Quinoa Chickpea Salad

Quinoa Chickpea Salad
Author: 
Recipe type: Salad
Cuisine: World
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
The easiest of all the healthy and nutritious salad recipes served as a meal. Choose to pick all organic ingredients for maximum benefit. Try to keep as simple as possible so our kids learn to taste the natural flavor of seasonal ingredients. Perfect for after school snacks, lunch box, and for anytime office salad.
Ingredients
  • 1 cup Quinoa
  • 1 cup Chick Peas
  • 1 Green Pepper
  • 1 Red Pepper
  • 2 Green Chilly
  • 1 Onion chopped
  • ½ teaspoon Turmeric powder
  • 5 tbsp Coriander Leaves
  • 2 teaspoon Lime Juice
  • 1 teaspoon White Pepper
  • 3 teaspoon Extra Virgin Olive Oil
  • Salt to taste
Instructions
  1. Cook quinoa with little extra turmeric powder in water,
  2. following the cooking instruction from the pack.
  3. Pressure cook the chick peas with salt.
  4. Separately cut in strips red and green pepper.
  5. Chop some green chilly, onion and coriander leaves.
  6. Combine all together in a big bowl .
  7. Now add lime juice, white pepper powder, salt and extra virgin olive oil.
  8. Toss well and serve warm or cold.

 

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Lemon Frozen Yogurt

Lemon Frozen Yogurt
Author: 
Recipe type: Dessert
Cuisine: Continental
Prep time: 
Total time: 
Serves: 3
 
If you want to make this absolutely refreshing and delicious Lemon Frozen Yogurt you will need only six ingredients and ten minutes of preparation. But will be much more relieved to hear that there is no need for ice cream maker to get the same lush texture. A healthy version of frozen yogurt is a good substitute to serve our children with daily dose of calcium. You can use honey instead of sugar in this recipe and fat free yogurt to fetch better result. Easy to make the day before your party begins or as a surprise treat for your children. Serve Lemon Frozen Yogurt on its own as a snack or serve it with your meal.
Ingredients
  • ¼ cup Lemon juice
  • 500 grams Yogurt (Curd)
  • ¼ cup Sugar , powdered
  • 2 tablespoons Fresh cream
  • ⅛ teaspoon Turmeric powder (Haldi)
  • Vanilla Extract , few drops
  • 1 teaspoon Orange Zest (Rind)
  • 2 slices Orange
Instructions
  1. To make the Lemon Frozen Yogurt recipe, first take a medium bowl and beat the yogurt and turmeric powder for about 4 minutes.
  2. Squeeze out the juice from fresh lemon in a small bowl. Add cream, sugar powder, vanilla, lemon juice into beaten yogurt, whip well.
  3. Pour the yogurt mixture in a freezing bowl and freeze it for 2 hours. Take the frozen yogurt bowl out of the freezer and stir well, return to the freezer and keep overnight.
  4. Take out of freezer 30-40 minutes before serving. Serve in fancy bowl with few big scoops of Lemon Frozen Yogurt with orange zest on top and a slice of orange for garnishing.
  5. Serve Lemon Frozen Yogurt on its own as a snack or serve it with your meal.

 

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Matar Masala Tofu

Matar Masala Tofu
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This is a low-fat vegan recipe, extremely delicious to taste for those who have already introduced tofu in their daily diet. For others who already know the important nutritional values of tofu but still thinking how to introduce in the main course then this recipe will help them find a way to balance with native Indian taste. Here it is used as a substitute for paneer recipe. Tofu, a component in Asian cuisine has gained much popularity due to its high protein content that simply help to lose body weight, lowers cholesterol, good source of iron, calcium and antioxidants.
Ingredients
  • 200 grams Tofu , masala
  • ¾ cups Homemade tomato puree
  • ¼ cup Green peas (Matar)
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Red chilli powder
  • ¼ teaspoon Turmeric powder (Haldi)
  • ½ teaspoon Ginger , paste
  • ⅛ teaspoon Garam masala powder
  • Green peas (Matar) , A handful
  • Curry leaves , a few
  • 1½ cups Water
  • 3 teaspoon Cooking oil
  • Salt , to taste
Instructions
  1. To begin making the Matar Masala Tofu recipe, firstly cut the tofu in cubes.
  2. Take a bowl and mix all the dry masala with ¼th cup of water.
  3. Heat a frying pan with 1 teaspoon oil and fry the tofu cubes, then keep it aside.
  4. Add rest of the oil in the same pan, temper with cumin seeds, curry leaves, ginger and masala paste. Fry for a minute.
  5. Add the tomato puree, salt and peas, cook for 5 minutes. As it starts to thicken add salt and tofu cook for few more minutes. Sprinkle with garam masala powder and fresh curry leaves.

