Posts Tagged Healthy

Simple Lassi

Lassi

Lassi

Ingredients:

  1. 2 Glass of curd (also known as yogurt, yoghurt, yogourt, yoghourt)
  2. 1 Glass water
  3. 1 Glass ice-cubes
  4. 12 teaspoons of sugar or sugar to taste

Method:

  1. Pour all the ingredients together in a blender and blend it till smooth.
  2. Pour in long glasses and serve.
  3. Store in a refrigerator.

Note:

  1. This is sweet lassi.
  2. Fruits can also be added to enhance the flavour.
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Radish Salad

Ingredients:

  1. 1 white coloured Radish

Method:

  1. Wash the radish.
  2. Use a food peeler to take off a thin layer of skin off the radish.
  3. Cut the radish into pieces, the size of your pointer finger.
  4. Put the radish in a bowl and serve raw with food such as dal and rice etc.
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Egg and Vegetable Fried Rice

Ingredients:

  1. 2 eggs
  2. 1 Carrots
  3. 1/4 Capsicum
  4. 1 onion
  5. 5 Long beans
  6. 1 Cup Rice
  7. 1 stock Celery
  8. Salt
  9. Chinese salt (pinch of)
  10. Ginger paste 1 teaspoon
  11. Garlic paste 1tbsp
  12. Oil/Butter
  13. Dark Soy Sauce (optional)

Method:

  1. Cook the rice and cool it, separate the grains individually.
  2. Use a food peeler to take off a thin layer of skin from the carrot, rinse it and cut the carrot in very small cubes.
  3. Rinse the capsicum and cut into small cubes.
  4. Take off the onion skin and cut the onions in either circles or small cubes.
  5. Rinse the long beans and cut it into small pieces.
  6. Rinse the celery and cut it into small pieces.
  7. In a bowl add the egg white and egg yellow, pinch of salt and beat well.
  8. Heat 1 tablespoon of oil in a frypan and pour the eggs. Keep stirring while frying to make the eggs into small pieces. Take it out of the fypan when cooked and keep it aside.
  9. Heat butter in a frypan and pour in half of garlic and ginger, add the carrots, capsicum, long beans and celery, stir fry these vegetables on high heat for about 1 to 3 minutes.
  10. Add the rice , eggs, salt, remaining garlic and ginger, onions chinese salt and stirr well (If you are planning to add soy sauce than you can do so now…..you only need to sprinkle 2 to 3 drops) . Cook this for 2 to 5 minutes and serve.
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Aloo Matar Baigan Curry

Ingredients:

  1. 1/2 cup pea
  2. 2 medium sized potatoes
  3. 2 eggplants
  4. 1 carrot
  5. water
  6. Tumeric
  7. Tomatoes 1 to 3
  8. Garlic paste 2tbsp
  9. Ginger paste 1/2 tbsp
  10. Salt
  11. 1 Onion
  12. Masala
  13. Sarso
  14. Jeera
  15. Methi
  16. Curry leaves
  17. Corinder leaves
  18. Oil 2-3 tbsp

Method:

  1. Soak the peas overnight (or soak it for 8 to 12 hours) if it is dried and preserved one. If you have the fresh peas/matar than you need to take off the skin and rinse it.
  2. Use a vegetable peeler to take off a thin layer of skin off the potatoes, rinse it in water and cut the potatoes in 1/1/2 cm  cubes.
  3. Use a vegetable peeler to take off a thin layer of skin off the carrot, rinse the carrot and cut it into 1/2 cm cubes or smaller pieces.
  4. Wash the eggplant and cut it into small pieces (if you do not like the eggplant skin, you can take it off).
  5. Wash the tomatoes and cut it into small pieces.
  6. Take off the onion skin and cut it into into thin pieces lengthwise.
  7. Wash the coriander leaves and chop it into small pieces.
  8. Heat oil and splatter in jeera, methi and sarso.
  9. When it starts to get slightly brown, add half of garlic paste, ginger paste, curry leaves and half of sliced onion.
  10. Fry this till garlic turns light brown.
  11. Add the peas/matar, potatoes and eggplant.
  12. Add salt, tumeric and masala and mix well.
  13. Add 2 to 4 cups of water and salt
  14. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 5 minutes.
  15. Sprinkle the coriander leaves on top.
  16. Serve with rice, roti and chutney.

Notes:

  • The Hindi name/translation for this legume peas is matar.
  • Dried and preserved matar/peas can be use or the fresh ones can be used. I would prefer to use the fresh ones.
  • The amount of water used in this recipe depends on how soupy you would prefer the curry to be. If you prefer to eat it with rice than you will need more soup, if you wish to eat with roti than pouring less water is better.
  • Carrots, eggplants, tomatoes and coriander leaves are optional, you can even cook this curry without any of these.
  • The name of this recipe is Aloo Matar Baigan Curry, Aloo means potato, matar means peas, and Baigan means Eggplant.
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Ridge guard/Toroi Curry

Ingredients:

  1. 1/2 kg fresh green Ridge Guard
  2. Jeera
  3. Methi
  4. Sarso
  5. Garlic Paste 1tbsp
  6. Masala
  7. Curry leaves
  8. Tumeric
  9. 1/4 Onion sliced lengthwise
  10. Salt
  11. Chillies (Optional)

Method:

  1. Use a food peeler to take off the green layer of skin.
  2. Cut the white flesh into small cubes.
  3. Heat oil and splatter in jeera, methi and sarso.
  4. When it starts to get slightly brown, add garlic and onion. Fry this till garlic turns slightly brown.
  5. Add masala and tumeric. Stirr and add Ridge Guard.
  6. Add salt and cook till Ridge Guard is tender.
  7. Serve with rice or roti and chutney or with other food.

