Healthy Way To Start Your Day – A Glass Of Goodness
A Glass Of Goodness
Loaded with fruits, this Mixed Fruit Milkshake is a must try for summers. A refreshing blend of fresh fruits like papaya, bananas, mangoes, and apple. Garnish with dry fruits and roasted sunflower seeds this milkshake recipe is enough to make your summer days delightful.
Summer Drink
Ingredients : For Milkshake: Mango – 1 small Apple – 1 small Banana – 1 Chopped Papaya – 1 cup Sugar – 1 tbsp ( optional ) Chilled milk – 2 cups
For Garnishing: Chopped Mix dry fruits – 1/2 tbsp Pomegranate seeds – few for garnishing Roasted Sunflower seeds – 2 tbsp
Refreshing Summer Drink
Method :
Mix all above milkshake ingredients with 1 cup of milk and blend until smooth.
Now add remaining 1 cup of milk and blend everything together.
Garnish with dry fruits, pomegranate, and roasted sunflower seeds.
Broccoli Tofu Cashew Curry is a delicious creamy curry made with tomatoes, onions, and some Indian spices. Cashews add a velvety richness to this flavorful Curry. It just takes about 30 minutes to make and taste delicious with plain rice or roti or plain paratha.
Broccoli Tofu Cashew Curry
Cashew is very commonly used in Indian cooking. It is used in both sweet and savory dishes. The whole cashew is used in many rice dishes like Biryani, Pulav to add a nice crunch and richness to the dish. The base for many Indian curries is cashew nuts. Cashew nuts are soaked in warm water and ground to a fine paste. The ground cashew cream is added to curries that make curries rich and creamy. I learned this recipe from my sister in law (Jaitani), Anita Karki. She is always an inspiration for me and I learned a lot from her.
Me with my Di
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.
Creamy Cashew Based Curry
Broccoli is one of those vegetables which is rarely used in Indian cuisine. This Indian style cashew curry is the best way to add broccoli to your diet. It is an excellent source of vitamin K, vitamin C, chromium, and folate. It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A.
Lunch or Dinner Recipe
Broccoli Tofu Cashew Curry – Creamy Curry Recipe
I just love the combination of broccoli, tofu, and cashews in curries. This recipe is hearty, creamy, delicious, fresh, super easy, rich, versatile, mouthwatering, and kids approved as well. My son Reyansh always enjoy this curry with plain paratha.
Quick, easy Weekend Lunch Meal
Ingredients : Broccoli (florets separated) – 1 big Cashews (soaked in hot water for 20 minutes) – 8 Full fat milk – 1/2 cup Tofu – 200 gms Roughly chopped onion – 4 large Roughly chopped tomato – 3 large Roughly chopped garlic – 5 Roughly chopped ginger – 1 inch Finely chopped green chilly- 2 Butter – 2 cubes Olive oil – 3 tbsp Red chilli powder – 1/2 tsp Chana masala – 1 tsp Coriander powder – 1 tsp Cumin seeds – 1/2 tsp Dry coriander leaves – 3 tbsp Salt to taste
Whole Garam Masalas: Green cardamom – 3 Cinnamon stick – 1 inch Clove – 3 Black cardamom- 1 Black pepper- 3
My Son’s Favorite Curry
Method :
Broccoli :Prepare broccoli florets, separate it from the stalk and boil with 2 cups of water (add little salt) for 5 minutes. Stain them and cut them into half.
Tofu : First, drain excess water and wrap tofu with an absorbent cloth. Place warped tofu on a flat surface put a plate on top of it and put some weight ( a water-filled jug or a bowl) on top of the plate. Let the tofu weight down and compress for at least for 1 hour. Now slice tofu into triangle shape or any shape you want.
Heat 1 tbsp olive oil in a pan. Roast sliced tofu, broccoli till crisp golden brown.
Heat 2 tbsp olive oil in a deep non-stick pan and whole garam masalas. Saute for 15 seconds. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
Add chopped tomatoes with soaked cashews and cook for 6 -8 minutes (covered) till tomatoes become soft.
Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
Put butter cubes in a pan and add red chili powder, coriander powder, green chilly, channa masala and salt. Add prepared onion tomato sieve mixture.
Stir well and cook until gravy starts leaving oil from corners. Add full fat milk and cook for another 4 minutes.
Now add roasted broccoli, tofu and stir well. Add 1 cup of boiled water and salt and adjust your consistency. Leave it to simmer for 10 minutes and serve hot.
