TANDOORI MUSHROOM

TANDOORI MUSHROOM

by with No Comment All RecipesSaladsSnacks and Appetizers

Serves: 2

INGREDIENTS:

300 grams mushrooms

½ cup almond milk

1 teaspoon wheat/brown rice flour

½ teaspoon kasuri methi (dried fenugreek leaves)

1 teaspoon oil

4 whole red chillies

4 large cloves garlic

25 mm. (1″) piece ginger

2 tsp coriander-cumin seed (dhania-jeera) powder

Pink salt to taste

METHOD:

  • Wash the mushrooms thoroughly. Drain, cut into halves and keep aside.
  • Grind red chillies, garlic, ginger and coriander-cumin seed to make a nice thick paste.
  • Dissolve the wheat/brown rice flour in the almond milk and keep aside.
  • Heat the oil in a non-stick pan, add the prepared paste and kasuri methi and sauté for one minute.
  • Add the mushrooms, almond milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms.
  • Serve hot.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
1016.75.34.91.8
TOFU VEG STIR FRY

TOFU-VEG STIR FRY

by with No Comment All RecipesBreakfastSalads

Serves: 1

INGREDIENTS:

4 spring onions, chopped

5 to 6 French beans, cut into 4 pieces

1 carrot, cut into strips

½ cup cabbage, chopped

3 to 4 mushrooms, cut into 4 halves

½ cup sprouts, steamed

30 gm tofu, pieces

½ capsicum, chopped

1 tsp low sodium soya sauce

1 tsp Sriracha sauce(optional)

2 tsp olive oil

2 tsp ginger garlic paste

Chilli flakes

Oregano

Pink salt to taste

METHOD:

  • Steam the carrots, cabbage, mushrooms, capsicum, sprouts, french beans till tender but crunchy.
  • Heat oil in a pan, add ginger garlic pase and spring onions And Sauté for few minutes
  • Add all the steamed veggies and tofu and saute for a minute.
  • Add soya sauce, sriracha & salt, chilli flakes, oregano.
  • Garnish with spring onion greens & serve hot.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
23319.611.412.67.1
MINTY CHAAT

MINTY CHAAT

by with No Comment All RecipesSalads

Serves: 2

INGREDIENTS:

1 cup pomegranate

3 oranges

1/3 cup torn mint leaves

2 tablespoon orange juice

2 tsp lemon juice

sea salt

Black pepper

METHOD:

  • Cut pomegranate in half and, holding each half cut-side down over a bowl, tap the skin all over with a wooden spoon. Gradually, the jewel-like seeds will loosen and fall into the bowl.
  • Peel the orange from the skin to remove the pulp and mix it with pomegranate.
  • Add the torn mint leaves and mix well.
  • In a bowl mix the orange and lemon juice, add the salt and pepper and mix well.
  • Pour this juice over the fruits, chill and serve.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
17538.93.01.45.8
SPROUTS CHAAT

SPROUTS CHAAT

by with No Comment All RecipesSalads

Serves: 1

 

INGREDIENTS

½ cup moong sprouts

½ cup moth bean sprouts

3 tbsp steamed corn

½ tomato, chopped

½ cucumber, chopped

½ onion, chopped

2 tbsp chopped spinach

Mint coriander chutney

Garlic chutney

Date chutney

1 green chilli, chopped (optional)

1 tsp roasted til seeds

Pink salt

½ chaat masala

1 tsp lemon juice

METHOD:

  • Steam both the sprouts.
  • Add chopped veggies , til and mix well.
  • In a bowl mix all the 3 chutney together and then add them to the sprouts.
  • Add green chilli, lemon juice, salt, chaat masala, mix and enjoy.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
20841.410.02.78.0

 

MEXICAN BEANS

MEXICAN BEANS

by with No Comment All RecipesSaladsSnacks and Appetizers

 

Serves: 2

INGREDIENTS:

1 cup diced tomatoes

1 carrot, grated

2 tbsp virgin olive oil

1 cup kidney beans (rajma, cooked

½ cup onion, diced

4 cloves garlic, minced

1 tbsp apple cider vinegar

2 tsp red chilli powder

2 tsp cumin

1 tsp oregano

½ tsp chili flakes

Rock salt, as per taste

1/4 tsp black pepper

1 cup. water or vegetable stock

Parsley / Coriander leaves, for garnishing

Brown rice, to serve

METHOD:

  • In a saucepan add olive oil, cumin, garlic, onion (mix until translucent), tomato, carrot, and all the spices mentioned above (mix them well), add water or vegetable stock (cover with lid for 5 mins till it comes to boil).
  • Uncover the pan and now add the beans (mix them well, until simmers. Let it cook & simmer for 15-20 mins. Keep on stirring occasionally in between.
  • Serve this delicious & healthy mexican black beans with brown rice by garnishing with parsley / coriander leaves.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
17822.36.47.36.4
CHICKPEA STIR FRY

CHICKPEA STIR FRY

by with No Comment All RecipesMainsSalads

Serves: 3

INGREDIENTS:

1 ½ cup cooked chickpeas

1 tablespoon soy sauce

1 cup diced onion

1 diced red bell pepper

1 cup mushroom

2 teaspoon virgin olive oil

Sliced green onion, for garnish

FOR SAUCE

1 teaspoon minced ginger

1 teaspoon minced garlic

1 tablespoon grated coconut

1 tablespoon oats powder

3 tablespoon soy sauce

2 tablespoon apple cider vinegar

6-7 tablespoon water

Chilli flakes to taste

Rock Salt to taste

METHOD:

  • Marinate cooked chickpeas in a tablespoon of soy sauce and keep aside.
  • Mix sauce ingredients in a small bowl and set aside.
  • Heat a non-stick pan on a medium flame. Add virgin olive oil. Add onion & Red bell pepper and stir fry for few minutes until onions become translucent.
  • Now add mushrooms and stir fry for a couple of minutes.
  • Add chickpeas and stir fry until they are heated through.
  • Give sauce a good stir, then add it to the pan. Stir until the sauce has thickened and the chickpeas & vegetables are well coated.
  • Garnish it with sliced green onion, if desired.
  • Serve it with brown rice or your favourite grain

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
23233.210.76.113.1