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Baked Spinach Pancakes

 

Baked Spinach Pancakes

Pancakes are always a delight to eat. Especially if they are alsohealthy, easy to make, and have less calories in them. These kinds offood are always a great way to deal with obesity because they’refilling, and the energy from them isn’t a lot and can be easilyexpended. Here’s the recipe for this delicious pancake
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Ingredients
  

  • 100 Cup Spinach
  • 50 Gms Wheat flour
  • 1/2 Tsp Ghee
  • 100 ml Milk

For vegetables

  • 1 Cup Mixed vegetables (carrot, beans, capsicum, cabbage)
  • 1 Onion (chopped)
  • 1 Tsp Chilli powder
  • 1/2 Tsp ghee/ butter

For the tomato gravy

  • 1 Cup Tomatoes
  • 1 Onion (chopped)
  • 2 cloves Garlic
  • 1 Tsp Chilli powder
  • 1/2 Tsp Oil

Instructions
 

For the pancakes

  •  Put the spinach to cook with very little water. When cooked, blend ina liquidiser. Mix the flour, ghee, salt and milk.
  • Add half of the spinach puree and mix well. Prepare pancakes on a non-stick frying pan using a little ghee.

For the vegetables

  •  Heat the oil and fry the onion and garlic for 1 minute. Add thetomatoes and chilli powder and cook until soft. Blend in a liquidiser.

How to proceed

  • Spread a little tomato gravy on the bottom of a greased baking dish.Put a pancake in the dish, spread some vegetables and a little gravy ontop. Repeat and build up layers of pancakes, vegetables and gravy inthis manner. Bake in a hot oven at 200 degree C(400 degree F) for 20minutes and serve hot.
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Palak Kichadi

Palak Kichadi

Palak Kichadi

Spinach, or Palak is a rich source of magnesium, calcium, and phosphorus, along with the many other nutrients it serves. A great food choice to keep your blood pressure levels in check, this simple, healthy, and tasty Palak Kichadi can be your quick, go-to meal. Here’s the recipe
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Course Main Course

Ingredients
  

  • 1/2 Cup Semolina (Rava)
  • 70 Gms Green gram (washed)
  • 1/2 Tsp Turmeric / Haldi
  • 3 Cup Water

For kichadi

  • 1 Tbsp Ghee / Oil
  • 2 Pods Cardamom
  • 1 Inch cinnamon
  • 1 Bay leaf / Tej patta
  • 1 Dried red chilli
  • 1/2 onion (finely chopped)
  • 1/2 Tbsp Ginger garlic paste
  • 1 Green chilli (slit)
  • 1 Tomato (finely chopped)
  • 1/2 Cup Palak/any spinach leaves
  • 1 Cup Water
  • 1 Tsp Salt

Instructions
 

  • In a kadai heat 1 tbsp ghee/oil and saut. Add  2 pods of cardamom, 1 inch cinnamon, 1 bay leaf and 1 dried red chilli. Also saute ½ onion, till they turn slightly golden. Additionally, saute ½ tsp ginger garlic paste and 1 green chilli. Furthermore, add 1 tomato and saute till the tomatoes turn soft and mushy. Add palak puree and cook for 5 minutes or till palak changes colour. Then, add pressure cooked rice and moong dal. Also, add 1 cup water and 1 tsp salt.
  • Simmer and boil for 5 minutes or till kichadi absorbs palak flavour. Finally, serve palak kichadi hot topped with more coriander if required. Enjoy a healthy, tasty meal.

