Spicy Okra

Spicy Okra - Masala Bhindi

INGREDIENTS:

INSTRUCTIONS:

  1. Chop off the heads and tails of Okra, Vertically cut (okra) Bhindi into halves such that the piece remains intact.
  2. Make a paste of turmeric powder, mango powder (amchoor), red chili, garam masala and salt and then stuff it into sliced Bhindis (okras) and keep it aside.
  3. Cut the onions and fry it till they turn golden brown.
  4. Add sliced Bhindi and fry till they turn crisp. Do not stir often as the bhindis will break open.
  5. Serve with hot whole wheat chapati and raita/salad.
Calories Fat/Saturated Fat Carbs Protein
174 11 g/1 g 19 g 4 g
Chicken Biryani

Chicken Biryani

INGREDIENTS:

INSTRUCTIONS:

  1. Cleanse any grit, wash and soak rice in water for about 30 minutes.
  2. Boil water, add ½ of the whole garam masala , bay leaves and salt and boil rice in it till ¾th done. Drain rice and keep aside.
  3. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp garam masala powder, ½ of the turmeric powder and Yogurt. Mix well and marinate chicken pieces in this mixture for an hour.
  4. Heat oil in a thick bottomed pan. Add the remaining whole garam masala .Let it crackle. Now add sliced onions and sauté until light golden brown.
  5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp garam masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.
  6. Dissolve saffron in warm milk and keep aside.
  7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining garam masala powder, ginger Julienne's, mint leaves, in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.
  8. Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes. When the maddening aroma starts to rise, its party time! Serve with raita varieties and salads.
Calories Fat/Saturated Fat Carbs Protein
410 12g/1.5g 57 g 19 g
Spicy Bean Curry - Chana Masala

Spicy Bean Curry - Chana Masala

INGREDIENTS:

INSTRUCTIONS:

  1. Soak the beans overnight in salty warm water with two tea bags. (Tea Bags impart dark color to the beans).
  2. Boil the Beans/Chole along with tea bags in pressure cooker/Microwave till they become soft.
  3. On Medium Low Heat, Heat the Pan first and put Oil in Pan.
  4. When oil is ready (you can throw one cumin seed if it sizzles then oil is ready). Add Cumin seeds.
  5. When Cumin Seeds splutter, add minced Garlic and Ginger Paste.
  6. Add chopped Onions (microwave onions to avoid frying) and add a pinch of Salt and fry till they turn brown. Do note that adding salt while frying Onions makes it quicker to fry Onions.
  7. Add coriander powder and fry for some time till it becomes light brown.
  8. Add turmeric powder & chili powder and Salt to taste.
  9. Add Garam Masala and Chana Masala and again fry for some time.
  10. Add Pureed tomatoes and fry till the oil leaves from the sides.
  11. Add chopped Green Chilies.
  12. Take out the Tea Bags and Add Beans/Chole into the Pan without water and stir so that it gets mixed up well.
  13. Add the same water which was left in pressure cooker while boiling Chole/Chana .
  14. Cook the Beans/Chole with gravy for 8-12 min's till gravy dries (but Beans/Chana or the Masala should not stick to bottom).
  15. Garnish with Coriander Leaves, Onion rings and Tomatoes.
  16. Serve with whole wheat chapatis or brown rice.
Calories Fat/Saturated Fat Carbs Protein
290 3 g/0 g 55 g 11 g
Fruit Chaat

Fruit Chaat

INGREDIENTS:

Fruit

Dressing

INSTRUCTIONS:

  1. Put prepared fruits in a bowl.
  2. Mix dressing ingredients together and whisk.
  3. Pour dressing over fruits, and toss fruits to cover with dressing
Calories Fat/Saturated Fat Carbs Protein
120 0 g 31 g 1 g