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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Dahi Vada Recipe | Dahi Bhalla Chat Recipe

Dahi vada is a snack originating from the Indian subcontinent and Popular throughout South Asia. It is prepared by soaking vadas in thick dahi. Dahi vada is deep-fried lentil balls dunked in yogurt, topped with different kinds of chutneys and then garnished with spice powders. Dahi vada is one fo classic North Indian chaat snacks that are sold as street food across India.

There are many versions and variations of this snack known with different names across India-Dahi Bhalla, Thayir vadai, perugu vada, and mosaru vade are some of the most known variations.

Well made Dahi vada has a melt in the mouth texture. The sweet-sour tamarind chutney and flavorful spicy green chutneys compliment the taste. Various spice powders and chaat masala add flavor & zing to the chaat making it look & taste delicious.

Making Dahi vada is quite easy, except there is a bit of preparation work that includes soaking the dals and making the chutneys. You can also make tamarind chutney and green chutney the previous day and refrigerate. Make sure you don’t use onions in the green chutney if you are making it ahead.

Prep Time

Cook Time

Total Time

30 Minutes

30 Minutes

60 Minutes

Author: Creative Baby
Recipe Type: Snacks, Starters
Cuisine: North Indian
Servings: 5 To 6 Persons

Ingredients

For Making Vada

• 1 cup urad dal
• 1 chopped green chili
• 1/2inch  chopped ginger
• 1 tbsp cumin seeds(jeera)
• salt to taste
• 1 pinch asafoetida(hing)
• 8 to 9 chopped cashews
• 8 to 9 chopped raisins
• 2 to 4 tbsp chilled water
• oil as needed for deep frying

For Green Chutney

• 1 cup coriander leaves
• 1/4 cup mint (pudina)
• 1 green chili
• 1/4 inch ginger(adrak)
• 1 clove garlic(lehsun)(optional)
• 1/2 tbsp cumin seeds (jeera)
• Lemon juice
• salt to taste
• water very little if needed.

For Tamarind Chutney

• 1/4 cup tamarind(imali)
• 1/2 cup jaggery
• water as needed
• salt to taste
• 1/4 tbsp roasted cumin powder
• 1/4 tbsp red chili powder
• 1/2 tbsp coriander powder

For Garnishing Dahi Vada

2 cups curd (plain dahi)

1/2 to 3/4 tbsp roasted cumin powder (jeera powder)

1/4 tbsp red chili powder

1/2 to 3/4 tbsp chaat masala

roasted peanuts (optional)

finely chopped coriander leaves.

pomegranate seeds (optional)

1 tbsp black salt(Kala namak)

How To Make Dahi Vada

Step 1

Wash urad dal a few times and soak for at least 4 to 6 hours.

Step 2

Drain daal and add it to a blender jar with cumin seeds, salt, green chili, ginger, and hing.

Step 3

Blend coarsely first, then pour 1 tbsp chilled water and grind it again. Scraping the sides, repeat blending adding 1 tbsp water each time only as needed until the batter turns fluffy and light.

Step 4

Take the ground batter in a bowl. Stir in chopped raisins & cashews. optional ingredients and you can just skip them if you want.

Step 5

Briskly & vigorously stir the better for a minute or two minutes with a spoon or spatula. This makes the better more fluffy and light. As a result, you get softer and porous vada.

Step 6

Pour oil to a Kadai and heat it enough to fry the vadas. Take small portions of the batter and drop into the oil and fry until golden and crisp. Remove to a plate.

Step 7

When they are still warm, add the vada in water and let them soak for 18-20 minutes. Vada has increased a bit size as well as their color has changed.

Step 8

Press each soaked vada between your palms to remove water. Gently press or else you might end up breaking them. Press all the soaked vada this way and keep them aside on a plate.

Step 9:

Beat the chilled curd till smooth.

How To Make Tamarind Chutney

Step 1

Pour 1 cup water to a pot and heat it. Next put in tamarind, jaggery, and dates if using. Simmer all these for 4 to 5 mins until the tamarind turns soft and completely mushy.

