Ingredients:
100 gms grated paneer; 100 gms boiled French beans and carrots; one cup chopped coriander; one chopped onion; one tsp jeera; juice of one lemon; half tsp red pepperika; one tsp extra virgin oil; 100 gms whole wheat flour
Method:
Make four rotis from the whole wheat atta . Grate the paneer and add all the ingredients to it beside oil. Sauté it in oil and place it on the roti and roll it. Have it with green chutney or salsa. The dough can be prepared the day before. All the ingredients can be chopped the day before.
Wednesday, November 10, 2010
PATATO PIZZA
Ingredients:
250 gms potatoes; 100 gms tomatoes; one capsicum; quarter cup boiled yellow corn; one chopped onion; two-three olives; some mushrooms.
Method:
Boil and mash potatoes. Add salt to taste. Make tomato puree. Add salt to taste. Make small flat pancakes from the boiled and mashed potatoes. Decorate it with capsicum, corn, onions, olives and mushrooms, grate paneer on top. Bake in an oven at 400 degree celsius for 15 minutes.
Hot Tip: Puree and potatoes can be made before hand.
250 gms potatoes; 100 gms tomatoes; one capsicum; quarter cup boiled yellow corn; one chopped onion; two-three olives; some mushrooms.
Method:
Boil and mash potatoes. Add salt to taste. Make tomato puree. Add salt to taste. Make small flat pancakes from the boiled and mashed potatoes. Decorate it with capsicum, corn, onions, olives and mushrooms, grate paneer on top. Bake in an oven at 400 degree celsius for 15 minutes.
Hot Tip: Puree and potatoes can be made before hand.
SPINACH TIKKI WITH VEGETABLES
Ingredients:
One bunch spinach shredded; half grated white radish; one grated carrot; two boiled potatoes; salt to taste; one-two tsp green chilli and ginger paste; quarter cup crushed peanuts.
Method:
Grate carrot, radish and boiled potatoes. Mix them with all other ingredients. Make small tikkies from that mixture. On each tikki add chopped tomatoes, both chutneys and serve.
Hot tip: The potatoes can be boiled one day before and the vegetables can be cut and kept in the fridge.
One bunch spinach shredded; half grated white radish; one grated carrot; two boiled potatoes; salt to taste; one-two tsp green chilli and ginger paste; quarter cup crushed peanuts.
Method:
Grate carrot, radish and boiled potatoes. Mix them with all other ingredients. Make small tikkies from that mixture. On each tikki add chopped tomatoes, both chutneys and serve.
Hot tip: The potatoes can be boiled one day before and the vegetables can be cut and kept in the fridge.
HEALTHY PANCAKES
Ingredients:
One teacup moong dal ; 200 gms white gourd; three green chillies; three tbsp fresh low fat yogurt; a pinch of asafoetida; salt to taste; two tomatoes, chopped; two finely chopped green chillies; two to three tbsp chopped coriander; salt to taste (rock salt); one tsp extra virgin oil.
Method: For the batter, soak the dal for three to four hours. Grind the soaked dal with green chillies and yogurt.
Add asafoetida and salt, mix well. To proceed, heat a non- stick tawa and spread a little moong dal mixture and oil on it. Then, spread a little stuffing and smear a oil on the sides. Turn upside down and cook again for a few minutes.
Repeat with the remaining mixture and stuffing.
Serve hot with mint chutney or sweet chutney.
One teacup moong dal ; 200 gms white gourd; three green chillies; three tbsp fresh low fat yogurt; a pinch of asafoetida; salt to taste; two tomatoes, chopped; two finely chopped green chillies; two to three tbsp chopped coriander; salt to taste (rock salt); one tsp extra virgin oil.
Method: For the batter, soak the dal for three to four hours. Grind the soaked dal with green chillies and yogurt.
Add asafoetida and salt, mix well. To proceed, heat a non- stick tawa and spread a little moong dal mixture and oil on it. Then, spread a little stuffing and smear a oil on the sides. Turn upside down and cook again for a few minutes.
Repeat with the remaining mixture and stuffing.
Serve hot with mint chutney or sweet chutney.
Tuesday, September 14, 2010
TOMATO CHUTNEY
Ingredients
1 cup chopped tomatoes
1/4 cup chopped onions
2 green chillies, chopped
1/2 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste
Method
.Heat the oil in a non-stick pan, add the green chillies, chana dal, urad dal and curry leaves and sauté for a few seconds.
.Add the onions and sauté till they turn translucent.
.Add the chopped tomato, turmeric powder and salt and sauté for another 4 to 5 minutes.
.Allow to cool completely.
.Purée the mixture for a few seconds in a blender to get a coarse chunky chutney.
.Serve at room temperature or store upto 2 days, refrigerated.
1 cup chopped tomatoes
1/4 cup chopped onions
2 green chillies, chopped
1/2 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
8 to 10 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1 tsp oil
salt to taste
Method
.Heat the oil in a non-stick pan, add the green chillies, chana dal, urad dal and curry leaves and sauté for a few seconds.
.Add the onions and sauté till they turn translucent.
.Add the chopped tomato, turmeric powder and salt and sauté for another 4 to 5 minutes.
.Allow to cool completely.
.Purée the mixture for a few seconds in a blender to get a coarse chunky chutney.
.Serve at room temperature or store upto 2 days, refrigerated.
Tuesday, August 31, 2010
JALEBI
Ingredients:
• 2 cups All Purpose Flour
• 1-1/2 tbsp Rice flour
• 1/4th tsp Baking powder
• 2 tbsp Curd
• 3 cups Sugar
• 2-1/2 cups Water
• 1/2 tsp Cardamom (powdered)
• Ghee or Vegetable oil for frying
Method•
Mix the flour, rice flour, baking powder, curd in a bowl.
• Mix well, add water and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water.
• Just before the syrup is ready add cardamom powder.
• Heat oil in a heavy bottomed pan or kadhai.
• Pour the batter in a steady stream into the kadhai to form coils.
• Make 4-5 at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.
• Jalebi is ready.
• 2 cups All Purpose Flour
• 1-1/2 tbsp Rice flour
• 1/4th tsp Baking powder
• 2 tbsp Curd
• 3 cups Sugar
• 2-1/2 cups Water
• 1/2 tsp Cardamom (powdered)
• Ghee or Vegetable oil for frying
Method•
Mix the flour, rice flour, baking powder, curd in a bowl.
• Mix well, add water and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water.
• Just before the syrup is ready add cardamom powder.
• Heat oil in a heavy bottomed pan or kadhai.
• Pour the batter in a steady stream into the kadhai to form coils.
• Make 4-5 at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.
• Jalebi is ready.
Wednesday, August 18, 2010
HEALTHY SANDWICHES
Ingredients
1/2 cup peanut butter
1/4 cup orange juice
1/2 cup finely chopped apples
1/2 cup finely chopped dates, optional
1/2 cup chopped walnuts, optional
8 slices bread
Method
In a bowl, combine the peanut butter and orange juice until blended. Add the apples and dates or walnuts if desired. Spread on four slices of bread; top with remaining bread.
Serving 4 servings.
1/2 cup peanut butter
1/4 cup orange juice
1/2 cup finely chopped apples
1/2 cup finely chopped dates, optional
1/2 cup chopped walnuts, optional
8 slices bread
Method
In a bowl, combine the peanut butter and orange juice until blended. Add the apples and dates or walnuts if desired. Spread on four slices of bread; top with remaining bread.
Serving 4 servings.
Subscribe to:
Posts (Atom)