 

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Uttarakhand Aloo Ke Gutke

Uttarakhand Aloo Ke Gutke
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Let us learn a very easy potato recipe of Uttarachali dishes. A traditional vegan recipe Aloo Ke Gutke which is simply prepared with mustard oil and spice powder mix. Serve with rice and dal or just simply with roti. It is very easy to make, takes less time to prepare and thus you can pack it for your lunch box also.
Ingredients
  • 3 Potatoes (aloo)
  • 2 teaspoon Mustard oil
  • ¼ teaspoon Red chilli powder
  • ⅛ teaspoon Coriander Powder
  • ¼ teaspoon Cumin seeds
  • ¼ teaspoon Turmeric powder (Haldi)
  • 2 Dry red chilli
  • 2 pinch Asafoetida (hing)
  • Salt , to taste
  • Coriander leaves (Dhania) , few for garnish (chopped)
Instructions
  1. To begin making the Uttarakhand Aloo Ke Gutke recipes, firstly boil the potatoes with little salt to begin making Aloo Ke Gutke recipe. Peel the potatoes and then cut in cubes.
  2. Take a small bowl and mix coriander powder, red chilli powder and turmeric powder with 2 teaspoons water.
  3. Heat a frying pan with oil, add cumin seed, asafoetida and red chilli. Let it cook for about 15 seconds.
  4. After 15 seconds, add the mixed masala and salt. After 30 seconds add the potatoes and coat well with the masala. Let it cook for about 5 minutes.
  5. Once it is done, switch off the gas stove and garnsih with coriander leaves.

 

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Uttarkhand Style Mixed Bhaddu Dal Recipe

Uttarkhand Style Mixed Bhaddu Dal Recipe
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Uttarakhand is my favourite summertime holiday spot, and we never miss it. Apart from being a popular tourist destination it similarly shares a popular vegan cuisine. A high protein vegan recipe is a must make for every family which is simply cooked and it helps in digestion especially when you are travelling. Bhaddu is actually an alloy pot they use to soak and cook the lentils for long hours. Hence the name and the local addition of selective ingredients and exploring on making tasty protein meal is highly praised by all.
Ingredients
  • ¼ cup Rajma (Large Kidney Beans)
  • ¼ cup Urad dal
  • 3 teaspoon Cooking oil
  • 1 teaspoon Ginger garlic paste
  • 2 Cardamom (Pods /Seeds)
  • 1 Bay leaf (tej patta)
  • ¼ teaspoon Whole Black Pepper Corns
  • 2 Cloves
  • 1 inch Cinnamon Stick
  • ¼ teaspoon Coriander seeds
  • ½ cup Homemade tomato puree
  • ¼ teaspoon Cumin seeds
  • 2 teaspoon Fresh cream
  • Salt , to taste
Instructions
  1. To begin making the Uttarkhand Style Mixed Bhaddu Dal recipe, firstly soak the urad dal and rajma seperately overnight or for minimum 5 hours.
  2. Heat a pressure cooker with water, cinnamon stick, cardamom and lentils, cover it and let it cook till the cooker releases 4 whistles.
  3. Take a medium wok, heat 2 teaspoons of oil, add bay leaf, cloves, whole black pepper, turmeric powder and red chilli powder. Let it cook for about a minute.
  4. Pour tomato puree and let it cook for another 3 minutes. After 3 minutes, add in the ginger garlic paste. Let it cook till the raw smell vanishes.
  5. Next, add the boiled dal to wok and simmer for 8 minutes then add the cream.
  6. Meanwhile heat a spoonful of oil in a tadka pan, add coriander seeds, cumin seeds and let it cook for about 15 seconds. Pour it over the dal, mix and serve hot.

 

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Mushroom Caldin Recipe

Mushroom Caldin Recipe
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Mushroom Caldin is one vegetarian recipe from Goa, India born out of Portuguese influence where the mushroom is cooked in coconut milk and tamarind paste with light spices. Usually, the gravy is yellow in colour but here, only cumin and coriander powder are added. Perfect for a light meal anytime with some buttered bread on the side. It is easy and therefore you can make it for your weeknight dinner.
Ingredients
  • 200 grams Button mushrooms
  • 1 cup Coconut milk
  • 1 Onion , chopped
  • 5 Garlic pods
  • ¼ teaspoon Ginger , paste
  • 4 teaspoon Tamarind Paste
  • 1 teaspoon Cumin powder , roasted
  • ½ teaspoon Coriander Powder , roasted
  • ¼ cup Water
  • 2 teaspoon Olive Oil
  • 4 Bread slices
  • 2 teaspoon Butter
  • Salt , to taste
Instructions
  1. To begin making the Mushroom Caldin recipe, heat a medium saucepan with olive oil. Add onions and cook till they become soft and translucent.
  2. Cook for about a minute and then add ginger, garlic, and salt. Mix and cook for another one minute.
  3. After a minute, add the whole mushrooms, tamarind paste, cumin powder and stir fry for a minute. Add water, mix and cook for 2 minutes.
  4. Finally, add the coconut milk and boil for few more minutes. Check for seasoning. Toast the breads on tawa with butter till almost crispy brown in colour. Serve hot.

