Chapati Masala Noodles (Low Calorie Snack) Video by EDla

Keep the metabolism going with this yummy snack rich in nutrients. The tomato-onion garam masala spices up boring, leftover chapatis.
Recipe Description for Chapati Masala Noodles (100 Calorie Snacks)

Preparation Time: 10 mins
Cooking Time: 7 mins
Makes 4 servings
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Ingredients

5 leftover chapattis , cut into long strips
1/2 cup sliced onions
1/2 cup sliced capsicum
1 tsp finely chopped garlic (lehsun)
1/2 cup sliced tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp black salt (sanchal)
1/2 tsp garam masala
2 tsp low-fat butter
salt to taste

For The Garnish2 tbsp finely chopped coriander (dhania)
2 tsp lemon juice

Method

1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Sprinkle a little water to avoid the onions from burning.
2. Add the capsicum and garlic and sauté on a medium flame for 1 minute.
3. Add the tomatoes, turmeric powder, chilli powder and 1 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes.
4. Add the black salt, garam masala and salt mix well and cook on a medium flame for 1 minute, while stirring occasionally.
5. Add the chapatti strips, mix well and cook on a medium flame for 1 minute.
6. Remove from the flame and squeeze out the lemon and serve immediately garnished with coriander.

Nutrient values 

Energy	Protein	Carbohydrate	Fat	Vitamin A	Vitamin C
100 calories	3.0 gm	19.0 gm	1.0 gm	226.3 mg	28.0 mg

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Quick Chilli Garlic Noodles Video by Edla

For those who love their noodles spicy! this preparation is a must for the chilli and garlic lovers and the fact that it is really simple to cook, makes it an all time favourite. Serve it immediately to enjoy it to the fullest. 
Recipe Description for Quick Chilli Garlic Noodles ( Easy Chinese Recipe)

Preparation Time: 10 mins
Cooking Time: 3 mins
Makes 2 servings
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Ingredients

1 tbsp chilli oil
1/4 cup schezuan sauce
1 1/2 tsp finely chopped garlic (lehsun)
2 cups boiled noodles
salt to taste
1 tbsp oil
1/4 cup finely chopped spring onions whites and greens

For The Garnish1 tbsp finely chopped spring onion greens

Method

1. Heat the oil in a large wok or a broad non-stick pan.
2. Add the spring onion whites and greens and sauté on a medium flame for a few seconds.
3. Add the garlic, schezuan sauce and sauté on a medium flame for 30 seconds.
4. Add the noodles and salt, mix well and cook on a medium flame for 1 to 2 minutes.
5. Pour the chilli oil on top and cook on a medium flame for 1 minute.
6. Serve immediately garnished with spring onion greens.

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Papaya Melon Smoothie Video by Edla

The specialty of smoothies is that the strangest of ingredients combine well to give great results! you might never have thought of combining papayas and muskmelons, but try the papaya melon smoothie and you are sure to fall in love with this combination. 
Recipe Description for Papaya Melon Smoothie ( Burgers and Smoothie Recipe)

Preparation Time: 10 mins
Makes 2 glasses
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Ingredients

1 cup chilled , peeled and roughly chopped papaya
1/2 cup chilled , deseeded androughly chopped muskmelon (kharbooja)
1/4 cup chilled fresh curds
1/4 cup chilled milk
1 tbsp sugar
2 ice-cubes

For The Topping4 tbsp crushed ice

Method

1. Combine the papaya, muskmelon, curds-milk mixture, sugar and ice-cubes and blend in a juicer till the mixture is smooth and frothy.
2. Pour equal quantities of the smoothie into 2 individual glasses.
3. Serve immediately topped with 2 tbsp of crushed ice in each glass.

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Banana Apple Porridge (Healthy Breakfast) Video by Edla

A healthy duet of grains like broken wheat and oats with fruits like banana and apples, this porridge is flavoursome and truly tempting. Sautéing the broken wheat and oats before cooking chases away the raw smell, while the cinnamon powder and fruits enhance the flavour and aroma further. The Banana and Apple Porridge is an ideal way to start a morning, as it not only gives a lot of energy but is also brimming with calcium, protein, fibre, etc. 

