Quinoa salad recipe is like a Superfood for you. It is rich in protein, dietary fiber, B vitamins, dietary minerals, and antioxidants. So, what else do you want in a single recipe? It is like a treasure of nutrients for all health freaks. It is also gluten-free. This quinoa salad is easy to make and also made in less time. So when you have less time to cook, you can also make this recipe for a nutritious meal. We can eat this salad for breakfast, lunch, or dinner. Also, you can store it for 2-3 days in an airtight container in the refrigerator. Quinoa salad is full of flavors and tastes. It will satiate your taste buds also. You should give it a try.
Ingredients for quinoa salad:
Cooked Quinoa – 2 cups
Finely Chopped Spinach – 2 cups
Grated or chopped carrot – 1
Chopped Cucumber – 1/2
Finely chopped tomato – 1 medium
Paneer – 5-6 cubes
Minced Garlic – 1-2 cloves
Sliced green onions – 2
Olive oil – ¼ tsp
Lemon juice – 1-2tsp
Honey – 1 tsp
Salt as per taste
Black pepper as per taste
METHOD:
Firstly, we will prepare dressing for the salad. For this, take a small bowl, add olive oil, garlic, lemon juice, honey, salt, and black pepper and mix well. Keep it aside.
Then, take a big bowl, and put quinoa, carrot, spinach, tomato, paneer, and onions.
Now, put your prepared dressing over the salad and mix well until the salad gets fully coated with the dressing. In the end, add some salt and black pepper on the top according to taste, and then serve you tasty quinoa salad.
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Benefits of quinoa:
Quinoa contains essential amino acids, which help in providing protein to our body and helps in muscle strengthening, and skin and bone health.
Rich in dietary fibers so, it helps reduce digestive problems and helps in weight loss.
It is rich in antioxidants and anti-inflammatory compounds so, it keeps you away from asthma, diabetes, and many diseases.
Veg oats idli is soo tasty and healthy. Idlis are one of the most popular cuisines of South India. But, idli originally came from Indonesia in 800-1200CE. Then, it became popular in India. It is loved by people from all over the country. Their soft and fluffy textures make it everyone’s favorite. We can have idlis for breakfast, lunch or dinner. We can consume idli with sambhar, coconut chutney, idli upma, or steamed. Idli is mainly made with urad dal and rice but, we have done various experiments with the idli recipe. Now we have many types of idlis like Quick Rawa idli recipe, HYDERABADI SPOT IDLIS. so, here is one healthier version of idli which is veg oats idli. This idli is soo delicious as well as healthy. You should try this veg oats idli if you are an idli lover.
INGREDIENTS FOR MAKING HEALTHY VEG OATS IDLI:
Cumin seeds – 1tsp
Fennel seeds – 1tsp
Mustard seeds – 1tsp
Green chilies (finely chopped) – 1-2
Curry leaves – 4-5
Red chilies – 2 -3
Urad chana dal – 1tsp
Rava(suji) – ½ cup
Oats flour – 1 cup
Salt – 1tsp
Grated carrot – 1
Capsicum chopped – 1
Water
Oil – 1 – 2tsp
Eno – 1sachet or 1tsp
METHOD –
Firstly, take oats in a grinder jar and grind well.
Now heat 1 tsp oil in a pan, add cumin seeds, fennel seeds, mustard leaves, green chilies, curry leaves, red chilies & cashew nuts and roast them for 1 min.
Then, add rava and roast for 2 min on medium flame.
After that, add oats and flour and roast for 1 min.
Your instant idli mixture is ready. And you can store it for one month.
Then, for making idlies add salt to the idli mixture, add 1 tsp salt, 2cup water, and let it rest for 20 min.
After 20 min, your batter will become thick, add more water and mix it well.
Add carrot, capsicum, and ENO and mix it.
Then, grease the idli maker with some oil and pour your idli mixture into it. Steam it for 15min.
Your healthy oats idli is ready to eat. Serve it with coconut chutney, green chutney, or your favorite chutney.
Chilli egg is a mouth-watering recipe for all egg lovers. The egg is a good source of protein. We often eat eggs as boiled, egg omelet, bhurji, curry, or half fry. But this chili egg recipe is eaten by very few people. This recipe is so tasty and flavourful. You can eat this as a starter or a side dish with chapati or rice.
