Pineapple Orange Banana Smoothie Recipe

Pineapple Orange banana smoothie || Pineapple Orange Smoothie || How to Make Pineapple Orange Smoothie with step-by-step photos and Video

Pineapple Orange Banana Smoothie, start your day with this delicious Pineapple Banana Orange Smoothie. It's a glass of tropical sunshine with a slight and refreshing, tanginess. Combine pineapple, banana, and orange juice in a blender. and get an energetic drink

Pineapple Orange Banana was my favorite flavor of juice when I was a kid, but these days we’re more nutrition savvy, and juice is no longer the breakfast staple it once was. Enter the smoothie, complete with all the fiber, and packed with vitamins and minerals

                      

My Latest Video Pineapple Orange Banana Smoothie:

Regular store-bought juice is essentially liquid fruit sugar, and because it’s been pasteurized, you’re missing a lot of the live enzymes, vitamins, and minerals. The great thing about smoothies is they’re so much easier to make than making your own juice first thing in the morning. We try to make a couple of green juices at home every week, but I always rely on smoothies to get plenty of produce from day to day.

I am using canned pineapple slices you can use fresh or frozen as well as orange juice that is available at any superstore you can buy any brand so let’s go ahead, and come to know how to make

                                   

If you have tried this Pineapple Orange Banana Smoothie then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a blender, jug put crushed ice

Then add Pineapple chunks 

Put banana slices

Add homemade yogurt

Pour 1/2 cup orange juice into the blender jug

Blend them together very well until well combined

Pour into the glass

Now garnish it with a pineapple slice (optional)

The pineapple banana orange smoothie is ready to serve chilled 

Java Plum Drink Recipe

                                                                      

Java Plums Drink || Jamun Juice || How to make Jamun drink With step-by-step photos and video with English subtitles

Jamun is a summer seasonal fruit it is one of my favorites. that is widely available to us. It has many health benefits and helps to overcome stomach pain. It cures many infections in our body and helps maintain our body. A must-try drink. It tastes perfect and does magic to your body.

Honestly speaking, I prepared a Jamun drink for the first time otherwise I used to eat it by sprinkling masala over it that I used to bring from the Jamun vendor. but I wanted to do some experiments, leading me to make this delightful, easy beverage. I made this drink from just a few ingredients to make this refreshing drink such as ice, black salt, chaat masala, chilled water, and sugar syrup 

                     

A quick and easy drink that will boost your energy. And keep you refreshed all day. this drink can be used for breakfast or evening

A Few Lines About Jamun And Its Benefits:

1. Jamun fruit is also called black plum/java plum or Indian blackberry
2. Mainly Jamun is produced in Indian subcontinental and adjoining regions. it has spread to other countries through Indian immigrants
3. It is in season during summer and has numerous health benefits. It has a slightly sweet taste with sour and astringent undertones
4. Due to its astringent property, it keeps the skin clear and free from acne

5. It has antibacterial and anti-inflammation properties. also good for diabetic patients. it is loaded with potassium and rich in vitamins A and C.

6. It is also a good source of antioxidants and flavonoids

               

    

My Latest Video Jamun Drink:

 

Note:

You can use sugar/honey or any sweetener of your choice

The juice must still taste a bit sour/astringent to use them judiciously

You might like this:

Mango squash

Chia seeds drink

Tamarind plum drink

Peach soda drink

Pistachio milk drink

If you have tried this Java Plum Drink, don’t forget to rate the recipe. You can also follow me on social media

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To make this beverage firstly extract the seeds from the black plum and cut them into halves

                        

Combine all Java plums

        

Add sugar syrup 

     

Then  black salt, and chaat masala  

         

Ice into a blender jug

             

Blend them together into a fine puree

        

Strain the Puree in a strainer  

        

                

Pour chilled water into a strained puree, You  can keep the desired consistency of the drink

       

At this stage adjust the black salt and sugar if needed

             

Pour into the glass

      

And serve chilled

                 

Anda Ghotala Recipe

                                     

Anda Ghotala| Scrambled Egg Recipe | How to Make  Scrambled with step-by-step photos and video.

