Homemade Nutritious Nutrela Burfi - without Khoya by Arpana (my SIL)

This recipe is shared by my sister in law, Arpana. She is very health conscious so she always tries to make all healthy kinds of food and this one is really yummy, you must try this. I must say she is very creative, never thought of this dessert ever. Nice going Appy, thanks for sharing your recipe. Ingredients:- 1. 1 cup crushed Nutrella (soya nuggets) soaked for 1 hour 2. ½ kg full cream Milk (whole milk) 3. 1 ½ cup Sugar 4. ½ cup Dry fruits(almonds/cashew/pistachio) 5. Oil to fry 6. ½ cup Cocount powder 7. 1 tsp of Cardamom powder Method:- 1. In a non stick pan add 3 tbsp of oil and fry the nutrella in it till turns brown and keep it aside. 2. In another heavy pan add milk, cardamom powder and boil till it reduces to thick consistency, add dry fruits and sugar. 3. Let the milk mixture cool down to normal room temperature. 4. Now add Nutrella, in milk mixture along with coconut powder. 5. Mix it well, and make them as burfi with hands. 6. Garnish with roasted almonds or pista and serve.
-Arpana

Grilled Thai Chicken over Brown Rice Medley and Rosemary Roasted Vegetables

 
Ingredients

Grilled Thai Chicken
1. 1 chicken breast halved
2. 1 tsp of peanut butter
3. 1 tbsp of soy sauce
4. 2 tsp of red hot sauce
5. 1 tbsp of vegetable oil
6. 1 tsp of grilled seasoning
7. 1 tsp of red pepper flakes
Rosemary Roasted Vegetables
1. 1 Zucchini
2. 1 yellow squash
3. 2 big red potato
4. 2 cups of diced yellow, red and orange bell pepper
5. 2 tbsp of fresh rosemary
6. 3 cloves of garlic
7. Salt and pepper to taste
8. 1 tsp of grilled seasoning
9. 2 tbsp of olive oil
Brown Rice Medley
1. ½ cup of brown rice medley
2. 1 tbsp of olive oil
3. ¾ cup of yellow and red bell pepper
4. Salt to taste


Directions

Grilled Thai Chicken
1. In a mixing bowl add all ingredients except chicken and whisk it well.
2. After washing your chicken, pat it dry.
3. Now poke chicken and put the chicken in zip lock bag or marinating bowl/tray. Pour the marinating mixture over the chicken.
4. Shake it well and let it sit for at least 2-4 hours.
5. Heat the grilled pan and grilled the chicken till golden brown on each side. Do not flip in between otherwise the meat will tear.
6. Whenever it is ready cool down before cutting into slices so that juices can run over and chicken will remain moist.
Rosemary Roasted Vegetables
1. Dice all the vegetables in bite size pieces, not to small as they need to be roasted.
2. Preheat the oven at 400 F.
3. Mix all ingredients with garlic cloves and chopped rosemary, salt and pepper, grilled seasoning, olive oil.
4. In a roasting pan add these vegetables and roast them until golden brown.
Brown Rice Medley
1. In rice cooker add 1 tbsp of olive oil and add those vegetables.
2. Now add rice and roast them for 2 minutes before adding water.
3. Then add 1 cup of water and salt to taste to cook the rice.
For serving the whole dish make a bed of rice and lay the grilled chicken slices on top. On the side serve roasted vegetables.
-Chitra

Egg in a hole Sandwich

Ingredients

1. 2 Egg

2. 2 Brown Bread

3. ½ of green capsicum sliced

4. ½ of yellow bellpepper sliced

5. ½ eggplant/brinjal sliced

6. 2 onions sliced

7. 1 tbsp of ginger and 1 tsp of garlic minced

8. 2 tbsp of tomato paste

9. Salt and Pepper to taste

10. Oil

Directions

1. Cut a circle with knife in middle of bread carefully. Size of one egg.

2. In a non stick pan, in the mean time add 1 tbsp of oil and heat it.

3. Add Ginger garlic and cook till pink color.

4. Now add all the vegetables and grill/ roast/saute them.

5. When they turn little soft add salt, pepper and tomato paste. If you don’t have paste then you can add tomato sauce whichever brand you have.

