Healthy And Immunity Booster Green Spinach Juice || How To Make Spinach Juice At Home And Its Health Benefits || Palak Ka Juice

Spinach is an immune-boosting food that contains a high level of vitamin C, which not only packs a powerful antioxidant punch, it helps fight off infection and regenerate other antioxidants in the body, including vitamins E.

Spinach is rich in vitamins A, C, and K, magnesium, and iron. Eating this leafy green spinach may benefit eye health, reduce oxidative stress, and reduce blood pressure levels among other health functions. 

You may not be a fan of spinach but these amazing benefits of eating spinach regularly will convince you to add it to your daily diet.

1. Strengthens your bones.

2. Keep you energized.

3. Strengthens your eyesight and immune systems.

4. Promotes heart health.

5. Repels bacteria and viruses.

6. Control blood pressure.

7. Cancer prevention.

8. Oxidative stress.

9. May keep your skin, hair, and nails healthy.

10. May help with weight loss.

11. May aid diabetes treatment.

12. May promote digestion.

13. May help treat asthma.

14. May promote fetal development.

15. May boost brain function.

Spinach juice helps to regenerate and rebuild the body. The bright green colour of healthy Indian green juice is so appealing that it can lure anyone.

Follow this simple and easy recipe to make detoxifying juice at home.

5 Minutes

5 Minutes

10 Minutes

Prep Time

Making Time

Total Time

Ingredients

• 2 cups raw green spinach
• 1 tbsp black salt
• 1 tbsp black paper powder
• 1 tbsp chopped ginger 
• 2 tbsp lemon juice
• 1 glass of water

How To Make Spinach Juice

Step 1

Wash, clean, and chop spinach.

Step 2

Add chopped spinach to juicer now add black salt, ginger, black paper powder, and water into the juicer.

Step 3

Now blend till smooth. strain juice using a strainer.

Step 4

Now add lemon juice and mix it well.

Step 5

Your immunity booster spinach juice is ready to serve it in a serving glass.

You can watch this recipe on YouTube () also.

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Farsi Puri Recipe (Gujarati Snack For Diwali)

For Gujarati, Diwali is incomplete without Farsi Puri. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. The best Farsi puri recipe! It is a crispy, flaky with a melt-in-your-mouth textured snack that tastes best when served a hot cup of tea.

"Farsi" in Gujarati(kathiawadi) means "crispy" and thus the name. This recipe is usually made during the Diwali festival. Normally Gujjus celebrate their New year on the next day of Diwali and during this day we have many guests at home. This puri is served as a snack. Along with Farsi puri, we also make tikha gathiya, sev, chakli, and makai poha chevado

Like any other snacks recipe, this Farsi puri can be prepared in advance and store in an airtight container for around 15-20 days. Avoid exposing them to air and they will remain crisp for a long time.

Let me share today a recipe that I usually make during Diwali. They are very easy to make and they are too much testy and go really well with tea or coffee.

Prep time	Cook Time	Total Time
10 Minutes	30 Minutes	40 Minutes

Author: Creative Baby

Recipe Type: Snacks

Cuisine: Gujarati (Indian)

Serving: 4 persons

Ingredients

• 2 cups plain flour (maida)
• 2 tbsp semolina (Rava/sooji) (optional)
• 2 tbsp coarsely crushed black pepper(kalimirch)
• 3 tbsp melted ghee
• salt to taste
• oil for deep-frying
• 1 tbsp cumin seeds (Jeera)
• 1/3 cup water

How To Make Farsi Puri

Step 1

Add the flour in a bowl and add cumin seeds, coarsely ground black pepper, and salt to taste.

Step 2

Make a weel in the flour and pour ghee in the flour. Mix all the ingredients very well.

Step 3

Mix well and knead into a stiff dough using a little water.

Step 4

Divide the dough into 24 equal portions and roll each portion into a 50 mm. diameter thin circle. you can roll it as per your choice size.

Step 5

Prick the puris all over using a fork or knife.

Step 6

Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both sides. Drain on an absorbent paper.

Step 7

Cool completely, Your Gujarati Farsi puri is ready now. Store them in an air-tight container.

 

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Gujarati Methi Thepla Recipe

Gujarati methi thepla is a very popular Gujrati Breakfast dish made with flour, spices and fresh fenugreek leaves(Methi). It is soft and very testy which can be had at any time of the day. Thepla is similar to Paratha. Methi theplas are light and as well as healthy. a good snack for children who don't like greens, especially fenugreek. This way you can incorporate some greens in their diet. Methi thepla is an all-time favourite ar home. 

