A handful of strawberries, banana, milk, sugar and some ice cubes.
- Blend all the above into a smoothie-like consistency.
The pulp from an avacado, a banana, milk, sugar and some ice cubes.
- Blend all the above into a smoothie-like consistency. Add some nuts (like walnuts), if desired.
Recipe Source EgglessCooking
- All-purpose flour ~ 1 cup
- Oats ~ ⅔ cup
- Cocoa powder ~ ⅓ cup
- Sugar ~ ¾ cup
- Baking powder ~ 1 tablespoon
- Peanut butter ~ ½ cup
- Milk ~ 1 cup
- Microwave the peanut butter and milk until the peanut butter has combined well. Set aside to cool slightly.
- Mix together the flour, oats, cocoa, sugar and baking powder. Stir in the peanut butter/milk mixture to the dry ingredients, until mixed. Do NOT over mix, as this would lead to the muffins not raising well in the oven.
- Spoon these into the muffin pan, filling it to the top. Add water to the empty cups to ensure even baking.
- Place this in a pre-heated oven (preheat to 350°F) for about 20 to 25 mins. until done.
- Rice ~ 1 cup
- Moong dal ~ ½ cup
- Jaggery ~ 1½ cups, crushed
- Milk ~ 3 cups
- Water ~ 3 cups
- Roast moong dal in a teaspoon of ghee until light red in color.
- Pressure cook rice, moong dal, milk and water for about 5 whistles until it is mushy.
- While rice is cooking, bring the jaggery to a roaring boil with a cup of water in another pot. Once it’s boiling, reduce it to a simmer and let it continue for a couple more mins, after which turn off the stove and let it cool. Now filter this to remove the impurities in jaggery.
- Add the cooked rice to the filtered jaggery syrup and let it cook on medium until desired consistency is reached. Add ghee (personal preference as to the amount of it) at this stage. Also add roasted cashews and raisins to the mixture.
- Just follow the recipe, and it’s a guaranteed hit.
Recipe Source: Mahanandi