Cantaloupe Carrot and Beetroot Smoothie is a nutrient rich, vibrant, ten-minute recipe.
Smoothie is filling and low on fat, ideal for those who are looking for a low fat diet or healthy and filling food to have as breakfast.
Cantaloupe, Carrot and Beetroot smoothie is tasty and vibrant in colour. The cantaloupe gives a good flavour to it.
I have recently joined the Bloggers Swap Challenge group and we are paired in groups. The pair has to prepare a dish from the other persons blog, a nice way to explore and cook from our co-bloggers blog.
I had to create a dish from Nayna Kanabar’s blog www.simplysensationalfood.com Soon, I did hop to her blog. Nayna has a good collection of dishes from salads to desserts, do check them out. She has also got two books published. Among all the recipes what caught my attention were her smoothies. She has a wide range of different variations and I loved this Purple Carrot, Melon and Beetroot Smoothie the most. I did follow the recipe with a slight variation. I used the regular carrots instead of the purple ones and it was awesome.
cantaloupe, carrot and beetroot smoothie
Ingredients:
2 cups cantaloupe
1 cup carrot
1/2 cup beet
1 cup water
1 teaspoon honey
1 tablespoon lemon juice
1/2 teaspoon nutmeg powder
Method:
Put the cut fruit and veggie in a blender and swirl for one minute. Add honey, nutmeg powder powder and lemon juice and again swirl once more.
If you have liked this recipe, do leave a comment. If you ever create this in your kitchen, take a picture and share it with @foodiejayashree on Instagram. I will be glad to see it.
Sprouted Moong salad is an easy to make, tasty and healthy snack to serve for people of all age group. It is ideal as a side dish with any meal, pairs well with chapati or phulka too. It is ideal to eat as a snack too.
sprouted moong salad
What are sprouts?
Sprouts are seeds that have germinated and become tiny plants.
How to make sprouts ?
I had written a post earlier, do take a look at it.
Can it eaten be raw?
Yes, it can be eaten raw. In fact, we like it that way only. I never boil or steam moong sprouts for salads. They are sweet and easily chewable. But, I make sure I am putting in the fresh ingredients, a few days old, stored in the refrigerator will never taste good. It needs to be cooked. But, there has been a controversy, saying that, raw sprouts may contain harmful bacteria. The reason raw sprouts are risky is because they need to be grown in warm, humid conditions in which harmful bacteria such as E Coli and Salmonella also happen to thrive. There are chances of food poisoning taking place.
How to prevent food poisoning?
Store them in refrigerator at temperature below 8 degree Centigrade. Wash hands before using sprouts. Avoid eating sprouts with a strong smell or slimy appearance. If you are buying sprouts from stores, go for chilled ones.
What are the benefits of using sprouts?
Sprouts are rich in nutrients and low in calorie. The sprouting process helps to increase protein content. They also contain lower level of antinutrientsm making it easier for your body to absorb all the nutrients they contain. They contain higher amount of insoluble fiber, which eases digestion and may help reduce constipation. The sprouts also help to control the blood sugar level.
Cut the veggies finely, do not cut the chilly into small pieces, it may be hot.
Take a bowl, add the ingredients, mix. Add lime juice and chopped coriander to it.
Take a tip:
Onion may be added, but we prefer without it.
This glass bowl from Borosil is ideal for mixing salad or evebn to make puddings. It is made from high quality borosilicate glass, can with stand high temperatures and can be used both in microwave and oven. I love this product which I have since many years.
Evergreendishesdev
Sprouted Moong Salad
Sprouted moong salad makes a good snack to binge in the evenings. It is ideal to serve as a side dish in any menu too.
Cut cucumber, capsicum and tomato into small pieces.
Add the sprouts and all the veggies in a bowl.
Put salt, chat masala, olive oil, give a mix. Finally, add lemon juice to it.
Notes
Onions may be added.
Pin it for later :
sprouted moong salad
This is my entry to My Legume Love affair #122 fondly called as MLLA – an event which celebrates the glory of pulses/ legumes. It was started by Susan of The Well Seasoned Cook of and been hosting by Lisa of Lisa’s Kitchen. The MLLA #122 is hosted by my friend and co-blogger Renu Agarwal Dongre of Cook With Renu
If you ever recreate this salad, do tag @foodiejayashree on Instagram or @evergreendishes on Twitter, I will be happy to see and share your work further.
