Dates Almond Breakfast Smoothie

Dates Almond Breakfast Smoothie

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Dates Almond Breakfast Smoothie – Milk of choice, banana slices, soft dates, almond butter. vanilla protein powder[Optional] and dates syrup. Blitz until smooth and enjoy.

Contents hide

1 Dates Almond Breakfast Smoothie

1.2 Ingredients

1.3 Instructions

1.5 Also in the blog now:

1.8 Related Posts

Dates Almond Smoothie - Parveenskitchen.com — Dates Almond Smoothie – Parveenskitchen.com

Dates Almond Breakfast Smoothie - Parveenskitchen.com

Dates Almond Breakfast Smoothie

Parveen’s Kitchen

Simple, creamy and super healthy with no refined sugar this Dates Almond Breakfast Smoothie is fit for a simple breakfast or snack everyday.

Print Recipe Pin Recipe

Prep Time 10 mins

Total Time 10 mins

Course Breakfast, Healthy dessert, Healthy Snacks, Smoothies

Cuisine Mediterranean

Servings 2

Calories 110 kcal

Equipment

Blender

Ingredients

300 ml Milk of choice [Plant based milk will work very well]
4-5 Soft Dates [Like Medjool or Kimia]
1/4 Cup Almond Butter [Or whole dry roasted almonds if not available]
2 tsp Vanilla Protein Powder [Optional]
2 tbsp Dates Syrup [Reserve a little of topping if you like]

Instructions

Place all the ingredients on a blender jar and blitz until smooth and creamy.
Enjoy.

Notes

Use any milk of choice. I used homemade almond milk.
If you cannot find dates syrup, add more dates as needed.
Almond butter is essentially a paste of roasted almonds. So if you cannot find almond butter, use roasted nuts. They will get mixed well in the blender.
Always do not use cold ingredients in the morning smoothies, cold drinks on empty stomach is not always good.

Keyword Almonds, Breakfast, Breakfast drink, Breakfast recipes, Cold drinks, comfort food, Dates Almond Breakfast Smoothie, Featured, Featured food, Food blog, Food photography, Food photos, healthy snack, healthy snacks, No cooking drinks, Photography, Simple cooking, Simple desserts, simple snacks, Smoothie, Smoothies

Dates Almond Smoothie - Parveenskitchen.com — Dates Almond Smoothie – Parveenskitchen.com

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Check out my Instagram profile and highlights for more pics and recipes – @Fhareena #parveenskitchen #foodblogger

Vegan Oatmeal chocolate chunk cookies.. a mouthful

Vegan Oatmeal chocolate chunk cookies.. a mouthful to say per my son when I kept saying it. But these delicious one bowl, no mixer needed, vegan cookies are just the best on a rainy cold day!! Yeah.. it's raining and cold during the day in Chennai. Back to the cookies, these are soft melt in the mouth type, that you can make all within 30 minutes from start to end.
You may skip the Oatmeal and make it vegan chocolate chunk cookies, but Oatmeal gives these cookies a delicious chewy texture.. that is awesome.
And.. never skip the sea salt when eating a cookie.. simply elevates the taste and as you can see I had a very generous hand today when sprinkling #maldonseasalt on top of these cookies!! Just so delicious.
Recipe is below
.
Ingredients - Makes 20 small sized cookies
Coconut oil - 75ml, melted
Soft Brown sugar - 75g
Almond milk(any plant based milk) - 50ml
Vanilla extract - 1tsp
All purpose flour - 175g
Quick Oats(Oatmeal)- 50g
Baking Soda - 1 tsp
Salt - a large pinch
Dark/milk Chocolate - 100g, cut into chunks
Rolled oats - 1tbsp, optional
Sea salt flakes - optional
.
Method
1. Preheat the oven at 180°C
2. In a large mixing bowl add the melt coconut oil, sugar, milk and vanilla extract. Mix until creamy like a Caramel Sauce, 2 minutes
3. Add the flour, Oatmeal, baking soda and the salt. Quickly mix into a nice thick dough
4. Add the chocolate chunks and fold in
5. I do not chill this dough, but you can if you like
6. On to a lined baking tray/ cookie sheet scoop the dough using an ice cream scoop. Leave space of 1 inch on all sides at least, giving the cookies to spread. Slightly pat the scooped dough to ensure good shape is achieved
7. Add choco chunks and Rolled oats on top as needed
8. Bake for 12 to 15 minutes and rest on a rack until warm. Enjoy with cold milk
.Vegan Oatmeal chocolate chunk cookies... Will update with recipe soon!! But too good not to share the pic now..
.
#foodphotography #foodblogfeed #homebaking #parveenskitchen #baking #instarecipes #foodstagram #bakersofinstagram #instafood #eeeeeats #foodgasm #foodblogger #recipepost #delicious #instagood #myrecipe #foodpics #instagram #indianfoodblogger #blogger #cookie #foodgawker #cookies

