Creamy Makhana Paneer Sabzi | Calcium Rich Lunch Recipe

Creamy Makhana Paneer Sabzi is made from phool makhana, paneer that is rich and creamy. Serve with plain paratha or pulka, it makes a wholesome dinner recipe. Makhanas are also known as fox nuts, or lotus seeds, or phool makhana. It uses as an ingredient in Indian cuisines or sweet dishes like kheer, raita or phool makhana namkeen also eaten as an evening tea-time snack.

Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe

Ingredients :
Makhana – 2 cups
Cashews (soaked in water for 20 minutes) – 5
Paneer Cubes – 1/2 cup
Roughly chopped onion – 2 large
Roughly chopped tomato – 3 large
Roughly chopped garlic – 4
Roughly chopped ginger – 1 inch
Finely chopped green chilly- 2
Fresh cream – 1/4 cup
Ghee or oil – 2 tbsp + 2 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Roasted cumin powder – 1 tsp
Finely chopped coriander – 3 tbsp
Salt to taste

Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom- 1
Black pepper- 3

Creamy Makhana Paneer Sabzi

Method :

  1. Heat 1/2 tsp ghee in a kadai and add makhana. Roast makhana till crisp and little golden brown. Keep them aside.
  2. Add 1/2 tsp of ghee and roast paneer cubes for 2 -4 minutes on low flame. Keep them aside.
  3. Take a half cup of water in a deep pan and add chopped tomatoes, cashews with a pinch of salt. Boil it for 5 minutes on high flame.
  4. After 5 minutes switch off the flame and keep it aside.
  5. Heat olive oil or ghee in a deep non-stick deep pan and whole garam masalas. Sauté for 15 seconds.
  6. Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
  7. Add red chili powder, coriander powder, green chilly, and salt. Then add boiled tomato, cashews and cook mixture until becoming soft.
  8. Let the mixture cool down and then make a smooth paste. Now sieve masala and again put in the same pan.
  9. Stir well and cook until gravy starts leaving oil from corners.
  10.  Now add fresh cream and stir well. Let it cook for a minute and then add 2 cups of boiled water, boil for 1 minute. Add roasted makhana, paneer cubes and stir gently.
  11. Cook for 5 minutes on low flame. Garnish with fresh coriander leaves, cream, and roasted cumin powder. Serve hot with plain parathas.

Tip : You can use malai instead of cream.

Calcium Rich Lunch Recipe

Kiwi Jam | No Preservative Fruit Jam

Kiwi has high levels of Vitamin C as well as Vitamins A, B1, B2, B3 and E. It’s also rich in Calcium, Iron, and Potassium and an excellent source of anti-oxidants and fiber. Kiwi Jam is an easy way to enjoy Kiwi all year round.

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Kiwi Jam

Making your own Kiwi Jam is super easy. You can use this sweet and tangy flavored jam as a spread on bread or paratha for your kids’ lunch box or a quick tasty snack. Try this easy recipe!

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Kiwi Jam

Kiwi Jam – No Preservative Fruit Jam

Ingredients:
Kiwi – 8 ( when boiled and mashed yields 3 cups )
Sugar – 1 & 1/2 cups
Juice of One Lemon

Method :

  1. Scooped out the kiwi pulp and cut into cubes.
  2. Put kiwi cubes into a deep saucepan and boil for 10 minutes on the low medium flame with 1/2 cup of water.
  3. After 10 minutes switch off the flame and let it cool completely before grinding.
  4. Now grind boiled kiwi pulp in the food processor (with dough chopper ).
  5. Put ground kiwi and sugar in a saucepan. Let it boiled over medium heat until thick.
  6. Once jam starts to thickens switch off the flame. Add lemon juice and mix well for a minute.
  7. Allow jam to cool down. Store Kiwi Jam in a clean and dry glass jar. Enjoy ….
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Homemade Spread

Tips :

  • Don’t grind kiwi in the blender else kiwi seeds will grind along with the pulp.
  • Lift jam with a spatula and pour jam, it should flow together and not in drops.
  • Pour a few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
  • Allow jam to cool completely. Then store in a clean and dry glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.
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Delicious Spread

Homemade Pineapple Chunky Jam | No Preservatives No Artificial Color

Pineapple Chunky Jam is the perfect, nutritious, sweet spread to rejuvenate your drowsy mornings or your strenuous afternoons. Pineapple Chunky Jam is great on bread, French toast, crepes, sandwiches, cookies, and tarts ……. Enjoy.

