Home Mom Ideas Series

533

Home Mom Ideas Series-Specially for you moms

Business and Blog Idea Series 533 for Stay at Home Moms

Share and Inspire  fellow Moms with your ideas

A Business Model for Recurring Revenue-Write Blogs / Start Business from HOME

Home Mom Ideas Series # 533:Healthy recipes Series # 006-Breakfast Potatoes

Breakfast potatoes, made with 7 ingredients in just 30 minutes. They’re so crispy on the outside, creamy in the middle and super easy to make.

Ingredients

  • 1pound potatoes (450 g, peeled if desired and diced)
  • 2tablespoons extra virgin olive oil (optional)
  • 2teaspoons Italian seasoning (or any other dried herb)
  • 1/2teaspoon salt
  • 1/2teaspoon garlic powder
  • 1/2teaspoon paprika
  • 1/8teaspoon ground black pepper

Instructions

  1. Preheat the oven to 400ºF or 200ºC.
  2. Add all the ingredients to a large mixing bowl and mix until well combined (I prefer to use my hands).
  3. Place the potatoes onto a lined baking sheet and bake for 20-30 minutes or until soft and golden brown (my potatoes were ready in 25 minutes).
  4. Serve immediately or keep leftovers in an airtight container in the fridge for about 5-7 days.

https://www.yummly.com/recipe/

Home Mom Ideas Series # 532:Healthy recipes for Seniors : Series # 005- Mediterranean Olive Hummus

Ingredients

  • 1can garbanzo beans (drained and rinsed)
  • 2tablespoons tahini
  • 2tablespoons olive oil
  • 2tablespoons lemon juice
  • 1/2cup pitted olives
  • 1pinch salt
  • ground pepper (fresh, to taste)

Put all ingredients into a food processor and process until smooth, scraping the bowl down occasionally. The hummus can be thinned with water if necessary. All amounts can and should be adjusted to suit your own taste!

Serve drizzled with a bit of olive oil and a sprinkling of chopped olives, if desired. Serve with pita, crackers, corn chips or it can be used as a sandwich spread.

https://www.yummly.com/recipe/Mediterranean-olive-hummus-345955

Yield: 4 servings

Ingredients

  • 2 eggplant (peeled and cubed)
  • 1 zucchini (thinly sliced)
  • 1 cup green bell pepper (cut into strips)
  • 2 onions (sliced)
  • 3 tablespoons Italian salad dressing (low fat)
  • 2 cups cherry tomatoes
  • 2 cups brown rice (cooked)

Preparation:

  1. Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet.
  2. Stir lightly to combine and cook over low heat until tender.
  3. Stir in cherry tomatoes and cook for 3-5 minutes. Serve over cooked brown rice

https://www.aplaceformom.com/blog/2013-3-15-easy-recipes-for-senior-nutrition/

Home Mom Ideas Series:Healthy recipes for Seniors : Series # 003:Besan Paratha, Zero Oil Besan Paratha
by Tarla Dalal

Roasted besan has a rich and appetising aroma, a property that is usually used well in the realm of sweets. However, we have innovatively used roasted besan along with taste givers like ginger-green chilli paste, as the stuffing for whole wheat parathas. 

https://m.tarladalal.com/Besan-Paratha-Zero-Oil-Besan-Paratha-22222r

Preparation Time: 20 mins   Cooking Time: 20 mins   Total Time: 40 mins     Makes 5 parathas
Show me for  parathas 

Ingredients


For The Dough
1 cup whole wheat flour (gehun ka atta)
1 1/2 tsp low-fat curds (dahi)
salt to taste

To Be Mixed Into A Stuffing
1/2 cup roasted besan (bengal gram flour)
1 tsp ginger-green chilli paste
1/4 cup finely chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling

Method
For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
How to proceed

Divide the stuffing into 5 equal portions. Keep aside.Divide the dough into 5 equal portions.

Roll a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
Spread one portion of the stuffing in an even layer on the circle.
Roll it up tightly and again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Place the paratha on a non-stick tava (griddle). Turn over in a few seconds. Cook the other side for a few more seconds.
Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
Repeat steps 3 to 8 to make 4 more parathas.Serve immediately


This simple yet tasty Besan Paratha is also healthy as it is loaded with fibre, iron and vitamin B complex. You just need to make sure that you serve this  Zero OIL Besan Paratha immediately on preparation, while it is still fluffy and soft, as it tends to get dry upon cooling.

