Sweet Poha Rcipe

Ingredients:

1/3 cup thick poha.
2 tbsp chopped jaggry.

1 small banana.
1/3 cup warm milk.

1 tbsp greated coconut.

Method:

1) In a small strainer rinse poha for couple of time.
2) Peel and slice the banana in a small bowl.
3) Add jaggry, add grated coconut.
4) Add poha and 1/3 cup worm milk.

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Minestrone Soup Recipe

Soups are delicious, nutritious and easy to prepare. A bowlful of soup at the beginning of a meal helps to stimulate the appetite.

Minestrone soup is a classic Italian vegetable and pasta soup.  Having bowl of this soup have lot of health benefits as you get more vegetables full with nutrients. Especially kids love this kind of soups and it is very healthy for them.

I use small macaroni but you can use any other small pasta instead. I use veg. stock while preparing soups but instead of this you can even cook with water. Generally soups cooked with veg. stock are more delicious.

Garlic and celery helps to enhance the flavour of this soup. As my little one likes this soup so much, I often prepare it for him.

Serves - 4-5 people

Difficulty - Moderate

Time Available - 15 mins to 30 mins

Ingredients:

1/2 cup cabbage, finely chopped.

1/2 cup onion, finely chopped.
1/2 cup potato, diced into very small pieces.

2 flakes garlic, finely chopped.

1/2 cup carrot, diced into very small pieces.

4 tbsp. celery, finely chopped.

3 medium sized tomatoes.

1/4 cup macaroni.

5 cup veg. stock or water.

3 tbsp baked beans (any beans).
2 tbsp. olive oil or any cooking oil.

Salt and pepper to taste.

Method:

1) Blanch the tomatoes and peel them to remove skin. Chop them finely.

2) Heat oil in a pan. Add onion and garlic. Stir fry till it becomes light brown in colour.

3) Add carrots and potatoes. Stir fry for 2 minutes.

4) Add celery, cabbage and blanch tomatoes. Cook for 3 minutes.

5) Add veg stock and baked beans. Cook for another 5 minutes. Take out 1 cup soup and add macaroni to the simmering soup. Lower heat. Cover and simmer for 15 minutes.
6) While macaroni is cooking, cool the reserved soup slightly and blend into a blender.
7) Add this puree to a simmering soup.

8) Add salt and pepper to taste and mix well. Simmer for another 2-3 minutes.

9) Serve hot, garnish it with little grated cheese.

Tip: 

1) You can add any green leafy vegetables (e.g. spinach), which further increases the nutritive value of this soup.

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Curd Cheese Salad Dressing Recipe

Curd cheese salad dressing is a good substitute for mayonnaise especially for a people who are vegetarian or wish to reduce oil and fats in their diet.

I use this salad dressing while making Apple Coleslaw.

Serves - 1 cup
Difficulty - Easy
Time Available -  Up to 15 mins.

Ingredients:
1 cup hung yoghurt/curd (chakka).
2 tsp. sugar.
Salt to taste.

Method:
1) In a bowl, take hung curd, sugar and salt. Whip for 20- 30 seconds.
2) Once it is ready, then refrigerate and use it within a week.

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Apple Coleslaw Recipe

Green vegetables and salads plays an important role in our daily diet. Salad supplies necessary vitamins and minerals. A traditional Indian thali also consists raita or kachumber. These Indian salads plays a role of side dish with main course.

Coleslaw is a traditional German Salad & there are so many ways to make it. The main ingredients of this salad are Apple, Cabbage, Capsicum and Onion.

I also add raisins, which  gives subtle sweetness to this salad. For salad dressing, I use curd cheese but you can try with mayonnaise instead of curd cheese. You can serve this salad as an appetiser or as a side dish. Try and Enjoy it. You will definitely like the taste and flavour of it.

Serves - 2 

Difficulty - Easy

Time Available -  Up to 15 mins.

Ingredients:

2 red apples, finely chopped like stick pieces.
3/4 cup cabbage, finely chopped.
1/4 cup onion, finely chopped.
1/4 cup capsicum, finely chopped.
1 tbsp raisins.
1/3 cup curd cheese salad dressing.
Salt and pepper to taste.

