Showing posts with label Health Recipes. Show all posts
Showing posts with label Health Recipes. Show all posts

Monday, 27 November 2017

How to Make Broccoli & Feta Omelet with Toast

Recipe for Broccoli & Feta Omelet with Toast


Cooking spray
1 cup chopped broccoli
2 large eggs, beaten
2 tablespoons feta cheese, crumbled
1/4 teaspoon dried dill
2 slices rye bread, toasted


Step 1
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.
Step 2
Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.

Monday, 16 October 2017

How to make Sweet 'n' Sticky Pork Chops with "Dirty" Rice

Recipe for Sweet 'n' Sticky Pork Chops with "Dirty" Rice


½ c. dark brown sugar
2 bay leaves
½ c. Kosher salt
8 c. ice
6 thick-cut (1-inch) bone-in pork chops
"Dirty Rice"
1 c. jasmine rice
½ lb. ground beef
½ lb. ground pork
1 tsp. ground cumin
1 tsp. cayenne pepper
1 tsp. paprika
¾ c. chicken stock
3 clove garlic
2 tbsp. Dark Roux
1 tbsp. butter
¾ c. Steen's cane sugar
¾ c. Steen's cane vinegar
green onions
Steamed green beans


Make Brine: in an 8-quart saucepot, whisk together 4 cups cold water, sugar, bay leaves, and kosher salt. Heat to boiling on high; remove from heat. Add ice and pork chops. Cover with plastic wrap and refrigerate at least 12 hours or up to 24 hours.
Meanwhile, in a medium saucepot, combine rice and 1 1/2 cups water. Heat to boiling on high. Reduce heat to low. Cover and gently simmer 20 minutes. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork and let cool; set aside.
Make Glaze: In a small saucepan, whisk together cane syrup and cane vinegar. Heat to boiling on high. Reduce heat to medium. Simmer 30 minutes or until reduced by half, whisking occasionally. Set aside.
Preheat oven to 375 degrees F. Heat outdoor grill on medium-high. Pat pork chops dry with paper towels; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill 5 minutes per side. Transfer to a foil-lined rimmed baking sheet; roast pork shops 15 to 25 minutes or until cooked through (145 degrees F). Let stand 5 minutes.
While pork cooks, in a medium bowl, combine ground beef, ground pork, cumin, cayenne, paprika, and 1 teaspoon each of salt and black pepper. In heavy bottomed 6- or 7- quart saucepot or Dutch oven, cook meat on medium-high 8 to 10 minutes or until well browned, stirring occasionally. Stir in chicken stock, scraping up browned bits from the bottom of the pot. Add garlic and roux. Cook 5 minutes, stirring frequently. Add reserved rice and butter; stir gently to mix. To serve, garnish rice with green onions. Place pork chops over rice; top with glaze. Serve with green beans.

How to make Sweet and Sticky Tofu with Baby Bok Choy

Recipe for Sweet and Sticky Tofu with Baby Bok Choy


12 oz. udon noodles
2 tbsp. reduced sodium soy sauce
1 tbsp. brown sugar
1/2 tsp. Freshly ground black pepper
2 tbsp. plus 1 tsp cornstarch, divided
14 oz. firm tofu
3 tbsp. canola oil
2 green onions, thinly sliced, plus more for garnish
1" piece ginger, peeled and cut into matchsticks
1/2 small red chile, thinly sliced
2 bunches baby bok choy, stems sliced
2 cloves garlic, chopped 


Cook the udon noodles according to package directions.
Meanwhile, in a small bowl, combine the soy sauce, sugar, pepper, 1 teaspoon cornstarch and 1/4 cup water until smooth.
Lightly press the tofu with paper towels to remove excess liquid. Cut into 3/4-inch pieces and toss in the remaining 2 tablespoons cornstarch.
Heat a large skillet over medium-high heat. Add 2 tablespoons oil and then the tofu and cook until golden brown on all sides, 6 to 8 minutes total. Transfer to a plate and wipe out the skillet.
Add the remaining tablespoon oil to the pan and cook scallions, the ginger, garlic and 1/2 of the red chili for 1 minute. Add bok choy; cook, tossing, for 2 minutes.
Return the tofu to the pan, toss to combine, then add the soy sauce mixture and let simmer, tossing everything together to make a sticky sauce, 1 to 2 minutes.
Spoon over the noodles and top with the scallions and remaining red chile. Sprinkle with the peanuts. 

