Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts

30 Sep 2016

LEMON RICE

Hello everyone

South Indian flavours are my all time favorite. That's why I often used to prepare South Indian delicacies at my home and everyone loves it a lot. Today I was not in mood of cooking but some thing must be needed for our dinner. Then idea strikes to make lemon rice as I had lots of cooked rice from lunch and these will be perfect for preparing lemon rice in no time. As everyone have their own way of preparing the same dish, so here is mine version of lemon rice which never let me down in flavours. I can relish on these lemonish beauty any time.

Recipe is given below, hope you all will love to try it.

LEMON RICE





Serves: 3-4

Time: 10-15 mins

Ingredients

3- 4 cups cooked rice
1/2 tsp mustard seeds
1/4 tsp asafetida ( heeng)
1 tbsp Chana dal
1 tbsp urad dal
1/4 cup peanuts ( optional)
2-3 springs curry leaves
3-4 dry red chilies
2-3 green chilies, finely chopped
1/4 tsp turmeric powder
1/2 tsp black pepper powder ( completely optional, I added to spice up)
1-2 tbsp lemon juice ( adjust as per taste)
Salt to taste
Oil


Method:

Heat oil in a wok, add asafetida and mustard seeds. Let it crackle then add peanuts and fry for 2-3 mins. Then add Chana dal and fry till light golden . Add urad dal and saute for few seconds, till light golden. Now add both chilies and curry leaves. Saute for a minute then add turmeric powder. Just stir for a second and lemon juice followed by rice, black pepper and salt. Mix everything well and saute for 2-3 minutes to incorporate all the flavours in rice. Serve hot with any raita or as it is. It needs nothing to accompany as is full of aroma and flavour.



** Always try to add pre cooked rice ,  cooked atleast 3-4 hrs earlier. This will give nice fluffy rice.



* Don't add both dal together to fry as urad dal burns quickly. So follow the steps religiously.



* After adding lemon juice, immediately add rice as cooking of lemon juice may turn it little bitter.

* Adjust chilies and lemon juice as per taste.

Enjoy this super easy rice dish and satisfy your hunger in a yummy way. This will be best for lunch, dinner, breakfast or even for tiffin too.


Do try this simplest recipe and let me know your experience. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....


5 Sep 2016

LOW FAT EGGLESS TOMATO, CHILI GARLICKY MAYONNAISE

Hello everyone 

Now a days, not only kids but elders too gone mad over burgers, sandwich,pizza etc loaded with high calorie , high fat mayonnaise. But by health point of view these are not good at all. So I thought why not try some low fat, low calorie version of mayonnaise to go with these traditional fast food items  to avoid some extra calories without punishing our taste buds. This can be also used on simple whole meal or brown bread as spread, if you are health conscious fellow but can't leave the love of having yummy finger licking mayonnaise. I came across this recipe accidentally, as I was trying to make some different dip for my snacks and to my surprise it came out as super smooth silky shiny mayonnaise.
Recipe is given below, hope you all will definitely love to try it.

LOW CALORIE EGGLESS TOMATO, CHILI GARLICKY MAYONNAISE




Yield : Approx 1 cup
Time: 10 mins ( maximum)

Ingredients 

1/2 cup soft paneer
1/2+ cup milk ( as per need)
2 tsp tomato paste 
1 tsp red chilli hot sauce
1 tsp corn flour
1 tsp garlic powder ( you can also use fresh garlic pods)
1/4 + tsp black pepper powder ( as per taste)
1/4 tsp oregano
1/4 tsp chilli flakes ( optional)
Salt to taste

Method:

Add all the above ingredients in a mixer jar except chili flakes & oregano and blend till it become creamy batter like.

** It must be nice smooth and pouring consistency batter, neither too thick nor too runny. So if needed add some more milk to get right consistency.



Then put it in a microwave safe bowl and add oregano & chilli flakes, mix it well.



Now cook in microwave for 2-3 min stirring every 30 sec to avoid lump formation and even texture till it acquire the consistency of mayonnaise. 

Mine took exact 3 mins.


Your silky smooth eggless mayonnaise is ready to serve with your choice of snacks.

** If you find it little thinner then don't worry it will thicken after cooling.




**
Always use soft cheese otherwise you will get grainy texture.

It's so quick and easy recipe that you can make daily and enjoy different flavours without any guilt.



** It can be kept in airtight covered jar for 1 week to 10 days in refrigerator .

* It goes well with any snacks as dip or use in burgers, sandwich etc.



** You can adjust ingredients as per your taste.

** If you want to make as gas stove then preferably use non stick pan and cook the blended mixture at low flame and stirring constantly to get lumpless smooth mayonnaise . Cook it till you get desired consistency.



Hope you all will like this simplest and easiest recipe ever with handy ingredients. So please give it a try and pour your valuable comments and suggestions here, they meant a lot.