Notes

IngredientSodium (mg)Potassium (mg)
Semolina (125g)2.88355
Green gram (70g)8.73823.9
Turmeric (2.5g)0.0959.3
Palak/spinach (1/2cup)4.2562.5
oil/ghee (15g)--
cardamom0.043.7
cinnamon--
Bay leaf--
Red chilli (5g)0.97112
Green chilli (5g)0.1621
Onion (30g)1.6551
Tomato (30g)2.9161.2
Ginger garlic0.1+0.15+5.3
Salt (1.2g)480 
Total501.881599.9
Keyword Palak Kichadi
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Crispy Baked Garlic Tofu

Crispy Baked Garlic Tofu

A heartwarming snack for the monsoon season, these bite-sized pieces of tofu are sure to treat you right. Enhanced with garlic, baked to crispy perfection and topped with chilli sauce: what more do you need on a chilly evening!
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Course Snack

Ingredients
  

  • 100 Grams Tofu cut into bite-sized cubes
  • 2 No Garlic cloves Minced
  • 1/4 Tbsp Soy sauce
  • 1/4 Tbsp Onion powder
  • 1/8 Tbsp Cornstarch
  • 1 Tbsp Water
  • 1/2 Tbsp Sugar
  • 1/4 Tsp Chilli sauce

Instructions
 

  • Preheat oven to 400°F. Place tofu pieces on a silicon baking mat or a baking sheet lined with parchment paper. Bake the tofu for 35-40 minutes until golden and crisp around the edges, flipping the pieces halfway through.
  • When the tofu is almost done, make the sauce. In a small saucepan over medium heat, add garlic, soy sauce, onion powder, brown sugar and sriracha. Add cornstarch and water to a small bowl and mix until cornstarch is fully dissolved. Add this mix to the saucepan. Bring to a gentle boil and stir until everything is completely mixed and the sauce has thickened. If your sauce is too thick, you can add another 1 tbsp of water.
  • Add the baked tofu to saucepan and coat with sauce. Serve warm.
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Three Beans Chaat

 

Three Beans chat recipe

Three Beans Chaat

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Course Snack
Cuisine Indian

Ingredients
  

For the chaat

  • 1/2 Cup rajma cooked
  • 1/2 Cup chana cooked
  • 1/2 Cup chowli (blacked eye) beans cooked
  • 1/4 Cup green beans cooked
  • 1/4 Cup onions chopped
  • 1/4 Cup tomatoes chopped
  • 1/4 Cup cucumber chopped
  • 1/4 Cup pomegranate

For the dressing

  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp chaat masala
  • salt and pepper(To Taste)
  • 1 Tsp coriander chopped

Instructions
 

  • Whisk the olive oil, lemon juice, chaat masala, salt, pepper, chopped coriander to make a wonderful dressing.
  • Mix all the rajma, channa, chowli beans and green beans into the dressing.
  • Then add chopped onion, tomatoes and cucumber.
  • Mix it well and let it soak the dressing in the fridge for approximately an hour.
  • Serve chilled.
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Asian Salad

 

Asian Salad

Asian Salad

I've got a nice crunchy Asian salad for you guys with quintessential Asian flavours and loads of colourful veggires.
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Ingredients
  

  • 1 Cup white cabbage chopped
  • 1 Cup red cabbage chopped
  • 1 Cup carrots grated or shredded
  • 1 Cup shelled edamame cooked
  • 3 green onions chopped
  • 1/2 Cup roasted cashews finely chopped
  • Handful fresh cilantro, chopped
  • Crispy wonton strips optional

For Dressing

  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • 1 1/2 tsp freshly grated ginger
  • kosher salt and fresh black pepper

Instructions
 

  • In a large salad bowl, toss together all of the salad ingredients. If using wonton strips, hold off on adding those until after the dressing.
  • In a small bowl, whisk together the dressing ingredients. Then pour over the salad and throughly toss to combine. Season with salt and pepper to taste. Serve immediately.
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Cucumber Rolls With A Twist

 

Cucumber Rolls recipe

Cucumber Rolls With A Twist

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Ingredients
  

  • cucumbers
  • 1 cup Greek yogurt
  • 1 tablespoon curry powder
  • 1 tablespoon lime juice
  • Salt and pepper
  • 1 tablespoons herbs such as cilantro (optional)
  • Ham or turkey if desired optional

Instructions
 

  • 1. Thinly slice cucumbers using a mandoline or using a vegetable peeler. Lay the cucumbers aside on a paper towel plate to drain excess moisture.
  • 2. Mix together the yogurt, curry powder and lime juice. Add salt and pepper to taste.
  • 3. Spread the yogurt mixture across the cucumber slices and sprinkle with fresh herbs if desired.
  • 4. Spread thinly sliced ham or turkey across the cucumber slices if desired.
  • 5. Roll up carefully, using a toothpick to close if needed.
  • 6. Keep refrigerated until serving.