Recipe Description for Banana Apple Porridge

Preparation Time: 5 mins
Cooking Time: 12 mins
Makes 4 servings
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Ingredients

1 cup sliced banana
1/2 cup apple cubes (unpeeled)
1/4 cup broken wheat (dalia) , washed and drained
1/4 cup quick cooking rolled oats
2 cups low-fat milk , 99.7% fat-free
2 tsp low-fat butter
1 tbsp powdered sugar
1/4 tsp cinnamon (dalchini) powder

Method

1. Heat the butter in a pressure cooker, add the broken wheat and sauté on a slow flame for 1 minute.
2. Add the oats and sauté on a slow flame for another 2 minutes.
3. Add the milk and 1 cup of water, mix well and pressure cook for 2 whistles.
4. Allow the steam to escape before opening the lid.
5. Add the sugar and cinnamon powder, mix well and cool slightly.
6. Refrigerate for at least 1 hour.
7. Just before serving, add the banana and apples and mix well.
8. Serve immediately.

Nutrient values per serving

Energy	Protein	Carbohydrates	Fat	Fibre	Calcium
160 calories	5.6 gm	30.5 gm	1.7 gm	1.5 gm	163.6 mg

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Handi Khichadi

The handi has a wonderful way of condensing evaporated water and pushing it back into the vessel, making it possible to cook with very little water, and minimizing nutrient loss. What is more, this handy utensil also retains the aromas and flavours of spices to the fullest. Here is a traditional handi khichdi, made with rice and loads of veggies. You will love it so much that you will want to repeat this authentic recipe as often as possible!
Add your private note Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 servings
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Ingredients

3/4 cup rice (chawal) , soaked and drained
1/4 cup finely chopped coriander (dhania)
1/4 cup finely chopped onions
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp ginger-green chilli paste
1 tsp garlic (lehsun) paste
1/2 cup potato cubes
1/4 cup fresh green peas
1/2 cup cauliflower florets
2 tbsp oil
2 cardamoms
50 cinnamon (dalchini)
salt to taste

For Serving buttermilk
papad

Method

1. Combine the coriander, onions, coriander- cumin seeds powder, turmeric powder, chilli powder, ginger-green chilli paste, garlic paste and salt in a bowl and mix well.
2. Add the potatoes, green peas, cauliflower, oil, rice, cardamom and cinnamon and mix well.
3. Put this mixture into a handi, add 1½ cups of hot water and mix well.
4. Cover and cook on a medium flame for 25 to 30 minutes, while stirring occasionally.
5. Serve hot with buttermilk and papad.

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Bean and Tomato Soup (Low Cholesterol)

Protein from black beans as well antioxidants, vitamin a from tomatoes and vitamin c from capsicum, all together work towards maintaining the cells and the lining of the arteries in good health

Recipe Description for Bean and Tomato Soup ( Low Cholesterol)

Preparation Time: 5 mins
Cooking Time: 30 mins
Makes 3 servings
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Ingredients

1/2 cup rajma (kidney beans) , soaked overnight
1 cup finely chopped tomatoes
1 to 2 bayleaves
1 tsp oil
1 tsp finely chopped garlic (lehsun)
1/2 cup thinly sliced onions
1/4 cup chopped capsicum
salt and to taste

Method

1. Drain out all the water from the beans and add 2 cups of water, salt and bayleaves and pressure cook for 2 to 3 whistles or till they are soft. Remove the bayleaves and discard them. Keep aside.
2. Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for few seconds.
3. Add the onions and sauté on a medium flame for few more minutes.
4. Add the capsicum and sauté on a medium flame for a few more seconds.
5. Add the tomatoes and cook on a medium flame for few minutes.
6. Add the rajma (along with the liquid they were cooked in), mix well and bring to boil.
7. Add the salt and pepper and allow it to simmer for 5 to 7 minutes.
8. Serve hot.

