Healthy Coleslaw

coleslaw

Preparation time: 5 mints
Serves – 2

Ingredients
½ cup thinly sliced red cabbage
½ cup thinly sliced carrot
½ cup thinly sliced onion
2 tbsp greek yogurt (curd)
1½ tbsp mayonnaise
1 tspn lemon juice
salt to taste
pepper to taste

Method

  1. Place all the ingredients in a bowl.
  2. Mix it well.
  3. Best served chilled.

Will keep in the fridge for up to 3 days…

Caramelised Walnuts (Nuts)

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Preparation time: 5 mints
Cooking time: 5 mints

Ingredients
1 cup walnut halves/pieces (or your choice of nuts)
¼ cup white granulated sugar
1 tbsp water
¼ tsp salt
¼ tsp chat masala
¼ tsp sweet chilli powder

Method

  1. Take walnuts, sugar and water in a non-stick pan.
  2. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
  3. Once sugar is melted and nuts are coated turn off the heat. Add salt, chat masala and chilli powder to it and give it a mix.
  4. Now transfer nuts immediately onto a sheet of parchment paper and separate the nuts right away.
  5. The coating will harden in minutes, you can transfer them to a bowl and enjoy!

These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.

Jacket Potato with Beans and Coleslaw

Preparation time: 5 mints
Cooking time: 45-50 mints
Serves – 4

Ingredients
4 baking potatoes
1 tbsp oil
salt
pepper

For Serving
1 can baked beans (400 grm)
home made coleslaw

Method

  1. Scrub the potatoes and prick in several places with a fork.
  2. Place in a microwave bag and microwave it for 15 minutes on high.
  3. Pre heat oven to 200C/180C.
  4. Cook the potatoes until tender (you may need a more or less time depending on the size of your potatoes and your microwave).
  5. Once potatoes are done put a few drops of oil over each one and rub it all over the skin.
  6. After that, rub in some salt and pepper – salt will draw out the moisture from the skin and, together with the oil, provide more crunchiness.
  7. Now place the potatoes straight on to the centre shelf of the oven and let them bake for 30 minutes, or until the skins are really crisp.
  8. Serve immediately because, after you remove jacket potatoes from the oven, they lose their crispness very quickly.

Serving

  1. Split open the potatoes and spoon in the beans.
  2. Take some coleslaw with it.
  3. Serve immediately.

Cold days require comfort food, give yours a health boost with home made coleslaw…

Urad Dal – One Pot Recipe

urad dalPreparation time: 10 mints
Cooking time: 25-30 mints
Serves – 3 – 4

Ingredients
1 cup urad dal (white lentil)
½ cup chopped tomato or tomato puree
1 chopped green chilli
½ roughly chopped red chilli
5 garlic cloves finely chopped
2 tbpn ghee (clarified butter)
½ tspn mustard seeds
½ tspn cumin seeds
½ tspn asafoetida
½ tspn turmeric powder
½ tspn chilli powder
½ tspn cumin and coriander powder
1 tbsp lemon juice
salt to taste
5 cups water
coriander leaves (to garnish)

Method

  1. Heat ghee in a pressure cooker. Once hot, add mustard seeds and cumin seeds.
  2. When they crackle, add asafoetida, turmeric powder, chillies, garlic, chopped tomato and saute them for a minute.
  3. Now wash urad dal and add it to cooker stir it well and add all remaining ingredients.
  4. Close the lid and let it cook for one whistle on high heat. Now let it simmer for 15-20 minutes on low heat with lid on.
  5. Turn off the heat and let it rest for 10 minutes.
  6. Garnish it with coriander.
  7. Serve it hot.

Simple, easy and delicious Urad Daal..

Cabbage Pancake

CabbageFritters

Preparation time: 5 mints
Cooking time: 15 –  20 mints
Serves: 2

Ingredients
2 cup finely chopped or grated cabbage
½ cup gram flour or all-purpose flour
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin and coriander powder
1 tsp salt
1 tsp all spice mix
oil to shallow fry

Method

  1. Combine cabbage, turmeric, chilli powder, all spice mix, cumin and coriander powder along with salt in a large bowl. Let it marinate for 6-7 hours.
  2. Once marinated add gram flour and mix it well until all cabbage get flour coating. Add more flour if required.
  3. Heat a griddle on high heat and add some oil to it to coat the bottom.
  4. Add 1/4 of the cabbage mixture to the griddle, pressing it out into a 2 to 3 inch pancake.
  5. Let it cook until the edges are brown or around 2-3 minutes.
  6. Now, flip it over and let it cook for 2 minutes.
  7. Serve it hot with tomato ketchup.

