Mint Yogurt Dip

Mint yogurt dip. A delicious dip similar to Greek sauce tzatziki which is a yogurt based sauce made of cucumber, lemon juice or vinegar, garlic, mint or dil. But its without cucumber and garlic. Mint, little cilantro, a small green chilli and a dash of lemon juice mixed this yogurt based sauce taste delectable.

Here are some more dip or chutney recipes on this blog.

1. Beetroot dip

2. Waterchestnut chutney or dip

3. Onion tomato chutney or dip

4. Peanut chutney or dip

5. Eggplant chutney

6. Almond walnut chutney with mango ginger

7. Mint almond hummus

8. Mint carrot beetroot hummus with green peas

9. Ginger chutney

10. Mango sesame chutney

11. Capsicum salsa

To make this delicious dip we need thick curd. You can serve this dip with veggies, snacks or pita bread. I think it would be great with Aruna’s Cucumber discs and pipes.

Strain the curd or yogurt with a cheesecloth or use Greek yogurt. Don’t use watery curd or yogurt. Very finely chopped or coarsely ground mint leaves and green chilli will give a wonderful taste. This dip is very lightly spicy because of a small green chilli and pepper powder. You can increase or decrease the chilli and pepper according to your taste. I have used 1 tablespoon cilantro or coriander leaves for taste. You can use 1 tablespoon more if you like. Or skip if you don’t like cilantro. Leaves should be coarsely ground don’t grind to a smooth paste. You can also use half grated and squeezed cucumber into the dip. Taste the cucumber before using. Don’t use bitter cucumber.

Recipe

Thick curd or hung curd – 1/2 cup

Mint leaves – 1/4 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Green chilli – 1 small

Lemon juice – 1 & 1/2 teaspoon or to taste

Black or pink salt – 1/2 teaspoon or to taste

Black pepper powder – 1/2 teaspoon

Method

1. Finely chop or coarsely ground mint leaves ,green chilli and cilantro or coriander.

2. Add hung curd or thick yogurt, black or pink salt, black pepper powder and lemon juice. If you don’t like your dip tangy use one teaspoon lemon juice.

3. Blend everything well. Taste and adjust the seasoning. Add more lemon juice if require.

4. Pour the dip into a bowl. Garnish with mint leaves. Serve with any snacks, pita bread, vegetable sticks or serve with any meal instead of raita. You can also use the dip as a sandwich spread.

Notes

1. Use chilli and black pepper according to your taste.

2. If you like less salted dip add 1/4 teaspoon first and adjust after tasting. 1/2 teaspoon is perfect for me. You can also use rock salt instead of black salt. But black or pink salt taste best.

3. You can add half grated and squeezed cucumber into the dip while blending. Squeeze the water of cucumber completely before adding.

4. You can store this dip in refrigerator to serve chilled.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Mixed Fruit Sumner Cooler


Mixed fruit summer cooler to beat the scorching summer heat with delectable taste. A sugar free fruity drink with numerous health benefits.

An easy to make drink and best part is, you can modify it according to your taste. You can add little black or pink salt or little sugar or honey or any sweetener of your choice. I have kept the glass in refrigerator before serving. You can use ice cubes to serve your drink chilled. Make according to your taste and enjoy.

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Recently shared a delicious and healthy Fruit parfait. And now a delicious drink with five types of fruits and lemon.


With black grapes, strawberry, kiwi and tender coconut water I have used dragon fruit in this drink.

Dragon fruits are not only looks beautiful and low calorie but also loaded with vitamins minerals etc.

High in Nutrients Dragon fruit, also known as pitahaya or strawberry pear, is a tropical fruit known for its vibrant red skin and sweet, seed-speckled pulp. Its unique look and acclaimed superfood powers have made it popular among foodies and the health-conscious. Dragon fruit supplies iron along with vitamin C, a combination that may improve your body’s absorption of this important mineral. Here are health benefits of dragon fruit.

1. High in Nutrients

2. May Help Fight Chronic Disease

3. Loaded With Fiber

4. Promotes a Healthy Gut

5. Strengthens Your Immune System

6. May Boost Low Iron Levels

7. Good Source of Magnesium

Source – Lifeline


Black grapes are rich in antioxidants, vitamins and minerals. Black grapes also called immunity booster.

Strawberries are bright red, juicy, and sweet. They’re an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium. Strawberries are very rich in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control. Source

Kiwi is rich in vitamins including vitamin C and antioxidants. Helps treat asthma. Aids digestion. Boosts immune system. Helps prevent sickness. Manages blood pressure. Reduces blood clotting. Protects against vision loss. Potential risks. To read more health benefits of kiwi click here.