6. Toss and keep it aside.

7. In a non stick flat surface pan put ½ tsp of oil.

8. Put the bread and in the middle of bread break the egg. Let it cook on medium low heat. Slowly turn the bread, when one side is cooked.

9. Cook both sides, if egg falls outside then don’t worry try to move the egg with wooden spatula back on bread.

10. Egg hole Sandwich is ready serve hot with grilled vegetables.

11. Trust me your children will love it and they will eat vegetables, especially eggplant.

-Chitra

Chicken Jalfrezi

Ingredients

1. 2 Chicken breasts skinless shredded / chopped in bite size pieces

2. 1 big onion chopped finely vertically

3. 2 cloves of garlic minced

4. 2 tbsp of grated ginger

5. 1 green chili finely chopped without seeds

6. 1 cup of mixed bell pepper sliced vertically( red, green, yellow, orange)

7. 2 cups of boiled basmati rice

8. 4-5 tbsp of butter

9. 1 tbsp of olive oil

10. 2 tbsp of tomato puree

11. Salt to taste

12. 2 tsp of (mild one) curry powder or use mixture of 2 tsp turmeric powder, red chili powder, garam masala powder, cumin powder, and coriander powder.

13. 1 cup of water

Directions

1. Heat the Oil in non stick pan and add 1 tbsp of olive oil and 3 tbsp of butter. This will prevent butter to burn.

2. Add the chopped onions, garlic and chili when the oil and butter is hot. Fry till the onions turn golden brown but do not burn.

3. Now add curry powder and stir.

4. Now add tomato puree and salt to taste and let it cook for 1 minute.

5. Add the chopped chicken to the pan, and cook for 4-5 minutes till chicken is almost cooked. Be careful it does not stick to the pan.

6. Now add water to the pan and turn down the heat.

7. Put the lid on and let the chicken cook for 3-4 minutes.

8. Now add bell peppers and stir in and close the lid again and let it cook until bell peppers turn little soft.

9. Now add grated ginger and turn off the gas. Close the lid and set it to other side.

10. In the mean while add 2 tbsp of butter in another non stick pan on low heat. When the butter turns liquid and little hot add the boiled basmati rice without water.

11. Turn off the gas and remove from heat and stir with fork so that rice does not break.

12. Transfer the rice into bowl and push it down. Now tilt the bowl carefully in the middle of tray and spread the cooked chicken jalfrezi around the rice and serve hot.

13. Garnish with spring onions chopped.

Kaju Mattar Makhana

Ingredients

1. 3 cups of fresh green peas

2. 2 cup Makhana

3. 4 Onions grated

4. 4 Tomatoes pureed

5. 1 ½ tbsp of ginger and garlic minced

6. ½ cup of heavy cream

7. 2 cups of milk

8. 1 tsp red chili powder

9. ¼ tsp turmeric / haldi powder

10. ½ tsp of dry pudina / mint leaves

11. 1 ½ cup cashewnuts / kaju chopped in small pieces

12. ½ tsp garam masala

13. 1 tbsp of dhaniya leaves chopped finely

14. 4 tbsp of clarified butter / desi ghee

Directions

1. Heat 1tsp of clarified butter in a pan.

2. Fry makahana in the ghee.

3. Heat clarified butter in a pan.

4. Add onion, tomato, garlic, ginger paste and brown it, stirring continuously.

5. Add peas and fry for 5 minutes.

6. Add salt, red chili pepper, turmeric and dried pudina leaves and then turn off the gas.

7. To this mixture add makahana and cream.

8. Keep this mixture aside for half an hour.

9. After half an hour put the pan on the flame and add milk. When it comes to a boil add 1 cup of water.

10. Simmer it till the makahana are completely done and soft.

11. Then add cashew nuts and garam masala. After 1 minute put off the flame.

12. Transfer the mixture to a dish and sprinkle some coriander and 1 tsp of clarified butter on it.

13. Serve it hot with nan, roti or parantha.

-Chitra

Adraki Paneer

Ingredients

1. 200 gms of adraak peeled and chopped in thin slices

2. 200 gms of paneer

3. 2 big onions with 2 cloves of garlic grated

4. 3 medium tomatoes grated with 2 green chilies and 1 tbsp of coriander / dhaniya leaves

