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Mango Blueberry Smoothie Recipe – A beautiful, vibrant, healthy and delicious smoothie which is a feast to the taste palette and the eyes. 

What is Mango Blueberry Smoothie made of?

As the name suggests, the main ingredients are mango, blueberries, yogurt and honey.

How do I make my smoothie sweeter?

You can use any sweetener. But to make the smoothie healthier, I have used honey. You can also use a ripe banana as a sweetener in many smoothie recipes.

How do you add flavor to a Smoothie?

Smoothies are the best when you are open to experimenting with flavors. However, I found the combination of mangoes, blueberries and vanilla the best.

Can I use frozen fruits?

Absolutely, yes! You may need to use a powerful blender if you use frozen fruits though. Also, you can skip adding ice cubes.

How Can I make Vegan Blueberry Mango Smoothie?

Simply replace yogurt with plant-based yogurt and honey with any other sweetener such as maple syrup.

More Healthy Recipes from the blog: How to Make Mango Blueberry Smoothie Recipe Video below:

Mango Blueberry Smoothie Recipe

  • 1 cup Mango
  • 1 cup Blueberries
  • 1 cup Yogurt
  • 1/2 cup Water
  • 2 tbsp Honey
  • 1/4 tsp Vanilla Essence
  1. Combine all the ingredients in a blender.

  2. Blend until smooth.

  3. Pour into glasses and serve chilled.

Mango Blueberry Smoothie Recipe with Step by Step Photos:
  • Wash, peel and chop mango and set aside.
  • Rinse blueberries with plenty of water and set aside.

  • Take a mixie or blender jar, add the chopped mango, yogurt, blueberries, honey and vanilla.

  • Add1/2 cup or required water and ice cubes.

  • Blend everything together until smooth.

  • Pour the smoothie into glasses and garnish with mango chunks and blueberries.
  • Serve and enjoy!

The post Mango Blueberry Smoothie Recipe – Step by Step Photos + Video appeared first on Blend with Spices.

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Spring Onion Pakora or Hare Pyaaz Ke Pakode is a delectable Indian snack made with spring onions, gram flour and spices. A perfect tea time snack!

Spring Onion Pakoda Recipe – These pakoras are super quick to make with very few ingredients and perfect to pair with tea coffee or tea. These Spring Onion Fritters are also called as Hare Pyaaz ke Pakode and Ulli Kadala Pakodi.

More Snack Recipes from the blog:

How to Prepare Spring Onion Pakora Recipe Video below:

Spring Onion Pakora – Indian Spring Onion Fritters Recipe

How to Make Hara Pyaz Ke Pakode or Spring Onion Pakora Recipe with step by step photos and video.

  • 1/2 cup Spring Onions
  • 6 tbsp Besan
  • 2 tbsp Rice Flour
  • 1/2 tsp Finely Chopped Ginger
  • 1 Green Chilli
  • 1/2 tsp Red Chilli Powder
  • 1/8 tsp Turmeric Powder
  • 1/4 tsp Garam Masala
  • Salt to taste
  • Oil for deep frying
  1. Wash and chop the green spring onions. Use the green part only.

  2. Combine the chopped spring onions, besan, rice flour, salt, chilli powder, chopped green chilli, garam masala, ginger and turmeric powder and mix until well combined.

  3. Keep it aside for 5 minutes and rub the mixture well with your fingers.

  4. Add a very little water to the mixture and make a very thick batter.

  5. Take a small portion of the batter and drop in hot oil.

  6. Deep fry till golden brown color.

  7. Drain on paper towels and serve hot with ketchup or chutney.

Spring Onion Pakoda Recipe with Step by Step Photos:
  • Wash and chop the green part of the spring onions and set aside.
  • FInely chop the green chillies and ginger and set them aside.

  • In a mixing bowl, add the chopped spring onions, chopped chilli, chopped ginger, salt, turmeric powder, gram flour, rice flour, chilli powder and garam masala.
  • Mix everything well until well combined using your hand or spatula.

  • Keep this mixture aside for 5 minutes.
  • Now rub the mixture well with your finger for a minute.

  • Sprinkle a very little water over the flour and spring onion mixture and combine to make a very thick batter. The batter should not be runny.
  • Heat oil in a pan for deep frying the pakoras.