Handy tip:

1. You can use any choice of beans instead of the rajma. Use black beans, chawli beans etc.

Nutrient values per serving

Energy	Protein	Carbohydrates	Fat	Vitamin A	Vitamin C	Iron
79 kcal	3.5 gm	11.8 gm	1.8 gm	243.1 mcg	31.1 mg	1.1mg

RECIPE SOURCE : Healthy Heart Cookbook

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Mini Green Theplas ( Fibre Rich Recipe )

A completely nourishing breakfast that will keep you active through the day – these mini theplas are a great alternative if you want a change from the regular oats porridge. Fortified with millet, ragi and soya flour, they are fibre-rich and extremely enjoyable.
Add your private note Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 10 mini theplas
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Ingredients

For The Topping1 tsp oil
1/4 cup finely chopped onions
3/4 cup finely chopped coloured capsicum (red , green and yellow)
1/4 cup crumbled low-fat paneer
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients1 cup quick cooking rolled oats flour , refer handy tip
1/4 cup ragi flour
1/4 cup soya flour
1/4 cup jowar (white millet) flour
1 cup finely chopped spinach (palak)
1 tbsp sesame seeds (til)
salt to taste
1/2 tsp turmeric powder (haldi)
1 tbsp ginger-green chilli paste
2 tsp garlic (lehsun) paste
a pinch of sugar
a few drops lemon juice
1/2 tsp oil
jowar (white millet) flour for rolling
2 tsp oil for cooking

Method
For the topping

1. Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 2 minutes, or till the onions turn translucent.
2. Add the capsicum and sauté on a medium flame for another 2 to 3 minutes.
3. Add the paneer, coriander and salt, mix well and cook for another 1 to 2 minutes, while stirring continuously.
4. Remove from the flame and allow it to cool completely.
5. Divide the stuffing into 10 equal portions and keep aside.

How to proceed

1. Combine all the ingredients in a bowl and knead into a soft dough using enough water.
2. Divide the dough into 10 equal portions and roll out a portion into a 100 mm. (4”)diameter thick circle, using a little jowar flour for rolling.
3. Heat a non-stick tava (griddle) and cook it, using a little oil, till it turns golden brown in colour from both the sides.
4. Repeat with the remaining portions to make 9 more mini theplas.
5. Spread a portion of the topping evenly over each mini thepla and serve immediately.

Handy tip:

1. To make 1 cup of oats flour, blend 1 1/2 cups of quick rolled oats in a mixer to a fine powder

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Grasshopper Pie ( Eggless Desserts Recipe)

A delicate peppermint flavoured mousse set on a chocolate biscuit base and garnished with chocolate curls, this cold dessert is quite refreshing just like the colour portrays it to be! the combination of mint and chocolate also gives it a rather gourmet feel, making it a perfect choice even for formal luncheons.
Add your private note Setting Time:  2 to 3 hours.
Preparation Time: 10 mins
Cooking Time: 1 mins
Makes 6 wedges
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Ingredients

For The Biscuit Base24 dark chocolate biscuits
3/4 cup melted butter

Other Ingredients1 cup roughly chopped white chocolate
3 tbsp milk
2 drops green food colour
1/4 tsp peppermint essence
1 1/2 cups beaten whipped cream

For The Garnish1/2 cup beaten whipped cream
chocolate curls

Method
For the biscuit base

1. Open each dark chocolate biscuit and scrape and discard the middle creamy layer.
2. Place the biscuits on a butter paper or rolling board and crush the biscuits to a coarse powder with the help of a rolling pin.
3. Add the butter and mix well.
4. Spread and press the mixture into the base of a 175 mm. (7") loose-bottomed cake tin.
5. Refrigerate for 30 minutes.

How to proceed

1. Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 seconds. Remove from the microwave and mix well until no lumps remain.
2. Strain the mixture using a sieve in a bowl.
3. Add the green colour and peppermint essence and mix gently.
4. Add 1 cup of beaten whipped cream and fold gently.
5. Pour the chocolate-whipped cream mixture over the set biscuit base and spread it evenly using a palate knife.
6. Refrigerate for 1 to 2 hours or till the pie sets.
7. Demould the pie, spread the remaining whipped cream evenly on top of the pie using a palate knife.
8. Garnish with 6 to 8 big swirls of beaten whipped cream at equal distance along the circumference of the cake and place the chocolate curls in the centre of the cake as shown in the image.
9. Cut into 6 equal wedges and serve chilled garnished with chocolate curls.

