So, how have you all been?  I know I often do a peek-a-boo when it comes to my blog!  but, I won't abandon it for sure and I promise you, you will be seeing more here soon.   I am in India enjoying my holiday! well, this was a very surprising holiday actually and it got extended as well and I will be going back soon l!  I have been running around visiting all my family and friends it's a blessing to have people around you who love you right?  I feel I am blessed that way!

Here is a quick recipe for you all to enjoy! When you get your favourite Alphonso, pineapple and the fresh coconut which is very different from what I get in UK!  Then this Tropical Vegan smoothie is all I wanted to indulge. Put this bowl in the fridge and you would love it as is so cooling in a warm climate.

These Tropical fruits Pineapple, Mango, Coconut are blend to make a smoothie bowl which is just scrumptious and also a powerhouse of nutrients.

Smoothie Bowl Ingredients
1 Cup of Pineapple Juice from 1 cup of fresh pineapple
1/3 Cup of fresh Coconut
4 tbsp of Porridge Oats
½’’ Ginger
1 tbsp of Omega mix (A mix of sunflower seeds, sesame seeds, Pumpkin, Linseed)
¼ Cup of Agave Nectar / Sugar

Toppings
1 small Banana
¼ cup of Pomegranate
4 slices of Mango
Shavings of Coconut to garnish

Directions

1.  Blend Pineapple chunks with ¼ cup of water, filter the juice out of it.
2. Combine everything under smoothie bowl ingredients in a blender jar and blend until smooth and there are no chunks remaining.
3. Pour into a bowl and add all toppings. Slice the Bananas, top it with pomegranate, Mango and coconut to make it more scrumptious and tasty.

Notes and Tips :  

The Oats which I have used here is Quaker Rolled oats.

I have used fresh coconut, to get a fresh coconut, break open a coconut, using a knife or scraper I take out the flesh chop into little pieces and blend them in a mixer. You can also buy fresh coconut in Asian Grocery shops or online.  If you cannot find fresh coconut you can use tinned coconut milk/ cream instead.

If you use fresh coconut, when you break it open you get coconut water in it, filter the water sometimes there will be remnants from the coconut skin, you can even use this water to blend with the pineapple chunks to get the fresh juice.

Print

Vegan Tropical Fruit smoothie bowl

A simple yet delicious smoothie with all the tropical fruits in one bowl and is also vegan!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Ingredients

• 1 Cup Pineapple juice (1 cup fresh pineapple)
• 1/3 Cup freshly grated coconut
• 1/3 cup Porridge Oats
• 1 tbsp Omega 3 & 6 mix seeds
• 1/4 Cup Agave Nectar / Sugar
• 1/2'' ginger

Toppings

• 1 small Banana
• 1/4 cup Pomegranate
• 4 slices of Mango
• Few Shavings of coconut to garnish

Instructions

• Blend Pineapple chunks with ¼ cup of water, filter the juice out of it.
• Combine everything under smoothie bowl ingredients in a blender jar and blend until smooth and there are no chunks remaining.
• Pour into a bowl and add all toppings. Slice the Bananas, top it with pomegranate, Mango and coconut to make it more scrumptious and tasty.

Notes

The Oats which I have used here is Quaker Rolled oats.

I have used fresh coconut, to get fresh coconut, break open a coconut, using a knife or scraper I take out the flesh chop into little pieces and blend them in a mixer. You can also buy fresh coconut in Asian Grocery shops or online.  If you cannot find fresh coconut you can use tinned coconut milk/ cream instead.

If you use fresh coconut, when you break it open you get coconut water in it, filter the water sometimes there will be remnants from the coconut skin, you can even use this water to blend with the pineapple chunks to get the fresh juice.

The post Vegan Tropical Fruit smoothie bowl appeared first on My Veg Fare.

My kids love Subway Sandwich so much.... Just because, as they can add any thing they like in it likes olives, onions, Jalepenos, corn, tomatoes etc..., and can choose the bread they like, I was planning to bake some Khara bun that day, and the bread was in its processing state.., as my kids were talking about Sandwiches I decided to change this recipe into subway rolls and made Indianised subway sandwich !! for a change.
My memory always goes back to those days I would love to eat a Khara Bun on a rainy day with a hot cup of tea/coffee. My mind always revolves around those flavours which I so love... so why not give this a go ?.
I exactly made 4 big ones don't laugh looking at those rolls as they were too big, that was one hearty meal of the day for my kids and they so enjoyed it.  One wonderful Sandwich and also they had a fantastic smoothie which was the next thing they had a go at which I will post soon,  That was one complete brunch . They relished it so much and I was a very happy mum.

