Mango Yogurt Bar 

               

            

Ingredients :

 

Mango              -  1  big  

Greek yogurt    -  1 cup 

Cranberry  and Almonds (optional)

Honey   (Optional)

 

Method :

Cut mango into pieces and puree them. Mix well with greek yogurt using a beater or spoon. If sweetness is less, add honey according to your taste. Pour into a flat pan. Decorate with cranberry and almond shavings. Refrigerate for a minimum of 3-4 hours. Cut into bars and serve.

 Beetroot Cupcakes 

       

Followed recipe from my friend's blog http://umaskitchen.blogspot.com/2014/12/eggless-red-velvet-cup-cakes.html.In my recipe brown sugar used instead of white sugar.

    

Spinach Mango Smoothie 

Ingredients :

Spinach                  - 2 handful

Mango                    - 1

Greek yogurt         - 1 cup 

Vanilla essence      -  few drops

Cardamom            - 1 crushed

Water                     - 1 cup 

Method :

Blend all the ingredients mentioned above in a blender and serve.

                              

Strawberry Dates Smoothie

Ingredients :

Almond milk            - 1 1/4 cup
Strawberries              -8
Dates                         -3 pitted
Chia seeds                 -2 tsp

Method:
In a blender, blend almond milk, strawberries, chia seeds, and dates until its smooth.  Serve into 2 glasses and enjoy!

Spinach Pineapple Smoothie

 

Ingredients :

Spinach        -  11/2 cup 

Pineapple     -  3/4 cup chopped

Banana         - 1

Water           -1/2 cup

Method:

           

In a blender keep washed spinach, chopped pineapple, and sliced banana. Pour water to this and blend it nicely. Enjoy!

                                       

Kappa(Tapioca ) Puzhukku

Ingredients :

Tapioca                                   - 500gms
Garlic                                     -2 cloves chopped

Coconut grated                      - 1/2 cup
Green chilies                         -2
Cumin seeds                           -1 tsp
Turmeric powder                   -1/4 tsp
Salt to taste 

For tempering:
Coconut oil                            -1tbsp
Mustard seeds                       -1/2 tsp
Red dry Chili                       -3
Curry leaves                         -1 Spring
Shallots                                -3 sliced 

Method

After washing the tapioca under  water , peel  off the skin .Cut the tapioca into medium size pieces.
Rinse again using water. Transfer the tapioca pieces into a thick bottom vessel and pour enough water to cover the tapioca pieces . Add  salt to it and cook on medium heat with lid closed until the tapioca pieces become tender. Once the tapioca pieces are cooked, drain the water .Now mash it using a thick wooden ladle  or potato masher and keep it aside .
For making the coconut mixture , grind coconut, green chilies, cumin seeds, turmeric powder and required salt together to make a fine paste . You may add 1/4 cup water if the paste is too thick
For seasoning , heat oil in a small pan. Splutter mustard seeds .After that add red dry chilies along with curry leaves . sauté for  few minutes. To this add shallots sliced and sauté again for 2-3 minutes more. Switch off the stove and keep aside.
Now transfer  cooked tapioca to the thick bottom pan again . Pour the coconut mixture  to it and cook for 3-4 minutes on low flame with lid closed. Now pour the seasoned mixture above it and mix well. Transfer the cooked tapioca  into a serving dish .Serve with fish curry , chutney or even with rice.
                     
                                   

Egg salad

Ingredients:

Eggs boiled          -2

Lettuce                 -5 leaves chopped 
Onion                   -1/4 onion cut lengthwise
Cherry tomatoes   -5 cut each into two 
Strawberries       -2 cut into thin slices 

Dressing : 
Olive oil              -1/2 tsp
Lemon juice        -1 tbsp
Pepper powder   -1/2 tsp
Salt as per taste 

Preparation :
Combine all the dressing ingredients in a small bowl and keep aside. In another serving bowl arrange all the salad ingredients and then pour the dressing over it. Serve it as any meal of the day