Masala oats/ brunch masala oats with egg and kale salad

To lose weight you need to have a balanced diet that consists of a lot of nutrition as in vitamins, minerals, fiber, protein, and good complex carbs from a lot of sources. Today's recipe i.e; Masala Oats with a sunny side up egg and kale salad, has a lot of vitamins & minerals and good fat from a wide array of ingredients like nuts, eggs, veggies, and oats. This recipe has a lot of Beca-glucan fiber and complex carbohydrates which ensures this digests slowly in your stomach, energy is slowly released into your blood keeping you full and energetic for a longer period of time, ensuring you lose weight fast by avoiding unhealthy food habits.

Methi Chicken /Methi Murg /Chicken Curry

This is one of my favorite chicken recipes, the balance of spices, and a simple way of cooking technique makes this super easy to try by any skill set individual. There is no authentic recipe of any Indian dish and there is no set documentation also and the reason behind this is the style of cooking Indians do, every dish in Indian cuisine is that chef's or that home's or that community's way of expressing their love, joy, and passion for cooking.



In this recipe, I use my style and understanding of Indian spices. Fenugreek goes very well with yogurt and coriander and there a deadly combination in this dish will take you to the pinnacle of prime taste.

So enjoy this simple yet delicious chicken recipe and express your feelings in the comment section.

Besan gatte ki Subji / Gatta Gnocchi / Gatta Curry

Gatte ki Sabzi Recipe, Rajasthani Besan Gatta Curry is a traditional Rajasthani dish, made with gram flour. Here I am showing you all a completely new way of showcasing this authentic Rajasthani delicacy in a completely new and modern look without changing any ingredient, just with the help of one technique. The taste of this dish is pure authentic but the look is super cool and modern. So enjoy this interesting take on traditional Besan gotta ki subji. #besanKeGatte #GattaCurry #RajasthaniRecipe

Dahi Kebab/ Dahi ke kebab

Enjoy this tempting crispy Dahi kebab recipe with bell pepper chutney. The kebab is created with a mixture made from paneer, cashews, spices, and green coriander. This kebab mix is then tightly hung yogurt and then deep fried till golden brown. A deliciously healthy and protein-rich snack item to be served with bell pepper chutneys or you can serve it with green chutney.



The best part of this kebab is that it's crispy from outside and super soft from inside. My restaurant August1five is known for this kebab and people love to have it. My recipe is very different and by far simplest then you can get on the internet, the only thing which can make this kebab difficult to make is the consistency of yogurt, therefore the hung yogurt needs to be super dry, I mean should be hung in the fridge in for at least 24 hours. I hope you guys will love this recipe, so please share your comments below.

Instant Carrot Pickle

Super easy and flavorful Instant baby Carrot  Pickle! This crunchy and spicy pickle is prepared with fresh carrots and flavored with aromatic Indian spices. So fresh and delicious!!

Hello, COVID-19 is on full wishing all health and happiness !! In all this madness of shatter in place and lock down, moments of relaxation and merriment, I am back to blogging and soooo looking forward to a year full of healthy, yummy and innovative recipes and videos.

And what would be a better way to start the writing blog with my favorite fresh Instant Carrot  Pickle that I happened to make over with my gardens fresh grown baby carrots. 

Instant Carrot Pickle is a staple in my house and is a perfect accompaniment to any Indian meal. Pair it with your favorite dish and add zing to any meal. 

This recipe comes from my Mom who is an excellent cook and made the best pickles in our family. Whatever be the season she having different recipe for seasonal fresh veggies and in one way this is an excellent way of preserving the goodness of season for coming days as a pickle.

Back home, this pickle is prepared with red carrots which adds a beautiful color.

Ingredients

* 600 grams Washed and peeled carrots

* 1.5 tbsp mustard seeds crushed

* 1.5 tsp Degi Mirch or Red chili Powder(adjust according to taste)

* 1 tsp Turmeric powder

* 1 tsp Fenugreek seeds powder

* 1 tsp Crushed fennel seeds

* 1 tsp Sugar

* 2 tsp Salt (adjust to taste)

* A pinch of Citric acid (optional)

* A pinch of asafetida

* 1 tsp Black salt

* 1 cup Oil

* 1/4 cup Vinegar (used as a preservative and flavoring agent)

Instructions

* Wash and clean carrots and allow them to air dry for an hour or more.

* Slice them lengthwise.

* Assemble all the dry spices.

* Heat oil to 115 degree Fahrenheit in a pan.

* Add spices to the hot oil.

* Mix and allow the oil-spice mix to sizzle for a minute on a same temperature. Keep stirring and be careful not to burn the spice mix.

