Carrot onion soup
1 1/2 cups chopped carrots
3/4 cup roughly chopped onions
1/2 cup chopped apple (unpeeled)
salt to taste
1/2 tsp dried mixed herbs
1/2 cup low-fat milk , 99.7% fat-free
freshly ground black pepper (kalimirch) to taste
Heat the pressure cooker on a medium flame and when hot, add the onions and dry roast on a medium flame for 1 minute.
Add the carrot, apple, little salt and 1½ cups of water, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Cool slightly and blend in a mixer till smooth.
Transfer the mixture into a deep non-stick pan, add the mixed herbs, milk, ½ cup of water, salt and pepper powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
#easyrecipes #vegetarian #tarladalal #vegetarianrecipes #onionsoup #soup #carrotsoup #carrots
Baked Corn Fusilli
2 tbsp finely chopped fresh basil
1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 cup boiled and diagonally sliced baby corn
3 cups cooked fusilli
2 1/2 tbsp olive oil
1/2 cup chopped onions
1 tbsp finely chopped garlic (lehsun)
2 tbsp finely chopped parsley
salt and to taste
For The Garnish
3 tbsp grated processed cheese
Heat the olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.
Add the baby corn and sweet corn and sauté on a medium flame for 2 minutes, while stirring occasionally.
Add the basil, parsley, fusilli, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Serve hot garnished with cheese. ——————————
#easyrecipes #vegetarian #tarladalal #vegetarianrecipes #pasta #fusilli #italianfood #corn #vegetarian
1 cup plain flour (maida)
2 tbsp semolina (rava / sooji)
1 tsp coarsely crushed black pepper (kalimirch)
2 tbsp melted ghee
salt to taste
oil for deep-frying
Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water.
Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thin circle.
Prick the puris all over using a fork.
Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper.
Cool completely and store them in an air-tight container.
#vegetarian #easyrecipes #tarladalal #vegetarianrecipes #puri #indianfood #indianrecipes #farsi
Roadside Hare Chane Ki Chaat, Protein and Calcium Rich 👇A typical chaat that is commonly sold on Mumbai’s streets, the Roadside Hare Chane ki Chaat continues to be a popular dish with a timeless appeal.
Preparation Time: 15 mins Cooking Time: 0 mins Total Time: 15 mins Makes 4 servings
🏵2 cups boiled hara chana (dried 🏵1/2 cup finely chopped onions
🏵1/4 cup finely chopped tomatoes
🏵1 tsp finely chopped green chillies
🏵2 tbsp finely chopped coriander (dhania)
🏵1/4 tsp chilli powder
🏵1 tsp chaat masala
🏵2 tsp lemon juice
🏵salt to taste
🏵Combine all the ingredients in a deep bowl and mix well.
Paneer Achari Tikka, Indian Starter 👇Crisp outside, succulent inside, and masaledar to the core, the Paneer Achari Tikka is a tongue-tickling starter that is sure to gear up your digestive system!
Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins Makes 10 tikkas
🌸30 paneer (cottage cheese) , cut into 2"cubes
🌸1 1/2 tbsp mango pickle
🌸2 tsp coriander (dhania) seeds
🌸1/2 tsp fenugreek (methi) seeds
🌸1 tsp nigella seeds (kalonji)
🌸1 cup thick curds (dahi)
🌸1/4 tsp turmeric powder (haldi)
🌸1/2 tsp chilli powder
🌸1 tsp ginger-garlic (adrak-lehsun) paste
🌸1/2 tsp garam masala
🌸salt to taste
🌸2 tbsp oil
🌸Heat a small non-stick pan put the coriander seeds, methi seeds, nigella seeds and dry roast it on a medium flame for 2 minutes.
🌸Cool slightly and blend in a mortal pestle (khalbatta) till coarse.
🌸Combine the curds, mango pickle, prepared coarse powder, turmeric powder, chilli powder, ginger-garlic paste, garam masala and salt and whisk well.
🌸Add the paneer cubes, mix gently and keep aside for 30 minutes in the fridge.
🌸In a skewer insert 3 marinated paneer pieces at regular intervals.Repeat step 5 to make 9 more tikkas.Heat 1 tbsp of oil in a non-stick tava (griddle), place 5 skewers on it and cook on a medium flame till it turns light brown in colour from both the sides.
🌸Repeat step 7 to cook 5 more tikkas in 1 more batch.Serve immediately with onion slices, lemon wedges and green chutney.
Mini Green Pea Uttapa, Green Peas Uttapam 👇With its striking appearance and vibrant taste, the Mini Green Pea Uttapa is nothing short of a winner! A batter of rice, urad and green peas is perked up with apt flavorings and cooked into delicious mini uttapas.
