Whipped Strawberry Sensation

How to make Whipped Strawberry Sensation

               This recipe has been our family favorite and my son will ask for this frozen dessert every chance he gets, be it his birthday, dinner party or friends visiting from out of town. This is such a super easy recipe that your tweens/teens can make it on their own & surprise their family members. In fact, my son started off with assisting me in the kitchen just cos' he has a sweet tooth and I am now convinced that one day he will be able to cook for himself. 

               This recipe is from a magazine clipping that I had saved years ago. I also learned from a friend that this is also an old recipe and was made by whipping up heavy cream. By using Cool Whip, we can cut down on time spent in making the dessert. It is also a make-ahead dessert, to save you time. Sharing this quick & easy recipe with my fellow bloggers at CCC# 54: Mar Week 1.

Prep time: 20 mins

Freezing time: 6 hours

Servings: 12 slices

Ingredients:

4 cups fresh strawberries, divided

1 can (14oz) of sweetened condensed milk

1/4 cup lemon juice

1 tub (8 oz) COOL WHIP whipped topping, thawed, divided

8 to 10 OREO chocolate sandwich cookies, finely chopped/ground

3 tbsp butter, melted

Method:

• Line 8x4 inch loaf pan with foil. 
• Powder the OREO's using a food processor or chop/crush finely. Mix in the melted butter and set aside.

• Mash or finely chop 2 cups of strawberries and add them to a large bowl. Stir in condensed milk, lemon juice and 2 cups of the COOL WHIP, pour into the foil-lined pan.

• Top with combined chopped cookies & butter; press into the mixture and cover/wrap tightly.

• Freeze at least 6 hours. To serve, invert onto a plate. Remove foil. Frost with remaining COOL WHIP. Top with remaining strawberries (sliced) and serve immediately. 

Notes/Tips:

• Best served at once. If you need to refreeze, you can do so without the strawberries on top.
• Can be made-ahead, except for the strawberry topping. 
• Make sure it is stored in the freezer in an air-tight container, so it doesn't absorb other odors.

Goji Berry-Almond-Date Power Balls (No Cook Recipe)

How to make Goji Berry-Almond-Date Power Balls

              The talk and use of goji berries have been on the rise lately upon hearing about its super powers. Here is a no sugar added, all natural, gluten free, vegan, zero cooking, paleo, nutrient rich recipe that is healthy and tasty enough for your taste buds. I feel good about this recipe as it uses purely natural sweeteners (dates, goji berries & raisins) and has some crunch and satiety value in it, so we can enjoy a nutritious snack when hunger strikes.

              They’re thought to help prevent premature aging, boost the immune system, have benefits for diabetes and protect against heart disease and cancer. Goji berries could interact with some drugs, so talk with your doctor first. Otherwise, it's probably safe to eat goji berries in moderation. Please use at your own discretion. Research implies the following health benefits of goji berries:

• Very Nutritious
• Excellent Source of Antioxidants
• May Have Anti-Aging Benefits
• May Help Prevent Cancer Growth
• May Improve Blood Sugar Control
• May Boost Energy Levels
• May Help You Lose Weight
• May Improve Cholesterol Levels
• May Help Boost the Immune System

               

Ingredients for 10 to 15 balls:

dried Goji berries - 1 cup

pitted Dates - 1 cup

raw Almonds - 1 cup

Pumpkin seeds - 1 tbsp (optional)

Cardamom powder/Cinnamon powder - 1/4 tsp

Raisins - 1 tbsp

No cook directions:

• Wash the goji berries to remove impurities & dry them off.
• Coarsely powder the almonds in any kind of food processor. Transfer the contents into a mixing bowl.
• Next, pulverize the goji berries into powder. Transfer into the bowl.

• Grind the dates, as much as you can. Add it to the mixing bowl.
• Add other ingredients powdered or whole to the mixing bowl. Stir/mix thoroughly and make into balls.
• Store in an airtight container & enjoy your nutritious snack when hunger strikes.

Notes:

• You can try substituting other nuts, dry fruits and seeds as needed to make your own combination.

            This recipe was noted down from a health based tv show and is from my recipe diary. Sharing the joy with my fellow bloggers at Sri Valli's CCC # 43 - April Week 5.

