QUICK To Go Shrimp Taco!

Ingredients

Shrimps (medium) - 10-12 Pieces
Spinach - 1 Cup
Asparagus (sliced 3 inch long) - 1/2 Cup
Carrot (Cut into 1/2 inch circles) - 1
Avocado (thin sliced) - 1
Wheat Tortilla - 6 to 7
Oil - 1 Tbsp
Cottage cheese (Optinal)
Lettuce (Optional)

Spices (As per your taste)

Black Pepper Corns (Crushed)
Paprika Powder
Turmeric (Totally Optional) - 1/2 Tsp
Himalayan Salt/regular salt

Procedure (Filling)

• Take a heavy bottom pan and heat oil in it
• Once the oil is hot, throw in the shrimps and sprinkle crushed black pepper+Paprika powder+Salt and Turmeric (I add it always for its benefits, you do not need to if you don't want to)  
• Fry the shrimps for 4 to 5 minutes or until they are cooked (shrimps cook very fast, so avoid over cooking)
• Take out the shrimps and in the leftover oil add in the Asparagus, carrots and cook for 2 to 3 minutes at medium flame by covering with the lid
• Now the carrot and asparagus are half cooked, add in the spinach and cover it and cook for 5 minutes at medium flame 
• Open the lid and mix in the fried shrimps

You can cook this in advance and store it in a refrigerator to use it for your TO GO Taco   

To Go Taco Making

• Take wheat tortilla (you can use any tortilla of your choice) and roast it for 1 minute (roast it longer if you want crispy Taco)
• Fill the tortilla with shrimp filling and top it with sliced Avocado and cottage cheese or Lettuce (chopped) of your choice

ENJOY!!!

Chicken Caesar Salad With Honey Roasted Peanuts - My Healthy Dinner Plate

Ingredients

1. Iceberg Lettuce - 3 Cups
2. Chicken (Breast Meat) - 150 grams
3. Redchili Powder (Optional)- 1Tsp
4. Black Pepper Powder - 1Tsp
5. Turmeric Powder (Totally Optional) - A pinch
6. Meyo light - 1Tbsp
7. Honey Roasted Peanuts - 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 chicken breast 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 chicken cubes and stir fry them on high flame for 5 to 6 minutes (or until they are brown on all sides and cooked well)
• Take a Big bowl and throw in the lettuce and chicken pieces 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 chicken pieces are coated
• Garnish with honey roasted peanuts... 

For Toasted Bread Slice

• Take some butter and minced garlic in a bowl and give it a good mix
• Spread this on to the bread slice and toast it in a toaster for a crunchier outer and soft inside
• Cut some avocado to add in to your platter of healthy food

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 has turmeric in it. Also, as this is my version, I did use the honey roasted peanuts to give the salad an extra crunch. You are very much welcome to add bread croutons as well...

Super Easy Spinach-Ricotta Stuffed Chicken Recipe!

Ingredients

Chicken Breast Pieces - 4
Ricotta Cheese - 1/2 Cup
Spinach (Chopped) - 1/2 Cup
Oregano Flakes - 1Tsp
Chili Flakes - 1Tsp
Black Pepper Powder - 1 to 2 Tsp
Teriyaki Sauce -  1 Tbsp
Butter - 2 Tbsp

Procedure

• Take a bowl and mix ricotta cheese, spinach, Oregano, and chili flakes. 
• Give it a good mix and keep aside

• Take the washed chicken breast pieces and place it on to a plastic wrap and cover it with another plastic wrap 
• With the help of food hammer flatten them (If you do not have hammer, just use the back of some heavy big size spoon)
• Sprinkle Black pepper powder and salt on to the hammered chicken pieces 
• Take a spoon-full of the spinach and ricotta mixture and put it on one side of the chicken piece (see the image)
• Now roll the chicken breast into a cylinder 

Baking Or Frying

• Take Teriyaki sauce and butter (soft/melted) in two separate bowl
• With the help of food brush apply butter and teriyaki sauce on the rolled stuffed chicken breast (See the image) 
• Now bake them at 400 degree F or 200 degree Celsius for 20 minutes
• If you want to fry them then just take some butter in a non-stick pan and heat it
• Once, hot put the stuffed chicken pieces into the pan and fry them on low flame by covering with a lid for 15 to 20 minutes

PS: You can make these stuffed chicken rolls in advance and store them in the refrigerator to use it later. Just remember to roll them inside a foil paper

 Enjoy this delicious meal with your friends and family and share your experience with me :)

Potato(Aaloo) Stuffed Tawa Naan!

Ingredients

1. Russet Potato - 2 Medium Size 
2. All-Purpose Flour - 2 Cups
3. Baking Powder - 1Tsp
4. Red Chili Powder - 1Tsp
5. Coriander Leaves (Chopped) - 1Tbsp
6. Salt - 1Tsp
7. Butter - 1Tbsp
8. Warm Water - 1 Cup

Procedure

Preparing the Filling

• Boil the potato, peel them and mash them with the help of potato masher or your palm
• To the mashed potato add chopped coriander leaves, red chili powder, salt and mix it very well
• Keep this aside and lets start working on the dough making for the naan

Preparing the Naan Dough

• Take a bowl and add in all-purpose flour and baking soda. Give it a good mix
• Now add warm water and make a sticky dough 
• Slowly add in the butter and start kneading softly (this will help incorporate the butter into the naan dough)
• After kneading for a minute, you will notice that your dough is no more sticking to your palm 
• Keep the dough aside for 15 minutes 

Making the Tawa Naan

• Take out the dough and make balls out of the dough and keep it covered with a wet towel
• Take one dough ball at a time and flatten it with the help of your thumb and index finger and create a well in the dough ball
• Now take a spoon full of potato mixture and put it inside the dough-well that you just made and seal it 
• Roll the dough balls into thick OVAL shaped Naan
• Heat the iron tawa on a high flame for few minutes
• Take little bit of water in your palm and apply on one side of the Naan. Do it 2 to 3 times until water is being applied all over 
• Now remove the Naan from the rolling board and put the wet side on the hot TAWA. This will help the Naan to stick to the tawa. Let it cook on one side for a minute or until you see it bubbles up
• Now hold the tawa upside down on the flame and let the Naan cook on medium flame for a minutes or until it is done

Remove the Naan from Tawa once they are done and enjoy it with Boondi Raita and some Pickle!!

Bengali Begun Bhaja With A Twist (Made with just 1 Spoon Of Oil)

Ingredients

Jumbo Eggplants/Begun - 1 

Turmeric Powder - 1Tsp

Red Chili Powder (Optional) - 1Tsp

Fine Sugar (Optional) - 1/2 Tsp

Salt - 1Tsp

Oil (ONLY MUSTARD OIL PLEASE) - 1Tbsp

Procedure

• Wash and cut the eggplant into 1 Inch Thick circles (Pat them dry if needed)
• In a plate mix turmeric powder+red chili powder+sugar+salt together 
• Take each slice of the eggplant (aka Begun) and rub this mixture on them (AHHH... YOU BONGS KNOW IT ALREADY... Do that thingy :P )

It will look something like this after application of the mixture

Now with the help of brush apply oil on to the eggplant slices (just look what i am doing here)

BAKING - Yes we are going to bake them....

• Line the eggplant slices on to a baking tray and bake them at 350 degree F (170 degree Celsius) for 15 minutes and then turn them and bake them again for 25 minutes or until your BONG SOUL is satisfied with the color and texture...

PS: Yes it takes time... and if you are looking for quick fix than healthy alternative... you are welcome to go ahead and deep fry them... You are the Queen/King of your kitchen afterall :)