 

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Crab In Hot English Mustard Sauce

Crab In Hot English Mustard Sauce
Author: 
Recipe type: Dinner
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Crabs are my favourite for weekend menus. Apart from cooking in usual tomato onion gravy, now I also use hot english mustard sauce to cook up the dish for variation and found it to be a tasty add up for my fusion cuisine. In Crab In Hot English Mustard Sauce recipe, Crabs are first boiled, then fried and at last tossed with sauce. Sesame oil is used to give a oriental flavour.
Ingredients
  • 4 Crabs
  • 2 tablespoon Sesame oil
  • 4 teaspoon Hot English Mustard
  • ½ cup Water
  • 5 Dry red chillies
  • Spring Onions (Scallion) , for garnish
  • Salt , to taste
Instructions
  1. To begin making the Crab In Hot English Mustard Sauce recipe, firstly boil the crab. Set it aside.
  2. Take a bowl and mix water and sauce.
  3. Heat a heavy bottomed pan/wok with oil and fry the red chillies. After a minute add the crabs and fry for 5 minutes.
  4. Ater 5 minutes, add the sauce mix and coat the crabs on low flame. Check the salt and garnish with scallions.

 

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Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar Recipe

Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar Recipe
Author: 
Recipe type: Salad
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Caprese is a word refers anything that imitates the style of an Italian island, Capri close to Naples. Italians are passionate for using tomatoes and all kind of cheese in their meals.This recipe is an absolute example, since their breakfast too is totally inspired similar with these ingredients with blended special herbs and vinegar for ultimate health and protein balance.Try this traditional Italian salad recipe at home, you will be amazed how easy it is to make and believe, taste rules till the end.
Ingredients
  • 6 Tomatoes
  • 100 grams Mozzarella cheese
  • 10 Basil leaves , chopped
  • 1 sprig Rosemary
  • 5 cloves Garlic
  • ½ teaspoon Lemon juice
  • ½ teaspoon Black pepper powder
  • 1 teaspoon Paprika powder
  • 2 Tablespoon Balsamic Vinegar
  • 2 teaspoon Extra Virgin Olive Oil
  • Sea salt , to taste
Instructions
  1. To begin making the Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar recipe, at the very beginning marinate the tomato halves in ½ teaspoon of oil, salt, pepper, paprika, brown sugar, basil and lemon juice for 10 minutes.
  2. Cut the cheese into 5 thick slices. Meanwhile heat oil in a roasted pan and add garlic, fry for a minute.
  3. Arrange the tomatoes in circles on the pan, insert cheese slices in between tomatoes with gaps, lay the rosemary sprig on top.
  4. Drizzle balsamic vinegar. Cook till the cheese melts and tomatoes are done for about 8 minutes approximately.
  5. Check for salt and pepper seasoning. Serve hot on plate.
  6. Serve Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar along with French Onion Soup for weekday dinner.
  7. Published in Salads

 

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Roasted Harissa Salmon With Lemony Chickpea And Quinoa Recipe

Roasted Harissa Salmon With Lemony Chickpea And Quinoa Recipe
Author: 
Recipe type: Dinner
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
What we need for weekday lunches is certainly a meal packed with only light nutritious wholesome goodness. This recipe is a combination of three dishes tied up with a string of tasty zing. Salmon, chickpeas and quinoa, what else you may need after having this? A very simple chick pea salad, flavored quinoa and roasted fish in harissa paste. Serve Roasted Harissa Salmon With Lemony Chickpea And Quinoa on its own for a wholesome lunch or dinner.
Ingredients
  • 200 grams Salmon fillet
  • 1 teaspoon Harissa paste
  • 4 cloves Garlic , chopped
  • Red Chilli flakes , A pinch
  • 2 teaspoon Olive Oil
  • ½ cup Kabuli Chana (White Chickpeas) , boiled
  • 1 teaspoon Lemon juice
  • 1 Onion , chopped
  • 1 Green Chillies , chopped
  • ½ cup Quinoa
  • 1 cup Water
  • ½ teaspoon Turmeric powder (Haldi)
  • Lemon zest
  • Salt , to taste
Instructions
  1. To begin making the Roasted Harissa Salmon With Lemony Chickpea And Quinoa recipe, first, clean the fish and rub salt, harissa paste, garlic and red chilli flakes. Mix everything well and keep it aside for 5 minutes.
  2. Heat frying pan with oil and fry the fish for 10 minutes. Remove on a platter.
  3. Heat a saucepan with water and add quinoa, salt and turmeric. Mix, cover and cook for 20 minutes until done.
  4. Next, take a bowl and mix the chick peas, salt, lemon juice, onion and green chillies. Mix it properly.
  5. Now serve fish, salad, and quinoa on a dinner plate. Garnish with lemon zest and lemon juice. Serve Roasted Harissa Salmon With Lemony Chickpea And Quinoa on its own for a wholesome lunch or dinner.

 

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