Sweet Kernel Corn Aloo Parathas

Sweet Kernel Corn Aloo Parathas
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Stuffed parathas are so famous in India, we all have tried stuffing with potato, peas, radish, spinach etc. Now add sweet corn to your potato stuffing for parathas. These are extremely satisfying and kids love to eat for tiffin. Serve with plain curd raita and pickles. A must try recipe for all corn lovers.
Ingredients
  • 2 cups Whole Wheat Atta
  • Water for kneading
  • Salt to taste
  • 1 cup Sweet corn
  • 3 Boiled Potato
  • 2 Green Chilly
  • Coriander Leaves, a handful chopped
  • 11/2 chopped Onion
  • 2 teaspoon Homemade Tomato Pickle
  • Oil for rolling and shallow frying
Instructions
  1. To make corn stuffed paratha, first wash the corn and boil the potatoes.
  2. Take a medium bowl and mash the potatoes, add chopped onion, coriander leaves, corn and homemade tomato pickle. Mix well with exact seasoning.
  3. Make a dough with wheat atta, salt and water and rest for 15 minutes.
  4. Divide the dough into balls.
  5. Stuff with 2 teaspoons of stuffing in each ball, then roll with little oil into a circle shape. Finish with the whole batch.
  6. Heat a frying pan ,place the rolled paratha and cook both side adding a teaspoon of oil for each .
  7. Finish making all the corn stuffed paratha then serve hot with masala curd raita.

 

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Hariyali Dum Aloo

Hariyali Dum Aloo
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
A fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. This recipe is not oily and spicy but rich in taste and aroma. A classic dum aloo dunked in a Spinach based gravy makes for a delicious and healthy meal.
Ingredients
  • 4 Potato (aloo) , boiled and cubed
  • 2 Green Chilli
  • 3 cups Baby spinach
  • ½ cup Coriander leaves (Dhania)
  • ¼ teaspoon Cumin seeds
  • ¼ teaspoon Turmeric powder (Haldi)
  • ⅛ teaspoon Garam masala powder
  • ¼ teaspoon Red chilli powder
  • 5 cloves Garlic
  • 2 Fresh Red Chilli
  • 1 teaspoon Ginger , paste
  • 1 Onion , chopped
  • 4 teaspoon Cooking oil
  • ¾ cup Water
  • Salt , to taste
Instructions
  1. To begin making the Hariyali Dum Aloo, first boil potatoes with salt in a sauce pan with a lid. Once cooked, peel the skin and cut into small 2 inch cubes.
  2. Next, add spinach, coriander leaves, green chilli and water in a blender and make a paste out of it.
  3. Heat oil in a heavy bottomed pan and add turmeric powder, red chilli powder and salt. Add the boiled and cubed potatoes and fry them till golden crust forms on surface. Keep it aside.
  4. Heat the remaining oil in a heavy bottomed pan. Add cumin seeds, garlic and red chillies. After 30 seconds, add teh ginger paste. Once the ginger paste is cooked (this will take 2 minutes), add the spinach puree, garam masala powder and let it cook for about 5 minutes.
  5. After 5 minutes, add potatoes, garam masala powder and cook for 2 minutes more. Add salt according to your taste and serve hot.

 

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Stuffed Tofu Paratha

Stuffed Tofu Paratha
Author: 
Recipe type: Main
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
We all have tried stuffed parathas but have you ever tried with tofu stuffing? The healthiest of all vegan paratha recipes , which is high in protein, low in fat and since it is made with whole wheat flour it is a good source of fibre too. Only a teaspoon of oil used for rolling and frying. The stuffing may be adjusted with your favorite seasoning and veggies along with tofu. Try this recipe for your lunch pack .
Ingredients
  • 11/2 cups of Whole Wheat Flour
  • 100 grams Masala Tofu
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Chilly powder
  • ½ cup Coriander leaves chopped
  • 1 small chopped Onion
  • 2 Green Chillies chopped
  • 1 teaspoon Lime juice
  • 2 teaspoon Kalonji
  • Black salt for taste
  • Water to knead the dough
Instructions
  1. At the very beginning to make Stuffed Tofu Paratha, knead the wheat flour with water and cover it for 10 minutes.
  2. Take a bowl , crumble the tofu block and add rest of the ingredients except oil and kalonji. Check the seasoning.
  3. Divide the dough in four parts, stuff it with 1-2 teaspoon of tofu mix. Carefully close both the ends and brush with oil.
  4. Take ½ teaspoon Kalonji and sprinkle both side so it sticks on the surface.
  5. Repeat for the rest of the dough. Roll like parathas .
  6. Heat a frying pan and dry fry each for 3-4 minutes, both sides.
  7. Serve hot with Green chilly Pickle and onion salad.

