These Paneer toasties are a great tea time snack or even a Breakfast/Dinner option coupled with a warm bowl of soup of a fresh bowl of salad. It is a simple and ideal recipe that can be prepare with a few ingredients available already in your kitchen.
Paneer – 40g crumbled
Semolina (suji)-1 tbsp.
Onion-1/2 finely chopped
Tomato(de seeded) -1/2 finely chopped
Wheat bread-2 slices(toasted)
Black pepper-as per taste
Salt-as per taste
Curry leaves – 3-4
Mustard seeds(brown)-1/4th tsp.
Oil-1/2 tsp. (for greasing.)
Mix the semolina, salt
Add onion, tomato
Spread the mixture carefully on the toasted bread slices.
Sprinkle some mustard seeds over the mixture, pressing down gently with the help of a spatula.
Heat ½ tsp oil, grease the nonstick pan. Add a slice of bread with the topping side down.
– 1 tbsp. hung curd
– 1 tbsp. finely chopped red bell peppers deseeded or deseeded chopped tomato
– 1/2 cup finely chopped broccoli
– 1 tbsp. peas
– ½ green chili – deseeded & chopped
– 1/2tsp salt and black pepper
– 1/4tsp red chili flakes
1) Boil 1 cup water with ½ tsp salt
2) Mash peas with the hands.
3) Put the hung curd in a bowl. Add all other ingredients of the filling to the curd.
4) Cut the sides of slice, keep it flat on a rolling board. Press, applying gentle pressure with a rolling pin so that holes of the bread close.
5) Spread ½ tsp mustard on the slice.
6) Spread a layer of filling. Roll carefully. Seal end by applying some curd. Press well.
7) Brush milk on roll. Spread some carom seeds on a plate
8) At serving time, cover a wire rack of oven with foil. Grease foil lightly. Place the rolls. Grill for about 5 minutes till edges turn little golden. Serve immediately.
Ragi Dosa/Cheela/Pancake is a healthy and delicious breakfast recipe from South India which is made from Ragi (Finger Millet) flour. It is also known by the name of Nachni in Maharashtra, Mandua in Hindi, Ragulu in Telugu and Kezhvargu in Tamil. It is a nutrient dense grain and is referred to as a local superfood since it is a great source of calcium, iron and essential amino acids. This instant Ragi Dosa recipe is quick to make and can be served as a breakfast, lunch or even a dinner meal with homemade chutneys/ salsa/ pickle/ raita/ curd/ vegetable sabzi or curries.
40 g Ragi flour or sprouted ragi flour
1 tablespoon (10-15g) of Besan flour (gram flour)
2 teaspoons of finely chopped Onions
¼ teaspoon finely chopped Ginger
¼ teaspoon green chilli chopped
3–4 curry leaves chopped
1 tablespoon chopped coriander leaves (cilantro)
¼ teaspoon cumin seeds
A pinch of asafoetida (optional)
¼ cup buttermilk or 2 teaspoons of curd (yogurt) mixed in some water
¼ cup of water or add as required
Salt as required
1 tsp of Oil or Ghee
Add ragi flour and besan (gram flour) to a mixing bowl.
Add finely chopped onions, curry leaves, ginger, green chillies, coriander leaves, asafoetida, cumin seeds, and salt as per taste.
Then add buttermilk or curd and water to the mixing bowl.
Mix very well to a thin batter of pouring consistency.
Cover and let this batter rest aside for 15 to 20 minutes.
Cooking Ragi Dosa
For cooking the Ragi Dosa, heat a non stick tawa/skillet/pan on medium flame. Grease the pan well and wipe off any excess oil with a tissue. Make sure to mix the batter well before pouring.
When the pan is hot enough, pour the batter thin across the pan as you would do for a Rava dosa/Pancake
Then, gently spread the batter with the ladle.
Pour a teaspoon of oil on the top and sides of the dosa and let the base cook and become crisp until the sides begin to get separated from the pan.
Flip over and cook the other side as well. Cook till both the sides are crisp.
Serve ragi dosa or pancake hot with any chutney/pickle/curry.
Baked Carrot Delight, a carrot flavoured sweet can be consumed by diabetic, weight loss, weight management, obese, over weight and any age group will enjoy the taste and flavour of the healthy sweet. Carrots are rich in beta- carotene and lutein, which lowers the chances of cataracts and other eye problems.
