Tandoori Paneer Salad

By Shruti Thombre

The beauty of this dish is that it can be customized with your favourite veggies:

Here is my version of Tandoori Paneer Salad:

Ingredients:

Tomatoes 2 or 3 , Carrots- 1 and1/2 , Whole Green Olives- half a cup, Cabbage- 3/4^th medium sized, Salt as per need, chat masala 1 tbsp, red chilli powder 2 tbsp, curd- 3/4^th cup, cumin powder- 2 tbsp, coriander seeds powder- 2 tbsp, amchur powder ½ tbsp, ginger sliced- small piece, fresh coriander- a few leaves, paneer- 250 grams.

Cooking Time: 20 mins.

Procedure:

In a bowl, mix , red chilli powder 2 tbsp, curd- 3/4^th cup, cumin powder- 2 tbsp, coriander seeds powder- 2 tbsp, amchur powder ½ tbsp, ginger sliced- small piece, fresh coriander- a few leaves, and salt.

Add rectangular chopped paneer to it.

Marinate the above ingredients for 5-10 mins.

In the meantime, chop all the veggies after washing them (tomatoes, carrots, cabbage) and mix them well on a platter. Then add whole olives to them, and chat masala and salt as per taste.

Next, Take a griller/ tawa and put the marinated paneer and shallowfry from all sides and cover the lid till the paneer colour turns slightly golden.

Next add the tandoori paneer to the chopped veggies and you are ready to eat.

It serves 2 people either for breakfast/lunch/dinner. It’s easy to prepare and can be modified as per your taste.

Oats ladoo ( sweet dish with no sugar)

Time required- 30 mins

Ingredients Required

Oats - 1 cup

Green cardamom powder - ¼th teaspoon

Nuts of your choice (optional)

Jaggery ¾ cup ( cut in small pieces)

Ghee- 1 spoon

Instructions

1. Dry roast Oats till light pink in colour.
2. Let the oats cool down then grind it into a fine powder.
3. Heat a kadhai/ wok
4. Add jaggery to it and let it melt. Also add 2 tablespoon water
5. Melt the jaggery till you see strings in the mixture.
6.  Turn off the gas
7. Add cardamom powder and the oats powder.
8. Add a table spoon of ghee for a healthier and tastier ladoo.
9. After the mixture cools down. Apply some ghee to your palms and make healthy and tasty ladoos.

Nutritional value

Sweet dish which is made of Jaggery and oats hence budget friendly. Oats are rich in fibre which compliment your digestive system. They help reduce cholesterol levels and are filling. They also help maintain blood sugar.

Take egg

Fry it

Sprout's chilla: Healthiest food, Applicable to kids also.

Whenever we will consider about having healthy food, our kids will not like those( not sure why, due to taste, presentation or they have some internal problem with healthy food.)

So this is a breakfast or snacks recipe which is very quick to prepare and tasty also( at least for young people). And adding a secret ingredient so that kids also can love this recipe.

Ingredients:

Soaked sprout- 1cup (keep it soak in water for whole night, morning we can use it)

2 chopped onions

2 green chilli

1 chopped tomato

Half chopped capsicum

Salt as per taste

Maggi masala(Secret ingredient)

Oil

Preparation:

Grind the sprout with 1/4 cup of water.

Add all the vegetables, salt and maggi masala (skipping red chilli powder as it's mainly focus on kid's meal)

Now heat a pan, spread the few drops of oil over it.

When it get heated, spread the batter. Close the lid and cook for 3 minutes, after that toss it and cook for another 3 minutes for other side.

Just in 10 minutes, breakfast/snacks is ready.

Name of the recipe- Amala (Indian gooseberry) Chyawanprash

Ingredients used

1 Amala - 500gm

2 Jaggery- 500 gm

3Honey- 1/2 cup

4 dates- 1 cup

5 ghee - 2 tbsp

6 seasme seeds- 2tbsp

Ingredients for spice

1 basil leaves (tulsi patta)- 20-25

2 ginger -10 gm

3 cinnamon stick - 1 inch

4 Green cardamom - 10

5 cloves - 10

6 Black pepper- 2 tbsp

7 Cumin seed - 1tbsp

8 fennel seed- 2 tbsp

9 bay leaf- 2-3

10 kesar - 10-12 strands

Method of cooking

Boil the Amala in a pressure cooker with 1 cup of water until 3 Whistles. Remove the seeds from all the boiled Amala . Put the amala's in the grinder jar along with the basil leaves add some water and make a fine paste . In another grinding jar add all the other spices left( ginger , cinnamon, green coriander, cloves , black pepper, cumin seeds, fennel seeds, bay leaves) and make a fine powder. Add the dates in a grinding jar and make a smooth paste. In a heated pan add some seasme oil and ghee. In that add the amala pulp . Stir it continuosly . Gradually the mixture will thicken . Add the dates to it . After mixing it cover for 2 mins . Stir until oil starts ozzing out on low flame . Then add Jaggery to it. Mix it well . Cover for 2 mins and allow to cook. Now add all the spices and honey to the mixture and cover it to cook . Finally add the Kesar and it a quick mix .

Time period of cooking- 30- 45 mins

Type of course - snack

Nutritional values

Amala -  vitamin c in it helps to boast your immunity , metabolism and prevents various viral and bacterial infection.

Saffron thread - It is rich in antioxidants.

Basil leaves- It is a powerhouse of antioxidants . It controls diabetes , high blood pressure and heart conditions.

Honey- It is a powerhouse of phytonutrients that has myriad benefits including treating respiratory anomalies and promoting digestion .

Jaggery - Consuming Jagger helps in improving digestion , it activates the digestive enzymes and stimulates bowel movement , which further helps in improving digestion and relives constipation.

NAME OF THE RECIPE – MUSHROOM POSTO

INGREDIANTS USED -  200 Grams Mushrooms- Wash and slice.

150 Grams Poppy Seeds / Khas khas

1 Onion - Chop

6-8 Green Chilies.

1/2 Teaspoon Haldi.

Salt to Taste.

80 Ml Mustard Oil.

1 Tablespoon  ( Optional )  SESAME OIL.

METHOD OF COOKING-

Take poppy seeds , some recipes soak them , some dry grind . ( I didn't soak them ), then add chopped green chilies and grind to a coarse powder like consistency.

Add about 100 Ml water and zap once more.Heat mustard oil , add onions , whole chilies and cook till onions begin to color , now add haldi and salt and the poppy chili paste.Cook another 5-7 minutes on low till you can see the oil ,now raise heat add mushroom slices and cook just a minute not more - That way you retain the bite in the mushrooms . This tasted delicious.I then added 1 tablespoon raw SESAME oil on top while serving.

TIME PERIOD TAKEN – 25 MINS.

TYPE OF COURSE – DINNER

WHY THIS IS HEALTHY - Mushrooms are a low-calorie food that packs a nutritional punch. Loaded with many health-boosting vitamins, minerals, and antioxidants, they’ve long been recognized as an important part of any diet. For instance, mushrooms raised with exposure to ultraviolet light are a good source of Vitamin D, an important component in bone and immune health. 

Mushrooms are rich sources of potassium, a nutrient known for reducing the negative impact that sodium can have on your body. Potassium also lessens the tension in blood vessels, potentially helping to lower blood pressure. 

The anti-inflammatory effect of mushrooms has been shown to greatly improve the efficiency of the immune system.

Long and short-term studies alike have found that mushrooms, in combination with exercise and other lifestyle changes, can have an important impact on weight loss.

            PEACH COBBLER OATMEAL

INGREDIENTS:

1. 3 1/2 cups water
2. pinch of salt
3. 2 1/2 cups rolled oats
4. 2 1/4 tsp. cinnamon
5. pinch of nutmeg
6. 2 large peaches, chopped
7. 3 to 4 tablespoons light brown sugar
8. 1/4 cup chopped pecans , for garnish; if desired

INSTRUCTIONS:

1. In a large saucepan over medium heat, add water and salt. Bring to a boil. Add oats, cinnamon and nutmeg and stir to combine.
2. Cook for 4 minutes, or until oatmeal thickens. Add peaches and brown sugar and cook one additional minute. Serve immediately and garnish with pecans, if desired.

NOTES

1. Add additional light brown sugar as desired.
2. I like my oatmeal thick. If you would like creamier oatmeal add milk as desired.

NUTRITION

CALORIES: 275KCAL, CARBOHYDRATES: 44G, PROTEIN: 8G, FAT: 8G, SATURATED FAT: 1G, CHOLESTEROL: 0MG, SODIUM: 14MG, POTASSIUM: 365MG, FIBER: 8G, SUGAR: 7G, VITAMIN A: 245IU, VITAMIN C: 5MG, CALCIUM: 70MG, IRON: 2.7MG

NAME:ALMOND MILK

INGREDIENDTS:

 ¼ cup approx. 30 badam / almonds

▢2¼ cup milk

▢few thread saffron / kesar

▢3 tsp sugar

▢¼ tsp cardamom powder / elachi powder .

METHOD OF COOKING:

1.Firstly, soak ¼ cup badam in hot water for 30 minutes.

2.Peel off the skin of badam and transfer into small blender.

3.Add in ¼ cup milk and blend to smooth paste. keep aside.

4.Now in a large kadai heat 2 cup milk stirring occasionally.

5.Add in prepared badam paste.

also add few thread saffron and 3 tsp sugar. stir well.

simmer for 5 minutes or till milk thickens.

additionally, add in ¼ tsp cardamom powder and stir well.

finally, serve badam milk or almond milk hot or chilled garnished with few saffron.

TIME OF COOKING:30 MINS

NUTRIENTS:

Almond milk nutrition

Calories: 39.

Fat: 3 grams.

Protein: 1 gram.

Carbs: 3.5 grams.

Fiber: 0.5 grams.

Calcium: 24% of the Daily Value (DV)

Potassium: 4% of the DV.

Vitamin D: 18% of the DV.

NAME OF THE RECIPE:PEANUT SUNDAL

INGREDIENTS:

1½ cup peanuts

▢water (for soaking)

▢¾ cup water (for pressure cooking)

▢¾ tsp salt

▢3 tsp oil

▢1 tsp mustard

▢1 tsp urad dal

▢pinch hing / asafoetida

▢2 dried red chilli (broken)

▢few curry leaves

▢1 inch ginger (finely chopped)

▢¼ tsp salt

▢3 tbsp coconut (grated)

METHOD OF COOKING:

1.Firstly, in a large bowl take 1½ cup peanuts and soak in enough water for 2 hours. you can skip soaking step if you are using fresh peanuts.

drain off the water and transfer to the pressure cooker.

add ¾ cup water and ¾ tsp salt.

pressure cook for 3 whistles or until the peanuts are softened.

drain off the water and keep aside.

in a large kadai heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp urad dal, pinch hing, 2 dried red chilli and few curry leaves.

2.Add 1 inch ginger and saute slightly.

further, add in boiled peanuts and ¼ tsp salt. saute for a minute.

3.Now add 3 tbsp coconut and mix well until flavours are absorbed.

TIME PERIOD:10 MINS

NUTRITION:

Calories: 477kcal

Carbohydrates: 14g

Protein: 20g

Fat: 42g

Saturated Fat: 7g

Sodium: 816mg

Potassium: 561mg

Fiber: 8g

Sugar: 1g

Vitamin A: 20IU

Calcium: 77mg

Iron: 3mg

In this vegetarian riff on a popular Indian dish, we swap in cauliflower and chickpeas for the chicken in tikka masala. The cauliflower's nooks and crannies are particularly good at soaking up all the intense flavors of the sauce. Serve over rice for an easy healthy dinner that's ready in just 20 minutes.

Name of the recipe : Cauliflower tikka masala with chickpeas.

Active : 20minutes

Total : 20minutes

serving : 4

Ingredients :

       * 1 tablespoon coconut or canola oil

       * 4 cups cauliflower florets

       * 1/4 teaspoon salt

       * 1/4 cup water

       * 1 ( 15 ounces) can chickpeas , rinsed

       * 1 1/2 cups tikka masala sauce

       *  2 tablespoon butter

       * Fresh cilantro for garnish.

Directions :

      * Heat oil in a large skillet over medium -high heat.

     *Add cauliflower and salt;  cook stirring occasionally, untill lightly browned about 2 minutes.

    * Add water; cover and cook until the cauliflower is tender,  3-5 minutes.

   * Add chickpeas and sauce ; cook stirring occasionally until hot, 1-2 minutes.

     * Remove from heat and stir in butter.

     * Serve topped with Cilantro, if desired.

Nutrition Profile:

1. Low-Calorie
2. Egg Free
3. Gluten-Free
4. Vegetarian
5. Soy-Free
6. Low Added Sugars
7. Omega-3

Tips

Tip: Keep Indian simmer sauces--such as tikka masala and Madras curry--in your pantry for a meal that's ready faster than you can order takeout. You can turn just about any vegetable or protein into a saucy dish like this one, or brush the sauce on chicken or steak before it hits the grill.