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Pineapple Jam

Homemade Pineapple Chunky Jam – No Preservatives

Ingredients:
Pineapple  – 1 medium
Water – 1/4 cup
Sugar – 3/4 cup
Juice of one lemon

Method:

  1. Peel and cut pineapple into cubes.
  2. Cut half the pineapple into cubes and add into a grinder. Grind it until smooth. Grate the remaining half of the pineapple. It yields 2 cups of puree and 1 cup of grated pineapple.
  3. Put both puree and grated pineapple in a deep saucepan with 1/4 cup of water. Cook over medium-low heat for 10 minutes until pineapple is soft.
  4. Now add sugar and cook on low flame for 15- 20 minutes until the mixture has thickened.
  5. Once jam starts to thickens switch off the flame and then mix lemon juice.
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Fruit Jam

Tips:

  • Lift jam with a spatula and pour jam, it should flow together and not in drops.
  • Pour a few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
  • Allow to cool down completely. Then store in a clean and dry glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.
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No Artificial Coloring, Preserving

Punjabi Kadhi with Beetroot | Yogurt Based Curry served Pan Fry Potato Fritters | Vegetable Kadhi Lunch Recipe

In Punjabkadhi is a simple, quick meal. Made from besan (chickpea or gram flour) to thicken the consistency, and adding pakoras, it is eaten with either long-grain basmati rice or, more commonly, with a roti. There are several variations of this food that can be found in states such as Delhi, Haryana, Uttar Pradesh, Bihar, Punjab, Rajasthan, and Gujarat.

Beetroot Kadhi

Punjabi Kadhi got a makeover of pretty pink from beetroot, chickpea flour, greek yogurt. It’s delicious, nutritious and this pinkish beetroot kadhi pairs best with pan-fried potato fritters and served hot steamed rice. It’s an excellent lunch recipe packed with carbs and protein, that your family will love it.

Vegetable Kadhi Lunch Recipe

Whenever I find cooking is becoming dull and boring, I buy beets. The bright red root vegetable is packed with fiberfolate (vitamin B9), manganese, potassium, iron, and vitamin C and its bright pink color adds a little color to my life and in my cooking as well. 🙂 🙂

My Favorite Vegetable – Beets

The Beetroot imparts a beautiful pink color to this dish. Naturally sweet, spices perfectly blend with beets and it tastes delicious. This kadhi has the goodness of yogurt as well as vegetables fused in a very wholesome manner. I already shared spinach based yogurt kadhi and it always hit in my family. 

Vegetable Kadhi Lunch Recipe

Traditionally, the kadhi is loaded with chickpea flour or besan fritters also called pakoras or bhajji. Pakoras are made with sliced onions, potatoes coated in a spicy chickpea batter and deep-fried. But I am not a fan of fried food neither my husband. I always make pan-fried pakoras and it tastes as yummy as the fried ones. Add on I made pakora batter with chickpea flour and oats flour.

Pan or Tawa fried Pakoras

Beetroot Kadhi | Yogurt Based Curry served Pan Fry Potato Fritters

This yogurt based spiced, sweet and tangy beetroot curry is a twist on Punjabi kadhi. It is easy, light and perfect for warm summer months. The crispy pan fried potato fritters adds textural contrast to the smooth kadhi.

Ingredients:
Low Fat Curd – 1 cup
Chickpea flour – 4 tbsp
Beetroot – 1 medium
Chopped garlic – 4
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Fenugreek seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Red chilli powder – 1 tsp
Oil – 2 tbsp
Water – 2 or 3 cups
Salt to taste

For Pan or Tawa Fried Pakoras:
Boiled potatoes – 4 medium size
Chickpea Flour – 1/2 cup
Oats flour – 1/4 cup
Semolina or Rava – 2 tbsp
Red chili powder – 1/2 tsp
Turmeric – 1/4 tsp
Coriander powder – 1 tsp
Roasted cumin powder – 1/2 tsp
Salt to taste
Water – 1/2 cup
Oil for pan frying

Method:

