Saturday, August 27, 2016

Smoothie Bowl Recipe - How To Make a Healthy Smoothie Bowl


tropical smoothie bowl

Smoothie bowl recipe - learn how to make a smoothie bowl. Never heard of them? then its high time you try this smoothie in a bowl topped with amazing tropical fruits...or should I name this tropical smoothie bowl?

Smoothie bowls are actually, pouring a thick smoothie into a bowl and topping it with fruits, nuts, protein powders. Smoothie bowls are amazing to look at and that makes healthy eating option more fun. This is definitely a show stopper and a great way to include healthy food in your family's diet.

I actually posted this smoothie bowl video on my youtube channel 2 months back and I am a little late in posting here. Smoothie bowl is something which is not seen or posted by bloggers from my country but since these days, "copying or inspiring" has become a fashion; I promise you will see more versions of this smoothie bowls in some of the popular blogs around; like it happened to my overnight oats recipe. If you haven't checked out my overnight oats, then you should right away!

Smoothie bowl video recipe

Note: This is a great breakfast smoothie and will keep you full and satiated till lunch time and a great way to lose some stubborn pounds :)
I used seasonal fruits.
I used 2 superfoods - matcha green tea & flax seeds.

Ingredients:
TO BLEND:
Frozen mango: 1/2 cup
Frozen pineapple: 1/2 cup
Frozen banana: 1/2
Curd: 1/2 cup, low fat
Turmeric powder: 1/3 tsp (check video below for health benefits of turmeric)
TOPPINGS:
Pomegranate, chopped jackfruit, chopped mango, macha green tea, flax seeds powder, and sliced almonds....
METHOD:
Blend all the ingredients under to blend.
Pour into a bowl and top it with 1 - 2 tbsp of chopped fruits and 1/2 tsp macha powder, 1 tbsp flax seeds powder.

Check out this video to know why I used turmeric in this smoothie bowl.


Health benefits of flaxseeds;


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Monday, August 15, 2016

Mushroom Fried Rice Recipe - Kids Lunch Box Recipes



Mushroom fried rice is a power packed meal for kids lunch box and easy to make if you have some left over cooked rice. Kids love restaurant style food and this mushroom fried rice is a perfect homemade "restaurant style" mushroom fried rice.

I added veggies that were available in my fridge but you can add in green peas, cabbage, corn, broccoli etc. I mean try to make it as healthy as possible and protein packed.

Video recipe of mushroom fried rice.


Ingredients:
Rice: 2 cups
Water: As needed
Salt: As needed.
Oil: 3 tbsp
Mushrooms: 200 gms
Soy sauce: 2 tsp
Green Chilli Sauce: 1 tbsp
White Vinegar: 1 tsp
Pepper: 1 1/2 tsp or as needed
Garlic: 6 cloves
Chopped Onion: 2 tbsp
Chopped Celery Stalks: 2 tbsp
Chopped Carrots: 3 tbsp
Chopped Beans: 3 tbsp
Chopped Capsicum: 2 tbsp
Spring Onion: 1 tbsp

Method:
Soak rice for 10 mins and wash and strain. Add it into a boiling pot of water, add salt. Once the rice is 3/4 cooked strain it and keep aside.
Heat another kadai or a pan with oil and add in the chopped mushrooms and salt and give it a stir. Once the mushroom starts to cook water will release out, cook until the water is completely dry. Add in soya sauce and crushed pepper and stir well. Remove this to a plate.
In the same kadai heat oil and add in chopped garlic. Once the garlic browns add in chopped onions and once it is light pale add in celery, chopped carrots, chopped beans and give it a mix. Add salt, pepper and milk well. 
Add in mushroom, stir well.
Add in soy sauce, white vinegar, and chopped capsicum. Mix Well.
Add in the cooked rice, mix well and serve.




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Thursday, August 04, 2016

Chicken Dum Biriyani Recipe - Malabar Style



Malabar style chicken dum biriyani is popular in the Muslim community of North Kerala. A korma is made with chicken and spices and that is layered with flavoured cooked rice and baked to perfection. This is slightly different from Hyderabadi dum biriyani and if you are living in Kerala you must have tasted this biriyani atleast once.

