Detox Smoothie - Pina Colada Smoothie

 Welcome friends. You must have read that breakfast is the most important meal of the day. So what kind of breakfast you eat will define your entire day. Breakfast or any meal containing fresh and unprocessed food will help increase your energy level and vibrancy.

Read More: Everyday Zen Habits for happy and healthy life 

As mentioned in my last post about 3 Ingredient Blueberry Smoothie, here is another healthy breakfast smoothie. This smoothie along with pineapple and coconut cream will detox your body and at the same time add good fat in your system.  

This is very simple recipe with bananas, pineapple and coconut milk.  

You can add shredded coconut for additional taste. To make it more filling you can top with overnight soaked chia seeds.

Ingredients:

1/2 Banana

1/2 cup Pineapple

1/4th cup Coconut Milk

1/4th cup Pineapple Juice

1 Tbsp soaked chia seeds (optional to make it more filling)

  

Method:

Mix and blend all ingredients well. Top is with shredded coconut for additional taste.

Serves 1.

Read More: 3 Smoothie Mistakes you are making

 

Spinach Paneer ( Cottage Cheese ) Wrap Recipe: How to make Spinach Paneer Wrap

This is a simple and healthy lunch box recipe. Just like my slow cooker spinach daal , vegetable pulav and kansar, Spinach Paneer wrap are also staple for my grand-kids lunch-box. It is very easy to make and it freezes well. So you can make few wraps in bulk and use them when short on time. Spinach Paneer Wrap are great for quick week night dinners as well.

Preparation Time : 5-7 minutes
Cook Time : 15 minutes
Makes: 6 wraps

Ingredient

1. 2 1/2 cup spinach
2. 1/2 cup onion
3. 1/3 cup paneer
4. 1/2 tsp red chili powder
5. 1/4 tsp garam masala ( all spice )
6. salt to taste
7. 2 tsp oil
8. 6 tortilla ( roti ) store bought or home made
9. 6 tsp shredded cheese

Method to make filling:

1. In a frying pan combine oil and onion with pinch of salt.
2. Put it on gas stove on medium high heat. Stir it for few minutes until onion turns pink. Now add spinach and little bit of salt.
3.After few minutes add red chili powder and garam masala powder ( all spice powder)
4. Cook until water is absorbed. Now take this spinach/onion mixture off of the gas and let it cool down little bit. Add crumbled paneer and mix it well.

Method to assemble Spinach Paneer Wrap:

1. Take 1 tortilla in a plate and sprinkle some shredded cheese on it.

2. Add 2 to 3 tsp spinach mixture on top of the cheese.
3. Fold the tortilla as shown in the picture below.

4. Roast the wrap on skillet on both sides on medium high heat. Apply oil as needed on skillet.

5. Wrap is ready to be served.

I am sending this recipe to Indusladies 'Kids Lunch Box Recipes' Event.

Tip:
Spinach Paneer Wrap will remain fresh in freezer for 2 weeks.

Similar Kids Lunch Box Recipes:
1.  Quick Vegetable Penne Pasta
2. Slow Cooker Vegetable Pulav Recipe

Microwave Vegetable Makhani Recipe

After I made Mutter Paneer using Microwave last week, I tried this Vegetable Makhani or Vegetable Makhanwala recipe using Microwave. It is also equally simple and yet so tasty.  This recipe also uses basic pantry ingredients and there is nothing hard and fast about what vegetables you can or should use. You can use vegetables as per your choice or availability.  So here is step by step Microwave Vegetable Makhani or Vegetable Makhanwala Recipe.

Preparation Time: 8 to 10 Minutes
Cook Time: 15 To 20 Minute
Serves: 4 people

Ingredients For Gravy:

1. 5 tomatoes nicely cut
2. 2 small onions nicely cut
3. 1tsp ginger-garlic paste
4. 12 cashew (create smooth paste)
5. 5 green cardamom
6. 1/2tsp cumin seeds
7. 1tbsp butter
8. 1tbsp oil


Other Ingredients:
1. 1 cup mix vegetables ( carrot, green peas, cauliflower, ) as per your choice
2. 3tbsp butter
3. 3tbsp oil
4. 1tsp red chili powder
5. 1/2tsp coriander powder
6.1/2tsp garam masala
7. Pinch turmeric powder ( optional )
8. 1/4tsp dry fenugreek leaves
9. 1/2tsp sugar
10.1/2 cup cubed paneer (indian cottage cheese)
11. 1tbsp fresh cream ( optional )


Method Step By Step:

1.Combine all gravy ingredients in a microwave safe bowl and cook for 12 to 15 minutes in microwave.