  1. Boil medium size beetroot in a pressure cooker and allow to cool down completely. Then peel the boiled beetroot and cut boiled beetroot into small cubes. Blend in a mixer without adding water and make a smooth paste. Keep it aside.
  2. For Pan or Tawa Fried Pakoras: Combine chickpea flour, oats flour, semolina, red chili powder, coriander powder, roasted cumin powder, turmeric, salt with a half cup of water in a bowl and make a smooth batter.
  3. Peel boiled potatoes and cut them into round thin slices. Heat tawa or pan and grease with little oil. Dip boiled potato slices in the batter and place on heated tawa on low flame. Put little oil around all pakoras. Allow it cook till crisp and brown. Flip and roast until golden brown. Sprinkle some red chili powder and chaat masala. Keep them aside.
  4. Yogurt mixture: In a blender add yogurt, chickpea flour, garlic, red chili powder, coriander powder, salt with 1 cup of water in a grinder. Pulse twice to combine and keep it aside.
  5. Heat 1 tbsp of oil in a kadhai. Add fenugreek seeds, fennel seeds, and cumin seeds. Saute for a few seconds.
  6. Now add the yogurt mixture and the remaining 1 & 1/2 cups of water. Mix them well.
  7. Cook for 20 minutes on low flame till it becomes little thick and creamy.
  8. Now add boiled beetroot puree and mix with kadhi. Lower the gas flame and cook for 8 minutes.
Non Fried Pakoras

Green Apple Kiwi Cooler | Cucumber Kiwi Apple Smoothie

This Kiwi Cucumber Smoothie recipe is packed full of healthy fruit and veggies that will help you start the morning off with a good dose of vitamins and minerals.

Green smoothie recipe

A good way to start the day is to start the morning off with a green smoothie recipe. The kiwi is a rich source of vitamin C, to make the collagen that keeps skin firm and plump and the apple is bursting with dietary fibre and antioxidants that fight the signs of premature ageing.

Ingredients:

Chopped cucumber – 1
Green apple – 1 (chopped with skin)
Chopped kiwi – 1 (without skin)
A pinch of salt

Method :

  1. In a blender add a chopped apple, cucumber with kiwi and salt.
  2. Blend everything until smooth. Enjoy delicious and quick smoothie.
Cucumber Kiwi Apple Smoothie

Know Your Chef | Rupali Bhandari Karki

My first criteria when creating and testing a recipe is that it has to taste good as well as healthy. Being a mother and wife of fitness freak husband, I always try to add more veggies, fruits, whole grains, legumes, and healthy fats into meals. But I’m not willing to compromise on flavor for the sake of nutrition. Healthy food needs to taste good too.

Thanks for visiting my Website and Welcome !! I love baking and cooking. I love to share all my recipes here for all food-loving people.

I love Baking

I also post various tips related to cooking, baking, food presentation, and organizing the kitchen in My “Tuesday Tip Section”. I try to give all recipes some uniqueness in terms of the ingredients. Yet all recipes are made using common ingredients which make it easy for anyone to try at home.

My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Purmerend. It is a municipality and a city in the Netherlands, in the province of North Holland. The city is surrounded by polders, such as the PurmerBeemster, and the Wormer.

Reyansh (Rehu) my naughty kid and Manoj (Manu) my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started. Before starting this website I founded a company in 2013 called Two Mothers specializing in baking fresh fruit cakes and jams. I ran Two Mothers for 2 years before Reyansh started his Kindergarten.

I also run a group on Facebook Called Mad About Cooking  &  post this and many more things here. If you want to join send me a request there. Do tag Mad About Cooking on social media and tell me what you cooked from My Recipes.

My Blog Partners

If you like my recipes or tips do share them with your friends and family. If you want me to try out something new or wanted to keep in touch do let me know using the contact form.

Being a Pahadi, Chai is like a drug to us – “One cuppa chai is all we need”.
  • Stay Fit, Eat Healthy & Happy Cooking

Tea Time Cake | Peanut Butter Banana Cake | No Egg, No Butter, No All Purpose Flour

Have you tried Peanut Butter Banana Tea Time Cake? If you are a peanut butter lover, you are going to go bananas for this banana bread recipe. It has full of peanut butter flavor and banana. Earlier, I baked Chocolate peanut butter cakeand it’s a foolproof recipe. But, this cake recipe is without cocoa powder and it turned out super delicious.

Tea Time Cake

Overripe bananas are the best for baking. Bananas are so good for you, they are naturally sweet and rich in potassium, which plays an important role decreasing the risk of high blood pressure and stroke.

