Amaranth Soup

When children refused to healthy vegetable, mommies have only option to add healthy ingredient in their favourite food. In winters, specially in Punjab we used to cook saag , so I found leftover Red Amaranth (chaulai) leaves in my refrigerator and some Beetroots.

Forge quick plan to make soup with these two ingredients. In a cold day sipping a hot soup is a delight!!

Benefits of Red Amaranth

  1. Boost immunity
  2. Rich in vitamin A ,C , B and K
  3. High in fibre
  4. Low in calories
  5. Rich in potassium
  6. Rich in protein and calcium
  7. Easy to digest
  8. Good for skin and hair
  9. Good for anemia
  10. High in iron
  11. Helps to manage weightReduce
  12. cholesterolBoost bone strength

Gulten free Amaranth is a super food.

Here is the recipe:

Ingredients

• 2 Tbs butter

• 1/2 onion chopped

• 1 clove garlic minced

• 3 cups vegetable stock

• 2 cup beetroot (chopped)

• 1 bunch red amaranth leaves (tough stems removed and roughly chopped)

• Juice of 1/2 lemon

• Freshly ground pepper white pepper preferred

• Rock salt

• 2 tsp Coconut milk

Method

• Melt the butter in a pan over medium heat. Add onions and garlic cook until fragrant, 1 minute

• Add stock and bring to a boil. Reduce heat and simmer.

• Add red amaranth and beet root chunks , bring to a boil, and cook until tender, 5 minutes.

• Add salt and pepper, and cook, stirring occasionally, for about 5 minutes. Turn off the flame.

• Transfer soup to a blender and blend smooth.

• Strain through a fine-mesh strainer into a pan and gently warm, add lemon juice .

• serve, sprinkling with black pepper , if desired and add coconut milk or coconut cream.


Sardi ke kebab

Oats are common cereal these days, and it is very famed heavenly healthy ingredients.

oats are :

• 100% Whole Grain

• Naturally Gluten Free

• Rich Source of Protein & Fibre

• Packed with Energy

• Loaded with Dietary fibre

• Loaded with Iron, Magnesium, & Zinc

• Contains essential Vitamins & Minerals

It helps to manage weight. Good for our heart . Control our blood sugar levels. Overall it’s super – Food for us .

Usually people make porridge with oats but i made Kebab.

Sardi ke Kebab else oats sweet potato is facile recipe. This recipe made healthy by affixing oats and others vegetables like sweet potato and broccoli are added up to the nutritional value in the dish. Oats is also a easy aisle to use it as a binding agent and also to endue a crispy coat to kebabs .

Ingredients

• 1 cup Sweet potato , roasted and mashed

• 1/2 cup Carrots , grated

• 1 inch Ginger , grated

• 1/2 cup mix bell peppers, fine chopped

• 1/2 cup broccoli, grated

• 1 tbsp beans , chopped

• 1 tablespoon Cumin powder

• 1 tablespoon Coriander Powder

• 1 lemon

• 1 cup Disano Oats for binding and coating

• 2 tsp dry fig ( anjeer) , fine chopped

• Salt and Pepper , to taste

• Cooking oil

Direction

1. Roasted sweet potato and mash it completely , keep it aside.

2. Take a bowl, add mashed sweet potato, grated ginger, grated carrots, chopped green , red and yellow bell peppers, add chopped anjeer. Mix well together.

3. Add the seasoning and 1/2 cup disano oats , mix well. Check seasoning if required.

4. Give them desire shape , as i gave long and seekh shape . Apply little Ghee on it and coated with oats well.

5. Heat a flat tawa, drizzle some oil or ghee, cook them on medium low flame till it becomes golden brown on singly side .

6. Serve with chutney.


Phool Makhana Curry

Phool Makhana or lotus seeds or fox nuts are much healthier ingredient can be used during Vrat . Makhana are rich in calcium, protein, iron, zinc and thiamine.

Phool Makhana curry is masterly easy recipe made with tomato ginger gravy and added crispy makhana‘s to it .

