Bread Bhurji

Bread bhurji is a good, tasty breakfast, which is enjoyed by people of all ages. It contains calcium(91.9 mg), carbohydrate(29.9 gm), fat (3.2 gm) and protein (6.6 gm).







Serves: 4

Ingredients:

10 slices whole wheat bread , cut into cubes
1 cup low fat curds (dahi)
1/4 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1 green chilli, slit
3 to 4 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
1/4 cup onions, sliced
2 tsp oil
salt to taste
1/4 cup chopped corriander (dhania)

Directions:

• In a bowl, combine the curds, turmeric powder and salt with 2 tablespoons of water and mix well.
• Add the cubes of bread and mix well till the bread is coated with the curd mixture.
• Heat the oil in a non-stick pan and add the cumin seeds.
• When they crackle, add the green chillies, curry leaves and ginger and sauté for a few seconds.
• Add the onion slices and sauté till they are lightly browned.
• Add the bread mixture and sauté over low heat, stirring occasionally till the bread browns lightly.
• Serve hot garnished with the coriander.

Kadhai Paneer

Kadhai paneer is a traditional North Indian dish. Kadhai means 'wok' and paneer is Indian cottage cheese. This is absolutely very tasty and easy dish to make.It is rich in vitamin A and vitamin C, calicum and iron.






Serves: 2

Ingredients:

Paneer 100 g                                                                         Onion 150 g
Tomato 100 g                                                                       Capsicum 60 g
Ginger 10 g                                                                           Garlic 2 cloves
Tomato Purée 4 tsp                                                               Red chilli powder 1/4 tsp
Chilli garlic sauce 1 tsp                                                         Oil 2 tsp
Salt 1 tsp                                                                                Pepper powder 1/8 tsp
Garam masala 1/8 tsp


Directions:

• Cut onion lengthwise into thick slices. Slice capsicum and chop tomatoes. Chop ginger and garlic finely.
• Heat oil. Sauté capsicum and remove.
• Sauté onion, add ginger and garlic and cook for 3-4 mins.
• Add chopped tomatoes and cook till softened.
• Add tomato purée and chilli garlic sauce and seasoning.
• Cut paneer into 1/2'' thick triangles and put into the mixture and cook for 2-4 mins.
• Sprinkle garam masala on top.
• Serve with soft phulkas, roti or even simple pulao.

Rajma

Red kidney beans(rajma) are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hyperglycaemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein.



Serves: 4

Ingredients:

1 1/2 cups Red kidney bean soaked overnight                                 2 Onions finely chopped
Salt to taste                                                                                       3 tsp Oil
2 Bay leaves                                                                                      1 inch piece chopped ginger
3 medium tomatoes puréed                                                               1 tsp coriander powder
1 tsp cumin powder                                                                           2 tsp red chilli powder
1/2 tsp turmeric powder                                                                    1 tsp garam masala powder

Directions:

• Pressure cook rajma with five cups of water and salt till totally cooked and soft.
• Heat oil in deep pan. Add bay leaves and onion.
• Add ginger and garlic and continue to sauté till the mixture turns golden.
• Add tomato purée, mix and continue to cook.
• Add coriander powder, cumin powder , red chilli powder ,turmeric powder  and cook till the oil leaves the masala.
• Add rajma and  mix. Adjust salt and garam masala powder to taste.
• Lower the heat and simmer for about 15- 20 mins on low heat.
• Serve hot with steamed rice.

Indian Cury

Ingredients

• 1/2 teaspoon mustard seeds, crushed
• 1/4 teaspoon cumin seeds, crushed
• 1 cup canned diced tomato, drained
• 1 tablespoon vegetable oil
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground red chili
• 1/4 teaspoon salt
• 1 pound (about 1 3/4 cups) cubed cooked chicken breast
• 3/4 cup light coconut milk

Preparation

1. Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly.

2. Stir in the turmeric, red chili, and salt. Cook, stirring, for another minute.

3. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through.

4. Serve hot, spooned over warm basmati rice.

Vegetable Stew

Sweet sautéed onions and a rich mixture of spices create a unique, flavourful base for this extraordinary vegetarian stew.









Serves: 6

Ingredients:

1 tsp olive oil                                                  3 large chopped onions
4 cloves garlic                                                 1 tsp cumin seed
1 tsp ground cumin                                         1 ground coriander
1/2 ground cinnamon                                      1/4 tsp cardamom
1/8 tsp cayenne pepper                                   450 grams scrubbed and quartered potatoes
1 1/2 cups water                                              1/2 tsp salt
35 grams rinsed chickpeas                              35 grams crushed tomatoes
400 grams carrots                                           3/4 cup chopped coriander

Directions:

• Heat oil over medium heat. Add onions and cook for 5 to 6 mins.
• Add garlic and cook for 1 min. 
• Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne, and cook for 30 to 60 sec.
• Add potatoes, water and salt, bring to a simmer. Cover and cook for 10 mins.
• Add chickpeas, tomatoes and carrots, stir to continue. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until potatoes and carrots are tender( ~ 30 -35 mins). Stir in coriander.

Carrot and Coriander Soup

This tasty soup is a classic recipe and a great way to use up the extra carrots in your fridge.It makes for a fantastic healthy light lunch and can be served with garlic bread.



Serves:4

Ingredients:

1 tsp olive oil                                                                   1 chopped onion
400 gm carrots                                                                 1 clove chopped garlic
1 tsp ground coriander                                                     1 litre vegetable stock
4 tsp chopped fresh coriander                                          Pinch of salt and ground black pepper
Squeeze of lemon juice

Directions:

• Lightly fry chopped onion, carrots and crushed garlic for 3 to 4 mins.
• Add ground coriander and stir for 1 min.
• Seasoned with salt and black pepper.
• Add vegetable stock and boil for 20 mins.
• Stir in the chopped fresh coriander and then pour into a blender of food processor.
• Add a little lemon juice and blend until smooth and creamy.
• You can also add extra seasoning to your tastes.

Nutri Vegetables Salad

About this recipe: A combination of vegetables with zesty lemon juice and salad seasoning.

Ingredients

Serves: 4 

2 carrots                                                                     1 cub cabbage
1/2 red bell pepper                                                     1/2 green bell pepper
1/2 yellow bell pepper                                                1 cucumber
1/2 lemon                                                                    salad seasoning
salt to taste                                                                 white or black pepper powder to taste

Directions

1. cut all the vegetables into long thin slices
2. mix the lemon juice, salt, salad seasoning, pepper
3. serve!

Tomato Vegetable Soup

Ingredients:

Serves: 4

1 1/2 cups water                                                        1 tin tomato sauce
1/2 cup corn                                                              1/2 cup carrots
1/2 cup green beans                                                  1/2 cup rajma
1 cup grated cheese                                                   1 onion cut lengthwise
1 clove garlic                                                            1/4 tsp black pepper
1/2 tsp crushed red pepper                                        2 sprigs coriander leaves
2 tsp butter                                                                 1 bay leaf



Directions:

1. Boil the corn, carrots and beans for 10 mins.
2.While the veggies are boiling , sauté the onions , bay leaf and garlic in butter for 2 mins.
3. Add the rest of the ingredients except 1/4 cup of cheese and let it simmer for 10 mins.
4. Garnish with grated cheese and coriander leaves.