Machchi ki Dhaniya Curry

The recipe is made from Pomfret & Coriander or Cilantro.

What you need?

1. Pomfret: I used three pieces cut into halves. Make slight cuts on the fish for better marination.

2. Coriander or Cilantro leaves: 1 cup, cleaned and washed

3. Tomato: 1 large, chopped

4. Onion: 1 medium

5. Garlic: 2 big cloves

6. Chili: 1-2 green chilis

7. Spices: 1 teaspoon red kashmiri powder, 1 teaspoon coriander powder, 1 pinch of turmeric powder, 1/2 teaspoon amchoor

8. Salt to taste & white oil 1 tablespoon

9. Lemon for marianation

How to make it

1. Wash your fish & mariante it with salt & lemon for more than two hours.

2. Chop the onion & garlic, keep it aside.

3. Make a fine paste of coriander & tomato & keep it aside.

4. Heat the non-stick fry pan & pour the oil. And slightly toss the fish in the oil, don't deep fry. Once it is slightly cooked remove it from the pan.

5. Add the onion & garlic & fry till golden. Add the green paste with all the spices and mix well. Let it cook well. When the oil starts separating, add the fish & let it cook for around 10 min.

6. When almost done add the green chilis & a few drops of lemon juice.

7. Cover it & let it stand for 5 min. Serve it with rice.

Vegetarian Recipe: Sukto

Sukto is a Bengali recipe made with a mix of vegetables with least number of spices and has an amazing flavour. Mostly the prime vegetable in the recipe is bitter gourd or karela,stop making the faces and try this at home.

Sukto

Ingredients:
2 medium sized Bittergourd or karela, cut into chips
1 cup cubes of pumpkin
1 brinjal or eggplant cut into cubes
2-3 drumsticks cut into 2inch pieces
Other veggies which can be used are raw papaya, potato, bottlegourd etc.
1 teaspoon Panch phoron (a mix of whole cummin seeds, mustard seeds, kallonji or kalo jeera (nigella sativa), saunf, fenugreek or methi seeds)
1/2 teaspoon asfoetida or hing
milk 1/2 cup
1 teaspoon flour
Mustard oil
Ghee
Salt to taste

Procedure:
1. Pour 1 tablespoon mustard oil in a heated frying pan, once the oil is heated add the cut bittergourd in to the pan, cook till it iss light golden in color, take it out and keep it aside.
2. Pour a little more oil & add a teaspoon of ghee. Add the panchphoron and hing to it and later add the rest of the vegetables to the pan. Cook for sometime covering the pan.
3. Add the salt after the vegetables are little softer & add some water to it, let it cook for some more time. Add the bittergourd also after some time.
4. After the vegetables are fully cooked around 20 min later, add the mix of milk and flour (can be whole wheat or refined).
5. Once the mixture boils properly, you can turn off the gas.

The dish is best served as the starting item in the menu with rice.

Recipe: Dahi Prawns

Have a good Saturday night with my new recipe!

Dahi Prawns:

Ingredients

200 g DVC prawns (de-veined and cleaned)

200 g Dahi or yogurt

1 medium onion

2 cloves of garlic

Green chilli

Turmeric powder 1/4 teaspoon

Kashmiri Chilli powder 1 teaspoon

1 green cardamom

An inch of cinnamon

Salt and sugar to taste

Mustard oil to cook

Procedure:

1. Chop the onion, garlic & chillis and keep it aside.

2. Wash the prawns and put some turmeric powder & salt. Mix it well & fry in mustard oil till golden in color.

3. Keep the fried prawns aside, in a frying pan pour a tablespoon mustard oil. Heat it & add the crushed cardamomand cinnamon with chopped onion, garlic & green chilli.

4. Once the onion is light brown in color add the yogurt. Mix it well & add a little turmeric powder and the chilli powder. Let it cook for a few minutes before adding the prawns.

5. After adding the prawns add salt and sugar (just a few crystals if you like). Let it cook till the gravy is semi-dry.

6. The dish is ready to be served with rice or roti.

Note: If allergic to sea-food please don't try this.