Nutrition Facts

Serving Size: 1 1/4 Cups Each

Per Serving:

268 calories; protein 7.8g; carbohydrates 26.3g; dietary fiber 6.6g; sugars 4.1g; fat 15.9g; saturated fat 9g; cholesterol 15.7mg; vitamin a iu 526.8IU; vitamin c 59.3mg; folate 81.9mcg; calcium 88.7mg; iron 1.8mg; magnesium 28.5mg; potassium 376.9mg; sodium 673.2mg; thiamin 0.1mg. 

Exchanges: 

2 Fat, 1 1/2 Starch, 1 Vegetable, 1/2 Lean Protein

Soya bean Patty Recipe (toddlers above 23 months) :

Soya beans belong to the species of legume native to East Asia. Eating soya bean-based foods may reduce a wide range of health problems. Soya is rich in high-quality protein (like meat), fibre, iron, folate which makes it ideal for vegetarians and vegan diets. The whole soybean is the most friendly form for kids than tofu, soymilk etc. Consuming soybeans provides all the amino acids we need to get from food to build proteins in the body. They are said to regulate sugar levels and bowel movements, and relieve constipation. It is commonly used for evening snacks/starters.

Cooking Time:

Type                    Time (hh:mm:ss)

Preparation Time    00:25:00

Cook Time                00:15:00

Total Time.             00:40:00

Ingredients

Ingredients                    Quantity

Boiled Soya beans.          1 cup

Mashed Potato.               1

Chilli powder(optional)  1 tbsp

Turmeric powder              ½ tbsp

Coriander finely chopped 2 tbsp

Onions                                 ¼ cup

Salt                                        1 tbsp

Instructions :

* Soak the soybeans for about 12 hrs.

* Pressure cook the soybeans and potato for about 5 whistles in a pressure cooker.

* Now, in a large bowl mix, the pressure cooked soybeans and potato, red chilli powder (optional), turmeric, coriander and salt.

* Mix well to form a dough.

* Divide the dough into equal portions.

* Shape each portion into circular/round balls and gently flatten them until they’re about ½ an inch thick.

* Heat the tawa and spread some oil/ghee on it.

* Place 4-5 patties on the tawa and roast till the bottom surface of the tikki turns golden brown.

* Flip the tikki and drizzle some oil/ghee along the sides of each tikki.

* Let the tikkis turn golden brown on the other side too.

* Follow the same process for remaining patties.

* Serve with chutney/sauce or have it as it is.

Recipe Tips :

You may add green peas, sweet corn, carrot according to taste and preferences.

You can customize these tikkis with additional veggies and spices according to your kid’s preferences.

Make sure to roast the tikkis on low heat so that it cooks well and are crisp.

These tikkis remain fresh for a week if stored in an airtight container in the refrigerator.

Can have it when desired

Nutritional value :

Nutrition Information            Nutritional. value

Per serving.                               Per bar

Energy                                   50 Cal

Protein                                   1.5 g

Carbohydrates                       10.4 g

Fibre.                                       1.2 g

Fat                                           0.3 g

Cholesterol.                             0 mg

Vitamin A.                           130.7 mcg

Vitamin B1                         0.1 mg

Vitamin B2.                          0  mg

Vitamin B3                       0.5 mg

Vitamin C.                            8 mg

Folic Acid                         12.6 mcg

Calcium.                          12.7 mg

Iron.                                 0.4 mg

Magnesium                  15.7 mg

Phosphorus.                  31 mg

Sodium                            7.5 mg

Potassium                      114.3 mg

Zinc.                                 0.5 mg

Health benefits:

Homemade Soya bean patty recipe is a healthy protein-rich snack for kids. Soy is rich in protein, calcium and iron that provide numerous health benefits. These yummy treats provide the daily requirement of protein in just one serving.

Recipe Tips :

Receipe tips

* You may add green peas, sweet corn, carrot according to taste and preferences.

* You can customize these tikkis with additional veggies and spices according to your kid’s preferences.

* Make sure to roast the tikkis on low heat so that it cooks well and are crisp.

* These tikkis remain fresh for a week if stored in an airtight container in the refrigerator.

* Can have it when desired

Submitted by

Vaishnavi Sri. M

ll BA History

( Tirupur , Tamilnadu)

              URAD DAL HALWA.

     USES:

              It is used for the strong development of the bones mostly for the growing kids.

     INGREDIENTS:

               Urad dal

               Palm Jaggery

               Ghee

               Water

               Cardamom

               Coconut

     METHOD OF COOKING:

               First take a Pan for cooking and then add 2 cup of water and boil it well. Then take a one and half cup of soaked urad dal. (Want to soak dal for 35 minutes) & make it a fine paste. Add this urad dal paste into that boiling water and stir it well continuously till 15 minutes. And then you want to add coconut milling and cook it for  3 minutes & finally add Palm Jaggery Powder, cardamom powder (stir it well) and leave it upto 5 minutes. Add 2 table spoon of ghee and serve it to all.

      TIME DURATION :

               30 minutes.

1.Name of the recipe:KANJI

2.Ingredients used:

💢green gram-100g

💢white rice-100g

💢fenugreek-10 seeds

💢cloves-4 clips

💢Grinded coconut-1/2 cup

💢water-5 cup for 1 cup of rice

💢salt-required amount

3.method of cooking:

🎀cleanse the green gram and white rice.

🎀After cleansing add fenugreek ,cloves and water with the bowl of pulses.

🎀Boil Them in a stove Until they are pulled.

🎀Add the grinded coconut and required salt in them.

🎀close the lid and boil it again for 2 minutes.

🎀Serve them with a pinch of pickle to enhance the taste.

4.Time period of cooking:10 to 20 minutes

5.Type of course:Breakfast ,Dinner

6.Nutritional values:

✅Rice

🎯Rich in proteins,vitamins and minerals

✅Green gram:

🎯rich source of cholesterol reducing fibre

🎯high in fiber and protein

✅cloves:

🎯high in antioxidants

🎯contains 30% of mineral manganese

✅Fenugreek:

🎯increase milk production in breastfeeding mothers

🎯reduce cholesterol

✅coconut:

🎯High in fat and calories

🎯moderate in carbs and protein

✅salt:

🎯40%sodium and 60% chloride

🎯essential for nerve and muscle functions

✅water:

🎯rich in iron

🎯maintain health and integrity of every vel in body

Name of the Recipe - Thoothuvalai Soup

Ingredients:

    Thuthuvalai leaves – 1 cup

   Tamarind – small-sized ball

   Peeled Shallot pieces – ½ cup

   Curry leaves – 1 cup

   Red chillies – 2-3

   Turmeric – 1 tsp

   Cooked Toor dal – 1 cup.