Their is no step wise photos for making these rolls, as I was planning not to take any photos, as I keep making these Khara (spicy) buns and I already have drafts of them which haven't seen the day yet!!. well, anyways this is how the recipe goes..

SUBWAY SANDWICH - INDIANISED

INGREDIENTS:
450 (50 gms etc.., for kneading ) grms All Purpose Flour
2 1/2 tsp Fast action yeast
1and 1/2 tsp sugar
1and 1/2 tsp salt
2 tbsp of Oil
2 tbsp of fresh Herbs ( coriander, dill )
1 and 1/4 Cup water

METHOD:
In a large bowl add yeast with 1 or 2 tbsp of luke warm water with sugar and leave it in a warm place for few minutes, within few minutes you will start noticing bubbles in it, add oil freshly chopped herbs and salt then add the flour mix well.
Now start adding water until a nice soft dough is formed, knead the dough for 10 minutes with the help of extra flour just for dusting your hands, do not keep adding too much flour, when you are kneading the gluten in the flour stretches and even if the dough is a bit sticky it totally disappears, yeast is such a lovely product, it is not a problem at all to work with it.

Oil the bowl place the dough in it and cover it with a cling film and leave it in a warm place until the dough is double in size it might take 1 and 1/2 to 2 hours depending on the outside temperature.
Once raised punch it down and release the gas then knead it softly handle it like a flower!!, then shape them into desired shapes, as I was planning to make subway rolls I rolled into 4 long rolls and placed them each between grease proof papers in a large tray then covered them with a tea towel.
Leave the shaped rolls for a second rising for an other half an hour
Meanwhile preheat the oven to Gas Mark 6  spray some water inside the oven carefully not to touch the bulb or on the gas ( even if you don't do this the bread will still bake not to worry).
Place a oven proof bowl with warm water underneath, after 1/2 an hour decrease  the oven temperature to Gas Mark 4 and place the tray inside the oven giving it a milk wash ( or you can use egg wash ) and bake for 25 to 30 minutes depending upon the way your oven works or after 25 minutes insert a skewer and check if it is baked, if not leave it for an other 5 to 10 minutes assessing the baking of the bread roll.
Once done, immediately remove them from the oven and place them on a wiring rack after 5 minutes or so remove them from the tray and place them directly on the wiring rack so that that they cool down , otherwise they become soggy underneath.
That's it your rolls are ready now.

Now to Assemble the sandwich you need to keep some ingredients ready.
Make Coriander and Mint Chutney:
1/2 Cucumber ( thinly sliced )
2 carrots grated
1 small Mango ( thinly sliced )
2 small Red onions
2 Tomatoes
1/2 Cup Fresh Roasted sweet corn kernels
Cheese as needed

Slice the rolls in half, apply  chutney on both the sides then start placing the veggies one by one of your choice, I placed Mango then cucumber, onions, tomatoes and sweet corn kernels then cheese on top of it close the other half on it and grill them on a panini grill or a sandwich maker for 3 to 4 minutes according to your gadget , Ooohh..., that's it job done, cut them in half place them on a plate and serve it.

Do you like my subway treat if so do tell me.....
Checkout my other sandwich recipe which was amazing here
Make it vegan, using vegan cheese or just omit it :))
Sorry friends was not able to respond to your comments immediately as I was down with Migraine,
Sending this to
1.  Kalyani's Healthy Sanwich Diet : Sandwiches, started by priya's Healthy diet event
2. Priya's Celebrate Olympic games started by Jagruthi of cooking odyssey
3. Kalyani's WTML event started by Gayatri of Gayatri's cook spot
4. Sayantani of Home maker's Dairy hosting JCO's - Monsoon of India
5. This Sandwich is also yeastspotted
6. Let's cook breads # 17 of Radhika's
7. Kid's delight evening snacks of co-hosted by vardhini initially started by srivalli
8. Sandwich recipes of Dr.Sameena

The post Subway Sandwich - Indianised !! appeared first on My Veg Fare.

