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Chicken sausage salad

February 5, 2021February 12, 2021Meenu Agarwal1 Comment

Chicken sausage salad

Author: Meenu Agarwal
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Category: Appetiser
Method: Sauteeing
Cuisine: Indian
Diet: Low Calorie

Description

This chicken sausage salad is quick, healthy and affordable! This salad is sure to fill you up without weighing you down.

Ingredients

– 3 chicken sausages
– 3 baby corns
– 3-4 tsp mushrooms 1lemon juice
– ¼ green capsicum & ¼ yellow capsicum
– ½ tomato

FOR DRESSING
– 3 tbsp. olive oil
– 1 tbsp. vinegar
– salt as per taste

– ¼tsp black pepper
– 1/4 tsp powdered sugar

– ½tsp mustard
– 1 tsp chopped parsley
– 1-2 flakes garlic – crushed & chopped

Instructions

1. Heat ½ tsp oil in a nonstick pan. Sauté sausages for 1-2 minutes till light golden. Remove from heat. Cut diagonally into slices or keep it longitudinal.
2.Deseed capsicums
3. Boil 2 cups water with ½ tsp salt
4. Pat dry vegetables on a clean kitchen towel. Slice baby corns diagonally, cut each mushroom into 4 pcs.
5. Mix sausages, mushrooms, baby corns, capsicums
6. Mix all the ingredients of the dressing with a whisk, till it gets thick
7. Pour the dressing over the salad mixture in the bowl. Mix well

Nutrition

Serving Size: Serves 2
Calories: 220kcal
Fat: 18g
Carbohydrates: 90g
Protein: 25g

Baked yogurt bread rolls

February 4, 2021May 11, 2021Meenu AgarwalLeave a comment

Baked yogurt bread rolls

Author: Meenu Agarwal
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisine: Indian
Diet: Vegetarian

Description

These easy baked yoghurt bread rolls are light and delicious. These can be a part of your weekend breakfast or even dinner options apart from being served as an evening snack option.

Scale

Ingredients

-2 slices bread fresh
-1 tsp mustard sauce – to spread
– 1 tbsp. – toned milk
-1/2tsp carom seeds (Ajwain)

FILLING
– 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

Instructions

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.

Nutrition

Serving Size: Serves 2
Calories: 235kcal
Fat: 8g
Carbohydrates: 90g
Protein: 20g

Sautéed vegetables

February 4, 2021February 13, 2021Meenu AgarwalLeave a comment

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

Bell peppers(mix of red green and yellow)(cut small squares): 200g
Broccoli small florets: 100g blanched
Mushrooms : 100g thick slices
French beans-100g 1” pieces, blanched
Tofu or Cottage cheese cubes: 200g
Corn: 50g
Onion : 30g thinly sliced, 1 medium size
Garlic: 5-6 cloves finely chopped
Green/Red Chili: 1pc Finely chopped
White sesame seeds: 1tbsp roasted
Cooking oil: 1-2tbsp
Salt and black pepper crushed: to taste
Oregano : 1-2tsp dried

Instructions

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

Nutrition

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

Ragi Dosa / Pancake Recipe

December 24, 2020May 11, 2021Mubarra3 Comments

Ragi Dosa / Pancake Recipe

Author: Mubarra
Prep Time: 15-20 Minutes
Cook Time: 10 Minutes
Total Time: 28 minute
Cuisine: Indian
Diet: Diabetic

Description

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.

Scale

Ingredients

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

Instructions

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.

Nutrition

Serving Size: 1
Calories: 226.6 Kcal
Fat: 5.72 g
Carbohydrates: 36.01 g
Protein: 5.61 g

Keywords: Diabetic Diet, vegetarian, Healthy, Weightloss

Minestrone Soup

December 21, 2020June 5, 2021Banhishikha RoyLeave a comment

Minestrone Soup

Author: Banhishikha
Prep Time: 10 Minutes
Cook Time: 30 - 40 Minutes
Total Time: 40 - 50 Minutes
Yield: 4 1x

Description

Minestrone soup is a thick Italian soup, made with vegetables, the addition of pasta, noodles, or rice. Common ingredients include beans, onions, celery, carrots, and tomatoes. The food is a traditional dish in Italy. Milestone soup was traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables and greens. It can be used as detoxification and also helps to stimulate the purification of the liver and the entire body and a good source of multiple Vitamins and Minerals. Essentially, minestrone is a thick, hearty variety of vegetable soup. There is no set recipe for minestrone, since it can be usually made out of whatever vegetables are at one’s disposal. it can be vegetarian, contain meat, or contain an animal bone based stock (such as chicken stock)

Minestrone soup is a healthy and quick to make nutritious recipe, can be consumed in breakfast, lunch, dinner or as a snack item. always try to serve hot to enjoy the taste.

