Strawberry Spinach Smoothie Recipe | Healthy Food | Diet Recipes

Cold breeze,rainy days, sunny intervals, Shades of colourful falling leafs and nature surely signs autumn has arrived. Before we have autumn recipes flooded everywhere, i am sharing a recipe using a summer fruit (strawberry). 
Today's smoothie is having a goodness of spinach and strawberry...don't worry about spinach, you don't even taste spinach...smoothie has a hint of ginger and sweetness comes from banana and dates, Which makes it more delicious and healthy and filling. You can add yogurt or any fruit juice instead of water and ice cubes...enjoy the taste along with health.

Strawberries are an excellent source of vitamins C and al providing a good dose of fibre, folic acid, manganese and potassium.The vibrant red colour of strawberries is due to large amounts of anthocyanidin, which also means they contain powerful antioxidants and are thought to protect against inflammation, cancer and heart disease.
Here are few Strawberry recipes to show
Chocolate dipped Strawberries
Nutella Strawberry French Toast
Dahi Choora (Indian no cook breakfast)
Spinach has remarkable abilities to restore energy, increase vitality and improve the quality of the blood. Spinach is excellent source of Iron,vitamin K, vitamin A, vitamin C , folic acid, magnesium, and vitamin B2. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production. Vitamin K is important for maintaining bone health.
Here are few Spinach Recipes here
Oat Spinach Pakoda ( Oats Palak Pakoda)
Palak Moong Dal fry (Spinach with Lentil curry)
Palak Lobia(Spinach Black bean Curry)
Palak Gosht(Spinach and lamb curry)

Level: Easy

Total time: 5 mins
serves: 1

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Baby Spinach: 2 handful(approx 2 cups)
Strawberries: 8-9
Banana: 1 medium
Ginger: 1/4 inch
Pitted Dates: 2 (use honey/sugar/any sweetener if required)
Water: 1/2 cup
Ice Cubes: 1/2 cup(replace with water if required)

Directions

Put everything in the blender and blend to smooth and serve with a strawberry.

Beverages

Persimmon Lassi

Carrot Cake Smoothie

TriColor Smoothie

Mango Lassi

Lemonade(Shikanji)

Mint Ginger Chaach

Random yummies

Badusha

Palak Lobia / Spinach and Black eye bean curry

Nutella Strawberry French Toast

Stuffed Dates

Lauki Puri

Ambada Gosht /Lamb curry

Read More »

Palak Moong Dal Fry | Vegetarian Curry | Flavour Diary

Spinach is wonder green which is very low in calories and fats and its leaves hold good amount of soluble dietary fiber.The health benefits of spinach include improved eyesight, healthy blood pressure, stronger muscles, the prevention of age-related macular degeneration (AMD), cataracts, atherosclerosis, heart attacks, neurological benefits, bone mineralization, anti-ulcerative and anti-cancerous benefits, skin protection, healthy fetal development, and boosted growth for infants.
Spinach is native to the Middle East, and was cultivated in Persia thousands of years ago. From there, it was brought east into China, approximately 1,500 years ago. It made its way into Europe a few hundred years later and quickly became a staple in a number of cultural cuisines. It can be eaten raw as a part of many salads, and it can also be cooked or sauteed down into a reduced form. This can be eaten as a side dish vegetable, or included in a number of recipes for soups, stews, and casseroles.
Spinach is one of the commonly used leafy veggie in my kitchen...Spinach is such a versatile veggie that we can combine it lamb (Palak Ghost) or with lentils (Palak Lobia) or you can use it in fritters (Spinach Oats Pakora) or along with cottage cheese (Palak Paneer) or in dips.
Todays recipe is one common recipe with spinach which i cook now and then, it's easy, no stress, tasty and goes well with both rice and roti's. With no further delay lets check the Ingredients and process.....
You might be interested in other Everyday cooking curries and here are few to list

Potato with Onion Fry

Bhindi/Okra Fry

Cabbage Carrot Kofta Curry

Spinach Info is from here
Level: Easy
Total time: 30 mins
Soaking time: 3-4 hrs
Serves: 2-3
1 Cup: 250ml

Ingredients

Spinach/Palak : 200 gm
Yellow Moong Dal: 1/2 cup
Onion: 1 medium
Garlic Pods: 2
Cumin seeds: 1 teaspoon
Chilli powder: 1 teaspoon ( to taste)
Cumin Powder: 1/4 teaspoon
Turmeric Powder: 1/8 teaspoon
Oil : 2 tablespoon
Salt to taste

Directions

Preparations:
Soak Moong Dal for 4-5 hrs.
Chop Onion and spinach.

method:

Take a pan add oil, when it is warm add cumin seeds and add Onions,Chopped Garlic, salt and fry until transparent. 

Add drain soaked Moong Dal,turmeric,chilli powder and fry for a minute and then add 3/4th cup of water and cook on medium flame until Dal is cooked and now it's time to add the chopped spinach.

Add roasted cumin powder and stir fry on medium flame until spinach is cooked.

Wanna try....let set go..

