Kale Paratha

Ingredients:

Kale 1 cup fully packed
Wheat flour 1 cup approx
Green chillies 2
Garlic cloves 4
Cumin powder 1/2 tsp
Chilli powder 1/2 tsp
Sesame seeds 1 tsp
Oil 1.5 tsp
Lemon juice 1 tsp
Chat masala 1/2 tsp
Ajwain seeds 1/2 tsp
Salt to taste

Method:

1. Heat 1 tap oil in a pan, then add garlic cloves, green chillies and then washed and chopped kale and some salt and cook till kale becomes soft.
2. Now cool and grind it into smooth paste by adding 2 tsp water as needed to grind.
3. Now add flour and other ingredients to this part and make the dough.
4. Take little portion of this dough abd make into Paratha and cook on tawa by applying ghee or oil as needed
5. Serve hot.

Sprouted Ragi Kichhidi

This recipes serves 2.

1. Make ragi sprouts by soaking ragi in water for 1 day, drain water and tie in a muslin cloth. Keep checking for any fungus formation every day and water it every day. It takes about 4-5 days to get enough sprouts.

2. Now take 50g sprouted ragi. Dry roast 60g yellow moong dal and soak in water.

3. In pressure cooker, add oil, ghee, cumin seeds, pepper corns, cashew nuts, curry leaves  green chilli, small onion chopped, 1 small potato chopped into big cubes, cauli flower florets, carrot, green beans, mix well, add salt, crushed pepper, turmeric powder, sprouted ragi, soaked moong dal, saute for a min.

4. Add 3 times water which means 6 times for the ragi and moong dal.

5.Cook for 18 min in medium heat or until 4 whistles.

6. Open lid, cook for few more min if required.

7. Serve hot by garnishing with some spicy blonde.

Mutton Biryani in Pressure cooker

Method:

1. Marinate 300g mutton or baby lamb with bone using 1tbsp ginger garlic paste, chilli powder, turmeric powder, salt and lemon juice.

2. Wash and soak 1.5 cup (200g) basmati rice for 30 min

2. In a pressure cooker, add 1tbsp oil, 1 tbsp ghee, Shahi jeera, cumin seeds, cinnamon, cloves, bay leaf, black cardamom, star anise, javethri, 1 medium onion finely sliced, 4 green chillies slit, salt and cook till nicely brown, add 1 tbsp ginger garlic paste, curry leaves, mint, coriander leaves, mutton, 1 medium tomato chopped, 1 tsp cumin powder, 1tsp garam masala, salt.

3. After mixing for 2 min, add 1 cup water , more mint and coriander leaves and pressure cook for 17 min or until mutton gets fully cooked in medium flame.

4. Now for 2cup rice, we need to add 2.5 cup water. If there is one cup of left over water in mutton, reduce the water to be added and add only 1.5 cup water and add rice. Check salt.

5. Pressure cook for 8 min or 3 whistles.Leave for 5 min and open and serve hot.

Malai Kabab quick version

Method:

1. Marinate 5 drumsticks with Ginger garlic paste, salt, pepper powder, yogurt and lime juice. You can freeze it if you want.

2. Defrost and add 5 cubes of fresh cream, mozzarella cheese 2tbsp, and mix well.

3. Add oil in a nonstick stick pan, take out the chicken pieces without any marinating sauce, and add to the pan, cook all over until fully cooked and it gets brown edges.

4. Now, add the sauce, keep it in low medium flame and cook.

5. You can add any veggies of ur choice like peppers, asparagus.

6. Cook it until all the sauce gets dry and gets stuck to the chicken pieces.

7. switch off flame. Place a small bowl in the middle, keep a burnt charcoal, add ghee  , crushed cardamom and close the lid and leave for 15 min.

8. Now open the lid, remove the bowl, avdvu can turn on stove to reheat for 5 min.

9. Serve hot.

Paneer Makhana Cutlets - Low calorie Weight loss recipe

Method:

1. Dry roast 30g Makhana in low flame until they turn crisp. Cool them down and coarsely grind them.

2. Make a coarse paste of 4 green chilies, 4 garlic cloves, half inch ginger piece, coriander leaves, mint leaves, few curry leaves, and keep it aside.