Preparation Time: 20 mins   Cooking Time: 20 mins   Total Time: 40 mins     Makes 5 parathas
Show me for  parathas 

Ingredients


For The Dough
1 cup whole wheat flour (gehun ka atta)
1 1/2 tsp low-fat curds (dahi)
salt to taste

To Be Mixed Into A Stuffing
1/2 cup roasted besan (bengal gram flour)
1 tsp ginger-green chilli paste
1/4 cup finely chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling

Method
For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
How to proceed

Divide the stuffing into 5 equal portions. Keep aside.Divide the dough into 5 equal portions.Roll a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
Spread one portion of the stuffing in an even layer on the circle.
Roll it up tightly and again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Place the paratha on a non-stick tava (griddle). Turn over in a few seconds. Cook the other side for a few more seconds.
Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
Repeat steps 3 to 8 to make 4 more parathas.Serve immediately

Home Mom Ideas Series:Healthy recipes for Seniors : Series # 002-Sweet Potato Cakes with Lime and Avocado

INGREDIENTS

3 medium sweet potatoes, peeled and coarsely grated (about 4 cups/600 g)

1 small red onion, finely chopped

2 garlic cloves, crushed

1-inch (2.5 cm) piece fresh ginger root, peeled and finely grated

2 tablespoons brown rice flour

2 tablespoons cornstarch

2 red chiles, 1 finely chopped and 1 finely sliced

Sea salt and freshly ground black pepper

Large handful of cilantro leaves, roughly chopped

¼ cup plus 2 tablespoons (90 ml) olive oil or coconut butter, melted

2 ripe avocados, halved and pitted

2 limes, 1 juiced and 1 quartered

DIRECTIONS

  1. Using a colander held under a cool tap, rinse the grated sweet potatoes until the water runs mostly clear. Squeeze the rinsed gratings in a clean kitchen towel to remove excess water, then transfer them into a large mixing bowl.
  2. Add the onion, garlic, ginger, rice flour, cornstarch, the chopped chile, salt and pepper to taste, about 1 tablespoon of the cilantro and 2 tablespoons of the oil, and mix everything well.
  3. Divide the remaining oil between 11⁄2 × 6-inch (4 × 15 cm) cast-iron or heavy-bottomed frying pans—or a 9-inch (23 cm) pan to make a large cake—and place over high heat. Add one quarter of the potato mixture to each pan, or all of it to the large pan (it should sizzle loudly) and flatten firmly with a spatula. Reduce the heat to medium.
  4. Cook each cake for 3 to 5 minutes (perhaps slightly longer for the larger version), then run a palette knife or spatula around the edge, transfer each cake out on to a flat plate, then slide back into its pan the other way up. (Don’t attempt to flip these unless you’re a black belt.) Return to the heat for about 3 minutes more until the underside is nicely browned.
  5. Scoop the avocados out of their skins with a spoon and mash roughly with a little lime juice, the remaining cilantro, sliced chile and seasoning to taste. Serve each hot sweet potato cake with the avocado mixture spooned on top and lime quarters to squeeze over.

https://www.bluezones.com/recipe/sweet-potato-cakes-recipe/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Home Mom Ideas Series:Healthy recipes for Seniors : Series # 002-Palak Chaman Recipe By 

Ingredients:

Spinach – 500 gms, washed, boiled and drained well, chopped
Paneer – 250 gms, cubed
Oil – 1/2 cup
CInnamon – 1 one inch stick
Ginger Powder – 1/2 tsp
Red Chilli Paste – 1 tsp
Garlic Paste — 2 tsp
Water – 3 1/2 to 4 cups
Green Cardamom – 4
Black Cardamom – 3
Turmeric Powder – 1 1/2 tsp
Cardamom Powder – 1/4 tsp
Pepper Powder – 1/8 tsp
Black Cumin Seeds – 1/4 tsp
Salt as per taste

Method:
1. Heat little oil in a pan over moderate flame.
2. Add the paneer pieces and fry till light brown.
3. Remove and plunge them in water. Keep aside.
4. Heat oil in a deep pan.
5. Add the garlic and boiled spinach.
6. Stir to mix well and fry till spinach changes colour and water has evaporated.
7. Add water, cardamoms, turmeric powder, cinnamon stick, ginger powder, red chilli paste and salt.
8. Bring to a boil and cook till the water has reduced by half.
9. Drain the paneer and add to the pan.
10. Cook till all water has been absorbed.
11. Add cardamom powder, pepper powder and cumin seeds.
12. Mix well and simmer for a minute or two.
13. Remove and serve with rice or roti.

