Slow Cooker Winter Supper Stew Recipe

Slow Cooker Winter Supper Stew Recipe
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Nature's bountiful produce for winter is a blessing for all of us. Nutritionists have given enough reason pointing to the medical importance of including colourful veggies in our daily diet. Keeping this in mind here is one very simple stew that can be served with assorted breads or like a soup to warm up in cold evening. Include in your everyday supper menu to get the full nutritional benefits to stay fit and healthy. We are sure you will love the taste of lightness of this winter stew.
Ingredients
  • 2 Beetroot , cut into cubes
  • 2 Carrot , cut into cubes
  • 1 Green Bell Pepper (Capsicum) , cut into cubes
  • 4 Potatoes (aloo)
  • 1 Onion , chopped
  • 2 Pearl onions (Sambar Onions)
  • 6 Garlic pods
  • 5 Whole Black Pepper Corns
  • ½ teaspoon Ginger , paste
  • 1 Bay leaf (tej patta)
  • 2 cups Vegetable stock
  • Coriander leaves (Dhania) , chopped (few)
  • 1 teaspoon Cooking oil , as required
  • 1 teaspoon Butter
  • Salt , to taste
Instructions
  1. To begin making the Slow Cooker Winter Supper Stew recipe, first clean and cut all the vegetables. Keep it aside.
  2. Heat oil in a pressure cooker. Add add bay leaf, pepper, garlic and ginger and let it cook for about a minute.
  3. Add the vegetable stock and vegetables except capsicum, close the lid and cook for upto 2 whistles.
  4. Open the lid add capsicum, coriander leaves and adjust the seasoning. Let it cook for one more minute and switch off the gas. Serve hot.

 

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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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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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Methi Mushroom Masala

Methi Mushroom Masala
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe is mouthwatering for all the mushroom lovers. Here, methi leaves are added to bring out a unique flavor which we always search to make a common dish taste extraordinary. Serve freshly made methi mushroom masala, as it is easy to prepare with parathas for weekday lunch or for dinner. Try this recipe and we are sure your family will love it! You can also make this recipe for lunch or dinner when you are expecting guests at home.
Ingredients
  • 200 grams Button mushrooms
  • 1 tablespoon Yogurt (Curd)
  • ½ teaspoon Kashmiri red chilli powder
  • ½ teaspoon Ginger , paste
  • 4 teaspoon Cooking oil , as required
  • 1 Onion , chopped
  • ¼ cup Homemade tomato puree
  • 1 teaspoon Ginger garlic paste
  • 1 Bay leaf (tej patta)
  • ¼ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Red chilli powder
  • ¼ teaspoon Garam masala powder
  • ¼ teaspoon Kalonji (Onion Nigella Seeds)
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 teaspoon Lemon juice
  • 2 Dry red chilli
  • Salt , to taste
  • ¾ cup Luke Warm Water
Instructions
  1. To begin making the Methi Mushroom Masala recipe, firstly wash the mushrooms, in a bowl mix with curd, red chilli powder and ginger paste. Marinate for 5 minutes.
  2. Soak the leaves in water for 5 minutes, strain and set aside. Heat a small wok with oil, fry the mushrooms and remove after 2 minutes.
  3. In the same pan, add bay leaf, kalonji and ginger and garlic paste. Fry for 1 minute.
  4. Fry the onions for few minutes or till they become soft. Next, add tomato puree, red chilli powder and turmeric powder. Let it cook for about a minute.
  5. After a minute, add warm water, salt and garam masala powder.
  6. Let it boil to a semi thick consistency, now add the mushrooms and soaked and strained dry methi leaves.

 

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Organic Moong Dal Sprouts Salad

Organic Moong Dal Sprouts Salad
Author: 
Recipe type: Salad
Cuisine: Indian
Prep time: 
Total time: 
Serves: 2
 
Moong Dal Sprouts is a simple salad recipe with high protein contents. A nutritious salad to include for your next party. Simple recipe to follow for those late afternoon cravings for any ages. Addition of organic Himalayan salt instead of regular chat masala is all that you need to make this recipe much more nutritious with addition of your favorite vegetables.
Ingredients
  • 2 cups Organic Moong Dal Sprout
  • ½ Onion
  • 1 Tomato
  • A handful of Coriander leaves
  • Himalayan Salt to taste
  • ½ Lime juice
  • 1 Green Chilli
  • ½ Red Pepper
  • 1 teaspoon Extra Virgin Olive Oil
  • A dash of White Pepper
Instructions
  1. First wash the sprouts and dry in a salad bowl.
  2. Chop the tomatoes, onion and coriander leaves.
  3. Add salt and pepper.
  4. Toss the sprouts and vegetables together with oil and lime juice and rest of the ingredients.
  5. Garnish with green chilly and red pepper.
  6. Serve cold.

