Fruit-vegetable Salad

This salad is a simple, delicious and complete meal on its own - packed with wholesome nutrition, flavor, texture, and color.

Ingredients:

 

• 1/4 cup moong dal (yellow split lentil)
• 1/4 cup Peanuts
• 1/2 cup white Onion chopped
• 1/2 cup tomatoes chopped
• 1/2 cup cucumber chopped
• 1/2 cup Lettuce shredded
• 1/2 cup apple chopped
• 1/2 cup banana chopped
• 1/4 cup chopped strawberry
• 1 tablespoon chopped raw mango (kairi)
• 1 tablespoon chopped cilantro (hara dhania)
• 1 teaspoon seeded and chopped green chili (optional)
• black pepper to taste
• salt to taste
• 1 teaspoon ground roasted cumin seed (jeera) (optional)
• 1 tablespoon lemon juice, adjust to taste
• 1 tablespoon ginger juice

 

Method:

1. Wash the moong dal and peanuts then soak them in water. After half hour strain extra water.
2. Next add all chopped vegetables and fruits, into soaked moong dal and peanuts. And add salt, ground black pepper, lemon juice,  ginger juice and  Jeera(Cumin seed) powder and mix well.
3. Serve or chill it then serve.

Note:

• You can do the variations with vegetables and fruits of your choice.
• You can add chaat masala into this.

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Birthday Special Giveaway - Round Up and Winner Announcement

Happy Janmashtami !!

I am very happy and overwhelmed with the response on my event "Birthday Special". I received almost 203 entries (200 blogger + 3 non-blogger) for this event. Thanks to all of you who have participated and sent their delicious recipes and helped making this event successful. I am extremely honored by your participation.

 

I have categorized entries in tabular format and sorted them on the basis of postal address and the order in which they were posted. I apologize If I've missed out any recipe while consolidating all the entries. Please let me know if that is the case.


For most awaited roundup, click here

And the winners of this giveaway are -
1) Vijayalakshmi Dharmaraj for her delicious cupcake recipe -  Strawberry Cheese Cupcake

2) Manjula Bharat for her bread recipe - Fresh strawberry stuffed chocolate  pull apart bread  

Congratulations Winners!! Please email me your mailing address before 2nd Sept to receive your prize. Also, If I do not receive the address by 2nd, then I will have to choose other participants as winners based on random.org.
Thanks a lot once again. I hope I will receive the same support and participation from all of you in my future events..

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Gulab Jamun for Vrat / Fast ~my 100th Post

Today is a very special day in my life because it marks Daily Swad Sugandh's 100th post! Wow, what a journey it has been! can you believe it? I certainly can’t. It seems like yesterday that I started posting recipes, I really never thought I would last this long but over the last 3 and half months, I have discovered a love of cooking and baking and gained a lot of fabulous food blogger friends and acquaintances. Thanks all of you for encouraging and supporting me...
Tomorrow is Janmashtami, a popular Festival across India which celebrates the birth of Lord Krishna! To celebrate Janmashtami and my blog's 100th post celebration, I made Gulab Jamun for Fast / Vrat which has exactly the same taste.

 

Gulab Jamun is a traditional Indian dessert often eaten at festivals or major celebrations such as marriages, Diwali (the Indian festival of light). Soft and spongy milky balls soaked in a light sugar syrup flavored with rose water, saffron and cardamom. 

 

 

Ingredients:

For Gulab jamun:

• 1 cup nonfat milk powder
• 2 tablespoon Arrowroot
• 2 tablespoon butter
• Pinch of baking soda
• 1/4 cup full cream milk

For Syrup:

• 2 cup sugar
• 1 1/2 cup water
• 1 tablespoon rose water
• pinch of saffron

Other Ingredients:

• 1/2 teaspoon cardamom seeds
• 1 tablespoon sliced almonds and pistachio
• Oil for deep-frying

Method:

1. For syrup, Mix water, rose water and sugar and boil them up to 1 string (1-tar) consistency. Add Saffron and remove from heat and keep aside.
2. Mix well the milk powder and butter, add Arrowroot powder, baking soda and again mix well. Now add milk and knead to a soft dough.
3. Dough will be little sticky. Let the dough sit for 8-10 minutes. Milk powder will absorb the extra milk. If required add more milk as dough should be soft.
4. Take a teaspoon of dough, place one cardamom seed in it and roll it to a ball. It makes around 15-20 small balls from the dough.
5. Heat the oil in a frying pan on medium flame, drop each ball into hot oil gently and fry them until evenly browned on low flame.
6. Remove the gulab jamuns with a slotted spoon, drain extra oil on kitchen paper and transfer into the hot syrup. Let sit them in the syrup about 1-2 hour before serving.
7. Garnish with pistachio and almond and serve hot or chill.

