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Making Low Calorie Oats Idli at Home!

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Oats are one of the healthiest food options among all diet recipes. Oats contain soluble fibre beta-glucan that slows digestion and helps in weight loss. The diabetes-friendly grain also believed to lower risk of cardiovascular diseases since it helps in reducing cholesterol level in blood. So, here is a South Indian breakfast option for you.

Ingredients

2 Cups oats, 1/2 litre curd (slightly sour), 1 tbsp mustard seeds, 1 tbsp urad dal, 1/2 tbsp channa dal, 1/2 tbsp oil, 2 tsp finely chopped green chillies, 1 cup grated carrots, 2 tbsp finely chopped coriander, 1/2 tbsp turmeric powder, 2 tbsp salt, a pinch of fruit salt

Let’s make it:

  1. Dry roast the oats in a pan till it turns slightly brown, keep it aside to cool down and then grind it to powder in a mixer. Keep aside.
  2. Heat oil in a pan, add mustard seeds, channa dal, urad dal and once the mustard splutters and the dals turn golden brown add the chopped chillies, coriander and grated carrots…
  3. Then add the turmeric powder and keep frying for a minute. Then remove it from flame.
  4. Add the tadka or seasoning to the powdered oats along with curd and mix well to it to make a batter consistency.
  5. Take the idli steamer plates and grease them with few drops of oil. Then pour the batter with the help of a spoon into each circular area of the idly steamer plates.
  6. Steam the idlis for about 15 minutes.
  7. Once the idlis are done remove from flame and wait for 2-3 minutes before taking out the idlis from the mould.
  8. Serve with Sāmbhar and chutney of your choice.

Note:

  1. You can add as much curd to the batter to achieve the desired consistency, but make sure not to add water to the batter.
  2. To know whether the idli is cooked or not, poke idli with a toothpick or knife and check if it does not stick to the toothpick or knife.

 

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Sonali Patnaik is majorly into secondary research and report writing. She is an avid reader and reads a variety of novels, a music lover and a movie buff. She also loves to travel and fond of cooking experiments. She expresses her views on various topics and does so through her well-researched articles.



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Maachha Patropoda (Baked Fish in Banana Leaf)

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Machcha Patropoda is a traditional cuisine of Odisha. The fish is marinated with a freshly ground masala and wrapped in banana leaf and cooked for a few minutes till it’s soft and tender.

Ingredients for the masala: 1 tsp ginger, 1 tsp garlic, 1 tsp cumin seeds, 1 tsp mustard seeds, 2-3 whole dry red chillies.

Ingredients for main preparation: 1 Whole fish of your preference, 2 tsp masala, 1/4 tsp salt, 1 tsp chopped green chillies, 1/4 tsp turmeric, 7 curry leaves, chopped coriander leaves, 1 sliced onion, 1 Tbsp mustard oil

For the masala:

  1. In a grinder put ginger, cumin seeds, garlic, mustard seeds and whole red chillies together.
  2. Blend it to a smooth paste.

For the main preparation:

  1. Clean the fish of your preference and cut into small pieces. Mostly, Hilsa fish tastes great when cooked this way.
  2. Add the ground masala to the fish pieces along with green chillies, turmeric, curry leaves, coriander leaves, onions, mustard oil and salt to taste. Mix all the ingredients well and leave this to marinate.
  3. Place the marinated fish in a banana leaf and wrap it and tie up the leaf packet with a thread.
  4. Then place the sealed banana into coal stove for 15-20 minutes and serve hot.

Tips: If you don’t have coal stove then you can simply keep the leaf packets of fish on a pan or tawaa.

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Try Beetroot and Sesame Thepla!

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Thepla is a soft Indian flatbread typical widely preferred in Gujarat especially popular among Jains. Thepla is considered as an ideal breakfast among Gujratis. It is basically made from wheat flour, besan, methi, and other spices.

Beetroots provide numerous health benefits including lower blood pressure, improved blood flow and increased exercise performance. Sesame seeds are also a rich source of Omega-6, fiber, iron, calcium, magnesium, and phosphorus that helps boost energy levels.

Here is an awesome breakfast prepared combining beetroot and sesame.

