Healthy and yummy Sweet potato Coriander curry is a unique, very easy to make recipe that tastes good with less ingredients might already be in your kitchen. This is a weight loss and diabetic friendly recipe which gives a range of health benefits, it is rich in vitamin A, C, K, and B6, minerals like potassium, manganese, calcium and magnesium. Sweet potatoes and coriander are rich in antioxidants, also it helps in regulating blood sugar levels and blood pressure.
Sweet potatoes (boiled, peeled and diced) – 2 medium
Coriander leaves (medium chopped) – 1.5 cup
Tomato (chopped) – 1 small
Green chilli – 2 small (adjust to taste)
Garlic – 2 cloves
Ginger – 1/2 inch
Onion (chopped) – 1 small
Cumin seeds – 1 tsp
Curd – 1/2 cup
Oil for cooking – 2 tbsp
Black pepper, Salt to taste
Preparation:-
Before start cooking, firstly boil the sweet potatoes and peel off and cut into cubes when it gets cold.
Marinate diced sweet potatoes in curd. Cover and rest for 10 min.
Method:-
Take a jar and add chopped coriander, tomato, green chilli, ginger, garlic, some salt and make a fine paste of it.
Heat 2 tbsp of cooking oil in a pan. Add cumin seeds and when it start to splutter, add chopped onion and sauté till it become pink in color. Now add green paste of coriander, 1 cup of water and more salt as per taste. Cover the pan and let it boil for 2 min.
Now add marinated sweet potatoes into the curry and add black pepper for seasoning. Stir it well for more 2 min. Cover it and off the flame.
Your Sweet potato coriander curry is ready to be served. Enjoy it with plain rice or chapati.
Have 2 servings of curry for desired results.
Macros of Sweet potato coriander curry:-
Calories: 361.6 kcal
Protein: 10.3g
Crabs: 35.7g
Fat: 18g
Fiber: 10g
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Healthy Tofu Veggie Stew in Coconut Milk is a super nutritious recipe. It has variety of vegetables and goodness of coconut milk. This recipe has a lot health benefits as it is full of vitamins, minerals, healthy fats, essential amino acids and fiber which promotes gut health, also it gives you instant energy and satiety. It is easy to cook, super delicious and immunity booster pack.
Medium sized Chop spring onion, beans, broccoli and lemon grass. Cut bell pepper, carrots and tofu into cubes. (You can add any seasonal vegetable as per your choice or availability like – mushrooms, cauliflower, baby corns, sweet corns, potatoes or cabbage)
Heat the pan on a low flame. Add 1 tbsp olive oil. Firstly add and sauté onions and beans. Put a lid on it. Cook for 2 min.
Now add remaining vegetables- broccoli, carrots, grated ginger, bell pepper, crushed lemon grass and add salt as per your taste. cook for 4-5 min.
Next add coconut milk, tofu, oregano and black pepper. Stir it well for a while.
Turn off the flame. Garnish it with fresh coriander leaves.
Serve it hot and your Quick and healthy Tofu veggie stew in coconut milk is ready to eat. Enjoy every bite and boost immunity….
Tomato Carrot Soup recipe that looks creamy, delicious, gluten-free, and healthy & colorful. Tomato carrot soup is prepared with roasted tomatoes, carrots, and onions. This homemade soup recipe is the ultimate comfort food!. It’s loaded with flavors from roasted tomatoes, carrots, and onions. It has a smooth, creamy texture and is ready in 30 minutes or less.
Tomato carrot soup comes out perfectly every single time and tastes even better the next day. The roasted carrots also develop extra sweetness in the soup.
Ingredients
4 Large Tomatoes Quartered
2 Large Carrots Peeled & pieces cut
1 Onion Quartered
Two tbsp oil
1 tbsp Coriander leaves
Fresh basil or Fresh parsley – 1 tbsp each (optional)
Salt to taste
Ground Black Pepper – to taste
2 ½ Cups Warm water Or vegetable Stock
Serving 4 people
Method
Firstly, preheat the oven to 425 degrees.