2. Make fine puree of above gravy.

3. Add Vegetables, all spices, oil, butter and fenugreek leaves powder to gravy.

5. Add 2tbsp water to above mixture and cook in a microwave for another 5 minutes.
6.  Add paneer, cashew paste and mix it well. (Instead of cashew paste you can use cream too.)

7. Garnish with coriander leaves and Vegetable Makhanwala or Vegetable Makhani is ready to serve.
8. Serve  with naan,  paratha biryani or pulav.


Similar Microwave Recipes:
1. Microwave Mutter Paneer Recipe
2. Microwave Jeera Rice Recipe
3. 15 Minute Microwave Mango Halwa Recipe
4. Microwave Coprapak (Coconut Halwa) Recipe

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Sending this entry to flavor up using spices #2  and
ExtraVeg @utterlyScrumy

Microwave Mutter Paneer Recipe: How to make Mutter Paneer in Microwave

After posting slow cooker recipes like slow cooker carrot halwa, slow cooker aloo-palak , slow cooker pav-bhaji etc for past few weeks, today I am posting Microwave recipe for Mutter Paneer (Peas and Paneer Curry). This dish is very regularly made in our house hold mainly because it is so simple to make and it is so comforting to eat with rice or roti. List of ingredients may seem long but they are very easily available. I have added cashew paste to get the creamy texture. My daughter likes to add paste of poppy seeds. She thinks that gives her taste/texture closure to what we see in restaurants.

Preparation Time: 10 Minute
Cook Time: 25 Minute
Serves 4 people

Ingredients:

For gravy:

1. 2 medium size nicely chopped onion
2. 2 medium size nicely chopped tomato
3. 1/2 cup tomato pure
4. 1 tsp ginger paste
5.2 tsp garlic paste
6.1 bay leaf
7. 4 tbsp oil
8. 1 green cardamom

Vegetables and spices:

1.1/2 cup boiled or frozen green peas (mutter)
2.1 cup cubed paneer (Indian cottage cheese easily available in Indian grocery store)
3. 3 tbsp butter
4. 1-1/2 tsp Kashmiri red chili powder
5. 1/4 tsp turmeric powder
6. 1 tsp cumin powder
7. 1/2 tsp coriander powder
8.1/2 tsp garam masala
9. 2 tsp sugar ( or as per taste)
10.1 tbsp yogurt
11. 2-1/2 tbsp cashew powder or paste
12. 1/2 tsp kasuri methi ( dry fenugreek leaves )
13. salt to taste
14. fresh cream
15. nicely chopped coriander leaves

Method:
1. In a microwave safe bowl combine oil,  onion, tomato,bay leaf and pinch if salt. Mix it well.
2. Put it in a microwave for about 20 minute (depending on your microwave )
3. Let it cool down. Remove the bay leaf and crush the gravy well.
4. Now add all remaining ingredients(from Vegetables and Spices section) in gravy except for cream and coriander leaves.
5. Add little bit of water and mix it very well.
6. Cover the curry and put in microwave for 5 minutes. Mix it well and mutter paneer should be ready.
7. Garnish with fresh coriander leaves.
8. Serve hot with naan, paratha,  rice, pulav or biryani

Tip
This curry will stay fresh in freezer for 2 weeks.

Similar Microwave Recipes:
1. Microwave Vegetable Makhani Recipe
2. Microwave Jeera Rice Recipe
3. 15 Minute Microwave Mango Halwa Recipe
4. Microwave Coprapak (Coconut Halwa) Recipe

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Sending this entry to Cooking With Seeds Event and
WTML @GayatrisCookSpot.

