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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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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Broccoli MozzarellaTots

Broccoli MozzarellaTots
Author: 
Recipe type: Snacks
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Happy Cheese Lover's Day! Feed our little ones with these cheesy tots made with superfood ingredient broccoli. Pack for lunch or serve the tots for evening snack. Mustard mayonnaise is the best relish for them to enjoy. Very easy to make and can be refrigerated for next day. A light snack to serve with loads of nutrients.
Ingredients
  • 1½ cup Broccoli florets
  • 1 cup Mozzarella Cheese
  • 2 tablespoon Mayonnaise
  • 5 teaspoon Hot Sauce
  • 1 Egg
  • ¼th teaspoon Black Pepper
  • 2 cup Water
  • Salt to taste
  • Oil for frying
Instructions
  1. To make the broccoli nuggets, firstly wash and then finely chop the broccoli florets.
  2. Heat a saucepan with water, once it reach to its boiling point add the broccoli cook for4 minutes then strain and cool, squeeze out the extra water.
  3. Take a big glass bowl beat the egg, add rest of the ingredients except oil.
  4. Mix it well and check for salt and seasoning.
  5. Shape in the size of nuggets, with 2 teaspoon of mix .
  6. Once the whole batch is done, refrigerate for 15 minutes.
  7. Heat a frying pan with oil , now shallow fry or deep fry the nuggets.
  8. Serve broccoli nuggets with mustard and tomato sauce.

 

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Chewy Pumpkin Seed Chikki

Chewy Pumpkin Seed Chikki
Author: 
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Healthy homemade chikki comes in many varieties, but have you ever tried with pumpkin seed and coconut? Traditional chikki is made with sugar syrup but let's not add sugar instead use organic jaggery powder to make it kid's friendly nutritious snack. Coconut and cardamom enhance the rich flavour. Extremely filling, very easy to make and must be served keeping portion in mind for children in particular. Good for an extra afternoon snack pack or during travelling. A chewy warm pumpkin seed chikki can be nice substitute for regular cookies during winter season and is delicious from the first bite. Even better if all the contents of this recipe is organic.
Ingredients
  • 100 grams Pumpkin seeds
  • ½ cup Jaggery , powdered
  • 2 Cardamom Powder
  • ½ cup Fresh coconut , grated
Instructions
  1. To begin making this Pumpkin Seed Chikki recipe, firstly grate the coconut.
  2. Heat a heavy bottomed kadhai and melt the jaggery and cardamom powder. Add the grated coconut and stir continuously till the whole mixture turns sticky for about 10 minutes.
  3. Add the pumpkin seed to mix it well. Brush the two steel moulds with oil.
  4. Divide the mixture to fill the the moulds and keep refrigerated for 30 minutes.
  5. Serve it cold or slightly warm it before eating.

 

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Sunny Day Pancake Mania

Sunny Day Pancake Mania
Author: 
Recipe type: Breakfast
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Help your kids to choose nutritious organic breakfast for our festival long weekends. A single serving of protein packed tasty morning snack is what they need after a week long hard work. Honey on Pancakes drizzled instead of fried flour recipes to make it extremely healthy picks for our kids, with addition of fruits and a big scoop of homemade cottage cheese on their favorite cartoon plate.
Ingredients
  • 1 cup Flour
  • 1 cup Milk
  • 4 tablespoon Brown Sugar
  • 1 Egg
  • 5 teaspoon Almond Meal
  • Few drops of Vanilla Essence
  • Honey
  • 4 teaspoon Butter
  • 2 teaspoon Oil
Instructions
  1. At first blend well flour, egg, vanilla essence, milk, sugar and almond meal, in a big bowl.
  2. Mix oil and melted butter in a small bowl.
  3. Heat a frying pan with 1 teaspoon butter and oil, and pour 3 tablespoon of mixed pancake batter.
  4. Spread in circles and let it cook for 7 minutes or more until the surface are spotted with golden brown colour.
  5. Finish with rest of the batter in batches.
  6. Serve hot on plate, with honey drizzled on pancakes.

 

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