Orange Cream Mocktail

Orange Cream Mocktail| Orange Cream Shake is a tasty drink that perfectly suits this summer. Out here summer has been scathing with the heat waves and one cannot tolerate the sun's wrath. The schools shut their doors a bit earlier to safe guard the kids before the actual announced holiday dates. Entering a long parked car at noon time one feels like jumping into a campfire. You just cannot touch the steering wheel nor the breaks. One more day to go to finish this ordeal, so feeling a bit happy to enjoy the summer holidays at home by sleeping extra time in the morning and having nice food.

I think no one hated oranges like me in child hood. But now it is one of my favorite,  might be partly because of the place i stay. My native is such a cool place so rarely we buy oranges or any citrus fruits. I do not like oranges and even detested the cream biscuits with the orange flavour. In short I felt like I was allergic to oranges. Now every thing got changed once I entered Muscat. Now I like oranges and the flavour also started loving it. So the people who love oranges can check the orange based recipes here.

Orange Cream Mock tail

Prep time

5 mins

Cook time

0 mins

Total time

5 mins

Author: Eliza Lincy
Cuisine: American
Category: Beverages

Yields: 1 tall glass

Ingredients

• Oranges- 2
  Orange zest- 1/2 teaspoon (optional)
  Ice cream- 1/2 cup (or) use cream with a teaspoons of sugar
  Milk- 1/2 cup
  Honey| sugar- 2 teaspoon
  Ice cubes- 1/4 cup
  Cinnamon powder- 1/2 teaspoon
  Mint leaves- few (to garnish)

Instructions

• Grate the orange zest if you wish to use. 
• Cut and juice the oranges; set aside. You could use orange syrup if you have for this drink. 
• In a blender jar add the orange juice, orange zest, ice cream or cream with some sugar, milk, honey and ice cubes. 
• Blend on high speed till frothy. Check the sweetness and add if required. 
• Transfer on a tall glass and top it with whipped cream if you wish. 
• Add the cinnamon powder on top of the drink with a strainer. 
• Garnish with some mint leaves and twisted orange peel.. 
• Serve chilled.

Notes

* You could use orange syrup for this recipe.
**You could use condensed milk instead of ice cream , as it is sweetened do not add honey or sugar for the drink.
***Keep the drink chilled as the citrus tend to curdle the milk.Serve immediately

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Avocado Blueberry Oatflour Muffins

Healthy Avocado Blueberry Oat Flour Muffin- As i was doing different experiments using different tasty muffin combinations i was planning to make the other combo with Avocados. When i asked my hubby for choices whether to add blueberry or chocolate chips, his choice was blueberry so i made with blueberry but you could use chocolate chips or any dried fruits like raisin or nuts of choice.

Nowadays kids are so smart and they take decisions so fast and as well as they decide the options also so fast. They all have everything in finger tips. Even we don't think that clever. Like one incident happened in my home. My son is doing for dance class and the teacher told to stretch the body. He want a soft surface to do that. He told me to give me sponge i want to practice and you hold me will do that. I told him to do in bed that is soft u wont hurt yourself. He said i wanted to do in hall.  So u give me the the foam board i was using for the photography. I was really wondered how deep they think in these early ages. As i do not like to take chances I told it might break and i folded the thick soft comforter into four and he was happy and did stretching.

Avocado Blueberry Oatflour Muffins

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Eliza Lincy
Cuisine: American
Category: Cakes & Bake

Yields: 12 muffins

Ingredients

• Oat flour| Oats, rolled- 2 cups
  Sugar- 3/4 cup
  Baking powder- 1 and 1/2 teaspoons
  Baking soda- 3/4 teaspoon
  Salt- pinch
  Avocado- 1 large
  Egg-1(add yogurt- 1/4 cup extra for eggless version)
  Yogurt| Milk- 1/4 cup
  Oil- 1/4 cup
  Vanilla essence- 1 teaspoon
  Blueberry- 1/2 cup

Instructions

• In a blender jar add oats, granulated sugar, baking powder, baking soda and salt.
• Blend well to make a powder; set aside.

• Scoop out the avocado flesh and add inside the blender jar with egg, yogurt, oil and vanilla essence.
• Blend well to make a fine paste and transfer this paste inside a bowl.

• Now gradually add the dry ingredients and fold well without lumps. Once finished stir in the blueberry and fold the batter to evenly distribute.

• Line the muffin tray with paper liners or spray the tray with oil and fill the muffins cups.

• Bake for 20 minutes or until the skewer inserted comes out clean.

Notes

• You could also make this with all purpose flour or use a mix of 1/2 cup (60 g) whole wheat and 1/2 cup (60 g) all purpose.
• You can substitute regular sugar with brown sugar or honey.
• You could use blueberries or chocolate chips or dry fruits or nuts of choice.

