Carrot soup

Ingredients

Carrots-2

Onion-1 small
tomato-1

Garlic-2 cloves

Ginger-1/2 inch

Olive oil-1 teaspoon 

Salt and pepper -as per your taste

Preparation 

Heat oil in a pressure cooker, sauté onions, garlic and ginger. Once the raw flavour is out, add chopped carrots and tomato and fry for a minute. Then add little salt, pepper and a cup of water, close the lid and let it cook for 10 minutes. After it has cooled down blend it into smooth paste. Add 1 or 2 cup of water according to your required consistency. Adjust salt and pepper again , garnish with mint or coriander before serving. This recipe serves two people, enjoy it with bread sticks or toast....

Palak moongdal

Ingredients

Moongdal-1cup

Spinach-1large pack

Green chillies-4 

Onion-1

Oil-1tablespoon

Lemon-1

Mustard-1/2 teaspoon

Cumin-1 teaspoon 

Garlic-5-6 cloves

Turmeric-1/4 teaspoon 

Preparation

Cook moongdal, spinach , onion , green chillies in a pressure cooker until soft.after opening the lid make the mixture mushy with a ladle.

Whilst the dal is cooking heat oil in a small pan for tempering add mustard, cumin,curry leaves , beaten garlic and pour in the dal. Now add turmeric, salt and squeeze in a lemon once it is off the stove. Serve with rice or rotis.

Karela or bitter gourd or kakarakaya fry

Ingredients

Bitter gourds-4

Onions-2

Garlic-2 cloves

Coriander powder-1 teaspoon

Turmeric-1/4 teaspoon

Chilli powder-2 teaspoons

Salt-2teaspoons

Mustard-1/4 teaspoon

Cumin-1/2 teaspoon

Chana Dal-1/2 teaspoon 

Urad Dal -1/2 teaspoon 

Cilantro-1/4 bunch

Oil-for deep fry

Preparation 

Slice the bitter gourd into round pieces, deep fry them until they turn slightly brownish. Keep them aside and take another pan , put one table spoon oil and splutter mustard, cumin and dals, drop in the chopped onions and fry them till they are translucent.

Now it's time to add turmeric, coriander powder, salt, chilli powder and fried pieces that are kept aside. Mix everything throughly and let them cook for 5 minutes and in the end do garnish with cilantro leaves for that nice aroma.

Serve it with rice and can be accompanied with rasam or sambhar as a side dish.

Tofu Pulav

Ingredients

Tofu-150 gms

Rice-2 cups

Mixed veggies-1 cup

Baby carrots

Broccoli 

Cauliflower 

Green peas-1 tablespoon

Tomato-1

Onion-1

Green chillies-4

Ginger garlic paste-1 teaspoon

Salt -as per taste

Coriander -1/4 bunch

Whole spices

Bay leaf -1

Cloves-4

Cinnamon-1inch

Cardamom-2

Preparation 

Sauté whole spices in hot oil along with onions ,ginger garlic paste and green chillies. Fry finely sliced tofu pieces,then add remaining veggies and sauté for 5 mins. Now add rice , salt and water and cook in rice cooker. You can do the whole preparation within a rice cooker , keeping it on. Garnish with cilantro and serve hot.

Today I made a side dish to make it a whole some meal by shallow frying a salmon chunk with marinade . Add crunch to the meal by tearing a few leaves of lettuce.

Baked beans curry

INGREDIENTS

Baked beans in tomato sauce-500g tin

Onion -1

Spinach-2 cups

Bell pepper -1

Potato-1

Sunflower oil-1 teaspoon

Garlic - 2 pods

Ginger- 1/2 inch

Green chillies- 2

Cumin-1 teaspoon

Mustard-1/2 teaspoon

Coriander powder-1/4 spoon

Salt-1 teaspoon

Milk-1/2 cup

PREPARATION 

In a skillet ,heat oil add mustard and cumin. Once they start spluttering drop onions , after they turn translucent add finely chopped ginger and garlic. Now add potatoes and allow it cook with closed lid for 5 mins. Add salt , coriander powder along with baked beans and other ingredients like  chopped bell pepper , spinach and milk.give a good mix and continue cooking for 5 more minutes. Adjust seasoning and Garnish with cilantro before serving.

It goes well with roti or bread. Leftover curry can be used as a spicy pasta sauce on any kind of pasta.

Easy Cannellini bean curry

INGREDIENTS

Cannellini beans-1 tin of 250 gms

Tomato purée-1 tin of 250 gms

Onions-2

Cumin-1 tsp

Garlic-3 cloves

Chilli power-2 tsp

Turmeric-1 tsp

Salt-2 tsp

Kasoori methi-1 tsp

Coriander powder-1 tsp

Garam masala-1 tsp

PREPARATION 

Heat oil in a pan, once hot fry cumin seeds, then add onions and crushed garlic sauté until golden brown. Throw in all the masalas , give it good mix and dro tomato and cannellini beans and allow it cook for 10 mins with occasional stirring .serve this healthy n easy curry with chapathi or wrap in a tortilla and enjoy it while hot.

Egg fry

Ingredients

Eggs-4

Onion-1

Mustard seeds-1/4 teaspoon

Cumin seeds-1/2 teaspoon

Soy sauce-1 teaspoon

Milk-1 table spoon

Green chillies-3

Salt to taste

Turmeric-1/4teaspoon

Cilantro-1/2 bunch

Preparation

When oil is hot, fry mustard seeds, cumin and onions. After they are browned add turmeric, green chillies,salt, soy sauce and milk. Stir is 4 eggs and cook under slow flame for 5 mins. Mix well , garnish with cilantro and serve with rice, roti

or noodles. 

Lentil and cabbage

Ingredients

Cabbage-2 cups

Toor dal-1/2 cup

Tamarind-marble size or 1/2 teaspoon paste

Green chillies-2

Oil-1 teaspoon

Onion-1

Cumin-1/2 teaspoon 

Preparation 

Pressure cook toordal, green chillies and tamarind with 1 cup of water for 10 mins. Meanwhile heat oil and fry cumin , onions and finely shredded cabbage. When cabbage loses its sulphur aroma, combine lentil and turmeric to this mixture and cook for 5 more minutes.

Adjust seasoning and enjoy it as soup or with rice.

Palak and baked beans curry

Ingredients

Spinach-1 bunch

Baked beans-1 tin

Potatoes -2

Onion-1

Cumin-1/2 teaspoon 

Mustard seeds-1/4 teaspoon 

Turmeric-1/4 teaspoon 

Salt for taste

Chilli powder-1teaspoon

Oil-1 teaspoon 

Coriander-1/4 bunch

Preparation 

Fry mustard seeds, cumin, onions, potatoes in oil in that order. Add 1/2 cup water and allow potatoes to soften. Now drop in spinach and baked beans along with salt, turmeric and chilli powder. Mix well and cook for five more minutes. 

Garnish with coriander and serve with roti or chapathi. This goes well on a toast as well, specially who hate eating fibre rich beans as a part of balanced diet. You can  add a tin of beans in any gravy curry Infact.

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.