Method:

1) In a bowl, combine apple, cabbage, onion, capsicum and raisins. Mix gently.

2) Place in the fridge.

3) Just before serving, pour curd cheese salad dressing over the salad. Add salt and pepper to taste.

4) Lightly toss all the ingredients.

5) Serve cold.

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Sprouts and Mushroom Rice Recipe

Rice is a almost everyone's favourite food. It is a high source of carbohydrates than other major staple foods. But other nutrient contents are less in amount in it. Hence, if we can add different pulses, veggies etc. in rice then it will improve its taste and the nutritional value of the dish.

Sprouts and mushroom rice, in this dish I use sprouted green gram. Instead of green gram, you can also add green peas if you like.

This is a flavourful rice dish & extremely healthy. Sprouted grams are rich in protein, fiber content, fatty acid and vitamins. Mushroom is a source of vitamin B and D, it helps to boost immune system. It also acts as antioxidants, kicks up metabolism.

This mildly spiced rice dish is ideal for your kid. It will help to improve your kids growth and development.

Serve hot sprouts and mushroom rice with raita.

If you are looking for more rice recipes then why don't you try out this simple steamed rice.

Serves - 3-4 people

Difficulty - Advanced

Time Available - 30 mins to 1 hour

Ingredients:
1 1/2 cups basmati rice.
3 cups water.
2 veg. stock cubes, crushed.
2 tsp. oil.
1/2 tsp. cumin seeds (jeera).
Salt to taste.

Filling
3/4 cup sprouted green grams (moong).
6-7 button mushrooms.
1 medium sized onion, sliced.
2 medium sized tomatoes.
2 tbsp. oil.
Salt to taste.

Masala
1 small bunch coriander leaves (dhania).
2 tbsp. mint leaves (pudhina).
4-6 green chillies.
1" ginger, sliced.
10 flakes garlic, crushed.
2 tsp. cumin seeds (jeera).
1 tsp. fennel seeds (saunf).
4-5 cloves (lavang).
2 tsp. poppy seeds (khus-khus).
4 cardamom (elaichi).
2" cinnamon stick (dalchini).

Method:
1) Wash the rice and soak for 10 minutes. Drain water from rice and keep aside.
2) Boil 3 cups of water and add 2 cubes of veg. stock. Boil for 2 minutes.
3) Heat oil in a broad pan. Add cumin seeds.
4) When seeds crackle add rice and saute for 2-3 minutes.
5) Add hot veg. stock and salt. Simmer for 5 minutes.
6) Cover with a lid and cook on low heat till the rice is done.
7) Steam cook sprouts and mushrooms.
8) Heat a pan over medium heat and lightly roast cumin, fennel, cloves, poppy seeds, cardamom and cinnamon, for masala. In a blender add all the ingredients and make fine powder.
9) Add the remaining ingredients for masala and blend to a smooth paste and keep aside.
10) Blanch the tomatoes, peel outer skin. Blend the tomatoes and make a puree.
11) Heat oil in a pan. Add onion and fry till it becomes brown.
12) Add masala paste, cook on low heat for 2-3 minutes. Add tomato puree and cook till it gets thick.
13) Add the steamed sprouts, mushrooms and salt. Simmer for 5 minutes and remove from heat.
14) Combine cooked rice well with sprouts and mushroom masala. Put pan on a low heat, cover with lid and cook for 5 minutes.
15) Serve hot with raita.

Notes:
1) Instead of vegetable stock, you can also use water.
2) Adjust salt in the rice, if you are using veg. stock cubes as they already contain salt.

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Banana Orange Smoothie Recipe

Banana orange smoothie is one of the quick and simple recipe.  It is thick blended beverage made from banana, orange and yoghurt. All these natural protein & vitamin rich ingredients make this drink extremely healthy. Yoghurt serves as binder and banana gives a rich creamy texture to your smoothie. I use honey instead of sugar which gives nice sweetness to it. This is my husband's favorite drink.

