BROCCOLI AND CHEESE SALAD

 

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 3-4

Ingredients:

1 head broccoli approx. 750gms  

150 gms cottage cheese

1 tbsp. olive oil or butter

3-4 cloves of garlic finely chopped 

salt and black pepper to taste

2 tsp lemon juice

Method:

1. Cut the broccoli into bite size pieces and put it in boiling water with 1/2 tsp salt for 2 minutes.
2. Then drain out the excess water and wash it with cold water.
3. Cut the cheese into cubes.
4. Heat the oil in a pan and add chopped garlic to it sauté for a while then add broccoli and cook on high flame till it become a bit tender but don't let it loose its crunch. Or toss the broccoli with garlic and oil and bake it in the oven for aprox. 7-8 minutes on 200 C.
5. Add salt, pepper, cheese cubes and lemon juice stir a while and the salad is ready to be served. 

Read More

OATS UPMA

Ingredients:

1 cup quick rolled oats
2 tbsp refined oil
a pinch of hing (asafoetida)
1 tsp mustard seeds
1 spring curry leaves
1/2 tsp urad dal
1 small onion finely chopped
1 tsp grated ginger
1 green chili finely chopped
1/2 cup chopped vegetables of your choice like carrots, french beans, peas, capsicum,potato,cauliflower etc. as per choice or availability
salt and black pepper to taste
1/2 tsp sugar (optional)
1/4 tsp garam masala or sabzi masala
1/2 lemon

Method:

1. Heat oil in a pan and add hing , mustard seeds and urad dal to it.
2. When they start to crackle add curry leaves, saute for a while and then add chopped onion, grated ginger,and chopped green chili to it.
3. Add chopped vegetables and some salt and sugar.
4. Stir the vegetables till they become tender and add 1 cup water.
5. Let the water come to a boil then add oats black pepper and garam masala and cook till you reach the desired consistency.
6. Add lemon juice and mix well.
7. Serve hot with chuttney , ketchup or sambar.

Read More

KHANDVI

Khandvi is a very light and delicate Gujrati snack. I am a Punjabi, I tried many times to make it perfectly.Soif you are making it for the first time be patient if it doesn't come out well in first trial. Keep on trying and you will definitely be able to make it.
   
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves: 4-6

Ingredients:

For Khandvi

1 Cup Besan/ Chikpea Flour
1 Cup Curd
2 Cup water
1/4 tsp turmeric powder
1 Tsp salt or to taste
Paste of 1" ginger and 1-2 green chilis
1 tsp lemon juice
1/2 tsp Powdered sugar
a pinch of asafotida powder
oil for greasing

 For filling:

3-4 tbsp Grated Coconut
2 tbsp chopped coriander leaves

For tempering:

2 tbsp oil
1 tsp rai/ mustard seeds
a pinch of asafotida
few curry leaves

Method:

1. Grease the back of 3-4 thalis with little oil and keep aside.
2. Mix all the ingredients listed under kandvi except oil and mix well. There shouldn't be any lumps in the batter so if required beat it with the help of a hand blender and then strain the mixture through a sieve.
3. Transfer the mixture in a non stick Wok(kadahi) and switch on the gas.
4. Stir it continuously on high flame with the help of a wired steel whisk till you see the formation of lumps or the mixture starts to thicken.
5. Turn the flame to low and cook further for 9-10 minutes stirring continuously.
6. Spread a spoonful of batter on the greased thali and try to roll if it starts rolling then switch of the gas otherwise cook further for 2-3 minutes.
7. Immediately pour a portion approximately 1/2 cup of mixture on the greased Thali and spread the mixture in a circular motion into a thin layer with the help of a spatula or scraper.
8. Repeat the same process on the remaining thalis.
9. Sprinkle grated coconut and chopped coriander leaves on all the thalis sparingly.
10. Cut into equal sized strips and roll each strip gently.
11. Arrange the pieces in a serving plate of bowl of your choice.Handle the rolls carefully as they are very delicate.
12. Heat oil in a tadka pan and add asafotida powder , mustard seeds and curry leaves and as they crackle pour the tempering over the prepared khandvis.
13. You can garnish the kandvi with some grated coconut, chopped coriander leaves and pomegranate seeds.
14. Serve cold or on room temperature along with tamarind chuttney, green chuttney or ketchup.

Read More

QUINOA SALAD

Preparation time: 15 minutes

Cooking time : 30 min.