Spiced Watermelon Juice

How to make Spiced Watermelon Juice

            Watermelon juice is good enough, without any additives. If you are tired of the same old sweetened juice; here's a watermelon juice with a kick that you are sure to love. The chaat masala, black salt, white pepper powder & lemon juice in this juice, tones down the sweetness of the fruit & add different flavors to make it more interesting to your palate. This was the first juice, that I ever learnt how to make; probably during middle school years, probably from one of my friend's mom. 

               I prefer to drink the juice with the pulp, for added fiber in my diet. If you prefer, you can filter the pulp out & get a crisp & clear juice to quench your thirst. My first pic, shows juice without pulp & my second pic, shows juice with the pulp. Take note that the pulp tends to stay on top. Sharing this quick & easy recipe, with my friends over at CCC #37 :September Week 3.

Makes 1 tall glass

3 cups watermelon, cubed

Lemon Juice -1/2 tsp

Chaat masala - 1/4 tsp

Black salt - 1/4 tsp

White pepper powder - 1/8 tsp

Sugar - if needed

Ice cubes (optional)

Method:

• In a blender, add the watermelon cubes & blend well, without adding any water. Add the chaat masala, black salt, white pepper powder, lemon juice & sugar if needed; 
• Pour the watermelon juice in tall glass. add ice cubes if desired.
• Garnish with some mint leaves & serve cold.

Sparkling Citrus Punch (Non-Alcoholic)

How to make Non-Alcoholic, Sparkling Citrus Punch

          Come summer, and all I crave for is something light & refreshing to drink. The thick beverages like smoothies, and ice-cream shakes that struggle to climb up the straw to quench my parched throat, are just not liquid enough to be my summer drink. Infact, the sad truth is that I miss my Indian fresh fruit juices, which has more of the real fruit juice & less of everything else. The american fresh juices are too very diluted with ice, and barely fruity!! That's one of the reasons, I've added frozen fruits in both the recipes below, instead of ice cubes - so none of the fruity flavor is Lost in Dilution.

                     Double Recipe Alert - There are two recipes in this post. The Sparkling Citrus Punch requires sparkling fruit cider. If that is not easily accessible to you; then you can make the Sparkling Lemon Soda which is also an equally refreshing drink for the summer.

Recipe I - Non- Alcoholic Sparkling Citrus Punch

Ingredients for about 15 small servings:

1 lemon, sliced & frozen

1 lime, sliced & frozen
1 large orange, sliced & frozen

1/2 cup of frozen raspberries
1 (6 ounce) can frozen lemonade concentrate
1 liter chilled, club soda/seltzer water
2 (750ml) bottles of chilled, sparkling fruit cider (I used apple cider)
1 tablespoon white sugar

Ice cubes (optional)

Instructions for the Sparkling Citrus Punch:
              

•  Just before serving, place all of the frozen fruits in the punch bowl.  Add the lemonade concentrate, club soda & sparkling fruit cider. Taste & add sugar if needed & serve cold. Add ice cubes to chill it again, if needed.

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Recipe II - Sparkling Lemon Soda

Ingredients for 3 medium servings:

1/2 a lemon, sliced & frozen

1/2 a lime, sliced & frozen
1/2 an orange, sliced & frozen (Optional)

a handful of frozen raspberries
1 (6 ounce) can frozen lemonade concentrate
2 cups of chilled, club soda/seltzer water

Ice cubes (optional)

Instructions for the Sparkling Lemon Soda:

•  Just before serving, place all of the frozen fruits in a pitcher.  Add the lemonade concentrate & club soda. Add ice cubes if needed.

Notes:

• Addition of ice, will dilute the flavor of the drink. So, use sparingly if needed.
• I used Apple cider & Apple-Peach cider for the punch.
• If you have left overs & want to save the drink, make sure you fish out the citrus fruits and then refrigerate or else it might develop some bitterness.

Poosani kai/Ash gourd/Winter Melon Juice

How to make Poosani kai/Ash gourd/Winter Melon Juice

        If you are an avid cook, and you grew up watching your grandma/mom cook, you probably are going the Paleo way, unintentionally. Read the label on a packaged food that is purchased, chances are you will notice an extensive list of gmo, artificial ingredients & excessive amounts of sugar/salt hidden in every box. I have always been a fan of the Paleo template even before I knew the term - 'Paleo'. Call me old fashioned, but I strongly believe eating real, live, whole unprocessed foods is a way for optimal health. 

        I wanted to create a diabetic friendly recipe,as a way to use the leftover juice, while i needed the pulp for a recipe. Also because, I had heard that the winter melon was one the best live, positive prana foods. Here is an energizing coolant for the summer that you can enjoy with salt or honey as per your preference.