Peanut Butter Banana Cake

Peanut Butter and banana are a classic combination, and with good reason. Not only do their flavors compliment each other well, they also have some potential health benefits. Peanut butter is a good source of monounsaturated fats, antioxidants, as well as nutrients like magnesium, folate, and vitamin E.

Peanut Butter Banana Cake

Making your own peanut butter is super easy. It takes a few minutes to transform whole peanuts into warm and creamy, delicious homemade peanut butter. Place roasted and skin removed peanuts in a food processor. Turn the food processor on and let it run for 4-5 minutes. Roasted peanuts will go from crumbs to a dry ball to a smooth and creamy liquid Peanut Butter. Stir in the brown sugar, honey, or salt, if you want.

No Egg, No Butter, No All Purpose Flour

Tea Time Cake | Peanut Butter Banana Cake

I also posted a banana cake recipe with cocoa powder ( Eggless Banana Choco Cake ), dates (Eggless Whole Wheat Banana Walnut Dates Cake), and with carrots (Whole Wheat Carrot Banana Cake). This time I tried with homemade peanut butter and it turned out a delicious treat.

Combining two classic flavors – Banana and Homemade Peanut Butter in one super moist CAKE and it’s a perfect treat for kids in the summer holidays. It’s made with whole wheat, banana, peanut butter that make this cake packed with nutrients and a delicious flavor.

Healthy Tea Treat

Ingredients :
Ripe banana – 4 (small size)
Whole wheat flour – 1 & 1/2 cups
Brown sugar – 1/4 cup
Refined oil – 1/4 cup
Homemade peanut butter – 1/2 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Roasted & crushed for toppings
A pinch of Himalayan pink salt

No Oven Cake

Method :

  1. Dry Ingredients – Sieve whole wheat flour, baking soda, baking powder, salt, directly in the bowl.
  2. Wet Ingredients – In a mixer add bananas, brown sugar, oil, peanut butter and grind it into a smooth paste.
  3. Now mix wet and dry ingredients well. Put the batter into a greased pan. Sprinkle topping over batter and with help of spatula press nuts gently.
  4. Tab the pan on a countertop to release any large air bubbles.
  5. Put the pan into the preheated pressure cooker and bake it for 1 hour.
  6. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  7. Allow the cake to cool completely before slicing and enjoy.
Cooker Cake

Tips:

  1. Adjust brown sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Yummy Delicious Cake

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.

Pressure Cooker Cake

Important Notes:

  • 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.
Peanut Butter & Banana Tea Time Cake

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 2 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
Healthy Tea Time Cake

Whole Wheat Carrot Banana Cake | Healthy Carrot Cake | Wholesome Fruit Cake

Got a ripe banana or two sitting around? Lets Bake. Ripe and overripe bananas are a superhero of whole-food, plant-based baking, keeping things moist while adding flavor and natural sweetness. Super ripe bananas and freshly grated carrots work best in this recipe. I swapped all-purpose flour with regular whole wheat flour and it gives a perfect grainy texture.

Whole Wheat Carrot Banana Cake

A bright orange root vegetable that’s versatile, sweet, and nutritious. They come in different colors but – Orange may be their best-known color, but they also come in other hues, including purple, yellow, red, and white. This versatile veggie may taste slightly different depending on the color, size, and where it’s grown. The sugar in carrots gives them a slightly sweet flavor which makes them perfect for baking.

Summer Holiday Treat

I also posted a banana cake recipe with cocoa powder ( Eggless Banana Choco Cake ) and dates (Eggless Whole Wheat Banana Walnut Dates Cake). This time I tried with Carrots and it turned out a delicious treat. Combining two classic flavors in one super moist CAKE and it’s a perfect treat for kids in the summer holidays. It’s made with whole wheat, banana, carrots that make this cake packed with nutrients and a delicious flavor.

Healthy Slices

Healthy Carrot Cake | Wholesome Fruit Cake

This delicious Wholesome Cake recipe is made with bananas, grated carrots bringing the best of both worlds to one bake. Add a variety of dried fruit like red cranberries to pack this cake full of flavor and top with toasted sesame seeds a special finish.

