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

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

Mango Rava Dhokla ( Steamed Savory Mango Semolina Cake) | Summer Fruit Delight

Mangoes may very well be the king of all fruits. Filled with Vitamin B6, mangoes provide an incredible supply of brain food. B6 is vital to maintaining healthy brain function, mood, and sleep cycle. The enzymes within this nutritious fruit aid in the breakdown of proteins, while high fiber and water levels help maintain regularity.

Mango Lovers Do Try

They fight cancer, alkalize the body, help digestion. We use mango in a various dish like in sweets, ice cream, even in cakes, then why not a savory snack.

Fruit Dhokla

Today I am sharing a recipe “mango rava dhokla” which has very unique taste made with mango, rava or sooji and green chili. Mango lovers do try this …………

Summer Special Dhokla

Ingredients:
For Dhokla Batter:

Rava – 1 cup
Curd – 1/2 cup
Water – 1/2 cup
Oil – 1 tbsp
Eno – 1 tsp
Red chili powder – 1 tsp
Finely chopped coriander leaves – 1/4 cup
Juice of one lemon
Salt to taste

Mango puree:
Mango – 1 medium size
Green Chilli – 2

Tempering:
Mustard Seeds or Rai – 1/2 tsp
Oil – 1/2 tbsp
White sesame seeds – 1 tbsp
Water – 1/2 cup
Green Chilli – 2 ( cut lengthwise)
Lemon juice – 1 tbsp
A pinch of salt

For Garnishing :
Chopped Mangoes and Kiwi – 1/2 cup

Mango Rava Dhokla

Method:

  1. Peel the mango and grind it with green chili in a grinder to make a smooth paste.
  2. Mix all dhokla ingredients and mango puree (except red chili powder and Eno). Keep it aside for 30 minutes (covered).
  3. Keep 2 cups of water in a deep kadhai and put a stand in it. Cover it and let it boil for 5 minutes.
  4. Now add Eno in a soaked batter and mix it well.
  5. Pour prepared batter into a greased dhokla pan sprinkle red chili powder and steam for 15 minutes on medium flame.
  6. Check with a toothpick if it cum out clean then it’s done. Allow it cool down completely.
  7. For Tempering: Heat oil in a small pan. First, add the mustard seeds. Let them pop first.
  8. Add white sesame seeds, green chili and allow to crackle. Now add water, lemon juice, salt and let it boil for 1 minute. Switch off the flame.
  9. Spread tempering over mango dhokla and cut into the desired shape.
  10. Garnish with chopped mango and kiwi. Enjoy yummy, soft Mango Rava Dhokla.
Perfect Summer Breakfast

Malai Ki Sabzi | Perfect Lunch Or Dinner Recipe

Malai Ki sabzi or fresh cream sabzi is an amazing, creamy sabzi made with malai, onions, and tomatoes. Malai refers to cream and is the word used to refer to cream that is obtained from all sorts of milk. After boiling when it cools down a thick, yellow-toned layer of fat will form on the surface. This malai ki sabji is mild and creamy lunch recipe made with onions, tomatoes, green chili, ginger, and garlic. Do try – it’s yummy

Malai

Ingredients:
Chopped onion (lengthwise) – 2 big
Chopped tomatoes (lengthwise) – 2 big
Finely chopped garlic – 2
Finely chopped ginger – 1 inch
Finely chopped green chili – 2
Cream – 1/2 cup
Mustard seeds or Rai – 1/2 tsp
Curry leaves – 6
Turmeric  – 1/4 tsp
Sabzi Masala – 1/2 tsp
Coriander powder – 1/2 tsp
Salt to taste

Few chopped fresh coriander leaves

Delicious Lunch Recipe

Method:

  1. Heat an oil in a nonstick pan and add mustard seeds or rai, curry leaves.
  2. Then add onions cook till translucent then add chopped garlic, garlic. Cook for 2 minutes on a low medium flame.
  3. Add turmeric, coriander powder, sabzi masala, green chili, and tomatoes. Cook for 5 minutes on high flame (covered).
  4. After 5 minutes add cream and mix well.
  5. Now cook it for 5 minutes on low flame and then garnish with chopped coriander leaves. Serve with hot parathas or roties.
Malai Ki Sabzi

Beetroot Apple Jam | Vegetable Fruit Relish

Beetroot Apple Jam is a combination of vegetable and fruit. Homemade, preservatives free, pectin free jam recipe with Apple and Beetroots. I love making jams and that justifies the number of jam recipes in this blog. This apple beetroot jam recipe is a tasty with a combination of apples and beets. Do give a try and am sure you will not go in for store bought ones.