Ingredients for 1 serving:

3 to 4 cups of grated Ash gourd - squeezed & strained abt 8oz

1/2 tsp, fresh lemon extract

1/4 tsp, salt

1/8 tsp, pepper powder

mint leaves, for garnish

ice cubes (optional)

Frozen Fruit & Yogurt Bars

How to make Frozen Fruit & Yogurt Bars

                 You know how we buy an ingredient for a recipe & you have leftovers. Then we need another recipe to use that leftover ingredient; which calls for more ingredients, so on & so forth...This is one such recipe. I bought some honey graham crackers for the Raspberry French Silk Bars & I noticed this recipe on the back of that box. I immediately knew that, the frozen fruit & yogurt bar was going to be my next dessert. 

                    I was going to have some friends over for dinner & made these bars just in time for them. Our friends liked these refreshing bars & wanted to know how to make them too, before they left. Sharing this delightfully easy & mildly sweet frozen treat with my friends over at Sri Valli's  CCChallenge #30.

Ingredients for 21 bars:

10 & 1/2 Graham (honey) crackers, broken into quarters (42 rectangles) or any similar variety of crisp, square or rectangular cookies/unsalted crackers/biscuits

1/2 cup sliced fresh strawberries

1/2 cup chopped bananas

1/2 cup blueberries

1 cup vanilla Greek-style yogurt

1 cup thawed frozen whipped topping(ex: cool whip)

Uppu Elumichai Oorugai / Pickled Lemon

How to make Uppu Elumichai Oorugai / Pickled Lemon

         At first sight, this may not seem like a pickle at all. The ingredients are lemon, ginger, green chillies and salt. That's it!! No preservatives, oil or chilli powder are required. As you can guess, most of the heat comes from the green chillies. Salt and the citric acid from the lemons are the only (natural) preservatives here. This pickle makes an excellent side for sambhar rice, curd rice, as a treatment for morning sickness or just cos' you want to suck on something sour. 

         This one pot - one shot, home style recipe comes from my MIL - to - my recipe diary - to - you. This pickle can stay good, for months together under refrigeration and will taste great. The longer the ingredients swim in its own juices, the better they will taste. That's when, the heat of the chillies get on to the lemon, the sourness from the lemon juice gets into the chillies, and the ginger absorbs some of the sourness from the lemons. Scroll down to see a picture of the pickle, after three weeks of storage. Anybody can make this pickle - No special skills or expertise  needed; so go ahead and try this hassle free method of preserving a few lemons this time. Who know this could give you the confidence to make other complicated pickles too ;o)

Ingredients:

1.5 cups of bite sized chunks of  fresh lemon (about 3 to 4 lemons)

1 cup chopped, Mango ginger or Ginger

2 Tbsp salt, preferably rock salt

7 to 10 slit or chopped green chilies (about 1/4 cup)
a few fresh green peppercorns (optional)

Asian Slaw

How to make Asian Slaw

           The Coleslaw is a well known side, that is commonly found at cookouts and also served as an ingredient for barbecue sandwiches. Think of this Asian slaw, as a spicier cousin of the coleslaw. Crunchy vegetables & the chilled dressing makes it perfect for the summer. It makes a great side for any meal; especially so, for an Asian theme platter. I was quite tempted to try this recipe, when I saw it on The Washington Post and this has since been a regular in my kitchen, on many occasions. Sharing this crunchy recipe with my fellow bloggers at Sri Valli's CCChallenge.

Ingredients for 4 to 6 Servings:

2 Cups shredded Cabbage

2 Cups shredded Purple Cabbage

1 Cup shredded Carrots

1 small Onion, finely chopped

A handful of Cilantro leaves, chopped

Salt to taste

1/4 Tsp of crushed black pepper

1.5 Tbsp Apple Cider Vinegar

1/2 Cup of Mayonnaise

1 Tsp of Asian Sesame Oil

1/2 Tsp of Sriracha/Red-Chilli sauce

1/4 Tsp Sugar

1 Tbsp toasted, Sesame seeds

1 Tbsp of roasted, chopped Peanuts

All Natural Orange-Lime Sorbet

How to make Orange-Lime Sorbet

         Last winter, we took a break from the sub-zero temperatures here & sneaked out to the Sunshine state, for a couple of days. It was an awesome trip - check out the pics, below. On our first day we ventured out to a local farm for Orange picking. We chose to pick a seedless variety of Navel oranges.  It was so much fun, strolling through the grove and taking in the fragrance of the Orange blossoms. Our day ended with a 4 x 4 ride through the 2500 acre estate. 

