Yum! Yum! Yum!

This recipe is very simple and quick to make, will be ready under 15 min. Since I was in India I love Bell peppers, as they were known as Capsicum or Simla Mirchi back at home. They usually available in cold places in North India or Cooler Cities like Bangalore. I have first tasted this vegetable in Bangalore at my relatives house, after that I used to insist my mom to buy these in winter (that's when they are available in our town), however they used to be very expensive. After coming to states I am glad they are abundant through out the year. I use Bell Pepper mostly in my Breakfast Dishes along with omelets or in wraps. This English Vegetable Bell Pepper pairs with Indian Spice Powders like Besan or any other Curry Powders nicely creating a nice tasty and unique combination. This recipe is super easy and made with Besan powder ( should usual stable in Pantry) can be a quick win for those busy days. Here is the recipe, Enjoy!


Ingredients:
Bell Pepper - 3
Onion - 1 medium
Oil - 1 Tbsp
Red Chili - 1
ChanaDal, Urad Dal - 1 tsp each
Cumin Seeds, Mustard Seeds - 1/2 tsp each
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1 tsp
Besan Powder(Sanaga Pindi) - 2 Tbsp
Salt - 1 tsp
Coriander Powder - 1/2 tsp
Cilantro - 1 Tbsp (for garnish)




Preparatory Steps:

• Remove stems from bell pepper and cut it open and remove seeds and membrane from the inside. Then chop Bell Pepper into 1 inch cube pieces. Avoid cutting bell pepper into small pieces, that makes the curry mushy and watery.
• Remove skin and chop onion length wise into long thin slices ( to match Bell Pepper pieces). Cutting vegetables in the same size helps the curry to look and cook even allowing all veggies to be cooked properly under same heat. 
• In a small bowl add Besan (Sanaga Pindi) and Red Chili Powder mix well until everything is combined.

Method:

1. Heat non-stick pan and add oil to it. Once the oil is hot add tempering ingredients in the following order Red Chili, Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds. Sautee until lentils turn to golden color and mustard seeds starts spluttering.
2. Add chopped onion to pan and mix with tempering, add turmeric powder and sauté until onions become tender. Add salt and coriander powder to onions in the pan.
3. Now add Bell Pepper pieces to pan and stir-fry on high for 2 min, then close lid and let them cook for 3 min. Then open lid and keep stir frying on medium heat. 
4. Bell Pepper becomes tender, then add the Besan and Red Chili Powder mix to pan and toss until all pieces are coated well with spices.
5. Keep Stir-frying for 5 more minutes allowing Besan to cook completely. You will notice it will get stick to pieces. Now taste and adjust any salt or seasonings according to your taste. 
6. Top with Cilantro and switch off stove, transfer to serving bowl and serve warm with hot white rice. 

Notes:

• In step #3 stirring on medium to high heat with open lid is critical as it prevents the bell peppers from getting soft and mushy and it helps in retaining their beautiful green color with out getting faded.

• Bachelor Recipes

• Recipes under 15 min

I love Kung Pao chicken as this is one Chinese dish loaded with spicy flavor on Chinese Menu that suits my Indian Tastebuds. :-) I always go for this dish on the Panda Express Menu for a take out. Though I love this dish, never experimented thinking the recipe might be complicated. But when I tasted this at one of our friends house, it was mind blowing and exactly tasted close to Panda Express Kung Pao Chicken. My friend is generous enough to share the recipe and assured it is very easy and perfect as quick appetizer on the menu to please your guests or crowd. This recipe calls for all simple ingredients that are readily available in your pantry, But Hoissan Sauce is the critical ingredient to get the authentic taste in this recipe. Make sure that you have that sauce handy before you try this recipe. Here is the recipe, Njoy!



Ingredients:
Chicken Breasts - 2 medium ( 1 lb)
Soy Sauce - 1 Tbsp
Corn Starch - 1 Tbsp
Salt - 1/2 tsp
Black Pepper - 1/4 tsp

Sauce:
Soy Sauce - 2 Tbsp
Hoissan Sauce - 1 Tbsp
Red Chili Sauce - 2 tsp ( i have used sriracha)
Brown Sugar - 1 /4 tsp

Saute:
Oil - 1 Tbsp
Garlic - 1 tsp ( chopped, minced)
Ginger - 1 tsp (chopped, minced)
Green Chili - 3 ( chopped finely) - Optional
Whole Red Chili - 5 to 6 ( medium size)
Green Bell Pepper - 1/2 medium (2 Tbsp)
Red Bell Pepper - 1/2 medium ( 2 Tbsp)

