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RICH RED POMAGRANATE: Super Healthy & Gorgeous Fruit
A very rich red Pearl kind of Persian fruit Pomegranate is super healthy. This fruit is covered with hard skin of pinkish red or orange yellow color and, inside full of juice and seeds. You can keep pomegranate seeds in the covered box for 5-6 days in the fridge.
This Red color fruit is rich in high levels of flavonoids and polyphenols. The rich antioxidant fruit is good for lowering cholesterol and other heart related disease. This anti-cancer and immunity buildup fruit is very supportive in depression also. This gorgeous jewel like fruit is little hard to take out seeds but can be used in many ways.
Pomegranate can be just peel and eat or you can have in juice form. You can add in any salad to make it healthier. A dessert will turn divine by adding pomegranates seeds. .A simple bruschetta can be gorgeous by adding this jewel like seeds. Watch my blog for more recipes of pomegranates.
STRAWBERRY POPCORN: PINK PARTY POP
Strawberry popcorn is a twist of taste of caramel popcorn, super cool for pink party snack.
4 cups Popcorn, popped
2 tbsp. Butter
4 tbsp. Corn syrup
4 tbsp. Sugar
½ cup Dried Strawberries plus extra for garnish
1 tbsp. Strawberry powder
Pinch of baking soda
Grind dried strawberries in the blender with sugar, keep aside. Heat a pan over medium heat adds corn syrup and stir. Add powdered sugar with dried strawberries and bring it to boil. Add strawberry powder and cook till it become sticky. Add pinch of baking soda and mix well. Remove from heat and toss with popped popcorn evenly. Cool and serve in cups.
CARROT & GINGER CAKE: The Best Tea Cake
This Carrot cake is perfect tea time cake with spicy note of ginger, super moist and easy to bake. Good for kids lunchbox too. Super moist and delicious eggless cake is suitable for those who have egg allergy.
Preparation Time: 20 minutes
Baking Time: 35 minutes
1 cup All-purpose flour
1 cup Carrot grated
1tbsp. Ginger, grated
80 gm. Butter, slightly salted
½ cup sugar, powdered
½ tsp. Baking powder
½ tsp. Baking Soda
¾ cup yogurt
2 tbsp. Milk
1 tsp. Ginger powder
1-Preheat the oven to 170 C.
2-Sift the flour, baking powder, baking soda, and ginger powder.
3-In a mixing bowl, combine the butter with powder sugar and blend with hand mixer.
4-Add grated carrot, yogurt and milk and blend till it light and smooth.
5-Add flour gradually and mix it with hand beater. Blend well till it smooth.
6-Add raisins and pour the batter in the 8 inch long silicon loaf mold.
7-Bake in the pre heated oven for 30-35 minutes or till skewer comes out clean.
8-Allow the cake to cool for 5-6 minutes before transferring on the wire rack.
9- Slice and serve.
MANGO, LETTUCE & POMEGRANATE SALAD
1 large Mango, peeled & cubed
2 cups Iceberg Lettuce, cut in to ribbons
½ cup pomegranate seeds
1tsp. lemon juice
1tsp. Orange juice
1 tsp. Olive Oil
1tsp. Red Chili flakes
Pinch of sugar
Salt to taste
Parsley for Garnish
Combine lettuce, mango, and pomegranates in a bowl. Mix oil, lemon juice, and orange juice in a separate bowl. Add salt, sugar and chili flakes. Pour over mix salad and gently toss to combine. Arrange in the serving bowl and top with parsley. Serve Chill.
TOMATO MOZZARELLA SUMMER SALAD WITH FRESH BASIL
Super gorgeous summer salad, Tomato Mozzarella with fresh Basil is ever time favorite & delicious. A perfect salad for Cheese Lovers, the combination of Basil, tomato with Cheese is super divine in taste. Here is my recipe of celebration of summer salad.
200 gm. Fresh Mozzarella, sliced
2 Large Tomatoes, sliced
1 cup Lettuce leaves
½ cup Red Capsicum, thinly sliced
½ cup Fresh Basil
2 tbsp. Basil infused Olive Oil
2 tsp. freshly grounded Pepper
Salt to taste
Few Sprigs parsley for garnish
Place lettuce in the ice cold water and remove on kitchen towel, use kitchen scissors for cutting lettuce thinly. Place lettuce ribbons on the platter then arrange thinly sliced red capsicum, tomato slices and mozzarella slices. Mix oil with salt & pepper and drizzle over the salad. Top with fresh basil and garnish with parsley. Serve immediately.
1 cup Cooked Sushi Rice
1 Cucumber, peeled & cut into thin matchstick
1 Carrot, Blanched & cut into thin matchstick
1 Beet root, blanched & cut into thin matchstick
1 tsp. Lime juice
1tsp. Ginger Juice
2 tsp. Rice Vinegar
Pinch of salt
Pinch of Sugar
2 tbsp. Sesame seeds, Toasted
2 Sheets of Nori
Combine vinegar with 2 tbsp. water, sugar & ginger juice. Toss blanched vegetables with pinch of salt & lime juice. Place a Nori sheets on Bamboo Sushi mat, Brush it with vinegar mixture and spread the cooked rice in an even layer. Sprinkle half of the sesame seeds over the rice, arrange all the vegetables sticks. Roll it tightly in to a cylinder shape. Seal it with vinegar mixture. Repeat the process for making another Sushi Roll. Chill 15 minutes before cutting crosswise. Serve with Beetroot slice & soya sauce.