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Vegan Oatmeal chocolate chunk cookies.. a mouthful to say per my son when I kept saying it. But these delicious one bowl, no mixer needed, vegan cookies are just the best on a rainy cold day!! Yeah.. it's raining and cold during the day in Chennai. Back to the cookies, these are soft melt in the mouth type, that you can make all within 30 minutes from start to end. You may skip the Oatmeal and make it vegan chocolate chunk cookies, but Oatmeal gives these cookies a delicious chewy texture.. that is awesome. And.. never skip the sea salt when eating a cookie.. simply elevates the taste and as you can see I had a very generous hand today when sprinkling #maldonseasalt on top of these cookies!! Just so delicious. Recipe is below . Ingredients - Makes 20 small sized cookies Coconut oil - 75ml, melted Soft Brown sugar - 75g Almond milk(any plant based milk) - 50ml Vanilla extract - 1tsp All purpose flour - 175g Quick Oats(Oatmeal)- 50g Baking Soda - 1 tsp Salt - a large pinch Dark/milk Chocolate - 100g, cut into chunks Rolled oats - 1tbsp, optional Sea salt flakes - optional . Method 1. Preheat the oven at 180°C 2. In a large mixing bowl add the melt coconut oil, sugar, milk and vanilla extract. Mix until creamy like a Caramel Sauce, 2 minutes 3. Add the flour, Oatmeal, baking soda and the salt. Quickly mix into a nice thick dough 4. Add the chocolate chunks and fold in 5. I do not chill this dough, but you can if you like 6. On to a lined baking tray/ cookie sheet scoop the dough using an ice cream scoop. Leave space of 1 inch on all sides at least, giving the cookies to spread. Slightly pat the scooped dough to ensure good shape is achieved 7. Add choco chunks and Rolled oats on top as needed 8. Bake for 12 to 15 minutes and rest on a rack until warm. Enjoy with cold milk .Vegan Oatmeal chocolate chunk cookies... Will update with recipe soon!! But too good not to share the pic now.. . #foodphotography #foodblogfeed #homebaking #parveenskitchen #baking #instarecipes #foodstagram #bakersofinstagram #instafood #eeeeeats #foodgasm #foodblogger #recipepost #delicious #instagood #myrecipe #foodpics #instagram #indianfoodblogger #blogger #cookie #foodgawker #cookies" data-recalc-dims="1">

Pesarattu or Green Gram / Moong Bean dosai is a he

Pesarattu or Green Gram / Moong Bean dosai is a healthy breakfast dish mostly made in Andhra and Telengana states of India. Almost all South Indian states have adopted variations of it since it is a very healthy dish for breakfast made with lentils. We at home love dosai in any form, so when a thought came by to do this famous pesarattu version of it, I wanted to perfect my recipe and share it.
Ingredients *Serves 4
Green Gram/Moong Bean - 300g
Idli rice or Raw rice - 75g
Fenugreek seeds - 1tsp
Ginger - 1 small piece
Green Chilli - 2
Salt for taste
Oil or ghee to make the dosai
.
Optional Ingredients
Chopped Onion
Chopped coriander leaves, curry leaves
.
Method
1. Wash and soak lentils, rice and the fenugreek seeds together for at least 6 hours. I soak overnight
2. Grind the soaked ingredients with ginger and green chilli into a smooth batter(a little coarser if you like thicker dosai)
3. Add salt as needed and rest for 30 minutes
4. Add Chopped Onion, coriander and curry leaves if desired. I do not add since I like thin crispy dosai
5. Make dosai on a pan with Ghee or oil drizzled on sides as needed
6. Serve hot with chutney of choice
.

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Pesarattu or Green Gram / Moong Bean dosai is a healthy breakfast dish mostly made in Andhra and Telengana states of India. Almost all South Indian states have adopted variations of it since it is a very healthy dish for breakfast made with lentils. We at home love dosai in any form, so when a thought came by to do this famous pesarattu version of it, I wanted to perfect my recipe and share it. Ingredients *Serves 4 Green Gram/Moong Bean - 300g Idli rice or Raw rice - 75g Fenugreek seeds - 1tsp Ginger - 1 small piece Green Chilli - 2 Salt for taste Oil or ghee to make the dosai . Optional Ingredients Chopped Onion Chopped coriander leaves, curry leaves . Method 1. Wash and soak lentils, rice and the fenugreek seeds together for at least 6 hours. I soak overnight 2. Grind the soaked ingredients with ginger and green chilli into a smooth batter(a little coarser if you like thicker dosai) 3. Add salt as needed and rest for 30 minutes 4. Add Chopped Onion, coriander and curry leaves if desired. I do not add since I like thin crispy dosai 5. Make dosai on a pan with Ghee or oil drizzled on sides as needed 6. Serve hot with chutney of choice ." data-recalc-dims="1">

Potato Green peas Curry, ghee roti, curd, onions

Potato Green peas Curry, ghee roti, curd, onions and a fruity strawberry bowl.. fancy looking, still simple meal.
.
.