Next, on a sheet pan assemble the ingredients. Drizzle the oil over the vegetables, then add salt and pepper.
Then, roast for 25 minutes in the oven.
Further, place the vegetables in a blender along with the juice and add 2 ½ cups water and fresh herbs to it.
Well, blend the ingredients till it turns into a smooth paste.
Now, pour the blended soup into a saucepan and add spices to it.
Let it simmer for a few minutes. Stir it.
Garnish it with coriander leaves.
Finally, serve warm and enjoy!
It can be served in Predinner or at dinner as well.
Bean tikki burger is prepared with black beans, oats, onion, and carrots, and spices such as cumin and coriander. Whether vegetarian or nonvegetarian the bean tikki burger recipe will hit every spot. The patties on a pan are covered in cooking spray, or use a slightly more generous pour of cooking oil for a crispier finish. If you have bean tikki burger, these are an ideal source of vegan and vegetarian protein! But beyond that, they are also a wonderful source of nutrients such as fiber, zinc, magnesium, folate, calcium, iron, copper, manganese, and B vitamins.
Ingredients-
Onion
One tablespoon balsamic vinegar
Fresh green chilli (optional)
Tomato, 1/2 cucumber
1 x 400 g tin black beans or boiled rajma
100 g fresh breadcrumbs
Lemin juice
2 tablespoons natural yogurt
80 g baby kale
Little cheese
2 wholewheat buns
Oil
Method –
Peel the onion, slice them round and place in a bowl with a little salt on it. Set aside.
Then finely chop the chillis . Trim and finely chop the spring onions too. Place both in the bowl.
Drain the soaked beans and pat dry with kitchen paper. Now add them to the bowl, along with the breadcrumbs.
Add seasonings to it & then scrunch the bean mixture together with clean hands.
Make balls out of the mixture and flatten them into the shape of patties. If remaining, you can wrap and freeze them for later use.
Take another bowl, add little lemon juice and little yogurt. Season it. Mix well.
Then trim the kale and mix into the dressing.
Heat some oil in a non-stick pan over a medium heat. When its hot, place the bean patties on it and fry them upside down. Then keep it aside.
Now add the cut burgers to the pan and heat them upside down, until a little golden.
Add tomato, onion, cucumber, cheese, and patties to the buns.
Cover the burgers with a lid in the pan for 2 minutes to melt the cheese.
Set the plate with coriander chutney and add burgers to the plate
Carrot and Tomato soup is proof that comfort can be both healthy and delicious. It’s also proof that you don’t always need to work so hard to get the most delicious flavors because sometimes all you need is some decent produce and maybe a little salt and pepper to spruce things up. Here in this article we are sharing a low FODMAP recipe of soup with you. Lets jump onto it.
Question which is generally asked by people – Can I Use Water Instead Of Stock?
Yes. However you should keep in mind that stock adds flavor. Using water instead of stock means you’ll probably need to add more seasoning to make up for it. Salt and pepper are your friends! If you feel like your soup is still missing something then add a splash of (gluten free) soy sauce. O r more easier way is to use Knor’s Vegetable Stock Cubes.
Ingredients
2 tablespoons (30 ml) olive oil
2 teaspoons (3 g)ginger
500 gm carrots, peeled and chopped into 1 inch slices
650 gm tomatoes
1 teaspoon oregano
1 teaspoon salt
500ml vegetable stock
1 bay leaf
Method
In a large cooking pot, add the olive oil on a medium heat. When the oil is hot, add the ginger and carrot. Sautee a minute.
Add the tomatoes, oregano and salt. Stir. Add the vegetable stock, bay leaf and nutritional yeast if using. Stir until fully mixed.
Bring to a boil – cook for about 5 minutes, then reduce heat down to simmer. Cover and let simmer for another 20-25 minutes or until carrots are fork tender.
Remove the pot from the heat and fish out the bay leaf. Use an immersion blender to process until smooth. Season with salt and pepper to taste.
If you don’t own an immersion blender you can can blend up the soup in batches using a blender. Just make sure to be careful when removing the blender lid and open away from your body.
