This delicious healthy salad is an alluring combination of roasted beets, mandarin oranges, leafy greens with creamy mango dressing. The mixture of sweet and tart flavors with a tangy mango dressing turns this salad recipe into something special. Total time: 1 Hour This recipe will serve 4.
1 medium sized raw mango, peeled and cut into cubes.
2 sprigs of cilantro/coriander leaves, stem removed
Approx 2tbsp fresh lime juice, or to taste
Approx 1 tsp honey
1/4 tsp roasted ground cumin seeds
1/4tsp of salt
Instructions
Preheat oven to 375 degrees Fahrenheit. Combine beets and 2 tsp olive oil and ¼ tsp pepper in a bowl and toss to coat. Place beets in a baking pan.
Cover tightly with aluminum foil and roast for 45 minutes or until tender when pierced with the tip of a small knife.
When the beets have cooled slightly but are still warm, rub off the skins with a towel. Trim off roots.
Cut beets into ½ inch wedges; cool completely.
Blend all the dressing ingredients together until creamy. Adjust seasonings to taste, adding more honey, lime juice, or salt if desired.
Place greens and beets in a large bowl; Scatter the orange segments in the bowl. Pour the dressing over salad and toss gently. Top each serving with 1 tablespoon crumbled paneer and 1 1/2 teaspoons toasted almonds
Notes
Variations
Baby salad greens can be replaced with spinach or any greens of choice.
Instead of roasting the beets we can boil them. Cover the beets with water, bring to a boil, and simmer for 45 minutes or until beets can easily be pierced with the tip of a small knife.
Replace the almond with roasted crushed peanuts.
Additional Note: To make crumbled paneer:
1 cup milk
1/2 Tbsp lime juice with 1 tsp water
Method
Let the milk boil on medium high stirring continuously.
When the milk is boiling add lime juice, then strain the paneer onto muslin/thin cotton cloth and run it under cold water, squeeze excess water.
Approx. 1/4 cup of juice from an 8oz. can of Pineapple chunks
2 tsp. Honey
4 Tbsp. Balsamic Vinegar
6 Tbsp. Extra Virgin Olive Oil
Instructions
Dressing
Using a food processor puree the berries with the pineapple juice, make sure there are no chunks before continuing. Then add the Olive Oil and Balsamic Vinegar and mix. Taste the mix and see if it is sweet enough, if not slowly add and mix the honey to your taste. Pour into a clean glass jar with a well fitting lid. It will keep in the fridge for about a month.
Salad
Make sure to peel the carrots and wash them before shredding. Wash the Strawberries and slice thinly, and wash and pat dry the Spinach leaves.Add all your ingredients in a bowl and mix thoroughly. Add a light coating of the Mixed Berry Vinaigrette and toss before serving.
Tropical Spring Salad with Mango Orange Dressing is a yummy healthy spring salad with a homemade dressing that tastes awesome and is totally loved by kids for its Mango flavor.
Preheat the oven to 350F. Grease a baking pan with cooking spray. Add the chopped Asparagus with a dash of salt and pepper. Keep it in the oven for 20 mins.
Add the chopped Radish to a big bowl.
Add Sliced Avocado to it.
Now add the thinly sliced Carrots.
Next add the peeled & sectioned Oranges.
Then add the Spring Mix.
Add the oven cooked tender Asparagus.
Mix it well with a pinch of Salt, Lemon juice & Walnut.
Blend the chopped Mango along with the Orange juice, Orange Zest & Sugar in a blender until a smooth creamy texture is obtained.
Spread 1/4 cup dressing in a plate. Add the salad on top and serve.
I love spring time, so this month’s contest is to make a fresh and colorful spring salad with fruit. The specific rules are the following:
It has to be a colorful salad
It has to contain some kind of fruit
You must also create a homemade salad dressing (make sure to provide recipe for this too)
It must be vegetarian and also egg-less.
Please submit only ONE recipe.
In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also.
Below is my checklist:
Be Creative!
Ingredients should be listed with measurements.
Method must be explained clearly, so it’s easy to follow.
Please include your name along with the recipe (as you would like it to appear).
Search the web for ideas. There are many resources available.
You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
The deadline is April 27th.
The winner will be featured on the homepage with the new recipe and a link to their website (if available).
1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com
For stuffing, in a non-stick pan mix condensed milk, milk powder and Thandai masala cook on low flame until the mixture leaves the sides of the pan and turn into dough consistency. Remove from fire and set it aside for cooling.
For Coating, in a same pan Mix condensed milk, crushed paneer, Milk Powder and mawa. same way cook until the mixture leaves the sides of the pan and turn into dough consistency. Remove from fire and set it aside for cooling
Now grease your hand with ghee and make small balls out of stuffing Mixture.
