Thakkali Sadam With Brown Rice
Begin by soaking the brown rice for half an hour. Strain out the water and combine the brown rice with 2 1/4 cups of water in a pressure cooker. Cook for 5-7 whistles and remove it from the heat. Ease: 5 Servings: 5 Cooking time: 30 Approx cost: 250 Nutritive Value Energy: 152.2Kcal Carbs: 18.8g Protein: 3.1g Fat: 7.3g Fibre: 2.4g Ingredients Uncooked brown rice: 1 ½ cups Ghee: 2 tablespoons Jeera: 3/4 teaspoon Mustard seeds: 3/4 teaspoon Urad dal: 1 tablespoon Cashew nuts: 8-10 Asafoetida or hing: 1 pinch Green chilli (slit in half): 1 Curry leaves: 1 handful Onion (sliced): 1 Chopped garlic cloves: 2 Chopped tomatoes: 4 Kashmiri chilli powder: 1 teaspoon Turmeric powder: 1/4 teaspoon Garam masala: 1 teaspoon Coriander powder: 1 teaspoon Fennel seeds: 1 teaspoon Coriander leaves (chopped): 3 tablespoons Jaggery: 1 teaspoon Salt per taste Preparation Begin by soaking the brown rice for half an hour. Strain out the water and combine the brown rice with 2 1/4 cups of water in a pressure cooker. Cook for 5-7 whistles and remove it from the heat. Let it cool completely and open the cooker. Fluff the rice with a fork and leave it to cool down. Heat the ghee/oil in a kadai. Add in the jeera and mustard and cook till they splutter. Now put in the urad dal, cashew nuts and hing. Cook till the nuts roast well. Add in the sliced onions, garlic, chilli and curry leaves. Cook until the onions become softer but still hold their shape. Now it is time to add in the tomatoes. Cook it till it’s mushy. Sprinkle in the chilli powder, turmeric powder, garam masala, coriander powder, fennel seeds & jaggery. Keep cooking till the whole mixture is soft and the spices are well roasted. Add in the cooked rice along with salt and mix well. Mix in the coriander leaves and serve hot! Health benefits Brown rice is a highly nutritious food. It is a whole grain that is relatively low in calories (216 calories per cup), high in fibre, gluten-free and can be incorporated into a variety of dishes. It has no trans-fat or cholesterol and only trace amounts of fat and sodium. Low GI Food: The fibre in brown rice helps lower cholesterol. It moves waste through the digestive tract, promotes fullness and may also help prevent the formation of blood clots. Tomatoes contain lycopene and vitamin C that have antioxidant properties which help protect cells from DNA damage. Ghee consists of fat-soluble vitamins, which aid weight loss. Ghee also plays a key role in balancing hormones and maintaining healthy cholesterol. It has a high heat point which prevents it from producing free radicals that damage cell function. Cashews are low in sugar and rich in fibre, heart-healthy fats and plant protein. They are also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.
Begin by soaking the brown rice for half an hour. Strain out the water and combine the brown rice with…
Red Cabbage Falafel Pockets
In a bowl mix the grated carrots, cabbage and the chopped onion. Add the brown rice vinegar to it along with a bit of salt and set aside to pickle. Serves: 4 Cooking time: 40 mins Ingredients Whole red cabbage: 1 (if this is not available can use green cabbage or pita bread) * Clean it well and peel the leaves with hand to get big size pockets (chop of the parts which are very hard) Grated carrot: 1 Grated green cabbage: 150gm Thinly sliced onion: 1 Hummus: ½ cup Hung curd: ½ cup Zatar spice for seasoning Brown rice vinegar: 1 tbsp For the falafels: (spinach & chickpeas) Spinach (cleaned & stems removed): 2 cups Chickpeas cooked & cooled (can use green mung also): 1 ½ cup Large garlic cloves roughly chopped: 2-3 Tahini paste (you can add more or less as per your liking): 1-2 tbsp Lemon juice (approx. 3 limes): 4 tbsp Cumin powder: 1 tsp Green chilies roughly chopped: 1 Sea salt: 1 tsp Oat flour (this is optional can skip): ¼- ½ cup Olive or avocado oil: 1tbsp Preparation: In a bowl mix the grated carrots, cabbage and the chopped onion. Add the brown rice vinegar to it along with a bit of salt and set aside to pickle. For the falafels- in a blender mix together the spinach, chickpeas, garlic, green chili, tahini, lemon juice, and cumin powder. Blend it together to make a mixture (do not make a puree) Once it's mixed in well, remove in a bowl and add the oat flour and salt to it. Check seasoning and add more lemon and salt as per taste. Once done, make medium size falafel balls with the mixture. In the meantime heat the oil on a skillet. Place the falafels on the skillet and cook till they are brown on each side. Assembly: Take a cabbage leaf/ pocket, add some hummus and hung curd to the base, add the pickled carrots, cabbage and onion mixture on top. Place 2 falafels in each cabbage pocket. Add some more hummus and curd dip on the top and season with zatar spice. Make the rest of the pockets the same way and place them on a platter ready to serve. Enjoy!!! This is a complete meal giving you the right amount of protein and vegetables. The oats added help in binding of the falafels and also increase the fiber content of the meal. For those of you who don’t like red cabbage you can use pita pockets instead of red cabbage or even green cabbage. To make it a more filling meal - combine it with a bowl of soup or sauté mushrooms.