Handy tip:

1. You can also melt the chocolate-milk mixture on a double boiler.

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Black Forest Cake Video

A classic dessert of chocolate sponge cake layered with cream and cherries.

  

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Recipe Description for Black Forest Cake ( Cake Recipe )

Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 1 cake
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Ingredients

For The Sugar Syrup3/4 cup water
1/2 cup sugar

For The Cake1 readymade chocolate sponge cake (7")
4 cups whipped cream (beaten)
14 to 16 canned cherries , cut into halves

For The Garnish1 1/4 cups chocolate curls
8 to 10 whole canned cherries

Method
For the sugar syrup

1. Combine the sugar and water in a broad non-stick pan and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
2. Remove from the flame and keep aside to cool.

How to proceed

1. Place the chocolate cake on a turntable and slice it horizontally into 3 equal layers. Keep aside.
2. Place the bottom layer of the chocolate cake on the turntable and soak it with 2 tbsp of the soaking syrup.
3. Spread 1 cup of whipped cream evenly on the soaked layer of the cake with the help of a spatula.
4. Arrange half of the canned cherries at equal distance over it.
5. Repeat the steps 2 to 4 to make 1 more layer on top.
6. Finally place the topmost layer of the cake on top and soak it with the remaining soaking syrup.
7. Spread the remaining whipped cream evenly on top and at the sides of the cake with the help of a spatula.
8. Sprinkle 3/4 cup of the chocolate curls on top of the cake leaving 1 inch from the circumference of the cake.
9. Gently pat the remaining 1/2 cup of chocolate curls evenly along the sides of the cake.
10. Place the whole canned cherries evenly along the circumference of the cake and refrigerate till use.
11. Cut into 6 equal wedges and serve.

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Baby Corn and Paneer Jalfrazie Video

Baby corn cooked up in the traditional jalfrazie gravy of capsicum and onions.

  

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Recipe Description for Baby Corn and Paneer Jalfrazie

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 2 servings
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Ingredients

3/4 cup baby corn , cut into 4 lengthwise and blanched
1 cup paneer (cottage cheese) , cut into 25 mm. (1") strips
1/4 cup thinly sliced spring onions whites
1/4 cup thinly sliced green capsicum
1/4 cup thinly sliced yellow capsicum
1/4 cup thinly sliced red capsicum
2 tbsp oil
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 cup thinly sliced tomatoes
2 tbsp tomato ketchup
2 tbsp tomato puree
1/4 tsp garam masala (optional)
1 tsp vinegar
1/4 tsp sugar
salt to taste
2 tbsp finely chopped spring onion greens

For The Garnish1 tbsp finely chopped spring onion greens

Method

1. Heat the oil in a wok/kadhai, add the spring onion whites and sauté on a medium flame for 1 minute.
2. Add the green, red and yellow capsicum and sauté on a medium flame for 2 to 3 minutes, till the capsicum turn a little soft.
3. Add the baby corn, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée, mix well and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add the paneer, garam masala, vinegar, sugar and salt, mix well and cook on a medium flame for 1 minute.
5. Add the spring onion greens and a little water, mix well and cook on a medium flame for 1 more minute.
6. Serve immediately garnished with spring onion greens

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Oats Tikki with Healthy Green Chutney Video

Oats can be called a doctor in a bowl, since it fights against conditions ranging from high blood pressure and cholesterol to diabetes and even cancer! carrots and paneer add more good health and taste to this wonder ingredient, while the green chutney peps up the mood.

  

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Recipe Description for Oats Tikki with Healthy Green Chutney ( Healthy Starter Recipe )

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 6 tikkis
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Ingredients

For The Healthy Green Chutney (makes 1/4 Cup)1/2 cup chopped mint leaves (phudina)
1/4 cup chopped coriander (dhania)
2 tbsp roughly chopped onions
1/2 tbsp lemon juice
a pinch of sugar
2 green chillies , roughly chopped
salt to taste

For The Tikkis1 cup quick cooking rolled oats
1/4 cup grated low-fat paneer (cottage cheese)
1/4 cup grated carrot
1/2 cup boiled , peeled and mashed potatoes
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
1 1/2 tsp ginger-green chilli paste
1 tsp chilli powder
1/2 tsp garam masala
1 tsp dried mango powder (amchur)
salt to taste

Other Ingredients1/4 cup low-fat milk (99.7% fat-free) for coating
1/2 cup quick cooking rolled oats for coating
1 1/2 tsp oil for greasing and cooking

Method
For the healthy green chutney

1. Combine all the ingredients and blend in a mixer to a smooth paste using very little water.
2. Keep refrigerated till use.