Peanuts - 1/4 cup

Preparatory Steps:

• First cut chicken breast into small pieces, wash and add them to medium bowl. Add salt and black pepper rub it well to chicken pieces. Add 1 Tbsp Soy Sauce and 1 Tbsp Corn starch to the bowl, mix well until all chicken pieces are coated well. Cover the bowl with lid and let it sit aside allowing chicken to marinate.
• Take a small bowl, add all the ingredients under Sauce section in that order. Whisk well and keep it aside. Kung Pao sauce is ready.
• Mince Garlic and Ginger and keep them ready
• Chop green chili into small pieces.  Chop Green Bell Pepper and Red Bell Pepper into medium size cubes. 

Enjoy this exotic yet simple recipe,
take care until we meet here again
-Mythreyi

1. Ready in or under 30 min
2. With very simple and minimal ingredients
3. served as snack that please my kids
4. mess free recipe, so that I should still be tidy after making this to hit the Friday Family Dinner.

Nutella Cookies

After browsing several awesome recipes and gazing at mouth watering dishes, I was set with these quick Nutella Cookies!  This recipe met all my conditions and happened in jiffy with only 3 ingredients,  I hit the dinner date with family too after baking these cookies!

Usually I am not a cookie person, but Let me tell you all about these cookies, these are slightly crispy outside, very soft inside, chewy overall and melts in mouth, tasted awesome.. Oh boy these are so good and I am sure this recipe is a keeper and happens a lot in my kitchen!

My daughter's eye got on this recipe, she is planning to turn this into video recipe... keep your eye for that upcoming video recipe as well! :-)




Ingredients:
adapted from :  she knows

Nutella - 1 cup
All Purpose Flour - 1 cup
Egg - 1


Method:

1. Take Nutella in a medium mixing bowl. Add egg and beat with electric mixer on medium speed for 2 min. Add flour to the same bowl and mix again for 1 to 2 min until everything is combined.
2. Keep the mixer away, using your hands knead the mixture slightly until it gets dough consistency. Make a big dough ball or log and keep it aside. 
3. Pre-Heat the Oven to 350 F / 180 c degrees.
4. Take the baking tray and place the silicon baking cookie sheets. 
5. Take 1 Tbsp of dough into hands and roll into small balls  between your palms. Turn the dough into balls and place them on the baking sheet. 
6. Take a heavy bottom glass, and press the balls gently so they become flat into cookie shape. 
7. Place the baking sheet in the oven and bake for 7 minutes. Take the baking sheet out of the oven and let the cookies completely cool for 5 min. 
8. Enjoy these cookies right away or store them in air tight container for later.

knead, roll, flat, bake! :-)

Notes:

• This recipe yields 24 cookies of medium size.
• Silicon baking cookie sheets are so convenient to place the cookies in pre-defined circles.
• These cookies store good for 3 to 5 days at room temperature and 7 to 10 days in refrigerator.

Oh.. My... these are so delicious!

This Chili Cheese Toast is a quick and easy appetizer . This can be made in minutes with out getting your hands messy as this recipe is mostly mixing, baking and arranging ! I just made this during Winter Holidays and it was super ummy, Spicy and Comforting for Cold Weather! Here is the recipe, Njoy!

Chili Cheese Toast

Ingredients:
Bread Slices - 4
Mozzarella Cheese - 1/2 cup
Gren Chili - 1
Garlic Clove - 1 ( Optional)
Salt - 1/4 tsp
Black Pepper - 1/8 tsp
Cayenne Pepper - 1/8 tsp
Lime Juice - 1 Tbsp
Cilantro or Chives - 1 Tbsp

Method:

1. First toast the Bread Slices in a toaster or in a pan on stove pan.
2. Take a medium bowl and mix Cheese, Crushed Garlic, Chopped Green Chili, Spices well. Then add Lime Juice and give it a stir. Top with Cilantro and fold it gently. 
3. Spread this Cheese Mixture on Bread Slices evenly. 
4. Broil in the Oven in Low Mode for unto 3 minutes ( or until Cheese melted).
5. Last Minute I change it to Broil in High mode to get the Crispy Edges. 
6. Take the Bread Slices from the Oven and cut Diagonally with Pizza Slice Cutter and Arrange them in a platter and serve immediately. 

