Dal-makhni (whole black lentil)

 

Hello readers!

Welcome to easy cooking blog no

Introduction

The recipe for today is Dal-makhni!

Dal-makhni is a whole black urad lentil mixed with a handful of red kidney beans/ rajma soaked for at least 6 hours or overnight pressure cooked with some basic spices and herb with a dollop of ghee/butter or fresh cream served with butter naan or jeera rice. This particular dal is hugely flavourful, creamy and rich. It is one of the north Indian delicacies which is equally loved across the world. 

People used to cook this dal in a mud pot over a wood fire or rustic stove a few decades back. They would leave this dal over the wood fire for several hours on low heat since it takes longer to cook, and slow cooking is the key to smooth, creamy dal makhni. But, as years passed by, we all had less time on our hands to go for elaborated cooking, and we discovered our ways to make this delicious dal makhni in less time with less work. 

Different people cook this dal differently. I will be sharing my way of cooking it. It is extremely easy and straightforward. Without further due, let me share the ingredients and the recipe. Let's get started. 

Check out my other exciting recipes given below.

Aloo paratha/ potato stuffed flatbread.

Nutri ki sabzi/ soyabean chunk curry

Aloo gobi ki sabzi/ cauliflower and potato curry

Pooha/ flattened rice breakfast recipe

Bread pakoda/ Bread cutlets

Ingredients                     Qty

Whole black lentil          1 cup

Red kidney beans          1/4 cup

Garlic                               as per taste

Ginger                             as per taste

Green chilli                     as per taste

Asafoetida                      a pinch

Salt                                   as per taste

Turmeric                         2 tsp

Red chilli powder           as per taste

Cumin seeds                   2 tsp

Coriander seeds              2 tsp

Garam masala                ½ tsp

Butter/ oil/ghee             as per taste

Fresh cream                    (optional)

Cooking time: under 60 minutes. 

Procedure

Step 1: Soaking of lentil and red kidney beans

Take one cup of whole black lentil and 1/4 cup of red kidney beans (beans are optional) in a wide bowl and wash them together under running water a couple of times. 

Now soak them in water overnight or for at least 6 hours. Soaking helps to cook this dal in less time. 

                                           

                                            

Step 2: Pressure cook the dal

Once the dal is soaked well, wash it one more time, drain the water it was soaked overnight and use fresh water to pressure cook it for 1 cup of dal; add 4-5 cups of water. 

Add the grounded/ crushed ginger, garlic and green chillies to the dal. 

Now add salt, turmeric, red chilli powder and asafoetida, and one tsp of oil and pressure cook the dal till 4 to 5 whistles on high heat; after that, turn the heat to low to medium and slow cook the dal for at least half an hour by releasing the pressure in between with the help of a spoon. 

Do not leave the pressure cooker unattended for a long time. Keep checking in between. 

To check the dal, release the pressure first, remove the cooker's lid, and check the dal grain by pressing in between the fingers. Once the dal is soft and mushy, it is ready for tempering. 

Step 3: Tempering 

Once the dal is nicely cooked, prepare the tempering for it. 

It is your choice what you want to add; take some oil or ghee in a small pan turn the heat to medium.

Once the oil is hot enough, add the cumin and coriander seeds, let them sizzle, add some red chilli powder and garam masala, and add this tempering to the dal and mix everything well. Before serving it, you can add some butter/ghee/ cream as well. 

Garnishing

There are so many different ways to garnish this delicious dal as per your choice and preferences. However, I will be showing how I like to garnish my bowl of dal-makhni.

Once the dal is ready to be served, add a big chunk of butter or clarified butter/ghee. The addition of ghee or butter enhances the flavours to the next level. 

Or you can drizzle some fresh cream before serving it; it also makes the dal so tasty, creamy, smooth and rich. However, the addition of cream makes the dal difficult to digest for those who have a weak digestive system. So, if you have it for the first time with the cream, add the cream in less quantity first. 

And if you are watching your fat intake and do not want to go for oily garnishing, you can add some fresh coriander leaves and enjoy this delicious bowl of dal-makhni. 

Serving suggestions

This delicious and rich dal can be served with plain naan, butter naan, garlic naan, roti and paratha. 

