Eggplant and Basella.

Get a large eggplant and chop it up. You can also use the smaller brinjals. When buying the eggplant play special attention to its base. It will either be shaped like a line or a circle. You must buy the circle. These have way fewer seeds and are less bitter. Wash and clean the BasellaContinue reading “Eggplant and Basella.”

Lentils and Greens with Chana Dhal and Chukke ki Bhaji

This is a very tasty addition to my plan for healthy lunch boxes. It went perfect with some fried pomfret. Soak channa dhal for some 15 mins. Longer is better but if you are short on time add a pinch of cooking soda. Saute chopped onions and green chilies. Add some ginger garlic paste onceContinue reading “Lentils and Greens with Chana Dhal and Chukke ki Bhaji”

Beans, Potato and Mutton

Saute onions, once translucent add ginger garlic paste. Raw smell gone, add meat. Color changes to white, add turmeric, red chilly powder and coriander powder. Mix well. Add potatoes, water and salt. Pressure cook for exactly one whistle. Pressure gone, open and add the beans, tomatoes and freshly chopped coriander. Add a little coriander powderContinue reading “Beans, Potato and Mutton”

Chicken and Amaranth Leaves

You might find the chicken pieces used in this recipe a little surprising. I buy whole chickens from the shop and then cut it myself. This way I don’t have to deal with badly smashed bones and uneven sizes. Each chicken gets divided into three portions. 1. Whole Legs 2. Boneless Breasts. 3. Everything leftContinue reading “Chicken and Amaranth Leaves”

Coconutty Pumpkin, Spring Onions and Cabbage

Its no surprise that I have so many recipes, which feature pumpkins. I love it. Not only does it have an inherent sweetness but when you look at its nutrition chart, you can’t help but add it in your regular diet. Just 26 calories and 7 grams of Carbs in 100 gms. Loaded with VitaminContinue reading “Coconutty Pumpkin, Spring Onions and Cabbage”

Steamed Fenugreek and Minced Meat

This is a very simple and extremely low-carb dish. Steam the fenugreek leaves for about 5-6 mins. If you don’t like these replace with any other leafy vegetable. Melt butter in some oil. Add minced meat. The meat will start leaving a lot of water. Make a dam with the meat and let the waterContinue reading “Steamed Fenugreek and Minced Meat”

Baked Chicken with Fenugreek Leaves

And trust me….the bitterness level of Fenugreek is greatly diminished in this recipe provided you use all the ingredients. Wash and dry the fenugreek leaves. Its best if you use a salad spinner. Spread them in a baking dish. Place two chicken breast on it. Season with salt, pepper, zatar powder, chat masala…anything you want.Continue reading “Baked Chicken with Fenugreek Leaves”