Honey is added for sweetness and blanched almonds for texture. Serve blueberry almond smoothie immediately.

Makes: one Serving of Blueberry Almond Smoothie. Ingredients: Blueberries 1/4 Cup Chilled Almond Milk 1 Cup Honey to Taste Sliced Blanched Almonds 1 Tbsp Method of preparation: Blend all the ingredients in a blender smoothly.

Pour into a serving glass and serve immediately. Notes: Make sure to blend the blueberries well.

Suggestions: Adjust sweetness with honey. Variations: Substitute honey with sugar if you wish.

Other Names: Blueberry Almond Smoothie (less)

Add chopped onion and saute till golden brown. Then add tomato and saute.

Add chow chow and cook with milk along with salt, fennel powder, sambar powder and turmeric powder. Meanwhile grind almond and coconut to paste.

When the vegetable is half done add the coconut paste and water, if necessary, and cook. Serve with chapati, rice or dosai.

RELATED RECIPES Gravy chicken chowmein Pakoda kurma Cauliflower Peas Kurma Paneer Vegetable Kurma Idiappam kurma Ingredients: 1 - chayote (chow chow) 6-7 - badam (almond) 1 small piece - coconut, (may be 1 tsp grated) 1/4 tsp - turmeric powder 1 tsp - sambar powder 1 small - bay leaf 1/4 tsp - saunf (fennel) powder 1 - cinnamon, small piece 1 - garlic, crushed 1/2 cup - onion 1 - tomato 1 cup - milk Salt to taste Curry leaves, a few (less)

Remove from the flame and drain. Remove the skin of the almonds and grind to a fine paste.

Boil the milk in a thick bottomed pan. When the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.

Remove from the flame..

Add the dissolved saffron and the crushed cardamoms. Allow to cool and serve chilled.

RELATED RECIPES Badam ragi malt Khajoor chawal ki kheer Moong dal kheer Badam ki barfi Carrot kheer Ingredients: 1/2 cup Almonds 2 cups Milk 3 tblsp Sugar 5 crushed Cardamoms A pinch of Saffron (Kesar), soaked in lukewarm milk (less)

Gradually add the cornflour mixture, stirring constantly over a low-heat until it comes to boil and thickens to the consistency of a smooth cream. Remove from the heat.

Add the rosewater and stir thoroughly. Pour into a serving bowl or individual dishes.

Sprinkle with a little ground cardamom and finely chopped pistachios. Allow to cool.

Chill and serve. RELATED RECIPES No Bake Biscuit Custard Pudding Cake Rice pudding Pineapple and nut cream pudding Paneer aam ka pudding Mava almond pudding Ingredients: 5 tbsp.

corn flour 6 cups milk 1/2 cup sugar 1 tsp. rosewater 1/4 cup pistachios, chopped 1/4 tsp.

cinnamon powder 1/2 tsp. green cardamom powder (less)

Add khoya and a pinch of saffron and sugar accordingly. Boil until it becomes of thick consistency and ready to fill.

Now make a dough of maida and make small puris of it. Then add 2 spoons of filling to each puri and fold over to make a semi circle.

Now in another pan heat rest of the ghee and fry the puris in it. Remove the puris once they turn golden brown.

In another pan make some sugar solution by boiling water and sugar; add a pinch of saffron to it for taste and colour, put the fried puris into this sugar solution and take it out after 10-12 seconds. Put it on a plate and garnish it with chopped almonds and serve hot.

RELATED RECIPES Besan Badam Ladoo Wheat puri with besan sabzi Bhelpuri sandwich Badam ragi malt Masala puris Ingredients: 250gm - maida 100gm - almond saffron, a pinch 100gm - khova 1/2 cup - sugar 1 cup - ghee (less)

Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick. Remove from heat and add almonds.

Put in serving bowl and chill. Garnish the badam phirni with silver or gold foil paper (varak) and serve (less)

remove from the flame and drain. Remove the skin of the almonds and grind to a fine paste.

Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.

Remove from the flame..

add the dissolved saffron and the crushed cardamoms. Allow to cool and serve chilled (less)

Beat 1 egg; add to mixing bowl and stir until dry ingredients are moistened. Press dough evenly into bottom and up the sides of 9-in x 1-1/2-in tart pan with removable bottom.

Spread 1/4 cup of jam over dough. Cover with plastic wrap and chill.

Meanwhile, cream together remaining sugar and butter; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam.

Bake at 350 degrees F for 50 minutes. Cool in pan, then carefully remove sides from pan.

Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

RELATED RECIPES Masoor kebabs Eggless almond cake Almond soup Tandoori chicken without tandoor Tangy Pineapple Chicken Kababs Ingredients: 1 1/3 cups - all purpose flour 1 tsp - baking powder 1 cup - sugar, divided 1 cup - butter or margarine, divided 3 - eggs, divided 1/2 cup - raspberry jam, divided 1 cup - ground almonds 1/2 tsp - almond extract 1/2 cup - confectioners' sugar 2 tsp - lemon juice (less)