Creamy Yogurt Smoothie Recipe!!

It was really hot when I was walking to my car from my workplace. Because of this, I was feeling really thirsty. Usually, in such situations, I go for fruit smoothies or chocolate shakes but today I wanted something really refreshing and drink that was not overly sweet. So, I decided to make Yogurt Smoothie. Back home, when I used to visit my relatives in the country side, they used to serve us this extremely yummy yogurt drink called "Moi/Mai." It used be so buttery and fresh and I wanted to recreate something like that today in my kitchen. I mixed some other extra ingredients to make my version of Moi creamy and smooth in texture. It was so good and this drink energized me so well :) Here you go guys, super easy and duper refreshing Yogurt Smoothie for you all to try:

Refreshing @-)

Prep time: 2min(s) Cook time: 3min(s) Total time: 5min(s) 

Things you will need:

1. Sugar (2 table spoons)
2. Cool Whip (1/4 cup)
3. Plain Yogurt (2 cups)
4. Milk (1 cup)
5. Ice cubes (4-5)

Directions:

• Crush Ice and add all of the above mentioned ingredients in a blender.
• Blend/Liquefy.
• Transfer to a glass.
• DONE. Too simple isn't it?  You can also try other refreshing drinks: Mango Lassi Recipe and Strawberry Lassi Recipe.

Vermicelli Pudding Recipe!!

Kheer or rice pudding (Click here for recipe) is one of the most popular desserts in Nepal. And people back home frequently substitute rice with Vermicelli if they want something different. There are different techniques to make this recipe and my ways is that I follow the same exact process when I make Kheer. The only difference between Vermicelli and Rice Pudding is the texture. Vermicelli Pudding is smoother in consistency. As, I was making this recipe, I was remembering our festivals and Pujas where Kheer is one of the must haves. Anyways guys, below is the step by step process to make this yummy and addictively delicious Vermicelli Pudding :)

Super Good :x

Prep time: 2min(s) Cook time: 30min(s) Total time: 32min(s) 

Things you will need:
* Milk (1/2 gallon or around 2 liters)
* Vermicelli (1 and 1/2 cup)
* Coconut (Thinly Shredded/ sliced, 2 table spoons)
* Cashews (2 table spoons, halved)
* Raisins (2 table spoons)
* Ghee (1/2 cup)
* Cardamom (2 table spoons)
* Sugar (according to your taste)
* Cloves (4)

Directions:
1. On a deep cooking utensil, heat ghee and add all of the mentioned dried fruits except Cardamom (if you have freshly grounded ones then go ahead and fry it as well. If powder, then wait). Fry it until golden brown. Be careful, dried fruits burn really quick.
2. Add milk and after this add sugar and vermicelli. Stir everything and add Cardamom.
3. Cook everything on a medium heat and make sure to stir periodically.
4. Throughout the cooking process the quantity of milk reduces and with vermicelli, it becomes thick in texture.
5. Once vermicelli is cooked and when the mixture becomes gravy like consistency, it’s ready.
6. Serve hot/ refrigerate it for an hour and Enjoy 

Kadheko Tarkariharu ko Achar (Mixed Vegetables Pickle) Recipe!!

Back home, my mother used to pickle many different kinds of fruits and vegetables. Now that I miss all of her cooking here in the States, I literally was counting name of pickles she used to make from various fruits and veggies. It looks like, I am on a mission to at least make half of what mommy used to make ;) After receiving so many good feedback from Khadeko Mula ko Achar (Recipe Here), I decided to make this easy (only takes about 30 mins to prepare) yet extremely delicious and my personal favorite Khadeko Tarkariharu ko Achar (Mixed Vegetables Pickle). Here you go guys, I am drooling as I am typing this post :x

Yumtastic ;;)

Prep time: 30mins Cook time: 0min(s) Total time: 30 min(s)  

Things you will need:

1. Serrano Pepper/Green Chilies (7-8, sliced in half)
2. Raw black Mustard Powder (1 cup)
3. Turmeric powder (1/2 table spoon)
4. Salt (According to taste)
5. Cumin Seeds (1/2 tablespoon)
6. Fenugreek Seed (1 teaspoon)
7. Fennel Seed (1/2 tablespoon)
8. Red Chili Powder (2 table spoons)
9. Oil (1 and 1/2 cups)
10. Carrots (4 medium size, thinly (not super thin though) sliced)
11. Coriander Powder (1 table spoon)
12. Cauliflower (1 small size, thinly (not super thin though) sliced)
13. Green Onions (2 bunches, cut in 1 inches)
14. Cloves (6-7)

Directions:

• Heat pan and roast cumin, fennel, cloves, and fenugreek seeds.
• Once seeds are roasted, grind it into fine powder.
• On a large bowl, combine cauliflower, carrot, green onion, and Serrano pepper.
• On top of vegetables, add mustard, salt, turmeric, red chili, and coriander powder. Also, add powder made from roasted seeds in step 2.
• Add oil. Mix well and start bottling. The mixture in the bottle should fit tightly. There should not be any gap. Therefore, press hard as you put the mixture inside the bottle.
•  Once bottling part is done, put the bottle outside in the sun or wherever in the kitchen for a week or two. 
• After 2 weeks, refrigerate it for 1-2 days before you actually eat. I use this technique because these kind of pickle can get overly sour if just let outside. Refrigerating the pickle makes the taste fresh as well as sourness is maintained at the optimum level. Also, this technique is good for those who have throat issues. 
• Kadheko Tarkariharu ko Achar (Mixed Vegetables Pickle) is ready to eat. >:D<

Easy Coconut Macaroni Recipe!!

