22 January 2016

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Orange spinach mint almond flax seeds smoothie

Orange spinach mint almond flax seeds smoothie in a serving glass
Orange, spinach, mint, almond, flax seeds smoothie recipe - A very nutritious smoothie prepared with healthy ingredients like spinach, mint leaves, orange, almonds and flax seeds. It is an exotic and nutritious drink which can be consumed instead of coffee and tea in the morning and evening. It is very easy and quick to prepare. You can make it fresh as and when required.

This smoothie has a low-glycemic index and one can drink it without any guilt. Spinach is a rich source of calcium, Vitamin A, C, iron and fiber. The consumption of spinach in any form helps in maintaining the body health. Oranges contain ample amount of Vitamin C. 

It is also a good source of calcium and potassium besides being a taste booster. Spinach in combination with orange makes a delicious smoothie. Almonds and flax seeds adds creamy texture to the smoothie along with all its nutrient benefits. Check out green smoothie recipe which I had posted few days back. Try out these wonderful smoothie and enjoy your day.

Orange Spinach Mint Almond Flax Seeds Smoothie     
Orange spinach mint almond flax seeds smoothie in a serving glass
Prep time : 5 mins
Cook time : 0 mins    
Total time : 5 mins
Recipe type : Beverage
Cuisine :  Indian          
Yield : Serves  2
Author : Vidya Chandrahas

Ingredients 
  • 1 orange / santra
  • 10 spinach / palak
  • 10 almonds / badam
  • 1 tbsp flax seeds / jawas / agase, roasted
  • 10 black pepper / kali miri
  • 1/4 tsp rock salt / saindhav namak
  • Fistful of mint leaves / pudina
  • 1½ cup water
  • 1/2 lemon
Method
  1. Rinse the spinach and mint leaves thoroughly. Pat to dry and set aside.
  2. Peel the orange and remove the seeds. Put spinach, mint, black pepper, roasted flax seeds, almond and 1½ cup of water in a mixer jar. 
  3. Blend it to a smooth puree. Squeeze lime in it. Add rock salt and mix well with a spoon. 
  4. Pour the smoothie in glasses and serve. 
Orange spinach mint almond flax seeds smoothie - step by step pictures

1.  Rinse the spinach and mint leaves thoroughly. Pat to dry and set aside. Peel the orange and remove the seeds.
ingredients to make smoothie
2.  Put spinach, mint, black pepper, roasted flax seeds, almond and 1½ cup of water in a mixer jar. Blend it to a smooth puree. Squeeze lime in it. Add rock salt and mix well with a spoon.
put all ingredients and blend
3.  Pour  the orange spinach mint almond flax seeds smoothie  in   glasses and serve
Orange spinach mint almond flax seeds smoothie is ready to serve

Also Check
Green smoothie 

20 January 2016

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Lauki chana dal sabzi in pressure cooker - Bottle gourd curry

lauki chana dal sabzi image
Lauki chana dal sabzi in pressure cooker recipe  - Lauki chana dal sabzi is a simple and easy to prepare side dish for Indian flat breads. This sabzi doesn't need any grinding process. The best part is that it can be prepared in pressure cooker. Once you have tempered everything in the pressure cooker and take a few whistles, delicious side dish will be ready to serve.

I often make it to serve with parathas, chapatis, jowar roti, bajra roti, rice flour roti, finger millet roti etc. This is a hassle free sabzi which can  be prepared quickly. By following the below given easy steps, the lauki and chana dal in combination with mild spices make a delicious sabzi.

Other sabzi recipes you may like
Sprouted mong and flower sabzi

Lauki Chana Dal Sabzi Recipe
lauki chanadal sabzi is ready to serve
Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Recipe type : Side dish
Cuisine : North Indian
Yield : Serves  3 - 4
Author : Vidya Chandrahas                                                                                                   
Ingredients 
  • 3/4 cup chana dal / bengal gram dal
  • 500 grams bottle gourd / lauki / sorekayi
  • 1 heaped tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 heaped tsp coriander powder
  • 1 tsp cumin / jeera powder
  • 1 tsp garam masala
  • 1 heaped tsp salt or as required
  • 1 cup water
  • Fistful of chopped coriander leaves / cilantro
For the Tempering
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds / jeera
  • 1/2 tsp asafoetida / hing powder.
Method
  1. Rinse and soak the chana dal for about 5 hours. Drain water and set aside. 
  2. Wash and peel the bottle gourd. Cut into small pieces and set aside. 
  3. Heat oil in a pressure cooker. Add the mustard seeds. When they crackle, add the cumin seeds and asafoetida powder. Saute until aromatic. 
  4. Add the bengal gram dal and bottle gourd pieces. Add the chilli powder, turmeric powder, coriander powder, jeera powder, garam masala and salt. Saute for 2 minutes.
  5. Add a cup of water and cover the cooker with lid. Take two whistles and switch off the flame. 
  6. When the pressure releases, remove the lid. Add chopped coriander leaves and mix well. 
  7. Serve lauki chana dal sabzi hot with parathas, chapatis, jowar roti, bajra roti, rice flour roti, finger millet roti etc.
Lauki and chana dal sabzi  - step by step pictures

