Tuesday, April 29, 2014

Zucchini Spegathi


"If you are a pasta lover and need a low-carb version closer to the real thing than spaghetti squash, you have found your match! This is a great recipe for one; super-quick and super-versatile. Serve with your favorite sauce."

 Ingredients:


2 Medium Zucchini
3 cups of Marinara Sauce
1/2 cup shredded chicken breast
5 frozen meatballs
Olive oil - 1 tsp
1 cup chicken stock

Method:


In a pan add oil,once its hot add chicken and saute them till its browned,then add meat balls and give a stir ,once the oil oozes add the marinara sauce and 1 cup of chicken stock and let it come to boil and becomes thick.
In the mean time use a Spiral Slicer to slice zucchini like spegathi.Set ti in a bowl
Once sauce thick check for seasoning and add any flavours if you desire like oregano,basil,salt and pepper.Then pour the sauce on top of zucchini and serve.




Japanese Carrot , Ginger Salad Dressing



Ingredients

Instructions

  1. Throw everything in a high speed blender and blend until smooth

Tips

Serve with your favorite greens or crisp romaine, iceberg ,cucumbers,carrots

Thursday, April 24, 2014

Mirchi Bajji With Coriander Mint Chutney


Ingredients:

For bajji:

10 nos Long Pepper,banana peppers cut into pieces
10 tbsp Gram Flour
2 tbsp  Rice Flour
1/2 tsp Salt
1/2 tsp Baking Soda
!/4 tsp Hing/Asafoetida
Oil For deep Frying

For Chutney:

Coriander leaves - 2 cups
Mint leaves - 10 leaves
Tamarind - 1 tsp
Yogurt - 3 tbsp
Oil -1 tsp
Green Chilly -1 /2
Salt - as per taste

Method:

For Bajji:



Cut all the peppers and keep aside
Mix all other ingredients with water to make a semi thick batter.This batter should coat if you dip your peppers in it as a thin layer but not runny so it won't stick but not too thick so you can't dip peppers.
Heat oil to medium heat and the oil should be hot enough when you put peppers it should go to bottom and come immediately to top and fry slowly from inside out.
If oil is too hot the peppers will become brown too quickly but inside still raw.If its not too hot the peppers will drink too much oil and take time to fry.
So keep in medium heat and use fresh oil instead of reused oil which prevents over drinking of oil.
Check one bajji at start for taste before frying all bajji's.

So coat peppers one by one and fry them in oil and serve hot with coriander mint chutney.

For Chutney:

Take a pan and add oil,once its hot add coriander leaves ,mint leaves and add green chilli and fry until the leaves are wilted(sauteeing it makes the chutney stay longer in refrigerator).
Grind this with all other ingredients and add water if necessary in a blender to a smooth chutney.
Serve it with Bajji's










Healthy Quinoa with chicken and beans



I tried this recipe as a soup in a shop in food court on our last visit to mall.I am so addicted , i started making this daily for my lunch with my variations.Its full and full of good nutrients from veggies , beans ,chicken.I used quinoa but you can try this with brown rice ,white rice,black rice ,couscous or any of your fav.Here i will show 3 variations, one as soup , one as rice and other rice recipe with different ingredients.But you can go wild and try all your fav spices.

Ingredients:

Quinoa Cooked - 1/2 cup
2 oz Chicken Breast Cooked,shredded
1 oz Broccoli
1 oz Asparagus
1 oz spinach
1 oz Kale
1 oz bell Peppers
1 spring onion
For Rice 1/2 cup Chicken Stock,For soup use 1 cup chicken stock
1/4 tsp - Lemon Pepper Pd ,if you don't have this use lemon juice and pepper pd

1/4 tsp Garlic Pd
1/4 tsp Onion Pd
2 tbsp  canned black beans with liquid
1 tsp olive oil
1 tsp apple cider vinegar


Other Variations can be done with:

Curry Pd

Garam Masala
Cumin Pd
Coriander Pd
Chipotle Peppers
OR any other variations you prefer.

For Spicy soup :

1/4 tsp of Chilly Garlic sauce / chilly paste or cayenne pepper,whatever is available.

