Bake the Chocolate sponges and Vanilla Fruit cake layers

The original recipe of Black Forest Gateau had four thin layers of chocolate sponges cut out of two thick sponges. I decided not to cut the sponges in halves because I wanted nice thick layers. I assembled the two layers and asked Debarshi if he was happy with the cake and he said he wanted something different. He asked me if it was possible to make another layer, a fruitcake layer. So, I baked a vanilla fruitcake layer filled with dried cherries. It turned out beautifully dense and absolutely delectable.

I started on the cake layers a day earlier because I wanted to do a grand decoration on the cake. The cake was to be coated in whipped cream topping and I wanted to add chocolate buttons and piping work to make it beautiful.

I believe that a kitchen which is being used regularly is always in a mess, even if you clean and arrange it a hundred times. This cake will also leave a mess of cocoa powder, flour and sugar but if you can just wait for half an hour, you will get two delicious, decadent and rich cake layers of Chocolate and a dense fruit packed layer of vanilla.

Now this may be my self taught baking knowledge talking, but I found baking the chocolate sponges very technical. Well it is a fancy cake and I was baking it for the first time so there were parts where I failed but I have to tell you, I did face a few challenges in the beginning but the rest came pretty easy.

My first two layers didn’t bake very good. They didn’t rise at all and so I had to re do them. The second time I followed the instructions step by step and sure enough I had missed a very small but important step. As I started assembling the cake, my confidence came back and the more we decorated the better it looked.

If you’re a Black Forest Gateau fan, I sure hope you will like this cake and if you’re not, I hope this recipe will convert you. Believe me the ones at the grocery stores do not do justice to this amazing cake.

If you have Netflix, I recommend watching Season 3 - Episode 1 of ‘Great British Baking Show Master class’. If you have any doubts after reading my directions, maybe Mary Berry’s video will help you.

All the best!

Ingredients for the Chocolate cake:

• Eggs – 6, large 
• Sugar - ¾ cup 
• All Purpose Flour – 10 tablespoons + 2 teaspoons, sifted
• Salt – ¼ teaspoon
• Baking Powder – 1 teaspoon
• Cocoa Powder – ½ cup, sifted

Notes: 

• The original recipe asked for Caster Sugar, which I couldn’t find anywhere so I used white granulated sugar. I grinded the sugar slightly in my Nutri Bullet (milling blade) to have finer granules but if you do this step, be very careful because you can easily get sugar powder. 
• The original recipe also asked for Self-Raising Flour, which is basically just all purpose flour mixed with baking powder and salt. I had all these ingredients at home so instead of buying Self Raising Flour, I used my pantry items.

Others:

• Round pans – 3 of 9 inches each
• Non stick spray or butter to grease the pans

Let’s do some preparations:

• Let’s cut the Parchment Paper. Place the Pan on the Parchment paper and draw a circle on the outer edge of the pan. Cut the circle and repeat twice for the other two pans.
• Spray the pans with nonstick spray. Line the bottoms with the parchment paper rounds and spray them as well.
• Measure all the ingredients.

Directions to bake the Chocolate sponges (stand mixer recommended):

• Preheat the oven to 350 F. 
• Break the Eggs in the mixer bowl. 
• Add to that the Sugar. 
• Attach the Whisk.
• Whisk the Eggs and the Sugar till the mixture turns pale and reach ribbon stage which means when you lift the whisk the impression goes back quickly (the mixture should be thick enough to leave a trail when the whisk is lifted out of the bowl).

• The mixture will rise to almost the highest marker of the mixer bowl.
• Mix the Flour and Cocoa Powder together and sift them in small batches into the batter.
• Fold it in gently (with a rubber spatula) so as not to knock out any air to ensure the sponge stays light and airy as possible. Make sure to scrape the bottom of the bowl because unmixed flour will collect there.
• Keep mixing the dry products into the batter till you have a smooth finish. Then divide the mixture equally into two of the prepared tins and do this very carefully. Do not drop the batter from a height. Keep it slow and near the pan.
• Bake for 22-25 minutes or until the sponges are well risen and beginning to shrink away from the sides of the tin. Use a tooth pick to check if the cake has baked through, insert it in the center of the cake and if it comes clean, it is done.
• Take out the cakes from the oven and leave them in their tins for about 10 minutes before turning out and leaving them to cool on a wire rack.