Scale

Ingredients

Onion 30 gm
Carrot – 50 gm
French Beans – 40 gm
Celery – 20 gm
Salt – 0.5 tsp
Freshly grounded
Black pepper – 0.5 tsp
Small macaroni – 100 gm
Kidney beans – 50 gm
Tomato – 100 gm
Garlic- 8 cloves
Oil – 20 ml

Instructions

Chop onion, garlic, carrot, French beans, celery, and tomatoes.
Heat oil in a pan.
Add the chopped onions, garlic, carrot, French beans, and celery over a medium flame and cook until the vegetables soften and stir occasionally.
Then add vegetable stock, salt, pepper and bring it to boil and cook about for 10 minutes.
Add tomatoes and macaroni and peas; simmer for 15 to 20 minutes more.
Taste for seasoning and adjust to taste.

Nutrition

Serving Size: 1
Calories: 90 - 92 kcal
Fat: 5 - 6 gm
Carbohydrates: 10 - 12 gm
Protein: 15 - 16 gm

Keywords: #HEALTHYSOUP

Moong Dal Cheela/Pancake Recipe

December 19, 2020May 11, 2021MubarraLeave a comment

Moong Dal Cheela/Pancake Recipe

Author: Mubarra
Prep Time: 5 - 10 Minutes
Cook Time: 10 Minutes
Total Time: 12 minute
Category: Breakfast, Lunch, Dinner, Snack
Cuisine: Indian
Diet: Vegetarian

Description

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.

Scale

Ingredients

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

Instructions

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

Notes

The Moong dal Cheela/Pancake can be stuffed with or topped with vegetables of your choice to make it more nutritionally balanced.

Nutrition

Serving Size: 1
Calories: 167.75 Kcal
Fat: 5.325 g
Carbohydrates: 21.11 g
Protein: 8.79 g

Keywords: Breakfast, Lunch, Dinner, Snack, healthy, vegetarian, Protein, weightloss

Mixed Vegetables preparation

December 18, 2020May 11, 2021Meenu AgarwalLeave a comment

Mixed Vegetables preparation

Author: Meenu Agarwal

Description

This mixed vegetables preparation with added Paneer is not only easy to prepare, but also has the goodness of vegetables and different flavours from the spices used which makes it an overall delectable nutritious dish.

Ingredients

Onion (freshly chopped) – 1 medium

Mushrooms – 6 – 8 (sliced)

French beans – 4 – 6 (chopped)

Green capsicum – ¼ (chopped)

Yellow bell pepper – ¼ (chopped)

Tomato (deseeded) – ¼ (chopped)

Cauliflower florets – 2-3

Paneer – 100 gms

Carrot – ½ (chopped)

Green peas (boiled) – ½ cup

Salt – to taste

Turmeric powder – ½ tsp

Red chili powder – 1 tsp

Coriander powder – 1 tsp

Garam Masala – ½ tsp

Tandoori Masala – 1 tsp

Ginger Garlic paste – 1 tsp

Instructions

1) Take a heavy bottomed kadhai. Add oil and heat it. Add cumin seeds and sauté for a minute.

2) Add chopped onions and stir well. Sauté till transparent. Add salt and mix well.

3) Add all the above listed chopped vegetables to the sautéed onion and cover it with a lid. Cook for 4-5 minutes on low medium heat stirring occasionally.

4) Add boiled peas and mix well. Cover and cook for another 5 minutes.

5) Add seasonings: Turmeric powder, salt, red chili powder, coriander powder, garam masala, tandoori masala. Mix well.

6) Add chopped deseeded tomato to the pan and mix it well. Cover and cook on low medium heat.

7) Add paneer cubes to the vegetables and mix well. Cover and cook on low medium heat.

8) Add freshly chopped coriander leaves on top. Serve hot and garnish with chopped ginger on the top.

Nutrition

Serving Size: 2
Calories: 65 - 75 KCAL
Fat: 5 - 7 GM
Carbohydrates: 15 - 20 GM
Protein: 4 - 6 GM

Vegetable Salad With Salmon

December 17, 2020February 4, 2021Meenu AgarwalLeave a comment

VEGETABLE SALAD WITH SALMON

Author: Meenu Agarwal

Description

A Vegetable Salad with Salmon is a dish consisting of pieces of food in a mixture, sometimes with at least one raw ingredient. It is often dressed, and is typically served at room temperature or served warm.

