Dhingri Bhutta Pulav with Anaar Raita

 

Ingredients : ( Serves 4 )

(for Pulav)

• Dawat Brown Rice - 250 gms
• Mushrooms - 200 gms (diced )
• Green Capsicum - 1 big ( diced )
• Sweet corn - 200 gms ( boiled )
• Chilly flakes - to taste
• salt & pepper - to taste
• Mixed Italian Herbs - to taste
• Oil - for cooking
• Water - for cooking

(For Raita)

• Pomegranate ( Anaar - 100 gms)
• Mint leaves - 10 to 15
• Fresh thick curd - 400 gms
• chaat masala & black salt - as per taste

Procedure : (For Pulav)

•  Wash the rice well & cook in a pressure cooker in a regular way. Recommended ratio is 400 ml water for 250 gms rice and 4 to 5 vessels to get the nice non sticky texture .
• Heat little oil in pan . Add Capsicum , sweet corn & mushrooms . Sauté  them on high flame for two minutes  .
• Add Chilly flakes , Salt , pepper & Italian herbs as per your choice & taste .
• Add cooked rice lastly . Mix well & sauté for another two minutes.
• Serve in a desired shape using designer bowl or mold with Raita

(For Raita)

• Beat curd in a bowl with the whisk .
• Add finely chopped mint leaves & Anaar
• Add Chaat masala & Salt as per the taste
• Garnish with mint leaf while serving

Highlight : High protein & low carb recipe . Recommended for Lunch particularly.

Kadhi Pakode - Chawal

Serves - 4
Ingredients : Kadhi

• Sour buttermilk - 2 cups
• Besan ( Bengal gram flour ) - 1/2 cup
• Dalchini - 1/2 inch
• Oil - 2 table spoons
• Methi Dana (Fenugreek seeds ) - 1 table spoon
• Raii (Mustard seeds) - 1/2 table spoon
• Jeera (Cumin seeds) - 1/2 table spoon
• Hing ( asafoetida ) - 1/2 table spoon
• Curry leaves - 8 to 10
• Dried Red chilies - 2-3
• Turmeric - a pinch
• Salt - to taste
• Sugar - as per liking
• Coriander - to garnish
• Water - 2 cups

Procedure :

• Mix buttermilk , besan to smooth paste . add water ,dalchini , salt & sugar. Bring it to boil on low flame.
• Turn off the heat once it starts boiling
• Prepare tampering with rest of the ingredients & pour it over the boiled mixture
• Add coriander to finish  

 
 
Ingredients : Pakoda

• Besan (Bengal Gram flour) - 1 cup
• Soda - a pinch
• Jeera ( Cumin seeds ) - 1 tspoon
• Turmeric - a pinch
• Red Chili powder - 1 tspoon
• Salt to taste
• Coriander
• Water - to achieve batter consistency
• oil for frying

Procedure :

• Prepare batter mixing all the above ingredients together.
• heat oil in kadhai & fry medium size pakodas

Ingredients : Chawal

• Dawat or any other basmati rice - 2 cups
• Ghee - 1 table spoon
• Whole garam masala ( Black pepper , clove , dalchini , bay leaf , green and black cardamom , javitri ) mix - 15 gm
• Salt as per taste
• Water 4 cups

Procedure :

• Wash and keep rice aside
• Heat ghee in pan
• Add khada garam masala to it . sauté for half a minute
• Add rice and sauté for another minute
• Add water & salt to it , once it starts boiling keep the lid and let it cook on low flame
• It takes around 15 minutes

Plating : Serve kadhi in a bowl with pakodas dipped  into it. Put  rice in square or Round mould & the unmold it over the plate . All the three things has to be served hot. Looks little long recipe but hardly take 20 minutes to prepare .

 

 

 

Nutri Green Crapes

Ingredients : Serves 4

• Spinach (20 -25 leaves ) + Green chilli + Coriander + G & G grounded together with little water ( Smooth paste form ) - 1 cup
• Oats paste ( soak 3/4 cup of oats for 10 mins in water & grind them in mixer ) - 1 cup
• Finely chopped onion - 1/2 cup
• Besan flour - 1/2 cup
• Rice flour - 1/2 cup
• Sooji fine - 1/2 cup
• Jeera powder - 1 t -spoon
• Salt to taste
• oil to prepare the crapes on flat tawa

Procedure :

• Mix all the above ingredients together in a pot with adequate water . The batter should obtain consistency like dosa batter.
• Heat non - stick tawa on the flame
• Spread some oil on tawa & spread a ladle full of batter on the tawa in round shape
• cook the crape from both the sides until golden color is achieved
• Serve hot with Tomato ketchup & Coconut chutney