White gourd - Lauki
bottle gourd
1.  Rinse and soak the chana dal for about 5 hours. Drain water and set aside.
soaked chana dal
2.  Wash and peel the bottle gourd. Cut into small pieces and set aside. Heat oil in a pressure cooker and make a tempering with mustard seeds, cumin seeds and hing.
tempering with mustard seeds, jeera and hing
3.   Add the bengal gram dal and bottle gourd pieces.
add chana dal and lauki
4.  Add the chilli powder, turmeric powder, coriander powder, jeera powder, garam masala and salt. Saute for 2 minutes.
add all masala
5.  Add a cup of water and cover the cooker with lid. Take two whistles and switch off the flame. When the pressure releases, remove the lid.
add water and pressure cook
6.  Add chopped coriander leaves and mix well.
add cilantro and mix
7.  Serve lauki chana dal sabzi hot with parathas, chapatis, jowar roti, bajre ki roti, rice flour roti, finger millet roti etc.
lauki chanadal sabzi is ready to serve

17 January 2016

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Flax seeds and peanuts chutney powder - Jawas shenga chutney Powder

flax seeds and peanuts chutney powder image
Flax seeds and peanut chutney powder recipe with step by step pictures - Flax seed is also known as linseed, agase and jawas. I always roast and store some flax seeds. Eating two tsp of flax seeds every day is good for health as they supply some essential nutrients. Flax seeds are excellent source of antioxidants, essential vitamins, minerals and omega 3 fatty acids. Besides this, it is also an energy booster. Flax seeds in combination with peanuts make a delicious nutty flavored chutney. The sabzi sprinkled with it tastes great. It is a nice accompaniment for dosa, roti, paratha, idli and curd rice. You can make instant chutney by mixing this powder with yogurt.  Chutney powder is handy when you have short of time in the morning rush.

Other chutney  powder recipes you may like

Chutney Powder with Flax Seeds and Peanuts Recipe
flax seeds and peanuts chutney powder is ready to serve
Prep time : 10 mins      
Cook time : 30 mins        
Total time : 40 mins
Recipe type : Side dish    
Cuisine : Maharashtra      
Yield : 6 cups
Author : Vidya Chandrahas

Ingredients 
  • 2 cups flax seeds / agase / jawas
  • 2 cups peanuts / ground nuts
  • 2 tbsp oil or as required
  • 1 tbsp cumin seeds / jeera
  • 1 tsp asafoetida / hing powder
  • 1/2 cup curry leaves
  • 1/4 cup red chilli powder
  • Salt as required
Method
  1. Handpick the flax seeds and peanuts. 
  2. Heat a pan and roast the peanuts until crisp and light brown. Remove the husks and separate the peanuts. Keep it aside. 
  3. In the same pan roast the flax seeds till they crackle nicely. Transfer to a plate and set aside. 
  4. Heat oil in the same pan and add cumins seeds to it. Allow them to crackle. 
  5. Add the asafoetida / hing powder and saute for a while. 
  6. Add the curry leaves and fry until crisp. 
  7. Add the chilli powder and saute for a minute. Switch off the flame and allow it to cool. 
  8. Put the above prepared chilli powder mixture, roasted flax seeds and peanuts in a mixer jar. 
  9. Blend it to a slightly coarse powder to make a chutney powder. Store in an airtight container. 
  10. Serve with dosa, idli, paratha, roti and curd rice. You can make instant chutney by mixing this powder with yogurt. 
  11. Chutney powder with flax seeds and peanuts can be saved in an airtight container for about a month.
Flax seeds peanut chutney powder - step by step pictures

1.  Handpick the flax seeds and peanuts. Heat a pan and roast the peanuts until crisp and light brown. Remove the husks and separate the peanuts. Keep it aside.