Tips: 

• My first attempt at baking these sponges went wrong at the dry products mixing phase. I accidentally dropped the entire flour into the egg mix. It immediately knocked out a lot of air. When I mixed it and baked it the layers came very thin and crumbly. So, I re-did the layers. This time I sifted small quantities of flour and cocoa into the egg mix and kept mixing it in the batter continuously. It helped me incorporate almost all the flour into it smoothly and the layers rose much better.
• If you can see small flour pockets in your sponge that means the flour has not been mixed well in the wet mix.

Ingredients for the Vanilla Fruitcake:

Dry Products:

• All Purpose Flour - ¾ cup and 2 tablespoons 
• Sugar - ¾ cup
• Baking Soda - ¾ teaspoon
• Baking Powder - ¾ teaspoon
• Salt – ½ teaspoon
• Dried Cherries – ¼ cup

Wet Products:

• Water - ½ cup 
• Milk – ½ cup
• Vegetable Oil – ¼ cup 
• Egg - 1 Large 
• Vanilla Extract - 1 teaspoon

Let’s do some preparations:

• Half an hour prior baking the cake, take out the egg from the fridge and keep it on your kitchen counter. We are doing this to bring the egg to the room temperature. This helps it to mix evenly with the other ingredients and also prevents any over mixing of the batter. 
• Cut the dried cherries into 3-4 pieces and coat them in a little flour.

Let’s bake the Cake:

• Take a large bowl and sift all the dry products (All Purpose Flour, Sugar, Baking Powder, Baking Soda and Salt).
• Preheat the oven to 350°F.
• If using a stand mixer, attach the beater, add all the dry products in the bowl and start the mixer on the lowest speed.
• Now we will start adding the wet products one by one. Add the Egg, Milk, Vegetable Oil and the Vanilla Extract. Mix for about two minutes on medium speed. 
• Lower the speed and heat the half cup of water in the microwave on high for one minute. It should be boiling.
• Add the boiling water into the prepared batter, make sure the speed is at its lowest.
• The resultant batter will be thin, pour it into the prepared pan. Sprinkle the cherry pieces on the batter evenly.
• Place the pan on the bottom rack of the oven.
• Bake the cake for about 20-25 minutes and keep an eye on the color. I use a tooth pick to check if the center has been cooked. Very carefully insert the toothpick into the center and pull it out. If the toothpick comes out clean, the cake is ready, otherwise, cook for a couple more minutes and don’t forget to use the timer every time.
• Wait for 10 minutes, then remove the cake from the pan (run a short knife around the edges to release the cake) and invert it on the cooling rack. This ensures the cake does not have a soggy bottom.
• Peel the parchment paper.

Tip: If the cake is getting too dark, scrunch a piece of foil with your fingers and cover the top of the cake with it.

Now our cake layers are ready, let’s start working on the Cherry filling.

Recommended Reading:

• Nutri Bullet – now cook gourmet foods whenever you want
• Black Forest Gateau

Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese)

Recipe Courtesy: Mamma

Is there anything more North Indian than a bowl of Chole? I can feel my mouth watering up by just looking at the photo. This enchanting spicy Chick Pea curry is my all time favorite but this time Debarshi and I went one step ahead. My mom had given me this recipe several weeks back and I thought this is worth giving a try. This Chole is totally different than your regular chick pea curry. Why? Because this is the special Amritsari Chole! This Chole is served in all the authentic restaurants of North India and with the addition of Paneer, it has become my all time favorite.