Most Gujaratis love eating their Theplas with curd or mango pickle known as aam ka chunda. These are commonly & often prepared in most Gujarati households not only for breakfast but also for their meal, snack & even to enjoy during their travel.

They can also be carried to work or school in their lunch box with pickel& some Sabji.

Prep Time

Cook Time

Total Time

10 Minuets

30 Minutes

40 Minutes

Author: Creative Baby
Recipe  Type: Breakfast
Cuisine: Gujarati (Indian)
Servings: 4 People

Ingredients

• 2 Cups Whole Wheat Flour ( Gehu Atta)
• 1/2 Cup  Chickpea Flour (Besan) Optional
• 1 Cup Fenugreek Leaves Chopped (Methi)
• 1/2 Cup Curd (Dahi) Optional
• 1 Tbsp Green Chilli, Ginger and Garlic Paste
• 1/4 Tbsp asafoetida (Hing)
• 1/2 Tbsp Cumin Seeds (Jeera)
• 1/2 Tbsp Turmeric Powder (Haldi)
• 1/2 Tbsp Red Chilli Powder
• Salt To Taste
• Oil for roasting thepla as required

For Serving

• Mango Pickle (Aam Ka Chunda)
• Curd
• Tea

How To Make Methi Thepla

Step 1

Pluck the methi leaves. Rinse them well a few times. Drain to a colander. Chop finely.

Step 2

Take a mixing bowl to add flour to the bowl and add all the spices and herbs.

Step 3

Add the chopped methi leaves. Mix nicely with your fingertips. add curd or add very little water instead of curd.

Step 4

Mix again and knead into a dough. Don't add water while kneading as methi leaves release water.

Step 5

Cover and keep the dough for 10-15 minutes.

Step 6

Add a tbsp of oil in the bowl and knead the dough again for a minute.

Step 7

Divide the dough into 10 equal balls.

Step 8

Dust and roll the balls to a 6-7 inch circle

Step 9

Heat a griddle.

Step 10

Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.

Step 11

Apply 1 tbsp oil on both the sides and cook till spots darken and the thepla is cooked.

Steps 12

Keep pressing the thepla with a flat spoon while it cooking.

 Steps 13

Now Methi theplas are ready. Serve hot with pickle and curd or tea.

Notes

If you are making the theplas to store and eat later, do not add besan to the dough. It will Keep your theplas soft for a longer time. But If planning to eat hot thepla, besan will add a nice crunch.

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Bhavnagar Street Food- Bhungla Batata Recipe | Kathiyavadi Special-Lasaniya Batata

To make more excited your day with spicey Bhungala  Batata. This is all-time favorite street food in Gujarat. It is quite spicy baby potatoes with garlic flavored.  It is quite spicy to balance the spiciness, these potatoes served with crispy long fryums. The combo is simply awesome and must try it.

Prep Time

Cook Time

Total Time

10 Minutes

12 Minutes

22 Minutes

Author: Creative Baby

Recipe Type: Lunch Or Dinner

Cuisine: Gujarat (Indian)

Serves: 4 Persons

Ingredients

• 1/2 kg boiled baby potatoes
• 3 tbsp Oil
• 1/2 tbsp Cumin Seeds (Jeera)
• 1/2 tbsp Asafoetida (Hing)
• 2 tbsp Garlic (Lehsun) Paste
• Salt as per taste
• 2 tbsp Red chili Powder (Adjust as per taste)
• 1 tbsp Coriander Powder

For Serving

    2 Cups of Pipe Fryums (Bhungla)

For Garnishing

  Chopped Coriander Leaves (Dhania)

How To Make Bhungala Batata

Step 1

Boil Baby Potatoes and peel it. Mash some potatoes from it. 

Step 2

Heat oil in a cooking pan and add cumin seeds and asafoetida in it and let them smell.

Step 3

Now add garlic paste and saute it on low flame for a minute.

Step 4

Then add boiled baby potatoes into the cooking mixture in the pan. Take mash potatoes in a bowl. Add 4 tbsp water into mash potatoes. Add those mashed potatoes into the pan. saute it for a while.

Step 5

Now add red chili powder and coriander powder and salt in that mixture. now saute it for a minute.

Step 6

Mix well. Take out this in a serving dish and garnish it with chopped coriander leaves. Your Spicy Batata is ready to serve.

Step 7:

Served it immediately with pipe fryums.

Now Yummy Tasty Bhugla Batata ready.

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