Healthy
Recipes The
recipes given below are easy to cook,using minimal fat and spices and
hence are easy to digest.Weight reduction
diets,diabetics,hypertensives,people with painful joints,even
ulcers,would benefit from these simple
Healthy recipes.1.Moong Dal SoupIngredients:1/2
cup whole sabut moong dal(preferably sprouted), 1
tsp oil/ghee, 1 tbsp
tamarind paste,4 cloves garlic(crushed), 1/4 cup chopped leaves of
methi,1/2 tsp jeera, Salt to taste.Method:
Steam dal with chopped methi leaves in 3 cups water for 5 minutes or
till soft.Add tamarind paste and blend in a blender.Add salt to
taste.In another saucepan,heat oil;put jeera,when it splutters,
Add crushed garlic.Pour it over the dal, and simmer for 5 minutes.2. Paneer CasseroleIngredients:1/4
kg paneer(cubed), 6 cloves garlic(crushed),2 tomatoes and 3
onions(cubed),1 tsp grated ginger, 1 small piece pumpkin(cubed),1 cup
sprouted moong,2 tbsp cooking corn,1 tbsp cornflour, 1 tsp butter, 1"
stick cinnamon, 1 cup dry breadcrumbs(preferably from brown bread).Method: Mix
all the ingredients,except cornflour,butter and breadcrumbs,in 4-6 cups
water and simmer on a slow flame till soft.Roast cornflour lightly in 1
tsp
butter and add to the cooked mixture.Pour out this mixture in a
baking dish(lined with butter).Sprinkle a thick layer of breadcrumbs on
the surface and bake for 15 minutes in a moderately hot oven.3.Cabbage RollsIngredients: 1
medium cabbage,1 cup rice(cooked with a pinch of haldi and salt),1 tsp
curry powder, 1/4 cup boiled peas, lemon juice to taste.Method: Separate
cabbage leaves,keeping them whole as far as possible.Remove any hard
core.Soften leaves in hot water for 5 minutes.Grate the inside hard
part of the cabbage and mix with the rice,peas and coriander leaves.Add
curry powder and lemon juice to taste.Drain cabbage leaves.Put a little
of the mixture in the centre and wrap each leaf around.Arrange in a
row,seam side down,in a baking tray.Arrange the remaining stuffing,if
any, on either side.Bake for 20 minutes in a moderately hot oven,or
steam for 20 minutes.4.Saucy CauliflowerIngredients:1
cauliflower(approx. 400gm,broken into flowerettes),1onion(chopped),1
small piece ginger (grated),2 cloves garlic(crushed),1/2cup tomato
puree,1 tbsp butter,1/2 tsp sugar,1 tsp brown vinegar,Salt to
taste,soya sauce and chilli sauce(optional).Method:
Cook cauliflower with a pinch of salt in just enough water.Arrange in a
shallow serving dish.Heat butter and fry onion,garlic and ginger till
th eonions are soft and transparent.Add tomato puree,vinegar,sugar,salt
and simmer for 5 minutes.Pour the sauce all around the cauliflower.5.Carrot Paranthas Ingredients:1
cup grated carrot,3/4 cup atta, 1/4 cup besan, 1/4 tsp jeera powder,a
pinch of ajwain,salt and chilli powder to taste,oil/ghee for cooking.Method: With
oiled fingers,knead all the ingredients into a soft dough,adding water
only if necessary.Roll out,as for chapatis.Cook on a tava with very
little oil.A non-stick tava may also be used.6.Stuffed CapsicumsIngredients: 4
capsicums,1/2 cup rice,1/2 cup shelled green peas,1 cup tomato juice,1
tbsp chopped coriander leaves,Salt to taste.Method: Halve
the capsicums and remove the seeds.Wash rice well.Cook rice and peas
with tomato juice and salt.Mix in coriander leaves.Stuff mixture into
the capsicum halves.Steam till capsicums are soft (about 5-7 minutes).
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