If you are a curry lover, you will love this Amritsari Chole. There is a ton of flavor and aroma which you will enjoy in every bite. It originated from the city of Amritsar (Punjab) known for the Golden Temple and hence the name. Traditionally served with soft Kulchas (a form of bread), this curry is famous for its distinct dark colored gravy and needless to say people love it! We served it at our recent get together party and everyone took seconds. I think this is the beauty of simple dishes, they are always so satisfying yet nostalgic. This Chole tastes great with Tandoori Roti, Jeera Rice or Naan however, we decided to serve it with Namkeen Puris because that is how we like it. Plus, if you are serving Bhaturas or Kulchas it’s best to cook them right before serving, something which is quite difficult while hosting a big dinner party.

(Same recipe without the Tea bag)

This curry tastes so authentic and heavenly that you will almost feel like you are actually in Amritsar, roaming its streets and eating at some local restaurant. It looks so inviting with its rich dark color which is developed by using tea bags while boiling the Chole. Yes, the main ingredient, the star of the show – Chole (Chick Pea). I have to tell you to use a good chick pea brand for making this dish. Do not use the canned chick peas because good ingredients bring better flavors in the dish.

I cooked the Chole with white sweet onion, but you can use whatever you have in your pantry. There is just one preparation step which you need to do. Soak the dried Chick Peas in enough water overnight or in boiling water for an hour, then cook them. I prefer to plan this ahead but if you are in a hurry you can opt for the latter method.

My favorite method of cooking the Chole is by putting it in a pressure cooker and boiling it with some baking soda. Believe me, this process cooks the Chole perfectly and they just melt in your mouth. Now if you do not have a pressure cooker, you can just boil it in a pan but it will take a longer time. You have to cook it till it softens so if you have a cooker definitely use it.

I have to say this curry is one of the easiest curries I have ever made. You will easily find the ingredients at Costco, Walmart or your local Indian store and please do not skip the oil. Mustard Oil brings that gourmet flavor in the dish which is impossible to inculcate with any other oil. We made our own Paneer at home but you can very well buy it readymade. Fry them lightly to get a beautiful golden color on them. Garnish the curry with some fresh chopped Cilantro and enjoy with your favorite carb accompaniment.

Ingredients (for boiling the Chick Peas): Serves 2

• Dried Chick Peas – ½ cup 
• Baking soda - a pinch
• Bay Leaf – 1-2
• Black Cardamom - 1
• Green Cardamoms – 2-3
• Cloves – 2-3
• Turmeric Powder – ¼ teaspoon
• Salt – ¼ teaspoon
• Canola Oil – ½ teaspoon
• Black Tea Bag – 1 (do not use any flavored teas or green teas)

Ingredients (for making the curry):

• Mustard Oil - 2-3 tablespoons (for making the curry)
• Onion – ½ big, finely chopped
• Ginger - 1 inch
• Garlic - 3-4 big cloves
• Tomato - 1 medium
• Dry Roasted Cumin Powder - 1 teaspoon
• Black Salt – ¼ teaspoon
• Salt – ¼ teaspoon
• Turmeric Powder – ¼ teaspoon
• Coriander Powder – ½ teaspoon
• Red Chili Powder – ¼ teaspoon (optional)
• Meat Masala – 1 teaspoon
• Garam Masala – ½ teaspoon
• Asafoetida – a pinch
• Cilantro - a handful, chopped
• Paneer – 2 cups, cut in small cubes
• Canola Oil – 1 tablespoon (for frying the Paneer)

Do ahead:

• If you have time, rinse and soak the dried Chick peas in enough water overnight. 
• When in hurry you can soak them in boiling water for an hour, then cook them. 

