STRAWBERRY SPINACH SALAD

This simple recipe is a celebration of summers bounty in the most amazing salad you will ever eat. Fresh crisp spinach salad is taken to another level with bursts of sweetness from fresh strawberry.

It is tossed in Lemon dressing and topped with crunchy walnuts and crumbled paneer.

The sweet taste of strawberry pairs perfectly with the tangy lemon dressing. I have used lemon dressing in this Strawberry Spinach Salad, but you can use a salad dressing of your choice.
You can use balsamic vinaigrette dressing too.

Perfect for everyone also for any time of the day. You can have this crunchy in your lunch.

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INGREDIENTS:

1 Cup chopped Spinach
1/2 Cup Sliced strawberries
1 tbsp chopped walnuts
¼ Cup paneer 1/ 2 tsp seasme seeds

LEMON & HONEY DRESSING:
1 Tbsp lemon juice
1 Tbsp Honey
1 Tbsp Extra virgin olive oil
Salt and pepper to taste

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INSTRUCTIONS:
  1. Whisk together Lemon juice, honey, extra virgin olive oil and salt and pepper.
  2. Toss the spinach leaves and strawberries with ¼ cup of dressing.
  3. Divide the spinach and berries amongst two plates and sprinkle each with 2 tablespoons Walnuts and 2 tablespoons Paneer Enjoy!
  4. I used a small fondant cutter to cut paneer and strawberries in a heart shape.
  5. Makes 2 small or One large salad.
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NOTES:

You can also use nuts of your choice, try Almonds in place of walnuts, also you can use a combination of almonds and walnuts too.

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STRAWBERRY COULIS / SAUCE

A very simple recipe but filled with deliciousness… Versatile uses… On your ice cream or waffles or cakes/muffins or bread or chapati or tart …. Just keep licking it… It’s soooooo yummy…
Serve this coulis with a kick on ice cream, pancakes or cheesecake or tarts.
I hope you give this recipe a try and enjoy it as much as we do. Have a great day folks!
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INGREDIENTS
200 g Strawberries
8-10 Tsp Sugar
2 Tsp Corn Flour
1/2 Cup Water
1 Tsp lemon juice.
INSTRUCTIONS
  1. Clean and wash the hulled strawberries.
  2. Put them in a food processor and puree it coarsely, that is, don’t make too smooth
  3. Transfer this coarse Puree to a pan.
  4. Add sugar and cook on medium heat for 2-3 minutes.5fa6c0fd-a4aa-46c6-8e7b-f9e9cd7e6b68
  5. Dissolve corn flour in water and add to the above mixture.08ee2c4b-4a7a-4742-a02a-3cb502563f11
  6. Keep stirring and cook for 4-5 minutes till the sauce/ coulis becomes slightly thick.
  7. Lastly, mix lemon juice and take off from the gas.
  8. Let it cool.
  9. Use as desired.
  10. Store in a glass bottle in the refrigerator
If you like this easy strawberry preserve recipe, then try making at home before the fruit goes out of season and give that extra love on your desserts and ice creams. Share your feedback with me in comments below. Your views are valuable to us!
NOTES
  • Hulled Strawberries mean that the green leafy top is being removed.
  • The quantity of sugar may vary depending on the sweetness of strawberries.
  • Don’t make it very thick as it thickens on cooling also.
  • You can puree it smooth in the blender too.
  • Lemon juice is added to give shiny texture to the coulis.
  • Remains good for 8-10 days in the refrigerator.
  • Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

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BEETROOT WALNUT RAITA

This is a healthy, nutritious and beautiful raita. When I saw the colour of the beetroot raita..the first word I uttered was- WOW.

The curd is a very good source of vegetarian protein. Beetroot reduces toxic cells from the blood and also fights inflammation. Both beetroot and curd help in lowering the blood pressure

Beetroot is my favourite and because of its nutritional values, I’ve always wanted to use it in my recipes.
Walnut has never been my bowl of dry fruits yet I used it here for it is highly nutritious.
My kids simply loved it!

The goodness of beetroot with the crunchiness of walnut in this raita makes it a unique and must try the recipe .

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INGREDIENTS :

1 tablespoon beetroot puree
8 -10walnuts
1/2 cup yoghurt
1/2tsp red chilli powder
1 tsp roasted cumin (jeera)powder
salt to taste
1tsp sugar
4-6 mint leaves
Beetroot slices for decoration

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INSTRUCTIONS :
  1. Heat sufficient water in a non-stick pan.add walnuts and blanch them. Remove from heat, cool and roughly chop.PicsArt_11-20-06.51.31.jpg
  2. Mix together yoghurt, beetroot puree, chopped walnut, chilli powder, cumin powder, sugar, salt in a bowl.PicsArt_11-19-08.58.31.jpg
  3. add mint leaves, mix well and refrigerate to chill.
  4. Garnish with beetroot slices cut into the heart shape and chopped walnuts.

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NOTES :

I have not tempered the raita. If you would like to add more flavour, you could temper it.

You can add bell peppers too for crunchiness.

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HOMEMADE MANGO JAM WITHOUT PRESERVATIVES

I know I am little late to post this recipe but yet mangoes are available so you all can make it.You can also use mango pulp.

