“Take me to the beach” Smoothie !! – Kiwi, Pineapple, mango

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Hello My Dear Wonderful Friends!

How are you all doing today? Yay, its almost the weekend and I can not wait for Saturday. Its been raining all week and my little boy is down with a cold, so I decided to make warm food and to begin my day with lots of nutritious fruits to keep me going. Pineapples help build and secure your immune system. They are anti inflammatory  and also help in digestion. Kiwi also helps build immunity and is a good source of Vitamin C and then there is mango. Do you really need a reason to add mangoes in anything?? 😛

This time I used coconut water cause I wanted this smoothie to feel like a cocktail! ha.. so much for a clean mind and a clean diet! lol. The thing is, when you make smoothies every day, you really do not wanna get bored and our world is full of different kinds of fruits and vegetables and the permutations are endless! That being said, there are certain smoothies I just do not make, like pineapple and oats = yuck! Orange + yogurt = run to the bathroom!! etc!

All this fruit talk is making me hungry! OK, so I am going to run along and make some thing to eat while you check out my recipe for this refreshingly fresh and jazzy smoothie!!

Ingredients :-

  1. Mango – 2 cups
  2. Kiwi – 3
  3. Pineapple – 1 medium size
  4. Coconut water – from one large coconut ( add more if you do not like it thick)
  5. Palm Sugar – 1 tsp ( optional)

 

Instructions :-

  1. Skin the mango and cut the fresh mango into large chunks and chuck right into the blender
  2. Then cut the kiwis into two and using a spoon scoop out the flesh
  3. Slowly slice off the skin of the pineapple and cut into small chunks
  4. Add all the fruits into the blender
  5. Finally break open a fresh coconut and add the water to the smoothie ( if you can use the flesh of the coconut as well)
  6. Give a good mix
  7. Serve into individual glasses with a slice of pineapple on top

 

 

Coconut Rice with a Red chilli, Curry Leaf and Gram Tempering

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Hello my Dear Wonderful Readers!!

How are you all doing today? So this is what I made for our dinner last night. It is so simple and hardly takes any time. If you have any left over rice, you can use that too. I make a new batch of rice everyday so I can add that to my sons diet. Rice is a staple at my place. It could be fermented like in Dosas and Idilis, or plain rice and Pulav/ Pilaf or just various kinds of flavoured rice. Its not really the best thing to have a lot of rice in your diet and trust me I know that, but its just the easiest thing to cook when you can’t spend too much time in the kitchen. One question I get very often is how do I cook my rice? Now heres the thing, cooking rice purely depends on the type of rice!

If you are using a good quality Basmati rice, then one cup of rice with 2 cups of water is perfect! But if is red rice, or any kind of wild rice, its a whole different story. We make a lot of red rice at home, but that involves soaking the rice for one whole night and then using tons of water and then draining out the excess water! Its a long procedure, but personally I love the flavour of red rice. Back in my village we always have red rice. Ah the taste of red rice and avial!

My son loves it too!! We make Kanji – ( rice cooked in lots of water) and have it with Payar (green gram curry) with Papapdam and pickle. It is just the simplest dish on this planet and yet the most healthy and power packed meal ever!

Ok so back to this recipe. This recipe is super simple!! All you have to do is make the tempering and mix them both! Finished!

Ingredients :-

  1. Basmati Rice – 1 cup  ( soaked for 15 – 20 mins)
  2. Water – 2 cups
  3. Salt – 1 tsp
  4. Coconut Oil – 4 tbsp
  5. Dry Red Chillies – 6
  6. Mustards Seeds – 2 tbsp
  7. Urad Dal – 1 tbsp
  8. Channa Dal – 1 tbsp
  9. Cashew Nuts – 10
  10. Curry Leaves – 15 ( cleaned and dried)
  11. Asafoetida – a pinch
  12. Salt – to taste ( for the final dish)
  13. Fresh desiccated coconut – 1 cup

 

Instructions :-

  1. Pour 2 cups of water into a large dish with a lid. Once the water comes to a boil, add the soaked rice and salt. Stir gently and cover and cook for 10 mins
  2. Then using a spoon, take one grain of rice and check if the rice is cooked. If so, turn the flame off and set aside
  3. In a large wok / Khadai, heat coconut oil
  4. When the oil is nice and hot, add mustard seeds. When the seeds begin to crackle, add the dry red chillies, asafoetida, urad dal, channa dal and cashew nuts . Fry till the urad dal turns a light golden yellow
  5. Then add the curry leaves and stir
  6. Then add the coconut and the cooked rice
  7. Stir well to combine all the ingredients
  8. Add salt according to taste and your dish is done!
  9. Serve right away with your choice of curry or just with yogurt and popopdams

 

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