Tender coconut water is not only delicious and refreshing but also enriched with several nutrients .

• Good Source of Several Nutrients.

• May Have Antioxidant Properties.

• May Have Benefits Against Diabetes.

• May Help Prevent Kidney Stones.

• May Support Heart Health.

• May Reduce Blood Pressure.

• Beneficial After Prolonged Exercise.

• Delicious Source of Hydration. Source

Lemon is enriched with vitamin C and antioxidants.

Lemons are high in vitamin C, fiber, and various beneficial plant compounds. These nutrients are responsible for several health benefits. In fact, lemons may support heart health, weight control, and digestive health. Here are 6 evidence-based health benefits of lemons.

1. Support Heart Health. Lemons are a good source of vitamin C.

2. Help Control Weight. Lemons are often promoted as a weight loss food, and there are a few theories as to why this is.

3. Prevent Kidney Stones.

4. Protect Against Anemia.

5. Reduce Cancer Risk.

6. Improve Digestive Health.

Source – Healthline

You can call it a mixed fruit juice. Clean and wash the fruits properly and blend. And your healthy and delicious drink is ready. Serve it chilled by adding ice cubes or storing it in refrigerator. Or to serve room temperature serve immediately after blending.


Recipe

Dragon fruit – 1/2

Black grapes – 1/2 cup

Strawberry – 1/2 cup, chopped

Kiwi – 1/2 chopped

Tender coconut water – 1/2 cup

Lemon juice – 2 teaspoon


Method

1. Rinse all the fruits well.

2. Cut the dragon fruit into half lengthwise and scoop out the fruit with a spoon. Chop the strawberries.

3. Blend all the ingredients in your blender. Taste and add more lemon juice if require.

4. Pour the mixture in your favourite glass. You can add some ice cubes in the glass or keep the glass in refrigerator for an hour before serving.

5. Garnish with dragon fruit and kiwi slices and serve chilled. Enjoy your delicious chilled fruity drink to beat the heat.

Notes

1. You can use little sugar or honey with the fruits if you want, I didn’t. Its perfectly sweet for me without any sweetener.

2. A pinch of black or pink salt can be used while blending the fruits or stir in the glass.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Grape Cape Gooseberry Salad With Amada And Kasundi


Grapes rasbhari or cape gooseberry salad with mango ginger or amada and Kasundi or mustard sauce. Delicious healthy fruity salad with a zing of Kasundi or mustard sauce and flavored with raw mango and mint. Easy to make and filling salad for your busy days.

You may like some more salad recipes on this blog. Click on the name below for recipe.

1. Fruity salad with dried basil

2. Corn salad

3. Fruity salad

4. Peas chickpea low calorie salad

5. Mango pomegranate and tender coconut salsa

6. Watermelon salsa

Ingredients used to make this salad.

Black grapes These sweet juicy fruits are rich in antioxidants and other nutrients.

Cape gooseberry or rasbhari These cute small orange fruits are rich sources of vitamins, antioxidants and fiber.

Lettuce are commonly eaten fresh. And also a rich source of vitamins.

Tomato Low calorie tomato will not only enhance the taste of your salad but also enriched with vitamins, minerals etc.

Green chilli It will make your salad slightly spicy and its a rich source of vitamin C and other nutrients.

Carrot Highly nutritious carrot will give a sweetness and make your salad colorful and delicious.

Cucumber are low calorie and highly nutritious.

Amada or mango ginger has a rich flavour and also packed with many health benefits. To get one more recipe and other info about mango ginger click here.

Kasundi is a Bengali mustard sauce with pungent paste of fermented mustard seeds. Get the recipe here.

Raw mango will give a tanginess to the salad.

Sweet corn is my most favourite ingredient. And its rich in dietary fibre.

Mint leaves, cilantro, lemon juice, black salt and pepper for flavour and taste. And I also use a fresh red Jalapeno or large red chilli in the salad.


Sending this post to 289 #Foodiemonday bloghop theme is Salad Stories suggested by Poonam Bachhav who blog at Annapurna. Poonam has a wonderful blog with numerous mouthwatering recipes. Check out her delicious Vermicelli salad for this theme.

Recipe is very easy to make. Just combine everything and enjoy. Use green chilli, lemon juice and Kasundi according to your taste. I love the zing of Kasundi so added a teaspoon more before serving. If you don’t have amada or mango ginger then omit it. You can also use 1 teaspoon grated ginger in the salad if you like.


