One Pot Spiced Beetroot Rice

One Pot Spiced Beetroot Rice
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
If you are looking for an easy one pot super nutritious quick vegan meal then you must give a try to this recipe. It can be your favorite super easy lunch pack for your kids and your whole family for a very busy schedule. Here the multi beneficial spice Nigella seed is added to score for the mild taste and extra nutrition. This pink color rice can be the kids most wanted dish in the menu list along with the garnish of edible mustard flower
Ingredients
  • 4 cups Cooked Basmati Rice
  • 4 cups Beetroot
  • 2 teaspoon Nigella/Kalonji seed
  • 1 teaspoon Turmeric powder
  • Few Mustard Flower for garnish
  • 2 tablespoon chopped Coriander Leaves
  • 1 Green Chilli
  • 3 teaspoon Oil
  • 2 cup Water
  • Salt to taste
Instructions
  1. At first wash the beetroot, peel off the skin and grate it.
  2. Cool the cooked basmati rice.
  3. Heat a wok with oil, add nigella seeds and the green chillies.
  4. Add the beetroot, turmeric and salt, toss it well for 5 minutes.
  5. Add the water and bring to a boil and cover till fully cooked.
  6. Stop the flame with little gravy left at the bottom.
  7. Toss in the rice and check for seasoning.
  8. Serve warm on dinner plate with mustard flower,coriander leaves and nigella seed for garnish.

 

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Scrambled Cottage Cheese/Paneer Sandwich Recipe

Scrambled Cottage Cheese/Paneer Sandwich Recipe
Author: 
Recipe type: Sandwich
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Scrambled Paneer Sandwich Recipe is a high protein sandwich recipe that is easily done in the morning's rush hour and can be made for lunch boxes. Fresh homemade paneer or Chenna can be made the same day or the previous night. You can either add the finely chopped green chillies, or omit them if serving to kids. You can also add a pepper seasoning if you want to replace the green chillies. You may also add a teaspoon of ghee on each bread slice while toasting them to make them crispy, or simply dry toast them on the tawa. Serve Scrambled Paneer Sandwich Recipe along with fresh fruits and chopped carrots in the lunch box, or along with a glass of Rose Lassi Recipe as an after school snack. Did you know: Perhaps common knowledge by now about paneer is a good source of protein especially for vegetarians who do not get their intake from meat products. 100g of paneer yields about 18g of protein which is good for people who weight train as they need protein for muscle building and repair. Cottage cheese contains all the essential amino acids needed for it to qualify as a complete protein. Eat cottage cheese, and you'll boost your intake of calcium and selenium. A single serving of either full-fat or low-fat cottage cheese provides all the selenium you need in a day. This selenium fights the aging process due to its antioxidant function, and it also supports immune system function. In addition, cottage cheese contains calcium, an important component of healthy bone tissue.
Ingredients
  • 200 grams Paneer (Homemade Cottage Cheese) , grated
  • ¼ cup Onion , finely chopped
  • 1 Green Chilli , finely chopped (optional)
  • ½ inch Ginger , chopped
  • ¼ teaspoon Mustard seeds
  • 1 pinch Kalonji (Onion Nigella Seeds)
  • ¼ teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Fresh coconut , grated
  • 5 Curry leaves
  • 1 tablespoon Cashew nuts , chopped/broken finely
  • 2 teaspoons Cooking oil
  • Salt , to taste
  • 6 Bread slices , cut diagonally
Instructions
  1. To begin making Scrambled Paneer Sandwich Recipe, prep all the ingredients, grate paneer and finely chop onions, cashewnuts, ginger and green chilli (if you are using. You can skip green chillies altogether if you are serving for kids who do not like spicy sandwich.
  2. In a small frying pan, heat a bit of oil. Once the oil is hot, add mustard seeds on a low medium heat, and allow them to splutter. Once they splutter, add nigella seeds, green chilli and curry leaves. Saute for a few seconds.
  3. Add the chopped onion and ginger pieces, and on a medium heat, fry them by stirring occasionally until lightly browned.
  4. Reduce the heat to low, add the grated coconut, paneer, turmeric, cashewnuts, salt and stir till the paneer is well fried and there is a delicious cooked smell from the sandwich filling.
  5. Check on seasoning to adjust to your taste, you may add black pepper (freshly ground) to the mixture, stir well to combine and turn off heat.
  6. Allow the filling to cool down a bit, if you want to accelerate cooling, you can transfer the sandwich filling paneer mixture to a plate, spread and place on the countertop for a faster cooling.
  7. Meanwhile, on a flat skillet, place the diagonally cut breads and toast them on low heat until browning a bit. Flip and toast further for about half a minute till the other side is also browned.
  8. Either prepare the sandwich by smearing a good amount of scrambled paneer on the toasted breads, or pack the stuffing in a separate container for your kids for lunch.
  9. Serve Scrambled Paneer Sandwich Recipe along with fresh fruits and chopped carrots in the lunch box, or along with a glass of Rose Lassi Recipe as an after school snack.