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Potato Green peas Curry, ghee roti, curd, onions and a fruity strawberry bowl.. fancy looking, still simple meal. . ." data-recalc-dims="1">

Spicy Vegan Thakkady or rice dumplings.. it is a S

Spicy Vegan Thakkady or rice dumplings.. it is a Sri Lankan dish. But not sure from where, in our family also we make. Not the vegan plain version though, my mom, grandmother and aunts always made the dish with Mutton bones or sometimes with prawns.
Made with rice flour(wet rice flour made with soaked rice), this dish is so simple, easy to cook but a delicious main meal enriched with coconut milk, ginger and garlic. When you have time, try making these rice dumplings..
Ingredients
Idli rice - 300g(soak for 2 to 3 hours, grind very thickly in wet grinder of mixer)
Salt as needed for the dumplings
Onion - 1 large, Finely chopped
Green Chilli - 1, finely sliced, optional
Coriander leaves - a handful, chopped
Olive oil - 2tsp
Onion - 1, chopped
Green Chilli- 2, whole
Tomato- 1 small, chopped
Coriander leaves - a handful, chopped
Salt for taste
Turmeric powder - 1/2 tsp
Red Chilli powder- 1 tsp
Water to thin the sauce
Coconut milk- 50ml
Method
1. Grind the soaked idli rice very thickly, if watery by chance wrap in a kitchen towel for sometime until the water drip away
2. Mix the ground wet rice flour with salt, onion, coriander, Chilli. You should be able to make firm dumplings in your hand. Keep aside
3. In a large pan or dish heat the oil. Add the onion and ginger garlic paste and saute
3. Add the Chilli, tomatoes and saute for 3 to 4 minutes
4. Add the salt, turmeric and red Chilli powder. Mix well and add about 600ml to 700ml water or as needed to totally immerse and cook the dumplings
5. Let the water in the spice mix come to a rolling boil
6. Now take about a large lemon sized ball from the dumplings dough, press in your hand and slowly drop into the boiling sauce
7. Repeat until almost all the dough is dropped in the pan. Leave about one dumpling sized dough in the bowl
8. Let the sauce with the dumplings cook in high flame for 5 minutes and simmer away
9. To the leftover dough add the coconut milk, thin it and add to the simmering sauce.
10. Cook for 10 minutes more in low flame. Serve
#chennaifood

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Spicy Vegan Thakkady or rice dumplings.. it is a Sri Lankan dish. But not sure from where, in our family also we make. Not the vegan plain version though, my mom, grandmother and aunts always made the dish with Mutton bones or sometimes with prawns. Made with rice flour(wet rice flour made with soaked rice), this dish is so simple, easy to cook but a delicious main meal enriched with coconut milk, ginger and garlic. When you have time, try making these rice dumplings.. Ingredients Idli rice - 300g(soak for 2 to 3 hours, grind very thickly in wet grinder of mixer) Salt as needed for the dumplings Onion - 1 large, Finely chopped Green Chilli - 1, finely sliced, optional Coriander leaves - a handful, chopped Olive oil - 2tsp Onion - 1, chopped Green Chilli- 2, whole Tomato- 1 small, chopped Coriander leaves - a handful, chopped Salt for taste Turmeric powder - 1/2 tsp Red Chilli powder- 1 tsp Water to thin the sauce Coconut milk- 50ml Method 1. Grind the soaked idli rice very thickly, if watery by chance wrap in a kitchen towel for sometime until the water drip away 2. Mix the ground wet rice flour with salt, onion, coriander, Chilli. You should be able to make firm dumplings in your hand. Keep aside 3. In a large pan or dish heat the oil. Add the onion and ginger garlic paste and saute 3. Add the Chilli, tomatoes and saute for 3 to 4 minutes 4. Add the salt, turmeric and red Chilli powder. Mix well and add about 600ml to 700ml water or as needed to totally immerse and cook the dumplings 5. Let the water in the spice mix come to a rolling boil 6. Now take about a large lemon sized ball from the dumplings dough, press in your hand and slowly drop into the boiling sauce 7. Repeat until almost all the dough is dropped in the pan. Leave about one dumpling sized dough in the bowl 8. Let the sauce with the dumplings cook in high flame for 5 minutes and simmer away 9. To the leftover dough add the coconut milk, thin it and add to the simmering sauce. 10. Cook for 10 minutes more in low flame. Serve #chennaifood" data-recalc-dims="1">