5. 1 tbsp of tomato sauce

6. ½ tsp of turmeric powder

7. Salt and Red chili powder to taste

8. 1 tsp of coriander powder

9. ½ cup of lemon juice

10. Oil

11. 1 tsp of poppy / sarso seeds

12. 1 tsp of cumin seeds

Directions

For Ginger:-

1. In a non stick pan add 1 tsp of oil; add cumin seeds, poppy seeds. When they crackle turn off the gas and pinch of salt and red chili powder.

2. In a grater add this mixture and add lemon juice. Mix it well till the mixture is well blended.

3. Now dip all the ginger slices in this lemon mixture and marinate it for 10-12 hrs minimum and 1-2 days. This can be used as Aachaar /pickle also with hot parantha’s or puri’s.

For Paneer:-

1. In a non stick pan add 1 tbsp oil on a medium heat and add coriander.

2. Add Onions and cook them until caramelized.

3. Add tomatoes and tomato sauce.

4. Add salt, red chili and turmeric powder

5. Cook on simmer for 15 minutes.

6. Now add the 2-3 tbsp of ginger slices marinated before with some juice.

7. Turn off the heat and add paneer cubes let it cook with lid on.

8. Garnish with ginger slices and serve.

-Chitra

Navratri Kaddu

 

Kaddu ki sabzi is one of the popular recipes prepared on Navratri

Ingredients

1. ½ kg Kaddu (yellow pumpkin/ sitaphal), peeled and cubed

2. Sendha or normal salt to taste

3. 1tbsp of amchoor / mango powder

4. 1 tsp of turmeric powder

5. 1 tsp of methre / methi ke daane

6. 1 tsp of cumin / zeera seeds

7. 1 tsp of sugar

8. 1 tsp of red chili powder

9. ½ cup of Water

10. Oil

11. 1 tbsp of coriander / dhaniya leaves

Directions

1. In a non stick pan or pressure cooker add 2 tbsp of oil

2. Add cumin seeds and methre until they splutter.

3. Now add turmeric powder, red chili powder, salt and amchoor powder.

4. Cook for 1 minute and add sugar.

5. Now add pumpkin to it.

6. Cook it for 3 minutes and add water.

7. Simmer for 10 minutes and cook with lid on.

8. Mash the pumpkin and serve hot.

9. Garnish with dhainya leaves or green chilies.

-Chitra

Sambar and Rice

 

 

Ingredients

1. 2 cups of tuar / arhaar daal soaked in water for 30 minutes.

2. Salt to taste

3. Different vegetables 3 cups ( carrots,beans, brinjal, kadu, petha, tori, plantain (hara kela), potato, okra /bhindi)

4. 1 Onion chopped

5. 1 big red tomato chopped

6. Salt to taste

7. 4 tbsp of sambar masala (any brand)

8. 1 ½ of amchoor / mango powder

9. 1 cup of kadi pata

10. 2 cups of plain white boiled Rice ( while boiling rice add 2 tsp of lemon juice)

11. 1 tbsp of sarso seeds

12. 2 whole lal mirch / red chili

13. Water

14. Oil

Directions

1. If you don’t have sambar masala you can make your own by roasting some dry spices. Take ½ cup coriander seeds, ¼ cup cumin seeds, ¼ cup chana daal (large split yellow lentils), ¼ cup urad daal (black gram), ¼ cup fenugreek seeds, ¼ cup black peppercorns, ¼ cup dry red chilli flakes, ¼ cup grated dessicated coconut, ¼ cup mustard seeds, 20 dried curry leaves, 2 tbsp tumeric powder, 2 tsp asafetida powder. Roast all the ingredients except the asafetida on a hot griddle till they begin to release their aroma. Cool on a tray. Add the asafetida and grind into a fine powder. Store in an air-tight container.

