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.


Kashmiri Kahwa

In india it’s ritual that we kick start our day with a hot cup of tea . It refreshes you, energises you and prepares you to face the day ahead. Various teas have various health benefits. One of most popular tea is Kashmiri Kahwa. Kashmiri Kahwa tea is plausible not only for its exotic rich flavours but also the numbers of healthy benefits it motion for the body , mind and soul.

Kashmiri Kahwa is prepared to by boiling Kashmiri kahwa tea leaves, saffron, cardamom, cinnamon and topped with Kashmiri rose petals, honey, crushed almonds. All these ingredients put together make the tea not only dainty but also healthy . This tea is ordinarily prepared in a ‘samovar ‘which is a brass kettle, having a central cavity to place live coals and a space for the ingredients to boil.

A day’s wage cup of Kahwa aid ameliorate your mood, burns fat, relieve stress and reform concentration. Saffron in Kahwa tea is a very good wellspring of vitamin B2 or Riboflavin. Vitamin B12 is constitutive for the body as it helps in strengthening immune system, energy out-turn , production of red blood cells, keeping eyes , hair and skin healthy .

Ingredients:

  • 2 cups water
  • 4 cardamoms, slightly crushed
  • 1 ½ inch cinnamon stick
  • 3 cloves
  • 2 tsp Kashmiri green tea leaves
  • A few strands saffron
  • 2-4 tsp honey
    Rose Petals
    Nuts(optional)

Method:

1. Boil 2 cups of water along with cardamoms , cloves and cinnamon.

2. Add Kashmiri green tea leaves and switch off the flame. Let it infuse for about 2-3 minutes.

3. In the meantime, blanch and slice 2 almonds and put in a tea cup along with a few strands of saffron.

4. Strain and pour the tea into the cup. Sweeten with honey and enjoy.  


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.

    Samvat Pulav (vrat ke chawal )

    Samvat rice ( vrat ke chawal) or Branyard millet is healthy and gluten-free option during fasting days . That tiny creamish millet is pack of multi-nutrition. Having regular fried fasting meal makes me little feed up , but this excellent one – pot recipe masterly simple and it keep calm my hunger pranks .

    Prep Time 5 minutes

    Cooking Time 10 minutes

    Total Time 15 minutes

    Ingredients

    • 1/2 cup Samvat rice
    • 2 cup water
    • 1 small Potato (chopped)
    • 1 small Chilli (chopped)
    • 1 tsp Cumin
    • 3-4 Curry leaves
    • 5 piecesCashews (chopped )
    • 3 tsp Peanuts
    • To taste Himalayan salt
    • 2 tsp Ghee
  • Method
    1. Heat oil in a pan. Add cumin seeds , curry leaves and cashews. Sauté few minutes.
      Add chopped potatoes and cook until it turn light brown.
      Add peanuts and green chillies, sauté for a minute.
      Add samvat rice , water and salt . Mix well.
      Bring it boil . When water is reducing, low the flame, cover it for 2 – 3 minutes.
      Take off the flame and let them cover it for another few minutes. It is ready to serve. Add pomegranate pearls.
      Serve Pulao with curd and Makhana Sabhji.

    Makhana Raita

    Makhana Raita is comfort savor , which made from curd , mixed with makhana and some spices. It is a whole pack of minerals and vitamins.

    This recipe is a nutritions. It is super quick Navratri recipe . It is best to serve along with vrat ki roti .

    Prep Time 10 minutes

    Cooking Time 5 minutes

    Total Time 15 minutes

    Ingredients

    • 2 cup Curd ( dahi ), chilled
    • 1 1/2 cup Makhana / foxnut
    • 1/2 tsp Roasted cumin or powder
    • 1/2 tsp Himalayan salt
    • 1/2 tsp Crushed peanuts
    • 2 tsp Boiled potato cubes
    • Coriander, fresh

    Method

    1. Soak makhana in enough water. After makhanas become soft , drain off excess water.

    2. Take curd in bowl . Whisk well .

    3. Put makhanas in curd’s bowl . Add potatoes cubes. Mix together.

    4. Add salt, cumin powder and peanuts. Mix well .

    5. It’s ready to serve.


    Maa ki Dal

    A flavourful staple food which every Punjabi grew up eating with. In this DHABBA style recipe, soaked dals and rajma are cooked in pressure cooker until soft.

