Nonv-Veg Snack Recipe - Grilled Chicken Salad

Grilled Chicken Salad 


Effort : Easy


Ingredients :


¼ cup soy sauce 
¼ cup olive oil
2 pounds skinless boneless chicken breast – cut in bite size chunks
garlic powder – to taste 
2 cups lettuce
1 large tomato
1 medium cucumber 
½ red onion
black pepper – to taste 
balsamic vinegar – to taste


Method :


Heat oil in non-stick fry pan.
Saute chicken with garlic powder until just starting to turn a golden brown. 
Add soy sauce. 
Simmer on low heat for about 5 to 10 minutes. 
The oil will float a little to the top. That’s okay.
Make salad with the remaining items. 
Sprinkle with black pepper. 
NO SALT! That’s what the soy sauce is for.
When salad is ready, pour the hot mixture of chicken,oil and soy onto the salad.
Add balsamic vinegar to taste and toss. 
The lettuce will wilt a little. 




CarbsPerServing : 31g total

Indian Appetizer Drink Recipe - Mint Appetizer ( Pudina Zatka )

Pudina Zatka  - Mint Appetizer Drink 



Ingredients :


few mint ( pudina )  leaves
2 tbsp min ( pudina ) paste
2 tbsp lemon juice
2 tbsp jal-jeera (cumin seeds ) powder
lemonade
ice


Method :


In glass add 1 tbsp of pudina paste 


Add 1 tbsp lemon juice and 1 tbsp jal jeera powder


Mix it well then add ice and lemonade to it.


Shake it a bit and serve it in huge glass with ice.


Decorate it with pudina leaves and lemon slice 

Indian Salad Recipe : Vegetable Salad with Sprouts

VEGETABLE SALAD WITH SPROUTS



 
Ingredients :



1/2 cup kala Channa sprouts
1/2 Tomato
1/2 carrot
1/2 cucumber
1 layer lettuce
1 green chilly
1 tbs lemon juice
salt to taste




Method :




1. Wash and chop the tomato, lettuce, green chilly.


2. Now take the carrot and cucumber, Peel off the skin and grate nicely.


3. Steam cook the sprouts by sprinkling water and adding a pinch of salt.


4. Take a bowl and add cucumber,grated carrot,lettuce,tomato,cooked
sprouts,salt, green chilly and mix well.


5. Finally add the lemon juice and mix well.

Weekend Chicken Recipe - Chicken Breasts in Cream Sauce

CHICKEN BREASTS IN CREAM SAUCE


Approximately 4 servings.


Ingredients :


4 chicken breasts halves, boned and skinned and rinsed
1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
1/4 lb. mushrooms, sliced
3/4 tbsp. garlic, chopped
1 green onion, chopped


Method :


1. Add salt, pepper and flour. 


2. Dredge chicken breasts in seasoned flour mix, shake excess off. 


3. Add butter and vegetable oil to sauté pan, cook on medium heat. 


4. Cook chicken breasts for 2 1/2 minutes on each side. 


5. Add mushrooms, garlic - cook for approximately 1 more minute until chicken is almost 
done, add chopped onion. 


6. Drain fat from pan and set aside. 

Indian Pickle Recipe - Beetroot Pickle

Pickled Beetroot
  
Beetroot are pickled just like carrots are. Like carrots, beetroot is cut into strips or chips and soaked in lemon juice till they mature. Green chiles can also be added for spice. Pickled beetroot are generally eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.


Makes: around 1 1/2 Cups of Pickled Beetroot


Ingredients :


Beetroot 1 Large
Lemons 2
Green Chillies 2 
Salt to taste



Method  :


Peel, remove ends, wash and pat dry the beetroot.
Halve and chop the beetroot into 2 inch long strips.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.
Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar. 
Add enough salt to the lemon juice and stir to dissolve.
Now stir in chopped beetroot and green chillies.
Cover and let the beetroot sit for a day or two to mature.
Serve pickled beetroot as an accompaniment to dal rice, yogurt rice etc..


Notes :  Make sure to choose tender green chillies for milder spice level.


Suggestions : Make sure the jar is clean and dry for pickle to last longer.


Variations : Here are the pickled variations with carrots, baby ginger and green chillies. 
Chop the beetroot into thick circles if you wish.


Other Names : Beetroot in Lemon Juice, Pickled Beetroot.

Delicious Fish Recipe - Pan-Roast Fish

Pan-Roast Fish

Pan-roasted fish is a delicious and healthy dish. Pan roasting cooks the fish quickly by searing it on the outside while keeping it nice and moist on the inside. Frying fish in a pan tends to burn the fish before it is thoroughly cooked, while baking fish tends to dry it out. You can avoid this by pan roasting the fish on the stove, then finishing it in the oven. This will brown the fish on the outside but keep the inside juicy and moist.

Ingredients : 

Fish fillets

White wine

Butter

Canola oil

Skillet

Granulated sugar

Salt

Method :

Remove the fish from the refrigerator. 

Keep the fish covered on a plate for half an hour while it warms up to room temperature. 

Preheat the oven to 400 degrees Fahrenheit.

