Kabobs are not only a tasty entree but are equally delicious packed whole for picnics. Serve with baked potato, green beans and red grapes. The kabobs can be prepared a day ahead and grilled any time you are ready. Both mild and spicy flavoring with a dash of sweetness and cheese dressing is ideal for kids.
200 grams Chicken Breast cubes
1 teaspoon Red Wine
3 teaspoon Extra Virgin Olive Oil
½ teaspoon White Pepper
2 teaspoon Lime juice
2 teaspoon Parsley chopped
1 teaspoon Honey
2 teaspoon Green chilli paste
¼th teaspoon Garlic Powder
Any Cheese Dressing
Salt to taste
Few Tomato cubes, Red Onion cubes, Yellow, green and Red Pepper.
First wash the chicken cubes and dry it. Skewer the chicken cubes with peppers, tomato and red onion chunky cubes alternately, in washed wet sticks.
Marinate with red wine, pepper, honey, chilli paste, lime juice, garlic powder, salt and parsley for 15 minutes.
Heat a grilled frying pan with oil, now lay the skewered chicken sticks on it and roast for 15- 20 minutes turning all side .
Serve the kabab sticks on platter, drizzle with cheese dressing of your choice and yellow mustard..
For a lean clean bowl of superfood salad , Quinoa is the best trendy option. Very easy and healthy low calorie vegan power protein ingredient which can be a substitute for rice. Addition of bell pepper, mushroom, spinach leaves, corn, tomato and cheese with your favorite spices and herbs can make the recipe even more delicious. It is actually seed and not a grain which is packed with protein, magnesium, iron and lots of dietary fiber.
½ cup Quinoa
½ cup Chick peas boiled
1 teaspoon Lemon juice
1 Onion chopped
1 Green chilly chopped
2 teaspoon Olive oil
1 cup water
½ teaspoon Turmeric powder
A handful of Curry Leaves
½ Tomato chopped
½ Capsicum chopped
1 Red Chilly
½ teaspoon Mustard seed
Salt to taste
At first, heat a frying pan with oil and fry onions , curry leaves, mustard seed, red chilly and green chilly for 2 minutes.
Heat a saucepan with water and add quinoa, salt and turmeric . Cover and cook for 20 minutes or until done.
Take a bowl and mix the chick peas, tomato, capsicum, salt and lemon juice.
Now add the cooked quinoa in frying pan with the bowl of chick pea mixture and toss well with fried onion for few minutes.
These potato wedges are just as tasty as they look. Eat well and feel better when you choose organic potatoes to fry our all time favorite recipe. They contain enough good carbohydrate so if consumed in moderation we can benefit from their healing properties. To spice it up, add some lemon juice and hot chilli flakes to enjoy this delicious fries for a change.
6 Red Potatoes
2 teaspoon Lemon Juice
2 teaspoon Hot Red Chilli flakes
1 teaspoon Green Chilli paste
A handful of Coriander leaves chopped
Rice Bran Oil for frying
Black Salt to taste
At first wash and clean the potatoes, cut each potato into eight long wedges.
Heat a deep frying pan with oil and fry the wedges in few batches.
Serve on a platter and sprinkle black salt and red chilli flakes on top.
Take a small bowl and mix 1 teaspoon of oil, coriander leaves, green chilli paste and lemon juice.
Drizzle evenly on wedges and shake the platter for few times.
Serve hot with cheese sauce, salad and your favourite chicken fries.
The simplest of all Indian traditional rice based dessert recipe is Payesh or sweet rice pudding . This is never sold in our sweet shops but a must have recipe for all our auspicious occasion. We all know to make rice kheer but the simpler the better, the aroma is so sweet, strong and divine that nobody can forget to make on any ceremonial days. We offer this to our Gods and Goddesses as a dessert for bhog and we will happily make for this Diwali too.
1 litre Milk
¼th cup Gobindo Bhog Rice
1 Litre Milk
¼th cup Condensed milk
1 cup Sugar
5 Green Cardamom powder
2 Bay Leaf
2 teaspoon Ghee/Clarified Butter
¼ th cup Raisin and Almonds
To begin with making the Payesh recipe first wash and soak the rice for 15 minutes.
Heat a heavy bottomed saucepan with ghee and bay leaves.
Add the rice and fry for 5 minutes.
Pour the milk and let it boil on medium to low flame stirring continuously to avoid burning.
Cook till the rice is boiled and almost broken and half blended with milk like Kheer.
Add the sugar, genn cardamom powder and condensed milk and cook for another 10 minutes.