Feel free to use any vegetable you like, to make this dish more interesting…

Curly Endive & Oats Muthiya – Steamed Dumplings

Curly Endive Muthiya

Preparation time: 10 mints
Cooking time: 15 mints
Serves: 2-3

Ingredients
2 cups chopped curly endive
1 cup quick cooking oats
2 tbsp semolina (rava)
3 tbsp curd
4-5 garlic cloves finely chopped
1 tbsp ginger paste
2-3 green chillies finely chopped
1 tbsp oil
1/2 tsp turmeric powder
1/2 tsp asafoetida powder
1/4 tsp baking soda or fruit salt
1 tbsp sugar
salt to taste
water as required

For Tempering
1 tbsp oil
1/2 tbsp sesame seeds
1/4 asafoetida powder
1 tsp mustard seeds
1 tsp chilli powder
1 tbsp lemon
1 tbsp sugar
salt to taste

Method

  1. Combine all ingredients well in a bowl, mix well and knead into a soft dough using little water.
  2. Divide the dough into 4 equal portions and shape each portion into a cylindrical roll.
  3. Arrange the rolls on a sieve and steam in a steamer on a high flame for 15 minutes. Remove and keep aside to cool for 15-20 minutes.
  4. Now cut into bite size pieces.
  5. For the tempering, heat the oil in a big non-stick pan and add the mustard seeds.
  6. When the seeds crackle, add the sesame seeds, asafoetida powder and cook on a medium flame for 30 seconds.
  7. Add muthia pieces into the pan along with chilli powder, sugar, lemon and salt and toss it lightly till each muthia covers well with masala.
  8. Enjoy it hot with green chutney or curd.

Curly Endive is rich in many vitamins and minerals, and Oats are high in fibre and protein which makes this tasty recipe very healthy.

Couscous-Stuffed Peppers

Stuffed Capsicum

Preparation time: 10 mints
Assembling time: 40 mints
Serves: 4

Ingredients
4 large peppers
½ cup couscous
¼ cup shreded carrot
¼ cup finely chopped onions
4-5 garlic cloves finely chopped
1 tbsp coriander
1 tbsp oil
2 tsp salt
2 tsp pepper
1 cup shreded cheese
Boiling water

Method

  1. Preheat the oven to 200C.
  2. Cut the peppers in half through the stalks and scoop out the seeds.
  3. Drizzle one tablespoon of oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
  4. Place cous cous in a large bowl & covering with boiling water so that all cous cous is covered & there’s about 1/2 cm extra water. Keep it aside for 10 minutes to soak.
  5. Once, cous cous is soaked, fluff it up with a fork. Add carrot, onion, garlic and coriander in it. Season it with salt and pepper and mix it well.
  6. Spoon cous cous mixture into the pepper halves. Cover it with shreded cheese.
  7. Place it back in to the oven for 15 minutes, until the cheese is golden.
  8. Serve it hot with a salad.

Capsicum peppers are rich sources of antioxidants and vitamin C. Compared to green peppers, red peppers have more vitamins and nutrients.
Red peppers have twice the vitamin C content of green peppers.

Kale Sweet Corn Cheese Grill

Kale Sweet Corn Cheese Grill

Preparation time: 5-10 mints
Cooking time: 10 mints
Serves: 6
Makes: 6 sandwiches

Ingredients
12 slices bread
butter to spread
ketchup to drizzle

Stuffing
1/2 cup chopped kale leaves
1/4 cup frozen sweet corn
1/4 cup chopped onion
1/4 tsp pepper powder
1 tsp mixed herb
1 tsp salt
6 cube dolcelatte cheese (25 grm cube) (you can use any cheese you want)

Method

  1. Mix kale leaves, sweet corn and chopped onion in a microwave proof bowl and add salt, pepper and mix herb in it.

  2. Now microwave this mixture for 2 minutes on high heat. Now give a stir and put it back in microwave for 2 minutes on high heat again. Keep this mixture aside.

  3. Butter the slices of bread on one side. Devide mixture in 6 parts and place it on bread (with the buttered side facing downwards)and top it with cheese cube. Drizzle some ketchup on it and cover it with another slice of bread (with the buttered side facing upwards)

  4. Place a pan on stove over high heat until hot. Once pan is hot, grill the sandwich both side, till both the sides turn golden brown. (You can also use a grilling machine or oven to prepare this recipe.)

  5. Serve it hot.

Serving Suggestions:
you can serve it with green chutney, ketchup or any dip that you enjoy.

Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium.