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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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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Mint Noodles

Mint noodles. Delicious noodles with full of mint flavour. And one more recipe with limited resources. Very difficult time for all of us. Hope this time will pass soon. Till then take care and stay safe.

You can use bell peppers, capsicum, cabbage or any vegetable of your choice if you have. I don’t have vegetables so made it simple but taste is too good. Make and enjoy it in breakfast or dinnertime. You may like two more noodles recipes on this blog. Mushroom noodles with sriracha sauce and Ginger noodles .

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter N and my star ingredient is all time favourite noodles.

In this noodles I used only whatever I had in my pantry. You can use any vegetable. I also love noodles with loads of vegetables but my family members loved this noodles and enjoyed it in dinner time. So use whatever you have. Be careful while boiling noodles. It shouldn’t be over cooked and mushy.

Recipe

Noodles – 400 gram

Onion – 2, sliced

Tomato – 2, sliced

Garlic – 4 – 5 cloves, minced

Green chilli – 2 – 3 or to taste, chopped

Grated ginger – 1 tablespoon

Mint leaves – 1/4 cup

Soya sauce – 2 tablespoon

Green chilli sauce – 2 tablespoon

Sriracha sauce – 2 tablespoon

Vinegar – 2 tablespoon

Tomato sauce – 2 tablespoon

Oil – 2 – 3 tablespoon + 2 teaspoon

Salt to taste

Method

1. Boil the noodles as directed on the pack. Drain the water. Rinse with cold water, drain and mix 2 teaspoon oil and keep aside.

2. In a bowl mix soya sauce, vinegar, sriracha sauce, green chili sauce and tomato sauce. Keep aside.

3. Heat oil in a pan. Add minced garlic, sliced onion and finely chopped green chilli.

4. Fry till onion starts to change it’s colour. Add grated ginger and mix.

5. Now add slices tomato and mint leaves. Add little salt. Saute till tomatoes becomes soft.

6. Add sauce mixture and 2 tablespoons water. Mix well. Add noodles and toss well. Toss for 2 minutes on high flame. Remove from heat. Taste and add little more vinegar, tomato sauce, chilli sauce or salt if require.

7. Garnish with mint leaves. Serve hot.

Notes

1. You can use bell peppers, capsicum, cabbage or any vegetable.

2. Add more or less green chilli and sauce according to your taste.

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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Mango Salsa With Pickled Jalapeno

Mango salsa with pickled Jalapeno. One more easy no cook recipe in a row with mouthwatering taste. Serve it as a snack, side dish or salad and enjoy the tangy spicy taste. Raw mango, lemon juice, green chilli, freshly crushed black pepper, pickled Jalapeno and some other ingredients made this salsa perfectly tongue tickling and ripe mango gave little sweetness.

Its mango season and you can get plenty of this delicious fruit either raw or ripe. Raw mango is not only rich in vitamin C but it has numerous health benefits. So here is a fresh healthy and delicious no cook recipe for this difficult time. Just combine everything and enjoy.

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

1. Watermelon salsa

2. Mango pomegranate tender coconut salsa

3. Capsicum salsa

4. Fruity salad with dried basil

5. Corn salad

6. Fruity salad with corn cucumber and parsley

7. Peas chickpeas low calorie salad

8. Peanut chaat

9. Sprouts chaat

10. Chickpea chaat with raw mango

Sending this post to Facebook group Healthy Wealthy Cuisine . This time theme is #TangoWithMango suggested by Narmadha who blog at Nams Corner. I love her blog which is full of wonderful recipes like Lactation cookies , Ragi chocolate truffle cake, Buckwheat cookies without oven etc. Do visit her space for many more. Check out my fellow bloggers recipes for this theme.

Mango cream oreo tart by Shalu

Aam ras by Jayashree

Instant mango chunda by Poonam

Srilankan raw mango curry by Preethi

Mango chutney by Vanitha

Mango mastani by Narmadha

Raw mango thokku by Ruchi

This recipe is very easy to make and completely gluten free and veganò. Get the ingredients ready. Wash well add chop everything into small pieces. Mix well and serve immediately or keep it in refrigerator and serve chilled. It will be delicious in both ways. Olives and coconut is absolutely optional. You can can skip these if you don’t have or you don’t like. I have bottled olives so I used it.

Recipe

Raw mango – 1/2 cup, chopped

Tomato – 1, chopped

Red onion – 1, finely chopped

Pickled jalapeno – 1 tablespoon or 7 – 8 pieces, chopped

Green chilli – 1 small, chopped

Boiled sweet corn – 1/3 cup

Freshly crushed black pepper – 1/2 teaspoon

Ripe mango – 1/3 cup, chopped

Olive – 2 tablespoon, optional

Cilantro – 1 tablespoon, chopped

Mint – 1 tablespoon, chopped

Lemon juice – 2 – 3 teaspoon or to taste

Sea salt – 1 teaspoon or to taste

Oregano – 1/2 teaspoon

Fresh coconut – 2 tablespoon, chopped

Cucumber – 1/3 cup, chopped

Method

1. Peel and chop the raw mango into small pieces. Also chop onion, tomato, green chilli, cucumber, pickled Jalapeno and fresh coconut into small pieces.