Recipe

Black grapes- 1 cup, halved

Cape Gooseberries or rasbhari- 1 cup, halved

Lettuce- 1 cup, chopped

Tomato- 1, chopped

Green chilli- 1-2 finely chopped

Red Jalapeno or large fresh red chilli- 1, finely chopped, optional

Carrot- 2 small

English cucumber- 1

Amada or mango ginger- 2 tablespoon, peeled and grated

Kasundi or mustard sauce- 1 tablespoon

Grated raw mango- 2 tablespoon

Sweet corn- 1/2 cup

Mint leaves- 1/4 cup

Cilantro or coriander leaves- 1 tablespoon, chopped

Lemon juice- 1 tablespoon or to taste

Black salt- 1&1/4 teaspoon or to taste

Black pepper powder – 1/2 teaspoon


Method

1. Rinse the grapes and rasbhari or cape Gooseberries well. Cut the both fruits into halved.

2. Tear up mint leaves roughly with your hand.

3. Cut the cucumber into small pieces.

4. Peel and grate the carrot.

5. In a large bowl mix all the ingredients. Mix well to combine everything.

6. Taste and add more lemon juice, kasundi or salt if required.

Notes

1. You can use 1 sliced onion if you like.

2. Any fruit, olive or cherry tomatoes can be used in this salad.

3. You can use 1 teaspoon grated ginger if you like.

4. If you don’t have amada or mango ginger then you can omit it.

5. Add chilli according to your spice tolerance.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Matar Chaat Or Green Peas Curry

Spicy delicious no onion garlic matar chaat or green peas curry. Serve it as a side dish or chaat with green chutney, chopped onion, green chilli, tamarind chutney and a dash of lemon juice. Bhaja moshla or dry roasted mixed spices powder made it aromatic. Get the recipe here. A completely gluten free and vegan recipe. Fasting people can use rock salt.

You can also make it with onion garlic if you want. Just add 1 tablespoon more oil and fry 1 chopped onion and grind few garlic cloves with tomato, ginger and green chilli. But I love without onion garlic version more. You can make according to your choice.

Already shared one dried peas or matar chaat Ghugni.

And some green peas recipe

Matar nimona

Beetroot green with peas and corn

Potato with green peas

Beetroot hummus with green peas

Matar kofta

I have made this curry with green peas but you can also use overnight soaked and boiled dried peas to make it following same method. Make it and enjoy lipsmacking taste as chaat or side dish with puri, paratha, roti or dal chawal.

Recipe

Matar or green peas – 2 cup

Tomato – 1 medium

Green chilli – 3 – 4 or to taste

Ginger – 1 inch piece

Fresh coconut – 2 tablespoon grated, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Chaat masala – 1 teaspoon

Or

Amchur or dry mango powder – 1 teaspoon

Bhaja moshla or roasted spice powder – 1 teaspoon

Oil – 1 tablespoon

Salt to taste

Water – 1/2 cup

Lemon juice – 2 teaspoon or to taste

Method

1. Grind tomato, ginger and 1 or 2 green chilli. Use green chilli according to your taste. Make a smooth paste.

2. Heat oil in a pan. I have used mustard oil but you can use any oil. For onion garlic version see notes.

3. Add ground paste, cumin powder, coriander powder and turmeric powder. Saute till the mixture dried up.

4. Add boiled or frozen green peas, salt and grated coconut if using. Saute for 1 – 2 minutes or till dried up completely.

5. Add water and let it boil. When it starts to rolling boil reduce the heat. Add 2 slit green chilli and cover. Cook on simmer for 10 minutes. You can add more water if require but don’t make it runny, curry should be thick.

6. After 10 minutes add bhaja moshla or dry roasted and powdered spices and lemon juice. Mix well and remove from heat.

7. Taste and adjust salt and lemon juice. Garnish with cilantro or coriander leaves and grated coconut. You can also garnish with ginger julienne and chopped onion.

8. Serve hot with lemon wedges and onion slices.

Notes

1. Add green chilli according to your taste.

2. Few garlic cloves can be added while grinding ginger, green chilli and tomato.

3. To add onion heat 1 tablespoon more oil. And fry 1 finely chopped onion till brown then add ground tomato, chilli, ginger and garlic.

4. 2 teaspoon tamarind paste can be used instead of chaat masala or amchur powder.

