Health Maange More- Pasta (Vegetarian) by FoodFood

Health Maange More- Pasta (Vegetarian) by FoodFood

INGREDIENTS:

Spaghetti pasta- 2 cups

Carrot, finely chopped- ¼ cup

Onion, thinly sliced- ½ medium

Tomato, thinly sliced- ½ medium

Coriander, finely chopped- ½ cup

Thyme – to taste

Garlic, minced-m 1 tsp

Red chili, flakes- 1 tsp

Dal, boiled- 3 tbsp

Low fat curd- 3 tbsp

Salt- to taste

Sunflower oil- 1 tbsp

Coriander leaves- to garnish

METHOD OF COOKING:

    Heat oil in pan .Put garlic, onion and carrot, sauté for a while.
    Add salt, red chili flakes and boiled dal, cook till done.
    Now add pasta and thymes, turn the stove off.
    And low fat curd and coriander leaves towards the end, mix well.
    Garnish with coriander leaves and serve.

By FoodFood.com

Health Maange More- Corn Stuffed Tomatoes by FoodFood

Health Maange More- Corn Stuffed Tomatoes by FoodFood

INGREDIENTS:

Tomatoes                                                                                          3 medium

Corn Kernels, boiled                                                                       ½ cup

Onion, finely chopped                                                                    ¼ medium

Cucumber, deseeded and (finely) chopped                                1 medium

Capsicum, finely chopped                                                             ¼ medium

Low Fat Cottage Cheese, finely chopped                                 2 tbsp

Red Chilli Powder                                                                           ½ tsp

Black Pepper, crushed                                                                   ½ tsp

Oil                                                                                                       1 tsp

Buttermilk                                                                                     for dressing

Lettuce Leaves                                                                                for garnish

Salt   

METHOD:

    Blanch tomatoes by putting them in boiling water for 1-2 minutes, and then in cold water.
    Now remove the skin and hollow out their seeds.
    Put all the vegetables like onion, capsicum, cucumber, corn kernels and cottage cheese in a bowl. Add spices like red chili powder, black pepper and salt.
    Mix well with buttermilk as dressing. Stuff tomatoes with this mixture.
    Heat oil in a pan and lightly glaze the tomatoes on high heat.
    When they change color from all sides, serve whole or cut over lettuce leaves.

By FoodFood.com

Health Maange More: Idiyappam & vegetable stew by FoodFood

Health Maange More: Idiyappam & vegetable stew by FoodFood

INGREDIENTS:

(To prepare Idiyappam)

Rice vermicelli-1 cup

Salt- 2 tsp

(To make vegetable strew)

Mixed vegetable, boiled- 1 cup

Potatoes, boiled- ½ cup

Onion, chopped- 2 tbsp

Coconut milk- ½ cup

Coconut, grated- 3 tsp

Green chilies, slit-2

Curry leaves- 4-5

Cardamom powder- 1 peace

Black pepper-

Fenugreek seeds-½ tsp

Mustard seeds-1 tsp

Cloves-½ tsp

Oil –2 tbsp

Salt-to taste

METHOD:

For Idiyappam:

    Boil rice vermicelli in salt water for 2 minutes.
    Drain and set aside

For vegetable stew:

    Heat oil in a wok. Add whole spices, curry leaves, green chilies, and opt then sauté it.
    Add boiled vegetables, salt, water and coconut milk. Cook for a few minutes
    When almost done then add grate coconut and stir until strew thickness.
    Serve hot with idiyappam.

SPECIAL INSTRUCTION

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By FoodFood.com

Turban Tadka : Tilwale Nutty Aloo by FoodFood

Turban Tadka : Tilwale Nutty Aloo by FoodFood

Ingredients                                                   

Sesame seeds (til)                                            1 tablespoon

Baby potatoes with skin                                 750 grams

Oil                                                                   2 tablespoons

Cumin seeds                                                    1 teaspoon

Ginger paste                                                    1 tablespoon

Garlic paste                                                     1 tablespoon  

Turmeric powder                                             ½ teaspoon

Dry mango powder (amchur)                         ½ teaspoon

Red chilli flakes                                              1 teaspoon

Salt                                                                  to taste

Method

    String the potatoes onto skewers and roast them on an open flame, rotating the skewers so that they get evenly cooked on all the sides.  The flame should be low so that the potatoes do not get burned.  This may take ten to fifteen minutes.  You can also roast them in a preheated oven at 180ºC.
    Halve the potatoes.
    Heat oil in a kadai, add cumin seeds and sesame seeds and sauté for a minute.  Add ginger paste and garlic paste and sauté for a minute.  Add potatoes and toss.
    Add turmeric powder, dry mango powder, red chilli flakes and salt.  Mix well.
    Serve hot.