This dish is ideal to consume as a sweet dish or dessert item at lunch or dinner and can also be served as a home made healthy sweets to our guest.
Cottage cheese (low fat) – 100 gm
Carrot – 150 gm
Almonds/ Pistachios (finely chopped) – 8 pcs
Peel and grate the carrot.
Keep aside 2 tsp of the grated carrot.
Use the rest grated carrot to make juice.
Heat the juice until it become ¼th
Hang the cottage cheese for few minutes and squished.
Then the carrot syrup and grated carrot was added to it.
Mash the cottage cheese till smoothly texture.
Use butter paper to avoid oil greasing, and put the mixture in a baking tray and level it.
Bake it at 1500c for 5 minutes.
Cut it into square shape.
Garnish with finely chopped almonds or pistachios. Serve it cold.
Moong dal Cheela/Pancake is a healthy, delicious and quick to make recipe that can be consumed as a breakfast or snack item. It can be made with minimal ingredients and within minutes given, that the Moong dal is soaked overnight or for few hours before preparation. It can be served without any sides but it tastes best when served with homemade chutneys/pickle/curd/raita.
1/4 cup Moong Dal (whole or split with husk)
1 tablespoon Green Peas
1 tablespoon Water
2 teaspoons of finely chopped Onion
1/4 teaspoon of finely chopped Ginger
1/4 teaspoon of finely chopped Coriander leaves
Salt to taste
1/4 teaspoon of finely chopped Green Chili
1 teaspoon ghee or Oil
Wash and soak the moong dal for around 3-4 hours prior to making the batter.
Then take the soaked and drained moong dal, blend it in a mixer along with green chillies, green peas, ginger, using little water to make a thick paste.
In a bowl, add onion, coriander leaves, salt and the blended moong dal and peas paste.
Mix well and add water to make a thin dosa like batter. Remember to add water in small batches to get your desired consistency (Medium thick consistency)
Heat a large nonstick frying pan on medium-high heat. Add a little oil to coat the pan.
Pour a ladle full of batter when the pan is hot and flatten out until 1cm thick.
Pour a little oil on either side and cook until golden brown.
Flip and cook on the other side.
Serve hot with any Chutney/Pickle/Salsa/Curry
The Moong dal Cheela/Pancake can be stuffed with or topped with vegetables of your choice to make it more nutritionally balanced.
Sweet potato salad is a salad, made typically of sweet potato, olive oil, salt, ground pepper, black pepper, cinnamon sticks, raisins, coriander, sugar, and water. Sometimes fruits can be used. It is very popular in the Arab world. Sweet potatoes are rich in complex carbohydrate, dietary fiber and beta- carotene (a provitamin A Carotenoids), with moderate contents of other micronutrients, including Vitamin B and Manganese. Sweet potatoes are rich in complex carbohydrate and dietary fiber so it is good for diabetes and weight loss.
Sweet potato – 1 (boiled & peeled and cut into cubes)
1 medium Onion (finely chopped)
2 Green Chilies (finely chopped)
1 tablespoon Lemon juice
3 sprig Coriander Leaves (finely chopped)
1 teaspoon Chat Masala Powder
Pomegranate – to garnish
Salt to taste
Firstly, mix all the ingredients in a bowl. Boiling the sweet potato and having it in the refrigerator for an hour which helps in making this salad more delicious.
Serve chilled with chopped freshly coriander leaves on top.
Peas curry is a healthy, delicious and easy to make recipe that can be consumed as a main course with rice or chapati or parantha. It can be consumed as a healthy breakfast option too. It is a rich source of vitamin C, vitamin E and Zinc.
Green peas- 200g shelled
Green chilly – 2 chopped
Red chili powder – 1 tsp
Salt – as per taste
Chopped onion – 2 small
Turmeric powder- 1/4th tsp
Coriander powder – 1tsp
Cooking oil- 1tbsp
Coriander leaves – for garnishing
To prepare Masala:
Add oil in a pan and heat it over medium flame. Once the oil is sufficiently hot, add onions and sauté till they turn little pinkish in hue.
Then add chopped tomatoes and cook for 5 minutes, while stirring continuously.
Add green chilies, turmeric powder, coriander powder, red chili powder and 1/4 cup of water. Stir well and cook for another minute.
Add green peas and salt. Stir it until it is evenly mixed. When the peas are cooked properly and the gravy starts to thicken, remove from the flame.
Transfer peas curry in a serving bowl and garnish with coriander leaves and serve hot.