Healthy Carrot Cake

Ingredients :
Ripe Banana – 4 (small size)
Whole Wheat Flour – 1 & 1/2 cups
Brown sugar – 1/4 cup
Refined Oil – 1/4 cup
Grated carrot – 1 cup
Dried cranberries – 1/2 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Sesame seeds and Dried cranberries (3 tbsp each) toppings
A pinch of Himalayan pink salt

Wholesome Fruit Cake

Method:

  1. Soak dried red cranberries in a 3/4 cup of warm water for 20 minutes.
  2. Remove water and dry them completely. Keep them aside.
  3. Dry Ingredients – Sieve whole wheat flour, baking soda, baking powder, salt, directly in the bowl. Add grated carrot with soaked red cranberries and mix them well.
  4. Wet Ingredients – In a mixer add bananas, brown sugar, oil, and grind until smooth.
  5. Now mix wet and dry ingredients well. Put the batter into a greased pan and tap the cake pan on a countertop to release any large air bubbles.
  6. Sprinkle topping over batter and with help of spatula press nuts gently.
  7. Tab the pan on a countertop to release any large air bubbles.
  8. Put the pan into the preheated pressure cooker and bake it for 1 hour.
  9. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  10. Allow the cake to cool completely before slicing and enjoy.
Pressure Cooker Cake

Tips:

  1. Adjust brown sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Tea Time Cake

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.

Important Notes:

  • 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.
Carrot & Banana Cake

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 2 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.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
Whole Wheat Cake with Carrots & Banana

Herb Roasted Rainbow Carrots | Roasted In Oven | Rainbow Roasted Carrots

When I saw these rainbow carrots I knew I will be using these in my next recipe. This recipe is so easy and with few ingredients – olive oil, garlic powder, red chili powder, salt, pepper, dried coriander powder, and roasted sesame seeds.

Herb Roasted Rainbow Carrots

Carrots are eaten in a variety of ways. They are eaten raw as a snack and in salads. It is common for them to be chopped, boiled, fried, stir-fried or steamed, and cooked in soups and stews. Orange may be their best-known color, but carrots also come in white, yellow, red, magenta, and purple.

Rainbow Carrots

The taste difference between different colored carrots like orange, purple, red, white, and yellow isn’t extreme. It’s often slight and it’s subtle, mainly showing up when eating carrots raw. You can also understand the taste difference in different colored carrots by cooking them up or roasting them.

Roasted In Oven

Herb Roasted Rainbow Carrots | Roasted In Oven | Rainbow Roasted Carrots

Reyansh never really been a fan of carrots, except when he is munching on baby carrots or Carrot Orange Smoothie. But after trying these roasted carrots, he wants to have carrots every day. Happy Mommy  🙂 🙂

Rainbow Roasted Carrots

These carrots are roasted in the oven until tender and slightly crunchy in the middle. then toss with roasted sesame seeds. Yummy :), These roasted rainbow carrots are sweet, savory, and super delicious.

Healthy Salad

Ingredients:

Whole carrots, peeled, washed, and dried – 8

 Olive oil – 3 tbsp

Red chilli powder – 1/2 tsp

Dried coriander leaves powder – 1 tsp

Garlic powder – 1 tbsp

Roasted sesame seeds – 1/4 cup

Juice of half lemon

 Himalayan pink salt and pepper to taste

Yummy Side Dish Recipe

Method:

  1. Preheat oven to 200 C.
  2. On a baking sheet, toss carrots with olive oil, salt, pepper, garlic powder and red chilli powder. Arrange in a single layer and roast for 40 minutes. Stirring once, until fork tender and browned on outsides.
  3. Before serving toss roasted carrots with sesame seeds, dried coriander powder and lemon juice.
  4. Serve these roasted carrots as side dish or enjoy as salad with greek yogurt.
Served with Greek Yogurt

Rajma Curry ( Red Kidney Beans Curry) – Two Ways : Tomato Based Curry & Spinach Based Curry

The good old Rajma is one of the most favourite dish in a North Indian household. Rajma curry is a red kidney bean curry that is a very popular dish in Northern India, especially in Punjab. Red kidney beans or rajma are cooked in warm spices, tomatoes and onions. The long hours of cooking imparts mesmerizing aroma and spell-binding flavour that you just cannot resist at one serving. Served hot along with plain rice or chapati.