Kashmiri haak is a typically cooked with mustard oil, asafoetida (hing), and dried red chilies. It is cooked in almost all Kashmiri homes specially in winters.
Haak is the Kashmiri equivalent of saag or greens. Kashmiri style haak is a traditional dish made with a variety of greens like haak, monji haak (kohlrabi greens), mujj haak (radish greens), and vopal haak (dandelion greens). Other greens that can be used include collard greens, kale, beet greens, spinach, and cabbage (the outer, darker leaves).The best Kashmiri haak is simple and light, healthy and nutritious, tasty and flavourful.
This dish of soupy braised greens is considered a poor man’s food because it uses leaves from vegetables that would otherwise be discarded. Nevertheless, delicious Kashmiri haak is an integral part of the menu for all major events and festivals in Kashmir.
In this recipe we will use Collard Green to make Haak. You can also try our recipe for Chicken Yakhani
How to eat Kashmiri Haak –
People in Kasmir eat Haak basically with rice. The soupy Saag is ladle on the middle of a plateful of rice. They also add extra mustard oil over the haak to enhance both flavour and taste.
INGREDIENTS
1Kg Haak Saag/Collard Greens – Can also use Palak if Collard is not available
1/4 cup Mustard oil (Sarson k tel)
1/8 tsp heeng
4-5 Kashmiri Chillies
10 Garlic cloves
Salt as per taste
4 cups water
METHOD
Clean and Wash Haak Saag Very well.
Pour Mustard Oil in a pressure cooker . Add Garlic cloves and saute till it comes light brown.
Now Pour water into the pressure cooker over high heat. Bring to a boil
Toss in salt and Heeng, Red chilles (You can also use green chillies). stir till completely dissolved. Bring the water back to a boil and continue to press down with a spatula or large spoon. It is important that the haak stays submerged in the water. Then Pack the pressure cooker for 10-15 Minutes, till the haak is tender and cooked through.
. Remove from heat.
Transfer haak to a serving bowl along with its cooking liquid. Eat hot ladled over rice.
Yakhani is a basically a broth, it could be of Mutton, Beef or Chicken. Its a very easy and traditional dish of our family with two main ingredients mutton/chicken and yogurt/curd. Yakhani is basically a persian word.
In our family we generally make Yakhani in winters but I love yakhani so much that I can have it all around the year. This ia a simple winter recipe, perfect for anyone coming down with the flu. Warming, hearty and soothing, this recipe is well loved by everyone. Even beginners can master this recipe.
Yakhni is also soothing for anyone with a cold or a cough and is immensely nutritious, often considered a whole meal in itself. The calcium, magnesium, phosphorous and other minerals from the bones of the chicken are known to boost the immune system as well as being good for joint health.
In this article we will learn how to make a delicious Chicken Yakhani. Lets go on to the recipe !!
INGREDIENTS
500 gm Chicken
2 medium finely sliced Onions
1 cup Thick blended Curd (There should be no lumps)
2 tsp Ginger Garlic Paste
Salt as per taste
2 tsp Black Pepper
1 tsp Garam Masala
2 Black Cardamom or Badi Elaichi
1- inch Cinnamon or Dalchini
750ml – 1 litre Water
METHOD
Wash the chicken thoroughly, keep it aside for 30 mins so that excess water can drain out.
Heat up the pan on medium flame.
Add the chicken and Water cook for 3-4 minutes until colour changes.
Now Add the finely chopped onions
Add the black cardamom pods, cinnamon sticks, garlic paste, and ginger paste then simmer for 5-10 minutes
Add the salt, black pepper, garam masala then cook the spices for 5-6 minutes
Mix and then cover and cook for 1 hour on medium heat
Serve immediately and enjoy!
You can enjoy your Yakhini as a soup or with Naan/Bread.