Crushed Kasuri methi leaves can also be added to enhance the flavour.
Palak paneer is a vegetarian dish, consisting of paneer (a type of cottage cheese) in a thick paste made from pureed spinach. Palak paneer is prepared by first boiling and pureeing spinach. The puree is then mixed with sauted tomatoes and onions. Grilled cubes of paneer are then added to the puree. Palak paneer is typically spiced with ginger, garlic, tomatoes, garam masala, turmeric, chili powder and cumin. Paneer contains high biological value protein and spinach contain Iron, insoluble fibre, soluble fiber. this recipe is good for diabetic, weight loss or any eye related issues.
3–4 cups roughly chopped spinach
1 green chili (deseeded)
1 tsp ginger & garlic paste
1 medium chopped onion
1 medium chopped tomato
1/3 tsp cumin seeds
1/3 tsp turmeric powder
½ tsp red chili powder
1/3 tsp garam masala (optional)
1 tej patta
3–5 pc paneer
1 tsp kasuri methi
Salt to taste
1) Rinse spinach leaves in running water. Remove the stems.
2) Boil 3 cups water in a pan, add ½ tsp salt to the hot water and stir. Add spinach leaves and stir. Let the leaves settle in water for a minute.
3) After 3 minutes, strain by reserving the spinach stock.
4) Immediately add spinach leaves in a pan or bowl containing ice cold water which helps preserving the green color of the spinach. Allow the leaves to be in cold water for 5-7 minutes.
5) Drain the leaves and grind to a fine paste with green chili, ginger and garlic.
6) Make a smooth spinach puree and keep it aside.
7) Heat oil in a pan, add cumin seeds and let them splutter. Add chopped onions and cook till golden brown in color.
8) Add tej patta, chopped ginger and garlic and chopped tomatoes and all the seasonings. Cook till oil separates. Stir well.
9) Add spinach puree and stir well. Add ½ cup water and give it a boil.
10) Cook it for 10 minutes till the gravy thickens.
11) Add paneer cubes to the gravy, stir gently on low flame and stir softly.
Gobi (Cauliflower) masala is one of the easiest recipes to make. This flavourful and healthy dish is one of the most commonly made side dishes since Cauliflower is a popular vegetable available all year round. It can be served as a side with Roti/Flat bread/steamed rice.
250 gms Cauliflower (cut into small florets)
1–2 Green chilies (deseeded)
1 small Onion, finely chopped
1 tsp Garlic paste & Ginger paste
1 large Tomato, finely chopped
1 tsp cooking Oil
1 tsp roasted Cumin seeds
1 Bay leaf
¼ tsp Turmeric
Salt – to taste
¼ tsp Garam Masala
½ tsp Red chili powder
½ tsp Coriander powder
To garnish freshly chopped Coriander leaves
Heat oil and add the cumin seeds and the bay leaves.
When seeds splutter, add chopped onions, ginger and garlic and sauté till brown and fat separates.
Add chopped tomatoes, turmeric, salt, garam masala, red chili powder and the coriander powder, and stir fry till the fat separates.
Add Gobi and deseeded green chilies and sauté over high heat till the vegetables is soft and tender.
Lower the heat and simmer for 5 minutes, covered till cooked through.
Serve hot, garnished with freshly chopped coriander leaves.
This healthy Fish stir fry will knock you off your feet and is a light protein packed dish that will keep you full and satisfied all day, which means less cravings. This recipe is rich in Omega 3 fatty acids and B Vitamins and is a sure delectable dish.
1 tsp vegetable oil
1 serving boneless fish fillets (sliced)
2 medium onions
2–3 French Beans
2–3 baby corns (sliced)
¼ carrot (sliced)
¼ Bell pepper
1 tsp. Soy Sauce
1 tsp. Sweet chili sauce
1 tsp. Ginger – Garlic paste
Salt – to taste
Cilantro / Coriander leaves (for garnishing)
) Heat oil in a frying pan on high flame. Stir-fry fish fillets for 2-3 mins until cooked through. Transfer it to a plate.2) Add all the vegetables listed above to the same wok. Stir-fry for 3-5 mins until soft.
4) Toss all the vegetables with fish fillets. Add Soy sauce and sweet chili sauce. Serve hot topped with freshly chopped coriander/ cilantro.
Calories:250 - 260 KCAL
Fat:15 - 18 GM
Carbohydrates:30 - 40 GM
Protein:20 - 23 GM
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