Peanut Butter & Banana Smoothie

You Need:

• 1-1/2 cups chilled milk * see notes
• 2 tablespoon curds/yogurt
• 1 tablespoon creamy peanut butter
• 2 small ripe bananas
• 2 teaspoons sugar (optional) *see notes

Method:

Whiz all the above ingredients in a blender and serve decorated with banana slices

Notes:
1. If you wish you can use milk at room temperature especially if you are serving it to kids.
2. Use of sugar is optional, not recommended if you are health conscious. However, if you intend to use it, substitute regular white sugar with brown sugar or honey.

Aloo Gobi

Serves: 4

Shelf Life: Best served fresh but can be refrigerated for up to 3 days and frozen for up to 1 month

Serving Suggestion: With any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice

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Ingredients:
2 large Potatoes (about 2 cups), scrubbed, peeled and cut into ½ inch cubes
1 medium Cauliflower (about 3-4 cups), cut into medium sized florets
1 large Onion, finely chopped
1 tsp Ginger-Garlic Paste
2-3 Green Chillies, roughly chopped (Adjust acc to taste)
2-3 tbsp Coriander Leaves, finely chopped
Freshly squeezed Lime/Lemon Juice to taste
Salt to taste

For Tadka/Tempering:
2 tbsp Oil
1 tsp Jeera/Cumin Seeds
A pinch of Hing/Asafoetida (Optional)

Spices Used:

½ tsp Turmeric Powder
¾ tsp Red Chilli Powder (Adjust acc to taste)
½ tbsp Coriander Powder
½ tsp Garam Masala (Adjust acc to taste)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended)

Method:

1. Heat oil in a pan and add cumin seeds and hing. When cumin seeds crackle and change colour, about 30 seconds, add finely chopped onions.
2. Sauté the onions till they turn translucent and then add ginger-garlic paste, green chillies and crushed kasuri methi leaves. Give it a good stir till the raw smell of ginger-garlic paste disappears, about 1 minute.
3. Next add all the spice powders and give it a good stir for 30 seconds.
4. Mix in cubed potatoes and give them a good stir for 3-4 minutes.
5. Add cauliflower florets and salt to taste and stir them for 2-3 minutes, making sure every individual cauliflower florets are coated with spice mix.
6. Cover the lid and let it cook for 7-10 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. By now the vegetables gets cooked through but still retain their shape. If not, cover and let them cook for another 3-5 minutes.
7. Switch off the gas and add freshly squeezed lemon/lime juice to taste. Garnish with finely chopped coriander leaves and mix them well before serving this delicious Aloo Gobi with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice. You can also serve this Aloo Gobi/Alu Gobi in a wrap topped with few salad leaves and sour cream or Greek yogurt! Heaven!

COPIED FROM MOONSPICE FOR PERSONAL USE ONLY!!!