Showing posts with label Low calorie. Show all posts
Showing posts with label Low calorie. Show all posts

Thursday 27 March 2014

SAGO KHICHDI (SABUT DANA)

Preparation Time: 15 minutes
Serves 2


INGREDIENTS        
SAGO 

Sago 1 cup
Mustard seeds 1 tsp
Potato chopped 1 small
Peanuts 2 tbsp
Curry leaves 7 or 8
Green chilly 1 slit 
Sea salt as per taste
Red chilly powder 1/2 tsp
Oil 1 tbsp

METHOD

Soak the sago with 4 cups of water overnight. Drain the excess water and take the sago out in a strainer to get rid of all the water. Let it dry a little.

In a pan add oil and let it heat, then add the mustard seeds let crackle. Add the chopped potato and cover with a lid for 3 - 4 minutes. Check if the potato is cooked.

Then add the curry leaves, green chilly and peanuts. Add the sago, salt and red chilly powder, cook for a minute. Mix well and serve hot. 

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.