Home Mom Ideas Series:Healthy recipes for Seniors : Series # 003-  Vegetarian Pumpkin and Chickpea Casserole

This Moroccan style meal is not only high in flavour but also high in fibre. 

Ingredients

4 Serves

 Oil1 T  Onion, peeled and chopped 1 large Garlic, minced 1 t Cumin 1 t Ground Cinnamon 1 t Tumeric1 t Paprika 1/2 t Pumpkin, peeled, deseeded and cut in to 2cm cubes 3 cups Chopped tomatoes 1 x 400g can Chickpeas, drained and rinsed 1 x 400g can Lemon, finely grated lemon rind and juice 1/2 lemon Salt and pepper to taste  Fresh coriander, chopped (optional) 1-2 T Method

  1. Heat the oil in a large saucepan. Add the onion and garlic and stir over medium heat until onion softens.
  2. Add cumin, cinnamon, turmeric and paprika. Stir and cook for a further 2 minutes.
  3. Add pumpkin, chopped tomatoes, chickpeas and lemon rind.
  4. Bring to the boil. Stir then reduce to a gentle simmer.
  5. Cover and cook for 25 minutes or until the pumpkin is tender.
  6. Once cooked stir in lemon juice, salt, pepper and coriander.

 

Serving Suggestion: Serve on rice or couscous.

Source:http://www.seniorchef.co.nz/recipes/main-course-vegetarian/145-pumpkin-and-chickpea-casserole

Home Mom Ideas Series:Healthy  Millet based recipes for kids : Series # 018

VEGETABLE FRIED MILLET 

Ingredients

  • 3 eggs
  • 2 cups millet, cooked
  • 1-2 carrots, chopped
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • ½ cup frozen peas
  • 3 tbsp olive oil
  • 3 tbsp soy sauce, natural
  • ½ cup chopped bok choy / you can also add cabbage or broccoli instead
  • Optional: other vegetables, Asian chili sauce

Instructions

  1. If you don’t have cooked millet, cook millet according to package instructions. The millet should be fluffy, not mushy.
  2. While cooking the millet/ before starting chop all vegetables – start in this order: onion, garlic, if you have – broccoli or cabbage, carrot, bok choy, pepper - because you’ll be putting these vegetables in this order, you need to have them ready.
  3. Once millet is cooked you can start with the fun part: In a large non-stick skillet with a lid, scramble the eggs at medium-high heat with some olive oil.
  4. When eggs are ready, add onion and garlic and stir well together.
  5. Add peas and millet, stir again.
  6. Add 1 tbps olive oil and 2 tbsp soy sauce. Also if you have cabbage – now’s the time to toss it. Stir well and taste. Do you need salt? If the answer is yes, add 1 more Tbsp. soy sauce in the next step.
  7. Add broccoli, carrot, bock choy and stir everything well, turn off heat and stir for a few more minutes.
  8. Then you’re ready! Taste and add salt or pepper if you need. Serve with some Asian chilli sauce, if you’d want something spicier.

Millets are nutritious grains packed in vitamins and minerals. They reduce the risk of diseases and are easy to digest. Start your child on these grain with these easy recipes.

·         150 g foxtail millet

·         150 g kodo millet

·         150 g banyard millet

·         150 g black gram dal

·         2 tsp cumin

·         2 red chillies

·         ½ tsp peppercorns

·         ½ inch ginger

·         2 tsp curry leaves, chopped

·         2 pinches asafoetida

·         Salt to taste

Method

·         Dry roast the millets, black gram, cumin, pepper and chillies.

·         Grind together with ginger and a little water to make a thick batter.

·         Add salt, curry leaves and asafoetida and mix well.

·         Heat a thick tawa and smear it with oil.

·         Pour a ladleful of the batter and spread it out so it is slightly thicker than a dosa.

·         Cook on medium flame.

·         Flip over, drizzle a little oil around it and cook till it is done.