2.  In the same pan roast the flax seeds till they crackle nicely. Transfer to a plate and set aside.
roasted flax seeds and peanuts
3.  Heat oil in the same pan and add cumins seeds to it. Allow them to crackle. Add the asafoetida / hing powder and saute for a while.
tempering with jeera and hing
4.  Add the curry leaves and fry until crisp.
add curry leaves and fry until crisp
5.  Add the chilli powder and saute for a minute. Switch off the flame and allow it to cool.

6.  Put this chilli powder mixture, roasted flax seeds and peanuts in a mixer jar. Blend it to a slightly coarse powder to make a chutney powder.
add chilli powder and blend
7.  Store in an airtight container. Serve with dosa, idli, paratha, roti and curd rice.

8.  You can make instant chutney by mixing this powder with yogurt.

9.  Chutney powder with flax seeds and peanuts can be saved in an airtight container for about a month.
flax seeds and peanuts chutney powder is ready to serve


14 January 2016

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Til chikki with sugar recipe - Tilachi vadi - Sesame vadi recipe

til chikki with sugar image
Til chikki with sugar recipe - Happy Makar Sankranti to you all. A delicious, crunchy chikki for Makar sankranti. Chikki is a burfi  shaped sweet of  IndiaTil chikki is a popular traditional sweet prepared during Makar Sankranti. This is an easy to prepare sweet made with sesame seeds and sugarChikki is made using either jaggery or sugar along with basic ingredients such as sesame seeds, peanuts, cashew nuts and almonds.The use of jaggery makes the chikki soft whereas sugar makes it crunchy.  To make a delicious chikki, avoid roasting the sesame seeds for too long and just roast them until warm. I have already posted tilachi ladoo and til shenga vadi recipes. Do try these recipes.

Some other interesting sesame seeds recipes in this space 
Til chikki with Sugar Recipe - Sesame Vadi Recipe
til chikki with sugar is ready to serve
Prep time : 10 mins    
Cook time : 20 mins      
Total time : 30 mins
Recipe type : Sweets      
Cuisine : Maharashtra    
Yield : 15 large sized chikkis
Author : Vidya Chandrahas

Ingredients 
  • 1 cup sugar
  • 1 cup sesame seeds / til
  • 1 tbsp ghee
Method
  1. Heat a pan and roast the sesame seeds until warm. Transfer to a plate and set aside.
  2. Heat ghee in the same pan. Add the sugar and stir continuously until sugar melts.
  3. Add the roasted sesame seeds and mix well.
  4. Grease a rolling board with ghee, pour the above prepared sesame mixture and spread evenly.
  5. Immediately roll it with a rolling pin.
  6. Cut into desired shape with a cutter. Allow it to cool. Break and serve the til chikki with sugar.
Til chikki with sugar - step by step pictures

1.  Heat a pan and roast the sesame seeds until warm. Transfer to a plate and set aside.

2.  Heat ghee in the same pan.
roasted sesame and heat ghee
3.  Add the sugar and stir continuously until sugar melts.
add sugar and stir
4.  When the sugar turns into syrup, add the roasted sesame seeds and mix well.
add sesame to sugar syrup
5.  Pour the above prepared sesame mixture on a greased board and spread evenly. Immediately, roll it with a rolling pin.

6.  Cut into desired shape with a cutter.
pour the mixture on a greased board and cut into square shape
7.  Allow it to cool. Break and serve til chikki with sugar.
til chikki with sugar is ready to serve

09 January 2016

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Tomato onion chutney recipe

tomato onion chutney in a serving bowl
Tomato onion chutney  recipe -  Tomato onion chutney also called as kaanda chutney and is one of the flavorful chutneys which I prepare often. This chutney goes well with dosa, idli, chapathi, paratha, thepla and roti. Hot rice with a dollop of ghee and this tomato onion chutney also makes a great and quick meal. This can also be served as a dipping sauce for vada, cutlet and nuggets. It is easy to make and is different from usual coconut chutney.

