Instant prawn curry

INGREDIENTS

Prawns-1/2 kg

Onions -2

Tomatoes-2

Salt-for taste

Red chilli powder-2 teaspoons

Turmeric -1/2 teaspoon

Garam masala-2teaspoons

Coriander-1/2 bunch

Sunflower oil-1 tablespoon

PREPARATION

Heat a pan heat oil fry the prawns till they become soft and remove them from oil and keep aside.sauté the chopped onions and cook until slightly brown. Next put in the finely chopped tomatoes and cook till it becomes like a gravy. Now add the spices like turmeric, salt, chilli powder,garam masala and a cup of water and give a nice stir. It's the to add back the fried prawns and cook in covered for 5- 10 minutes. 

Serve hot with rice or rotis after garnishing with cilantro or mint.

Healthy kale salad

INGREDIENTS

Kale-4 cups chopped 

Sesame seeds-2 table spoons

Finger beans-1/4 cup

Carrot-1

Olive oil-1/2 teaspoon

Salt-1/2 teaspoon

Pepper-1/2 teaspoon

PREPARATION

In a skillet heat olive oil and add minced garlic and sesame seeds sauté until they turn into golden colour. Now add beans and carrot allow them to cook until slightly tender . Then combine salt,pepper and kale and stir fry till the leaves bece dark. 

Serve with raw salad like sliced cucumber , apples , lettuce .

Apple,walnut and celery salad diet

INGREDIENTS

Apples-2

Celery-2 sticks

Walnuts-1 cup

Grapes-1 cup

Lemon -1/2

Cottage cheese-1 cup

Balsamic vinegar-2 teaspoons

Olive oil-1 teaspoon 

Salt-1/2 teaspoon 

Pepper-1/2 teaspoon 

PREPARATION

In a large salad bowl add in olive oil , vinegar, salt, pepper, lemon juice,cottage cheese and whisk well until smooth. You can add mayonnaise instead of cottage cheese for better taste, since I wanted to make healthy and low calorie salad I opted low fat cottage cheese loaded with calcium. Drop in the bite size chopped apples, celery , grapes and walnuts. Allow it to sit for 1/2 an hour to completely soak in the vinegarette.

Instant Veg pulav

INGREDIENTS

Basmati rice-2 cups

Bay leaf -1

Cloves-5

Cinnamon-1inch

Cardamom-2

Onion-1

Green peas -1/4cup

Carrot copped-1/4 cup

Cauliflower-1/2 cup

Lean beans-1/4cup

Cilantro-1/2 cup

Mint-1/2 cup

Sunflower oil-2 tablespoons

Ghee/clarified butter-1 tablespoon

Ginger garlic paste-2 teaspoons

Green chillies-4

Kasoorimethi-1 teaspoon

Salt- as per taste

PREPARATION

Soak rice for 1/2 an hour and keep it aside. In a pan heat oil and ghee fry cashews and onions and keep it aside.  Now add in the whole garam masala fry them for 2 mins and then add ginger garlic paste and green chillies and allow them to cook for 30 secs . Drop all the vegetables  including kasoori methi and mint, fry until the raw odour is out.

Put this mixture along with soaked rice in an electric rice cooker then season it with 2 teaspoons of salt and mix well. After it is cooked serve hot with raita or korma. Garnish with cashews ,brown onions and  cilantro. This recipe serves 3 people.

Apple and banana milk shake

INGREDIENTS

Apple-1

Banana-1

Honey-2 teaspoons

Milk-4 tablespoons

Ice cubes-4

Grated chocolate -1 teaspoon 

PREPARATION

Mix all the ingredients in a blender and blend until they are completely smooth. Serve immediately by topping it with grated chocolate.

Healthy tofu pakora

INGREDIENTS


Firm tofu-100 gms
Corn flour-3 teaspoons
Gram flour-5 teaspoons
Onion-1
Green chilli-3
Cumin-2 teaspoons
Salt-1 teaspoon
Oil -for deep fry


PREPARATION


Add all the ingredients in a large bowl mix well and drop in the oil as around 1 inch balls into the heated oil. Fry until they turn slightly brownish. Serve hot with ketchup.

Healthy kiwi n banana smoothie

INGREDIENTS


Bananas-1
Kiwis-2
Vanilla yogurt-1 cup
Honey-2 teaspoons
Ice cubes-4


PREPARATION


Blend all the ingredients in a blender until smooth.serves two and enjoy while it is cold.

Instant Veg Burrito

INGREDIENTS


Tortilla-1
Any left out gravy curry/ketchup-2 teaspoons
Lettuce-2 leaves
Cherry Tomatoes-2
Cucumber-1/4
Cheddar cheese-1 teaspoon



PREPARATION


Cook the the tortilla in a microwave for 15 secs - 30 secs. Spread any curry or just any ketchup and top up with diced vegetables. Sprinkle the cheese on and just fold it and take a bite. Serve immediately and good at lazy dinner time.

