Tag: RECIPE

Categories
Food Lite Blogs Recipes

Recipe: Citrus-marinated roast turkey

Ingredients for Brined Turkey

. 1 gallon water

. 2 cups apple cider

. 2 cups kosher salt

. 2 cups sugar

. One 15-pound fresh turkey (giblets and neck reserved)

Ingredients for Marinade

. 10 roasted garlic cloves (see Note)

. 10 raw garlic cloves

. 1 3/4 cups canola oil

. 3/4 cup fresh orange juice

. 1/4 cup cider vinegar

. 1/4 cup kosher salt

. 3 tablespoons fresh lime juice

. 3 tablespoons dried oregano

. 3 chipotles in adobo

. 2 tablespoons annatto paste (see Note)

. 1 tablespoon ground cumin

. 1 teaspoon ground allspice

Ingredients for Gravy

. 9 cups chicken or turkey stock or low-sodium chicken broth

. 3 tablespoons canola oil

. Reserved turkey giblets and neck (liver discarded)

. 3 shallots, coarsely chopped

. 2 carrots, coarsely chopped

. 2 celery ribs, coarsely chopped

. 1 onion, coarsely chopped

. 10 roasted garlic cloves (see Note)

. 8 black peppercorns

. 2 tablespoons unsalted butter

. 2 tablespoons all-purpose flour

. Salt and freshly ground pepper

Method of Preparation:

. In a very large bowl, stir the water, apple cider, kosher salt and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. . Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.

. Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large, rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.

Preheat the oven to 325 degrees.

Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 175 degreed.

In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned.

Transfer to a plate. Add the shallots, carrots, celery and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir in the roasted garlic brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.

Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly, until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.

Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck to the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.

Carve the turkey and transfer the slices to a platter. Serve with gravy.

ALSO READ-Recipe: AVOCADO BLUEBERRY SMOOTHIE


Categories
Food Lite Blogs

Sweet potato soup: Comforting and loaded with flavour

Ingredients

  1. Sweet Potato – 2 medium sizes
  2. Turmeric powder – ½ tsp
  3. Butter – 1 tbsp
  4. Onion – 1 (chopped)
  5. Ginger Garlic Paste – 1 tsp
  6. Chicken Cube – 1
  7. Bay Leaf – 1
  8. Black Pepper Powder – 1 tsp
  9. Salt – as per your taste

Topping

  1.Thick fresh cream

 2.Coriander leaves

Method

  1. Pressure cook the sweet potato by adding some water and turmeric powder for 2 to 3 whistles.
  2. Place a large pot over the stove on medium heat. Add in the butter and bay leaf.
  3. Add in the onions and sauté till translucent and soft. Add the ginger garlic paste and sauté until the raw smell goes.
  4. Add in the boiled sweet potatoes. Add in the chicken cube with 2 cups of hot water and let this boil for 5 minutes. Check the salt.
  5. Transfer the soap mixture to a blender. Take out the bay leaf and blend it into a smooth paste. 
  6. Return this mixture to the pot over a low heat and add the fresh Ground pepper. Check the salt and add water if needed.
  7. Serve topped with fresh cream and coriander leaves.

ENJOY

ALSO READ-Benefits of seasonal eating

Categories
Food Lite Blogs Recipes

Christmas recipes to try at home

Chef Himanshu Taneja, Culinary Director, South Asia, Marriott International has shared special Christmas recipes of Plum Pudding and Panettone that you can easily create at home for guests or relish with the family:

PLUM PUDDING

Ingredients:

Fresh breadcrumbs – 4500 Gms

Refine wheat flour – 1125 Gms

Black current – 4500 Gms

Raisins – 9000 Gms

Dates – 2225 Gms

Nutmeg powder – 5 Gms

Orange zest – 10 Nos

Cinnamon powder – 5 Gms

Baking powder – 50 Gms

Mix spices – 5 Gms

Brown sugar – 4500 Gms

Butter – 4000 Gms

Vanilla essence – 40 Ml

Whole eggs – 2000 Gms

Method:

Cream the butter and brown sugar until became creamy and fluffy.

Add eggs a little at a time, keep creaming the mixture until smooth and fluffy.

Add flour, spice powders and baking powder, fold nicely.

Add all the fruits mix them well, followed by adding breadcrumbs mix them.

Place it in the pudding mold bake it in Bain Marie in deck oven at 150*c for four hours, for 400gm mixture.

