Summer Smoothie l Strawberry Banana smoothie recipe | Breakfast recipe | Healthy Recipe
Recipes in this Video
Dal Baati Churma hails from the arid region of Rajasthan, India, where it was traditionally a staple for nomadic tribes. This dish represents the resourcefulness of Rajasthani cuisine, utilizing simple ingredients to create hearty meals that are both nutritious and filling. Today, it is celebrated during festivals and family gatherings, showcasing the rich culinary heritage of the region, and has gained popularity across India and beyond, often served in restaurants and homes alike.
Ingredients
- ●whole wheat flour
- ●ghee
- ●water
- ●salt
- ●yellow split peas
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●green chili
- ●cumin seeds
- ●coriander powder
- ●red chili powder
- ●garam masala
- ●jaggery
- ●cardamom
- ●milk
Instructions
- 1Prepare the dough by mixing whole wheat flour, ghee, and salt until crumbly.
- 2Add water gradually and knead until smooth, then cover and let rest for 30 minutes.
- 3Preheat the oven to 200°C (400°F).
- 4Divide the dough into small balls and shape them into baatis.
- 5Place the baatis on a baking tray and bake for 20-25 minutes until golden brown.
- 6Meanwhile, cook yellow split peas in boiling water until soft, about 30 minutes.
- 7In a pan, heat ghee and sauté chopped onions until translucent.
- 8Add chopped tomatoes, ginger, garlic, and green chili; cook until tomatoes soften.
- 9Stir in cumin seeds, coriander powder, red chili powder, and garam masala; cook for 2-3 minutes.
- 10Add cooked split peas to the spice mixture and simmer for 10 minutes.
- 11For churma, crumble baked baatis and mix with ghee, jaggery, and cardamom.
- 12Serve dal with baatis and churma on the side.
Ingredient Alternatives
ghee
Healthier: olive oil
Cheaper: vegetable oil
Olive oil provides healthier fats while vegetable oil is more affordable.
yellow split peas
Healthier: red lentils
Cheaper: chickpeas
Red lentils cook faster and are generally healthier, while chickpeas are often cheaper.
jaggery
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar is more economical.
whole wheat flour
Healthier: almond flour
Cheaper: all-purpose flour
Almond flour is gluten-free and healthier, while all-purpose flour is more cost-effective.
Techniques
Equipment
Also Known As
Smoothie bowls are a popular breakfast or snack option, often enjoyed for their vibrant colors and health benefits.
Ingredients
- ●2 ripe bananas
- ●1 cup frozen mixed berries
- ●1 cup almond milk
- ●1 tablespoon chia seeds
- ●1 tablespoon maple syrup
- ●1/2 teaspoon vanilla extract
- ●1/4 cup granola
- ●1/4 cup sliced fresh fruit (e.g., kiwi, strawberries)
- ●1 tablespoon shredded coconut
Instructions
- 1In a blender, combine the ripe bananas, frozen mixed berries, almond milk, chia seeds, maple syrup, and vanilla extract.
- 2Blend on high until smooth and creamy, adding more almond milk if needed to reach desired consistency.
- 3Pour the smoothie mixture into a bowl.
- 4Top the smoothie with granola, sliced fresh fruit, and shredded coconut.
- 5Serve immediately with a spoon and enjoy!
Equipment
Ingredients
- ●2 cups elbow macaroni
- ●1 cup shredded cheddar cheese
- ●1/2 cup grated Parmesan cheese
- ●1 cup milk
- ●1/2 cup cream
- ●1/2 cup pineapple chunks
- ●1/2 tsp turmeric powder
- ●1/2 tsp cumin powder
- ●1/2 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp butter
- ●1/4 cup chopped cilantro (for garnish)
Instructions
- 1Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 2In a saucepan, melt the butter over medium heat. Add the turmeric, cumin, and chili powder, and sauté for 1 minute until fragrant.
- 3Pour in the milk and cream, stirring continuously until the mixture is heated through but not boiling.
- 4Add the cheddar and Parmesan cheese to the saucepan, stirring until melted and smooth.
- 5Stir in the cooked macaroni and pineapple chunks, mixing well to combine all ingredients.
- 6Season with salt and black pepper to taste, adjusting as necessary.
- 7Cook for an additional 2-3 minutes on low heat, allowing the flavors to meld together.
- 8Remove from heat and let it sit for a minute before serving.
- 9Garnish with chopped cilantro before serving.
Equipment
Ingredients
- ●1 cup black chickpeas (soaked overnight)
- ●1 medium onion, finely chopped
- ●2 green chilies, finely chopped
- ●1/2 cup fresh coriander leaves, chopped
- ●1 tsp ginger-garlic paste
- ●1 tsp cumin powder
- ●1/2 tsp garam masala
- ●1/2 tsp red chili powder
- ●1/2 tsp salt
- ●1/4 cup breadcrumbs
- ●2 tbsp oil (for frying)
Instructions
- 1Drain and rinse the soaked black chickpeas, then blend them in a food processor until coarsely ground.
- 2In a mixing bowl, combine the ground chickpeas, chopped onion, green chilies, coriander leaves, ginger-garlic paste, cumin powder, garam masala, red chili powder, and salt.
- 3Mix well until all ingredients are combined evenly.
- 4Add breadcrumbs to the mixture to help bind it together. Mix again until well incorporated.
- 5Divide the mixture into equal portions and shape them into small patties or tikki.
- 6Heat oil in a pan over medium heat. Once hot, add the tikki to the pan.
- 7Fry the tikki for about 4-5 minutes on each side or until they are golden brown and crispy.
- 8Remove the tikki from the pan and place them on a paper towel to absorb excess oil.
- 9Serve hot with chutney or yogurt dip.
Equipment
Katchhi Dabeli is a popular street food from the Kutch region of Gujarat, India, known for its spicy and tangy flavors.
Ingredients
- ●4 dabeli pav (bread rolls)
- ●1 cup boiled and mashed potatoes
- ●1/2 cup dabeli masala
- ●1/4 cup roasted peanuts, crushed
- ●1/4 cup pomegranate seeds
- ●1/4 cup chopped onions
- ●1/4 cup chopped coriander leaves
- ●1/4 cup tamarind chutney
- ●1/4 cup garlic chutney
- ●1/2 tsp red chili powder
- ●1/2 tsp chaat masala
- ●Salt to taste
- ●2 tbsp oil for frying
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add the boiled and mashed potatoes to the pan.
- 3Stir in the dabeli masala, red chili powder, chaat masala, and salt. Mix well and cook for 2-3 minutes.
- 4Remove the potato mixture from heat and let it cool slightly.
- 5Slice the dabeli pav horizontally, but not all the way through, creating a pocket.
- 6Fill each pav with the potato mixture, pressing it gently to pack it in.
- 7Add crushed peanuts, pomegranate seeds, chopped onions, and coriander leaves into the filled pav.
- 8Drizzle tamarind chutney and garlic chutney inside the pav.
- 9Heat a little oil in a pan and toast the filled pav on both sides until golden brown.
- 10Serve hot with extra chutney and enjoy!
Equipment
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