Serves: 3-4

Ingredients:

1 cup quinoa,
2 cups water
1 cup cooked chickpeas (soaked overnite then boiled)
1 medium cucumber, chopped
1/2 medium red bell pepper, chopped

1/2 medium yellow bell pepper, chopped
1 cup chopped red onion 

1/2 cup chopped tomatoes
2 tbsp finely chopped coriander

1 green chili finely chopped

1/4 cup olive oil
1/4 cup lemon juice 

1 tbsp honey (optional)
2 cloves garlic, pressed or minced
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste

Method:

1. Rinse quinoa in a colander. Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. 
2. Cook until the quinoa has absorbed all of the water, about 15 minutes, 
3. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
4. In a large serving bowl, combine the chickpeas, cucumber, bell peppers, onion,tomatoes,green chili and coriander. Set aside.
5. In a small bowl, combine the olive oil, lemon juice, honey,garlic ,black pepper and salt. Whisk until blended, then set aside.
6. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. ckeck for salt and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
7. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

Read More

COUSCOUS UPMA

Ingredients:
1 cup  dry couscous
1.5 cup - water
1  onion finely chopped
1/4 cup - peas
1/4 cup carrot finely chopped
1 lemon 
8-10  curry leaves
2 green chillies
2 tbsp vegetable oil
a pinch of asafotida powder
1 tsp  mustard Seeds
1 tsp urad Dal
1/2 tsp black pepper powder or as per taste
salt to taste

Method (vidhi);

1. Heat a non-stick pan and add 2 tbsp of vegetable oil.
2. Add asafotida powder then mustard seeds and let them splutter.
3. Add urad dal, curry leaves and finely-sliced green chilies. Saute until the dal turns light brown.
4. Add thinly sliced onions and stir until they turn transparent.
5. Add chopped carrots with the peas.
6. Add salt, and pepper powder and mix well.
7. Add water and boil for a few minutes.
8. Add the couscous and lemon juice mix well, turn the heat off and cover with lid until all the water is absorbed. Fluff with the help of a fork.
9. Serve hot or cold.

Read More

STRAWBERRY SHRIKHAND / STRAWBERRY YOGURT

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2-4

Ingredients:

2 cups - Yogurt
2 tbsp - Powdered Sugar
20 - strawberries
1/2 tsp - Cardamom powder
Method:

1. Put the yogurt in a strainer and keep it in the fridge for 4 hours.After 4 hours this will become thick and creamy. 
2. Chop the strawberries into chunks (keep some aside for garnishing).
   Take 1/4 cup water in a pan and add strawberries, sugar and cardamom powder to it.
3. Boil till the strawberries become soft and the sauce becomes thick.
4. Now either press the strawberries with a fork, if you like chunks of strawberry in the srikhand or puree it in a mixer or with the help of a blender.
5. Let the mixture get cool.
6. Mix the creamy yogurt with 3/4 th of the strawberry sauce and give it a gentle stir.
7. Garnish the strawberry shrikhand with rest of the strawberry sauce and strawberry chunks.
   Serve chilled.

Note:
To make a pattern pour 1 tsp of strawberry sauce on the top of the shrikhand and swirl it through a fork or toothpick. 

Read More

BOILED BEETROOT SALAD

Preparation time : 5 minutes

Cooking time: 5 minutes

Serves: 2

Ingredients: 

2 beetroots

Method:

Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants. But it is not very good in taste when you eat it in raw form . The easiest way to make it taste very good is just put it in pressure cooker along with some water and give 2 whistles (in a 3 ltr. capacity cooker). Let the pressure release by itself and then take it out and let it be cool. then peel it, cut it in desired shape and serve it as salad with or without any seasoning or dressing. If the beetroot is big in size then you may need to give one more whistle. The key is not to over cook nor under cook.

Read More

LOW FAT EGGLESS TUTI FRUTTI CAKE

Preparation time: 10 minutes

Cooking time: 30-40 minutes

Serves: 10

Ingredients:

1 cup maida (all purpose flour)

1/2 cup powdered sugar

1/2 cup curd

1/4 cup refined oil or butter

1/4 tsp vanilla essence

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup tuti frutti (green, red, yellow) / candied fruits

Method:

1. Pre-heat the oven at 180 C.
2. Grease a baking dish with some butter or oil and dust with flour.Keep aside.
3. Sieve together all purpose flour,baking powder,baking soda in a bowl  
4. Add three fourth of the tuti frutti to it and mix well.
5. In another bowl mix rest of the ingredients i.e. curd,sugar ,oil and vanilla essence, mix well till the sugar is completely dissolved.
6. Now gradually mix dry ingredients with wet ingredients using cut and fold method.
7. If the mixture is dry you can add 1/4 cup of milk to the batter.
8. Now Put the mixture in the baking dish and top it with the remaining tuti frutti. 
9. Bake in the pre-heated oven for 30 minutes on 180 C.
10. Check after 30 minutes with a knife if it comes out clean then its o.k. otherwise bake it for 5-10 more minutes as required.