Watch the Video here:





Hope you like this video recipe,
Stay tuned for more recipes!
-Mythreyi

I have seen Bread Pizza recipes before and wanted to try several times but didn't happen until today. As I was searching for some new instant brunch recipes, I couldn't settle on anything because my almost emptied fridge didn't cooperate. I do have lots of bread and some basic vegetables though. Hence that situation forced me to make this recipe and the result is awesome and delicious. You can serve these as quick appetizers or in kids lunch boxes. I am sure these will join your kids favorite food list.  Here is the recipe, Njoy!



Ingredients:
Bread Slices - 6
Butter - 1 Tbsp
Pizza Sauce - 2 Tbsp
Onion - 2 Tbsp ( chopped)
Green Bell Pepper - 3 Tbsp (chopped)
Yellow Bell Pepper - 1 Tbsp ( chopped and optional)
Tomato - 1 Tbsp Chopped
salt - 1/2 tsp
Italian Seasoning - 1 tsp
Mexican Cheese - 1 Tbsp
Mozzarella Cheese - 3 Tbsp

Preparatory Steps:
Apply butter on bread slices on two sides and arrange them in Baking sheet. Broil in the Oven on Hi setting for 3 min. Breads will be slightly toasted, take the baking sheet out of the oven keep it aside.


Method:

1. Pre Heat the Oven at 350 F
2. Take a medium bowl, add Chopped Onion, Bell Pepper, Tomato Slices and mix them together. Add salt and seasoning and mix it well and keep it aside. 
3. Apply Pizza Sauce on the Bread Slices evenly.  Spread spoonful of veggie mixture on the bread slices that are in the baking sheet. Sprinkle Mexican Cheese and Mozzarella Cheese on top. 
4. Bake these Bread Pizzas in the Oven at 350 F for 15 minutes ( or until cheese is melted). 
5. Take them out of the oven and cut them diagonally and server warm.

This recipe totally happened when unexpected guests came to our house. I always keep these Phyllo ( (or Filo) Shells in my freezer stash for such rescue times. I used to keep Phyllo sheets which are very handy to make Puffs. Once I have tried the Athen's Filo Shells for instant and fancy breakfast Mixed Veg Quiche, since then I have fallen in love with these shells because they are very handy to whip up any appetizer and dessert. More over, these are bite size, comes in small portions,  mess free, perfect for finger food, good for kids and popular party picks.  There is a Pecan Tarts recipe on the Package, as I don't have Pecans in pantry, I have altered the recipe and added some fruit and nut twist that resulted in these Apple and Almond Mini Tarts. I am warning these are quite addictive, Here is the recipe, Njoy!


Ingredients:
Athen's Filo Shells - 15 ( 1 package)
Butter - 1 Tbsp ( at room temperature)
Egg - 1
Corn Starch - 1 Tbsp
Maple Syrup - 1 Tbsp
Diced Apple - 1/4 cup
Chopped Almonds - 1/4 cup



Method:

1. Pre heat the Oven to 350 F. Thaw shells for 15 min at room temperature.
2. Take a medium bowl add Butter. Break the egg and add to bowl and whisk it together.   Add Corn Starch and Maple Syrup whisk until everything is well combined. 
3. Add apple cubes and chopped almonds to this mixture and mix it well so that fruit and nuts are coated with mixture.
4. Place the Phyllo shells on a Baking Sheet. Drop Spoonful of this mixture into shells carefully.
5. Bake these at 350 F for 10 to 15 minutes. 
6. Take them out of Oven and Let them cool before Serving. 

Notes:

• If you don't have time to keep the butter at room temperature, microwave it for 30 sec until it becomes soft. 
• You can replace Corn Starch + Maple Syrup with 2 Tbsp of Corn Syrup, if you have it handy. 

will be back with another easy holiday recipe
Stay Warm and Happy Cooking until then!
-Mythreyi

Preparatory Steps:

• Remove stem, seeds and membrane inside Red Bell Pepper and chop into small pieces
• Remove the Stem from Mushroom bottom and chop into small pieces. 
• Toast Bread Slices on the pan.

Red Pepper & Mushroom Sauté:
Heat non-stick pan and add oil to it. Once the oil is hot, add red pepper and mushroom pieces to the pan, sauté  them for 2 min. Add salt, black pepper and PavBaji masala to veggies ( leave some salt & black pepper for Avocado spread). Mix spices with veggies and switch of the stove, take the pan out from the heat.

