Beat the Heat – Tender Coconut Milkshake

Tender Coconut water or Nariyal ka paani, is considered to be a very healthy drink for it is a natural source of electrolytes, calcium, potassium, magnesium, amino acids and sodium. During hot weather, tender coconut is something you should make a part of your daily diet because it is beneficial in maintaining the water levels of the body and regulating the body heat.

tender coconut milkshake

After water, tender coconut water is the purest form of drink found and is highly beneficial for the skin and body. Due to its purity and zero side effects the drink is highly recommended to babies and pregnant ladies. 

I have sipped ample of coconut water during both my pregnancies right from the beginning, but honestly its been more out of compulsion. Consuming something so bland and tasteless on a daily basis is really not my thing. That’s why I came up with this idea of whipping a milkshake using Tender Coconut;  it’s a fantastic drink that has the goodness of tender coconut water and meat, both.

A lot of people find the taste of tender coconut water to be quite bland and this delectable drink called Tender Coconut Milkshake is definitely a way of upping its taste quotient. 

Tender Coconut Milkshake makes an amazing thirst quencher for kids. Serve it for breakfast or at parties. It can fit anywhere you please. Use fruits to make a variety of combination.


Tender Coconut Milkshake Recipe
Makes 1 glass of milkshake

1 cup fresh coconut meat (malai)
1 cup tender coconut water
¼ cup vanilla ice cream or milk cream (malai) or fresh processed cream or milk
2 tablespoons Honey or sugar, as sweetener
Ice cubes

Step 1 – Finely chop tender coconut meat (malai). Reserve a spoon for garnish and put the remaining in the blender jar of a mixer – grinder.
Step 2 – Pour the coconut water, honey or sugar, ice cubes and ice cream.
Step 3 – Blend the mixture on a high speed till you get a smooth and creamy milkshake.
Step 4 – Pour in a glass, top with reserved coconut malai and consume immediately.

Notes:
• This is NOT a make ahead drink. Please extract coconut water minutes before making the milkshake because the water tends to get sour on storing for a long duration.
• 1 medium sized tender coconut’s water and meat is ideal to make 1 serve of the milkshake.


Disclaimer: This article was originally written for and published on BabyChakra.

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Till then, Love Being a Mommy!

 

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Party Shake Ideas for KIDS

party shake ideas

Planning a menu for a kid’s gathering is a mind-boggling task. While the food items are somehow easier to think of and finalise, what gets most of us is what drink to serve the kids.

I know the most common and easiest drink served at kids parties is the “fresh n juicy” mango drink but let’s admit it is as unhealthy and inappropriate as any soda-based or tetra pak drink.

For a few parties, I too served it to my son’s friends with guilt of course. That changed one day when I had a ‘Eureka’ moment of whipping up yummy shakes. Tried, tested and loved by Nabeel and his friends too!

Sharing below some recipe ideas of shakes you must try for your child’s next birthday party


Almond and Banana Milkshake (Makes 1 glass)

Ingredients:

  • 1 frozen banana
  • 1 tablespoon honey or more as required
  • 4-5 nos almonds
  • ½ cup chilled milk
  • Honey for garnish
  • Crushed ice, if desired

Method:

  • Blend together the given ingredients and serve immediately.
  • For a fancy presentation, drizzle honey along the rim of a tall glass and freeze it for a few minutes for honey to harden. Pour the milk shake and serve.

Chocolate and Coconut Milkshake (Makes 2 glasses)

Ingredients:

  • 1 cup coconut milk
  • 1 cup vanilla ice-cream
  • 4 tablespoons chocolate syrup
  • 2 tablespoons sugar
  • Crushed ice, if desired
  • Desiccated coconut for garnish
  • Chocolate chips or vermicelli for garnish

Method:

  • Blend together the given ingredients and serve immediately.
  • Dip the glass rim in milk and then in desiccated coconut, pour the milkshake and top with chocolate chips or vermicelli.