Contributed by:

Ayushi Singla 

Read More

SOYA SHEEKAMPURI KEBABS

Preparation time:  45 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:
1/2 cup soya nuggets
2 slices brown bread
2 tbsp roasted chana
1/4 tsp ginger garlic paste
1/2 onion finely chopped
2 green chilies finely chopped
1 tbsp coriander leaves finely chopped
1/4 + 1/4  tsp salt or as per taste
1/2 tsp chat masala
1/2 tsp red chili powder
1/2 tsp garam masala
1 tbsp corn flour
oil for frying or shallow frying

Method:

1. Boil 2 cups of water, switch off the gas and add 1/4 tsp salt to it then soak soya granules or nuggets for 1/2 an hour in it.
2. After half an hour squeeze them and drain out the excess water.
3. Grind these soaked soya nuggets in a mixer.
4. Mix rest of the ingredients with ground soya nuggets.
5. Shape them as desired and shallow fry or deep fry in hot oil.
6. Serve hot with hot and sweet sauce or tomato ketchup.

Contributed by:
Prachi Raheja

Read More

QUICK MEAL IDEA

Cooking time : 10 minutes

Serves: 4

Ingredients:
1 packet chings or knorr or maggi  man-chow soup or hot and sour soup for four
150 gms cottage cheese

Method:

1. Boil soup as per instructions and after 5 minutes or till the soup is half cooked add cottage cheese to it and cook further for 5  minutes.
2. Enjoy this with freshly cooked  plain rice or jeera rice or any left over rice.

Read More

UPMA SUSHI

Preparation time: 15 minutes

Cooking time : 30 minutes

Serves: 8-10

Ingredients:
1 cup Upma
1 tbsp south indian style onion tomato chuttney,ketchup or any dip of your choice

Method:

1. With the help of your hands flatten the Upma on a clean polythene sheet.If requires use some oil on your hands or simply do it with wet hands.
2. Make a rectangular sheet of 1 cm. height . 
3. Now spread the dip of your choice all over the sheet and roll it in cylinder shape.
4. Now cut 1" long pieces out of it and garnish with coriander leaf.

Read More

WATERMELON JUICE

Preparation time: 15 minutes

Cooking time : 0 minutes

Serves: 2

Ingredients:
2 cups watermelon (tarbuj) cubes
1 cup guava juice or simply 2 tbsp sugar syrup (optional)
2 tsp lemon juice
1/2 tsp salt or to taste
black pepper powder or chaat masala to taste (optional)
16 ice-cubes

Method:

1. Combine all the ingredients, except ice cubes, in a mixer and blend into a smooth juice.
2. Strain juice with the help of a strainer and keep aside.
3. In each glass place 4 ice-cubes and pour equal quantity of the juice.
4. Serve immediately.

Read More

WATERMELON BALLS

Preparation time: 15 minutes

Cooking time : 0 minutes

Serves: 6

Ingredients:

2 cups watermelon (tarbuj) balls
1 tbsp honey
1 tsp lemon juice
1/2 tsp ginger (adrak) juice
1/4 tsp pepper powder
salt to taste
mint sprig

Method:

1. Scoop out the watermelon balls.
2. Make a dressing mixing honey,lemon juice,ginger juice,pepper and salt and mix well and keep aside.
3. Arrange all the balls in a bowl in such a way that they do not get mashed.
4. Pour the dressing evenly over the bowl.
5. Put in the refrigerator.
6. Serve cold, garnished with a sprig of mint.

Read More

PINEAPPLE RAITA

Preparation time: 15 minutes

Cooking time : nill

Serves: 6

Ingredients:
2 cup curd
3-4 slices of canned pineapple
1/2 cup milk
salt to taste
chaat masala to sprinkle

Method:

1. Take a clean muslin cloth and tie curd in it.
2. Hang the curd tied in muslin cloth on the tap of the kitchen sink for 15-20 minutes.
3. Squeeze out all the excess water from the curd.
4. Or keep the curd in a strainer for half an hour (stir a spoon in between two to three times).
5. Now put he curd in a bowl and pour in cold milk in it.
6. Blend it withe help of a hand blender.
7. Cut he pineapple slices in equal size pieces in the shape of your choice and keep it in the fridge.
8. Sprinkle some salt and chaat masala over it at the time of serving.

