Homemade Marinara/Pizza Sauce!

Ingredients

1. Tomatoes (Large) - 7 in number (6 Cups when coarsely blended)
2. Olive Oil - 2 Tbsp
3. Garlic (Minced) - 2 Tbsp
4. Oregano flakes - 1 Tbsp
5. Parsley Flakes (Optional) - 1Tsp
6. Chili Flakes - 1Tsp
7. Bay leaves - 2 Small 
8. Brown Sugar - 1Tsp
9. Salt - 2 Tsp

Procedure

• Wash the tomatoes and put a cross on top (see the image)

• Boil 5 to 6 cups of water in a deep container and put the tomatoes in the boiling water and cook for 5 minutes (the skin will start to come off)
• Take them out and peel off the skin 

• Mash the tomatoes with the help of potato masher (do not use blender because we need chunky pieces of tomatoes in the sauce) 

• Now Take a heave bottom deep sauce pan and heat the olive oil in it for a minute
• Once hot, put the minced garlic and bay leaves and cook it only for a minute (we are NOTgoing to brown fry the garlic)
• Now put the mashed tomatoes into the container and stir it thorughly
• At this moment thrown in the Sugar, Salt, Chili Flakes, Oregano Flakes and Parsley flakes and cover the lid and cook the entire mixture for 30 minutes at low to medium flame
• After 30 minutes, open the lid and give the sauce a good mix 
• Now cook the sauce for another 15 minutes at high flame (Or until you see oil floating on the surface and the sauce have become thick in consistency)

At this point your marinara/pizza sauce is done. Completely cool it and store it in a glass container/mason Jar inside your fridge for up to a month!!

Breakfast Pancakes - Oh So Yummy!

Ingredients

All-Purpose Flour - 1.5 Cup
Sugar - 3 Tbsp (You can add more sugar if you like your pancakes very sweet)
Baking Powder - 1Tsp
Salt - 1/2 Tsp
Eggs - 2
Melted Butter - 1/4th Cup
Buttermilk - 1/2 Cup
Oil Spray for cooking

Procedure

• In a big bowl, shift in the all-purpose flour+baking powder+salt and keep it aside. Your dry ingredients is ready
• Separate egg yolk and egg whites
• In another bowl, mix the egg whites+buttermilk+sugar together 
• Now add in the melted butter and egg yolk into this mixture and mix well. Your wet ingredients is now ready
• Add your dry ingredients into your wet ingredients and mix very well with the help of a spatula 
• The consistency should be like of a cake batter type
• Cover and let the pancake mixture rest for 15 minutes before you start making them

Making the Pancakes

• Spray oil on to a skillet 
• Take a spoon full of the pancake mixture and put it on the hot skillet
• Cook on one side for 2 minutes (or until bubble starts to appear on top)
• Turn the pancakes upside-down and cook for 2 more minutes on another side (or until they have brown crust)
• Take them out in a serving plate and stack them on top of each other
• Pour on generous amount of chocolate syrup/maple syrup/honey along with a dollop of sour cream and serve it hot

Oh this is the best breakfast one can imagine!! Enjoyyyyyyy :)

New York Style Cheese Cake!

Ingredients

For Crust:

1. Oreo Cookie Crumbs - 1 1/2 Cups
2. Butter (melted) - 8 Tbsp (1 stick)

For Filling:

1. Cream Cheese (softened) - 1 Cup
2. Fine Granulated Sugar - 1 1/4 cup
3. Vanilla Extract - 2 Tsp
4. Lemon juice - 2 Tbsp
5. Eggs - 4 
6. Corn Flour/All-purpose Flour - 1 Tbsp

Procedure

• Take a spring foam baking pan and cover it with aluminium foil

• In a bowl, mix the Oreo cookie crumbs and butter and then put the mixture inside the baking pan and press it with the help a spoon or hand.
• Keep it aside!

