Hello my wonderful readers!!
How are you all doing ? So its Monday morning and while my little monster and the love of my life are fast asleep, I am sipping hot green tea and typing out this post. Its super simple and I just made it so I am telling you, if you want an awesome start to the week ahead, you have to give this smoothie a try. This time I used store bought almond milk simply cause I did not have the time to make it at home, but making almond milk at home is really really easy. I will write up a post about that too.
How was your weekend The husband had to work over the weekend so we made the most of our time at home cooking and cleaning. We did manage to have a lunch outside. The food was decent and the service was alright but the ambience was the best part of the place. After having made so many kinds of medetraninan sides, I found that the place did not live up to its name. Oh well. I will give it another try some other day and even then if it doesn’t score well I might write about it. Yeah I believe in giving every one a second chance! Even a restaurant.
A long time ago, on one of my numerous drives around the country with my mum and dad, we stumbled upon a botanical garden. I can’t remember where and when, but I remember seeing these huge figs, growing in clusters over a branch of its tree. That was the first time I saw a fresh fig. Till then we would have the dried kind. My mum made sure that we always had a balance diet of fresh fruits, dry fruits, vegetables and meat. It was all a balance. Even today, when we go home, there is always a secretly balance diet on the table, not compromising on the taste or the variety of the food. Mums have an inherent powder to do that, wouldn’t you say?
- Almond Milk – 2 cups
- Oats – 1 cup (instant)
- Pistachio – 1/2 cup
- Figs – 8- 9 + 2 for garnish
- Rose Syrup – 2 tbsp
- Pistachio Slivers – just for garnish
- In the bowl of your blender combines alomond milk, figs and pistachio
- Blend till you know that the fig and milk have combined
- Then add the oats a little at a time and adjust according to the consistency you like
- Now in 2 glass pour one table spoon of rose syrup around the side of the glass to get that crazy effect
- The fill with the smoothie but ensure you pour it directly into the middle of the glass so that the red syrup stays towards the side
- Finally garnish with fresh figs and pistachio slivers
Hello my Dear Wonderful Readers,
It has been a crazy few weeks and I cannot begin to explain how time flies when you have a one year old at home! But amongst all the tantrums, chaos, food spilling and noise, we have our share of giggles, tickles, big wide smiles and lots of running around the couch. When most times I say oh I can’t wait for him to grow up, secretly I am saying ” I hope you never grown up”. Confused mum syndrome! LOL
So this is my favourite alternative to ice cold smoothies and juices. We usually serve it hot specially during the winter months but in summers it’s served cooooldd. My grandmother would take me to this “Bengali Sweets” shop close to home and we would have some rasmalai and one glass of this milk. I remember how she would hold my hand all the way from home to the shop. We walked slowly, looking at the blue and grey walls of the air force base, the shops and owners all waving their hands to my granny and she smiling back politely. To me, my grand mothers are the strongest and bravest women I have ever known! Even today given a chance she would walk all the way to the temple and back ( just after her hip replacement surgery). She still stays at the same house and when ever we go there, I turn to see if the old “Bengali Sweets” shop still stands and trust me, there is never a time that it isn’t crowded. The distinct smell of khoya and badam alway comes rushing to my mind as I think of the shop and the sweets there. This recipe encases a small piece of that old memory for me 🙂
- Milk – 1 ltr
- Almonds – 1 cup
- Saffron – one good pinch ( more like 1/4 tsp)
- Sugar – 4 – 5 tsp ( according to taste)
- Cardamom – 4
- Heat a mug of water in the microwave and once it’s nice and hot take it out and drop the almonds into it
- Let it sit for a half hour. This helps to remove the skin easily
- Once done, simply pinch one end of the almond and the skin comes off easily
- Using a blender, blend the de-skinned almonds to a fine smooth paste. You could add a little milk to the almonds
- Now in a pot, add milk and bring to a slow boil
- Once it begins to boil reduce the heat and add the smooth almond paste, saffron strands, cardamom and sugar
- Stir the mixture a couple of times and let the mixture boil for another 10 mins
- Your saffron almond milk is ready. Before you serve the milk, use a spoon to fetch out the cardamom from the milk
- Serve hot right away or cool and chill in the fridge for later
- Garnish with dry rose petal and crushed pistachio for that regal feel!
Hello Dear Wonderful Readers!!
We love healthy breakfast’s at home. So I try my level best to bring out variations to our table every morning so that we are not bored of eating healthy everyday. I have always known about the health benefits of oats, but it was only very recently that I decided to incorporate oats as a ‘first choice’ element in my everyday breakfast ideas. Since you are limited to just one grain, it is quite hard to achieve the goal of bringing about variations in breakfast as there is only so much you can do with just oats.
The goal, my dear friends, is to not use oil, sugar, processed cheese and sometimes omit dairy products all together. It’s a fallacy to believe that you need to drink cow’s milk in order to gain the required amount of calcium for your body. There are many other kinds of milk that can be easily made at home and yes it’s not as easy as buying milk from the store. Almond milk, soya milk, coconut milk, rice milk etc. The most largely used alternate to normal Cow’s milk is either Soya or Almond milk and the latter option is what I have used in my smoothie today.
During winters, we love making Chikku/ Chikoo milkshake but I make sure the milk is at room temperature. Chikku is a wonderfully sweet fruit with various health benefits ranging from boosting your immunity to promoting weight loss and preventing anemia. It is really easy to know if they are ripe. Just press the skin of the fruit with a finger and if it is nice and soft, then it is ready to be consumed. Many people like to eat it with the skin on, but I prefer it without the skin simply cause it has a very “Mud” like texture. But the sweet soft pulp inside is a wonderful delight! Remember to remove the big black seeds from within before you add them in the blender.
- Instant Oats – 5 tbsp
- Banana – 3 – 4 large (peeled, cut to coins and frozen)
- Chikku – 5
- Almond Milk – 2 cups
- Vanilla Extract – 2 tbsp
- Chocolate Sauce – just for the drizzle ( optional)
- Almonds – for garnish ( optional)
- Wash the chikku well and cut into two halves. Then spoon out the pulp from within. Press the pulp between your fingers to remove the seeds
- Once you have all the chikkus deseeded and pulp removed, add the pulp into a blender bowl
- Add the frozen bananas, oats and half the almond milk into the bowl and turn your blender on to low
- Slowly add rest of the almond milk into the running mixer followed by the vanilla extract. Blitz for 5 whole minutes
- Then pour into your smoothie mugs or glasses, drizzle a little chocolate over the top and garnish with almonds
- I have not added sugar because the chikku and banana where sweet enough, but you may add sugar according to taste
- I used room temperature milk cause the banana was cold enough
- Increase or decrease the amount of almond milk depending on how thick/light you like your smoothie