Oats Almond Chikki, with a spicy twist making them

Oats Almond Chikki, with a spicy twist making them the sweet & Spicy oats almond brittle. We call these candy as burfi in Tamilnadu. Growing up and still whenever I see good quality of brittle in any store I buy a pack of them and keep munching. Love them..
But the store bought ones have added glucose and are made with white sugar.
Not too healthy.. but candy!!!
While mostly made with roasted peanuts or sesame seeds, I made these with roasted Almonds, rolled oats, sesame seeds. Replaced sugar with pure jaggery powder. And wait.. I spiced it up with cumin seeds, freshly crushed pepper and ground ginger!! All these warming spices pairs very well with the jaggery and the nuts. Takes just 10 minutes to prepare and cook. Try it..
Recipe is below
Ingredients - Makes 12 chunks or more
Almonds - 75g
Rolled Oats - 50g
Sesame seeds - 50g
Powdered jaggery - 200g( filter the melted jaggery with hot water if not sure of purity, may have sand particles)
Cumin seeds - 1 tsp
Peppercorn seeds- 1/2 tsp, coarsely crushed
Ground ginger- 1/2 tsp
Ghee - 1 tsp
.
Method
.
1. In a thick bottomed pan, dry roast slowly the Almonds for 2-3 minutes. Chop into small pieces
2. Roast the rolled oats and sesame seeds. Keep the roasted ingredients aside and ready
3. Add a tsp of ghee and add the crushed pepper, cumin seeds. Roast until fried
4. Add the jaggery and a tsp of water.
5. Melt slowly in low flame until melted, and bubbling.
5. Switch of the flame and immediately add the roasted nuts and seeds, ground ginger. Stir well
6. Quickly pour the mixture onto a lined and greased tray.
7. Spread nicely, put a parchment paper on top and spread, or press with a cup or rolling pin until even.
8. Slice while still warm and let it sit, cool for 30 minutes to break into chunks.
9. Enjoy as snack
.

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Oats Almond Chikki, with a spicy twist making them the sweet & Spicy oats almond brittle. We call these candy as burfi in Tamilnadu. Growing up and still whenever I see good quality of brittle in any store I buy a pack of them and keep munching. Love them.. But the store bought ones have added glucose and are made with white sugar. Not too healthy.. but candy!!! While mostly made with roasted peanuts or sesame seeds, I made these with roasted Almonds, rolled oats, sesame seeds. Replaced sugar with pure jaggery powder. And wait.. I spiced it up with cumin seeds, freshly crushed pepper and ground ginger!! All these warming spices pairs very well with the jaggery and the nuts. Takes just 10 minutes to prepare and cook. Try it.. Recipe is below Ingredients - Makes 12 chunks or more Almonds - 75g Rolled Oats - 50g Sesame seeds - 50g Powdered jaggery - 200g( filter the melted jaggery with hot water if not sure of purity, may have sand particles) Cumin seeds - 1 tsp Peppercorn seeds- 1/2 tsp, coarsely crushed Ground ginger- 1/2 tsp Ghee - 1 tsp . Method . 1. In a thick bottomed pan, dry roast slowly the Almonds for 2-3 minutes. Chop into small pieces 2. Roast the rolled oats and sesame seeds. Keep the roasted ingredients aside and ready 3. Add a tsp of ghee and add the crushed pepper, cumin seeds. Roast until fried 4. Add the jaggery and a tsp of water. 5. Melt slowly in low flame until melted, and bubbling. 5. Switch of the flame and immediately add the roasted nuts and seeds, ground ginger. Stir well 6. Quickly pour the mixture onto a lined and greased tray. 7. Spread nicely, put a parchment paper on top and spread, or press with a cup or rolling pin until even. 8. Slice while still warm and let it sit, cool for 30 minutes to break into chunks. 9. Enjoy as snack ." data-recalc-dims="1">

Pancakes, fruits and syrup . . Took a break and st

Pancakes, fruits and syrup
.
.
Took a break and stopped thinking of the health factors this morning and got on with the plate of sweet Buttermilk pancakes loaded with eggs, butter, whole-wheat flour and syrup. Delicious.
.
Recipe in my blog parveenskitchen.com
.
.
#foodphotography #foodblogfeed #pancakes #breakfast #foodfeed #foodie #feedfeed #huffposttaste #instafood #brunch #foodstagram #buzzfeast #eeeeeats #foodgasm #foodblogger #eggs #tastingtable #instagood #delicious #foodlover #forkyeah #foodies #heresmyfood #foodpics #healthyfood #healthy
#parveenskitchen #foodblogger #hautecuisines #recipeinblog

