melange Food

A morning, noon and night diet

Rise and Shine

Berry Smoothie


Raspberries - 5

Strawberries - 5

Thick yoghurt - 1 cup

Milk - 1 cup

Ice cubes - 1 cup


Blend all the ingredients until smooth. Serve chilled.

Eggs in a Nest


Bread slices - 2

Eggs - 2

Oil - 1 tsp


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


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


Toss all the ingredients in a bowl. Serve fresh along with 2-4 healthy cookies and a glass of lemonade.

Diet Tea

Green Basil Tea


Basil flowers and upper stalks (Tulsi Kathir) - 1 cup, washed

Water - 500 ml


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


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


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


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


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


Pasta, any variety - 1 cup, cooked

Tomato soup - 2 cups

Vegetable stock - 1 cup

Dried herbs, oregano, basil, thyme - For garnish


Boil the ingredients and mix. Season with salt and pepper. Serve with spicy rusk slices.

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Printable version | Apr 16, 2021 2:11:29 PM |

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