Ingredients

  • 3 cups Makhana
  • 2 tsp Ginger (chopped )
  • 4 medium Tomatoes (chopped )
  • 2 Green chillies (split)
  • To taste Himalayan salt
  • 1 tsp Turmeric powder
  • 4 tsp Ghee
  • As per required Water
  • Method
    1. Take a pan . Add a spoon of ghee and roast the makhana until crispy.
      Take another pan . Heat the ghee . Add chopped ginger sauté until light brown.
      Add chopped tomato. Cook on low flame Until it turns soft and mashed.
      Add spices and mix well. Cook until oil gets separated.
      Add water. Bring 2 -3 boils.
      Add crispy makhana and give quick mix. Turn off the flame .
      It’s ready to serve. Garnish with coriander.

    Couscous Upma

    Upma has famous meal , regularly upma made with rava , but i am looking some more healthier ingredient to make upma. I found couscous best ingredient to replace rava for upma. Couscous upma is easy and quick recipe. Couscous is its versatility. It is amazing how just a small bowl of this tiny grain can fill you up and keep those hunger pangs at bay.

    Ingredients

    Instant Couscous – 3/4 cup

    Salt -1/4 tsp

    Water -1 1/2 cup

    Onion – 1 medium size

    Green chilli – 2 finely chopped

    Salt as needed

    Beans – 1/4 cup chopped

    Carrot – 1/4 cup chopped

    Capsicum – 1/3 cup chopped

    For the seasoning

    Oil – 2 tbsp

    Hing pinch of

    Mustard seeds – 1 tsp

    Urad dal – 1 tsp

    Curry leaves

    Pre- preparation

    1. Take couscous in a bowl. Add 1/4 tsp salt to it.Bring water to rolling boil. Add to the couscous, mix well and keep it covered for 10 minutes.

    2. After 10-15minutes – fluff couscous with a fork and our plain couscous is ready.

    Method

    1. Heat oil in a pan, add mustard seeds and urad dal, when dal turns golden brown, add onion, green chillies, hing and curry leaves. Sauté on medium heat until onions turn transparent.

    2. Add carrots and beans. Mix well, sprinkle water and cook covered, stirring in between until the vegetables are soft but not mushy.

    3. Once the vegetables are soft, add capsicum and salt needed. Mix and cook for another 3-4 minutes. See to it that you do not overcook the capsicum.

    4. Add the couscous and mix gently.

    5. Garnish with curry leaves.


    Bread Pizza


    This is presumably one of the quickest recipes we can make for breakfast, lunch box or as a snack. I make this type of bread pizzas pretty often, especially for breakfast and in lunch box. Everybody loves these mini bread pizzas, especially my two monsters.

     

    an instant, cheat and quick version of traditional pizza recipe with bread slices used as its base. it can be easily served as a snack and also for breakfast and lunch.bread pizza can be prepared on tawa or in oven varying topping to your preferences. i always keep my bread pizza simple with just onions, capsicum , mushrooms and olives. however, you can also add pineapple, tomato to make it more tasty. I have used @dairycraft pizza cheese ( it’s mozzarella and cheddar cheese combination) , @amulindia cheese spread and also some olive oil for this bread pizza.

    I make this bread pizza on tawa rather then on microwave. If you also using the tawa where the chances of the pizza getting burnt is rather more, as compared to using the microwave. So you’re bread pizza need little more attention on tawa.

    Course: Breakfast, Tiffin box

    Cuisine : Indian

    Prep Time: 10minutes

    Cook Time: 10minutes

    Total Time: 20minutes

    Servings: 4 peoples

    Calories : 94kcal

    Ingredients

    • 6 Slices whole wheat bread

    • 1/2 cup mushrooms chopped

    • 1 capsicum Finely chopped

    • 1 small tomato finely chopped

    • 1 medium size onion finely chopped

    • ½ cup olive

    • ¼ tsp black pepper

    • Salt to taste

    • ½ tsp Red chilly flakes or as required

    • 1 tsp Oregano or as required for sprinkling

    • Pizza pasta sauce

    • Butter

    • 1 tsp Olive oil

    • Pizza cheese

    Instructions

    • Take a bowl . Add the vegetable but for extra flavour you can use sauté the vegetables also .

    • Apply pizza pasta sauce and cheese spread over the bread.

    • Arrange the toppings- spread vegetable mixture over the pizza sauce, black pepper, salt, grated mozzarella cheese, oregano or you can use italian seasoning also and lastly sprinkle some chilly flakes to make it spicy.

