…getables. Fresh Green Peas are nutritious and healthy. They are relatively low in calories. They are rich in health benefiting phyto-nutrients, minerals, B-complex, vitamins A, C & K, and anti-oxidants. Besides, they are also an excellent source of folic acid and phytosterols which help lower cholesterol levels in the body. It is better to use fresh green peas in cooking when they are in season. Green peas complement many other vegetables and…
…are this simple but nutritious Assorted Bell Pepper Rice. We like our food low on spice especially in summer. Besides, this rice is so good for children as well as for those who are recommended to eat moderately spicy or low spice food. This Assorted Bell Pepper Rice is so delicious with the goodness of olive oil and Italian herb Oregano. It pairs well with grilled Zucchini Brochettes or/and Stuffed Bell Peppers. If you like chicken then serve it…
…; (Use any one of the following edible aromatics as per your personal taste and preference: add a sprinkling of rose water, a few drops of kewra, some fresh rose petals) and saffron. Stir well and again bring to a boil. Reduce heat to low and cook on simmer for about 5 minutes. Switch off the flame and allow the flavors to meld. Serve in individual bowls garnished with more dry fruits, rose petals and saffron. Sheer Khurma tastes best when served…
…cup sugar. Beat in cocoa & a pinch of nutmeg until well blended. Strain milk from the skillet a little at a time into the yolk mixture, beating briskly until well blended. (Make sure it does not curdle). Return cocoa mixture to skillet & keep stirring constantly over low heat, until custard thickens slightly & coats the back of a spoon. Strain into a bowl immediately. Stir in vanilla essence. Cool the custard & then chill in t…
…atha or for the love of cheese do both!! For those who love their parathas low on spice please deseed the green chillies & fry lightly before adding to the filling mix. Those who are very light on spices then eliminate either red chilli pwd. or green chillies. Adding of green chilli enhances the flavors & tastes better than red chilli pwd. You can shape parathas as you wish i.e. square, reactangle or triangle etc. Shaping parathas using…
…2 tbsps. oil in a handi/cooking pot and sauté the reserved methi leaves on low heat for about 5 mins. Set aside. Add the remaining 2 tbsps. oil in the same cooking pot and sauté ginger-garlic paste and green chilli paste on low heat for about 3 mins. Add turmeric pwd., red chilli pwd., cumin pwd., and coriander pwd. Stir well to combine. Next add tomato puree and cook for 3-4 mins. Add the onion-curd paste and cook for another 3 mins. Add the chic…
…… Heat oil/ghee in a tempering pan. When hot add the cumin and fry them on low heat. Keep stirring till they are well fried. Do not burn them. Add the dry Kashmiri chillies, curry leaves, hing and chopped garlic. Fry on low heat till the garlic turns lightly golden. Pour the tadka on the dal and cover with the lid immediately. Serve the dal with steamed rice/jeera rice or with your favorite Indian bread, garnished with crisp fried onions and chopp…
…with. Pulpy mangoes determine the thickness of the lassi but if you prefer low fat & thin lassi then use juicy mangoes and low fat milk and curds. You do not need to add sugar since mangoes are very sweet but if you have an extra sweet tooth then adjust accordingly. It is always better to have the lassi fresh and chilled/cold but the lassi can be refrigerated and enjoyed later. If you do not like milk or are allergic to milk, then you may use…
…Chicken Gravy : Heat butter in a sufficiently large pot/wok/kadhai/pan on low heat. Add cashewnut paste & fry till rawness disappears & turns lightly golden. Add tomato puree, tomato ketchup & chilli paste. Keep sautéing continuously & cook on low heat for about 5 mins. Add in shredded chicken, the remaining chicken marinade if any, tandoori color, aromatic spices & kasuri methi powder. Keep stirring continuously & cook on…
…n & set aside. Now, add the grated dudhi, a pinch of salt and sauté on low heat for about 10 mins. Add the mawa & gently sauté for another 10 mins. Then, add the hot milk, sugar and give it a good stir. Let it cook on low heat till the mixture is cooked or till the dudhi is just tender. If there is any liquid, then cook till the mixture is of semi-solid consistency. This may take about 15-20 mins. Finally add the elaichi and nutmeg pwd. an…