For the tikkis

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 6 equal portions and roll out each portion into a 50 mm. (2”) flat round tikki.

How to proceed

1. Dip each tikki in the milk and then roll them in oats till they are evenly coated from both the sides.
2. Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil.
3. Cook each tikki, using 1/8 tsp of oil, till they turn golden brown in colour from both the sides.
4. Serve hot with healthy green chutney.

Nutrient values 

Energy	Protein	Carbohydrates	Fat	Iron	Fibre
111 kcal	4 gm	17.1 gm	3.0 gm	1.3 mg	0.8 gm

RECIPE SOURCE : Healthy Starters

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Risotto Video

Vegetable risotto is a very easy and a delicious recipe. . . Actual risotto is made using arboria rice but you can also use basmati rice, it taste the same. . . This rice prepartion is cheesy, colorful and fun to eat. . Serve it with garlic bread. .

  

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Recipe Description for Vegetable Risotto ( Baked )

Preparation Time: 10 mins
Cooking Time: 8 mins
Baking Time:  10 to 15 minutes.
Baking Temperature:  200°C (400°F)
Makes 3 servings
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Ingredients

1 1/2 cups boiled arboria rice
or long grained rice (basmati)
2 tbsp butter
1/4 cup finely chopped onions
1/2 cup finely chopped coloured capsicum
1 1/4 cups milk
3 tbsp fresh cream
3/4 cup grated processed cheese
salt and to tatse

Method

1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
2. Add the capsicum and sauté on a medium flame for 1 to 2 minutes or till the capsicum becomes soft.
3. Add the rice, milk, cream, salt, pepper and ¼ cup of cheese, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally using a potato masher.
4. Pour the mixture in a baking dish and spread it evenly using a spoon and sprinkle the remaining 1/2 cup of cheese on top.
5. Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes.
6. Serve immediately.

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Kabuli Chana Biryani Video by Tarla Dalal

ipe Description for Kabuli Chana Biryani ( Biryani Recipe )

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings
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Ingredients

For The Kabuli Chana Gravy1/2 cup soaked and boiled kabuli chana (white chick peas)
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
3/4 cup finely chopped tomatoes
1 tsp finely chopped green chillies
1/4 cup whisked curds (dahi)
1/4 tsp sugar
salt to taste

For The Rice3 cups long grained cooked rice (basmati rice)
2 tbsp ghee
2 cardamoms
2 cloves (laung / lavang)
12 mm (1/2") piece cinnamon (dalchini)
2 bayleaf
1 tbsp finely chopped mint leaves (phudina)
3 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients2 tsp ghee
2 tbsp milk

Method
For the kabuli chana gravy

1. Heat the oil in a broad non-stick pan, add the garlic and ginger and sauté on a medium flame for 1 minute.
2. Add the turmeric powder, chilli powder, tomatoes, a little water (approx. 1tbsp) and green chillies and cook for 1 minute.
3. Add the cooked kabuli chana and salt, mix well and cook on a medium flame for 2 to 3 minutes.
4. Add the curds, sugar and cook on a slow flame for 1 minute. Keep aside.

For the rice

1. Heat the ghee in a broad non-stick pan and add cardamom, cloves, cinnamon, bayleaves and sauté on a medium flame for 30 seconds.
2. Add the cooked rice, mint leaves and coriander, mix well and cook on a medium flame for 1 more minute.
3. Divide the rice into 2 equal portions and keep aside.

How to proceed

1. Pour the ghee in a (7”) microwave-safe dish, put 1 portion of the cooked rice and spread it evenly.
2. Put the kabuli chana gravy over it and spread it evenly.
3. Finally put the remaining rice over it and spread it evenly.
4. Pour the milk evenly over it and microwave on high for 2 to 3 minutes.
5. Serve immediately.

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