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Eggless Spinach Muffins| Green Muffins

Spinach Muffins| Spinach Banana Muffins| Popeye Muffins| Green Muffins- My kids favourite colour is green, if you give ask him for choices for any thing with colour he choose only green till now. Even for his dance class he asked the satin ribbon in green colour. For toys too if he gets colour choice he choose always the green one. But donot know his tastes and liking changes as he grows like wise this also change one day over a period of time. So to surprise him i made these yummy healthy muffins.

 I loved these yummy muffins and really happy with the taste and the texture. He did not liked much as he did not like the banana flavour in it. Planning to make another version with other combination with spinach to exclude banana and have to make as per his likes.Otherwise he ate one or two. I have not added nuts init as he does not like any nuts or dry fruits in cakes and muffins. Husbands suggestion was if i have added some nuts in it it would have tasted even more better with nice crunchy texture. I know that before but purposefully avoided for my kid. But you can add nuts or chocolate chips of your choice.

Eggless Spinach Muffins

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Eliza Lincy
Category: Cakes & Bakes
Cuisine: American

Yields: 12 muffins

Ingredients

• Whole Wheat Flour| Atta -1 cup
  All purpose Flour| Maida- 1 cup
  Sugar - 3/4 cup
  Baking powder- 1 teaspoon
  Baking Soda- 3/4 teaspoon
  Salt- pinch
  Cinnamon powder- 1 teaspoon
  Spinach- 1 cup, tightly packed
  Banana- 2 medium
  Oil- 1/4 cup
  Milk- 3/4 cup
  Vanilla extract- 1 teaspoon

Instructions

• Preheat the oven to 180 degrees to 10 minutes; Meanwhile start preparing for the muffins.
• In a blender jar add the granulated sugar and powder well; In bowl or on the same blender jar add whole wheat flour, all purpose flour, baking powder, baking soda, salt,cinnamon powder and mix well with spoon or just run the blender once.

• In a blender place the spinach leaves(remove thick mid rib and stem) and pulse once or twice now add the banana and make a nice puree. Add the oil, milk and vanilla extract with that and blend once.(If u use small jar add on the mixing bowl)

• In a mixing bowl transfer the spinach banana mixture and then gradually add the dry ingredients little by little without lump formation.
• If you wish add some nuts, dry fruits or chocolate chips half a cup.

• Fold the mixture together and line the muffin tray with paper liners or spray the tray with oil and fill the tray with the batter and transfer to the oven.

• Bake the muffins for 15- 20 minutes till the skewer inserted on the centre of the muffin comes out clean.

Notes

• You could replace milk with one or two eggs for more taste. You could use whole lot wheat flour or all purpose flour or add some oats or bran too for this recipe. Refer my other muffin recipes for choices and proportions.

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Avocado Paratha

Avocado Paratha| Guacamole Paratha is a healthy variation to plain parathas. I have been posting various rotis and paratha recipes last year. This year so far i have not posted any paratha recipes. So here i have prepared some avocado parathas to update my Rotis and Paratha recipe collection post. Unlike stuffed parathas this is a quick to make easy recipe. Because of the avocados the parathas will be so soft and nutritious.

Actually i bought those avocados to make some drink for this hot summer. Here at home every one has sore thorat and could not make a drink out of it. So the avocados were waiting inside fridge for about a week. Then i was planning for some salad or the other recipes which wont be cold and ended up in making these yummy parathas.

INGREDIENTS:
Whole wheat flour| Atta- 1 and 1/2 cups
Avocado- 2 nos
Lemon juice- 1/2
Green chillies, finely chopped- 1
Garlic,finely chopped- 2 cloves
Coriander leaves, chopped- 2 tablespoons
Roasted jeera powder| ajwain- 1 teaspoon
Oil- 1 teaspoon+ for cooking
Salt- to taste

PROCEDURE:

• Cut the avocado and scoop out the flesh using a spoon. With this add lemon juice finely chopped garlic, green chillies, coriander leaves and roasted jeera powder.
• Mash well with a potato masher or you can use blender too.

• Add a teaspoon of oil and enough salt for the rotis.
• Now gradually add the atta and knead well to form a dough.
• Grease the dough with a teaspoon of oil and rest for 10-15 minutes.
• Divide the dough into equally sized balls.

• Dust with flour and roll the dough into small parathas using rolling pin.
• Heat a pan and reduce the flame to medium and grease the pan and cook the parathas both the sides till brown spots appears.

• Note: You could add some spinach and grind together with avocado and make more nutritious Spinach Avocado parathas too.