Adapted this recipe from the blog of Jolly Makkar. And this recipe is a part of recipe challenge month for this April month. I have used green peas instead of dried peas.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag #batterupwithsujata. I would love to see your creations.

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Orange Grape Juice With Fresh Turmeric Mint And Lemon / Vegan Drink

Orange and grape juice with fresh turmeric, mint and lemon juice. A nutritious and delicious juice, perfect drink with your daily breakfast.

These days doctors advise everyone to take vitamin C enriched orange daily as a immunity booster. Grapes are also rich in vitamin C and A. So you can call it a immunity booster drink. Orange and grapes are naturally sweet so you don’t need to add any sweetener in it. I have made it 1 serving so used 1/2 cup grapes but you can use 1 cup grapes if you want. You can also increase the amount of turmeric. Use 1/2 to 1 teaspoon if you like the flavour.

Oranges are known for their high Vitamin C content. They are also rich in many anti-oxidants and carotenoids which are known to boost your immune system. Oranges can help in shielding the body from many types of infections and even the growth of cancerous cells. Regular consumption of Oranges can safeguard your body. To read more health benefits of orange click here .

Grapes also support immunity. In addition to the aforementioned vitamins C and A, which are both vital for immunity, grapes support the immune system through their natural anti-microbial properties. A one cup portion also supplies about two and a half ounces of water, which is important for hydration, circulation and healthy blood flow, and waste elimination. Source

Turmeric boosts the Immune System Here is a spice that should be added to your cold and flu prevention regimen! Turmeric is a natural way to help bolster the immune system by increasing the immunomodulating capacity of the body. Try adding extra turmeric into your diet during periods of stress or during flu season to help give your immune system a little boost. Source

Lemons are high in vitamin C, a natural antioxidant which enhances the immune system and has antiviral and antibacterial properties. … Regular use can relieve joint pain, lemon juice is an anti-inflammatory because of its anti-oxidants. Lemons are very flavourful making them a healthy salt substitute. Source

Mint is rich in Nutrients. May Improve Irritable Bowel Syndrome. May Help Relieve Indigestion. Could Improve Brain Function. May Decrease Breastfeeding Pain. Subjectively Improves Cold Symptoms. May Mask Bad Breath. Easy to Add to Your Diet. Mint makes a delicious and healthy addition to many foods and beverages.Mint’s health benefits range from improving brain function and digestive symptoms to relieving breastfeeding pain, cold symptoms and even bad breath. Source

This week I have joined a new group Healthy Wealthy Cuisine.
Its my first post for the group. This time theme is Cool Colours suggested by Sasmita. Sasmita is a very talented blogger. I always love her wonderful recipes and photography. Sasmita shared Sparkling pomegranate iced tea for the theme.
Here are some other recipes shared by the group members.
Hand whipped dalgona coffee by Archana.

Mint mojito mocktail by Preethi. Pineapple mint mojito by Shalu. Revitaliser by Jayashree.
Mango and passionfruit iced tea by Swaty.
Pineapple juice by Narmadha.

A very easy to make yet delicious drink. You don’t need to add any sweetener because orange and grapes are naturally sweet. But you can add little pink salt if you want. I didn’t. Better to enjoy it without adding anything. You can also add more fresh turmeric if you like.

Recipe

Orange – 2,peeled

Grapes – 1/2 cup

Mint leaves – 2 tablespoon

Fresh turmeric – 1/4 teaspoon, paste or grated

Lemon juice – 1 teaspoon

Method

1. Discard the seeds of oranges.

2. Blend everything in a blender. Sieve the juice using a strainer.

3. Or take out the juice of orange using a juicer. Blend orange juice with grapes, fresh turmeric mint leaves and lemon juice. See notes for more options.

4. Pour the juice in your favourite glass. Garnish with lemon wedge mint leaves and grape. Serve immediately.

Notes

1. If you want to serve chilled, add some ice cubes or keep the juice in refrigerator for 30 to 60 minutes before serving.

2. You can use more fresh turmeric. If you like the flavour. 1/2 or 1 teaspoon grated or paste can be added.

3. You can also use 1 cup grapes instead of 1/2 cup.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Fruity Salad With Dried Basil

Fruity salad with dried basil.
Sharing one of my favourite and simple yet tasty and flavourful salad.
A healthy, easy to make and delicious salad.
Serve this salad with lunch or dinner or enjoy a bowl full only salad. You can add any of your favourite fruit in it. I have used apple, pear, pomegranate, sweet corn and tomato. I have also added dry roasted almond and fresh coconut to add some crunch.
You may like some more salad recipes on this blog.