Note:

• Syrup for this gulab jamun should be thinner with 1 string consistency.
• Don't fry gulab jamuns on high heat otherwise they will become hard inside and not fully cooked.
• You can replace butter and milk with heavy cream. for the same ingredients I used near about half cup heavy cream and Gulab jamun turned out well using heavy cream...
• For non-fasting gulab Jamun, replace Arrowroot by Maida (all purpose flour).

  

 

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Cheese Stuffed Mushroom Vada / fritters

Today is another type of fritter, Ideal both for tea time as well as starter/ appetizer for parties. These fritters are easy to make, delicious in taste. I have used button mushrooms for these fritters and stuffed it with cheese filling. For healthy vadapav, You can use it as vada in vadapav to replace potato vada. 

Preparation Time : 5-7 minutes
Cooking time : 15 minutes
Serving - 4

Ingredients:

• 1/2 cup grated cheese
• 1 teaspoon chopped green chilli
• 2 teaspoon chopped garlic cloves
• 2 tablespoon chopped celery
• salt to taste
• 1/4 teaspoon ground black pepper
• oil for deep frying
• 1/2 cup gram flour
• 1 tablespoon rice flour (optional)
• 1/4 teaspoon turmeric powder
• pinch of asafetida
• 8-10 fresh big button mushrooms

 Method: 

1. Combine Cheese, chopped green chili, garlic and celery, salt and ground black pepper and keep aside.
2. Meanwhile heat the oil in a deep frying pan for vada / fritters.
3. For the outer coating, combine gram flour, rice flour, asafetida, salt and turmeric powder in a bowl, add 1 tablespoon of hot oil and make thick batter using water.
4. Take out stem of button mushroom and in that hole, fill the stuffing of cheese mixture. Repeat this with each mushroom.
5. Dip each cheese stuffed mushroom into the batter and allow it to coat the mixture well.
6. Deep fry in hot oil on medium flame till golden brown. Drain on kitchen paper and keep aside. 
7. Serve hot with tomato ketchup or any tangy / spicy sauce.

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Digestive Smoothie

Digestive Smoothies - An easy smoothie for Digestion!
We all know that smoothies are great way to start your day. Digestive smoothies are great for promoting health, improving digestion, boosting energy levels and enhancing the immune system. They are packed with energy, vitamins, minerals and anti-oxidants which are required for a healthier vibrant body and a clear focused mind.

Preparation Time : 5 mins
Cooking Time : 10 minsl
Total time : 15 min
Serving : 2

Ingredients : 

• 1/2 cup water
• 1 teaspoon fennel seeds
• 1/2 teaspoon cardamom seeds
• pinch of ground cinnamon
• 1 drop of clove oil
• 1 apple (peeled and cubed)
• 1 small kiwi (peeled and cubed)
• 8-10 grapes 
• 2-3 mint leaves
• 1/2" piece of ginger
• Mint leaves for Garnishing

Method: 

1. Boil fennel seeds and cardamom seeds in half cup of water.
2. When it comes to boil, add ground cinnamon and clove oil. Switch off the flame. Cover and let it sit for 10 minutes.
3. Strain and discard fennel seeds and cardamom seeds. Allow to cool down spiced water.
4. Take apple, kiwi, grapes, mint leaves and ginger in blender. Add spiced water and Blend it till smooth.
5. Pour into the glasses and Garnish with Mint.

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Quinoa-Moong dal Khichari (Quinoa-lentil Pilaf)

Quinoa Khichari is very healthy and delicious in taste.

Quinoa is one of the most protein rich foods. It is a complete protein containing all nine essential amino acids. It contains almost twice as much fiber as other grains. It is rich in magnesium, manganese and riboflavin (B2). It also contains iron and lysine which is essential for tissue growth and repair.
According to WHFoods quinoa “was the gold of the Incas” because the Incas believed it increased the stamina of their warriors. The Quinoa Corporation calls quinoa the “Super grain of the Future. ” - Source

Ingredients:

• 1 cup Quinoa
• 1/2 cup yellow split moon dal (yellow lentil)
• 1 tablespoon oil
• pinch of asafetida
• 1/2 teaspoon mustard seeds
• 4-5 curry leaves
• 1/2 cup chopped onion
• 1 tablespoon chopped green chili
• 1 tablespoon chopped garlic cloves
• 1/4 cup peanuts
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder (optional)
• salt to taste
• 4 cups of water
• 1 tablespoon chopped coriander leaves
• 1 tablespoon lemon juice

Method:

1. Rinse and drain lentils and quinoa separately.
2. In a medium saucepan, heat oil over medium heat.
3. Add asafetida and mustard seeds. When they crackle, add curry leaves, chopped green chili and garlic and sauté for few seconds.
4. Add onions and sauté it till golden brown. Add quinoa and sauté it for 3-4 minutes or until quinoa is slightly brown.
5. Add lentils, peanuts, turmeric powder, red chili powder and salt and mix well.
6. Add 4 cups of water and stir. Bring to boiling; reduce heat.
7. Cover the pan and simmer for 15-20 minutes or cook until quinoa and lentils are tender. Stir in between.
8. Let stand, covered, for 5 minutes. Garnish with chopped coriander leaves and if desired, add lemon juice.