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Whole Wheat Pumpkin Bran Muffins

Whole Wheat Pumpkin Muffins| Spiced Whole Wheat Pumpkin Muffins was in my to do list for a long time. I have already posted pumpkin cake recipe two years before on Halloweens Day. But this recipe is totally healthy and you can have this muffins with out any guilt. I have used whole wheat flour and added extra wheat bran to nourish it further. I have prepared many muffins earlier but used small proportion of all purpose flour. But in this recipe i have not added and the outcome was totally moist and delicious airy muffins. I was so happy about the outcome. Do try this soft and moist totally guilt free healthy nutritious muffins!

I love whole wheat bread or muffins with the bran in it. Nowadays I start hating white bread like milk bread, sandwich bread or burger buns which are prepared with all purpose flour. The above said store bought ones are so sweet for my palette. So i buy only whole wheat ones. Even i do not like brown bread, i feel that as tasteless and dry. Whole wheat is perfect for my palette, this muffins comes close to that with the moist texture. I loved them with the crunch of walnuts!

Preparation Time: 10 minutes
Cooking Time:20 minutes
Category: Breakfast
Cuisine: Continental
Makes: 12 muffins

INGREDIENTS:
Whole Wheat flour| Atta- 1 and 1/2 cups
Corn Flour- 3 tablespoons
Wheat Bran- 3/4 cup
Baking powder- 1 teaspoon
Baking Soda- 3/4 teaspoon
Salt- pinch
Brown sugar| granulated sugar- 3/4 -1cup (according to your wish)
Cinnamon powder- 1 teaspoon
Walnuts, broken into pieces- 1 cup
Egg-1
Yogurt- 1/4 cup
Oil- 1/2 cup
Vanilla essence- 1 teaspoon
Pumpkin Puree- 1 cup

PROCEDURE:

• To make pumpkin puree, cut the pumpkin and scoop the seed and keep the pumpkin on a tray and bake on 200 degrees preheated oven for 30 minutes or until the flesh becomes soft. (or)
• You could peel and cut them into small pieces and boil with enough water to submerge and cook till soft and drain the water; cool the pieces and blend to make a paste.
• In a bowl beat the egg and add the yogurt, oil, vanilla essence and pumpkin puree; mix together and set aside.
• In another bowl mix the dry ingredients; wheat flour, corn flour, wheat bran, baking powder, baking soda, salt, sugar, cinnamon powder and walnuts.
• Gradually add the dry ingredients into the wet ingredients and mix well.
• Line the muffin tray with liners or spray or grease the muffin pan.
• Fill the tray with the batter and bake the muffins for 15-20 minutes until the skewer inserted at the center of the muffin comes out clean.
• Note: You could replace walnuts with any nuts or raisins like dry fruits of your choice.
• Add brown sugar 3/4 cup for less sweeter muffins and for normal sweetness add 1 cup of brown sugar.
• You could replace brown sugar with normal granulated sugar or powdered jaggery too.
• You could replace wheat bran with oatmeal if you do not like the taste of it.

 

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Gooseberry Lemonade| Amla Lemonade

Nellikkai Juice| Amla Lemonade| Amla Juice - Gooseberry is rich in Iron and Vitamin-C. Amla's health benefits which includes; Good for hair growth and hair health, good for eyes and bones. Useful  in the treatment of menstrual cramps. It has anti aging properties, remedy for diarrhea, protects body against heart diseases and infections. I have shared other gooseberry recipes like Gooseberry rice, Gooseberry rasam, Gooseberry pachadi, Gooseberry pickle in blog earlier. This is a healthy tasty thirst quencher for this hot summer. The tartness of the gooseberry is slightly neutralized by the lemon and tastes nice.

I bought these gooseberries around two weeks before and kept inside the fridge same time got fever and could not prepare anything. This week when i look into that some got brown patches so i discarded that and i prepared using the good ones.

INGREDIENTS:

Gooseberry| Amla- 5-6

Ginger- 1/2 inch (optional)

Lemon-1 small
Water- 2-3 cups

Honey| sugar - 2 tablespoons

Mint leaves- few springs

PROCEDURE:

• Using knife cut the gooseberry in to pieces and remove the seed (or) slightly crush to remove the seed.
• Add the cut pieces inside the blender jar and add ginger with this and blend to make a smooth paste. Add half a cup of water and grind well.
• Pass the ground mixture through strainer and squeeze well.
• Add two cups of water and the honey| sugar; mix well. Squeeze some mint leaves with hand or pestle and mortar; add and serve chilled with added ice cubes.