• Now in a big mixing bowl add in the cream cheese and sugar + Lemon juice and thoroughly mix the whole mixture into thick paste kind of a consistency
• Start adding egg one-by-one and mix it as you go along
• Now add in the Flour + Vanilla extract and give it a good mix 
• Transfer this mixture into the Oreo crust lined baking pan of yours

Baking The Cheesecake:

• Preheat the oven to 370 degree F or 180 degree Celsius
• Take a baking pan and fill it with water (put this pan in the lower rack of your oven)
• On the top rack of your oven place the baking pan 
• Reduce the temperature of your oven to 300 degree F or 150 degree Celsius 
• Bake the cheese cake at this temperature for 1 hour 
• After 1 hour, switch off the oven and let the cheesecake cool inside the oven for another 2 to 3 hours
• Take the cheesecake out of the oven once it is completely cooled down and refrigerate it overnight

Voila!! Next morning you cheese cake is ready to be devoured... Just don't forget to add some chocolate syrup to your cheesecake to take it to a different level of TASTE satisfaction...

Okra-Onion Fry for Busy Mom's

Ingredients

Okra/Bhindi - 1.5 Cup
Onion (Chopped) - 1 Cup
Dry Red Chili - 1 or 2
Turmeric Powder - 1 Tsp
Oil - 1 Tbsp
Salt to Taste

Procedure

• Heat oil in a non-stick pan
• Once the oil is hot, throw in the chopped onion and red chili
• Sprinkle turmeric powder and salt over the onion and fry it on medium flame for 3 to 4 minutes
• Now add in the okra/bhindi (chopped into 1 inch rounds) and give it a good stir
• Close the lid and lower the flame to low and cook the Okra for 10 minutes or until soft 
• Open the lid after around 10 minutes and fry the Okra-onion mixture on high for 2 mintes or until they start to leave oil

Serve this delicious Okra-onion Fry with chapati or rice. Enjoy!!

Tilapia Fish Cakes/Tikki/Pattie!!

Ingredients

Tilapia Fish Fillet (Boneless) - 4
Onion - 1 Small
Coriander Leaves (chopped) - 2 Tbsp
Green Chilli (finely chopped) - 1 to 2
Crushed Black Pepper - 1 Tsp
Olive Oil - 2 Tsp
1 Egg
Chili Flakes As Per Your Taste
Salt to Taste

Procedure

• In a food processor, blend the fish fillet with green chilis 

• Take out the blended fish mixture in a bowl and add in rest of the ingredients 

• With the help of spoon, mix the entire thing very well
• Clean your palm and apply some oil on it
• Make medium size cakes/tikki/Pattie (whatever you want to call them) and keep it lined on a baking tray
• Bake the fish cakes/tikki/pattie at 350 degree F for 15 minutes
• To give it a crispy edge, I broiled/grilled it for a minute on both sides

Enjoy these delicious fish cakes with sauce of your choice. You can make fish Burger or fish sandwich with these fish cakes!! The result is going to be YUMMMMM!!! 

Gobi-Mutter Ki Sabji - Super Quick Version!

Ingredients

Cauliflower florets - 1 Cup
Green Peas - 1 Cup
Onion - 2 Medium Size
Turmeric powder - 1 Tsp
Red-chili Powder - 1 Tsp
Oil - 1 Tbsp
Salt to Taste

Procedure

• Cut the Onion into long thin slices 
• In a non-stick pan heat oil and once the oil is hot throw in the sliced onion and add turmeric powder and salt 
• Fry the onions for 3 to 4 minutes on high 
• Meanwhile take a microwave safe bowl and 1cup of green peas with 1 cup water and boil it for 3 to 4 minutes 
• Now once the onions appear brown add in the boiled peas (strain the water) and cauliflower florets 
• Sprinkle red-chili powder and give the entire thing a mix and cook it with lid on (i.e., covered) for 7 to 8 minutes on medium flame 
• After 7 to 8 minutes, open the lid and cook the sabji on high flame for 3 to 4 minutes. This will help you get rid of extra water and your sabji will look fried than soggy 

PS: You can add green chili while frying onion if you wish to....

Enjoy this delicious sabji with chapati or naan :)

Easy-Peasy Mutter-Paneer Bhurji!