Now Assembling...!

Veggie Version:
Heat the Non-stick pan and arrange two bread slices. Layer cheese on one side of the bread. Top with half of Pepper and Mushroom sauté on cheese. Add another cheese layer on top of veggie mix. Now top with another toasted bread slices. Press down with spatula for the sandwich to stick together. toast in on both sides for 30 sec. Take it out from the Pan and cut in half and serve! Yummy!

Red Pepper Mushroom Sandwich - Veggie Version

Vegan Version:

Fresh Avocado Spread:
Take Half of Avocado, spoon it out from it's shell and add to mortar. add remaining salt and black pepper. add lime juice. With pastel roughly smash avocado in the mortar until it becomes like Avocado paste.

Take one slice of Toasted Bread and spread with Avocado Spread. Add remaining pepper and mushroom veggie mix on top of avocado. Add remaining Avocado spread on top of veggie mix. Top with another slice of toasted bread and, press down on both sides. Cut into half and dive into this delicious freshly made healthy sandwich.

Red Pepper Mushroom Sandwich with Avocado Spread

Hope you liked these simple and healthy sandwiches!

Will be back with another simple sandwich,
Take care until then!
-Mythreyi

Today I am bringing simple breakfast Open Toast recipe with Avocado and Grilled Veggie Combination. This feels so fresh, fills you up, and energizes your morning. Usually Egg and Bread makes most of my breakfast, but sometimes there won't be eggs at hand, then I am clue less what breakfast to make. In those times, this is the rescue recipe, Avocado fills the Protein and healthy fats in my breakfast while replacing the Egg.  Serve with 1 cup of  freshly squeezed Orange Juice, to make it wholesome breakfast. Here is the simple recipe, njoy!



 Ingredients:
Bread - 4 slices ( multi grain)
Avocado - 1
Carrot - 1/2 medium
Bell Pepper - 1/2 medium
Cilantro - 1 Tbsp ( chopped)
Lime Juice - 1/2 tsp
salt - 1 tsp
black pepper - 1/2 tsp
Olive Oil - 1 tsp

serves: 4 people




Preparatory Steps:

1. Peel Carrot and remove stem & seeds from bell pepper. Wash the veggies and cut them into long strips. 
2. Add 1/2 tsp olive oil to the pan or to the grill. Add the veggies to the pan and stir fry on high for 2 min until veggies gets tender and slightly roasted on sides. Now Sprinkle half of salt and black pepper and switch off the stove.
3. Peel Avocado and cut it into cubes, add to small bowl. Add lime juice, remaining salt and black pepper and mix it well until Avocado gets mashed and becomes like spread. Add 1/2 tsp olive oil and 1 Tbsp of cilantro and give another stir set aside.
4. Toast the bread in Regular Bread Toaster or in the Pan you used to roast veggies. Remove the Edges and cut into half length wise.

Method:

1. Place the bread slices on the serving plate and spread one spoon of Avocado Paste on the Bread Slice. Now arrange Roasted/Grilled Carrot and Bell peppers carefully on top. Garnish with one Cilantro String.  
2. Repeat the process for all the bread slices. Serve Fresh immediately and indulge into deliciousness. 

I am warning you, to have another Avocado ready, because you will be making another batch for sure! :-)

Take a close peek! Nom Nom!

That's all for today, Will be back with another simple recipe!
Take Care until Then
-Mythreyi

This Coconut Rice is so simple to make and delicious rice recipe. As there is no ginger, garlic or onion used in this recipe this can be considered as Saatvik Rice and can be served during Festive or Puja Times.  When you have left over rice you can transfer into this yummy Coconut Rice in minutes ( to get a break from your routine Pulihora) and you can pack this for Kids (or your)  Lunch Box as this is very mild and kids can handle the spice in this rice very well, it makes the Lunch Box little fun and special.

This rice is sautéed with Indian tempering ingredients, curry leaves, green chilies and coated with cashews for additional crunch and topped with Ghee for nice flavor. Here is the recipe, Njoy!