1. Corn salad

2. Fruity salad with parsley

3. Peas chickpeas low calorie salad

4. Mango pomegranate tender coconut salsa

5. Watermelon salsa

Sending this salad to this week’s Foodiemonday bloghop. I am late today. My kitchen is under renovation. So I have decided to skip this week. But my lovely friend Preethi Prasad suggested me to try something. In evening when the carpenters stopped their work for today I have made this simple yet healthy and delicious salad with whatever I had in my pantry. And very happy with the taste and flavour. Thanks Preethi.

This week 212 #Foodiemonday bloghop theme is salad stories suggested by our bloghop member and very talented blogger Narmadha. Narmadha blog at Nams Corner. Check out her space for different kinds of recipes. I especially love her dessert recipes. You can also get non-veg recipes on her blog.

I have used apple, pomegranate, pear, cucumber, coconut and tomato. You can use any fruit of your choice. Finely chopped onion can be used in the salad. Sometimes I also add little garlic powder but today I have made it without onion garlic. You can also use mint leaves or cilantro/coriander leaves in the salad if you want.

Recipe

Apple – 1 small, cubed

Pomegranate arils – 1/2 cup

Pear – 1 small, cubed

Fresh coconut – 1/4 cup, finely chopped

Almonds – 2 tablespoon, dry roasted

Sweet corn kernels – 1/2 cup, boiled

Cucumber – 1 small, peeled and cubed

Tomato – 1, cubed

Pink or black salt or rock salt – to taste

Freshly ground black pepper – to taste

Dried basil – 1 teaspoon

Ginger powder – 1/2 teaspoon, optional

Lemon juice – 2 tablespoon

Vinegar – 1 tablespoon

Method

1. Slice the dry roasted almonds.

2. In a glass bowl combine all the fruits, tomato, cucumber and sweet corn.

3. Add black, pink or rock salt, freshly ground black pepper, dried basil, vinegar and lemon juice.

4. Add dry ginger powder if using. You can also use ginger julienne or grated ginger if you like the flavour of ginger.

5. Mix well. Taste and add more salt and lemon juice if required.

6. Serve immediately or keep in the refrigerator and serve chilled.

Notes
1. You can use any herbs of your choice instead of basil.
2. Finely chopped or sliced onion can be used in the salad.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Beetroot Dip

Beetroot dip with roasted beetroot.
A delicious and easy to make dip for your snacks with all the healthy and flavourful ingredients.
You will love the taste even if you don’t like beetroot. Roasting enhanced the sweetness and taste of beetroot.

You may like some more beetroot recipes in this blog.

1. Dairy free beetroot smoothie

2. Beetroot dal or lentil curry

3. Beetroot shot

4. Beet smoothie

5. Beetroot rice or pulao and raita

6. Black rice oats beetroot pancake

7. Beetroot appe

8. Beetroot cutlets

9. vegan fruit and veggie smoothie

10. Beetroot green with green peas and corn

Beets are packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties.
1. Many Nutrients in Few Calories. Beets boast an impressive nutritional profile.
2. Help Keep Blood Pressure in Check.
3. Can Improve Athletic Performance.
4. May Help Fight Inflammation.
5. May Improve Digestive Health.
6. May Help Support Brain Health.
7. May Have Some Anti-Cancer Properties. 8. May Help You Lose Weight.
Source

Earlier I have made beetroot dip with boiled or raw beetroot.

Dip with raw beetroot

But noticed a baked beetroot process in twitter from Gala in the kitchen. A detailed and well explained method shared on this blog. Followed the method and very happy with the result. Taste of the baked beetroot are much better than boiled or raw beetroot. You could also see the difference in colour.

Recipe is very easy and simple. If you have baked beetroot ready then you only have to blend all the ingredients. But if you don’t have oven then you can boil the whole beetroot with water in pressure cooker then peel and chop when cool before blending.

Recipe

Beetroot – 2 medium

Tomato – 1 medium

Walnut – 1 tablespoon, chopped

Mint leaves – 3 tablespoon

Sesame seeds – 1 tablespoon

Dried Basil – 1 teaspoon

Lemon juice – 1 tablespoon

Black or pink salt to taste

Pepper powder to taste

Lemon zest – 1/4 teaspoon

Method

1. Wash well and bake the beetroot. Get the method here.

2. I have used my halogen oven to bake. If you are using halogen wrap beetroot with baking paper and then aluminium foil as directed in the above link. Place beetroot on muffins tray.