It can also be served with jeera rice or any biryani. 

I sometimes have this dal with traditional Makki ki roti/ maize flour roti.

You can also enjoy this dal with tawa toasted bread. It tastes equally good. 

When I have my friends over, I make this dal makhni along with aloo gobi ki sabzi, jeera rice, garlic naan and some spiced chilled yogurt. 

Tips and tricks

To make the best dal makhni, do not forget to soak the lentil overnight or at least 6 hours before cooking it. Soaked dal takes less time to cook. 

Once the dal is soaked, wash it at least twice before putting it into a pressure cooker. Do not use the water used to soak the dal; always throw that water and use fresh water for cooking the dal. 

After 4-5 whistles, always try to cook this dal on low heat for a long period. Slow cooking is the key to perfect creamy dal makhni. 

Do not forget to add a pinch of asafoetida as it aids in the digestion of this dal. 

To temper this dal, you can only have cumin seeds/jeera in ghee or oil, or you can add traditional ginger, garlic, onion, and tomato tadka. You can omit or add anything you like. 

If you wish to or you want to give this dal a royal taste and look, you can add dry dome spices like cinnamon, bay leaf, black cardamom and nutmeg. But this is optional; without any of these dry spices, dal tastes delicious. 

That is it for today!

I hope you like this straightforward recipe of dal makhni . 

Do share your thoughts in the box below.

Thank you!

Neha 

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Aloo-pyaaz ki sabzi (Potato-onion curry)

 

Hello readers!

I hope you all are doing well!

Welcome to another easy cooking blog no.19

 

Introduction

The recipe for today is Aloo-pyaaz ki sabzi / potato-onion curry; this is delicious, simple and easy to make. All the ingredients you will always find in your kitchens, very quick recipe where we use onions and potatoes braised with some dry herbs and spices. So, if you are not able to figure out what to cook on any random day, try this simple yet delicious recipe; you do not need any other vegetables apart from onions and potatoes and a few basics dry spices and herbs to cook this curry.

It is the best curry to make for your kids, as it is simple to make and easy to pack. No spills, no leaks. You can roll this curry in a roti and pack it like a wrap or roll. This can be a perfect side dish along with aloo paratha, gobi paratha or with rajma, or sandwiches can be made with this delectable curry. This is a vegan recipe. 

Check out my other exciting recipes as well, links given below.

Aloo paratha ( potato stuffed flatbread)

Aloo gobhi (cauliflower stuffed flatbread)

Aloo sandwich (potato sandwich)

Punjabi poha (flattened rice)

Without further due, let me share all the ingredients with you all with the quantities.

Ingredients                Qty

Potatoes                     2 medium-sized

Red onions                2 medium-sized

Green chillies           as per taste

Coriander seeds       1 tsp

Cumin seeds            1 tsp

Nigella seeds (kalonji)     1 tsp

Dry fenugreek leaves      1 tsp

Salt                          as per taste

Red chilli powder     as per taste

Turmeric                      1 tsp

Asafoetida                 a pinch

Garam masala (optional)  half tsp

Oil                         as per taste

Cooking time: under 30 minutes, including chopping of vegetables.

Procedure

Step 1: Chopping of vegetables

Take the potatoes and onions, wash them thoroughly and finely slice them into any shape and size of your choice. After chopping soak, them in water (do not soak green chillies) and keep them aside. Soaking avoids the discoloration of the vegetables. 

Step 2: Cooking

Take a heavy bottom pan or Kadai, turn on the heat and pour any oil of your choice (avoid using oils with low smoke points). Let the oil heat up nicely.

Turn the heat to low, and add the coriander, cumin, kalonji (nigella), and asafoetida; let them sizzle in the oil for few seconds.

Add the onions first and cook them for less than 5 minutes on high heat. Add the green chillies and potatoes once the onions are slightly cooked and saute them on high heat for about 5 minutes.

Cover it with the lid, lower the heat to medium and cook the potatoes until soft and tender but not mushy and sticky.

Once the potatoes are tender, add the dry spices and mix everything well; at this stage, if you find the curry too dry or dry spices are burning, sprinkle some water, and if you intend you add yogurt, cream or Dahi add at this point of time and cook it well.

