Author: soulfulmachine

Ingredients:

• Mug dal
• white  button mushrooms
• pach foran
• bay leaf
• dry red chilli
• pinch of sugar or sugar free
• ghee
• turmeric powder
• salt
• oil 

Method:

Dry roast the mug dal in a dry vessel until lightly brown and a nice aroma comes out.

Heat a little oil in the pressure cooker, add small piece of dry red chilli, little pach foran, bay leaf . Saute well.

Throw away the piece of red chilli to prevent dal from being hot.  Then add a little ginger paste and saute again.  Add the washed roasted mug dal, little turmeric, appropriate quantity of salt, pinch of sugar or half of a sugar free pill.  Add about 1 cup water. 

Cut each mushroom in 2 pieces, wash well and add the no of pieces  to the mixture in we pressure cooker.  

Close the lid after checking the rubber gasket  , which should be nicely sitting. Heat the pressure cooker in high flame. When the pressure reaches maximum which can be understood by the sound, decrease the flame and keep it at low flame  for about 5 minutes. Switch off the burner. When the pressure  subsides by itself (about 5 mins ), open the lid and add a little ghee, mix well. You can add water according to the consistency of dal you prefer.  Warm and serve.

Ingredients:

• Noodles
• eggs
• carrot
• zucchini
• garlic paste or raw
• soya sauce
• vinegar for cooking
• tabasco
• oil
• salt. 

Cooking Method:

Boil the noodles till rightly cooked. Then rinse with cold water to prevent the strands from sticking to each other.  Beat some eggs with salt and make scrambled eggs by adding to some heated oil in a vessel.  

Keep the egg pieces aside. 

Cut carrot into thin long strands. Heat some oil in a vessel, add some  garlic paste or  grated garlic pods and lightly fry.  Then add the carrot strands and saute for a little while in low flame.  Add the noodles, scrambled eggs. Add approoriate amount of soya sauce , vinegar and salt.  Mix well without heating.  When ready to eat, cover and warm in low flame for about 10 mins.  Serve hot  with little tabasco sauce over it.

Ingredients:

• 1 litre whole milk
• Lime 2
• Potato  2
• Tomato  1
• Bay leaf  2
• little ginger paste
• turmeric powder
• jeera powder
• coriander powder
• Kashmiri mirch powder
• garam masala powder
• salt
• oil. 

Method:

Boil the whole milk in a clean vessel.  When it starts boiling, reduce to minimum heat, squeeze in juices of about 2 lime, until the milk curdles. Do not scrape bottom of bowl.

Then strain off the hot mixture through a fine porous cloth. Keeping the paneer formed,  inside the cloth, tie a knot  on top and hang on the kitchen sink tap.  Try to press the liquid out from inside as much as possible  before it cools down while hanging. 

Once it has cooled down, put the cloth with paneer inside on a cutting board. Remove the cloth gently and try to cut square pieces from the  solid round ball of paneer formed. Keep them aside.

Cut potatoes in desired cubes like the paneer. Cut tomato in 2 pieces. Heat some oil in a vessel and fry the potato pieces with little salt,   then keep them aside.

Add bay leaf as seasoning to the oil. Add a little ginger paste and saute. Mix little water with appropriate quantity of all the mentioned spices and add to the warm oil. Saute a little, then add the 2 pieces of tomato, mix well, add enough water for a gravy. Add salt. When the mixture boils, add the fried potato pieces, cover and cook in low flame  for 5 mins. Open the lid, add the paneer pieces gently. Once the mixture boils, cover and cook in low flame for another  5 mins. Open the lid, press the tomatoes to squeeze in the liquid from inside and then throw the tomatoes.  

Serve with hot rice or chapatis.

Ingredients:

• 1 Bread slice
• 1 egg
• little grated onion
• salt
• oil
• ketchup 

Method:

Take a square slice of bread. 

Grate a little onion, add 1 egg, salt and mix well. 

Heat a little oil in a frying pan. Dip the bread slice in the egg mixture and put in the frying pan. Pour the remaining egg mixture on top. Turn and fry well on both sides till golden brown

 Drain out excess oil and serve.

Ingredients:

• Ready made chapatis from the store.
• Egg
• Onion
• Salt
• oil
• Ketchup

Method:

Grate a little onion, add an egg, salt and stir well. 

Take a chapati, warm on both sides in a frying pan. Add the egg onion mixture and pour on one side. Add little oil at the sides. Turn the paratha gently and lightly fry both sides and serve.

