Organic Mango And Banana Smoothie Treat

Organic Mango And Banana Smoothie Treat
Author: 
Recipe type: Fruit Fusion
Cuisine: Indian
Prep time: 
Total time: 
Serves: 2-3
 
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.
Ingredients
  • 2 Mangoes
  • 1 Banana
  • ¼th cup broken Cashews
  • ¼th cup Raisin
  • ¼th cup Pista Powder
  • 2 teaspoon Honey
Instructions
  1. To make Organic Mango and Banana Smoothie recipe, first wash and peel off the skin of fruits.
  2. Blend the raisin, mango and banana in a blender till smooth in texture, set aside.
  3. Add the cashews, pista powder and honey to fruit paste.
  4. Pour in a glass bowl and refrigerate for 1 hour.
  5. Serve chilled smoothie in serving cold glass with slices of mango.

 

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Lentil And Cashew Ladoo (in association with Terragreensorganic)

In association with Terragreensorganic

Lentil And Cashew Ladoo
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
In association with, Terragreensorganic. Terragreensorganic ingredients are used to prepare this Diwali Ladoo.
Ingredients
  • 2 cups Bengal Gram/ Chana Dal
  • 1 cup Coconut grated
  • 1 cup Cashews
  • ¼th cup Raisin
  • 6 Green Cardamom powder
  • 200 grams Palm Sugar
  • 50 gram Ghee
  • 1 cup Coconut grated powder for coating
  • ¼th cup Cashew powder for coating
Instructions
  1. To begin making the Lentil And Cashew Ladoo recipe, first wash and soak the Chana Dal in
  2. water for 5 hours.
  3. Fill the grinder container with soaked chana dal, 1 cup grated coconut, cashews, raisins, palm
  4. sugar and green cardamom powder and grind to fine paste. Check for sweetness and adjust
  5. accordingly.
  6. Heat a wok with ghee, slowly add the lentil paste mixture.
  7. Stir continuously to avoid burning and stir fry till the mixture comes out clean from the surface
  8. of wok without sticking for about 30 minutes or so.
  9. Transfer the mixture on a plate and cool it.
  10. Take a bowl and mix well 1 cup grated coconut and ¼th cup cashew powder.
  11. Rub little ghee on your palm and make small ladoos from the cold chana dal mixture.
  12. Coat each ladoo with the cashew and coconut mixture .
  13. Decorate the Organic Lentil And Cashew Ladoo platter and serve your guests.

 

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Rajma Kofta In Milk And Poppy Seed Gravy

Rajma Kofta In Milk And Poppy Seed Gravy
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Koftas are traditional Indian recipes mostly well done by the vegetarians. A peculiar variation is the key for making interesting koftas and this Rajma Kofta In Milk And Poppy Seed Gravy Recipe uses cooked rajma paste instead of regular besan, lentils etc as the basic ingredient to make the yummy kofta balls for shallow frying in paniyaram pan. Once fried those can be served as an appetizer but I have cooked a special gravy with milk and poppy seeds paste to make this recipe a delightful vegetarian side dish which can be served with various flatbreads or rice recipes.
Ingredients
  • ½ cup Rajma (Large Kidney Beans)
  • ¼ cup Cashew nuts
  • 2 tablespoons Raisins
  • ¼ teaspoon Asafoetida (hing)
  • ¼ teaspoon Cumin seeds
  • 2 tablespoons Besan
  • ¼ teaspoon Red chilli powder
  • 2 teaspoons Coriander leaves (Dhania) , chopped
  • 2 teaspoons Ghee
  • 3 teaspoons Poppy seed, ground to paste
  • 1 teaspoons Fresh cream
  • ½ cup Milk
  • ½ teaspoon Garam masala powder
  • Water, as required
  • Salt, to taste
  • Saffron strands, a few to garnish
Instructions
  1. To begin making Rajma Kofta In Milk And Poppy Seed Gravy Recipe, prepare the koftas first. Remember to first soak the rajma overnight and pressure cook with salt until the rajma is cooked and softened.
  2. Blend the boiled rajma, besan, cashew, raisins, chilli powder, hing, coriander leaves and salt in a food processor. Check for seasoning and adjust. Spread this mashed spiced rajma on a thali or a large plate. Make small round balls of rajma kofta with your palm.
  3. Heat a frying pan with half ghee and fry the kofta balls for about 10 minutes. Set aside.
  4. What you can also do is, heat a kuzhi paniyaram pan, drop in a few drops of oil into each cavity and put in these balls into each cavity. Once browned on the bottom, you can rotate the kofta balls and brown them evenly from the other side as well. This is a healthier way to prepare koftas instead of deep frying them in traditional way.
  5. Take a kadai and heat ghee, add cumin and allow to sizzle.
  6. Once sizzling, add in milk, cream, poppy seed paste and garam masala powder. Add salt and stir. Add water only if needed.
  7. Cook till the mixture comes to one boil and add the koftas and Switch off heat after half a minute. Serve with your favourite garnish like saffron or coriander leaves.

 

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