Fresh Pumpkin Puree

Chop up a pumpkin into small pieces.
Heat Olive oil and add cumin, caraway and sesame seeds.
Toss in the pumpkin and cook covered on low heat for ten minutes.
When the pumpkin is soft enough to be Hi mashed, let it cool down a bit.
Puree it.

Bring it back to heat and add tomato puree. I used a combination of soft and regular cheeses.
Once the cheese has melted into the puree, check for salt. Add as per taste.

Let it cool a little before you dive in.

Served it for dinner with some grilled tuna.

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 powder and optionally garam masala.

One more round of pressure cooking for exactly one whistle.

Enjoy it with rice or roti.

Spinach and Poha

Spinach Poha
Poha cooked with Spinach for a healthy breakfast

A super simple but very healthy breakfast option when running against the clock.

I use the thick Red poha because they have a great taste.
Put them in a colander and pour some over them. Lightly squeeze them and let them sit damp.

Wash and finely dice spinach.

Heat a little oil and fry some peanuts. Add the spinach when the peanuts start cracking up. Saute for 2-3 mins. Because its finely diced the spinach will cook really fast.
Add the Poha and switch off the stove. Mix it to evenly warm the Poha. It does not need any cooking.

There is no need of salt in this dish. You may want to add but its not really needed.

Garnish with fine sev and optionally chopped coriander.

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 left over.

This recipe uses the “everything left over”.

Heat butter and oil. Saute onions, shallots (if available), garlic and green chilies. Add some turmeric and coriander powder. A pinch of nutmeg powder is optional.

Drop in the chicken pieces and add a little water. Some salt.

Pressure cook for one whistle.

When safe, open and add Amaranth leaves, tomatoes and (optional) radish along with its leaves

As soon as the leaves are wilted. Close the pressure cooker without the whistle and switch off the heat.

Let it stay in its own steam for some time. It also helps retain the heat for a longer time.

Serve in a bowl so you can get the best of everything and the lovely soup as well.

Enjoy on a cool evening.

The added bonus is that this is a super low carb dinner with a healthy dose of protein and minerals.

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 Vitamin A bringing in almost 170% of your RDA.

As usual its a super simple recipe. Finely dice cabbage, spring onions and slightly larger pieces of pumpkin. Leave the skin on. Once cooked it softens and tastes great.

Dry roast some cumin, coriander seers, sesame seeds and fennel seeds. To this add some fresh ginger and green chilies. Powder them in a blender.

Heat some coconut oil in a large dish. Once its heated, add all the vegetables and the powdered masala.

Mix them well and cook covered on low flame for 10 mins. Check in between and toss them up.
Once the pumpkin has softened the dish is ready.

Season with salt before serving it.

The freshness of the dish will surprise you.

A fabulous dinner that is low in calories its almost free.

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 water collect at the base.

Keep cooking till the water reduces to less than a few teaspoons. This butter and meat juice solution is becoming an amazing ghee like liquid.

Mix the meat into this and sprinkle salt, paprika and oregano. You might want to use a little more paprika that you think normal.

The meat will cook really fast. Keep a close watch on it.

Layer the leaves and top it with the meat.
Use any sauce or condiment you like.
I used American Mustard but Mayonnaise will be a better choice.

The total carbs in this dish will be less than 5 or 6 grams.

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.

Spread some mayonnaise and crumble some pizza cheese on it.

Bake for 40-45 mins at 200 Celsius.
If there is a little liquid collected at the base, then bake for another 5-10 mins with only top heat on.

Healthy Lunch boxes take less time.