05
Aug 19

Mix vegetable omelet

It is highly nutritious, rich in fiber; it is referred as satiating meal for all, especially for growing children. Omelet is an international dish; you can get it in any country, though taste may differ according to other ingredients and variation in method of preparation. It is mostly served as breakfast in India. In Japan too it is served as breakfast as well as side dish for lunch box (Bento box). In fact it is a staple food of Japanese home. Here I prepared this omelette with Mushroom, paneer, cheese and other vegetable, which makes it delightful and healthy breakfast. It can be used in lunch box also.                            

Ingredients:

  • Egg: 2 nos.
  • Mushroom: 2 tablespoon (chopped)
  • Paneer (cottage cheese): 20gm.
  • Corn: 1 tablespoon
  • Peas: 1 tablespoon
  • Onion: ½
  • Green chili: 1 no.
  • Spring onion: 1 tablespoon (chopped).
  • Cheese: 1 cube
  • Salt: ½ teaspoon (as per taste)
  • Milk: 2 tablespoon
  • Ghee (Clarified butter)/olive oil: 2 tablespoon

Preparation:

Chop all vegetables and paneer into small cubes, grate cheese. Put into mixing bowl; add salt, milk and break eggs into the vegetable bowl. Whip briskly with spoon or fork, keep aside.

Method:

  1. Preheat griddle/nonstick fry pan on medium flame till smoke comes out; pour prepared mixer, tilt the pan to evenly spread the mixer.
  2. Turn the heat on low flame and cook (about 1-2 minutes) until bottom of the omelette set and get light brown in color.
  3. Turn up side down with the help of spatula and cook (about 1 minute).
  4. Slip omelet out of pan into the serving plate. Serve it.
Ingredients
Ingredients(chopped)
break eggs into the vegetable bowl
Whip briskly with spoon or fork
pour prepared mixer
tilt the pan to evenly spread the mixer.
Turn the heat on low flame
Turn up side down
Mix vegetable omelet
Mix vegetable omelet
Mix vegetable omelet

14
Jun 19

Moong/Mung (Green gram) sprouts salad

The various benefits of Mung/moong (green gram) sprouts make them one of the healthiest sprouts among all sprouts. Adding capsicum, carrot and fresh coconut along with lemon makes this recipe must have item in our regular diet. It is full of vitamin, minerals and fiber too.

To prepare Mung sprout is effortless or can say not burdensome task, just soak Mung for 5-8 hours: drain out water, cover with kitchen towel and put into warm and humid place (kitchen corner) for 12-24 hours.

Gradually it grows day by day. You may use as per your requirement and you can keep it in refrigerator too.

Ingredients:

  • Mung (Green gram) sprouts: 100gm.
  • Carrot: 1no.
  • Capsicum: 1 no.
  • Fresh coconut: ¼ (small)
  • Ginger: 1” piece
  • Black pepper powder: ½ teaspoon
  • Coriander leaf: 20 gm.
  • Curry leaves: 5-6 no.
  • Olive oil: 1 tablespoon
  • Salt: half teaspoon
  • Lemon: half

Preparation:

  1. Grate carrot and fresh coconut, keep aside.
  2. Chop capsicum, ginger and coriander leaf, keep aside.

Method:

  1. Take a wok, heat oil, put ginger and curry leaves one by one, stir fry on high flame.
  2. Add capsicum, Mung sprout, carrot, and coconut one by one and fry each for 30 seconds on high flame.
  3. Stir well on, continue cooking on high flame; add salt and black pepper put off the flame. Add coriander leaves and lemon juice before serving, transfer into serving tray.
  4.  Moong/Mung (Green gram) sprouts salad is ready. Serve immediately.
Moong/Mung (Green gram) sprouts salad
Ingredients
Ingredients
put ginger and curry leaves
Add capsicum, Mung sprout, carrot, and coconut
Add capsicum, Mung sprout, carrot, and coconut
Add capsicum, Mung sprout, carrot, and coconut
Add capsicum, Mung sprout, carrot, and coconut
Add capsicum, Mung sprout, carrot, and coconut
add salt and black pepper
add lemon juice
Moong/Mung (Green gram) sprouts salad
Moong/Mung (Green gram) sprouts salad
Moong/Mung (Green gram) sprouts salad

12
Jun 19

Mung/ Moong dal (split green gram) laddu/sweets for kids/toddlers

In my opinion this is my most favorite sweets for growing children, when my sons were kid, I gave them one laddu to eat as quick small breakfast every morning along with a glass of milk before I was busy with my daily routine. Kids just loved it. This protein packed sweets made with ghee provides good fat and calcium, sugar give carbohydrates, which is necessary for kids to provide energy to play whole day.

I really miss that wonderful time: today I prepare this laddu for my grand-daughter, who is very far away from me in India. My princess we miss you, I may not play every day with you, but I think of you and love you every moment. God bless you my angel…

It is difficult task, what recipe to upload Today for blog; thanks to my daughter-in-law called up to ask me to share this recipe.