Preparation Time: 10 mins Cooking Time: 35 mins Total Time: 45 mins Makes 35 uttapas
🌸1/4 cup boiled and coarsely crushed green peas
🌸1 cup rice flour (chawal ka atta)
🌸1 tbsp urad dal (split black lentils) flour
🌸1 tsp curds (dahi)
🌸2 tsp finely chopped green chillies
🌸2 tbsp finely chopped coriander (dhania)
🌸1/2 tsp roasted and coarsely ground cumin seeds (jeera)
🌸salt to taste
🌸oil for greasing and cooking
🌸Combine all the ingredients in a deep bowl along with 2 cups of water and mix well using a whisk.
🌸Heat a mini uttapa pan and grease it with oil.Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round.Cook the uttapa, using oil, till they turn golden brown in colour from both the sides.
🌸Repeat steps 2 to 4 to make more uttapas.
🌸Serve immediately with green chutney.
🍞 Bread Fritters 👇Bread, soaked in curds and bound with besan, is mixed into a thick batter together with an assortment of interesting ingredients like grated carrots, coriander, and so on. When deep-fried this innovative batter transforms into an appetizing and tasty Bread Fritter that you will enjoy sinking your teeth into. The addition of curds to the mixture has an interesting effect, imparting not just tanginess but also a delectable crispness to the fritters.
Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins Makes 16 fritters
🍞10 leftover bread slices
🍞1/4 cup curds (dahi)
🍞1/2 cup grated carrot
🍞1/2 cup besan (bengal gram flour)
🍞1 tsp green chilli paste
🍞2 tbsp chopped coriander (dhania)
🍞salt to taste
🍞oil for greasing and deep-frying
🍞Remove the crust of the bread slices and crumble them into small pieces with your fingers and put in a deep bowl.
🍞Add the curds and mix very well using your fingers.
🍞Add the carrot, besan, green chilli paste, coriander and salt and mix well.
🍞Add approx. ¼ cup of water and mix well or till the mixture binds well.Divide the mixture into 16 equal portions.Grease your palms with a little oil and shape a portion into a round ball in between your palms.Press it lightly in the centre to form a slight depression and put in hot oil in a deep non-stick kadhai. Shape 3 more portions and put it in the oil and deep-fry all 4 at a time in a batch on a medium flame till they turn golden brown in colour from all the sides.
🍞Repeat step 6 to make 12 more balls in 3 more batches. Drain on an absorbent paper and keep aside.
🍞Serve immediately with green chutney and tomato ketchup.
Broccoli and Baby Corn Noodles 👇Happiness often comes in small and simple packages! The Broccoli and Baby Corn Noodles is such an one-dish meal that is sure to satisfy your whole family.
Preparation Time: 2 mins Cooking Time: 7 mins Total Time: 9 mins Makes 4 servings
🌸1/2 cup blanched broccoli florets
🌸1/2 cup diagonally cut and blanched baby corn
🌸3 cups boiled noodles
🌸2 tbsp oil
🌸2 tsp chopped ginger (adrak)
🌸2 tbsp finely chopped garlic (lehsun)
🌸2 tbsp finely chopped celery (ajmoda)
🌸1/2 cup sliced onions
🌸1/2 cup carrot juliennes
🌸1/2 cup sliced capsicum
🌸salt and freshly ground black pepper (kalimirch) to taste
🌸Heat the oil in a wok or a deep non-stick kadhai on a high flame, add the ginger, garlic, celery and onions and sauté on a medium flame for 2 minutes.Add the carrots and capsicum and sauté on a medium flame for 2 minutes.Add the broccoli and baby corn and sauté on a medium flame for 1 minute.Add the noodles, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Serve immediately.
Sevaiyan Upma in A Microwave 👇Think upma and the first two options that come to your mind are rava and sevaiyan. Indeed, these have traditionally been amongst the most popular upmas all over the country, made frequently in almost every household for breakfast or as supper.
Preparation Time: 10 mins Cooking Time: 12 mins Total Time: 22 mins Makes 2 servings
🏵1 cup vermicelli (sevaiyan)
🏵4 tsp oil
🏵1 tsp mustard seeds ( rai / sarson)
🏵1 tsp urad dal (split black lentils)
🏵1/4 tsp asafoetida (hing)
🏵4 curry leaves (kadi patta)
🏵2 slit green chillies
🏵1/2 cup chopped onions
🏵1/4 cup chopped coriander (dhania)
🏵salt to taste
🏵Combine 2 tsp of oil and vermicelli in a microwave safe bowl, mix well and microwave on high for 2 minutes, while stirring once in between. Keep aside.