Power Pack Sandwich - Ideal for heavy & complete breakfast

Ingredients : Serves - 1

• Multigrain bread - 3 slices
• Mint Chutney - 2  table spoons
• 0 fat veg mayonnaise - 2 table spoons
• Nutralite butter spread - as per liking
• Sliced tomato - 3-4 slices
• Sliced cucumber - 5-6 slices
• shredded iceberg lettuce - handful
• Cheese slice - 1
• Boiled egg - 1 ( sliced)
• Mixed Italian herbs - to taste
• Salt & pepper - to taste

Procedure :

• Place 1st slice of multigrain bread on the chopping board, Apply butter then mint chutney , place sliced tomatoes & cucumbers on the same. Sprinkle some salt , pepper & Italian herbs . Put some shredded lettuce .
• Spread mayonnaise on both the sides of the 2nd slice of bread . That's going to be your middle slice. Place it over the lettuce layer .
• Place entire sliced egg on the middle slice . Again sprinkle some salt , pepper & Italian herbs . Put the cheese slice & cover with lettuce.
• Apply butter & mint chutney to the 3rd slice & place it over the lettuce layer.
• Cut in desired shape & serve.

Variations :

• You can even grill the sandwich .The taste enhances .
• Egg can be replaced with tofu or paneer for vegetarians
• Brown bread also can be used
• Salads can be used as per the liking but good amount of raw salads must be there.

The recipe gives perfect blend of proteins , carbs & fibers

Super fast Paneer Tikka

Ingredients : Serves 2

• Paneer 100 gms
• fresh curd - 2 hipped table spoons
• G& G paste - 1 tspoon
• Garam masala - 1 tspoon
• Red chilly powder - as per liking
• Chaat Masala - 1tspoon
• Salt as per taste
• Oil - 20 ml

Procedure:

• Cut paneer into cubes & wash well
• Prepare marinate with Curd, garam masala ,G &G paste, Chilly powder , salt , chaat masala & Oil. Mix them well
• Put paneer cubes into the mixture. Let the mixture coat all the cubes evenly
• keep it covered in refrigerator for 15 mins
• You can shallow fry these marinated cubes on tawa or barbeque them using charcoal .
• Cook well from all the sides turning frequently.
• Serve the tikkas hot with mint chutney & the salad of your choice

High protein recipe with minimum amount of fats.

 

Mango Strawberry Fusion

Ingredients : Serves 6

• Vanilla sponge - 150 gms
• Mango Custard (medium flowing consistency) - 300 ml
• Strawberry Jelly -  250 ml
• Rum syrup - as per choice
• Garnish -Fresh  Strawberry slices & Mint leaves

 

Procedure:

 

• Crumble the sponge in a bowl
• In a medium height glass put the layers as follows
• Vanilla sponge - Rum syrup - Strawberry Jelly - Mango custard
• Repeat the same sequence once again
• Garnish with fresh slices of strawberries & mint leaf ( you can add fresh mango cubes as well if available according to the season )
• Set in refrigerator for 1 hour
• serve chilled
• Tip: Put all the layers very gently . The colors should remain separate .

Ideal Summer starter

Chocolate Confusion

 Serves - 6

Ingredients

• Chocolate Sponge 200gms
• Thick vanilla custard 500 ml
• Amul Fresh Cream 200 ml
• Unsweetened Coco powder 2 hipped table spoon
• Castor Sugar 2 table spoon
• Dark chocolate curls for decoration 
• Chocolate essence 1 cap
• Rum syrup - 50 ml (2 caps dark rum + 40 ml warm water)
• Chocolates cigars 6
• Strawberries or fresh cherries as garnish 

Procedure 

• Crush entire chocolate sponge
• Mix coco powder , castor sugar and chocolate essence in Amul fresh cream
• In medium height glass ,start putting layers 
• some crushed sponge at the base , sprinkle some rum syrup
• Put a thick layer of vanilla custard
• Again some crushed sponge followed by rum syrup& vanilla custard
• Top up with fresh cream mixture
• Garnish with chocolates curls , cigars & strawberries

Warning : All together high calorie dessert. So foodies be aware if you are on diet ;-)

Pohe Potato Cutlet - Serves 4

Ingredients

1. Jad Pohe - 2 katori
   
2. Aloo mash - 2 Katori
3. G and  G paste
4. Green chillies finely chopped
5. Jeera powder
6. Chaat Masala
7. Turmeric
8. Salt to taste
9. Corriander
10. Oil for frying

Procedure:

1. Soak the pohas in a regular style
2. Mix soaked pohas , aloo flakes and all the above ingredients together
3. Add water gradually to the mixture till you get the binding consistency 
4. Make the cutlets in desired shape
5. Deep fry them till golden in color
6. Serve hot with Ketchup or Mint chutney

Tip: You can add vegetables to make them more nutritious .