Quinoa Rice (Healthy and Vegetarian)
I love eating Chinese food but I couldn’t eat it more often. As I don’t eat rice that much and then I found quinoa. So I tried making fried rice with quinoa instead of regular rice. I loved it and now it is something my whole family loves it and cooks often. So here is a healthy and less than 30 mins recipe for you’ll.
Quinoa Rice
Equipment
- Sauce Pan
Ingredients
- 1.5 cups quinoa
- 1 cup onions finely chopped
- 1/2 cup corn
- 1/2 cup capsicum finely chopped
- 1/2 cup french beans finely chopped
- 2 tablespoon ginger garlic paste
- 1 tablespoon soy sauce
- tablespoon vinegar
- 1 tablespoon olive oil
- 1 teaspoon Salt
Instructions
- Pour the quinoa in a bowl, Add 2 cups of water, mix well
- Let it cook for 10mins or till quinoa becomes soft
- Strain and remove all the water
- Pour 1 tablespoon oil in a pan
- Add 1 tablespoon Ginger Garlic paste
- Add 1 cup of onions
- Add 1/2 cup of capsicum and french beans
- Add 1/2 cup corn and mix well
- Add 1 teaspoon salt and then let it cook for 5mins
- Add 1 tablespoon soy sauce and vinegar
- Add cooked Quinoa and mix everything well
- Healthy Quinoa Fried Rice is ready!
Video
Notes
- Paneer Chilly
- Make sure the quinoa is properly cooked, that will make it the rice nice and fluffy
- You can add any vegetables you like
Butter Egg Curry | Egg Makhani | How to make Buttery Egg Masala Curry
Butter Egg Curry is prepared by cooking boiled eggs in a rich, succulent, sweet, and spicy tomato-based gravy. Butter Egg Curry is inspired by Chicken Makhani or Butter Chicken where the Chicken is replaced by Eggs. Egg Makhani is a healthy curry since it is high in protein. This Butter Egg Curry pairs very well with rotis and rice. Here is a simple and easy to make at the home recipe of Butter Egg Curry!
Butter Egg Curry
Equipment
- Pot
- Pan
Ingredients
- 2 tablespoon butter
- 2 tablespoon garlic minced
- 2 medium-sized onions roughly chopped
- 3 medium-sized tomatoes roughly chopped
- 12 pieces cashew
- 4 pieces dry red chilies
- 2 pieces bay leaf
- 2 pieces cinnamon stick
- 1 cup water
- 2 tablespoon salt
- 1 teaspoon chilly powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 lemon
- 8 pieces eggs boiled
Instructions
- Melt 1 tablespoon butter in a pan
- Add 2 tablespoon minced garlic, Saute till the raw smell of garlic goes away
- Add roughly chopped onions and saute till the onions turn translucent
- Add roughly chopped tomatoes to it
- Add 10-12 pieces of cashew, Saute till the tomatoes become soft
- Put the mixer in the blender and blitz away
- Melt 1 tablespoon butter in a pan
- Add 4 dry red chilies
- Add 2 bay leaf and cinnamon stick
- Add the blitz puree in it, Let the puree cook on low flame
- Add one cup of water to it, Let the puree cook on low flame for 5-7 mins
- Add 2 tablespoon of salt, and 1 teaspoon of chilly powder,
- Add 1 teaspoon of coriander powder
- Add 1 teaspoon of garam masala
- Mix everything well
- Squeeze one lemon in the gravy
- Let it simmer for 15mins on low flame
- Cut the boiled eggs horizontally and place it in the gravy
- Garnish and Butter egg curry is ready!
Video
Notes
- Biryani
- Roti Or Palak Paratha
- You can replace the eggs with Paneer or Chicken
Healthy Vegetable Millet Khichdi Recipe | How To Make Healthy Millet Khichdi Meal | Gluten-Free Millet Recipe
Healthy millet khichdi is my favorite healthy version of khichdi, made using ‘Foxtail’ millets and lentils. Khichdi is generally made with rice and lentils. Whenever I used to be unwell, my mom always made this. It is my go-to comfort food. This healthy gluten-free millet khichdi recipe is very easy to make an instant one-pot meal. It is a very close substitute for rice khichdi in terms of taste but the millet khichdi has many more health benefits. Do try this really easy millet khichdi recipe at home and comment whether you liked it! I love to eat with this with pickled vegetables.
Healthy Vegetable Millet Khichdi Recipe
Equipment
- Pressure cooker or pot
Ingredients
- 1 1/2 cups foxtail millet
- 2 cups pigeon lentil/toor dal
- 3 cloves garlic
- 1 cup spinach
- 2 tablespoon ghee
- 1 teaspoon mustard seeds
- 1/4 teaspoon asafoetida
- 8 pieces curry leaves
- 1 cup cabbage
- 3 pieces carrots
- 2 large onions
- 1 medium capsicum
- 1 teaspoon salt
- 1 teaspoon pink salt
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
Instructions
- Take 2 tablespoons of ghee in a pressure cooker
- Add 3 cloves of garlic
- Add 1 teaspoon of mustard seeds
- Add ¼ teaspoon asafoetida and 8 curry leaves
- Mix everything well and let it sizzle
- Add chopped onions and saute
- Add chopped cabbage, carrots and capsicums
- Add 1 cup of spinach and 1 tablespoon salt
- Mix everything well
- Add 1 1/2 cup of foxtail millets
- Add 2 cups of soaked lentils
- Mix everything well
- Add one teaspoon of pink salt, turmeric, cumin powder and chili powder
- Add 4 cups of water and mix everything well
- Cook till the pressure cooker whistles for two times
- Healthy Millet Khicdhi is ready!
- Garnish and ready to eat!
Video
Notes
- Pickled Vegetables
- Curd or Raita
- Any Type of millet can be used.
- This recipe can be made with Quinoa as well
Baingan Sabji |Coconut brinjal/eggplant and potatoes curry | How to make Gujurati style Baingan aloo sabji
Coconut brinjal/eggplant and potatoes curry | Baingan Sabji is an easy and quick recipe to make. Coconut brinjal/eggplant and potatoes curry | Baingan Sabji is one of my favorites and have been eating this coconut brinjal/eggplant and potatoes curry | Baingan Sabji since childhood. Now, post-marriage, whenever I go home my mom always makes coconut brinjal/eggplant and potatoes curry | Baingan Sabji for me. So this time she also let me take a video while she was making it.
This coconut brinjal/eggplant and potatoes curry | Baingan Sabji is sweet and spicy. The sweetness comes from the coconut and the spiciness comes from the green chilies. This coconut brinjal/eggplant and potatoes curry | Baingan Sabji goes well with roti as well as steamed rice. The combination of potatoes and Brinjal together is very common in India. This Coconut brinjal/eggplant and potatoes curry | Baingan Sabji is made in different styles in different states of India. This coconut brinjal/eggplant and potatoes curry | Baingan Sabji recipe is inspired by Gujarati cuisine.
Coconut brinjal/eggplant and potatoes curry | Baingan Sabji
Equipment
- Blender
- Pressure cooker
Ingredients
- 300 grams brinjal/eggplant/baigan approx. 8 pieces
- 350 grams potatoes approx. 10 pieces
- 2 cups coconut
- 2 cups coriander
- 7 pieces green chilies
- 2 tablespoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 3 tablespoon oil
- 1/2 teaspoon asafoetida/hing
Instructions
- Add coconut and green chilies in the blender and blitz away
- Empty the coconut mixture in the plate
- Add finely chopped coriander
- Add salt, turmeric, chili powder, asafoetida,
- Add coriander, and cumin powder
- Add 1 tablespoon oil and mix everything
- Cut the brinjal/eggplant/baigan and potatoes in half
- Pour 2 tablespoon oil in a pressure cooker and the chopped brinjal/eggplant/baingan
- Add the potatoes to it
- Add the coconut mixture to it
- Add 1 cup of water and cook
- Cook till the pressure cooker whistles for four times
- Garnish it with coriander
- Coconut brinjal/eggplant and potatoes curry | Baingan Sabji is ready!