Notes

Looking for a cool and refreshing snack? Look no further. Check out this super cool cucumber rolls
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Mixed Vegetable Clear Soup

mixed vegetable clear soup

Mixed Vegetable Clear Soup

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Ingredients
  

  • Cabbage - 1/2 cup finely chopped
  • Carrots - 1/3 cup finely chopped
  • Capsicum - 1/3 cup chopped
  • French beans - 1/4 cup finely chopped
  • Ginger - 3/4 tsp
  • Garlic - 1/2 tsp finely chopped
  • Oil - 1 tbsp
  • Pepper - 1/4 tsp
  • Salt - to taste
  • Water - 3 cups

Instructions
 

Step 1

  • Heat 1 tbsp oil in a pot and add 1/2 tsp chopped garlic and 3/4 tsp chopped ginger. Sautee well. Add 1/4 cup spring onions to the pot, followed by the rest of the vegetables.

Step 2

  • Saute for 2-3 minutes and then add 3 cups of water. Season with pepper and salt as required.

Step 3

  • Stir well and cover the pot. Simmer the flame down till the vegetables are almost cooked. Serve hot!
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Sprouts Salad

Sprouts Salad

Sprouts Salad

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Ingredients
  

  • Sprouted mung beans - 1 cup
  • Onion - 1 medium finely chopped
  • Tomato - 1 medium finely chopped
  • Red chilli powder - 1 tsp
  • Salt - 1 tsp or more
  • Lemon juice - 1 tsp

Instructions
 

  • Mix all the ingredients together in a bowl.
  • Squeeze the lemon juice at the end.
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Mushroom and Cherry Tomato Sandwich

mushroom sandwich

Mushroom and Cherry Tomato Sandwich

Chef Harish Rao
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Ingredients
  

  • 2 tbsp olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sweet chilli sauce
  • Salt & freshly ground pepper
  • 1 small cup mushrooms quartered
  • 1 cup cherry tomatoes quartered
  • 2 small shallots thinly sliced
  • 1 bunch rocket/lettuce roughly chopped
  • 1/3 cup continental parsley roughly chopped

Instructions
 

  • Step 1
  • Place the olive oil, red wine vinegar, sweet chilli sauce and salt and pepper in a screw-top jar. Shake until well combined. Place the mushrooms into a large bowl, pour 2/3 marinade over the mushrooms and stir well to combine. Cover and set aside for 30 minutes.
  • Step 2
  • Add the cherry tomatoes, shallots, rocket, parsley and remaining dressing to the mushroom mixture. Toss gently to combine. Season and serve on bread.
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Beetroot and Feta Salad/Sandwich

 

Beetroot Feta Sandwich

Beetroot and Feta Salad / Sandwich

Chef Harish Rao
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Ingredients
  

  • 1 medium beetroot
  • 50 g baby spinach
  • 1/2 small red onion thinly sliced
  • 50 g feta crumbled
  • 1/4 cup walnuts lightly toasted
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dijon mustard
  • Salt and pepper to season
  • 2 slices whole wheat/multigrain bread

Instructions
 

  • Step 1
  • Preheat oven to 180°C/160°C fan-forced. Wash beetroot. Pat dry. Wrap in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool for 15 minutes. Meanwhile prepare remaining ingredients. Peel and discard skin from beetroot. Cut beetroot into 2 cm pieces.
  • Step 2
  • Combine spinach, onion, feta, walnuts and beetroot in a bowl. Toss to combine.
  • Step 3
  • Place orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to beetroot mixture. Toss to combine. Serve on bread.

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