Carrot Halwa or Gajar Halwa Using Slow Cooker

Carrot Halwa is one of the most famous Indian dessert. It is sweet dish made using milk, carrots and sugar during many auspicious occasions or festivals. Traditionally this carrot and milk pudding is made using khoya or mawa to give is grainy texture. Here in this recipe I have used ricotta cheese to get the same texture.

When made on stovetop making carrot halwa is extremely tedious  process. Stirring shreded carrot, milk and sugar takes hours and not to mention splittering of carrot mixture all over. Using slow-cooker or crockpot you can enjoy carrot halwa anytime without any fuss.

Try these other sweet recipes like Sakkarai Pongal, milk pudding (basudi), kheer using slow-cooker/crockpot.

Preparation Time: 15 minute
Cook Time: 5 hours
Serve 6 to 7 people ( As a side dish )

Ingredient:
1. 1 pound carrot
2. 2/3 cup sugar
3. 1 cup whole milk
















4. 1/2 cup Candace milk
5. 1/2 cup ricotta cheese ( mawa/khoya )
















6. 4tbsp ghee (Make Ghee in slow cooker/crockpot))
7. 1tsp cardamom powder
8. 2tbsp resin
9. 10 to 15 cashew pieces






Method Step By Step

1.Wash and peel carrots. Shred carrots very fine.
















2. Spread slow-cooker bowl with 1tsp ghee or butter.
3. Combine 2 tbsp ghee, carrot, sugar, milk and condense milk  in a slow cooker
4. Cover slow cooker and set on high.
















5. After 2 and 1/2 hour give the carrot mixture good stir and remove the cover.

6. Cook for another 2 and 1/2 hour keeping the slow-cooker open, stirring about every 45 minutes to make sure carrots are not sticking to the wall of slow-cooker bowl.
















7. Carrot halwa should be done now.
















8. Transfer in a serving bowl.
9. In a small sauce pan take 2tbsp ghee. Put it on medium heat on stove top.
10.Now fry cashew and raisin until they are pink. Add them in halwa along with ghee.
11. Add cardamom powder and mix it well. Carrot Halwa is ready to serve.

















Cool down and put it in freeze. It will stay good for 3-4 days. It will stay fresh in freezer for 2-3  weeks.

 Happy Valentines Day to all our readers.!!

Similar Recipes:
1. Slow Cooker/Crockpot Sweet Pongal/Sakkarai Pongal
2. Slow Cooker Cracked Wheat Halwa (Fada Lapsi)
3. Slow Cooker Mango Jam Recipe

4. Slow Cooker Kheer

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Sending this entry to Flavors of the world and Lets Cook Sweet Treats
and Fruit and Veggie Based Sweets @ ZestySouthIndianKitchen.

Healthy Eggless Bun ( Dinner Roll ) Recipe using Wheat Flour

This dinner role recipe uses wheat flour making it healthier than it all purpose flour counterpart. These buns freeze very well. So you can always keep them in freezer ready to eat. They go well with sandwich, burger, dabeli, pavbhaji  or simply enjoy with fresh Jam made using slow cooker. !

Ingredient

1.1/2 cup wheat flour
2.1/2 cup all purpose flour (Maida)
3.1to 2tsp rice flour (optional - helps digestion)
4.1tbs butter +2tsp oil
5.1tsp fast rising yeast
6.1tbs sugar
7.1/4tsp salt ( as per taste)
8. 1/2 cup low fat lukewarm milk

Method
1.Combine yeast and sugar in lukewarm milk. Let it stand for 10 minutes.
2.Combine flour, salt,butter and oil. Mix it well.
3. Now stir in yeast/sugar and milk mixture.
4. Kneed it well using oil or 1tsp flour.
5. Put it in a greased bowl.
6. Cover it well and put it in warm place for almost 30 to 45 minutes until dough rises  to double the size.
7.After dough rises knead it again and divide it in 4 equal parts.

8. Knead each part well and make a nice ball. (Or any shape you prefer)
9.Arrange in a greased oven plate, apply little bit of oil or butter on it.
10. Place the tray in warm place for 2nd rise until ball become double in size.
11.Pre-hit oven at 325" F and bake the balls until 30 minutes or they are light brown in color.
12.Apply butter on it and they are ready to eat.