Christmas recipes(IANSLIFE)

PANETTONE

Ingredients:

Milk – 470 Gms

Sugar – 200 Gms

Honey – 25 Gms

Yeast – 50 Gms

Egg yolks – 300 Gms

T55 flour – 1000 Gms

Vanilla essence – 10 Ml

Salt – 20 Gms

Butter – 650 Gms

Raisins – 300 Gms

Mixed candied peals – 200 Gms

Topping:

Butter – 240 Gms

Sugar – 180 Gms

T55 flour – 240 Gms

Whole eggs – 100 gms

Water 120 Ml

Almond flakes – 50 Gms

Pearl sugar – 50 Gms

Method:

1. Dilute the yeast in milk, add honey and egg yolk, vanilla essence and make dough out of it by adding T55 flour and sugar on speed 1 for 5 minutes and speed 2 for 7 minutes.

2. Add the butter to the dough keep kneading the dough for 2 minutes, followed by that add salt continue kneading for 2 more minutes.

3. Add Raisins and candied fruits fold it well, keep it resting for 40 minutes, fold the dough twice, scale and keep in it the baking mold for final proving.

4. Meanwhile make the topping by mixing all the ingredients together as mentioned in the recipe.

top it on the proved dough, bake at 180 in convection oven for 20 mins for 400 grams of dough.

5. Hang it upside down until the Panettone will come down to room temperature.

ALSO READ-Simple winter snack recipes

Categories
Food Lite Blogs Recipes

Celebrate X’mas with special crinkle cookies

Ingredients

  1. Caster Sugar – 200 g
  2. Oil – 60 ml
  3. Egg – 2
  4. Vanilla Essence – 1 tsp
  5. Flour – 1cup
  6. Cocoa Powder – ½ cup
  7. Baking Powder – 1 tsp
  8. Salt – ½ tsp
  9. Icing Sugar to cover the dough balls.

Method

  1. In a large bowl sift the flour, baking powder, salt and keep it aside.
  2. In another bowl add the castor sugar and oil. Mix it with a whisk until well – incorporated.
  3. Add the cocoa powder in and mix it thoroughly.
  4. Add eggs one at a time, mix it and scrape down the sides.
  5. Add vanilla essence and mix.
  6. Add the flour mixture and mix everything until well combined.
  7. Cover it with a cling film and refrigerate for 30 mins.
  8. Preheat the oven to 180 degrees. Use a small scooper or a tablespoon to scoop out the dough and roll it roughly into a 1 inch ball with your hands.
  9. Pat the dough in the icing sugar and place it on the parchment lined baking tray about 2 inches apart. Bake for 12 -15 mins.

ALSO READ-Simple winter snack recipes

Categories
Food Lite Blogs Recipes

Scrambelled eggs with sausages: A little luxury to everyday life

Ingredients

  1. Olive Oil – 2 tbsp
  2. Onion – 1 medium size [chopped]
  3. Green Chilli – 4 [chopped]
  4. Capsicum – 1 seeded [chopped]
  5. Sausages – ½ cup [cut in small pieces]
  6. Tomato – 2 [finely chopped]
  7. Cheese –  ½ cup [grated]
  8. Egg – 4 large eggs
  9. Oregano – ½ tsp
  10. Pepper powder – 1/2tsp
  11. Salt – as per needed

Method

  1. Heat oil in pan on medium flame. Add in the onion and saute for 2 mins.
  2. Add in the green chillies and capsicum. Cook stirring it frequently until it is softened for about 5 mins.
  3. Add in the sausages and give it a mix. Add the salt accordingly. Add the tomatoes and saute until they are soft and mushy.
  4. Add in the beaten eggs to it, stirring it frequently until they are cooked for 2 to 3 mins.
  5. Add the oregano ,pepper powder and cheese to it and give it a mix and switch of the flame.

SERVE WITH THE CRUSTY BREAD ON

THE SIDE. ENJOY !

Categories
Food Lite Blogs Recipes

Flavourful recipes for new versatile bean protein

Experience Award-Winning Fare.(photo:IANSLIFE)

Time to break up with the typical vegetarian protein sources and give your taste senses a much-needed break. Hello Tempayy, a super bean-based, simple-to-cook dish that can be altered across cuisines, meal occasions, and cooking methods, has been introduced in New Delhi and Gurgaon by Vegolution, a Bengaluru-based food startup. The brand’s successful launches in Bengaluru, Hyderabad, Chennai, Coimbatore, Kochi, and Mumbai in its first year of business follow closely on the heels of this expansion.

