Ready in 5 minutes, this sunshine yellow kiwi mango smoothie is super creamy, filling, and high in vitamin C. Healthy and delicious, it’s the perfect way to start your day.
When the last of late winter and spring colds going around, smoothies are perfect for getting a large dose of vitamin C, potassium, and other immune-boosting nutrients. I love using fresh fruit in my smoothies, especially as we enter spring. You still have the last of the winter citrus and kiwis in the markets, but also start seeing some of the warm weather flavors.
For this smoothie, it is best to use well-ripened kiwis. Unripe kiwi is very tart and will affect the smoothie. To determine if your kiwi is ripe you can give it a gentle squeeze and if it gives slightly then it is ready. You shouldn’t have to squeeze it hard, just a little bit. Really soft kiwi is overripe and can taste a little fermented. It is still usable for things like smoothies, but the flavor isn’t perfect.
In this smoothie I used yellow kiwi. Gold kiwifruit, in contrast, has smooth, hairless skin that’s a nice golden-brown color. Slicing the fruit in half reveals even more differences. Green kiwifruit has, as one would expect, a green flesh with black seeds. The flesh of our golden kiwifruit is a vibrant yellow color with a smaller core and fewer seeds.
Yellow kiwi – 3 Fresh one mango Mix Crushed nuts of your choice
In a blender add yellow kiwi and mango.
Blend everything until smooth. Sprinkle crushed nuts .
Zucchini and Carrots cooked with chana dal, tomato-based curry makes a flavorful dish. This dal is great with paratha, chapati, steamed rice, or cumin rice. My mom would often make Chana Dal (Split Garbanzo Beans) with Lauki (Bottle Gourd) with onion, tomato, garlic, ginger, and homemade grounded spices. It was yummy every time.
“Chana dal” is split chickpeas. Dal is often translated as “lentils” but refers to any pulse (lentils, peas, chickpeas [chana], kidney beans, etc.) that’s split in half. Chana dal is rich in B complex vitamins such as B1,B2,B3, and B9 which plays an important role in glucose metabolism. Chana dal is rich in dietary fiber. Hence, one cup of cooked Chana Dal can account for half of the required fibre intake for the day.
Lauki is a part of the cucumber family and grows in the warmer areas of the world. It is not only light and easy to digest but is also great for weight loss. Not just the lauki sabzi, that we usually eat, but even its juice is considered great for losing weight. Some of my favorite recipes with Lauki – Lauki Ka Halwa, Lauki Chana Dal Curry and Lauki Shimla Mirch Sabzi.
Lauki is not a common vegetable here in Netherlands. But, zucchini is easily available here. Zucchini is also known as Courgette is a summer squash and is widely available in yellow and green colors in the stores. I love this veggie and I almost add this yummy veggie in my everyday cooking and in baking as well. I used zucchini in making sambhar, vermicelli, omelette, aloo tikki, bread pakoras and Reyansh favorite Zucchini Chocolate Cake.
Zucchini (courgette) looks like it belongs to the family of cucumber, bottle gourd(dudhi). This green and medium thin vegetable is a bunch of benefits, which is well known to reduce weight, yet still boosting the nutrient value of your diet. Great for maintaining eye, heart and overall good health.
Lentils with Vegetable Curry | Chana Dal with Zucchini & Carrot
A simple yet, delicious, healthy combination of Lentils and Vegetable, is full of nutrients and fibre. This curry is easy to make and is good for everyone in the family as it is high in protein.
Ingredients : Zucchini – 1 medium (grated) Chana daal ( soaked for 4 hours or overnight ) – 1 cup Finely chopped onion – 1 Finely chopped ginger – 1/2 inch Finely chopped garlic – 4 Finely chopped green chilly- 2 Finely chopped tomato – 2 Finely chopped coriander – 1/4 cup
Whole Garam Masalas: Cinnamon stick – 1 inch Clove – 3 Black cardamom – 1 Black pepper – 3
Spices: Cumin seeds – 1/2 tsp Turmeric – 1/2 tsp Red chilli powder – 1/2 tsp Coriander powder – 2 tsp Sabzi masala or Chana masala- 1 tsp Olive oil -2 tbsp Butter – 2 cubes Salt to taste
Combine grated zucchini chana dal, salt, and pinch turmeric with 2 cups of water in a pressure cooker, mix well and cook for 3 whistles. Allow the steam to escape before opening the lid. Keep it aside.
Heat the oil in a deep non-stick pan and add cumin seeds.
When cumin seeds crackle add whole garam masalas and saute for 15 seconds.
Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, and cook for 5 minutes on low flame.