Recipe: Mutton Kofta Curry

Hi! Today I am sharing the recipe of Mutton Kofta Curry an Indian delicacy. I would just like to share a few health benefits of Mutton or Goat meat.

• Improves blood cholesterol levels
• Reduces the risk for atherosclerosis
• Reduces the risk of coronary heart disease
• Contains Vitamin B which helps you burn fat
• Reduces the risk of obesity
• Helps you have a healthy skin
• Helps beats stress and depression
• Rich in calcium and helps in bone building and teeth strengthening
• Enhances producing new body cells thus delay the aging
• Helps in maintaining the functioning of thyroid gland

Let's start with the preparation of this simple recipe, which is going to be super delicious.

Ingredients:

Mutton or Goat Meat minced: 400 g

Ginger garlic paste: 4 teaspoons

Onion: 1 large

Tomato: 1 large

Chili: 1-2 as per taste

Clove- 2-4

Green cardamom: 1

Cinnamon: 1 inch

Turmeric powder: 1/4 teaspoon

Red Kashmiri Chili Powder: 1 teaspoon

Coriander powder: 1 teaspoon

Kasoori methi: 1 teaspoon

Mustard oil: 1 tablespoon

Salt: to taste

Preparation:

1. Take the minced meat in a bowl, add 2 teaspoons of ginger garlic paste, and mix it well. Keep the marinated meat in the refrigerator for half an hour.

2. Dice the onion into small pieces, and make a paste of  tomato, the ginger garlic paste,, turmeric powder, coriander powder and the chili powder.

3. Heat the oil in a frying pan, add the crushed, cloves, cardamom & cinnamon and the diced onion. Fry till it turns golden in color.

4. Add the tomato paste and mix it well add water as per requirement & let it boil. Add salt to taste.

5. Once it reaches boiling point add small balls of the marinated meat giving shape with the help of your hand.

6. Cover the pan & cook on low flame for 10-15 min. Check whether your meat is cooked in this time.

7. Now add chili cut in small pieces and sprinkle the kasoori methi. In a minute turn off the flame, let it stand for 5 minutes. 

Your dish is ready to serve, Serving is suggested with steamed rice or hand made Indian breads or roti.

Saturday Brunch- Pasta!!!

Happy Saturday to all! Lazing around & eating good food is all I want to do. So thought of sharing a brunch recipe, Chicken Pasta in Red Sauce.

Chicken Pasta in Red Sauce

Ingredients
Penne Pasta: 200 g
Chicken: 1 cup small cubes
Broccoli: 1 small
Peas: 1 cup
Baby Corn: 5-6
Onion: 1 medium
Vinegar: 1 tablespoon
Red sauce (tomato based): 1 tablespoon
Oregano: 1/2 teaspoon
Fresh Grounded Black Pepper: 1/ 2 teaspoon
Salt: as per taste
Olive Oil: 1 tablespoon

Preparation
1. Boil the pasta, till it becomes tender. Strain the water & keep aside.
2. Dice the vegetables in 1 inch pieces. Marinate the chicken in vinegar, salt & pepper for 10 min
3. Toss the vegetables till golden in a little oil. Keep it aside in a bowl.
4. Toss the marinated chicken on low flame, cover it till it is cooked & the chicken secretes the fats. Add the vegetables to it & let it cook for some time.
5. Add the pasta to the mix & toss it well, add salt & freshly grounded pepper.
6. Add the sauce & mix it well. Sprinkle the oregano over the recipe & it is ready to be served hot.

A Happy Saturday with a happy brunch....

Healthy Breakfast: Rawa Uttapam

The instant South Indian meals are easy to cook as well as healthy & tasty. I will share the recipe of Instant Rawa Uttapam for a healthy breakfast.