Ingredients: 1 Beetroot grated, 2 cups Whole Wheat Flour, 1 teaspoon Cumin powder (Jeera), 1 teaspoon Amchur or Dry Mango Powder, 1 teaspoon Garam masala powder, 1 teaspoon Red chilli powder, 3 Green Chillies, 1 teaspoon Ghee, 3 teaspoon Sesame seeds or Til seeds, Salt to taste, Chilled water as required.

  1. First, wash the beetroot and peel the skin. Then grate it finely.
  2. Take a large mixing bowl and add the grated beetroot along with masala powder, salt, and ghee. Mix all the ingredients.
  3. Then add whole wheat flour into the mixture and knead it to smooth dough with water as needed. Once it is done, keep it aside for 15 minutes.
  4. Now, take a small portion of the dough and flatten it using a rolling pin and roll the pin to form a flat round paratha like shape.
  5. Take a Tawa and heat on medium flame & put the thepla on the hot tawa.
  6. Let the beetroot thepla to roast for about a minute and then flip and roast on the other side for a minute until it is done.
  7. Apply butter or refined oil or ghee as needed to grease it while making the Thepla.
  8. Serve them hot along with a curd or dal or sabzi of your choice.

 

Happy Breakfast!!

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Cook Some Sesame!

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Sesame seeds are known for its sweet flavor and nutty crunch taste are used extensively in Indian cuisine. Found in varied colors such as black, white and brown these seeds are processed to extract one of the healthiest oils i.e. sesame oil. Apart from its taste and flavor, these seeds are a rich source of essential vitamins and minerals, which make them a perfect value addition to your everyday meals. Let’s make some interesting dishes using sesame.

Sesame Chicken

Ingredients  needed: 4 Boneless Chicken breasts, 4 Tbsp Flour, 4 Tbsp Sesame seeds, 3 Tbsp Sesame oil, 100 Gram Mushrooms, 100 Gram chopped Spring onions, 1 inch Ginger peeled and shredded, 1 tsp chopped Garlic, 1 tsp crushed coriander seeds, 4 Tomatoes skinned and quartered, 2 Tbsp Vinegar, Green lettuce leaves and Potato matchsticks or potato wedges.

Sesame Chicken

Let’s cook this,

  1. Cut the chicken breasts into your bite-sized pieces.
  2. Sprinkle the flour and sesame seeds on the chicken pieces.
  3. Add 2 tsp of oil to it and bake for 8-10 minutes in a preheated oven at 200 degree Celsius.
  4. Take a large pan and heat the rest of the oil. Add coriander seeds, garlic, ginger, spring onions, tomatoes, and mushrooms.
  5. Stir for 2-3 minutes, and then add the basked chicken to pan. Allow it to heat through. Then add vinegar.
  6. Serve immediately on lettuce leaves and garnish with potato wedges.

Sesame Crusted Chicken Recipe

Ingredients needed: 1 Kg boneless Chicken, cut into 2-inch cubes

For the marinade: 100 Ml Yogurt, 2 Tbsp Lemon juice, 1 Tbsp Raw papaya paste, 1 tsp Garam masala, 1/2 tsp ground green cardamom seeds, 3 Tbsp Oil and 1 tsp Salt.

To coat: 3 Eggs, 2 Tbsp Flour, 1/2 tsp Salt, 3 Tbsp Sesame seeds, 6 Green chilies, finely chopped, 3 Tbsp Coriander paste

For the chutney:

1/2 Kg peeled and chopped Tomatoes, 1 tsp Garlic paste, 1 tsp Chilli powder, 1 Tbsp Vinegar, 1 1/2 Tbsp grated Jaggery, 1 Tbsp chopped Coriander leaves.

Sesame Crusted Chicken Recipe

Let’s cook this,

  1. In a large bowl marinate the chicken with all the ingredients and keep it aside for 3 hours.
  2. Take another bowl and beat the eggs, then add flour, green chilies, salt, and coriander.
  3. Roll the chicken in the egg mixture and then in sesame seeds.
  4. Place them in a baking tray and bake them at 220 degrees Celsius for about 10 minutes, dabbing frequently with oil.