Do follow Evergreendishes on Facebook and be the first one to be notified.
I hope you have got our e-book of handy hints by now !
Muesli is a healthy snack for breakfast. It is easy to serve and a good option for busy days. Zerobeli Mueseli is tasty, crunchy and filled with nuts in it. I made muesli bars that were tasty and just awesome. (more…)
Breakfast is the most important meal of the day. Start the day with a bowl of oats porridge, it keeps you energised for a long time.
Recently, I was sent two packets of cereals labelled Zerobeli by Georgia Foods Company to review the products. Zerobeli Oats is high fiber and protein rich, thus it helps to keep hunger pangs away for a longer time. One feels energized for long hours. It may help in reducing weight.
Today, I had Oats porridge made with Zerobeli for breakfast. It was tasty and cooked so fast. One needs no additional topping of nuts as it tastes good by itself. Next, shall try making the overnight oats, it is even more simpler, just mix oats in milk with any sweetener of your choice and refrigerate overnight, top with some fruits and it’s ready.
Many different kind of dishes can be prepared using Zerobeli Oats. I made Oats ladoo and it was yummy. It is ideal to use in the mornings for breakfast or as a mid-day snack. Children are fussy eaters and should be given such healthy food.
oats ladoo with zerobeli
I had prepared Oats Dhokla too and it was super soft. It’s wonderful to replace our intake with oats in it. A healthy lifestyle begins with what we eat and Zerobeli is the ideal way to start with. They have other cereal breakfast options too. It is available in outlets around Delhi but one can order online on their website.
We are happy with the product and will be purchasing the same in the near future.
Today, I am sharing the recipe of Oats Ladoo. I have tried to keep it healthy, it’s easy to make and can be made in fifteen minutes.
Oats Ladoo
Ingredients:
1 cup Zerobeli oats
1 cup peanuts
1 cup white sesame
1 cup desiccated coconut
1 cup jaggery grated
8 dates pitted
1/4 teaspoon cardamom powder
Method:
Roast the peanuts on a low flame, put it aside on a plate.
Roast the sesame, you get a good aroma and they slightly crackle.
Roast the desiccated coconut, put it aside.
Dry roast the oats for a minute.
Cut the dates, remove the seeds and put them on it.
Grind all ingredients together.
Remove it in a bowl, make them into balls.
Healthy oats ladoo are ready to serve.
Oats ladoooats ladoo
Evergreendishesdev
Oats Ladoo
Oats ladoo is a healthy snack to kick start the day. Give it to adults or children, they are sure to like it.
Roast the peanuts, they should be crunchy and light brown in colour.
Roast the sesame for two minutes, you get a good aroma.
Roast the desiccated coconut for a minute.
Roast the oats for a minute.
Cut the dates, deseed and put them over the ingredients.
Grind all ingredients together.
Remove in a wide bowl.
Make balls of it. Oats ladoo are ready to serve.
Disclaimer: I was sent two packets of Zerobeli cereals by Georgia Food Company to review and use the product, but no monetary benefits were given. All views mentioned here are my own and written by myself.
If you have liked this post, do share it further. Stay tuned for more interesting recipes.
Ragi Khichu is a simple snack prepared from ragi/nachani/finger millet flour cooked in water with simple spices.
It’s been almost a month since I had a guest blogger on Evergreendishes. Today, I have Archana Potdar of The Mad Scientists Kitchen with us. She is a versatile blogger who cooks simple, tasty and healthy recipes.
It was through one of the face book groups that I first met Archana. She is a lively lady and we were soon friends. I have seen her posting many millet recipes and thus requested to post one with finger millet or ragi. Welcome Archana, indeed happy to have you here.
We all know the goodness of these millets, it is so nice of her to share a wonderful recipe with us. Thankyou so much Archana, I am sure your recipe will be liked by all.
She has many more recipes such as Ragi Porridge, Ragi Pudding, Bajra ki Khichdi, Bajra and carrot cake to name a few, do visit her blog. And now for the Khichu recipe, it’s over to Archana below:
Hello all,
Humble thanks to Jayashree for this pleasure of writing a guest post for her a dedicated blogger, this is indeed a great honour for me.
