Mutton Korma : Healthy with Mooli

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You need:

  • 300 Grams of mutton with bones.
  • Two radishes with leaves. Cut into long thick sticks.
  • 2-3 Carrots, cut into long thick sticks.
  • 3 Onions chopped up.
  • 1 tablespoon of ginger garlic paste.
  • 2 Green chilies.
  • 1 cup yogurt, beaten.
  • A teaspoon of turmeric.

Use a pressure cooker. Start with cooking the onions and green chilies on a medium-high heat. Let them take their time, while you prepare the other vegetables. In about 13-14 minutes the onions would have softened really well and getting brownish. Add the ginger garlic paste. Mix it well and once the raw edge is gone add the mutton. Saute for a couple of minutes. It helps if you cut the mutton into small pieces.

When the meat starts brown up, add the radishes and carrots. Mix well. Cook for about 5-6 minutes on medium heat. Use the radish leaves to deglaze the cooker. Sprinkle some water and pressure cook. On high till first whistle then simmer for about 10 mins.

Let the pressure dissipate. Open the cooker and move everything to one side. Let the liquid sauce collect to one side. Into this add a teaspoon of beaten yogurt. Dissolve it. Then add another teaspoon. Keep doing this till all the yogurt has been added.

Mix and warm it up. You can reduce the consistency if you desire. But its best to keep the gravy. It will soak into roti’s or rice and be delicious.

No masala’s were added. This is a simple korma with the flavors coming in from the basic ingredients.

Mawa Beets Kofta

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This is a very simple recipe that will stun you with awesomeness.

You Need:

  • 500 grams of beets, grated.
  • One chopped green chilly.
  • A teaspoon each of cumin and coriander seeds.
  • 200 grams of unsweetend Khoya / Mawa
  • Some toasted seeds like flax, pumpkin, melon etc

Saute the cumin, coriander and green chilly in a tablespoon of oil. Saute the grated beets till the raw edge is gone. Reduce heat. Crumble the mawa and add it into the beets.

Use a spoon to mash it in. It will dissolve in 3-4 mins. Let the mixture cool a little. Shape into small balls.

No sugar or salt is added to this recipe.

The sweetness of the beets, the heat from the chilly and the creaminess from the mawa will have everyone asking for one more piece of this guilty free treat.

Uncomplicated Fish Masala

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This is a recipe for anyone who is intimidated by fish. Its super simple and fail safe.

You Need:

  • Dill leaves or Coriander : Couple of bunches.
  • 2-3 Green chilies.
  • 5-6 Tomatoes.
  • One inch piece of ginger.
  • 5-6 cloves of garlic.
  • Pomfret, you can use either white or black. This recipe will work fine with Sea Bass, Pink Perch, Lady Fish, Basa etc.

Put all the ingredients except the fish in a blender. Puree it. Season with salt.

It does not matter if you used more tomatoes or more herbs. Just taste it once its pureed and adjust accordingly.

Use a heavy pan, which has a lid. Heat some oil in it. Fish tastes best when its cooked in mustard oil. But you can use any oil you like. When the oil is shimmering add the pureed masala. Let it cook on high heat for about 3-4 mins. As it cooks, it will start bubbling and sputtering. Let it do that for another 2-3 mins. Reduce heat. Spread out the fish and cover it with the masala. Cover the pan. Let it cook on low heat for no more than 15 minutes.

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Open the and if needed simply dry it up a little.

This goes great with both rice and roti.

Spinach & Chicken

You Need:

  • A chicken breast, preferably without bone and skin. Sliced into one centimeter thick rings.
  • Spinach, chopped up.
  • A teaspoon of either garlic or ginger+garlic paste.

Heat oil. Saute the garlic paste. When the raw edge is gone, spread out the chicken. Medium heat. When the color has become white for more than 3/4th of the chicken, turn them around. Place spinach on top.

Cook covered for about ten minutes on low heat. Open and move to high heat. Dry up all the released moisture.

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Season with salt and pepper, but test before you add anything. Spinach has a bit of saltiness in it. That is almost enough for this very simple dish.

Cauliflower Pizza Base

You Need

  • A small Cauliflower, grated.
  • Processed Cheese, grated but its quantity depends on volume of cooked cauliflower.
  • One Egg.

After grating the cauliflower, wash them. Use a large strainer with plastic mesh under a tap. Then using a small plate compress the cauliflower till you squeeze out as much water as possible.

Cook the Cauliflower on high to medium heat. Till it stops steaming. Be careful. We only want to dry it up. Don’t let it caramelize.

Combine the cauliflower with grated cheese and one egg. Ratio of cheese to cooked cauliflower is 1:2.

Mix well. Spread it out on a parchment paper. Make it into any shape but keep its thickness even. 80 mm or less is an ideal thickness.

Bake at 180 C for about twenty to thirty minutes. Look for a slight browning on the top. Last three mins with only top heat at 220 C.

Remove the base but do not switch off the oven. Let the base cool a little. Add preferred sauce and topping. Some more cheese and bake for around ten mins at 180 C.

Enjoy a guilt free low carb treat.

Super Green : Broccoli and Spinach

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You Need:

  • A head of broccoli, chopped up. Not cut into florets but awkwardly chopped up. This will help you mix them much better.
  • Spinach, chopped up.
  • Toasted Seeds like melon, flax etc.
  • Butter.
  • 2 tablespoons of Fresh Cream.
  • Seasoning mix.

Melt butter and saute spinach in it. Cook them on high heat till they wilt and stop releasing water. Add the broccoli. Reduce heat to low. Cook covered for about 7-8 mins. Open. Add some butter and cream. Mix well till everything is coated. Season with dry herbs and garnish with toasted seeds.

Enjoy a bright green load of goodness.

Poaching Eggs

Boiling eggs is easier. But Poaching eggs is almost as easy, while giving an incredibly beautiful work of art.

Use a slightly thicker bread as the base. Butter it well. Your excuse is that it will hold the egg in place. The reason is that butter makes everything better.

Get water to a boil. Reduce the heat. There should be no bubbling action when you immerse the egg. Crack an egg into a small dish. Pour in the egg.

You can only do one egg at a time.

Three minutes later remove the egg using a spoon that will allow the water to drain out.

In the water you will find some white threads. Don’t worry. You can use the same water for the next egg as well.

Sprinkle seasoning of your choice.

A well poached egg will have a slightly runny yolk. But it should have thickened enough that it does not drip out of the bread.

Enjoy.