Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /home/t0osxjizltzz/public_html/wp-includes/functions.php on line 5865 Health Recipes | Desi Spice World
Soups is kind of liquid food which is served either hot or cold. Its primarily water boiled with pureed fruits, vegetables or meat until the flavours are extracted or infused in water.
Tomato soup has tomatoes as its main ingredients. Its rich, luxurious and silky in taste. To give it another texture i added noodles this time. You can substitute noodles with rice noodles, rice or even pasta. Its topped with dry mint to give it a nice minty flavour.
Soya Chunks are made of soy flour from which oil has been extracted. Soya Chunks are rich in Omega 3, polyunsaturated fats, proteins, calcium and iron. Soy has a high fibre content which increases metabolism, keeps stomach full for a long time and aids in easy digestion. But taking them in large quantities may damages liver as it increases the uric acid in body .
I have added other veggies too to complete or increase the nutrient content. This is easy recipe and can be made for parties as well or made regularly. Its a one pot meal recipe so less utensils are used!
INGREDIENTS:
2 Cups Basmati Rice
1 Cup Soy Chunks
1 Large Potato
1 Onion
1/2 Cup Peas
1/2 Cup Carrots
1/4 Cup Beans
1/4 Cup Corn
1-2 Bay Leaves
2-3 Cloves
2-3 Cardamom
1 Star anise
1 Teaspoon Cumin Seeds
1 Teaspoon Ginger Garlic paste
1 Teaspoon Cumin Powder
1/2 Teaspoon Red Chilly Powder
1/2 Teaspoon Turmeric
1/2 Teaspoon Garam Masala
Salt as per taste
2 Tablespoon Oil
Coriander for Garnish
PREPARATION TIME: 45 Minutes
HOW TO PREPARE:
Wash rice and keep aside, Slice the Onions and keep aside
In a wok, heat oil, crackle Cumin Seeds, Star Anise, Cloves, Cardamom and Bay Leaves
Add Sliced Onions and Ginger Garlic Paste. Saute until Onions get translucent.
Add Corn, peas, Medium cut Potatoes, 1″ Cut Beans, Carrots and Soya Chunks.
Keep Cooking until the veggies are slightly cooked
Add Salt, Red Chilli, Turmeric, Garam Masala and Cumin Powder
Mix everything and Add soaked Rice.
Pour in double the quantity of water than the rice .
Mix, Cover and cook until rice is cooked and water is reduced.
Water should have dried up.
Take off flame and keep it covered for 5-8 minutes for rice to get cooked in steam
Once done serve hot with fresh coriander as garnish.
Bottle gourd or Lauki is a healthiest and the most versatile vegetable to use. It can be used in a curry, in a stir fry, in a dessert, health juices and in soups. Its easy on the stomach and easily digestible. Bottle gourd or Lauki belongs to the cucumber family and enables weight loss.
As per Ayurveda, Lauki is a must have, wholesome food that helps our body fight with infections and dieseases. Lauki has various vitamins like A, B, C, K and E. It is also rich in minerals like manganese, potassium and iron. Bottle Gourd aids in weight loss as it is easily digestible. Lauki has no calories, no saturated fats and is made up of 90% water.
This recipe is a quick and easy recipe of Lauki. It uses only salt, turmeric and black pepper as spices. Whenever you are tired make this instant lauki and enjoy a wholesome and nutritional meal.
Pearl couscous are little edible pearls that were developed in Israel in 1950’s. Its a machine made rounded kind of pasta made from semolina or suji. It is ideally used as a base in a grain salad or risotto as it has a slightly chewiness just like any other pasta.
INGREDIENTS:
1 Cup Pearl Couscous
1/2 Cucumber
1 Tomato
1/2 Cup fresh Coriander
1/2 Lemon Juice
4-5 Garlic pods
Black pepper to taste
Salt to taste
1 Tablespoon Oil
HOW TO PREPARE:
Cook pearl couscous as written on its packet. Generally its boiled in water. 1 Cup measure of Couscous takes around 1 3/4 th cup water. Boil the water and add couscous, let it cook for 10 mins until they swell up. They should break easily between two fingers. Once done, drain excess water and keep it covered for 5 mins. Then fluff up with a fork.
Heat oil in a wok, add garlic pods and let it get browned or burnt to get a smokey garlicky flavour.
Throw in the couscous, salt and pepper and give everything a good mix
Take it off the flame and sprinkle lemon juice, mix well
Add in chopped cucumber, chopped tomatoes and fresh chopped coriander .
Spin well in a salad mixing bowl. Voila its ready to eat!
