Pomegranate raita

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Pomegranate raita

  • Author: Meenu Agarwal
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Category: Side dish
  • Cuisine: Indian
  • Diet: Vegetarian

Description

Pomegranate raita is a delicious, healthy and quick to make accompaniment which is made using just yoghurt/curd, pomegranate peels, some spices and herbs. This fruit based raita is a great side dip for rice preparations, or even sandwiches and crankiest/rolls.


Scale

Ingredients

  • Curd:500g
  • Pomegranate pearls 200g
  • Roasted cumin seed powder:10g
  • Curry leaves:7-8pcs
  • Dry red chili: 1pc
  • Oil:1tsp
  • Mustard seeds: 1tsp
  • Hing: 1/4 tsp
  • Sugar: 2tsp
  • Salt to taste

Instructions

  1.  Whisk curd. Add roasted cumin seed powder, Sugar, Salt and mix well.
  2.  Wash pomegranate pearls. Add to the curd mixture.
  3.  Heat oil in small pan, add mustard seeds. Allow them to splutter.
  4.  Add curry leaves, red chilli, and stir them for few seconds. Add hing and immediately transfer this to the raita mixture.
  5.  Mix well and serve.


Nutrition

  • Serving Size: 5
  • Calories: 100Kcal
  • Fat: 2g
  • Carbohydrates: 7g
  • Protein: 5g

Hot and sour vegetable soup


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Hot and sour vegetable soup

  • Author: Meenu Agarwal
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Category: Soups
  • Cuisine: Chinese
  • Diet: Low Calorie

Description

This hot and sour vegetable soup recipe is an easy recipe that can be served as an appetiser or started just before a main course meal. Its a nutritionally loaded, tangy and spicy soup that will leave you wanting for more. This soup can be made with vegetables of your choice.


Ingredients

– 1 Spring onions Thinly Sliced
– 2 French beans Thinly Sliced
– 1/4 Capsicum Thinly Sliced
– 1/4 cup Cabbage cut into cubes
– 2 mushrooms Thinly Sliced
-1/2 tbsp Ginger & garlic paste
-Salt as per taste
– Black pepper to taste
– 3 drops Soy sauce
– 1/4 tbsp Tomato ketchup
– 1/2 tbsp Vinegar


Instructions

1) Take a pan. Add 1 tsp oil and heat it. Add ginger – garlic paste. Sauté for 1 minute.

2) Add all the chopped above listed vegetables in the pan and sauté it on low – medium heat. Stirring continuously.

3) Pour 1 glass vegetable stock to enhance its taste and fragrance. Bring to a boil. Add salt & pepper. Stir well.

4) Add vinegar, soy sauce, tomato ketchup and thin slices mushrooms to the boiling water. Mix well.

5) Serve hot. Garnish with the greens of the spring onions.



Nutrition

  • Serving Size: 4
  • Calories: 75kcal
  • Fat: 10g
  • Carbohydrates: 35g
  • Protein: 16g

Sautéed vegetables

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Sautéed vegetables

  • Author: Meenu Agarwal
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Category: Side dish
  • Diet: Low Calorie

Description

Here’s how to make one of the best and tastiest sauteed vegetables which are flavour packed, crisp and colourful! This rainbow coloured recipe is also enhanced with vegan protein such as the Tofu or one can even add any other source of protein like Paneer to enhance the nutritive value as well as the taste.


Ingredients


Instructions

  1.  Heat oil in a frying pan.
  2.  Add garlic and chili, sauté. Add broccoli, french beans, corn and again sauté for 2-3 minutes.
  3.  Add Tofu or cottage cheese and sauté for another 1-2minutes.
  4.  Add salt, freshly crushed black pepper and oregano.
  5. Sprinkle roasted sesame seeds on top.