DESI STYLE CHICKEN CURRY


Hello everyone

My today's recipe is dedicated to non vegetarians who are big fan of chicken curries but don't like the lengthy preparation method. Today's recipe is no fuss, no marination, no tomatoes, no yogurt and Ofcourse no cream recipe but super delicious to relish on. Generally chicken, mutton, fish etc calls for extra oil than regular cooking that's why people hesitate to try curry dishes and end up with grill or baked ones. So I tried to come up with some healthy and lip smacking chicken curry recipe to be indulged without guilt. As I use only required amount of oil and no cream in my nov veg dishes too.
Step wise recipe is given below and hope you all will like it.

DESI STYLE CHICKEN CURRY 



Serves: 2-3
Time : 40 mins

Ingredients 

1/2 kg chicken , cubed ( I used boneless chicken breast)
2 big onions, thinly sliced
3-4 green chilies , broken in half
1/2 tsp cumin seeds
1-2 bay leaves
1/2 tsp turmeric powder
Salt to taste
1/4 cup green coriander leaves, finely chopped


For making paste:

8-10 cloves garlic
1 inch ginger, peeled and sliced
1 tbsp coriander powder
1/2 tsp garam masala powder
2 tsp Kashmiri red chili powder
1/2 tsp black pepper powder or corns
1 tsp cumin seeds
1 blade mace
1/4 tsp nutmeg powder
4 cloves
1 black cardamom
4-5 green cardamom
1 inch cinnamon stick


Method:

First of all make thick paste all the ingredients given under for paste section,using little water. Keep covered, aside for later use.



Now heat oil in a wok and add bay leaves and cumin seeds.  Let it crackle then add sliced onions and green chillies,fry till nice brown ( nearly caramalised).

Then add chicken and turmeric powder, fry on high flame to retain moisture in chicken stir repeatedly to avoid sticking to bottom and burning.



 Add prepared paste and some salt . Fry till chicken become almost tender and spices are nicely cooked and start leaving oil. Adjust seasoning and add water as per your choice of gravy consistency. 



let it cook, covered till chicken is nicely cooked .

Finally add chopped coriander leaves and mix well.



Now your tempting, lip smacking chicken curry is ready to serve with roti, naan or rice.




**You can increase or decrease water in curry according to your preference of consistency.



** Adjust chilies as per your taste.



This is very simple yet delicious dish , a must try for chicken lovers. I bet you will not get disappointed at all.


Enjoy it and please shower your precious comments and suggestions to this dish. I'll always appreciate your efforts to encourage my lil steps toward healthy cooking.

Happy cooking....

31 Aug 2016

MATAR MUSHROOM IN HEALTHY CURRY

Hello everyone

Mushroom is also one of those ingredients, which hit at my home anytime and in any form. Mushroom is a very healthy ingredient as contains almost zero fat and is enriched with lots of nutrients in it. That's why I prefer it to prepare at my home very often. I used to prepare matar mushroom frequently but never managed to draft its recipe. So this time thought to share this super delicious as well as healthy, yes you read right, it's healthy too. I never use cream in my curries to make it creamy but add almonds paste instead. Which makes my curry creamy as well as healthy at the same time. 

Stepwise recipe is given below. Do try and share your experience with me.

MATAR MUSHROOM IN HEALTHY CURRY



Serves: 3-4
Time: 40 mins


Ingredients

250 gms button mushrooms, sliced
2 cup green peas, I used frozen
12-15 almonds , soaked in hot water for 30 minutes
2 big tomatoes , roughly chopped ( I made puree along with almonds till nice creamy and smooth)
3 medium big onions, finely chopped
3-4 green chiles, finely chopped
1 1/2 tbsp ginger garlic paste
1 tbsp coriander powder
1 tbsp Kashmiri red chili powder
1/2 tsp cumin powder
1/2 tsp black pepper powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1 tbsp kasoori methi, crushed between Palm
Salt to taste

For tempering:

4 green cardamom
2 cloves
1/2 tsp cumin seeds
1 inch cinnamon stick
1/4 tsp asafetida ( heeng)

Method:

First of all make paste of almond and tomato till nice smooth and creamy. Keep aside for later use.

* You can make these pastes separately too. I made together as didn't have too small jar for almonds.

Now heat oil in a wok, add all tempering spices and fry till they become aromatic, 1-2 mins.
Now add chopped onions and chilies, fry till nice golden. 

Add ginger garlic paste and saute for 2 mins then add tomato almonds paste followed by cumin powder, red chili powder, black pepper powder , turmeric powder and coriander powder.



Now saute till it starts leaving oil. Add sliced mushrooms, green peas and some salt.

 Saute for 4-5 mins and add water as per your choice of gravy consistency. 



Adjust salt ,Let it come to boil and cover to cook till mushrooms and peas are cooked well, approx 7-8 mins.

Now add garam masala powder and mix well. Finally add kasoori methi and mix well.



Your delicious and healthy matar mushroom curry is ready to be served with roti/paratha/poori/naan or rice. 



You can also prepare as a get together menu too. Every mushroom lover will love this delicious treat from you. Even kids love it's flavour .



** If you all using fresh peas then boil it first then use. I used frozen, which take less time to cook.



* You can also use some cream at the end, to make your curry more rich.



Hope you all will love to try this so easy yet droolicious curry with healthy twist and don't forget to share your experience with me.



Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

30 Aug 2016

MILKY BAR DELIGHT

Hello everyone

This name is given by one of our lovely group member GayatRishi Chopra, so I want to thank her to suggest such a lovely name to my dish. Thank you so much dear.
Actually this one is complete experiment dish. I was having full two liters of milk which I had to use at any cost as it was going to expire very next day. Suddenly idea stuck to mind , why not to make mawa of it and I poured whole milk in a wide pan and started thickening it. But in mid way, I changed my mind and thought , no I don't want mawa .... Let's make some sweet out of it and till then my milk reached to the consistency of rabdi. Suddenly I remembered about left over ghee residue in my fridge , which no one is interested to eat as it is. So used that too and viola the end product is superbly delicious and beautiful sweet . Actually I tried to recreate a very scrumptious sweet , we used to relish on from our childhood days and even now have craving for that. It was UP college ka lal peda. Our grand father used to bring for us without fail, whenever he visits us. And this one is more alike that one, not exactly but too much.
If you are having ghee residue at your home then try this simple and only three ingredients scrumptious delight, you will never regret. Although it is time consuming dish but at the end you will forget everything before it's heavenly taste.

Caution: Not for calorie conscious fellows ☺️☺️

Stepwise recipe is given below. Do try and don't forget to share your experience with me.



MILKY BAR DELIGHT




Yield: 30-32 regular size pieces
Time: 2 - 2:30 hrs


Ingredients 

2 liters full fat milk ( you can half the recipe as per your ease)
1 1/2 cup golden brown ghee residue ( not black one) 
1 1/4 cup sugar ( you can use as per your taste)
1/2 tsp Kewda essence ( optional)
Sliced pistachio for garnishing



Method:

First of all boil milk in a wide and thick bottom wok. Let it thicken at medium flame, stirring occasionally to avoid sticking to bottom.

When it become like rabdi ( almost 1/3 rd of initial quantity) then add ghee residue. It will start thinning and spluttering a lot. So cover it with lid and continue cooking on high flame , stirring in between. But be cautious as it splutters a lot.



Now when it become little dry then add sugar and again cook covered , stirring occasionally till it starts leaving ghee.

*** Don't forget to stir it every now and then, as it may burn at the bottom.
Now lower the flame and continue cooking, stirring constantly till it become a nice mass and not having any moisture trail.

*** Cooking for 3-4 minutes more even after the mixture started leaving ghee is must for nice chewy texture. Don't skip this step if you love chewiness in your delight.

Switch off the flame and add Kewda essence to mixture and mix well. 



Now spread the mixture in a greased tray with the help of spatula. 

** Be careful as the mixture will be very hot.

Sprinkle sliced pistachio all over it and press a little. Now let it cool , when it is still warm, make cuts of desired shape and then let it cool completely.



Now serve this super delicious milky bar delight to your guests or give in kids tiffin. 



You can also prepare it as an offering to God. It can be a center of attraction of a festive preparation.



* You can easily half the recipe as per your requirement.



*** Squeeze all the ghee from residue before adding to thickened milk. Otherwise you will end up with super greasy end result.


* For cooling it fast for slicing  , you can keep it in refrigerator.


* This is not only delicious but long lasting too. This can be kept on room temperature for weeks.

Although it is a time consuming dish but not difficult at all . It needs very less ingredients as well as equipments , so do try it and tell your success stories here.



Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

29 Aug 2016

SPROUTED MOONG AND PEANUTS KACHUMBAR SALAD

Hello everyone

Almost 9-10 years back, I tasted kachumbar salad for very first time in a restaurant and from that day I became a die hard fan of it. I frequently prepare it at my home and everyone loves it. But the day my doctor told me of hypothyroid and elevated cholesterol level , I decided to replace atleast some of my meal with some zero oil healthy version. And the first name came to my mind was kachumbar salad. Then I started to wonder , how I can add some more health and taste to my regular salad to make it more delicious as well as healthy too. I never liked sprouts but when I added moong sprouts in my salad then it really tasted far better or you can say much delicious to resist it. From that very day, this became a meal replacement for me in a healthy and yummy way.
If you are looking for a diet recipe with deliciousness at the same time then this is for you. Just try it , you will love it to have anytime without any second thought.