This recipe is actually from a very close friend of my amma's and she has been making this for some 40 plus years and this is the biriyani I grew up on and amma only makes this biriyani. The cheat she does is when making the korma, she grinds some cashewnuts, raisins etc with green chilies, shallots (cheriya ulli), and coriander leaves; which can also be ground separately. But since she has been making this biriyani from many many years, amma just made the whole biriyani process easy and simple; which you can understand when you watch my video. Do not get put off by the long ingredient list; its because of the whole spices used in korma and rice.

I am sure, you will enjoy this biriyani and this recipe will always be a keeper.

How to make chicken dum biriyani video tutorial



Ingredients:
Basmati rice: 4 cups/1 kg
Chicken: 1 kg
Oil: 4 tbsp
Ghee: 3 tbsp
Onion: 4
Tomato: 3
Coriander leaves: 1 small bunch
Mint leaves: 4 sprigs
Shallots: 12
Ginger: 2 large piece
Garlic: 3 pods
Green chilies: 12
Cashewnuts: 2 + 1 tbsp
Raisins: 2+1 tbsp
White Khushus: 1 tsp
Kashmiri chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Garam masala: 2 tsp
Curd: 4 tbsp
Cardamon: 6
Cinnamon: 4 
Cloves: 7
Mace: 1/2
Star anise: 1
Saunf: 1/2 tsp
Salt as needed
Water as needed
Ghee as needed
Saffron: 2 fat pich and 4 tbsp warm milk


Method:
Soak rice for 15 mins
Add the cashewnuts, raisins, khus khus into the blender and blend.
Then add in coriander leaves, mint leaves, shallots, ginger, garlic, and green chilies; grind them coarsely.
Boil water in a large pot filled with water Add in cardamon, cinnamon, cloves, mace, star anise, saunf, and salt. Add in the cleaned and rinsed rice and once it is 3/4 cooked, strain the rice. Squeese in some lemon juice and toss the pot.
Into a bowl add in the chicken, curd, salt and mix well and keep this aside. (more tips in the video).
Heat a large kadai; add in oil and ghee and fry cashewnuts, raisins, and onions; fry them and remove them to a plate.
Add in the sliced onion and fry until light golden brown and add in the green masala and fry on low flame for 2-3 mins. Add in the chopped tomatoes; mix well and cover and cook. Add in the Kashmiri chilli powder, turmeric, and garam masala. Mix well and saute it till oil comes out. Add in the marinated chicken pieces and mix well and cover and cook.
Once the chicken is cooked lets layer the dum biriyani.
Take a large heavy bottomed pan and spread a layer of the chicken korma, sprinkle coriander leaves, fried onions, raisins, and cashewnuts. Top it with a layer of cooked rice, sprinkle ghee, saffron milk, fried onions, raisins, and cashewnuts, and chopped coriander leaves. Next, layer with chicken and repeat the same until rice is on top.
Cover with a tight lid and place it on top of a tawa and cook for 15 to 20 mins.
Serve hot with pappadams and raita.

Pressure cooker chicken biriyani recipe.



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Friday, July 15, 2016

Chocolate Banana Ice Cream - No Sugar - Milk - Cream - Vegan & Healthy Nice Cream


healthy chocolate banana ice cream

Would you like to indulge in this low calorie and healthy chocolate ice cream; when I meant low calorie, I meant no sugar, no milk, or cream!! This "nice cream" as it is called is vegan and has less calories, just 50 calories in a scoop; now that is something great if you want to indulge in ice cream and shed a few pounds too. No guilt indulgence is what I love the best.

Frozen bananas are the key ingredient in this recipe and I used cocoa powder, vanilla essence to give the much needed flavour and some black coffee (leftover morning coffee) to just balance all the flavours. The black coffee sort of helped the frozen bananas to mix well and be creamy.

You need a food processor to make this or a mini chopper both works well, if using a blender you will need to mix it with a spoon once in a while.

If the bananas are really ripe then the ice cream will be really sweet and that means you can avoid sugar, so make sure you freeze ripe bananas. If you like some extra sweetness then dates would be a good choice.

I hope you will try this and enjoy this "no guilt" Ice cream.

Video recipe of chocolate banana ice cream:


Ingredients:
Banana: 3, frozen
Cocoa powder: 5 tbsp
Brewed Coffee: 2 tbsp
Vanilla: 1 tsp
Almond to garnish

Method:
Add frozen bananas into a food processor and pulse for a couple of seconds.
Then add in cocoa powder, brewed coffee, and vanilla and blend well until it is creamy.
Serve it topped with sliced almonds.
PS: This has a soft serve consistency though you can keep in freezer if you want a harder consistency.



