a soft , pliable, dough like chapathi dough. Dough should not be hard. It may crumble a little but no problem but if u knead well, it will be soft & it’ll be tight. Now take little dough and make small , flat balls out of it. If u have cookie cutters,shape it as u desire. Preheat the oven for 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 mins in 180c convection mode. The biscuits will raise slightly and the color turns .. Give a standing time of 10 mins inside the oven and take the biscuits out. Allow it to cool completely. Store in an air-tight box. .

          Delicious, mouth watering , flavourful biscuits are ready to serve with coffee/tea.It just melts in ur mouth.. !!

Points to be noted:

• Roast the flours together in oven for 1- 2 mins in microwave mode. U’ll get a nice aroma. Mix well , break lumps if any and then add it to sugar.
• Adjust the baking time as per ur oven. Mine took exactly 25 mins. Keep an eye after 15 mins of baking. Over baking may lead to hard , burnt biscuits. Also under baking  gives a raw , uncooked smell.It wont come out of the tray easily.It will break.In this condition , keep it for 5-10 more minutes. U’ll get it right.Little cracks may come , no probs..
• If u want to add ghee or vanasapathi , just replace the cooking oil with it. The  quantity would be the same ( may be little less)
• Usually in bakeries, they add vanaspathi/ Dalda.
• While kneading the dough , it shouldn’t be too crumble in nature.Add more oil if necessary. U should be able to make the flat balls without cracks.Roll it tight and make balls.(The procedure is same as we make for gulab jamuns )
• Don’t forget to add cloves.This gives the bakery flavour.
• Adding cornflakes is purely optional .
• I have added oats .So u may feel the biscuits are too soft. If u want , skip the oats and use wheat & ragi flour with little maida.
• Store the biscuit in an air tight container.Its shelf life is 15 days..

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South Indian Egg Curry

I don't eat eggs very often these days, but I had a craving and the theme for this month's No Croutons Required is soups or salads featuring eggs. I will also accept egg curries, like this one. I invite fellow bloggers to submit their creations. You have until the 20th of the month to participate in the challenge.

The combination of lightly boiled eggs in a rich tomato based spicy sauce is surely one you will want to try if you enjoy eggs and Indian cuisine. It's easy to prepare too and the sauce is such a delight that you may want to make it without the eggs, include some cooked legumes as the sauce is simmering and serve with rice and/or Indian flatbreads.

Either way, with or without the eggs, I recommend pairing this dish with a bed of hot buttered rice and some Indian pancakes.

South Indian Egg Curry

Recipe by Lisa Turner Cuisine: Indian Published on May 13, 2012 Hard-boiled eggs simmered in a rich, spicy and fragrant Indian tomato sauce Print this recipe Ingredients: 4 large eggs 2 tablespoons ghee or olive oil 2 teaspoons black mustard seeds 1 large onion, finely chopped 1 clove garlic, crushed 1-inch piece fresh ginger, minced 4 green chilies, seeded and minced 2 teaspoons turmeric 2 teaspoons cumin seeds 1/2 teaspoon cayenne 3 tablespoons fresh or dried grated coconut sea salt and fresh cracked black pepper to taste generous handful of dried curry leaves 4 medium tomatoes, finely chopped 2/3 cup plain yogurt fresh parsley, chopped Instructions: Place the eggs in a medium saucepan, cover with water, bring to a boil, and simmer for 5 minutes. Remove the eggs from the pot, set aside to cool, and then peel off the shell. Heat the ghee oil in a medium-large saucepan or wok over medium heat. When hot, toss in the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Now add the onion to the pan and stir and fry for 10 minutes or until the onions turn golden. Next add the garlic, ginger, green chilies, turmeric, cumin seeds, cayenne, coconut, and salt and pepper to taste. Stir and fry for a minute or two. Add the curry leaves and tomatoes, and simmer until you have a thick sauce, stirring occasionally. Stir in the eggs, simmer for another few minutes, and gradually stir in the yogurt. Cut the eggs in half and serve hot or warm with plenty of the curry, garnished with fresh parsley. Makes 4 servings

More egg dishes you are sure to enjoy from Lisa's Kitchen:
Asparagus & Feta Cheese Scramble
Cheddar and Mushroom Shirred Eggs
Devilled Curried Eggs
Egg Masala Curry in a Spicy Tomato Gravy

On the top of the reading stack: browsing my shelves

Audio Accompaniment: Heligoland

Beetroot Muffins

Though it might sound odd to some diners, this is one fine muffin to serve for breakfast along with some butter and a cup of tea. Perfect for brunch or for a dessert too, these rather savory and healthy muffins are just fine whenever the craving hits. Beets really do go well in a baked creation as they add a nice natural sweetness. Try these and tell me what you think. If you like carrot cake, well, this is even better.

I adapted this from Anna Thomas Bates. Thanks to Maria Speck who liked this recipe on her facebook page.

Beetroot Muffins

Recipe by Lisa Turner Adapted from Anna Thomas Bates Published on May 11, 2012 Slightly sweet and slightly savory, these simple beet muffins make a wonderful and unique breakfast, brunch or tea item Print this recipe Ingredients: 1 medium beet 1/4 cup unsalted butter, melted 1/3 cup buttermilk or 1/3 cup whole milk + 1 teaspoon vinegar (let sit for five minutes) 1 egg 1 1/2 teaspoons vanilla 1/4 cup brown sugar Dry ingredients: 1 1/4 cups unbleached white or spelt flour 1 teaspoon poppy seeds 1/4 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon dried dill 1/2 teaspoon sea salt Instructions: Roast the beet in a 425° oven for 1 hour or until fork tender. Let cool. Once the beet is cooled, peel and transfer to a medium bowl. Mash with a fork or potato masher, and beat together with the melted butter, buttermilk or milk, egg, vanilla and brown sugar until smooth. In another medium bowl, whisk together the flour, poppy seeds, baking soda, baking powder, dill and salt. Make a well in the center of the dry ingredients and pour the wet mixture into the bowl. Stir until just combined. Transfer to the prepared muffin tins and bake in a 375 degree oven for 15 - 20 minutes. Grease 10 muffin cups with butter and transfer the batter to the cups. Bake in a 375° oven for 15 to 20 minutes or until a toothpick or cake tester comes out clean. Makes 8 – 10 muffins

More beetroot recipes from Lisa's Vegetarian Kitchen:
Beetroot Cake
Beet and Feta Salad
Indian-Style Beet Salad with a Yogurt Dressing
Lentil Pomegranate Stew with Beets and Spinach

On the top of the reading stack: The Indian Grocery Store Demystified by Linda Bladholm

Audio Accompaniment: the ceiling fan