home made nutrient rich recipies
- 2. DALIA RECIPE FOR WEIGHT LOSS / VEGETABLE CRACKED WHEAT PILAF / DALIYA KHICHDI Instant Pot Daliya Recipe For Weight Loss / Vegetable cracked wheat Pilaf /Daliya Khichdi is one of our favorites and a great substitute for rice pulao, that can be cooked under 15 minutes and is a Complete Vegan Meal. This Easy Daliya Recipe is a healthy to treat your diet. Ingredients 1 cup Bulgur Wheat / Daliya 1/2 cup Onion, Chopped 1 tsp Garlic grated 1 tsp Ginger grated 1 tsp Cumin seeds Salt to taste 2 tsp Red Chili powder (use according to your spice level, Spice level for this recipe is 3/5) 1 tsp Garam masala 1/4 tsp Turmeric powder 2 tsp Lemon juice 2 cup Water Vegetable Daliya Recipe Pressure Cooker •Wash Bulgur wheat / Daliya 2-3 times and drain the water. •Heat oil in a pressure cooker, add cumin seeds, ginger and garlic. Saute for few seconds. •Now add all the chopped vegetables, washed daliya/Bulgur wheat, salt, chili powder, turmeric powder and water. Stir well. •Close the lid. Take 3 to 4 whistles. Switch off the flame. •Daliya In Pressure Cooker is ready. 2
- 3. RAWA TOAST RECIPIE/sooji toast or suji toast recipe INSTRUCTIONS • firstly, in a small mixing bowl take ½ cup rava, ¼ cup curd and ¼ cup water. • combine all the ingredients well and make a batter. • further add 1 green chilli, 2 tbsp onions, 2 tbsp tomato, and 1 tbsp coriander. • also add ½ tsp sugar and salt to taste. • combine all together. • AND PUT THE BATTER IN A SANDWICH MAKER. • Rawa toast is ready to serve INGREDIENTS •½ cup bombay rava / semolina / sooji •¼ cup curd / yogurt •1 green chilli, finely chopped •¼ cup water •2 tbsp onions, finely chopped •2 tbsp tomato, finely chopped •3 tbsp capsicum, red & green finely chopped •2 tbsp carrot, grated •1 tbsp coriander, finely chopped •½ tsp sugar •salt to taste 3
- 4. VEGETABLE POHA RECIPE Ingredients • 150 grams Red Rice poha medium thick • 2 green chili finely chopped • 1 spring curry leaves • 2 Tablespoon chopped capsicum / Bell pepper • 2 Tablespoon frozen peas • 1/2 cup chopped tomatoes • 1 teaspoon mustard seeds • 1/4 teaspoon turmeric powder • 1/2 teaspoon red chili powder • 1 tbsp Oil • Salt to taste • leaves corianderf or garnish Instructions •Take the poha in a bowl, add 1/2 cup of water mix it well and set aside or rinse the poha with cold water drain out excess water immediately and keep it aside. •Heat oil in a pan add in the mustard seeds. When the mustard seeds start popping add green chili and curry leaves. Add capsicum, cabbage and frozen peas cook these vegetables for few minutes till soft. Keep stirring that occasionally. •Now add salt to taste and turmeric powder as well as red chili powder. •Add tomatoes, mix well and cook for 2-3 minutes. Add 4-5 tbsp of water and cook tomatoes till these are pulpy and cooked. •Mix everything together and then add in the soaked poha. •Turn heat to low and mix all the ingredients. Cook for 2-3 minutes and finally add in coriander leaves and •Mix everything well and switch off the heat. •Serve it hot . 4