Prepare chutney:

  1. Take a pan and add oil, then cook all ingredients together until it becomes thick.
  2. Serve cold with chicken.

Sesame and Coriander Crusted Basa

Ingredients needed: 2 large fillets of basa portioned into 200gm each, 4 tablespoons roasted white sesame seed, 2 tablespoon roasted and coarsely pounded coriander seeds, 4 lemons, juiced, 100 ml olive oil, 10 large pods of garlic chopped, 1 tsp chili flakes, Salt and pepper to taste.


Sesame and Coriander Crusted Basa

Let’s cook it,

  1. Take a large bowl and marinade the basa fillets with all the ingredients and keep it in the refrigerator for 30 minutes exactly. Since lemon juice is acidic in nature and it denatures the proteins, it is suggested to keep it for NOT more than half an hour.
  2. Then grill the fillet on medium heat till it gets the grill marks.
  3. Turn over to cook the other side. Once it is cooked, let it cool for 3-5 minutes.
  4. Serve as it is with lemon and salad of your choice.

Happy cooking 🙂

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Baking with Oats

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Oats are one of the healthiest food options among all diet recipes. Oats contain soluble fiber beta-glucan that slows digestion and helps in weight loss. The diabetes-friendly grain also believed to lower risk of cardiovascular diseases since it helps in reducing cholesterol level in blood. So, here are some oats recipes that taste superb and yet easy to bake.

Pumpkin Oats Cake Recipe

Ingredients needed:

1 cup pumpkin peeled and grated (approximately 250 gm), 1/4 cup grated jaggery, 1/2 cup wheat flour, 2 Tbsp fine semolina, 2 Tbsp quick roll oats, 1 Tbsp milk, 1/4 tsp grated nutmeg, 1 small pinch of salt, 1/2 tsp baking powder, 2 pinch of soda bi-carb, 4 tsp clarified butter, 1 Tbsp almond flakes, 1 cherry

Let’s bake:

  1. Take the pumpkin, peel and remove the seeds and pulp and then grate it. (Pumpkin should be little raw)
  2. Take a microwave-proof bowl and mix the grated pumpkin with 2 tsp of ghee and microwave for 3 minutes.
  3. Then add jaggery into microwaved ghee and pumpkin, mix well and again microwave for 20 seconds.
  4. Then add wheat flour, oats, semolina, nutmeg, milk, salt, baking powder, soda, to the pumpkin mix and fold well.
  5. Rest the mix for 10 minutes. Then preheat the oven. (If using a microwave convection oven, use convection mode).
  6. Take a baking container, grease with little ghee & pour this mixture in it.
  7. Dash little ghee on it and bake for 20 minutes on 200 C.
  8. Then put out this cake upside down in a microwave-proof plate, dab little more ghee and sprinkle almond flakes on it.
  9. Bake it again for 20 minutes on 200 C.
  10. Then remove from oven and garnish with cherries.

Breakfast Oatmeal Raisin Cookies

Ingredients needed:  ¾ cup organic all-purpose flour,  ½ tsp. baking soda, ¼ tsp. sea salt, 2 tbsp. unsalted butter at room temp, 1 cup packed light brown sugar, 1 egg, 1 tsp. vanilla extract, 1/2 cup unsweetened apple sauce, 2 cups quick oats, 1 cup raisins, 1 tsp. cinnamon

Let’s bake:

  1. In a bowl mix flour, cinnamon, baking soda, and salt. In another large bowl whip butter and sugar and then add egg and vanilla into it along with apple sauce and ⅓ cup of water.
  2. Now add the dry flour mixture, mix well. Then add in the oats and raisins and mix well.
  3. Then keep the mixture in the fridge for 15 minutes minimum or overnight.
  4. Spray 2-3 cookie sheets with baking spray.
  5. Pre-heat oven to 350, take small cookie dough and give enough room for a little spreading. Bake for 15-18 minutes until it becomes golden brown.

Energetic Fig Walnut Bars

Ingredients needed: Nonstick cooking spray, 1 cup quick-cooking oats, 1 cup bran cereal, 1/4 cup whole-wheat flour, 1 cup walnut pieces, 1 1/2 cups coarsely chopped stemmed dried figs, 1/2 cup nonfat dry milk, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 cup honey, 2 large eggs.