Nutrition

  • Serving Size: 2
  • Calories: 241Kcal
  • Fat: 6g
  • Carbohydrates: 36g
  • Protein: 15.5g

Spinach raita

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Spinach raita

  • Author: Meenu Agarwal
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Category: Side dish
  • Cuisine: South Asian cuisine
  • Diet: Vegetarian

Description

This spinach raita is a popular accompaniment to almost every Indian meal. It is made using simple ingredients like curd/yoghurt, spinach leaves and herbs and spices to make it flavoursome. You can also add other vegetables of your choice to this dip and make it more nutritious.



Instructions

  1.  Wash and blanch spinach.
  2.  Drain water and finely chop them.
  3.  Whisk curd.
  4. Add Sugar, Roasted cumin seed powder, salt, rock salt and chili powder.
  5.  Add chopped spinach to it.
  6. Adjust the consistency by adding some water if required.
  7.  Mix well. Serve chilled.

Notes

If hung curd is used instead, this can be used as an excellent dip with various starters.


Nutrition

  • Serving Size: 5
  • Calories: 79Kcal
  • Fat: 2g
  • Carbohydrates: 9g
  • Protein: 7g

Sweet potato -chickpeas kebab

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Sweet potato-chickpeas kebab

  • Author: Meenu Agarwal
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Category: Side dish
  • Cuisine: Middle Eastern cuisine
  • Diet: Diabetic

Description

This Sweet potato and chickpeas kebab is a healthy and nutritious kebab recipe made with sweet potatoes, legumes, spices and herbs.You can serve it as a snack or even as a light Breakfast/lunch/dinner meal option with a side of a heart bowl of vegetable soup or salad. Serve theses kebabs along with a dip or sauce of your choice.



Instructions

  1.  Overnight soak chick peas in water.
  2.  Pressure cook them till they are soft, drain and keep aside.
  3.  Boil sweet potatoes, peel and mashed them thoroughly.
  4.  Mash green peas and chick peas in a grinder.
  5. Grind ginger and chili into paste.
  6.  Heat 2tsp oil in a pan. Add ginger chili paste and sauté foe 2 minutes. Add gram flour and sauté for 5-7 minutes till it is roasted.
  7.  Add green peas and chick peas paste, add mashed potatoes. Saute for another 5 minutes.
  8.  Add roasted cumin powder, black pepper and salt to taste, lemon juice and mix well.
  9.  Let the mixture cool down. Divide the mixture in five portions. Make six kebabs of each portion.
  10. Heat 2tsp oil in a grill- pan. Place the kebabs on it and cook for 2 minutes on each side.
  11.  Serve hot with coriander chutney and tamarind chutney and some salad on side.


Nutrition

  • Calories: 264Kcal
  • Fat: 3g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 14g

Cabbage Peas Sabji

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Cabbage Peas Sabji

  • Author: Meenu Agarwal
  • Category: Vegetarian
  • Method: Stir fry
  • Cuisine: Indian
  • Diet: Diabetic

Description

This gluten free and vegan recipe is a regular side served in Indian homes, made with Cabbage, peas and a handful of basic Indian spices. Its simple and tasty, and is best served with rice/roti/flat bread.


Ingredients

Shredded cabbage – 1cup

Green peas – 1 tbsp

Cooking oil – 1 tsp

Green chili (deseeded)-1

Ginger paste – 1/4 tsp

Turmeric powder – 1/4 tsp

Red chili powder – 1/4 tsp

Coriander powder- 1/4 tsp

Garam masala- 1/4 tsp

Salt to taste

Amchur powder – 1/4 tsp


Instructions

  1. Take a pan and heat on medium flame. Add oil and cumin seeds. Let it splutter. Add minced ginger, green chili. Sauté for 2 minutes.
  2. Add shredded cabbage, green peas, and all the seasonings and mix well. Keep stirring.
  3. Cover the pan with a lid by stirring occasionally.
  4. Sprinkle garam masala and amchur on top and mix well. If there is any water in the pan, Sautee it for some more time.
  5. Serve hot with chapatti.


Nutrition

  • Serving Size: 1
  • Calories: 210
  • Fat: 15
  • Carbohydrates: 30
  • Protein: 12

Keywords: Vegan

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