Nutrela Matar Pasanda

Thursday, April 12, 2012


This is actually the recipe back of the box but made small modifications to it and it came out really well. Those who like spicy food please add chillies to the recipe.
Ingredients:
Nutrela Mini Chunks Half box or 100 grams
Cumin seeds 1 tsp
Ginger and garlic paste 1.5 table spoons
Onion 1 big diced
Turmeric powder 1 pinch
Tomatoes 2
Green peas 50g may be 3/4 cup
Garam masala 1 Tsp
Corriander Powder 1 Tsp
Oil 3 Tbsp

Procedure:
Take a wide pan and add oil to it. When the oil is hot add onions and stir fry until they turn golden color
In deep dish boil water, add salt and oil to it. Add soya granules and allow them to boil for 5-10 minutes.
Squeeze the granules and set them a side
Add ginger garlic paste and let t cook until raw smell goes.
Add dice tomatoes and let it cook until everything is cooked well.
After the gravy cools down grind it into paste.
In the wide pan add jeera,turmeric, green peas, and boiled soya granules and allow them to cook for 2-3 minutes later add the grinded paste and some water add garam masala, coriander powder chilli pwd and salt. Let it cook for 5 minutes stir in the middle to avoid burn at the bottom

Serve wit roti, rice or Pulav.

Comming Soon...

Tuesday, February 28, 2012

Quinoa Fried Rice

Quinoa, Corn, Squash

I don't know what to name this Dish so I named it with Ingredients
Ingredients:
Quinoa .5 cup Raw
1 Squash
1 yellow Squash
Sausage or chicken or chickpeas ( some protein :)) Optional
Corn As needed
Goat cheese or Mozzarella Cheese balls (optional)
Garlic
Olive oil
Red pepper flakes

Procedure:
Cook Quinoa after thoroughly washing add 2 cups of water and cook in Rice cooker or on Stove top with Some salt

Add oil to a sauce pan stir fry pieces of garlic, squash, yellow squash, sausage Pieces and allow them to cook

Add red pepper flakes and quinoa add allow it to cook for few more minutes , when everything seems to be dry add corn and after couple of minutes add the Cheese and turn off the stove.

Note: In my Pictures I did not add sausage or chickpeas or cheese but stir fried some tofu on the side.
Adding lemon juice before serving really increases the taste.
You can substitute Quinoa with Cous cous also

Liquid Moong

It was my favorite and one of the authentic Gujarati dishes. I used to stay in one Gujarathi aunties house when I used to work in Baltimore. This was made by her every Tuesday. I used eat it for two days back to back without any hesitation.
Though I did not make as tasty as her I was almost there when the first time I made it today. When I asked her for the name she told it as liquid moon So not sure of the dish name.
Ingredients:
Whole Green Moong Dhal 1Cup
Musturd Seeds 1.5 Tsp
Jeera Seeds 1.5 Tsp
Methi Seeds .5 Tsp
Curry Leaves 1 String
Corriander Leave 7 Stems
Tomato 1 Sliced thin
Onion 1/4 Onion diced
Green Chillies 5 or according to taste
Tamarind Paste 1.5 TBsp
Corriander Powder 1.5 Tsp
Curd 2 TBSp
Garlic 3 Cloved Minced
Salt According to taste
Chilli Powder 1 Tsp
Sugar Optional 1 Tsp
Water 3+2 Cups
Oil 3 Tbsp

Procedure:
1. Wash and Boil the Moong Dhal with 3 Cups of water Salt and Turmeric Powder
2. Heat oil in deep Pan and season with mustard,curry leaves, Methiseeds.
3. Once the muster seeds splatter add onion, chillies and Garlic(minced)
4. When the onion is cooked add some turmeric, chilli powder and cooked Dhal
5. Add some water it should be like thin sambar when you see this consistency
6. Once the dhall starts boiling add enough salt and tamarind paste, corriander powder, Sugar and simmer it for few more minutes.
7. In the middle add some curd or buttermilk and allow it to boil for 2 minutes and turn off the stove .

8. Add coriander Leaves and serve with Roti or hot Rice or Jeera rice.

Healthy Choclate chip cookies.

Friday, March 18, 2011

Ingredients
• 3/4 cup rolled oats
• 1 cup whole-wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 1/4 cup canola oil
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
Recipe source from http://www.eatingwell.com/recipes/bevs_chocolate_chip_cookies.html
Preparation
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Tips & Notes
• Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.
Nutrition
Per cookie: 99 calories; 5 g fat ( 2 g sat , 2 g mono ); 11 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 64 mg sodium; 55 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat

Beetroot Fry

Wednesday, February 23, 2011

Ingredients:
Beetroots : 3 medium size
Salt
green chillies optional
Seasoning ingredients:
Mustard seeds
Cumin Seeds
Curry leaves
oil
Dry red chillies optional

Procedure:
Cut beetroot into small cubes after peeling
Cut green chillies as small as possible
Add oil to a wide pan and allow the seasoning ingredients to splutter.
Add green chillies and fry for couple of minutes
Now add the beet root fry them untill the raw smell goes
Add salt to make them cook quickly when the raw smell is gone add red chillie powder
and fry for couple of minutes and the kurala pudi ( see the receipe ) Now fry them till they are nicely roasted.

Squeeze a lemon at the end for extra Kick :)

Kurala Podi.

Tuesday, February 22, 2011

Ingredients:
Black Gram Dal or Urad Dal 1/4 Cup
Channa Dal 1/2 Cup
Peanuts or ground nuts 1 cup
Sesame seeds 1/4 cup
Dry Curry Leaves 1/4 Cup
Dry Coconut powder 1/4 cup (optional)

Procedure:
1. Dry Roast all th ingredients one by one except the curry leaves



2. I added the sesame seeds at the end when Chana dhal is almost done with roasting.

3. Let them cool down
4. Grind them into Coarse powder.


Usage: Store the Powder in air tight container and use in all type vegetable curries or fries.
Note: As the Protein content in vegetables is less his powder gives the Protein boost for any vegetable making it tasty and healthy at the same time.
Coconut Powder adds more taste to curries but it has more fat calories too
These ingredients made me about 500 Grams of powder. The bottle I am showing can hold 500grams. I used some powder in beetroot curry.

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