Ingredients:

  • Mung dal (split green gram): 1 cup (200gm)
  • Sooji/rava: 2 teaspoon
  • Sugar: ¾ cup (150 gm)
  • Ghee (clarified butter): ¼ cup (50 gm)
  • Green cardamom: 5-6 no.
  • Cashew nut: 8-10 no.
  • Almond: 12-15 no.
  • Milk: ½ cup (if needed during adding sugar)

preparation:

  1. Soak Mung dal at least 2 hours or overnight; grind with mixer grinder to fine paste, keep side.
  2. Powder sugar, keep aside.
  3. Roughly grind almond and cashew nut. Keep aside
  4. Prepare cardamom powder. Keep aside.

Method:

  1. Heat 2 tablespoon of ghee in a fry pan/ non stick fry pan; add two teaspoon sooji/rava( to avoid sticking dal paste into bottom of the fry pan), fry for a minute add dal paste; stir fry on medium low flame till it gets light golden in color, add ghee one spoon at a time whenever you need during frying (do not add all ghee at a time).
  2. Add dry fruits powder and fry for a minute, add powdered sugar, stir well on low flame (sugar going to be melt and it will turn into halwa consistency, at this time you may add milk if needed). continue to cook until binding consistency appears. Add cardamom powder.
  3. Take one handful mix; shape the mixture in laddu by using your hand shown in the photo.
  4. Depending upon size of laddu 12-15 laddu will be ready. Decorate with saffron thread.
  5. Delicious laddu is ready to serve for everyone; the nice aroma of cardamom makes the taste awesome.
  6. You may store this airtight container for a week.
  7. Note: you may use more ghee and dry fruits.
Mung/ Moong dal (split green gram) laddu/sweets for kids/toddlers
Ingredients
Ingredients
grind with mixer grinder to fine paste
add two teaspoon sooji/rava
add dal paste
stir fry on medium low flame
add ghee one
stir fry on medium low flame
Add dry fruits powder
add powdered sugar
add milk if needed
continue to cook
Add cardamom powder
Take one handful mix
shape the mixture in laddu
shape the mixture in laddu
shape the mixture in laddu
Mung/ Moong (split green gram) laddu/sweets for kids/toddlers dal
Mung/ Moong (split green gram) laddu/sweets for kids/toddlers dal
Mung/ Moong (split green gram) laddu/sweets for kids/toddlers dal
Mung/ Moong (split green gram) laddu/sweets for kids/toddlers dal

10
Jun 19

Strawberry milkshake

Nobody can say no to a perfectly ripe strawberry, this colorful fruits definitely attract everyone from the shops or from the basket of roadside vender. This delicious berry, being seasonal is available only for few months in a year. Strawberry milkShake! The Recipe is for a quick and super breakfast is one of the healthiest refreshing shake.

Ingredients:

  • Strawberry:  100 -150 gm
  • Sugar/honey: 1-2 tablespoon (as per your taste)
  • Milk: 300-350 ml
  • Ice cube: few

Preparation:

  1. Chop strawberry, keep aside.

Method:

  1. Put chopped strawberry in grinding jar along with 100 ml milk and sugar; grind it to medium speed till it become smooth.
  2. Add remaining milk, ice cubes and blend them on high speed, healthy strawberry milkshake is ready for everyone.
  3. While serving in tumbler garnish with strawberry slices.
Strawberry milkshake
Ingredients
Chop strawberry
Put chopped strawberry in grinding jar
blend them on high speed
serving in tumbler
serving in tumbler
garnish with strawberry slices
Strawberry milkshake
Strawberry milkshake
Strawberry milkshake
Strawberry milkshake

09
Jun 19

Persimmon milkshake

The best season of fruits in Japan is winter when I had chance to see ‘persimmon’  on every fruit shop like Hanamasa, 7- eleven, family mart, Lawson, Pea-cock, a eon and many others. I was very excited and asked friends that what is big orange color tomato like fruit as I never seen this in India before. I was very curious, how is the taste, how to eat, with or without skin. When I tasted the ‘persimmon’, really I found it wonderful, an amazing taste, much different than all popular fruits. Still the test is with me when I am writing this. 

Ingredients:

  • Persimmon: 1 no.
  • Green cardamom: 4-5 no.
  • Sugar/honey: 1-2 tablespoon (as per your taste)
  • Milk: 300-350 ml
  • Ice cube: few

Preparation:

  1. Chop persimmon with skin, make cardamom powder. Keep aside.

Method:

  1. Add remaining milk, ice cubes and blend them on high speed, healthy persimmon milkshake is ready for everyone of the family.
  2. Take a grinding jar; put chopped persimmon along with 100 ml milk and sugar, grind it to medium speed till it become smooth.
  3. While serving in tumbler garnish with persimmon slices.
Persimmon milkshake
Ingredients
Chop persimmon with skin
put chopped persimmon along with 100 ml milk
grind it to medium speed
Adding honey
Persimmon milkshake
Persimmon milkshake
Persimmon milkshake
Persimmon milkshake
Persimmon milkshake