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We all love smoothies, they are simple to prepare and very healthy. Smoothies are ideal for weight-watchers and children who dislike eating fruits. Colorful smoothies are attractive and hence children love them. So all you mums out there, get goin!

Ingredients: (Serves 2)
2 bananas; peeled, sliced and chilled,
8 fresh/frozen strawberries or 1 cup strawberry crush, (chilled)
2 cups yogurt, (chilled)
Few ice cubes,
Sugar only if required,
Blender or hand blender.

Method:
In a large bowl or into the blender, combine bananas, strawberries, yogurt, ice cubes and sugar if required and blend well till it is smooth and creamy. Serve in smoothie glasses.

Ingredients: (Serves 2)

For the grilled fish-
2 steaks of Red Snapper Fish (approx. 125-150gms each and boneless),
2 tbsp Olive oil,
4-5 cloves garlic; finely chopped,
Salt and black pepper to taste.

For the burger-
2 Whole wheat burger buns,
2 tbsp Dijon mustard paste,
Low fat Mayonnaise as per taste (best if is eggless),
3-4 leaves of Iceberg Lettuce,
Sliced tomatoes as per taste,
Pickled Gherkins as per taste.

Method:
In a bowl stir in olive oil, garlic, salt and pepper. Marinate the fish steak in this mixture (turn over to coat well from both sides). Keep this aside for few minutes. Grill the fish over medium heat on both sides till fish is cooked. Keep turning at regular intervals.
Meanwhile lightly toast the bun on a griddle, if you like. Mix mayonnaise and mustard paste and apply on the toasted bun. Arrange the lettuce, tomato slices and gherkins on the bun, then place the grilled fish on it and cover it with another bun. Prepare the second burger similarly and serve with potato fries, wedges (recipes available here) and tomato ketchup.

Ingredients:
1 kg minced meat (kheema) with fat or fat separated,
100 gms raw papaya; grated,
125 gms gram flour (besan); lightly roasted,
125 gms cashew nuts,
3 onions; finely chopped,
4 tbsp browned onion paste,*
1/2 tsp rose petals; chopped,
1 tsp saffron (kesar) mixed with little warm milk,
1 tbsp rose water or kewda essence,
Salt to taste,
75 gms + 1 tbsp clarified butter (ghee).

Dry spices-
1 tsp ground cloves (laung),
2 tsp green cardamoms (chhoti elaichi),
1/2 tsp ground nutmeg,
1/2 tsp ground mace,
1/2 tsp ground javitri,
1 1/2 tsp red chilli powder,
1 tsp white pepper; ground,
2 tbsp poppy seeds (khus khus).

Method:
Combine the mince, papaya, onion, onion paste, poppy seeds and cashew nuts in a food processor and blend till smooth. (Add meat fat while blending if you have separated it.)
Transfer this paste to a mixing bowl and add all the dry spices, rose petals and salt. Then add the saffron (with milk), rose water/kewda essence and 75 gns clarified butter (ghee). Now add the gramflour and knead a soft dough. Set this mixture in the refrigerator for few hours. For best results chill overnight.
At the time of preparation, divide the entire dough into equal size portions (around 20-22). Grease your hands with oil/water and shape each portion around the skewers like a sausage. Preheat the grill or barbeque at 325 degree F (160 degree C) for 10 minutes. Place the skewers on the grill for 3-4 minutes, then rotate, baste with ghee and again grill them for 3-4 minutes. Serve hot with chutney, onion rings and sheermal.

Paneer Tikka is a ‘must-have’ Indian recipe that is popular amongst all people around the world. This mouthwatering recipe is made out of soft paneer chunks marinated with tandoori masala and grilled with capsicum, onion and tomatoes.

Ingredients:
250gms paneer (cottage cheese); cut into 1 1/2″ cubes,
2 small capsicums; cut into 1 1/2″ cubes,
2 small onions; cut into similar size cubes,
1 tomato;  cut into similar size cubes,
100gms yogurt; beaten,
2 tsp ginger-garlic paste,
1 tbsp tandoori masala,
1/2 tsp chaat masala,
1/2 tsp red chilli powder,
1/2 tsp roasted jeera (cumin) powder,
Salt to taste,
Few drop of red food color,
Oil for basting,
Skewers and grill or oven,
Some sliced onion and lemon wedges to garnish.

Method:
Combine all the ingredients and let the paneer and vegetables marinate well for at least 30 minutes (the more the better) in the refrigerator.
When ready to prepare, Preheat the oven to 175 degree C / 350 degree F for 10 minutes. Arrange the paneer, capsicum, onion and tomatoes alternately on the skewers. Brush remaining marinade over it, baste with oil and place into the grill or oven and grill from all the sides till paneer is golden-brown. Do not overcook else paneer will lose its softness and become like a rubber.

Always serve hot. While serving sprinkle some chaat masala, lemon juice and garnish with sliced onion and lemon wedges.

TIP:
If you donot have a grill/tandoor/oven, you can prepare this recipe in a pan. Either arrange the skewers in a pan and roast with little oil. Roast till paneer and vegetables become golden-brown from all sides. Then hold the skwers over the stove (direct heat) on low flame and turning around occasionally give them a tandoor effect. If skewers are not available then roast all the veggies in the pan and prick the paneer and vegetables to a fork and give the tandoor effect. This method is time consuming but it tastes quite similar to the grilled paneer tikka.

Ingredients:
500 gms or 1 pound shrimps or prawns; peeled (leave the tail on) and deveined,
8-10 cloves garlic; minced,
1/4 cup olive oil,
1 tbsp red wine vinegar,
2 tbsp tomato sauce,
1/2 tsp dried rosemary,
2 tbsp fresh basil; chopped,
Salt to taste,
Oil for greasing.

Method:
In a large mixing bowl, mix together olive oil, vinegar, tomato sauce, rosemary, basil, salt and give them a stir. Then add the shrimps and coat them well in this marinade. Refrigerate this for around an hour.
When ready to prepare, heat the grill on medium heat for few minutes. Then arrange the shrimps onto the greased skewers, brush remaining marinade on them. Now grill the shrimps for 3-4 minutes on each side.

NOTE:
This recipe can be prepared without marinating if you are in a hurry. But when you marinate any fish all the flavors are absorbed by the fish well.