3. Place the tray on high rack of halogen oven.
Select speed up at 230° for 40 minutes or till done. Insert a fork to check.

4. If you don’t have oven then boil the whole beetroot in pressure cooker with water till done.

5. Let the beetroot cool down. Peel and chop into small pieces.

6. Dry roast the sesame seeds. When it starts to change its colour to light brown remove from heat. Transfer the sesame seeds on a plate.

7. Roast the tomato.
Hold it with the help of a fork or knife on flame. Roast till the skin becomes black.

8. Dip roasted tomato in cold water.
Now peel the skin and chop roughly.

9. Blend everything altogether.
Taste and add salt and more lemon juice if require.

10. Pour the mixture in a glass bowl. Garnish with mint leaves, walnut and dry roasted sesame seeds. Serve with any snack.
You can keep it in refrigerator for 5 – 6 days.

Note

You can add garlic cloves if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Vegan Fruit And Veggie Smoothie


Featured post on IndiBlogger, the biggest community of Indian Bloggers

Happy Maha Shivratri!
May this Shivratri bring blessings to you and your family. May the almighty Lord Shiva bless you with all the happiness!!

Vegan fruit and veggie smoothie.
Beet carrot cucumber smoothie with orange and mint. Smoothie is naturally sweet so you don’t need any sweetener. Perfect for fasting days.
Smoothie is not only delicious and nutritious but every ingredients of this smoothie will also help to nourishes your skin.

Monday again and this week’s 183 #Foodiemonday bloghop theme is #GlowingskinRecipes suggested by Amrita Iyer who blog at Food samaritan.
Do visit her space for many amazing recipes.

I have used cucumber, carrot, orange juice, beetroot, almond, walnut and lemon in this smoothie. And every ingredients helps you to make your skin glow.

Cucumber – Cucumbers are light on the stomach, and perfect for quenching thirst and staying hydrated.
In fact, cucumber’s high water content is excellent for the skin as it keeps it hydrated and well-nourished. It is also rich in silica, which enhances your natural complexion and adds a glow to it.
Cucumber contains potassium, magnesium, biotin, and vitamins A, B1, and C, and therefore helps to improve your skin condition.

Carrot – We have been told time and again that carrots are great for the eyes. What you do not know is that they are great for the skin too.
Carrots contain vitamin A, which fights acne, wrinkles, pigmentation, and uneven skin tone. The juice is rich in fiber, which eases bowel movement and excretion, thereby clearing out your stomach. This enhances your skin.
Carrots also contain vitamin C and potassium, which improve skin elasticity and help in the regeneration of new cells.

Orange – Along with boosting your mood, it also elevates your skin’s health.
Oranges are rich sources of citric acid that aid collagen and elastin formation in the skin. Hence, they dry acne, enhance your complexion, improve your skin texture, and make your skin firm. Oranges also hydrate the skin and treat sunburns.
They contain antioxidants that fight free radicals and prevent wrinkle formation and skin sagging, thereby controlling premature skin aging.

Beetroot – Fresh beetroot juice has anti-inflammatory properties and is a rich source of iron and potassium, which help purify the blood. The vegetable juice also contains vitamins A, C, K, copper, magnesium, folic acid, and zinc.
Dilute beetroot with another ingredient and drink the juice every day to fight skin problems such as blemishes, acne marks, and inflammations.

Almond – The regular consumption and the proper external application of soaked almonds can do wonders for your skin.
Vitamin E and other antioxidants present in these nuts can eliminate the harmful free radicals from your body. As a result, the aging process gets delayed and you remain younger-looking for a longer period.

Walnut – Walnuts are good for the skin as they are packed with B-vitamins. Vitamin B is an excellent stress and mood manager. Lower stress levels result in a better skin. Increased stress levels can result in the earlier onset of wrinkles, thus inducing faster aging. The presence of the B-vitamins, together with Vitamin E, a natural antioxidant, helps in fighting the free radicals induced due to stress. This further delays the aging process.

Lemon – Lemon is full of natural antioxidants. It can effectively combat damaging free radicals and remove them completely from your body. Being a good source of vitamin C, the fruit also repairs the damaged skin cells as well as helps you get rid of fine lines, blemishes, wrinkles, deep furrows etc. Hence, lemon water is considered as a great anti-aging solution.
Source – STYLECRAZE

You can add 1 – 2 tablespoon Aloe Vera gel and 1 inch piece fresh turmeric root in the smoothie to make it more effective for glowing skin. Add fresh turmeric if you like the flavour. I don’t like the flavour of fresh turmeric so I didn’t use it.

