Mint Orange Basil Lemonade

This is a simple beverage recipe that takes only minutes to prepare and includes key ingredients for natural detoxification including lemon juice, orange juice, mint and black pepper with a spoonful of basil seeds. Its refreshing and energizing. So give it a try for the little boost we all need from time to time. This cooler can also be served as a welcome drink to guests and in this pandemic when we need to consume a lot of water, you can surely add this to your diet chat on regular basis.

Ingredients

1. Lemon juice - 1/2 cup (from fresh lime)
2. Orange juice - 1/2 cup (from freshly squeezed oranges) 
3. Mint leaves - 3-4
4. Honey - 2 tsp (for 2 glasses)
5. Black pepper - 1/2 tsp
6. Basil seeds - 1 tsp (soaked)
7. Pink Salt - 1 tsp
8. Finely chopped oranges & lemons for garnishing

Process

1. In a blender jar add all the ingredients and blend it till everything is incorporated.

2. Add soaked basil seeds in this juice and mix well.

3. Pour in serving glass and garnish with sliced orange and lemon and mint leaves.

BEETROOT RAITA

Most of us love raita during the summer or along with Biryani. And we Indians always like to do experiments in the kitchen. Beetroots are a great source of Fiber, Iron and Vitamin C. And I love beetroot and done many experiments with this vegetable. Beetroot raita is one of them. This is a healthy vegetarian side dish that goes well with roti paratha or rice. I keep on making this, but never updated the recipe on my blog. I love it as a salad on hot summer days. It is made with chilled curd, shredded beetroots and some seasoning. 

The tadka on the top depends on your choice. You can skip the tadka step and keep it a simple raita. But tadka changes the taste of this raita, hence highly recommended. It is a gluten free recipe and vegan adaptable. The juicy sweetness of beetroots coupled with chilled curd and tadka, I bet you will eat this straight out of the bowl. I have skipped the tadka step here. Do try this out and share your views.

Ingredients

1. Beetroot - 1 
2. Curd - 2 cup
3. Dry roasted cumin powder - 1/2 tsp
4. Cumin seeds - 1/4 tsp
5. Salt as per taste
6. Black pepper - as per taste
7. Curry leaves - 3-4
8. Mustard seeds  1/2 tsp (for tadka)
9. Green chilli (chopped) -1 
10. Oil / Ghee - 1 tsp
11. Roasted peanuts (optional)

Process

1. Boil the beetroot and peel it. Now grate it once its not hot any more. This method is much more easier then peeling and chopping raw beetroot. 

2. In a medium size mixing bowl whisk curd until smooth. Add 2-3 tsp water at a time to adjust the consistency. Add beetroot, roasted cumin powder, salt and black pepper and give a good stir. Refrigerate for at least an hour before serving. Serve chilled.

The tadka step:

3. In a small saucepan, heat up the ghee. Once warm, add a pinch of hing, cumin and mustard seeds. When it starts to splutter add curry leaves, peanuts. Immediately followed by a tablespoon of water. Now add the tadka to the raita and cover it with a lid immediately. 

4. You can also add fresh herbs or boiled green peas (optional)

5. Refrigerate for at least an hour before serving, raita is best served chilled. Stir well before serving. 

Moong Sprout Cutlets

The Moong sprout cutlet recipe is a healthy, tasty and diabetic friendly cutlets made with sprouted green moong dal with mashed potatoes and onions that can be served as a healthy and light evening snack.

Ingredients 

1. Green moong sprouts - 2 cups
2. Potato - 1 boiled and mashed
3. Onions - 1/2 cup finely chopped
4. Coriander leaves 1/2 cup finely chopped
5. Ginger - 1 inch finely chopped
6. Green chilli - 2-3 finely chopped
7. Garam masala powder - 1/2 tsp
8. Dry roasted jeera (cumin) powder - 1/2 tsp
9. Salt to taste
10. Oil - for shallow fry the cutlets
11. Breadcrumbs - 1/2 cup
12. Cashew nuts - few for topping the cutlets (optional)

Process

1. To start with making these cutlets, there are two ways to use the moong sprouts. You can cook the sprouted moong dal in a pressure cooker using 1/3 cup of water and a pinch of salt, cook for 2 whistle and then mash them with the help of a masher. OR you can use a blender to make a coarse paste of the sprouted moong adding only chilli and pinch of salt and ginger. Both way it would be perfect. I have used coarse paste of sprouted moong for this cutlet.

2. Once the moong paste is ready, add mashed potato, salt, powder spices, green chilli, onions, coriander leaves, ginger and make a good textured dough.

3. Make small cutlets, you can give any shapes of your choice. In a plate, place breadcrumbs and cover nicely in the cutlets. Put cashew nut at the top of all the cutlets and they are ready to fry.

4. In a pan, add little oil and place cutlets. Fry in batches, do not overcrowd the pan. You can fry 3-4 cutlets at a time. Let them cook for 3-4 minutes on one side, on low medium flame. Once one side is crisp and golden brown, flip the cutlet and let the other side also cook the same way till crisp and golden brown. It will take around 8-9 minutes for making one batch. 

5. Once all the cutlets are golden brown, serve hot with any of your favorite dip or tomato ketchup or green chutney.

CHOCOLATE CHIA PUDDING

Chocolate chia pudding is an easy dessert to whip up. Low on calories, this can fix your cravings on days you want sugar, without being unhealthy. Quick and very simple with minimal ingredients and can be served as breakfast too. Chia seeds may be added to other foods as a toppings or put into smoothies, breakfast cereals, energy bars, granola bars etc. If you have a sweet tooth like me and you like eating sweet foods, especially sweets and chocolate, then you are surely going to love this. Do try this easy recipe and share your views.

Ingredients

1. Milk - 1.5 cups
2. White chia seeds - 5 tsp (for serving 3)
3. Cocoa powder - 1 tsp
4. Honey or Maple syrup - 4-5 tsp (you can use sugar also)
5. Almond - 4-5 pieces to garnish
6. Choco chips - for garnishing

Process

1. In a large bowl, add milk. Add honey or maple syrup to the milk and mix well with a spoon. 

2. Now add chia seeds to this mixture and mix till everything is well combined.

3. Pour this mixture into serving glassed / bowls and refrigerate overnight or minimum 5-6 hours. When ready to eat, take out of the refrigerator, top with chopped almonds and choco chips and serve immediately.