Step 2

Add red chili powder, salt, cumin powder and coriander powder or garam masala. Mix well. Taste this and add more jaggery if desired. Cool & blend it. Pass through a sieve to a wide bowl.

Step 3

Transfer this to a dry glass or ceramic jar. Store this in the fridge and use up within 4 to 6 days.

How To Make Green Chutney

Step 1

Grind all the ingredients mentioned under the green chutney list with little water.

Step 2

Remove and keep aside in a small bowl.

How To Serve Dahi Vada

Step 1

Place vada in a serving tray. 

Step 2

Beat yogurt until smooth and creamy. You can also add a tbsp of powdered sugar and a little salt to the dahi.

Step 3

Pour Dahi over vadas generously. 

Step 4

Top with the green chutney and tamarind chutney as required.

Step 5

sprinkle the red chili powder, roasted cumin powder, chat masala and black salt and choice of your ingredients.

Step 6

Garnish it with chopped coriander leaves.

Step 7

Serve Dahi vada immediately or refrigerate and serve later.

Note

• To get a good soft urad dal vada, remember to soak the lentils overnight. grind the batter really well with little water.
• Also, remember to use fresh yogurt. I  used homemade yogurt

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Chapdi Undhiyu | Rajkot Famouse Food Recipe

Chapdi undhiyu is originated from Rajkot. Undhiyu is a very famous Gujarati dish in the whole world. This undhiyu is different than regular undhiyu. Chapdi undhiyu is s traditional kathiawadi dish. 

Chapdi is nothing but thick fried/ backed bhakhri and undhiyu is a mix vegetable gravy full of Indian spices. Chapdi is made from whole wheat flour, carom seeds, cumin seeds, and a good amount of oil. In the original recipe, chapdi is made with bhakhari flour (coarse whole wheat flour). But I used normal chapati flour to make the chapdi. I didn't feel any difference. After kneading the dough, roll chapdi like Baati and deep fry it.

Chapdi Undhiyu is a Rajkot street food recipe consists of crunchy chapdi and the traditional Gujrati Undhiyu recipe. Chapdi Undhiyu is spicy preparation and especially enjoyed during winter. It should be consumed like Daal Bati. First, you should crush the chapdi with your hands then pour in Undhiyu, mix it up and enjoy it with slices of onion, buttermilk, papad, and some lemon wedges. 

This Gujarati Chapdi Undhiyu is popular in the street of Rajkot and is enjoyed by everyone. So do try out this different  Undhiyu recipe and enjoy it on the occasion of Uttrayan.

                                      

Prep Time

Cook Time

Total Time

20 Minutes

35 Minutes

55 Minutes

Author: Creative Baby
Recipe Type: Dinner
Cuisine: Gujarati (Indian)
Serving: 6 Persons

Ingredients For Chapdi

• 3 cups Whole wheat flour
• 1 tbsp Carom seeds (Ajavain)
• 1 tbsp Sesame seeds (Til)
• 1/4 Semolina (Suji/Rava)
• Salt to taste
• 3/4 cup warm water
• 1/3 cup Oil, 
• 1 cup Cream (Malai)
• 2 tbsp Cumin Seeds (Jeera)

Ingredients For Undhiyu

• 1 cup Surti papdi
• 1 cup Brinjal cut into small pieces
• 1 cup Cauliflower chopped into small pieces.
• 1 cup Green peas
• 1 cup Chopped Potatoes
• 1 cup Chopped  Tindora
• Salt to Taste
• A paste of 2 Onions
• Puree of 2 Tomatoes
• 2 tbsp Ginger Garlic Paste
• 4-5 Black Peppercorns (Sabut Kali Mirch)
• 2 Bay Leaves (Tej Patta)
• 4-5 cloves (Laung)
• 1 tbsp muster seeds(rai)
• 1 tbsp cumin seeds(Jeera)
• 2 Dried Red Chillies( Sukhi Lal Mirch)
• 1/2 tbsp Turmeric Powder (Haldi)
• 2 tbsp Cumin Coriander Powder(Dhana Jeera Powder)
• 2 tbsp Red Chilli (Lal Mirch) Powder
• 1 tbsp Garam Masala
• Juice of 1/2 Lemon
• Coriander Leaves (Dhania)
• Water
• Oil
• 1/2 Asafoetida (Hing)