In a bowl mix the grated carrots, cabbage and the chopped onion. Add the brown rice vinegar to it along…
Low carb lettuce wraps
Serves: 2 Approx cost: 100 Ease: 5 Cooking time: 15 Nutritive Value Energy: 117.5 Kcal Carbs: 20.8 g Protein: 6 g Fat:2.1 g Fibre:6 g Ingredients Lettuce: 3 - 4 thin layers Chickpeas: 1 can or half Tomatoes: 2 Cucumber: half Paprika as per taste Salt and pepper as per taste Garlic aioli as dressing Preparation Step 1: Wash all your ingredients. Cut cucumber and tomatoes into small cubes. Step 2: Now add the chickpeas in with the tomatoes, cucumber, add salt, pepper, paprika as per taste. Mix everything well. Step 3: Add the chickpeas on top of the lettuce and Wrap the chickpeas in the lettuce skins. Add garlic aioli on top or use it as a dip! Health Benefits Satiety & weight management: Chickpeas can keep you satiated for a longer period, which can help you avoid overeating and unnecessary weight gain. Prevents anemia: Without iron, the body can not provide oxygen to its cells, which can lead to iron deficiency anemia. Symptoms include weakness and fatigue. In severe cases, life threatening complications can arise. Improves UR heart health: Fibre, potassium, B vitamins, copper, magnesium and selenium in chickpeas all promote heart health. Fibre helps in reducing any heart disease risks and also lowers blood cholesterol levels. Keeps UR gut healthy: Cucumbers are filled with a lot of fiber, which is simply great for ur guts health. But, when you eat them in pickle form, they're really superstars in this category. Pickles are made of cucumbers plus the right mix of pickling spices, salt and vinegar. "The fermentation process makes them perfect fuel for your gut. The “good bacteria” in your gut is associated with a host of benefits like better immunity and functional bowels. Regulates insulin levels: Since cucumbers are rich in water, they expand in UR stomach and thus reduce cravings for sugary snacks, which is a great way to regulate insulin levels.
Serves: 2 Approx cost: 100 Ease: 5 Cooking time: 15 Nutritive Value Energy: 117.5 Kcal Carbs: 20.8 g Protein: 6…
Wholesome Sweet Potato Stew
Heat oil in a pan and fry the onions until soft. 1 onion finely chopped 2 tsps olive oil 2 garlic cloves crushed/ finely chopped 2 medium size sweet potato peeled & cubed 1lt of vegetable stalk 1-2 sprigs rosemary or any other fresh herb of your choice & availability * if you want an Indian twist to the soup – use freshly ground cumin powder Salt & pepper to season METHOD: Heat oil in a pan and fry the onions until soft. Crush the garlic and add them to the onion. Allow it to fry for another minute Stir in the sweet potato and add the stalk to it. Cover with a lid and bring it to a boil. Stir in one of the rosemary sprigs to the sweet potato mix. Let it simmer for another 10 minutes or until the potato is soft. Once done use a hand blender to roughly puree the soup. You can add a little hot water to the puree if it is too thick and needs diluting. Season it with salt, pepper & fresh rosemary. Pour into a bowl and enjoy!! • Have this wholesome soup with warm sourdough garlic toasts or combine it with vegetable stuffed mung dal chillas to make it a complete meal. I personally love to add some Parmesan crisps to it as it adds the crunch and saltiness to the soup. Reduces Inflammation: Sweet potatoes contain a high concentration of choline, a very versatile nutrient. One of the main benefits of choline is that it reduces inflammatory responses in the body resulting in less inflammation. Also, antioxidants rich sweet potatoes aids in reducing inflammation in our body and takes care of our overall wellbeing. In the long run, it prevents diseases and boosts your heart health. Antioxidants fight free radicals in the body. Free radicals compounds can cause harm to the body if their levels are too high. They're linked to multiple illnesses, including diabetes, heart disease, and cancer. Gut Health: The fibre and antioxidants present in the sweet potatoes help in promoting healthy gut bacteria. Soluble fibre turns to gel during digestion by retains water. It slows digestion and nutrient absorption from the stomach and intestine. This efficiently decreases the risk of gut-related health issues like constipation or colon cancer. Eye Care: The rich beta-carotene content in sweet potatoes is beneficial for the health of your eyes as it breaks down to Vitamin A. They prevent damage to the cells and tissue of the eye. In general, sweet potatoes are considered a healthier option to regular potatoes. However, the oxalates in the sweet potatoes may lead to kidney stones.
