Papaya And Honey Sorbet

Papaya And Honey Sorbet
Author: 
Recipe type: Dessert
Cuisine: Continental
Prep time: 
Total time: 
Serves: 5-6
 
This delightfully refreshing Papaya Sorbet is the perfect finale for any meal and for hot summer afternoon. Prepared with light cream, ripe papaya puree and honey. Make healthy homemade sorbet for your family members with fresh seasonal summer fruits . The fresh flavour of the sorbet perfectly complements the chia seed and pomegranate topping and almost tastes like ice cream.
Ingredients
  • 5 cups Organic Papaya Puree
  • 180 ml Fresh Cream
  • 50 ml Honey
  • 3 teaspoon Chia Seed
  • ½ cup Pomegranate
Instructions
  1. At first blend the organic ripe papaya puree until smooth in a blender with no extra water added to it.
  2. Fold the papaya puree with the cream until well combined.
  3. Add honey in the papaya mixture. Check for sweetness and add more if you want to make it more sweeter in taste.
  4. Pour the mixture into a plastic container and freeze it overnight or until set, stirring occasionally for two to three times.
  5. Take out of the fridge 15 minutes before eating.
  6. Arrange the sorbet cups on serving platter and serve with few scoops of Papaya sorbet. Garnish with chia and pomegranate seed.

 

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Quinoa Chickpea Salad

Quinoa Chickpea Salad
Author: 
Recipe type: Salad
Cuisine: World
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
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.
Ingredients
  • 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
Instructions
  1. Cook quinoa with little extra turmeric powder in water,
  2. following the cooking instruction from the pack.
  3. Pressure cook the chick peas with salt.
  4. Separately cut in strips red and green pepper.
  5. Chop some green chilly, onion and coriander leaves.
  6. Combine all together in a big bowl .
  7. Now add lime juice, white pepper powder, salt and extra virgin olive oil.
  8. Toss well and serve warm or cold.

 

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Bassela Blossom Fritters

Bassela Blossom Fritters
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Basella is a actually Malabar Spinach fruit and flower, an Indian Asian climbing plant - Indian Spinach, that loves to grow in tropical and hot weather . The plant is used for cooking in Indian Cuisine as sabzi and pakora but here it is deep fried in crispy batter to include in regular snack menu. These are delicious, just pick the thin steam for frying and not the thick ones. This herb is loaded with calcium and pottasium and very effective as antiviral, laxative and diuretic. Perfect to serve with Lentil/ Dal recipes, and yes as one healthy evening snack.
Ingredients
  • 400 grams Basella Blossom
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Turmeric powder
  • 1 cup Gram Flour
  • 1 cup Corn Flour
  • 1 teaspoon Cumin
  • ¾th teaspoon Baking Powder
  • ¼th pinch of Soda powder
  • 1 teaspoon Chilli Powder
  • ½ cup Water
  • Salt to taste
  • Oil for frying
Instructions
  1. To make the fritters firstly pick only thin steam blossom, wash and dry it.
  2. Sprinkle some chilli powder, turmeric powder and salt with blossoms in a big bowl.
  3. Take a mixing glass bowl and mix well the dry ingredients gram flour, corn flour, cumin, baking powder, chilli powder, soda and then add little water to make semi thick consistency with no lumps formed.
  4. Heat a frying pan with enough oil to fry in medium to low flame.
  5. Dip each blossom in batter and fry for a minute, then drain on paper towel.
  6. Finish the whole batch and serve hot with tomato ketchup.

 

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Organic Roasted Seed Chocolate Toast

Organic Roasted Seed Chocolate Toast
Author: 
Recipe type: Snacks
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Organic roasted seeds are extremely nutritious and helpful for young children to maintain their overall nutrient balance. These are delicious to munch on or have it like anytime snacks. This recipe is prepared to feed our children with a layer of chocolate sauce topped with seeds . A delicious snack idea for travelling and anytime snacking.
Ingredients
  • 6 Brown Bread slices
  • 6 tablespoon Organic Roasted Seeds (sunflower, chia, pumpkin, flax etc)
  • ¾ cup Dark chocolate chips
  • 2 tablespoons Fresh cream
  • 1 teaspoon Vanilla Extract
Instructions
  1. At first measure the ingredients and diagonally cut the bread slices in triangle shapes.
  2. Heat a small saucepan on low heat, with dark chocolate chips and stir until all melts.
  3. Add the cream and vanilla extract , stir for a minute, stop the flame.
  4. Toast the bread till light brown and crispy.
  5. Apply layer of chocolate mix then sprinkle a tablespoon roasted seeds on each slices.
  6. Serve immediately .