   Coriander powder,

   Pepper powder,

   Cumin seeds powder

   Coriander leaves 

Method of Cooking :

     *Cut the Thuthuvalai leaves into pieces

      Soak a small-sized Tamarind in water for 15 minutes. Filter the extract water and keep aside.

      Cook the cup of Toor dal and mash it to get a mixture with thick consistency.

      Heat the oil in a pan and add asafetida, and mustard seeds to it.

      Then, add shallots, red chilies, and curry leaves.

      Grind the Thoothuvala leaves coarsely with water and take a mixture.

      Now pour in the tamarind mixture and the   Thoothuvalai leaves mixture.

      Add salt as required.

      Cook the Soup for around 10 minutes.

      Once it boils add the Toor dal mixture to it.

      Sprinkle coriander powder, pepper powder, and cumin seeds powder to it.

      Put in chopped coriander leaves before removing from the stove.

When to drink this Soup

       You can consume this soup for twice or thrice a day.

Uses of this soup

       The leaves  contains a natural steroid called solasoline, which is often used for many medical purposes. This rejuvenatory herb particularly cures respiratory diseases and asthma. It also treats chronic colds, throat infection and tuberculosis treatment. It also can be used for intestine-gastric problems.

              RAGI ADAI

Incredient needed

 Ragi flour/finger millet flour – 1 cup

 Carrot -1/2 a carrot

 Cabbage – a small bit

 Onion – 1 medium sized onion

 Green chillies -2

 Coriander leaves or tender curry leaves – few

 Oil – 1 tsp

 Oil for cooking the adai

Method of Cooking

1st Step. If you take 1 cup of ragi flour-total vegetables should be around 1/2 cup, otherwise you will have difficulty in spreading the dough and cooking it.                                        

2nd Step. Finely chop all the vegetables including green chillies and onions.

3rd Step. Heat 1 tsp of oil, add finely chopped onions, green chillies and saute until onions turn transparent.

4th Step.Then add carrot, cabbage, salt needed and cook for a few minutes covered. Since we have chopped the vegetable finely, it will not take more than 5 minutes to get cooked. Leave it to cool.

5th Step. Once it cools, add ragi flour to the vegetables and mix well. Add little salt as we have already added salt to the vegetables. Add water little at a time and make a dough.

6th Step. Divide the dough into 6 equal sized balls. Grease a plantain leaf or a ziplock bag with oil and flatten the ragi dough ball with your fingers.

7th Step. Grease the tawa and heat it. Transfer the flattened dough to the tawa. If you have used plastic sheet, transfer to your hands first and then place it on the tawa. You can flatten the dough directly on the tawa also. If you are flattening the adai directly on the tawa, switch off the flame, flatten it and switch on again to prevent your hands from getting scorched.

8th Step. The dough will start changing color. Drizzle oil around the adai and cook both sides well on medium heat.

9th Step. Repeat the same process for the rest of the dough.Ragi adai should be served hot from the tawa. You can have any chutney or sambar as side dish for this adai.

Preparation time: 10minutes.

Time of cooking: 30minutes.

Nutritive value of Ragi

💐Finger millet contains about 5–8% protein.

💐 1–2% ether extractives.

💐65–75% carbohydrates.

💐15–20% dietary fiber.

💐2.5–3.5% minerals.

💥cereals and millets, finger millet has the highest amount of calcium (344mg%) and potassium (408mg%).💥

Name of the Recipe: Healthy Non-Preservative Tomato Sauce

Ingredients Used:

1Kg Tomato

5g Cardamom

5g Cinnamon

5g Cumin Seeds

15g Garlic

15g Ginger

25g Onion

5g Clove

5g Salt

50g Sugar

15g Chilli powder

2ml Oil

Method of Cooking:

Spread a very little oil on the pan (just to avoid sticking tomato to the pan). Add chopped tomatoes and cook in medium flame for about half a minute then add cardamom seeds (without cover), cinnamon, garlic pieces, ginger pieces, Onion pieces, cumin seeds, and clove. Mix well and cook it for about 15 minutes. Switch off the flame. Transfer the content into the mixer jar and grind well for about 2 minutes (make sure it is ground well). Filter the liquid using a tea strainer, use a spoon and stir the strainer well to squeeze liquid properly. Once all the liquid is filtered. Transfer the filtered liquid into a pan. Add salt, chili powder, and sugar and cook it for about 15 minutes under medium flame. Make sure to stir in between using the spoon. Check the consistency and till it gets thicker. If required, cook it for another few minutes until consistency. Allow it to cool and transfer the content into the glass jar if possible otherwise into a metal jar and refrigerate for a longer shelf life.

Shelf life: 7-10 days if stored in the refrigerator.

3 days under room temperature.

Time for Cooking: 1 hour

Type of Course: Dish cum Condiment

Benefits & Nutritional Value:

Good and healthy Tomato sauce. Tomatoes are a great source of calcium and potassium. Cardamom, Cinnamon, Cumin seeds, and clove have ayurvedic health benefits. Tomato sauce is a low-fat diet and is good as a dish as well as a condiment. This non Preservative natural tomato sauce has the following nutritional benefits.

Nutrition Facts:

1) egg   2) salt and pepper 3) bread Mix two eggs with two tablespoons of milk and some salt and pepper.

Heat some butter in a frying pan and add the egg mixture.

After one minute, stir and reduce heat.

Sprinkle your chosen ingredients (ham, mushrooms, etc) onto the surface and wait for the omelet to set underneath.

Sprinkle with cheese - if you want cheese, that is - and cook for two to three minutes (less time for a wetter omelet).

Fold in half  take the bread, put the omelet in between and toast with a tinge of tomato sauce and butter.. Serve hot

NAME:SPINACH DAL

INGREDIENTS:

1 bunch spinach leaves (finely chopped)

▢1 cup of toor dal

▢2-3 curry leaves

▢1 chilli (chopped)

▢1 small lemon sized tamarind

▢½ tsp turmeric

▢¾ tsp chilli powder

▢1 tsp oil

▢salt as per taste

▢4 cups of water2 tsp oil

Seasoning ingredients:

▢1 tsp mustard seeds

▢1 tsp jeera seeds

▢2 red chillies (dried)

▢few curry leaves

▢4-5 chopped garlic pods (chopped)

▢pinch of hing

METHOD OF COOKING:

1.Clean wash the spinach or palak leaves and finely chop them.

2.In a pressure cooker, add 1 cup of toor dal and 3 cups of water.

now add 1 bowl of finely chopped palak leaves to pressure cooker.

3.Add tamarind, curry leaves, green chilli and 1 tsp of oil and mix well. make sure all the palak(spinach) leaves are properly dipped in the water.

4.Add a cup of water if required.

close the lid of pressure cooker and cook it for 5 whistles.

5.Once the pressure from cooker releases, open the lid and smash the dal well. simmer it in low flame.

6.Now add turmeric, chilli powder and salt. mix it properly and keep it aside.

in a frying pan take some oil and add all the seasoning ingredients mentioned in the recipe card.

once the garlic turns golden brown, mix the seasoning ingredients to dal.

TIME PERIOD: 20 MINS

NUTRIENTS:Spinach contains several vitamins and minerals, including potassium, magnesium, and vitamins B6, B9, and E.

NAME OF THE RECIPE:OATS UPMA

INGREDIENTS:

  1 cup rolled oats

▢1 tbsp oil

▢1 tsp mustard

▢½ tsp urad dal

▢½ tsp jeera / cumin

▢few curry leaves

▢10 cashew / kaju (whole)

▢1 inch ginger (finely chopped)

▢2 chilli (slit)

▢½ onion (finely chopped)

▢½ carrot (finely chopped)

▢5 beans (finely chopped)

▢¼ capsicum (finely chopped)

▢2 tbsp peas / matar

▢½ tsp turmeric

▢¾ tsp salt

▢1 cup water

▢2 tbsp coriander (finely chopped)

▢2 tbsp coconut (grated)

▢1 tbsp lemon juice

METHOD OF COOKING:

1.Firstly, in a large kadai heat 1 tbsp oil and splutter 1 tsp mustard, ½ tsp urad dal, ½ tsp jeera, few curry leaves and 10 cashews.

saute until the cashews turn golden brown.

2.Now add 1 inch ginger, 2 chilli and ½ onion. saute well.

furthermore add ½ carrot, 5 beans, ¼ capsicum, 2 tbsp peas, ½ tsp turmeric and ½ tsp salt.

add 2 tbsp water, cover and simmer for 5 minutes.

3.Now add 1 cup water and get it to a boil. if using instant oats, just add ¼ cup water.

4.Once the water comes to a boil, add in roasted oats and mix well.

5.Mix until the oats absorb all the water.

now cover and simmer for 5 minutes or until oats gets cooked well.

6.Furthermore add ¼ tsp salt, 2 tbsp coriander, 2 tbsp coconut and 1 tbsp lemon juice.

TIME OF COOKING=20 MINS

NUTRIENTS: OATS HAVE:51 grams of carbs, 13 grams of protein, 5 grams of fat and 8 grams of fiber

1) egg   2) salt and pepper 3) bread Mix two eggs with two tablespoons of milk and some salt and pepper.

Heat some butter in a frying pan and add the egg mixture.

After one minute, stir and reduce heat.

Sprinkle your chosen ingredients (ham, mushrooms etc) onto the surface and wait for the omelette to set underneath.

Sprinkle with cheese - if you want cheese, that is - and cook for two to three minutes (less time for a wetter omelette).

Fold in half  take the bread, put the omlette in between and toast with a tinge of tomato sauce and butter.. Serve hot

1) egg 2) salt and pepper 3) bread Mix two eggs with two tablespoons of milk and some salt and pepper. Heat some butter in a frying pan and add the egg mixture. After one minute, stir and reduce heat. Sprinkle your chosen ingredients (ham, mushrooms etc) onto the surface and wait for the omelette to set underneath. Sprinkle with cheese - if you want cheese, that is - and cook for two to three minutes (less time for a wetter omelette). Fold in half take the bread, put the omlette in between and toast with a tinge of tomato sauce and butter.. Serve hot

Mix two eggs with two tablespoons of milk and some salt and pepper.

Heat some butter in a frying pan and add the egg mixture.

After one minute, stir and reduce heat.

Sprinkle your chosen ingredients (ham, mushrooms etc) onto the surface and wait for the omelette to set underneath.

Sprinkle with cheese - if you want cheese, that is - and cook for two to three minutes (less time for a wetter omelette).

Fold in half and serve.

Ingredients of Badam milk mousse, Almond Biscuit

 For Badam Milk mousse                                                            

45 gram Almond flakes

150 ml Almond Milk

425 gram White chocolate

400 ml Bakery cream

5 nos Egg yolk

50 gram Fine sugar

1/2 gram Saffron

1/2 tsp Green cardamom powder

For Biscotti

75 gram Unsalted butter

100 gram Castor Sugar

1 nos Egg

1 gram Baking Soda

3 gram Baking Powder

50 gram Almond with skin

25 gram Almond powder

1 nos Zest of lemon

How to Make Badam milk mousse, Almond Biscuit

For Badam Milk Mousse

1.

Roast almonds flakes in preheated oven at 180 degree celsius for 4 minutes or till golden in colour

2.

Heat almond milk and add white chocolate and make ganache. Then add saffron threads and green cardamom powder, mix it thoroughly.

3.

Whisk yolks and sugar till creamy consistency

4.

Beat bakery cream to ribbon consistency. Fold the ganache in beaten yolk and then fold the beaten cream into it.

5.

Pour mousse in a cup and chill, till it sets.

6.

Garnish mousse with slivers of almonds and almond biscotti.

For Biscotti

1.

Roughly chop almonds with skin.

2.

Lightly cream butter and sugar in a mixing bowl. add egg to bowl and again cream it.

3.

Add refined flour, baking soda, baking powder, lemon zest and almond powder to it mixture and mix it thoroughly.

4.

Fold in roughly chopped almonds. Then, shape the mixture like a french loaf and bake it at 180 celsius for 20 minutes.

5.

Cool the loaf, cut it into thin slices and bake it at 150 celsius for 8 to 10 minutes or till crisp.

6.

Serve and enjoy

Total Cook Time45 mins

Prep Time25 mins

Cook Time20 mins

Egg

Bread

Pepper

Salt

Make an omlette

Put it between the bread

Heat the sandwich with butter

1) egg   2) salt and pepper 3) bread Mix two eggs with two tablespoons of milk and some salt and pepper.

Heat some butter in a frying pan and add the egg mixture.

After one minute, stir and reduce heat.

Sprinkle your chosen ingredients (ham, mushrooms etc) onto the surface and wait for the omelette to set underneath.

Sprinkle with cheese - if you want cheese, that is - and cook for two to three minutes (less time for a wetter omelette).

Fold in half  take the bread, put the omlette in between and toast with a tinge of tomato sauce and butter.. Serve hot

1) egg

2) salt and pepper

3) bread

Mix two eggs with two tablespoons of milk and some salt and pepper.

Heat some butter in a frying pan and add the egg mixture.

After one minute, stir and reduce heat.