Rawa Uttapam

Ingredients
Rawa or Semolina: 2 cups
Yogurt (un-fattened): 3 cups
Green Capsicum: 1/2 cup chopped
Cauliflower:1/2 cup chopped
Tomato: 1 medium chopped
Onion: 1 medium chopped
Chillies: 2 chopped
Salt: as per taste
Oil

Preparation:
1. Mix the Rawa & Yogurt well till a smooth paste is made. Mix it well with salt.
2. Add the onion & chillies to the mix. Let it stand for 15 min
3. Mix the rest of the veggies in a bowl & add some salt. This will help it get cooked easily and also the taste would be better.
4. On a non-stick pan, let it heat up and then brush oil.
5. Pour the batter enough to get a 6" uttapam.
6. After it is half cooked, add the veggies on the top & turn the side.
7. Let the other side cook on low flame for 2-3 min.
8. Serve it hot with veggie side up.
9. You can make the chutney also with khus khus paste, coconut paste & curd mixed or enjoy it with tomato sauce.

A healthy breakfast with good proteins & good taste served on the platter. Thanks!

Healthy Vegetarian Recipe: Dahi Soya Chunks

A protein-rich vegetarian recipe with a different tasty tinge is on the plates today. Dahi is none other than yogurt which is known for its great nutritional values, rich in calcium easy to digest & light on the stomach. Soya chunks or soya nuggets possess the qualities of soy protein, an excellent source of plant protein.

Dahi Soya Chunks

Ingredients:
Soya nuggets: 100 g (2-3 cups)
Yogurt: 200 ml
Turmeric powder: 1/2 teaspoon
Paprika or Kashmiri Lal powder: 1 teaspoon (This is for the red color)
Coriander powder: 1/2 teaspoon
Cumin powder: 1/2 teaspoon
Onion:1 medium
Ginger: 1/2 inch
Garlic: 1-2 cloves
Chili: 2-3
Mustard Seeds: 1 teaspoon
Dried Chili: 2-3
Kadi patta or Curry Leaves: 4-5 twigs
Rice bran oil or any white oil of your choice: 1 tablespoon
Salt & Sugar to taste

Preparation:
1. Soak the nuggets in hot water & boil till soft (3-5 min in boiling water).
2. Blend the yogurt with the spices turmeric powder, Red Kashmiri mirch powder, coriander powder & cumin powder with salt to taste.
3. Heat the oil in a pan, add the mustard seeds, dried chilis, chopped onion, ginger, garlic, chili, curry leaves. Add the nuggets till they turn slightly golden.
4. Add the blended yogurt, Stir it well & let it boil. Stirring helps the curry to remain smooth. Check the salt & add a pinch of sugar before taking off.
5. Serve hot with Indian breads or rice.

A simple tasty & healthy recipe for the family to enjoy. 

Healthy Vegan Recipe: Spicy Okra

Hi Friends! Today I will share a great recipe with you with less oil & fats with the benefits of Okra or Lady's finger. It is filled with nutrients Vitamin A, Vitamin B6, Vitamin K, Vitamin-C & folates without any fats. It has good amount of dietary fiber with a very low calorie composition of 30-35 cal per 100 g. Along with this it is also rich in minerals like iron, calcium, magnesium & manganese. The usual Indian recipes use a lot of oil to cook okra, this is a simple & low fat spiced version.

Spicy Okra
Ingredients:
Okra: 250 g
Olive oil or Rice bran oil: 1 tablespoon
Turmeric: 1 teaspoon
Kashmiri Red Chili powder or Paprika powder: 1 teaspoon
Corriander Powder: 2 teaspoon
Cummin Powder: 2 teaspoon
Aam chur powder or Dried Raw Mango Powder: 1 teaspoon
Lime juice: 1 teaspoon
Salt to taste

Preparation:
1. Wash the okra well & slice of a part of it's top, not exposing the inner edible part. Now make a long slit across the length of each of the okra. Dry them in a towel & keep them aside.
2. Take a mixing bowl & mix all the spices  and salt well. Now add the lime juice & some oil to get a paste, it should avoid being too liquid to avoid spilling over.
3. Start filling each okra with this paste. Make sure that the filling is not too much, it should not come out. Press the okra well after filling to bind it. Once all is done just add the rest of the oil to the mixing bowl & let all the spices be in the oil now take the okra in the mixing bowl, toss it so that it gets coated with the oil & spices.