Ingredients For Tadka

• 1 tbsp Red Chilli (Lal Mirch)Powder
• Oil

How To Make Chapdi                

Step 1

For the chapdi in a mixing bowl take some karkara wheat flour, semolina, cumin seeds, sesame seeds, oil, malai, carom seeds, salt, warm water. 

Step 2

Knead a firm dough for the chapdis.

Step 3

Now with the help of your palm make flat chapdis.

Step 4

Deep fry them in oil till they become nicely golden brown.

How To Make Undhiyu

Step 1

Heat oil in a pressure cooker and all the tempering items onion and saute for a minute, add garlic, ginger, green chili paste and pinch of salt.

Step 2

Cook until the raw flavor of ginger-garlic reduces and onion becomes translucent.

Step 3

Add turmeric, red chili, coriander and cumin powder, salt, and all the vegetables.

Step 4

 Stir well. Add 3-4 cups water, add garam masala. Mix them very well. close the lid and pressure cook it for 2 whistles.

Step 5

 

When the pressure cooker cools down, open the lid Stir well.

For Tempering

Step 1

Heat oil in the pan. Add carom seeds and chili powder. Add Tomato puree and add 1 cup of water. Let it boil.

Step 2

Add this tempering into prepared Undhiyu. Mix them very well.

Step 3

Switch on the stove and let it simmer for 5 minutes over medium heat. Add water if needed. (remember the consistency should be like dal).

Step 4

Chapdi Undhiyu is ready.  Garnish it with coriander leaves.  Serve Chapdi Undhiyu with onion, papad and lemon wedges.

You can also watch this recipe on YouTube ..

Note

•  Adjust the amount of oil and red chili powder according to your choice.

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Misal Pav | Maharashtrian Misal Pav Recipe

Misal pav is a popular dish from Maharashtra, India. It consists of misal, spicy gravy usually made by sprouted matki and served along with buns and topped with farsaan, chopped onions, tomatoes, and lemon wedges. It is usually served as a snack or street food. It is a complete meal. 

Misal from Maharastra, West India is known for its high spice content and is particularly known as "Misal Pav". There are different versions of Misal Pav such as Kolhapuri Misal, Nashik Misal, Khandesh Misal, Nagpuri Misal, and Puneri Misal, the first part indicating the regional-origin on the misal. Other types are Shev-Misal and Dahi Misal.

To serve Maharashtrian misal pav recipe traditionally is the first place the smooth in the plate after that pour the spicey red colored gravy on the top and garnish with farsaan, onion, coriander, and lemon wedges. I love this curry... 

Here is a tasty and spicy Misal Pav Recipe .......

Prep Time

Cook Time

Total Time

20 Minutes

20 Minutes

40 Minutes

Author: Creative Baby
Recipe Type: Breakfast, Dinner
Cuisine: Maharashtrian (India)
Serving:  4 People

Ingredients

For Misal Masala

• 1 tbsp oil
• 1/4 cup thinly sliced onions
• 1/4 cup grated dry coconut (copra)
• 2 tbsp coriander leaves (Dhania)
• 1 tbsp Cumin seeds (Jeera)
• 3 cloves (Laung)
• 3 peppercorns (kalimirch)
• 25 mm stick cinnamon (Dalchini)
• 2 whole dry Kashmiri red chilies
• 3 garlic cloves (Lehsun)
• 2 small-sized Tomatoes diced
• 1/4 cup water
• 1 tbsp garam masala
• 2 tbsp red chili powder
• 1/2 tbsp turmeric powder