Ingredients

1. Paneer/Cottage Cheese (Grated) - 1.5 Cup
2. Green Peas - 1 Cup
3. Onion (Chopped) - 1/2 Cup
4. Tomatoes (Chopped) - 1/2 Cup
5. Green Chili - 1 or 2
6. Cumin Powder - 1 Tsp
7. Coriander Powder - 1 Tsp
8. Red Chili Powder - 1 Tsp
9. Turmeric Powder - 1 Tsp
10. Oil - 2 Tsp
11. Salt to Taste

Procedure

• Heat Oil in a non-stick Pan and once hot put chopped onion and green chili into it and cook it for 5 to 6 minutes on medium to high flame
• Meanwhile, take the peas in a microwave safe bowl and pour a cup of water in it and boil it for 5 minutes
• Once the onion is done, put chopped tomatoes along with all the spices and cook for 2 minutes on high flame
• Now put the grated Paneer/Cottage cheese and peas into it and mix very well (add salt at this point)
• Close the lid and cook the whole mixture at low flame for 5 to 6 minutes

TADA!! Your delicious Mutter-Paneer Bhurji is ready to be served with hot chapati... Oh, it's Yummmm...

Chicken Candy Sticks - Super Easy and Delicious!

Ingredients

1. Minced Chicken Breast - 2 Cups
2. Onion (Finely Chopped) - 1/2 Cup
3. Coriander Leaves (Chopped) - 1/2 Cup
4. Green Chili (Chopped) - 1 Tbsp
5. Black Pepper Powder - 1Tsp
6. Salt To Taste
7. Oil - 2 Tsp
8. Ice-cream Sticks - 8 to 10

Procedure

• Take a big mixing bowl and mix all the ingredients together
• Meanwhile, pre-heat the oven at 350 degree F for 10 minutes
• Now take a handful of the mixture and give it a candy shape (like in the photo). You can make them of any shape whatever your heart desires
• Now take an ice-cream stick and insert it into the mixture and shape again if need be
• Layer all the chicken candy sticks on a baking sheet and bake them for 15-20 minutes 
• To give it a nice look, just grill it/broil it for a minute on each side on high

PS: In case you do not have oven, just shallow fry them in a non-stick pan. they taste divine too :)

Enjoyyy this delicious and super easy snacks!!

Instant Rava Idli Mix!

Ingredients

Sooji/Semolina: 2 Cups
Split Bengal Gram: 2Tbsp
Cashew (Split into half): 10-15 pieces 
Curry Leaves: 12-15
Mustard seeds (Black): 1Tsp
Cumin seeds: 1Tsp
Oil: 1Tbsp

Procedure

• Take an Iron Wok and heat oil in it
• Once the oil is hot, add in the split Bengal gram and roast it for 2 minutes on medium flame
• Now add curry leaves and let it splutter
• Add in the Cashew, mustard seeds and cumin seeds and let it fry for a minute (or until the seeds splutter)
• Now lower the flame and add in the Sooji/Semolina and roast it on medium to low flame for at least 10 minutes (do not forget to stir continuously)

 You can store this mixture in a air tight jar for at least 3 months. Stay tunes for the next recipe on how you can use this mixture and make super tasty rava Idli :)

Homemade Herbed Gnocchi!!

Ingredients

1. Potato - 2 Large (2 Cups, When Boiled and Grated)
2. All Purpose Flour (Maida) - 1/2 Cup
3. Parsley Flakes - 2 Tsp
4. Italian Seasoning - 1 Tsp
5. Egg (Optional)- 1 Medium Size 
6. Yogurt (Use only when you do not eat egg) - 1 Tbsp
7. Salt to Taste

Procedure

• Boil the potato and remove skin and grate them with the help of a fine grater (you have to make sure there is no lumps at all)
• Now take a big bowl and put the boiled and grated potato, Egg/yogurt, parsley flakes, Italian seasoning and salt to taste. Mix this very well
• Once mixed, add in the all-purpose flour (maida) and knead the dough very well with the help of your hand. Knead it at lest for 5 minutes. You can brush your palm with flour while kneading to make the process faster and easier to handle

Cutting the Gnocchi

• After Kneading the dough, wrap it in a plastic wrap and refrigerate it for an hour
• Take the dough out of refrigerator and roll the dough into long thick rope 
• Cut them into bite size pieces 
• Take a fork and just roll each piece over the fork to give it a signature Gnocchi shape

Preparation

• Boil Water in a pan and add in the freshly prepared gnocchi into it when the water start to boil
• Cook it until all the gnocchi starts to float on the surface
• Once done, drain them and then cook them in any kind of pasta sauce or in any form whatever way you may like it
• I like to stir fry them with spring onion sometimes to have it as starter (it tastes delicious)

Happy Cooking My Dear Friends!!