Cook the curry on medium to low heat with all the spices for about 5-7 minutes, and your delicious curry is ready to be served. 

Garnishing

Garnish this with fresh coriander leaves or fresh spring onions.

You can enjoy this curry by adding a spoon full of fresh cream, but you must cook the cream so the moment you add all the dry spices, first cook them and a few minutes later you can add cream and cook with the vegetables mixed with spices for at least 10 minutes. 

If you have health restrictions, do not worry! Instead of fresh cream, you can use yogurt or homemade curd. Trust me; it tastes equally delicious with this. I always use yogurt to make this curry.

You can also drizzle some clarified butter/ghee if you do not intend to add curd or cream.

You can add any of those as mentioned above or skip them all. The purpose of adding them is only to make the curry creamy, and it does not feel dry while having it with naan or roti.

Serving suggestions

This delicious curry goes very well with garlic naan, aloo paratha, gobi paratha, plain naan, roti and simple paratha.

It can also be served with shahi pulao. It goes very well with this or jeera rice or with any type of biryani.

I often make its sandwiches, very easy and straightforward to assemble. You can use this curry only as a stuffing, or along with it, you can add slices of tomato, red onions, cheese mayo. Totally up to you how you want your sandwich.

It can be enjoyed as a wrap; yes, you can stuff this in any tortilla wrap and enjoy this.

So, you can choose any of the ways mentioned above to relish this delicious curry.

Tips and Tricks

Always make this curry fresh for the best taste and results, as potatoes tend to give that foul smell and sticky texture if they are stale. So I always prefer to make them fresh.

Preferably use red onions for better taste, although I have used white, as red onions are sometimes difficult to get.

Chop the vegetables and dip them in fresh water to avoid discoloration of the veggies.

I prefer to use mash and bake potatoes or up-to-date potatoes for this curry. As these two types of potatoes do get soft quickly at the same time, do not get mushy or sticky after being cooked.

Nigella seeds (kalonji) are must in the curry; it gives a different aroma to curry and enhances the taste, so try not to skip this. But, in case you do not have them accessible, no worries, you can make this curry without them.

If you want that gravy-like consistency, you can add 1 or 2 chopped tomatoes after cooking the onions nicely and before adding onions and potatoes, same as how we make any other traditional curry.

That is it for today’s blog.

I hope you like this simple recipe. Do share your views in the comment box below.

Thank you!

Neha

 

 

 

 

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Aloo-palak (potato-spinach curry)

 

Hello readers!

I trust you all are safe and sound!

Welcome to easy cooking blog no:

Introduction!

Today’s recipe is ALOO PALAK (SPINACH AND POTATO CURRY), made using potato and spinach, including other veggies with some dry spices and herbs. This delicious and healthy curry can be served with roti, bread, naan, and jeera rice.

The recipe is straightforward, easy to make, amazingly healthy, and full of essential vitamins and nutrients. Yes! Simple and delicious food can also be super healthy.

We are often being advised by health professionals that we should include more greens to our diet. Greens are vital for healthy body and mind. So, to get their maximum health benefits these gorgeous greens must be consumed in the raw form.

But, if you are one of those who, even after knowing all the health benefits, still are reluctant to consume them in their raw form, or you have growing kids who throw tantrums every time they see greens. Don’t you worry anymore. These herbs and vegetables can be cooked in the form of delicious curries, the key to make a delectable and nutritious curry is to cook it slowly on a low heat.

I am not a big fan of salads or greens, though I do try to include them in my diet as much as possible. I have developed ways to includes these healthy herbs and greens in my diet. Being an Indian I can essentially cook anything into a curry, so whatever I cannot have in the raw form, I throw them into a pan with very little oil and some beautiful basic spices and herbs on a low heat to retain maximum nutrients and prepare a healthy yet delcious curry out of it.

Please check other exciting recipes, links given below

Nutri kisabzi (soyabean curry)

Baigunbharta (eggplant curry)

Kaddu kisabzi (Pumpkin curry)

Alooparatha (potato flatbread)

Let me show you the ingredients needed for this curry.