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Thursday, June 23, 2016

Tawa Pulao Recipe - Mumbai Style Tava Pulav - Indian Rice Recipes


tawa pulao

Mumbai style tawa pulao is a quick and easy street food from Mumbai/Bombay which can be made easily at home and is a quick meal. This easy and flavour full pulao is a great lunch box meal for kids. The main ingredient is pav bhaaji masala which I bought from Amazon. Do give it a try and I am sure you will love this.

Tawa Pulao Video Recipe:

Ingredients:
Rice: 1 1/2 cups
Water: 12-13 cups
Salt: 2 tsp
----------
Carrots: 1
Potatoes: 2, boiled and cubed
Peas: 1/2 cup
Capsicum: 1, chopped
Coriander Leaves: 1 handful
-------------------
Ghee: 2 tbsp
Oil: 2 tbsp
Jeera: 1 tsp
Pav Bhaji Masala: 1 tbsp
Kashmiri Chilli: 1 tsp
Turmeric powder: 1/2 tsp
Garam masala: 1/4 tsp
Salt: 1 tsp or as needed.

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Wednesday, June 08, 2016

No Oven Bread Recipe - How To Make Chicken Bread Rolls On Tawa On Gas Stove - Iftar Recipes


no oven bread recipe

No oven bread recipe - can you make bread on a gas stove on a tawa / skillet?? this question must have crossed your mind when the recent controversies on bread surfaced. So, I am going to teach you how to make these pillow soft chicken filled tawa bread rolls on tawa on the gas stove....as simple as that!!

Can you believe that apart from the proofing of the dough, they just take 15 mins on the gas stove to make bread. These buns are so easy to make and for those who don't have an oven....now you can make bread on tawa.

While living in Coorg; during monsoons there was always power shortage and I used to make this for Nidhi mostly as an after school snack...which Nidhi gently reminded me when she read about the recent issues of bread. And yes, I thought sharing this would help moms who want to bake bread without oven.

No oven bread may not have the good looks of an oven baked bread; but yes they smell and taste exactly the same. The texture is perfect and same as that of an oven baked bread which you can see for yourself in my video.


Note: Of late a lot of my recipes, ideas, style has been copied by bloggers and by some whom I thought were friends. This particular recipe has not been posted by anyone on the internet. Please do not copy, create your own style.  Pls understand that a lot of energy, time, and hardwork is into this little passion of mine. Thank you for understanding.

 Ingredients:
FOR THE DOUGH:
Flour: 1 1/2 cups
Salt: 1/2 tsp
Warm water: 1/2 cup plus 2 tbsp
Instant Yeast: 1/2 tsp
Sugar: 1 tbsp
Ghee : 1 tbsp, extra as needed.
FOR THE CHICKEN MASALA FILLING:
Onion: 1, chopped
Green chilli: 1/2
Ginger: 1/4
Garlic: 3
Kashmiri chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Garam Masala: 1/2 tsp
Salt: 1/2 tsp
Coriander leaves: 2 tbsp chopped.
Oil: 1 -2 tbsp
Chicken: 300 gms (with bones)
Waater: As needed.

Method:
Into a bowl add in the flour and salt, mix with a spoon.
Now make a well in the center, add in warm water, yeast, and sugar. Mix with a spoon first and then slow mix with hand to make into a rough dough.
Add ghee and then knead the dough a few times.
Place it back on the bowl and let it sit for 2 hours.
After 2 hours knead the dough lightly and roll into balls/buns and then flatten each ball into round shape and put chicken filling in the middle and seal and then place on the greased skillet. Keep each balls a little apart as these will rise again after 30 mins.
After 30 mins, place the skillet on the gas and switch on the flame. Put the flame to the lowest and cover it with the lid wrapped in cloth. (check video)
Keep it on flame for 10 mins, but after 10 mins check to see whether everything is fine.
After 10 mins flip the balls to the opposite side and again cover and cook for 5 mins.
Once baked remove them to a wire rack and allow it to cool.

To prepare the chicken filling:
First cook the chicken with water, chilli powder, garam masala, turmeric, and salt. Once the chicken is cooked, debone them (shred the chicken).
Heat a kadai or pan with oil, add in onion, ginger, garlic, and green chilly. Saute till light golden brown and then add in the chicken pieces.
Mix well for 5 to 7 mins and lastly add in chopped coriander leaves. Allow this to cool completely.

