Steamed Chicken, Broccoli with Strawberries

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Super healthy way to start your Monday.

You Need:

  • One chicken breast. Soak it in salted water for about 30 minutes.
  • Broccoli Florets. Soak them in salted water for at least 20 mins. This will help get rid of debris and worms.
  • Cut Strawberries.
  • Pepper Powder.
  • Some toasted nuts and seeds.

I used my pressure cooker for steaming the broccoli and chicken. Its a normal 5 Liter cooker. First I kept a small steel plate up side down. This gave a little extra height. On top of this placed a steel colander. The water must NOT touch the colander. This is very important. Remove the weight and the rubber gasket from the pressure cooker’s lid.

Get the water to a full boil. Reduce the heat. Carefully place the broccoli florets in it. Use a pair of tongs to do this safely. Close the lid. Get the heat to high. Give it a few seconds for the steam to start appearing in the cooker’s opening. Reduce the heat and give it approximately 3 mins. Remove the florets and keep aside.

Now place the chicken breast in the colander. Sprinkle pepper powder. Close the lid and increase the heat to full. When the steam starts appearing in the opening, start a timer and reduce the heat. 12 mins later, remove the chicken. Be careful. Hot steam is dangerous. Use a digital thermometer to be sure that the chicken is safe to eat. It must be over 70C in the thickest part. The temperature will continue to rise even after you remove it from the steam. My chicken breast reached a maximum of 79.9C.

Slice the chicken, combine it with the steamed broccoli and strawberries. There is no need of any dressing. Sprinkle some toasted nuts. They look good and they are very nutritious.

 

Summer Caps

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Lets welcome Summer with this simple and cooling snack.

You Need:

  • A bowl full of chopped Purple Cabbage.
  • Pomegranate
  • Some mint leaves
  • A tablespoon of Mayonnaise. The vegetarian variety works well.
  • A tablespoon of any sweet chilly sauce.
  • Some pepper powder.
  • Some toasted nuts.
  • Khakra, which is a thin cracker common in the Gujarati and Rajasthani cuisines.

Mix everything. Serve on top of the Khakra. If you don’t have Khakra, then use any thin crackers you have.

 

Constructing a Quick and Simple Salad

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Bring together these elements and make it a part of your lunch.

You Need:

  • Base: Shredded cabbage. Cheap and easy to use.
  • Sweetness: Pomegranate seeds. Loaded with goodness.
  • Color and Crunch: Diced Carrots.
  • Spice: Diced red onion.
  • Glue: Any mayonnaise or spread. Used here is 2 tablespoons of Spicy Harissa.
  • Freshness: Basil leaves.
  • Omega 3: Add in some toasted seeds.

That is all we need. Add the ingredients in any quantity you want.

Cucumber Salad with Honey-Mustard Dressing

Cucumber Honey Mustard

You Need:

  • Thinly sliced Cucumbers.
  • A quartered and thinly sliced onion.

Dressing: These are all approximate values. Add or remove as you like.

  • 2 Tbsp olive oil
  • 1 tablespoon of honey
  • 1 teaspoon of mustard sauce
  • 3 tbsp apple cider vinegar
  • 2 teaspoons of roasted seeds. I used Nature’s Treat Omega Natural Mix.
  • Chilly flakes

Liberally salt the cucumber slices and leave them for about 20 mins or so. The salt will work its magic and remove the excess moisture from the cucumber slices. Wash with cold water and squeeze them dry.

Combine dressing and mix in the cucumber and onion slices.

Serve chilled or at room temperature.

Romaine Salad

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Its all about balance.

Romaine lettuce, lot of coriander, chopped onions with yellow or red capsicum. After you wash these drain out every single drop of water. Anything left in them will dilute the dressing and make it soggy.

For the dressing take the juice of one lemon and add approximately three times its quantity of extra virgin olive oil to it. Season with salt and pepper. Flavor it with finely chopped garlic.

Takes less than 10 mins to make a super yummy summer salad.

Soy Palak Paneer

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Blanch Spinach by dumping them into HOT boiling water and keeping the dish covered for exactly one minute. Don’t forget to switch off the stove while blanching is in progress. When you blanch spinach it gets rid of that chalky aftertaste and so its highly recommended you don’t skip this step. After draining the water wash the spinach with cold water and squeeze it dry. Chop it up and keep aside.

Heat sesame oil and toss in paneer and garlic. Saute till the color changes on one side of the paneer. Add ginger and coriander with 1 or 2 tablespoons of dark soy sauce. Add spinach and whirl it around at high heat.

Do not add any salt as the soy sauce already has it.

Serve hot or cold. On a slice of bread or as a salad by itself.