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Pancakes, fruits and syrup . . Took a break and stopped thinking of the health factors this morning and got on with the plate of sweet Buttermilk pancakes loaded with eggs, butter, whole-wheat flour and syrup. Delicious. . Recipe in my blog parveenskitchen.com . . #foodphotography #foodblogfeed #pancakes #breakfast #foodfeed #foodie #feedfeed #huffposttaste #instafood #brunch #foodstagram #buzzfeast #eeeeeats #foodgasm #foodblogger #eggs #tastingtable #instagood #delicious #foodlover #forkyeah #foodies #heresmyfood #foodpics #healthyfood #healthy #parveenskitchen #foodblogger #hautecuisines #recipeinblog" data-recalc-dims="1">

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Vegan Oatmeal chocolate chunk cookies.. a mouthful

Vegan Oatmeal chocolate chunk cookies.. a mouthful to say per my son when I kept saying it. But these delicious one bowl, no mixer needed, vegan cookies are just the best on a rainy cold day!! Yeah.. it's raining and cold during the day in Chennai. Back to the cookies, these are soft melt in the mouth type, that you can make all within 30 minutes from start to end.
You may skip the Oatmeal and make it vegan chocolate chunk cookies, but Oatmeal gives these cookies a delicious chewy texture.. that is awesome.
And.. never skip the sea salt when eating a cookie.. simply elevates the taste and as you can see I had a very generous hand today when sprinkling #maldonseasalt on top of these cookies!! Just so delicious.
Recipe is below
.
Ingredients - Makes 20 small sized cookies
Coconut oil - 75ml, melted
Soft Brown sugar - 75g
Almond milk(any plant based milk) - 50ml
Vanilla extract - 1tsp
All purpose flour - 175g
Quick Oats(Oatmeal)- 50g
Baking Soda - 1 tsp
Salt - a large pinch
Dark/milk Chocolate - 100g, cut into chunks
Rolled oats - 1tbsp, optional
Sea salt flakes - optional
.
Method
1. Preheat the oven at 180°C
2. In a large mixing bowl add the melt coconut oil, sugar, milk and vanilla extract. Mix until creamy like a Caramel Sauce, 2 minutes
3. Add the flour, Oatmeal, baking soda and the salt. Quickly mix into a nice thick dough
4. Add the chocolate chunks and fold in
5. I do not chill this dough, but you can if you like
6. On to a lined baking tray/ cookie sheet scoop the dough using an ice cream scoop. Leave space of 1 inch on all sides at least, giving the cookies to spread. Slightly pat the scooped dough to ensure good shape is achieved
7. Add choco chunks and Rolled oats on top as needed
8. Bake for 12 to 15 minutes and rest on a rack until warm. Enjoy with cold milk
.Vegan Oatmeal chocolate chunk cookies... Will update with recipe soon!! But too good not to share the pic now..
.
#foodphotography #foodblogfeed #homebaking #parveenskitchen #baking #instarecipes #foodstagram #bakersofinstagram #instafood #eeeeeats #foodgasm #foodblogger #recipepost #delicious #instagood #myrecipe #foodpics #instagram #indianfoodblogger #blogger #cookie #foodgawker #cookies

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Vegan Oatmeal chocolate chunk cookies.. a mouthful to say per my son when I kept saying it. But these delicious one bowl, no mixer needed, vegan cookies are just the best on a rainy cold day!! Yeah.. it's raining and cold during the day in Chennai. Back to the cookies, these are soft melt in the mouth type, that you can make all within 30 minutes from start to end. You may skip the Oatmeal and make it vegan chocolate chunk cookies, but Oatmeal gives these cookies a delicious chewy texture.. that is awesome. And.. never skip the sea salt when eating a cookie.. simply elevates the taste and as you can see I had a very generous hand today when sprinkling #maldonseasalt on top of these cookies!! Just so delicious. Recipe is below . Ingredients - Makes 20 small sized cookies Coconut oil - 75ml, melted Soft Brown sugar - 75g Almond milk(any plant based milk) - 50ml Vanilla extract - 1tsp All purpose flour - 175g Quick Oats(Oatmeal)- 50g Baking Soda - 1 tsp Salt - a large pinch Dark/milk Chocolate - 100g, cut into chunks Rolled oats - 1tbsp, optional Sea salt flakes - optional . Method 1. Preheat the oven at 180°C 2. In a large mixing bowl add the melt coconut oil, sugar, milk and vanilla extract. Mix until creamy like a Caramel Sauce, 2 minutes 3. Add the flour, Oatmeal, baking soda and the salt. Quickly mix into a nice thick dough 4. Add the chocolate chunks and fold in 5. I do not chill this dough, but you can if you like 6. On to a lined baking tray/ cookie sheet scoop the dough using an ice cream scoop. Leave space of 1 inch on all sides at least, giving the cookies to spread. Slightly pat the scooped dough to ensure good shape is achieved 7. Add choco chunks and Rolled oats on top as needed 8. Bake for 12 to 15 minutes and rest on a rack until warm. Enjoy with cold milk .Vegan Oatmeal chocolate chunk cookies... Will update with recipe soon!! But too good not to share the pic now.. . #foodphotography #foodblogfeed #homebaking #parveenskitchen #baking #instarecipes #foodstagram #bakersofinstagram #instafood #eeeeeats #foodgasm #foodblogger #recipepost #delicious #instagood #myrecipe #foodpics #instagram #indianfoodblogger #blogger #cookie #foodgawker #cookies" data-recalc-dims="1">

