How do you choose to feed your kid with seasonal fruits ? We surely know the benefits and the natural sweet taste they love. But next time try to buy the organic fruits instead to taste yourself and see the real difference. Yes, these mangoes and bananas are exceptionally delicious and is available in our market in so many varieties. So thought of sharing a recipe that is so simple but hardly we try for ourselves to feed with natural goodness adding no extra sugar or milk.
¼th cup broken Cashews
¼th cup Raisin
¼th cup Pista Powder
2 teaspoon Honey
To make Organic Mango and Banana Smoothie recipe, first wash and peel off the skin of fruits.
Blend the raisin, mango and banana in a blender till smooth in texture, set aside.
Add the cashews, pista powder and honey to fruit paste.
Pour in a glass bowl and refrigerate for 1 hour.
Serve chilled smoothie in serving cold glass with slices of mango.
The easiest of all the healthy and nutritious salad recipes served as a meal. Choose to pick all organic ingredients for maximum benefit. Try to keep as simple as possible so our kids learn to taste the natural flavor of seasonal ingredients. Perfect for after school snacks, lunch box, and for anytime office salad.
1 cup Quinoa
1 cup Chick Peas
1 Green Pepper
1 Red Pepper
2 Green Chilly
1 Onion chopped
½ teaspoon Turmeric powder
5 tbsp Coriander Leaves
2 teaspoon Lime Juice
1 teaspoon White Pepper
3 teaspoon Extra Virgin Olive Oil
Salt to taste
Cook quinoa with little extra turmeric powder in water,
following the cooking instruction from the pack.
Pressure cook the chick peas with salt.
Separately cut in strips red and green pepper.
Chop some green chilly, onion and coriander leaves.
Combine all together in a big bowl .
Now add lime juice, white pepper powder, salt and extra virgin olive oil.
Raw mangoes are not only used for cooking but also for making delicious simple salad. Sweet corn is available all year round. Just grate mangoes usually sweet and sour in taste during off season, and mix with enough corn. Lovely salad ready in minutes to rejuvenate your senses make you feel fresh with the nutrients. Try to make it every weekend and get more close to eating simple fresh food for your happy health.
4 Raw mango
11/2 cup Sweet corn
2 teaspoon Kasundi mustard sauce
2 Green Chilli
Coriander leaves (Dhania) , to garnish
Black Salt to taste
To make the raw mango and corn salad, first peel off the skin of mangoes and grate in a big bowl.
Wash and add the corn with kasundi and chopped green chilly.
Mix it well adding little black salt to taste.
Serve cold on a salad bowl with chopped coriander leaves garnish.
Sometimes we love to cook up a simple easy stir fry recipe using continental spice mix. Here is a dry mixed spice variation of Montreal, USA is used to bring out an awesome flavour for your next barbecue party. In making a simple dish use the best of your talents while cutting the ingredients in different artistic shapes, to make the recipe platter look tasty at first glance. Mushroom and chicken with some vegetables is stir fried with a spoonful of spice, garnished with chopped parsley is all that you need to do.
200 grams Button mushrooms
1 Chicken breasts
1 teaspoon Montreal Spice
1 Carrot , sliced
5 Garlic pods
1 teaspoon Olive Oil
1 teaspoon Butter
Parsley leaves , A handful
1 teaspoon Lemon juice
Salt , to taste
To begin making the Montreal Mushroom and Chicken recipe, firstly prepare all the ingredients.
Cut the carrot, mushroom, the chicken in long thin slices, and onions in large chunks. Chop the parsley leaves.
Heat a grilling pan with oil and butter. Add salt and garlic and let it cook for about a minute.
After a minute, add the chicken,carrot and onions. Mix well and let them cook for 5 minutes.
After 5 minutes, add the mushrooms and montreal spice, toss well for 2 minutes on high heat. At the end, check the salt and add lemon juice. Serve on platter garnished with parsley leaves.
Scrambled Paneer Sandwich Recipe is a high protein sandwich recipe that is easily done in the morning's rush hour and can be made for lunch boxes. Fresh homemade paneer or Chenna can be made the same day or the previous night. You can either add the finely chopped green chillies, or omit them if serving to kids. You can also add a pepper seasoning if you want to replace the green chillies. You may also add a teaspoon of ghee on each bread slice while toasting them to make them crispy, or simply dry toast them on the tawa. Serve Scrambled Paneer Sandwich Recipe along with fresh fruits and chopped carrots in the lunch box, or along with a glass of Rose Lassi Recipe as an after school snack. Did you know: Perhaps common knowledge by now about paneer is a good source of protein especially for vegetarians who do not get their intake from meat products. 100g of paneer yields about 18g of protein which is good for people who weight train as they need protein for muscle building and repair. Cottage cheese contains all the essential amino acids needed for it to qualify as a complete protein. Eat cottage cheese, and you'll boost your intake of calcium and selenium. A single serving of either full-fat or low-fat cottage cheese provides all the selenium you need in a day. This selenium fights the aging process due to its antioxidant function, and it also supports immune system function. In addition, cottage cheese contains calcium, an important component of healthy bone tissue.
To begin making Scrambled Paneer Sandwich Recipe, prep all the ingredients, grate paneer and finely chop onions, cashewnuts, ginger and green chilli (if you are using. You can skip green chillies altogether if you are serving for kids who do not like spicy sandwich.
In a small frying pan, heat a bit of oil. Once the oil is hot, add mustard seeds on a low medium heat, and allow them to splutter. Once they splutter, add nigella seeds, green chilli and curry leaves. Saute for a few seconds.
Add the chopped onion and ginger pieces, and on a medium heat, fry them by stirring occasionally until lightly browned.
Reduce the heat to low, add the grated coconut, paneer, turmeric, cashewnuts, salt and stir till the paneer is well fried and there is a delicious cooked smell from the sandwich filling.
Check on seasoning to adjust to your taste, you may add black pepper (freshly ground) to the mixture, stir well to combine and turn off heat.
Allow the filling to cool down a bit, if you want to accelerate cooling, you can transfer the sandwich filling paneer mixture to a plate, spread and place on the countertop for a faster cooling.
Meanwhile, on a flat skillet, place the diagonally cut breads and toast them on low heat until browning a bit. Flip and toast further for about half a minute till the other side is also browned.
Either prepare the sandwich by smearing a good amount of scrambled paneer on the toasted breads, or pack the stuffing in a separate container for your kids for lunch.
Serve Scrambled Paneer Sandwich Recipe along with fresh fruits and chopped carrots in the lunch box, or along with a glass of Rose Lassi Recipe as an after school snack.