Dry roast spices like cumin, fenugreek, coriander, pepper and ajwain. Add a green chilly and blend in a mixie. Note that fenugreek may impart a little bitterness in this dish.
Fry this paste in ghee. Add cleaned spinach. I don’t discard the stems but its a matter of personal preference.
Lay it in a lunch box.
Grill mackeral with just salt and pepper. Just when its almost done drop a small piece of butter on the fish and let it melt.
Place the hot fish on the spinach bed and close your lunch box.
Let them steam inside while you take the tasty lunch box to office.
To prepare the chicken, generously rub minced garlic, chilly flakes, any dried herbs and olive oil. Season with salt and pepper.
Some cheese topping.
Cover the baking dish with foil.180 degrees for 40 mins.
Uncover and only top heat at 200 for 10-12 mins.
There will be oil collected at the base of the dish. Its your choice to either dry it up or use it as a sauce.
Cut the heads off the okra. Lay them on a HOT grill pan. Keep tossing around till they are done. Should take less than 7 mins.
Lay them in your lunch box, Place the chicken and pour the sauces around it.
A super healthy Low Carb lunch box.
This was prepared by my dear sister.
1 cup of Maida.
3/4 cup of Powdered Sugar. Keep 1/4 and 1/2 separately.
4 Tablespoons of Cocoa powder.
A pinch of salt.
1.5 tsp of Baking Powder
75 ml of Milk at room temperature.
5 Tablespoons of hot water.
1 teaspoon of Vanilla Essence.
1/2 cup of Butter.
1. Sieve maida along with salt and baking powder. This will help them mix together.
2. Dissolve cocoa in hot water. Add the quarter cup of sugar. Slowly add the milk while mixing it well and cook on slow flame till mixture is like custard(DONT OVR COOK). Let it cool and then add essence.
3. Beat butter and sugar till light n fluffy. Add eggs one at a time
4. Preheat oven at 170c
5. Fold in the maida with the cocoa sauce and butter mixture. Pour it into prepared tin.
6. Bake for 30 min.
Let the cake completely cooldown before you proceed with applying the Ganache.
200 ml Amul Cream
300 gms Morde Compound
Microwave for 30 sec till it is combined
Then apply on the cake using a spatula.
There is no limit to how you decorate it.
I have made this sauce before but this time I used a little different ingredients and it was very good.
Finely chopped some shallots.
Melted some butter in oil. Add mustard seeds, dry red chilies and garlic. Added the shallots and cooked till they softened a little.
Added lots of finely chopped ripe tomatoes.
If you don’t like skin then you can blanch them beforehand.
Salt will hasten the softening of the tomatoes.
Once they are really soft add turmeric and red chilly powder.
Spread it on the pan and add eggs. Do it carefully and keep them separate.
Cover and cook on low flame for 8 mins.
Open and add chopped coriander.
Cover and cook for 3-4 mins and then leave it covered.
You can eat this as it is or with roti, dosa or idly.
Crumble tofu and mix it with a finely chopped onion, green chilly, cumin, sesame seeds and salt.
Moisten this with a little sesame oil.
Heat oil in a non-stick pan.
Once its nice and hot add the tofu mixture.
Keep stirring but a lot of the tofu will stick to the base and start browning. Take care but don’t try to scrape the pan.
Once the raw smell of the onions is gone add two chopped tomatoes.
All the tofu stuck to the pan will become free and your pan will get clean on it own.
Serve hot as a standalone dish.
Its a very low calorie, low carb dinner.
Went perfect as an accompaniment with some fried fish.