Add coriander powder, turmeric, red chili powder, sabzi masala. Mix them well and add chopped tomato. Cook until masala leaves oil on the medium-low flame.
Now add the boiled zucchini chana dal and mix well. Cook on a medium flame for another 2 minutes, while stirring occasionally.
Now add butter cubes and garnished with coriander leaves. Served with hot jeera rice.
Homemade orange marmalade is a wonderfully sweet yet bitter citrus fruit recipe prepared with only two ingredients. This marmalade is prepared without any use of pectin. Pectin is a stabilizer and acts as a gelling agent. It mostly found in berries, apples and in a citrus fruit as well. It also gives food items such as preserves a longer shelf life and so extends a jam or marmalade consumable life.
Orange, mandarin, clementine, lemon, lime, grapefruit, mosambi and similar citrus fruit peels have the highest amount of natural pectin. In this recipe I used Mandarins, often called mandarin oranges, are a small and sweet tangerine variety. They do have some seeds, which makes them just the tiniest bit less desirable for snacking than seedless clementines (a variety of mandarin).
Many traditional orange marmalade recipe you have to remove peel, boil juice and them separate the zest from the pith. But in this recipe, I used the boiling method, just boiled whole oranges in a pressure cooker and once oranges are cool down. Then remove its pulp and remove pith from the skin. Boiling up oranges will make easy to remove pith from the skin.
I love the boiling method because when orange is boil for that long, its bitterness slips into the water. You can use the whole orange with skin and all, for a moist and delicious result. Oranges lovers do try this recipe.
Orange (mandarins) – 500 gms (5 -6 pieces of mandarins)
Sugar – 1/2 cup
Boil whole orange (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ).
After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin. Finely chop the skin into thin strips.
Grind orange pulp ( it will yield 2 cups) without water.
Combine sugar and boiled orange strips in a deep saucepan.
Cook until marmalade gets thick and stir after every 2 minutes.
Store marmalade in a clean and dry glass jar.
Pour a few drops of prepared marmalade on a plate if it spreads then it’s not ready if it stays firm without moving then marmalade is ready.
Allow marmalade to cool completely. Then store in a clean and dry glass jar.
Keep marmalade in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months.
Banana blueberry smoothie packs a punch of energy and it’s so refreshing with full of antioxidants. You just need few ingredients for this amazing creamy smoothie – a banana, fresh blueberries, milk, yogurt, and a perfect smoothie is ready. The cool bluish purple color of blueberries are an excellent source of vitamin C, which helps protect cells against damage and aids in the absorption of iron.
Whereas, bananas are also a good source of B vitamins, which play a role in cell metabolism. Banana is a great base flavor for any smoothie and will give you a lovely creamy texture.
Seeds are super high in essential fatty acids, including omega-3, and high in anti-oxidants. They blend easily into your smoothies, without changing the flavor or texture too much. While there are many seeds you could add to your smoothie, but these four are my favorite – flax seeds, sesame seeds, roasted pumpkin seeds, roasted melon seeds. I always buy them in a bulk and then slightly roast flax and sesame seeds. Then mix them together in a jar (1/2 cup each seed). Just add 1 tbsp of mix seeds in your smoothie or sprinkle on salad.
Banana- 1 Big Fresh blueberries – 1 cup Yogurt – 1/2 cup Milk – 1 cup Mix seeds (Sunflower, flax seeds, melon and sesame seeds each 1 tbsp) – 1/4 cup
In a blender add chopped banana, blueberries, yogurt, and milk.
Blend everything until smooth. Pour into a glass and sprinkle mix seeds on top.
Enjoy delicious and quick smoothie.
Tip : You can add mix seeds into smoothie while grinding.
This traditional dark cake is typically made with plain flour mixed with dates and topped with pecans. It is generally made with all purpose flour, but in this recipe, I replaced all purpose flour with whole wheat flour. It has all the natural sugars from dates and jaggery. Ideal for a mid-morning snack or afternoon tea break, it is a great way to use up pecans and dates, figs you have lying around in your cupboard.
Dates are the fruit from a palm tree and can be referred to as the date palm. There are thousands of varieties but they can be classified into three simple sub-groups: soft, semi-dry and dry. Depending on your recipe or your preference will determine which kind of date you look for.
Dates also happen to be a mineral and vitamin-rich food as well as a great source of dietary fiber. Recent studies show that dates can contribute to several health benefits such as can help lower cholesterol, improving bone health, promoting digestion and so much more. They may be high in sugar but like other fruits, it’s the natural kind. So when introduced into the diet correctly, the sugar and calories can be harmless. Considering they contain natural sugars this makes them the perfect addition to many sweet recipes.