Ingredients                     Qty

Palak (spinach)    2 fresh bunches

Aloo (potato)      3-4 medium-sized

Green chilies      as per taste

Onions red        1 large sized

Garlic                as per taste

Tomato             1 large sized

Coriander seeds  1 tsp

Cumin seeds     1 tsp

Asafoetida        a pinch of it

Turmeric           1 tsp

Red chili powder as per taste

Salt                 as per taste

Garam masala  as per taste

Oil/ghee        1-2 tbsp (or as per your choice)

Cooking time: can be prepared in under 30 minutes, including chopping of vegetables.

Procedure

Step 1: Cutting and chopping of veggies

Take all the required vegetables, including spinach. Wash everything well under running water and  roughly chop all the vegetables and finely chop the spinach and keep them aside.

If you wish to blanch the spinach, you can do so as well.

Step 2: cooking

Take a heavy bottom wide pan, turn on the oil, and pour some oil of your choice. Do not use oils with a low smoke point as those are not ideal for cooking and baking.

Once the oil is hot enough, turn the heat to low and add the cumin and coriander seeds; let them sputter and add roughly chopped onions sauté them for few seconds first now add the chopped garlic and green chilies cook everything well for good 5 minutes on medium to high heat. Now add the chopped tomato and cook it until soft and mushy.

Now add chopped potato, sauté it well with the other veggies, and cook it with the lid until they are soft and tender.

Once the potatoes are soft, add in all the dry spices and mix everything and eventually add your finely chopped or blanched spinach to the pan and cook it on low to medium heat until the spinach is soft and cooked to perfection. Once the curry is ready, add some freshly chopped coriander leaves over it and some garam masala. Your delicious and healthy curry is all set to be served.

Garnishing

Garnish this delicious green aloo-Palak curry with some fresh coriander leaves.

And it tastes divine with the addition of some homemade clarified butter/ghee or butter in it before serving, or you can add some fresh cream if your health allows you to do that. It tastes magical.

As this curry is a bit dry, the addition of any fat makes it smooth and creamy and enhances the flavours.

You can chop some finely chopped red onions over the curry and enjoy this with roti, rice, or bread.

Serving suggestions

This Palak aloo curry can be an excellent side dish along with egg curry or any other gravy-based curry for that matter.

This curry goes best with roti, naan, paratha, aloo paratha, Gobi paratha, or jeera rice.

I often make its sandwich using my homemade whole wheat bread, add some sliced red onion, tomato, cucumber, and a slice of cheese and lightly toast it on a griddle or in a toaster. Try this, and you will be a fan of this sandwich.

Or can you make a Frankie with this delicious curry, spread some ketchup on the tortilla or homemade roti spread this gorgeous curry, a slice of cheese, some sliced vegetables of your choice, and mayo, wrap it and lightly grease the skillet and roast this before serving this.

It goes very well with jeera rice or biryani, with some spicy curd on the side.

Tips and Tricks

Always use fresh spinach for best results; make sure the leaves do not have insect bites or any kind of marks on them. Use fresh, clean green spinach.

Always finely chop the spinach and all the other veggies you intend to use.

I prefer cooking other veggies; once they are half done, only add the spinach to gain maximum nutritional value. Always remember to cook the curry on low heat after adding spinach to it. High heat will burn all the good nutrients present in the spinach.

Any oil can be used to make this curry; however, avoid using oils with a low smoke point. These oils are not recommended for cooking.

I have used different seeds or dry spices to make this curry; if you do not have them accessible, do not worry; add the essential ones like turmeric salt and some black pepper or red chili powder.

This curry is extremely simple and easy to make hardly takes any time to be prepared. So, I suggest making this curry on low heat to retain all the vitamins and micronutrients present in the spinach.

No need to add water in this curry even if you find the onion tomato gravy bit dry. Spinach has a lot of water in itself.

Once the curry being cooked, sprinkle some garam masala of your choice and some fresh coriander leaves and serve it hot.

That is it for today.

I hope you like this recipe

Do let me know in the comments below

Take care

Neha

 

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Spicy aloo sandwich (potato sandwich)

 

Hello foodies!