True Berry Milkshake (Makes 2 glasses)

Ingredients:

  • ½ cup assorted berries (strawberry, mulberry, cranberry, blueberry), pitted and slightly crushed
  • ½ cup mashed frozen banana
  • 1 cup chilled milk
  • Honey or sugar as per taste
  • Crushed ice, if desired
  • Cocktail paper umbrella for garnish
  • Some chopped berries to top

Method:

  • Blend together the given ingredients and serve immediately.
  • Insert the cocktail umbrella in the glass, top with chopped berries and serve.

Orange and Carrot Shake (Makes 2 glasses)

Ingredients:

  • 1 cup orange juice
  • 1 cup vanilla ice cream
  • ½ cup shredded carrots
  • Crushed ice, if desired
  • Cocktail paper umbrella for garnish
  • Orange slice for garnish

Method:

  • Blend together the given ingredients and serve immediately.
  • Insert the cocktail umbrella in the glass, place the orange slice on the rim and serve.
  • Note: The drink has bits of carrot which might go well with older kids. If serving to young kids its best avoided as straining the drink might rob it of its goodness and texture.

Dates and Vanilla Milkshake (Makes 1 glass)

Ingredients:

  • ½ cup vanilla ice cream
  • 3–4 seedless dates
  • 1/4th cup chilled milk
  • 2 tablespoons sugar, or as required
  • Crushed ice, if desired
  • Chocolate wafer roll for garnish

Method:

  • Blend together the given ingredients and serve immediately.
  • Insert a chocolate wafer roll in the glass and serve.

Disclaimer: This article was originally written for and published on BabyChakra

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Till then, Love Being a Mommy!

3 Easy Kids Recipe Videos

Being mom to a dynamic kid sure has it’s share of worries and concerns, one of them being what food to make for him that will ensure a good flow of energy to meet up his activity requirements.

I am often left in this dilemma and so are most moms, many of whom have written to me. They are constantly on the look out for recipes which are easy to prepare, energy giving and at the same time relished by kids, without much coaxing and drama.

So, here are some easy to make, healthy yet yummy recipes for kids, in form of videos, that I did for BabyChakra. The recipes are versatile enough to work as snacks, tiffin treats, on the go food or even mini meals. Above all, they for sure ensure a good supply of energy that will help keep your child active and going any time of the day.

 

VEGETABLE QUESADILLAS

 

POTATO WEDGES

 

KIDS ENERGY BARS

I have been associated with Babychakra for good 2 years now and this new assignment was really fun to work on. Do leave a feedback and let me know what kind of recipes / content would you like to see in future videos.

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Till then, Love Being a Mommy!

 

 

Chickpea & Fruit Chaat

Something that will help keep your body and mind cool this summer is this extremely delicious and juicy Chickpea and Fruit Chaat. A tangy amalgamation of flavours and wholesomeness, the chaat is packed with protein and goodness of fruits which can be eaten as a snack, salad or even a light meal.

chickpea & fruit chaat

I have grown up eating the tangy, spicy Chickpea and Fruit Chaat, mostly during summers in a chilled icy avatar. While I relished the juicy fruits and the lip smacking taste of the masalas, Chickpeas were usually ignored and left behind in the bowl. It’s a pity I realized the goodness of this wonder food only now and am determined to use it at least once a week in my kitchen.Along with the Chickpea Tikkis and Chickpea dip, Hummus, the Chickpea and Fruit Chaat is something I whip up frequently, these days for Nabeel who is busy holidaying. Nabeel likes munching on roasted chickpeas and is just getting used to savouring the boiled ones. He helps me in preparing the chaat; washing and peeling fruits is his duty.

indian fruit chaat

The soaring temperatures make one lose appetite, giving kids one more excuse to reject food. The chaat is a good meal alternative for kids and ideal when they are in no mood to eat a typical roti-dal meal. Chickpea and fruit nutrients are good enough to provide them the nourishment of a meal. To make it more summery, one can even add beaten curds to the chaat. The tamarind chutney is an excellent coolant and perfect for summers. Chill the chutney in refrigerator, if you do not wish to serve frozen chaat to your child. Keeping boiled chickpeas handy makes the chaat a quick fix for anytime hunger.

