The recipes posted here are very simple, with no hard & fast rule, as I love to cook a variety but with ease. My dishes are such that it is nutritious & easy to cook. Of course one can always change the ingredients according to one's taste & availability. Do let me know which type of recipes are preferred, or in case you've any queries too. Feel free to comment.
Ingredients
150–200 grams paneer, cubed
1½ cups vegetables (capsicum, zucchini or broccoli chopped)
2 cloves garlic, sliced
1 tbsp oil
¼ tsp turmeric
½ tsp black pepper
Salt to taste
How to make it:
Sauté garlic in oil, add vegetables and paneer. Season and cook until lightly golden.
Ingredients
½ tsp cumin seeds
1 tbsp chopped ginger garlic
5-6 curry leaves
1 onion, chopped
1 green chili, slit
1 tsp chili pdr
¼ tsp turmeric
½ tsp coriander pdr
½ tsp cumin pdr
1 tsp garam masala
Salt to taste
100g tofu or paneer or chicken
40g whole wheat noodles
50-80ml coconut milk
1 tsp ghee
Veggies of your choice
Salt, pepper and chili powder (for marinade)
In a pan, toast ½ tsp cumin.
Add 1 tbsp chopped ginger garlic and 5-6 curry leaves.
Throw in 1 chopped onion with salt and let it cook down.
Add 1 tsp chili pdr, ¼ tsp turmeric, ½ tsp coriander pdr and ½ tsp cumin pdr.
Splash water and cook it all down.
Add a slit green chili, cook for a couple more minutes and blend everything into a smooth paste.
Marinate 100g of tofu, paneer or chicken with salt, pepper and chili powder. Cook it on the pan until done.
Boil 40g of whole wheat noodles and set aside.
In a pan, add the onion paste with a little water.
Add your chopped veggies of choice and let them cook.
Add 1 tsp garam masala and 50-80ml coconut milk. Stir in the boiled noodles, mix everything together and serve hot.
There's usually a good reason for everything, like for the phrase, 'the spice of life', or for why spices used to cost a fortune in days gone by. Spices can make even the most ordinary recipe burst into life with exciting tastes, and turn an average dinner into a gourmet feast, delighting the tongue with exotic flavors from far-flung places. That's why the following spice guide is so useful, and will let you know which spices to mix with which food, so you'll be able to ascend the lofty heights of culinary delight!
The Problem: After gujiyas, jalebis, endless mithai, your blood sugar has roller-coastered. You experience energy crashes, mood swings, and intense sweet cravings. Your insulin response is exhausted.
The Solution: Cook daliya (broken wheat) with mixed vegetables—carrots, peas, beans, and tomatoes. Season with cumin and turmeric. Have for lunch.
Why it works: Daliya is low-glycemic with complex carbs and fibre. It releases sugar slowly, preventing spikes and crashes. Fibre regulates blood sugar and keeps you full, preventing sugar cravings. Vegetables add vitamins and minerals. You get steady energy without crashes.
Ingredients
Preparations
Preparations
Ingredients:
2 medium onions, halved and sliced
500ml boiling vegetable stock, suitable for vegans
400g can chopped tomatoes
1 tsp ground ginger
1 cinnamon stick
500g prepared butternut squash, cut into bite-size chunks
2 large carrots, cut into chunks
2 large waxy potatoes, cut into bite-size chunks
2 x 400g cans chickpeas, drained and rinsed
For the spice paste:
2 garlic cloves, sliced
2 tsp cumin pdr
2 tsp coriander pdr
1 tsp paprika
1 tsp chili powder
½ tsp turmeric pdr
Grated zest and juice of 1 lemon
A handful of fresh coriander leaves
½ small pack fresh mint
Method:
1. Put the onions and 4 tablespoons of stock in a large non-stick saucepan or casserole pan. Cover and cook over a medium-low heat for 10 minutes or until soft.
2. Meanwhile, make the spice paste. Put the garlic, cumin, ground coriander, paprika, chili powder, turmeric, 2 tablespoons of lemon juice, fresh coriander, most of the mint and 2 tablespoons of cold water in a small food processor and blend into a paste (or finely chop the garlic and herbs and mix with the other ingredients). Set aside.
3. Uncover the pan and stir in the remaining stock, chopped tomatoes, ginger, cinnamon stick and lemon zest. Season lightly and bring to the boil over a medium-high heat. Stir the squash, carrots and potatoes into the tomato sauce and bring to a simmer. Cover the pan, reduce the heat to medium-low and cook for 20 minutes or until the vegetables are just tender.
4. Discard the cinnamon stick, then stir the chickpeas into the veg, cover again and simmer for 3 minutes or until they’re heated through. Stir in the spice paste and adjust the seasoning to taste. Roughly chop the remaining mint, keeping a few leaves whole, and scatter it over the tagine to serve.