Garnish with fresh coriander leaves and serve hot with plain parathas.
A sweet and spiced Apple Jaggery Chutney made with the goodness of apple blended in the flavor of jaggery and spices. A great accomplishment with parathas and chaats.
Apple Jaggery Chutney
Apples are extremely rich in important antioxidants, and dietary fiber. Whereas Jaggery is loaded with antioxidants and minerals.
Apple
Ingredients : Apple (Cubed with skin ) – 2 medium Brown sugar – 2 tbsp Juice of two lemons Grated jaggery – 1/2 cup Grated ginger – 2 tbsp Raisins – 1/4 cup Oil – 1 tsp
Spices : Red chili powder – 1/2 tsp Roasted cumin powder – 1/2 tsp Amchur powder – 1/4 tsp Cinnamon powder – 1/4 tsp Salt to taste
Method :
Take 2 cups of water in a bowl and add 1 tbsp of lemon juice. Mix well and add apple cubes in it. Keep it aside.
Heat oil in a non-stick pan, add ginger and saute for a minute. Then add drain apples with brown sugar and raisins. Cook on medium flame until apple becomes soft.
Switch off the gas and let it cool down completely. Then grind cooked apple into a smooth puree.
Switch on the gas and add apple puree, jaggery, 1 tbsp of lemon juice and all spices.
Mix well and cook chutney on low flame for 10 minutes till it becomes thick.
Cool down to room temperature, store in a glass jar.
Raw mango is one of the healthiest fruits you can try out in the beginning of summer. This green and tangy fruit help you deal with acne, indigestion, heatstroke. It is packed with vitamins too.
Raw Mango Or Kachha Aam
Beat the heat with this refreshing summer drink made of raw green mango pulp blended with cumin, jeera and mint leaves. Aam Panna summer cooler is a great remedy for heat stroke and dehydration.
Summer Drink
Ingredients: Raw mango – 2 medium size Sugar – 1/2 cup Mint leaves – 14 Cold water – 4 cups
Spices – Roasted cumin powder – 1/2 tsp Black salt – 1 tsp Soaked fennel seeds – 1 tbsp Black pepper powder – 1/4 tsp Red chili powder – 1/2 tsp
Refreshing Mango Drink
Method:
Chopped raw green mango into large chunks (with skin) and put into a deep saucepan along with sugar, all spices, and 1 & 1/2 cups of water.
Boil the mangoes for 20 – 25 minutes on low flame till they become soft inside, and the skin gets discolored.
Allow it cool down completely and remove the pulp from the skin with the help of a spoon.
Now add the pulp with mint leaves, in a grinder and make a smooth paste.
Add water (2 & 1/2 cups) and again grind it with grounded boiled raw mango paste.
Raw mango summer drink is ready. Pour into glass with ice cubes.
Chutney is an all-time favorite accompaniment in every Indian cuisine. It is present in almost every Indian meal and adds its refreshing flavor to any food that it is paired with. The best part about chutney is how you can play with different ingredients like fruits, herbs, or vegetables and always end up with a perfect chutney recipe.
Kiwi Avocado Coriander Chutney or Dip
This mouth-watering Kiwi Avocado Coriander Chutney goes with many dishes like tikki, pakoras, or parathas. Prepared in like minutes, with a good mix of just ripened kiwi, avocado, garlic, coriander, spices, and a dash of lemon – it brings the flavors on your plate.
Green Chutney With A Twist – Healthy Fruit Dip
Avocado is a delicious fruit contains a powerful list of health benefits. Due to its rich and creamy texture, this fruit is prized for its high nutrient value and is added to various dishes. Avocado health benefits include acting as an aphrodisiac, helps in treating arthritis, helps with diabetes management, promotes skin health, promotes weight loss, a rich source of fiber, can help improve cholesterol profile, bolster absorption of plant-based nutrients.
In this recipe, I used yellow kiwi or Sungold kiwi. They are yellow from inside and naturally rich in fiber, have a good source of potassium and a natural source of folate. One Zespri SunGold kiwifruit provides a generous hit of vitamin C which helps to strengthen the body’s natural defenses. You can use green kiwi too.
Healthy Fruit Dip
Kiwi Avocado Coriander Chutney or Dip | Green Chutney With A Twist – Healthy Fruit Dip
This chutney is bright, tangy & slightly sweet and I just love its gorgeous green color. It’ll be so perfect pair with dosa, paratha, bread pakoras, and hot cup of tea. This chutney is healthy way to include some super fruit like kiwi and avocado in your meal.