Directions to boil the Chole:

• Rinse and drain the Chick Peas then transfer them in a pressure cooker (Note: You can also use a pot but it will take way longer to cook). 
• Add the Baking Soda, Bay Leaf, Black Cardamom, Green Cardamoms, 
• Cloves, Turmeric Powder, Salt, Oil and Black Tea Bag in it.
• Add 2-3 cups of water.
• Pressure-cook the Chickpeas for 2-3 whistles on a medium heat. Allow the cooker to cool down completely, then open the lid.
• The Chickpeas should be cooked well. Test by mashing a Chickpea with a spoon.

Tip: If you don't have a tea bag, just boil one tablespoon of black tea with one cup of water. Strain the tea in the pressure cooker. Add all the other ingredients and bring to a boil. It will also bring a rich dark color.

Let’s do some preparations:

• Blend together the Garlic, Ginger and the Tomato. I used my Nutri Bullet (extractor blade) to make a puree.
• Follow my directions in the article:  Make Cumin Powder at Home. The Cumin has to be dry roasted to bring that beautiful aroma and flavor in the dish.
• Heat a non stick pan on medium heat. Add the canola oil in it.
• After a few seconds, add the Paneer pieces in it. Arrange in a single layer. Fry for a minute then flip them. When the Paneer looks golden in color, transfer to a plate. 
• Repeat the steps to fry all the Paneer pieces in batches.

Directions for making the curry:

• Heat a large pan or wok on medium high heat. 
• Add the Mustard oil and heat it for a minute. 
• Swirl the oil around to coat the bottom. If it flows smoothly and quickly coats the bottom of the pan, it means the oil is hot enough to start cooking.
• Reduce the heat to medium and add the Onions and sauté till the onions turn light brown.
• Add the Garlic, Ginger and Tomato puree and sauté for 3-4 minutes.
• Start adding the spices (Dry Roasted Cumin Powder, Black Salt, Salt, 
• Turmeric Powder, Coriander Powder, Red Chili Powder, Meat Masala and Asafoetida) in the mixture.
• Keep frying till the raw aroma goes away. The oil will start to leave the sides of this mixture.
• Add the Chickpeas and fry for about 3-4 minutes to allow the Chickpeas to mix evenly with the spices mixture.
• Add the stock (along with all the whole spices) in which the Chickpeas were boiled. 
• Stir to mix and taste to check the Salt.
• Transfer all the Paneer pieces in the wok and carefully mix them in the curry. Use a rubber spatula so that they don’t break.
• Reduce the heat to low. Cover and stir occasionally for 10 minutes. The gravy will thicken and reduce.
• Add Garam Masala and cover and cook for another 10 minutes.
• Add the Cilantro, stir to mix. 
• Serve hot with Onion slices, Bhaturas, Jeera Rice or Namkeen Puris.

Tip: Use the Food Chopper to chop the Onion and Cilantro.

(Same recipe without the Tea bag)

Recommended Reading:

• Make Cumin Powder at Home 
• Nutri Bullet – now cook gourmet foods whenever you want
• Garam Masala
• Meat Masala
• Chole Bhature (Chickpea curry with fried bread)
• Excited to use new spices? Know more about Hing (Asafoetida)
• Indian Salad
• Food Chopper and its Importance in Our Kitchen
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)
• Jeera Rice (Rice flavored with Cumin Seeds)
• Top 10 Spices to keep in your kitchen
• Bhature (Deep Fried Puffed Bread)
• Alu Kulcha (Indian Flat Bread with Potato Filling)
• Shahi Pulao (Indian Jeweled Rice)
• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Paneer Bhurji (Crumbled Fresh Cheese with sautéed Onions)
• Mamma’s Matar Paneer (Peas and Indian Cottage Cheese in a tomato gravy)
• Shahi Paneer (Indian Cottage Cheese in a creamy gravy)
• Easy Air Fryer Paneer Tikka
• Chana Masala/ Chole Masala
• Saag Chole (Curried Spinach and Chickpeas)
• Egg Curry (Bengali recipe: Fried Eggs curry)

Cream of Asparagus Soup

I have a friend who doesn’t like cooking, she likes to enjoy good food but never thinks of preparing anything herself. When I asked her the reason, she said, “Oh I am quite horrible at it, tried a couple of times it didn’t work.” In situations like this I always get very interested to know what went wrong and do you know the answer? Readymade food. Yes, she refuses to cook because everything is already available in the market in fresh, packed and processed form. 

