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Showing posts with the label Diet Recipes

BROCCOLI GARLIC RICE

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INGREDIENTS: 1) 2 Cups Rice or leftover cooked rice 2) 1 Broccoli 3) 4-5 Garlic Cloves Chopped 4) 1-2 Onion 5) Salt to taste 6) Black pepper to taste 7) 1 Tablespoon Clarified Butter/Ghee 8) 2-3 Eggs PREPARATION TIME: 30 minutes HOW TO PREPARE: * Cook the rice in 5 times water and salt, when cooked drain water and keep aside * Wash and Chop the broccoli very finely and keep aside * Finely chop garlic cloves and onions too * In a wok heat up butter, add in the garlic and saute for few seconds * Add onions and saute till onions turn translucent * Add in chopped broccoli and mix well, let the broccoli cook for a few minutes * Add in Cooked rice or leftover rice and mix well till everything turns green * Sprinkle salt and black pepper according to ur taste * Prepare a sunny side up egg for each member * Serve the rice hot with sunny side up on the bed of broccoli rice

SPROUTS KI SABZI

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INGREDIENTS: 1) 200 gms Black Chana Sprouts 2) 100 gms Green Moong Sprouts 3) 1 Onion Chopped 4) 2 Tamotoes Chopped 5) 1/2 Teaspoon Jeera/Cumin seeds 6) 1 Tablespoon Oil 7) A Pinch of Asafoetida 8) 1/2 Teaspoon Turmeric 9) Salt to taste 10) Black Pepper to taste 11) Red Chilly Powder to taste 12) 1/2 Teaspoon Dry Mango Powder 13) Fresh Coriander Chopped 14) 1/2 Lemon Juice (Optional) PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a pan or pressure cooker, boil water and add turmeric and little salt. * Add sprouts and let it boil till soft. When done drain and let it cool * In a pan, heat oil and crackle some jeera seeds and asafoetida * Add Chopped onions and saute a little till onions turn translucent * Add red chilly, mix and after a minute add chopped tomatoes * Add little salt and mix, saute till tomatoes get soft * Add sprouts and little water and let it cook * Add black pepper, dry mango powder and adjust salt * Serve hot with fresh coriander leaves and lemon

STEAM AJWAIN FISH

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INGREDIENTS: 1) 250 gms Single bone fish(Seer/Pomfret etc) 2) 1 Teaspoon Ginger Garlic paste 3) 2 Green Chilli Slit 4) 1 Lemon Juice 5) 1/2 Teaspoon Ajwain/Carom seeds 6) Salt to taste 7) 1/2 Teaspoon Turmeric 8) Black Pepper Powder to taste 9) 1 Cup Mixed Vegetables 10) Fresh Coriander Leaves for garnish PREPARATION TIME: 6 Hours HOW TO PREPARE: * In a bowl keep the washed and cleaned fish, slit the fish * Add ginger garlic paste, ajwain, salt, pepper, turmeric and lemon juice * Rub it on the fish till completely covered with marination * Keep the slit green chillies in the slits of fish * Keep in refrigeration for 5 hours for marinate * Heat the steamer or a vessel with lid with 3 cups of water * Put the fish in a foil packet and keep the packet in the steamer * Add the vegetables too in the steamer for steaming * After 30 mins fish is done * Serve hot, garnished with fresh coriander and lemon wedge

HEALTHY WHOLEWHEAT BREAD POHA

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INGREDIENTS: 1) 5-6 Slices of Whole Wheat Bread 2) 2 Tablespoon Oil 3) 1/2 Teaspoon Jeera/Cumin seeds 4) 1/2 Cup Broccoli Flowerets 5) 1/2 Cup Medium diced Carrots 6) 1/2 Cup Julienne onions 7) 1/2 Cup Medium Diced Capsicum 8) 1/2 Teaspoon Turmeric 9) 1/2 Teaspoon Red Chilli Powder 10) Salt to taste 11) 1 Tablespoon Tomato Ketchup(Optional) 12) 1/4 Cup water 13) 1/2 Cup of Crunchy Mixture 14) Fresh coriander leaves for garnish 15) Few Lemon wedges to squeeze lemon juice on poha(optional) PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Dice the bread slices and dry roast in a dry pan to make it a little crisp * In a wok, heat oil and crackle jeera seeds, add turmeric powder * Add all cut vegetables and let it cook till veggies get soft * you can use any vegetables like cauliflower, peas, sweet corns or potatoes * Add Ketchup and little water to build a little sauce * Add salt and red chilly to taste * When the sauce thickens add diced bread and mix well * Serve hot in a