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Paratha is a unleavened flatbread which is prepared by adding all the ingredients to the dough or by stuffing them. They are healthy and quick options for tiffins. This is a native dish of South Asia and it is basically originated in Peshawar from where they spread throughout the Indian subcontinent. Firstly It began as a wholesome breakfast in Peshawar where people would just buy this bread early in the morning while leaving for work, and later they gained so much popularity in Punjab and the rest of the India where they created their own versions of Peshawari paratha.
Many verities like tawa, ajwain or jeera paratha etc are usually served with curry (gravy dishes) or dal as a meal. While other stuffed version are serve as a breakfast with yogurt, pickle, chutneys or raita. Other simple, not stuffed verities can be served with tea or coffee as a breakfast. For me it is a healthy and super quick option for my Husband and kid’s lunch box.
It is so versatile dish that it can be served on different occasions with different sides. It depends on the personal preferences.
Now lets start with Various different paratha recipes….You must try these yummy paratha’s immediately !!!
This is a Healthy twist for a Pizza. Pizza is one of everyone’s favorite dishes. A hot, cheesy pizza loaded with your favorite veggies is one of the most fun to eat with your loved ones. Pizza parathas is one that is going to be everyone’s favorite.
But who would have thought that pizza can be made into delicious and moreover nutritious parathas eventually. Yes, you heard it right. These parathas are innovative dishes which can easily replace your monotonous plain or simple stuffed one’s or chapati. Moreover The plus point of pizza parathas is that it does not only satisfy your cravings but your satiety level as well. The aroma and taste of this is amazingly good.
A Sprouts Paratha is a perfect breakfast recipe to begin your day with and can be enjoyed with items such as curd, pickle, and even butter. One such recipe that can be cooked is Mixed Sprouts. This delicious bread is made with mixed sprouts wrapped in a crispy dough that is cooked fully. This main dish recipe is really mouth-watering and can easily be cooked at home. Its made with a few ingredients and this easy recipe can be made without taking too much valuable time.
Have you ever heard about this unique recipe earlier ? Broccoli Parathas are healthy and full of nutritious. Broccoli is low-fat helps in weight loss and helps in controlling diabetes. This has properties to solve hormone-related problems. Tasty and delicious recipes can be served in morning breakfast and dinner.
Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. It is full protein .
You must have tried many types of stuffed parathas. But have you tried our winter stuffed paratha. Not yet? Then you should try this amazing flatbread recipe which surpasses all your expectations related to its taste as well as nutritional value. Our this recipe is super delicious. It is made up with the goodness of various ingredients such as wheat flour, spinach, carrot, beetroot, potato, coriander leaves, paneer, capsicum and also a perfect blend of Indian spices. It is a filling flatbread recipe and has flavors of all vegetables, making it an ideal your breakfast, lunch or dinner.
This is a very healthy, Palatable and most unique paratha packed with the power of protein. By the way Eggs are my all time favorite, cooked any way poached, boiled, soft boiled, sunny side up, omelletes but my fav is scrambled, with lots of veggies and corn with a dash of black pepper. Better if sandwiched in toasted bread. I can eat eggs in every season throughout the year.
Hara matar or 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.
Parathas are traditionally delicious and indulgent, but surprisingly you can give them a healthy twist and turn them into the perfect addition to your weight-loss plan. Try to imagine a proper paratha for breakfast, and you will inevitably think of an indulgent food experience: the crispy flour shell glistening with a layer of butter or ghee, the stuffing spiced and chock full of flavours, and a finger-licking spread of pickles, chutneys, curd and lassi to go with it.
Now, imagine you are starting a weight loss plan to become truly fit and healthy. You are trying to cut all the food items that are excessive from your diet. And try this
Papad Paratha- In India we make numerous types of paratha’s on regular basis. Paratha’s are made mainly with either wheat flour or refined flour . But multigrain flour, gram flour, ragi flour, bajra, maaki and many other flours are also used seasonally. This papad paratha is for those people who like spicy food. When you want to ditch common parathas like other parathas, you must try this one too. 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 palate an unique taste.
This is a popular Punjabi paratha made with a stuffing of paneer Coriander and green chilies. This very popular Punjabi breakfast and serve in all over the country .