I hope you all are safe out there!

Welcome to easy cooking blog no. 17

Introduction

I share recipes which are extremely simple and easy for any newbies out there. We do not need fancy and unlimited ingredients to prepare these super delicious recipes, you have a freedom to add or omit any ingredients as per your choice, liking and healthy requirements. 

Undoubtedly, a good diet and good health go hand in hand, “we are what we eat”. Though it is completely fine to have grand meals once in a while to satisfy our taste buds, it is extremely vital to scrutinize what we are dumping in our body to maintain a healthy lifestyle. We should work hard and put our efforts to plan our meals that takes our health into consideration, trust me, simple food can be life changing. 

Who does not love sandwiches? They are easy to make, easy to pack, perfect party snack, and easy outdoor meal, and for kids who do not like to have vegetables in their meals, mums can simply dodge them by adding all the essential vegetables into their sandwiches and surprise them with a fancy meal. Kids love these sandwiches a lot, potato and bread give them all the carbs and energy to keep them fuller for long. 

Hence, today’s recipes is about another delicious and easy peasy potato sandwiches made using boiled potatoes that are first braised with some gorgeous spices and herbs, stuffed in a bread with some mayo or cheese and finally roasted on a griddle with some butter or ghee. You can always boil the potatoes beforehand and refrigerate them so that you can make these beautiful sandwiches whenever you feel like.

These sandwiches are super delicious, filling and very easy to make. You can also use any of your favourite veggies along with the boiled potatoes to make healthier version of these sandwiches. 

                                     

Check out my other interesting recipes, links are given below.

Hung-curd sandwich

Aloo paratha (potato flatbread)

Gobi paratha (cauliflower flatbread)

Bread pakoda (bread cutlets)

Without any further due, let me introduce our magical recipe of the day, which hardly takes any time to be assembled. 

Ingredients               Qty

Bread slices                  4

Boiled potato               3-4 medium sized

Green chillies              as per taste

Cumin seed                 1 tsp

Coriander seeds        1 tsp

Mustard seeds            1 tsp

Red chilli powder       as per taste

Kalonji (nigella seeds) ½ tsp (optional)

Asafoetida (optional)   a pinch

Turmeric                      1 tsp

Salt                              1 tsp

Garma masala         (optional)  ½ tsp

Oil or ghee

Fresh coriander leaves or spring onion leaves to garnish the curry.

Cooking time: under 30 minutes including preparation of curry and the sandwiches.

Procedure

Step 1: Boiling of potatoes

Wash the potatoes under running water. Boil them to perfection just till they are tender and soft. Do not over cook the potatoes it will make sandwiches soggy and sticky. Potatoes should retain their shape.

Once boiled, let them cool down a bit, peel off the skin and roughly mash them or chop them in case you like that chunky taste of potatoes in your sandwich.

You can even boil the potatoes beforehand and refrigerate them.

Step 2: Preparation of curry

Take some oil in a pan, avoid using olive oil as it is not ideal for cooking, use any other oil of your choice. Let the oil heated up nicely, turn the heat to low before adding any seeds.

Once you turned the heat to medium or low carefully add the mustard seeds from a safe distance as they crackle, now add cumin, coriander, asafoetida, kalonji and let them sizzle.

Add the green chillies at this step and all the dry spices, all this while the heat should be at low to medium. Mix and cook everything well for few seconds.

Next add the mashed or roughly chopped potatoes to the pan and sauté them with all the spices. Now at this step turn the heat to medium to high and cook the potatoes for at least 10 minutes.

Once it is done add the freshly chopped coriander or spring onion leaves and cover the pan and keep it aside.

Step 3: Sandwich making

Take any bread of your choice, white, brown, seeded, pita, or buns for that matter. If you like the edges of the bread keep them if not with a sharp knife cut the edges of the bread before making the sandwiches.

On one slice of the bread spread some Schwan chutney or any other chutney of your choice. Now place generous amount of potato curry and a slice of cheese on it. you can add some sliced red onions and tomatoes as well.

      

On the second slice spread green chutney or any ketchup of your choice and place it over the stuffed slice. Press the sandwich gently.