INGREDIENTS FOR MAKING CHILLI EGG:
Boiled and peeled egg – 4
Chopped onion – 1 medium
Chopped carrot – 1
Ginger garlic paste – 2 tsp
Chopped capsicum – 1
Finely chopped coriander leaves – 1tbsp
All-purpose flour (maida) – 2tbsp
Cornflour – 1tbsp
Salt as taste
Black pepper- ½ tsp
Red chili powder – ½ tsp
Tomato sauce – 1 tbsp
Red chili sauce – 1 tbsp
Soy sauce – 1tbsp
Vinegar – 1tbsp
Oil – 2 tbsp and for deep frying
Method:
Firstly, slice the egg into four parts. Then in a bowl, take maida, cornflour, pepper powder half, and salt as needed and mix well. Add little water and make a semi-liquid paste. Let the batter rest for 10 minutes.
Now, coat eggs with paste and medium heat oil in a pan and fry coated eggs on a medium flame until golden brown.
After that, heat oil in a kadhai, add ginger garlic paste, and stir for ½ min.
Then, add capsicum, carrot, and onion and sauté them.
Add soy sauce, red chili sauce, tomato sauce, and vinegar and stir for a minute.
Then, add fried eggs, black pepper, and red chili powder and stir well.
Finally, garnish it with coriander and serve hot.
BENEFITS OF EGG:
Eggs have high-quality protein.
They contain selenium, phosphorus, choline, vitamin B12, and multiple antioxidants.
It helps in increasing high-density lipoprotein (good cholesterol) in the body.
Eggs are budget-friendly also. They give you a good quantity and quality protein for less money.
They are also heart-friendly.
Also, eggs help you in weight loss by keeping you full for a longer time.
Keep your muscles healthy because they contain complete protein.
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Apple oat smoothie is a nutritious and refreshing beverage that can make you energetic and saves you the time of cooking a heavy meal. It is a perfect beverage for weight loss or maintaining a healthy weight. It has the goodness of apples, oats, nut butter, yogurt, and cinnamon. So, what else do you want for a healthy breakfast? Apple oats smoothie is a very easy, quick, and healthy breakfast smoothie.
Firstly, put a sliced apple in a blender, add oats, peanut butter, cinnamon, and yogurt and blend it finely until turns into a smooth paste.
Then, transfer it into a glass or bowl, add your soaked chia seeds and mix well.
And your apple oats smoothie is ready.
PREPARATION TIME: 10min
COOKING TIME: 5 min
TOTAL TIME: 15 min
Tips:
Refrigerate all ingredients before making a smoothie because a smoothie tastes best when served cold. You can also add ice cubes to it.
Choose good quality apples for good taste and texture.
You can add cardamom powder and your favorite seeds according to your taste.
What is the difference between a shake and a smoothie?
We often get confused between shakes and smoothies. We often consider them the same things. So, don’t get confused, we clear this out for you:
Smoothies have a smooth texture and thick consistency whereas, milkshakes are not that thick.
We can take smoothies as a meal because it contains seeds, nut butter, fruits, and dairy products which keep you filling for a longer time and loaded with essential nutrients but, we can’t do it for the shakes because they generally contain milk, ice cream, flavored syrups, ice cream or some essence which cannot keep you full for a longer time. We can take shakes but accompany them with some other breakfast items for a complete breakfast.
Moong papad paratha is for those people who like spicy food.When you want to ditch common parathas like aloo paratha, onion paratha, or palak paratha, then this moong papad paratha you must try. Papad is rich in flavors and taste. We have eaten papad mostly roasted or fried, but this is a new way to have papad in your food. It will give your paratha an unique taste.
Green peas paratha is one of the most favorite stuffed parathas cooked in our houses. They are easy to make, filling, and healthy to eat. You can have them for breakfast, lunch, or dinner.
At first, put whole wheat flour, salt, and 1 tsp oil in a bowl and prepare the dough by adding water.
Then, keep the dough aside for 15- 20 minutes.
Now, for stuffing, put the green peas in a pressure cooker, add 1 cup of water and give it 2-3 whistles.
Then, drain the peas very well and let them cool down at room temperature.
After that, mash the green peas with a masher, add roasted cumin, roasted gram flour, chopped green chili, asafoetida (hing), finely chopped coriander leaves, garam masala, and salt to it and mix very well.
Take small balls from the dough and roll it gently to up to 4- 5inch then add some stuffing and wrap it from all sides. Dust some whole wheat flour for coating, and press a little with your hands onto the rolling board. Then roll it again for about 6 – 7 inches.
Then, heat a tawa or non-stick pan and place the peas paratha on it and roast it on a medium flame.
When paratha gets partially cooked then, spread some oil or ghee on both sides and roast it until golden blisters appear on top.
Your peas paratha are ready. Serve them with curd/pickle/ chutney to enhance the taste.
TIPS –
You can use frozen peas when fresh peas are not available.