Dry the fish with paper towels. 

Absorb as much moisture as possible to help the fish brown easily. 

Sprinkle salt or granulated sugar on the fish to help give it a nice crust when it sears and to prevent it from drying out.

Heat a skillet on high heat for three to four minutes. 

Add 3 tablespoons of canola oil to the skillet, spread it around so the skillet is coated and heat it for one to two minutes until it  starts to smoke. 

Avoid using virgin or extra virgin olive oil because they have a low smoke point and will smoke before the pan gets hot enough for the fish.

Add the fish to the pan. 

Keep the fish separated so they sear properly; if they are too close they will steam instead of sear. 

Sear the fish one at a time or in batches if there isn't enough room in the pan.

Sear the fish for three minutes on one side. 

Flip the fish gently with a spatula and then sear for another three minutes on the other side. 

Don't touch or move the fish while it is searing, as doing so will interfere with the browning process.

Place the fish with the pan in the oven. Bake the fish until the centers are slightly translucent.

Remove the skillet from the oven and transfer the fish to a plate to rest. 

The fish will continue cooking while it rests.

Pour some white wine and a few tablespoon of butter in the pan. 

Add just enough wine to cover the bottom of the pan and stir. 

This will mix in with the browned bits of fish in the skillet and create a sauce for the fish. 

Remove the pan after a few minutes and pour the sauce over the fish.

Dessert Recipe - DIABETIC APPLE JELLY

DIABETIC APPLE JELLY


Makes : 2 half-pints


Ingredients :


2 env. unflavored gelatin
2 c. unsweetened apple juice
Artificial sweetener to taste
2 tbsp. lemon juice
Yellow food coloring


Method :


Sterilize 2 half-pint jars by covering with water and boiling for 15 minutes. 
Soften gelatin in 1 cup apple juice. 
Heat to a boil the other cup of apple juice. 
Remove from heat. 
Add juice with softened gelatin. 
Add lemon juice. 
Bring to full boil and cook about 2 minutes.
Remove from heat and add food coloring and sweetener to taste. 
Pour into sterile half-pint jars, seal, and cool. 
Store in refrigerator. 

A Salad Recipe - German Potato Salad

German Potato Salad



Ingredients :


1 Pkg. frozen vegetarian bacon, thawed and chopped
1 tablespoon flour
1/4 cup of sugar
1/3 cup of white vinegar
2/3 cup of hot water
2 pounds of white potatoes, boiled for 25 minutes, covered
until just tender
8 to 10 green onions, finely chopped (1 cup)
1/2 teaspoon of salt
1/8 teaspoon ground black pepper


Method :


In a non−stick skillet cook bacon over low heat, stirring constantly for about 8 minutes or until crispy.
Add flour and stir for about one minute. 
Combine sugar, vinegar, hot water and add to bacon mixture. 
Cook, stirring constantly, until sauce thickens.
Drain potatoes well, cool, peel and slice. 
Add to the sauce along with the onion, salt and pepper. 
Serve warm or chilled.

Weekend Cake Recipe - DATE - ORANGE NUT CAKE

DATE - ORANGE NUT CAKE


Ingredients :


2 cups of sugar
1 cup of oleo
4 eggs
1/2 cup of buttermilk
1 teaspoon of soda
1 tablespoon of grated orange rind
3 1/2 cups of flour
1 lb. of chopped dates
1 lb. of chopped orange candy slices
2 cups of chopped nuts
1 cup of flaked coconut


Method : 


Cream oleo and sugar well. 


Add eggs, one at a time and beat well after each one.


Dissolve soda in buttermilk and add to mixture. 


Add the orange rind and flour then the dates, orange slices, nuts and coconut. 


Makes a stiff dough, mix with hands if necessary.


Bake in greased and floured bundt pan. Bake at 250 degrees for 1 1/2 hours.

South Indian Recipe - Colored Dosa

Colored Dosa

Ingredients :

Gram Flour(besan) 2tbsp.

Sooji (cream of wheat) 1 cup

Finely cut tomato, onion, green chili, bell peppers, shredded carrot.(half cup)

Yogurt 2 tbsp.

Water (half cup)

Spices:

salt, powdered red chili, black pepper.

Method :

Take a pot, mix gram flour, sooji, finely cut vegetables and spices in it.

Add yogurt and water in the mixture and mix it well. (mixture should be dilute like pancake

mix).

Take a non-stick skillet and put some oil on it. 

Now put a spoon full of mix on the skillet and spread it round.

Fry it until it becomes brown from the down side. 

Turn it with the spatula and make it brown from other side. 

Now serve this with tomato ketchup or chutney of your choice.

Note : 

You can also serve this with the sambhar and coconut chutney.

Baked Potato Skins With Creamy Spinach and Turkey Bacon

Baked Potato Skins With Creamy Spinach and Turkey Bacon

Ingredients :

3 small uncooked potato(es), baked, sliced in half and cooled   

1 spray(s) cooking spray   

20 oz chopped frozen spinach, thawed and squeezed dry   

4 oz light cream cheese, at room temperature   

1/4 tsp table salt   

1/4 tsp black pepper   

3 slice(s) cooked crisp turkey bacon, crumbled   

Method :

Preheat oven to 400ºF. 

Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. 

(Reserve remaining potato flesh for another use such as mashed potatoes.)

Place potato halves on a baking sheet and coat with cooking spray. 

Bake until lightly browned, about 15 minutes. 

While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended.

Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more.

Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon. 

Yields 1 potato half per serving.

Notes

To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out liquid over the sink, as though you were wringing out a wet towel.

Fresh tips

Cut up all your favorite raw vegetables and store them for easy access in Ziploc® brand Slider Bags with the expandable bottom. This will keep your healthy snacks standing upright and in plain sight.

Source : Weight Watchers

Indian Non-Veg Snack - Egg Kababs

Egg Kababs


Ingredients


4 eggs-hard-boiled
2 tsp besan
1 onion (small) finely chopped
1 egg (white only)
1 tbsp pudina (mint) leaves, finely chopped
1 tbsp coriander leaves, finely chopped
2 green chillies, finely chopped
1/4 tsp chilli powder
salt to taste
oil for frying


Method


Grate the hard boiled eggs finely. 
Combine with all other ingredients except oil.
Mix well and knead into smooth dough. 
Divide mixture into 10-12 equal portions.
Shape each portion into flat round cutlets and keep aside.
Heat oil in kadai and fry kababs,few at a time until crisp and golden brown.
Serve hot, garnished by onion rings and accompanied by mint chutney.

Indian Drink Recipe - Orange Sorbet

Orange Sorbet


Makes :  8 (½ cup) servings


Ingredients : 


1 cup sugar
1 cup water
2 Tbsp light-colored corn syrup
4 cups fresh orange juice
¼ tsp orange zest


Method : 


Combine first 3 ingredients in a small saucepan. 
Bring to a boil over medium high heat; 
Cook 45 seconds or until sugar dissolves. 
Remove from heat; cool completely. 
Stir in orange juice. 
Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; 
Cover and freeze 1 hour or until firm.
Serve with orange zest on top.


Nutritional analysis per serving : 
calories 167, 
protein 1g, 
fat 0g, 
percent calories from 
fat 1%, 
cholesterol 0mg, 
carbohydrates 42g, 
fiber 0g, 
sodium 9mg

Thai Coconut Shrimp with Brown Rice Pasta

Thai Coconut Shrimp with Brown Rice Pasta 

Thai cuisine is beloved for its pungent flavors and fiery curries. In this noodle bowl, we have used the sweet creaminess of light coconut milk and the good-for-you monounsaturated fat of natural peanut butter to balance the sharper tastes of garlic, ginger and spicy red pepper.

INGREDIENTS :

8 oz dry brown rice noodles or pasta of your choice

2 cups broccoli florets

2/3 cup light coconut milk

1 tbsp tomato paste

3 tbsp natural peanut butter with sea salt

1 tsp ginger, ground

4 cloves garlic, minced

1/4 tsp red pepper flakes

Juice of 1/2 lime

1 red bell pepper, sliced into thin strips

1 cup bean sprouts

24 medium raw shrimp, peeled, deveined and rinsed under cold running water 

METHOD :

Bring 2 medium pots of water to a boil over high heat. 

In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta does not get sticky when left to stand. 

(NOTE: Hot water washes away the starch better than cold water.) 

Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. 

In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.

Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.

Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. 

Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.

Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

Brazilian Peanut Fudge

Brazilian Peanut Fudge

This simple and quick fudge requires only peanuts, tea biscuits, sweetened condensed milk, and a little bit of sugar. "You can make this easy fudge-like sweet using salted peanuts if you like. This will give it a slightly salty bite which is common in Brazil."

Ingredients

1 (8 ounce) jar roasted peanuts, skins removed

1 (8 ounce) package tea biscuits (such as Marie Biscuits)

2 tablespoons white sugar

1 (14 ounce) can sweetened condensed milk

Method :

1.Line a 9-inch square dish with waxed paper.

2.Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. 

3.Add the sugar and pulse to mix. 

4. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.

4.Transfer the mixture to the prepared dish and press with your hands into an even layer. 

5. Allow to sit at least 15 minutes, up to overnight. 

6. Remove from the dish and cut into squares to serve. 

7. Store in air-tight containers between uses.

Indian Snack Recipe - DIABETIC RAISIN COOKIES

DIABETIC RAISIN COOKIES


Ingredients :


1/4 c. non-fat dry milk
1/4 c. ice water
1/2 c. raisins
1/2 c. margarine
1/2 c. brown sugar twin
1 egg
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats


Method :


Whip non-fat dry milk with ice water until stiff peaks form (4 to 5 minutes). 
Boil raisins in water for 2 minutes, drain. 
Combine margarine, sugar twin, egg and vanilla. 
Beat 1 minute at medium speed. 
Stir into dry ingredients raisin liquid. 
Beat 2 minutes. 
Stir in rolled oats and raisins. 
Fold in whipped non-fat milk. 
Drop from teaspoon 2 inches apart onto non-greased cookie sheet. 
Bake at 375 degrees for 15 to 20 minutes.

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.