Life has become really easy these days with the exploding market of convenient food options. Craving for a salad? No need to buy a head of lettuce, you can just pick up a readymade salad from a grocery shop. Why grill a burger when it is already available at a nice restaurant? Why buy spices, utensils and cooking gadgets when anything you want to eat can be found readymade. Let me tell you, if you are reading this article you want to make some changes in your life. I believe there is an inherent foodie and cook in all of us and sooner or later there will come a time in your life when you will actually feel the urge to pick up the spatula and cook something yourself. We have been cooking since the pre-historic times and it’s in our DNA to cook food. You may be too busy to dedicate proper time to cook but once you set your mind to it nothing is impossible. Yes, you may say I am just not one of those people who like cooking, you may not enjoy cooking and may not want to do it everyday. Here you have to understand that cooking means something different to everyone — many people look at it as a source of comfort, for my mom it’s for her family and health; my friends love to cook to entertain; Debarshi cooks to make memories. I find cooking delightful and de-stressing. It fulfills my urge to learn and try something new every day. The moment I step into the kitchen I feel excited. Ideas rush into my mind. What do I want to cook today? Do I have all the ingredients? Which gadget can I use. Should I try a new recipe? Right now you may be miles away from this step but I firmly believe that by trying a few easy and quick recipes you will soon enter into that stage where you will not only enjoy cooking but also work with the leftovers and raw ingredients which are otherwise just sitting in your fridge. Of course even I don’t like cooking everyday. There are days when I just want to sit with a glass of wine and enjoy my favorite TV shows or just want to go out and enjoy a nice meal in a good restaurant. Remember you don’t have to cook everyday but you should know how to do it to avoid any waste. Also, when you are not eating out everyday you can actually choose to go to places where you can have something new.

With this message in mind let me share a delicious soup recipe with you. I learnt this soup only a couple weeks ago when Debarshi and I went for our 5th anniversary celebration. It was an Asparagus soup and what impressed me was the creamy buttery texture and appetizing flavor. Now I am not a huge fan of asparagus and I don’t like having it everyday but Debarshi loves it and we usually get a big pack of it from Costco. Of course it is only a matter of days when it starts going bad. This soup is a life saver! You can make a big batch and store it in your fridge for 2-3 days (in a covered container) and enjoy it whenever you want. It is especially a good option for us because we are on keto diet and this soup has no extra carbs in it but is loaded with all the healthy fats we need. This delicious, creamy soup is made with heavy cream which not only packs in a ton of flavor but also brings a rich consistency in the soup. 

Debarshi loves this Creamy Asparagus Soup, he says it’s pure comfort in a bowl. The preparation is pretty simple too. This recipe has just five ingredients (of course I am not counting the Salt and Black Pepper) and gets ready in 20-25 minutes. You can prepare it on a low heat while cooking your main course and serve it hot. If you want it to cook fast, just chop the asparagus into smaller pieces and don’t forget to trim the ends. Use a good sharp knife because it greatly reduces your efforts and does work more efficiently. You can choose to garnish with Parmesan cheese/ Butter or Heavy cream or a combination of these. 

Well, I wanted to see if this simple recipe can encourage my friend to try cooking because she loves asparagus. I invited her over for a bowl of soup and cooked it right in front of her. Needless to say she was pretty impressed with the quality of flavor created in such a short time. She took the recipe from me and texted me today that she has prepared this soup a couple of times now and is absolutely in love with it. She even said that she is ready to experiment with some more easy recipes which means, I have successfully turned her into a believer. 

Needless to say that by preparing a meal ourselves we can not only manage our budget more efficiently but also create memories, something to share with our friends and family like I created by sharing this recipe with my friend. 