In this way you can make different smoothies by using different combinations of fruits which you like. You can try this comforting smoothie in your breakfast or snacks.

If you are looking for more beverages then why don't you try out these simple jal jeera, salted lassi, sweet lassi recipe.

Serves - 3-4 people

Difficulty - Easy

Time Available - Up to 15 mins.

Ingredients:

2 cups fresh yoghurt (curd/dahi).
2 tbsp. honey.
2 ripe banana.
1 orange.
Sugar (Optional or as required)

Method:
1) Grate the orange rind and keep asides. (see below tip)
2) Peel the orange and remove the white from segments.
3) Combine the peeled segments of orange, sliced banana, honey and yoghurt in a blender and blend till it become smooth.
4) Keep in the fridge till it gets chilled.
5) Serve in a glass and sprinkle some orange rind.

Tip:
1) To get orange rind, grate a firm fresh orange on the fine holes of the grater without applying pressure. Grate only the orange outer skin without grating the white substance below it.

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Dalma Recipe

Dalma is quite popular in Odisha. It is made from toor dal and vegetables like potato, green papaya, unripe banana, eggplant (brinjal), pumpkin, gourd, arvi etc.

You can add any 3-4 vegetables from this list or either best way is, add whatever the veggie are available in your refrigerator. At the end, choice is yours. Hence, there are so many ways to make this dal.

In a tempering, they uses Panch Phutana. It's a blend of five spices which is commonly used in Oriya cuisine. It contains mustard, cumin, fenugreek, fennel and kalonji which gives nice aroma and flavour to your dal. Generally they make use of mustard oil or clarified butter (ghee) for their cooking.

Oriya cuisine uses less oil and spices, hence their dishes are good for health.

Serves - 2 people

Difficulty - Moderate

Time Available - 30 mins to 1 hour

Ingredients:
1/2 cup toor dal (arhar dal).
1 small potato.
1 small eggplant (brinjal).

2 small arvi.
1 green banana.
1/4 tsp. turmeric powder.
1 small onion, finely chopped.
2 tsp ginger garlic paste.
1 small tomato, finely chopped.
1/2 tsp cumin powder.
Salt to taste.

Tempering
2 tsp oil or clarified butter (ghee)
1 bay leaf
Panch phutana - 1/4 tsp. fennel seeds, 1/8 tsp. fenugreek seeds, 1/4 tsp cumin seeds, 1/4 mustard seeds, 1/4 tsp. nigella seeds (kalonji)
2 dried red chillies

Garnish
1 tbsp. fresh grated coconut.

Method:
1) Wash dal and soak in water for 30 minutes. Drain dal and add in a pressure cooker with 1 cup of water and cook for about 4-5 whistle, at medium heat.
2) In pot add potato, eggplant, arvi, banana, salt, turmeric powder and 1 cup of water.
3) Cook till veggies becomes soft. Drain all the water from vegetables and keep them aside.
4) Heat clarified butter or oil in a pot over medium heat and add all the tempering ingredients.
5) After spices crackles add onion and saute till they become translucent in colour.
6) Add ginger garlic paste & cook for few seconds.
7) Add tomato and cook till they gets soft.
8) Add cooked dal and vegetables, mix them well and pour 1/2 cup water. Add cumin powder and salt.
9) Bring it to boil, reduce heat and simmer till dal thickens as per the consistency you like.
10) Finally garnish with grated coconut. Serve hot with steamed rice, chapati or poori.

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Salted Lassi Recipe

The heat of the summer has been intense here in India. The temperature reached high up to 45 degree C. So beat the heat with this simple, tasty and cool Indian drink. Salted Lassi.....

This is a salty version of sweet Punjabi lassi. Enjoy this savory drink along with meal or alone. It helps to cool the body and aids digestion.

There are some more variations of lassi, such as Sweet Lassi, Mango Lassi and Mint Lassi.

Few people are fond of salted lassi but I love mine sweet lassi with layer of malai and lots of nuts on topped.