Let’s bake:

  1. Preheat the oven to 350 degrees. Coat the baking tray with cooking spray.
  2. Take the oats, flour, cereal, walnuts, dry milk, figs, ginger, and cinnamon in a food processor; then coarsely chop.
  3. Then add the honey and eggs and beat it until well mixed.
  4. Transfer the mixture to the baking tray and spread the mixture evenly.
  5. Then bake until it becomes lightly browned around the edges, nearly about 20 minutes.
  6. Remove from oven and cool in the pan for 15 minutes, then cut into bars.
  7. Store in an airtight container at room temperature for up to 3 days, or wrap each bar and refrigerate for up to 3 months.

Happy Oatmeal…

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Homemade Masalas that Brings Authentic Taste to Your Food!!!

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Indian masalas are always rich in fresh herbs and spices that add mouthwatering flavor to the Indian cuisine. Especially when prepared at home, the complex and perfect combination of ingredients brings a real feast when added to the curries or stir-fries. Homemade masalas completely change the appearance and taste of the food.

Therefore, here we present ten best masala recipes for the most common Indian delicacies.

Pav Bhaji Masala

Ingredients: 7 whole red dry chilies, 4 tbsp coriander seeds, 2 tbsp cumin seeds, 1/4 tbsp black pepper, 1/2 inch cinnamon sticks, 3 cloves, 4-5 black cardamom, 2 tbsp dry mango powder, 1 tbsp fennel seeds, and ½ tbsp sugar powder.

Method

Take a pan and dry roast all the ingredients except for dry mango powder and sugar, until it becomes golden brown on a low medium flame. Once you get the aroma of the roasted spices to add the dry mango powder and roast for a minute. Then, switch off the flame cool and add sugar powder and mix well. Once the mixture cools down, grind it to a fine powder in a mixer. Then, store in an airtight container.

Chicken Masala

Ingredients: 1 tsp turmeric, 12 cloves, 1/2 tsp nutmeg, 1/2 tsp mace, 15 pieces dried plums, 1 tbs red chilli powder, 10 pieces green cardamom, 4 tbs coriander powder, 1 tbs salt, 12 pieces black pepper corns and 4tbs deghi mirch,

Whole Spices to Grind: 2 large pieces cinnamon sticks, 2 tbs white cumin seeds, 15 pieces green cardamom, 5 pieces star anise, 1 tbs black cumin seeds, 1 tbs black pepper corns, 1/2tbs cloves and 4 bay leaves

Method

Put all the whole spices into a mixer and grind to make powder, then add the all the powdered spices to the grounded mixture of whole spices and mix well. Store in air tight jars.

Sambhar Masala

Ingredients: 2 cups whole red pepper, 1 1/2 cups coriander seeds (dhania), 2 Tbsp mustard seeds (sarson), 3 Tbsp cumin seeds (jeera), 4 tsp pepper corns (sabut kali mirch), 2 Tbsp fenugreek seeds (methi dana), 2 Tbsp husked split black gram (dhuli urad dal), 2 Tbsp bengal gram (channa dal), 2 Tbsp yellow lentils (arhar dal), 2 Tbsp rice, 2 Tbsp asafoetida (heeng), 2 Tbsp turmeric powder (haldi), 1/4 cup dried curry leaves (kadi patta)

Method

Roast all the ingredients, except the turmeric powder until it becomes slightly colored. Remove from the stove and cool, and grind to a powder. Then, mix in the turmeric powder. Store the sambhar masala in an airtight jar.

Gunpowder Masala

Ingredients: 1 cup – urad dal, 1 cup – Channa dal, 8 to 10 Red Chillies, 1 tbsp – white sesame seeds, (dry roasted, 1/2 tsp – Hing powder, 2 to 3 pieces Tamarind, Small piece Jaggery (optional), Salt to taste, 1 tsp – oil.

Method

Roast the dals together in two teaspoons of oil, till it becomes golden brown. Then add red chilies and roast for two minutes on medium flame. Add the tamarind, hing powder, sesame seeds, jaggery, and salt. Grind the mixture coarsely and store in an airtight container. Mix with sesame oil and eat with idlis and dosas. It can be stored for two to three months.