Take hand full dough of coating press with your hand than stuff with one ball of stuffing and cover it, make a round ball.
1 cup Fresh Cream (use fresh cream and not heavy whipping cream)
1 cup Whole Milk
1/4 cup Raw Honey / Raw Sugar
1/2 tsp Pure Vanilla Extract
2tsp China Grass / Agar Agar ( a vegetarian alternative to gelatin)
3 tbsp Water
1/2tsp Butter
1 cup Mixed Berries (I used a mix of raspberries, blueberries, tart cherries and blackberries)
1 tbsp Honey
2tbsp Water
Instructions
To make the berry sauce, add mixed berries and 2 tbsp water in a pan and cook on low heat for around 10 minutes or till the berries break and a thick sauce forms.
Mix the honey and keep aside to cool and then refrigerate. You can add a little bit of lemon juice too to the sauce when it cools down, but I did not add as the cherries were quite tart.
Mix the cream and milk together and bring to a boil. Once the mixture starts boiling, remove from heat.
Add vanilla and honey. Stir well so that the honey dissolves completely.
Boil 3 tbsp water and soak the china grass in the water. Stir well so that it completely dissolves in the water.
Use a strainer and add this mixture to milk and cream mixture. Stir well.
Take 4 small ramekins and grease with a little butter. Pour the cream mixture in the ramekins and leave it aside to cool.
Then refrigerate for at least 4 to 5 hours or overnight.
Remove from the refrigerator, loosen the edges a little with a knife and overturn on a serving plate.
I have figured out this cheesecake recipe after experimenting and trying out different combinations for many years. Finally I am really happy with the result! It has a crispy base and firm and creamy filling with a refreshing accent of mild fruit. Its a nice appetizing dessert that compliments after having a nice dinner.
Optional: another 800g cane of peach halves in syrup for decoration
Instructions
Melt butter
In a bowl mix flour, rolled oats, sugar and vanilla sugar, add melted butter and mix well, rub it with your fingers. It will be quite try mixture, but that’s ok.
Cover your cake tin with baking paper or smear it with butter and spoon the mixture in the tin and press it with your palms to form a strong layer on the bottom of the tin.
Preheat the oven to 180C and bake the base for 10 min or until it starts to get slightly golden, then remove from the oven.
In a bowl mix together all the ingredients for the filling except for peaches and mix very well. I like to use electric mixer for this. The mixture will be quite liquid, but do not worry it will firm up after baking
Take the peach halves out of the syrup and cut into cubes.
Mix the peaches into the filling
Carefully pour or spoon the filling in the cake tin on top of the base.
Bake with 180C for 1 h.
When the cake is ready let it cool down and the best is to keep it in the fridge overnight or at least 2h before serving.
Open another cane of peach halves in syrup cut the peaches into slices and decorate the cake right before serving.
Biscuit Cream Pudding was a dessert that my mother used to make. It's sinful because its loaded with high fat cream, but is absolutely yummy. Biscuit Cream Pudding has layers of biscuit alternated with layers of sweetened whipped cream. Biscuit cream pudding is not a dessert you can make often but it is a dish you should try at least once and goes well with parties and elaborate dinner plans.
Make coffee decoction with instant coffee powder and luke warm water. Let it cool.
Freeze the mixing bowl and beater for 2-3 hours.
Pour the cream into the mixing bowl and whip the cream using the beater till the cream becomes almost stiff.
Add the sugar and whip the cream till it forms soft peaks.
Dip the biscuits in the coffee decoction and layer them on a bowl (You can try layering it on an oval plate as well since it might be easier to cut and serve).
Spread the cream on top of the layer of biscuits.
Now repeat the process with another layer of biscuits followed by cream till the biscuits are over.
Ensure that the whipped cream is the top most layer.
What is Paneer Pakoras: It’s a popular Indian snack made by coating cubes of paneer (Indian cottage cheese) in a spiced chickpea flour batter and deep-frying until golden and crispy.
These fritters are crispy on the outside and soft and creamy on the inside, making them a delightful treat for any occasion.
Benefits of Paneer Pakoras:
Rich in Protein: Paneer is a rich source of protein, making Paneer Pakoras a satisfying and nutritious snack. Protein is essential for muscle repair and growth, making these fritters a popular choice among vegetarians.
Versatile Ingredients: Paneer Pakoras can be customized with a variety of spices and herbs to suit different tastes and preferences. From mild and aromatic spices like cumin and coriander to bold and fiery ones like chili powder and garam masala, the possibilities are endless.
Quick and Easy to Make: Paneer Pakoras come together quickly and easily with just a few simple ingredients. The batter can be prepared in minutes, and the paneer cubes are coated and fried until crispy and golden. They make a perfect snack for unexpected guests or impromptu gatherings.
Variations of Pakoras:
Vegetable Pakoras: Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai. Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried.