Tempayy (also known as Tempeh or Tempe) is a delicious, nutritious, wholesome and 100 per cent vegetarian protein-rich food made by fermenting the best quality non-GMO soybeans. This tasty, ready-to-cook offering is a new source of balanced nutrition for vegetarians and conscious foodies seeking to add variety to their meals. Hello Tempayy, is currently available in six variants: Natural, Spicy Peri Peri, Simply Sriracha, Peppery Szechuan Chilli, Roasted Chettinad and Spiced Tawa Masala. The bold flavours developed by Vegolution will reveal new and unexplored tastes to the modern Indian palate through its range of Hello Tempayy ready-to-cook products.

Data from the Indian Dietetic Association (IDA) in 2018 indicates that at least 84 percent of Indians are protein deficient, which leads to associated health conditions. Through this new age offering, the brand offers the perfect mix of great taste, versatility, and balanced nutrition to break the monotony of vegetarian protein options on the main plate. Numerous other reports over the years also highlight that Indian vegetarians have poor levels of Vitamin B-12 and more than 50 per cent of the women in India are iron deficient. Rounding out its nutrition profile, the products are fortified with Vitamin B-12 and iron, making them a one-of-their-kind superfood. With great flavour absorption, a hearty texture, and a mild nutty flavour, this is the perfect ingredient to add variety to daily diets. It is easy to cook and can be seamlessly incorporated into a variety of cuisines making it perfect for curries, stir-fries, kebabs, rolls and so much more. Here are some flavourful recipes by Hello Tempayy:

TEMPAYY BHURJI

Ingredients:

Tempayy cubes

Turmeric powder

Fresh ginger

Onions

Fresh coriander leaves

Milk

Black pepper powder

Oil

Salt to taste

Preparation:

Tempayy:

Crumble the Tempayy cubes by hand and set aside

Finely chop onions, green chillies, ginger and coriander leaves and keep aside.

Cooking:

Heat oil in a pan.

Add chopped ginger and saute for 30 seconds

Add chopped onions and saute for 5 mins or until they turn translucent.

Add chopped green chillies, turmeric powder and crumbled Tempayy. Saute for 7 mins.

Add salt, black pepper powder and fresh coriander leaves. Saute for 02 more minutes. Add salt to taste.

Pour milk and saute for 2 more minutes.

Serve hot with some pao or sliced bread of your choice.

TEMPAYY KATHI ROLL

Ingredients:

Tempayy cubes

Broken Cashew paste

Sliced onions

Sliced coloured peppers

Jeera powder

Chat masala

Kashmiri chilli powder

Tomato ketchup

Salt to taste

Oil

Fresh coriander

Ginger garlic paste

Curd

Kasurimethi

Roti/ Indian Bread of your choice

For the onion tomato masala

Onion

Tomato

Tomato puree

Ginger garlic paste

Kashmiri chilli powder

Turmeric powder

Bayleaf

Cardamom green

Cinnamon

Oil

Preparations:

Unbox the Hello Tempayy natural cubes (OR) Hello Tempayy Tawa Masala Cubes

Marinate the cubes with turmeric powder, Kashmiri chilli powder, ginger garlic paste, curd and salt. Skip step 2 if using marinated cubes.

Slice onions and peppers.

Onion Tomato masala:

Finely chop onions and tomatoes.

Heat some oil in a pan. Add bay leaf, cardamom and cinnamon to it. Once they start to splutter, add the onions and fry till golden brown.

Take ginger garlic paste in a different bowl. Add Kashmiri chilli powder, turmeric powder along with little water to form a thick paste.

Pour the paste into the onions and cook for 05 minutes.

Add chopped tomatoes and cook for 05 mins.

Add the tomato puree and cook for 10 minutes.

Once the oil separates, switch off the gas and the gravy is ready for use.

Procedure (filling):

Heat some oil in pan.

Add sliced onions and saute for 5 mins.

Add pepper and saute for 5 mins.

Add jeera powder, chat masala, tomato ketchup, onion tomato masala, cashew paste and fresh coriander. Stir well.

Cook for 5 mins.

Keep aside and let it cool

Kathi roll:

Saute the Hello Tempayy cubes

Add the filling and sauteed cubes on one side of the roti.