 

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Asian Carrot Ginger Lentil Soup

Asian Carrot Ginger Lentil Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Asian Lentil Soup is a healthy recipe with full of protein and fiber contents. If you are a traveller or have to depend on eating most of the meals from outside then lentil soups from soup menu are best alternatives. Asian vegetables and the broth that well tempered in sesame oil with a spoonful of soya sauce is the magic behind the transformation in taste. Apart we all can cook this variation for making daily lentil dish. It is simply delicious and children will love to eat as nutritious soup meal if you add a cup of rice in it.
Ingredients
  • ½ cup Mixed lentils
  • 1 Carrot
  • 1 Onion
  • 1 Green Bell Pepper (Capsicum)
  • 1 Celery
  • 2 inch Ginger , sliced
  • 1 Fresh Red Chilli
  • 2-1/2 cup Vegetable stock
  • 1 teaspoon Dark soy sauce
  • 1 teaspoon Sesame oil
  • ¼ teaspoon Sesame seeds (Til seeds)
  • 2 Spring Onions (Scallion)
  • Salt , to taste
Instructions
  1. To begin making the Asian Carrot Ginger Lentil Soup recipe, wash the lentil and soak for 5 minutes.
  2. Cut the vegetables in chunks and the scallion into long thin strips. Heat a medium saucepan with oil, ginger, red chilli and sesame seed. Let it cook for about 15 seconds.
  3. After 15 seconds, add the celery and onions fry for a minute. After a minute, add rest of the vegetables. Mix it properly and let it cook for another minute.
  4. After a minute, add the water and lentil. Let it fully cook until the grains start to break. Add soya sauce and salt. Pour the soup in a big soup bowl and garnish with scallions on top.

 

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Paneer Malai Makhani Biryani

Paneer Malai Makhani Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Paneer Malai Makhani Biryani recipe is so delicious and easy to make and you can make it at anytime of the day either for your guests or for your whole family. One pot meals are very popular nowadays which will save you some time which you can utilize for other day to day works. The Malai Paneer with its tangy, spicy, buttery taste enriches the spoonful of Biryani bite and makes everyone very happy to the stomach.
Ingredients
  • 1 cup Basmati rice
  • 4 teaspoon Ghee
  • 2 teaspoon Ginger garlic paste
  • 2 Onion , sliced
  • 2 teaspoon Biryani Masala
  • 3 teaspoon Lemon juice
  • Salt , to taste
  • 200 gram Paneer (Homemade Cottage Cheese) , cubed
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • 2 teaspoon Homemade tomato puree
  • 4 teaspoon Hung Yogurt (Greek/ Thick Curd)
  • 1 teaspoon Lemon juice
  • ½ teaspoon Ginger garlic paste
  • 2 teaspoon Cooking oil
  • Salt , to taste
Instructions
  1. To begin making the Paneer Malai Makhani Biryani recipe, the first step is to wash the rice and soak for 10 minutes.
  2. Heat a heavy bottomed pot with enough boiling water and add rice for cooking. Strain the rice just before the grain is fully cooked.
  3. Spread on a platter and cool it.
  4. Cut the paneer in barfi shape. Take a wide glass bowl and mix together red chilli powder, turmeric powder, tomato puree, curd, lime juice and salt. Add the paneer to the mix and coat well. Leave it for 5 minutes
  5. Heat a frying pan with oil and fry the marinated paneer for 5 to 8 minutes. Cook till paneer turn brown from both the sides. Remove the cubes from the pan and keep it aside.
  6. Sprinkle lime juice and salt on rice then carefully run the fork through the rice to mix it up without breaking the grains.
  7. Heat a big wok with ghee on low flame, add onion and fry till golden brownish and remove.
  8. In the same wok, add the rice, ¾ fried onions and the biryani masala. Cook for about a minute or two.
  9. Now, to layer the biryani, add the rice in a platter, then put the paneer mixture on it and garnish it with the remaining fried onions.