GRILLED FISH WITH CHICKPEA BATTER

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INGREDIENTS: 1) 6 Pomfret Fillets 2) 1/2 Cup Dahi/Curd 3) 1 Tablespoon Chickpea Flour/Besan 4) 1/2 Teaspoon Turmeric Powder 5) 2 Teaspoon Ginger Garlic Paste 6) 2 Teaspoon Olive Oil 7) 1 Teaspoon Red Chilli Powder 8) 1 Teaspoon Fish Fry Masala 9) Salt to taste 10) 1 Lemon to garnish PREPARATION TIME: 1 Hour and 30 Minutes HOW TO PREPARE: * In a bowl mix chickpea flour and curd and beat it well * Add turmeric, red chilly, fish fry masala, and salt * Add Ginger garlic paste and olive oil and give it a good mix * Apply this mix to the fish fillets on both the sides * Refrigerate the fillets for an hour to marinate * On a Grill pan apply little olive oil and heat it * Grill the fillets on each side for 8 mins * Serve hot on a dish with lemon wedges

FRENCH BEANS CLEAR SOUP

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INGREDIENTS: 1) 250 gms Beans Chopped 2) 2 Tomatoes Chopped 3) 1 Onion Chopped 4) 1 Teaspoon Olive oil 5) 2 Teaspoon Chopped Garlic 6) 1 Teaspoon grated Ginger 7) 1/2 Teaspoon Chilli Flakes 8) 1/2 Teaspoon Jeera Powder 9) Salt to taste 10) Black Pepper to taste 11) Few Mint Leaves 12) Coriander Leaves for garnish 13) Few Lemon drops (optional) PREPARATION TIME: 20 minutes HOW TO PREPARE: * In a pan boil the beans in 1 cup water with little salt * Drain the water in a bowl and keep aside the beans * In a Pan heat olive oil and add chopped garlic and sauté for 2 minutes * Add in chopped onions and sauté further for few minutes * Add 2 Glass drained beans water, tomatoes and beans and let it boil * Add Salt, black pepper, jeera powder and grated ginger * Add few mint leaves and chilli flakes once the tomatoes look cooked * Pour hot in soup bowls and add lemon drops if you want a little tangy flavor * Garnish with coriander leaves and serve!

CARROT AND LENTIL SALAD

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INGREDIENTS: 1) 3 Carrots 2) 1/2 Cup white urad lentil 3) 1 Dried Red chilly 4) 1/2 Cup Grated fresh coconut (optional) 5) 1 Teaspoon mustard seeds 6) Salt to taste 7) Black pepper to taste 8) 1 Tablespoon oil PREPARATION TIME: 2 Hours HOW TO PREPARE: * Soak the urad lentils for 1 1/2 hours * In a bowl, grate coconut and carrots * Add salt and black pepper to the above mix * Drain the urad lentils and add to mix, mix well * In a separate pan heat oil, crackle mustard seeds * Add dried red chilly to oil and let it crackle * Add oil mix to carrot mix and mix well * Serve, garnished with coriander

SPICY FRUITY RAITA/CURD

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INGREDIENTS: 1) 2 Cups Curd/Yogurt 2) 1/2 Cup Chopped Apple 3) 1/2 Cup Chopped Grapes 4) 1 Teaspoon Red Chilly Flakes 5) 1 Teaspoon Green Chilly 6) Salt to taste 7) Black pepper to taste PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Finely chop the green chilly and keep aside * In a bowl whisk the curd to form a smooth paste * Add in chopped apples and grapes * Add salt, pepper, red chilly flakes and green chilly * Mix and serve chilled with pulav, parathas, or as a dip

