Carrot watermelon smoothie

Ingredients:

Baby carrots-10-15
Watermelon-1 cup cubed
Dates-4
Milk-1/2 cup
Homemade Peanut jaggery powder-3 tbsp

Method:

1. Blend everything and enjoy the delicious smoothie!

Bhindi masala with heavy cream

Ingredients:

Bhindi-30-50
Onion-1 large
Tomatoes-3 medium
Ginger garlic paste-1 tbsp
Heavy cream-1/3 cup
Oil-4 tbsp
Green chillies-5
Red chilly powder- 1 tsp
Turmeric-1/4 tsp
Garam masala-1/2 tsp
Cumin powder-1 tsp
Corriander powder-1 tsp
Salt-to taste
Cilantro-to garnish

Method-

1. Wash bhindi and pat them dry. Cut into 1 inch circles and keep them aside.
2. Heat 3 tbsp oil in a pan and shallow fry bhindi till slightly brown and cooked. Keep it aside.
3. In the same pan or a separate one, heat 1 tbsp oil and add roughly chopped onion, chopped green chillies and ginger garlic paste. Cook till onion is soft and golden brown. Allow it to cool down.
4. Blend chopped tomatoes along with sautéed onion into a fine paste.
5. Add the blended paste to the same pan and cook it covered till water evaporates and oil releases.
6. Add all the masalas and mix well.
7. Add 1-2 cups water and mix well.
8. Add bhindi and adjust the taste and consistency by adding spices and water.
9. Cook for 5 minutes, switch off the stove and add heavy cream. Mix well and garnish with cilantro.
10. Serve with rice or roti.

Lemon loaf

Ingredients:

All purpose flour-2 cups
Baking soda-1/2 tsp
Baking powder-1 tsp
Salt-1/4 tsp
Lemon zest-1 tbsp
Butter-1/2 cup
Sugar-1 1/4 cups
Lemon juice-1/2 cup (approximately 3 lemons)
Milk-1/2 cup
Eggs-3

Method:

1. Bring butter, eggs and milk to room temperature. It takes approximately 1-2 hr.
2. Pre heat oven to 350 F.
3. Grease 9×5 inch loaf pan.
4. Sift togethet flour, salt, baking soda and baking powder into a bowl. Stir lemon zest and keep it aside.
5. Squeeze lemon juice (approximately 3 large lemons) and keep it aside.
6. Beat butter in a large mixing bowl for 2-3 min at medium speed.
7. Add sugar and beat at medium speed for another 2-3 min.
8. Add eggs one at a time and beat well.
9. Add lemon juice and mix well.
10. Add sifted dry ingredients and milk alternatively in two batches and mix with a spatula. Using a mixer, just combine everything properly. Do not over beat.
11. Transfer into the greased pan and bake for 55-60 min. Make sure a fork comes clean once it is completely baked.
12. Allow thr cake to cool down completely before slicing and storing in an air tight container.

Watermelon mint lemonade

Ingredients:

Seedless watermelon- 4 cups
Coconut water-1.5 cups
Lemon-2 tbsp or to taste
Mint-7 leaves
Honey- 1 tbsp or to taste

Method:

1. Blend all the ingredients and serve cold.

Mashed blackbeans

Ingredients:

Dry black beans-1 cup
Salt-to taste
Taco seasoning-to taste
Garlic cloves-3
Oil-2 tbsp
Lemon-to taste
Cilantro-for garnish

Method:

1. Soak blackbeans overnight.
2. Pressure cook in instantpot with 6 cups of water and cook for 1 hr under high pressure setting.
3. Blend black beans with the remaining ingredients except for cilantro to creamy consistency. I used vitamix for this part and blended till smooth.
4. Serve with cilantro and additional lime and chips.

Alu paneer paratha

Ingredients:

Potatoes-4 medium
Grated paneer-1 cup
Salt-to taste
Green chillies-3 finely chopped
Red chilly powder-1 tsp
Amchur-2 tsp
Garam masala-2 tsp
Ginger garlic paste-1 tbsp
Cilantro-handful
Mint leaves-handful
Cumin seeds-1 tsp
Ajwain-1 tsp
Corriander powder-1 tsp
Cumin powder-1 tsp

Method:

1. Boil potatoes for four whistles. Peel and mash them.
2. Add grated paneer along with all the ingredients listed above to the mashed potatoes. Mix well.
3. Stuffing is ready. Make a paratha with the stuffing and apply ghee generously on both sides. Serve with raita and pickle.