  • Take a small portion of the prepared pakora batter and carefully drop it into the hot oil.

  • Deep fry them in hot oil till they are crispy and golden.
  • Remove them from oil and drain on paper towels.

  • Now the Ulli Kadala Pakodilu or Spring Onion Fritters are ready to be served.
  • Serve them hot with ketchup or chutney.

The post Spring Onion Pakora Recipe – Hare Pyaz Ke Pakode Recipe {Video} appeared first on Blend with Spices.

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Persimmon Jam Recipe – An easy and delicious Three-Ingredient Jam made with persimmons.

Persimmon / Kaki is a delicious Japanese fruit that can be eaten directly or used in many dishes such as smoothies, salads, salsa and jams. Today’s recipe is a simple homemade jam recipe made with pureed persimmon.

Few More Jam Recipes on the blog:

Persimmon Jam Recipe Video below:

3 Ingredient Persimmon Jam Recipe

An easy and delicious Three-Ingredient Persimmon Jam Recipe with step by step photos and video.

  • 1.5 cups Persimmon Puree
  • 3/4 cup Sugar
  • 3 tbsp Lemon Juice
  1. Combine the measured persimmon puree,  sugar and lemon juice in a heavy bottomed pan.

  2. Mix very well and cook for about 10-15 minutes or till it thickens.

  3. When it is done, remove from the flame and let it cool completely.

  4. It will thicken more as it cools.

  5. Transfer the jam to a jar and store in the refrigerator up to a week. 

How to Make Persimmon Jam Recipe with Step by Step Recipes:
  • Wash, peel and grind the persimmon into a smooth puree.

  • Measure the pureed persimmons and add it to a heavy bottomed pan.
  • Add the measured sugar and lemon juice to it and combine well.

  • Keep stirring and continue cooking over a medium flame.

  • Cook for about 10-15 minutes or till it thickens.

  • Remember, the jam will thicken more as it cools.
  • When it is done, remove from the flame and allow it to cool completely.
  • Store in the refrigerator for a week.

The post 3 Ingredient Persimmon Jam Recipe – No Pectin Added {Video} appeared first on Blend with Spices.

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Persimmon Pineapple Salsa is a super quick and delicious Mexican condiment and tastes great with nachos or chips. I have combined pineapple and persimmons also known as kaki to prepare this easy Mexican recipe. If you don’t find the Jalapeño, you can replace it with green chilli. This easy salsa recipe can be used to make tacos and burritos or served with nachos or chips.

Few More International Recipes on the blog:

Mexican Persimmon Pineapple Salsa Recipe Video below:

Persimmon Pineapple Salsa Recipe

A simple and delicious Mexican condiment or dip made with persimmons and pineapple.  

  • 1/2 cup Finely Diced Persimmons
  • 1/2 cup Finely Diced Pineapple
  • 2 tbsp Finely Chopped Onion
  • 2 tbsp Finely Chopped Coriander Leaves / Cilantro
  • 1 Green Chilli / Jalapeno
  • Black Pepper Powder to taste
  • Juice of a half Lemon Juice
  • Salt to taste
  1. Combine all the ingredients in a mixing bowl. 

  2. Serve immediately with chips or nachos.

Pineapple Persimmon Salsa Recipe with Step by Step Photos:
  • Wash, peel and dice the persimmon and pineapple.
  • Chop the onion into small pieces.

  • In a mixing bowl, combine the diced persimmon, diced pineapple, onion, coriander leaves, required salt, green chilli, pepper powder and lemon juice.

  • Mix everything until well combined and serve.

The post Persimmon Pineapple Salsa Recipe – Easy Mexican Recipes {Video} appeared first on Blend with Spices.

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Vankaya Pachadi Recipe – A healthy and delicious Andhra style eggplant/brinjal chutney recipe for rice. This Andhra vankaya pachadi is so simple to make and tastes great with steamed rice and ghee. Traditionally, we make this chutney with green brinjals but if you don’t get them you can replace with purple ones.

Few Tips to Make the Best Vankaya Pachadi

Use the green brinjals to make the authentic chutney. Try not to burn the spices and lentils. Do not use any water to grind the chutney. Grind the roasted lentils into a fine powder. Do not grind the roasted brinjals into smooth to get the right texture.