LEMON GARLIC CHICKEN

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INGREDIENTS: 1) 6 Chicken drumsticks 2) 5-6 Garlic cloves 3) 1-2 Cloves/Long 4) 1 Lemon 5) 2 Tablespoon Curd 6) Salt to taste 7) Black pepper to taste 8) 1 Teaspoon Red Chilly Flakes 9) 1/2 Cup Spring Onions 10) 1/2 Cup Orange juice PREPARATION TIME: 1 Hour HOW TO PREPARE: * Wash the chicken and make slits on it * In a bowl put chicken and add curd * Add grated garlic and rub it on chicken * Add salt, black pepper, chilly flakes and long * Mix properly and keep the marinated chicken for 30 minutes * In a wok, add the drumsticks and lemon * Let it cook in curd, if needed add a little water * Cook covered so that the chicken cooks in its own juices * When done, take out the chicken drumsticks in a bowl * You can serve as it is as a snack * To make curry or gravy, add orange juice in the wok * All the left over things get mixed up with juice * Give it a boil and curry is done. Pour over the chicken * Serve hot with rice and garnish with spring onions

BATHUA / BATHUE KA RAITA ( CHENOPODIUM CURD)

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Bathua/Cheel bhuaji/chill bhaji/Chenpodium/lamb's-quarter/ Paruppu Keerai is popularly found during the winter months in india. Its a wild relative of spinach plant. It is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fibre. It is the most nutritious wild herb that people can eat. INGREDIENTS: 1) 1 Bunch Bathua/Chenopodium Leaves 2) 3 Cups Curd/Yogurt 3) 1 Teaspoon Roasted Jeers/Cummin Powder 4) Salt to taste 5) Black Pepper to taste 6) 1 Teaspoon Sugar or Honey 7) 1/2 Cup Boondi (optional) PREPARATION TIME: 15 minutes HOW TO PREPARE: * Wash and boil the bathua for 5 minutes * When cooled, take the leaves in your palm and squeeze water * When all extra water squeezed out, grind the leaves coarsely * In a bowl, beat the curd till smooth * Add water for a thinner consistency * Add roasted jeers powder, black pepper, salt and sugar * Rock salt can also be used here, mix well * Add bathua and mix well * Serve

POTATO TOMATO SALAD

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INGREDIENTS: 1) 1 Packet Baby Potatoes 2) 1/2 Packet Mixed Salad Leaves 3) 6 Cherry Tomatoes 4) 1/2 Cup Roasted Ground nuts 5) 1 Lemon juice 6) Salt to taste 7) Black Pepper to taste 8) 1 Teaspoon Chilly Flakes 9) Coriander / Dill leaves for garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Wash the potatoes boil them till soft * Drain the potatoes and cut each one in four halves * Do not peel the potato as the skin gives extra crunch * Wash the salad leaves and keep aside to drain water * These leaves are baby spinach, chard, rocket, and tatsoi * In a bowl mix salad leaves, and cut potatoes * Add half sliced cherry tomatoes and roasted ground nuts * Sprinkle salt, black pepper and chilly flakes * Squeeze lemon juice just before serving and mix well * Garnish with dill leaves and serve with any meal

LOBHIA MASALA

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INGREDIENTS: 1) 2 Cups Lobhia/Black Eyed Beans 2) 2 Tablespoon Ghee/Clarified Butter 3) 1 Teaspoon Jeera Seeds 4) 1 Teaspoon Turmeric Powder 5) 1 Teaspoon Coriander Powder 6) 1/2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon Garam Masala 8) Salt to taste 9) 1 Onion Chopped 10) 1 Tomato Chopped 11) 1 Tablespoon Ginger Garlic Paste 12) 1 - 2 Bay Leaves 13) 2 - 3 Cloves/ Long 14) 2 - 3 Elaichi/Cardamom Pods 15) Fresh Coriander leaves Chopped for garnishing PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Soak the lobhia overnite or for minimum 5 hours * In a pressure Cooker heat Ghee, Crackle jeera seeds, long and elaichi * Add Bay Leaves, and Ginger Garlic paste. Cook for few minutes * Add Chopped onion and when it turns translucent, add chopped tomatoes * Add Salt and cook for few minutes till tomotoes become soft * Add Turmeric, Coriander powder, Garam Masala and Red Chilli powder * Finally add soaked and drained lobhia and add 4 Cups of water * Close lid and cook for 4 -