Scrambled is a spicy, flavorful, and mashed recipe, a wholesome street-style item with boiled or half-fried egg, scrambled, and sunny-side-up eggs served with bread or pav alongside paratha for mopping it up. It is a staple favorite breakfast, an easy and quick recipe, Main ingredients are eggs, tomato, onion

But you can variation it such as  boiled eggs with paneer by cutting it into small cubes to make the dish more filling
                  
                                                   

My Latest Video Anda Ghotala:

An additional can be added peas, carrot, capsicum, and other similar vegetables to the dish, improving the dish's taste and its nutritional value, but here I didn’t add any additional ingredients in this recipe but you can by choice

I make it more often for dinner because I love to have it at my dinner rather than breakfast, no time limitation in making this quick recipe whenever you want. It can be prepared even for the best kids' tiffin boxes is healthy and delicious, and this recipe can be ready within 15 minutes if you have already boiled eggs in your fridge otherwise 10 minutes more increase in preparation time
inshallah my next post will be even for kids, stay tuned     
So let's begin 

Tips:

1. If you prefer to use boiled eggs in ghotala, always boil the eggs by putting salt in the water over high heat. This will prevent the eggs from cracking.
2. If you are using half-cooked eggs in ghotala, make sure to cook them with just 1 tablespoon of oil over low flame. Otherwise, your egg ghotala will become dark and tasteless.
3. Here's a suggestion to try using half-cooked eggs in ghotala for a taste similar to brain masala.
4. To prepare this healthy scrambled can be made with additional vegetables like peas, potatoes, capsicum, paneer, and spring onions
5. This meal can be served as a lunch or dinner time other than breakfast as well

                  

You Might Like This:

Veggie Club Sandwich

Bakery Style Fruit Bun

Egg Toast Bread

Egg Paratha

Egg Cheese Sandwich

If you have tried this Scrambled Egg don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, gather all the vegetables. Then, proceed to peel and chop them properly.

Heat the oil in the pot/pan and put onions saute them for 2-3 minutes over medium heat, next add chopped tomatoes and cook with tomatoes over medium-low flame. After 2 minutes add salt to taste and stir well 
                                    

To enhance the flavor of your dish, you can try adding red chili powder, cumin powder, and black pepper to the onion masala. Make sure to stir everything well and add some water to prevent burning.

Additionally, you can add Kashmiri red chili powder and Chinese salt, although they are optional and can be skipped if you prefer. Using these spices can help make your dish brighter and more flavorful.

                              

After the oil separates from the masala then add chopped coriander and green chilies, and you can add chopped mint leaves (optional)

First, take a pan and heat the oil on it. Crack all the eggs together and cook them on low flame for 2-3 minutes. In the meantime, sprinkle some coriander leaves, salt, and pepper over the egg 

                                                                   

Once the eggs are cooked, get the pan off the stove and put them into the cooked masala.

                                                                    

Begin by mixing the eggs and masala thoroughly until they are well scrambled.

                 

Quick and easy scrambled egg is done

                    

Transfer this delicious egg ghotala onto a serving plate. It goes well with naan and paratha.
                                                                   

                                  

Enjoy and Share!

                                         

Chicken Ring Samosa Recipe

Chicken Ring Samosa | Chicken Samosa || How to make ring chicken samosa with step-by-step photos 

Chicken Ring Samosa is a crispy, flaky, and appetizer deep-fried snack_ prepared with maida dough and filling from potatoes, onions, meat peas, or lentils. Many shapes can be found in the preparation of samosa based on the region and this ring samosa recipe is also one of them prepared in Pakistan. It is circular in shape and filled with potato, chicken, or lentil filling and fried.

The most popular snack among all age groups people in Pakistan_samosa is also known as a food street snack_ This item is available at sellers throughout the year_ Various kind of fillings is prepared for stuffing in samosas such as potato, mince, vegetables, or egg- In my journey to find the perfect flaky and delicious samosa recipe to share with you, I found aloo samosa, mince samosa, veggie samosa, egg samosa, and macaroni samosa

                        

Commonly samosa’s shape is a triangle, certainly, this is the creativity of someone's mind to give it new looks and style The rest of the stuffing may depend on individual choice_It is seen people make rings samosa with a filling of spiced aloo. Here I prepared chicken mince filling for stuffing samosas whereas you can use fillings of your choice as to make this ring samosa have to prepare separate samosa dough, a samosa sheet can’t work in this recipe

I won’t be exaggerating if I say that samosa is my number one Pakistani snack. The samosa dough alone is full of flavor, and no matter what you fill the samosas with the outcome is always an amazing snack. Today, I am sharing another samosa recipe that you will for sure, like.

Homemade chicken samosa is far much better tasting than store-bought samosas. In my opinion, some samosas sold in stores or even served in restaurants are full of overcooked spices, and the pastry is either tasteless or soggy, which can make anyone refrain from trying this appetizing snack again.