Method:


Take a pan and add oil and saute broccoli,asparagus,peppers,Spring onions(white Parts) for 1 min along with garlic pd.Then remove and keep aside.
Then in the same pan add chicken and vinegar and roast it a min then add spices and saute them well till raw smell of spices are gone.Then add black beans and cook well till its almost dry ,then add quinoa and chicken stock and mix well.Then add spinach and kale and cover and let ti sit for 2 min till the leaves are wilted .Mix them well ,then add the sauteed vegetables and give a stir and cook till the water it completely evaporated and is dry.Garnish with spring onions(green Parts)Then keep it in a serving bowl and let it sit for 15 min before serving.



With Curry Powder




For Soup:


Take a soup pot add stock and add all the ingredients to the stock.You dont have to roast veggies or chicken but if you prefer slightly roasty taste then go ahead and do the roasting like above method and then add all the ingredients to the stock.Add Chilly Garlic Sauce if you want your soup to be spicy.


Barbacoa in Slow Cooker With Gravy


If you know what Barbacoa is you know this is an amazing recipe,but for those who don't know ,have you been ever to chipotle and wondered whats the shredded beef they keep in burritos,ya thats barbacoa , its tasty right,If  you love that one you may like this recipe,oh did i forget to tell its easy to make too....I made a this with both chicken and beef but you can try this with beef along or Chicken alone.But Basic Barbacoa is made with beef only.

To make Barbacoa:

Ingredients:

1 lb 3 oz of Beef, Top Sirloin
15oz chicken breast
3  bay leaf
1 cup apple cider vinegar
2 Lime juice
3  Chipotle Peppers in adoba sauce

4 Garlic Cloves
1 tbsp Cumin
1 tbsp Oregano
1 1/2 tsp Salt
1/2 tsp Cloves
1 Can Swanson Chicken Broth

Method:

1.Take the slow cooker and add meat,then add all other ingredients and put it low for 6 to 8 hours ,i kept overnight.oh ya the house smells tasty...
Then take the meat out of the liquid and place it in a plate and shred them with fork.

After done cooking

 Take the meat out and shread

To make Gravy:


So what to do with left over liquid ?if you are so interested in not wasting the liquid like me, you can try this gravy which you can have with the barbacoa .ITs a tangy ,sweet ,spicy gravy which is a excellent combo to barbacoa.In the case you can just have meat and gravy alone with no rice at all.


Ingredients:


2 tbsp Flour
2 tsp butter or Olive Oil
1 cup Pineapple
2 tbsp Brown Sugar / Jaggery 


Method:

Take a pan and add butter or oil.Then add flour and roast it till its raw smell is gone.Then add the left over liquid from barbacoa and to this add shredded pineapple (pineapple pulp).The add let the mcome to boil ,cover and cook.At end according to sweetness you want add jaggery or brown sugar.Serve it with barbacoa.

Pineapple Pulp



For Barbacoa:


Nutrition Facts
Serving Size 2016 g
Amount Per Serving
Calories
2,001
Calories from Fat
513
% Daily Value*
Total Fat
57.0g
88%
Saturated Fat
14.4g
72%
Trans Fat
0.0g
Cholesterol
856mg
285%
Sodium
6668mg
278%
Potassium
4352mg
124%
Total Carbohydrates
30.2g
10%
Dietary Fiber
7.3g
29%
Sugars
4.6g
Protein
318.3g
Vitamin A 30%Vitamin C 59%
Calcium 30%Iron 666%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points


For Gravy:





Nutrition Facts
Serving Size 683 g
Amount Per Serving
Calories 
277
Calories from Fat 
97
% Daily Value*
Total Fat 
10.8g
17%
Saturated Fat 
1.8g
9%
Trans Fat 
0.0g
Cholesterol 
0mg
0%
Sodium 
1938mg
81%
Potassium 
669mg
19%
Total Carbohydrates 
42.4g
14%
Dietary Fiber 
2.7g
11%
Sugars 
24.6g
Protein 
5.9g
Vitamin A 2%
Vitamin C 132%
Calcium 5%
Iron 9%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points