PS: You can store gnocchi in a freezer for up to 3 months 

TOFU Caesar Salad!!

Ingredients

1. Iceberg Lettuce - 3 Cups
2. Tofu - 100 grams
3. Redchili Powder (Optional)- 1Tsp
4. Black Pepper Powder - 1Tsp
5. Turmeric Powder (Totally Optional) - A pinch
6. Meyo light - 1Tbsp
7. Croutons - 1/4th Cup 
8. Oil - 1Tsp
9. Lemon Juice - Few Drops
10. Salt to Taste

Procedure

• Chop-Chop the Iceberg lettuce into big 2 to 3 inch chunks
• Wash and pat-dry the Tofu and cut it into bite size cubes 
• Sprinkle black pepper powder, red chili flakes/powder, and salt. Mix very well
• Now heat oil in a non-stick tawa/pan and put the tofu cubes and stir fry them on high flame for 2 to 3 minutes (or until they are brown on all sides)
• Take a Big bowl and throw in the lettuce and tofu and give it a gentle mix
• Now add in Meyo light along with few drops of lemon juice and mix very well until all the lettuce and tofu are coated
• Garnish with croutons 

Enjoyyyyyyyy!!!

PS: I added turmeric for its benefits and because I like turmeric in my food. You do not need to add it because generally caesar salad never had turmeric in it. Also, as this is my version, I did roast the tofu pieces. You are very much welcome to use tofu raw if you can handle it that way, I can't :P 

Desi Style Vegetable Chowmein (15 Minute Magic)

Ingredients

1. Desi Chowmein - 1 Cup 
2. Carrot (Cut lengthwise) - 1/4th Cup
3. Beans (Cut lengthwise) - 1/4th Cup
4. Potato (Cut lengthwise) - 1/4th Cup
5. Sweet Corn kernels - 1/4th Cup
6. Red Chili Powder - 1Tsp
7. Turmeric Powder - 1Tsp
8. Oil - 1Tbsp
9. Salt to Taste

Procedure

• Boil 3 Cups of water in a container, put the raw chowmein into the boiling water and cook for 5 minutes 
• Meanwhile, take a non-stick pan and heat oil in it
• Once the oil is hot, put all the veggies along with red chili powder+turmeric powder+salt and fry it on medium flame for 7 to 10 minutes (Or until veggies are cooked and crispy)
• As your veggies are cooking, drain the water from your boiled chowmein and run it under very cold water. Keep it aside
• Once the veggies are done, open the lid and add in the cooked chowmein and stir fry it on high flame for a minute

Your Desi Style Yummy Yummy Chowmein is Done... Yayyyyy!!! Enjoy...

PS: If you want egg chowmein, add in eggs (beat them first) before adding the chowmein and cook them thoroughly

Vegetarian's Delight - Stir Fry Paneer with lots of Veggies and Splash of Orange Juice!! (15-Minute Recipe)

Ingredients

1. Paneer (Cottage Cheese) - 15-20 pieces (2cm Cubes) 
2. Red Chili Powder - 1 Tsp
3. Corn Flour - 2 Tbsp
4. Asparagus/Beans - 1 Cup
5. Carrot - 1/2 Cup 
6. Sweet Corn Kernels - 1/2 Cup
7. Spring Onion (chopped) - 1/2 Cup
8. Orange Juice - 1 Medium Orange
9. Oil - 1 Tbsp
10. Black pepper - 1 Tbsp
11. Salt to Taste

Procedure

• In a bowl, mix corn flour+red chili powder+salt+water and make a runny paste 
• Now coat all the paneer cubes and keep aside
• Heat oil in a non-stick tawa and spray oil on to it (if you do not have oil sprayer then just apply oil with a brush)
• Once tawa is hot, place all the coated paneer cubes onto it and fry each side for 2 minutes or until they appear golden brown
• Now take a non-stick frying pan and put oil in it. Once the oil is hot put all the veggies along with black pepper powder and salt and fry them on medium flame for 5 to 6 minutes
• Now open the lid and add in the orange juice and fried paneer cubes and cook the whole thing for 3 to 4 minutes on high flame

Your amazingly delicious and super healthy Stir fry Paneer with Lots of Veggies is ready to be served as starter. Enjoyyyyyyyy!!