How to Serve Andhra Vankaya Pachadi?

This chutney goes well with hot steamed rice with a dollop of ghee.

Few More Brinjal Recipes on the blog: How to Make Andhra Vankaya Pachadi Recipe Video below:

Vankaya Pachadi Recipe – Andhra Style Brinjal Chutney

How to Make Andhra Vankaya Pachadi Recipe with step by step photos and video. 

  • 10 Small Eggplants
  • 1.5 tbsp Coriander Seeds
  • 1 tbsp Urad Dal
  • 1/4 tsp Fenugreek Seeds
  • 7 Dried Red Chillies
  • 1/2 tbsp Tamarind
  • 1/4 tsp Turmeric Powder
  • 2.5 tbsp Oil
  • Salt to taste
  1. Soak the halved brinjals in salted water until use.

  2. Heat one tablespoon of oil in a pan. Add coriander seeds, urad dal and fenugreek seeds and roast until light brown color.

  3. When they are lightly browned, add red chillies and continue roasting until they are golden brown. 

  4. Remove them from the pan and set aside.

  5. In the same pan add the remaining oil. Drain water from brinjals and add them to the pan.

  6. Add turmeric powder and salt and saute for a minute.

  7. Cover the pan with a lid and let it cook over a low flame.

  8. After some time, open the lid and flip the brinjal pieces.

  9. Cover and continue cooking.

  10. When they are almost cooked, add tamarind to the pan. Cover and cook completely.

  11. Turn off the heat and let it cool completely.

  12. Grind the roasted lentils and spices into a powder. Add the roasted brinjals to it and pulse the mixie for a couple of times.

  13. Do not grind it into a smooth paste.

  14. Transfer the chutney to a bowl and serve with hot rice.

Andhra Brinjal Chutney Recipe with step by step photos

  • Wash the eggplants and remove the stem. Cut them into two.
  • Add some salt to a bowlful of water.
  • Soak the halved brinjals in salted water until use.

  • Heat one tablespoon of oil.
  • Add coriander seeds, urad dal and fenugreek seeds.
  • Keep frying until they are a light brown color.

  • Add red chillies and continue frying until they are a golden brown color.

  • Remove them from the pan and keep aside.

  • In the same pan, add another 1.5 tablespoons of oil.
  • Add the soaked eggplants to the pan.
  • Add turmeric powder and required salt.

  • Mix everything well and saute for a minute.

  • Cover with a lid and let it cook over a low flame.
  • After some time, open the lid and flip the brinjal pieces.

  • Add tamarind to the pan. Cover and cook completely.

  • Turn off the flame and let it cool completely.

  • Transfer the roasted coriander seeds and chillies to a blender or mixie jar.

  • Grind it to a powder.

  • Add the roasted brinjals to the jar and pulse for a couple of times.
  • Do not make it into a fine paste.

  • Transfer it to a serving bowl and serve with rice.

The post Vankaya Pachadi Recipe – Andhra Style Brinjal Chutney Recipe {Video} appeared first on Blend with Spices.

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Chikoo Chocolate Smoothie Recipe – A super delicious and refreshing smoothie made with sapotas or chikoo and cocoa powder. If you are looking for more beverage recipes then check the below recipes.

Few More Beverage Recipes on the blog: How to Make Chikoo Chocolate Smoothie Recipe below:

Chikoo Chocolate Smoothie Recipe

An easy and delicious smoothie made with sapotas or chikoo and cocoa powder.

  • 1 cup Sapota
  • 1/2 cup Yogurt
  • 1/2 cup Milk
  • 2.5 tbsp Unsweetened Cocoa Powder
  • 2 tbsp Sugar
  • Ice Cubes as needed
  1. Wash, peel and de-seed the sapotas.

  2. Combine the peeled sapota or chikoo, yogurt, milk, cocoa powder, sugar and some ice cubes in a blender or mixie jar.

  3. Blend until everything is smooth. 

  4. Pour the smoothie into a glass or mug.

  5. Serve chilled. 

Adjust the smoothie consistency by adding more milk or water.

Use more or less sugar as per your taste

The post Chikoo Chocolate Smoothie Recipe – Sapota Choco Smoothie Recipe {Video} appeared first on Blend with Spices.

