Roasted Carrot with Turmeric Couscous

This recipe makes a great light supper on its own or a tasty base for anything from poached shrimp to seared steak!

 

Ingredients

• 1 lb carrots, peeled and cut into 2 inch sections
• 2 tbsp olive oil
• 1/2 tsp curry powder
• 2 3/4 cups veg stock
• 2 cups Israeli couscous (find it in the international aisle!)
• 1 1/2 tsp turmeric pdr
• 1/3 cup plain Greek yogurt
• 3 tbsp water
• Fresh mint, torn into small pieces
• 1 lemon, cut into 4 wedges
• Salt
• Pepper

 

Directions

In a large bowl, toss carrots, olive oil and curry powder. Season with a bit of salt and pepper.

Place carrot mixture on a large baking sheet and roast at 500° until tender, about 15-20 minutes.

In a sauce pan, bring stock to a boil. Add couscous and turmeric. Cover and simmer until tender, about 7 minutes. Season with salt and pepper.

Mix Greek yogurt with water and a pinch of curry powder and turmeric.

Top couscous with carrots, yogurt and mint. Squeeze lemon over the top and serve.

 

 

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Green Juice

  

 Ingredients

 ½ cup fresh parsley

 3 cups spinach

½ lemon, peeled

2 medium pears, cut into eighths

6 large stalks celery, trimmed

Ice cubes (optional)

 

Preparations

Working in this order, process parsley, spinach, lemon, pears and celery through a juicer according to the manufacturer's directions. 

Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately. 

Tips

No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don't want the juice to stain your hands.

 

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Avocado Paneer Tikka Skewers

  

Cubed paneer and firm avocado chunks are marinated in hung curd, tandoori spices, and lemon, then grilled on skewers. This low-carb, high-protein appetizer pairs smoky char marks with a rich, melt-in-your-mouth interior for a healthy starter. 

 

 

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Masala-Tofu Burger

Ingredients

1 medium white onion- finely chopped 

1 red/orange/green bell pepper- finely diced 

1 cup frozen peas-carrots mix 

4 small green chillies or as per taste

3/4 cup firm cubed tofu - drained well 

1 medium potato- boiled, peeled, diced

2 cloves garlic- minced 

1/2 tbsp black mustard seeds

curry leaves finely chopped 1-2 tsp

pinch hing (Asafoetida) 

1 tsp cumin pdr

1 tsp turmeric pdr

1 lemon 

1 tsp salt (or to taste) 

1/2 bunch coriander leaves- washed-finely chopped 

3/4 cup Breadcrumbs 

1/2 tbsp vegetable oil 

oil spray 

1 red/white onion- cut into thick slices 

2  tomatoes- cut into thick slices 

1/2 cup mint-coriander chutney spread 

4 burger buns 

 

Preparations

In a large skillet over medium-high heat, add spray with a generous amount and add oil.

Add mustard seeds and saute for 30 seconds-till you hear popping noises.

Add curry leaves- BE CAREFUL, they pop hot oil!

Add onions and peppers- sweat for about 30 seconds.

Add chopped garlic, chilies and turmeric.

Saute for about 5-7 minutes, until the onions and peppers are soft.

Add peas and carrots mixture, cumin powder and salt.

Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.

Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!).

Mix and set aside to marinate for a bit.

Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles.

Add juice form half a lemon and half of the chopped  coriander leaves.

Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If its still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.

In a small skillet sprayed with oil over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.At the same time, saute the thick slices of onion, until charred and slightly soft.

Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and coriander leaves.

Serve with a slice of lemon and reduced-fat chips on the side. 

 

 

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Hassleback Sweet Potato in Air Fryer

  

 

Ingredients

1/2 Kg Sweet Potato

1/2  Cup Tomato Puree

1 tbsp Soya Sauce  

1 tbsp Olive Oil

Salt to taste  

1 tbsp Red Chilli Flakes

2 tbsp Anardana Pdr

1 medium Lemon

1 tbsp Oregano Flakes  

2 tbsp Coriander Chutney

 

Preparations

Boil the sweet potato to one whistle in cooker.

Do not over boil it because we have to cut it also.

Now peel all the sweet potatoes.

Mark cuts the sweet potato in equal proportions. Now pre heat the air fryer on 120 degree temperature for 2 minutes.

Place a foil paper on the base and then put 2 to 3 sweet potato on it.

Sprinkle half of the salt, anardana powder on it.

Air fry it on 150 degree temperature for 4 to 5 minutes.

In the mean time, take a small pan, add one tablespoon olive oil in it.

Let it be heated on low flame for half minute and add tomato puree in it.

Let it be cooked for one minute.

Add soya sauce, salt and chili flakes in it.

Cook it for 1 minutes more and off the flame.

Now take the sweet potatoes out and sprinkle red chilli flakes on it.

Squeeze lemon on it and a bit of coriander chutney.

Garnish it with coriander chutney and tomato chutney.

You hassle-back sweet potato is ready to eat. Serve hot.

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Green tea with mint- Anti-inflammatory , refreshing drink

Ingredients 

1 green tea bag or 1 tsp loose green tea
1 cup hot water
4–5 mint leaves
1 slice lemon (optional)

How to make it:

Steep the green tea and mint leaves in hot water for 2–3 minutes. Remove the tea bag or strain the leaves. Add lemon if you like and sip warm or chilled throughout especially humid afternoons for a lighter, refreshing pick-me-up.

 

 

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Orange and lemon Detox drink

If you lean towards citrusy flavours, you'll find hydrating with this pick a breeze. It's also a decent dose of vitamin C and could have an alkalising effect on the body.