By FoodFood.com

Turban Tadka : Paneer Kali Mirch by FoodFood

Turban Tadka : Paneer Kali Mirch by FoodFood

Ingredients                                                   

Malai paneer, 1 inch pieces                                        400 grams

Black peppercorns, crushed                                        10-12

Oil                                                                               4 tablespoons

Onions, sliced                                                             2 large

Green chillies, chopped                                               2-3

Ginger-garlic paste                                                      1 tablespoon

Green cardamoms                                                       3-4

Cloves                                                                         3-4

Bay leaves                                                                   2

Cashewnut paste                                                         2 tablespoons

Yogurt, whisked                                                         2 tablespoons

Red chilli powder                                                       ½ teaspoon 

Turmeric powder                                                         ¼ teaspoon

Coriander powder                                                       1 teaspoon

Salt                                                                              to taste

Fresh cream                                                                 ½ cup

Garam masala powder                                               1 teaspoon

Fresh mint leaves                                                        a few sprigs


Method

    Heat two tablespoons oil in a kadai and sauté onions till golden brown. Add green chillies and ginger-garlic paste and sauté for one minute. Remove from heat, cool slightly and grind to a smooth paste with two tablespoons of water. Set aside.
    Heat remaining oil in another kadai, add green cardamoms, cloves and bay leaves. Sauté till fragrant. Add crushed black peppercorns and ground paste and sauté on high  heat for half a minute.
    Add cashewnut paste and yogurt and cook for two to three minutes.
    Add red chilli powder, turmeric powder, coriander powder and stir well. Add half cup water and salt. Cook on high heat, stirring frequently, till the gravy starts boiling.
    Stir in fresh cream and paneer pieces.
    Sprinkle garam masala powder and stir gently. Let it simmer for five minutes.
    Serve hot garnished with  sprigs of mint leaves

Firangi Tadka : Lemon Drizzle Cake by FoodFood

Firangi Tadka : Lemon Drizzle Cake by FoodFood

Ingredients :-
Eggs  – 4 or ½ can Condensed Milk

Refined Flour – 125 gms

Juice of 2 lemons

Icing sugar – 250 gms

Castor sugar – 115 gms

Poppy seeds - 30 gms

Lemon syrup  – ½ cup

Baking powder – 1 tsp

Butter – 115 gms

Almonds – 180 gms, fine chopped

For Lemon syrup

Castor sugar – 100 gms

Lemon juice – 90 gms

Method:-
Step 1 – Combine caster sugar and butter and mix with the help of a whisk / hand-beater. Pour egg a little at a time and mix simultaneously.

Step 2 – Add almonds, poppy seeds, lemon juice, to the mixture and blend till smooth. Add maida to the batter through a sieve to avoid lumps and mix.

Step 3 – In a baking tin,(8-9 inch diameter) place a butter paper coated with butter, pour the batter, only half – filling it so that, while baking it rises easily. Bake at 180 degrees for 40 mins.

Step 4 – Make lemon syrup by heating the sugar and lemon juice in a pan until the sugar is dissolved.

Step 5 – Invert the tin on a plate and pour syrup over the cake so that it covers it completely. Dust icing sugar through sieve on cake to make it more appealing.

Serves 4

By FoodFood.com

Firangi Tadka : Crispy Potatoes With Aioli & Spicy Tomato Sauce by FoodFood

Firangi Tadka : Crispy Potatoes With Aioli & Spicy Tomato Sauce by FoodFood

Type: Vegetarian

Classification: Main dish

Country of Origin: Spain

Preparation time: 15 minutes

Cooking time: 20 minutes


Ingredients:-
Potatoes (Aloo) – 4 cups, half-cooked (for 8-10 minutes), cut in cubes

Oil (Tel) – ½ cup for shallow frying

For Salsa sauce:

Tomato(Tamatar) – 2 cups, finely chopped

Fresh red chilli(Taaza Lal Mirch) – 1 finely chopped

Oil(Tel) – 1 tsp

Salt(Namak) – ½ tsp or to taste

Vinegar(Sirka) – 2 tsp

Ground black pepper (kuti hui Kali mirch)– ½ tsp or to taste

Water(Paani) – 2-3 tbsp

For Aioli:

1 egg yolk (Ande ka peela)

Olive / veg oil (Jaitun ka tel/Sadaran Tel) – ¼ cup

Lemon juice (Nimboo ka ras) – 1tbsp

1 garlic clove (Lehsun), finely chopped

Salt (Namak) – ½ tsp or to taste

Ground black pepper (kuti hui Kali mirch)– ¼ tsp


Method:-

Step 1 – In a tsp of oil, add red chilli, tomato, salt and cook on low flame. Add vinegar, black pepper and mix.