This lassi consists of few ingredients such as yogurt, black salt, ginger and roasted cumin powder.

This refreshing drink keeps you cool on hot summer days. Try it.....

If you are looking for more beverages then why don't you try out these simple banana orange smoothie, jal jeera recipe.

Serves - 2 people
Difficulty - Easy
Time Available - Up to 15 mins

Ingredients:
11/2 cup yogurt (curd/dahi).
1 cup chilled water.
1 tsp. chopped ginger (adrak)
1/2 tsp. black salt (sanchal)
1/2 tsp. roasted cumin (jeera) powder.
6-8 ice cubes.
Few mint (phudina) leaves.(optional)

Method:
1) Combine yogurt, water, ginger, black salt and roasted jeera powder in blender.
2) Blend it at least for 30 seconds or till yogurt become light and frothy layer appears on top.
3) Add ice cubes and again blend it for 30 seconds.
4) Pour into glasses.
5) Garnish with some few mint leaves. Serve chilled.

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Jal Jeera Recipe

Jal jeera is famous traditional mint flavoured lemonade. This is popular summer drink in northern part of India due to hot climatic conditions.

Generally served as an appetizer but personally I prefer after my meal. It is a refreshing digestive drink and also good for dehydration and weight loss.

Jal jeera consists of cumin, mint, coriander, lemon, ginger, tamarind, black pepper, black salt and asafoetida. Few people may also add chilli or hot pepper. I add lots of khari boondi on top of the drink and it gives crunchy taste. This is my kid's one of the favourite drink.

Health benefits of its Ingredients:

Cumin: Aids digestion, natural anti oxidant and keeps immunity levels high.
Mint: It is a great appetizer and aids digestion. Help to relieve nausea.
Coriander: Is a powerful diuretic, making it perfect for the summer. It boosts immunity and is a rich source of fiber, iron, magnesium and potassium.
Lemon: It is a high source of vitamin C, hence boost immunity. It is an excellent appetizer as well as digestive aids. It is a detoxifying agent, helps removes toxins from the body.
Ginger: Powerful anti-oxidant and is an excellent for digestion, helps to relieve nausea and motion sickness.
Tamarind: It is a very good source of iron. Increase the efficiency of your digestive system.
Black Pepper: Improve digestion. The outer layer of pepper corn stimulates the breakdown of fat cell, keeping you slim.
Black Salt: It cools the body, is anti-acidic and digestive. It also contains essential minerals necessary for body functions.
Asafoetida: Aids digestion, natural anti oxidant

Jal jeera taste similar to Pani Puri ka pani. Readymade Jal jeera powders are available in market but this homemade jal jeera taste best.
Make it and see yourself.....

If you are looking for more beverages then why don't you try out these simple banana orange smoothie, salted lassi, sweet lassi recipe.

Serves - 4 people
Difficulty - Easy
Time Available - 15 mins to 30 mins

Ingredients:

1/4 cup mint (phudina) leaves.

1/4 cup coriander (dhania) leaves.

3 tbsp. lemon juice.

4 tbsp. sugar.
1 tbsp. chopped ginger (adrak).

1 tbsp. roasted cumin (jeera) powder

1 tbsp. tamarind (imli) seedless.

1/4 tsp. black pepper (kali mirch) powder.

1 tsp. salt.

1 tsp. black salt (sanchal).

Pinch of asafoetida (hing).

4 cup of water.

1 tbsp. khari boondi.

Method:

1) Soak the tamarind in 1/2 cup warm water for about 15-20 minutes. Mash and roughly strain the pulp.

2) Rinse the mint and coriander leaves.

3) Blend all the ingredients except boondi in 1/2 cup water till fine paste.

4) Strain through strainer.

5) Add 3 cups of water to the strained mixture.

6) Keep in the refrigerator.

7) Serve chilled. Add boondi while serving.

Tips:
1) If you are health conscious and wanted to avoid sugar, then add jaggery or honey instead of sugar.
2) You can also add chilled club soda instead of water.
3) Always use roasted cumin powder it helps to enhance the flavour and aroma of drink.

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