Pesarattu or Green Gram / Moong Bean dosai is a he

Pesarattu or Green Gram / Moong Bean dosai is a healthy breakfast dish mostly made in Andhra and Telengana states of India. Almost all South Indian states have adopted variations of it since it is a very healthy dish for breakfast made with lentils. We at home love dosai in any form, so when a thought came by to do this famous pesarattu version of it, I wanted to perfect my recipe and share it.
Ingredients *Serves 4
Green Gram/Moong Bean - 300g
Idli rice or Raw rice - 75g
Fenugreek seeds - 1tsp
Ginger - 1 small piece
Green Chilli - 2
Salt for taste
Oil or ghee to make the dosai
.
Optional Ingredients
Chopped Onion
Chopped coriander leaves, curry leaves
.
Method
1. Wash and soak lentils, rice and the fenugreek seeds together for at least 6 hours. I soak overnight
2. Grind the soaked ingredients with ginger and green chilli into a smooth batter(a little coarser if you like thicker dosai)
3. Add salt as needed and rest for 30 minutes
4. Add Chopped Onion, coriander and curry leaves if desired. I do not add since I like thin crispy dosai
5. Make dosai on a pan with Ghee or oil drizzled on sides as needed
6. Serve hot with chutney of choice
.

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Pesarattu or Green Gram / Moong Bean dosai is a healthy breakfast dish mostly made in Andhra and Telengana states of India. Almost all South Indian states have adopted variations of it since it is a very healthy dish for breakfast made with lentils. We at home love dosai in any form, so when a thought came by to do this famous pesarattu version of it, I wanted to perfect my recipe and share it. Ingredients *Serves 4 Green Gram/Moong Bean - 300g Idli rice or Raw rice - 75g Fenugreek seeds - 1tsp Ginger - 1 small piece Green Chilli - 2 Salt for taste Oil or ghee to make the dosai . Optional Ingredients Chopped Onion Chopped coriander leaves, curry leaves . Method 1. Wash and soak lentils, rice and the fenugreek seeds together for at least 6 hours. I soak overnight 2. Grind the soaked ingredients with ginger and green chilli into a smooth batter(a little coarser if you like thicker dosai) 3. Add salt as needed and rest for 30 minutes 4. Add Chopped Onion, coriander and curry leaves if desired. I do not add since I like thin crispy dosai 5. Make dosai on a pan with Ghee or oil drizzled on sides as needed 6. Serve hot with chutney of choice ." data-recalc-dims="1">

Potato Green peas Curry, ghee roti, curd, onions

Potato Green peas Curry, ghee roti, curd, onions and a fruity strawberry bowl.. fancy looking, still simple meal.
.
.

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Potato Green peas Curry, ghee roti, curd, onions and a fruity strawberry bowl.. fancy looking, still simple meal. . ." data-recalc-dims="1">