Sprinkle your chosen ingredients (ham, mushrooms etc) onto the surface and wait for the omelette to set underneath.

Sprinkle with cheese - if you want cheese, that is - and cook for two to three minutes (less time for a wetter omelette).

Fold in half take the bread, put the omlette in between and toast with a tinge of tomato sauce and butter..

Serve hot

   Amal.M

   Omlette        

Mix two eggs with two tablespoons of milk and some salt and pepper.

Heat some butter in a frying pan and add the egg mixture.

After one minute, stir and reduce heat.

Sprinkle your chosen ingredients (ham, mushrooms etc) onto the surface and wait for the omelette to set underneath.

Sprinkle with cheese - if you want cheese, that is - and cook for two to three minutes (less time for a wetter omelette).

Fold in half and serve.

1) egg   2) salt and pepper 3) bread Mix two eggs with two tablespoons of milk and some salt and pepper.

Heat some butter in a frying pan and add the egg mixture.

After one minute, stir and reduce heat.

Sprinkle your chosen ingredients (ham, mushrooms etc) onto the surface and wait for the omelette to set underneath.

Sprinkle with cheese - if you want cheese, that is - and cook for two to three minutes (less time for a wetter omelette).

Fold in half  take the bread, put the omlette in between and toast with a tinge of tomato sauce and butter.. Serve hot

1) Egg   2) Salt and Pepper 3) Bread

Mix two eggs with two tablespoons of milk and some salt and pepper.

Heat some butter in a frying pan and add the egg mixture.

After one minute, stir and reduce heat.

Sprinkle your chosen ingredients (ham, mushrooms, etc) onto the surface and wait for the omelet to set underneath.

Sprinkle with cheese - if you want cheese, that is - and cook for two to three minutes (less time for a wetter omelet).

Fold in half take the bread, put the omelet in between, and toast with a tinge of tomato sauce and butter. Serve hot

Narkol-Sharsho-Macher Paturi

Banana leaf wrapped coconut mustard fish recipe

Introduction:- Paturi is a Bengali recipe where fish cooked by wrapping in a banana leaf. Paturi means banana leaf. Fish are marinated with coconut mustard paste and cook till tender by wrapping in banana leaf. Try this mouth warming Fish recipe along with plain steamed rice.

Nutrition Value:- Fish is a very good source of protein and omega three vitamin. Coconut and musturd is also filled with mineral nutrients .

Ingredients:-

1.Fish, swallow fried (Mach)

2. Grated coconut 1/4 cup (Narkol)

3. mustard seed 3 tablespoon (Sharsho)

4. salt to taste

5. mustard oil 1 spoon

6. Half onion small size

7. four green chilly

8.banana  leaf 10*8 rectangle cut

9.  turmeric powder 1tea spoon(Haldi)

Steps:-

1. In a grinder make a paste of mustard seed along with green chilly with a little water.

2. Take the paste in a bowl and add salt and turmeric powder and mix it well. Now add the fried fish to this and keep them aside for an hour.

3. Warm the banana leaf in on open flame for 30 second but do not burn it.

4. Take the banana leafs glossy side and grease it with oil.

5. Put half of the paste on the center of the leaf well spread and now put the fish one after another serially and again add the remaining paste above the fishes. Put 2 green chilly and chopped onion on it.

6. Cover it using the banana leaf and wrap it using thread.

7. Take a non stick pan and heat a little oil. Now put the packed fish on it.

8. Keep the flame low and cover it for five minute. When one side is done cook another side for 5 miute.

9. Now serve the freshly prepared Narkol-Sharsho-Mach recipe with Garam bhat (steamed rice).

NAME OF THE RECIPE:COCONUT PUDDING INGREDIENTS:2 cup coconut (grated)

▢3 pods cardamom

▢500 ml warm water

▢5 tbsp cornflour

▢½ cup sugar

▢pinch salt

METHOD OF COOKING:

1.firstly, in a mixi take 2 cup coconut, 3 pods cardamom.

2.Add 500 ml warm water and blend well.

strain the coconut milk using the muslin cloth. use first extract coconut milk or you can use 500 ml coconut milk from the tin.

3.Now take coconut milk into a large bowl. add 5 tbsp cornflour, ½ cup sugar and pinch salt.

whisk and mix well making sure there are no lumps. in place of cornflour you can also use custard powder.

transfer the mixture to a large kadai keeping the flame on low.

keep stirring the mixture until it thickens.

the mixture starts to thicken and turns glossy, that is the right consistency. over cooking will make hard pudding. undercooking will make it sticky and difficult to set.

pour the mixture into the moulds greased with oil.Cool completely and refrigerate for 2 hours to set completely.

finally, enjoy coconut pudding topped with mango puree.

TIME PERIORD:10-20MINS

NUTRITION

Calories: 372kcal

Carbohydrates: 54g

Protein: 2g

Fat: 18g

Saturated Fat: 16g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 1g

Sodium: 12mg

Potassium: 202mg

Fiber: 5g

Sugar: 37g

Vitamin C: 2mg

Calcium: 12mg

Iron: 2mg

Oats upma :

 Ingredients : 

1/2 cup oats

2 1/2 Cups of water

2 Tbsp Green peas

1 carrot, (finely chopped)

1 Tbsp Mustard seeds

1 tbsp Urad dhal

Curry leaves

1 Green chllies, (cutted )

1 Tbsp Asafoetidia

1Tbsp cashews

1 onions, finely chopped

1/2 cup Ravaa

2 Tbsp (curd)

Salt

Lemon juice

coriander leaves

Sugar (optional).

Method :

1. Roast the oats until the colour changes and transfer to a plate and let it cool down.

2. Cook green peas and carrot in boiling water .

3.Heat the pan and heat the ghee in it

4. Add mustard seeds , urad Dal, Green chilies, Curry leaves, Asafoetidia, Cashews, Onions, Salute until golden brownish

5.Add Rava and roast few minutes

6.Add the roasted oats, water with cooked vegetables and keep stirring. 

7. Finally add curd, Salt, Lemon juice, and coriander leave

  oats upma is ready to eat 🥣..

Benefits of oats upma :

Pea's benefits:

*Protect Against Anemia.

*Reduce Cancer Risk.

*Improve Digestive Health.

carrots benefits:                       *They're a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.                                                                Curd benefits : 

                                        

*It helps lose weight.

*It removes dandruff. ...

*Improves vaginal health.

Oats benefits : 

 *Oats Contain a Powerful Soluble Fiber Called Beta-Glucan.

*They Can Lower Cholesterol Levels and Protect *LDL Cholesterol From Damage.  

*Oats Can Improve Blood Sugar Control.