 

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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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Sweet Hot And Sour Red Poha

In association with 24mantra ORGANIC

Sweet Hot And Sour Red Poha
Author: 
Recipe type: Snacks
Cuisine: Indian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A fusion Diwali Recipe prepared with 24mantraOrganic ingredients.
Ingredients
  • 1½ cup 24Mantra Organic Red Poha
  • 10 Curry leaves
  • 1 teaspoon Mustard seed
  • ½ teaspoon Tamarind Paste
  • 1 teaspoon Lemon juice
  • 2 teaspoon Jaggery powder
  • ¼ th cup Onion chopped
  • 2 Dry Red Chillies
  • 1 Green chilly chopped
  • 1 teaspoon Turmeric
  • ½ teaspoon Chilli powder
  • 2 teaspoon Oil
  • 1 teaspoon Ginger
  • Salt to taste
Instructions
  1. To make Sweet And Sour Poha recipe, first wash the poha and dry it.
  2. Heat a frying pan with oil, fry onions for a minute, temper with mustard seed, red chill, green chilly and ginger.
  3. Add tamarind paste, jaggery powder, chilly powder and salt.
  4. Slowly add the poha and turmeric powder, mix it well and adjust seasoning.
  5. Serve hot immediately with some coconut and garlic chutney.

 

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Maize Daliya Khichri Recipe

Maize Daliya Khichri Recipe
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
An old fashioned recipe cooked together with rice and lentil is known as Khichri, a dish of South Asian origin. To add more nutritious goodness, organic broken maize dahliya is added with some risotto rice instead of lentils and plain rice. Maize grain contains essential nutrients which lowers cholesterol, prevents, hypertension, diabetes, and few amazing health and beauty benefits one must not forget. So let's use this these nutritious dried broken corn with Indian spices and make a hearty and simple vegan dish.
Ingredients
  • ½ cup Maize Daliya
  • ¼ cup Govind Bhog Rice , or risotto rice
  • ½ cup Carrot , chopped
  • ½ cup Green beans (French Beans) , chopped
  • 1 Potato (aloo) , cubed
  • 2 teaspoon Ghee
  • ½ teaspoon Panch Phoran Masala
  • 1 Green Chilli
  • ½ teaspoon Ginger , paste
  • 2 Cardamom (Pods /Seeds)
  • 1 Bay leaf (tej patta)
  • ¼ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 2-1/2 cups Water
  • Salt , to taste
Instructions
  1. To begin making Maize Daliya Khichri, firstly wash rice and maize for two to three times. Keep it aside.
  2. Heat a pressure cooker with ghee and add the ginger paste and rest of the dry ingredients stir fry for few minutes.
  3. Add maize and rice, stir well with salt and the vegetables for 5 minutes.
  4. Finally, add the water and cook up to 4 -5 whistle on medium heat until maize is fully cooked.
  5. Once it is cooked, add garam masala powder and add little water if it dried. Let it simmer for one more minute and serve.

 

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Spicy Seafood Stew

Spicy Seafood Stew
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
This is a hearty and healthy stew containing pieces of fish, shrimp crab and vegetables cooked in a balanced rich stock. Lime leaves and chillies are used as a flavouring which is an Asian influence but the use of cream for stew is totally a continental influence. Cooked with basic broth ingredients, fresh seafood added for a refreshing taste and aroma which is sure to make seafood lovers fall for this dish all year through.
Ingredients
  • 100 grams Shrimps
  • 2 Crabs
  • 100 grams Fish fillet , Barramundi
  • 1 Onion , cut into chunks
  • 2 Fresh Red chillies
  • 3 cloves Garlic
  • 1 teaspoon Ginger , thinly sliced
  • Coriander leaves (Dhania) , Few (chopped)
  • 1 Tomato , chopped
  • 4 Tomatoes
  • 2 Potatoes (aloo)
  • 10 Whole Black Pepper Corns
  • 1 Bay leaf (tej patta)
  • 1 teaspoon Lemon juice
  • 1 Red Bell pepper (Capsicum) , cut into chunks
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 cups Water
  • 2 tablespoons Fresh cream
  • 2 Lime leaves
  • Salt , to taste
Instructions
  1. To begin making the Spicy Seafood Stew, first clean the crab, shrimp and fish fillet. Dry it and keep them aside.
  2. Heat a small saucepan to boil the crab in enough water. Add crab, salt and let it boil for 5 minutes. After 5 minutes, strain and keep it aside.
  3. Trim the fillet and cut in long slices. Cut the vegetables, tomatoes and potatoes in equal halves.
  4. Heat a heavy bottomed soup pan, add oil, pepper, garlic, ginger ,onion and potatoes. Fry for 3 minutes.
  5. Add water, cream and bring it to a boiling point till potatoes are almost cooked. Add tomatoes, chillies, lime leaves, shrimp, fish slices and crab. Season with salt and pepper.
  6. Cook for 5 minutes till the seafood is just done. Garnish with coriander leaves and lime juice.

 

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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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