Spicy Vegan Thakkady or rice dumplings.. it is a S

Spicy Vegan Thakkady or rice dumplings.. it is a Sri Lankan dish. But not sure from where, in our family also we make. Not the vegan plain version though, my mom, grandmother and aunts always made the dish with Mutton bones or sometimes with prawns.
Made with rice flour(wet rice flour made with soaked rice), this dish is so simple, easy to cook but a delicious main meal enriched with coconut milk, ginger and garlic. When you have time, try making these rice dumplings..
Ingredients
Idli rice - 300g(soak for 2 to 3 hours, grind very thickly in wet grinder of mixer)
Salt as needed for the dumplings
Onion - 1 large, Finely chopped
Green Chilli - 1, finely sliced, optional
Coriander leaves - a handful, chopped
Olive oil - 2tsp
Onion - 1, chopped
Green Chilli- 2, whole
Tomato- 1 small, chopped
Coriander leaves - a handful, chopped
Salt for taste
Turmeric powder - 1/2 tsp
Red Chilli powder- 1 tsp
Water to thin the sauce
Coconut milk- 50ml
Method
1. Grind the soaked idli rice very thickly, if watery by chance wrap in a kitchen towel for sometime until the water drip away
2. Mix the ground wet rice flour with salt, onion, coriander, Chilli. You should be able to make firm dumplings in your hand. Keep aside
3. In a large pan or dish heat the oil. Add the onion and ginger garlic paste and saute
3. Add the Chilli, tomatoes and saute for 3 to 4 minutes
4. Add the salt, turmeric and red Chilli powder. Mix well and add about 600ml to 700ml water or as needed to totally immerse and cook the dumplings
5. Let the water in the spice mix come to a rolling boil
6. Now take about a large lemon sized ball from the dumplings dough, press in your hand and slowly drop into the boiling sauce
7. Repeat until almost all the dough is dropped in the pan. Leave about one dumpling sized dough in the bowl
8. Let the sauce with the dumplings cook in high flame for 5 minutes and simmer away
9. To the leftover dough add the coconut milk, thin it and add to the simmering sauce.
10. Cook for 10 minutes more in low flame. Serve
#chennaifood

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Spicy Vegan Thakkady or rice dumplings.. it is a Sri Lankan dish. But not sure from where, in our family also we make. Not the vegan plain version though, my mom, grandmother and aunts always made the dish with Mutton bones or sometimes with prawns. Made with rice flour(wet rice flour made with soaked rice), this dish is so simple, easy to cook but a delicious main meal enriched with coconut milk, ginger and garlic. When you have time, try making these rice dumplings.. Ingredients Idli rice - 300g(soak for 2 to 3 hours, grind very thickly in wet grinder of mixer) Salt as needed for the dumplings Onion - 1 large, Finely chopped Green Chilli - 1, finely sliced, optional Coriander leaves - a handful, chopped Olive oil - 2tsp Onion - 1, chopped Green Chilli- 2, whole Tomato- 1 small, chopped Coriander leaves - a handful, chopped Salt for taste Turmeric powder - 1/2 tsp Red Chilli powder- 1 tsp Water to thin the sauce Coconut milk- 50ml Method 1. Grind the soaked idli rice very thickly, if watery by chance wrap in a kitchen towel for sometime until the water drip away 2. Mix the ground wet rice flour with salt, onion, coriander, Chilli. You should be able to make firm dumplings in your hand. Keep aside 3. In a large pan or dish heat the oil. Add the onion and ginger garlic paste and saute 3. Add the Chilli, tomatoes and saute for 3 to 4 minutes 4. Add the salt, turmeric and red Chilli powder. Mix well and add about 600ml to 700ml water or as needed to totally immerse and cook the dumplings 5. Let the water in the spice mix come to a rolling boil 6. Now take about a large lemon sized ball from the dumplings dough, press in your hand and slowly drop into the boiling sauce 7. Repeat until almost all the dough is dropped in the pan. Leave about one dumpling sized dough in the bowl 8. Let the sauce with the dumplings cook in high flame for 5 minutes and simmer away 9. To the leftover dough add the coconut milk, thin it and add to the simmering sauce. 10. Cook for 10 minutes more in low flame. Serve #chennaifood" data-recalc-dims="1">

Oats Almond Chikki, with a spicy twist making them

Oats Almond Chikki, with a spicy twist making them the sweet & Spicy oats almond brittle. We call these candy as burfi in Tamilnadu. Growing up and still whenever I see good quality of brittle in any store I buy a pack of them and keep munching. Love them..
But the store bought ones have added glucose and are made with white sugar.
Not too healthy.. but candy!!!
While mostly made with roasted peanuts or sesame seeds, I made these with roasted Almonds, rolled oats, sesame seeds. Replaced sugar with pure jaggery powder. And wait.. I spiced it up with cumin seeds, freshly crushed pepper and ground ginger!! All these warming spices pairs very well with the jaggery and the nuts. Takes just 10 minutes to prepare and cook. Try it..
Recipe is below
Ingredients - Makes 12 chunks or more
Almonds - 75g
Rolled Oats - 50g
Sesame seeds - 50g
Powdered jaggery - 200g( filter the melted jaggery with hot water if not sure of purity, may have sand particles)
Cumin seeds - 1 tsp
Peppercorn seeds- 1/2 tsp, coarsely crushed
Ground ginger- 1/2 tsp
Ghee - 1 tsp
.
Method
.
1. In a thick bottomed pan, dry roast slowly the Almonds for 2-3 minutes. Chop into small pieces
2. Roast the rolled oats and sesame seeds. Keep the roasted ingredients aside and ready
3. Add a tsp of ghee and add the crushed pepper, cumin seeds. Roast until fried
4. Add the jaggery and a tsp of water.
5. Melt slowly in low flame until melted, and bubbling.
5. Switch of the flame and immediately add the roasted nuts and seeds, ground ginger. Stir well
6. Quickly pour the mixture onto a lined and greased tray.
7. Spread nicely, put a parchment paper on top and spread, or press with a cup or rolling pin until even.
8. Slice while still warm and let it sit, cool for 30 minutes to break into chunks.
9. Enjoy as snack
.

