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.

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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.

“Look at all the life in this," she said. "Every pip could become a tree, and every tree could bear another hundred fruits and every fruit could bear another hundred trees. And so on to infinity."I picked the picks from my tongue with my fingers."Just imagine," she said. "If every seed grew, there'd be no room in the world for anything but pomegranate trees.” ― David Almond, skellig

Pomegranate or ''Punica granactum''  This is categorised as a berry actually!! This fruit when opened you would be amazed to see ruby red pearl-like seeds.   This ruby red jewel is used for medicinal purposes, the fruit is beautifully encased with sometimes pale pink or ruby red seeds held in place by bitter tasting ( I don't think it's too bitter) creamy yellow membrane.

Chutney or Chatney or Chatni is a kind of sauce which is very popular in India.  India has a diversified cuisine as you all know, each region/state has its own variation.  I am talking about the south Indian cuisine right now.  Chutney is an essential part of south Indian cuisine, There are two types of chutneys.  In south India, people use chutney as an accompaniment in their every day Breakfast Recipes with Dosa, Idli, Upma, Rotti, Puris etc.., In Tamilnadu, Chutney is made with lentils and is called Thogayal or Thuvayal this is usually eaten with rice and is served in a combo with different recipes. I could give you a combo try it out and you will love it venthya kuzhambu, Keerai Masiyal and any kind of Thogayal.  Thogayal is made with different ingredients and veggies I have a few on my site you can try it out.

In the western side of the Globe, people make chutneys with fruits, veggies and is usually made with Vinegar and Brown sugar for a longer shelf life.  They also use them as an accompaniment with their main dishes and also to go with their sandwiches.

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Pomogranate Chutney

This pomegranate chutney is spicy and tangy it very delicious.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Ingredients

• 1 Cup Pomegranate seeds
• 1/2 cup Pith (skin between the seeds)
• 3 Green chillies
• 1/2" ginger
• 1/3 cup Chutney / Dhaira Dal
• 1/2 cup Loosely packed coconut
• 7 sprigs coriander leaves
• 1/2 tsp salt

Seasoning

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1 sprig curry leaves

Instructions

• Take pomegranates (depending on the size) as I have said I have used 1 cup of pomegranate seeds. I have removed the skin around the seeds, wash the skin and keep it aside. In a wok heat, a tsp of oil add green chillies and chopped ginger and then washed and kept skin of the pomegranate and cook it for a few minutes. Add chopped coriander stalks and leaves and fry for a minute.
  
• Once done with the frying switch off the stove. Once cool Grind all of them with pomegrante seeds, coconut, chutney Dal and salt with a flake of tamarind. Use water as required to make it into chutney consistency.

The post Pomegranate Chutney - Indian chutney recipes appeared first on My Veg Fare.

After coming back from holiday I have been so busy with guests and kids going back to university time just flew away without my knowledge.  Missed my garden so much as I was not here and thanks to my dear friends who watered and took care of them all through the summer.  I really miss Britain during summer as it look glorious with its beautiful gardens and scenic beauty everywhere.

These beauties are from my Garden, I get a load of strawberries all through summer!!

Some Pomegranate seeds which were very sweet and juicy.

And some delicious Figs which went into my Juice.

Tukmaria/Sabja/subja/subza all the names are nothing but Basil Seeds which is usually used in Indian desserts like Falooda etc., and according to  Ayurveda, it is a body coolant.  It is also used in Ayurvedic medicine.  These are called as Kamakasturi in Kannada.  It is said that they are not actual seeds of Holy Basil but sweet basil or Thai Basil plant (Ocimum Basilicum).

When I came back I was surprised to find I could still pluck a bowl full of peppers, chillies, Runner beans, Blueberries, strawberries, few raspberries and quite a lot of tomatoes.  I was really thrilled. Earlier when I went for my usual shopping I found these lovely pomegranates and figs got tempted and bought them as well, using all these I decided to make a drink as we had lovely sunshine still.  I did not know what to call this drink so the funny name.

Pomegranate is rich in antioxidants, my children are not a big fan of them and I want them to eat it almost daily which is like mission impossible that’s when I think of other ways to use them, one such thing was this juice I made.  They were not happy as it was not very sweet as I used less sugar and told them it’s good as it is. Hubby and I liked it as it was.  If something has to be good for your health it shouldn’t be sweet, salty or spicy right?

Well coming back to my drink I wanted to make it this month as this is #breastcancerawareness month paint pink everywhere its #PinkOctober #Pinkyourfood #Saladnation.  Inspired by Deeba I wanted to do something this year for the cause of Breast cancer awareness

Ingredients:

1 Large Pomegranate
2 Figs
15 Strawberries
½ and inch Ginger
1/8^th tsp of salt
½ Lemon / Lime
1 tbsp Tukhamaria seeds
3 to 4 cups of water
Sugar as per your liking

Method:
Remove the seeds of pomegranate and peel the skins of Figs and ginger.
Wash strawberries and remove the stalk.
Blend all this in a juicer / blender thoroughly.
Add water as required per your taste if you like it thinner or thinner.
Add sugar when you are blending if you need otherwise just drink it as it is.
Filter the blended juice through a good strainer add a tbsp of Tukhamaria seeds and leave it for some time to soak, chill it and serve it.

The post Pom Plus 2 (Pomegranate-Strawberry-Figs-Tukmaria) Juice appeared first on My Veg Fare.