Recipe is given below, do try and don't forget to tell your experience with me.

SPROUTED MOONG AND PEANUTS KACHUMBAR SALAD



Serves: 2 ( big)
Time: 10 mins

Ingredients 

1 cup sprouted moong
2 medium cucumber, finely chopped
1 medium carrot, grated
2 slices Apple, finely chopped ( optional)
1-2 green chiles, finely chopped
1 tbsp green coriander leaves, finely chopped
Black pepper powder, as per taste
1/4 tsp Black salt
Chaat masala, as per taste
Lemon juice, as per taste
Salt , as per taste
1/2 cup roasted peanuts


Method:

First of all steam sprouted moong till semi cooked or microwave with some water for 4-5 minutes. Drain all water from sprout and let it cool.



Now add all ingredients together and mix well. Adjust seasoning according to your taste.



While serving ,add peanuts and serve immedietly. Your super yum and healthy dish is ready to fill you .


You can have it with evening tea/ breakfast or replace your dinner or lunch with it. If you are willing to loose some extra pounds then this is best meal replacement for you. So delicious yet healthy and zero oil dish , you can prepare in minutes.



** Don't add peanuts too early, otherwise they will get soggy and will not taste as good as you want.
So always add peanuts while serving.



** You can also add onions, capsicum , spring onions etc as per your taste to make your salad more personalized to your taste buds.



Do try this delicious treat and share your experience with me. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....


25 Aug 2016

WHOLE WHEAT FLOUR AROMATIC PANJIRI LOADED WITH DRYFRUITS

Hello everyone

Now the season of festivals are on . One after another festival is in the row to make us full of energy and divine spirit. Today is Janmashtami , birthday celebration of our favorite kanha Ji. So made this healthy and delicious treat for him to celebrate this day. But here also my kids choice came first and compelled me to make krishna's treat in his way. As my kid don't like bits and pieces of dryfruits in any way , so I used powdered form of dry fruits to make my panjiri as delicious as it used to be and without hurting my kids feelings too. My lil one was so excited to smell the nutty aroma while I was roasting the flour and dryfruits.

 He was so eager to taste it that started saying - mom , may be kanha don't like this , so give me first and I will tell kanha that it's so delicious and he can also have it.

Really his this cute conversation made my day. He seems to me like lil kanha who used to steal makhan despite of yashoda's threat. Finally my kid was convinced that he will offer this prasad to kanha then he can have it . 

My kids loved it to the core and took another serving too. 
Stepwise recipe is given below, do try and don't forget to remember me.

WHOLE WHEAT FLOUR AROMATIC PANJIRI LOADED WITH DRYFRUITS




Time: 30 mins

Ingredients 

2 cup wholewheat flour
3 -4 tbsp ghee
1 cup powdered sugar or boora sugar ( tagaar)
1/2 cup dry desiccated coconut
1/3 cup almonds+ 4-5 walnuts 
1 tsp green cardamom powder


Method:

First of all grind almonds and walnut to fine powder and keep aside for later use. You can also use sliced dryfruits of your choice. I used powdered as my kids don't like pieces of dryfruits in their sweet treats.


Now heat ghee in a deep heavy bottom wok and add whole wheat flour .Roast it on medium to low flame , stirring constantly till it become nice golden brown and aromatic.




*** Always keep flame medium or low to avoid burning flour and keep stirring constantly.

 Add almond walnut powder and desiccated coconut to it and again roast for 1-2 mins. Now transfer it to dry vessel to cool till it become easy to handle.




** After add almond powder, don't roast for long as it will kill all nutrients of almond.

** Must transfer flour in another vessel to avoid further roasting due to hot wok.


When it become warm then add boora sugar and cardamom powder. Mix with hand, smashing all the lumps if any. 

Add all other dryfruits if adding and if it feels too dry then add some more ghee to it and mix well. 



Your panjiri is ready. 



Garnish with basil leaves and Your super delicious healthy panjiri is ready to offer to your lord.



Prepare this sweet treat and please your lord ,kids and family members in a healthy and yummy way.




** If you don't want to add almond walnut powder then simply skip it. Or can also add any dry fruit of your choice.




* Add sugar as per your taste. Can use boora sugar for better texture ,it's easily available at grocery shops. As it adds crunch to your panjiri.




** You can also prepare these for any katha or Pooja prasad or for kids healthy evening snacks.




*** This can be stored for 1-2 months without spoling if stored in dry air tight jar at cool place.




These are so easy to prepare and super delicious to eat. Either prepare for any festival or as an offering to God , in every way it will earn you lots of praise . 

Hope you all will love this recipe and definitely give it a try. Please pour your valuable comments and suggestions here , they meant a lot.

Happy cooking....