Ridge Guard is called Toroi in Hindi.

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    Dalo Curry

    Ingredients:

    1. 1 Dalo
    2. Garlic paste
    3. Jeera
    4. Methi
    5. Sarso
    6. Salt
    7. Onion
    8. Chillies
    9. Lemon Juice 2 tsp
    10. Coriander leaves
    11. Masala
    12. Tumeric

    Method:

    1. Cut off the dalo top and take off the skin.
    2. Wash the dalo and cut it into 1/1/2 cm cubes.
    3. Heat oil and splatter in methi.
    4. Let methi get brown, add a few pieces of onion and jeera.
    5. Add garlic and curry leaves when onion starts to get brown.
    6. Fry garlic till it is brown and masala and tumeric.
    7. Add  Dalo pieces and salt and stirr.
    8. Add 1 liter of water.
    9. When  Breadfruit pieces start to get tender, add lemon juice and cook for a few minutes.
    10. Add coriander leaves and simmer for few minutes.
    11. Fiji Indian style Dalo Curry Recipe is ready.
    12. Serve with other food. Yummy with roti or rice.
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    Breadfruit Curry

    Ingredients:

    1. 1 breadfruit
    2. Garlic
    3. Jeera
    4. Methi
    5. Sarso
    6. Salt
    7. Onion
    8. Chillies
    9. Lemon Juice 2 tsp
    10. Coriander leaves
    11. Masala
    12. Tumeric

    Method:

    1. Cut the breadfruit into lenghtwise pieces.
    2. Using a knife, take off the skin and the inside layer.
    3. Wash breadfruit and cut the pieces into small cubes.
    4. Heat oil and splatter in methi.
    5. Let methi get brown, add a few pieces of onion and jeera.
    6. Add garlic and curry leaves when onion starts to get brown.
    7. Fry garlic till it is brown and masala and tumeric.
    8. Add  Breadfruit pieces and salt and stirr.
    9. Add 1 liter of water.
    10. When  Breadfruit pieces start to get tender, add lemon juice and cook for a few minutes.
    11. Add coriander leaves and simmer for few minutes.
    12. Fiji Indian style Breadfruit Curry Recipe is ready
    13. Serve with other food. Yummy with roti or rice.
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    Banana curry

    Ingredients:

    1. 3 matured unripe bananas
    2. Garlic paste
    3. Jeera
    4. Methi
    5. Sarso
    6. Salt
    7. Onion
    8. Chillies
    9. Coconut milk
    10. Tomatoes

    Method

    1. Peel the banana cut the pieces into small cubes.
    2. Heat oil and splatter in methi.
    3. Let methi get brown, add a few pieces of onion and jeera.
    4. Add garlic, ginger and curry leaves when onion starts to get brown.
    5. Fry garlic till it is brown and add  Banana pieces and salt.
    6. Add 1/4 cup of water.
    7. When  Banana pieces start to get tender, add Tomatoes and cook for a few minutes.
    8. Add Coconut cream and simmer for few minutes.
    9. Fiji Indian style Banana Curry Recipe is ready
    10. Serve with other food. Yummy with roti or rice.
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    Breadfruit Curry in Coconut Milk

    Ingredients:

    1. 1 breadfruit
    2. Garlic
    3. Jeera
    4. Methi
    5. Sarso
    6. Salt
    7. Onion
    8. Chillies
    9. Coconut milk
    10. Tomatoes

    Method:

    1. Cut the breadfruit into lenghtwise pieces.
    2. Using a knife, take off the skin and the inside layer.
    3. Wash breadfruit and cut the pieces into small cubes.
    4. Heat oil and splatter in methi.
    5. Let methi get brown, add a few pieces of onion and jeera.
    6. Add garlic, ginger and curry leaves when onion starts to get brown.
    7. Fry garlic till it is brown and add  Breadfruit pieces and salt.
    8. Add 1/4 cup of water.
    9. When  Breadfruit pieces start to get tender, add Tomatoes and cook for a few minutes.
    10. Add Coconut cream and simmer for few minutes.
    11. Fiji Indian style Breadfruit Curry in Coconut Milk Recipe is ready
    12. Serve with other food. Yummy with roti or rice.
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    Maggi Noodles in Vegetables

    Ingredients

    1. 1 packet maggi noodles
    2. 1/4  capsicum
    3. 1 clove garlic paste
    4. 1/4 of an eggplant
    5. 1/4 of a carrot
    6. 2 long beans
    7. 1/4 onion
    8. 2 tbsp butter

    Method

    1. Use a vegetable peeler to take off the skin of the carrot, wash the carrot and cut it into small pieces.
    2. Take off the onion skin with a knife and cut it into small cubes.
    3. Wash the capsicum, eggplant and beans, cut it into small pieces.
    4. Soak the maggi noodles in hot water for 2 minutes and drain out all the water.
    5. Heat butter and add garlic, eggplant and carrots, fry this till tender.
    6. Add beans and capsicum, stirr for 2 minutes and add maggi noodles and sprinkle the noodles flavour.
    7. Cook for 2 minutes and serve hot on a bed of lettuce.
    8. Fiji Indian style Maggi Noodles Recipe in Vegetables is ready.

    Note:

    • If you do not have any one of the above mentioned vegetable you can still make this dish.
    • If you do not like the maggi noodles flavour than you can add salt instead.
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