Put a griddle on the stove, turn the heat to medium and grease it some butter, ghee or oil let the griddle heat up a bit place the sandwich gently and let it roast until golden brown, flip it and cook the other side of it. once it is nice and crisp cut the sandwich into two halves and serve it hot with any dip or masala tea.

Garnishing

Although, sandwiches do not need any fancy garnishing however, I sometimes like to sprinkle some chat masala over it before consuming.

Serving suggestions

You can serve these delicious sandwiches with any sauce or dip of your choice.

This can be served with tangy mayo and some fresh salad on the side to make this a complete meal.

I like to have these sandwiches with masala tea, hot chocolate or any milkshake of your choice.

Tips and Tricks

Always use fresh bread to make these sandwiches for best taste and results.

Any type of bread can be used to make these sandwiches for instance white, brown, seeded, pita or buns even.

To make potato curry you can add some red onions and tomato as well only if you wish to.

Do not forget to mash the potatoes or cut them into small chunks, having big chunks can break the sandwich while preparing it.

If you are not reluctant to use butter, do apply some butter on the bread slices before adding the potato stuffing, it will make the sandwich soft and juicy.

Always add generous amount of stuffing on the bread.

If you are watching your fat intake, skip the addition of cheese as well as greasing the pan for roasting the bread, just dry roast your sandwich. It tastes equally good.

Always roast your sandwich on medium to low heat, by doing this the sandwiches will be crispy and nice.

You can use any ketchup, sauce or even mayo of your choice. I used green chilli sauce and Schwan sauce to make the sandwiches.

Once the sandwiches are cooked well, always cut them into two halves before consuming it.

That is it for today’s blog!

I hope you will try this easy recipe.

Do let me know your thoughts in the comment box below!

Take care!

Neha

 

 

 

 

 

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Apple-banana smoothie (Easy & healthy)

 

Hello readers!

I trust you are all doing great!

Welcome to easy cooking blog no. 16!

 

Introduction

 

After sharing many curries, snacks, and baking recipes in my previous blogs and now I have decided to shift my focus from quenching of hunger to quenching of thirst. Therefore, today's recipe is about a refreshing and flavourful “APPLE-BANANA SMOOTHIE”, which can be enjoyed along with different meals or what if I tell you, it is a meal in itself; so, can be a replacement of your carbs-filled breakfast.

 

It's my personal favourite drink that can be prepared using any fruit of your choice along with some extra ingredients (nuts, cinnamon powder, fresh coconut etc) including milk or simple water. 

 

I should name this drink an "antioxidant" drink. Since it has all the necessary nutrients, vitamins required. Antioxidants are vital for our bodies. It delays aging and scavenges the free radicals generated in the body, which eventually prevents cell damage.

 

This smoothie is an excellent option for those trying to lose or maintain their weight for the longest time. Just replace your breakfast or lunch with this beautiful and colourful drink. It not only nourishes your body thoroughly but also cuts down the extra calories we tend to gain from our regular meals. It gives you all the goodness of fruits and nuts and keeps you energetic and fuller for an extended period of time. 

 

So if you are one of those who detest standing in the kitchen and cook elaborated meals, this drink can be your best buddy. You hardly need 10 minutes to bring together this recipe.

 

Smoothies can be the best option for difficult kids who do not want to eat fruits and all the healthy stuff required for their growth. Mothers can blend all the seasonal fruits with some milk and nuts to make this gorgeous smoothie and feed their kids. They will guzzle it down without throwing any tantrums.

 

This drink is perfect for summers. I often replace my breakfast with this smoothie. You can, of course, do some variations as per your liking and health requirements. Instead of milk, you can go for water or any plant-based milk. 

Please check my other exciting recipes as well.

 

Aloo paratha easy breakfast recipe

Gobi paratha easy breakfast recipe

Easy eggless banana loaf 

Easy whole wheat atta cake

Let me share the ingredients!

 

Ingredients (for two servings)      Qty

 

Red apple                                 1 medium-sized

Banana                                       2 medium-sized

Almonds                             4-5 (soaked if possible)

Cinnamon powder                     ½ tsp

Grated coconut                          1 tbsp

Fresh full cream milk               1 and a half cup 

Chia seeds soaked                    1 tbsp

 

Making time: less than 10 minutes (including chopping of fruits).

