Spinach Egg Drop Soup

Cooking is an art involving different process of making and presenting a food giving it a palatable form and there is a long way for me to learn the skills. Having intense love for cooking I frequently google for recipes or playwith the ingrediemts existing at my home to give them a dish form.

This way, I found Asian Egg Drop Soup  and thought of recreating it putting in some nutritional values+it's low in calorie content with the benefit of digestive promoting ingredient...

I used all the seasonal vegetables (available in winter) and it's a perfect bowl soup for my dinner... and those feathered egg in soup just melted in my mouth.

Servings:  2
Ingredients:

• Spinach, 1 bunch, leaves seperated and washed
• Green Peas, 1/4 cup
• Carrot, 1 medium, cut into small cubes
• Green papaya,1/2 cup after peeling and cutting into small cubes
• Onion, 1 chopped
• Garlic cloves, 4, neatly chopped
• Tomato, 1 small
• Eggs, 2
• Salt to taste
• Black Pepper corns, 1 tsp
• Low fat butter, 4 tsp (Can be replaced with olive oil)
• Chicken stock, 2 cups
• Cornflour powder, 1 tbsp

Methods:

1.Blanch spinach and grind with tomato into a fine paste.

2.Crush black pepper corns and neatly chop garlic, keep them aside.

3.In a pan heat butter and add all vegetables, onion, garlic and saute for a minute, seasone with salt and blended spinach, cook for 2-3 mins and add the stock add the stock. .

4.Now cover with a  lid and cook on lower flame for 5 mins.

5. Dissolve cornflour powder in 4 tbsp stock ,make sure that there are no lumps and add into soup. 

6.In a bowl whisk eggs. Simmer the flame and pour in the egg slowly. Stir the soup in same direction. The egg will start  feathering and will spread.

7.Turn off the flame and add crushed black pepper corns.

Serving Suggestion: Serve warm with bread.

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Gobi manchurian

Quick chicken curry

Potoler Dorma

Oats Banana 10 mins Cake-It's gluten free!!!

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This one I learnt from one of my blogger friends Anu Nagaraja's blog Easy Bites Online, the recipes vegan gluten free banana oats cake and when I made it the first time I just fall for it. Since then I have made it thrice. Thank you ma'am for posting such a nice recipe.

Slight changes have been made in this recipe.

Ingredients: (4-5 slices)

• Oats, 1 cup
• Banana, 1 medium
• Soy milk, 2 tbsp ( You can use skimmed or regular milk)
• Brown sugar, 1 tbsp
• Jaggey, 2 tbsp( crushed)
• Baking powder,1/2 tsp
• Low fat butter,1 tbsp (Room temperature)
• Chocolate chips, 2 tbsp
• Baking sheet, as required

Methods:

• Mash banana and mix all the ingredients together. Let the oats turn soft for 4 mins.

• I used my pressure cooker to bake. If you too intend to use your pressure or idli cooker just pour 500gm salt in it and with the lid on top of it heat for 5 minutes prior to baking. Do not lock the lid.
• In a tray ( I used a regular steel pan) spread and flatten the mixture using a spoon back on the baking sheet.
• Put a stand on salt and keep the baking tray on it.
• Cover the lid, keep the flame low and bake for 3-4 minutes. Turn off the flame and let it set for 2 mins.
• Take the pan out of cooker and make it upside down on a plate, cut the cake into slices and enjoy.

Wheat flour pancake with egg filling

A simple and healthy pancake recipe with egg inside that will tantalize your tastebuds. This one egg filled pancake is enough to make you fill full. Made of wheat flour and added with goodness of seasonal vegetables and egg protien, can be included in your breakfast options. *See notes below.

Ingredients(2 servings):

For pancake:

• Wheat flour, 1 cup
• Bakng powder, 1/2 tsp
• Salt to taste
• Water, 2/3 cup
• Soybean oil/Olive oil, as required to make pancakes ( I used 3/4 tbsp oil per pancake)

For egg filling:

• 2 egg , one per pancake
• Capsicum, 1/2 of a whole and sliced
• Carrots, 1 medium , sliced thinly
• Onion, chopped, 1 medium
• Garlic cloves, 2, neatly chopped
• Scallion, chopped, 2 tbsp+ for garnishing
• Black pepper powder
• Salt to taste
• Soybean oil/Olive oil, 3 tbsp
• Lime juice, half of a lemon

Methods:

• Pancake:

Mix all the ingredients mentioned for pancake except oil and make a semi-thick batter. You can check the consistency in the way as shown in the 2nd picture- the batter you drop from above is getting absorbed in the batter kept in bowl and doesn't make any fold.

In a frying pan heat 3/4 tbsp oil and spread it all over the pancarefully. Make sure that the oil is hot enough. Drop 1 ladle of batter and spread the batter slowly using a spatula. While spreading the batter keep the spatula intact with the batter. Wait for 2 minutes and flip the pancake carefully for the other side to fry. 