Pineapple juice

INGREDIENTS


Pineapple -1/2 of the fruit
Sugar-2 teaspoons
Ice cubes-4

PREPARATION

As everyone knows blend them all in a blender until smooth.One thing worth a mention here is don't mix any other fruit along with pineapple ,as it tends to curdle out.serve immediately.

An easy way to cut a pineapple is -twist the inflorescence at the top ,it comes off easily. Then slice about 1/2 inch at both the ends. Next, chop the outer rind by placing it vertically.Now either cut it into slices or broad strips.

Instant chole /chana curry

INGREDIENTS


Canned chana-1 tin
Tomatoes-3
Onions-2
Garam masala-2teaspoons
Ginger garlic paste-1/2 teaspoon
Chole masala or amchur powder-1 teaspoon
Cumin-1 teaspoon
Green chillies-2
Cilantro-1/2 bunch
Salt-1 teaspoon
Lemon juice-1 teaspoon


PREPARATION


Heat oil in a pan, add cumin seeds and roast them for a minute. Next fry onions and then add ginger garlic paste , chopped tomatoes,chillies. Put the stove on simmer and cook the tomatoes well. Then add chole masala or amchur powder , garam masala,salt along with chole from the tin. Now cook the whole mixture by adding a cup of water for about 5imutes. Squeeze in the lemon juice and garnish with cilantro. Serve with chapathi or pulka as a dinner entry.

Andhra spicy chicken curry

INGREDIENTS


Chicken-1 kg
Onions-2
Tomatoes-4
Cloves-6
Elaichi-2
Cinnamon -1 inch
Bay leaf-1
Cumin powder-1 teaspoon
Coriander powder-1 teaspoon
Turmeric-1/2 teaspoon
Ginger garlic paste-2 teaspoons
Yogurt-2 tablespoons
Salt-2 teaspoons
Lemon juice-1 teaspoon
Chilli powder-2 teaspoons
Coriander-1/2 bunch


PREPARATION


Marinade the chicken with yogurt,ginger garlic paste,turmeric,salt ,chilli powder and lemon juice or 1 teaspoon vinegar for at least half an hour .
Heat oil in a wide base pan, add cloves, cinnamon,bay leaf, elaichi and onions and allow them to fry until brown. At this stage add onions allow them to cook completely.Then drop each marinated piece and fry until it is half cooked. Look for the consistency , add water or chicken stock ,if you desire for gravy kind . Top it with chopped coriander leaves and allow it cook until the chicken is soft. Serve it hot with rice or roti.

You can even add coconut powder and khas khas paste before adding tomatoes inorder to get a thick gravy.

Fruit and veg platter

INGREDIENTS

Vegetables

Lettuce-2 leaves
Spinach-1/2 cup
Kale-1/2 cup
Cherry tomatoes-4
Carrot-1/2
Cucumber-1/4

Fruits n nut

Peach-1
Strawberries -3
Plums-3
Apple-1/2
Almonds-1 teaspoon
Walnuts-1 teaspoon
Raisins-1 teaspoon
Chat masala-1/2 teaspoon


PREPARATION


Arrange finely chopped veg and fruits on each side of plate.Sprinkle in a pinch of chat masala or salt and top it up with nuts. Ideal for lunch or dinner on a lazy day.

Easy Dry Bhel puri

INGREDIENTS


Puffed rice-1 cup
Onion-1
Tomato-1
Roasted chana dal-2 teaspoons
Peanuts-2 teaspoons
Salt-1/2 teaspoon
Red chilli powder -1/2 teaspoon
Lemon-1 teaspoon
Cilantro -2 strands


PREPARATION


On a low heat dry roast puffed rice until they are crispy.Mix in the ingredients in a tin,close the lid and shake well.serve immediately or else they turn soggy.

Tasty Mushroom Munchuria

INGREDIENTS


Mushrooms- 1/4 kg
Corn flour-5teaspoons
Ginger garlic paste-1/1 teaspoon
Pepper-1 teaspoon
Salt-1 teaspoon
Oil- for deep fry
Tomato ketchup-2 teaspoons
Rice vinegar-2 teaspoons
Dark soya sauce-2 teaspoons
Carrot-1/2- cut into strips
Cabbage- 2 leaves-cut into strips
Onion-1
Garlic -4 cloves finely chopped
Chives-2 strands


PREPARATION


In a bowl mix corn flour, 1/2 of the salt , 1/2 of the pepper, ginger garlic paste with water. Marinate the mushrooms for 10 minutes. Meanwhile heat oil in a pan filled with oil. Once it is nice and hot drop on each mushroom and allow it to cook until they look yellowish gold. Repeat the same for remaining mixture.
In a separate pan add a spoon of oil and throw in the chopped garlic first, then onions,carrot and cabbage in that order.Add vinegar,soy sauce,ketchup and few spoons of water until the veggies are tender . Now add the deep fried mushrooms.Mix well and garnish with chives. Serve hot with freshly cut onions and a wedge of lemon.