Rajma Curry – Tomato Based Curry & Spinach Based Curry

Kidney bean or rajma is a must-have legume that is widely used in various traditional dishes in India and abroad. It takes its name from appearance and resemblance to colour of kidney beans. These nourishing legumes are procured from the herbaceous plant, scientifically termed Phaseolus vulgaris. Although native to Mexico and Central America, different varieties of these beans are extensively cultivated across the world, including in India.

Served with Steamed White Rice

It is my son Reyansh who gave this idea to make Spinach Based Rajma Curry. He generally loves tomato and onion based curries but not a spinach fan. Today when I told him that I am making his favorite Rajma curry he surprisingly asked me to add spinach in it. I was doubtful that he will not eat curry with spinach so, I made two curries – Tomato-Based Rajma Curry and Spinach Based Rajma Curry. Guess what? Reyansh likes Spinach Based Rajma Curry more. Happy Mommy 🙂

Tomato Based Rajma Curry is cooked in a tomato onion gravy enriched with Indian spices makes you ask for more. Rajma Masala is usually had with steaming hot rice along with lemony and spicy onion cucumber salad.

Tomato-Based Rajma Curry 

Spinach Based Rajma Curry is a north Indian delicious curry made with spinach and rajma. Rajma, or kidney beans, are a treasure trove of health benefits. It is an excellent source of dietary fibres, which help boost your digestive system and also keep your heart healthy. Spinach which is known as palak is a storehouse of iron. Together they make a delicious wholesome meal.

Spinach Based Rajma Curry

Rajma Curry ( Red Kidney Beans Curry) – Two Ways – Tomato Based Curry & Spinach Based Curry

Ingredients :
Rajma ( soaked overnight ) – 2 cups
Spinach – 2 bunches
Chopped onion – 3
Chopped ginger – 2 inch
Chopped garlic – 6
Chopped green chilly- 2
Chopped Tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Butter – 2 cubes
Dry coriander leaves powder – 1 tbsp

Spices:
Cumin – 1 tsp
Turmeric – 1/2 tsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Rajma masala- 1 tsp
Salt to taste

Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom – 2
Bay leaf – 1

My Favorite Meal

Method:

  1. Put soaked Rajma with 2 cups of water, a pinch of salt, whole garam masalas and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Divide boiled rajma into two equal parts ( 1 cup each).
  2. Check to see the Rajmas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
  3. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep it aside.
  4. Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
  5. Allow to the seeds to crackle. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, green chili and cook for 5 minutes on the medium-low flame.
  6. Then add chopped tomato and cook until they’re soft. Now allow to masala to cool completely and then grind it into smooth paste.
  7. Heat 2 tbsp oil in a same deep non-stick pan. Add red chilli powder (low heat) and add pureed onion tomato mixture. Mix it well.
  8. Then add coriander powder, turmeric, rajma masala, salt, and cook until masala leaves oil on low heat.
  9. After masala is prepared take out 1/2 cup of prepared masala (for spinach gravy) and keep it aside.

Tomato Based Gravy :

  1. Take 1/4 cup (From 1 cup) of boiled rajmas on a plate. Gently mash them with a potato masher.
  2. Now add mashed boiled rajmas in a prepared masala and cook for 3 minutes on the medium-low heat.
  3. Now the remaining boiled rajma, one butter cube and mix them well. Close the lid and cook Rajma for 2-5 minutes on high heat.
  4. Tomato based Rajma curry is ready to serve. Serve with plain white rice.
Tomato Based Rajma Curry

Spinach Based Gravy :

  1. Heat 1 tbsp oil in a deep non-stick pan and add prepared onion tomato masala (1/2 cup).
  2. Now add puree spinach, little salt and boiled rajma. Cook on low flame for 5 minutes.
  3. Now add 1/2 cup water and cook on low flame for another 5 minutes. Do stir curry after every 1 to 2 minutes.
  4. Switch off the flame and add one cube of butter. Stir it once. Serve hot with plain rice or paratha or chapati.
Spinach Based Rajma Curry

Energizing Green Smoothie | Green Goddess Beverage | No Dairy Smoothie

This green smoothie is rich in vitamins, antioxidants, and fiber. So, if you haven’t tried adding spinach to your smoothie yet, this smoothie is the answer. Combined with other ingredients you will get a vitamin bomb full of antioxidants and other nutrients good for your body.