 

Procedure

 

Step 1: Washing and chopping of desired fruits.

 

Wash all the required fruits thoroughly with fresh water; pat dry them with paper towel or any cotton cloth and roughly chop all the fruits and keep them aside. 

Step 2: blending with some more ingredients. 

 

Now gather all the other ingredients needed to make this delicious smoothie like fresh coconut (if not available, use grated store-bought one), some almonds and cinnamon powder.

 

Soaked chia seeds (soak them for at least half an hour in water, once they swell nicely, they are suitable to be used).

 

Milk: I have used fresh full cream milk for this recipe. If you have any diet restrictions or health preferences, you can use low-fat milk, soya milk, almond milk, oats milk, peanut milk, or water to make it super healthy and guilt-free.

 

Now throw in all the fruits and rest of the ingredients including the milk in a blender and blend them to a smooth and rich smoothie. 

Serve it fresh with some ice cubes if you wish to. 

 

Health Benefits!

 

Note: Please ensure that you are not allergic to any of the ingredients used in my recipe. Please feel free to alter the recipes as per your health and diet preferences.

 

Since fruits are rich in all the antioxidants needed for our body, antioxidants help to scavenge all the free radicals generated by our body; in short, antioxidants helps to fight aging by preventing cell damage in our body. So, we should consume fruits regularly. 

 

Apple is rich in all the vitamins and micronutrients needed for good vision and so many more other health benefits. 

 

Banana is a rich source of potassium; it helps balance our Blood pressure and is a high energy source; along with these two, it has numerous benefits. 

 

Almonds are a rich source of protein and good fat with remarkable qualities.  

 

Cinnamon helps manage your glucose levels. But if consumed more, the required amount could harm your body. 

 

Coconut is again an excellent source of fibre, all the essential nutrients. 

 

Chia seeds: these should be consumed after soaking for best results. They are rich in antioxidants and have excellent health benefits. 

 

Milk is a good source of calcium, protein, and fat needed. 

 

Garnishing

 

Pour this delicious smoothie into your favourite glass and add some crushed dry fruits or nuts over it before consuming. 

 

If you are fine with the sugars and fats, go ahead and decorate the smoothie with some chocolate syrup or add a big scoop of your favourite ice cream. 

 

I prefer to garnish my smoothie with chopped bananas and apples often. 

 

You can dry roast some sesame seeds and sprinkle them over the smoothie. 

 

Serving suggestions

 

Although it is perfect on its own, however, you can serve various fruits along with it. 

Do not forget to add some crushed ice before serving it. 

 

You can have a light sandwich along with this smoothie, it will be like a complete meal in itself, and you will be sorted for the next 4 to 5 hours. I always do this when I go out for a longer period of time. 

 

Tips and tricks

 

Always use fresh and seasonal fruits to make smoothies.

 

You can choose whole cream milk, low-fat milk, soya milk, coconut milk, oats milk, almond milk, or peanut milk as per your health preferences or liking. 

 

The good thing about this smoothie is that you can skip the milk and use water, as we are using bananas to give a smooth and rich texture to the smoothie. 

Always opt for fresh coconut; in case you do not have access to fresh, use store-bought. 

 

Add the cinnamon in a small quantity; just a pinch of it should be fine. In case you have any allergies or trouble consuming cinnamon, skip this. 

 

I prefer to have the smoothie freshly made. Please do not make it and store it in a fridge beforehand, since fruits tend to get oxidized quickly; so excellent benefits consume it fresh. 

 

You can add a tsp of peanut butter and oats to your smoothie along with the ingredients. It will add more protein and fibre to your drink. 

 

If you are watching your diet and trying to lose weight, it's a good idea not to use sugar at all. You can use substitutes like honey or jaggery in a limited amount. 

 

You can use any other fruit, such as a pear, some strawberries, avocado, etc., avoid using citric fruits only as we are using milk in the recipe. 

 

That is it for today's blog!

 

I hope you like this recipe. 

Do share your comments!

Take Care

Neha

 

 

 

 

 

 

 

 

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