Korma Masala

Ingredients: 1 tsp Cumin Seeds, 1 tsp  Whole Black Pepper, 2 tbsp  Coconut Powder, ½ tsp  Mace, ½ tsp Turmeric, ½ tsp Salt, 1-1/21 tsp Red Chili Powder, 1 tsp Coriander Powder 1 tsp, 6 Cardamom, 1 Bay Leaves, ½ tsp  Tartary, Kewra Essence Few drops

Method

Grind together cumin seeds, whole black pepper, coconut powder, and Mace. Transfer in a bowl, add turmeric, salt, red chili powder, coriander powder, cardamoms, bay leaf, Tartary along with few drops of kewra essence. Mix well and store in an airtight bottle. This masala is enough for 1 kg mutton and chicken korma.

Hope you like it. Click here for more homemade masala recipes.

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Five Homemade Masalas for Most Common Indian Cuisines!!!

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Indian masalas are always rich in fresh herbs and spices that add mouthwatering flavor to the Indian cuisine. Especially when prepared at home, the complex and perfect combination of ingredients brings a real feast when added to the curries or stir-fries. Homemade masalas completely change the appearance and taste of the food.

Therefore, here we present five best masala recipes for the most common Indian delicacies.

Garam Masala

Ingredients: 150-grams cumin seeds, 50-gram black cardamom seeds, 25-gram cinnamon, 25-gram cloves, 25-gram peppercorns, and 4 bay leaves.

Method: Sundry or lightly roast all the ingredients to get rid of moisture content. Then grind all the spices to a powder in a mixer. Remove the garam masala and store in an airtight container.

Chole Masala

Ingredients: 1/3 cup powdered amchoor, 1/4 cup powdered anardana, 1 cup garam masala, 3/4 cup powdered coriander seeds, 2 Tbsp powdered red chillies, 1/2 cup powdered sonth and 1 3/4 cup salt

Method: Mix all ingredients well and store in an airtight jar.

Biryani Masala

Ingredients: 60 corns allspice, 4 whole star anise, 16 green cardamoms, 4 whole flowers of mace and 1 whole nutmeg

Method: Dry roast all ingredients and keep them aside to cool down.  Then grind them to powder and store in an airtight jar.

Chaat Masala

Ingredients: 1 cup coriander seeds, 1 1/4 cups cumin seeds, 1/2 cup thymol seeds/ ajwain, 1/2 cup mango powder, 2 1/2 tsp garam masala, 1 1/4 cups powdered black rock salt, 4 tsp powdered black pepper, 2 tsp citric acid, 1/2 cup dried and powdered mint leaves

Method: Roast the coriander, cumin and ajwain in a heavy-based pan until it becomes dark brown. Then remove from pan and leave it to cool. Take all the ingredients together in a grinder and powder fine. Store in an airtight container.

Tandoori Masala

Ingredients: 1/4 cup dried, powdered ginger, 1/4 cup dried, powdered garlic, 2 Tbsp black pepper, 2 Tbsp chaat masala, 1/4 cup garam masala, 1/4 cup powdered red pepper, 1/4 cup kasoori methi, 3/4 cup salt, 1/4 cup dried, powdered onion and 1 tsp powdered red color (optional).

Method: Mix all the ingredients, blend in a blender and store in an airtight container.

Happy Cooking 🙂

Hope you like it. Click here for more homemade masala recipes.

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Listen to your broccoli and it will tell you how to eat it!!!

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Broccoli, a high nutritive value veggie was cultivated in Europe for the first time. The versatile veggie ranks as the fifth popular vegetable in the world. It is an exotic vegetable that resembles cauliflower, a common vegetable in India. Broccoli in the raw state contains near about 90% water, 7% carbs, 3% protein, and almost no fat. The low-calorie veggie not only supports weight loss but also the calcium-rich cruciferous member helps in reducing the new fat cells production and stimulates the breakdown of deposited fat in the body. So let us learn a few broccoli recipes.

Sicilian Spicy Pasta

Ingredients: 1 cup boiled penne or spaghetti any form of pasta of your choice, 2 tsp chopped garlic, 1/2 tsp chopped red chilies, 1/4 cup broccoli, 1/2 tbsp grated parmesan cheese, pepper, oil and salt to taste.