You can adjust the quantity of spices according to your taste.
The dough should be firm and soft.
If you are facing issues in dropping your weight, please take this free-body type assessment: Click here
Veg Rava dhokla is a very tasty and healthy dish for breakfast. It keeps you full for a longer time and helps in weight loss. This is a different type of dhokla recipe. You should try this dhokla recipe once. I’m sure you are going to love it and make it again and again. You can have this dhokla at the breakfast and carry it with you for lunch. You can also make this recipe for some special occasions or celebrations.
BENEFITS OF VEG RAVA DHOKLA:
Curd is a probiotic. It is suitable for your gut health and improves digestion.
Rava is easily digestible and rich in magnesium and phosphorus which keeps our nervous system healthy.
Veg Rava dhokla is rich in antioxidants, vitamins, and minerals because it contains a sufficient amount of vegetables in it which makes it a healthier option for breakfast.
INGREDIENTS:
Rava (sooji) – 2 cups
Chopped onion – 1 big
Chopped tomato – 1 medium
Grated carrot – 1
Chopped Capsicum – 1
Green chili -1-2
Chopped coriander leaves – 1 tbsp
Salt as per taste
Curd – 1cup
Baking soda – ½ tsp
Oil – 1 tbsp
Mustard seeds – 1tsp
Chat Masala – 2 tsp
METHOD:
Firstly, put rava in a big bowl, add curd to it and make a thick batter by adding water as needed.
After 20 minutes, add tomato, onion, capsicum, carrot, green chili, coriander, and salt into the batter and mix well.
Now, add baking soda or ENO to the mixture and mix well.
Your batter is ready to make dhokla.
Then, take a non-stick pan or kadhai and heat 2 tsp of oil in it. Then put ½ tsp mustard seeds in it and allow it to crackle.
After that, take 2 tbsp batter and put it into the oil, and cover it for 5- 10 minutes on slow flame.
After 10 minutes, turn the dhokla and then add 1 tsp oil around it and cover again, for 5 minutes.
Cook it until golden brown.
And, your veg rava dhokla is ready. Cut the dhokla into pieces and, sprinkle some chat masala on it and enjoy it with your favorite chutney.
Pakora curry is a very yummy, easy, and flavourful recipe. It has creaminess and tanginess both in a single dish. You can eat this delicious pakora curry with chapati or rice. Pakora curry is a common recipe cooked in our home for lunch or dinner. It is rich in nutrients and fulfills your cravings also. We can try different types of pakoras in the curry, like bottle gourd pakoras, mixed veg pakoras, or cauliflower pakoras. They all have different tastes and flavors. We can make it according to our choices. Pakora curry is most popular in the northern Indian state of Rajasthan and Punjab. This recipe is one of the most popular aromatic and delicious recipes of Rajasthani cuisine. You can make this recipe for some special occasions and celebrations.
INGREDIENTS FOR PAKORA CURRY:
Cauliflower florets – 259 gm
Green chili – 2-3
Coriander leaves – 2 tbsp
Gram flour – 1 cup
Semolina-1 cup
Roughly chopped Onion – 2
Roughly chopped Tomato – 2
Cumin seeds – 2 tsp
Turmeric powder – 2 tsp
Red chili powder – 2 tsp
Coriander powder – 2 tsp
Salt as per taste
Water – 2 cup
Garlic – 3-4 cloves
Coriander seeds – 1 tsp
Roasted peanuts – 2 tsp
Garam masala powder- 2tsp
Kasuri methi – 2tsp
Cinnamon- 1 medium
Curry leaves – 2-3
Oil – 1 tbsp
METHOD:
Firstly, take cauliflower florets, green chilies, and coriander into a grinder and grind them.
Then add gram flour, semolina, cumin seeds, turmeric powder, red chili powder, coriander powder, salt, and water to the mixture and make a dough.
Now, make small balls from the dough and fry them until golden brown.
After that, put tomatoes, onion, garlic, coriander seeds, roasted peanuts, turmeric, coriander powder, red chili powder, garam masala, and salt in a grinder and make a smooth paste.
Then, heat oil in a pan, add cumin seeds, cinnamon, and curry leaves, and let it crackle.
After that, add the prepared paste and cook for 2-3 minutes.
Then, add some water and cover the lid for 4-5 minutes.
Finally, add Kasuri methi and coriander leaves and switch off the flame.