Heat oil in a pan and fry the onions until soft. 1 onion finely chopped 2 tsps olive oil 2…
Lentil Shorba
Start by rinsing and soaking the masoor dal in water for at least 1 hour. 1 can Masoor dal 1 large Onion (chopped) 5 Round red chilies juice of 1 lemon 2 cloves garlic (grated) 6 cups of water or vegetable stalk 3 tsp oil 1 ½ tsp cumin seeds 5 – 6 curry leaves 2 tsp coriander seeds ¼ tsp turmeric powder 1 small stick cinnamon 1 – 2 cloves Salt to taste 5 tbsp chopped fresh coriander 1 ½ Egg whites (boiled and grated) ¾ cup cooked Spaghetti or Noodles 1 medium Onion (cut in to thin strips and fried in 1 tbsp oil for 2 – 3 minutes) Method: Start by rinsing and soaking the masoor dal in water for at least 1 hour. Heat the oil in a pan and sauté the red chillies, cumin seeds, cinnamon, cloves, curry leaves and coriander seeds for 1minute on a low flame. Then add the garlic and onion and sauté for another minute. Add the soaked dal along with 6 cups of water, turmeric and salt in the pressure cooker and allow it to cook until 2-3 whistles. Once done, cool and blend in a mixer. Strain if required. Add salt and 1cup water (vegetable stalk) and bring to a boil. Let it simmer for few more minutes. Add lemon juice and remove from gas. In a bowl, pour the hot soup and garnish with 1tbsp spaghetti, 1 tsp egg white, 1 tsp fried onion and 1 tsp coriander. The combination of protein and various spices in this recipe is a perfect choice to boosts your immunity. Controls Blood Sugar Levels: The amount of fibre present in the dal slows the digestion process. This helps in reducing a sudden spike on blood sugar levels. It could feature in the regular diets of people suffering from issues like diabetes. Healthy Heart: Lentils are high in protein, vitamins, folate and magnesium, both encouraging healthy cardiac health and helping to balance the distribution of blood, oxygen and nutrients in the body. Aids Weight Loss: The balanced carbohydrates and minimal fat present in the lentil, provides you with all the essential nutrients. They increase satiety and slow down the digestion process, promoting a healthy way for your weight loss. The Anti-ageing Food: The antioxidants present in the spices and the lentils reduce cell damage. It nourishes your skin and acts as an anti-ageing food. Antioxidants fight free radicals in the body. Free radicals compounds can cause harm to the body if their levels are too high. They're linked to multiple illnesses, including diabetes, heart disease, and cancer. To construct a balanced meal, add brown rice and a bowl of skimmed yoghurt to this soup. Excess consumption of lentils may result in kidney ailments or allergic reactions. Instead of using a single lentil, mixed lentils can also be used to prepare this lentil shorba. It is a healthy addition to the palatability and improves the protein content. For the vegetarians, the egg white can be totally omitted from the recipe.