Bitter Gourd or Karela in Hindi is well known for its bitter taste and has numerous health benefits. It typically is a tropical vine plant and belongs to the squash family. It has cancer destroying capabilities, lowers blood cholestrol, aids in weight, and reduces blood sugar as well.
Stuffed Bitter gourd or bharwan karela is a delicacy from North India, especially from Punjab and Himachal regions. You can stuff karela with paneer, potatoes, onion masala and even meat mince.
Traditionally the stuffed bitter gourd is tied with a washed thread so that the stuffing doesn’t come out will cooking /frying the bitter gourd. It is an experience in itself when you get to untie the karela on your plate to see what is stuffed inside. Its like opening up a birthday present. The experience of touch, look and taste is beyond comparable.
Stuffing bitter gourd and tying it does consume time and requires patience. In this fast pace life, people do not want to spend time in cooking such recipes like stuffed bitter gourd / bharwan dhaagewale karele, thus it is getting quite rare to see in households.
Bharwan Dhaagewale Karele can be considered as one of the lost recipes from our kitchens.
INGREDIENTS:
250 gms Karela/Bitter Gourd
3 Potatoes
1 Onion Chopped
1/2 Teaspoon Jeera / Cumin Seeds
1/2 Teaspoon Coriander Seeds
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Jeera Powder / Cumin Powder
1/2 Teaspoon Red Chilly Powder
1/2 Teaspoon Amchoor Powder/Dry Mango Powder
A pinch of Asafoetida / Hing
Salt to Taste
Oil to Fry
Tread to tie
Chaat Masala to Sprinkle
Fresh Coriander Leaves for garnish
PREPARATION TIME: 1 Hour and 30 Minutes
HOW TO PREPARE:
Wash the bitter gourd with hot water and peel it
Do not throw the peel – Chop it and keep aside
Keep the peel also in salted water and drain after one hour
Make a slit and take out all seeds from inside
Sprinkle salt and turmeric on peeled bitter gourd and mix well
Keep it for one hour to remove the bitterness
After one hour wash it thoroughly, to remove excess salt
Boil the potatoes, peel and mash it
In a wok, heat up little oil and crackle jeera and coriander seeds
Add Chopped onions, bitter gourd peel chopped and saute till brown
Add Turmeric and mashed potatoes, mix well
Sprinkle red chilly powder, jeera powder, salt and amchoor powder, mix well
You can add chopped green chillies too at this stage
Take the bitter gourd and fill the potato mix generously
Tie the bitter gourd with a tread so that it doesn’t open while frying
Similarly tie all the bitter gourds
Fry each in oil till brown or till it is soft
Keep all the fried bitter gourd in a serving dish
If any potato mix is left then keep that too in the center
Sprinkle some chaat masala and fresh coriander leaves as garnish
Serve hot with puris, parathas or naans!!
Nutrition Facts
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 235.7Calories from Fat 105.3
% Daily Value*
Total Fat 11.7g18%
Saturated Fat 1.6g8%
Trans Fat 0.2g
Cholesterol 0.0mg0%
Sodium 161.1mg7%
Total Carbohydrate 31.9g11%
Dietary Fiber 6.6g26%
Sugars 3.2g
Protein 4.1g8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ragi or Finger Millet is a Gluten-free, whole grain, rich in fiber that helps in weight loss, indigestion and diabetes. Ragi is a rich source of Calcium, Vitamin D and other amino acids helps lower cholesterol levels. Finger Millet is easy to digest and Tryptophan amino acid present in Ragi produces the relaxing effect on body.
Ragi being a staple food in southern India is majorly eaten especially with Sambhar, chicken curry or saaru or any curry. It becomes a complete meal in itself. Protein and fat from chicken, good carbs and fibre from Ragi balls or Ragi Mudde – It is a complete balanced meal!
These beautifull looking steamed Ragi balls / Ragi Mudde when broken down in spicy and scrumptious chicken curry flavoured with fenugreek or /methi leafs, with a lick of green mint and coriander chutney, creates a explosion of flavours and textures in your mouth. Its an experience!
INGREDIENTS :
RAGI BALLS/MUDDE:
1 Cup Ragi Flour
3 Cups Water
2 Tablespoon Ghee
Salt as required
1/2 Cup Watermelon seeds
METHI CHICKEN CURRY/SAARU:
800gms – 1 Kg Chicken cut into medium pieces
3 Cardamoms
2 Cloves
2 Bayleaves
1 Teaspoon Jeera/Cumin seeds
2 Star Anise
5-6 Black Peppercorns
2 Onions
2 Tomatoes
2 Teaspoon Ginger Garlic Paste
2 Green Chillies
1/2 Cup Curd
1 Teaspoon Turmeric Powder
1 Teaspoon Jeera/Cumin Powder
1 Teaspoon Red Chilly Powder
2 Teaspoon Chicken Masala ( Readily available in grocery stores)
Rainbow Salad is one healthy way to get more vegetables in your food. Kids as well as adults love the pop of colors and is a nutritious and delicious option of healthy food. Seeds being the superfood, add crunch and a nutty texture to the whole salad.