Recipe

Orange juice – 1 cup

Carrot – 1

Boiled or baked beetroot – 1

Cucumber – 1

Mint leaves – 3 tablespoon

Almond – 10, soaked and peeled

Walnut – 1 tablespoon, chopped

Lemon juice – 1 tablespoon or as require

Method

1. Peel and chop the beetroot and carrot.

2. Soak the almonds in hot water and peel when cool.

3. Peel and chop the cucumber. Taste before using. Cucumber should not be bitter.

4. Blend chopped carrot, cucumber, beetroot, mint leaves, almond and walnut.

5. Add orange and lemon juice in the blender. Blend again till the mixture becomes smooth and frothy.

6. Taste and add more lemon juice if require. I have added 2 teaspoon more.

7. Pour the smoothie in a glass. Garnish with mint leaves and lemon wedges.

8. Serve immediately or keep it in refrigerator to serve chilled.

Notes

1. You can add pink or black salt and black pepper powder if you like.
2. Ice cubes can be added in the smoothie while blending.
3. You can add 1 – 2 tablespoon Aloe Vera gel in this smoothie.
4. If you like the flavour of fresh turmeric root add 1 inch piece chopped turmeric root while blending the smoothie.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Vegan Broccoli Stir Fry With Lemon And Ginger Julienne

Broccoli stir fry with lemon and ginger julienne.
An easy to make and delicious broccoli made with onion, garlic, chilli, cherry tomatoes, corn kernels and ginger julienne.
Corn kernels are optional. I have added them to bring some colour in the dish. Cherry tomatoes, corn kernels and broccoli makes the dish colourful and delicious.

This week we bloghop members discussed a lot about pegan diet. Now what is pegan diet?
The pegan diet is a style of eating inspired by two of the most popular diet trends — paleo and vegan.
According to its creator, Dr. Mark Hyman, the pegan diet promotes optimal health by reducing inflammation and balancing blood sugar. However, some components of this diet remain controversial.
The pegan diet combines key principles from paleo and vegan diets based on the notion that nutrient-dense, whole foods can reduce inflammation, balance blood sugar, and support optimal health.
Major emphasis is placed on vegetables and fruit, but intake of small to moderate amounts of meat, certain fish, nuts, seeds, and some legumes is also allowed.
Heavily processed sugars, oils, and grains are discouraged — but still acceptable in very small amounts.
Because the pegan diet emphasizes nutrient-rich fruits, vegetables, and healthy fats, it may help prevent disease, promote heart health, and reduce inflammation.
To read more about Pegan diet click here.

Why we are talking about pegan diet? Well this week for 184 #Foodiemonday bloghop theme is #pegandiet suggested by Veena Krishna Kumar who blog at Veenasvegnation.  Visit her blog for many delicious recipes.

Thanks to Veena for introducing me to this pegan diet. Quite interesting and healthy.
Made this easy and delicious broccoli stir fry but I have a little doubt about corn kernels. I have used and don’t know whether it is allowed or not. But our group member Sujata Shukla
said that I can use it but not more than 1/2 cup. And I also Google searched and found yes its allowed.

The good news is, you don’t need any special recipes to eat a Paleo-vegan Diet. Each day, just aim for:
5 or more servings of nonstarchy vegetables and fruit4 servings of whole grains or healthy starch (such as 1/2 cup of potatoes, brown rice, corn, oatmeal or whole-grain pasta)3 servings of healthy fat (such as 1 Tbs. of olive oil, 1 oz. of nuts/seeds or 1/4 avocado)2 servings of plant-based protein (such as 1/2 cup of beans or tofu)1 small serving of animal protein (such as 3 oz. of fish, chicken or beef)1 optional serving of dairy substitute.
Source

You may like one more broccoli recipe on this blog.
Broccoli with egg and tomato

Recipe is very simple and you need very less ingredients to make it. I have used small onions but if you have shallots use them whole or half.

Recipe

Broccoli – 1

Small onions – 5, cubed

Garlic – 2 – 3 cloves, minced

Ginger julienne – 1 tablespoon

Green chilli – 1 – 2, chopped

Corn kernels – 1/2 cup, boiled

Cherry tomatoes – 1/2 cup

Black pepper powder to taste

Salt to taste

Cumin powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Lemon zest – 1/4 teaspoon

Olive or avocado oil – 2 tablespoon

Method

1. Wash the broccoli well under running water.
Cut the broccoli into small florets.

2. Chop the stems into thin slices. If stems are too thick peel and remove the outer layer before slicing.

3. Heat 4 cup water in a pan. Add 1 teaspoon salt. When the water starts to rolling boil add chopped broccoli and sliced stems.