 

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Horsegram Dosa

Horsegram Dosa
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
 
Horsegram is considered to be a super food and is a popular beneficial ingredient addition for recent times for almost in every recipe as far as applicable in our daily food chart. Horsegram dosa is an old recipe from South India for vegans as the lentil is high in protein content and pairs well as an alternative to urad dal. Savory Indian crepes with masala potato stuffing. Next time prepare the dosa batter with horse gram, power packed with iron, calcium and protein goodness for a healthy breakfast option.
Ingredients
  • 2 cup Raw Rice
  • 1 cup Horsegram
  • 1 teaspoon Fenugreek seed
  • Water to make batter
  • Oil for frying
  • Salt to taste
  • Potato Stuffing:
  • 4 Boiled Potato cubes
  • 2 Onion sliced
  • 1 teaspoon Mustard seed
  • Few Curry Leaves
  • 1 teaspoon Turmeric powder
  • 11/2 teaspoon Chilli Powder
  • 2Green Chilli
  • ¾tth cup chopped Coriander Leaves
  • 2 teaspoon Oil
Instructions
  1. First wash the rice and horsegram. Soak for 5 hours in water.
  2. Grind the rice and horsegram with ½ cup water and fenugreek seed. Keep the dosa batter in a deep vessel, cover it and let it ferment overnight for 10 hours.
  3. Now prepare the potato stuffing.
  4. Heat a frying pan with oil, temper with mustard seed, curry leaves and fry the onions.
  5. Add the turmeric and chilli powder, boiled potato cubes, green chilly and salt. Stir fry for 2 minutes. Reserve in a bowl.
  6. To prepare the dosa, mix the fermented batter with salt and water if required for few minutes before use. Check for seasoning.
  7. Heat the dosa tawa with 1 teaspoon oil, spread ¼th cup batter or less into a a circle shape on high heat. Cook for 1-2 minutes.
  8. Turn the dosa upside down and fry for less than a minute.
  9. Take about ½ cup of potato stuffing, spoon it on one half portion of dosa, spread from both side.
  10. Garnish with chopped coriander leaves. Now cover the stuffing with the rest half portion of dosa.
  11. Serve hot dosa with tomato and coconut chutney.

 

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One Pot Spiced Beetroot Rice

One Pot Spiced Beetroot Rice
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
If you are looking for an easy one pot super nutritious quick vegan meal then you must give a try to this recipe. It can be your favorite super easy lunch pack for your kids and your whole family for a very busy schedule. Here the multi beneficial spice Nigella seed is added to score for the mild taste and extra nutrition. This pink color rice can be the kids most wanted dish in the menu list along with the garnish of edible mustard flower
Ingredients
  • 4 cups Cooked Basmati Rice
  • 4 cups Beetroot
  • 2 teaspoon Nigella/Kalonji seed
  • 1 teaspoon Turmeric powder
  • Few Mustard Flower for garnish
  • 2 tablespoon chopped Coriander Leaves
  • 1 Green Chilli
  • 3 teaspoon Oil
  • 2 cup Water
  • Salt to taste
Instructions
  1. At first wash the beetroot, peel off the skin and grate it.
  2. Cool the cooked basmati rice.
  3. Heat a wok with oil, add nigella seeds and the green chillies.
  4. Add the beetroot, turmeric and salt, toss it well for 5 minutes.
  5. Add the water and bring to a boil and cover till fully cooked.
  6. Stop the flame with little gravy left at the bottom.
  7. Toss in the rice and check for seasoning.
  8. Serve warm on dinner plate with mustard flower,coriander leaves and nigella seed for garnish.

 

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Drumstick Leaves Egg Recipe

Drumstick Leaves Egg Recipe
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Drumstick Leaves are powerhouse of nutrients, and voted by Vogue as the super food ingredient for 2018. The extensive use of these leaves for cooking is famous in South India mostly but due to its medicinal benefits the usage is now widespread. Here this ingredient is added to make scrambled eggs to make your first breakfast meal . Try it , very easy recipe without compromising with the taste but you will be amazed to hear that these leaves contribute double the health benefits than that of an egg.
Ingredients
  • 4 Large Eggs
  • 11/2 cup Drumstick Leaves
  • 11/2 Onion chopped
  • 2 Green chilly
  • 2 teaspoon Oil
  • ½th teaspoon Black Pepper powder
  • Salt to taste
Instructions
  1. First wash and dry only the leaves .
  2. Chop the onion and green chilly.
  3. Take a medium bowl , crack open all the eggs and beat well with green chilly, black pepper and salt.
  4. Heat a frying pan with oil and fry the onions for few minutes.
  5. Add the beaten eggs and leaves together and toss to scramble on low heat.
  6. Check for seasoning.
  7. Serve hot on a plate with butter toast and a glass of orange juice.