Fold inwards at the bottom and then fold from both sides to form a drum shape.

Cut into two and serve


Siddharth Ramasubramanian, Founder and CEO of Vegolution, said, “In-depth primary research has shown us that vegetarian Indian consumers crave variety and are usually unable to meet their daily protein requirement. Vegolution’s Hello Tempayy will offer vegetarians, fitness enthusiasts and people who want to make conscious food choices, a range of products suitable across meals and cuisines. More importantly, it will bring flavours and textures that fit the Indian taste profile. We are focused on encouraging people from all walks of life to build a healthy and enthusiastic relationship with food.”

Aiming to take people from protein-deficient to protein-positive with a product range that can be embraced as a staple by conscious foodies, the products are manufactured in custom-built facilities in Bengaluru and more recently in Pune.

ALSO READ-Yummy chilly chicken with gravy

Categories
Food Lite Blogs

Healthy snacking recipes with Almonds

For thousands of years, almonds have been a part of Indian traditions and food habits, and their health benefits have been widely quoted in several Ayurvedic, Unani, and Siddha texts…reports Asian Lite News

A handful of almonds, on the other hand, may have satiating properties that promote feelings of fullness, which may keep hunger at bay between meals. Snacking on healthy foods like almonds not only keeps us from snacking on junk but also ensures that our bodies receive nutrition, as almonds contain 15 nutrients such as vitamin E, magnesium, protein, riboflavin, zinc, and others.
Try these recipes from the Almond Board of California’s in-house chefs.

Almond & Chicken Momos (without shell)

Ingredients:

Chicken mince – 250 gms

Garlic, chopped – 1 tbsp

Carrots, finely chopped – 3 tbsp

Spring onions, finely chopped – 3 tbsp

Ginger, finely chopped – 1 tbsp

Soya sauce – 1 tbsp

Oyster sauce – 1 tbsp

Sesame oil – 1 tsp

Pepper powder – 1 tsp

Egg – 1 no

Blanched & chopped almonds – 1/2 cup

Oil – for greasing

Method:

Place the chicken mince in a bowl.

Add all the ingredients except almonds and divide it into equal-sized balls.

Roll these balls in the blanched and chopped almonds and carefully place these small balls on a greased plate.

Get the steamer ready and steam these on high heat for 15 minutes.

Remove and serve the momos hot.

Almond Crusted Tandoori Fish

Ingredients:

Almond slivers (unpeeled) – 50 g

John dory or any white flesh fish – 100 g

Panko bread crumbs – 15 g

For Butter:

Butter – 50 g

Ginger and garlic paste – 2 g

Vinegar – 5 ml

Kashmiri red chili powder – 2 g

Ajwain – 1 g

Chaat masala – 2 g

Salt – to taste

Method:

Wash and cut fish fillet into 4″ x 1.5″ pieces.

Pat dry using a clean kitchen cloth.

For masala butter, take soft butter in a grinding jar with all the ingredients.

Blitz till all ingredients are mixed nicely without melting the butter.

Mix panko bread crumbs in masala butter.

Place fish pieces on a greased baking tray and spread about 10 gms of masala butter on each piece evenly.

Then, crust the fish with almond slivers. Bake the buttered fish in a pre heated oven at 200 c for 6-8 minutes. Serve hot.

Durga Puja 2022 Healthy Snacking Recipes.(photo:IANSLIFE)
Durga Puja 2022 Healthy Snacking Recipes.(photo:IANSLIFE)
Durga Puja 2022 Healthy Snacking Recipes.(photo:IANSLIFE)

Baked Almond Kofta

Ingredients for Kofta:

Potato, boiled and mashed – 2 cups

Nutmeg – A pinch

Milk – 2 tbsp

Almonds crushed – 3/4 cup

Green onions, chopped – 1/2 cup

Refined flour – 1 tbsp

Egg – 1 no

Salt – 3/4tsp

Pepper – 1/2tsp

Ingredients for Crumbing:

Eggs – 2 no

Refined flour – for rolling

Dry breadcrumbs – for rolling

Method:

Place the mashed potato in a bowl and add almonds, salt, pepper, nutmeg, milk, green onions, flour, and 2 eggs.

Mix them well and refrigerate for 15 minutes.

Now roll them into equal-sized koftas.

Place flour, beaten eggs, and breadcrumbs separately in different plates.

Cover each kofta with flour and dunk them in beaten eggs.