Check video for easy understanding of the making of tawa bread.


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Tuesday, June 07, 2016

Peppers And Egg Sandwich Recipe


peppers and egg sandwich

Peppers and egg sandwich is my hubby's and son's favourite breakfast and this easy and quick Italian flavoured breakfast found its way late here on my blog. Egg sandwich are one of my easy breakfast option on Sundays; I always make this in a hurry and thus did not get to take a picture. When I mentioned this to Homey; he said he will wake me up early morning the next day so that I can take a video and plus he will get to have his favourite breakfast....how cool was that??

Okay back to peppers and egg sandwich; it is made with capsicum and onion and thus got the name "peppers" because the flavour of capsicum stands out. You can make it with both green and red capsicum or a mix of both, but my friend who gave me the recipe (he lives in Italy) insists that red capsicum should be used; apparently that makes this sandwich perfect in taste and flavour.  And, yes that is vouched by the men in my house....they simply love peppers & egg sandwich with red pepper.


Note: Of late a lot of my recipes, ideas, style has been copied by bloggers and by some whom I thought were friends. Please do not copy, create your own style.  Pls understand that a lot of energy, time, and hardwork is into this little passion of mine. Thank you for understanding.

Ingredients:
Bread : 2 slices
Onion: 1/2 onion, sliced
Red Capsicum: 1/4, sliced
Garlic: 1 large clove
Egg: 1
Salt: 1/4 tsp
Milk: 1 tbsp
Oil: 1 tbsp
Pepper: 1/2 tsp (divided)
Italian seasonings: 1/2 tsp (divided)
Cheese slice: 1

Method:
Heat an iron skillet and toast the bread. Keep it aside
Heat oil, add in garlic and once it starts to brown add in the sliced onion. Allow the onion to lightly brown and then add in the sliced capsicum, mix well add salt, pepper, and Italian seasonings and mix well.
Add in the beaten egg and after 20 seconds scramble the egg lightly.
After 30 seconds gather the egg mix into the middle and place a cheese slice on top. Sprinkle Italian seasonings and crushed pepper and then cover with a lid for 30 seconds ... to help the cheese to melt.
Open lid and place the sandwich on the bread toast and cover it with the other slice. Serve immediately.

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Wednesday, June 01, 2016

Vellarikka Pulissery - Vellarikka Moru Curry - Vishu Recipes


vellarikka moru curry

Vellarikka pullissery which is also known as vellarikka moru curry is a traditional dish from Kerala made with vellarika is an Indian cucumber which can be used to make curries. This curry is made with a paste made with coconut and curd/yogurt.

Instead of curd you can add raw mangoes, green or red tomatoes; to give sourness to the curry.  It is a must side dish for Onam or Vishu sadya.

Vellarikka moru curry video recipe:


Ingredients:
Vellarikka: Half of a medium size.
Turmeric: 1/2 tsp
Shallots (cheriya ulli): 4, sliced
Garlic: 3 cloves (optional)
Green chilies: 2, slit
Water: 1/2 cup water
Salt: 3/4 tsp or as needed.
Coconut: 1 cup, grated
Shallots: 2
Jeera: 1/4 tsp
Turmeric powder: 1/4 tsp
water: 2-3 tbsp.
Curd/yogurt: 1 cup.
TO SEASON:
Coconut oil: 1 tbsp
Mustard seeds: 1 tsp
Uluva: 1/4 tsp
Shallots: 4, sliced
Whole Kashmiri chillies: 3, broken
Curry leaves: 1 sprig

Method:
Cut and chop the cucumber and add it into a kadai with water, shallots, turmeric, garlic, and green chilies. Cook this until soft about 10 mins
Grind coconut with shallots, jeera, turmeric, and water.
Transfer the ground mix into another bowl and add in 1 cup of curd and mix well. Add this into the cooked cucumber. Mix well and once it starts to boil simmer the flame. Add salt if needed. Remove the pan from heat.
Into another pan add in coconut oil, add in mustard seeds, uluva/fenugreek seeds, shallots, whole red chilies, and curry leaves. Once everything is lightly fried add this into the curry.
Serve with rice.
For more tips check out my video.

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Wednesday, May 25, 2016

Orange Squash Recipe - How To Make Orange Squash At Home


orange squash recipe

Homemade orange squash recipe - learn to make orange squash at home without any preservatives and enjoy summer!

