Chennai is back to its form. Though there were intermittent showers for a couple of days, the city is back to its scorching state with the sun burning ferociously. It is really difficult to run after an active toddler with sweaty palms and a tired and aching body. I really feel exhausted and this is the case almost everyday. Yesterday was one such day and I wanted something to keep my energy levels in place. That is when I made this Corn Flakes Smoothie and relished it.
With a fit hubby, all that a wife wants is, to be fit as well. Atleast not fat. I started eating corn flakes for the slimming reason. However, I still do not know if it has done the job. But I love to eat corn flakes – specially the strawberry flavored one. It tastes yumm.. My toddler loves it too. I do not want to introduce it very early to him and so I do not take it in front of him. There was a large corn flakes packet in my pantry and this was supposedly the best way to use it up.
This smoothie has the goodness of peanut butter, bananas and honey too. Very healthy and tasty. So, why don’t you people give it a try and get the much needed break from the summer. And yeah, do not forget to write to me on how you liked it. You can email me at firstname.lastname@example.org or comment here or also message me on my facebook page https://facebook.com/clicksnbites or tweet to me at https://twitter.com/clicksnbites.
Preparation Time: 5 minutes
Cooking Time: Nil
Corn Flakes – 1 cup
Milk – 1 and 1/4 cup
Honey – as per taste
Banana – 1
Peanut butter – 1 tbsp
1. Blend all ingredients and serve cold.
– I used Strawberry Flavored Kellogs Corn flakes. You can substitute with your preferred choice.
– Milk can be increased ot decreased depending on the consistency you wish to achieve.
The post title is more than enough to convey that this recipe uses very little oil. For all the health conscious foodies out there, this should be a blessing in disguise. Isn’t it? This is a simple Sweet corn gravy recipe that uses just 1 tsp of oil. I have used cashews and fresh cream which can be substituted with healthier options too. This mainly uses onions for the gravy part and no tomatoes. You can innovate and try your own combinations too instead of sweet corn.
Sweet corn has antioxidant activity, which helps protect the body from cancer and heart disease, and this is actually increased when corn is cooked. Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. So, instead of high fat gravies to go with your pulaos or rotis, you can try this simple healthy one 🙂
You can check other gravy and curry recipes here. Also, if you like this recipe, please do share it with your friends and family. Please do leave your feedback too 🙂
Off to the recipe now.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Sweet Corn – 1
Onions – 2 medium
Green Chillies – 3-4
Cashewnuts – 10
Fresh Cream – as required(optional)
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Oil – 1 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Coriander Leaves – for garnish
1. Steam sweet corn kernels for around 5 minutes till soft. Keep aside.
2. Meanwhile, add enough water to a pan. Add chopped onions, green chillies and cashews. Cook till the onions and cashews become soft and get cooked.
3. Make a paste out of the boiled onions, chillies and cashews.
4. Heat oil in a pan. Temper cumin seeds.
5. Add the onion-cashew paste and corn kernels. Mix well.
6. Now add all the powders and mix well. Leave for 2-3 minutes.
7. Finally add salt to taste and allow the mixture to simmer for 5 minutes.
8. Add fresh cream before switching off the stove and garnish with coriander leaves.
– Cashews can be replaced with almonds.
– Low fat cream can be used or fresh cream can be completely skipped too.
– Amount of chilli powder can be varied according to the level of spiciness required.
This is a long pending post!! With a toddler at home, I hardly get time to post 🙁 Phew!! Anyways, coming back to the post now. We celebrated our wedding anniversary a few days back and I wanted to make some sweet for my sweet hubby. I made the usual Semiya Payasam but with a twist – Yes, made it choco Semiya Payasam. This is a very simple recipe and does not deviate much from the original one and it can be done in a jiffy too. So, make this for your loved ones and guests and celebrate!!
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Roasted Vermicelli – 1/3 cup
Full fat Milk – 500 ml
Cashews and Raisins – a few
Sugar – 3/4 cup
Cocoa Powder – 1/2 tbsp
Milk Powder – 1 tbsp
Ghee – 1 tbsp
1. Dry roast vermicelli till golden brown and keep aside.
2. Heat milk in a heavy bottomed pan.
3. Meanwhile, heat some ghee and roast cashews and raisins and keep aside.
4. When the milk comes to a boil, add the vermicelli and cook till it is done.
5. when the vermicelli is almost done, add milk and cocoa powder. Mix well.
6. Now add the sugar and mix well till it dissolves completely.
7. Finally add the cashews and raisins.
8. Switch off. Serve hot/cold according to preference.
The talk of the town these days is MILLETS. Yes, the no-rice revolution has started and I see a lot of people including millets in their daily diet. I am no exception to this. With a little toddler at home, health gets the utmost priority and so began my experiments with millets. Now, it is time for a millet recipe on the blog. I haven’t tried a lot of millets though. Samai is one which I have been using for quite a long time now and we all love the taste. I make Pongal and Sakkarai Pongal with this. With a little twist to the Pongal recipe, comes out this new tikki recipe.
Millets are super healthy and a great replacement for rice. They are gluten free and have a host of health benefits. Combined with the healthiest of dals, this sure is a healthy recipe for your family. Google would be a better choice to research more about millets. I wish to and will post a lot of millet recipes in the coming future. Now off to this yummy recipe.
Preparation Time: Nil
Cooking Time: 20 minutes
Samai/Little Millet – 1/2 cup
Moong Dal – 1/4 cup
Water – 2 cups
Red Chilli Powder – as per taste
Rice Flour – if required
Salt – to taste
Oil – to shallow fry
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1. Wash the millet and moong thoroughly. Drain excess water and keep aside.
2. Pressure cook the millet- dal mixture with the specified water amount for 4-5 whistles.
3. Once pressure subsides, add red chilli powder and salt to the mixture and make small tikkis out of it.
4. Shallow fry in oil till they turn golden brown on both sides.
– If the pressure cooked mixture has a lot of water, you can add rice flour to absorb the excess and turn the mixture to a shapeable consistency.
– This is just the basic idea. You can add seasoning or spices according to your wish.
– You can also try with any other millet of your choice.