BHINDI KALIMIRI

Ingredients

1 kg Bhindi or Okra sliced diagonally
1onion sliced finely
2 green chilies
1 tsp cumin seeds
1 tsp pepper powder
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tbsp olive oil
salt as per taste

Method

Heat oil in non-stick frying pan. Add olive oil , when hot add cumin seeds.
After it splutters add sliced onions and green chilies, turmeric powder , saute till soft.
Add sliced bhindi , saute for 2 minutes.
Add chilli powder, pepper powder along with salt and saute on low flame.
Keep it covered with a lid and stir in between .
Add pepper according to your taste , as the recipe name it has lots of pepper powder.
Note - Cut the bhindi and keep it aside on a plate for 1-2 hours, the stickiness of bhindi reduces

TOFU BHURJI

'Tofu' is a healthy alternative for paneer though the taste of tofu would not match the taste of paneer exactly.  It is basically bland in taste and hence it can absorb the flavors beautifully.I make this dish often enough for the fact that it is simple, pretty fast, quite effortless and it is loaded with protein and practically zero fat!

 

 

Ingredients

1 packet Tofu

1 large onion finely chopped

1 large capsicum finely chopped

2-3 Green chillies,finely chopped
1/2  tsp Red chilli powder

1/2 tsp Garam masala

1/4 tsp Turmeric powder

Black pepper as per taste

Salt to taste

1  tbsp Olive Oil

 

 

Method:

Heat oil in a kadai and add finely chopped onions and green chillies and fry until the onions turn pink.
Now add finely chopped capsicum and fry for a minute and saute for 1 minute.
Now add garam masala,red chilli powder and turmeric powder and fry for a minute.
Add crumbled tofu and salt and give a good mix and saute for a couple of minutes.
The mixture should be moist and not dry,and cook for a minute. Add pepper powder and mix.
Switch off the flame and enjoy this bhurji with rice .

SHEZWAN CHILLI POTATOES

Ingredients

2 large potatoes
1 large onion
1 large capsicum
1 large tomato
1 tsp soya sauce
2 tsp tomato sauce
1 tsp chili sauce
2 tsp chopped garlic
2 tsp chopped Ginger
6 green chilies chopped
2 tsp cornflour
1 tsp pepper powder
salt as per taste

Method

Cut potatoes into cubes. Mix corn flour and salt to the potatoes  and deep fry.

Cut capsicum, onion and tomato in cubes and keep aside .
In a pan heat oil and add ginger, garlic, green chillies and onions. Saute for a minute.
Now add soya sauce, chilly sauce , tomato sauce, capsicum, onion, tomatoes and stir fry for a minute.
Add fried potatoes  , salt, black pepper and saute for 2 minutes.
Serve hot with Chinese fried rice or noodles.
Note - You can add the sauces according to your taste.
 

ALU SHALGAM SABZI

Turnips and potatoes are a marriage made in heaven. This is eaten in north Indian households on a daily basis. Pair this with a simpe, dal, rotis or rice .

 

 

Ingredients

2 large Yukon Gold potatoes, cut into 1/2 inch cubes
3 medium turnips or shalgam cut into 1/2 " cubes
1/2 cup frozen peas
1 onion chopped finely
2-3 green chillies chopped
1 tsp cumin seeds
1 1/2 tsp turmeric powder
1/2 tsp garam masala 
1/2 tsp chilli powder 
1 tbsp tomato paste
Salt as per taste 
2 tbsp oil 
1/4 cup coriander leaves chopped

  

Method:

Heat oil in a pan. Add cumin seeds and let them brown.
Add the onions and green chillies, saute till golden brown.
Now add the turmeric powder, garam masala, chilli powder, and salt , saute for 30 seconds.
Add the tomatoes and cook till the tomatoes cook a bit and turn pulpy.
Add the potatoes, turnips, and green peas. Stir well.
Add the water, bring to a boil.
Add the cilantro, cover and cook 15-20 minutes till the turnips and potatoes are cooked.
Uncover, and cook a few minutes on med-high to let any excess water evaporate (if needed).
Garnish with fresh cilantro, and serve.

DAL PALAK

I usually make dal atleast 2 times a week. Whenever I have palak or spinach I add to the dal, its healthy too. My kids like to eat palak in this form , lucky me.

Ingredients

1 bunch Palak (2 cups tightly packed) roughly chopped

1/2cup Toor Dal 

1/2cup Masoor dal

1 Onion finely sliced

10 cloves Garlic cloves chopped roughly

1 big Tomato sliced

1tsp Turmeric powder 

4-6 green chillies slit

Salt - to taste

1 tsp ghee or oil

Method:

Pressure cook toor dal, masoor dal, sliced onions, 6 garlic , green chillies, turmeric powder , salt upto 4-5 whistles until dal gets fully cooked. Set it aside.

Heat oil in a kadhai, add remaining garlic and fry till light brown . 

Now add the cooked dal mixture to this and boil.

Add the chopped tomatoes and chopped palak along with salt.

Boil this on medium flame until palak is cooked .

Allow it for a boil and switch it off as per your required consistency.

Serve hot with a dollop of ghee with rice or roti.

MOROCCON COUSCOUS

Ingredient

400 gm tofu , cut into 3/4 inch cubes
1 cup cooked or can chickpeas
1tbsp paprika
1 tsp cumin powder

1tsp coriander powder

1 cup couscous

1 clove garlic chopped

1 cup cherry tomatoes halved

2 tbsp lemon juiced 

2 tbsp lemon juice
3 tbsp parsley
salt n pepper to taste

1/4 cup  crumbled feta cheese

2tbsp olive oil

Method

In an bowl add chickpea, tofu, 1 tbsp oil, paprika, cumin, coriander, to coat. Set aside. 

Place couscous in a large bowl,pour 2 cups boiling water over  it  and add garlic, stir to combine. Cover and let stand for 5 mins. Uncover and fluff with fork, stir in tomatoes . 

In a selected bowl whisk 1 tsp oil, lemon juice ,parsley ,salt and pepper. (I don't like parsley so I added coriander leaves)
Add couscous and toss to combine.

Heat a nonstick pan and add chickpea and tofu mixture and cook until browned and crisp about 3 mins, serve over couscous .
Sprinkle feta cheese on top of it.

ROAST CHICKEN WITH BALSAMIC BELL PEPPERS

Ingredients 

4 pieces skinless chicken breasts

3/4 tsp fennel seeds crushed

5/8 tsp salt divided

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp oregano

2 tbsp olive oil , divided

1 tbsp balsamic vinegar

1cup veg or chicken broth (less sodium)
2 cups thinly sliced red bell pepper
1/2 cup thinly sliced shallots 
1 tbps balsamic vinegar
cooking spray

Method
Preheat oven to 450 F .
Heat a large skillet over medium high.

Combine 1/2 tsp oil ,fennel seeds, 1/4 black pepper, garlic powder and oregano and salt.
Brush chicken with 1 1/2 tsp oil. Sprinkle spice rub over chicken.
Add 1/2 tsp oil to pan. Add chicken and cook for 3 minutes or until browned. 
Turn chicken over, cook for 1 minute. 
Arrange chicken in an 11x7 " baking dish coated with cooking spray. 
Bake at 450 F for 10 minutes or until done. 
Heat remaining olive oil over medium heat, add bell peppers, shallots, saute for 3 minutes.
Stir in broth, scraping pan to loosen browned bits.
Reduce heat, simmer 5 minutes. 
Increase heat to medium high. Stir in balsamic vinegar, salt and pepper.
Cook for 3 minutes. Serve bell pepper mixture over chicken.

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QUINOA SALAD WITH BLACK BEANS

Ingredients

1 1/2 cups Quinoa cooked
1/2 cup cooked black beans, rinsed if canned 

1 tomato chopped 

1/4 cup finely chopped coriander leaves

Salt as per taste

Pepper as per taste
For dressing
2 limes , or to taste
1 tsp salt
2 tsp cumin powder

1/2tsp pepper flakes

1/4 cup olive oil
  

Method

Cook quinoa as per instructions ( you can check the cooking method in this blog) 

In a big bowl toss cooked quinoa, black beans , tomatoes. 
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin , pepper flakes and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste.
Salad may be made 1 day ahead and chilled, covered.
Bring salad to room temperature before serving.

METHI LEAVES RICE

 

 

Ingredients

 

2 cups Basmati rice cooked

1 1/2 cups methi leaves chopped

2 onions thinly sliced

2 green chillies chopped finely

1 tsp cumin seeds

2 cardamom

2 bay leaves

2 tsp ginger garlic paste

1 tsp chili powder

2 tsp coriander powder

1 tsp turmeric powder

Salt to taste

2 tbsp olive oil

 

Method

 

Wash and cut the methi leaves and keep aside.

Take a heavy bottomed pan , add oil and after it is medium hot add cumin seeds.

Let it splutter, now add cardamom and bay leaves , saute for 20 seconds.

Add sliced onions , green chill , saute until until light brown.

Add ginger garlic paste and saute until raw sell goes off.

Add the methi leaves and saute until it shrinks.

Add chili powder, coriander powder, turmeric powder, salt and saute for 3 minutes.

Now add the cooked rice , give it a gentle stir and do not break the rice.

Close it with  tight lid and cook for 1510-15 minutes in low flame.

Now add the cooked basmati rice, give it a gentle stir.

Yummy, delicious and healthy rice is ready.

Serve it with pickle and curd.