Although this chicken samosa recipe is easy to make, it does not mean that the flavor is compromised. I’ve used freshly chopped ginger or garlic and other spices in powder. Additionally, I am trying my level best that I could upload videos with each recipe along with photos, constantly keep struggling with uploading videos on the blog

                        

Recipe Tips:

1. Dough: To make this samosa firstly we will need a dough that should be tight and a bit hard but smooth, no need to knead the dough in this recipe because kneading dough creates gluten in flour that makes the dough elastic and stretchy, and samosa doesn’t require such a dough
2. Filling: Whether you are preparing the filling of veggies, chicken, mince, or egg, the stuffing should be dry as the moist mixture will turn your samosa soggy keep the mixture a bit spicy as you will keep less spicy mixture won’t give you a taste but if you avoid eating spicy meals or snacks then ignore this tip
3. Frying: In samosa, frying oil temperature must be adjusted to moderate because too hot oil will quickly burn your samosa crust, and less hot oil turns your samosa soggy by absorbing oil
4. Shape: giving samosa shape depends on your choice if you don’t want to make the ring shape of a samosa make it simply in a traditional samosa shape
5. Roll out: Don’t use flour dust during rolling the roti as the perfect dough of samosa never needs flour, If your roti is sticking from the bottom it means your dough isn’t perfect for samosa_ You won’t get the accurate result you wish

Can I make the samosa dough a day ahead?

To save time, you can make the samosa dough and then wrap it in plastic wrap and refrigerate it until the next day. Make sure that the dough comes to room temperature before rolling it out. 

For more Frying Recipes:

Chicken cheese bread roll

Achri kachori with aloo tarkari

Mince meatballs

Macadoland-style french fries

Cabbage vada

Box patties

Pancake rolls

Chicken spring roll

Stuffed bread roll

                               

If you have tried this Chicken Ring Samosa then don’t forget to rate the recipe. You can also follow me on social media

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Take all veggies and prepare them all

                                 

Rinse the chicken mince in the running water

                            

Collect all spices on the plate

                           

Make the thick flour batter for binding the samosas

In a deep bowl combine maida, oil, salt, and ajwain together

                   

Mix the flour with the ingredients until maida turns to crumble_Start kneading the dough by adding water little by little

                  

Once the dough is formed onto the working slab_Now smooth the dough with the help of a palm for 1-2 minutes the dough in the bowl cover the lid, and leave it to rest for around 30 minutes

                    

In the meantime heat the oil in the pan

                        

Add chopped ginger-garlic to the oil, Sauté them on medium flame_Put chicken mince into the pot and fry them until it changes its color

                         

Once the mince changes its color and the water dries out

                      

Add powder spices red chili powder, and turmeric powder. salt, cumin powder,garam masala powder, chicken powder, and black pepper along with chopped green chilies

                        

Stir to combine well on the medium flame for 2-3 minutes

                    

Constantly keep on stirring the mince with chopped onion 

                        

Until all moisture is removed from the mixture

                             

Towards the end add chopped coriander along with squeezing fresh lemon juice

                                    

Once mix them up very well, turn off the flame_Let it cools down completely set aside

                           

Divide the dough into equal portions, Give each a ball shape

                         

Before rolling the dough ball we will need dough strips for binding ring samosa so take the small dough ball and roll it out in a round shape and make thin strips from this roti as required

                          

Take one ball and roll with the rolling pin into a medium-thickness circle of around 6 inches_Place the filling close to the edges of rolled roti. Might take two tablespoons or a little less_Start rolling it tightly up to half, Use a knife and make cuts all over

                       

Roll it and join the ends_Apply some flour batter at both edges of the ring_And seal it with the help of a strip

                      

Either you apply flour batter on the edges of the ring or strip

                     

Prepare all ring samosas this way

                       

Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place, At this stage, you can freeze them for up to 2 weeks or more by keeping them in layers in the airtight container 

                 

Heat the medium hot oil in the wok on medium flame_Check the oil temperature by putting the tiny dough ball if it comes up quickly on top your oil is too hot and samosas are required just medium hot oil while frying_Lower the flame and wait to be medium hot oil

                             

Slide the 2-3 ring samosas in one batch don’t overcrowd the pan, and fry them on medium heat 

                                

Until the samosa is evenly golden brown

                       

Drain the samosa onto the kitchen paper to remove excess oil

                        

Fry all samosas and leave them on kitchen paper for a while

                      

Transfer the all samosas onto the plate

                      

And served hot with tea and sauce