Chickpea & Fruit Chaat Recipe

Ingredients
2 cups, freshly cut fruits, use a range of colors in this mix (strawberry, guava, grapes, pomegranate pearls, and orange)
1 cup boiled chickpeas
½ cup Sweet n Sour Tamarind / Imli chutney (recipe below)
1 teaspoon Chaat masala
Salt as per taste

fruit chaat ingredients

Method
Step 1 – Place tamarind chutney in freezer for 10 minutes.
Step 2 – In a clean bowl, put fruits, boiled chickpeas, chaat masala and salt. Mix well.
Step 3 – Lightly mix in the tamarind chutney.
Step 4 – Serve immediately or place in freezer to chill further.

Sweet n Sour Tamarind / Imli chutney Recipe

Ingredients
½ cup Tamarind / Imli, seedless
1 cup dates / khajoor
Grated Jaggery / Gur as required to adjust sweetness
1 teaspoon roasted cumin / jeera powder
Red chilli powder as required
Black salt as required

Method
Step 1 – In a heavy bottomed pan, take 2 cups of water. Add in the tamarind and dates and boil till the tamarind is soft and pulpy.
Step 2 – Strain the mixture through a soup strainer to remove date seeds and any other tamarind particles.
Step 3 – Check for sweetness and add the jaggery accordingly. Check the chutney consistency, if it seems thin then boil for few minutes.
Step 4 – Cool the chutney, add roasted cumin powder, red chilli powder and black salt.
Step 5 – Transfer to an airtight container. Refrigerate or Freeze for further use.

Disclaimer: This recipe was originally submitted on Babychakra and published
here

Till then, Love Being a Mommy!

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Green Pea Parathas

This year’s extended winter is a boon; not only do we get to enjoy the lovely weather but also the endless supply of fresh fruits and vegetables it brings along. Carrot and Peas are the top 2 ingredients of the season that always come home with me after every trip to the market. I pick up nearly a kilo each, every week. The family munches on carrots as a snack, salad and for me, a bowl of carrot easily works as a dinner replacement, select few days of the week. Besides, carrot soup and gajar halwa are the other hot favourites.

Peas are low in fat high in Vitamin C & Vitamin K and a very good source of dietary fiber. 

As for Green Peas, I make stuffed parathas using them. Green Pea Paratha, along with fresh curds and pickle, is the current favourite breakfast of the family. Green Pea Paratha or Matar Paratha, in my opinion, is a healthier and easier alternative to the famous Matar Pooris that are relished for breakfast across India. Plus, if feel, one can taste the green peas better as a stuffing in parathas than pooris.

indian pea bread

It is a known fact that Nabeel loves parathas of any kind and, happily, Green Pea stuffing has also found its way on his approved stuffing list. Cheese tops it by the way. Although, he rarely eats them as breakfast the parathas are always welcome for his snack box. Thrice a week, to be precise.

Peas are high in starch which means they do not need any external binding ingredients; this stuffing uses the binding power of peas and lets their actual flavour come out.

The sweet and mild flavour of peas is such that the vegetable can be easily transformed and adapt to any dish. I have come across many Green Pea Paratha recipes that use a list of ingredients which overpower the humble pea, defeating the entire idea of a green pea recipe; this recipe, however, uses few basic ingredients and is easy to make comparatively. The outer covering is made using whole wheat or refined flour while the stuffing has 100% green peas and no other filler ingredients. Peas are high in starch which means they do not need any external binding ingredients; this stuffing uses the binding power of peas and lets their actual flavour come out. Try this recipe of Green Peas Paratha to know what peas taste like and how they can be delicious on their own.

green pea paratha

Green Peas Paratha Recipe
Makes 10 to 12 parathas

Ingredients
For paratha dough
2 cups whole wheat or refined wheat flour
2 tablespoons oil
2 pinches of salt

For the paratha filling
2 cups – freshly shelled Green Peas
2-3 nos – Green chillies
1 teaspoon chopped ginger
½ teaspoon jeera /cumin powder
2 tablespoons oil or butter
Salt to taste