Video
Notes
- Rice
- Roti or Palak Paratha
- You can replace the potatoes with sweet potatoes
- If you don’t have a pressure cooker, you can cook it in a pot as well.
Vegetarian Paneer Patiala| How to make Paneer Patiala| Yummy Vegetarian Indian Paneer Curry
Paneer Patiala is the vegetarian version of the famous lip-smackingly delicious Indian Punjabi dish called “Chicken Patiala”. Chicken Patiala is prepared by wrapping the chicken in an egg omelet and then added to a spicy tomato gravy. In Paneer Patiala, the chicken is replaced with paneer/cottage cheese and the egg omelet is replaced by a tomato omelet which is basically a chickpea flour pancake/besan chila. Learn how to make Paneer Patiala, which is a unique vegetarian take on the non-vegetarian “Chicken Patiala”, at home. Here is the recipe of “Paneer Patiala“, the vegetarian alternative of “Chicken Patiala”
Vegetarian Paneer Patiala
Equipment
- Sauce Pan
- Flat Pan
- Blender
Ingredients
Paneer/Cottage Cheese Stuffing for Paneer Patiala
- 150 grams paneer/cottage cheese grated or crumbled
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon oil
Chickpea Flour Pancakes/Besan Chilla for Paneer Patiala
- 1 cup besan/chickpea flour
- 1/3 cup onions finely chopped
- 1/2 green chilly finely chopped, you can add more according to your spicy level.
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 1/2 cups water
Paneer Patiala Gravy
- 3 medium tomatoes roughly chopped
- 3 cloves garlic
- 2 medium onions finely chopped
- 1/2 green chilly finely chopped, you can add more according to your spicy level.
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1/3 cup milk
- 2 tablespoon fresh cream
- 1 cup water
- coriander for garnishing
Instructions
Paneer/Cottage Cheese Stuffing for Paneer Patiala
- In a bowl, put grated or crumbled paneer/cottage cheese. Add all the spices (Salt, Cumin Powder, Chilly Powder, Coriander Powder, Garam Masala)
- Take some oil in a pan, add the mixture and saute it for at least 5 mins on low flame. Let the paneer cook until it becomes light golden in colour. Switch off the stove and keep it aside.
Chickpea Flour Pancakes/Besan Chilla for Paneer Patiala
- Mix the besan/chickpea flour, onions and green chillies in a bowl together. Add salt, turmeric and chilly powder to the mixture. The consistency of the batter should ne thick yet runny.
- Pour the batter on a flat-pan, like a dosa or a pancake and let it cook. It will take approx. 10 mins for it to cook. The top surface should look cooked and the bottom should have a light golden brown color.
- On a plate, keep the cooked pancake/ besan chila. In the center add the cooked paneer
- Fold the pancake/chila like an envelope
Gravy for Paneer Patiala
- In a blender, take some tomatoes and cloves of garlic and blitz away and make a fine puree. Do not add water
- Pour some oil in a sauce pan and the onions and green chlies. Let it saute till they turn golden brown in color
- Then add the tomato puree.
- Cook till the tomatoes releases water.
- Add the salt, tumeric, chilly powder, garam masala and one cup of water. Mix it well.
- Add ⅓ cup of milk, and 2 tablespoons fresh cream. Stir it till the fresh cream mixes well.
- Now add the stuffed chila in it, pour some gravy on it, and let it simmer in the gravy for 5 mins.