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Foxtail Millet Upma Recipe – A healthy and delicious South Indian savory breakfast dish made with foxtail millets, spices and mixed vegetables. Foxtail millet is also known as Korralu in Telugu, Thinai in Tamil, Navane in Kannada and Kangni in Hindi. This upma is so versatile and can be served as a breakfast, lunch or dinner. This millet upma tastes great with yogurt.

Few More Millet Recipes on the blog:

How to Make Mixed Veg Millet Upma Recipe Video Below:

South Indian Foxtail Millet Upma Recipe

How to Make Foxtail Millet Upma / Korra Upma / Navane Uppittu / Thinai Upma Recipe – An easy and healthy South Indian Upma recipe made with foxtail millets, mixed vegetables and spices.

  • 1/2 cup Foxtail Millets
  • 1/2 cup Carrots (finely chopped)
  • 1/4 cup Green Peas
  • 1/4 cup Green Beans
  • 1 Onion
  • 1.5 cups Water
  • 1/2 tbsp Ginger (finely chopped)
  • 1 Green Chilli (or as needed)
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Chana Dal
  • 1/2 tsp Urad Dal
  • 1 tbsp Peanuts
  • 2 tbsp Ghee
  • 1/4 tsp Turmeric Powder
  • 1 Sprig Curry Leaves
  • 10 units Cashews
  • Salt to taste
  1. Heat 2 tablespoons of ghee in a pan. 

  2. Add mustard seeds, urad dal, chana dal and peanuts.

  3. Saute until they are light brown color.

  4. Add cashews, finely chopped ginger, finely chopped green chilli and curry leaves to it and fry for a minute.

  5. Add chopped onion to it and fry until they are light brown color.

  6. Now add finely chopped carrots, green peas, finely chopped green beans and turmeric powder.

  7. Combine and saute them for a minute.

  8. Pour water and bring it to a rolling boil.

  9. Add salt and rinsed millets to the boiling water.

  10. Reduce the flame to low and cover the pan with a lid.

  11. Let it cool completely.

  12. When it is done, add one teaspoon of ghee to it and combine well.

  13. Serve hot with yogurt.

If you are vegan, use oil instead of ghee.

You can use any of your favorite vegetables to make this upma.

Make sure you use finely chopped veggies to ensure even cooking.

 

Thinai Upma or Korralu Upma Recipe with step by step photos:
  • Peel and chop onion into small pieces and set aside.
  • Finely chop the green beans and peeled carrots and keep them aside.

  • Heat two tablespoons of ghee or oil in a wide and heavy bottomed pan.
  • Add mustard seeds, urad dal, chana dal and peanuts. Fry until they are light brown color.

  • Now add cashews, finely chopped green chilli, finely chopped ginger and curry leaves to it and fry for a minute.

  • Add finely chopped onion to it.

  • Continue frying until they are lightly browned.

  • Now add the chopped veggies, green peas and turmeric powder.

  • Combine well and saute for a minute.

  • Pour 1.5 cups of water and bring it to a rolling boil.

  • Add salt and rinsed millets. Combine well.
  • Let it cook on a low flame until it is cooked completely.

  • When it is done, add one teaspoon of ghee and combine well.
  • Remove from the flame and serve hot.

The post Foxtail Millet Upma Recipe – Thinai Upma – Korralu Upma Recipe {Video} appeared first on Blend with Spices.

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Cheruku Rasam Pongali or Karumbu Chaaru Pongal is a delicious, soft and mild South Indian style rice pudding made with rice, lentils, ghee and sugarcane juice. This pongal recipe is so quick to make and perfect for Makar Sankranti or Pongal festival.

Few More South Indian Recipes on the blog: How to Make Sugarcane Juice Pongal Recipe Video Below:

Sugarcane Juice Pongal – Cheruku Rasam Pongali Recipe

How to Make Sugarcane juice pongal or Karumbu Chaaru Pongal recipe with step by step photos and video. Makar Sankranti Special Pongal Recipe

  • 1/2 cup Raw Rice
  • 1/4 cup Moong Dal
  • 3 cups Sugarcane Juice
  • 3-4 tbsp Ghee
  • 1/2 tsp Cardamom Powder
  • 8 Cashews
  • 1 Raisins
  • A pinch of Edible Camphor
  1. Heat one teaspoon of ghee in a pan and roast the moong dal for 2- 3 minutes.

