Continental Smoothie

Here I have come with an other low calorie refreshing smoothie.The best couple of continental fruits apple and strawberry,common let us enjoy preparing and sipping this smoothie.
Ingredients

• Apple - 1
• Strawberry - 6 to 8
• Banana - 1
• Yogurt- 1/2 cup
• Milk - 1/2 cup 

Procedure

• Blend all the ingredients and serve it chill

Sip N Njoy !!....:)

Orange Apple Smoothie

Our today's recipe is a low calorie nutritious smoothie without any sweetner.Orange and apple makes a perfect smoothie.

Ingredients

• Apple - 2
• Orange - 2
• Milk - 1 cup  

Procedure

• Blend all the ingredients in blender and serve with ice.  

Sip N enjoy!....

Continental Extract

The lovely couples of this recipe are apple and strawberry.Let us see how can we blend this couple to make a perfect juice.Continental extract is a mix of apple,strawberry and vanilla extract which is served as a mocktail.Make sure that you drink as soon as possible.

Ingredients

• Apple - 1
• Strawberry - 8 Nos
• Vanilla extract - 1/2 tbsp
• Milk - 1 cup
• Sugar - 1 tbsp

Procedure

• Juice all the above ingredients in juicer. 
• Add ice before serving.

Sip N enjoy !....:)

Avocado strawberry Punch

Our today's recipe is a low calorie nutritious smoothie.Avocado strawberry punch is a creamy fruit treat for juice lovers.

Ingredients

• Avocado - 1
• Strawberry - 8 Nos
• Lime - 1/2 tbsp
• Non fat yogurt - 4 tbsp
• Milk - 1 cup
• Sugar  or honey- 2 tbsp (As per your taste) 

Procedure

• Blend all the above ingredients in a juicer until smooth.
• If the consistency is too thick add little milk.

Sip N enjoy!.... :)

Continental Berry Mix

 Continental berry mix a nutritious low calorie mix.This is a perfect diet juice.

Ingredients

• Apple - 1
• Strawberry - 8 to 10
• pomegranate juice - 1/4 cup
• Milk - 1 cup
• Sugar or sugar - 1/2 tbsp

Procedure

• Juice all the ingredients and serve it.

 Sip N enjoy!..:)

Mysore Bonda

Bonda is a typical south Indian dish that has various versions in different regions.Today I'm gonna post MysoreBonda which is most popular snack originated from mysore cuisine .These bonda are nice crispy outside and soft inside.These nice crispy dumplings is a perfect evening snack.

Ingredients

• Maida - 1 cup
• Rice flour - 1/4 cup
• Cooking soda or baking soda -1/2 tbsp
• Salt
• Butter milk 
• Cumin seed(jeera) - 1/2 tbsp
• Onion - chopped
• Fresh coconut - finely chopped-2 tbsp
• green chilli - 2 (chopped)
• Ginger - 1tbsp(chopped)
• oil for frying

Procedure

• Add maida,rice flour,salt,cooking soda in a bowl and mix well.
• To this add buttermilk and make into a dough like vadamixture.By adding buttermilk and soda the dough puffs up.
• Keep this mixture aside for 15 to 20 mins.
• Now add cumin seeds,chopped ginger,chopped greenchilli,coriander, chopped onion mix all these.
• Heat oil in a pan.
• Wet your hands take batter and make small dumplings and add these to oil.

• Cook these bonda on low flame to cook evenly.Fry them until it turns golden brown.
• Your Mysore bondas are ready to serve,it goes well with chutneys and sambar.

Note:

• If your batter is very soggy you can add extra maida to the batter. 
• Sour buttermilk tastes better.

Fusion Tandoori chicken in oven

Tandoori chicken is the most popular and delicious Indian appetizer.The name tandoor comes from cylindrical clay oven(tandoor) in which it is traditionally prepared.
But here in this version we gonna cook it in oven,as tandoor is not usually available in our house.
The tandoori chicken mostly being eaten as an appetizer and starters,sometimes it is also eaten as main course with naan or roti.Now Let us quickly jump into our mouth watering tandoori chicken recipe.

Ingredients

• Chicken Thigh/leg - 2 
• Yogurt - 4 tbsp
• Salt- 1/2 tbsp
• Lemon - 1 tbsp
• Red Chilli powder - 2 tbsp
• Ginger Garlic paste- 1 tbsp
• Garam masala - 1 tbsp
• Coriander powder - 1/2 tbsp
• Cumin powder- 1/2 tbsp
• Mustard oil/Vegetable oil - 5 to 10 tbsp

 Optional Ingredients

• Black salt(optional) - pinch
• Butter(optional)
• Chat masala(optional)
• Onion
• Carrot 
• Potato

 How to slit chicken

• First let us see how to cut the chicken piece.
• Wash the chicken and remove the unwanted tissues.Now run your sharp knife into the thicker part of the chicken and make slits at the joints too,Make a slit at leg where u can see a white tendon(ligament),tear this tendon which helps to cook your chicken well.
• 3 to 4 slits on top,3 on joints and one on leg,slits may vary according to the size of chicken
• After slitting chicken start with marination.

First Marination

• Take salt,red chili powder(1 tbsp),lemon(1 tbsp) and marinate it with chicken.
• Keep this for around 15mins.

Second Marination

• Take bowl add hung or thick yogurt,ginger garlic paste,red chili powder,garam masala powder,coriander powder,cumin powder,salt,little black salt,mustard oil.Mix all these ingredients well.
• Now dip the first marinated chicken in this mixture.Rub this mixture well inside the slits
• Keep this marinated chicken for around 45mins,if possible for 1 hr. 

Procedure

• Pre-heat the oven to 400-450 F
• In a pan place the vegetables and put the chicken pieces over these vegetables.The chicken stock from chicken enhances the taste of vegetables.
• If your not adding vegetables,take a broiler pan,cover the pan with foil so that the chicken doesn't stick to the pan,drizzle little oil on this pan and make few cuts on the foil so that the water from the chicken settles at the bottom of the foil.
• Now put this chicken in the oven for around 25-30 mins(450F).(Time varies depending on oven)
• Tandoori chicken is ready to serve.
• For more crispy and sizzling chicken you can cook these tandoori chicken on grill before you serve.
• Before you serve brush it with little butter on top and sprinkle little chat masala on top,this step is optional.
•  Serve tandoori chicken with green chutney and onion.

Note

• Preferably add kashmiri chilli as it gives a good natural color to the chicken.
• Please avoid using color.
• If you don't get mustard oil you can use mustard paste or any oil which you prefer. 
• Hung curd- hanging the normal curd in a muslin cloth to remove the excess water from curd.