* Add sliced carrots and cook for 2-3 minutes on medium flame until soft. Take the pan off the flame.

* Add salt and vinegar.

Adjust seasonings and mix again.

* Cover the pan and let the carrot soak in all the flavor. Let it sit for 20 -30 minutes.

* Transfer the achar to a clean jar. If needed, heat more oil and pour over the achar. Pickle needs to be covered in oil at all times.

* Stays fresh for 2-3 months at room temperature. 

Punjabi Dum Aloo / Dum Aloo restaurant style

Super Fluffy omelette / Fluffy masala omelette

Quinoa Pulao/ Masala Quinoa / Indian style Quinoa recipe

Pepper Chicken recipe

Almond and cranberry Seekh Kebab

I am again using this wonderful platform to interact with you all food lovers and sharing my passion for food with you all. Today I bring one more recipe from house of Mughal cuisine with some modern tadka with a combination of almond slice and dried and chopped cranberries.

CRANBERRY AND ALMOND SEEKH KEBAB

Ingredients

Mutton mince                                                   1 kg

Brown Onions                                                   100 gm

Almond Sliced                                                    50 gm

Cranberry chopped                                             50 gms

Cilantro roots                                                     2 tablespoon

Salt                                                                  to taste

Black pepper                                                      2 teaspoons

Cumin powder                                                   2 teaspoons

Cinnamon powder                                              2 teaspoons

Butter                                                               100 gm

Method

1.    Combine mutton mince, onions, salt, cumin powder and cinnamon powder.

2.    Mix well and put in a mincing machine twice

3.    Blend in butter and finely chopped cilantro roots.

4.    Shape the mince mixture on a skewer and then coat almond slice and dried cranberry nicely.

5.    Cook on charcoal grill for 5-7 minutes, basting at regular intervals.

6.    Serve with a garnish of chilled lettuce, beetroot, carrot, lollo rosso and radish

7. Accompany with pita bread or roomali roti.

Dhai Kebab

Hi their.... hope you enjoyed my past blogs, please do write me what you are thinking and please do share your expectations also so that I can work on them and bring you the best.

Today I bring a very special and delicate dhai kebab; it’s yummy, creamy and rich preparation from mughlai cuisine.  I am sure you will like this recipe, so here it is please enjoy…….

DHAI KEBAB

 

Servings- 33 pieces 

INGREDIENTS

Hung curd (full cream)                    500 gms

Paneer                                                60 gms

Crushed cashew nut                         2 tbsp

Cornstarch                                         1 tbsp

Cilantro roots                                     1 tbsp

Ginger                                                 1 tbsp

Green chili                                          ½ tbsp.

Crushed black pepper                      1 tsp

Salt                                                      1 tsp

Panko breadcrumb                           to roll

Method-

1.     Take I kg of yoghurt in a thin wire mesh strainer and leave for overnight to drain whey out and it will give approximately yield of 500 grams.

2.     Grade paneer and keep aside.

                                            

3.     Fine chop cilantro roots, ginger and green chilies and keep aside.

                                

4.     Crush Cashew nut and keep aside.

                               

5.     Take a mixing bowl, add all the ingredients and nicely mix the mixture.

6.     Make equal size balls and roll them in panko breadcrumb and give them shape.

7.     Deep fry them in 350 F oil and place them over absorbent paper to avoid excess oil. Or if you want to be health conscious then grill it on griddle.

8.     Serve  with salad  and chutney.

Ayurveda- Art of Living

Art Of Living

In my introduction blog, I had spoken about the difference between today’s fooding habits and yesterday’s fooding requirements. In todays life, what to eat is just a matter of choice as world is in just a click away from you, but what to eat and what not to eat is big question to stay healthy and fit. It’s a fast pace life and almost everybody is paying the cost of it. Eating wrong, comfort food or junk food had done negative changes in our genetics that it becomes very important to learn what suits to your body and what’s not... and all this is possible with one of India’s old science or in other words “Art of living” which allows you to know everything according to your body type and one can heal their body by eating right as we all know that our body is having self healing mechanism, we only need to take medicine when that mechanism fails to heal or becomes suspended due to negligence in taking care of your body. 

Ayurveda

Ayurveda is an ancient system of natural healing that has its origins in the Vedic culture of India. More than a mere system of treating illness, Ayurveda is a science of life (Ayur = life,Veda = science or knowledge). It offers a body of wisdom designed to help people stay vital while realizing their full human potential. Providing guidelines on ideal daily and seasonal routines, diet, behavior and the proper use of our senses, Ayurveda reminds us that health is the balanced and dynamic integration between our environment, body, mind, and spirit.