Seared Chicken with Spinach and Kale - 15-Min Only!

Ingredients

1. Chicken Breast - 3 to 4 Pieces
2. Garlic (chopped) - 1 Tbsp
3. Spinach and Kale Mix - 2 Cups
4. Alfredo Sauce - 1 Tbsp
5. Black Pepper Powder - 2 Tsp
6. Oil - 1 Tsp
7. Salt to Taste

Procedure

• Take a non-stick pan and put OIL into it and let it become very hot 
• Once very hot, put the chicken pieces into it and sprinkle black pepper powder and salt and sear it on high flame for 4 to 5 minutes (until you achieve the brown color on both sides)
• Now take the chicken pieces out of the oil and put chopped garlic into it and fry it for a minute
• Now add the spinach and kale mix and cook (cover the lid) it for 3 to 4 minute at medium flame
• Open the lid and put a teaspoon of Alfredo sauce and mix well
• Put the chicken pieces and cook it on high flame with lid on for 2 to 3 minutes

Your delicious seared chicken is ready to be devoured!! Enjoyyyyyyyy :)

5 Minute Magic - Spinach&Kale Shrimp

Ingredients

1. Spinach-Kale Mix - 3 Cups
2. Carrot (Sliced length-wise) - 1/4th Cup
3. Shrimp (Large) - 12 to 15 Pieces
4. Garlic powder+Paprika+Onion powder - 1/2th Tsp each
5. Turmeric powder (Optional) - 1/4th Tsp
6. Oil - 1 Tbsp
7. Salt to taste

Procedure

• Wash the shrimps and drain all the water from it (you can pat it dry with kitchen towel)
• Now mix all the dry ingredients (Garlic powder+Paprika+Onion powder+salt) and turmeric powder (optional), and keep it aside
• Heat oil in a non-stick pan and add in the shrimp mixture and cook on high flame for 1 to 2 mintes
• Now add in the Spinach-Kale Mix and carrot to it and mix well and cook on high flame for a minute
• Reduce the flame and cook for 3 to 4 minutes 

PS: If you want the recipe to be dry just cook it on high flame until all water get evaporated (it will roughly take a minute). Also, do not overcook the shrimps and Greens

Enjoy!!

5-Minute Recipe... Spinach and Shrimp Stir Fry!

Ingredients

Shrimp (small) - 1 Cup
Baby Spinach - 3 Cups
Garlic (Finely chopped) - 1 Tbsp
Oil - 1 Tsp
Crushed Black Pepper Corns - 1 Tsp
Salt to taste

Procedure

• Take a non-stick frying pan and heat oil in it
• Once the oil is hot, put the chopped garlic and fry it for 30 second (do not let it brown)
• Now put in the the Shrimps along with crushed black pepper and fry on high flame for a minute (stir it once or twice)
• As the shrimp turns red on each side, put in the spinach, sprinkle salt and cook it for 4 minutes with lid on (cook it on medium flame)

Remove the lid and enjoy the delicious Spinach and shrimp Stir fry!! 

Happy Cooking.....

1 Minute Healthy Breakfast - Fruit&Nut Parfait!

Ingredients

• Greek Yogurt/Low Fat Curd - 1/4th Cup
• Maple Syrup/Honey - 2 Tbsp
• Fruits (Anything Of your choice) - I used Raspberry and Strawberry (4 Tbsp)
• Nuts (Pecans, Almonds) - 2 Tbsp
• Raisins (optional) - 1Tsp
• Granola - 5 Tbsp

Procedure

• Mix Yogurt and Maple syrup/honey together
• Take a glass (preferably as shown in the image) and fill in the yogurt mixture
• Now Top it with the fruits and spread it uniformly
• Now mix the Nuts with Granola 
• Spread the nuts and granola mix on to the fruit spread 

You can either refrigerate it to have it next morning or you may have it right away!! 