 

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Quinoa And Chick Pea Salad Bowl

Quinoa And Chick Pea Salad Bowl
Author: 
Recipe type: Salad
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
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.
Ingredients
  • 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
  • Lemon zest
  • A handful of Curry Leaves
  • ½ Tomato chopped
  • ½ Capsicum chopped
  • 1 Red Chilly
  • ½ teaspoon Mustard seed
  • Salt to taste
Instructions
  1. At first, heat a frying pan with oil and fry onions , curry leaves, mustard seed, red chilly and green chilly for 2 minutes.
  2. Heat a saucepan with water and add quinoa, salt and turmeric . Cover and cook for 20 minutes or until done.
  3. Take a bowl and mix the chick peas, tomato, capsicum, salt and lemon juice.
  4. Now add the cooked quinoa in frying pan with the bowl of chick pea mixture and toss well with fried onion for few minutes.
  5. Garnish with lemon zest.
  6. Serve warm or cold in a salad bowl.

 

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Bottle Gourd And Coconut Payasam

Bottle Gourd And Coconut Payasam
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients used in this recipe are all from Naturanna Organic Foods.
Ingredients
  • 11/2 cup Bottle Gourd finely chopped
  • ¾th litre Milk
  • ½ cup Sugar
  • ½ cup Coconut grated
  • 2 teaspoon Ghee/ Clarified Butter
  • 2 Bay Leaves
  • 2 Green Cardamom powder
  • Few Rose Petals for garnish
Instructions
  1. To make this recipe first clean and peel off the skin of bottle gourd and then finely grate it.
  2. Heat a heavy bottomed big saucepan with ghee.
  3. Add the bay leaf and grated bottle gourd/ lauki, fry and cover till the water almost evaporate for about 10-15 minutes.
  4. Add the milk and green cardamom, cook till the milk starts to turn into kheer.
  5. Add sugar and coconut cook for another 10 minutes.
  6. Serve hot or cold with rose petal garnish.

 

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Organic Bottle Gourd Juice

Organic Bottle Gourd Juice
Author: 
Recipe type: Juice
Cuisine: Indian
Prep time: 
Total time: 
Serves: 2
 
Ingredients used in this recipe are all from Naturanna Organic Foods.
Ingredients
  • 2 cups Bottle Gourd chopped
  • 1 medium Cucumber chopped
  • ¼th inch Ginge
  • 1 cup Water
  • A handful of Coriander Leaves
  • Few drops of Lime Juice
  • Black Salt for taste(optional)
Instructions
  1. First wash and peel the bottle gourd, cucumber and ginger, now finely chop it.
  2. Pick the big jar of your Grinder, add coriander leaves, water and chopped vegetables to grind to
  3. fine liquid paste.
  4. Strain the juice from the liquid paste or just skip straining to drink with the pulps.
  5. Add lime juice and salt.
  6. Pour in fancy cold juice glasses and serve immediately.

 

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Stuffed Parwal Mithai

Stuffed Parwal Mithai
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
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.
Ingredients
  • 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
Instructions
  1. 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.
  2. Heat a big saucepan, and boil sugar, water, bay leaf and 2 green cardamoms.
  3. Add the parwals and cook until soft for about 30 minutes or more.
  4. Pick the parwals from sugar syrup , set aside.
  5. 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.
  6. Stuff the parwals with coconut mixture one by one. Dip the parwals once more in sugar syrup and serve on serving plates.

 

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Sunny Day Pancake Mania

Sunny Day Pancake Mania
Author: 
Recipe type: Breakfast
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
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.
Ingredients
  • 1 cup Flour
  • 1 cup Milk
  • 4 tablespoon Brown Sugar
  • 1 Egg
  • 5 teaspoon Almond Meal
  • Few drops of Vanilla Essence
  • Honey
  • 4 teaspoon Butter
  • 2 teaspoon Oil
Instructions
  1. At first blend well flour, egg, vanilla essence, milk, sugar and almond meal, in a big bowl.
  2. Mix oil and melted butter in a small bowl.
  3. Heat a frying pan with 1 teaspoon butter and oil, and pour 3 tablespoon of mixed pancake batter.
  4. Spread in circles and let it cook for 7 minutes or more until the surface are spotted with golden brown colour.
  5. Finish with rest of the batter in batches.
  6. Serve hot on plate, with honey drizzled on pancakes.

 

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