Ingredients:

Cooked White Rice - 2 cups Coconut Pieces - 1/4 cup ( or Grated Coconut 1/2 cup) Oil - 1 Tbsp Ghee - 1 Tbsp ( Clarified Butter) Dry Red Chili - 2 Chana Dal - 1 Tbsp Urad Dal - 1 tsp Cumin Seeds - 1 tsp ( optional) Mustard Seeds - 1 tsp Curry Leaves - 10 Green Chili - 5 Salt - 1 tsp ( according to taste) Cashew Nuts - 1/4 cup ( chopped)

Method:

1. First Grate the Coconut from the shell. If you don't have the grater,chop the coconut into pieces and grind it in small jar mixie coarsely.
2. Heat the non-stick pan, add 1 Tbsp Oil and Ghee to it. Once the ghee melts start adding tempering ingredients in order of Dry Red Chili, Chana Dal, Urad Dal sautee for 2 min until lentils turns to golden color. Ad mustard seeds, followed by curry leaves and green chilies. Sautee for 2 more min.
3. Now add Chopped Cashew Nurts to the tempering, saute them until Cashew nuts are fried to golden color. 
4. Add 2 cups of cooked rice to the pan and mix it well with tempering. Add 1 tsp of salt to the rice and mix it.
5. Add Grated coconut to the pan and mix everything until well combined quickly. Don't cook too much after adding coconut, as it spoils the fresh coconut taste. 
6. Switch off the Stove and transfer the rice to Serving Bowl and serve warm or pack in Lunch Box!

Take a Close Peek!

Will back with another yummy and simple recipe,
until then take care!
-Mythreyi

Usually I like to eat Banana as it is, not in the form of cooking, like Banana Breads, Puddings, even Banana splits. But with my recent Banana Nut Bread Experiments I got hooked onto it, and kinda liking Banana when there are nuts accompanied. So in the same notes, today I have tried this Banana Oat Nut Shake recipe in my NutriBullet and the result is Delicious, Healthy, Awesome and totally Wholesome! This is happening a lot in my kitchen these days! Here is the recipe, Njoy!



Ingredients:
Banana - 1 ( medium ripe)
Oats - 2 Tbsp
Walnuts - 2 Tbsp ( you can use Almonds as well)
Skim Milk - 1 cup
Water - 1/2 cup
Honey - 1 Tbsp ( optional)

*yields: 2 servings

Method:

1. Peel and Chop Banana into slices and add to the Bullet Jar. Add 2 Tbsp Oats to it and half of Walnuts. 
2. Remaining Nuts chop them into small pieces and reserve for Garnishing. ( if you don't have time, then add all the walnuts to the jar).
3. Grind together ( 30 sec) until it becomes paste. Then add Skim milk and water and grind again ( 30 to 60 sec) until everything is combined or until you get shake consistency. 
4. Transfer the shake to Glasses and top with reserved chopped walnuts.

Garnish with Chopped Walnuts on top!

Notes:

• I don't use sugar or sweeter in my NutriBullet Shakes, as Fresh Furits has enough sugar. If you like some sweet taste then use Honey otherwise it is optional. I haven't used in mine here.
• You can replace Walnuts with Almonds or Almond Meal. But I like the Banana and Walnut Combination better for some reason. 
• If you don't have NutriBullet  you can use any blender or your mixie ( India Version of Blender :-))

• NutriBullet Shakes
• Oats Recipes

Today I am bringing a super duper easy recipe that will be winner on your kids plate. That is Basil Pesto Pizza, to make this pizza all you need is just 4 ingredients and 8 minutes to prepare. But all the ingredients that are used in this recipe are very critical so no excuses to skip or replace any ingredients, other wise you won't get the same taste and flavor. Today I gave a little Indian Twist for this recipe by using Tandoori Naan as the Pizza base. If you want to use regular pizza base, you can do that by all means. Okay, that's the only thing you can replace, everything else is must for this recipe. In this recipe, I am using freshly made Basil Pesto Sauce, that is the secret sauce for this recipe,you can find that recipe on my blog as well.  Find Here : Basil Pesto Sauce Recipe



Today I made this pizza by the time kids returned from school, and guess what? it's all gone in minutes, they have absolutely enjoyed it. So with out a fuss they ate all these Greens (Cherry Tomatoes, Basil, Pine Nuts) that are included in this Pizza. Only you and I know that, so keep it that way, Shhhhh! :-). I have made this Pizza half a dozen times this weekend, because Grown-ups are also enjoying  this!

With out any due here is the easy recipe, and even better you can watch a video of this preparation as well! Njoy!



