Showing posts with label Diet Recipes. Show all posts
Showing posts with label Diet Recipes. Show all posts

Tuesday, March 21, 2017

SPROUTS AND MANGO SALAD


INGREDIENTS:
1) 2 Cup Sprouts
2) 1 Mango ripen
3) 1 Cucumber
4) 1 Cup Cherry Tomatoes
5) Rock salt to taste
6) Black pepper to taste
7) 1 Green Chilly
8) 1/2 Lemon Juice
9) 1/4 Teaspoon Turmeric
10) Fresh Coriander Leaves

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Boil the sprouts in salted and turmeric water till soft and let it cool
* Dice the ripen mango and add to a salad bowl
* Chop the cucumber and coriander leaves and add to salad bowl
* Half or slice the cherry tomatoes and throw in the salad bowl
* Add in sprouts, rock salt, black pepper and lemon juice
* Finely Chop the green chilly(optional) and add it to bowl too
* Mix everything and serve


Wednesday, February 15, 2017

FRESH MANGO CUCUMBER SALAD


INGREDIENTS:
1) 1 Mango
2) 1 Cucumber
3) 8-9 Cherry Tomatoes
4) 50 gms Paneer/cottage cheese
5) 1/4 Cup Dehydrated cranberries
6) Salt to taste
7) Black Pepper to taste
8) 1/2 Lemon Juice
9) 1 Green Chilli
10) Few Peanuts/Pine nuts
10) Fresh Mint Leaves to garnish

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Wash and peel mango, cut 1" julienne and put them in a bowl
* Peel and cut 1 " julienne of cucumber, add to mango bowl
* Cut the tomatoes in slices and add it to mango bowl
* Chop green chillies finely and add this to the bowl
* Add dehydrated cranberries(or Raisins) and crushed paneer to the bowl
* Sprinkle salt, black pepper and peanuts and mix well
* Serve Chilled to guests with fresh mint leaves as garnish


Friday, February 10, 2017

BROCCOLI GARLIC RICE


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



Thursday, October 6, 2016

SPROUTS KI SABZI


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 juice as garnish
* Can be served with puris, paranthas, kulchas or even as a filing in Golgappas


Sunday, September 25, 2016

STEAM AJWAIN FISH


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

Tuesday, December 15, 2015

HEALTHY WHOLEWHEAT BREAD POHA



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 bowl and garnish with coriander leaves
* Before eating sprinkle some mixture for extra crunch and squeeze lemon juice
* Mixture and lemon juice is optional as per you choice

For traditional gujrati rice flake poha recipe click the link below -
http://me-as-chef.blogspot.co.uk/2012/10/blog-post.html

Monday, November 2, 2015

GRILLED FISH WITH CHICKPEA BATTER


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


Wednesday, October 7, 2015

FRENCH BEANS CLEAR SOUP


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!

Sunday, July 12, 2015

CARROT AND LENTIL SALAD


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


Friday, March 27, 2015

SPICY FRUITY RAITA/CURD


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


Wednesday, March 4, 2015

LEMON GARLIC CHICKEN



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


Wednesday, February 25, 2015

BATHUA / BATHUE KA RAITA ( CHENOPODIUM CURD)



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
* Served chilled with boondi as a garnish


Monday, February 16, 2015

POTATO TOMATO SALAD


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


Tuesday, February 10, 2015

LOBHIA MASALA


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 - 5 Whistles of cooker
* When cooled, open lid to check if done and if there is enough water
* If dal still not done, close lid for 2 more whistles
* When done, take out in a bowl and garnish with fresh coriander leaves
* Serve with hot chapatis or nan or parathas


Monday, January 12, 2015

BAKED LAUKI CHILLY BALLS


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, green chilly sauce and ketchup and mix well
* Season with salt and black pepper according to your taste
* Finally add the baked lauki balls and some slit green chilli
* Saute for a few minutes till the inion mix is coated well on lauki balls
* Serve hot, Garnished with fresh coriander leaves


Tuesday, January 6, 2015

BAKED FISH MANCHURIAN



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 it to a boil to form a thin sauce like consistency
* Add in cornflour mixed in little water to the above sauce to make it thick
* Add in fish pieces and cook for 5 minutes
* Check salt and pepper, add them if not perfect to taste
* Add Coriander leaves and spring onions for garnish
* Serve hot with rice or noodles


Monday, December 15, 2014

GRILLED MINT CHICKEN AND POTATOES


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

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Wednesday, December 3, 2014

CHICKEN KOFTE


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

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Monday, December 1, 2014

SOYA SALAD


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!

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Friday, November 28, 2014

KARELA WITH TAMARIND


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 and serve hot!

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