Pineapple Coconut Smoothie
Ingredients:
1 cup of pineapple juice
½ cup of ice-cubes
½ cup of fresh sliced pineapple
¼ cup of fresh grated coconut
½ cup of coconut milk
Method:
Firstly, put the pineapple juice, sliced pineapple and ice cubes in a blender and mix well.
Then, add the grated coconut mixture and again blend.
Put the coconut milk in it.
Pour the mixture into 2 glasses.
Pineapple coconut smoothie is ready to serve.
Vegetarian Minestrone Soup
Ingredients:
2 tsp of olive oil
2 cups of chopped onion
4 minced garlic cloves
1 chopped celery stalk
1 chopped medium carrot
1 tsp of minced oregano
1 tsp of minced basil
½ tsp of minced rosemary
½ tsp of black pepper
1 bay leaf
1 cup of chopped zucchini
5 cups of vegetable stock
2 cups of cooked beans
1 cup of dry pasta
2 cups of chopped tomatoes
Water, as required
Parsley
Method:
Sauté onion, bay leaf and garlic in olive oil for 5 minutes.
Add celery, carrot, basil, oregano and rosemary. Cover and simmer for about 10 minutes.
Add zucchini, vegetable stock and water. Cover and simmer for 15 minutes.
Add beans and simmer for 5 minutes.
Bring the soup to a boil and add pasta. Cook, stirring occasionally, until pasta is tender (7-10 minutes).
Stir in the tomatoes and serve, topped with Parsley and sprinkled with black pepper.
The dish is ready to be served.
Bengali Jhal Muri
Ingredients:
o 2 cups of Muri (puffed rice)
o 4 tbsp Chana Chur
o 4 tbsp Sev (bengal gram vermicelli)
o 3 tbsp raw Peanuts (roast or shallow-fry and drain on paper towels)
o 2 tbsp fresh Coconut (thinly sliced)
o 1 Green Chili (very finely chopped)
o 1 Onion (finely chopped)
o 1 tbsp Coriander Leaves (chopped)
o 1 Boiled Potato (peeled and chopped)
o 1 Tomato (finely chopped)
o 1/2 Cucumber (finely chopped)
o 1/2 tsp Mustard Oil
o 1/2 tsp Oil from your Favorite Pickle
o Juice of 1/2 Lemon
How to make:
Combine all the ingredients in a large bowl and season with salt.
Jhal muri is ready to be served.
Serve immediately so that the muri does not become soggy.
