Indian non-Veg Recipe - Egg Tikka

Egg Tikka


A mouthwatering snack for egg lovers


Ingredients


4 hard boiled eggs
3 tbsp oil
½ tsp Cumin seeds and methi dana
1 big capsicum diced
1 big tomato diced
1 big onion diced
½ cup hung curd
Paste of pudina, coriander and green chilly
2 tsp lemon juice
½ tsp garam masala powder and turmeric powder
1 tbsp tandoori masala 
salt to taste
3 tbsp oil
salt to taste


Method :


Boil the eggs.
Heat oil in a kadai.
Add jeera and methi dana and let it crackle.
Add the eggs, just stir it and take it out. This is just to add the flavour of jeera and methi.
Now add all the above ingredients and marinate the eggs and refrigerate for an hour
Place eggs (brush with oil) and diced vegetables on high rack on microwave safe flat dish or non-stick tawa Grill it for 20 mins til golden brown on all sides.
Stir the eggs in between and brush with oil.
Serve with salad 

Strawberry n’ Pineapple n’ Apricot Protein Shake Recipe

Strawberry n’ Pineapple n’ Apricot Protein Shake Recipe 



Ingredients :


6 strawberries
¼ cup pineapple, crushed
1 apricot, fresh and diced
1 tbsp skim milk powder
1 tbsp protein powder
1 tsp flax seed oil
1½ cups water


Method :


Process the fruit along with the rest of the ingredients in a blender until smooth.

Cottage Cheese, Fruit and Sprout Salad

Cottage Cheese, Fruit and Sprout Salad


Makes 2 servings


Ingredients :


½ cup non-fat cottage cheese
½ cup cress or clover sprouts, chopped
1 cup fresh pineapple (or canned crushed pineapple, drained)
1 cup pear, diced, or substitute nectarine, mango or guava
2 lettuce leaves


Method :


Mix cottage cheese and sprouts. 
Stir in pineapple and pear. 
Served chilled on top of a lettuce leaf.


Nutritional analysis per serving : 
calories 167, 
protein 8g, 
fat 1g, 
percent calories from fat 3%, 
cholesterol 3mg, 
carbohydrates 34g, 
fiber 4g, 
sodium 232mg


Source: International Sprout Growers Association

Indian Dessert Recipe - Lemon Cake

Lemon Cake

Ingredients 

All Purpose Flour (Maida) - 1.5 cup
Butter - 1 stick
Egg - 2
Sugar - 1 cup
Vanilla Essence - 1/2 tsp 
Lemon Juice - 3 tblsp
Lemon Zest - 1 tblsp
Milk - 3-4 tblsp
Baking Soda - 1 tsp
Baking Powder - 1.5 tsp
Salt - a pinch

Method

1. Preheat the oven to 350 degrees F (180 degrees C).
2. In the large mixing bowl beat the butter and sugar until it is smooth and creamy. 
3. Add the eggs one at a time while continuously mixing the mixture.
4. Add vanilla extract, lemon juice and lemon zest and mix.
5. Sift the dry ingredients together into a separate bowl - maida (flour), baking powder, baking soda and salt.
6. Add this to the wet ingredients gradually with continuous mixing. 
7. Add milk and mix until it forms a smooth batter. 
8. Lightly grease the baking dish with some cooking spray and dust with some dry flour. 
9. Pour the cake batter into the pan. Pat the pan so that the batter smoothes out.
10. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. 
 11. Cool the cake before removing it from the pan.
12. You can also use the same batter to make lemon cupcakes. The cupcakes will cook faster in about 20-25 minutes.

BUTTER PANEER MASALA (MICROWAVE COOKING)

Butter Paneer Masala 

Preparation Time : 20

Cooking Time : 15

Serves / Makes : 6 

Ingredients  :

Paneer  : 800 gms

Tomato Puree : 1/2 cup

Onion paste  :  grind 2 medium sized onions

Ginger/garlic Paste: 1 tablespoon

Red Chilli Powder.: 1.5 tblspn

Garam Masala: 2 teaspns

Sugar: 150 gms

White Butter: 100 gms

Water: 150 ml

Fresh cream:50 ml

Salt to taste

Green coriander springs for garnishing

Method  : 

1 Add butter to the paneer pieces and cook for 3 min.

2 Put all ingredients except fresh cream and coriander in another bowl covered with the lid.

3 Add the cooked paneer along with the above masala.

4 Add water and cook for 6-7 min

5 Add cream and cook for another 2 min.

6 Garnish with chopped coriander leaves.

7 Serve hot with Naans or any parotas/rotis 

User Comments & Tips 

The power level setting for the recipe is 60% or 540 degrees C.