Energizing Green Smoothie

I loved the combo of this kiwi, cucumber, and spinach. It was sweet and fresh, but not too sweet. It is best to stick mostly to vegetables when making green juice and only use fruits to accent the flavors or add a hint of natural sweetness.

The more fruits you add to your green smoothie, the more sugar will be in your serving of green juice. In this delicious smoothie, I try to balance vegetables with a small amount of fruit to make it easily drinkable but also not too loaded in sugar. To add sweetness to the smoothie I added grapes and kiwi.

No Dairy Smoothie

Grapes aren’t often blended in a smoothie. Grapes are 80% water, which makes them blend easily and add extra hydration to your smoothie. Cucumbers are so nourishing, and they’re totally in season at this time of year. They’ve got a range of anti-inflammatory and antioxidant benefits, and their phytonutrients are linked to anti-cancer benefits. Blended with spinach, mint, and fruits makes this smoothie perfect for summer.

Healthy Beverage

Smoothies are a great way to pack fiber and vitamin-rich fruits and vegetables, protein, and good fats into a drinkable meal or snack. They normally contain less sugar than the fruity smoothies, which makes them a healthier choice but, of course, it all depends on the ingredients. You need to make sure you are not consuming large amounts of sugar by adding too many fruits in one drink.

Green Smoothie

Although this is natural fructose, if you consume very sweet, fruity smoothies daily you might be adding too much sugar to your diet. This is why it’s a good idea to always combine fruits and veggies when you choose your smoothie ingredients.

Energizing Green Smoothie | Green Goddess Beverage | No Dairy Smoothie

But, if you’re looking to boost your nutrition with a mega-dose of whole food vitamins and minerals without added sugar, fiber, calories, or protein, then this a green smoothie would be ideal or “healthier” for sure. Do try it.

Ingredients:

Spinach – 150 gms
Chopped cucumber – 1 small size
Chopped kiwi (with skin) – 1
Grapes – 1/2 cup (I used both green and red grapes)
Water – 1 cup
Juice of one lemon
Handful of mint leaves

Method:

  1. Put all above ingredients with half cup of water.
  2. Blend everything until smooth.
  3. Then add remaining 1/2 cup of water and blend it again.
  4. Use a mesh strainer to strain smoothie into a container.
  5. Pour smoothie into a glass. Garnish with spicy cucumber slice (little red chilli powder, roasted cumin powder with little salt) and grapes.
  6. Enjoy delicious and quick smoothie.
Super Green Smoothie

Parwal Aloo Sabzi (Pointed Gourd Potato Dry Vegetable)

Parwal also known as the pointed gourd is the vegetable is rated as one of the nutritious foods and is offering vitamins like vitamin A, vitamin B1, vitamin B2, and vitamin C. Calcium provides parwal also offers very less calories and hence it helps to keep the cholesterol levels in control.

Parwal

Parwal Aloo Sabzi is a dry, spicy, tasty dish made with potatoes or aloo and pointed gourd or parwal. It is very easy and ready within 20 minutes.

Perfect Lunch Recipe

Ingredients :
Parwal  – 250 gms
Potato or Aloo (chopped)- 2 medium
Mustard oil- 2 tbsp
Mustard seeds or Rai – 1/2 tsp
Turmeric – 1/2 tsp
Red chili powder – 1/4 tsp
Coriander powder – 1 tsp
Sabze masala – 1 tsp
Onion – 2 medium (chopped in thin slices)
Finely chopped garlic – 2
Finely chopped ginger – 2 tbsp
Finely chopped green chilly – 1
Finely chopped coriander leaves – 1/4 cup
Salt to taste

Method:

  1. Wash and peel parwal. Chopped peeled parwal in lengthwise and keep it aside.
  2. Heat mustard oil in a pan over medium heat and add mustard seeds or rai. Allow them to sizzle.
  3. Add onions and fry till translucent. Now add the ginger, garlic and fry till the raw flavor is gone.
  4. Now add chopped potatoes or aloo with turmeric, coriander powder, sabzi masala, red chili powder, salt and mix well.
  5. Cook on medium-low flame till potatoes are done (covered) for 5 minutes. Check and stir occasionally.
  6. After 5 minutes add sliced parwal and cook uncovered for 10 minutes on medium-high flame stir occasionally.
  7. Garnish with coriander leaves and serve hot with parathas.
Parwal Aloo Sabzi