Start by rinsing and soaking the masoor dal in water for at least 1 hour. 1 can Masoor dal 1…
Chicken Broth With Peas & Carrots For Pets
Put the chicken pieces in a large pot with enough water to cover the chicken by one or two inches. Cover the pot with a tight-fitting lid. Ease: 6 Approximate cost: INR 225 Serving size: Cooking time: minutes Chicken Broth Ease: 6 Approximate cost: INR 225 Serving size: 6 Cooking time: minutes Nutritive value Energy: 112.7Kcal Carbs: 10.4g Protein: 9.53g Fat: 3.4g Fibre: 3.6g Ingredients Chicken (whole or pre-cut with bones): 1 Brown or white rice: 1 cup Peas and carrots: 1/2 pkg Cut green beans (not French cut): 1 cup Step 1:Put the chicken pieces in a large pot with enough water to cover the chicken by one or two inches. Cover the pot with a tight-fitting lid. Boil the chicken until it separates easily from the bones. Remove chicken from the water onto a platter, separate the meat from the bones and keep the bones separate. Allow the chicken to cool down on a platter. Now pour the rice into the broth, stir gently and bring to a boil on low flame. Cover the pot with a pot and let it simmer till the meat and veggies are almost done. Read the package for directions and stop cooking just 5 minutes before the total cooking time mentioned on the box or package. Step 2: Water should not be absorbed. If water does seem to get absorbed in UR broth, then add some more to make a little more chicken broth. Make sure you don't burn it or let it absorb into the rice too much. Separate the chicken from the bones while the rice cooks. If your dog is large, you can leave the pieces a bit bigger and if your dog is a bit small or likes to eat in smaller quantities, you can either cut or pull the chicken apart into small or large pieces depending on how UR pet likes it. Step 3: When rice is 5 minutes before it is done, add vegetables and stir thoroughly. Put a lid and let it simmer for approximately five minutes, or until the veggies are soft. Avoid using corn and grains as they have been proven to cause an allergic reaction in some dogs. Step 4: If UR adding fresh veggies like beets, then make sure to add them 15 minutes before you add chicken. Remove from heat, add the chicken pieces and stir thoroughly. Allow the stew to cool down and serve. Store the leftover stew in an air-tight container in the freezer. Note: Remove the stew from the freezer 2 hours before you want to feed UR pet. Chicken broth is essentially chicken-flavoured water, and since dogs love the taste of chicken, by giving them chicken broth you help hydrate UR pup and aid in stopping diarrhoea. Joint pain relief Chicken broth includes two primary ingredients which can relieve the joint discomfort of your pets. Glucosamine is the first and chondroitin, the second. For dogs with arthritis, these two ingredients are recommended for addition. The problem is that the additions can be costly. One great choice is to feed the chicken breast for your dog. Heart-healthy Arginine is a prescribed treatment for congestive heart failure in dogs. Chicken broth contains plenty of arginines that improve cardiac health for your puppy. This would possibly contribute to an energy boost when your dog uses chicken broth. Rich in Amino Acids Every day most dogs eat the same thing. It doesn't matter if the food is well-balanced. The problem though is that it can cause certain deficiencies in amino acids. A number of amino acids, including glycine, are found in chicken broth. Giving UR dog a little chicken broth is a great way to make up for the missing amino acids. Gives a lustrous and healthy fur coat Just like chicken broth contains a good variety of amino acids, it also includes a wide range of micronutrients, which will help keep UR dog's coat on point! Boosts brain health Glycine offers multiple health benefits, but one of the biggest is that it can improve UR dog's brain health too apart from bone health. Glycine is a neurotransmitter that can help your pets with OCD, depression, stress and even separation anxiety. Nutritive value Energy: 112.8 Kcal Carbs: 62.5g Protein:57.2 g Fat: 9.53 g Fibre: g Ingredients Chicken (whole or pre-cut): 1 Brown or white rice: 1 cup Peas : 1/2 cup Carrots: 1/2 cup Cut green beans (not French cut): 1 cup Step 1: Put the chicken pieces in a large pot with enough water to cover the chicken by one or two inches on top. Cover the pot with a tight-fitting lid. Boil the chicken until it separates easily from the bones. Remove chicken from the water onto a platter, separate the meat from the bones and keep the bones separate to give them to