You will see brown patches like this when both the sides are done.

*Keep the flame medium-low while making those pancakes

For the egg filling:

After you are done with the pancakes keep them aside and in a pan add 3 tbsp oil. Add all the vegetables, seasone them with salt as per your taste and give them a good toss for about 2 minutes, keep the flame medium. Add chopped onion and nicely chopped garlic. Saute.

Beat 2 eggs in a bowl, add 2 pinches of salt. Add into pan. Do not scramble them. Allow it to set with vegetables. This will take upto a minute.

As the eggs set with the vegetables flip to other side, cook for a minute and remove from flame.

 Divide the filling into two portions and set them in each pancake. Sprinkle some lime juice on the filling. Fold one side of the pancakes to the other side.

Serve hot.

Notes:-

• Instead of egg you can use paneer/tofu/boiled chicken/soybean

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Cottage cheese aka paneer  sandwich

Muli Dal Paneer

One day when I opened my fridge found some leftover cottage cheese and a horse raddish, and was really confused how to utilize them. Then it suddenly struck in my mind to combine them with daland made this Muli Dal Paneer for dinner. The key ingredient of this recipe is Motor dal or Yellow split peas that is known to be a rich source of fibre and protien as well as minerals like phosphrus and potassium. This is tasty as well as health friendly.

Ingredients (4 servings):

• Yellow split peas( matar dal), 1 cup or 200 gm
• Cottage cheese or paneer, 150 gm
• Horse raddish, 1
• Coriander leaves, 1 handfull, chopped
• Onion, 1, sliced
• Garlic cloves, 4
• Ginger, 1"
• Coriander powder, 2 tsp
• Garam masala powder, 1 and 1/2 tsp
• Turmeric powder, 1 tsp
• Mango powder(Amchoor powder), 1 tsp
• Green chillies, 4-5
• Bay leaf, 1
• Whole dry red chilli, 1
• Green cardamom, 2
• Cinnamon, 1"
• Mustard oil, 4 tbsp ( you may use Soybean oil)
• Salt to taste 
• Sugar, 2 tsp

Methods:

In a cooker add 1 and 1/2 cup water and dal and pressure cook peas with 3 whistles.  Wait for the pressure inside to release.Then open the lid and mash dal a little using a manual hand blender or a spatula.

Slice raddish and shallow fry in oil till they turn soft. Seasone with a pinch of salt. Keep them aside.

Blend together garlic, ginger, turmeric powder, garam masala powder, coriander powder, mango popwder and keep them aside. In a pan hat oil and temper the oil with bay leaf, red chilli, cinnamon and cardamoms. Let them release flavour and then add sliced onion. Saute them for a minute and seasone them with a pinch of salt.  Now as they start turning light brown add blended spices and then again saute for 2-3 minutes. Add sugar and salt according to your taste. 

Add 4 tbsp water and let the spices release oil. Slice paneer and add. Toss them in spices. Now add precooked dal and green chillies and combine with spoces. cook untill it turns thick . Now discard bay leaf and remove from flame and combine chopped coriander leaves.

Serve hot with Roti or steamed rice.

Steamed Egg Noodles

Previously two recipes were posted on steamed egg, one was how to make it and the other one was schezwan steamed egg followed by the steamed egg preparation. And now this one which I made for lunch one day. For me I do not have any preference for lunch like I have to rely upon the daily rice and curry, but something that makes me full at the same time allowing me to enjoy the taste of food too. I enjoyed this preparation and so is sharing with you.

Ingredients (serves 2):

• Noodles, 100 gm ( I used low fat noodles, you can use pasta instead of noodles)
• Egg, 2
• Onion, 1 small
• Garlic cloves, roasted- Put garlic cloves on direct flame before feeling and keep for 30 secs, peel the outer skin )
• Chives, chopped, 4 tbsp
• Salt to taste
• Black pepper powder
• Extra virgin olive oil, 2 tbsp ( You may use soybean oil) 

Methods:

Cook noddles untill soft, strain water and keep aside. 

The best way to cook noodles is, In apan take 4 cups of water(for 100 gm noodles), when the water comes to boiling point add few drops of oil and also raw noodles, boil for 20 secs and remove from flame, Strain the water and instantly seperate them with a fork to prevent them sticking to each ther. This is how I get non-sticky noodles that doesn't stick to my pan.

Steam egg, click the link for recipe of steamed egg. In a pan heat oil, slice and add roasted garlic, chopped chives and a pinch of salt for seasoning. Square cut steamed eggs and saute in pan for a minute. Add noodles, salt to taste and blackpepper powder. Toss for 2 minutes. Turn off the flame, combine lime juice with noodles. Serve!!

Tips- Instead of steamed egg, you may add soybeans( if you prefer vegetarian food) or boiled and shredded chicken or scrumbled eggs.