Smooth-skinned and lusciously sweet, figs have a unique taste and texture, with slightly chewy flesh peppered with tiny, crunchy seeds. Their high sugar content pairs perfectly with similarly intense flavors, adding a burst of sweetness to savory dishes and a distinctive texture and aroma to sweet treats. Figs are technically inverted flowers that store their pollen inside the fruit. Native to the Mediterranean region and Southwest Asia, figs flavor has been described as a kind of a honey-taste with hints of berry. And of course, they give a crunchy-crisp texture from the seeds.
Ingredients: Whole wheat flour – 1 cup Dates – 10 Milk – 1 & 1/2 cups Figs – 5 Grated jaggery – 1/2 cup Refined Oil – 1/4 cup Baking Soda – 1 tsp Chopped pecans, fig, dates – 1/4 cup each Flax seeds for topping- 1 tbsp A pinch of himalayan pink salt
Soak chopped dates and figs in 1 & 1/2 cups of hot milk for 30 minutes.
In a deep mixing bowl add chopped pecans, fig, dates (1/4 cup each) with 1 tsp of flour. Mix well.
In a same mixing bowl. Sift dry ingredients: Whole wheat flour, baking soda with a pinch of salt. Mix them well.
Wet Ingredients: Now in a grinder add soaked dates, figs with milk (Use the same milk in which they are soaked), jaggery, oil. Grind the mixture until smooth.
Now mix wet ingredients with dry ingredients well.
Put prepared batter into a greased pan.
Sprinkle Chopped pecans, fig, dates with flax seeds over batter and with help of spatula press nuts gently.
Tab the pan on a countertop to release any large air bubbles.
Put the pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.
When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
Allow cake to cool completely before slicing.
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of water or milk.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Pressure Cooker Method: Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
Baking Tin should be made of Aluminium.
If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
No gasket and whistle are needed. Remove them before baking.
Don’t add water to the pressure cooker.
Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 10 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.
How to Bake In A Pressure Cooker?
Heat the pressure cooker on high heat for 8 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
Lower the flame after 8 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
Tangy and delicious vitamin C packed strawberry orange smoothie made with fresh fruits. This easy few ingredient smoothie is vegan and perfect for adding a boost of your favorite protein. A wonderful, healthy breakfast or snack 🙂
Tropical and fruity, this Strawberry Orange Smoothies is so simple and taste like Summer in a glass.
This Strawberry Orange Smoothie is perfect for replenishing the body after a hard workout, or great for just enjoying on a hot summer day. This refreshing drink is not only tasty but is also packed with fiber, vitamins, and minerals to promote health and vitality.
Fresh chopped strawberry – 1 cup Fresh orange juice – 1 cup A pinch of salt
In a blender add all ingredients (above mentioned)
Blend everything until smooth. Enjoy delicious and quick smoothie.
Marmalade is a fruit preserve made from the pulp and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, and other citrus fruits, or any combination of them. Today I am sharing a vegetable marmalade recipe which is made with capsicum or bell pepper. It is sweet, tangy, little spicy and having amazing roasted capsicum flavor.
I used red and yellow capsicum in this recipe you can use green capsicum too.
Capsicum – 3 (2 red & 1 yellow) Sugar – 3/4 cup Freshly crushed black pepper – 1/4 tsp Lemon Zest – 1 tbsp Juice of one lemon
Method: 1. Roast the capsicum directly on the flame. With the help of tongs to turn capsicum and roast evenly. Roast until its surface turns black. 2. Put roasted capsicum in a bowl and cover with plastic wrap. Let it stand for 15 minutes. 3. Now peel the roasted capsicum and remove the black skin with the help of a knife. 4. Rinse the peeled capsicum with water and pat dry them. Cut the roasted capsicum and remove its seeds. 5. Roughly chopped roasted capsicum and put it into the grinder. Grind them into a smooth puree. 6. Switch on the gas and place a deep saucepan with grounded roasted capsicum puree along with sugar. Cook until marmalade gets thick and stir after every 2 minutes. 7. After 5 minutes add crushed black pepper and lemon zest, lemon juice. Cook marmalade for another 5 minutes on medium-high flame. 8. Allow marmalade to cool down. Store marmalade in a clean and dry glass jar.
1. Pour a few drops of prepared marmalade on a plate if it spreads then it’s not ready if it stays firm without moving then marmalade is ready. 2. Allow marmalade to cool completely. Then store in a clean and dry glass jar. 3. Keep marmalade in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months. 4. You can replace the red capsicum with green capsicum.
For Lemon Zest – With the help of peeler remove the upper layer of lemon and slice it finely.