Random Yumminess

Babousa Semolina Cake

Egg Mayo Sandwich

Lemon Pickle

Lauki Ki Puri

Read More »

Oats Spinach Pakoda | Oats Palak Pakoda

Pakoda's are one of the street foods from India and these are deep fried fritters usually enjoyed during cool,rainy day or at teatime. Pakoda are made with one or more veggies (Onion,Spinach, Eggplant, Potato, Beetroot Pakoda, chillies and so on) and occasionally made with chicken, fish and bread. 
I love oats in any form and today i am using Oats in pakoda. Oats gives an extra crunchiness to pakoda and making pakoda's bit of healthier version.I love crunchy texture of pakoda so added less water and flour(if you like the soft pakoda's then add little bit more water and flour to the quantities given). 
Oats Spinach Pakoda is an adopted recipe as part of #InterblogChallenge theme of #foodiemonday from my very good friend Rupal.  This Inter blog Challenge is trying out friends recipe from their blog, but who will choose whose was a big question as everyone was excited to do this challenge and finally we went with a way of selecting numbers which was created by Krithika one among the talented blogger. I was happy to get Rupal, rather to say i would be happy to do others too. Rupal has done very nice fusion recipes on her blog called goodfoodgoodmoodbyrupal. I loved her  Oats Spinach Pakode , Puri-Bhaji Spring Rolls, Dhokla Samosa and many more, but i have chosen a rather easy recipe because of time constraint, and it was loved by my love and elder princess.

You may also like to check other Indian Appetizers
Savoury Bites
Beetroot Pakoda
Hyderabadi Dahi Vada
Lauki Ki Puri

Kala Chana Sundal / Black chickpea Sundal
Chegodilu(Chekodi)
Poha Chivda

Gobi Manchuria

Vegetable Spring Roll

Level: Easy
Total time: 45 mins

Serves: 4
Cup: 250ml

Ingredients

1 cup Oats
2 tablespoon Semolina (Suji/Rawa)     
1 cup Besan(Gram flour)
2 cups roughly chopped Spinach
1 tablespoon  Ginger Garlic paste
1 teaspoon Red Chilli powder(to taste)
1/2 teaspoon Turmeric powder
1 tablespoon lime Juice
1 teaspoon black Pepper powder
1 teaspoon Taco seasoning powder(optional)
1 cup finely chopped Onions
Salt to taste
1 teaspoon Baking soda 
Water to make Pakoda batter.
Oil to deep fry.

For Sprinkle Masala:
1 tsp chaat masala
1 tsp taco seasoning powder

Directions
Take a big mixing bowl.Add oats and 1 cup of water, mix and rest for about 5-8 minutes.
Add semolina, chopped spinach, ginger garlic paste, red chilli powder, turmeric powder, Lemon Juice, black pepper powder, taco seasoning, chopped onions, baking soda and salt. Mix all together.
Add water to make pakoda batter and mix until well combined.
Heat the oil in frying pan. Drop the batter with spoon/ hand in oil and fry the pakoda on medium heat until they turn Golden color. Place them on a paper towel.
Sprinkle some mixture of chaat masala and taco seasoning on them.Serve Oat-Spinach Pakoda with garlic chutney or yogurt or ketchup.

Tips
If you like soft pakoda's then your batter should be bit runny and thick so add water and flour accordingly and fry as directed below

1. Drop the batter and fry the pakoda in hot oil till half fry.Place them on a paper towel and let them cool down.
2. Heat the oil again and place all pakoda in to hot oil and fry them again till they are golden brown in color.

Wanna try....let set go....
Random Yummies...

Palak Gosht (Lamb in Spinach Gravy)

Caramel Custard

Egg Mayo Sandwich

Egg Puffs (Kids Version)

Dry Fruit Fried Rice

Oats Spinach Pakoda is going to be part of #foodiemonday #InterBlogChallenge #bloghop 

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Spinach and Black-eyed bean Curry (Palak Lobia)

After a long time its been sunny today with clear sky all day, otherwise its been rainy and cloudy most of the time even though its end of spring. I was late in making dinner  but even then i was able to capture few good pics with natural light. Hope to have 
Spinach is always my favourite leafy veggy , which i combine with everything like lamb (palak ghost) , cottage cheese and with all beans for mains. And spinach is one of the best leafy veg to increases blood count. And Beans are good source of proteins and  an alternative for vegetarians. 
Todays post is packed with Iron and proteins. This is one common recipe for me in daily cooking, its easy, no stress, tasty and goes well with both rice and roti's. With no further delay lets check the process.....

Level: Easy
Total time: 30 mins
Soaking time: 4-5 hrs
Serves: 2-3

Ingredients

Spinach/Palak : 200 gm
Black-eyed beans: 100gms
Onion: 1 medium
Cumin seeds: 1 teaspoon
Split chana Dal: 1 teaspoon (optional)
Dry fenugreek leaves / kasuri meethi: 2 teaspoon
Chilli powder: 1 teaspoon ( to taste)
Oil : 3 tablespoon
Salt to taste

Directions

Preparations:
Soak beans for 4-5 hrs.
Chop Onion and spinach.

method:

Pressure cook the soaked beans with little salt and a cup of water for 3 whistles.
While your beans are cooking, chop up onions and spinach.
Take a pan add oil, when it is warm add cumin seeds and split chana dal. Then add Onions, salt and fry until transparent.
Add spinach and stir fry on medium flame for a minute and then add cooked beans along with water.
Add Red chilli powder, roasted cumin powder and coriander powder and crushed kasuri meethi. Fry till desired consistency.

Tips

• Use boiled water in rasam or any other curries. 

Wanna try....let set go..

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