- Tada!!! The delicious "Paneer Patiala" is ready. Garnish it with some coriander and serve it with piping hot rotis, flatbreads or rice
Video
Palak Paratha | Spinach flatbread without yeast| Hulk Flatbread
“Hulk Paratha” that’s what my nephew exclaimed when he saw “Spinach Flatbread/Palak Paratha”. Palak Paratha is a very healthy dish since it is made from whole wheat and there are essential micro-nutrients that you get from the Spinach. When I make Palak Paratha for myself, I like to add garlic in it as well for an enhanced flavor. Palak Paratha is a perfect combination with any curry, dals, or for that matter tastes brilliant if had with some pickle. My favorite combination is pairing Palak Paratha with curd flavored with some salt and red chili powder! Here is a simple Palak Paratha recipe that you can easily try at home.
Palak Paratha | Spinach flatbread without yeast
Equipment
- Blender
Ingredients
- 1 cup spinach
- 1 tabelspoon ginger paste
- 4 cloves garlic
- 1/4 cup water
- 1 teaspoon salt
- 3 tablespoon oil
- 1 cup wheat flour
Instructions
- Clean and roughly chop the spinach
- In a blender, put the spinach, ginger, and garlic and make it into a fine puree. If require add 1/4th cup of water to it.
- In a bowl or flat plate, put wheat flour, salt, and oil. Mix everything well
- Start adding puree little by little. As you add the puree, mix with your hands, and bring the dough together.
- Once the dough comes together, start kneading the dough. Knead with the knuckles of your finger, applying pressure.
- Knead till the dough is smooth. the dough should be firm, shouldn’t be soft. Press the dough with dry fingers, it should leave an impression. I love the hulk green color dough.
- Roll the dough into small rounds ( Approx 15. Grams each). Make 8 Small rounds with them.
- Take one, Cover the rest. Roll it into round dough. There should be no cracks. Press the round dough ball and flatten it slightly.
- Sprinkle some dough below, place the flatten dough and roll it with a rolling pin.
- Heat the pan on low heat. Make sure the pan is hot enough before you place the spinach paratha on it.
- Cook till there are small bubbles on them. (will take 20-30seconds) At this point flip the spinach paratha.
- Once there are bubbles form on that side as well(will take 20-30seconds), apply oil on the cooked side, and flip again.
- Cook for 20seconds, apply oil and flip again.
- After 20seconds. Remove them from the pan.
- Tada, Soft Spinach Paratha are ready
Notes
- Potato vegetable and curd.
Palak Paratha|Spinach flatbread with curd, and roasted potatoes
- Spinach paratha/flatbread and pickle.
- Use as Spinach Tortilla and stuff with favorite fillings.
- Paneer Kofta
- Do not cook for longer, the paratha/flatbread will become very hard.
- If you the dough is too soft, add some more flour and knead again.
- You can keep a round vessel on the rolled paratha and cut it and give it a perfectly round shape, before cooking it.
Vegetarian Mexican Rice Recipe | How to make Mexican Rice | Vegetarian Rice Dish
Being an Indian I love spicy food. I got introduced to Mexican rice when I was introduced to rice bowl at Chipolte in the USA. I instantly fell in love with it because the flavors have similarities to Indian rice dished. Mexican Rice is cooked within tomatoes gravy and enhanced with cilantro. Fyi, Cilantro is Coriander. So much so far being fancy! When accompanied with sour cream, salsa, guacamole it hit the top of my favorite rice dishes.
Mexican rice can be a side dish when serving Mexican food! Not only is it simple and takes under 10 minutes to prep, but it’s perfect when served with tacos or you can eat it as a main dish too. So let’s make this amazing Mexican rice/Spanish rice recipe
Mexican rice/Spanish rice
Equipment
- Blender
Ingredients
- 1 tablespoon olive oil
- 1 cup rice
- 4 cloves garlic minced
- 1/2 cup onions finely chopped
- 1/3 cup corn
- 1/2 cup coriander/cilantro finely chopped
- 1 tablespoon salt
- 1/2 tablespoon chili powder add extra if you want it to be spicy
- 1/2 tablespoon cumin powder
Instructions
- Wash the rice three times and let it soak for at least 30mins.