Happy Cooking!!

Pure Veg Aloo-Gobi ki Sabki - NO Onion or NO Garlic

Ingredients 

• Cauliflower florets - 1 Cup
• Potato (2 inch Cubes)- 1/2 Cup
• Tomato (chopped) - 1/2 Cup
• Ginger (grated) - 1 Tbsp
• Curd - 2 Tbsp
• Oil - 2Tbsp
• Salt to taste

Spices

• Coriander Powder - 1tsp
• Cumin Powder - 1tsp
• Turmeric Powder - 1/2 tsp
• Red-chili Powder - 1tsp

Procedure

• Take a Non-stick pan and put 1Tbsp of oil on it
• Once hot, add in the cauliflower florets and potato cubes and fry them on medium flame for 5 to 7 minutes OR until they are grown on all the sides
• Meanwhile, take a bowl and add in tomato+ginger+All Spices+curd+salt and mix it well and keep it aside
• Once the cauliflower and potatoes are done, take them out in a plate and add another table spoon of oil to the pan 
• Now add the tomato and spices mixture to the hot oil and fry it on medium flame for 2 to 3 minutes. Now cover the lid and cook it on medium flame for another 3 minutes OR until the tomatoes are soft
• Now add the cauliflower florets and potato to the 'masala' (the tomato and all spice mixture) and mix it well. Cover the lid and cook it in a low flame for 25 minutes OR until done
• Take the Sabji out in a serving bowl and garnish with coriander leaves

ENJOYYYYYY!!!! 

Cabbage Wrapped Chicken Dumplings!

Ingredients

Minced Chicken - 1 Cup
Onion (finely chopped) - 1 Small
Coriander Leaves Paste/chutney - 1Tbsp
Red-Chili Paste - 1tsp
Cabbage Leaves - 10-12 Pieces
Salt to taste

Procedure

• Take all the ingredients (except cabbage) in a bowl and mix very well 
• Now in a container boil water and add some salt in it
• Once water starts to boil, add in the cabbage leaves and cover it and cook for 5 minutes or until they are soft

• Take it out of the water and put the chicken mixture on to it and roll it as shown in the picture

• Now put all the rolled out dumplings on a steaming plate and stem it for 20 minutes

• Once done, take them out and enjoy them as steamed dumplings and if you wish to stir fry them as I did you can do that by just brushing some oil on the non-stick skillet and put the dumplings on the hot skillet for few minutes each side until they appear fried

• Enjoy these SUPER HEALTHY dumplings with some soy sauce dip or any other dip of your choice

Tava-Fried Masala Dhokla

Ingredients

Besan - 1/4th Cup
Curd - 1/2 Cup
Red-chili Powder - 1/4th tsp
Coriander Powder - 1/4th tsp
Cumin Powder - 1/4th tsp
Turmeric Powder - 1/4th tsp
Eno Fruit salt - 2 tsp
Salt to Taste

For Tava Frying 

Oil - 1tbsp
Cumin Seeds - 1tbsp
Green Chili (chopped) - 2 to 3
Curry leaves - 10 (approx)
Lemon Juice - 1 tbsp

Procedure

• Take a big bowl and mix all the ingredients (besan, curd, red-chili powder, coriander powder, cumin powder, turmeric powder, salt) and make a smooth batter with no lumps
• Now add the Eno and mix it again so that the air is well incorporated
• Now steam the dhokla (I steamed it in a idli mould for 7 minutes in my microwave)
• Take them out from the mould and cut them into bite-size pieces

Now Tava Frying

• Take a non-stick pan and add oil to it
• Once hot, add in the curry leaves and green chili and fry for a minute
• Now add the cumin seeds and let it crackle 
• Now add in the dhokla pieces and roast it on a medium to low flame until they turn crispy on both sides (it took me around 2 minutes each side)
• Take them out on a plate and sprinkle lemon juice on it

Enjoy this Super Yummy masala dhokla with green/red chutney!!!

Seared Scallops in Lemon-butter Sauce With Sautéed Potato and Asparagus!!