Enjoy With Non Fried Bread Pakora
Ingredients : Fresh coriander leaves – 1 small bunch SunGold Kiwi – 1 Ripe Avocado – 1 Garlic – 2 Cumin seeds – 1 tsp Green chilly – 2 Black salt – 1/2 tsp Salt to taste
Creamy Coriander Chutney
Method :
Cut the avocado into 2 halves, remove the stone inside and scoop out the pulp using a spoon into a bowl.
Peel and slice kiwi. Wash coriander leaves, garlic, green chillies and roughly chop them.
Put chopped coriander leaves, kiwi, garlic, green chilies and avocado pulp with all other ingredients in a grinder. Grind all ingredients until smooth (Do not add water).
Transfer chutney into a clean and dry glass jar. Serve with your favorite snacks.
Special Tip :
After taking out chutney, don’t rinse the grinder. Just add 4 tbsp of yogurt with 1/2 cup of water. You will have delicious Avocado kiwi lassi ready.
Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. Dhokla can be eaten for breakfast, as the main course, as a side dish, or as a snack. Being steamed besan dhokla is healthy and nutritious too. It is my favorite breakfast.
No Sugar Dhokla
Made from besan this dish is nutritious, low calorie, protein-rich recipe ideal for breakfast or snack time. But this Dhokla is little different. It’s Sugarless. Generally, we add sugar to make dhokla little sweet. So I replace sugar with orange juice or mousambi juice. It makes dhokla tastier and healthier.
Juicy Dhokla
Ingredients:
For Besan Dhokla: Besan – 1 cup Curd – 1/2 cup Water – 1/2 cup Eno or Baking soda – 1 tsp Turmeric – 1/2 tsp Juice of one lemon Salt to taste
For Tempering:
Mustard Seeds or Rai – 1/2 tsp
Oil – 1/2 tsp
Water – 1 cup
Green chilli – 3
Lemon juice – 1 tbsp
Fresh orange juice – 1 cup
1/2 cup Pomegranate for garnishing
Method:
Mix all above Dhokla ingredients except Eno and keep aside for 10 minutes.
Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
Pour Dhokla batter into greased pan and steam for 15-20 minutes.
Check with a toothpick if it comes out clean then it’s done. Allow dhokla to cool completely.
Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add chopped chilies.
In bowl mix water, lemon juice and add this mixture to tempering and boil for a minute.
Then pour this hot mixture over steamed besan dhokla.
Keep aside for 10 minutes. After 10 minutes add fresh Orange juice and serve immediately.
Moong Dal Dhokla is a savory steamed cake recipe for breakfast made with yellow moong dal, besan (gram flour), curd, soda, and tempered with curry leaves, sesame seeds. It is best enjoyed with a cup of hot tea.
Healthy Breakfast
Yellow Moong Daal refers to moong beans that have been skinned and split so that they’re flat, yellow and quick-cooking. They’re easy to digest.
Moong Daal Steamed Cake
Ingredients : For Dhokla: Yellow moong dal ( washed and soaked for 4 hours or overnight ) – 3/4 cup Green chilies – 2 Sugar – 1 tsp (optional) Oil – 1 tbsp Turmeric – 1/4 tsp Besan – 1 tbsp Curd – 2 tbsp Eno – 1 & 1/2 tsp Salt to taste
For Tempering: Oil – 1 tbsp Mustard seeds or Rai – 1/2 tsp Chopped Green chili – 3 White Sesame – 1 tbsp Lemon juice – 1 tbsp Curry Leaves – 6 Sugar – 1 tsp (optional) Water – 1 cup
Method :
Combine soaked yellow moong dal, green chilies, salt, sugar, oil, turmeric powder, besan, curd and blend in a mixer using a little water (2 tbsp) to make a smooth paste.
Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes.
Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well.
Pour batter into a greased dhokla pan and steam for 15 minutes. Check with a toothpick if it cum out clean then it’s done.
Allow dhokla to cool down completely.
Light & Healthy Breakfast
For Tempering:
Heat oil in a small pan. First, add the mustard seeds. Let them pop first.
Add curry leaves and white sesame, and allow to crackle.
Then add green chili, sugar. Now add water, lemon juice and let it boil for 1 minute. Switch off the flame.
Spread tempering over dhokla. Cut into the desired shape and enjoy.
Mad About Cooking 