Today's recipe is about my favorite way to treat macaroni. I love coconut and frequently search for opportunities to create flavors from it in various dish. I work full time and there are days when I just have to drag myself to the kitchen in order to cook something. And in such times, I create this effortless yet extremely delicious Coconut macaroni. No hassle of chopping vegetables and no chances of cooking errors. This is the dish that even a five year old can prepare and do just fine. Here you go everyone, try this recipe for a super lazy day :)

Fantastic ;;)

Prep time: 2min(s) Cook time: 15min(s) Total time: 17min(s) 

Things you will need:

• Macaroni (2 cups, blanched)
• Any Shredded Cheese (1 cup)
• Chili Sauce (1 table spoon, OPTIONAL)
• Oil (2 table spoon)
• Ginger-Garlic Paste (1 table spoon)
• Coconut Milk (3 cups)
• Salt (according to taste)
• Soy Sauce (1 table spoon)
• Chopped Onion (1 cup)
• Lime Zest (1 tea spoon, I simply peeled lime cover and finely sliced them)  

Directions:

1. Heat oil and add ginger-garlic paste. Stir couple of times and add onion. Fry until golden brown.
2. Add macaroni, salt, chili sauce, soy sauce, cheese, and coconut milk. 
3. Stir, cover and cook for 8-10 minutes.
4. Transfer to the serving plate and sprinkle lime zest on top.
5. Coconut Macaroni is done!! >:D<

Malanga (Pidalu) Curry Recipe!!

I love Malanga cooked with Gundruk!! However, I finished my small packet when I made the Gundruk Bhatmas Sadeko (Recipe Here). So, today I tried making Malanga without it. I love Malanga because it becomes gravy very easily and requires no effort while cooking. But one should be very careful when dealing with this vegetable because it can irritate your throat really bad. To stay on the safer side, I always either boil or microwave and cook it afterwards in a curry form. This way you don't have to worry about any throat issues it might cause. OK, let's get started :)

Super Duper Easy and Yummy :x

Prep time: 15min(s) Cook time: 15min(s) Total time: 30min(s)

Things you will need:

• Malanga (4-6)
• Onion (1 medium sized, finely sliced)
• Cumin Seeds (1 tea spoon)
• Fennel Seeds (1 tea spoon)
• Fenugreek Seeds (1 tea spoon)
• Cumin-Coriander Powder (1 table spoon)
• Schezwan (Timur) Powder (1/2 table spoon)
• Serrano Pepper/ Green Chilies (2-3, finely chopped)
• Tomatoes (2, medium sized, finely chopped)
• Green Peas (1/2 cup)
• Ginger-garlic Paste (1 table spoon)
• Turmeric Powder (1/2 tea spoon)
• Salt (according to taste)
• Oil (3 table spoons)
• Water (3 cups)

Directions:

1. Heat oil and fry cumin, fenugreek and fennel seeds. Fry until brownish black.
2. Add onion and serrano pepper and fry until golden brown.
3. Add tomatoes, peas, salt, ginger-garlic paste, turmeric, schezwan, and cumin-coriander powder. Stir, cover and cook for 3-4 minutes. Heat should be medium.
4. Add Malanga and stir, cover and cook for another 2 minutes. Heat should be medium.
5. Add water and cook for 5 minutes. Heat should be medium.
6. Malanga Curry is ready :) Enjoy it with steamed rice or bread.

Black Eyes Peas and Quinoa Salad Recipe!!

Over the long weekend, we went on a trip and ate lots of junk foods. To balance that, I wanted to eat something light and so I made salad for dinner tonight. I came up with salad on a heavier side! Rather than going for greens, I made salad from beans and quinoa. I mixed avocado, mango and other vegetables as well to smooth out the texture and give some flavor to salad. Here you go everyone, let's make something healthy today :) 

yummilicious :x

Prep time: 10min(s) Cook time: 10min(s) Total time: 20min(s)

Things you will need:

• Black eyed peas (Precooked, 1 can)
• Quinoa (1 and 1/2 cup)
• Ginger-Garlic Paste (1/2 table spoon)
• Ripe Mango (1, finely chopped)
• Green Bell Pepper (1/2, finely chopped)
• Red onion (1/2 finely chopped)
• Ranch (1/2 table spoon)
• Cilantro (4 table spoon)
• Tomato (1 medium sized, finely chopped)
• Avocado (1, finely chopped)
• Serrano Pepper (1, finely chopped, OPTIONAL)
• Lime Juice (3 table spoon)
• Salt (2 pinches)

Directions:

1. On a deep dish add 2 and 1/2 cups of water and cook quinoa on a medium heat. Cover and stir occasionally. Method is same as cooking rice.
2. Add all of the above mentioned ingredients and give everything a good mix. 
3. Done simple as that :D I ate salad wrapped on Romaine Lettuce but it can be eaten on its own :)