Showing posts with label Healthy recipe. Show all posts
Showing posts with label Healthy recipe. Show all posts

Sunday, 3 May 2015

SPICY CORIANDER CHUTNEY


This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this in advance and use it within a week or max 10 days, store in the refrigerator or fridge. 
Serves 2 – 4 people
Duration - 5 minutes

INGREDIENTS:

Fresh coriander 1 bunch or 100gms
Green Chilly 3 – 4 Depending on how spicy you want to make it.
Black Salt ½ tsp
Lemon 1 tbsp
Salt to Taste
Water ¼ cup

METHOD

In a liquidiser, add all the ingredients except lemon. Now turn it on for a few minutes till all the ingredients are nicely mixed. Take it out in a bowl and add lemon juice. Mix well. 
You can store it in the fridge for 7 - 10 days.

TIP : To get the nice bright green colour of the chutney add a cube of ice while using the liquidiser.

Sometimes the green chillies are extremely hot, if so you can reduce the heat by adding 3 -4 tbsp of yoghurt and blending it once for 30 seconds. This will give your chutney a nice taste and reduce the heat.

MOONG DAL CHEELA (YELLOW LENTILS PANCAKE)


This is a famous starter in India also and falls under the category of Chaat. It is a simple pancake and a good source of protein. Especially good for vegans as you can choose any filling, here in this recipe we have used the most popular filling of cottage cheese (Paneer).
Serves 4
Preparation Time - 15 mins 
Cooking Time - 3 - 4 mins each pancake


INGREDIENTS:

Yellow Split Lentils 1 cup
Salt to Taste
Caraway Seeds (Optional)
Oil for pan frying
Water 1 cup

For The Filing

Grated Cottage Cheese 50 gms
Fresh Coriander finely chopped 2 tsp
Ginger 1 tsp
Red Chilly Powder ½ tsp
Green Chilly finely chopped 1

METHOD:

Wash the lentils several times and soak the lentils in water for an hour. Add the lentils in a liquidiser and grind it to a paste adding little water at a time to make this in a smooth paste.

Take out the mixture in a bowl add salt and caraway seeds.

Mix all the ingredients of the filling and keep aside.

Take a non stick pan and let it heat for 5 minutes on full flame or maximum heat mark. 

Reduce the flame to half, Now Add 2 tbsp of the mixture and using a spoon try to spread it evenly in a circular motion. (Just like a pancake) 

Add oil on the edges of the lentils pancake (moong dal cheela) and little bit on the centre of it, using a small teaspoon. 


Now add the filling and distribute it evenly on top of the cheela, carefully using a wooden spatula pick the cheela from edges and fold.  Serve Hot With Coriander Chutney & Tamarind Chutney

Sunday, 15 June 2014

SHAHI PANEER


As the name suggests this is a recipe that was extensively used by the royals in India. The rich creamy curry is  made with fresh cubes of cottage cheese. Its an all time favourite for vegetarians and very popular in restaurants.


Preparation Time 30 mins

Serves 2 to 3


INGREDIENTS

Paneer (cottage cheese) 200gms
Onion 1 medium
Green Chilly 1slit
Tomatoes 3 medium sized
Ginger 2 inch Piece
Garlic Clove 2
Water half cup
Green Cardamom 2
Butter 1 teaspoon
Salt to taste
Sugar a pinch
Red Chilly Powder 1/2 teaspoon
Coriander Powder 1/2 teaspoon
Garam Masala 1/4 teaspoon.
3 tbsp Cream or Milk (1 cup)
Kastoori Methi (Optional)
Chopped fresh coriander for garnish.



METHOD

Roughly chop the onions and tomatoes. In a cooker add the chopped onion, tomatoes, green Chilly, ginger, garlic and cardamom and half cup of water.

Pressure cook for 10 minutes, then open the cooker and blend all the ingredients to a puree. Then strain this gravy through a sieve.

In another pan add butter and this gravy bring to a boil, simmer and add red chilly powder, coriander powder, garam masala, sugar and salt. After 5 minutes add 2 tablespoons of Cream or Milk and simmer and cook for another 5 minutes. Your curry is ready now.

Add the paneer just before serving and heat for 2 -3 minutes. Add Kastoori Methi.Serve hot with Roti, Naan or Lachha Paratha.

TIP - If using frozen Paneer, after defrosting, put paneer in boiling water for about 10 mins.This will make it soft.