The virtual world is strange place where you can meet people from all around the world, share common passions, and become good friends. I am sure you have heard of many such stories. Well I met Jayashree in one of the blogging forums and have become good friends with her. Jayashree has written books do check her books on South Indian Breakfast she has more but I can remember only this one right now.My tryst with millets began early on but gained strength
My tryst with millets started early but gained strength with hubby’s health issues.We had to reset and restart our lifestyle and food habits. Being food lovers, we love nothing better than spending our time and money on good food. Lead eating outside home, it is now, we realise how much that has harmed us! Hubby’s sugar, cholesterol and other parameters had skyrocketed.
With this background and the fact that we get bored with the same old food I have started experimenting with millets. I am trying to use the different millets to make regular everyday food like bajra khichidi etc. With regular use of these millets, exercise and mindful eating, we have blood reports that are within the standard limits. My sceptical husband now credits me with his weight loss and better reports, makes all the expected noises about millets on his plate but eats it! What more does a satisfied food blogger want??
So today I will like to share Khichu more specifically Ragi Khichu as my guest post as Jayashree wanted me to write any dish with Ragi!
Ragi Khichu is a simple snack prepared from ragi/nachani/finger millet flour cooked in water with simple spices.
Khichu or Kichiyu is a traditional Gujarati snack. It is dough made from rice flour used to make papad. Papad made from this dough is known as Khichiya Papad. I have also seen wheat flour Khichu. So why not Ragi or Nachni? Not that I am the first one to think of it but, since I am trying to add more millets in our diet I considered trying Ragi Kichyu.
The name khichu is derived from the ductile nature of the dough. Since the dough is tasty, it is consumed as a Farsan (a snack) or as a side dish. Khichu is easy to make and is easily digestible. So in case you are looking for a great snack that is low in calories but rich in iron, protein, fibre, and calcium then look no further than Nachni Khichu.
As I have said, traditionally, Khichu is made from rice flour. The flour is cooked in water with jeera/cumin seeds and an alkaline salt is known as Papad Khar and then steamed. Khichu is served with groundnut oil and chilli powder.
Ragi Khichu| Millet Recipes| Snack Recipes
Ingredients:
1/2 cup ragi /nachni flour
1/2 cup of curd, fresh
1 cup of water
salt to taste
1 tsp jeera/cumin seeds
1 tsp red chilli powder
1 green chilli, finely chopped
a pinch of hing/asafoetida
1 pinch baking soda (I did not use)
Dhania/ coriander leaves finely chopped
To Serve:
2 tsp oil (I did not use)
Method:
In a non-stick pan, add the curd, water, salt, jeera, chilli powder, baking powder (if using) and green chillies.
Mix all the ingredients well and bring to a rolling boil.
Once the mixture boils add the ragi flour and stir well as you add the flour.
Stir continuously and get rid of all lumps.
Psst, the easier way is to get the pot off the flame to add the flour gradually and mix well breaking the lumps, only be quick. Maybe next time I will take kiddos suggestion and use the immersion mixer.
Cook covered on low flame for about 5-10 until the mixture leaves the side of the pan.
Add coriander leaves, drizzle the oil if using and dish up immediately.
In a non- stick pan, add the curd, water, salt, jeera, chilli powder, baking powder (if using ) and green chillies.
Mix all the ingredients and bring to a rolling boil.
Once the mixture boils, add the ragi flour and stir well as you add the flour.
Stir continuously and get rid of all the lumps. The easier way is to get the pot off the flame to add the flour gradually and mix well breaking the lumps, only be quick. Maybe next time I will take kiddos suggestion and use the immersion mixer.
Cook covered on low flame for about 5-10 until the mixture leaves the side of the pan.
Add coriander leaves, drizzle the oil if using and dish up immediately.
Pin it for later:
Ragi Khichu – guest post
About the author:
Archana Potdar is a working mother, happily married with two daughters. She started food blogging as a tribute to two greatest influencers of her life, her mom and mother in law who were great cooks. But now, she gives a healthy touch to all her recipes. She loves to travel, trek and listen to old Hindi songs. Her dreams are to trek the Himalayas ( and hope she does it very soon) Do visit her blog www.themadscientistkitchen.com
Pomegranate chaat is a tasty and healthy snack to binge in the evenings. It is a healthy twist to the usual chaats that we relish. It is a simple yet tasty enough to fulfil the cravings. (more…)
Kidney bean and corn salad is a tasty and nutrition packed snack to binge anytime. Serve it with lunch or as a light snack, it is definitely a crowd pleaser.