4. Keep a bowl of water with some ice cubes handy.

5. Boil for 4 minutes or till the broccoli becomes fork tender. Don’t make it mushy.

6. Remove the broccoli florets with a slotted spatula and dip into the ice cold water immediately to stop further cooking and retain the colour.

7. Heat olive oil in a pan. Add minced garlic, green chilli and ginger julienne. Fry till the garlic and ginger julienne starts to change it’s colour.

8. Add the onions. You can use whole or half shallots if you have. Saute for 2 minutes.

9. Add broccoli, boiled corn kernels and cherry tomatoes.

10. Add salt, black pepper powder and cumin powder. Mix well.

12. Saute till the tomatoes becomes little soft but not mushy.

13. Add lemon zest and lemon juice. Mix well and remove from heat. Taste and adjust the seasoning.

14. Garnish with ginger julienne.
Serve with any bread.

Notes

1. You can use more chopped or slit green chilli if you want it spicy.

2. Corn kernels are optional, you can skip it if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Adas Bil Hamod Or Lebanese Lentil Lemon Soup

Adas bil hamod.
Brown lentil soup or Lebanese lentil soup with lemon.
A delicious comforting and filling hot thick soup is perfect for winter.
This soup is made of brown lentil or whole Masoor dal. Brown or red lentil is rich in protein, vitamins and Iron.

You may like one more brown or red lentil recipe on this blog

Whole Masoor dal or red lentil curry

Here are some other dietary and health benefits of masoor dal: Helps Stabilise Blood Sugar Level. Keeps The Heart Healthy by Lowering Cholesterol. Effective Remedy Against Weight Loss. Anti-Ageing Properties. Nourishes Teeth and Bones. Helpful In Maintaining A Healthy Vision. Beneficial For A Glowing And Radiating Skin.
Source

Sending this post to 181 #Foodiemonday bloghop #Levantine cuisine.
This week very talented blogger and our group member Sujata Shukla who blog at Pepper On Pizza
suggested the theme. Do check her blog for many wonderful recipes. She has a vast collection of regional and continental recipes.

Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham and Mashriq, which covers a large area of the Eastern Mediterranean. It continues to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo). In the broader family of Mediterranean cuisine, Cypriot cuisine also has strong Levantine influences. Conversely, some of the dishes may have early origins in neighboring regions, but have long since become traditions in the Levant.

I am sharing this healthy and delicious lentil soup from Lebanese cuisine.
Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Lebanese cooking derives its style from various influences, such as Turkish, Arab, and Mediterranean cuisines.
Source – Wikipedia

This soup can be serve with pita bread or enjoy it as an appetizer.
Browned onion, spinach, cilantro, dried mint leaves and lemon makes it lip-smacking.

Recipe

Brown lentil or whole Masoor dal – 1 cup

Onion – 1 large, finely chopped

Garlic – 3 cloves, minced

Spinach – 50 gram

Cilantro or coriander leaves – 1/2 cup, chopped

Dried mint leaves – 1 tablespoon, crushed

Salt – 1 & 1/2 teaspoon

Black pepper powder – 1 teaspoon or to taste

Cumin powder – 1 teaspoon

Lemon juice – 3 tablespoon

Olive oil – 2 tablespoon

Water – 5 – 6 cup or as require

Method

1. Wash and soak the lentil for 30 minutes. Drain the water and keep aside.

2. Chop the spinach leaves. Discard the stem.

3.Heat oil in a pan. Add finely chopped onion.

4. Fry till the onions becomes translucent.

5. Add minced garlic and fry till the onions becomes brown.

6. Add chopped cilantro and spinach. Saute for 1 – 2 minutes.

7. Add lentil, salt, dried and crushed mint leaves, black pepper powder and cumin powder. Mix well.

8. Add 5 cup water and mix. When it starts to rolling boil reduce the heat.

9. Cook on low heat until the lentils becomes soft. Stir in regular intervals. It will take 30 to 35 minutes.

10. You can add 1 cup or more water if require to get your desired consistency.

11. When lentils becomes soft remove from heat and add lemon juice. Taste and add little more salt if require.

12. Garnish with mint leaves.

Serve hot with pita bread or enjoy as an appetizer.
This soup also taste great with Indian flat bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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