4. You can now preheat the oven or airfryer (3min) at 180C or 355F.
5. Place the filled okra in the oven or the airfryer & cook for 7 min. And your Spicy okra is ready. If you want it crispy like chips can continue for another 2-3 min.

You can enjoy this recipe with Indian bread or Roti & yogurt. Also if you made it like chips, go snack them any time. I find this recipe very tasty & easy to cook. You can make simple changes as per your taste & you can have variety of okra chips. If you don't like spices just go ahead with the lie juice & salt. Share your ideas with me. Thanks Friends!

Healthy Vegetarian Recipe: Dahi Parwal

Hi Friends! Here is a tasty & healthy recipe you will love. This recipe is light for the summers and easy to digest. Let's see how it is made:

Dahi Parwal:

Ingredients:
Parwal or Pointed Gourd: 6-8
Onion: 1
Ginger: 1/2 inch
Chili: 2
Yogurt:1 cup
Corriander powder:1 teaspoon
Turmeric powder: 1/2 teaspoon
Cummin Powder: 1 teaspoon
Cardamom: 2 small
Cinnamon: 1 inch
Olive oil: 2 teaspoon
Salt to taste

Preparation:
1. Take the Parwal or pointed gourd, Cut the ends, peel off the skin. Make side-slits on the side on the body of the parwal for the cooking to take place properly.
2. Chop the onion and slit the chili.
3. Mix the yogurt with ginger paste, and corriander, turmeric, cummin powder.
4. In a heated pan, add the olive oil. Then add cardamon & cinnamon after making it into small pieces.
5. Then add the chopped onion, once light golden in color add the parwal  & chili and after mixing it well cover it for some time on low flame.
6. When the parwal becomes tender add the yogurt with spices. Add the salt to taste.
7. Let it cook for a while on low flame. You will see a uniform mix in the gravy.

It would taste awesome. Serve hot! You can enjoy this recipe with rice. This would be a light & healthy recipe. Hope you like it friends!

Healthy Egg Recipe- Scrambled Egg with boiled Potatoes

Hi Friends! Welcome to you a fresh new week, will start your week with a healthy egg recipe, you can enjoy any time of the day. It is a very simple & easy recipe.

Scrambled Egg with Boiled Potatoes
Ingredients:
Potato: 1 large
Eggs: 2
Condensed milk: 2 teaspoon (unsweetened)
Onion: 1 medium
Tomato: 1 medium
Cilantro: A few springs
Chili: 1
Dried Oregano: 1/2 teaspoon
Dried Basil: 1/2 teaspoon
Paprika Flakes: 1/4 teaspoon
Salt to taste
Olive oil: 2 teaspoon

Preparation:
1. Boil the potato with skin, cut into half in a bowl with water @ 100% Microwave for 8-10 min
2. Beat the egg with little bit of salt & condensed milk.
3. Pour it into a heated pan  with 1 teaspoon of olive oil & slowly stir it as it condenses to get a perfectly scrambled egg. After finishing keep it aside in a plate/ bowl.
4. Chop the onion, tomato, cilantro & chili finely. Take the boiled potato & cut into cubes of 1/2 inch each.
5. In the same pan add oil. Then add Onion, when it starts getting little light add the cut-boiled potatoes & mix well. Add the spices (dried oregano, dried basil, paprika flakes & salt as per taste). Add half the tomatoes to the same and after a min add the scrambled egg & turn off the burner.
6. Serve it on the plate & garnish it with chili, cilantro & rest of the tomato pieces. And serve it with love!

This can be had any of the meals & is filling for a person. Enjoy this recipe & let me know how you like it. Thanks Friends!

Healthy Chicken Recipe: Herb Grilled Chicken Breast

Hi Friends!! Today I present to you the very tasty healthy herb grilled chicken breast recipe. Chicken is high in proteins & has high tryptophan (amino acid) which helps in production of serotonin to help fight depression.