3. In a bowl, add 170g grated Paneer, 1 cup peeled and grated bottleguard, 1 cup grated carrot, half cup finely chopped red pepper, half cup frozen green peas,  one small onion finely chopped, powdered makhana, 1 tbsp chat masala, 1 tsp coriander powder, 1 tsp cumin powder, 1 tbsp lemon juice, rec chilli flakes(optional), Oregano powder (optional). Now mash all of these nicely without adding any water. It should become like a dough consistency.

4. Now grease your hands with some oil, take a ball size of this dough, and make a dip in the middle, fill it with some grated/cube of cheese, fill it back and make into the shape of a cutlet.

5. Make all cutlets ready like this, finally roll them in bread crumbs and shallow fry in a non stick pan with very less oil.

7. Serve hot with green chutney or sauce.

8. This recipe is very low in calories and can be included in your weight loss journey. It can be taken as snack or even as dinner.

Munakkaya Thokku Prawns Curry (Prawns with Drumstick Pulp Curry)

 

Method:

1. Wash and devein 250g Prawns and marinate them by adding a pinch of salt, turmeric powder, lemon juice, garlic pepper powder, oregano powder.

2. Add some butter in a pan, and cook the prawn until they get nicely cooked.

3. Boil 5 drumsticks by adding a pinch of turmeric powder and water in an open vessel until fully cooked.

4. Now, let the drumsticks cool down and then scrape all the pulp by using a spoon, mash it nicely at the end and keep it aside.

5. Add oil in a pan, add mustard seeds, cumin seeds, urad dal, red chilli, crushed garlic 5-6, curry leaves, chopped green chillies 4, one medium size onion or 6 shallots sliced, cook until onions turn brown.

6. Now, add pinch of turmeric powder, the mashed pulp, cook for 5 min.

7. Now, add the cooked prawns into it, mix well and cook for 5 min.

8. Add freshly chopped coriander leaves and serve hot with Rice or Roti.

Munagaku Dosa (Drumstick leaves Dosa)

Munagaku 1 cup packed, 1 tbsp oats, 1 tbsp besan, 1 egg, chia seeds 1tsp, flax seeds 1tsp, green chilli 2, garlic 2. Grind all.of these into smooth paste. Now add cumin seeds, chipped curry leaves. Make dosa and top it with onions. Serve with any chutney.

Malai Mebab

Method:

Marinate 250g chicken breast with squeezed ginger garlic paste 2tsp, crushed pepper 1tsp, greek yogurt 2 tsp, lemon juice 1tbsp, salt. You can freeze information later use too. After defrost, remove excess water from the sides, add 2tbsp fresh cream, 6 cashew nuts powdered, crushed kasoori methi, 1tbsp melted butter, 1 tbsp olive oil, 2 tbsp mozzarella cheese and mix well. Bake in the oven in fan mode at 190-200 temperature for around 25-30 min by rotating  on each side. Serve with green mint chutney and veggies salted.

Bitter guard stuffed with peanut powder

Method.

1.Cut 3 bitter guard into 3-4 big pieces. Put a slit in the middle.

2. Soak them in butter milk, turmeric powder and salt and bring it to boil.

3. Drain it and separate the bitter guard pieces and the kova part which looks like paneer.

4. Gently squeeze the bitter guard and remove excess water and deep fry in oil until crisp.

5. In a pan, add 1tbsp oil, cumin seeds, 1 whole garlic peeled, half cup peanuts,3 red chillies, and roast lightly. Add salt and grind into coarse powder.

6. Now, take 2 tbsp oil in a nonstick pan, add curry leaves, add the powder, mix, then add the kova, cook until it leaves oil. 

7. Stuff this into the bitterguard, leave the left over powder mixture in the same pan, add the stuffed bitter guards, and cook for 5 more min.

8. Serve with rice or roti.