Back to Blogging – Strawberry-pom-pistachio smoothie


Vadodara – the new city we will now call our home! We were back on Sunday from our short trip to our hometown Pune. As I mentioned in my last post, we were due moving our household to Vadodara, and we just moved! Few days before heading to Pune, I made this strawberry-pomegranate-pistachio smoothie for breakfast. So the first thing I wanted to do (apart from unpacking) was to post this smoothie recipe.

Its light and refreshing on your taste buds and yet stomach-feeling. Plus, its a quick one to pull together. The only time consuming part – if you don’t know the quick-tricks is removing pomegranate kernels. Done that, this smoothie comes together in a jiffy. I spent hardly 10 minutes in making this, another 5 minutes in gulping it down and 45 minutes in photographing the beauty! πŸ˜‰

I have named her ‘Pink Beauty’! πŸ™‚

What are you waiting for? Go make this fast…

Here is what you will need ~

  1. 6-8 Strawberries – cleaned, stems removed, and cut into chunks
  2. Kernels of half pomegranate – making sure piths are removed
  3. 1 cup milk
  4. 1 tbsp cream from top of the milk*
  5. 5-6 unsalted pistachios – slightly roasted
  6. 1 tsp flax seeds
  7. 1 tsp honey (this smoothie is only mildly sweet, add more honey if you prefer it to be more sweet)
  8. 3-4 mint leaves, torn with hands
  9. Juice of half a lemon


Instructions ~

  1. Puree strawberries in a blender, this is to make sure there are no larger pieces of strawberries in your smoothie. Now add remaining ingredients except lemon juice and blend until smooth. Lastly, add lemon juice and pulse for few seconds.
  2. Pour in your favorite glass and enjoy!

This recipe makes 2 individual servings or one huge serving.

As always, let me know if you make my recipes and like them. You can share your feedback here on the blog or Kesariyaa’s social media platforms.


* In India, it is a daily practice to boil the milk, cool it down and then gather the cream on top of the boiled milk. This cream usually makes its way to homemade ghee (clarified butter). You can use low fat cream here as well.

Happy cooking,



Cooking | Winter on my plate salad!


I love winters…I mean I really really love winters!

Winter is the most lovely season of the year – there are festivals, celebrations and a lot of fresh produce.

While walking past the roadside vegetable vendors I saw small bunches of kohlrabi and carrots with their greens attached. I had actually gone out to buy something else, but looking at those beauties I could not resist to go to this lady who was selling these bunches! I wanted to buy them all – they were so beautiful…and fresh, as if she had just plucked them and got to the market!!

Because its just the two of us here, I decided to control my urge and satisfied myself with just one bunch of kohlrabi (silently promising the carrots to take them home soon) and walked back home.


Baby kohlrabi bulbs with greens… I photographed them on my chopping board – I had just chopped the beetroots πŸ™‚

Though kohlrabi is not much liked vegetable, there are so many things one can do with this kind of neglected veggie. I wanted to give equal justice to the kohlrabi greens, I also wanted to keep them raw. I kept the bulbs aside for another use.

I was having prettyΒ  much enough winter produce and hence I made this colourful and satisfying salad with the things I had in my pantry. I love everything about this salad – bed of kohlrabi greens, beetroots, cherry tomatoes, corn, orange and walnuts! I made the salad dressing out of water in which I boiled my beetroots, olive oil, freshly crushed black pepper and a pinch of salt. It looked and tasted just amazing!

So, ladies and gentlemen – presenting Winter on My Plate πŸ™‚

Here is what you will need ~

  1. Tender kohlrabi greens – about a handful
  2. Corn kernels – 1/4 cup
  3. Beetroot – 1 large
  4. Cherry tomatoes – 8 to 10
  5. Orange wedges – 5 to 6
  6. Freshly crushed black pepper – to taste
  7. Salt – to taste
  8. Olive oil – 1 teaspoon

Here is how to put this salad together~

  1. Clean the beetroot. Peel off the skin with a vegetable peeler and cut the beetroot in wedges and boil in just enough water. Drain the water and keep the boiled wedges and water aside.
  2. Also boil the corn kernels. Drain the water (you can discard this) and keep the corn kernels aside.
  3. Pick the tender and neat kohlrabi greens, do not use any wilted or yellow leaves. Clean the leaves in a colander under running water and make sure that the leaves do not have any soil attached. Pat dry with kitchen towel, keep aside.
  4. Now, cut the the beetroot wedges further into fingers or matchsticks.
  5. Emulsify the olive oil and beetroot water (mix with a whisk till properly combined). Add crushed black pepper and salt as per taste. Mix and set aside.
  6. Prepare a bed of kohlrabi greens on a salad plate, spread orange pieces, beetroots and corn kernels. Drizzle the dressing. Optionally, toss a few chopped walnuts if you would like to add crunch.
  7. Toss gently to mix all the ingredients before serving and enjoy! This salad serves just one person but you can definitely increase the quantity of ingredients to serve more people.

Enjoyed it to the last bite πŸ™‚

Did you all have a great Christmas? Now to detox yourselves, make this salad soon!! Let me know in the comments below or on Facebook if you make this!

Happy Cooking