Herb Grilled Chicken Breast

Ingredients:
Chicken Breast (boneless): 3 pieces
Dried Oregano: 1 teaspoon
Dried Basil: 1 teaspoon
Dried Parsley: 1 teaspoon
Lime juice: 1 tablespoon
Garlic: 1 clove grated
Raw Papaya Juice: 1 tablespoon
Olive oil: 2 teaspoon
Salt: as per taste

Preparation:
1. Take the chicken breast pieces, and place it on the slab to tenderize the pieces. Use a tenderizer or the blunt side of the knife & pound it for a while.
2. Take the pieces in a vessel & mix it with the papaya juice (can grate the raw papaya & press it to get the juice). Cover it with a lid & refrigerate for 1 hour. Your chicken breasts will be very tender.
3. To the same vessel add the other ingredients herbs, salt, lime juice, garlic, olive oil. Mix it well & refrigerate the marinade.
4. Grill the chicken for 20 min approx at 300 F. Check if cooked with a fork.
5. Serve it with mustard sauce.

Let's enjoy a healthy grilled chicken today. Thanks!!

Yogurt based Smoothies

Hi Friends! Today I am writing about 3 simple to make yogurt based smoothies with fruits. Make your yogurt taste yum in the summers also perfect for people who can't have milk.

Mango Smoothie

Ingredients:
Mango (Ripe) :1
Yogurt: 1 cup
Cinnamon powder: To sprinkle
Dried Cranberries: few pieces

Preparation:
1. Peel the mango & cut the flesh into pieces.Add it to the mixer grinder.
2. Add the yogurt to the mixer grinder & churn it well to get a smooth paste.
3. Pour it in the glass & sprinkle the cinnamon powder and garnish with the cranberries & your cool smoothie is ready.

Berry Smoothie

Ingredients:
Strawberries: 1/2 cup
Cranberries: 5-6
Blueberries: 5-6
Raspberries: 5-6
Yogurt: 1 cup
Honey: 2 teaspoons

Preparation:
1. Wash the berries & place it in the mixer grinder.
2. Add the yogurt to the mixer grinder & churn it well to get the smoothie.
3. Add the honey & run the mixer once more. And pour it to enjoy the chilled berry smoothie.

Orange Smoothie

Ingredients:
Oranges/ Tangerine:2
Yogurt: 1 cup
Slices of Tangerine: for garnishing

Preparation:
1. Peel of the tangerines or oranges & remove the seeds, then add to the mixer grinder.
2. Add a cup of Yogurt to the mixer & run till a smooth paste is got.
3. Pour it into a glass & keep the slices on the edge to present.

So these super cool ideas for this summer are going to be great as a mid time snack as well.

Healthy Chicken Recipe: Tandoori Chicken

Hi Friends! Today the famous tandoori chicken from India on your platter. It is very tasty & yummy and believe me my variant has less fats too. I will just straight run down to the recipe.

Tandoori Chicken
Ingredients:
One Chicken: cut into 4 pieces
Yogurt: 2 tablespoons
Turmeric: 1/2 teaspoon
Red chili powder: 1 teaspoon
Ginger Garlic Paste: 2 teaspoon
Cashew: 7-8 nuts paste with small amount of milk
Whole Garam Masala: Cloves (4-6), Cardamon (4), Cinnamon (2 inch), Cumin seeds (1/2 tablespoon), Corriander seeds (1 tablespoon), Black Pepper (10), dry red chilies (1-2)
Olive oil: 1 tablespoon
Salt: as per taste

Preparation:
1. Take the chicken pieces & wash them. Make slits on the chicken pieces.
2. In a heated open pan  dry roast till it becomes fragrant. Then grind it well to get a fine powder. If the quantity is too less, just double the quantity & keep the powder for future use.
3. Mix the yogurt, ginger garlic paste, cashew paste, turmeric, red chili powder, garam masala powder & olive oil to get a smooth mixture. Add the salt to the mix as well.
4. Marinade the chicken pieces with this mixture completely & refrigerate the marinade for 2 -4 hours.
5. Now preheat the oven to use for broiling or grilling at 425F or 220C.
6. Place the chicken on an aluminium foil wrapped baking tray & cook in the oven for 20 min- 30 min, turn around the pieces once in between.
7. Check if the pieces are completely cooked by poking it with a fork, if cooked the fork can be inserted easily.