Let us cook:
1. Take a pan and heat oil, add chopped garlic and sauté
2. Then add red chilies along with salt and pepper.
3. Then add broccoli and saute for two minutes.
4. Add boiled pasta and then parmesan cheese.
5. Saute and cook for 2-3 minutes.
6. Serve hot.

Cream of Broccoli Soup

Ingredients: 200 gm broccoli finely chopped, 2 Tbsp butter/oil, 2 Tbsp sifted flour, 1/4 tsp powdered black pepper, 3/4 cup milk, 4 cups stock or water, 1/2 tsp celery salt, salt to taste and Cream for garnishing
Let’s cook:
1. Take a heavy saucepan and heat the butter or oil.
2. Then add half the broccoli into the butter or oil.
3. Stir fry for 30 seconds on medium flame and then add the flour and panfry the mixture until it leaves the sides of the pan.
4. Then remove from heat and add the stock slowly while keep stirring to avoid lumps.
6. Once the mixture reaches to normal temperature blend it in a blender.
7. Now take a pan and add the rest of the broccoli, milk, celery salt, and black pepper.

8. Cook over a high flame, keep stirring for few minutes and bring it to boil, and then simmer over low flame for about 10 minutes.
9. Garnished with cream and serve hot.

Chatpati Broccoli

Ingredients: 250 gm broccoli cut into small pieces, 2 Tbsp oil, 2 tsp mustard seeds, 4-5 curry leaves, 3-4 whole red pepper, 1/8 tsp asafoetida powder, 1 tsp cumin, 50 gm ginger-shredded fine, 2 tsp garlic finely chopped, 20 gm tamarind-soaked in 1 cup water and strained, salt to taste.

Let’s cook:
1. Take a pan and heat oil to add mustard, curry leaves, red pepper, asafoetida, and cumin.
2. Add the ginger and garlic as soon as the seeds splutter and saute till it becomes light brown.
3. Then add the broccoli and saute over high flame for few minutes then lower the flame, cover and cook until it becomes tender.
4. Add tamarind and salt; let it come to a boil
5. Remove from heat and serve hot.

Happy cooking!! 

 

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Let’s add yummy elements to make Brown Rice taste better

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Brown rice is considered as the healthier substitute to white rice as its outer layer known as the hull is removed while processing. Therefore, white rice or refined rice may score higher in terms of taste and flavor but is a lack of essential nutrients. Brown rice is rich in fiber content, consuming in small portions of it make you feel fuller, thus helping in weight loss.

Here’s presenting a brown rice recipe to motivate you to adopt healthy food habit.

Mutton Khichda

Mutton khichda is a traditional Mohammedan recipe made from rice, mutton, lentils, and other spices.
Ingredients needed: 500 gms wheat (cracked and cooked tender), one cup rice, one cup channa dal, one cup split arhar/tur daal, one cup sabut masoor dal, one cup dhuli moong dal, One kg mutton, one cup oil, five cloves, five peppercorns, one tsp cumin, one tsp cinnamon (broken), one cup onions chopped, four tsp chili powder, two tbsp coriander powder, one tsp garam masala, two Tbsp ginger-green chili-coriander leaves paste and salt to taste.
For garnishing: fried onions (brown and crisp), ginger julienne, mint leaves, and green chilies
Let’s cook:
1. Mix all the dals and rice then add 3 cups of water and salt. Cook all till it becomes tender.
2. Heat oil, add cinnamon, peppercorns, cloves, cumin, and saute till they change color a bit.
3. Then add chopped onions, mutton along with chili powder, coriander powder, garam masala, salt, and the green paste.
4. Keep stir-frying till meat turns opaque, then transfer it in a pressure cooker and cook until the meat is tender.
5. Then mix the meat along with cooked wheat and dal mixture and then simmer for 2 to 3 minutes.
6. Garnish with fried onions (brown and crisp), ginger julienne, mint leaves, and green chilies and serve.