         As we departed on our ride into the farm, I had a feeling that the herd of cows were a bit restless, in anticipation of something; which proved to be right, later on. On our return trip, the driver handed each of us some oranges & asked us to throw the oranges out, for the cows to eat. That was the first time, I had heard of cows eating oranges. My 3 year old wasn't keen on parting with his orange, so I decided to lend a hand and feed a hungry cow. Little, did I know, what was going to happen next - my preschooler started yelling at the cow, who ate his orange - "Hey Cow!! Give me my orange!!" Not once, not twice; it went on for a few minutes - I bet he(cow) understood, what was being asked of him. You should have seen the look on that poor cow's face.... :)

Pico De Gallo/Tomato-Jalapeno Salsa

How to make Pico De Gallo/Tomato-Jalapeno Salsa

Feliz Cinco De Mayo, people!! Cinco de Mayo is a celebration that is observed in the United States as a celebration of Mexican heritage and pride on the 5th of May. I should admit, I was a little surprised & 'duh'-ed when i found that Cinco de Mayo's translation, simply means "fifth of May"! Check out this interesting video to find out more about this holiday, that's apparently celebrated more in the US than in Mexico.

The colors in the Pico de gallo, instantly remind us of a Mexican fiesta. Mexican Cuisine is probably the next best thing; for people like me, who find it hard to sustain without chillies in some form or the other. Any kind of Salsa is good - all I beg for, is some heat in it. The Pico de Gallo is probably the easiest variety to make. All you have to do is, chop up the ingredients & serve chilled. My son, who has a chronic distaste for tomatoes, loves Salsa - I wonder, if i should tell him what the main ingredient is?

Quick & Easy Dahi Puri

How to make Quick & Easy Dahi Puri

         I don't know if there is anyone, who can resist the popular Indian street food called 'Chaat'. Even if you are not a fan of one variety, there are so many more to choose from & you are sure to be hooked onto one of these mouth-watering delicacies. The Dahi Puri is one of the cooler Chaats - meaning they are not as fiery as some of the other Chaat varieties, thus making it an apt snack for kids & adults. Here's a practically No-Cook recipe, so you can enjoy your favorite Chaat without breaking a sweat!

If you live far away from home (India), I can vouch from personal experience that when something triggers your memory of the 'Chaat', you crave for these piquant snacks more than you normally would, just 'cos they are inaccessible. Although some restaurants have Chaat on their menu, it just doesn't taste as good as the ones made by the street-food vendors back home ;-) The different varieties of Chat include - Sev Puri, Pani Puri, Bhel Puri, Masala Puri, Papdi Chaat, Raj kachori, Samosa Channa, just to name a few. Sending this recipe from 'The Hindu' over to Srivalli's CCChallenge #5 week 2.

Very Easy Berry Ice-Cream

How to make easy Berry Ice-Cream

           I can hear some of your mind voices going "Ice-Cream, in this kind of weather!!" :) There are 2 kinds are people I know; people like myself, who relate ice-creams to classic Summers, when the mercury is soaring & the Sun is shining bright. And then; there are people, like my older son who loves to lick up an ice-cream, even if the Polar Vortex is going around freezing everything in it's path, including the awe-inspiring Niagara falls. The record-breaking chill last week was so frigid, it literally stopped Niagara Falls in its tracks. On the day, when the sub-zero temperatures were breaking records - I asked him how his early morning walk to the bus stop was & he simply replies "Good!". What else can i say... So, here goes - a very quick & easy recipe with just three ingredients to make your loved ones, something they will like with no added color, preservatives or high fructose corn syrup etc. Just simple, fruity, all-natural & delicious Ice-Cream.

               

Ingredients:

1.5 cups frozen Berries 

5 Tbsp powdered Sugar

1/2 cup Whipping Cream

Gingery Date Treats

How to make Gingery Date Treats

           These delicious chewy treats were made as a part of the weekend menu for our dear friends, who were visiting us from out of town. I had made Chocolate Cup Cakes with Chocolate Glaze topped with pecans for adults & candies for the kids, which turned to be a hit. I chose this as a second treat because, I wanted something that was egg less for them. I was delighted to find this recipe in a book called 'Incredibly Easy Desserts' just in time for their visit. These treats are a healthy choice for adults & kids as well, with Candied Ginger, Dates & Pecans. If you like Ginger, then you will love the mildly spicy flavor from the candied Ginger combined with the sweetness of the Dates and the crunchiness of the Pecans.