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Oats Almond Chikki, with a spicy twist making them the sweet & Spicy oats almond brittle. We call these candy as burfi in Tamilnadu. Growing up and still whenever I see good quality of brittle in any store I buy a pack of them and keep munching. Love them.. But the store bought ones have added glucose and are made with white sugar. Not too healthy.. but candy!!! While mostly made with roasted peanuts or sesame seeds, I made these with roasted Almonds, rolled oats, sesame seeds. Replaced sugar with pure jaggery powder. And wait.. I spiced it up with cumin seeds, freshly crushed pepper and ground ginger!! All these warming spices pairs very well with the jaggery and the nuts. Takes just 10 minutes to prepare and cook. Try it.. Recipe is below Ingredients - Makes 12 chunks or more Almonds - 75g Rolled Oats - 50g Sesame seeds - 50g Powdered jaggery - 200g( filter the melted jaggery with hot water if not sure of purity, may have sand particles) Cumin seeds - 1 tsp Peppercorn seeds- 1/2 tsp, coarsely crushed Ground ginger- 1/2 tsp Ghee - 1 tsp . Method . 1. In a thick bottomed pan, dry roast slowly the Almonds for 2-3 minutes. Chop into small pieces 2. Roast the rolled oats and sesame seeds. Keep the roasted ingredients aside and ready 3. Add a tsp of ghee and add the crushed pepper, cumin seeds. Roast until fried 4. Add the jaggery and a tsp of water. 5. Melt slowly in low flame until melted, and bubbling. 5. Switch of the flame and immediately add the roasted nuts and seeds, ground ginger. Stir well 6. Quickly pour the mixture onto a lined and greased tray. 7. Spread nicely, put a parchment paper on top and spread, or press with a cup or rolling pin until even. 8. Slice while still warm and let it sit, cool for 30 minutes to break into chunks. 9. Enjoy as snack ." data-recalc-dims="1">

Pancakes, fruits and syrup . . Took a break and st

Pancakes, fruits and syrup
.
.
Took a break and stopped thinking of the health factors this morning and got on with the plate of sweet Buttermilk pancakes loaded with eggs, butter, whole-wheat flour and syrup. Delicious.
.
Recipe in my blog parveenskitchen.com
.
.
#foodphotography #foodblogfeed #pancakes #breakfast #foodfeed #foodie #feedfeed #huffposttaste #instafood #brunch #foodstagram #buzzfeast #eeeeeats #foodgasm #foodblogger #eggs #tastingtable #instagood #delicious #foodlover #forkyeah #foodies #heresmyfood #foodpics #healthyfood #healthy
#parveenskitchen #foodblogger #hautecuisines #recipeinblog

<img src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Pancakes, fruits and syrup . . Took a break and stopped thinking of the health factors this morning and got on with the plate of sweet Buttermilk pancakes loaded with eggs, butter, whole-wheat flour and syrup. Delicious. . Recipe in my blog parveenskitchen.com . . #foodphotography #foodblogfeed #pancakes #breakfast #foodfeed #foodie #feedfeed #huffposttaste #instafood #brunch #foodstagram #buzzfeast #eeeeeats #foodgasm #foodblogger #eggs #tastingtable #instagood #delicious #foodlover #forkyeah #foodies #heresmyfood #foodpics #healthyfood #healthy #parveenskitchen #foodblogger #hautecuisines #recipeinblog" data-recalc-dims="1">

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Filed Under: almond, Almonds, Breakfast, Cold Drinks, Dates, Drinks, Festive Breakfast, Healthy, Quick and Easy, Simple Breakfast, Smoothie, Snacks

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2 thoughts on “Dates Almond Breakfast Smoothie”

saree says:

May 20, 2021 at 3:35 pm

Superb one; want to try for sure. What kind of dates are you using; usually i take Arabian dates one (mostly black one) it's tasty for me to eat. In making this one which one is better?

Reply
- Fhareen's Kitchen says:
  
  May 21, 2021 at 9:10 pm
  
  Please do try.. any soft dates will work well. I used mix of a dates brand called kimia and medjool dates
  
  Reply

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