Vegetable Salad With Salmon may be served at any point during a meal: appetizer, side dish or main course salads—usually containing a portion of a high-protein foods, such as meat, fish, eggs, legumes, or cheese.

Ingredients

Salmon (sautéed/ baked) – 1 serving
Tomato (diced, seeds removed) – 1 medium
Cucumber(diced, seeds removed) – 1 medium
Onion, sliced – ¹⁄₄
Leaf lettuce – 1-2
Lemon juice (about 1 lemon)
Olive oil – ½ tsp
Black Pepper, to taste
Salt – to taste

Instructions

Place salmon, tomato, cucumber and onion in a medium bowl and toss gently to combine.
To make the dressing: place lemon juice in a small bowl. Gradually whisk in olive oil and pepper.
Toss dressing with the salmon and vegetables&Serve.

Nutrition

Serving Size: 1
Calories: 210- 230 KCAL
Fat: 18 - 20 GM
Carbohydrates: 60 - 80 GM
Protein: 25 - 30 GM

VEGETABLE GRILLED SANDWICH

December 17, 2020May 11, 2021Meenu AgarwalLeave a comment

VEGETABLE GRILLED SANDWICH

Author: Meenu Agarwal

Description

Vegetable sandwich is a type of vegetarian sandwich consisting of a vegetable filling between bread. There are no set requirements other than the use of vegetables, and sandwiches may be toasted or untoasted. The main ingredients are a spicy green chutney spread, tomatoes, onions, cucumber, and a spicy potato filling made with chat masala or a similar spice mix. Other ingredients sometimes included are cooked beetroot and cheese. The sandwich is a popular student lunch.

Scale

Ingredients

2 bread slices (toasted)
Mustard sauce to spread on bread slice
Vegetables of your choice (slices)
Thin Cottage cheese slice (optional) – 1

Instructions

Slightly spread mustard sauce on 1 slice of bread.
Place the veggies of your choice on the bread slice.
Place them in an electric griller and grill the sandwich until golden. …
Cut vegetable grilled sandwich to half and serve.

Nutrition

Serving Size: 1
Calories: 250 - 270 KCAL
Fat: 14 - 18 GM
Carbohydrates: 50 - 65 GM
Protein: 10 - 15 GM

Chana dal sundal

December 17, 2020February 3, 2021SanjanaLeave a comment

Chana dal sundal

Author: Sanjana
Prep Time: Soaking time - 2hours
Cook Time: 15 mins
Total Time: 2hours 15 mins
Category: Snacks
Cuisine: Indian
Diet: Vegetarian

Description

Chana dal sundal is an protein rich healthy snack especially made as prasad offering during the 9 days of Navratri in South India.

It is quick to make as it requires only 2 hours of soaking as compared to other sundals which requires overnight soaking

Ingredients

Chana dal- 1/4^th cup
Water to soak and pressure cook
Green chilli -1/4^th tsp
Coconut grated- 1/2tsp
Mustard seeds -1/4^th tsp
Oil-1/2tsp
Curry leaves -2-3
Asafoetida – a pinch

Instructions

Rinse thoroughly and Soak the Chana dal in warm water for 1 hour.

COOKING THE CHANA DAL

In a pan, take the dal and add in 2 ½ water, cover and let it cook on medium flame till the Chana dal becomes soft and cooked.
Do stir and check in between till the dal gets cooked.
Drain off all the water and keep the cook dal aside

MAKING OF THE CHANADAL SUNDAL:

In a pan, heat the oil and add mustard seeds, asafoetida and curry leaves. Let it splutter for few minutes
Add in the cooked Chana dal and salt as per taste.
Mix well and simmer it more for 2-3 minutes. If there is any liquid retained in Chana dal then cook till moisture dries up.
Switch off the flame, garnish with grated coconut and serve hot.

Notes

You can alternatively pressure cook the dal, as it is soaked well just 1 whistle works well
Make sure you do not over pressure cook, it may turn mushy.
You can use red chillies instead of green chillies

Nutrition

Serving Size: 1
Fat: 4g
Carbohydrates: 15g
Fiber: 6g
Protein: 5g

Keywords: healthy snacks, protein rich, south indian cuisine

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The Moong dal Cheela/Pancake can be stuffed with or topped with vegetables of your choice to make it more nutritionally balanced.

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