·         Serve hot with chutney or a piece of jaggery.

https://www.parentcircle.com/article/6-healthy-millet-recipes-for-your-child/

Home Mom Ideas Series:Healthy  Millet based recipes Series #016:Banana Millet Breakfast Porridge-Author: Jennifer Farley

Banana Millet Breakfast Porridge is like healthy banana bread in a bowl! It's an easy, gluten-free breakfast that the whole family will love.

CourseBreakfast

Prep Time5 minutesCook Time35 minutesTotal Time40 minutes

Servings2 - 3 servings

Calories278

IngredientsUS Customary - Metric1/2 cup millet (other grains may be substituted, see notes)1/4 - 1/2 teaspoon kosher salt (see notes)1/2 cup milk (whole milk, 2%, non-dairy, etc)1/2 teaspoon ground cinnamon1 tablespoon pure maple syrup, or more to taste1 medium banana, sliced2 tablespoons toasted walnuts, chopped

InstructionsBring 2 cups of water to a boil in medium saucepan. Add the millet and salt. Cover, reduce the heat to low and cook for 35 minutes or until the water is absorbed and the millet is soft.Stir in the milk, ground cinnamon and maple syrup, adjusting the seasonings to taste.  Divide into serving bowls. Top each bowl with sliced bananas, walnuts and, if desired, a bit more cinnamon and maple syrup.

Millet Cookies Recipe-Kuthiraiwali Biscuits-Healthy Snacks Recipe-Padhus Kitchen

 Prep Time : 10 mins  Cook Time : 20 mins   Yields: 24 cookies  Recipe Category: Cookies-Biscuits : Author:Padhu Sankar

   Ingredients needed

   Millet flour -1 cup (use any millet flour)
   Cold unsalted butter - 1/2 cup or 100 gms
   Powdered sugar or jaggery - 1/2 cup
   Baking powder -1 tsp
   Cold Milk - 1-2 tbsp

Preparation

Roast millet flour on low flame slightly for 2-3 minutes or until it is slightly hot to touch. Leave it to cool.

Cut butter into cubes and put it in the refrigerator until use.

Grease a cookie tray with butter and keep it ready.

Pre heat the oven to 180 degree C for 15 minutes before baking.

Sieve together millet flour and baking powder. (If using wheat flour (ie) 1/2 cup wheat flour + 1/2 cup millet flour + 1 tsp baking powder - sieve together millet flour + wheat flour +  baking powder)

Method

In a bowl, add the sieved millet flour and cold butter cubes. With you finger tips, crush/mix the butter with the flour until the mixture becomes crumbled or you get a crumbly texture.

Then add powdered jaggery (available in organic stores) and mix well.

https://www.padhuskitchen.com/2015/03/millet-cookies-recipe-kuthiraiwali.html

Bajra Kaddu Ki Roti Recipe - Bajra Pumpkin Roti Recipe from Archana's Kitchen

 Give this wholesome Bajra Kaddu Roti a try which is delicately flavoured with green chillies and ginger which you can serve for lunch or dinner along with Baingan Bharta, Kadhi and Raita. It makes a great diabetic friendly recipe as well which is packed with fibre and nutrition.

Prep in

20 M

Cooks in

20 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 1/2 cup Bajra Flour ( Pearl Millet)
  • 1/2 cup Whole Wheat Flour
  • 1 cup Kaddu (Parangikai/ Pumpkin), grated
  • 1/2 teaspoon Ginger , crushed
  • 1/2 teaspoon Green Chillies , crushed
  • 1/4 teaspoon Ajwain (Carom seeds)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Lemon juice
  • 2 tablespoons Coriander (Dhania) Leaves , chopped
  • Ghee , as required
How to make Bajra Kaddu Ki Roti Recipe - Bajra Pumpkin Roti Recipe

1.    To begin making Bajra Kaddu Ki Roti Recipe first take a mixing bowl and add all the ingredients listed except ghee and knead with water into a soft dough.

2.    Let the Bajra Kaddu Ki Roti dough rest for 10 minutes.

3.    Divide the dough into 8 equal portions. Sprinkle little dry flour on table top, take a portion of dough and roll into a roti of 5 to 6 inch diameter. You can adjust the thickness of the roti based on your preference. 

4.    Preheat the roti tawa and cook the Bajra Kaddu Ki Roti on medium heat for a few seconds until you see the rawness going away. 