🏵Heat the remaining 2 tsp of oil in a microwave safe bowl, add the mustard seeds, urad dal and asafoetida, mix well and microwave on high for 2 minutes.
🏵Add the curry leaves, green chillies, mix well and microwave on high for 30 seconds.
🏵Add the onions, mix well and microwave on high for 2 minutes.
🏵Add 1¼ cups of water, mix well and microwave on high for 2 minutes.
🏵Add the roasted vermicelli , coriander and salt, mix well and microwave on high for 3 minutes, while stirring once in between.
#microwaverecipe #breakfast #snacks
Vanilla Pudding with Chocolate Sauce 👇Here is a simple but elegant dessert, which is sure to go down well with everybody. This soft milky pudding with the heavenly tinge of vanilla, laced with chocolate sauce, is a pleasing treat for the palate.
Preparation Time: 5 mins Cooking Time: 10 mins Total Time: 15 mins Makes 4 servings
🍚4 1/2 cups milk
🍚1/2 cup sugar
🍚2 tbsp gelatin powder
🍚1 tsp vanilla essence
🍚Combine the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes.
🍚Meanwhile, combine the gelatin powder and 8 tbsp of warm water in a bowl and keep mixing it.
🍚Add the gelatin-water mixture gradually into the milk-sugar mixture, mix using a whisk and cook on a medium flame for 2 minutes, while stirring continuously.
🍚Strain the mixture using a sieve.
🍚Add the vanilla essence and mix well.
🍚Pour into an aluminium pudding mould and refrigerate for atleast 6 to 8 hours.
🍚Just before serving, demould the pudding and serve it with some chocolate sauce.Serve immediately.
Moong Dal Halwa 👇Soaking time: 3 hours Preparation Time: 10 mins Cooking Time: 37 mins Total Time: 47 mins Makes 3 cups
🌸1 cup yellow moong dal (split yellow gram)
🌸a few saffron (kesar) strands
🌸1 tbsp warm milk
🌸1/2 cup ghee
🌸1 cup warm milk
🌸1 cup sugar
🌸1/2 tsp cardamom (elaichi) powder
For The Garnish
2 tbsp almond slivers
🌸Soak the yellow moong dal in enough water for 3 hours. Drain well.
🌸Blend in a mixer to a coarse paste with 1 tbsp water. Keep aside.
🌸Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
🌸Heat the ghee in a deep non-stick kadhai, add the yellow moong dal paste and cook on a medium flame for 25 minutes, while stirring continuously.
🌸Add the milk and 1 cup of warm water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring continuously.
🌸Add the sugar, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
🌸Add the saffron-milk mixture, cardamom powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
🌸Serve warm garnished with almond slivers or store in an air-tight container and refrigerate it.
Paneer Open Toast 👇Paneer Open Toast, a zesty topping comprised of low-fat paneer and vegetables adds spice to nutritious whole wheat toasts. A great teatime snack providing nearly 116 calories per toast, these are best accompaniment by a hot, sugar-free beverage!
Preparation Time: 20 mins Cooking Time: 3 mins Total Time: 23 mins Makes 4 sandwiches
🌸4 toasted whole wheat bread slices
🌸2 tsp tomato ketchup
For The Topping
🌸1/2 cup grated low-fat paneer (cottage cheese)
🌸1 tsp oil
🌸1/4 cup finely chopped onions
🌸1/2 tsp finely chopped ginger (adrak)
🌸1 tsp finely chopped garlic (lehsun)
🌸1 tsp finely chopped green chillies
🌸1/2 cup finely chopped capsicum (red ,yellow and green)
🌸1/4 cup finely chopped mint leaves (phudina)
🌸1 tsp lemon juice
🌸1/2 tsp chaat masala
🌸salt to taste
🌸For the topping
Heat the oil in a broad non-stick pan, add the onions, ginger, garlic and green chillies and cook on a medium flame for 1 minute.Add the capsicum and sauté on a medium flame for another minute.Add the paneer, mint leaves, lemon juice, chaat masala and salt, mix well and sauté on a medium flame for 30 seconds, while stirring occasionally.Divide the topping into 4 equal portions and keep aside.
How to proceed
Place a toasted bread slice on a clean, dry surface and apply a portion of the topping evenly over it.Spread ½ tsp of tomato ketchup evenly over it.Repeat steps 1 and 2 to make 3 more open toast.Serve immediately. #sandwich