Salads form an important part of our diet. They are filling, tasty, easy to prepare and most of all, packed with nutrition and less on calories. It helps in the daily struggle to eat nutrition packed food.
We love this kidney bean salad, it is so tasty and filling. It is good to indulge in healthy eating on a regular basis.
Legumes are the seeds or fruits of a family of plants called Fabaceae. Legumes are the essential food in any vegetarian diet. They are a significant source of proteins, dietary fiber, vitamin B and dietary minerals. The well known legumes are clover, alfalfa, peas, beans, chickpeas, lentils, lupia bean, soybean, peanuts and tamarind.
Today, I have chosen kidney beans as the star ingredient here. Kidney bean is popular as Rajma in our country. Rajma Chawal is one of the cherished food of the North Indians, a gravy in which kidney beans are cooked.
Kidney beans are rich source of protein, carbohydrates and dietary fiber. It help in building the bones and keeping the heart healthy. It helps in weight reduction and improves metabolism. It strengthens the digestive system and improves the metabolism.
One cup (256 grams) of cooked kidney beans contains roughly 215 calories. It has 13.4 grams of protein and 13.6 grams of fiber. The folate is 23% of the RDI (Recommended Daily Intake), mangane is 22% of RDI, Vitamin K is 48% while Thiamine is 30% of RDI. Source : www.healthline.com
kidney bean and corn salad
Evergreendishesdev
Kidney Bean and Corn Salad
5 from 3 votes
Kidney bean and corn salad is a tasty and healthy snack to binge anytime.
Soak black beans overnight or for seven to eight hours.
Method:
Cook the black beans in pressure cooker for seven to eight whistles. Remove it only after the pressure releases by itself.
Cut onions finely. Cut cucumber into small chunks.
Put the corn kernels in hot water.
Take the beans and put them in a bowl. The water may be used later. Add other veggies to it.
In a small bowl, mix all the ingredients for the seasoning, and put it over it.
Gently mix and serve.
Notes
Kidney beans need to be well cooked. They should be soft when you touch between fingers, pressure cook it again if not done properly.
Canned beans may be used.
I have used frozen corn here.
kidney bean and corn salad
Sending this to My Legume Love Affair #120 hosted by Jagruti of JCookingOdyssey. popular as MLLA, this event which spotlights on Legumes was started in 2008 by Susan of The Well Seasoned Cook. Currently, it is run by Lisa of Lisa’s Kitchen.
If you have liked this post, do leave a comment. It motivates me to write more.
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Mixed Vegetable salad is a tasty and refreshing salad. It is ideal as a snack or as an accompaniment with any meal.
Today, salads form an important part of our diet more so than ever. We are more mindful of what we eat, though cannot cut down at all times. The alarming rise of death rates, obesity and risk to life style diseases are some of the factors that have made us to change for good.
Salads are highly nutritious and less in calories. They are filling and tasty. Here is one such salad that I love to binge on.
mixed vegetable salad
Mixed Vegetable salad
Ingredients:
4 cucumber
1 onion
1 tomato
1 capsicum
1 cup sweet corn kernels
For the seasoning:
2 teaspoon olive oil
1/2 teaspoon pepper powder
1 teaspoon lemon juice
salt to taste
Method:
Wash all the vegetables (except the onions).
Cut the cucumber into small pieces.
Dice the tomato and capsicum into small cubes.
Cut the onion finely.
Put the corn kernels in hot water for sometime, drain the water and put in a colander after sometime.
Mix all the veggies in a bowl.
Mix the pepper powder and salt in lemon juice. Add olive oil to it. Mix and pour it over the salad.
Chill and serve.
Take a tip:
You can add carrots, I have not added here.
Add walnuts and raisins if you are giving it to children.
If you have liked this post, do share it further. Appreciate all your comments, it really motivates me to write more. Follow evergreendishes on all other social media.
Bandhakopir Torkari is a cabbage stir fry cooked in Bengali style. Bandhakopir is the regional name for cabbage which is closed. Torkari or Ghonto as it is also called translates to a curry. It is easy to prepare and pairs well with any meal.
Cabbage is one of the few vegetables that we bring regularly at home. The toughest task seems to be planning the menu for the day. Coming across this stir fry, I kinda new that it is meant for me and soon it found a place in my daily menu. Bengali Dry Cabbage Curry with potatoes and peas or Bandhakopir Torkari is a tasty side dish that can be easily made for lunch or dinner. It is tasty with many flavours.
