In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth. Divide mango-lime smoothie between 2 straight-sided glasses and set aside.
Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth.
Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.
Arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour).
Place frozen mango and the remaining ingredients in a blender.
Process until smooth.
Note: Freeze the cubed mango overnight in an airtight container to make this smoothie a snap to throw together (for variety, try substituting frozen berries for the mango). Remember to let frozen mango thaw for 15 minutes to soften slightly. The dry milk is optional, but one tablespoon provides about 100 milligrams of calcium.
Servings: 1 breakfast serving (2 cups; 1 cup for a snack)
1/2 cup frozen cranberries
1/4 cup frozen blueberries
1/2 cup frozen blackberries
5 frozen whole strawberries
1 ripe banana
1/2 cup brewed green tea, cooled to room temperature
1/4 cup plain soy milk
2 tablespoons honey or packed light brown sugar
In a blender, whirl all ingredients until smooth.
Note: Nutritional analysis is per 2-cup serving.
Note: Individually quick-frozen (IQF) technology has made high-quality frozen fruit possible, with a nutritional value on par with that of fresh fruit. Frozen fruit is ideal for using in smoothies, chilling the drink without diluting it as ice would.For a tropical spin, substitute 1 cup frozen pineapple chunks for the blackberries and strawberries.
2 tsp kala namak (‘black’ salt, actually pink when powdered, not the same as regular white salt)
1 tsp regular salt(As a taste)
Peel the carrots and cut into 3-4 cm long batons. Fill the jar (or earthen pot) with water. Add the spices, the two salts, and the prepared carrots. Stir.
Let sit on a sunny sill for 5-6 days. Stir and pour into small glasses.
Serve pieces of the pickled carrots on the side.
You may refrigerate the contents after the sixth day or leave it in a cool dark place.
It can last a long time (even up to a month…but won’t!) Kanji used to be traditionally prepared in a matka, a round earthenware pot, but it is now commonly prepared in glass jars or regular stoneware martabans.
Some times mini vadas made with ground urad dal are also used to make kanji.
These can either be added to the gajar ki kanji a day before it is intended to be served or fermented on their own to make kanji ke vade!
It truly is the perfect bright drink for Holi, the festival of colours! The weather starts to warm up just then