 Eat healthy foods and stay happy life 🌿

TITTLE :HEALTHY COCONUT MILK

RECIPE : COCONUT MILK

INGREDIENTS NEEDED :

1. 1 coconut
2. 1 cup of water

INSTRUCTIONS:

1. Take the coconut and break it collect the coconut water in glass or bowl .
2. Now, grate the white flesh with a hand grater.
3. Now take that coconut grate in a blender jar and add 1 cup of water
4. Now close the blender jar and fix it in mixxer and on it   and blend we'll till the coconut is ground well for a couple of minutes
5. Now off the mixer ,the coconut milk was ready
6. Pour it in a glass and it was ready to serve the healthy coconut milk.

Name of the recipe: Ragi chapathi and Mixed vegetable curry

By Pankaj Kumar S S

Ingredients used

For Chapathi

Wheat flour - 3/4 cup

Ragi flour - 3/4 cup

Grated carrots - 1/2 cup

Salt to taste

Hot Water

For curry

Cubed vegetables ( tomato, potato, beans, cauliflower) - 1/2 cup each

Chopped onion - 1cup

Ginger- garlic paste - 1 to 2tsp

Chopped green chilli - as required

Pepper powder - 1/2 tsp

Cumin powder - 1/2 tsp

Garam masala - optional

Coconut milk (1st extract) - 1 cup

Oil - 2 tsp

Method of cooking

For Chapathi

Mix wheat flour, ragi flour and grated carrots.

Add salt to taste

Knead with hot water and rest it for 15 to 20 minutes.

Make chapathis out of the dough

For curry

Add oil to the pan and sauté onions.

When onions become golden add vegetables and sauté.

Add water and boil for 5 to 10 minutes to cook the vegetables.

Add ginger garlic paste, green chilli, cumin powder, pepper powder and garam masala.

Adjust the water content. When the vegetables are cooked, add coconut milk.

Add salt. Check and adjust spiciness with pepper powder.

Time period for cooking

Chapathi: 20 to 30 minutes

Curry: 20 minutes

Type of course

Breakfast, Dinner

Nutritional value

nutritional value calculated using analyzer from 'verywellfit' website.

Chapathi

                                                                                                                          POTATO SALAD

There may be probably many different potato salad recipes out there and everyone tends to have their own recipes. I am a real fan of the classic version with a creamy tangy mayo dressing, a little bit of minced red onion, a handful of sliced celery, and a generous amount of chopped pickles.

   So, let's dig into the process...Firstly, be sure to pick up three right potatoes. The potatoes must be fresh. Then, peel them and dip them in a container adding hot water in high flame. The water level must be just a bit higher than the potatoes and then, add salt to the water.

   After 10mins, take out the potatoes and mash them. Add two tablespoons of Extra Virgin Olive oil. It is preferred to add a bit of garam masala(can be skipped). Add two tablespoons of mayo with some minced red onion(for crunchiness) and a handful of sliced celery. Massage the mixture gently and add some cilantro or basil leaves for garnishing.

   As I earlier mentioned, every person in the world has their own recipes but the recipe becomes interesting when Taste is combined with Health. I am hopeful of getting some trials for my recipe.

   Being a rich source of carbs, it becomes necessary to consume potatoes and when it is consumed like a salad then it becomes like ''icing on a cake''..... 

MASALA SOYA RICE

Low-cost appetizing protein-rich dish with soya and vegetables

INGREDIENTS USED:

1 cup Soya Chunks

1 ½ cup Rice

1 chopped onion

1 tsp chopped ginger

1 tsp chopped garlic

1 tomato thinly sliced

1 cup cubed vegetables (potato, ladies’ finger,  pointed gourd)

1 tsp turmeric powder

Salt as required

½ cumin powder

1 tsp coriander powder

2-3 slit green chilies

2 hard-boiled eggs

2 tbsp Oil

METHOD:

1. Steam the soya chunks, drain and keep aside. Soak 1 ½ cup of rice in water for ½ hour. Chop the vegetable into cubes.

2. Boil rice till fully cooked. Strain and preserve the starch.

3. In a pan, heat 2 tbsp of oil, add the chopped garlic and sauté it for few minutes, and then add the chopped onion and ginger. Sauté it till the raw smell goes away and the onions are turned golden brown.

4. Add the chopped vegetables and sauté everything together. After sautéing add 1 tsp turmeric powder, ½ tsp cumin powder, and 1 tsp coriander powder and green chilies, and once again sauté it. Add salt as per your taste

5. After that add the soya chunks and mix them well till the oil comes out of the masala. To this mixture add 2 cups water. (Note- For the more nutritional value you can also add the starch water instead of plain water). Cover the pan till the vegetables are cooked thoroughly

6. Meanwhile, take two hard-boiled eggs and cut them into two halves

7. After this add the cooked rice and mix well with the curry. Check the seasoning and put the egg halves on top. (NOTE- to make it Vegetarian skip the eggs). Serve hot with onion slices.

*SERVES 2-3

DURATION OF TIME:  30 mins- 40 mis

TYPE OF COURSE: Lunch & Dinner

NUTRITIONAL VALUE:

1. Soy is full of polyunsaturated fats, proteins, and omega 3 fatty acids. They are also rich in calcium and iron while providing no extra sugar or sodium to the body.

2. White rice contains mainly carbohydrates and some protein, with virtually no fat or sugar.  

~Protein- 2.36 g

~Carbohydrate- 28.7 g

3. Potato It is a good source of vitamins B1, B3, and B6 and minerals such as potassium, phosphorus, and magnesium

4. Okra is a good source of minerals, vitamins, antioxidants, and fiber

5. Pointed gourd is a good source of vitamins and minerals. It is a good source of carbohydrates, vitamin A, and vitamin C.

6. Rice water is rich in Vitamin A, Vitamin C, Vitamin E, flavonoids, and phenolic compounds. 

NOTE- The cost of the ingredients depends upon the quantity that has been used.

Luthuri Pitha (Traditional Cerelac)

Time Required for Preparation: 10 mins

Ingredients: Rice, Water, Milk, Fruits, Salt (optional), Sugar(optional)

To prepare the breakfast:

1. Heat an open vessel in low sim gas level.
2. Take 2-3 normal spoonful of Rice Flour (traditionally known as Pithaguri, preparation explained below) in the vessel
3. Add 1 spoonful sugar as per taste. Salt can be added as well.
4. Add 1 normal cup Water and make a paste.
5. Boil the contents. Take out the contents in a bowl and add hot or cold milk
6. Can be decorated with fruits.

Goes well with fruit juice of your choice and your favorite biscuit.