Ghee / Clarified Butter – as required to cook the parathas
Fresh curds / yougurt & tangy mango pickle to serve with parathas

Method
Step 1 – First prepare stiff dough using the given ingredients and water. Cover the dough and keep it aside or refrigerate while the filling is being made.
Step 2 – For the filling, put green peas, green chillies, ginger, cumin powder and salt in a mixer jar and coarsely churn it.
Step 3 – In a wide (wider the better) non-stick pan, heat the oil. Once hot add in the green pea mixture and sauté for 5 minutes.
Step 4 – Spread out the mixture as thinly as possible on the pan, lower the flame and let it cook. This will take about 10 to 15 minutes, cook till the raw smell of the peas vanishes and you get sweet smelling cooked pea aroma. The mixture is also ready when you are able to mould it easily.
Step 5 – Take off flame, check for taste and let it cool for 15 minutes.
Step 6 – Take the prepared dough and portion it into small balls.
Step 7 – Heat a griddle on medium flame, roll each portion into a thick disc and place about a tablespoon of green pea mixture in the center, bring the dough from the sides together and seal the filling.
Step 8 – Roll carefully into medium thick or ½ centimeter thick parathas.
Step 9 – Place paratha on the hot griddle and roast on both sides using oil / ghee.
Step 10 – Repeat the same with remaining dough balls, one at a time.
Step 11 – Serve parathas hot off the tawa with fresh curds and tangy mango pickle.

matar paratha

Till then, Love Being a Mommy!

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 Disclaimer: This article was originally written for Babychakra and published here

Hearty Valentine Soup

Love is in the air! This Valentine’s Day show some love to your body and see how it loves you back.

Hearty_Valentine_soup

Try this wholesome “red” soup which is prepared with the best of season’s vegetables. The soup is the best ever Valentine gift you can give your family for it is oil-free, packed with mixed vegetable goodness providing vigour and nourishment and yes there’s an element of love too..in the form of Love Apples, which is what tomatoes were referred to formerly.

Valentine’s Day, this year, falls on a Sunday and the soup is the right thing to start off the day as a brunch item. Not only does the soup look deliciously red, it is also yum to the core given the nutrition and flavour it draws from its ingredients. The soup has an aromatic flavour that is obtained by the “oil free” tempering of curry leaves and whole spices. It is also a good make-ahead recipe as a huge batch of the puree can be prepared in advance and frozen. Use it as and when the need for something nourishing and good looking arises 🙂

Hearty Valentine Soup Recipe

Ingredients
1 cup bottle gourd / lauki / doodhi, cut into bite size pieces
1 cup tomatoes cut into bite size pieces
½ cup beetroot cut into bite size pieces
½ cup carrots cut into bite size pieces
5 -6 cloves of garlic
1 green chilli, slit
4 – 5 spinach leaves
1 teaspoon cumin seeds / jeera
1 teaspoon mustard seeds / rai
Handful of curry leaves / kadhi patta
Salt as per taste
Lemon juice as per taste
½ no, chicken or vegetable soup seasoning cube

Method
Step 1 – Put bottle gourd, tomatoes, beetroot, carrots and green chilli in a vessel along with 3 cups of water. Boil the vegetables on a medium flame till soft. Partially cover the vegetables while boiling. Do not cover completely as the water will overflow from the vessel on boiling.

Step 2 – Once you switch off the gas, put the garlic, green chilli and spinach leaves in the vessel and cover it completely for 10 minutes. The will soften the garlic and spinach leaves while not overcooking them.

Step 3 – Cool the vegetables and then puree them in a blender. Make sure to pick out the chilli before pureeing. This puree is very precious, I often use it to make pulaos or also add it to my gravies for added flavour and nutrition.

Step 4 – Pour the puree in a thick bottomed pan; add about 1 to 2 cups of water depending upon the consistency you like for the soup. If using a soup seasoning cube then add it now. Season the soup with salt and keep it on simmer while you make the tempering.

