Quinoa pasta

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Quinoa pasta

  • Author: Meenu Agarwal
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Category: Dinner/Lunch
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This vegan and gluten free recipe is a delicious and healthy recipe which can be prepared in well under 30 minutes. Quinoa is a super grain and having it in the form of delicious pasta is an ingenious idea! Quinoa is not only rich in protein, but also has high fibre, magnesium, b vitamins, calcium and various essential vitamins and minerals.


Ingredients

  • Quinoa Pasta: 200g
  • French Beans: 50g
  • Cherry tomatoes:18pcs
  • Broccoli: 200g
  • Garlic cloves: 3-4
  • Olive oil: 10ml
  • Chili flakes to taste
  • Black pepper to taste
  • Oregano to taste.
  • Parsley Chopped 1-2tbsp
  • Salt to taste

Instructions

  1. Boil pasta till al dente. Strain.
  2. Heat pan, add oil and heat.
  3. Add chopped garlic, sauté, add French beans, broccoli sauté till these are partially cooked.
  4. Add cherry tomatoes, sauté, add salt, freshly crushed black pepper.
  5. Add Pasta, mix well. Adjust salt.
  6. Turn off the heat. Add chili flakes to taste, dried oregano.
  7. Garnish with chopped Parsley.


Nutrition

  • Serving Size: 3
  • Calories: 345Kcal
  • Fat: 3g
  • Carbohydrates: 60g
  • Fiber: 15g
  • Protein: 20g

Ragi idli

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Ragi idli

  • Author: Meenu Agarwal
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Category: Breakfast
  • Cuisine: South Indian
  • Diet: Vegetarian

Description

Ragi idli 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 Ragi idli 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.


Ingredients

  • Parboiled rice-75 g
  • Urad dal-50g
  • Fenugreek-1/4 th tbsp.
  • Ragi flour-100g
  • Water-as required (for consistency)

Instructions

1. Wash and soak the rice, dal & methi seeds together for two hours. Add the required water and grind everything all together adding required salt & water. Lastly add the Ragi flour, grind for few minutes. Remove and ferment overnight or 10 hours.

2. After fermentation, batter would be doubled and sometimes overflow too. Stir well and make idlis.

3. Heat water in an idli vessel or steamer. Mix the fermented Ragi idli batter well and pour a ladle of batter into the idli moulds and place it inside the steamer or idli cooker.

4. Steam cook for 10-15 minutes or until a toothpick inserted in the centre of the idli comes out clean. Once done sprinkle water and remove from the mould after 2-3 minutes.

5. Serve hot with sambhar or chutney of your choice.



Nutrition

  • Serving Size: 4
  • Calories: 220-230Kcal
  • Fat: 10-12g
  • Carbohydrates: 40-50g
  • Protein: 20-25g

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

Vegetable raita

 

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Vegetable 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 mixed vegetable raita is a popular condiment served with almost every Indian meal as a dip especially during summers. This is a no cook, easy recipe make with curd or yoghurt, carrots, cucumber, onions, tomatoes and any other vegetables of your choice.


Ingredients

  • Curd-500g
  • Carrots -50g finely chopped
  • Cucumber-100g finely chopped
  • Onion- 50g finely chopped
  • Tomatoes -100g deseeded and finely chopped
  • Coriander leaves -20g finely chopped
  • Green chili-1 pc.finely chopped
  • Roasted cumin seed powder-10g
  • Red chili powder -1/2 tsp
  • Rock salt-1/2 tsp.
  • Sugar-1/2 tsp.
  • Salt to taste

Instructions

  1.  Whisk curd.
  2.  Add sugar, roasted cumin seed powder, salt, rock salt and chili powder.
  3.  Add chopped vegetables to it.
  4. Adjust the consistency by adding some water if required.
  5. Mix well. Serve chilled


Nutrition

  • Serving Size: 5
  • Calories: 85 kcal
  • Fat: 2g
  • Carbohydrates: 84 g
  • Protein: 5.5g