Step 2 – To make aioli, combine egg yolk, a garlic clove, salt and lemon juice in a dry, clean bowl. Whisk well. Add 2 tbsp of olive/ veg oil and whisk, till it completely mixes with the other ingredients in egg yolk till it is fluffy. (It is important for the oil to mix completely or it may split the yolk).Pour remaining oil into the mixture and whisk simultaneously. Add ¼ tsp of black pepper

Step 3 – Add 2 -3 tbsp of water to the tomato salsa and stir it, on low flame.

Step 4 – In about ½ cup of oil, shallow fry potato pieces till it is golden brown. Put on a paper napkin to soak excess oil and sprinkle salt over it. Serve with tomato salsa and aioli.


Serves 3 - 4

By FoodFood.com

10 Healthy Tips When Shopping The Breads-And-Cereal Section

10 Healthy Tips When Shopping The Breads-And-Cereal Section

•     Stick with whole grain varieties, including whole wheat, multigrain, rye, millet, oat bran, oat, and cracked wheat. This goes for all types of bread: sliced bread, pita, bagels, English muffins, crackers, and so on.
•     Although "wheat" bread might sound just as healthy as "whole wheat" bread, don't be fooled; it's merely a blend of white and whole wheat flour. A product labeled "whole wheat" must be made from 100 percent whole wheat flour.
•     Check the label and choose breads with at least 2 grams of fiber per slice.
•     If you're looking to save calories, try the whole wheat, reduced-calorie bread (approximately 40 calories per slice with 2 grams of fiber).
•     Take advantage of the fiber that some cereals pack in, and choose varieties that have at least 2 grams of fiber per serving. You can usually (not always) get a sense of whether a cereal has fiber from the name on the box (Bran Flakes, All- Bran, 100% Bran, Raisin Bran, Fiber-One, Shredded Wheat, and Corn Bran).
•     Some cereals pack in more sugar and salt than most people realize. Check the Total Carbohydrates against the Sugars (on the nutrition label) to make sure sugar is not a main ingredient. In fact, opt for the brands that report 6 grams of sugar or less per serving. If your kids (or spouse) insist on the sugary brands, mix it with half a bowl of a healthier look-a-like (for instance, half Frosted Flakes and half Bran Flakes).
•     Check the serving size. Some of the denser, heavier cereals only allot a miniscule amount for one serving. Take this into consideration if you plan to eat a normal size bowl (and you're watching your weight). Remember, double the serving size means double the calories.
•     Don't forget to throw some hot cereal into your cart. Whether you opt for the instant or the kind that requires cooking, stick with unsweetened varieties of oatmeal, grits, cream of rice, and cream of wheat. You can sweeten them with some of the fresh fruit you bought in the produce section.
•     Most cereals are low in fat with the exception of granola and others that add nuts, seeds, coconut, and oils. Read the label and choose cereals with no more than 2 grams of fat per serving.
•     Read the list of ingredients on your cereal box and make sure that wheat, rye, corn, or oats are listed first. Items are listed in the order of quantity.

Source- http://www.weightloss-diettips.com

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Health Maange More- Gujrati Kadhi Recipe Video

Health Maange More- Gujrati Kadhi Recipe Video

Chef Sahil, who hosts our our show Health Maange More, demonstrates how to prepare Gujrati Kadhi




Tags::- Health Maange More, Gujrati Kadhi Recipe Video, Gujrati Kadhi Recipes, FoodFood Recipies, FoodFood, FoodFood.com

Turban Tadka- Chicken Pakode Recipe by FoodFood

Turban Tadka- Chicken Pakode Recipe by FoodFood

Ingredients                            

Boneless chicken breasts                                             400 grams
Lemon juice                                                                1 tablespoon
Red chilli powder                                                       2 teaspoons
Ginger-garlic paste                                                      1 teaspoon
Salt                                                                              to taste
Gram flour (besan)                                                      1½ cups
Fresh coriander leaves, chopped                              3 tablespoons
Carom seeds (ajwain)                                                 ½ teaspoon
Baking powder                                                           a pinch
Oil                                                                               to deep fry


Method 

    Cut chicken breasts into two inch by half inch strips.
    Marinate the chicken pieces in a mixture of lemon juice, one teaspoon red chilli powder, ginger-garlic paste and salt.  Set aside for ten to fifteen minutes.
    Mix gram flour, remaining red chilli powder, coriander leaves, carom seeds, baking powder and salt in a bowl and mix well. Add sufficient water to form smooth and thick batter. Set aside for ten minutes.
    Heat sufficient oil in a kadai. Dip the marinated chicken pieces in the gram flour batter and deep fry till the chicken is cooked and turns golden brown and crisp. Drain and place on an absorbent paper.
    Serve hot with tomato ketchup or chutney of your choice.


Tags::- Turban Tadka, Chicken Pakode Recipe, FoodFood, FoodFood.com, FoodFood recipes,