Table of Contents
Vegetables in a Stir-Fry
This healthful dish is a delicious combination of vegetables and crunch that will leave you wanting more. Unlike any other recipe, this low-calorie Indo-Chinese cuisine will satisfy your hunger! It is stir-fried in a small amount of oil and seasoned with herbs and spices. A bowl of this will undoubtedly satiate your hunger.
How Do You Make a Veggie Stir Fry?
It doesn’t get much simpler than this. Because this stir fry comes together so quickly, don’t forget to start on your side dish.
- Prepare the vegetables by cutting them into consistent sizes so they cook evenly.
- In a large skillet or wok, sauté the vegetables. Combine the butter, garlic, and ginger in a mixing bowl.
- Whisk together all of the ingredients to make the stir-fry sauce.
- Combine the vegetables with the sauce. Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens.
Our simple cauliflower, also known as gobhi, is high in nutrients and low in fat. And this method of producing gobhi will introduce you to a fresh flavor. After roasting, it has a crispy texture and a smokey flavor. You can serve this with a garlic-hung curd dip or chutney.
- 1/2 medium cauliflower, chopped into small florets “steaks that are thick
- 2 tablespoons olive oil
- 12 tsp garlic powder 2 tbsp unsalted butter, melted
- 12 teaspoon salt, or to taste
- 14 teaspoon ground paprika
- 14 teaspoons ground black pepper, to taste
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Cut the cauliflower head in half “thick steaks, cutting wedges into even, bite-size portions
Place the cauliflower in the middle of the baking sheet. Toss the salad with the oil and melted butter to mix.
Season with garlic powder, salt, paprika, and pepper in a small bowl. Sprinkle over cauliflower and toss to coat evenly.
Spread the cauliflower out equally on a baking sheet and bake at 425°F for 15 minutes.
This is without a doubt one of the simplest and healthiest ways to stay in shape. To make your snack, all you need is pepper, milk, eggs, and butter. You can also add more vegetables to make them more nutritional.
- 2 large free-range eggs
- 6 tablespoons single-cream or full-cream milk
- a hunk of butter
STEP 1 Lightly whisk together 2 big eggs, 6 tbsp single cream or full cream milk, and a pinch of salt until the mixture is uniform in consistency.
STEP 2 Heat a small nonstick frying pan for about a minute, then add a knob of butter and melt it. Allowing the butter to brown will discolor the eggs.
STEP 3 Pour in the egg mixture and let it settle for 20 seconds without stirring. Stir with a wooden spoon, lifting and folding it from the pan’s bottom.
STEP 4 Allow it to settle for another 10 seconds before stirring.
STEP 5 Continue until the eggs are softly set but still somewhat runny in spots. Remove from the heat and set aside to complete cooking.
STEP 6 Finish with the last whisk and serve the silky scramble right away.
Baked Chicken Seekh
This Mughlai low-calorie supper is high in protein while being low in calories. The fact that it is oil-free is the cherry on top! This meal will not only fulfill your desires but will also help you maintain a healthy weight.
- Seekh’s Baked Chicken
- 1/2 kg chicken keema
- 1 1/2 onions, chopped
- 1 tbsp chopped garlic
- 6 green chilies
- 1 teaspoon ginger garlic paste (heaped)
- 1 egg
- 2 1/2 tbsp seekh kabab masala
- salt to taste
- a pinch of
- red chili powder
- a pinch of pepper powder
- 1 tablespoon oil
How to Make Baked Chicken Seekh
1. Preheat oven to 180°C.
2. Mix the whisked egg with the red chili powder, salt, and pepper powder.
3. Mix into mince and set aside for 10 minutes.
4. After 10 minutes, add the onion, garlic, and ginger garlic paste to the mince.
5. If desired, add chopped coriander. Mix with the oil.
6. Mix in the shaan seekh masala using your hands.
7. Chill the mixture for at least 1.5 hours.
8. After that, moisten your hands and make a fist. Press a kebab with a wooden skewer.
9. Now, line a baking dish with oil, butter, or ghee.
This sprouts chaat is another quick and easy recipe to attempt. Filling: Combine rajma, moong dal, and kaala chana in a bowl. Add some lime juice, spices, and herbs, and you’re ready to go!