- 5. GOBI KOFTA INGREDIENTS • FOR KOFTA: • 20 florets gobi / cauliflower • ¼ cup paneer / cottage cheese, grated • 1 potato, boiled & mashed • 1 tsp kashmiri red chilli powder • ¼ tsp garam masala • ¼ tsp cumin powder / jeera powder • ½ tsp aamchur • ½ tsp ginger garlic paste • 2 tbsp coriander, finely chopped • ¼ cup besan / gram flour, roasted • 2 tbsp corn flour • ½ tsp salt • oil for frying • FOR CURRY: • 2 tbsp oil • 1 tsp cumin / jeera • 1 onion, finely chopped • 1 tsp ginger garlic paste • ½ tsp turmeric • 1 tsp kashmiri red chilli powder • ¼ tsp cumin powder • ½ tsp garam masala • 1 tsp salt • 1 cup tomato pulp • 1 cup water • ¼ cup cream • 2 tbsp coriander, finely chopped INSTRUCTIONS • firstly, take 2 cup grated gobi in a large mixing bowl. • add ¼ cup paneer and 1 potato. also add spices,¼ cup roasted besan, 2 tbsp corn flour and ½ tsp salt. • combine well making sure to form a soft dough. • now grease hands with oil and prepare small balls. • deep fry in medium hot oil stirring occasionally. fry until the kofta turns golden and crisp. •now dip the kofte in curry and enjoy gobhi kofte 5
- 6. PANEER BADAAM KOFTA INGREDIENTS • 2 1/2 cup paneer • 10 almonds • 1/4 teaspoon turmeric • 1/4 teaspoon red chilli powder • 1 tablespoon ginger paste • 1 teaspoon tomato puree • 200 ml sunflower oil • 8 pinches salt • 1 tablespoon corn flour • 3 red chilli • 2 teaspoon coriander powder • 1 onion • 1 tablespoon garlic paste • 1/4 cup yoghurt (curd) • 2 black cardamom • 3 cup water INSTRUCTIONS • put oil in a large pan and heat it on medium flame. Then, take a bowl and mix grated paneer, salt, chilli powder and corn flour in it. Add crushed almonds in the bowl and make small balls using it. • Add these balls in the hot oil and fry them until they turn golden brown in colour. When all the balls have been fried, take about 3 tbsps of the same oil in a different pan. • In this pan, add cardamoms and red chilies and fry them for a minute. Then add ginger and garlic paste, chopped onions, salt, turmeric powder and red chili powder with 1/4 cup of water. Keep cooking until it is Add the remaining water and cook till the gravy becomes thick and creamy. • Add the Kofta balls into the gravy Almonds boast an impressive nutrient profile. contains, Fiber,Protein,Fat ,Vitamin E, Manganese,Magnesium Cheese is a great source of calcium, fat, and protein. It also contains high amounts of vitamins A and B-12, along with zinc, phosphorus, and riboflavin. 6
- 7. MOONG DAL KHASTA KACHORI INGREDIENTS • FOR STUFFING: • ¼ cup moong dal • ½-¾ tsp chilli powder, adjust to your spice level • ¼ tsp turmeric powder • ½ teaspoon coriander powder • ¾ tsp fennel seeds, crushed • ¼ teaspoon cumin powder / jeera powder • ½ tsp dry mango powder / amchur powder • ¼ tsp garam masala • a pinch of hing • 1 tsp sugar • salt to taste • 4-5 tsp water, or as required • FOR DOUGH: • 1 cup maida / plain flour / all-purpose flour • 1 tsp semolina / rava / sooji • 3 tbsp oil • salt to taste • water to knead to dough • oil for deep frying INSTRUCTIONS MOONG DAL KACHORI STUFFING RECIPE: • firstly, in a large kadai dry roast moong dal and powder them add chilli powder, turmeric powder, coriander powder, cumin powder, crushed fennel seeds, dry mango powder. • also add garam masala, hing, sugar and salt to taste and mix well. add water and mix well. MOONG DAL KACHORI DOUGH RECIPE: • firstly, in a large mixing bowl add 1 cup of maida, rava and oil and salt to taste. crumble the flour well with oil. • in addition, add water little by little and knead to form a dough and cover them for 15 mins with wet cloth • now pinch a small lemon sized ball and flatten it. • now scoop 1 tsp of prepared moong dal stuffing. • get the edges together and form a bundle. • deep fry kachoris. then press with the spoon to puff up. 7