Tip

Every oven is different so check your bun after 20 to 25 minutes.
You can keep these buns frozen at least 2 weeks and they remain just as fresh.

Similar Recipes:
Eggless Cinnamon Raisin Bread Recipe
Eggless Tutti-Fruity Bread Recipe
Eggless Sugar Cookie Recipe
Eggless Apple Pie Recipe 
No Bake Eggless Roller Coaster Cookie 
Eggless Pinwheel Cookies

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Sending this recipe to Bake Fest Event and Bake Fest.

Palak Paneer or Saag Paneer Recipe using Slow Cooker

Palak Paneer (Spinach and Cottage Cheese Curry) and Pav-Bhaji (Meshed Mix Vegetables served with lighly roasted bun bread) were two items I used often to sneak-in vegetables in my daughter's diet when she was little. Cooking both these dishes on stove-top could mean spending few hours in kitchen.However using slowcooker now I am able to make same dishes with very less effort. Now I also make Aloo- Gobi , Mix-Vegetable Curry, Sprout Pulav etc using slow-cooker.

Here is a recipe of Saag Paneer or Palak (Spinach) Paneer using Slow-cooker.  Once you do some simple prep-work rest of the time is in-active time. This recipe can be easily made vegan by replacing Paneer with Tofu. If are looking to replace paneer with potato check out this simple aloo-palak recipe.

Ingredients

1. About 20 oz ( 3 and 1/2 cup)/250 gram fine cut palak (spinach ) you can take frozen or baby spinach also
2. 1 cup (8 oz ) nicely cut cilantro
3. 1 finely chopped onion and 4 finely chopped garlic
4. 1tsp green chili-ginger paste
5. salt to taste
6. 1tsp garam masala ( easily available in Indian Store, or try this Indian Spices Starter Kit )
7 .1 1/2tsp all purpose flour dissolved in 4tsp water (optional)
8. 3tbsp butter
9. 3tbsp cream
10  3/4 cup water
11. 1.1/2 cup paneer (cottage cheese) cubes (Available in Indian stores if you do not want to make your own)

Method
1. Combine onion, garlic, chili ginger paste, 1tbs butter in a microwave safe bowl. (You do not have to perform this step in Microwave. You can use slow-cooker but I prefer the caramelizing of onion better in microwave than slow-cooker.)
2. Cook in a microwave for about 10 minutes.
3. In a slow cooker combine spinach, cilantro, onion gravy(cooked in step 2), salt, rest of the butter and water.
4. Mix it well, cover it and cook it on high.
5. After 2 hour add garam masala (all spice ).
6. If curry seems little watery, add all purpose flour that was dissolved in water and cook it for additional 5 minutes.
7. Mix Paneer Cubes and let it sit for few minutes for paneer to soak the flavor.
8.Transfer in a serving bowl and add cream if you prefer. It will taste just fine without cream as well. If you dont have Cream available you can use full fat milk as well.


Tip
1. Serve hot with roti (indian flat bread ), paratha , naan or pulav
2. This is also a very freezer friendly recipe. You can freeze in serving size containers and you have your packed lunch.

Here is another yummy picture of Palak Paneer. If you like this recipe please check out our other Slow-Cooker/Crockpot Recipe.

Similar Recipes:
Slow Cooker Aloo-Gobi Recipe
Slow Cooker Aloo-Palak Recipe
Slow Cooker Vegetable Pulao/Pulav Recipe



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Sending entry to Side Dish Mela Event.

Indian Mix-Vegetable Curry In Slow Cooker

This is another simple to cook slow-cooker recipe. This simple mix-vegetable curry uses easily available vegetables that are usually present in our refrigerators. This curry freezes very well as well. You can easily cook double quantity and freeze it for lunch or dinner at a later time.