And your tandoori chicken is ready, I have allowed a high time for marinating the chicken because it helps the chicken to become soft & supple. If in a hurry a good 1 hour is fine for marination.You will not also get the traditional red color for the food as I have not used any food coloring agent. You can enjoy this with roti or Indian bread, with a green chutney (a paste of mint & raw mango with yogurt base). I hope this recipe is liked by you.

Healthy Egg Recipe: Deviled Egg

Hi Friends! I would like to share a very simple & tasty recipe today, made by different people in a different way. I will tell you my way with a twist of Indian taste & definitely the food value of eggs ranging from protein, vitamins, calcium, minerals all intact.

Deviled Eggs (Indian Style)
Ingredients:
Eggs: 6
Cilantro: a few springs
Chili: 1
English Mustard paste: 2 teaspoon
Onion: 1 small

Preparation:
1. Boil the eggs in a saucepan with water covering the eggs for 12 mins.
2. Remove from flame & drain the water. Run under cold water. Peel the eggs & keep aside.
3. In the meanwhile when the eggs are cooking, chop the onion, cilantro and chili finely.
4. Take the hard-boiled eggs & cut them into halves and remove the yolks.
5. Take the yolks in a mixing bowl & smash them. Add the mustard paste to the same and mix it well.
6. When you have got a smooth paste add the chopped cilantro, onion & chili and get a homogeneous mix.
7. Now arrange the egg whites on a plate & fill it with the yolk mix.
8. Your delicious Indian Deviled Eggs are ready.

Hope you like this recipe friends. This is a very original idea from my end please let me know your opinion on the taste.

Healthy Vegan Recipe: Aloo Gobhi

Hi Friends! A very blessed Good Friday & Happy Easter to all of you. My friend has asked for this recipe so writing this recipe for her. This is again a simple vegan recipe & very tasty to eat. The preparation varies from people to people but I like it this way.

Ingredients:
Aloo Gobhi (Potato Cauliflower)
Cauliflower: 20 florets
Potato: 1 large
Peas: 1 cup
Ginger: 1 inch grated
Cumin seeds: 1 teaspoon
Mustard Oil: 2 teaspoons
Turmeric: 1/2 teaspoon
Cumin powder: 1 teaspoon
Corriander powder: 1 teaspoon
Kashmiri Lal Mirch or Paprika: 1 teaspoon
Cloves: 4-6
Bay leaf: 2
Black Pepper: 1/2 teaspoon
Salt to Taste
Chili: 1 slit

Preparation:
1. Semi-boil the potato with the skin (cut it into half while boiling). Cut it into 1 inch cubes.
2. Heat mustard oil in a non-stick frying pan. Add the cumin, cloves & bay leaves. Add the florets and mix it well & cover it to cook.
3. Mix the turmeric, paprika, cumin powder & corriander powder and ginger in water to make a liquid paste.
4. Add the sliced boiled potato pieces & peas, mix it with florets. Add the mix of spices with salt to taste. Mix it so that all the veggies are coated with spices.
5. Let it cook for some time, and stand for some time.
6. After complete serve it in a bowl. Sprinkle black pepper powder, & slit chili for garnishing.

The taste it just awesome & the process is simple. It also has benefits of Indian spices like cumin, turmeric, black pepper, corriander, all great for health. Apart from it cauliflower, potato & peas which provide nutrition needed by you. Hope you like it... Thanks!

A Vegan Recipe: Aloo Posto

Hi Friends! A vegan recipe to start the week, it is a loved Bengali recipe. It is made of potato which might make you feel that how it can be healthy. But to bring to your notice potatoes are rich with dietary fiber, Vitamin C, Vitamin B-6, Iron, Magnesium, & Potassium. Also they provide phosphorus, niacin, folate, choline & zinc. They have high carbohydrate content but no fats & cholesterol and to add you can reduce the calorie content in a potato by boiling the same & rest assured you will benefit from this food.