UR pet. Step 2: Allow the chicken to cool down on a platter. Now pour the rice into the broth, stir gently and bring to a boil on low flame. Cover the pot and let it veggies and rice cook. Water should not absorb the stock too much. If too much stock does seem to get absorbed, then add some more water. Step 3: Add the chicken while the rice cooks. Cover the pot and let it simmer for approximately five minutes, or until the veggies are soft. Avoid using corn and grains as they have been proven to cause an allergic reaction in some dogs. Step 4: If UR adding fresh veggies like beets, then make sure to add them 15 minutes before you add chicken. Remove the stew from the heat, add the chicken pieces and stir. Allow the stew to cool down and serve. Store the leftover stew in an airtight container in the freezer. Note: Remove the stew from the freezer 2 hours before you want to feed UR pet. Chicken broth doesn't just taste great but it is also healthy for UR pets too! From joint relief and keeping their fur coat shiny and strong. It's a host of great health benefits which keep UR pet happy and healthy! Joint pain relief Chicken broth includes two primary ingredients which can relieve the joint discomfort. Glucosamine is the first and chondroitin, the second. For dogs with arthritis, these two ingredients are definitely recommended. The problem is that the additions can be costly. One great choice is to feed the chicken breast for your dog. Heart-healthy Arginine is a prescribed treatment for congestive heart failure in dogs. Chicken broth contains plenty of arginines that improve cardiac health for UR puppy. Rich in amino acids Every day most dogs eat the same thing. It doesn't matter if the food is well-balanced. The problem though is that it can cause certain deficiencies in amino acids. A number of amino acids, including glycine, are found in chicken broth. Giving UR dog a little chicken broth is a great way to make up for the missing amino acids. Gives a lustrous and healthy fur coat Just like chicken broth contains a good variety of amino acids, it also includes a wide range of micronutrients, which will help keep UR dog's coat on point! Boosts brain health Glycine offers multiple health benefits, but one of the biggest is that it can improve UR dog's brain health too apart from bone health. Glycine is a neurotransmitter that can help your pets with OCD, depression, stress and even separation anxiety.
Put the chicken pieces in a large pot with enough water to cover the chicken by one or two inches….
Khow Suey
In a large wok, dry roast the besan until it turns golden orangey, stirring constantly, being careful not to burn it! Set aside and sauté the onion and garlic, add the chilli paste. Ease: 6 Approximate cost: INR 300 Serving size: 4 Cooking time: 45 minutes Nutritive value (per serving) Energy: 390Kcal Carbs:14.3 g Protein: 24.7g Fat: 23.9g Fibre: 1.8g Ingredients For the Soup Chickpea Flour/ Besan: 4 tbsp Olive oil: 1 tbsp Onion Paste:4 tbsp Garlic Paste: 2 tsp Chilli Paste: 1 tbsp homemade or any Chilli Sauce you like Chicken Stock or Veg stock: ½ litre Coconut Milk: 1.5 cans Red Chilli Powder: ½ tbsp Sesame Oil: 1 tbsp Soy Sauce: 1 tbsp Chicken : 400 gm Coconut Sugar or Sweetener of choice: 2 tbsp Lime juice: ½ Water: 1 cup Salt as per taste For the Chicken Cooked Chicken: 400gms Peanut or Olive Oil: 1 tbsp Ginger Garlic Paste: 1 tbsp Chilli Paste: 1 tsp Soya Sauce: 1 tsp Vinegar: 1 tsp Honey or Sugar: 1 tsp Water: 1 tbsp For Toppings Steamed greens- fine green beans/pakchoy: 5 gm Egg noodles 5 gm Chopped Red Chillies:5 gm Crispy Fried Onions:5 gm Roasted Crushed Peanuts: 5 gm Lemon Wedges: 5 gm Chopped Spring Onions: 5 gm Chopped Coriander: 5 gm Chilli Paste-: 5 gm Crispy Noodles (egg or buckwheat noodles break into small pieces and cook in a pan with a tbsp of oil, stirring constantly.) Preparation Step 1: In a large wok, dry roast the besan until it turns golden orangey, stirring constantly, being careful not to burn it! Set aside and sauté the onion and garlic, add the chilli paste. Next add the stock and coconut milk, soy sauce, salt and chilli. Whisk the besan into a cup of water, then whisk into the wok until the soup thickens a bit, breaking any lumps that may form. Add sesame oil. Add the coconut sugar and lemon juice, to give the soup a bit of zing. Step 2 : Sautee the ginger garlic paste first in oil, then add everything else. Quickly add and sauté the protein chicken/prawns or tofu until it is cooked through on a medium flame. Step 3: Take a bowl, first serve the noodles, then add the soup, toppings and serve hot.