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Chocolate Zucchini Oatmeal Muffins

Healthy Chocolate Oatmeal Zucchini Muffins are an easy to prepare tasty breakfast muffins inspired by my older zucchini muffins post. I have here altered the recipe with some cocoa powder and added oil as i have added cocoa powder. Added extra whole wheat flour and reduced the all purpose flour. Other items and the measurements remains same for this recipe.You could prepare this muffins with or with out eggs.

Muffins the way i prepare is healthy and while consuming i can happily have one or two with out any guilt. Best muffins as a breakfast as well as a healthy nutritious snack. Refer my other healthy muffin recipes Healthy zucchini muffins, Banana Dates Oatmeal muffins, Chocolate Oatmeal muffins.

PREP TIME

10 min

COOK TIME

20 mins

TOTAL TIME

30 mins

Author: Eliza Lincy

Category: Cakes & Bake
Cuisine: Continental

Makes: 10-12

• 
  
• INGREDIENTS:
• • Whole Wheat Flour| atta- 1 cup
  • All purpose Flour| Self raising Flour- 1/2 cup
  • Corn Flour- 2 tablespoons
  • Cocoa powder- 1/4 cup
  • Oats, rolled quick cooking- 1 cup
  • Brown sugar| Jaggery, powdered- 3/4 cup
  • Baking powder- 1 teaspoon
  • Baking Soda- 1/2 teaspoon
  • Salt- pinch
  • Cinnamon powder- 1/4 teaspoon (optional)
  • Zucchini, grated- 1 cup (or) 1 number
  • Egg-1(or) Yogurt- 1/4 cup (eggless)
  • Vanilla essence- 1 teaspoon
  • Oil- 1/2 cup
  • Milk- 1/2 cup
  • *Use Baking soda 1/4 teaspoon extra if you use All purpose Flour

PROCEDURE:

1. Preheat the oven to 180 degrees for 10 minutes.(Refer here for step-wise pictures)
2. Meanwhile In a mixing bowl add wheat flour, all purpose flour, corn flour, cocoa powder, oats, brown sugar| jaggery, baking powder, baking soda, salt and cinnamon powder if you are adding. Mix well with ladle or whisk to uniformly blend together.
3. Wash and grate the zucchini using carrot grater; set aside.
4. In a mixing bowl add the egg beat well with a fork, add vanilla essence, oil and milk together and beat well with a whisk or ladle. You could use electric beater too if you wish.
5. Now add the zucchini and fold well with a ladle.
6. Add the dry ingredients 1/2 cup at a time and mix well with out lumps.
7. Line the muffin tray with paper liner and fill 3/4 th with the batter. Sprinkle some oats or chopped nuts of choice on top if you wish.
8. Transfer the muffin tray inside the oven and bake for 20 minutes or till the skewer inserted comes out clean.

• Notes:  For the eggless version replace egg with 1/4 cup of yogurt.
• You could use any sweetener of your choice like jaggery, brown sugar, honey, maple syrup, agave syrup, dates..etc.
• You could add chopped nuts 1/2 -3/4 cup inside the batter too for the crunchy bites.

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Peanut Butter Chocolate Banana Smoothie

Peanut Butter Chocolate Banana Smoothie| Chocolate peanut butter banana smoothie is a chocolate smoothie with extra nutty salty kick with the added Homemade peanut butter. The freshly prepared peanut butter tastes yum with banana and chocolate flavours. Perfect breakfast drink at this hot summer days. You could consume this as a dessert too with the added ice cream and syrups drizzled on top.

Easy to prepare drink in minutes definitely a treat for peanut butter lovers like me. When i prepare this Chocolate banana oatmeal smoothie i was planning to add peanut butter in that recipe. Then later i realized to get the nutty flavour it is wise to make a separate version. Thaat one dominated with healthy aspects and this one rocks with wonderful flavour combinations.

PREP TIME

5 minutes

COOK TIME

5 mins

TOTAL TIME

10 mins

Author: Eliza Lincy

Category: Beverages
Cuisine: Continental

Makes: 1 tall glass

• 
  
• INGREDIENTS:
• Peanut Butter- 1 tablespoon
• Banana-1 large
• Cocoa powder- 2 teaspoons
• Dates- 3 nos (or) Honey- 1 tablespoon
• Milk- 1/2 cup
• Ice cubes- 1/4 cup

PROCEDURE:

• In a blender jar add the peanut butter, banana, cocoa powder, dates, milk and ice cubes.
• Blend on high speed till frothy.
• Transfer on a glass drizzled with chocolate syrup.
• Serve topped with vanilla ice cream drizzled with honey or chocolate syrup (optional)
• Notes: Vegans use almond milk for this recipe.
• Frozen bananas could be used in this recipe.
• If the dates are not moist soak in hot water for some time.
• You could replace milk with yogurt if you wish.

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