Recipies

Stuffed Okra:

 diabetes dietPrep Time: 10 minutes   Cook Time: 10 minutes   Serve: 2
Ingredients: Okra – 250 gms, Pumpkin – 2 tbsp, Coconut- 1 1/2 tbsp, Turmeric – 1/2 tsp, Salt, Powdered Black pepper – 1/4 tsp, cilantro – 1 tbsp, Coriander powder – 1/2 tsp, Garam masala – 1/4 tsp.
Direction: Wash the okras properly. Cut them horizontally and try to remove seeds as much as possible. In a bowl add pumpkin, coconut and all spices. Mix well and stuff the okras with these mixtures and steam it for 10 minutes.
 

 

 
Vegetable soup with tofu:
tofu veg soupPrep Time: 10 minutes   Cook time: 10 minutes   Serve: 2
Ingredients: 1 ½ cups vegetable stock (made from carrots, cauliflower, onions, baby corn etc), ½ cup thickly sliced button mushrooms, ½ cup rehydrated and sliced oyster mushrooms, ½ cup cubed tofu (bean curd/ soya paneer), ¼ tsp finely chopped green chillies, 25 mm piece peeled and crushed fresh ginger, ½ stalk lemon grass, 3 lime leaves, ½ tsp soya sauce, 1 tomatoes, deseeded and chopped, 1 tsp finely chopped spring onions
½ tbsp chopped cilantro/coriander leaves, ½ tsp lemon juice, Salt to taste.

Procedure: Put the vegetable stock to boil, add the button and oyster mushrooms, tofu, green chillies, ginger, lemon grass and lime leaves and mix well. Simmer for 5 minutes or till they release flavours. Add the soya sauce, tomatoes, spring onions, cilantro and salt, mix well and simmer for another minute. Remove from the flame and add the lemon juice and mix well.

Paneer and baby corn stir-fry:
paneercornstirfry922-e1446527044597-499x245Prep time: 10 minutes  Cook Time:10 minutes   Serve: 2
Ingredients: 1 tsp oil, ¼ cup chopped spring onion whites, ¼ tsp finely chopped celery, 1 tsp finely chopped green chillies, ¼ tsp finely chopped garlic, ¼ tsp finely chopped ginger, ¼ cup capsicum cubes, ¾ cup low fat paneer, 1 cup blanched baby corn(cut into 25 mm pieces).
For garnish: ½ cup finely chopped spring onion greens.

Direction: To be mixed together into a soya sauce mixture: ½ tsp soya sauce, ½ tsp cornflour, ¼ tsp sugar, salt and freshly ground pepper to taste, ¼ cup of water. Heat the oil in a non stick pan on a high flame, add the spring onion whites and sauté for 2 minutes, while stirring continuously. Add the celery, green chillies, garlic and ginger, mix well and sauté on a high flame for a minute, while stirring continuously. Add the capsicum, paneer, baby corn and the prepared mixture, mix gently and sauté on a high flame for another 2 minutes till the sauce thickens and coats the vegetables and paneer evenly. Serve with green spring onion and serve hot.

Papaya Orange Smoothie:
papaya orange
Prep Time: 10 minutes   Serve: 2
Ingredients: 1 cup fresh orange juice, 1/2 cup papaya puree, 1 tsp lemon juice, 1 tsp sugar substitute (optional), ½ cup crushed ice, basil leaves.
Direction: Combine all the ingredients except the ice and blend in a mixer till smooth. Put crushed ice in each glass and top with the smoothie. Garnish with basil leaves. Serve immediately.
 

 

 

Almond Vegetable Noodles:
noodlesPrep Time: 10 minutes  Cook Tome: 5 minutes   Serve: 2
Ingredients: 1 tsp oil, ½ whole dry Kashmiri red chilli, broken into pieces
1 tsp grated ginger, 1 tsp grated garlic, ¼ cup boiled carrot cubes, ¼ cup green capsicum cubes, ¼ cup boiled sweet corn kernels, ¼ cup bean sprouts, ¼ cup thinly sliced spring onion whites, ¼ cup mushroom slices, ¼ cup low fat paneer(cottage cheese) cubes, ¼ cup Chinese cabbage cubes, ¼ cup finely chopped spring onion greens, ½ cup vegetable stock, 1 tsp corn flour dissolved in 1 tbsp water, ¼ cup toasted almond slices, 2 cups cooked whole wheat noodles, Salt and freshly ground pepper to taste.
Procedure: Heat the oil in a wok on a high flame, add the red chilli pieces and stir till it turns black. Remove and discard the chilli pieces. Add the ginger and garlic in the same oil and stir fry for a minute. Add the carrots, green capsicum, sweet corn, bean sprouts, spring onion white and stir-fry for a couple of minutes. Add the mushrooms, paneer, Chinese cabbage and spring onion greens and stir-fry for another 3 to 4 minutes. Add vegetable stock, salt and pepper and bring to a boil. Add the corn flour mixture and heat till the mixture thickens. Add the almond slices, mix gently and serve immediately on a bed of cooke

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