Thursday, 27 March 2014

BULGUR WHEAT SALAD

Serves 2
Preparation Time: 10 mins

INGREDIENTS

SALAD 
Bulgur wheat (daliya) 1/2 cup
Split yellow lentil (Moong) 1/2 cup
Cucumber chopped 1/2 cup
Onion chopped 2 tbsp
Capsicum chopped 2 tbsp
Roasted peanuts 2 tbsp

FOR THE DRESSING

Olive oil 2 tbsp
Lemon juice 2 tbsp
Garlic chopped 2
Salt and Pepper as per taste

METHOD

Dry roast the bulgur wheat. Wash the yellow lentil thoroughly. In a cooker add water just to cover the bulgur wheat and yellow lentil, pressure cook  for about 3 to 4 mins. Just one whistle and close the flame. Release the steam and let the mixture cool.

In a bowl mix rest of the ingredients and add the bulgur wheat and lentils. Mix all the ingredients of the dressing in a bowl and mix well with the salad just before serving.

Friday, 21 March 2014

SAUTEED IDLI


Preparation Time : 5 minutes
SAUTEED IDLI
Serves 2- 3

INGREDIENTS

Idli - 6 (To make the idli follow this recipe http://thedalroti.blogspot.co.uk/2014/03/idli.html)
Mustard Seeds 1 tsp
Green Chilly 2 slit
Curry Leaves fresh or dried a few
Oil 1 tbsp.

METHOD

Cut the Idli from the centre vertically and horizontally. You will get 4 pieces from each idli.

In a pan heat the oil, add the mustard seeds, let it crackle then add the slit chillies and curry leaves. Saute for a minute.

Now add the idli pieces and saute till brown. Serve hot with green chutney.


Monday, 17 March 2014

RAVA IDLI

IDLI

Preparation time 15 minutes
Cooking time 5 minutes

Serves 2 -3 people.

INGREDIENTS



1 Cup Semolina (Sooji )
1 Cup Yoghurt  (Dahi )
1 teaspoon Soda Bicarbonate (You can alternatively use ENO)
1 teaspoon Salt
Oil for greasing the moulds.

IDLI BATTER

METHOD

In a bowl, mix the Semolina and yoghurt to form a smooth paste. You may add a little water if the mixture isn't getting properly mixed.(this depends on the quality of yoghurt being used). Now add salt and Eno and let the batter sit for 5 minutes. It should look like the picture given alongside.

DEMOULDING
In the Idli pot add water and grease the idli tray. Cover it for 3 minutes so that steam starts to build up. Add 1 tbsp of this mixture in the mould and put it in the idli pot. Cook for 4 to 5 minutes. 

Serve hot with sambhar and chutney or use it as a quick snack.

TIP : Let it rest for 5 minutes and use only the tip of the knife to demould.
As you may break the idli elsewise.

Monday, 9 December 2013

SPINACH LEMON RICE

INGREDIENTS

Boiled rice          1 cup
Chopped spinach 1/2 cup
Ginger garlic paste 2 tsp
Red chilly powder 1/2 tsp
Turmeric powder (haldi) 1/2 tsp
Cumin seeds (jeera)         1/2 tsp
Mustard seeds (rai)1/2 tsp
Pinch of  asafoetida (hing optional)
Lemon Juice                 2 tsp
Crushed  peanuts  1/4  cup
Oil                       1 tbsp
Salt  as per taste


METHOD 

Heat oil in a pan.Add asafoetida, mustard seeds and cumin seeds let it crackle.

Now add ginger garlic paste and  chopped spinach.Saute for 3-4 minutes.Then add chilly powder, turmeric powder, boiled rice and salt. Mix well. Add the lemon juice and mix again and close the flame.

Serve hot. 

PALAK PANEER

This is a popular North Indian  dish

INGREDIENTS

A bunch of spinach
Green chilly 2
Ginger garlic paste 2-3 tsp
Cottage Cheese (paneer) 200gms  cut in cubes
Tomatoes 4 finely chopped or pureed
Chilly powder 1/2 tsp
Oil 1 tbsp
Bay leaf 1
Garam masala 1/2tsp
Salt to taste

METHOD

Steam the spinach for 5 minutes along with green chilly  & using a blender puree it.
Put the oil in a pan, add bay leaf & ginger garlic paste,saute for 2 mins &  add chopped tomatoes ,red chilly powder ,garam masala ,fry for another 5 mins or until oil separates.
Now add spinach & paneer cubes . Heat it for another 3-4 mins
Your palak paneer is ready.Serve  hot with naan or roti

Chef's Tip - It is a very healthy dish, as spinach is full of vitamins, minerals & phytonutrients


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