BAKED LAUKI CHILLY BALLS

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INGREDIENTS: 1) 500 gms Lauki/Bottle gourd 2) 1/2 Cup Besan/Chickpea flour 3) 2 Tablespoon oil 4) Salt to taste 5) Red Chilly To Taste 6) 1 Teaspoon Jeera Powder 7) 1 Teaspoon Black Pepper 8) 1/4 Teaspoon Turmeric Powder 9) 2 Onions Chopped 10) 1 Tomato Chopped 11) 2 Teaspoon Garlic Chopped 12) 1 Teaspoon Green Chilly Finely Chopped 13) 1 Tablespoon Soya Sauce 14) 1 Tablespoon Tomato Ketchup 15) 1/4 Tablespoon Green chilly Sauce 16) Fresh coriander leaves for garnish PREPARATION TIME: 30 minutes HOW TO PREPARE: * Grate the lauki and keep it in a bowl * Add Chickpea flour, little salt, red chilli, Jeera powder * Add Turmeric powder, black pepper, green chilli * Add 2 Teaspoon of oil and mix well * Make small balls of the mix and keep it on the baking tray * Bake for 10 - 15 minutes till a golden crust is formed * Leave them to cool on the wire rack * In a wok, heat oil and saute garlic for a minute * Add onions and tomatoes and saute for a minute * Add soya sauce, gre

BAKED FISH MANCHURIAN

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INGREDIENTS: 1) 500 gms Fish - any boneless 2) 1 Teaspoon Black pepper 3) Salt to taste 4) 3 Teaspoon Soy Sauce 5) 2 Tablespoon oil 6) 1 Tablespoon Ginger Garlic paste 7) 1 Onion Chopped 8) 2 Green chilli Chopped 9) 1 Tomato Chopped 10) 1 Teaspoon Sugar 11) 1 Tablespoon Red Chilly paste 12) 2 Teaspoon green chilly paste 13) 1 Tablespoon Tomato Ketchup 14) 1 Teaspoon vinegar 15) 1/2 Cup water 16) 1 Teaspoon cornflour 17) Coriander Leaves for garnish PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a bowl put 2 Teaspoon of soy sauce, salt and black pepper to taste * Apply the above mix evenly on the fish pieces * Pour little oil over fish pieces and bake it at 180 degrees for 5 minutes on each side * In a wok heat oil and add ginger garlic paste and mix well * Add Onions and green chillies, Cook for a minute * Add Tomatoes, salt and sugar, cook them for a minute * Add soy sauce, red chilli paste, green chilli sauce, ketchup and vinegar, mix well * Add water and bring i

GRILLED MINT CHICKEN AND POTATOES

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INGREDIENTS: 1) 2 Chicken Breast (500 gms) 2) 6 Potatoes 3) 250 gms Green Beans 4) 5 - 6 Garlic Cloves 5) 2 Onions 6) Salt to taste 7) Black Pepper to taste 8) Red Paprika to taste 9) 2 Tablespoon Olive Oil 10) 1/4 Cup Dry Mint Powder or Leaves 11) 2 Lemons PREPARATION TIME : 1 Hour HOW TO PREPARE: * In a bowl mix Olive oil, salt, garlic, pepper, paprika, and dry mint * Apply the mix to chicken, potatoes, and onions * Keep it marinated to 15 - 20 minutes * Grill the chicken at 200 degrees for 20 minutes on each side * Wash beans and blanch them and keep aside * Done! Plate the Chicken, Potatoes, Onions, and Beans * Sprinkle Lemon Juice on it and Serve with Sweet Chilly Sauce

CHICKEN KOFTE

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INGREDIENTS: 1) 500 gms Chicken Minced 2) 2 Onions Grated 3) 6 Garlic Cloves Grated 4) 2 Teaspoon Paprika Powder 5) 1 Teaspoon Black Pepper 6) 1/2 Cup fresh mint leaves 7) 2 Green Chillies Chopped 8) Salt to taste 9) 2 Teaspoon Garam Masala 10) 1 Egg 11) 2 Tablespoon Flour/Maida PREPARATION TIME: 2 Hours HOW TO PREPARE: * Chop Mint leaves and keep aside * In a bowl, put minced chicken, grated onions and grated cloves * Add paprika, black pepper, green chillies, garam masala * Add Salt, Maida, Mint Leaves, and egg * Mix, and knead till it is soft and kind of comes together * Keep it aside for and hour to let the flavours get in chicken * Apply oil on palm and make balls out of the chicken * Take each ball and flatten it to give it oval flat shape * On a non stick pan, heat little oil and cook the koftas on both side * After it is cooked on both sides, serve hot! * Garnish with Onions and lemons and serve with coriander chutney Powered by eRecipe.com