Preparation of Rice Flour/Pithaguri (to be kept as Stock as packet food)

In order to prepare the Rice Flour, take some rice, wash the rice, soak in water for 20 mins, fetch the rice from water and let the rice dry for about 10 mins, grind the rice to convert into flour, light warm the flour in a container, after which the same can be stored in a container. The same can be used till upto 6 months.

Picture of the food prepared:

Interesting Fact:

Luthuri Pitha has been used as cerelac to be consumed by infants in Assamese Culture. However, this is not to mention that the same is not being used now-a-days also. It is widely being consumed by infants, kids and adults alike in Assamese Culture.

Green masala vegetables and paneer

Ingredients

Serves 2-3 people

Time to prepare: 15 minutes

Carrot - 1 medium sized

Spinach

Capsicum - 1 

Paneer - 100 grams

Ginger - 1 tsp minced

Garlic - 2 cloves

Onion - 1 medium-sized

Coriander leaves - a handful

Mint - a handful

Cumin seeds

Salt

Chilli powder

Coriander powder

Turmeric

Garam masala

Butter - 1 tsp

Coconut oil - 1 tsp

Water

Recipe / Method

Take fresh coriander leaves and mint, add water and blend them in a mixer. 

Blanch spinach leaves, carrots in water.

In a pan, add butter and oil and let it heat. Then add cumin seeds and let them splutter.

Add ginger, garlic, online and sauté. Then add capsicum, blanched spinach and carrot and let them cook for 2 minutes.

Then add all the spices ( salt, chilli powder, turmeric, coriander powder, garam masala).

Add green paste ( mint and coriander chutney) and paneer. Some water and let it cook for 3-4 minutes.

Serve it as a starter or as an accompaniment with bread.

Green masala vegetables and paneer are loaded with protein, fibre and good fats.

Nutrition value                                                                                   Serving 2-3 

100 grams of paneer - 265 Cal

                                    19 g Protein

                                    15 g fat

                                    2 g Carb

Vegetables (125 g) - 60 Cal

                                   11 g carb/ fibre

                                   2 g Protein

Oil/ butter - 120 Cal

Chena Dosai

By Shenandoah Duraideivamani

A low-cost flavourful protein-rich dish suitable for breakfast, lunch and dinner with or without a side.

Ingredients

This measurement makes 12 Dosas and is recommended for a single meal for a family of 3.

Necessary:

1 cup boiled rice

1 cup black chickpea

¼ cup Pearl millet

Red chilli powder – 2 tsp

Cumin – 1 teaspoon

Asafoetida – ¼ teaspoon

Salt – as needed

Oil - as needed

Finely chopped medium-sized onion – 1

Optional:

Ginger – 1 inch

Garlic – 4 cloves

Finely chopped Coriander – 2 teaspoons

Finely chopped Curry leaves – 2 teaspoons

Method of preparation

1. Soak all the ingredients together expect onion, coriander and curry leaves for 6 hours.
2. Then grind the mixture to a dosa bater consistency.
3. Mix finely chopped onion, coriander and curry leaves into the bater. Add salt to your taste.
4. On a heated dosa pan apply a little oil and make dosas. Could be eaten with or without a side dish. Anything from kurma, chutney or podi go well with this dosa.

Alternatives:

This recipe features kitchen stable spices such as cumin, chilli powder and asafoetida. One could also swap pearl millet with any other varieties of millets such as Sorghum according to their taste, preference and availability of ingredients. Chilli powder could also be swapped with a mix of green chillies and whole peppers or some dried red chillies.

Nutritional Value

By giving a twist to the regular dosa, this recipe provides protein in each bite.

1. Rice – A common, easily-available and cost-effective staple is rich with energy-rich carbohydrates.
2. Black Chickpea – Low-cost legume and a healthy source of fibre, protein and carbohydrates.
3. Pearl Millet – Whole grain rich in protein, vitamins and minerals such as iron, zinc, vitamin B6 etc.
4. Spices – Ginger, garlic, cumin, chillies and asafoetida are known to preserve the health of the gut.

Source: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

Priya kumari

           KADAI PANEER

Ingredients:-

1. Cumin seeds
2. Coriander seeds
3. Dried red chillies
4. Fennel seeds
5. Black pepper
6. Onion
7. Garlic
8. Bay leaves
9. Tomatoes
10. Oil
11. Salt
12. Kashmiri laal mirch
13. Garam masala
14. Cream
15. Coriander leaves
16. Kasoori methi
17. Paneer

Firstly, fry the paneer slices for 5 mins until it turns out to brown colour. After that, 1.Dry roast the spices with stirring constantly until aromatic. Remove it to a plate and let it cool down completely.

2.Then coarsely grind into the spice grinder.

1.Heat the oil in a kadai (or pan) on medium heat. Once hot add chopped onion.

2.Cook until onions are soft and light pink or translucent in color.

3.Add garlic paste.

4.Mix and saute for a minute or until the raw smell of garlic goes away.

5.Now add chopped tomatoes and pureed tomato along with salt.

6.Mix and let it cook until it thickens and oil starts to ooze out from the sides. This step takes some time, be patient.

7.Add kadai masala.

8.Mix and cook for about a minute.

9.Add bell pepper, ginger julienned and water.

10.Mix well and let it simmer for 5 minutes or until the peppers are crisp-tender (80% cooked). 

11.Add kasoori methi and kashmiri red chili powder. Mix well.

12.Add paneer cubes.

13.Mix and simmer the gravy for a minute or two until the paneer gets hot and soft.

14.Add heavy cream, mix and turn off the stove as soon as gravy starts simmering.

Corn Bhel

Ingrediants

Boiled corn      3-4

boiled potatoes    2

chopped onion     2

chopped tomatoes    2

ginger, green chillies paste

promogranate          1

Boondi                     2tb spoons

sev                         for granishing

green chutney      to taste

Imli chutney         to taste

salt                        to taste

corriander leaves.

procedure: Take ingrediants mix together, add salt, chutneys to taste. Granish with sev and corriander leaves.

Name of recipe: Vegetable salad

Ingredients:Cucumber(1cup),Carrot(1cup),Cabbage(1cup),Beetroot(1cup),Chaat masala(1/2 tsp),Salt(1/4 Tsp),Pepper powder(1/2 tsp).

Method of cooking

Take a bowl add all the vegetables with quantity as said in the ingredients list.

Then add pepper powder,chaat masala,salt with quantity as said in the ingredients list.

Finally mix well all ingredients and then serve

Time period:5-10 mins

Nutrients:Carrot - contains vitamin K,pottasium,fibre

Cabbage:contains protein,fiber

Cucumber: contains vitamin K&C.

Beetroot:contains protein,fiber