Pulao is a very easy one-pot dish. It is a dish made with rice and different type of vegetables, spices, and other ingredients. Pulao is a very delicious and healthy option for lunch or dinner. Sometimes, when you are too tired or you want to make a quick, healthy, and tasty recipe. Then, pulao is a perfect choice. You can try different types of pulao recipes. Some interesting and tasty pulao recipes are given below:
VEG SOYA PANEER PULAO-
VEG PANEER PULAO
INGREDIENTS:
Basmati rice – 1 cup
Soaked Soya granules – 50 gm
Paneer cubes – 100 gm
Chopped Onion – 2
Big whole cardamom – 2
Cloves – 5
Bay leaves – 4
Cinnamon – 1
Green chilies – 2
Carrot – 1
Chopped tomato – 2
Salt as per taste
Cumin seeds – 1 tsp
Fresh coriander leaves
Oil – 1 tbsp
Water – 2 cup
METHOD:
Firstly, wash rice with water thoroughly and soak them before ½ an hour of cooking.
Then, heat the oil in a pressure cooker and add cumin seeds, cardamom, cloves, and bay leaves, cinnamon, and saute them for 1 minute.
After that, add onion, green chilies, carrot, and tomato and sauté them.
Then, add paneer cubes, and soya granules and cook them for 2 minutes.
Now, add salt, garam masala, rice, and water and mix well.
Close the pressure cooker and cook until one whistle.
After that let the pressure release by itself then open the lid.
And your veg soya paneer pulao is ready. Garnish it with chopped coriander leaves.
CHICKPEA BEANS PULAO:
CHICKPEA BEANS PULAO
INGREDIENTS:
Chickpea – ½ cup
Beans-
Basmati rice – 1 cup
Chopped Onion – 2
Big whole cardamom – 2
Cloves – 5
Bay leaves – 4
Cinnamon – 1 inch
Chopped Green chilies – 2
Ginger garlic paste – 2 tsp
Salt as per taste
Cumin seeds – 1 tsp
Fresh coriander leaves
Oil – 1 tbsp
Water – 2 cup
METHOD:
Soak the chickpeas for 7-8 hours or overnight in water.
Firstly, wash rice with water thoroughly and soak them before ½ an hour of cooking and boil the soaked chickpeas.
Then, heat the oil in a pressure cooker and add cumin seeds, cardamom, cloves, bay leaves, and cinnamon and sauté them for 1 minute.
Add chopped onion, beans, chickpeas, and salt and cook for 2 minutes.
After that add tomato, green chili, coriander powder, and garam masala, and again cook for 1 minute.
Finally, add rice and water and mix well and close the lid of the pressure cooker and wait until the first whistle.
After that let the pressure release by itself then open the lid.
And your chickpea beans pulao is ready.
MUSHROOM BROCCOLI PANEER PULAO:
IMAGE COURTESY: KANCHAN SINGH
INGREDIENTS:
Basmati rice – 1cup
Button mushroom – 7-8
Broccoli florets – 8-10
Paneer cubes – 8-10
Roughly chopped onion – ½ cup
Yogurt – ½ cup
Ginger garlic paste – 2 tsp
Oil – 2 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1
Peppercorns – 4-5
Cinnamon stick – 1 small
Star anise – 1
Green chilies as required
Garam masala – 1 tsp
Coriander powder – 2 tsp
Salt as per taste
METHOD:
Firstly, wash rice with water thoroughly and soak them before ½ an hour of cooking. Also, wash mushrooms and broccoli properly and cut mushrooms in half.
After that, add mushrooms, broccoli, and paneer to the yogurt and add ½ tsp coriander powder and ½ tsp garam masala powder in it.
Then, heat oil in a pressure cooker and add all the whole spices along with cumin, and cook for 1 minute.
Then add ginger garlic paste and yogurt mix into the pressure cooker and mix well.
Now add coriander powder, garam masala, red chili powder, and salt and cook for 2 minutes.
Finally, add rice and water and close the lid and cook it up to 2 whistles.
After that let the pressure release by itself then open the lid.
Your mushroom broccoli and paneer pulao is ready.
BEETROOT PEAS AND BEANS PULAO:
INGREDIENTS:
Grated beetroot -1 medium
Green Peas – 1 cup
Beans – ½ cup
Basmati rice – 1 cup
Finely chopped onion – 1 large
Ginger garlic paste – 2 tsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Garam masala powder – 1 tsp
Red chili powder as per taste
Salt as per taste
Oil – 1 tbsp
Water – 2 cups
METHOD:
Heat the oil in a cooker and add cumin seeds to it.
After that, add ginger garlic paste and onion in it and sauté them.
Now add turmeric powder, coriander powder, garam masala powder, grated beetroot, rice, and water.
Mix all the ingredients and cook it until the rice gets partially cooked without closing the lid.
After that add pea and beans and cook until one whistle.