For The Misal

• 3 tbsp oil
• 1 tbsp cumin seeds (Jeera)
• 1/4 cup finely chopped onions
• 1 cup finely chopped tomatoes
• 1/4 tbsp turmeric powder(Haldi)
• 1 cup sprouted matki 
• 1 tbsp red chili powder
• 2 tbsp finely chopped coriander leaves (Dhania)
• salt to taste

For Serving With Misal Pav

• 1/2 cup mixed farsaan
• 1/2 cup finely chopped onions
• 4 tbsp finely chopped coriander leaves (Dhania)
• 8 laddi pavs
• 4 Lemon wedges

How To Make Misal Masala

Step 1

Heat the oil in a broad non-stick pan, add the onions and coconut and dry roast on a medium flame for 2 to 3 minutes.

Step 2

Add all the remaining ingredients and saute on a medium flame for 3 to 4 minutes.

Step 3

Remove from the flame and allow it to cool completely.

Step 4

Once cooled, blend in a mixer to a smooth powder without using any water. Keep aside.

How To Make Misal

Step 1

Heat the oil in a pressure cooker and add the cumin seeds.

Step 2

When the seeds crackle, add the onions and saute on a medium flame for 1 to 2 minutes.

Step 3

Add the prepared misal masala and saute on a medium flame for 1 minute.

Step 4

Add the tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Step 5

When Misal masala releases the oil, add matki with 2 cups of water, salt, and cook for 15 minutes on a medium flame. Mix it well. pressure cook for 3 whistles.

Step 6

Allow the steam to escape before opening the lid.

Step 7

Add the chili powder and coriander, mix well and simmer for 3 to 4 minutes, while stirring occasionally.

How To Serve Misal Pav

Step 1

Just before serving pour 1/4 of the misal in a serving bowl, sprinkle  2 tbsp mixed farsaan, 2 tbsp of onions, and 1 tbsp coriander over it.

Step 2

Repeat with the remaining ingredients to make 3 more servings of misal.

Step 3

Serve Misal immediately with laddi pavs and lemon wedges.

Note

You can use readymade misal masala if you want to make this dish fast.

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Masala Papad On Tawa Recipe

Masala papad recipe is crispy papad topped with spices onion-tomato mixture. It is a starter that is served in many Punjabi Restaurants. Crunchy, this is an ideal starter for serving with any meal! Nobody refuses Masala Papad, because it is light and appetizing, ensuring that you have enough place in your tummy for the upcoming meal. 

This dish is surely a delight when you have hardly anything in your party and feel that craving to relish something chatpata. This masala papad will be a great addition to your party table too. Who would thought that such a simple ingredient can be turned into something special! A simple, tasty, and elegant recipe that would get ready very quickly.

Author: Creative Baby

Recipe Type: Starter

Cuisine:  Indian

Serving:  2 Persons

Ingredients:

• 2 Fried Papad
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped tomato
• 1 small finely chopped green chili
• Salt to taste
• 1/4 tbsp chaat masala
• 1 tbsp Lemon juice
• 1/4 tbsp red chili powder for sprinkling

For Garnishing

• 1 tbsp finely chopped coriander leaves
• 2 tbsp fine sev

How To Make Masala Papad

Step 1:

Mix together onion, tomato, green chili, salt, chat masala and lemon juice in a bowl. Mix well and keep aside.

Step 2

Spread this mixture on top of the fried papad evenly.

Step 3

Sprinkle red chili powder, coriander leaves, and sev on top.

Step 4

Your delicious masala papad is ready to eat. Serve masala papad immediately.

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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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Gajar Halwa (Carrot Halwa) Recipe

Gajar ka Halwa or Carrot Halwa is a traditional  Indian sweet or dessert made with fresh red carrots, milk, and sugar. It's a winter delicacy and is made using juicy red carrots. Carrot halwa is popularly known as Gajar ka halwa. It makes its presence on most special occasions like festivals, celebrations, and parties. Gajar ka Halwa is one of the classic Indian Sweets. that would not fail to impress anyone.