This low fat rainbow salad has all the food colors like, red, green, purple, orange etc. which is necessary for the body as it contains all the nutrients a body requires. Rainbow foods provides nutrients like Vitamin C, Fibre, Beta-Carotene, Lycopene and folate etc. This Salad is rich in potassium and dietary fibre.
INGREDIENTS:
1 Cup Napa Cabbage
2 Cup Iceburg Lettuce
1 Cup Red Cabbage
1 Cucumber
2 Tomatoes
1 Avacado
1/4 Cup Walnuts
1 Tablespoon Sesame seeds
1 Tablespoon Pumpkin Seeds
Fresh chopped coriander
Salt to taste
Black Pepper to taste
1 Tablespoon Balsamic Vinegar
PREPARATION TIME: 15 minutes
HOW TO PREPARE:
In a bowl, throw roughly chopped Napa cabbage and Iceberg Lettuce
Add Shredded red cabbage and freshly chopped coriander
Add diced tomatoes , avacados and cucumber, mix well
Throw in Sesame seeds, Pumpkin seeds, and chopped Walnuts
Sprinkle Salt and Black pepper
Pour in Balsamic vinegar and mix all ingredients well.
Serve chilled or at room temperature.
Nutrition Facts
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 182.3Calories from Fat 128.7
% Daily Value*
Total Fat 14.3g22%
Saturated Fat 1.8g9%
Trans Fat 11.7g
Cholesterol 0.0mg0%
Sodium 78.0mg3%
Total Carbohydrate 12.8g4%
Dietary Fiber 6.0g24%
Sugars 2.5g
Protein 4.4g9%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Zucchini is a vegetables which originates in America and belongs to the squash family. It is used in many cuisines but not much famous in Indian cuisine. This low calorie vegetable is highly fibrous and full of nutrients. Zucchini is high in Folate, Potassium, and Provitamin A. It is a easy substitute for carbohydrates.
I have tried to use zucchini in parathas, seeing its nutritious values because kids just refuse to eat it raw or in any other form. Added garlic and green onion for a mouthwatering flavour and taking this paratha to just another level.
So lets see how Green Onion and Zucchini parathas are made:-
INGREDIENTS:
1pc Zucchini( Medium sized)
1 Onion
2-3 Spring Onion Stalks
6-7 Garlic cloves
2 Carrots
1 Green chilly
1 Cup Gram Flour
2 cup Whole Wheat Flour
1 Teaspoon Ajwain
1/2 Teaspoon Red chilly Powder
1 Teaspoon Cumin Powder
1/2 Teaspoon Coriander Powder
Salt to taste
1 Tablespoon Oil
PREPARATION TIME: 15 Minutes
HOW TO PREPARE:
In a grinder, grind Garlic, Green Onion, Carrots, Green Chilly, Onion, and Zucchini
Add Gram Flour, Ajwain, Red Chilli powder, coriander powder, Cumin powder and salt
Pulse it until everything gets mixed
Add Whole Wheat Flour and blend it all together until everything combines
Take it out on a flat surface and dust flour and knead it until smooth
Apply oil and keep it in a air tight container in fridge
When required take it out and roll into equal sized balls
Flatten each ball into round parathas and cook both sides with ghee or clarified butter
Serve hot with Curd, Pickle or Tea.
Watch video on how to make this Green Onion and Zucchini Dough:-
Nutrition Facts
Serving Size
Servings Per Container 6
Amount Per Serving
Calories 260.2Calories from Fat 34.2
% Daily Value*
Total Fat 3.8g6%
Saturated Fat 0.3g2%
Trans Fat 2.2g
Cholesterol 0.0mg0%
Sodium 72.9mg3%
Total Carbohydrate 48.9g16%
Dietary Fiber 8.5g34%
Sugars 3.2g
Protein 11.1g22%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Chicken with spinach is a comforting, low calorie, high protein curry with lots of earthiness from freshly chopped spinach. This chicken spinach curry is packed with nutrients and is a healthy food for proper hair, skin and blood.Spinach is high in iron and is a superfood to increase haemoglobin in the body. This chicken curry is packed with iron, vitamins, mineral and other vital nutrients.
