How To Make Tomato, Carrot And Cucumber Juice

TOMATO JUICE

INGREDIENTS:

• 6 Ripe Tomatos, cored and chopped
• 2 Tablespoon Suger
• 1/4 Teaspoon Black Pepper
• 1 Celery stalks, Chopped
• 1/2 Cup Filtered Water
• Salt
• 2 Ice Cubes

DIRECTIONS:

1. Place an empty container beneath the nozzle of juice extractor and process Tomato,Celery and Water.
2. When juicing process in complete, add Suger, Salt and Black Pepper in extracted juice and mix well.
3. Add Ice Cubes in chilled serving glasses and pour juice over it.
4. Serve it for immediate consumption.

CARROT JUICE

INGREDIENTS:

• 6 medium Carrots, scrubbed
• 1/4 Teaspoon Black Pepper
• 1-inch piece Ginger root
• 2 Tablespoon Suger
• 1 Cup Filterde Water
• 1/2 medium Lemon, Peeled
• Ice Cubes
• Salt

DIRECTIONS:

1. Push ingredients through your juicer with the Water,Carrot,Ginger root,Black Pepper,Suger,Lemon Juice, and Salt and enjoy pulped, or strain with a fine mesh sieve.
2. Add Ice Cubes in chilled serving glasses and pour juice over it.
3. Serve it for immediate consumption.

CUCUMBER JUICE

  INGREDIENTS:  

• 1 medium Cucumber, scrubbed
• 1/4 Teaspoon Black Pepper
• 3 Celery stalks
• 3 Kale ( Tuscan cabbage) Leaves
• 2 Tablespoon Suger
• 1/2 Cup Filtered Water
• 1/2 medium Lemon juice
• Salt
• Ice cube

DIRECTIONS:

1. Add all ingredients through juicer and Blend well
2. Add Ice Cubes in chilled serving glasses and pour juice over it.
3. Serve it for immediate consumption.

How To Make Flour Roti And Colorful Sooji Halwa Recipe

  

SIMPLE FLOUR ROTI

INGREDIENTS:

• 2 cups durum wheat flour
• 1/2 teaspoon salt 
• 3/4 cup hot water

DIRECTIONS:

1. In a medium bowl, stir together the flour, salt and hot water, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
2. Preheat tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
3. Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.

 COLORFUL SOOJI HALWA

INGREDIENTS:

• 1 and a 1/2 cups sooji/ rawa
• 1/2 cup ghee
• 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
• 3 cups hot water
• 1/2 cup whole/ full cream milk
• 1/2 cup granulated sugar
• 5 pods of green cardamom split open
• Saffron strands Color 1/2tsp

PREPARATION:

• Heat a deep pan on a medium heat and when it is hot, add the ghee. When the ghee melts, add the sooji mix well.
• Roast the sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. This aroma is enough to make your mouth water! The roasted sooji will have the grainy consistency of wet sand at the beach! Now add the cashews and raisins to the Sooji and mix well.
• While you are roasting the Sooji, in a separate pot and on medium heat, bring a mixture of the milk, water, saffron strands color, sugar and cardamom to a rolling boil, stirring often.
• This next step involves much bubbling and splashing so be prepared and careful! When the sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. Cook the mixture till it is thick and begins to come away from the sides of the pan.
• Turn off the heat and allow the mixture to cool to a warm temperature. Serve now in individual bowls, garnished with coarsely chopped dried fruit or nuts.

How To Make Pan Chicken Drumsticks

INGREDIENTS:

• Chicken wings ½ kg
• Salt ½ tsp
• Black pepper ½ tsp
• Ginger garlic paste ½ tsp
• Ingredients for stuffing
• Butter 4 ounces
• Coriander leaves chopped 1 tbsp
• Cheddar cheese 4 tbsp
• Egg 1 beaten
• Bread crumbs as required

PREPARATIONS:
Take chicken wings, Mix with ginger garlic past, black pepper, salt, coriander leaves chopped, and cheddar cheese, take a little portion of meat in your hand stuff with the remaining butter and cheese filling, wrap around the bone to give a drumstick shape, dip the drumstick in e baton egg then in bread crumbs repeat twice, chill for 1 hour in freezer, deep fry on medium flame until golden about 15 minutes.

Pan-chicken drumstick is a healthy alternative to traditional fried chicken. 

How To Cook Spring Pasta

               

                                                                                    
INGREDIENTS:

• 3 carrots, peeled and cut into thin strips
• 2 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian herbs
• 1 pound farfalle (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup grated Parmesan
•  Cheese

DIRECTIONS:
Preheat the oven to 450 degrees F.

1) On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

2) Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

3) Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry  tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and Cheese and serve immediately.