It is very easy to make and it tastes delicious. Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells.

Healthy Jam

Ingredients:
Apple – 2 medium size
Beetroot – 1 medium
Sugar –  3/4 cup
Water – 1/4 cup
Juice of one lemon

Method:

  1. Wash apple and beetroot. Cut them into small cubes.
  2. Heat a non-stick deep pan and add chopped apple, beetroot with 1/4 cup of water.
  3. Cook in low flame for 10 minutes (covered).
  4. Switch off the flame and allow to cool down completely.
  5. Put boiled apple, beetroot grinder and make a smooth puree. It yields 2 & 1/2 cups of puree.
  6. Now add sugar and cook on medium-low flame for 10 minutes.
  7. Once jam starts to thickens switch off the flame and add lemon juice. Mix it well and cook for a minute.
  8. Allow jam to cool down completely. Then store in sterilized glass jar.
  9. Enjoy jam with hot parathas or with vanilla ice cream.
Beetroot Apple 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.
Homemade Jam

Crunchy French Beans Salad | French Beans Tomato Salad With Roasted Coconut, Sweet Dried Red Cranberries and Lemon Dressing

This simple side dish that is easily made with steamed fresh green beans with juicy snack tomatoes (Snoeptomaatjes are known as snack tomatoes in Holland ), red onions and tossed with tangy lemon dressing. Dried cranberries and roasted coconut gives this salad a sweet, nutty flavor.

Crunchy French Beans Salad

Blanching, or lightly cooking the beans, is a great way to ensure they stay bright green and crisp. French beans are a fantastic source of vital nutrients, particularly vitamins C and A. They also include many minerals, including iron, calcium, and magnesium. They’re also low in calories and contain no saturated fat. Plus, if that wasn’t enough, they’re rich in dietary fiber – ideal for good gut health.

French Beans Tomato Salad

Snoeptomaatjes are known as snack tomatoes in Holland. Snack tomatoes are baby plum tomatoes in all sorts of different colors that are sold in a convenient snack package in the supermarket in Holland. They have a sweet taste and a lot of juice. No wonder they are considered the ultimate candy tomatoes and it’s my all-time favorite snack.

Salad With Roasted Coconut, Sweet Dried Red Cranberries and Lemon Dressing

Crunchy French Beans Salad | French Beans Tomato Salad With Roasted Coconut and Lemon Dressing

Green Bean Salad is bursting with fresh lemon dressing. Fresh crunchy green beans are served with snack tomatoes, red onions, and lemon dressing and garnished with dried red cranberries. Roasted coconut powder gives the perfect slightly nutty flavor.

Green Bean Salad

Ingredients:
Fresh french beans – 250 gms (slice beans into 1 to 2 inch pieces)
Red onion – 1 (sliced)
Snack tomatoes – 10 (halved)
Dried red cranberries – 1/2 cup
Roasted coconut powder – 1/4 cup

Spicy orange dressing :
Fresh lemon juice – 1/4 cup
Extra virgin olive oil – 1 tsp

Spices for dressing :
Roasted cumin powder – 1/4 tsp
Black pepper powder – 1/4 tsp
Red chili flakes – 1/2 tsp
Black salt – 1/8 tsp
Dry coriander leaves powder – 1/4
Salt to taste

Method:

  1. For lemon dressing – Place lemon juice and extra virgin olive oil with spices in an airtight container and shake well, or whisk ingredients in a bowl.
  2. Bring 4 cups water to a boil. Add beans, cook, uncovered, 2-3 minutes ( until crisp-tender). Remove beans and immediately drop into ice water. Drain and pat dry.
  3. Allow blanched beans to cool down before mixing.
  4. In a big bowl add blanched beans, snack tomatoes, sliced onions with roasted coconut powder and mix them well.
  5. Drizzle lemon dressing over the salad. Serve immediately.
Healthy Salad Recipe