 

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Slow Cooker Winter Supper Stew Recipe

Slow Cooker Winter Supper Stew Recipe
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Nature's bountiful produce for winter is a blessing for all of us. Nutritionists have given enough reason pointing to the medical importance of including colourful veggies in our daily diet. Keeping this in mind here is one very simple stew that can be served with assorted breads or like a soup to warm up in cold evening. Include in your everyday supper menu to get the full nutritional benefits to stay fit and healthy. We are sure you will love the taste of lightness of this winter stew.
Ingredients
  • 2 Beetroot , cut into cubes
  • 2 Carrot , cut into cubes
  • 1 Green Bell Pepper (Capsicum) , cut into cubes
  • 4 Potatoes (aloo)
  • 1 Onion , chopped
  • 2 Pearl onions (Sambar Onions)
  • 6 Garlic pods
  • 5 Whole Black Pepper Corns
  • ½ teaspoon Ginger , paste
  • 1 Bay leaf (tej patta)
  • 2 cups Vegetable stock
  • Coriander leaves (Dhania) , chopped (few)
  • 1 teaspoon Cooking oil , as required
  • 1 teaspoon Butter
  • Salt , to taste
Instructions
  1. To begin making the Slow Cooker Winter Supper Stew recipe, first clean and cut all the vegetables. Keep it aside.
  2. Heat oil in a pressure cooker. Add add bay leaf, pepper, garlic and ginger and let it cook for about a minute.
  3. Add the vegetable stock and vegetables except capsicum, close the lid and cook for upto 2 whistles.
  4. Open the lid add capsicum, coriander leaves and adjust the seasoning. Let it cook for one more minute and switch off the gas. Serve hot.

 

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Matar Masala Tofu

Matar Masala Tofu
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This is a low-fat vegan recipe, extremely delicious to taste for those who have already introduced tofu in their daily diet. For others who already know the important nutritional values of tofu but still thinking how to introduce in the main course then this recipe will help them find a way to balance with native Indian taste. Here it is used as a substitute for paneer recipe. Tofu, a component in Asian cuisine has gained much popularity due to its high protein content that simply help to lose body weight, lowers cholesterol, good source of iron, calcium and antioxidants.
Ingredients
  • 200 grams Tofu , masala
  • ¾ cups Homemade tomato puree
  • ¼ cup Green peas (Matar)
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Red chilli powder
  • ¼ teaspoon Turmeric powder (Haldi)
  • ½ teaspoon Ginger , paste
  • ⅛ teaspoon Garam masala powder
  • Green peas (Matar) , A handful
  • Curry leaves , a few
  • 1½ cups Water
  • 3 teaspoon Cooking oil
  • Salt , to taste
Instructions
  1. To begin making the Matar Masala Tofu recipe, firstly cut the tofu in cubes.
  2. Take a bowl and mix all the dry masala with ¼th cup of water.
  3. Heat a frying pan with 1 teaspoon oil and fry the tofu cubes, then keep it aside.
  4. Add rest of the oil in the same pan, temper with cumin seeds, curry leaves, ginger and masala paste. Fry for a minute.
  5. Add the tomato puree, salt and peas, cook for 5 minutes. As it starts to thicken add salt and tofu cook for few more minutes. Sprinkle with garam masala powder and fresh curry leaves.

 

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Uttarkhand Style Mixed Bhaddu Dal Recipe

Uttarkhand Style Mixed Bhaddu Dal Recipe
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Uttarakhand is my favourite summertime holiday spot, and we never miss it. Apart from being a popular tourist destination it similarly shares a popular vegan cuisine. A high protein vegan recipe is a must make for every family which is simply cooked and it helps in digestion especially when you are travelling. Bhaddu is actually an alloy pot they use to soak and cook the lentils for long hours. Hence the name and the local addition of selective ingredients and exploring on making tasty protein meal is highly praised by all.
Ingredients
  • ¼ cup Rajma (Large Kidney Beans)
  • ¼ cup Urad dal
  • 3 teaspoon Cooking oil
  • 1 teaspoon Ginger garlic paste
  • 2 Cardamom (Pods /Seeds)
  • 1 Bay leaf (tej patta)
  • ¼ teaspoon Whole Black Pepper Corns
  • 2 Cloves
  • 1 inch Cinnamon Stick
  • ¼ teaspoon Coriander seeds
  • ½ cup Homemade tomato puree
  • ¼ teaspoon Cumin seeds
  • 2 teaspoon Fresh cream
  • Salt , to taste
Instructions
  1. To begin making the Uttarkhand Style Mixed Bhaddu Dal recipe, firstly soak the urad dal and rajma seperately overnight or for minimum 5 hours.
  2. Heat a pressure cooker with water, cinnamon stick, cardamom and lentils, cover it and let it cook till the cooker releases 4 whistles.
  3. Take a medium wok, heat 2 teaspoons of oil, add bay leaf, cloves, whole black pepper, turmeric powder and red chilli powder. Let it cook for about a minute.
  4. Pour tomato puree and let it cook for another 3 minutes. After 3 minutes, add in the ginger garlic paste. Let it cook till the raw smell vanishes.
  5. Next, add the boiled dal to wok and simmer for 8 minutes then add the cream.
  6. Meanwhile heat a spoonful of oil in a tadka pan, add coriander seeds, cumin seeds and let it cook for about 15 seconds. Pour it over the dal, mix and serve hot.

 

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