2. Boil the daal in pressure cooker or pan till it is turned into soup with pinch of salt and turmeric powder and ½ tsp of oil.

3. In the mean time boil water with 1 tsp of salt and add your vegetables to it. Boil them until they are cooked.

4. Till the vegetables are cooking make tadka for sambar. Add oil in non stick tadka pan add sarso seeds, when they splutter add kadi pata, whole lal mirch. Cook for 1 minute and add onions. When the onions turn golden brown add tomato and sambar masala, salt and amchoor powder.

5. Now add vegetables and tadka to the daal . Cook for 10 minutes.

6. Serve hot with white rice with onion rings dipped in lemon.

-enjoy Chitra

Sweet and Saucy Stir Fry

Ingredients

1. 1 cup of zuchinni chopped in 1-2 inch cubes

2. 1 cup of brocolli florets

3. ½ cup of chopped carrots

4. 1 cup each of yellow, green, red bell peppers chopped

5. 1 small can of water chestnuts / singhara or ½ cup of chopped in 1 inch cubes

6. 1 tsp of sesame oil

7. 2 tsp of soy sauce

8. 1 tsp of conrstarch with 1 cup of water

9. 1 tsp of honey

10. 2 tbsp of vinegar

11. ½ cup of pineapple juice with crushed pineapple pieces

12. 2 teaspoon of fresh minced ginger and garlic

13. Salt and black pepper to taste

Directions

1. For vegetables. Boil 3-4 cups of water and add salt.

2. Drop in all vegetables except water chestnuts to take the edge off but still being crunchy just for 3-4 minutes.

3. Take out the veggies and scatter them in an open tray to cool them quickly.

4. In the mean time add seasme oil, soy sauce, vinegar, honey and corn starch water in a small bowl. Whisk and heat the mixture till sauce turns little thick.

5. Heat oil in a non stick wok (khadiy) or deep dish pan.

6. Add ginger garlic paste.

7. When the mixture little pink add all cooled down vegetables in the wok add water chestnuts now. Keep on stirring in between.

8. Fry them little brown and then add soy sauce mixture and stir with tongs.

9. When it is incorporated add pineapple juice with chunks and stir. Let it simmer for sometime till it turns little thick sauce.

10. Plate them and garnish with chopped green onions. You can serve with steamed rice.

This will make you say yummy , saucy. I am sure. Try this.

-Chitra

Sprouts Salad

Ingredients

1. 1 cup of Moong Daal (Green) Sprouts

2. Salt to Taste

3. 1 Lemon

4. 1 cup of chopped cabbage or lettuce

5. ½ Cucumber Chopped finely

6. ½ Onion Chopped thinly

7. 1 Ripe Tomatoes thinly chopped

8. 1 tsp of Cilantro / Dhaniya chopped finely

9. 4-5 olives finely chopped

Directions

1. Mix all ingredients together and squeeze lemon.

2. Add Salt and Pepper to taste

3. Serve this Nutritious salad to everyone and stay healthy

-Chitra

Soup and Chips

Stop buying preserved soups from stores, you never know what is in that soup and chips. But one thing is sure, they are good for your health and neither your childrens or not. Instead of that buy these ingredients and make homemade soup and chips which is full of protein and nutrition and budget & figure friendly too.

Ingredients

1. 2 cups of Mix Vegetables chopped ( Corn, Carrots, Peas, Spinach, Beans)

2. 1 celery stick chopped thinly

3. 1 small can of tomato puree and 1 cup of diced tomatoes

4. ½ chopped Onions

5. ½ tsp of Ginger

6. 1 teaspoon of Garlic

7. 1 cup of Pasta

8. 3 cups of Vegetable Stock or Water

9. Salt and pepper to taste

10. 1 tsp of Olive Oil / Canola Oil

11. 10 Wonton Wrappers

12. Lemon

13. ½ teaspoon red chili powder

Isn't this amazing, you will love it... keep going. Cook it on sunday for your busy week ahead and home made lunch is ready and guess what you don't have to go out for To Go sandwiches or oily fast foods...