INGREDIENTS:
500 gms Chicken Breasts diced
2 Cups Chopped fresh Spinach
1 Onion
1 Tomato Puree
1 Teaspoon Ginger Garlic Paste
1 Green Chilly
2 Tablespoon Oil
3 Cloves
1 Bay Leaf
2 Dried Red Chillies
3 Green Cardamom
1 Teaspoon Kasoori Methi
1 Teaspoon Turmeric
1/2 Teaspoon Red Chilly Powder
1/2 Teaspoon Cumin Powder
1/2 Teaspoon Garam Masala
1/2 Teaspoon Coriander Powder
1 Teaspoon Chicken Masala Powder
Salt to taste
1/2 Cup Milk
Fresh Coriander Chopped
PREPARATION TIME: 45 Minutes
HOW TO PREPARE:
In a pan, heat oil and crackle Cumin, Bay leaf, Cardamom and Dry Red Chillies
Saute Ginger Garlic paste and add sliced onions, saute till onions are brown
Add tomato paste, Green Chilly, Salt, red chilli powder and turmeric powder, saute till it forms a thick paste
Add diced Chicken and saute till the colour changes and chicken releases water
Add Kasoori Methi, Garam Masala, coriander powder, cumin powder and chicken Masala
Cook until all water dries up and chicken turns brown
Add Milk and little water, mix well, and let it boil
Throw in Chopped spinach and give it a boil until you achieve the right consistency
Serve hot with fresh chopped coriander as garnish
Nutrition Facts
Serving Size
Servings Per Container 6
Amount Per Serving
Calories 193.5Calories from Fat 69.3
% Daily Value*
Total Fat 7.7g12%
Saturated Fat 0.7g4%
Trans Fat 4.3g
Cholesterol 45.8mg15%
Sodium 187.1mg8%
Total Carbohydrate 7.6g3%
Dietary Fiber 2.2g9%
Sugars 2.8g
Protein 23.2g46%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Chicken breasts being lean meat and easy to cook, becomes the most popular chicken cut. There are so many options or varieties in which chicken can be cooked in a simple yet healthy manner. Chicken is an excellent source of protein, B vitamins and minerals.
This continental recipe is easy to cook, low in fat, low on spices and healthy, as it comes under the balanced food category. Chicken stew is a perfect amalgamation of chicken, rice and veggies for nourishment and health. For Keto option rice can be taken off.
INGREDIENTS:
2 Chicken Breasts
1 Cup Basmati Rice
1 Tablespoon Butter
1 Onion
6 Garlic Cloves
2 Teaspoon All Purpose Flour
2 Cups Milk
1 Cup Broccoli florets
1/2 Cup Carrots
1/2 Cup Corn Kernels
1/2 Cup Beans
1 Chicken Stock Cube
1/4 Cup Green Onion
Fresh Cilantro
1 Teaspoon Cumin Powder
Salt to taste
Black Pepper to taste
Water as required
PREPARATION TIME: 40 minutes
HOW TO PREPARE:
Wash and chop all Vegetables and keep aside
Wash and dice the Chicken breasts and keep aside
Heat up butter in a pan and saute finely chopped Garlic until golden brown
Throw in the chopped Onion and saute until a little brown
Add in Chicken pieces and saute for a few minutes
Sprinkle all purpose Flour and mix well, saute till the flour looks completely cooked
Add in Basmati Rice, chopped Carrots and Beans and mix well, cook for a minute
In a separate bowl mix Chicken stock cube in little hot water
Pour in Milk, soup cube water and plain water(as required), give it a whisk, Let it cook on simmer
Add in Broccoli florets, Corn Kernels, Chopped Green Onions and Cilantro
Sprinkle Cumin powder, Black Pepper and salt. Keep on simmer till Rice is soft and done
Adjust Salt and Water as required.
Serve hot in soup bowls! Perfect for light dinner meals
Nutrition Facts
Serving Size
Servings Per Container 6
Amount Per Serving
Calories 165.4Calories from Fat 25.2
% Daily Value*
Total Fat 2.8g4%
Saturated Fat 1.4g7%
Trans Fat 1.1g
Cholesterol 17.7mg6%
Sodium 129.6mg5%
Total Carbohydrate 25.5g9%
Dietary Fiber 2.9g12%
Sugars 6.4g
Protein 10.0g20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Notice: compact(): Undefined variable: pagination in /home/t0osxjizltzz/public_html/wp-content/themes/cheerup601/cheerup/loop.php on line 27
Notice: compact(): Undefined variable: pagination_type in /home/t0osxjizltzz/public_html/wp-content/themes/cheerup601/cheerup/loop.php on line 27