Dalia Khichdi

A Broken Wheat preparation perfect for breakfast and low fat diet.

Ingredients(4 servings):

1. Dalia(Broken wheat) , 100 gm
2. Moong dal, 50 gm
3. Ginger paste, 1 tbsp
4. Garam masala powder, 2 tsp
5. Green chillies, 2-3
6. Salt to taste
7. Turmeric powder, 1 tsp
8. Sugar, 1 tsp ( to balance the acidity of food)
9. Mustard oil, 2 tbsp 

Usually mustard oil is used to make khichdi , but you can use olive oil/ soybean oil.

Garam masala powder is actually roasted and powdered cardamom, cinnamon, bay leaf, cloves, Black cumin seeds. All these ingredints are known to increase metabolism that in turn burns body fat.

Methods:

Clean dalia and dal, marinate with salt, sugar, turmeric powder, garam masala powder for 10 minutes.

In a pan heat oil. Temper with red chilli and cumin seeds. As the smoke comes out add marinated broken wheat and stir for a minute. Add green chillies and 2 cups water. Lower the flame and allow the dalia to turn soft.

You can cook in pressure cooker. The process will remain some. Turn off the flame after 2 whistles. This takes less time to cook than in kadhai or pan.

Serve hot.

Multiveg Dalia

A low fat breakfast made of wheat dalia(bulgur/broken wheat) that is known for weight reduing elements added with nutritions from vegetables and developed a taste with onion and black pepper powder. This is definitely a tasty choice for people who tends to loss weight. Someone who follow  a strict diet chart can also include this in lunch. An easy to make recipe that comes with healthy options plus the taste plus. And also dalia is high in fibre content so improves digestive system.

Ingredients(4 servings):

1. Dalia(Broken wheat), 1 cup
2. Carrot, 1
3. Capsicum, 1
4. French beans, 1
5. Onion, 1
6. Small Garlic cloves, 2
7. Black pepper powder, 2 tsp
8. Salt to taste, 
9. Sugar, 1 tsp
10. Olive oil/Low fat butter, 2 tsp

Methods:

Cut all the vegetables into small cubes and chop onion and garlic. In a pan heat oil/butter and add all the vegetables and a pinch of salt. Saute for 2 minutes.

Broken wheat or dalia

Add dalia and sugar and salt to taste. Stir on medium flame for a  minute

Add 2 cups of water and cook covered. Leave a small space between the pan and lid otherwise the water will inflate and spread all over .

Serve hot. You can have an omelette with this.

Tarka Dal(low fat)

 This is purely punjabi dish , where green lentils are cooked in butter and thickened using ginger garlic paste and some common powdered spices. Though taste of this recipe here has been developed maintaining the calorie level and making it easily digestible. 

Tarka dal comes with all the goodness as they are known for reducing blood cholesterol providing a healthy heart, full of insoluble dietary fibre improves digestive system. Beside they are rich source of protien( third highest source of protien), supplies energy to body. Also this lentil is low in calorie content- 1 cup cooked lentil contains 230 calories, so easily can be added in a weight reducing diet. Last but not least lentils are good surce of magnesium too.

Ingredients (4 bowl servings):

1. Green lentils (known as mug korai in bengal), 200 gm
2. Spilt yellow peas, 100 gm (optional, added to a develop a better taste)
3. Onion, 2 medium
4. Garlic cloves, 4-5
5. Ginger, 1"
6. Green chillies,4
7. Cottage cheese (qty mentioned below)
8. Garam masala powder, 2 tsp
9. Coriander Powder, 1/2 tbsp
10. Turmeric powder, 1 tsp
11. Kashmiri red chilli powder, 1 tsp( Optional)
12. Whole dry red chilli, 1
13. Bay leaf, 1
14. Cumin seeds, 1 tsp
15. Curd, 2 tbsp
16. Salt to taste
17. Sugar, 1 tsp
18. Mustard oil
19. Low fat butter, 1 tsp (optional)
20. Coriander leaves, 1 handfull

Methods:

Soak dal overnight.

Cook dal in pressure cooker with 3 whistles and after it is cooked mash little using a spatula or hand blender.

In  a pan heat oil and temper with whole dry red chilli, bay leaf and cumin seeds. After a minute add half a sliced onion and saute for a minute. Add  a pinch of salt.                               

    

Blend together remaining onion, garlic cloves, garam masala powder, coriander powder, turmeric powder and    add into oil. Saute for a minute . Add salt, sugar, green  chillies and curd, cook for a minute. Mash 1 handfull of  cottage cheese and add. Add 1 small cup of  water and cook  until oil seperates from spices.

Now cook dal in spices for 2- 3 minutes. Add a small cup of water and cook until thickens to a nicy creamy dal. Spread butter. Garnish with chopped coriander leaves.

Enjoy with roti or bread.