Strawberry Lemonade

Serves 2

Inspired from Martha Stewart

Ingredients

Strawberries - 1 cup, chopped 

Superfine Sugar - 4 tablespoons plus 2 teaspoons superfine sugar

Freshly Squeezed Lemon Juice - 1/2 cup

Ice Cubes - 8

Seltzer water

Method:

Sprinkle 2 tsps of sugar over the chopped strawberries and let them rest for 1 hr. Puree strawberries in a blender. It yields approximately 6 tbspns puree. Combine the puree, sugar and lemon juice and mix it well until the sugar dissolves. Set out two glasses, and spoon half of the juice into each glass and add ice.. Top off the glasses with seltzer water. Add more sugar if desired.

Sending this Recipe to Archana's Summer Fiesta Food Event

Spinach and Corn Pulao/Spinach Rice

Serves 2

Inspired from here
Ingredients:
Basmati rice - 1 cup
Spinach-2 cups, chopped finely
Corn - 1/2 cup, frozen
Onions - 1 cup, chopped finely
Bay leaves - 2

Cumin seeds - 1 tsp

Ginger garlic paste - 1 tbspn

Green chilies - 2, slit lengthwise

Turmeric powder-1/4 tsp

Red chili powder* - 1 tsp

Coriander powder - 2 tsp

Garam masala - 1/2 tsp

Peas - 1/4 cup(optional)

Oil - 1 tbspn

Ghee - 1 tbspn

Water - 1 1/2 cups

*Adjust according to spice level

Method:
Soak basmati rice in water for 20 minutes and drain it. Heat ghee in a pan and fry it for 3-4 minutes and keep it aside. 

Heat oil in a pan and add the bay leaves and cumin seeds. Then add the green chilies followed by the onions. Fry till the onions turn translucent and add the ginger garlic paste. Fry it for 2 more minutes and add the chopped spinach and saute until the spinach wilts. Then add the turmeric, red chili powder, coriander powder and salt. Now add the frozen corn and peas.

Saute till the veggies becomes soft and finally add the garam masala and fry for 2 more minutes. Add this mixture to the rice and add 1 1/2 cups of water and keep it in a rice cooker.

Serve hot with raita or chips.

Peanut Butter,Oats and Banana Milk Shake

Serves 1

Ingredients:
1/2 cup milk, any kind you like
1 tbspn peanut butter (you can use crunchy if you like)
1 tbspn ground golden flaxseed or rolled oats
2 tsps honey 
1/2 tsp pure vanilla extract
1/4 tsp ground cinnamon
1 pinch salt
1 large banana, peeled, chopped into 6 pieces, and frozen

Method:

Add all ingredients into a blender and process until smooth.

Pour the smoothie into a glass and serve immediately, while it is super thick and creamy.

Sending this Recipe to Archana's Summer Fiesta Food Event

Broccoli Fried Rice

Serves 2

Ingredients:

Basmathi Rice - 2 cups, cooked

Broccoli Florets - 1 cup, chopped

Spinach* - 10 Leaves

Shallots - 1/4 cup, chopped finely

Garlic - 2 cloves, chopped finely

Red Bell Pepper - 1/4 cup, chopped finely

Soy Sauce - 1 tbspn

Chili Sauce - 1 tbspn

Salt and Pepper - as per taste

Olive Oil - 2 tbspns

*Optional. Spinach is added for more richer and deeper green color.

Method:

Boil 2 cups of water and add the broccoli and spinach. Let it cook for 2 minutes. Now strain the broccoli and spinach. Puree it in the mixer with little water(use the cooked water for pureeing).

It yields approximately 1/2 cup. Keep the puree aside.

In a pan add a tbspn of oil. Add the cooked rice and saute for a couple of minutes. Keep it aside. In the same pan add another tbspn of oil and add the shallots. Saute till the shallots turn golden brown. Add garlic and red bell pepper and saute for 3 minutes. Now add the broccoli puree and saute for 2-3 minutes.

Now add the cooked rice, soy sauce, chili sauce, salt and pepper. Add more sauces if you want the rice to be more spicy. Mix it thoroughly.

Mushroom Masala Gravy

Inspired from here 
Ingredients:

Mushrooms - 1 1/2 cups, chopped

Onion - 1 cup, chopped finely

Tomato - 3/4 cup, chopped finely

Ginger garlic paste - 1 tsp

Chili Powder - 2 tsps

Coriander powder - 2 tbspns 

Garam masala powder - 1/2 tsp 

Curry leaves - few

Coconut paste - 3 tbspns or 1/4 cup thick coconut milk

Coriander leaves - for garnishing 

Salt - as needed

Oil - 4 tbspns

Cloves - 2

Cinnamon - 1 inch piece

Method:

Heat oil in a pan, add cloves and cinnamon. When it splutters, add finely chopped onions and curry leaves.

Saute till the onions turns translucent. Then add ginger garlic paste and saute for a few more minutes. Add tomatoes and cook till it becomes mushy. Add the chopped mushrooms, chili powder, coriander powder, garam masala and salt needed and cook for a few minutes.

Then add a cup of water and cook till the mushrooms are soft. Finally add coconut paste or coconut milk, simmer and cook for another 6-7 minutes. Garnish with coriander leaves.