2. Combine everything in a large bowl. Add chopped cilantro or coriander leaves, and mint leaves. Add sea salt, oregano, olives and lemon juice. Mix well. Taste and add more salt and lemon juice if require.

4. Serve immediately or keep in refrigerator and serve chilled.

Notes

1. Pink or black salt or any salt can be used instead of sea salt.

2. You can skip olives if you don’t have or don’t like. Fresh coconut is also optional. Skip if you don’t like.

3. Add green chilli and black pepper according to your taste.

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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Mint Orange Lassi

Everyone stay home stay safe. This time we have to make something delicious and nutritious with easily available ingredients. Sharing a delicious fruity lassi to satisfy your sudden hunger pangs or sweet cravings.

Mint orange lassi with honey. Different but a very delicious and filling drink with yogurt, orange juice, banana and mint leaves. You will also love the flavour. This lassi is also great for fasting days. Banana and yogurt made this lassi filling. Lassi is also very flavorful because of mint and orange.

You may like some more yogurt based drinks on this blog.

1. Banana almond mint smoothie

2. Cucumber smoothie or chhach/lassi

3. Misti doi parfait

4. Guava banana smoothie

5. Cold soup

239 #Foodiemonday bloghop theme is Cool Lassi suggested by Mayuri Patel who blog at Mayuris Jikoni. Mayuri is a very talented blogger. I always love her baked recipes like Fig amaranth cookies, Carrot oatmeal cookies and Thandai muffins etc. And also visit her space for many authentic Gujarati recipes. I am sure you will love her wonderful recipes.

Mayuri wisely suggested lassi this week. From yesterday maximum state of our country under lockdown. Praying for everyone’s well being. Stay safe stay healthy. This lassi is very filling and delicious. And also easy to make. Just combine everything and blend. You can enjoy it room temperature or chilled. You can add some ice cubes in the glass or use everything chilled. I have used chilled yogurt so didn’t use ice cube. Or keep the lassi in refrigerator to be chilled. Always use thick yogurt. I have used homemade yogurt but you can also use store bought. Banana is optional, you can skip it. But I recommend to add banana. Banana will make your lassi filling and more delicious.

Recipe

Yogurt – 1 cup

Orange juice – 1/2 cup

Orange zest – 1/2 teaspoon

Mint leaves – 2 tablespoon

Banana – 1

Honey – 1 & 1/2 tablespoon or to taste

Method

1. Peel and chop the banana. Rinse the mint leaves well.

2. In a blender add yogurt, orange juice, orange zest, mint leaves, chopped banana and honey. Blend till smooth and frothy.

3. Taste and add more honey if require. Blend again. For more sweetener option see notes.

4. Pour the lassi in your favourite glass. You can add some ice cubes if you want. Garnish with mint leaves and pistachios. Serve chilled or room temperature.

Notes

1. You can use 1 tablespoon more mint leaves if you want.

2. You can use any sweetener like sugar, stevia etc.

3. Add honey according to your taste.

4. For chilled lassi add some ice cubes in the glass before pouring lassi. Or use chilled yogurt. Or keep the lassi in refrigerator for 30 to 60 minutes before serving.

Praying healthy and peaceful life for you and your family. Stay home stay safe. Please follow all the protective instructions adviced by WHO .

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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Mint Carrot Beetroot Hummus With Green Peas

 

Mint carrot beetroot hummus with green peas. A superbly delicious hummus with a different taste and flavour. Flavour of mint and lemon and sweetness of beetroot, green peas and carrot made this hummus mouthwatering.

Hummus is a savoury dip or spread made of boiled and ground chickpeas mixed with garlic, tahini and lemon juice. A delicious and very popular spread or dip in the Middle East and Mediterranean, as well as in Middle Eastern cuisine. Earlier shared a delicious Beetroot dip.

You can always increase the ingredients according to your taste. I don’t like sesame seeds flavour so I have used only 1 teaspoon but you can use 1 tablespoon full if you like. I have sauteed the carrot, beetroot and green peas in little olive oil before blending with chickpeas. And sauteed vegetables gives a different taste to the hummus. I didn’t use tahini. Tahini is a paste of toasted sesame seeds and olive oil. And as I mentioned above you can add 1 tablespoon toasted sesame seeds instead of 1 teaspoon if you like. Or you can completely omit sesame seeds. Sometimes I make it without sesame seeds. But I recommend to add at least 1/2 to 1 teaspoon. Or use 1 tablespoon tahini instead of toasted sesame seeds.

This week’s 236 #Foodiemonday #bloghop theme is Hummus Time suggested by Kalyani Sri who blog at Sizzling Taste Buds. Love her blog name as well as different types of delicious recipes she shared. Recently bookmarked her 8 healthy pongal recipes to try all the delicious and healthy pongal.