In a large wok, dry roast the besan until it turns golden orangey, stirring constantly, being careful not to burn…
Cantonese Poached Chicken and Rice Bowl
Sear the chicken skin side down in a deep saucepan, remove any excess oil from the pan that leaches out and add the water and everything else. Bring to a boil then reduce to a simmer. Cook for about 30-45 mins until the chicken starts falling off the bone. Ease: 5 Approximate cost: INR 400 Serving size: 4 Cooking time: 50 minutes Nutritive value Energy: 264.9Kcal Carbs: 23.7g Protein: 24.2g Fat: 9.6g Fibre: 1.8g Ingredients Organic/country chicken with bone: 500gms Water: 1 litre Ginger, sliced thick: 1 inch piece Spring Onions: 2 stalks Crushed garlic: 3 cloves Soy Sauce: 1 tbsp Fresh or dried Shiitake or oyster mushrooms: 10 pieces Pak Choy: 4-6 stalks (sliced lengthways) Cooked rice: 1.5 cups For the sauce Finely chopped spring onion: 1 stalk Finely chopped green chilli: 1 Handful chopped coriander leaves Cooking liquor: 1 ladle A few drops of sesame oil Salt or soy sauce as per taste Preparation Step 1: Sear the chicken skin side down in a deep saucepan, remove any excess oil from the pan that leaches out and add the water and everything else. Bring to a boil then reduce to a simmer. Cook for about 30-45 mins, covered until the chicken starts falling off the bone. Step 2: Remove the chicken, discard the skin and quickly shred the meat using 2 forks while hot. Discard the ginger, garlic and spring onion, or reserve for future use in stock. Set aside the mushrooms. Step 3: Poach the pak choy for 2 minutes until cooked but still bright green. Set aside. Season the stock with a dash of Soy Sauce- this will be naturally salty due to the chicken bones so add sparingly. Step 4: Assemble the bowls: rice, shredded chicken, mushrooms, pak choy and 2 ladlefuls of the cooking liquor. Note: Refrigerate any leftover stock to use as an Asian stock for soup you can store this upto a week.
Sear the chicken skin side down in a deep saucepan, remove any excess oil from the pan that leaches out…
Zoodles in Cashew Lemon Dressing
Shred the zucchini, skin in a vegetable spiralizer cutter. Cut the zoodles once or twice while spiralizing so that you don’t end up with infinitely long noodles. If you don’t have a spiralizer, try julienning the zucchini by hand or just make the zucchini into 2mm thick, flat slices on a mandolin (vegetable slicer) Ease: 4 Approximate cost: INR 120 Serving size: 2 Cooking time: 20 minutes Nutritive value Energy: 180.2 Kcal Carbs: 11.7 g Protein: 6.5g Fat: 12.5 g Fibre: 2.3g Ingredients For the Zoodles Large zucchini: 1 For Cashew Lemon Dressing Cashews: ½ cup (soaked in 1 cup water for 2-3 hours or boiled.) Small garlic clove: 1 Lime zest: ½ Lemon Juice: 1.5 tbsp Nutritional Yeast: 1/2 tbsp (can be substituted with 1 tbsp of grated fresh parmesan cheese) Salt as per taste Pepper as per taste Chilli Flakes (optional) Preparation Step 1: Shred the zucchini, skin in a vegetable spiralizer cutter. Cut the zoodles once or twice while spiralizing so that you don’t end up with infinitely long noodles. If you don’t have a spiralizer, try julienning the zucchini by hand or just make the zucchini into 2mm thick, flat slices on a mandolin (vegetable slicer). Step 2: Steam the zoodles for 2 mins in a colander over a pan of water, retaining the crunch and bright green colour. If UR sauce is too thick, heavy and rich, then you can thin it out appropriately with a little water. Step 3: Mix with dressing in a pan over heat and serve. Store in the fridge in a container for upto a week. Use with zoodles, in salads or as a sauce with chicken. This dish works as a nice complement to my aubergine parmigiana or with some grilled chicken.