Mushroom Brown Rice

Mushrooms are major flavor agent in this recipe also offers a protein-rich meal seasoned with mild salt and pepper.
Ingredients needed: one cup brown basmati rice (washed), 9 to 10 mushrooms (washed and sliced), one onion (chopped). Half cup butter (the amount is optional and butter can be replaced with 2 tbsp olive oil), one green capsicum, one tsp black pepper, salt to taste and two cups of water.
Let’s cook:
1. Wash the brown rice and keep it aside.
2. Slice the mushrooms, onions, and capsicum.
3. Take a pan and add butter/olive oil then add onions and saute until it becomes light pink.
4. Then add mushrooms and Saute until it becomes wilt and tender.
5. Now add the capsicum and Saute.
6. Add the pre-washed brown rice and saute for 5 to 7 minutes.
7. Then add salt and pepper along with 2 cups of water.
8. Cook for 15 minutes or till the rice gets cooked.

Chicken and Brown Rice

This is a hearty one-pot meal, perfect for weekend dinners.
Ingredients needed: two tablespoons olive oil, one whole cut-up chicken (2 to 3 pounds), skins removed, breasts halved crosswise (save wings for another use), coarse salt and ground pepper, one medium onion finely chopped, four cloves of garlic crushed, one cup long-grain brown rice, four plum tomatoes, diced, one jar (12 ounces) roasted red peppers drained and sliced into 1/2-inch strips, 10 ounces one frozen or fresh green peas, Lemon wedges for serving (optional)
Let’s cook:
1. Heat oil in a large skillet on medium flame and add chicken along with 1 teaspoon salt and 1/4 teaspoon pepper and cook for 10 minutes until it becomes golden on all sides. Then transfer to a plate.
2. Again add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet and stir frequently, until onion becomes translucent and soft for 3 to 5 minutes.
3. Then add rice, peppers, and tomatoes along with 1 and 1/4 cups of water; then place the chicken pieces in rice mixture. Bring to a boil and reduce the flame. Then cover it and simmer over medium-low flame until rice is cooked and tender, approximately for 55 to 60 minutes. If any liquid remains in skillet, then remove the lid and simmer till the liquid is evaporated.
4. Sprinkle peas into the skillet; cover with the lid and remove from flame.
5. Keep aside till the peas are heated through nearly about 10 minutes.
6. Serve with lemon wedges (optional).

Happy Meal !!!😊😊

 

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Secret cooking tips for Indian kitchen….

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#1 — Never forget to add a pinch of salt while boiling potatoes. It helps in peeling or removing the skin easily.
#2 — Dip paneer in warm salt water for 10 – 15 minutes prior to adding it into the gravy. This softens the paneer and helps in absorbing the gravy.

#3 — Always cook the ingredients in an order to make the dish appetizing and tasty. For example, onions should go first in the oil, then garlic and then ginger and tomato as each veggie has its own cooking time.
#4 — In order to retain the bright green color of peas add a pinch of sugar before boiling or cooking.

#5 — Add a teaspoon of oil while cooking dal to avoid frothing and spilling all over.

#6 — Use heavy bottom pan or vessel for cooking upma or kheer. Heavy based pan prevents food from burning.

#7 — To make the puris crunchy and crispier add 2 to 3 tablespoon rava or semolina to the wheat flour while kneading.

#8 — To separate the strings of noodles or pasta from each other keep it under running cold water for 2 to 3 minutes, immediately after boiling. Hot and cold water treatment prevents the noodle strand from sticking to each other.
#9 — To make ‘a day old’ muffin fresh, sprinkle few drops of water on it and put the muffins in a paper bag and microwave for 10 seconds. Steam revives the moisture content of day-old muffins.

#10 — It is advised to add 1 to 2 teaspoon of canola oil while melting chocolate in order to keep it smooth. This makes it easy to dip or drizzle

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Let’s make red cabbage more interesting!!!!

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Red cabbage is a great source of vitamin C and K and its deep color are because of its high concentration of anthocyanin polyphenols, rich dietary antioxidants which possess anti-inflammatory properties that makes it even more nutritious as compared to green cabbage. It also contains anthocyanin which according to some studies helps to reduce the risk of cardiac disease, diabetes, and cancer to some extent. Its anti-oxidants also makes skin supple, clean and clear. Let us learn a few red cabbage recipes.