Ingredients

Raw Scallop (Jumbo) - 10 to 12 pieces
Potatoes - 1 Large (cut into 1 inch thick slices)
Asparagus - 12-15 pieces
Garlic (finely chopped) - 1tsp
Butter - 1tbsp
Lemon Juice - 2tbsp
Black Pepper (crushed) - 1tsp
Olive Oil Spray
Salt to Taste

Procedure

• Take the raw Scallops and pat them dry with paper towel and sprinkle salt and pepper on it
• Now take a wide pan and spray oil on to it
• Once hot, place the scallops (salt and pepper side down) on the hot plate and cook on high for 2 minutes with lid on
• Once it is browned on one side just flip it over and cook on the other side for 2 minutes
• Now put butter into the pan along with garlic and let it cook for a minute
• Once, garlic smells roasted, pour in the lemon juice and cook it for 30 seconds and take it out

Sauteed Potato and Asparagus

• Spray oil on to a pan and let it heat up
• Once hot, add in the potatoes and asparagus and sprinkle salt and pepper
• Now cook it on medium flame with lid-on for 4 to 5 minutes, until the potatoes are done and asparagus are roasted

Now take out the sauteed potato and asparagus on a plate and place the seared scallop on it, and finally top it with the left over lemon butter sauce...

Enjoyyyyyyyyyyyy this amazing healthy recipe for lunch or dinner with a slice of toasted bread :) :)

Chicken And Vegetable Stir-Fry With A TWIST!!

Ingredients

Chicken Breast - 200g
Green Bell pepper - 1 (large)
Carrot - 1  (large)
Onion - 1 (large)
Tomato - 1 (large)
Brocolli - 5 to 7 florets
Coriander Leaves - handful
Ginger and Garlic Chopped - 1tsp
Black pepper - 1tsp
Salt to Taste

For Sauce

Red Chili Sauce - 1tsp

Ketchup - 1tbsp

Soy Sauce - 1 tsp

Corn Flour - 1 tsp

Procedure

• Cut chicken and all the vegetables length-wise 
• Now take a pan and spray some oil onto it and let it heat-up
• Once hot, put the chicken  and fry it on high for a minute until it gets burnt a bit on both sides
• Now take out the chicken pieces and spray oil again and put all the veggies (except broccoli and tomato) into the pan and fry them on medium for 3 to 4 minutes
• At this point put the chopped ginger and garlic along with Broccoli, chicken pieces and tomato and sprinkle salt and black pepper
• Fry it on medium high for 4 minutes until they are done
• Mix all the sauces and then add it to the fried veggie and chicken mix
• Take half cut water and mix corn flour to it and pour this mixture on to the veggies and chicken mix and cook it on medium flame for about 2 minute 
• Sprinkle coriander leaves

Voila!!! Your amazing Chicken and Veggie Stir-Fry Is Ready to be devoured!!

OH!! THIS IS TASTY.... 

Baked Salmon Patties - Deliciously Healthy!

Ingredients

Salmon Fillet (de-skinned)- 400 Grams
Onion (finely chopped) - 1/2 Cup
Coriander Leaves (chopped) - 1/4th Cup
Bread Crumbs - 2 Tbsp
Lemon Juice - 1 Tbsp
Italian Seasoning - 1 Tbsp
Olive Oil Spray

Procedure

• Take raw salmon fillet in a food processor and blend it into a thick paste (Do Not Add Water)
• In a big bowl, take out the blended salmon meat and add in chopped onion, coriander leaves, bread crumbs, lemon juice, Italian seasoning and salt to taste
• With the help of hand/spatula mix all the ingredients very well
• Make flat patties (Tikki what we call in India) out of the mixture 

Frying/Roasting The Patties

• Heat a non-stick skillet and spray olive oil on to it 
• Now place the salmon patties and cook it on a slow flame with lid on for 3 to 4 minutes
• Now remove the lid and fry/roast the salmon patties on medium to high flame for 2 minutes on each side or until they are well roasted (as in the photo)

PS: You can grill these patties in a 350 degree F oven for 15 to 20 minutes (no need to add oil as these fish has its own oil)

Enjoyyyy!!! the guilt free delicacy :) :)

Spinach And Ricotta Calzone - Super Easy Yet Tasty!