- In a pan, take olive oil. Take some garlic and saute it till the raw smell is gone.
- Add onions, corn, and coriander and saute till the onions become transparent.
- Meanwhile, take some chopped tomatoes and make a puree in the blender.
- Add this to the pan, cook till the tomatoes leave some water.
- After that add spices to the pan, salt, cumin powder, chili powder. Mix it well
- Remove the water from the rice and put the soaked rice in the pan. Add about 2 cups of water. (*see notes)
- Mix everything, cover the pan, and let the rice cook
- Garnish the Mexican rice with coriander
Notes
- Mexican rice with sour cream, salsa, chips and guacamole.
Mexican rice/Spanish rice – Served with Chips, Sour Cream, Guacamole
- You can use a can of tomato puree instead of fresh tomato puree.
- Instead of water, you can use nice vegetable broth to enhance the flavors more.
Indian Paneer Kofta Curry Recipe | How to make Paneer Kofta | Malai Kofta
Kofta is derived from the Persian word “Koftah” which means “pounded meat”. Paneer Kofta is a vegetarian Indian delicacy in which pounded cottage cheese and potatoes are used instead to emulate the texture and flavor of pounded meat. Generally the kofta’s are fried but this recipe has baked kofta’s instead. These Paneer Kofta’s are served in creamy onion-tomato based curry. Paneer Kofta curry itself is a balance of the sweetness from the onions, acidity of the tomatoes, the richness of the cream, and a tinge of heat from red chilies.
So prepare yourself for an indulgent Indian curry meal.
Paneer Kofta Recipe
Equipment
- Oven
Ingredients
Paneer Kofta
- 2 large potatoes (Approx.150grams)
- 100 grams paneer
- 2 teaspoon salt
- 1/4 cup coriander
- 1 teaspoon garam masala
- 1 teaspoon ginger paste
- 2 tablespoon cornflour
- 8-10 chopped cashew
- 4-6 raisins
- 1 tablespoon oil
Paneer Kofta Gravy
- 1 tablespoon oil
- 1 bay leaf
- 1 dry red chili
- 4 cloves garlic chopped
- 1 large onions
- 3 medium tomatoes
- 1 tablespoon salt
- 1/2 tablespoon chili powder
- 1 teaspoon garam masala
- 2 tablespoon cream
- 1 tablespoon butter
- 1/4 cup milk
- 1 teaspoon sugar
Instructions
Paneer Kofta
- Boil the potatoes. After it has cooled down, mashed them.
- Crumble the paneer in a bowl, add the potatoes, corriander, salt, garam masala, cashew, raisins and cornflor.
- Roll them and Make them into small rounds.
- You will get approx. 6 round paneer kofta's
- Put it in a baking tray, apply oil to it and bake it at 180C for 20 mins.
- They will have a nice light brown color on it.
Paneer Kofta Gravy
- In a pan, take oil. Add bay leaf and dried red chili.
- Add garlic to it and saute it. Till the raw smell of garlic goes away,
- Add onions to it, saute till they are nicely caramelized and this will give a nice sweetness to the gravy
- After that add the tomatoes and let it cook till they become soft.
- Switch the stove off, let this cool down a little, remove the bay leaf, and blend it into a fine paste.
- Do not add water to the gravy.
- Add the gravy in the same pan, put salt, chili powder, and garam masala.
- Let it cook till the tomatoes leave some water, put some fresh cream, butter, and milk to it. Stair the gravy.
- Add sugar to it, this will bring some sweetness to the gravy Let the gravy reduce to a thicker consistency.
- Put the paneer kofta’s in them, add some cheese on the kofta's. Cook for another 5mins,
- Saute some onions with coriander and salt. Saute till they become brown.
