Showing posts with label Superfoods. Show all posts
Showing posts with label Superfoods. Show all posts

Wednesday, September 21, 2016

Flaxseed and parsley salad

The goodness of flaxseed and parsley with a burst of flavors from veggies and dressing makes it a super healthy salad. This salad is especially good for people on a diabetic diet. 

Benefits of flaxseed
High fiber in flaxseed makes it an excellent seed to manage constipation.
High in antioxidants and omega-3 fatty acids.
Good for skin and haircare.  

Benefits of parsley
Good for people with anemia and to treat urinary tract infections. 


Flaxseed - 2 tbsp

Cucumber - 1 medium

Tomatoes - 1 big

Carrot - 1 no

Parsley - 1 cup


Olive Oil - 2 tsp

Lime juice - as required

Chaat masala - 2 tsp



Soak flaxseed for 15 minutes in water and drain. Keep this aside. 

Cut cucumber, carrot and tomato in square pieces. Add chopped parsley. 

In a bowl, add cucumber, carrot, tomato, parsley and flaxseed. Now add the salad dressing.  Mix well. Serve chilled.

Wednesday, January 27, 2016

Badam milk/Indian Almond milk/Badam paal Video recipe

Indian almond milk is made by grinding almonds and boiled with milk. It is believed that Indian version of almond milk provides strength to body and mind.


Almonds, soaked and skin removed  - 19 nos
Almonds, chopped - 3 nos.
Milk - 4 cups
Cardamom - 3 
Sugar - 1/4 cup
Saffron - 2 pinches
Cashew and pistachios for garnishing


Grind cardamom and sugar to a fine powder.

Remove the skin of almonds. 

Grind skinless almonds into a paste. Add little water if necessary for grinding.

In a pan, add milk and boil. Once the milk is boiled, add almond paste, sugar-cardamom powder and saffron. Cook for 6-7 minutes on medium heat. Stir well. Switch off the stove. Garnish with cashews and pistachios.

Monday, January 25, 2016

Quinoa pilaf / Quinoa pulav

Quinoa seeds are considered as superfoods. There are many reasons for its huge popularity one being it is gluten free. The seeds provides the essential fiber and protein for vegetarians. The bland taste of quinoa absorbs all the indian masalas in this pilaf so perfectly as you have never thought. The easiness with which it is cooked to cute pearls with tails attached makes it one of the visually appealing seeds on the plate. Give it a try ...


Quinoa  - 2 cups
Water - 4 cups
Salt as needed
Oil - 2 tsp

For vegetable masala

Cumin seeds - 1 tsp
Cinnamon - 1 inch piece
Cardamon- 3 nos
Cloves - 3 nos
Ginger, chopped- 1 tbsp
Garlic, chopped - 2 tbsp
Turmeric powder- 1/4 tsp
Chilli powder- 1 tsp
Garam masala powder - 1 tsp

Onion, chopped - 1 1/4 cup
Carrot, chopped - 1 cup
Beans, chopped - 1 cup
Green peas - 1 cup
Tomato, chopped - 1 cup


Wash quinoa and drain any water. In a nonstick pan, place 4 cups of water, oil, salt, and turmeric powder. Allow it to boil. When the water reaches a boil, add quinoa. Close with a lid and cook on medium heat. Stir occasionally. When water is all dried out, switch off the stove. Keep the cooked quinoa aside. When quinoa is cooked, you can see a tail attached to quinoa.

Heat oil or ghee in a nonstick pan. Allow cinnamon, cloves, and cardamom to splutter. Add cumin seeds. Add ginger, and garlic. Saute well. Now add onion. When onion turns light brown in color, add vegetables. Mix well. Now add chili powder, turmeric powder, garam masala, and salt. Close the lid and cook in low flame for 2 minutes. Now add cooked quinoa and mix well. Quinoa pilaf is ready to be served.


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