Cherry-Mocha Smoothie

Ingredients

1. 1 cup frozen unsweetened pitted dark sweet cherries
2. 1 cup unsweetened chocolate almond milk
3. 5.3 to 6-ounce carton vanilla fat-free Greek yogurt
4. ½ medium banana (see Tip)
5. 2 tablespoons unsweetened cocoa powder
6. 2 tablespoons almond butter
7. 1 teaspoon instant espresso coffee powder
8. 1 teaspoon vanilla
9. 2 cups ice cubes
10. 1 tablespoon Dark chocolate shavings, chocolate-covered espresso beans

Directions

1. In a blender combine the cherries, almond milk, Greek yogurt, banana, cocoa powder, almond butter, espresso coffee powder and vanilla. 
2. Cover and blend until smooth. 
3. Add ice cubes; cover and blend until smooth. 
4. Pour into glasses and if desired, top with chocolate shavings, chocolate-covered espresso beans and/or additional banana slices

smoothie

Coconut-Mango Oats

 

Ingredients

1. 1 cup unsweetened oat milk
2. ½ cup quick oats
3. ⅛ teaspoon salt
4. 1 tablespoon toasted unsweetened shredded coconut, divided
5. 1 teaspoon packed brown sugar
6. ¼ teaspoon vanilla extract
7. ¼ cup diced ripe mango, fresh or frozen
8. ½ teaspoon chia seeds

Directions

1. Bring oat milk to a boil in a small pot over high heat. 
2. Reduce heat to medium. 
3. Stir in oats and salt; cook, stirring occasionally, until most of the liquid is absorbed and the bubbles from the oat milk become smaller, 1 to 2 minutes. 
4. Remove from heat and stir in 1 1/2 teaspoons coconut, brown sugar and vanilla; transfer to a serving bowl. 
5. Top with mango, the remaining 1 1/2 teaspoons coconut and chia seeds.

vegetable

Feta, Egg & Spinach Breakfast Taco

Ingredients

1. 1 teaspoon avocado oil or canola oil
2. 1 corn tortilla
3. 1 cup lightly packed baby spinach
4. 1 large egg
5. 2 tablespoons crumbled feta cheese
6. Hot sauce for garnish (optional)

Directions

1. Heat oil in a small nonstick skillet over medium heat. 
2. Cook tortilla, flipping once, until softened, about 1 minute total; transfer to a plate. 
3. Add spinach to the pan; cook, stirring, until just barely wilted, about 1 minute. 
4. Transfer to the tortilla. Sprinkle feta in an egg-sized circle in the pan, leaving an open spot in the center.
5. Break egg into the feta. Cover and cook until the egg is done to your liking, about 2 minutes for over easy. 
6. Transfer to the spinach and drizzle with hot sauce, if desired.

vegetable

Keema Parhata | Healthy Living Star

Allo Qeema Recipe: A Culinary Delight

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Keema Parhata Recipe | Healthy Living Star

Do you yearn for a tasty supper that will fill you up? Look no farther than the delicious keema paratha, which mixes the flaky richness of parathas with the rich flavors of minced meat (keema). You can follow the instructions in this article to make keema paratha from scratch. Prepare to have your taste buds enticed by this delectable delicacy!

Popular in Pakistan, keema paratha is a breakfast meal made with spicy minced meat on flaky, stacked parathas. It may be eaten as a full meal on its own and is ideal for breakfast, brunch, or even a light dinner. The dough is stuffed with the minced beef mixture, which is then fried on a griddle with a mixture of aromatic spices, onions, and herbs. The outcome is a tasty, savory paratha that is best enjoyed with yogurt, pickles, or chutneys on the side.

Ingredients 

For the Keema filling:

1. Chicken(beef/lamb) mince 250g 
2. 1 medium-sized onion, finely chopped
3. 2 green chilies, finely chopped
4. 2 tablespoons ginger-garlic paste
5. 1 teaspoon red chili powder
6. 1 teaspoon turmeric powder
7. 1 teaspoon cumin powder
8. 1 teaspoon coriander powder
9. 1 teaspoon garam masala
10. Salt to taste
11. Fresh coriander leaves, finely chopped

For the dough:2 cups whole wheat flour

1. Water, as needed
2. Salt to taste
3. Oil or ghee for cooking

Instructions

Preparation of Keema Filling

1. On medium heat, melt 2 tbs. of ghee or use oil.
2. Onions and green chilies should be added to the pan and sautéed until the onions turn golden brown.
3. Now add ginger-garlic paste, cook till smell ends.
4. The minced beef has now been added; sauté it in the pan until it turns brown and releases its juices.
5. Add powder species (salt, turmeric, cumin, red chili, garam masala, and coriander), mix it till aroma starts. 
6. Cook the keema filling for another 5-7 minutes until the flavors meld together.
7. Lastly, stir in the freshly chopped coriander leaves. Put the filling aside to cool and turn off the heat.

Preparing the Dough

1. Salt and whole wheat flour should be combined in a big bowl.
2. Water should be added slowly and gradually to create smooth dough. 
3. Make little lemon-sized balls out of the dough and set them aside to rest for ten to fifteen minutes.

Assembling and Cooking the Keema Parathas

1. Roll a doughball now.
2. In the center of the circle, place a spoonful of the keema filling.
3. To create a stuffed ball, bring the dough's edges together and seal the filling inside.
4. Flour the stuffed ball, then gently roll it into a paratha shape.
5. Cooking paratha on a tawa or griddle requires preheating it on a medium flame.
6. Cook the paratha for a minute or two on each side until golden brown spots appear.
7. While cooking, use oil or ghee on both sides to make the paratha crispy and tasty.
8. To create as many parhatas as you like, simply repeat the above steps.

Serving Suggestions

The finest way to eat keema parathas is straight from the griddle. To accentuate the flavors, serve them with a side of yogurt, pickles, or chutney. They go well with a hot cup of tea or a cool drink of lassi, too. Keema parathas can be served as a stand-alone, satisfying dinner or as part of a bigger buffet with other Pakistani cuisine.

Storage Tips

If you have any extra keema parathas, you can keep them in the fridge for up to two days in an airtight container. Simply reheat them on a griddle or tawa over low heat until they are tender and warm. Avoid microwaving because it could result in mushy parathas.

Keema paratha is a wonderful delicacy that mixes the warm goodness of parathas with the savory aromas of minced beef. With the help of this recipe, you can make this classic Pakistani treat at home. Keema parathas will satisfy your cravings whether you're having them for a nice dinner or a weekend breakfast. So gather your ingredients, follow the instructions, and enjoy this delicious treat!

FAQs

1. Can I make keema paratha with any kind of minced meat? If beef, chicken, or lamb are more to your liking, you may use them.

2. Can I make the dough in advance? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Put it in room temperature for some time before rolling and cooking.

3. Can keema parathas be frozen? Yes, keema parathas can be freeze. Put parchment paper between each paratha in an airtight container or a ziplocked bag to prevent sticking. They can be stored in the freezer for up to 1 month. 

4.Can I increase the keema filling's spice content? Absolutely! You have certain taste preferences for spices. For a distinctive twist, try experimenting with various spices like cardamom, cinnamon, or nutmeg.

5. Can I make parathas without meat? Yes, mashed potatoes or paneer (cheese) can be used in place of the minced meat if you desire a vegetarian dish. Spices should be adjusted appropriately for a tasty vegetarian stuffing.

recipe