I first read this on my friends Shubha’s blog. She had made it during our blog hop. It was a love at first sight with this stir fry, but I did take some months to make it. You can find the recipe here
Take oil in a pan. Add cumin and slit green chilly to it.
Add the cubed potatoes to it. Sprinkle some salt to it. It imparts taste and helps in cooking faster.
Let cook for sometime. Then add the
Add the dry spices, put some water and allow to cook.
put the chopped cabbage
And the green peas
Let cook for sometime. Then add the garam masala powder and sugar to it. Cabbage Stir fry is ready. A little ghee put over it enhances the taste.
Notes
Chop the cabbage as finely as you can.Do not cook the vegetable until mushy.
Update :
This is an old post published in 2016. Today, I have changed the pictures, the recipe remains the same. Sending it to Foodies _Redoing Old Post 154. It is a fortnightly event, a group of bloggers work on an old blog post either with better poctures, structured content or anything else related to the topic.
Watermelon and cucumber salad is a tasty and refreshing salad. It is ideal to serve as a mid-day snack. Watermelon and cucumber make a match made in heaven, the salad is one of the good ways to enjoy the fruit.
Summer, I really dread this season. One does not feel like doing anything. Change in diet is needed during this season. Salads, juices, light meals, yoghurt and loads of seasonal fruits are ideal companion. This watermelon and cucumber salad is a tasty and cool snack to binge on. An ideal salad to beat the heat, as both are rich in water content.
Watermelon is a 92 % water content fruit, thus ideal to keep oneself hydrated for summer. It consists of vitamin A, C, B6, lycopene, aminoacids, potassium and antioxidants. Lycopene, a carotenoid antioxidant is much more in watermelon than in a tomato.
It is good for cardiovascular and bone health, prevents cancer, diuretic and a kidney support. It also helps in healing scars and wounds. It is also good for the eyes and skin.
Moreover, did you know that even the rind and seeds of watermelon are edible? The rind has more lycopene than the red flesh. Here are a few recipes to enjoy with the rind. Use it as a smoothie, it is filling and a good way to enjoy the benefits of rind. You can even use it to make a dosa.
Cucumbers have always played a key role in salads. They belong to the same family as watermelons and rich in water content. The benefits of cucumbers are so many, that one needs to eat them regularly on a daily basis. Rich in fibre, helps in weight loss, fights stress and inflammation and also helps prevent cancer. Thankfully, this vegetable is available all year round.
Now, let me tell you about the watermelon and cucumber salad that I have been singing about. It was crunchy , tasty and loved binging it. A perfect summer treat !This post is for the Culinary Hoppers blog hop with the theme “Salads ”
watermelon and cucumber salad
Watermelon and cucumber salad
Recipe Type: Salad
Cuisine: International
Author: Jayashree
Prep time:
Total time:
Serves: 2
A tasty, crispy salad ideal for the summer.
Ingredients
Watermelon pieces 1 bowl
Cucumber (large variety) 1
For seasoning :
Olive oil 2tsp
salt to taste
pepper powder 1/2 tsp
lemon juice 1tbsp
Instructions
Wash the cucumber and cut into chunks.
Take a bowl and mix the cucumber and watermelon pieces.
In another bowl, mix the ingredients under ” For seasoning “
Toss the veggies into it , cover with a lid and refrigerate for sometime.
Take a bowl and mix the cucumber and watermelon pieces.
In another bowl, mix the ingredients under ” For seasoning “
Toss the veggies into it , cover with a lid and refrigerate for sometime.
Tasty salad is ready to binge.
Do check my Kiwi Lemonade, a wonderful drink for summer ! The mixed fruit popsicle is loved by both kids and adults. Cucumber lassi is ideal for those who love to drink something spicy and the tangy raw mango salad makes a good snack to have in the evenings.
And here are the other salad recipes of Culinary Hoppers
Sending this to Foodies_Redoing Oldpost 71, a fortnightly event. With time, we need to check our old posts. They need a revamp with either text, picture or sometimes both. I am able to redo many of my posts. This is an old post which has been updated with better pictures and text.
If you ever make this Watermelon and Cucumber Salad recipe or any of my other dishes, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected. Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon. Happy Cooking !