Add the nuts and let it rest for 15 minutes,
Serve hot or cold on dessert bowls with few more toppings of nuts fried separately in ghee.
Light up this Diwali Dinner table not only with colourful diyas and rangoli but also celebrate more with your homemade traditional festive sweets. Sweet Rice and Jamun Bhog recipe is my version of Sita Bhog, a bengali sweet usually we buy from sweet shops in Kolkata. This year I have tried to keep it simple and easy and cook for bhog to offer our Almighty Ganesh and Lakshmi and then distribute to my guests on behalf. A healthy guilt free cooking is done best when organic ingredients are used, you can use sweet potato for making jamuns but I have used homemade paneer instead. Serve in terracotta bowls or pack as sweet gift hampers for your guests.
½ cup Govind Bhog Rice
1 cup Sugar
11/2 cup Water
Rose water, a few drops
1 teaspoon Cardamom Powder
2 Bay leaf (tej patta)
2 teaspoon Ghee
Saffron strands, for garnish
200 grams Paneer (Homemade Cottage Cheese)
3 tablespoon All Purpose Flour (Maida)
3 tablespoon Caster Sugar
1 Cardamom Powder
3 tablespoon Ghee
Saffron strands , a few
1 cup Sugar
1-1/2 cup Water
To make the Indian Festive Sweet Rice And Jamunb Bhog recipe, first we will only prepare the sweet rice so let's wash the rice and soak for 10 minutes.
Heat a large heavy bottomed saucepan with ghee and fry the rice.
Add green cardamom, bay leaf and sugar .
Pour in water, rose water and sugar and let the rice fully cook on medium to low flame and absorb the water just like cooking plain cooked rice. Stir continuously to avoid burning. Drain water if any left and spread on a plate to cool.
Sprinkle Kesar all over the rice.
Now let's make the sugar syrup for the jamuns. Take a small saucepan and add both sugar and water and let it boil to a syrup consistency.
Finally to make the jamuns, take a big plate and mash the paneer, sugar powder, elaichi powder, kesar and flour with your palm.
Shape the paneer mixture in mini oval jamuns .
Meanwhile, heat ghee in a frying pan and fry the mini jamuns till golden brown in few batches and transfer in hot sugar syrup. Let it rest for 15 minutes.
Add all the jamuns to rice. Take few terracotta bowls and fill each with 3 to 4 spoons of Sweet Rice And Jamun Bhog and serve cold.
A dairy free organic dessert recipe to make for this Diwali from Naturanna Organic Foods. Use brown or palm sugar instead for a healthier option. Only Naturanna Organic Foods, ingredients are used in this recipe.
10 Pointed Gourd/ Parwal
2 cups Water
11/4th cup Sugar
2 Green Cardamom
2 Bay Leaf
1 cup Coconut grated
11/2 cup Jaggery Powder
2 Green Cardamom powder
First, wash the parwals, cut both ends and scrub the surface of this vegetable with a sharf knife also prick the skin with tooth pick. Scoop out the seeds of parwal carefully with the back of a spoon.
Heat a big saucepan, and boil sugar, water, bay leaf and 2 green cardamoms.
Add the parwals and cook until soft for about 30 minutes or more.
Pick the parwals from sugar syrup , set aside.
Meanwhile heat a frying pan and melt the jaggery powder, add the grated coconut and cardamom powder, stir continuously till a sticky consistency is formed.
Stuff the parwals with coconut mixture one by one. Dip the parwals once more in sugar syrup and serve on serving plates.
Help your kids to choose nutritious organic breakfast for our festival long weekends. A single serving of protein packed tasty morning snack is what they need after a week long hard work. Honey on Pancakes drizzled instead of fried flour recipes to make it extremely healthy picks for our kids, with addition of fruits and a big scoop of homemade cottage cheese on their favorite cartoon plate.
1 cup Flour
1 cup Milk
4 tablespoon Brown Sugar
5 teaspoon Almond Meal
Few drops of Vanilla Essence
4 teaspoon Butter
2 teaspoon Oil
At first blend well flour, egg, vanilla essence, milk, sugar and almond meal, in a big bowl.
Mix oil and melted butter in a small bowl.
Heat a frying pan with 1 teaspoon butter and oil, and pour 3 tablespoon of mixed pancake batter.
Spread in circles and let it cook for 7 minutes or more until the surface are spotted with golden brown colour.
Finish with rest of the batter in batches.
Serve hot on plate, with honey drizzled on pancakes.