Ingredients

1.  Mix Vegetables (1/2 cup cauliflower florets, 3/4 cup small cut potato, 3/4 small pieces eggplant, 1/2 cup small cut carrot, 1/3 cup green peas, 1/3 cup corn )
2. 1/3 cup small cut onion, 2 clove nicely chopped garlic,1 small cut tomato
3. 2 cup water
4. 1tsp red chili powder, 1/4tsp turmeric powder, 1tsp coriander powder, 1/2tsp garam
     masala, 1 tsp green chili ginger paste
5. 1 1/2tsp sugar, 2tbsp tomato pure
6. 1.5 tsp corn starch, 3tsp water
 Tempering  
2 and1/2tbsp oil, 1/2tsp cumin seed, pinch of asafoetida

cilantro for garnishing

Method
1. Combine all items from 1 and 2 in slow cooker and add 2 cup hot water.
2. Add all spices from item 4 and salt to taste. Mix it well. Set slow cooker on high and cover it well.
3. Stir it after an hour or so.
4. In a sauce pane, take 3tbsp oil, add cumin when oil is hot. Add asafetida when cumin cracks.Add this tempering in vegetables when almost cooked. (about 3 hours)
5.Add sugar and tomato pure to the curry.  (If curry is too watery add dissolved corn starch)
6.Add coriander powder and garam masala ( all spice powder)
6.Cook for another 1/2 hour.

Tip
Garnish with cilantro and enjoy with tortila ( roti )/ Indian flat bread or rice.

Sending this recipe to Side Dish Mela Food Event.

Vegetarian Soybean Burger Recipe

This is a easy recipe for vegetarian burger using Soybean. It is protein rich recipe and  good source of potassium, vitamins A,B and C.
These burgers freezes really well. At the end of a busy day, if you are looking to throw together a quick, satisfying and healthy meal this is the good recipe to have. Enjoy these healthy burgers with eggless bun made using wheat flour.

 .

Ingredients

1. 1/2 cup  Soybean
2.1/2 cup shredded Carrot
3. 1/2 cup  shredded potato with skin
4. 1/2cup shredded  zucchini
5. 1 fine chopped jalapeno paper
6. 1tbs cilantro
6.salt to test
7. 1tsp taco seasoning
8. 1tsp crushed red paper
9. 1/4tsp oregano
10. 1/4 tsp dry parsley
11. 1 piece bread ( 1/3 cup bread crumbs)
12. oil for shallow fry

Method Step By Step

1. Soak soybean over night. Cook in pressure cooker for about 20-30 minutes.
2.Mesh soybean in a food processor or by spoon or mixer
3. Add remaining ingredients and mix it all gather.
4.Make flat patties. It should make approximately 8 burgers.
5. Put 2sp oil on griddle and do shallow fry until slightly brown.
6. Enjoy as it is  with tomato ketchup or make a sandwich.

Tip

For this burger you can also add mushroom, corn, sweet potato, onion as well.

Sending this recipe to 'Only' Food for Pregnancy Event.

Sending this recipe to Healthy Snack event @Eat Your Veg and Banger Mash.

Whole Wheat Flour Banana Paratha (Flat Bread) Recipe

This recipe  is a very healthy  and great for kids' breakfast or lunchbox. It goes great with milk or yogurt. It is also great recipe to use your overripe bananas . You can freeze banana if not ready to use for months and then utilize them for Banana Paratha. These parathas freezes very well. We always keep them in freezer. My grand kids love to eat them any time of the day.

Eggless Baked Recipes

             Ingredients
1.3/4 cup wheat flour
2.2tsp rice flour (optional - helps digestion)
3.1/4 tsp salt
4 Less than 1/4 tsp cumin powder
5.Less than 1/4 tsp black paper powder
6.Less than 1/4 turmeric powder (optional )
7.2.tbp flour for dusting
8.1 tsp ghee ( butter ) three tsp oil
9.4 tbs oil for roast
10. 1 very ripe banana
               Method
1. Combine first 6 ingredients in a mixing bowl with oil and ( ghee ) or butter. Mix it well.
2.Mash banana very well. Using mashed banana make the dough. Rest it for five minute.
3.Divide dough in 7 to 8 parts. Roll paratha  approximately 5' wide put on tava (griddle ) and transfer both side. Spread 1 tsp oil on paratha and roast till slightly brown in color .

    Tip  

     It will be fresh in a freezer for two weeks

If you liked this kids friendly dish, please check out other Kids Meal Ideas.



Sending this entry to 'Cooking with Whole Grain' and Breakfast Club Event @Breakfast Club.