Recognizing that human beings are part of nature, Ayurveda describes three fundamental energies that govern our inner and outer environments: movement, transformation, and structure.

How Ayurveda is different from regular modern medicine?

·       In Ayurveda, every individual is unique and there is no diet or lifestyle, routine that works for everyone.

·       Prevention is key. Ayurveda focuses on providing specific advice and guidance on how to maintain physical and emotional health by eating and living right.

·       Food and lifestyle routines are considered the most important medicine. If you come to an Ayurvedic doctor with a complaint, you are more likely to leave with a recipe than with a prescription for pills.

How does Ayurveda work?
The ancient practice of Ayurveda believes we're made up of three different 'body types' that correspond to our physical and personality traits, known as doshas. These are: vata, pitta and Kapha, each of which represents two of the five universal elements (a combination of ether, air, fire, water, earth). Ayurvedic philosophies believe we each contain varying proportions of each Dosha, generally one or two in dominance. Our naturally dominant Dosha does not signify imbalance, but rather how – or who – we are in our most healthy, balanced state.

Mind-body health and harmony may be challenged when any of the doshas become aggravated or imbalanced. Identifying your predominant dosha and potential imbalances, which an Ayurvedic practitioner can assist with, is the secret to keeping your mind-body balance in check. Below are Dosha types  for each mind/body type:

1. Vata (Wind) Dosha – It’s an energy that controls bodily functions associated with motion, including blood circulation, breathing, blinking, and heartbeat. 

·       In balance: There is creativity and vitality.

·       Out of balance: Can produce fear and anxiety.

2. Pitta (Fire) Dosha – It’s an energy that controls the body's metabolic systems, including digestion, absorption, nutrition, and body's temperature. 

·       In balance: Leads to contentment and intelligence.

·       Out of balance: Can cause ulcers and anger.

3. Kapha (Earth) Dosha – It’s an energy that controls growth in the body. It supplies water to all body parts, moisturizes the skin, and maintains the immune system. 

·       In balance: Expressed as love and forgiveness.

·       Out of balance: Can lead to insecurity and envy.

In Ayurveda, things that we consume are divided into three categories:

•                        Poison

•                        Medicine

•                        Neutral

Poison is defined as anything that hinders digestion. Medicine is considered to be anything that we consume to aids the digestive process. Neutral is anything we eat that gives support and nourishment without either aiding or hindering the digestive process.

Kitchari is a unique because it falls under both the neutral and medicinal categories. It not only provides nourishment for the body, but, due to its spice combination, also benefits digestion. This makes kitcheri an ideal food of choice during times of stress on the body, such as during an illness, periods of overwork or change of seasons. It is also an especially good food to use while on a mono-diet as part of an internal cleansing regime.

There are several variations to a basic kitcheri recipe and the one below is my modern twist to basic kitchdi, easy to start with, and balancing to all three doshas (vata, pitta and kapha). You will find that the ingredients are readily available at most health food and Indian grocery stores.

Kitchari

Ingredients:

            Ghee (clarified butter)                         2–3 tablespoons 

            Cumin seed                                         1 teaspoon

            Asafoetida (“hing”) powder               1 small pinch

            Salt                                                      1 teaspoon

            Turmeric powder                                 1 teaspoon

            Coriander powder                                1 teaspoon

            Ginger root                                          1 tablespoon

            Yellow mung dal                                  1 cup 

            Organic Quinoa                                   1/2 cup

            Water if using pressure cooker           4 cups

            or about if using a regular pot.            6 cups

            Cilantro chopped                                 2 tablespoon

            Lime juice                                            1 tsp

           

             

Preparation:

1.     Heat the ghee on medium heat. Ghee burns easily, so be careful.

2.     Saute cumin seeds in the ghee until the seeds pop. Then add, asafoetida powder, turmeric, coriander powder and salt.

3.     Immediately add ginger root and sauté for a while and then add the drained mung dal, Quinoa and water. Stir well, making sure nothing is sticking to the bottom of the pressure cooker or pot.

4.     If you are using a pressure cooker, fasten the lid on and turn the heat to high, let full pressure build up. Once the pressure has built up, turn the heat low and let cook five minutes. Then take the cooker off the heat and let it sit until there is no more pressure and you can safely open the lid.

5.     If you’re using a regular pot, cover and bring it to a boil on high heat. Then turn the heat down and let it simmer until both the rice and dal are mushy.

6.     A thinner consistency is preferable if digestion is weak. kitcheri will thicken when it cools therefore you may need more water than you originally thought.

7.     In order to get the best quality of energy to your body, Kitcheri should be eaten fresh not the one which cooked a day before or in previous meal.

8.     Garnish with fresh cilantro (great for pitta—ok for vata and kapha)