I don't buy store bought squash or jam as they are really easy to make at home and during summers I make with fruits that are available.  I like to use seasonal fruits and when orange was in season, I made this squash.

This squash has a nice colour and that was attained by adding the orange rind, so when you plan to make this squash try to buy orange with nice orangey rind.

As usual, I did not add any preservatives or food colour and I hope you will try it and enjoy as much as my family did.

Homemade Orange Squash Video Tutorial:


Ingredients:
Orange: 6
Lemon: 4
Sugar: 1 kg
Water: 1 liter

Method:
Wash orange really well. Peel the orange and keep aside rind of 3 orange.
Put 3 orange rind in a sauce pan and fill with water, let this rind soak for 10 mins. After 10 mins, scrape off the inner white part of the rind. The orange rind is used to give a nice flavour and colour to the squash.
Cook the orange rind for about 10 mins with some water, once it has cooled down, grind it to a fine paste and keep aside.
Add the orange into a blender along with the lemon juice.
Pulse for 30-40 seconds on a blender and pour it into a strainer and squeeze out the juice. Keep the juice aside.
Into a pan add in the sugar and water and bring this to a boil. Once it comes to a boil, remove the impurities with a spoon. Simmer the flame for 10 mins and allow it to cool down completely.
Add the ground orange peel mix into the orange juice and mix well.
Now pour this mix into the sugar syrup through a sieve. Mix well. Homemade orange squash is ready and you can bottle this and keep in fridge.
More tips on my video.



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Thursday, May 05, 2016

Overnight Oats Recipe - Mango Lassi Overnight Oats


mango lassi overnight oats

Overnight oats recipe (Indian style mango lassi overnight oats/oatmeal), have you heard of overnight oats? they are quick and easy oats recipe for that busy mornings or if you are on a weight loss plan. Overnight oats are made by soaking oats in milk, yogurt, water, or even fruit juice and kept in fridge for a few hours or overnight.  They can be topped with your favourite fruits and dry fruits and the best of all it's NO COOK!! And it takes just under 5 minutes to prepare them and your breakfast is ready to serve the next day. They will keep you fuller for a long time too. Need any excuse for skipping the most important meal of the day??

overnight oats recipe

I have started another youtube channel  where I share only healthy and low calorie recipes, do hop over and subscribe :)

Okay, back to the overnight oats recipe, usually they are prepared in a mason jar or a glass container with a lid for the sole reason they can be able to be carried to work place. If you plan to take this to office/college then make sure you have secured the lid tightly. You can also make this in a bowl also.

You may have doubts regarding using uncooked oats; no worries, quick oats or rolled oats are dehydrated and pre-cooked, and that makes everything easy and quick, right??

To make it low calorie, use only skimmed milk and yogurt (curd), do not use sugar, but if you prefer you can add in honey or maple syrup, but since the mangoes we get here are moderately sweet omitting honey would be wise choice to keep the calories away.

I used mango for this recipe and since I noticed that the fruits mixed in with oats tends to be soggy; I went a step ahead and mixed half of the mango with yogurt, milk...and that made it our good old mango lassi.....mixed in with oats...no soggy mangoes too.

I reserved some mangoes to top it and kept it in another container in the fridge.

I have recipes coming up with variations to this, and Homey and myself are really enjoying this easy and filling breakfast.

Since we are in the midst of fiery summer here; we liked it straight from the fridge; but if you like to warm it, then I would suggest you to keep it at room temp for 30 mins (just take them out from fridge as soon as you get up and place on the kitchen counter). I personally do not like to use microwave, so I would not suggest you to warm the oats in microwave.

Mango Lassi Overnight Oats Video Recipe:


Ingredients:
Mango: 1 Medium sized
Skimmed Milk: 1/2 cup
Skimmed curd/yogurt: 1/2 cup
Seeds of 4 cardamon
Oats: 1/2 cup
Honey: 2 tsp (optional)
Walnuts: 4, chopped

Method:
Chop mangoes and add in half of the mangoes into a blender along with milk, curd, cardamon seeds, and honey. Blend well.
Add oats into a jar/bowl. Pour in the blended mango lassi and mix well. Keep in fridge overnight.
Serve next day morning topped with the rest of the chilled mangoes and crushed walnuts.
Serve immediately chilled.
Watch my video for more tips and tricks.



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