5.    Once you notice the Bajra Kaddu Ki Roti getting small bubbles, smear ghee over the roti and cook on both sides on medium heat until golden brown and cooked on both sides.

6.    Proceed to cook the remaining Bajra Kaddu Ki Roti the similar way and serve hot.

Serve the Bajra Kaddu Ki Roti Recipe with Baingan BhartaSpicy Paneer Pulao With VegetablesPunjabi Methi Kadhi Recipe and Urad Dal Raita for a wholesome and healthy indian lunch or dinner

Mediterranean Millet Salad with Roasted Chickpeas-RachaelAnAvocadoADay

Yield-Serves 4

Ingredients

  • 1 cup millet
  • 1 14-ounce can chickpeas, drained and rinsed
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 1/2 cups halved cherry tomatoes
  • 1/2 large cucumber, chopped
  • 1/4 large red onion, thinly sliced
  • 1/3 cup chopped Kalamata olives
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped parsley
  • 1 lemon, juiced
  • 1/2 cup crumbled feta

Directions

Bring millet and 2 cups water to a boil in a small pot. Cover, reduce heat, and simmer 15-20 minutes until water is absorbed. Let sit, covered, for five minutes. Uncover and fluff with a fork. Set cooked millet aside to cool. Preheat oven to 400 degrees Fahrenheit. Toss chickpeas with 1 teaspoon olive oil. Season with salt and black pepper. Roast 20-30 minutes, tossing every 10 minutes, until crispy and browned. In a large bowl, toss together millet, chickpeas, cherry tomatoes, cucumber, red onion, olives, dill, and parsley. In a small bowl, whisk together lemon juice, olive oil, salt and black pepper and then Stir this dressing into salad. Toss in feta cheese and serve. 

https://healthyaperture.com/blog/post/mediterranean-millet-salad-with-roasted-chickpeas

Homemade Vegan Millet Patties-By Jolinda Hackett

  • Total:80 mins
  • Prep:10 mins
  • Cook:70 mins
  • Yield:6 patties (serves 6)

Ingredients

1 cup millet3 cups water1 teaspoon oil1 small onion (chopped small)2 cloves garlic (minced)3/4 cup tahini (or peanut butter)1 tablespoon soy sauce (or tamari to keep it gluten-free)1/4 teaspoon salt

Steps to Make It

Simmer the millet stovetop in water, covered, until millet is cooked through, about 45 minutes.In a large skillet, heat the onions and garlic in a teaspoon of oil for a few minutes, until onions are soft.Turn off the heat, keeping the pan on the stove, and add the cooked millet and tahini or peanut butter and soy sauce and salt. Stir to combine well and make sure tahini or peanut butter is melted and incorporated well.Pre-heat oven to 350°.Form millet into patties, about 1-inch thick. You should have about six patties.Place on a baking tray and bake in the oven for 20-25 minutes, until firm on the outside and lightly browned. Millet patties can also me pan-fried in a bit of oil for 3-4 minutes on each ​side, if you prefer.Serving suggestions:Serve your millet patties like a meat entree, topped with gravy and a side of mashed potatoes and green beans.Use your millet patties as veggie burgers or sandwich fillers.Like Middle Eastern food? Substitute falafel for millet patties and serve with a tahini dipping sauce, pita, and hummus.Top them off with salsa, black beans, and grated cheese for a Mexican-inspired meal.

https://www.thespruceeats.com/homemade-vegan-millet-patties-3378650


Varagu Upma Recipe

Varagu Upma is a quick and easy breakfast recipe that you can make for a busy morning.You can even make it just plain or with vegetables.Varagu is also called as English : Kodo Millet

 Ingredients

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: South Indian

Varagu(KodoMillet) – 1/2 cup
Carrot – 1 mediumsized  chopped finely
Beans – 6 nos finely chopped
Big Onion – 1 chopped finely
Water – 1 cup
Salt – to taste

To Temper:

Oil – 2 tsp
Mustard seeds – 1 tsp

Urad Dal – 3/4 tsp

Curry leaves- a small sprig
Green Chilli – 1 small sliced
Hing – a pinch

Method:

1.    Rinse the millet well,drain water and set aside.In a pressure cooker heat oil – add the items listed under ‘to temper’ let it splutter, then add onion and fry till transparent.

2.    Then add the veggies and saute for 3mins or until raw smell leaves along with required salt.Then add the millet and give a quick mix.