Bread Pakoras: Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment for your afternoon tea.
Crispy Spinach Pakoras: Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great.
Gobi Pakoras: Turn Paneer Pakoras into a mouthwatering chaat (Indian street food snack) by topping them with tangy tamarind chutney, creamy yogurt and fresh cilantro. Paneer Pakora Chaat is a burst of flavors and textures that will tantalize your taste buds.
Tips for How to cook Paneer Pakora:
Use Fresh Paneer: Start with fresh and firm paneer for the best results. Homemade paneer or high-quality store-bought paneer works well for Paneer Pakoras. Cut the paneer into bite-sized cubes or rectangles for easy frying.
Make a Smooth Batter: Prepare a smooth and lump-free batter by mixing chickpea flour (besan), rice flour (optional), spices, salt, and water until smooth. The batter should have a thick but pourable consistency that coats the back of a spoon.
Drain Excess Oil: After frying, drain the Paneer Pakoras on a paper towel-lined plate to remove excess oil. This helps to keep the pakoras crispy and prevents them from becoming greasy.
FAQs about Paneer Pakoras:
Can I make Paneer Pakoras ahead of time?
While Paneer Pakoras are best enjoyed fresh and hot, you can prepare them ahead of time and reheat them in a preheated oven until crisp and warmed through. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
What can I serve with Paneer Pakoras?
Paneer Pakoras are typically served with green chutney, tamarind chutney, or ketchup for dipping. They can also be enjoyed with a side of sliced lemon wedges, or a fresh salad for added flavor and crunch.
Are Paneer Pakoras gluten-free?
Yes, Paneer Pakoras are naturally gluten-free as they are made with chickpea flour (besan) instead of wheat flour. However, be sure to check the labels of any pre-packaged ingredients for potential cross-contamination with gluten.
Can I freeze Paneer Pakoras?
While Paneer Pakoras can be frozen, their texture may change slightly upon thawing. Freeze the cooked pakoras in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 1-2 months. Reheat them in a preheated oven until crisp and heated through before serving.
Paneer Pakoras are a delightful and irresistible snack that’s perfect for any occasion. Whether enjoyed as an appetizer, a tea-time treat, or part of a festive spread, their crispy exterior and creamy interior are sure to satisfy your cravings.
With endless variations to explore and simple tips to follow, you can easily master the art of making perfect Paneer Pakoras at home and impress your family and friends with your culinary skills.
Stay tuned for our next exploration into the world of culinary delights!
Rainbow cupcakes are colorful cakes perfect for spring time. The colors are all natural made with real fruit juice. My daughter loved them. Its a healthydessert option made with love and passion.
Stir together milk and vinegar and set aside for 5 minutes. The milk should be curdled by the end of it.
Sift together the flour, baking powder, baking soda and salt and set aside.
Once milk is curdled, whisk oil, vanilla extract and sugar into it till well combined and runny.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Mix till smooth. Do not overmix. A little lumpy is fine as long as everything is mixed well.
Making the colours (Orange Colour)
Juice the grated carrot with 1 tbsp of water. I used a regular Indian mixer to do this.
Strain the carrot juice to get the fibrous part out.
Keep 2 tbsp of orange juice aside.
Making the colours (Green Colour)
Juice the spinach leaves with 1 tbsp of water
Strain the spinach juice.
Keep 2 tbsp of green juice aside.
Making the colours (Red/Pink Colour)
Juice the strawberries with 1 tbsp of water
Keep 2 tbsp of red/pink juice aside.
Making the colours (Blue Colour)
Place frozen blueberries in a microwave safe bowl and microwave in 30 second intervals till the blueberries burst and the juice starts oozing out. It took me 3 intervals.
Allow it to cool.
Strain the blueberries juice.
Keep 2 tbsp of blue juice aside.
Putting it all together
Method
Divide the basic Vanilla cupcake batter into 5 cups. I scooped out 4 heaped tsps per cup.
To the batter in the first cup add 1 tbsp of carrot juice and mix well to get orange coloured batter.
To the batter in the second cup add 1 tbsp of spinach juice and mix well to get green coloured batter.
To the batter in the third cup add 1 tbsp of strawberry juice and mix well to get pink coloured batter.
To the batter in the fourth cup add 1 tbsp of blueberry juice and mix well to get blue coloured batter.
Keep the batter in the fifth cup uncoloured. This can be used to improve consistency in the other batters or to get a cream layer in the cupcake.
Add more juice to improve colour adjusting the consistency so that it doesnt become watery.
There are many ways of making the cupcakes clourful.
The easiest method is to layer different coloured batters one on top of the other in the cupcake liner.
Alternatively place separators in the paper liner and pour different coloured batters in each section.
I started out making the separators using card. I made a 4 section one and a 3 section like that. But I found it problematic because the batters bled into other sections easily.