Potato Red Cabbage Tikki –

Ingredients needed:
4 halved, boiled and peeled potatoes, 1 cup shredded red cabbage, 1/2 teaspoon coriander seeds, 1/2 teaspoon cumin seeds, 1 onion finely chopped, 1 green chili chopped, 1/4 teaspoon garam masala powder, 1 teaspoon red chili powder, 1 teaspoon dried mango or aamchur powder, salt to taste and oil for shallow frying.
Cooking method:
1. Mix and mash well all the ingredients in a large bowl except oil.
2. Make equal sized balls (8-10) out the mixture prepared.
3. Slightly flatten them into round patty shapes.
4. Refrigerate the mixture patties 1 hour.
5. Roll these patties in breadcrumbs if you want
5. Heat a flat pan on medium flame and add oil to it.
6. Shallow fry the patties until they become golden brown.
7. Serve hot with your favorite ketchup or chutney.

Red Cabbage Zucchini Chana Dal –

Ingredients needed:
1 cup red cabbage chopped, ½ cup zucchini roughly chopped into ½ inch pieces, ½ cup Bengal gram/chana dal, oil – 3 tbsp, ¾ cup finely chopped onion, 2 tbsp garlic finely chopped, 2-3 dried red chili, ½ tsp red chili powder , ¼ tsp garam masala powder, 1 cup tomatoes chopped, 1 tsp mustard seeds, 1 tsp cumin seeds, ¼ tsp turmeric powder, 2 tsp coriander powder, ¼ tsp pav bhaji masala, 1 tsp dried mango powder (aamchoor), pinch of asafetida, salt to taste and coriander leaves for garnishing.
Cooking Method:
1. Wash and soak chana dal in water for 45 minutes. Then drain the water and put it into a pressure cooker along with turmeric powder, a ½ cup of water and salt to taste. Pressure cook on a medium flame for 3 whistles.
2. Take a pan and heat oil over a high flame. Add asafetida, cumin seeds, mustard seeds, red chilies and let the seeds splutter.
3. Add chopped onions and garlic and saute until it becomes translucent.
4. Then add chopped red cabbage. Saute and mix well for 2 minutes. Then add zucchini to it and saute for another 2 minutes.
5. Now, add tomatoes, red chili powder, pav bhaji masala, coriander powder, dried mango powder and finally garam masala and mix well.
6. Then add cooked chana dal and saute for a few minutes until the gravy becomes thick.
7. Finally, garnish with fresh coriander leaves and serve hot with bread, roti, and rice.

Red Cabbage Stuffed Paratha –

Ingredients needed:
For making the dough:
Two cups of wheat flour, a pinch of salt and water
For making the stuffing:
1 cup of red cabbage shredded, 1 finely chopped onion, coriander leaves, ½ tsp garam masala powder, ½ tsp red chili powder, ¼ tsp turmeric powder, 1 tbsp crushed ginger-garlic, 1/2 tsp cumin seeds , 1 chopped green chili, pinch of asafetida , salt to taste, 2 tbsp olive oil, 2 tbsp gram flour and oil for roasting paratha.
1. In a large bowl, mix flour, salt, water to make the dough. Knead it carefully to make a semi-soft dough. Then cover the dough with a moist cloth and keep aside.
2. In a pan heat oil and add cumin seeds and asafetida. Then add chopped onions into it once seeds splutter. Saute for 3-4 minutes and then add green chilies and crushed ginger-garlic to it.
3. Saute well for 2 minutes and add red cabbage, turmeric powder, red chili powder, and salt to taste.
4. Saute well for 3-4 minutes and add gram flour, garam masala powder and dried mango powder to it.
5. Mix well and cook for 6-7 minutes more and remove the stuffing from the pan and set aside to cool.
6. Divide the dough into 6-8 equal portion and make round balls.
7. Take a ball and roll out the dough into a round roti of 4-inch diameter. Apply a little oil, and place 1 tbsp of prepared red cabbage stuffing at the center of the circular dough.
8. Bring together all the sides in the center and seal tightly and roll out again into a circle of 6-inch diameter with the help of some flour to make the paratha.
9. Take a flat pan and roast rolled circles from both sides and apply a little oil on both sides, and roast until golden brown.
10. Repeat making paratha in a similar way with the remaining dough and filling to make more parathas.
11. Serve hot with your favorite pickle and raita.

Enjoy your red cabbage!

 

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