Notes:
You can also pressure cook to save the time and reduce the water from 4 cups to 3 cups.

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Blueberry Vegan Cake

This vegan blueberry cake is quick and easy to prepare and great way to use blueberries. This cake is very moist, melt-in-your-mouth, eggless, butter less and healthy as it is made of using wheat pastry flour and blueberries.

Blueberries have many health benefits and they are rich in anti-oxidants, high in fiber, high in potassium, and low in sodium.

Ingredients:       

•     1 cup fresh blueberry
•     1 tablespoon all purpose flour
•     1 cup whole wheat pastry flour
•     1 cup all-purpose flour
•     1 cup sugar
•     1 teaspoon baking powder
•     1 teaspoon baking soda
•     ½ teaspoon salt
•     ½ teaspoon ground cinnamon
•     1 cup rice milk / almond milk
•     ½ cup oil (canola/vegetable/olive)
•     1 tablespoon vanilla essence
•     1 tablespoon apple cider vinegar

Method :

1. Preheat oven to 350 degrees F. Prepare 9" cake pan by buttering/greasing and lightly flouring.
2. In a bowl, toss the blueberries with 1 tablespoon of all purpose flour.
3. For the cake:
4. Add all purpose flour, wheat pastry flour, baking powder, baking soda, ground cinnamon and salt to a bowl. Stir through flour mixture until combined well.
5. In a large bowl, beat oil, rice milk / almond milk, apple cider vinegar and sugar on medium speed by using hand mixture until combined well.   
6. Then add vanilla essence and flour mixture, mix together and beat on medium speed until well combined.
7. Beat on high speed for about 1 minute to add air to the batter.
8. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
9. Pour the cake batter evenly in the prepared cake pan.
10. Bake the cake for 40-50 minutes until a toothpick / cake tester inserted in the center comes out clean.
11. Remove from the oven and allow to cool in the pan for 15 minutes and then turn over the cooling rack and cool completely.

 

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Mix Fruit Pulao / Pilaf

Mix Fruit Pulao /Pilaf is very delicious, aromatic and mild sweet and totally different in taste and method unlike other pulao. It is very quick and one of the easiest recipe to make.  
 

 Ingredients:

• 1 cup long grain basmati rice
• 1 tablespoon warm milk
• pinch of saffron
• 1 cup mixed fruits chopped (pineapple, strawberry, mango, peaches, grapes,
• cherries etc)
• 1 tablespoon thick dahi (yogurt)
• 1 tablespoon malai / heavy cream
• 1 teaspoon butter
• 2 tablespoon grated cheese
• salt to taste
• sugar to taste
• ground black pepper to taste 

Method: 

1. Wash and soak the rice in water for 10-15 minutes. Drain and add 2 cup water to it  and cook them. (Cook in pressure cooker or rice cooker or microwave)
2. Add Saffron to warm milk and mix it well by stirring and keep aside.
3. Now, add mixed fruits, yogurt, malai cream, butter, cheese, salt, black pepper and sugar into the rice. Mix well.
4. Pour saffron added milk over the rice mixture.
5. Your fruit pulao / pilaf is ready to eat.

 

Notes:

You can also use canned mixed fruit instead of freshly chopped fruits to save your time.
you can also serve this Pilaf with any kofta-curry.
If you have cooked rice and canned mixed fruit available then it took hardly 2 minute to prepare.

 

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Spicy Garlic Chutney for Vada Pav

This is a popular Maharashtrian recipe and commonly known as vada pav chutney. However, it can be used as accompaniment along with several dishes. This chutney is made with a nice mix of roasted coconut flakes, sesame seeds, peanuts, garlic and chilies and spices. It gives spicy and nutty flavor.

 

Ingredients:

• 1/3 cup Coconut flakes
• 1/3 cup peanuts
• 1/3 cup sesame seeds
• 5/6 large garlic cloves (if small then take 10-12 cloves)
• 3-4 red whole chilli 
• 2-3 teaspoon red chili powder
• 1 teaspoon jeera powder (roasted cumin seeds powder)
• pinch of asafetida
• salt to taste

Method:

1. Dry roast coconut flakes, sesame seeds, peanuts, garlic cloves and red whole chili till they get slightly brown.
2. Switch off the flame and let it cool down.
3. Take the mixture into the blender and add red chili powder, jeera powder, salt, asafetida and blend it into a coarse powder.
4. Serve with Vada Pav or use as required.

Note: Adjust spices according to your taste...

Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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