Step 5 – Meanwhile, heat a dry griddle (tawa) on a medium flame, once hot dry roast the cumin and mustard seeds till you get their aroma. Next, put the curry leaves and roast them till they curl up and give out a lovely aroma.

Step 6 – Immediately transfer the tempering to the soup and mix well. Simmer the soup for another 10minutes, taste it and adjust seasoning and consistency.

Step 7 – The soup tastes good hot as well as cold. Serve as per your liking.

Till then, Love Being a Mommy!

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 Disclaimer: This article was originally written for Babychakra and published here

Vegetable and Chickpea Patties

What to make for tiffin tomorrow? Is a worrying question most moms ask themselves. While tiffin ideas/options may pop up immediately most are not convincing enough for a mom who wishes to feed something substantial and nutritious to her child. Here is an extremely delicious and totally wholesome dish that you can make for your child’s tiffin, Nutritious Chickpea Patties – made with a super hit combination of grain, pulse and vegetables the Nutritious Chickpea Tikki is what every thoughtful mom should make for her child’s tiffin at least once a week.

Vegetable & Chickpea Patties

 

The surprise and the most nourishing ingredient of the patties is broken wheat or dalia, something that every kid hates and one thing that every mom wants to feed her child.

Unlike the regular patties, these are made using Chickpeas and don’t have any trace of potatoes in them. No potatoes mean no worrying about too much starch, calories and fat going into the child. Chickpeas are high in protein, fat free and very nutritious making them the ideal food for growing kids. They blend so well that no one can make out what the patties are made of. Besides chickpeas, the patties have a mix of vegetables which supple fibre and vitamins while lending a yummy flavour. Just like chickpeas, the vegetables too blend well in the dish leaving everyone guessing what exactly it’s made of. The surprise and the most nourishing ingredient of the patties is broken wheat or dalia, something that every kid hates and one thing that every mom wants to feed her child. Trust me there is no better way of camouflaging dalia in a dish and serving it to the kids.

Vegetables like cauliflower, beetroot, grated lauki, etc can also be added to the patties. The patties can be enriched by mixing in some minced meat and can be served as starters or evening snack. Don’t limit to serving the patties only to your child they are ideal for all family members, especially the weight watchers.

Vegetable & Chickpea Patties Recipe

Makes 5 patties

Ingredients
1.5 cup Boiled Chickpeas / Garbanzo Beans / Kabuli Chana
¼ th cup shelled raw peas
1/4th cup cubes of carrots
1 teaspoon chopped garlic
½ teaspoon chopped ginger
1 green chilli
2 – 3 leaves of fresh spinach / palak
2 tablespoons chopped coriander
2 tablespoons chopped mint leaves
2 tablespoons broken wheat / dalia / lapsi, soaked in 2 tablespoons warm water
1 tablespoon besan / gram flour
Salt as per taste
Oil for cooking
Method
Step 1 – Put peas, carrots, garlic, ginger, green chilli, spinach, coriander, mint leaves and salt in a mixer grinder jar and pulse till you get a coarse mixture as shown in image below. We do not want to puree the vegetables the mixture needs to be grainy.

Image 1
Step 2 – Add in the chickpeas and soaked broken wheat and churn just once. The idea is to crush the chickpeas slightly so that they mash easily by hand. See the image of pattie mixture at this stage, below.

Image 3
Step 3 – Remove the pattie mixture from the mixer jar in a dry bowl, add in the besan and mix lightly with hand. Add some more besan to get a firm and mouldable tikki mixture. Taste for salt and flavours, adjust accordingly.

Step 4 – Mould the pattie, you should be able to make 5 patties with this recipe. In a non-stick pan heat oil and then place the patties and cook them on slow flame, till golden brown on both sides. Remember the vegetables and broken wheat needs to cook so cook the tikkis for long on simmer.

The patties can be served with a dip, green chutney or ketchup. Make a huge batch and freeze them for instant hunger pangs. These also make an ideal travel snack / picnic snack. Make a chickpea burger using them if you fancy!

Till then, Love Being a Mommy!

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Disclaimer: This article was originally written for Babychakra and published here