You'll need:

• 1 sliced orange
• 1 sliced lemon
• 1 liter water

How to make it:

Combine all the ingredients in a jug and let them sit for a few hours before drinking. “When using oranges or any citrus fruit, slice them thinly so more flavour infuses into the water. Remove the peels after a couple of hours to prevent bitterness,” adds Chowdhury.

 

 

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Lemon and ginger Detox drink

Ginger has some of the strongest research behind it for supporting digestion. It can help with nausea and support stomach emptying, especially if you feel heavy after eating. "If my stomach feels unsettled, I reach for fresh ginger with a squeeze of lemon," shares Chowdhury.

You'll need:

• 1 whole and 1 sliced lemon
• Small piece of fresh ginger
• 1 liter water

How to make it:

Crush or grate the ginger and add it to the water with the juice of one lemon. Optionally, add lemon slices and refrigerate for a few hours before drinking.

 

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Mango almond pudding

 Ingredients

For almond milk (500ml)

• Almonds - ¾ cup/ 110 grams
• Water - 2½ cups

Other ingredients

• Cornflour - 35 gm / 4½ tbsp
• Cinnamon stick - 1
• Vanilla essence - few drops
• Sugar - 100 grams / ½ cup

For mango sauce

• Mango, large - 1
• Sugar - 50 grams / ¼ cup
• Water - 1½ cups
• Lemon, small - 1 no
• Mint sprigs - for garnish

Method of preparation

1. First, prepare the almond milk. Boil the almonds for two to three minutes to soften them well. Drain the water using a strainer, and then run tap water over the boiled almonds to bring down their temperature. Now, place the almonds in a grinder. Add water to it and them grind well. When the mixture has been well ground, strain the mixture through a fine mesh bag (or a muslin cloth). Squeeze out the almond milk completely. Keep the ground almond bits aside to use in other recipes.
2. Set aside some of the almond milk (one large ladleful). To it, mix some cornflour. Mix them well. (Custard powder can also be used instead of cornflour.)
3. Pour the remaining almond milk into a saucepan and bring it to a boil. As the milk is warming up, add cinnamon, vanilla essence and sugar. Mix them well. Once the sugar is dissolved and the milk starts to boil, lower the heat.
4. Then, slowly add the almond milk and cornflour mixture into the saucepan. Take it off the flame as it starts to thicken and keep stirring continuously. Bring the saucepan back on the low flame if required, stirring all the time. Cook this blend until it reaches a very thick and gooey consistency.
5. Remove the cinnamon stick, and transfer the mixture into the molds. When the mixture cools down completely, transfer it to a refrigerator and keep it for around two hours.
6. Next, prepare the mango sauce. Peel one large ripe mango and put it in a blender with sugar. Then, heat up a pan and pour in the blended mango. Add a dash of water, stir and mix well. Take it off the heat and then pass the sauce through a strainer. Squeeze in a small lemon and stir it in. The mango sauce is ready. Keep it in the freezer to cool it down.
7. To serve, bring the pudding out of the freezer and take it out of the mold. Plate it with the mango sauce on top, garnished with mint sprig. Enjoy chilled.                                                                 

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Instant lemon coriander noodles

 Ingredients

Instant Noodles - 2 pkts

Oil - 2 tbsp

Garlic, chopped - 1 tbsp

Green chilli, chopped - 2

Taste maker - 2 pkts

Lemon - 1

Coriander, chopped - handful

Salt - a pinch

Spring onion chopped - handful

 

Preparations

 

Fill a large pan with water and bring it to a boil. Add the instant noodles and cook it through.

In a separate pan, heat some oil. To it, add chopped garlic and chopped green chillies and let it sputter.

After sauteing for a few seconds, add the instant noodles’ taste-maker (masala), and saute it well.

Take the noodles out of the boiling water and add them to the pan with the sauted masala.

Squeeze a lemon on top and add a handful of chopped coriander.

Mix it well until the noodles are completely coated with the masala.

Sprinkle a pinch of salt on top. Mix again and then add a handful of chopped spring onions.

Serve it in a bowl, garnished with a slice of lemon, and enjoy.     

 

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Lemon, Cucumber & Mint Infused Water

  

Ingredients

8 cups filtered water

2 cups thinly sliced cucumbers

2 small lemons, rind removed and discarded, sliced

½ cup packed fresh mint leaves, torn

 

Preparations

Stir water, cucumber, lemons and mint together in a large pitcher. Cover and chill for at least 4 hours to blend flavors. Strain out solids, if desired.  

Tips

To make ahead: Refrigerate for up to 4 days. (If you don't finish your infused water by the end of the first day, strain out the solids and discard them.)

 

 

 

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South Indian Style Mango Ginger Pickle

  

Made with the unique aroma of mango ginger (amba haldi), this spicy-tangy pickle brings together heat, sourness, and earthiness in every bite. A staple in many South Indian households, it pairs perfectly with rice, dosa, idli, or even simple curd meals, instantly elevating everyday dishes with its vibrant taste.

Ingredients: 

1 cup chopped mango ginger, 

1 lemon, 

2 tsp red chilli powder, 

¼ tsp mustard seeds, 

¼ tsp hing, 

salt to taste.  

 Til oil 3 tbsp +

Instructions 

Rinse the mango ginger and grate it. Then, mix it with red chilli powder, turmeric powder, and salt.

Next, heat some oil and add mustard seeds. When the seeds splutter, add hing and mix well. 

In the hot mixture, add grated mango ginger and lemon juice and allow it cool. 

Best enjoyed in small portions, this pickle should be stored in a clean, airtight glass jar and kept in a cool, dry place to preserve its freshness and flavour for longer. 

 

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