Paneer korma

INGREDIENTS

Paneer-1 cup

Tomatoes-4

Onion-1

Green chillies-2

Cumin-1/2 teaspoon 

Mustard -1/2 teaspoon

Turmeric-1/2 teaspoon

Salt-2 teaspoons

Plain yogurt-1 cup

Oil-1 teaspoon 

Ginger garlic paste-1/2 teaspoon 

Cilantro-4strands chopped

Garam masala-1 teaspoon

PREPARATION

Heat oil in a pan and begin with frying paneer cubes until golden brown and keep them aside. Now add mustard and cumin after they splutter add onions ,chillies and fry until they turn transparent . Now combine tomatoes and cook it till it becomes like a gravy.  Whisk the yogurt with little water without clumps and slowly add to the mixture while stirring . Cook it untill it leaves oil on the top .Season this with turmeric, salt ,garam masala ,cilantro and drop the fried paneer . Serve in roti, chapati or any flavoured rice.

Veg wrap

INGREDIENTS

Tortillas-2
Lettuce leaves-1
Carrot -1/2 cut into thin rings
Lean beans-8 cut vertically
Capsicum-1 cut into strips
Sweetcorn-1 teaspoon
Sesame seeds-1 teaspoon
Cream cheese-1 teaspoon
Olive oil-1 teaspoon
Tomato ketchup-1 teaspoon
Garlic minced-1 teaspoon


PREPARATION


Heat olive oil in a frying pan , roast sesame seeds add all the chopped vegetables except lettuce and capsicum. Stir them for about 2 minutes until they lose the raw flavour. Plate it separately.
Cook tortillas as per the instructions , if not available substitute it with chapati.
Place cooked tortilla on a plate , spread 1 teaspoon of ketchup then cream cheese. Arrange lettuce leaves and add half of the veg stuffing and fold it once below and on each side. Serves for two and have while its hot.

Pav bhaaji

INGREDIENTS


tomatoes-3
Capsicum-1
Potatoes -3
Green peas-1/2 cup
Onion-1
Ginger garlic paste -1 teaspoon
Butter-3 tablespoons
Cilantro -1 bunch
Pavbhaji masala-3 teaspoons
Red chilli powder-3 teaspoons
Salt-3 teaspoons


PREPARATION


On a wide pan heat 1 teaspoon butter, throw in capsicum, tomatoes,cooked and mashed potatoes, green peas, salt, masala, chilli powder, half bunch cilantro and add 1/2 cup water and cook until they are soft and mash them into thick paste with masher.
Heat the remaining butter in a separate small pan , fry onions and add juice of 1 lemon now put this into bhaaji. Mix it properly , adjust salt and chilli powder .Garnish with cilantro. Serve hot with pav that is slightly fried in butter along with chopped onions.

Cabbage and peas stir fry

INGREDIENTS


Cabbage-2 cups
Fresh green peas-1/2 cup
Curry leaves-1 strand
Cumin-1/2 teaspoon
Mustard-1/2 teaspoon
Urad dal-1/2 teaspoon
Chana dal-1/2 teaspoon
Ginger garlic paste-1/2 teaspoon
Green chillies-3
Salt-as per taste
Oil-1 teaspoon

PREPARATION


Heat oil in a pan and add cumin,mustard,urad dal,chana dal ,curry leaves ,ginger garlic paste ,chillies fry them for about 1 minute.Then add in cabbage and peas ,stir occasionally for 5 minutes.Season it with salt and garnish with cilantro.Serve hot with rice and rasam.

Bhindi /okra/ ladies finger curry

INGREDIENTS

Bhindi-1/2 kg

Onion-1

Oil -2table spoons

Chopped Garlic -2 table spoons 

Turmeric-1/2 teaspoon 

Salt-1 teaspoon

Red chilli powder-1 teaspoon 

Garam masala-1 teaspoon

Cilantro-1/4 bunch

For tempering- in teaspoons

1/2- mustard

1/2- cumin

1/2-urad dal

1/2-chana dal

PREPARATION

Once the oil is nice and hot add tempering stuff and allow them to splutter and then fry onions . Now add minced garlic ,turmeric, salt,chilli powder along with chopped ladies finger and cook for about 5- 10 mins with occasional and slight mixing to avoid burning at the bottom.at last add garam masala and garnish with cilantro.

                            Serve hot with rice or roti , serves 2 people.

TIP-wash and drain completely or even wipe the moisture with a cloth and then chop okra at least 2 hours before preparing the curry ,and allow them to dry in a wide plate to avoid it from being sticky.

easy Aloo / potato fry

INGREDIENTS

Potatoes-4

Onion-1

Oil-2 teaspoons

Ginger garlic paste-1 teaspoon
red chilli powder-1/2 teaspoon
salt-1 teaspoon

Cumin-1 teaspoon

Mustard-1/2 teaspoon

Urad dal-1 teaspoon

Chana dal-1 teaspoon 

Garam masala-1 teaspoon

Cilantro-1/4 bunch

PREPARATION

Boil potatoes and peel the skin after cooling it down. Chop into cubes and keep aside. Heat oil and add cumin, mustard, dals and fry for a minute and drop onions and cook till they turn brown. Now add all the remaining ingredients along with potatoes and toss well to make sure they are covered with the masala. It's serves as good side dish with soup or take it with rice and sambhar.