Ingredients :

• Potato     3 to 4 
• Onion      About half
• Egg     1
• Salt
• Oil

Method :

Cut the potatoes finely , then boil and cook for 10 to 12 mins. 

Cut half an onion into fine, small pieces. When the potato is cool, mash it, mix the grated onion. Add an egg and salt. 

Mix well. Heat oil in a frying pan,  make round small balls of the mixture and put about 4 cutlets for frying. Only when one side is well fried, you can turn, otherwise they tend to break. 

Now gently fry each bora in medium heat until they are golden brown on each side. Drain out excess oil and keep in a bowl. You can warm them  before serving.

Ingredients:

• 2 Red bell peppers and 2 Yellow bell peppers
• 1 Onion
• 300g mixed ground meat
• 2 tbsp chopped Parsley
• Half cup Rice
• 1 egg
• 1 tsp salt
• pepper
• 1/2 tsp paprika
• 1/4 tsp chilli powder
• 1 Chicken broth cube
• 1 can Tomato & garlic sauce
• 1 Carrot
• Some Peas

Cooking method:

Cook rice, so that it is ready for filling

Cut carrot and half onion and add to pot with tomato sauce. Add peas to pot and some water. Add chicken broth cube. Cover and cook for 10 mins. The sauce should be.a little thick at the end and carrot slightly cooked.

Wash the peppers and cut a lid from the stem end of each one. Set the lids aside and remove the seeds and ribs. Slice the bottom of the peppers slightly so that they stand upright on their own. Finely dice the other half of onion. Thoroughly combine the ground meet with onion, parsley, rice, egg, salt, paprika, chili power and pepper.

Preheat Oven to 180 degrees and set to cook for 45 mins.

Fill each pepper to the top with the meat mixture in a flat glass bowl. Fill in the broth in the bowl so that the liquid is approx. 2cm from bottom of bowl. Now cook the peppers in the own for 45 mins.

Serve with broth on the side and salad.

 

For 2 Salats:

Ingredients:

• 1 carrot
• 4 cm fresh ginger
• 1/4 onion
• 50 ml vegetable oil
• 1 teaspoon sesame oil
• 50 ml rice vinegar
• 1 teaspoon miso paste
• salt and pepper

Preparation Method:

1. Cut carrot into 2cm pieces. Peel and mince ginger.
2. Put half of the carrots and rest of the ingredients into the food processor or mixer and run until consistency is smooth.
3. Put rest of the carrots into the smooth paste and run mixer one more time until the consistency is smooth.
4. Combine with Salat and enjoy 😊

Ingredients:

• 1/4 tsp Mustard Seeds
• 1 tsp Urad dal
• 3 dry Red Chillies
• 1 sprig Curry leaves
• 1/2 tsp Turmeric Powder
• pinch of Asafoetida / Hing
• 3 tbsp Peanuts
• Lemon
• 2 cup Cooked Basmati Rice
• Salt

Cooking Method:

Cook the Basmati Rice

Heat oil in a pan and temper with – mustard  and urad dal. Once the dal changes in color slightly, add peanuts. Roast it for few more minutes until it changes to golden brown.

Add dry red chilies and curry leaves. Give it a stir and add turmeric powder and a pinch of Asafoetida. Switch off the stove immediately.

Once it is cooled slightly add the lemon juice, salt and mix well. Add the cooked rice and mix well. You can adjust or reduce the sourness of lemon by adding extra cooked rice.

That’s it, our lemon rice is ready to be served . Enjoy with pickle or potato chips on the side.

For 4 portions

Ingredients:

• 1 onion
• 1 carrot
• 1 celery stalk
• 2 paprika (different color)
• small can of sweet corn
• one can/ bag of beans
• 400g canned tomatoes
• 300ml of vegetable stock
• Some oil for frying

Spices:

• 2 bayleaves
• 1 teaspoon of thyme
• 2 teaspoons of paprika powder
• 1 teaspoon of chili
• 2 teaspoons of cumin
• 1 teaspoon of salt
• 1 teaspoon of garlic powder or garlic paste
• lime juice from half a lime

Cooking Method:

1.) Cut onion into cubes, add oil into the pot and sauté until translucent.

2.) Cut carrot, celery and paprika. Add the vegetables to the onions in the pot and fry for few minutes.

3.) Add the spices and fry for roughly one minute. 

4.) Add beans, corn, vegetable stock, tomatoes and additional water if necessary. Cook for at least 30 minutes until the veggies are soft.

5.) Add the lime juice and enjoy this healthy and flavorful dish.