- 8. CHILLY PANEER INGREDIENTS • 250 gm paneer • 1 teaspoon soy sauce • 2 tablespoon tomato ketchup • salt as required • 1 red bell pepper • 1/2 cup onion • 1 dash ginger powder • 1 capsicum (green pepper) • 1 teaspoon schezwan sauce • 2 teaspoon ginger • 2 teaspoon garlic paste • 2 green chilli • 1 teaspoon corn flour • 1 teaspoon vinegar • 1/2 cup refined oil • 1 tablespoon green chilli sauce • 1 yellow bell pepper • 1 teaspoon butter INSTRUCTIONS • Cut paneer into cubes. To a large bowl, add 3 tablespoons cornstarch, 3 tablespoons flour along with salt, pepper. • Add water to make a free flowing batter, it should neither be thick nor thin. I added little less than 1/2 cup water here. Meanwhile heat oil in a wok/kadai on medium heat to deep fry the paneer. •Dip each paneer cube into the batter. •And then add them into the hot oil.- Fry until the paneer pieces get golden brown and crispy from both sides. Drain the fried paneer on paper towel.Meanwhile, in a measuring jar or bowl, add soy sauce (I use regular and dark soy sauce, 1 tablespoon each), rice vinegar, green chili sauce, tomato ketchup and sugar. Mix until all is well combined and set aside.Also mix 1 tablespoon cornstarch with 3 tablespoons water until cornstarch dissolves completely and set aside. • Heat sesame oil and avocado oil in wok on medium-high heat. Once oil is hot, add the ginger, garlic, celery and green chili. Saute for 1 minute. •Then add the quartered onion and peppers.8- Cook for 2 minutes. Veggies should remain crunchy and you should cook on high heat. • Add in the prepared sauce and mix and lower heat to medium. • Then add in the prepared cornstarch slurry. Mix well, sauce will begin to thicken. Add additional 3 to 4 tablespoons water. • Stir in the fried paneer cubes. Toss to combine the paneer with the sauce. 8
- 9. EGG CURRY INGREDIENTS • Oil 2 tablespoon • Onion2 , chopped Ginger-Garlic Paste 1 teaspoon • Tomatoes2, • Turmeric Powder ½ teaspoon • Red Chilli Powder • 1 teaspoon Coriander Powder • 2 teaspoons Pepper Powder • Water2½Cups • Eggs 4 hard-boiled • Green Chillies2, • Coriander Leaves 3 tablespoons, chopped INSTRUCTIONS 1. Heat oil in pan, add cumin seeds. when these start sputtering, add onion and fry until light brown in color (4-5 minutes). Now, add ginger, garlic, green chilies.Fry for 2 minutes. Add turmeric and red chilli powder and fry for a minute. 2. Now add grated tomato, coriander powder and salt. Fry until oil separates. 3. Remove pan from heat and let the mixture cool for some time. Now add yogurt, 1 tbsp at a time and mix after each addition until all yogurt is mixed. Turn on heat and cook for 3-4 minutes continuously stirring the mixture. If gravy looks very thick, add water (2-3 tbsp) to adjust consistency and cook 2-3 minutemore. Additional Notes:It is important that you stir mixture continuously while adding yogurt, a little at a time. Or you can also blend the mixture with yogurt in blender or food processor. This process insures yogurt does not curdle. 4. Turn off the heat and add eggs to the gravy. 9