Ingredients:
Tandoori Naan - 1
Basil Pesto Sauce - 2 Tbsp
Cherry Tomatoes - 6
Mozzarella Cheese - 1/3 cup ( Finely shredded)
Sweet Basil leaves - 3 ( optional)

Method:

1. Take a Cookie Sheet, place the Naan on the sheet. Spread the Basil Pesto sauce on all over the Naan. 
2. Cut the Cherry Tomatoes into halves, and arrange these on the Naan on top of the sauce. Then sprinkle Mozzarella Cheese on top so that Tomatoes are covered completely. 
3. Heat the Oven at 400 F and once the Oven is ready, place the cookie sheet with prepared Naan in the Oven and bake it for 7 to 8 minutes. 
4. Around 5 minutes, Open the Oven door and add basil leaves on top of it. After 7 minutes, take it out, cut them into slices and serve hot immediately. 

Notes:

• As we are keeping Oven at 400 F it can burn easily so keep monitoring around 6 to 7 minutes. 
• You need to take it away once all the cheese is melt, that's all. 
• I have used StoneFire brand Tandoori Naan, they are so good and you can buy them in bulk at Costco, if you want several flavors and need small portions, you can find these at Sprouts as well. 

Basil Pesto Pizza Video Recipe:



will back with another easy recipe, stay tuned until then!
-Mythreyi

My MIL is true admirer of my food blog and encourages and supports me in my food blog journey. She has tried several recipes from my blog but Popcorn Chicken in KFC Style and Chocolate Balls are her favorites from my blog. She is in the crowd who motivated  me to start Video Recipes as Videos help all the age group audience to quickly follow through the recipes, that resulted in my Yum! Yum! Yum! Recipes youtube channel.  I am so glad to have such a nice mom-in-law who encourages and supports my passions.

Today I am going to share my Mother-In-Law's recipe that is OatDateNut Ladoo recipe. In this recipe, Oats grind into powder and mixed with other wonderful nut powders and gets processed with Dates puree, finally rolled as Ladoos. The recipe is so simple, that these Ladoos will be ready in Under 15 minutes. These Ladoos are very healthy  as it uses multi-grains, dates, nuts and no sugar is added.This will be good to serve as evening snack for kids or will be power packed on-the go Breakfast. Usually I don't like sweets, but I finished most of these Ladoos when my MIL made yesterday. Because these are not that sweet, little grainy, you can get the pieces of Dates in between, they are simply superb! So When there are so many healthy ingredients used and still tastes delicious, then What do you have to lose,  just that Extra Fat!  Here is the recipe, Njoy!


 Ingredients:
Oats - 1/2 cup ( I have used Rolled Oats)
Dates - 1/2 cup ( pitted and finely chopped)
Ghee - 1 tsp ( Clarified Butter)
Mixed Nuts - 1/4 cup ( I have used Almonds, Peanuts, Pistachios)

*yields 12 Ladoo

Method:

1. Heat the non-stick pan and add 1 tsp Ghee. Once the Ghee is hot, add the Oats and toast them slightly for 1 min. If you are using Peanuts slightly toast them for 1 min. in the same pan ( transfer the toasted oats to separate bowl).
2. Grind the Almonds and Pistachio nuts into fine powder in the small mixe jar. 
3. Grind peanuts into fine powder in small mixie jar. 
4. Grind toasted Oats into fine powder in small mixie jar. 
5. Combine the Oats Powder, Nuts Powder and along with chopped Dates. Combine the mixture and grind again in small mixe jar or in food processor. You will get thick dough at this time. 
6. take the 1 Tbsp amount of dough in your palms and roll them into fine Ladoos until the Dough is done. That's all OatDateNut Ladoo are ready now, so simple, right!

Notes:

• You don't have to toast Almonds or Cashew or Pistachio Nuts.
• I have used MedJol Dates, they are not that sweet. If your Dates are not that sweet, before rolling the Ladoo taste and accordingly add 1 Tbsp of Jaggery Powder. 
• Optionally you can add 1 tsp of sesame seeds or 1/2 tsp crushed ilachi powder for more flavor and taste.
• They store fresh for 5 days out side at room temperature. You can store them refrigerator for 7 to 10 days. 

These Peanut Butter Cookies are super duper easy and can be made under 15 minutes and with only 3 Ingredients. If you like Peanut Butter, then you will be hooked on to these Cookies. But to appreciate these cookies, you got to love Peanut Butter. As my son is bored with the routine PBJ sandwiches in his lunch box, this is another alternative for Peanut Butter make it to his lunch box in the form of Peanut Butter Cookies . Won't you call it Win -Win....! Wink ;-)! Here is the recipe, Njoy!