Then the hubby gave an idea which turned out to be brilliant. Use crackers/biscuits as dividers. I had Parle-G gluco biscuits on hand and used them. I got 2 sections and 4 section ones using this method.
Preheat the oven to 350°F
Whatever the method fill the liners to 3/4 full and bake at 350°F for 18 minutes.
Cool the cupcakes in the pan for 5 minutes before removing them onto a wire rack and allowing them to cool completely.
Decorate with frosting or ganache as desired. The cupcakes turned out so wonderfully coloured that I did not want to cover that up at all.
There are two religious holidays this month – Easter and Holi (festival of colors). Contest this month is to make a dessert for the holidays. It can be any type of dessert, but there should be an emphasis on creativity and presentation. The specific rules are the following:
It can be any type of dessert (hot or cold)
I will be judging on creativity and presentation
It must be vegetarian and also egg-less.
Please submit only ONE recipe.
In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also.
Below is my checklist:
Be Creative!
Ingredients should be listed with measurements.
Method must be explained clearly, so it’s easy to follow.
Please include your name along with the recipe (as you would like it to appear).
Search the web for ideas. There are many resources available.
You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
The deadline is March 24th.
The winner will be featured on the homepage with the new recipe and a link to their website (if available).
1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com
I enjoyed going through all of the entries for March contest. There were many good entries and as usual it was tough to decide on the winners. I would like to congratulate the winners and the top five participants:
Shahi Toast is rich bread pudding. Toasted bread covered with creamy milk known as Malai its a rich and royal form of dessert. This is delicious quick and easy recipe to make.
4Green Cardamoms – shelled and the seeds crushed1tbsp
1tbspsliced almonds
1tbspsliced pistachios
Instructions
Remove the crust from all sides of bread and butter the bread slices from both sides generously. Cut the slices in two.
Toast the bread from both sides on the skillet over medium heat until bread is toasted on both sides golden brown and crispy. Set aside.
In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1cup. After milk comes to boil this should take about 20 minutes. Wet the pan and have few spoons of water before putting the milk in pan, this will reduce the chances of milk to burn. Make sure frequently stir the milk and scrapes the sides.
Add sugar cardamom powder, half the almonds and half the pistachios. Boil for about 3 more minutes, stirring occasionally. Turn off the heat.
Assembling Shahi Toast: In serving plate arrange the bread slices; pour the milk over bread covering all sides. Notes: you may prepare the toast and milk in advance but assemble just before serving otherwise toast will become very soft.
Next garnish with remaining nuts.
Notes
Suggestion:Shahi Toast can be served for breakfast or as a dessert. Any way you serve it will taste fabulous.
This delicious Kale and Tofu salad with apple wedges, cranberries and ginger dressing will compliment any meal. This salad is nutritious, healthy, tasty and full of flavor.
2 cups Kale stalks removed and leaves thinly sliced
Approx. 5oz firm tofu in small cubes, pat dry, this will make about 1 cup
1/2 apple thin sliced makes about 1/2 cup of sliced apple
1/2 cup cucumber cubed in small pieces
2tablespoons dry cranberry
2tablespoons sliced almonds toasted
1-1/2tablespoon olive oil divided
1tablespoon ginger juice
1teaspoon lemon juice
1/2teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
Instructions
Pet dry the tofu well, heat ½ tablespoon of oil over medium heat in a small frying pan and stir fry cubed tofu until it is light brown. Let it sit until tofu is at room temperature before adding to the salad.
For dressing! In a small bowl add remaining oil, ginger juice, lemon juice, black pepper, salt and sugar, mix it well.
In a bowl add the kale, and pour the dressing over kale rub until the kale starts to soften. It will take about 1-2 minute. Let it sit for about 15 minutes, kale is nicely marinated.
In a salad bowl add kale, tofu, apple, cucumber and cranberries toss it well.
Add the sliced almonds for a nice crunch.
Notes
You will sure enjoy this kale salad for a light and healthy side dish.
This month’s contest is the same as previous years. All you have to do is post your Valentine’s Day story to the discussion forum on the Valentine’s Day topic that I have created.
You needn’t send any photos for the contest. I just want to hear your valentine’s story – what did you do for your husband, wife, girl/boyfriend, or other loved one? If you cooked something, please describe the menu that you prepared. Did you surprise your loved one? The more details, the better!
The winners will be selected randomly from all the forum post entries.
Below is my checklist:
You will not have email me anything this time. You can simply leave a posting on the Valentine’s day forum topic.
If you are creating a new account for the forum, please enter your email address so that I can contact you after the contest is over. Don’t worry, your email address will not be public (only I will be able to see it).
The deadline is Februrary 24th.
The winner will be featured on the homepage and a link to their website (if available).
1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com