    • Repeat the same process for other bread slices.

    • Take a non- stick pan and slightly grease the pan with butter and put the bread pizza on tawa.

    • Cover with the lid and cook on medium low flame till the cheese melts and bread become crisp. It takes around 2-3 minutes to get roasted.

    • Uncovered the lid and take out the bread Pizza in a serving plate.

    • Cut into wedges and serve hot.


    Pizza Cups

    It always feels great to watch when your children chosen off a healthy home-cooked meal over outside. I prepared Pizza Cups for recent children’s tea party . They not only makes your menu looks fancy, but also fun. I know most of you know Bread pizza, but making pizza cups are very cute and interesting to. Homemade party food ideas will help you to stick to your budget.This recipe are simple to make and not need much pre- preparation in the day before party. .

    .

    INGREDIENTS

    Bread slices – 6

    Mushrooms- 8 button ( chopped)

    Onion – 1 ( chopped)

    Tomato – 1 ( chopped)

    Capsicum – 1 ( chopped)

    Fresh Basil – 3 ( chopped)

    Mozzarella cheese – To top

    pizza sauce – 2 tbsp

    Caesar sauce- 2 tbsp

    Italian seasoning – 1 tsp

    Olive oil – 2 tsp

    Crushed red pepper – To sprinkle on top(optional)

    METHOD:

    1. Pre-heat oven to 200 deg C.

    2. To make pizza cups, trim the bread sides use square directly or cut the bread slices with a lid to a circle . Brush a muffin tray with oil and place these bread circles in it so that to make a cup shape.Spread the caesar and pizza sauce.

    3. Sprinkle the chopped veggies and cheese on top of it. Sprinkle with the italian seasoning and chopped basil . Place baking tray in OTG.

    4. Bake for 7-9 minutes or untill the bread turns golden in colour and crisp too.


    Mushroom Tacos

    The Homemade Taco Shells recipe is masterly easy . Its not fried . It’s baked which makes it healthy too. All you need is a few homemade Taco Shells .

    These vegan tacos are a great way to sneak more vegetables into your day. The vegan taco is entirely plant-based, made from mushrooms , crushed walnuts and plenty of seasoning.

    I served them in Indian taco shells along with mushrooms, walnuts, cucumber. You can also serve along with Baked Beans, Salad, Refried Beans, Chilli Paneer, Filling & more.

    Ingredients

    Shell

    •1cup Whole wheat flour

    •1/2cup chickpeas flour ( besan)

    •1/2cup leftover Dal or lentil ( yellow)

    •2teaspoon cilantro, chopped

    •1/4 cup Cooking oil

    •Salt , to taste

    Filling

    • 1 cup mushroom (sliced chopped)

    • 1 onion, fine chopped

    • 1/2 teaspoon garlic, minced

    • 1/2 capsicum, fine chopped

    • 2 teaspoon walnut , crushed

    • Salt , to taste

    • Basil, few leaves

    • 2 teaspoon olive oil

  • Salad

    • 1 cucumber, thin ribbons

    • 1/2 tomato, thin wedges

    • 1/2 capsicum, thin wedges

    • Basil, few

    • 2 tablespoons peanut, crushed

    • Salt, to taste

    • Pepper, to taste

    Dressing

    • 2 tablespoons hung curd

    • 1/2 teaspoon Chipotle

    • Fresh herb any

    • 1/2 teaspoon ketchup

    Directions for The Homemade Taco Shells and Filling Recipe

    1. To start with making the Homemade Taco Shells Recipe, we will first preheat oven to 160 C.

    2. Place top rack of oven on middle level and line bottom rack with a drip tray or even foil.

    3. Assemble all the atta flour, besan , dal , cilantro and salt together in a deep bowl. Add oil and little warm water at a time and knead into a stiff dough.

    4. Divide the Taco dough into equal portions.

    6. Roll out a portion into a 4 inch diameter circle by dusting in flour while rolling.

    7. Once rolled, prick the taco dough with a fork or toothpick. This will prevent it from puffing. 

    8. Next drape the taco on the baking grill rack. They will spread over two rows of the grill rack. Once you have arranged all the tacos in the grill rack and place it in oven.

    9. Bake for 7 to 10 minutes until you see the taco are crispy and lightly browned.

    10. Keep a watch on the taco as each oven acts differently. Sometimes it turned over brown . So sniff around till you understand how the oven behaves with the taco.