Directions

1. Boil 2 cups of water for pasta.

2. In a non stick pan add Onions, Ginger and Garlic.

3. When Onions turn little pink brown add Mix Vegetables and Celery.

4. When they turn little brown add Tomatoes and Tomatoes Puree.

5. When the tomatoes start leaving little oil in pan add Salt and Pepper

6. After that add Vegetable Stock and let it cook for 15-20 minutes.

7. Now take out the pasta from boiling water and add to the soup.

8. Cut Wrappers in triangles and bake them in oven at 300 degrees.

9. When they are turned golden brown take them out of oven and add little lemon and sprinkle salt and red chili powder.

10. Serve the Soup with Chips, garnish with coriander / Cilantro / dhaniya leaves

-Chitra

Shahi Palak Paneer

Ingredients

1. 2 frozen Spinach/palak packs

2. 2 cups of sliced Paneer

3. 1 tsp. of Cumin / Zeera

4. Salt to Taste

5. 1 tsp. of Ginger & Garlic paste

6. Red Chili powder to taste

7. 1 onion chopped finely in chopper

8. Oil

Directions

1. Take out the Spinach at least 30 minutes before and boil it will with 1 cup water.

2. Cool down the Spinach and then mix in Blender till it is smooth paste.

3. Heat Oil in a non stick pan and add cumin.

4. When Cumin seeds splutter add Ginger, Garlic and Onions

5. Now Add Salt and Red Chili powder

6. Cool down the mixture and mix it in blender for 1-2 pulse, so that it is mixed well..

7. Now add 1 teaspoon oil in that non stick pan again and add the mixture back again.

8. When the Spinach is cooked add Paneer cubes and serve.

9. Serve hot with Maki ki Rotti, Roti, or White boiled Rice.

-Chitra

Chana Daal Bhel Puri

 

Chat Pati Chaat in five minutes.....


Ingredients

1. 1 pound Roasted Chana daal/lentils ($5 per pound from Indian Store)
2. 1/2 cup of finely chopped red onion
3. 2 tsp. of chopped cilantro/dhaniya
4. ¼ cup of lemon juice
5. 2 chopped green chilies
6. ½ tsp of ginger
7. ½ cup of cucumber
8. ½ cup of finely chopped tomato without seeds
9. Salt and pepper to taste
10. ¼ vinegar (optional)
11. 2 tsp. of hot sauce
12. 3tsp. of Ketchup (any brand)

Directions

1. Take a big bowl and add Chana Daal with all dry ingredients. Mix together and keep it aside before your guests arrive. You can make this ahead of time and keep in cool place.
2. Now before serving add Lemon juice and hot sauce and garnish with chopped cilantro.

   -Chitra

   
   

POHA LAJWAAB

 
Poha/ Powa/ Chidwada/ Flattenned Rice :-

From western India, Poha, made from flattened rice, is an easy-to-cook, very nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Vinegar or Mint-Coriander Chutney! My Mom use to make this many times when we were kids, it is loved by all kids and all moms as it is quick lunch meal for their kids.

Ingredients

· 4 cups Flat/Pressed Rice/Chidwada/ ppha mix
· 1 cup Roasted peanuts (without oil)
· Salt & Red chili powder to taste
· 3 tsp. of Vinegar
· 1 cup mix vegetables
· 1 chopped onion
· 1 tsp. of cumin
· 1 teaspoon turmeric powder

Directions

· In a non stick flat deep dish pan heat 2 tsp. of oil and add cumin & onion to it.
· When onion turns pink add mix vegetables.
· Till mix vegetables get little fried wash your flat rice and soak for 2 minutes in warm
water.
· After two minutes drain water from flat rice and add with Mix vegetables.
· Now add all dry spices.
· Now in last add peanuts and let all mixture cook till 5 minutes. Just remember this
mixture should have no moisture.
· Now serve hot or cold by garnishing vinegar and Jalapenos (optional)

-Chitra Pal