What do you say? Ready to pick up your spatula and create something wonderful? Well, you will need the recipe first so here we go:

Ingredients (Serves 2):

• Butter - 2 tablespoons, unsalted sweet cream
• Salt – to taste (about ¼ teaspoon)
• Garlic - 2 medium cloves, minced
• Chicken Broth - 1 cup, low-sodium
• Heavy Cream - ½ cup 
• Black Pepper – coarsely grounded, ¼ teaspoon
• Asparagus - 6-9, ends trimmed, cut into 1 inch pieces

To garnish:

• Parmesan Cheese – grated, 1-2 teaspoons
• Heavy Cream – 1-2 tablespoons
• Butter – 1-2 tablespoons

Directions:

• Heat a pot over medium heat.
• Add the Butter in it.
• When the Butter melts, add the Garlic. 
• Cook for a minute till it gets fragrant then add the Asparagus. 
• Season with Salt and Black Pepper and mix and cook until golden for about 5 minutes, stirring occasionally. 
• Add the Broth and reduce the heat to low. Cover and cook until the Asparagus is very tender but still green, about 10-15 minutes. 
• Remove the soup from the heat. If you are using a hand blender, cool for 10-15 minutes. For Nutri bullet you may want to wait for at least 20 minutes otherwise the steam may lock the blade. Purée the soup in a couple of batches until it looks smooth.
• Add the Heavy Cream with the Black Pepper and taste to adjust the seasonings.
• At this point you can do either of these steps: Return the soup to the wok, warm it up and serve immediately. Or, cool the soup completely, transfer it in an airtight container and refrigerate. Before consuming, simply heat it up in the microwave and add a dollop of butter.
• Before serving don’t forget to garnish with a combination or either of Parmesan Cheese / Heavy Cream or Butter. Enjoy!

Tips:

• Remember hot soup will create steam which will lock your Nutri Bullet’s blade so give it ample time to cool down. You do not want to rush this step.
• Use the extractor blade of your Nutri Bullet.

Recommended Reading:

• Tomato Basil Soup
• Egg Drop Soup
• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Keto Pizza with grilled Chicken and Shrimp
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Nutri Bullet – now cook gourmet foods whenever you want
• Egg Salad (not to be afraid of when you are on Keto diet)
• Keto Pizza with Shrimp and Basil Pesto
• Make Homemade Butter from Spoiled Cream
• Pan Fried Salmon
• No Knead Dutch Oven Artisan Bread
• 15 minutes Butter Crackers

Avocado Strawberry Smoothie

In my previous article - Avocado Smoothie, I suggested to use different types of extracts like Vanilla/ Coconut or Orange to enhance the flavor of the smoothie. However, I later discovered that berries are the only fruits allowed on Keto diet (again not to be consumed in a huge quantity), and I thought perhaps it will be better to add them in the smoothie. Suffice it to say that by doing so I not only satisfy my craving to consume fruit on a regular basis but also, the smoothie tastes delicious without adding any extracts. So let me present to you the recipe of: Avocado Strawberry smoothie. If you don’t like adding different types of extracts in your smoothie or don’t prefer to buy extracts at all then try this recipe. Since the avocados are dull on flavor, the strawberries give it a punch and color thus making it my favorite kind of recipe.

Ingredients:

• Avocado – ½ ripe, halved and pitted
• Whole Milk – 1 cup
• Yogurt – ½ cup
• Strawberries – 3-4, big, hulled

Now what does Pitted means:

• Pitted means to remove the seed. Avocado has a big seed and we can remove it by cutting the fruit in half lengthwise. Use a sharp chef's knife and slice through the avocado until you feel the knife hit the seed. Scoop out using a spoon.

And what is the meaning of Hulled?

• The green leafy top of the strawberry is called Hull. It is generally removed before cooking or serving. Since we will be using the strawberries in the smoothie we can cut them in small pieces to remove the hull.