    The calcium and protein rich whole urad dal, rajma, ghee, tomato gravy and spices makes it wholesome, nutritious and simply irresistible. Because of its ease of preparation, wholesome goodness and flexibility in choosing locally grown lentils, it has become popular vegetarian dish in all parts of India with even few naming it as MAA KI DAL .

    Ingredients

    • 1 cup whole black gram sabut urad dal(soaked)
    • 3 large tomatoes (chopped)
    • 1/3 cup rajma (soaked )
    • 3 tablespoons ghee
    • 2 medium onions (chopped)
    • 1 teaspoon ginger (chopped)
    • 1 teaspoon garlic (chopped)
    • 2 green chilies slit
    • 1 teaspoon red chili powder
    • 1/2 teaspoon garam masala powder
    • 1/2 teaspoon coriander powder
    • water as needed
    • salt as needed
    • 2 tablespoons chopped cilantro leaves
  • Method
  • 1. Pick, rinse and soak sabut urad dal or whole black gram in plenty of water overnight.

    2. To make maa di dal in a pressure cooker , bring 5 cups of water with a dash of salt, Cover and pressure cook for 30-40 minutes ,to the pressure settles check if the kali dal is completely cooked.

    3. In a small pan , Heat the ghee . Add cumin seed and a Kashmiri mirch .

    4. Add chopped onions and saute till they turn soft.

    5. Next add chopped ginger garlic and slit green chilies. Saute till the raw smell goes off.

    6. Add chopped tomatoes and mix. Add all the spice powders and saute till tomatoes release fat from the sides.

    7. Pour this tempering over the the dal and bring it to a boil. Simmer it for another 10-15 minutes.

    8. Adjust consistency. Add cilantro leaves and mix well. Serve maa di dal hot.

    9. Maa ki dal can be served with roti , rice , boondi raita and salad.


    Amritsari chole

    Chole Kulche is one of the main north Indian dish that is loved as a street food. How many times have we eaten them in your college canteen or on the streets. I can recall the chole’s taste that are severing and wanted to re-create the same taste at home too.

    This dish is sure to bring you a flavour of Amritsar streets right into your homes. It is so rich, spicy and full of flavours . Chole has little tangy taste due to added of amchoor powder and sukhi ambi ( dried mango piece) . Spicy and flavour due to added special amritsari channa masala which I brought from Amritsar .

    Ingredients

    For chole

    • 2 cups Chickpeas ( kabuli channa) soaked overnight
    • 1/2 cup moong dal or masoor dal (soaked 2 hours )
    • 1 teaspoon dried amla pieces
    • 2 green Elachi
    • 2 pieces dried mango

    For gravy

    • 2 large onion chopped
    • 2 teaspoon amchoor powder
    • 1 teaspoon ginger garlic paste
    • 2 green chillies
    • 2 tbsp channa masala powder
    • 1 teaspoon coriander Powder
    • 1 teaspoon cumin powder
    • Salt to taste

    Garnish

    • Ginger julienned
    • Thin slices onions
    • Green chillies
    • Coriander

    Method

    1. First soak the channa overnight in water.
    2. Pressure cooker the channa adding the dal and spices mentioned above with wrapped tightly in muslin cloth.
    3. Pressure cook for 10 – 15 minutes or till completely cooked.

    For gravy

    1. Heat oil in a pan . Add the chopped onions. Sauté till golden brown.
    2. Add slit green chillies and ginger garlic paste. Sauté for few minutes.
    3. Add channa masala powder, cook for a minute.
    4. Add masala into cooked channa.
    5. Add all other spices . Sauté 2 – 3 minutes.
    6. Add water if required. Add salt and simmer till your required thickness.
    7. When the channa is ready. Garnish with ginger julienned, chilli , onions and coriander.
    8. Serve hot with atta Kulcha.

    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.