MANGO - RED PEPPER CHUTNEY

INGREDIENTS:
1/2 Cup Grated sour Mango
1 Big Red Pepper
1/4 Cup of chopped Coriander leaves (6 to 7 Sprigs)
1 sprig of Curry leaves
1 flake of Tamarind
3 tbsp of Channa dal
3 tbsp of Urad dal
2 tbsp of grated fresh coconut
1/4 tsp of Fenugreek seeds
1/4tsp of Mustard seeds
1/4 tsp of Coriander seeds
Salt as required

Seasoning:
1 tsp Mustard seeds,
1 tsp Oil
few curry leaves
a pinch of Hing/Asafoetida

METHOD:
First of all peel the skin and grate the Mango and keep it aside
Then Roast the peppers on a stove top, until the skin is blistered, peel of the skin and keep it aside.
Take a wok heat a tsp of oil, add the Dals, Tamarind and chillies and fry for few minutes until they change colour, then add the grated coconut and the washed and chopped curry leaves and coriander leaves and fry until they wilt and coconut turns golden in colour, take them out and keep it aside.
In the same wok heat a 1 or 2 tbsp of oil, add  1/4 tsp of Fenugreek seeds, coriander seeds and mustard seeds and fry until all of them change colour, (let the fenugreek become really golden brown, do not fry it till too dark) and then add the  grated Mango and fry for a minute or two just that it softens up.
Mix all the ingredients together with required amount of salt, then grind it into a coarse paste then season it with the seasonings underneath that heading and serve it with Dosa or Idli or however you wish to use it.

with this chutney I would like to send all these chutney's to Jagruti's Complete my Thali event.

Paruppu Thuvaiyal/Dal Chutney

Green Chutney

Ridge Gourd and coriander Chutney

Apple Thuviyal/Chutney

Carrot, Tomato and Peanuts Chutney

Apple Chutney

Ridge Gourd Chutney

Brinjal /Kathrika Thuviyal

Onion Chutney

Vegetable - Peel chutney

c u soon with some more posts.., take care , bye...

The post Mango - Red Pepper Chutney appeared first on My Veg Fare.

MANGO - QUINOA HALWA

The post Mango - Quinoa Halwa in Microwave appeared first on My Veg Fare.

Today I have prepared Mavinkaayi (Mango) Gojju. Actually, I don't know what to call it. I make this basic recipe and its one of my favourites, again, learnt from my mom . My children also love it and it stays for 2 to 3 days even if it is not refrigerated I do not know in Hot countries as we had no chance of testing!!. If I keep it in the fridge it stays almost for a week.
It is very easy to prepare, all you need is nice sour mangoes which are really really green in colour and quite hard when you press it, I mean I test them like that, here in UK sometimes I do get nice sour ones rarely but most of the times when I cut the mango and taste it, its sweet 🙂 !! well, that's it then I don't like preparing it at all because they will not the give the Raw Mango taste in the rice. well here is my recipe:

MANGO RICE/MAVINKAAYI CHITRAANNA

First of all select nice green mangoes like this, peel out their skin, and grate them or if you want you can cut them into small chunks.

Ingredients:
To Grind:

• 1or 2 sour mango (Raw and green) (if it is 1 cup)
• 1/2 cup to 1/4 cup fresh coconut (if u increase the quantity of coconut the taste of mango will disappear, once you try it out you will guess how much coconut you like to add)
• 1 tbsp of mustard seeds
• 4 to 6 dry red chilles (guntur-byadigi)
• 1/2 tsp turmeric
• a pinch of hing/asafoetida
• 4-5 tbsp of oil

seasoning:

• 1tsp mustard seeds
• 1/4 cup Ground nuts
• 1 tbsp channa dhal
• 1 tbsp urad dhal
• 1 sprig curry leaves
• If you need you can add 2 or 3 red chillies for tempering
• 2 to 3 tbsp of oil

METHOD
Grate on the thicker side or chop them into chunks.
Grind all the things under Ingredients in the mixer into a coarse paste do not add water.
Heat oil (4-5 tbsp) in a wok or pan then add a tsp of mustard after it splutters keep it in a low flame then add a fist full of ground nuts roast for 2 minutes when it starts opening up add channa dal, urad dal , curry leaves roast for a minute, they change colour to golden yellow.(do not fry till they become too red).
Add the ground paste, and then fry in the oil for 3 to 4 minutes till the water content in the Mango evaporates from the paste (add some more oil if you want to take it away for a day or so).
Cook rice in the pressure cooker or what ever method you use, to cook rice. Alow it to cool and separate the grains, now mix the rice with prepared gojju and serve it with nice papads or raitha.

VARIATION:

You can add 1 tsp of coriander powder and fenugreek powder, which gives a lovely Mango Rice a different taste.

Hint: When making rice for these kind of food varities like this, if you add a tsp of oil to the water in the process of cooking , grains will cook soft and get separated. Then you can see the grains not sticky when it is cool  and use it for all the Rice bath varities.

The post MANGO RICE/ Maavinakayi chitranna/ Manga Masala Saadham appeared first on My Veg Fare.

VEGAN EGGLESS MANGO CAKE

The post Vegan Eggless mango cake appeared first on My Veg Fare.

The post Tagliatelle with Soyamince & Mango-coconut spiced Sauce appeared first on My Veg Fare.