And then let the pressure release by itself then open the lid.
Your beetroot peas and beans pulao is ready.
EGG AND CABBAGE PULAO:
INGREDIENTS:
Shredded cabbage – 1 cup
Boiled egg – 2
Basmati rice – 1 cup
Oil – 1 tbsp
Split black lentils (urad dal)– ½ tsp
Asafoetida – 1 pinch
Curry leaves – 4-5
Mustard seeds – ½ tsp
Whole Kashmiri red chilies – 3
Thinly sliced onion – ¼ cup
Turmeric powder – ½ tsp
Parboiled Split Bengal gram( chana dal) – ¼ cup
Salt to taste
Chopped coriander leaves
Method-
Heat the oil in the pressure cooker and add mustard seeds in it and allow them to crackle.
Then add urad dal, asafoetida, curry leaves, and dry red chilies and sauté them for 1 minute on a medium flame.
Now, add onions, egg, and turmeric powder and sauté them for one minute.
And after that, add cabbage, chana dal, and salt and cook for 3 minutes.
Finally, add rice and water and then close the lid and cook until 1 whistle.
And then, let the pressure release by itself and then open the lid.
Garnish it with coriander leaves and serve hot.
Chicken pulao –
Ingredients –
Cubed chicken – 250 gm
Ginger garlic paste – 1 tsp
Basmati rice – 1 cup
Thinly sliced onion – 1 medium
Chopped tomato – 1 medium
Chilli powder – as per taste
Turmeric powder – 1 tsp
Garam masala powder – 2 tsp
Yogurt – 2 tsp
Salt – as per taste
Oil – 2 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1
Peppercorns – 4-5
Cinnamon stick – 1 small
Star anise – 1
Water – 2 cups
Method –
Firstly, wash and soak rice for half an hour before cooking.
After that, marinate the chicken with turmeric, chili powder, salt, ginger garlic paste, oil, and yogurt. Keep it aside until we need it.
Heat oil in a pressure cooker and add cumin, bay leaves, cloves, big and small cardamom, cinnamon, and fennel powder, and sauté until the spices start to sizzle.
Now, fry onions until they turn lightly golden.
Then, sauté the chicken on medium flame. Cook chicken for 3 – 4 minutes or until it turns white.
Now, add tomatoes and cook for one minute.
After that, add water and salt and boil it and then add drained rice and mix well.
Cover the lid and cook for one whistle on a medium heat
And then, let the pressure release by itself and then open the lid.
Your chicken pulao is ready. Garnish it with coriander leaves and serve hot.
The nutritious poha breakfast recipe is very unique, exciting, healthy, and tasty. If you like to experiment with your food and want to try a different kind of recipe then this is for you. You are going to like it surely. Poha is eaten by almost everyone for breakfast. So, if you get bored by eating the same type of poha recipe every time then, here we bring you a unique breakfast recipe made from poha.
BENEFITS OF EATING POHA:
If you have iron deficiency, poha can help you as it is rich in iron and improves hemoglobin levels. Pregnant women and kids must eat it.
Make your body energetic by providing carbohydrates in sufficient quantity and helps in weight loss.
Poha is easily digestible, prevents constipation, and provides nutrition as well to your body.
INGREDIENTS OF POHA BREAKFAST RECIPE:
Poha – 1 cup
Tomato – 3
Green chili whole – 2
Red chili whole- 2
Peanuts – ¼ cup
Onion finely chopped – ¼ cup
Ginger – ½ inch
Curry leaves – 7-8
Turmeric – ¼ tsp
Red chili powder – ½ tsp
Coriander powder – ½ tsp
Garam masala – ¼ tsp
Gram flour – ½ cup
Rice flour – 1/3 cup
Oil – 1 tbsp
Water – 2 cup
Salt as per taste
METHOD:
Firstly, take a kadhai and pour water into it, and give it a boil.
Then add peanuts, green chilies, red chili, and tomato (put a cut on tomatoes from all sides) and boil it for 4-5 minutes.
After that, add poha and boil it for 4-5 minutes.
Then put off the flame and allow it to cool.
After that, strain the mixture and transfer it to a grinder.
And add salt and grind it until it turns into a smooth paste.
Now put the mixture in a bowl and add onion, curry leaves, ginger, turmeric, red chili powder, coriander powder, gram flour, and rice flour, and mix it well to make a dough.
Then take out some dough and give it a round shape and with the help of your hands, put it on the Tawa and give it a circular shape(like a small thick roti).
Pour a few drops of oil around them and cook them for 3-4 minutes from each side until golden brown. Your nutritious poha recipe is ready. Enjoy it with your favorite chutney.