- Garnish the Paneer Kofta curry with some coriander, fresh cream, and sauteed onions.
Notes
- You can eat the Paneer Kofta with some roti, paratha, palak paratha/flatbread or rice.
- You can deep fry or shallow fry the paneer kofta’s as well.
- You can add honey instead of sugar in the Paneer Kofta.
- Of you like spicy food you can add some chopped chili to the paneer kofta mixture.
Hyderabadi Boneless Chicken Tikka Biryani |How to make an Easy Chicken Tikka Biryani
Biryani is a widely loved rice dish throughout India, especially in Hyderabad. Biryani is an amalgamation of complex intricate flavors that balance out perfectly to produce a well balanced and aromatic dish. Biryani is generally, served with Mirchi ks salan and Raita (Curd chutney). The flavors of biryani and Mirchi ka salan mixed with the refreshing raita will give you an explosion of flavors in your mouth.
So Let’s Start….
Hyderabadi Biryani
Equipment
- Pressure cooker or pot
Ingredients
For Chicken Marination
- 250 grams boneless chicken
- ½ cup curd Greek or hung curd
- ¾ tablespoon ginger paste
- ¾ tablespoon garlic paste
- ½ tablespoon salt
- ½ tablespoon chili powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala or biryani masala
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin Powder
Whole Spices
- 2 leaves bay leaf
- 2 pieces cardamon
- 1 piece cinnamon stick
- 1 piece mace
- ½ tablespoon cumin seeds
- 3 pieces clove
- 1 piece star anise
Others:
- 2 cups basmati rice
- 1 medium onions finely chopped
- 1 tablespoon salt
- 2 piece green chilies ( de-seeded)
- 1 tablespoon ghee or oil
Instructions
- Marination and Prep before cooking
- Cut the boneless chicken in small pieces, Add Curd( I like to strain all the extra water from the curd before using it)
- Add all the spices, Salt, Turmeric powder, Chili powder, Corriander powder, Cummin Powder, Garam Masala, Ginger paste, and garlic paste together. Mix it well and let it marinate for an hour.
- Wash the rice for a couple of times(2-3times) and soak it in water for at least 30 mins. (I generally soak the rice the same amount as the chicken)
Cooking:
- After an hour, take a pressure cooker or A pot, add Ghee or oil. Add all the whole spices. (If you don’t have any of the mentioned spices. Just skip it.)
- Add onions and saute them with the whole spices.
- Once the onions become brown in color, then add the marinated chicken into it, mix everything, and let the chicken get cooked.
- It will take approx 5-8 minutes on medium heat.
- Cook till the chicken is tender.
- Add some salt, chilly powder and chilies. Even the chicken out in the pot.
- Remove water from the soaked rice, and layer the rice on the chicken.
- Try and have an even layer.
- Add one cup of water from the center of the pot and add one cup of water from the sides (You add water from the side so that the rice doesn’t get stuck the side of the pot). Make sure the rice has completely emerged in the water.
- If cooking in the pressure cooker, then let it cook till one whistle on a low flame
- If cooking in the pot, cook with a lid on it till the rice is cooked. Do not mix the ingredients while it is cooking. Also, If the rice is not cooked, add more water and let it cook.
- While the rice is cooking, shallow fry some onions till they become crunchy.
Notes
- Biryani is generally eaten with Mirchi ka Salan, Raita, and raw onions.
Hyderabadi Boneless Chicken Tikka Biryani with Mirchi ka salan and raita
- You can marinate the chicken overnight as well
- If you are unable to soak the rice, cook it for a longer time then. So in the pressure cooker, 2 whistles and in a pot add more half a cup water and let it cook for a longer time.
- You can shallow fry the onions instead of deep-frying them Or you can skip them as well.
- You can make a healthy version by using brown rice, Please soak the rice for longer time ( at least an hour ). Also, add 3 tablespoons of curd to the chicken before adding the rice. This will make sure the chicken is juicy and not dry.