After which give them a good roll in the breadcrumbs.

Preheat an oven to 200c and bake the koftas till golden brown. Serve hot.

ALSO READ-Goan Bolinhas : Best tea time treat for sweet lovers

Categories
Food Lite Blogs Recipes

Goan Bolinhas : Best tea time treat for sweet lovers

Ingredients

  1. Softened Butter – 2 tbsp
  2. Granulated Sugar – 1 1/4th cup
  3. Semolina – 1 1/4th cup
  4. Fresh Grated Coconut – 2 cups
  5. Eggs – 2 yolks
  6. Cardamom – 6
  7. Nut Meg Powder – ¼ tsp
  8. Yellow Food Color

Method

  1. In a mixing bowl, add butter and sugar and blend it with a hand mixer until well combined.
  2. Add the egg yolks one at a time to the butter and sugar on a slow speed until incorporated.
  3. Add semolina in batches and fold the mixture together with a spatula.
  4. Next add the grated coconut in batches and with a spatula fold the coconut into the mixture until well incorporated.
  5. Add the nut meg powder, ground cardamom powder, salt and yellow food color. Mix everything well. The mixture should be wet but thick at this stage.
  6. Cover the mixture with cling film or plastic wrap. Let this rest on room temperature for 8-9 hours.
  1. Preheat the oven for 180 degrees for 10 mins.
  2. Line a baking tray with butter paper.
  3. With a ice cream scopper make small balls of the batter to form a Bolinhas.
  4. Place them on the preheated baking tray with space in between each Bolinhas.
  5. With the help of a knife cut a cross in the middle of the cookies lightly.
  6. Bake at 180 degrees for 30-35 mins or until golden brown.
  7. Transfer the cookies in a cooling rack and keep it in an air tight container.

AND YOUR DELICIOUS BOLINHAS ARE READY TO BE EATEN ENJOY !

ALSO READ-Navratri fasting special recipes to cook at home

Categories
Food Lite Blogs

Soft and fluffy Walnut cake

Ingredients

  1. Butter – 250 g
  2. Sugar – 1 ¼ cup
  3. Eggs – 4
  4. Rose Water – ¼ tsp
  5. Flour – 2 ½ cup
  6. Baking Powder – 2 tsp
  7. Salt- a pinch
  8. Milk – 1cup
  9.  Walnuts – 3/4 Cup (chopped And toasted)

Ingredients For Glaze

  1.  Icing Sugar – 1 cup
  2. Butter – 1 tbsp [Softened]
  3. Vanilla Essence – ¼ tsp
  4. Maple Syrup – ¼ cup
  5. Walnuts – 2 tbsp [chopped and roasted]

Method

  1. Beat the butter and sugar until light and creamy .
  2. Add egg one at a time beating well after each addition
  3.  Sieve the  flour, baking powder, and salt .
  4. Add the flour mixture into the butter mixture in three addition alternating with milk in to intervals. Add the rose water and mix it once.
  5. Add the toasted walnuts fold it once.
  6. Pour this batter into a greased 20 cm round bottom removable pan and spread evenly.
  7. Bake at 170 degrees for one hour or until wooden prick inserted in the center comes out clean.

Method For Glaze

  1.  Beat icing sugar, butter, vanilla essence and maple syrup in a medium bowl until smooth, immediately drizzle the glace on top of the cake allowing some to drip down the sides.
  2. Immediately sprinkle with walnuts, leave it aside for 1 5 min until the glaze is set.

There you go your delicious walnut cake is ready.

ENJOY !

ALSO READ-Freestyle Healthy Cupcakes

Categories
Food Lite Blogs Recipes

Special recipes for to cherish special moments

When it comes to cooking for special occasions, it’s a good idea to prepare ahead of time, giving you more time to spend with your family rather than dealing with the details of meal preparation. The most valuable gift you can give yourself when cooking for special occasions is the time required to enjoy the special occasion.

Chef Manish Mehrotra curates special recipes:

Almond Cinnamon Tart

Ingredients:

. Almond flake (1 cup)

. Monaco biscuit (150 gm)

. Cinnamon powder (2 gm)

. Fine sugar (200 gm)

. Fresh cream (200 ml)

. Unsalted butter (60 gm)

Method:

. Roast the almond flake in preheated oven at 180 degrees Celsius for 4 minutes or till golden in colour.

. For toffee sauce, caramelise sugar, add 40 gms of butter followed by cream and thoroughly mix it.