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Ingredients
1 pound russet potatoes, peeled and cut into rough 1 1/2-inch chunks
salt to taste
3 tbsp vegetable oil
1 medium onion, grated on the large holes of a box grater
3 cloves garlic, grated fine
1 tbsp ginger, grated fine
green chilies as per taste
1 small red pepper, finely diced
8 stems coriander, leaves roughly chopped, tender stems finely minced and reserved separately
1 tsp turmeric pdr
1/2 tsp coriander pd
1/4 tsp cumin pdr
1 tsp red chili pdr
2 small plum tomatoes, peeled, seeded, and roughly chopped (a canned tomato is fine)
1 (15-ounce) can chickpeas, with their liquid
8 ounces curly spinach, roughly chopped
2 tbsp juice from 2 limes
For the Coriander Chutney:
2 cups picked fresh coriander leaves and tender stems
1 clove garlic
1 small green or to taste
Preparations
Place potatoes in a large saucepan and cover with water by 1-inch. Season to taste with salt. Bring to a boil and simmer until potatoes are tender but not falling apart, about 10 minutes. Drain and set aside.
In a large heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat until shimmering. Add grated onion, garlic, ginger, chilies, coriander stems, and red pepper, and cook, stirring frequently, until most of the moisture has evaporated and mixture is beginning to brown, about 10 minutes. Add turmeric, coriander, cumin, and chili pdr, and cook, stirring constantly, until fragrant, about 1 minute.
Add chopped tomatoes, chickpeas, spinach, 1/2 cup of water, and cooked potatoes. Stir until spinach wilts. Add half of lime juice and season to taste with salt. reduce heat to lowest setting, cover, and keep warm while making chutney.
For the Chutney: Combine coriander leaves, garlic, chili and remaining lime juice in a blender or in the cup of a hand blender and add 1/3 cup water. Blend until smooth, scraping down sides and adding water as necessary. Season to taste with salt.
Add more liquid to gravy if necessary and serve with chutney and steamed basmati rice or naan.
Ingredients :
Semolina ( sooji) – 1 cup
Curd / Yogurt –
Baking soda – ¼ tsp
Baking powder – ½ tsp
A pinch of turmeric
Chili pdr –1/2 tsp or as per taste
Onion – 1 chopped
Green Chili – 1 chopped or as per taste
Red capsicum – 2 tbsp chopped ( optional)
French Beans – 3-4 chopped
Coriander leaves chopped 1-2 tbsp
Ginger garlic paste – 1 tsp
Poppy seeds – 2 tbsp crushed
Black sesame seeds –1/4 tsp
White sesame seeds –1/4 ts[
Cumin seeds –1/4 tsp
Mustard seeds –1/4 tsp
Curry leaves – 1 tsp chopped
Oil – 3 tbsp
Water – 150-180 ml
Salt to taste
Preparations In a mixing bowl add the curd, baking soda, mix well and keep aside for about 5 minutes. Preheat oven @180° C for 10 minutes. Grease a cake pan, line with parchment paper or simply dust it with flour. Keep aside In
the curd mixture add the semolina, baking powder, salt as per taste,
water and mix well. Keep aside while you make the other ingredients
ready. In a sauce pan heat 1 tablespoon of oil. Add
the sesame seeds, cumin seeds, mustard seeds, curry leaves and let it
crackle. Remove from heat and pour this over the semolina mixture. Now add the remaining ingredients, mix them well and make a batter. Pour the batter into the greased pan and tap the pan for couple of times. Bake it in the preheated oven @180° C for 30-35 mins. A toothpick inserted should come our clean. Mine took exactly 30 minutes. Remove from oven, let it cool down, invert, cut and serve. https://gscrochetdesigns.blogspot.com. one can see my crochet creations
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Ingredients and Prep
burger
heat oil 1 tsp
add jeera 1/2 tsp
water 1 cup, when water boils add
salt and suji 1 cup, stir well till the water is absorbed and suji is cooked,
remove, cover and keep smearing some oil on top.
Cutlet
In the same pan add 1 tbsp oil
add jeera 1/2 tsp
hing little, ginger and green chilies finely chopped to taste
onion 1 finely chopped, fry with wee bit salt to light brown
add some boiled peas, cauliflower, beans, carrots, corn
add some turmeric and jeer pdr, red chili pdr mix well mashing the veges at the same time
add boiled and mashed potatoes, season with the masalas you like . Mix well.
add some soaked and squeezed poha about 1/4- 1/2 cup as needed, mixed all well
make small cutlets, shallow fry in a tawa using little oil just smearing on top and around , fry on both sides till brown and crisp
as they're getting cooked, knead the suji dough, roll it out, cut into small circles, make some - lines on top on one side, shallow fry the burgers lightly, serve with the hot cutlets, if you want add a slice of onion, tomato, cabbage leaf, slice of cheese and serve like in hotel !
