Rise and ShineBerry Smoothie
Ingredients
Raspberries - 5
Strawberries - 5
Thick yoghurt - 1 cup
Milk - 1 cup
Ice cubes - 1 cup
Method
Blend all the ingredients until smooth. Serve chilled.
Eggs in a Nest
Ingredients
Bread slices - 2
Eggs - 2
Oil - 1 tsp
Method
Take a bread slice. Use a 3” cookie cutter of your desired shape, (star, heart, circle) to cut out the middle of the bread slice. Take a frying pan. Heat the oil. Toast the bread on one side. Flip over with a spatula. Break the egg into a bowl. Pour the egg mixture into the depression in the bread. Cover with a lid and cook for 2-3 minutes until the egg is cooked. Serves one.
A mid-day cracker
Special Vegetable Salad
Ingredients
A cup of assorted vegetables -
Diced lettuce, tomato, cucumber, and onions
Pomegranate seeds – half cup
Coriander leaves - 2 tbsp, chopped
Carom seeds (Omam), crushed - a big pinch
Lime juice - 1 tsp
Salt – half tsp
Method
Toss all the ingredients in a bowl. Serve fresh along with 2-4 healthy cookies and a glass of lemonade.
Diet TeaGreen Basil Tea
Ingredients
Basil flowers and upper stalks (Tulsi Kathir) - 1 cup, washed
Water - 500 ml
Method
Bring the water to a boil in the pan. Add the cleaned and washed Tulsi and boil for 3-4 minutes. Allow to cool, covered. Filter and serve.
Banana Cornflakes Cookies
Ingredients
Cornflakes - 1 cup
Njaalipoovan (sweet and tart) mini banana - 2
Chocolate chips – Three- fourth cup or Digestive chocolate flavour cookies - 2, crumbled or Dark Chocolate - 1/2 cup, broken into small bits
Method
Mash the banana pulp in a bowl. Tip in the cornflakes and the chocolate chips. Roll into a ball. Pinch out small portions and roll into tiny balls.
Arrange on a greased baking sheet. Bake at 350 degrees F for 15 minutes. Serve warm.
Light dinner
Homemade Tomato Soup
Ingredients
Tomato - 4, finely chopped
Water – One and a half cups
Corn flour - quarter tsp ,
dissolved in 1 tsp water
Salt, pepper - To season
Sugar -A pinch
Butter – One and a half tbsp
Refined oil - 1 tbsp
Bread slices - 3 slices
Method
Toast the bread slices on a skillet till golden and crisp. Cut into small cubes. Toss in warmed butter-oil combination in a pan. The croutons are done when light brown and crunchy. In a microwavable bowl, cook the chopped tomatoes put in water at two minute intervals. Process until smooth. Filter. Cook the tomato extract further in the liquid corn flour. Stir well.
Season with salt and pepper. Add a pinch of sugar. The soup is ready when slightly thick. Pour into soup bowls.
Serve steaming hot. Toss in some croutons and garnish with dried herbs. Rusk or baguettes may substitute the fried croutons.
Italian Pasta Soup
Ingredients
Pasta, any variety - 1 cup, cooked
Tomato soup - 2 cups
Vegetable stock - 1 cup
Dried herbs, oregano, basil, thyme - For garnish
Method
Boil the ingredients and mix. Season with salt and pepper. Serve with spicy rusk slices.