  2. Combine the roasted moong dal, rinsed rice and sugar cane juice and pressure cook for 5-6 whistles.

  3. Lightly mash the cooked rice mixture.

  4. Add cardamom powder and edible camphor to it and combine well.

  5. Heat remaining ghee in a pan. Add cashews and fry until light brown color. 

  6. When the cashews are lightly browned, add raisins and continue frying till they are browned.

  7. Remove from the pan and pour over the prepared pongal.

  8. Mix well and serve!

Do not use edible camphor more than a pinch.

Add a little sugar and cook for a while if you want to increase the sweetness.

Always use freshly squeezed sugarcane juice.

 

The post Cheruku Rasam Pongali Recipe – Karumbu Chaaru Pongal – Sugarcane Juice Pongal Recipe appeared first on Blend with Spices.

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Oats Ven Pongal Recipe – Healthy and delicious Indian style oats breakfast recipe with step by step photos and video.

Ven Pongal / Khara Pongal / Katte Pongali is a traditional South Indian savory breakfast. Traditionally it is made with rice and lentils and seasoned with ghee roasted spices. I have replaced the rice with oats to make this dish healthier.

This Oats Pongal is one of the easy and delicious Indian oats recipes and perfect for breakfast or dinner. Can be made in 25-30 minutes.

Few More Healthy Breakfast Recipes on the blog: How to Make Oats Ven Pongal Recipe Video Below:

Oats Ven Pongal Recipe

Oats Pongal / Oats Ven Pongal / Oats Khara Pongal is a healthy & quick Indian style savory breakfast made with oats and lentils and seasoned with spices. 

  • 1 cup Instant Oats
  • 1/2 cup Moong Dal
  • 3 tbsp Ghee
  • 2 tsp Black Peppercorns (lightly crushed)
  • 2 tsp Ginger (finely chopped)
  • 2 tsp Cumin Seeds
  • 1/8 tsp Hing
  • 1 Green Chilli
  • Salt to taste
  1. Pressure cook the rinsed moong dal with 1.5 cups of water for 3 whistles.

  2. Lightly mash the cooked dal and keep it aside.

  3. Dry roast the quick oats over a low-medium flame for about 5 minutes.

  4. Pour 1 cup of water to the roasted oats and keep mixing and cook for 3 – 4 minutes or until oats are cooked.

  5. Now add the cooked moong dal and salt and mix until well combined.

  6. Turn off the flame.

  7. Heat ghee in a pan for seasoning. Add cumin seeds, cashews, finely chopped ginger and finely chopped green chillies and roast until golden brown color.

  8. Then add curry leaves, crushed pepper and hing and saute for a couple of seconds.

  9. Turn off the flame and pour this seasoning over the cooked oats mixture.  

  10. Mix well and serve hot with chutney or sambar.

Add more water while cooking the oats to get the thin consistency.

Adjust the pepper and green chillies according to your taste.

Oats Pongal Recipe with Step by Step Photos:
  • Wash and drain 1/2 cup of moong dal and transfer to a pressure cooker. Add 1.5 cups of water to it and cook for 3 whistles. You can also cook the moong dal on the stovetop.

  • Lightly mash the cooked dal and keep it aside until use.

  • Take a wide pan, add and roast the oats for about 5 minutes over a low-medium flame. Do not burn them.

  • Add one cup of water the roasted oats and mix well.
  • Keep stirring and cook for 3-4 minutes or until oats are cooked completely.

  • Oats should be cooked completely. See the above image for consistency.

  • Now add the cooked moong dal and required salt to it and combine well.

  • Turn off the flame and keep it aside.

  • Take ghee in a small pan or tadka pan for seasoning.
  • Add cumin seeds, cashew nuts, finely chopped ginger and finely chopped green chilli and saute until they are golden brown.

  • When they are browned, add curry leaves, crushed pepper and hing to it and saute for a couple of minutes.
  • Remove from the heat.

  • Pour the prepared seasoning over the cooked oats pongal and mix everything well.

  • Serve hot with chutney or sambar.

The post Oats Ven Pongal Recipe – Healthy Indian Oats Recipes appeared first on Blend with Spices.

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