- 10. BUTTER NAAN INGREDIENTS FOR DOUGH: • 2 cups maida / all-purpose flour / refined flour / plain flour • 1 tsp sugar • 1 tsp baking powder • ¼ tsp baking sodasalt to taste • ¼ cup curd / yogurt, fresh thick • 2 tsp oil • lukewater as required, to knead OTHER INGREDIENTS: • 2 tbsp butter • 1 tbsp coriander leaves, finely chopped INSTRUCTIONS • firstly, knead the dough for 10 minutes with ingredients listed for dough. •cover with a moist cloth and rest for 2 hours in warm place.after 2 hours, knead the dough slightly. • to remove if any air present in the dough.pinch a ball sized dough.gently roll to oval shape using rolling pin. •make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size. • grease with water over naan. • furthermore, slowly flip over and put it on hot tawa and slightly press.now after a minute, flip the tawa upside down and cook naan directly on flame till they turn golden brown. • also brush with some butter mixed with coriander leaves.gently scrape the naan from bottom and remove. • finally, serve butter naan hot with your favourite curry. 10
- 11. SOYA GRAVY MANCHURIAN INGREDIENTS FOR SOYA MANCHURIAN: • 1 cup soya chunks • 3 cups hot water, to soak • 1 tsp ginger-garlic paste • 3 tbsp corn flour • 2 tbsp maida / plain flour / refined flour / all-purpose flour • 1 tsp kashmiri red chilli powder • salt to taste • oil for deep frying OTHER INGREDIENTS: • 3 tsp oil • 2 clove garlic, finely chopped • chopped ¼ cup capsicumand cabbage • 1 tbsp chilli sauce • 1 tbsp vinegar • 2 tbsp tomato sauce • 1 tbsp soy sauces • alt to taste INSTRUCTIONS • firstly, in a large bowl soak 1 cup soya chunks in 3 cups hot water, for 15 minutes or more.after 15 minutes, squeeze out the water from soya and transfer to bowl. • further add 1 tsp ginger-garlic paste, 3 tbsp corn flour, 2 tbsp maida, 1 tsp chilli powder and salt to taste. • combine all the ingredients well adding a tbsp of water if required. • further, deep dry or shallow fry in hot oil. •stir occasionally, and fry till soya turns crisp. • drain out the fried soya and keep aside. • now in a large kadai, heat 3 tsp oil and saute 2 clove garlic. • further add 3 tbsp onion and 4 tbsp spring onions. saute well. • additionally add 1 tbsp chilli sauce, 1 tbsp vinegar, 1 tbsp soy sauce, 2 tbsp tomato sauce and salt to taste. • keeping the flame high, mix all the ingredients well. • add in fried soya chunks and mix well. 11
- 12. RAS MALAI INSTRUCTIONS CHENNA / PANEER RECIPE: • firstly, boil milk. additionally, add lemon juice and stir till milk curdles completely. drain the curdled milk and squeeze off excess water. after 30 minutes, start to knead the paneer for 10 minutes. furthermore, make small balls and flatten. keep aside. SUGAR SYRUP RECIPE: • firstly, take sugar and water. boil the syrup for 10 minutes. after that, drop the prepared paneer balls. cover and boil for 15 minutes. furthermore, squeeze of sugar syrup RABRI / RABDI RECIPE: • firstly, heat milk and get to a boil. once a layer of cream is formed over the milk, stick it to sides of vessel. repeat the process for at least 5 times or till milk reduces to one- third. further, add sugar, cardamom powder and saffron milk. give a good mix and get to boil. also scrape off the collected cream from sides. and give a good stir. further, refrigerate for 2-3 hours. RASMALAI RECIPE: • firstly, pour the chilled rabri / rabdi over the squeezed paneer balls. finally garnish with few chopped nuts and allow to absorb for 2 hours. INGREDIENTS FOR CHENNA / PANEER: • 1 litre milk, full cream cows milk • 2 tbsp lemon juice • 1 cup water •FOR SUGAR SYRUP: • 1½ cup sugar • 8 cups water • FOR RABRI / RABDI: • 1 litre milk, full cream cows / buffalo milk • ¼ cup sugar • cardamom powder •2 tbsp saffron •7 pistachios, • chopped5 almonds, • chopped10 cashews 12
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