Directions:

• Combine the Avocado, Whole Milk, Yogurt with the Strawberries and blend until smooth. If using Nutri Bullet use the extractor blade.
• The mixture will be thick but pourable. Taste and add some Stevia if you want it sweeter. 
• Serve in chilled glasses with straws.

Tips:

• If you are not on Keto diet, try the smoothie with a tablespoon of Honey. 
• If you like adding extracts then read my article - Avocado Smoothie.
• Always remember to wash the fruits before consuming.

Recommended Reading:

• Nutri Bullet – now cook gourmet foods whenever you want
• Pineapple and Banana Smoothie
• Avocado Smoothie
• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Almond Flour Pancakes - Keto Brunch Recipes
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Guacamole with Goat Cheese and Bacon
• Keto Pizza with grilled Chicken and Shrimp
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Keto Pizza with Shrimp and Basil Pesto
• Mushroom Salad with Fried Eggs
• Un-Sweet Tea
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Strawberry Banana Smoothie
• Yummy Guacamole

Avocado Smoothie

Following a diet is hard specially because our mind is programmed to eat carbs and sugar everyday and when we start a diet, any diet they are the first to go. However, a delicious Avocado Smoothie is a really good way to trick your mind. The milk helps satisfy your sugar cravings and the Avocado fills you up! Since I am on Keto diet right now, I use Whole Milk & Orange Extract to make the smoothie but at other times I usually use 2% milk with a tablespoon of honey. Also, if you are not an Avocado fan, I would definitely recommend going for the latter option because it brings a mild sweetness. I have used Whole Milk because I couldn’t add Honey but if you have sweet tooth feel free to add some Stevia. I think the addition of whole milk brings a natural sweet flavor in the smoothie and for me it tastes perfect so try it and then improvise as per your needs.

Avocado is full of fibers and healthy fats and makes this smoothie thick, creamy and delicious. I give this smoothie to Debarshi as a quick on-the-go brunch and sometimes prepare it as a dessert with the dinner. Just make sure you are using a fully ripened Avocado otherwise it wont blend smoothly and there will be small, chewy chunks in the smoothie. You can get a bag of avocado and keep them in the fridge. Start with the one which is already ripe (usually you will have one or two fully ripened avocados in the bag). To soften the rest of them, I place one unripe avocado on my kitchen counter everyday and it usually takes 18-20 hours to fully ripen. Then I use my Nutri Bullet to make the smoothie and enjoy it cold. 

So what do you say? Don’t judge the smoothie by its color but by all the goodness it offers. Give it a try and let me know how it turns out.

Ingredients:

• Avocado - 1 ripe, halved and pitted
• Whole Milk – 2 cups
• Yogurt – ½ cup
• Vanilla/ Coconut or Orange Extract – ½ teaspoon

Directions:

• Combine the Avocado, Whole Milk, Yogurt with the extract (Vanilla/ Coconut or Orange) and blend until smooth. If using Nutri Bullet use the extractor blade.
• The mixture will be quite thick but pourable. Taste and add some Stevia if you want it sweeter. 
• Serve in chilled glasses with straws.

Tips:

• If you are not on Keto diet, try the smoothie with 2% milk and a tablespoon of Honey. 
• Experiment with different extracts or add a scoop of ice-cream for more flavor.
• Always cut the avocado in half lengthwise. Use a sharp chef's knife and slice through the avocado until you feel the knife hit the pit. Scoop out using a spoon.

Recommended Reading:

• Nutri Bullet – now cook gourmet foods whenever you want
• Pineapple and Banana Smoothie
• Yummy Almond Flour Bread with Ghee and Spices
• Avocado Strawberry Smoothie
• Guacamole with Goat Cheese and Bacon
• Keto Pizza with grilled Chicken and Shrimp
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Keto Pizza with Shrimp and Basil Pesto
• Mushroom Salad with Fried Eggs
• Un-Sweet Tea
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Strawberry Banana Smoothie
• Yummy Guacamole