Spread the Joy!

Mango Jam is the perfect spread for freshly buttered toast. It has a luscious texture and rich tangy flavor, which is sure to delight your taste buds.

Made of basic ingredients like mango pulp, sugar, and lemon juice, this jam has a pure flavor unadulterated by artificial colors or flavors.

Make a small jarful of this jam and keep it handy in the refrigerator, to enjoy with toast and tea. Hope you will try this out and let me know how it turns out for you…

Preparation Time: 10 mins
Cooking Time: 20 to 25 mins
Makes: 1 cup of jam

INGREDIENTS :

Mango – 2 large ( around 2 cup of mango pulp)
Sugar – 1/2 cup depends on the sweetness of mangoes
Lemon Juice – 1/2 tsp to 1 Tsp

INSTRUCTIONS:

  1. Chop mangoes, take it in a blender and puree smooth.
  2. Pour this into a nonstick kadai and cook for 2 mins.
  3. Add in sugar and keep cooking them till it gets thick and leaves the sides, it will take around 8 to 10 mins.PicsArt_06-21-08.59.39.jpg
  4. Now take it off the heat and add in lemon juice. Mix well.PicsArt_06-21-09.00.24.jpg
  5. Cool this down and store it in an airtight container in the fridge.

    NOTES:

  • Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
  • This jam stays fresh for 1 week if refrigerated and stored in an air-tight container.

 

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MIRCHI KE TIPORE WITH RAW MANGO

Hari Mirchi ke tipore is a hot, spicy, and tangy pickle, which is one of the traditional and authentic specialties of Rajasthani Cuisine. Any Rajasthani Thali in incomplete without this pickle.

This Pickle takes me back to my childhood when my grandmother used to make this pickle often. For all chili -lovers.

This recipe does not require much effort and time and can be prepared in less than 15 minutes.

If you like chilies then you don’t want to miss out on this one.

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Prep time 10 mins
Cook time10 mins

INGREDIENTS :

Green Chilies, Chopped & Deseeded – 1 Cup
Oil – 2 Tbsp
Fennel Seeds – 1 Tbsp
Mustard Seeds- 1 Tsp
Cumin Seeds – 1 Tsp
Turmeric Powder- ¼ Tsp
Salt As Per Taste
Coriander Powder- 1 Tbsp
Pinch Of Red Chili Powder (Optional)
Water – 2 Tbsp (Optional)
Asafoetida- ¼ Tsp
Raw mango grated 1/4 cup

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INSTRUCTIONS :

  1. Heat oil in a pan.
  2. Add asafetida, mustard seeds, cumin seeds, and fennel seeds.
  3. When the seeds start to splutter, add chopped green chilies. Saute for about 5 minutes.
  4. Now add turmeric powder, salt, coriander powder, chili powder, raw mango and mix well.
  5. Cook for 1 minute.
  6. Remove from heat.PicsArt_06-22-12.28.35.jpg
  7. Instant chili pickle can be served as a side dish to accompany your meals.
  8. Instant chili pickle can be kept in the refrigerator for 5-6 days. Enjoy!

    NOTES :

  • If you do not eat many hot and spicy chilies, try to make this dish with mildly hot chilies.
  • Instead of Fresh Raw Mango, you may also use raw mango powder (amchur powder ).

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STRAWBERRY CHUTNEY

Strawberry Chutney

🍓

I love strawberries, and I love chutneys too.
In an attempt to make something “Out-Of-The-Box” using strawberries, I tried making chutney out of them and I am so happy that it came out to be super tasty and pleasantly different.

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This chutney is sweet and sour in taste with some hints of chili-flakes, black pepper and lovely aroma of fennel or ‘saunf ‘. It goes really well with North Indian cuisines.

This Strawberry Chutney can be used as an accompaniment for chaats, as a dip with crackers, as a spread over bread or even along with parathas for breakfast.
You can also replace jam with this chutney in your kids’ tiffin and I am sure they will love it 🙂

INGREDIENTS:

Chopped Strawberries – 10 to 12
Brown Sugar – 1 cup
Salt- a pinch
Black Pepper- 1/2 Tsp
Fennel Seeds (Saunf) – 1 Tsp
Chilli Flakes – 1/4 tsp / fresh red chili chopped
Lime juice- 1 Tsp
Olive Oil- 2 Tsp

INSTRUCTIONS :

  1. In a mixing bowl, add chopped strawberries, salt, and brown sugar. Toss it gently and keep it aside for 20 minutes.1519402960709
  2. After some time strawberries will release its juices as you can see below :1519403017757
  3. In a non-stick pan, heat oil. Add fennel seeds and chopped red chilli to it.1519403192555
  4. Once the spices begin to swell up, add chopped strawberries and black pepper. Mix well. Cook the mixture on low flame for 15-20 minutes till it gains paste-like consistency.
  5. Once the mixture is of desired consistency, switch off the flame. Add lime juice to it. Mix well.
  6. Store it in airtight bottles in the refrigerator. Enjoy!!
  7. 1519432361507NOTES :
  • You may made blueberries and pineapple chutneys like this.
  • I have used fresh red chili, you can youse green chill and red chilli powder too.

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