. For monaco crumble, crush biscuits and mix 20 gm of butter with it. spread this mixture in a 6inch mould and bake at 160 degrees Celsius for 10 min.

. In a bowl mix, roasted almond slivers and toffee sauce and pour this mix over biscuit crumble in the mould.

. Bake the mix set in mould in a preheated oven at 180 degrees Celsius for 15 min.

. Serve once done and demould the tart. Serve with vanilla bean ice cream.

Masala Almond Tabbouleh

Ingredients:

Couscous (1/2 cup)

. Boiling water (1 cup)

. Finely chopped, onion (1/2 cup)

. Finely chopped, tomato (1/2 cup)

. Finely chopped, parsley (1 cup)

. Finely chopped, mint (1/4 cup)

. Fresh pomegranate seeds (4 tbsp)

..Lemon Juice (2tbsp)

. Finely chopped, green chillies (1 tsp)

. Olive oil (2 tbsp)

. Toasted almond flakes (1/3 cup)

. Chaat masala (1 tsp)

. Salt (to taste)

Method:

. Bring water to a boil. Add salt to taste and couscous. Remove from heat and place lid. Keep aside for 15 to 20 minutes. Remove lid and use a fork to loosen the fluffy bulgur/couscous. Keep aside.

. In a bowl, add chopped onions, chopped tomatoes, chopped parsley, chopped mint, olive oil, lemon juice, green chillies, almonds, pomegranate seeds and chaat masala. Mix well.

. Add the couscous and mix. Serve immediately.


Recipes by Voltas Beko

Pea Pancake

Remember how mom would add peas to pancakes to help some veggies go down our systems? If yes, then this is the best recipe that you and your sibling can bond over while recollecting those good old days.

. Serves: 2-4 I Duration: 30 mins

Ingredients:

. 500 g peas and baby spinach

. 1/4 avocado

. 140 g corn flour

. 2 eggs

. Olive oil

. Tablespoons of water if needed

Steps:

. In a cooking pot with boiling water, cook the peas and spinach for 1 minute

Pour avocado, flour, eggs, olive oil and peas into a food processor. Mash and add water if needed to make a creamy batter.

. Add olive oil to a frying pan. Add a tablespoon of the batter. Fry over low heat until the batter browns, then flip it over to the other side.

. To make even healthier pancakes, you can take a large tray and spray some oil to the surface and place your pancakes on them.

. Microwave the chillas on high for 2 minutes. Repeat steps 2 and 3 to make 9 more chillas in 3 more batches. . The Voltas beko microwave has a large turntable that allows you to maximise your cooking space and make many chillas in no time!

Banana Coconut Milkshake

This milkshake was not only the best part of summer vacations spent together, but also how the siblings competed against each other to see who finished their milk first!

. Duration: 10 mins I Serves: Per person

Ingredients:

. 1 large banana

. 1 spoonful pure cocoa

.1 spoonful maple syrup

. 1 50 ml coconut milk

Steps:

. Place all the ingredients in a mixer

. Mix until the liquid is uniform

.Vary thickness by adding more or less coconut milk

. Once ready, store it in the Voltas Beko refrigerator with StoreFresh Technology to lock in the freshness

Fruit Ice Cream

One of the best memories with our siblings was doing things together- both productive and unproductive. This recipe will definitely remind you of the holidays when you both wanted to scream for Ice Cream.

Ingredients:

. Frozen banana

. Other fleshy fruit: Mango, strawberry, peach, blueberry

. Optional: yogurt, soy yogurt, whipped yogurt

. Toppings: shaved dark chocolate, dried fruits, grated coconut, sunflower seeds, fruit cubes

Steps:

. Cut fruit into cubes or slices, remove peel, stones, and seeds, and freeze them.

When ready to eat, pour banana slices into the food processor and whip until it has the consistency of ice cream.

Add the rest of the fruit and whip again. Cream should be at least 50% banana for good texture. And what is even more important in this recipe is to use freshest of fruits! Voltas Beko refrigerators now come with HarvestFresh that keeps the fruits and vegetables in their natural original environment long after it’s been harvested, preserving their vitamins and freshness for longer.

. Top with desired toppings.

. Prepare it when ready to eat it or 15 minutes before, at most, and keep in the freezer; otherwise, instead of a creamy texture it will be hard ice.

ALSO READ-Coffee recipes to celebrate friendship day