Aloo Posto

Ingredients:

Potato: 4 boiled (medium)

Chili: 3-4

Panch Phoron: 2 teaspoons (This is an equal mix of fenugreek seed, nigella seed, cumin seed, mustard seed, fennel seed)

Posto or Khuskhus: 1/2 cup (Poppy seeds)

Turmeric: 1/2 teaspoon

Salt to taste

Mustard oil or Soyabean oil: 1 tablespoon

Preparation:

1. Soak the Khuskhus in some water for 2-3 hours. Then grind the same with a little salt & 2 chilies. Keep the paste aside.

2. Cut the potato into small cubes.

3. Heat the oil in the frying pan. Add the panch phoron & slit chilies to oil.

4. Add the potato, and stir it for a minute or two. Add the khuskhus paste to the same.

5. Mix it well, check the salt and adjust. Add the turmeric as well. Let it stand a bit keep stirring till it becomes dry.

This is a simple recipe & a favorite amongst Bengalis. Do let me know how you find the recipe.

Thanks!

Healthy Egg Recipe

Eggs are a yummy way to fill your tummy. You can have eggs in lots & lots of ways, I will write about one such easy ways today friends. Enjoy it this weekend with family & friends.

Today's recipe is Baked Egg Muffins its yummy, healthy, low calorie & a great snack:

Ingredients for 6-8 muffins:
Eggs: 4
Bell pepper: 1 (choose a color of your choice, I go for a green)
Tomato: 1 small
Monterey White Mushrooms: 4-6 pieces
Shredded Low fat Cheddar cheese: 1/2 cup
Oregano Seasoning
Basil seasoning
Salt to taste
Black pepper
Baking powder: 1/4 teaspoon
Olive oil to grease

Preparation:
1. The mushrooms whenever eaten should be only after blanching, so take the mushrooms & blanch it with hot water & a bit of salt added. It helps to reduce gastronomic effects.
2. Cut the tomato, bell pepper & the blanched mushroom into small pieces, & keep it aside.
3. In a clean bowl add the eggs & add the oregano, basil seasonings, salt & black pepper. After it is mixed well add the baking powder and beat well so that no lumps are formed.
4. Take the silicon baking sheet or tin with muffin moulds and grease it with olive oil, the muffin will have 3 layers when you eat. So at first we have to pour a little of the egg mix in all the moulds for the bottom layer.
5. Next we have to add the veggies for the middle layer. Save some tomato cubes for the top. Sprikle a layer of cheese over this.
6. Pour the rest of the egg mix on the top of this. Ensure that the moulds are not filled completely else while baking your mix will spill over.
7. Top all your muffins with tomato cubes.
8. Bake it for 15-20 mins on a preheated oven at 350 F or 180 C. Insert a knife to check whether it comes out clean. And we are done.

I swear to love this recipe for the breakfast or even a snack in the evening. It is simple & filling and the colorful combination of red yellow & green from the different ingredients makes it look great. Hope you like this recipe... do let me know how you like it. Tell me your variations too. Thanks!

Sprouted Mung Snack

Hi Friends! I will write about a snack for the evening which can be easy & healthy for you.
It is a snack from sprouted Mung (a green lentil pic below). It is an Indian lentil which is packed with nutrients potassium, magnesium, folate, Vitamin B6 & fiber. Magnesium helps in muscle repair& control stress. Potassium is known to maintain the Sodium Potassium pump & lower the blood pressure. For pregnant women Vitamin B6 & folate are important nutrients for child growth. Unlike the black beans they are very small in size and do not need to be cooked before eating. Also being a vegan option can be enjoyed by everyone.

Ingredients:
Mung Beans: 1 cup
Tomato: 1 large
Onion: 1 large
Raw Mango: 1 small
Chilies: 2
Cilantro or Corriander: Few Springs
Pomegranate Seeds: Few
Lemon: 1
Cumin Seeds: 1 teaspoon
Corriander seeds: 1 teaspoon
Black Pepper powder: 1/2 teaspoon
Olive Oil: 1 teaspoon
Salt as per taste