SOYA SALAD

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INGREDIENTS: 1) 1/2 Cup Peas 2) 1/2 Cup sweet Corn 3) 1 Cup Soya chunks 4) 1 Cucumber Diced 5) 1 Tomato Diced 6) 1 Capsicum Diced 7) 2 Tablespoon Besan/Chick pea flour 8) Salt as required 9) Black Pepper as required 10) Roasted Jeera Powder as required 11) Olive Oil as required 12) 1 Lemon juice 13) 1 Orange Diced PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Boil soya chunks, drain and leave aside to cool * Boil peas and corn, drain and keep aside * In a bowl, mix soya, peas and corn * Add in cucumber, tomato and capsicum * Add Orange/Grapes Chunks for extra tangy flavour * You can add pomegranate seeds, carrots and chicken too * In another bowl mix besan, salt and some water into a runny consistency * On tawa, pour besan mix, spread and prepare a chilla * When cooled, break chilla into small pieces and add to salad bowl * Sprinkle salt, black pepper, Roasted Jeera powder and lemon juice, mix well * Or add any salad dressing of your choice and enjoy! Powered by

KARELA WITH TAMARIND

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INGREDIENTS: 1) 250 gms Karela/Bitter Melon 2) 2 Onions Sliced 3) 1 Tomato Chopped 4) 4 Tablespoon Mustard oil/Any oil 5) 2 Teaspoon Turmeric Powder 6) Salt to taste 7) 1/2 Teaspoon Jeera/Cummin Seeds 8) 1 Teaspoon Coriander Seeds 9) 1 Teaspoon Coriander Powder 10) 1 Teaspoon Red Chilli Powder 11) 1 Tablespoon Tamarind Paste 12) Coriander for garnish PREPARATION TIME: 20 Minutes HOW TO PREPARE: * Cut the karela and keep it in a bowl * Add 1 Teaspoon Turmeric and 1 Teaspoon salt and mix well * Keep it for atleast 2 hours * Wash and drain the bitter water released from karela and salt * In a wok, heat oil and crackle jeera and coriander seeds * Add Turmeric and karela, cook till the karela turns a little brown * Add Onions and saute till they are translucent or cooked * Add in tomatoes, salt, red chilli, coriander powder * cook till 5 minutes, till flavours get in karela * Add tamarind paste and cook till the sabzi comes together * Done! Garnish with coriander leaves

CORN COB WITH MASALA DIP

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INGREDIENTS: 1) 3 Sweet American Corns 2) 2 Teaspoon Salt 3) 1/2 Teaspoon Turmeric Powder 4) 1/2 Cup Tamarind 5) 2 Teaspoon Sugar 6) 1 Teaspoon Red Chilly powder 7) 2 Teaspoon Honey 8) 2 Teaspoon Sweet Chilly Sauce 9) 2 Teaspoon Chaat Masala PREPARATION TIME: 15 minutes HOW TO PREPARE: * In a cooker break corn into small pieces and add water to boil * Add 1 Teaspoon Salt and turmeric powder in cooker and boil for 2 whistles * In a pan put tamarind, sugar and water, boil till it thickens and turns in a pulp * Keep aside and let it cool * In a bowl mix tamarind paste, red chilly, honey, and sweet chilly sauce * Add Chaat Masala and salt to taste and mix well * Masala is ready and can be served with hot boiled corns!

SPINACH BREAD

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INGREDIENTS: 1) 8 Bread slices 2) 2 cups Spinach leaves finely chopped 3) 1/2 Teaspoon Ajwain/Carom seeds 4) 1/4 Teaspoon turmeric powder 5) 1/4 Teaspoon Garam masala 6) 1/4 Teaspoon Jeera Powder 7) 1/4 Teaspoon Red Chilly powder 8) Salt to taste 9) 1 Teaspoon Green Chilly Chopped 10) 1 Cup Chick Pea flour/ Besan 11) Water for making batter 12) Little Oil for non stick tawa PREPARATION TIME: 10 Minutes HOW TO PREPARE: * In a bowl put besan and mix water in it to form a batter * Batter should be a little running consistency * To the batter, add spinach leaves and ajwain, mix well * Add garam masala, jeera powder, red chilly powder and turmeric * Finally add salt and green chillies and mix well * Take a slice of bread and spread the spinach batter to one side of the bread * Put the batter side bread down on hot non stick tawa and cook till batter turns color * Once cooked on one side apply oil on the other side of bread * Turn to cook the other side till turns crisp *