    12. Once done, remove the Taco Shells from the oven and allow it to cool completely. The Taco Shells will continue to harden while it cools down.

    13.For Filling: In a sauté pan , heat olive oil over medium-high heat. Add onion , mushrooms and seasoned with salt , pepper . Toss to coat all mushrooms .

    14. Cook for 5 minutes on medium flame without stirring .

    15. Reduce heat to low flame and add garlic and walnuts . Cook for 3 more minutes, stirring frequently, until garlic is fragrant and mushrooms are fully cooked.

    16. Remove from heat and add basil .

    17.Salad : use ribbon blade cutter or slicer , cut the cucumber into ribbons.

    18. In a bowl, mix all ingredients together(Cucumber, tomato, capsicum, salt, pepper and peanut ).

    19. Mix dressing into cucumber, stir well to combine.

    20. To assemble the tacos, spread sauté mushrooms down the centre of each taco shell. Finish the tacos with salad garnishes or your choice of Dips.

    21. Serve immediately .


    Quinoa Oats Idlis

    This nutritious Quinoa Oats Idli is an easy and light dish to prepare. A perfect breakfast food, healthy Idlis which is best for those who are health conscious. A great blend of taste and health.

    INGREDIENTS

    • 1 cup Semolina/Suji

    • 1/2 cup quinoa, pre cooked

    • 1/3 cup Oats

    • 1 cup curd

    • 1/2 tsp fruit salt

    • 1 tsp oil

    • 1 Carrot, finely chopped

    • 1 Onion,finely chopped

    • 1 large Tomato,finely chopped

    • 1 capsicum,finely chopped

    • 1 tsp Ketchup

    • ⅓ cup water

    • 2 tbsp Coriander leaves, chopped

    • Salt – As needed

    INSTRUCTIONS

    1 Heat a kadai and Add finely chopped onions and carrots ,fry till transparent.

    2 Add capsicum, fry for a minute in medium flame. Add tomato and salt. Fry till everything turns mushy and to a ketchup , cook covered for 5 minutes in low flame (or until veg are cooked). Turn off the flame and let it to cool down for sometime.

    To make stuffed idli

    1 Take a bowl. Add semolina, quinoa, oats and curd . Mix well together. Add fruit salt along with water, mix it . grease the idly plate and then pour a half laddle of batter and spread evenly.

    2 now add a tbsp of stuffing masala and drop over the idly batter and then again drop the idly batter over the filling and close it.steam the idli and serve hot.


    Samak Ki Idlis

    The recipes made during fasting /Vrat ka khana ,are often deep fried or shallow fried so we consume a lot of ghee or oil.These steamed samak Atta ki idli are very good as they are easy to digest and taste good,serve these samak ki idlis with healthy and delicious-fruit & nut chutney , coconut green chutney and tomato chutney.

    Prep time- 10 min

    Cooking time- 10 min

    Type-vrat ka khana

    Yields-12 idli

    INGREDIENTS-

    • Samak ka Atta- 1 cup

    • Yogurt- 1/2 cup

    • Spinach- 1/2 cup (purée)

    • lemon juice- 1/2 tsp

    • Ginger,chopped- 1tsp

    • Salt- to taste

    • Fruit salt- 1/2 tsp(optional)

    Tempering-

    • Cumin seeds- 3/4 tsp

    • Cooking oil- 2 tsp

    • Green chilies,chopped- 1.5 tsp

    PROCEDURE-

    1. Take a bowl and mix samak atta , curd and spinach puree.

    2. Heat oil in a small pan and add cumin and chilies in the same pan and fry till cumin become golden in colour.

    3. Add this tempering into samak mixture.

    4. Add ginger,lemon juice and salt in the batter and stir well.

    5. Boil enough water in the idli steamer and grease the idli mould with oil.

    6. When water start boiling,mix fruit salt in the samak batter and immediately pour the idli batter in the moulds.

    7. Cover the steamer and cook for 8-10 minutes.

    8. Now switch off the flame and  remove the plates from the steamer after 5-8 minutes.

    9. Now with a greased spoon scoop out the idlis.

    10. Serve with coconut green chutney,tomato chutney or fruit and nut chutney.