Ingredients:
Peanut Butter - 1 cup
Sugar - 1 cup
Egg - 1

*yields - 24 to 30 cookies

Method:

1. Pre-Heat the Oven to 350 F or 180 C. Brush the Cookie Sheet with Pam Oil or Olive Oil. 
2. Take a large bowl and break the egg into it and whisk it. Add 1 cup of Sugar and give another whisk. Add the Peanut Butter to the Bowl and use the Cake Mixture and give 10 -15 strokes, until it becomes like thick dough. 
3. Roll the dough into balls and keep them on the cookie sheet. ( your kids will be little helpers for this).
4. Take a fork and gently press the Balls so that you will have nice design on cookies. You can use the fork in criss-cross to get another design also. 
5. Bake the cookies for 8 - 10 minutes. Start monitoring from 8 minutes.  
6. Take out the cookies from the Cookie Sheet and let them cool for 2 minutes. After 2 minutes they are ready to be eaten, you can store them fresh in air-tight container for up to 7 days.

As the ingredients are very simple, you can involve your kids while making these cookies. Today both of my kids helped me in making these Peanut Butter Cookies and they are super excited about it, that they have boasted enough to their little friends! And they finished all 'their' cookies that they have rolled, That's the magic! Here is the Video Recipe:



will be back with another easy recipe, until then take care!
-Mythreyi

This Chocolate Balls recipe is very simple and quick, made with only 3 main Ingredients. This will be a nice cooking project recipe for your kids in summer holidays. This will be a big hit for any potlucks or gatherings with not much effort  and perfect as a snack in your kiddo's lunch box. Here is the recipe, Njoy!

Ingredients:
Marie Gold Biscuits - 1 packet ( 20)
Cocoa Powder - 3 Tbsp ( unsweetened)
Condensed Milk - 1/2 cup ( sweetened)
Mixed Nuts - 1/2 cup ( Optional)

Method:

1. Break the Gold Biscuits and add to mixie Jar, Grind them into fine powder. 
2. Take a wide bowl and Biscuit powder to it, add Cocoa Powder and chopped nuts. Pour Condensed Milk in mix it until it becomes like thick dough. Let it leave for 5 min. 
3. Now the dough will be very thick, take small quantities and roll them in between your palms so that nice circle shape balls forms. 
4. Store them in air tight container, they last good until 4 to 5 days. 

1. Optionally you can decorate them with several coatings, to make it interesting for kids. You can coat them in different coatings like Coconut Powder, Rainbow Sprinkles, Chocolate Sprinkles or Dust them with Cocoa Powder.
2. Take a bowl and 2 tbsp of condensed milk, take a wide plate and add coconut powder. Dip the ball in Condensed milk and roll it in Coconut Powder until it is covers fully.

This is a quick and simple Salad recipe that is put together with Fruits and Nuts. The best part in this recipe is Light-Lean home made salad dressing which makes this Salad Healthy. Here is the recipe, Njoy!



Ingredients:
Apple - 1
Pear - 1
Lettuce Leaves - 2
Medium Carrot - 1
Walnuts - 1 Tbsp
Dried Cranberries - 1 Tbsp

For Dressing:
Olive Oil - 2 Tbsp
Lime Juice - 1 Tbsp
salt - 1 tsp
Black Pepper - 1/2 tsp
Chat Masala  - 1/2 tsp

How to make Dressing:
Take a Small container or bowl and add Olive Oil to it. Add Lime Juice and mix it well. Add salt, black pepper and chat masala to it and mix it very well so that all the spices are dissolved in oil. Set it aside for 5 min.

Putting the Salad Together:

1. Cut the Apples and Pears in the match stick size consistency for this recipe. Chop the Lettuce Leaves roughly and chop the Carrot also as thin slices. ( check the video below for the tips)
2. Add Salad Leaves to the medium Bowl, add Carrots. Add Apple, Pear slices and mix it gently. Add Walnuts, dried Cranberries and give it a gentle stir.
3. Now Pour home made salad dressing and give it a gentle coat so that salad is coated thoroughly with dressing. 
4. That's it Healthy Fruit n Nut Salad is ready, Store in the refrigerator until you serve. or Serve Immediately to enjoy the crunchiness in this salad!