Actually these paneer parathas are full of ghee and butter but here we provide you healthy as well as the tasty buttering of option for the same. So For further Healthy recipe click on
As , mooli and Palak are very nutritious to our health and there nutritive values plays very important role for our health issues as well as most importantly with the lower hemoglobin levels for anemic persons And this palak mooli parartha will strengthen it. Additionally , This palak mooli flatbread will help you to rich many essential nutrients which body requires .Calcium content is also very high so can be very beneficial for old age ,helpful in calcium content concerned with osteoporosis and brittle bone issues Moreover it is also very yummy tasty parathas helpful in digestion also so just take some time and make this easy recipe at home and enjoy your meals
Pearl Millet Flatbread is a gluten free Paratha/flatbread made using gluten free Bajra Flour and stuffed with potato and other vegetable’s and It is a winter special food enjoyed by the North Indians. Bajra flour or atta good for diabetes, it has high amounts of magnesium in it, due to which it helps control the glucose receptors in the body. Another great benefit of eating bajra is that it detoxifies your body.
Egg bhurji paratha is a very healthy, Palatable and most unique paratha packed with the power of protein.
By the way Eggs are my all time favorite, cooked any way poached, boiled, soft boiled, sunny side up, omelletes but my fav is scrambled, with lots of veggies and corn with a dash of black pepper. Better if sandwiched in toasted bread. I can eat eggs in every season throughout the year.
I make the egg bhurjis at home very frequently when I don’t have any subzi options. One day thinking out of the box I made stuffed Paratha with egg bhurji and trust me it turns out too good, that my entire family enjoys it.
So lets start with the recipe of EGG BHURJI PARATHA
Miso soup with Vegetable and bean sprout is a game changer in your diet plan! It’s still simple to make but is more complex in flavors.I love making this soup when I want something more interesting than just plain miso soup. Plus it’s a great way to use up that bag of bean sprouts that you forgot about in your fridge!
Be sure to pair this soup with some protein and carbs for a well rounded meal. My favorite pairings are Tofu, Chicken, Boiled eggs, Paneer.
What miso should I use?
People almost exclusively use red miso for certain dishes (I prefer the stronger salty flavor over sweeter white miso). My favorite miso is red or yellow miso without no dashi. However, you can also use awase miso (which is a combination of white and red) for a nice balance between sweet and salty. White miso is better for sauces since it’s a little sweet.
Type of dish – Soup
Cuisine – Japaneese
Dietary Consideration – Vegan/Non Veg (optional)
Season/Occasion – Winter
Serves – 3
Preparation time – 30 mins
INGREDIENTS –
Miso paste 2 tbsp (can use any white/Red/Yellow) – To make this recipe more easier try to opt for readymade paste available at stores.
Tofu/Paneer 20 gm
1 medium cup Beans Sprouts
Aromatic Herbs as desired
4 Garlic cloves minced and grated
2 Star anise
1 cinnamon stick
1/2 tsp peppercorns or crushed black pepper powder
Salt as per taste
Olive/Sesame seeds oil 1 tsp
Chilli Sauce
Grated Vegetables 1 cup (Bell peppers, Carrot, Cabbage, olives etc any Vegetable of your choice)
Shredded Chicken 1 cup (optional)
Noodles (optional)
METHOD –
To make the this wonderful soup. Slowly boil the Vegetables in 800 ml water on a medium heat.
Add star anise, cinnamon and Black peppercorns. As soon as the water begins to bubble add salt in it.
Then allow the water to boil on medium to low flame.
Add the Shredded Chicken to the pot and bring to the boil again.
Now add Tofu/Paneer pieces and bring them to boil.
Add the miso paste and stir in the miso paste until it is completely dissolved.
Season with salt and ground black pepper.
Add the Sprouted Beans and simmer for 4-5 minutes.
Add toasted garlic in olive or sesame oil to it and Season again.
Serve the soup in bowls and add the Noodles (optional) and the herbs. If desired serve with a dollop of chilli sauce.
You can also serve this Versatile soup with boiled eggs.