 

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Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe

Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe is a Bengali delicacy that is made with the hilsa fish available in monsoons. Hilsa is one of the favourite fishes of the region, that is locally grown near the Ganga river and its tributaries. Poppy seeds and the mustard seeds needs to be ground till smooth and be used in this recipe along with other spices like nigella seeds, haldi, and chilli powder. Then the gravy is poured on the plain salt-marinated hilsa fish pieces on a grill pan and cooked further till the fish is tender. The taste of the mustard oil in the dish is delectable and the addition of yogurt to the gravy gives a unique flavour to the recipe. This dish is a real treat for those who know the art of separating bones from cooked fish
Ingredients
  • 500 grams Hilsa Fish
  • 3 tablespoon Mustard oil
  • ¼ teaspoon Kalonji (Onion Nigella Seeds)
  • ½ tablespoon Red chilli powder
  • ½ teaspoon Turmeric powder (Haldi)
  • 3 tablespoon Yogurt (Curd)
  • ½ cup Water
  • ½ tablespoon Poppy seeds , ground
  • ½ tablespoon Mustard paste
  • 5 Green Chillies , slit (adjust to taste)
  • Salt , to taste
Instructions
  1. To begin making Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe, first using a sharp knife, cut the hilsa into slices and clean.
  2. Marinate the fish pieces with salt in a mixing bowl and keep covered for about ten minutes. Also prepare the poppy seeds paste and mustard paste by using a blender/mixer, with about a tablespoon or two of water.
  3. In another mixing bowl, mix together red chilli powder, turmeric powder, yogurt, poppy paste, yellow mustard paste, curd, salt and water to make a paste.
  4. Meanwhile in a kadai, heat the mustard oil on a low flame. Once hot, add green chillies and nigella seeds for tempering, keep tossing for about a minute or till done.
  5. Place the hilsa fish on a cast iron frying/grilling pan on a medium-low heat, and pour the sauce mixture on top of fish to coat completely and cover the bottom of the pan. Cover the pan and cook further for about ten minutes.
  6. Check the salt and adjust to suit your taste, check if the fish is tender and cooked well. Once it is cooked well, switch off and serve.

 

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Buddha Bowl With Asian Honey And Lemon Dressing Recipe

Buddha Bowl With Asian Honey And Lemon Dressing Recipe
Author: 
Recipe type: Salad
Cuisine: East Asian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Buddha Bowl With Asian Honey And Lemon Dressing Recipe is a vegan recipe that is inspired from the food of Tibetan monks, and hence named, Buddha bowl. This bowl is aimed to achieve calmness even through the food that is consumed. This aids in the attainment of peace through the Buddhist way of life, is what is believed. The Tibetans prefer eating the set portion of non spicy plant based, dairy free boiled veggies, grains, fruits and nuts. I have made a homemade dressing as mildly spiced as possible, which you can opt to use or leave it completely, like done traditionally in the Buddha Bowl. I have loaded this bowl with steamed cabbage, carrot cucumber, apple, black berries with a light Asian honey and lemon dressing. You can fill your bowl with all your tasty rainbow coloured fruits and vegetable favorites that are full of fiber, protein and vitamins and eat to be friendly with your blessed inner being that will only emit calming happy vibes all around you. My recipe is enough to feed one person for a single meal plan, you may add up more to make multiple bowls of goodness in desired quantity. Perfect to inspire your health routines as a meal after yoga or just anytime of the day but mainly before evening.
Ingredients
  • ½ Carrot , sliced
  • 1 cup Cabbage , shredded
  • ½ Cucumber , sliced
  • ¼ cup Green Moong Sprouts
  • ¼ cup Kabuli Chana (White Chickpeas) , soaked overnight, pressure cooked al dente
  • ½ Apple , sliced
  • 5 Blackberries
  • 2 teaspoon Sesame oil
  • 1 teaspoon Honey
  • 1 teaspoon Lemon juice
  • ¼ teaspoon Kalonji (Onion Nigella Seeds)
  • Black pepper powder , to taste
  • Salt , to taste
Instructions
  1. To begin making Buddha Bowl With Asian Honey And Lemon Dressing Recipe, clean all the fruits and vegetables, and pat dry the veggies a bit, so that they wont retain any excess water.
  2. Also prep the chickpeas by cooking in pressure cooker till al dente.
  3. Cut the carrot, cucumber, apple in thin slices. Finely shred the cabbage.
  4. Also heat a vegetable steamer and steam the shredded cabbage for about 5 minutes or till cooked al dente. Keep it aside.
  5. Keep the lentil sprouts, boiled chick peas in two different bowls.
  6. Take a small glass mixing bowl and stir in sesame oil, lemon juice, honey, nigella seed, salt. Mix well till combined.
  7. Take the bowl and arrange the fruits and vegetables, chickpeas in your desired artistic style.
  8. Sprinkle the dressing all over on top or serve the remaining dressing in a separate sauce bowl.
  9. Serve Buddha Bowl With Asian Honey And Lemon Dressing Recipe on its own immediately, with the optional homemade dressing suggested in the recipe. You can serve a glass of Cantaloupe (Melon) Juice Recipe or Gooseberry Ginger Detox Health Drink Recipe along.

 

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