Tomato Onion Chutney Recipe
tomato onion chutney is ready to serve
Prep time : 10 mins      
Cook time :  0 mins      
Total time : 10 mins
Recipe type : Side dish    
Cuisine : Maharashtra      
Yield : Serves  5 - 6
Author : Vidya Chandrahas

Ingredients  
  • 6 large sized tomatoes
  • 3 medium sized onions
  • 10 garlic cloves, peeled, chopped
  • 1/4 inch piece ginger, peeled, chopped
  • 4  green chillies, chopped
  • 1 tsp cumin seeds / jeera
  • 1 tsp black pepper
  • 2 tbsp roasted bengal grams / putani
  • 2 tsp oil
  • Salt to taste
For the tempering (optional)
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 5 -6 broken red chillies
Method
  1. Heat oil in a pan. Add the cumin seeds and saute till they crackle. 
  2. Add the onions, green chillies, ginger and garlic. Saute till the raw smell of ginger and garlic disappear and onions are translucent.
  3. Add the chopped tomatoes and black pepper. 
  4. Mix well and cook covered on medium flame till the tomatoes become soft and water dries up.
  5. Add salt and remove the pan from heat. Allow it to cool. 
  6. Once the tomato onion mixture become cool, add the roasted bengal gram or putani to it. Put it in a mixer jar and grind it to a smooth paste to make a chutney. Transfer it to a large bowl.
  7. Heat a tsp of oil in a small pan and add mustard seeds. When the seeds splutter, add the red chillies and fry till they turn light brown in colour.
  8. Pour this tempering on the chutney. Serve the tomato onion chutney with dosa, idli, paratha, thepla, roti and hot rice.
tomato onion chutney is ready to serve

01 January 2016

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Eggless chocolate banana sponge cake recipe

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Eggless chocolate banana sponge cake recipe  - Happy New Year to you all. May this New Year bring happiness and prosperity to all of you. Today being  new year day, I made this eggless chocolate banana sponge cake for us. It is an easy to prepare delicious cake to be enjoyed during this special occasion. As the name suggests, the cake was spongy, moist and soft. Baking cake is an easy and enjoyable task. The fragrance spread in the kitchen after baking this cake makes you happy and craving for more.

Eggless Chocolate Banana Sponge Cake Recipe
Prep time : 20 mins      
Cook time : 25 mins        
Total time : 45 mins
Recipe type : Cake          
Cuisine : World    
Yield : 1 cake
Author : Vidya Chandrahas

Ingredients 
  • 2 large sized ripe banana
  • 1/4 cup butter
  • 1/2 cup milk
  • 1 cup refined flour / maida
  • 6 tbsp sugar powder
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
Method
  1. Preheat the oven at 180 degree celsius for 10 minutes. 
  2. Peel and put the bananas in a large bowl. Mash well with a spoon. 
  3. Add the butter and beat well till the butter mix with the banana.
  4. Add the milk and mix.  
  5. Sieve together the refined flour, sugar powder, cocoa powder, baking soda and baking powder.
  6. Add this  flour mixture to the banana, butter and milk mixture. Fold and cut the batter.
  7. Grease the cake mould with butter and dust with refined flour. Pat and remove the excess flour.
  8. Stir the batter well and pour into the mould. Tap the mould slightly to spread the mixture evenly.
  9. Bake in the preheated oven at 180 degree celsius for 20 minutes. 
  10. If a knife inserted  in the cake comes out clean, the cake is ready. 
  11. Rest in the oven for 5 minutes.
  12. Demould in a plate and allow it to cool. Cut into pieces and serve.
Eggless chocolate banana cake - step by step pictures

1.  Preheat the oven at 180 degree celsius for 10 minutes. Peel and put the bananas in a large bowl. Mash well with a spoon.

2.  Add the butter and beat well till the butter mix with the banana.
put banana and butter in a bowl
3.  Add the milk and mix. Sieve together the refined flour, sugar powder, cocoa powder, baking soda and baking powder.
add milk and sieve the flour
4.  Add this  flour mixture to the banana, butter and milk mixture. Fold and cut the batter.
add the flour to the banana butter mixture
5.  Grease the cake mould with butter and dust with refined flour. Pat and remove the excess flour.  Stir the batter well and pour into the mould. Tap the mould slightly to spread the mixture evenly.
grease the cake mould and pour the batter
6.  Bake in the preheated oven at 180 degree celsius for 20 minutes. If a knife inserted  in the cake comes out clean, the cake is ready. Rest in the oven for 5 minutes.

7.  Demould in a plate and allow it to cool.
bake in the oven at 180 degree celsius
8.  Cut the eggless chocolate banana sponge cake into pieces and serve.