I mentioned above that I sauteed the vegetables before blending with chickpeas. You have to saute the vegetables till fork tender in little olive oil. You can add more lemon juice if you want your hummus more tangy. I don’t like the flavour of sesame seeds so I have toasted 2 teaspoon but used 1 teaspoon toasted sesame seeds and reserved some for garnishing. But you can use 1 tablespoon if you like. Or use 1 tablespoon tahini instead of toasted sesame seeds. You can also add more garlic if you like the garlicky taste and flavour.

Recipe

Chickpeas – 1/2 cup, soaked and boiled

Beetroot – 1

Carrot – 1

Green peas – 1/4 teaspoon

Garlic – 1 clove, chopped

Mint leaves – 2 tablespoon

Toasted sesame seeds – 1 teaspoon

Olive oil – 1 tablespoon + to drizzle

Salt to taste

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Lemon juice – 1 tablespoon or to taste

Method

1. Peel, rinse and grate or finely chop the beetroot and carrot.

2. Heat 1 teaspoon olive oil in a pan. Add chopped garlic, beetroot, carrot and green peas. Add little salt and stir. Reduce the heat. Cover and cook on simmer until vegetables becomes little soft. Press with a spatula to check. Stir in between. Remove from heat and let it cool down.

3. In a food processor or blender blend the boiled chickpeas. You can also use your grinder. Reserve some chickpeas for garnishing. I reserved some ground chickpeas too for garnishing.

4. Add sauteed vegetables, mint leaves, toasted sesame seeds, salt, cumin powder and black pepper powder. Add some water from boiled chickpeas for easy grinding. Blend everything till smooth.

5. Add lemon juice and remaining olive oil. Blend till everything combine well and becomes smooth. You can add little more cold boiled chickpeas water. Taste and add more salt and lemon juice if require and blend again.

6. Take out the mixture into a bowl. Drizzle little olive oil over it. Garnish with toasted sesame seeds, boiled chickpeas and mint leaves. Serve with pita bread or raw vegetable sticks. Remaining hummus can be stored in refrigerator.

Notes

1. You can add 1 tablespoon toasted sesame seeds or use 1 tablespoon tahini instead of sesame seeds.

2. You can use one more garlic clove if you like.

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.

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

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Watermelon Salsa

Watermelon salsa.
Here is a healthy and quick recipe for my 400 post. Thanks everyone for your love and support.

Watermelon salsa is a perfect appetizer for summer. Very easy and quick to make. Just combine everything. Refrigerate for few minutes and enjoy. If you have mango, strawberry or any other fruit then you can add them in this salsa. Use the fruits according to your choice. Bowl full of this salsa is refreshing, filling, healthy and delicious. And also great for weight watchers. You can get one more fruit salsa here.

Loaded with vitamins, minerals and nutrients, watermelon is one fruit you should not miss this hot season.
own as a body-healing fruit, watermelon is full of amazing health benefits, especially during the summer season. Because clearly, it is the best time to indulge in this fresh, succulent melon, as it has to offer an array of nutrients, vitamins and minerals. The fruit is incredibly hydrating, with up to 92 per cent water content, making it naturally low in fat.

If you eat watermelon on a daily basis, it can improve your cardiovascular health and protect your eyes and immune system.
Source

You may like some more watermelon recipes on this blog.

1. Watermelon rasgulla

2. Watermelon cantaloupe mint smoothie

3. Watermelon sandesh

4. Watermelon muffins

5. Virgin watermelon mojito

6. Mocktail with watermelon and Fanta

7. litchi watermelon date peach Tulsi and almond smoothie

8. Watermelon cooler with Tulsi and Aloe Vera

Our this week’s 194 #Foodiemonday bloghop theme is Summer fruit fest suggested by Swaty Malik who blog at
foodtrails.
Do visit her space for some wonderful recipes she shared.

I have used boiled sweet corn, cucumber and tomato in this salsa. You can use red and yellow bell pepper, mango, pineapple, strawberry or any fruit of your choice.

Recipe

Watermelon – 2 cup, scooped or cubed

Sweet corn – 1/2 cup, boiled

Cilantro or coriander leaves – 2 tablespoon, chopped

Green chilli – 1 finely chopped

Cucumber – 1, peeled and cubed

Tomato – 1 cubed

Red onion – 1, chopped

Freshly crushed black pepper – to taste

Dried mint leaves – 2 tablespoon, crushed

Or

Fresh mint leaves – 2 tablespoon, chopped

Orange juice – 1/4 cup

Lemon juice – 1 tablespoon

Rock salt or black pepper – to taste

Method

1. Combine everything in a glass bowl. Mix gently.

2. I have used dried mint leaves. If you are using dried mint leaves like me then crush the dried leaves with your both palm and mix.

3. Garnish with cilantro or coriander leaves or mint leaves.

4. Refrigerate for 30 minutes and serve with tortilla chips or papad. Or enjoy bowl full as appetizer.

Notes

1. You can use jalapeño, red and yellow bell pepper, mango, strawberry, pineapple, fresh coconut pieces or any fruit of your choice.
2. Add chilli and black pepper according to your taste.

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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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.

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

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
Facebook page
Follow on
Twitter

Instagram

Google plus

https://in.pinterest.com/sujataroy1291