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Banan nut bread

1 box (15.5 oz) Betty Crocker® banana nut muffin mix
3/4 cup milk
1/4 cup vegetable oil
2 eggs
 

1. Heat oven to 375ºF. Grease bottom of 8x4-inch loaf pan with shortening or cooking spray.
2. In medium bowl, stir muffin mix, milk, oil and eggs just until blended. Spread batter in pan.
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top of loaf is golden brown. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.


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Strawberry Smoothie

source: Soyconnection.com
Ingredients:
1/2 cup Frozen strawberries, thawed, including juice
2 tablespoons Powdered soy protein isolate
2 tablespoons Water
1/2 cup Crushed ice

Instructions:
Thoroughly mix thawed strawberries, soy protein isolate and water in blender.
Add crushed ice and blend until smooth. Serve in a 12-ounce glass. Makes 1 serving.
Nutrition Per Serving: 62 calories, 9 gm protein, 7 gm carbohydrates, 0.4 gm fat, 0 mg cholesterol, 113 mg sodium 1.2 gm dietary fiber

Carrot Soup

Recipe No. 1.
Ingredients 11/2 cup onions (chopped) 3 tbsp butter 1 cup carrot (diced into small pieces) 1 tsp Garam masala powder 1 cups tomato (crushed) 200g fresh cream Salt and pepper to taste Little curry leaves


Method

• Melt butter in a large vessel, add onions and carrot pieces till it becomes tender. • Pour tomato (crushed), curry leaves and masala powder. Cover and cook till done. • Remove from heat, cool, blend and sieve into fine puree. • Add salt, pepper, fresh cream and chill it in refrigerator. • Serve with sliced carrot and spring onions in it.

Recipe No. 2.

source - http://www.indobase.com/recipes/details/carrot-soup.php# , CARROT SOUP Recipe By: vikky


5/5 of 1 Ingredients: Carrots 3/4 kg Tomatoes 1

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Ingredients: • 3 Cups Carrots (peeled and sliced) • 5 tbsp Milk • 2 Tomatoes • 2 tsp Butter • ½ tsp Garam Masala • 2 tsp Garlic (peeled) • A pinch Black Pepper Powder • Salt to taste How to make Carrot Soup: • Keep the carrots for cooking until their raw smell goes. • Boil tomatoes in the water to remove the skin. Remove the seeds also. • Blend together the tomatoes, carrots and garlic. • Melt the butter in a heavy based vessel and add the above mixture. • Allow it to cook for few minutes. • Now add milk and again cook the mixture for sometime. • Remove from the flame. Add a pinch of pepper powder, salt and garam masala to the soup. • Carrot soup is ready to savor. Serve hot.

Low fat milk 2 cups Water 2 cups Black pepper powder 1/2 tsp. Sugar to taste Salt to taste Procedure: Cut carrots and tomatoes into small pieces. Boil water in a pan. Lower the heat and add carrot and tomato pieces. Cook till tender (about 30 minutes). Add black pepper powder. Use the blender to mix well with low fat milk, salt and sugar. Strain and refrigerate until thoroughly chilled. Serve cool. Optional, garnish with sliced almonds.

Creamy corn and potato soup - serves 5

Microwave preparation:
1/2 stick butter
1 pack of frozen sweet corn
1/2 peeled and diced potato
1 medium onion sliced,4 garlic cloves sliced
1/2 Tablespoon All purpose flour
1/2 cup heavy cream

Cook corn and potatoes in the microwave.
Add butter, flour ,onion and garlic in a bowl , mix it and cook in the microwave for 3 minutes stir 1/2 way through cooking. .
Add cooked sweet corn ,potatoes,water and salt, cover and cook for 5 minutes.
Add cream(3 teaspoons) for added taste and cook for two minutes.Add crushed black pepper and serve.

Microwave Rasam

http://en.wikipedia.org/wiki/Rasam
Main Ingredients:

• 2 Tea spoons of Rasam powder mix .You can find this in Indian store or prepare it (Finely ground mix of Pepper,Coriander seeds,cumin seeds in the ratio of 1:3:2 and 1 Dry red pepper),
• Diced Tomatoes or Lemon Juice or tamarind extract,
• Turmeric powder,
• Salt
• Crushed Garlic cloves and Asfoetida.

Mix the ingredients above in a bowl of water(4 cups),cover it and cook in the microwave for 4 minutes . Add Coriander leaves and season with cumin,mustard seeds.

Thanks