Most Indian households make this gajar halwa during winter as carrots are in full seasons. It is flavored with cardamom powder & garnished with chopped nuts.

Prep Time	Cook Time	Total Time
10 Minutes	50 Minutes	60 Minutes

Author: Creative Baby
Recipe Type:  Desserts, Sweets
Cuisine: North Indian, Panjabi
Serving: 6 Persons

Ingredients

• 1 kg (750 grams) Carrot or (prefer juicy carrot)
• 4 cups full fat organic milk
• 4 tbsp ghee
• 10 to 12 tbsp regular sugar(add as required)
• 5 to 6 green cardamom-powdered 
• 10 to 12 whole cashews (chopped)
• 10 to 12 almonds- sliced or chopped
• 2 tbsp raisins(optional)
• 1 pinch saffron strands(optional)

How To Make Gajar Halwa

Step 1

Wash carrots under running water & peel them. Greate them in a food processor or with a hand grater.

Step 2

Add the carrots and milk in a heavy bottom pan and cook on low flame heat until all the milk is absorbed.

Step 3

On a low to medium flame, bring the whole mixture to boil and then simmer. while the mixture is simmering on a low flame, keep on stirring in between. The grated carrots will cook on the milk and the milk will start to reduce and evaporate.

Step 4

When the milk has 75% reduced, Add ghee, sugar in the pan along with cardamom powder to the mixture. Sugar will release a lot of moisture and will make the entire carrot halwa gooey.

Step 5

Stir well and continue to simmer and cook on a low flame. Do keep on stirring the halwa in between. Saute the carrot halwa well in ghee until the moisture evaporated completely.

Step 6

Towards the end, add the cashews, almonds, saffron, and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.

Step 7

Serve Gajar halwa hot, warm or you can also serve it cold. Garnish with some chopped dry fruits while serving.

Note

• Use fresh, juicy, and tender carrots.
• Use full-fat milk or whole milk.
• Add nuts and dry fruits of your choice.
• The halwa stays good in the fridge for almost about a week.
• Do not fry the grated carrot before adding milk otherwise, it will turn dark in color.

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Mataki Bhel- Maharashtrian Special Sprouts Bhel

Matki bhel, a marvelous creation to spice up your day. Sprouts are very healthy if you eat them in the morning, they are good sources of vitamins and proteins, good for every age of the person. 

Enjoy this delicious and healthy chat item. This Matki Bhel/ Sprouts Bhel is very easy to male and very very healthy. You can also use any other favorite sprouts of your choice to make this sprouts recipe.

The relishing flavors, the appealing texture and the amazing aroma of the Matki bhel is just mouth-watering. The amazing recipe is provided here.

                       

Prep Time

Cook Time

Total Time

25 Minutes

0 Minutes

25 Minutes

Author: Creative Baby

Recipe Type: Breakfast

Cusine: Maharashtrian (Indian)

Servings: 4 Persons

Ingredients

• 2 cups Sprouted Moth(matki)
• 1 medium Onion finely chopped
• 1 medium tomato finely chopped
• 1/2 tbsp Red chili powder
• salt to taste
• 1 tbsp Lemon Juice 
• 1/2 Bowl namkeen mixture
• 1 tbsp Chat masala

For Garnishing

• Chopped coriander leaves
• Sev
• Onion slice, Tomato slice

How To Make Matki Bhel

Step 1

Put the sprouts in a vessel and wash it with clean water. Boil the sprouts in water for 5 to 10 minutes. Turn off the gas after 10 minutes. take out all the water from the sprouts. Take sprouts in a big bowl.

Step 2

Add onion, tomatoes, red chili powder, namkeen mixture, chat masala, and mix it well.

Step 3

Now add lemon juice and salt s per taste and mix it well.

Step 4

Take matki bhel in a serving plate and garnish it with coriander leaves, sev and Onion slice, tomato slice.

Our Spicy Matki bhel is ready.

This breakfast is considered a very healthy breakfast. Many people like to start the day with this breakfast. If you make it this way, then the children will also like it and they will stay away from junk food.

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