1. First, the moong beans must be sprouted. To learn more about creating handmade Mung Bean Sprouts, check out my complete guide with video and step-by-step images.
2. When the moong sprouts are done, rinse them thoroughly in water several times with a strainer or colander.
3. Remove all of the water. Then, either steam or boil the moong sprouts until tender but not mushy. If you like a crispy flavor, keep them half-cooked.
Sprouts can be cooked in a pan or steamed in a steamer pan or pot. Depending on the method you use, add water as needed to steam or cook.
4. Next, drain the cooked moong sprouts of their water.
5. Measure out all of the ingredients and set them aside until you’re ready to make the Sprouts Salad.
6. Place the cooked or steamed moong sprouts in a large mixing dish or pitcher.
7. Stir in 14 to 13 cups finely chopped onions and 13 to 12 cups finely chopped tomatoes.
8. Finally, stir in 1 finely chopped green chile (approximately 12 to 1 teaspoon) and 1 finely chopped boiled potato (optional).
If you prefer, you can leave out the potatoes. Instead of potatoes, try some boiled sweet potato cubes.
9. Finally, stir in 14 teaspoons red chili powder (or cayenne pepper or paprika) and 12 or 1 teaspoon chaat masala (optional).
The key ingredients in this Mexican quinoa salad are quinoa, foxtail, kidney beans, crisp greens, and a cilantro-lime dressing. Every bite is delicious and has a delicate and subtle flavor. Enjoy this dish at any time of the day.
- 1 tablespoon extra virgin olive oil
- 2 minced garlic cloves
- 1 minced jalapeno
- 1 quinoa cup
- 1 cup vegetable broth 1 15-ounce can of drained and washed black beans
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup frozen, canned, or roasted corn kernels
- 1 tsp. chili powder
- 12 tablespoon cumin
- To taste, kosher salt and freshly ground black pepper
- 1 avocado, peeled, seeded, and diced
- One lime juice
- 2 tbsp fresh cilantro leaves, chopped
- In a large skillet over medium-high heat, heat the olive oil.
- Cook, stirring regularly, until the garlic and jalapeño are aromatic, about 1 minute.
- Season with salt and pepper to taste after adding the quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin.
- Bring to a boil; cover, reduce heat, and simmer for 20 minutes, or until the quinoa is tender.
- Combine avocado, lime juice, and cilantro in a mixing bowl.
- Serve right away.
This soy uttapam recipe incorporates soy flakes into the batter, providing a large quantity of protein to the dish. This uttapam is also cooked using a sooji batter, which provides it with a crispy texture. It is also high in veggies
- half a cup of soya flakes
- 1-quart buttermilk
- half a cup of rice flour
- Sooji (1/2 cup)
- 1 chopped onion
- 1 chopped tomato
- 1 chopped capsicum
- 1 tablespoon jeera (cumin) powder
- 1 teaspoon red chili powder
- 1 teaspoon ground black pepper
- 2 tablespoons oil
- 1/2 teaspoon urad daal
- 1/2 teaspoon channa daal
- 1/2 teaspoon mustard seeds
- 6 curry leaf
- 1 tbsp coriander leaves, chopped Heeng (asafoetida)
- 1 cup of water
Soya Uttappams Recipe
1. Heat a frying pan with oil.
2. Combine urad daal, channa daal, mustard seeds, curry leaves, and heeng to make a tadka.
3. After about a minute, add the soya flakes and mix well.
4. Combine water and salt
5. Cook until the flakes are tender to the touch, then remove from the heat.
6. Set aside for 10 minutes to cool.
7. Mix in the rice flour, sooji, spices, and buttermilk to the soya mixture.
8. Add water as needed to achieve a thick consistency.
9. Cover for half an hour. ’10.Heat a Tawa and lightly grease it with oil. 11. Spread chopped vegetables, salt, and chili powder over a ladle of batter.
12. Apply oil to all sides.
13. Cook on medium heat until the sides are loose and the base is golden brown.
14. Cook on the other side.
15. Serve with nonfat curd seasoned with black pepper, peppercorns, and chopped coriander.