Read More

SOYA NUGGET STIR FRIED SALAD

Preparation time: 15 minutes

Cooking time : 10 minutes

Serves: 4

Ingredients:
1/2 cup soya nuggets
1 onion diced
1/2 capsicum diced
1 small tomato diced
2-3 black olives sliced
2-3 lettuce leaves
salt to taste
black pepper to taste
1-2 tbsp tomato ketchup or honey mixed with lemon juice
1 tbsp olive oil

Method:

1. Soak the soya nuggets in warm water for 10 to 15 minutes. Drain and squeeze out all the water.
2. Heat oil in a pan and saute onions and capsicum in it and cook for a minute or two till the veges become crisp and add soya nuggets and cook for 2 minutes.
3. Now switch off the gas and add rest of the ingredients and mix well. 
4. The sald is ready to be served.

Notes:

1. If you like you can add chilli sauce and soya sauce as per taste.

Read More

ZERO OIL VEGETABLE BROTH

Preparation time: 15 minutes

Cooking time : 10 minutes

Serves: 4

Ingredients:

4 tomatoes                                                        

1 onion roughly chopped

1 potato
1 inch piece of ginger
4 cloves of garlic
1 carrot roughly chopped
100 gms bottle guard (lauki/ghiya)
1 tsp salt
1/4 tsp black pepper or to taste
1 tsp sugar (optional)
1 carrot grated
1 cup cabbage shredded
100 gms cottage cheese diced
coriander for garnising

Method:

1. Pressure cook tomatoes,onion,potato,ginger garlic,chopped carrot and bottle gourd with 3 cups of water till 3-4 whistles.
2. When the pressure releases mash the pressure cooked vegetables in a mixer or with a blender.
3. Add salt.sugar and black pepper and boil the broth for 5 minutes.
4. Add grated carrot,shredded cabbage and diced cottage cheese and cook further for two minutes.
5. Garnish with chopped coriander and serve hot along with steamed rice or chapati.

Read More

CABBAGE SALAD

Preparation time: 10 minutes

Cooking time : 2-3 minutes

Serves: 4-6

Ingredients:
1 onion sliced
1/2 cup sliced bell peppers (red,green,yellow) as per taste or availability
2 cups cabbage shredded
1-2 tbsp olive oil
salt to taste
pepper to taste
1 tsp lemon juice or white vinegar

Method:

1. Heat oil in a pan and stir onions and bell peppers for one to two minutes or till they become crunchy.
2. Now add cabbage and stir further for a while and add salt, pepper and lemon juice.
3. Mix well and serve.

Read More

BROCCOLI SALAD

Preparation time: 10 minutes

Cooking time : 5 minutes

Serves: 6
Ingredients:
1/2 cup broccoli cut into florets
1/2 cup mushrooms diced
1 cup red cabbage shredded
5-6 sliced blanched almonds
1-2 tbsp olive oil
salt to taste
pepper to taste

Method:

1. Heat oil in a pan and add all broccoli and salt and when it becomes tender add mushrooms and stir for a while now add red cabbage and stir further for 1 minute.
2. Now add black pepper and sliced blanched almonds and serve.

Read More

TANDOORI SALAD

Ingredients:

2 capsicums - deseeded and diced ( 1 green and 1 red capsicum)
150 gm paneer - cut into cubes
1 medium onion diced
4 fresh pineapple slices
1 tomato diced
1 potato boiled and diced
1 tsp garam masala
1 tbsp tandori  masala /barbecue masala/chicken  masala
1-2 tsp chaat masala
2 tbsp lemon juice
2 tbsp oil
salt to taste


Method:

1. Mix all the vegetables,pineapple and cheese in a bowl.
2. Sprinkle all the spices,lemon juice,oil and salt on them and mix well.
3. Grease a non - stick tava  or griddle pan and heat it, when it is hot place all the ingredients one by one on tava and turn sides after regular intervals.
4. Remove from fire as and when each salad piece is cooked.
5. Serve hot after sprinkling chaat masala and some lemon juice.

Note:

1. If you are using canned pineapple slices and you want to serve full slices then place pineapple slices in a plate and arrange rest of the  veges and cheese after mixing them well in a bowl and sprinkle spice on the pineapple.  
2. You can grill the veges in a oven or tandoor at 180 C for 10 to 15 minutes though the time the veges will take to be grilled will depend in order of tenderness of vegetables.
3. If you are using canned pineapple then the time required will be less as compared to raw pineapple.
4. You can use more or less vegetables as per your choice like mushrooms,baby corns,jack fruit (kathal)(blanched),cauliflower (blanched) ,broccoli (blanched)etc.

Read More

STRAWBERRY OATS KHEER

Ingredients:
1/2 cup oats
1.5 cup milk
3 tsp sugar
4 strawberries
4 almonds

Method:

1. Heat milk in a pan when it start boiling add oats.
2. Stir continuously and cook for 2-3 minutes or till you reach the desired consistency.
3. Add sugar and chopped almonds.
4. When it becomes a bit cold add chopped strawberries.
5. Serve garnishing with slices of strawberries and almonds.

Read More