Makes about 4 dozen

Ingredients:

1.5 cups Gingersnap crumbs (about 20 broken cookies)

1 cup finely chopped Pecans

1 cup finely chopped Dates

1/2 cup finely chopped candied Ginger

1/4 tsp Salt

3/4 cup powdered Sugar, divided

1/2 cup light corn syrup

Instant Mango Lassi

How to make Instant Mango Lassi

                   If you are far away from home; it's not easy to get your hands on the famous Indian Mangoes which are sweet & rich in color with a smooth texture. Mango Lassi is a global favorite. Traditional recipes, call for canned Mango pulp or fresh, ripe mangoes. Since I didn't have the traditional ingredients, readily available, I decided to use the store bought Mango juice/drink to make this Lassi & 'Voila'!! - You don't have to wait for a special occasion to whip up this Lassi, anymore.

Tricolor Sandwiches

How to make Tricolor Sandwiches 

         Sandwiches are a great option for travel or wrapped up, on the run. The fresh Carrots give it a crunch and the Paneer adds a soft chewy texture to it. The sweet, tangy & spicy flavors of the chutneys make this an interesting sandwich. The colors, create visual interest & is inviting to kids, and adults as well .

Strawberry Spinach Salad

How to make Strawberry Spinach Salad

             I like salads, but my better half does not care for it. That's a hurdle I come across every time, I want to order a salad; because he wouldn't share it with me. When I decided to make my own salad, at home. Hubby dear, was interested and lingering around; to see what I was going to whip up, with the Strawberries & Almonds, until; I brought the Spinach out of the refrigerator and then - Poof!! Magically, he had disappeared from the kitchen. 

          Plump, ripe strawberries; fresh, crisp spinach and toasted almonds along with the sweet balsamic vinaigrette makes this a crunchy, sweet and tangy salad.

     

Skinny Milk Shake

How to make Skinny Milk Shake 

         
         This is one treat that will not leave you, feeling guilty! If you haven't guessed from the name yet- this is made using skim milk & low fat ice cream sandwiches from Skinny Cow - but, don't let the ingredients fool you - it's so light & refreshing, which translates to SWEET when you are watching your calories!!

Ingredients for 1 Serving:

Cookies & Cream variety of  low fat ice cream sandwiches- 2

1 cup of cold skim milk

• Cut the sandwiches into wedges & save 1 or 2 wedges for garnish.
• Put the remaining pieces in a blender along with the skim milk & blend.
• Pour into a tall glass, insert a straw & place a wedge of the ice cream sandwich  on top & serve cold.

Honey Fruit Salad

How to make Honey Fruit Salad

           Fresh oranges, bananas, strawberries, apples and grapes combined with a dressing makes this a cool and refreshing treat on a hot summer day. Don't tell anyone, but I let everyone have their share so I get the bottom of the bowl with the sweet cocktail of all the fruit juices!!

Oreo Milk Shake

How to make Oreo Milk Shake

            The first time I ever saw Oreo's in this wonderful land of opportunity, I wasn't ready to try it, under the presumption that it was the bitter kind of chocolate. I was so naive; I had no clue as to, what I was missing. I am thankful to my son - for giving me the positive reviews & making me try this amazing cookie. If you need a crowd pleaser for a gathering, you should give this recipe a try. I always get 'Two Thumbs Up' from all the kids for whom, I have whipped up this drink plus, it makes a filling snack as well. I have had kids come up to me & ask for the recipe too :)

Instant Yogurt Mint Sauce

How to make Quick Yogurt Mint Sauce

This is a versatile dipping sauce that goes with a lot of appetizers/starters and even with Roti or Rice/Pilaf.

1 cup plain low fat yogurt
2 teaspoon mint sauce (available at Indian grocery stores)
Salt to taste
¼ teaspoon mild Chilli powder/Paprika
¼ teaspoon Amchoor (Dry Mango powder)
1/4 teaspoon Sugar

• Take all the ingredients in a bowl and mix well. 
• Serve chilled as an accompaniment for any rice/roti or as a dip for starters.