Vegetarian recipes: India
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=Healthy snack recipe: Veg Muthiya= | =Healthy snack recipe: Veg Muthiya= | ||
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3 tbsp soya leaves | 3 tbsp soya leaves | ||
| − | =For Asparagus= | + | ==For Asparagus== |
20 stalks asparagus | 20 stalks asparagus | ||
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150 mL canola oil | 150 mL canola oil | ||
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1 onion, large | 1 onion, large | ||
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1 tbsp salt | 1 tbsp salt | ||
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Dry roast besan until light brown. Apply besan, 1 tbsp salt, lemon juice, turmeric and chilly powder to salmon. Finely chop soya leaves and mix with salmon. | Dry roast besan until light brown. Apply besan, 1 tbsp salt, lemon juice, turmeric and chilly powder to salmon. Finely chop soya leaves and mix with salmon. | ||
Latest revision as of 14:40, 5 February 2017
This is a collection of articles archived for the excellence of their content. Readers will be able to edit existing articles and post new articles directly |
Contents |
[edit] Healthy snack recipe: Veg Muthiya
[edit] Ingredients
Cabbage (grated), carrot (grated), palak (shredded), onion (thinly sliced) - ¼ cup each
Bottle gourd (grated) - 1 cup
Whole wheat flour - 1 ½ cup
Bengal gram flour - ½ cup
Salt to taste
Sugar - 1 ½ tsp
Turmeric ½ tsp
Ginger Garlic paste 2 tsp
Green chilllies 1 no
Chopped coriander (garnish)
Lime juice - 1 tbsp
[edit] For Tempering
Oil - 2 tsp
Sesame seeds - ½ tsp
Mustard seeds - ½ tsp
[edit] Method
Squeeze out excess moisture from grated gourd. Add the flours and remaining ingredients. Mix well. And knead lightly.
Form the dough into croquette shape. Steam for half an hour.
Heat oil, add sesame and mustard seeds and wait till it splutters. Add this tempering to the muthiyas.
Garnish with coriander leaves and serve with green chutney.
- Recipe Courtesy: Anjalika Abraham, Dietician, Hinduja Hospital, Mumbai
[edit] Healthy: Haldi chilli
The simple flavour of haldi and red chilli bring out the best in this salmon, which is complemented by creamy upma flavoured with mushrooms.
[edit] Ingredients
1 tbsp besan (gram flour)
1/2 tsp salt
1 lemon
1½ tsp haldi (turmeric)
2 tbsp yellow chilli powder
4 salmon steaks (150 g each)
3 tbsp soya leaves
[edit] For Asparagus
20 stalks asparagus
1/2 tsp salt
150 mL canola oil
[edit] For Upma
1 onion, large
4 garlic cloves
100 g button mushrooms
50 ml canola oil
black pepper powder
100 g suji (semolina)
300 ml milk
50 g mozzarella cheese, grated
1 tbsp salt
[edit] Method
Dry roast besan until light brown. Apply besan, 1 tbsp salt, lemon juice, turmeric and chilly powder to salmon. Finely chop soya leaves and mix with salmon.
To make upma, finely chop onion, garlic and mushrooms. Heat 50 ml canola oil and saute onions, garlic and mushrooms. Add pepper powder and suji and saute until blonde in colour. Now pour milk and cook until it becomes homogenous mixture. Add some cheese and 2 tsp salt; mix gently.
For asparagus, keep water for boiling and add 1 tsp salt. Peel asparagus stalk from ends and blanch it in boiling water for 10 seconds. Quickly take out and put in cold water. Cool and drain.
To assemble dish, put pan on fire and add canola oil. Sear fish on high flame and then on slow heat, gently cook until fish is medium done. Separately heat 1 Tbsp canola oil and add asparagus; sprinkle with salt and pepper powder and toss.
Heat another pan for creamy upma. Now place lump of upma in centre of plate and place fish on top with asparagus on side. Serve hot.
Yield: 4 servings. Serving size: 1 steak.
Note: Salmon is enjoyed most when it is medium done. Cook accordingly to your preference.
Nutritional Analysis per Serving
Carbohydrate - 41 g
Protein - 55 g
Fat - 64 g
Saturated fat - 6 g
Cholesterol - 153 mg
Fiber - 3.7 g
Sodium - 1400 mg
Calories - 960