Thursday, 12 October 2017

How to Make Hot Paneer Sandesh Pudding (Without Suger)

Recipe for Hot Paneer Sandesh Pudding


250 gm home-made paneer (cottage cheese)
2 Tbsp full fat cream
2 tsp stevia (a natural sugar substitute derived from a plant, adjust to your taste)
For the fruit stew:
1 green apple-thinly sliced & seeds removed
8-10 strawberries, chopped
Juice of one orange or about 1 cup
3-4 cloves
3-4 cardamom
2 cinnamon sticks
3-4 whole black pepper
1/4 Tbsp butter
Almond slivers for garnish
In a saucepan melt the butter and add the orange juice to it.
Add the cloves, cardamom, cinnamon and black pepper. (they have to be fished out later)
Once the juice is hot, add the apple slices. Let it stew covered for about 5-7minutes. Uncover it after a while and let it simmer till half of the orange juice evaporates.
Once done, turn off the heat and remove all the whole spices from the liquid.
Now add 3/4 of the strawberries. Reserving some for garnishing. This is the fruit stew.
Mash the paneer well with a fork and add whipped cream to it. Blend in the stevia. Mix well.
Flatten out this mix on a plastic sheet or foil paper according to the size of the baking dish you are going to use.
Preferable you should use a 15 cm square baking dish.
Pour in the stewed fruits in the baking dish.
Flip the paneer layer (that you had flattened earlier on a plastic sheet) over to fit on top of the stewed fruit in the baking dish.
Dress it up with leftover strawberries and some almond slivers.
Place it in a hot oven preheated at 220 degrees C and bake for about 15-20 minutes, till the paneer's edges look a bit brown.
Serve hot.

How to Make Jowar Medley

Recipe for Make Jowar Medley
Cook up a healthy jowar medley filled with vegetables and flavor. Enjoy a light snack, the guilt free way!


1 Tbsp rice bran oil
2 Tbsp mustard seeds
15-20 curry leaves
4 green chillies, de-seeded
1 Tbsp ginger, chopped
4-5 baby corn, diced
1/2 zucchini, chopped
1 red pepper, chopped finely
1 yellow pepper, chopped finely
Pepper, to taste
Salt, to taste
1 cup jowar seeds (sorghum)  
Soak the jowar seeds overnight and boil it in the same water for 15 minutes. (Optional: Boil it with 2 garlic cloves wrapped in a muslin cloth to infuse some flavor.)
Heat the rice bran oil in a pan. Add mustard seeds, curry leaves, green chillies and ginger.
When the seeds splutter, add baby corn, after a minute add the the zucchin. Stir fry.
Add the red peppers and yellow peppers. Stir fry.
Add the salt , pepper & cooked jowar. Toss well.
Garnish with coriander leaves.

Wednesday, 11 October 2017

How to Make Beetroot and Vodka Cured Balik Salmon Croissant Canapé Recipe

Recipe for Beetroot and Vodka Cured Balik Salmon Croissant Canapé


10 toasted Croissant slice
3 Tbsp Philadelphia cheese
1 cucumber
1 dz asparagus
1 Tbsp capers
For Salmon Marination:
1/2  cup dill leaves (chopped)
60 ml vodka
1 fillet salmon
1/2 cup rock salt
1/2 cup sugar
1/2 cup whole coriander
1 cup beetroots (puree)

Crush the coriander seeds and make a blend with the rest of the ingredients.
Remove the Salmon skin and apply the blend on the salmon generously forming a thick crust.
Leave it to rest in a tray and cover with some weight.
After every 6 hours remove the excessive moisture that has drained from the salmon fillet.
After 24 hours remove scrape of the crust and cut thin slices and shape like flourettes.
For Assembling:
Cut the cucumber into thin slices and roll them in to cigarillos.
Toast the croissant bread and slice. Apply the Philadelphia cheese.
Put the salmon flourettes, poached asparagus and cucumber rolls and garnish with capers, red onion and dill leaves.

How to Make Jamun Salad Recipe

Recipe for Jamun Salad


1 Mango 
1 cup Jamun 
1/2 Cucumber (peeled)
1-2 tsp Chilli flakes
1 tbsp Extra virgin olive oil 
2 tsp Lemon juice 
Salt, to taste


Peel and cube the Mango and Cucumber.

Then de-seed and chop the Jamun. Mix them all together in a bowl.
For the dressing, combine the remaining ingredients.
Then pour over the chopped fruit and vegetable.
 Cool in the fridge before serving. 

Tuesday, 10 October 2017

How to Make Chicken Ball And Spinach Soup

Recipe for Chicken Ball And Spinach Soup

A subtle tasting and low fat soup. The flavor is light and lemony. Its full of healthy veggies, light chicken balls and is filling to the core.


For chicken balls:
500 gm chicken leg or breast minced (leg will result in a softer texture)
Thinly chopped spring onion greens
Carrots (thinly shredded)
1 tsp white pepper powder
2 chicken stock cubes crumbled
1 Tbsp sesame oil
2.5 Tbsp grated ginger
1 egg for binding
Salt to taste
Little star anise powder
2 cloves garlic, chopped
3 Tbsp soya sauce
Potato starch (optional) 
For chicken balls:
Mix all ingredients above with mince till evenly distributed and place in the refrigerator.
For the soup:
Heat stock and when boiling add the egg mix till it scrambles in the soup. Mix lightly.
Take chicken out of fridge and form balls with wet hands. Add to soup.
Now taste the soup and adjust seasoning with salt and soya sauce.
Finally add mushrooms and shredded carrots. Let it cook till they have a nice crunch and not overdone.
Add lemon juice. Taste. If you need more juice, add. Dont overcook the lemon juice.
At the end, just before serving, throw in the bean sprouts and torn spinach leaves and serve.
Serve with vinegar-chillies and your favorite chilli sauce.