Shred the zucchini, skin in a vegetable spiralizer cutter. Cut the zoodles once or twice while spiralizing so that you…
Healthy Aubergine Parmigiana
In a large plate, salt the aubergine and cover with paper towels. Let the natural water drain out- about 30 mins to an hour. Wash and pat dry. Grill the aubergine in a pan with some olive oil until its soft and golden brown. Ease: 5 Approximate cost: INR 150 Serving size: 2 Cooking time: 35 minutes Nutritive value Energy: 122.4Kcal Carbs: 18.2g Protein: 6g Fat: 2.6g Fibre: 7.3g Ingredients Large aubergine/ eggplant: 1 sliced into rounds 1cm thick Minced garlic: 2 cloves Medium-sized red or brown onion: ½ Organic tomatoes or ripe plum tomatoes: 3-4 ( skin removed by blanching in boiling water for 10 seconds.) Coconut Sugar/ Honey optional: ½ tbsp Chilli flakes Handful Basil leaves Olive oil: 1 tbsp Bayleaf: 1 Freshly grated parmesan cheese: 2-3 tbsp Salt as per taste Preparation Step 1: In a large plate, salt the aubergine and cover with paper towels. Let the natural water drain out- about 30 mins to an hour. Wash and pat dry. Grill the aubergine in a pan with some olive oil until its soft and golden brown. Step 2: In a separate pan, add some olive oil and sauté the garlic and onion for a few minutes until the onions turn soft and translucent. Step 3: Add bayleaf, tomatoes and salt. Keep stirring and cook on medium low heat until really thick and reduced. Season with chilli flakes, add the yeast if using. Add some coconut sugar if the sauce tastes sour. Remove the bay leaf and blitz sauce in the processor until it is smooth. Step 4: Then layer in a serving dish- eggplant, sauce, basil leaves and repeat. If using parmesan cheese, in a baking dish layer the eggplant, sauce, basil, cheese, repeat and bake at 200 deg c for 5 mins until the cheese melts.
In a large plate, salt the aubergine and cover with paper towels. Let the natural water drain out- about 30…
Cauliflower Curd Like Rice
Heat 1 cup of water in a pan and add two cups of finely chopped cauliflower. Mix well until the cauliflower is cooked. Cauliflower Curd Like Rice Ingredients Finely chopped cauliflower - 2 cups Water - 1 cup Yoghurt - 1 cup Salt as per taste For tadka Ghee - 1 tbsp Mustard seeds - 1 tsp Cumin seeds - 1 tsp Dry red chilli - 2 Curry leaves - 10-12 Preparation Step 1: Heat 1 cup of water in a pan and add two cups of finely chopped cauliflower. Mix well until the cauliflower is cooked. Step 2: Strain the cauliflower and transfer the cauliflower into a bowl. Let the cauliflower cool for a few minutes. Step 3: For the tadka, heat 1 tbsp of ghee in a pan. Add mustard seeds, cumin seeds, two dry red chillies and curry leaves and fry until they turn golden brown and set aside. Step 4: Add a cup of yoghurt to the cauliflower mixture. Mix well, add salt as per taste and pour the tadka over the cauliflower rice. Your cauliflower rice is now ready to serve!
Heat 1 cup of water in a pan and add two cups of finely chopped cauliflower. Mix well until the…
Beetroot Pachadi
Wash, peel and grate the beetroot. In a pan, add oil, , chana dal, coriander seeds, mustard seeds, urad dal and dry red chillies and fry them until they turn golden brown. Remove them from the pan, and keep them aside. Ease: 5 Approximate cost: INR 50 Serving size: 6 Cooking time: 20 minutes Nutritive value (per serving) Energy: 267 Kcal Carbs: 20.2g Protein: 9.2g Fat: 15.8g Fibre: 10.9g Ingredients ● Beetroot - 500 gms ● Dry red chilli - 10 ● Urad Dal - 5 tbsp ● Chana Dal - 5 tbsp ● Coriander seeds - 3 tbsp ● Mustard seeds - 3 tbsp ● Cumin seeds- 1 tbsp ● Garlic - 10 pieces ● A small ball of tamarind ● Oil - 5 tbsp or as per taste ● Salt as per taste Preparation Step 1: Wash, peel and grate the beetroot. In a pan, add oil, , chana dal, coriander seeds, mustard seeds, urad dal and dry red chillies and fry them until they turn golden brown. Remove them from the pan, and keep them aside. Step 2: In the same pan, add beetroot, salt and tamarind and fry it for 10- 12 minutes on low flame, while stirring the beetroot frequently. Step 3: Now blend urad dal, chana dal, coriander seeds, mustard seeds, cumin seeds and dry red chillies into a fine powder in a mixer. Step 4: Add beetroot, garlic and tamarind, with the powdered spices and blend until it turns into a rich puree/paste. Your beetroot pachadi is now ready to be served. Pair UR beetroot pachadi with ghee rice and dal or use the pachadi as a spread on a sandwich.
Wash, peel and grate the beetroot. In a pan, add oil, , chana dal, coriander seeds, mustard seeds, urad dal…