Preparation:
1. Soak the Moong Beans overnight in little water, they will swell up. Drain the water & refrigerate in the morning, by evening you will see them sprouting.
2. Add the cumin seeds & corriander seeds to a heated empty pan. When it starts to change color take it off the burner, grind it to get the powder. It will have an excellent aroma.
3. Chop the Onion, tomato, mango & Chili. Mix them well with the sprouted beans.
4. Add the cumin-corriander powder, black pepper & salt and mix well.
5. Now add the olive oil & lemon juice to the mix.
6. Your tempting snack is ready to eat. Garnish it with chopped cilantro leaves & pomegranate seeds

Isn't this easy! An amazing low calorie snack for the evening great for health with a tangy flavor of raw mango. It is good for patients with diabetes, heart diseases & pregnant women. You can also make your own additions to it by adding sprouted black bengal grams or yogurt if you consume dairy products.
Thanks to all!

Healthy Vegan Snack: Chickpea or Chhole Chaat

Hi Friends! We find it very difficult to think of a healthy evening snack. Most of us find it very difficult to find healthy options for evening snacks & finally eat some unwanted calories like a cake, chips, mixtures etc. Today I will write a simple vegan snack, tasty & healthy.

Indie-Chickpea Trailmix (Chhole chat)

Ingredients
Chickpea (Chhole): 1 cup
Onion: 1 large
Tomato: 1
Cucumber: 1
Corriander or Cilantro leaves: few springs
Green chili: 1
Lemon juice: 2 teaspoons
Red chili powder: 1/4 teaspoon
Black Pepper: 1/2 teaspoon
Sweet tamarind sauce: 1 tablespoon
Dried mango powder (Amchur): 1/2 teaspoon
Dried Pomegranate powder (Anardana): 1/4 teaspoon
Salt as per taste
Ginger: 5-6 thin pieces for garnishing

Preparation:
1. Wash & Soak the chickpeas overnight in water 12 hrs, you will see the chickpeas swell up. Pressure cook them in the morning till soft in the same water so that all nutrients remain intact, add a little bit of salt while doing so. Leave it to cool.
2. Chop the onion, tomato, cucumber, chili finely & make a mix. Mix it well with the cooled chickpeas and add the lemon juice as well.
3. Add the spices black pepper, red pepper, amchur, anardana and salt with the already made chickpea mix.
4. Now your Indie trail mix is ready. Now you just need to garnish it with the tamarind sauce, Cilantro leaves, Ginger pieces. It will be a lip smacking snack for the evening.

Chickpeas are great source of vegan protein, gluten free with a low Glycemic index so excellent for diabetic patients as well. Await a complete article on health benefits of chickpea or bengal gram. Please let me know your suggestions to this. Thanks!

A Healthy Veggie Recipe: Gobhi Methi

This is a simple new recipe my mother tried yesterday. There are ingredients present which will help your body. Let's go to this recipe directly:

Methi Gobhi (Fenugreek Caulifower)

Ingredients:
Cauliflower:500 g (florets)
Fenugreek Leaves: 250 g (chopped)
Tomato: 1 Large
Curd: 2 tablespoons
Ginger: 1 inch
Cumin seeds whole: 1 teaspoon
Fenugreek Seeds: 1/2 teaspoon
Green chilies: 2
Olive oil: 1 tablespoon
Pinch of turmeric
Salt to taste

Preparations:
1. Puree the tomato, ginger, chilies & curd. Keep the paste aside.
2. Take a bit of olive oil & saute the cauliflower florets till half cooked in a frying pan (kadhai). Keep the same in a separate bowl.
3. Add oil to the frying pan, add the cumin seeds & fenugreek seeds. Add the Fenugreek leaves, let it cook for sometime.
4. Add the cauliflower & the puree & mix it well. Add a pinch of turmeric & salt as per your taste. Let it cook you will experience an excellent smell of fenugreek.

This is an Indian recipe with very less spices & an excellent combination of fenugreek and cauliflower. Fenugreek is known for its extremely good properties which includes controlling cholesterol & stomach related problems like constipation, gastritis etc. Also it has shown excellent benefits on bronchhitis & tubercolosis and other lung related infections. So friends this can be enjoyed with bread (roti, chapati) and has good nutritious values. I hope you would like this recipe. Awaiting your comments & suggestions. Thanks!