Ingredients 

Pizza Dough (homemade/store bought) - 100 Gram
Spinach (Frosen/Fresh) - 1 Cup
Ricotta Cheese - 1/4th Cup
Mozzarella Cheese - 1/4th Cup
Oregano Flakes
Salt to Taste

Procedure

• Roll out the pizza dough into a big circular sheet (draw an imaginary line in the middle)
• Now spread the ricotta cheese on one half side of the dough 
• Now spread the roughly chopped (do it by hand) fresh spinach leaves 
• If you are using frozen spinach, make sure to squeeze out all the water from it before spreading
• Top it with Mozzarella cheese and Sprinkle some Oregano and salt
• Fold the other half side of the sheet and seal the edges very well (See the photo)
• Sprinkle some Oregano on top
• Bake this in a 415 degree F oven for 15 minutes

Serve it hot with white wine or mimosa... Enjoyyyyy!!!

Butternut Squash Soup - Easy And Yumm!!

Ingredients

1. Butternut Squash - 1 Medium size
2. Onion - 1 Large
3. Garlic Clove - 3 Pieces
4. Water/Vegetable Stock - 1 Cup
5. Almond Milk (Unflavored, unsweetened) - 1/2 Cup
6. Black Pepper Powder - 1 Tbsp
7. Salt To Taste 
8. Olive Oil Spray 

Procedure

Roasting The Squash

• Take butternut squash and cut it into half
• Spray olive oil on it and sprinkle some salt and black pepper
• Now Bake it in a 350 degree F oven for 45 minutes (or until it gets soft and roasted)
• Once done, take it out of the oven and scrape out the butternut squash flesh and discard the skin

Making The Soup

• Meanwhile, take a non-stick pan and spray olive oil spray to it
• Once hot, put the chopped onion and garlic and roast it on medium flame for 4 to 5 minutes
• Once onion looks translucent and garlic gets brown in color add in the roasted butternut Squash
• Add Vegetable Stock/water and Almond milk to it and cook for 5 minutes
• Now cool the mixture down and blend it to a smooth soupy texture
• Again Heat a deep bottom container and pour the soup into it and cook for 5 to 6 minutes until it is thick

Your Amazingly Delicious Soup Is Ready To Be Served Hot.... You May Consider Garnishing Your Soup With Basil Leaves

ENJOYYYYYY!!!!!!!

Pasta With Broccoli Pesto - Eat Healthy Live Strong!

Ingredients

1. Broccoli Florets - 2 Cups
2. Pasta (whole wheat) - 1.5 Cups 
3. Grated Parmesan cheese - 1/4th Cup
4. Olive Oil - 1 Tbsp
5. Lemon zest - 1/2 Tsp
6. Lemon Juice - 1 Tbsp
7. Coriander/Parsley Leaves - 1/2 Cup
8. Salt To Taste
9. Cherry Tomatoes Or Beans (Optional)

Procedure

• Take 4 Cups of Water in a big container and let it come to boil
• Now put the washed broccoli florets in the boiling water and let it cook for 6 minutes
• Strain the Broccoli florets and keep aside. Do Not throw the water
• Now cook the pasta in the same water until they are soft. While Your pasta is cooking let's make the Broccoli Pesto

Broccoli Pesto

• Take a food processor/blender and add into the boiled Broccoli florets + Coriander/Parsley Leaves + Parmesan Cheese + Lemon Zest + Lemon Juice + Olive Oil + Salt 
• Blend them into a course paste (As in the image)  

• Once The Pasta Is cooked, throw away the water leaving 1/2 Cup of it behind 
• Now add in the Broccoli pesto and mix it very well and cook on slow flame for about a minute
• At this point you can add in cherry tomatoes and beans of your choice to give it an extra oomph...

Important Tips

• Do not overcook the broccoli. 5 to 6 minutes is the best cooking time and if you overcook it you will loose the beautiful green color and the taste as well
• You can add more olive oil (say 2 to 3 tablespoon) if you are storing this for a week in refrigerator
• Do not add water to your pesto sauce while blending
• Frozen broccoli florets also can be used 
• You can use homemade pasta as well

Enjoy this yummy and tasty food... Eat Healthy Live Strong!!