3.    Add water and pressure cook for 3 whistles in low medium flame and switch off..Once pressure releases, fluff it up.Serve hot / warm!

https://www.sharmispassions.com/kodo-millet-upma-varagu-upma/


Multi-Millet Laddoo

TOTAL TIME35m PREP TIME20 m 

Mixed Millet Laddoo is an exquisite South Indian dessert recipe which will delight your taste buds with it's lip-smacking flavours. Prepared with seven main ingredients: kodo millet, pearl millet, little millet, barnyard millet, finger millet, barley and cane sugar(jaggery/gur), this quintessential dessert is perfect to be served on special occasions such as kitty parties, game nights and festivals. This laddoo recipe is perfect for all the health conscious people who have a sweet tooth. This dessert is a last moment saver for those who have sudden guests visiting their house. This enticing dessert would be a winner in your household and will be a healthier option for your kids. The addition of green cardamom makes this delightful dessert even more tempting. So try this scrumptious dessert after a whole hearty meal and enjoy!

https://recipes.timesofindia.com/recipes/multi-millet-laddoo/rs59365877.cms

Ingredients of Multi-Millet Laddoo

2 tablespoon chopped roasted cashews 6 tablespoon kodo millet 2 tablespoon barley 4 tablespoon moong dal 6 tablespoon barnyard millet 6 tablespoon finger millet 12 tablespoon ghee 6 tablespoon pearl millet

2 cup cane sugar 10 piece green cardamom 6 tablespoon millet foxtail

How to make Multi-Millet Laddoo

Step 1

In a large deep- bottomed pan, add millets, barley, moong dal, cardamom seeds. Dry roast over medium flame for 7-10 minutes. Avoid over roasting the millets.

Step 2

Turn off the flame and keep aside allowing it to cool. Meanwhile, grate cane sugar(jaggery) with the help of a grater. Transfer roasted millets mixture into a grinder and grind to a powder.

Step 3

Mix in jaggery and grind again. The mixture should be sweet. Transfer millet-jaggery powder in a bowl and mix in chopped cashews and ghee with the help of a ladle.

Step 4

Once the mixture cools down, mix and prepare equal sized balls. Align them on a platter and serve.

Red Lentil, Smashed Chickpea and Millet Burgers

YIELD: 7 burgers    PREP TIME: 1 hour COOK TIME: 20 minutes TOTAL TIME: 1 hour 20 minutesI

Ingredients:

1/2 cup split red lentils, picked through and rinsed1/2 cup hulled millet1 teaspoon fine sea salt, divided (or more to taste)1/2 tablespoon olive oil2 cloves garlic, minced1/2 yellow onion, diced1/2 green pepper, diced1 (15-ounce) can chickpeas, drained, rinsed, patted dry, and smashed with a fork1 carrot, peeled and grated (scant 1 cup)1/4 teaspoon ground black pepper1 teaspoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano1 tablespoon whole grain mustard1/4 teaspoon crushed red pepper (optional)1/4 cup hulled, raw pepitas (pumpkin seeds)1/4 cup gluten free old fashioned oats1/4 cup garbanzo bean flour (or gluten free all purpose flour)1 flax egg (1 T ground flax mixed with 3 T warm water)*7 teaspoons olive oil (optional, for pan frying)

Directions:

In a small saucepan, combine the lentils with 1 cup water. Bring to a boil, reduce to a simmer, and cook for 10-15 minutes, until softened. Drain excess water and transfer to a bowl mixing bowl.

You can cook the millet at the same time as the lentils, or use the same pan after the lentils are cooked. Pour the millet into a saucepan over medium heat, and toast for about 5 minutes, until lightly golden. Pour in 1 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until most of the liquid is absorbed. Remove from the heat and let sit for 10 minutes. All of the water should be absorbed at this point. Pour the millet into the bowl with the lentils.

Heat 1/2 tablespoon olive oil in a saucepan over medium heat. Add the garlic and cook until fragrant (about 30 seconds), then add the onions and 1/4 teaspoon salt. Cook until the onions are starting to soften, then add the green pepper. Cook for 3-5 minutes, until the green pepper is softened as well.Pour the stir-fried vegetables into the bowl with the lentils and millet, and refrigerate until ingredients are completely cool (at least 30 minutes)

.Preheat oven to 350.Add all remaining ingredients except the flour and egg (flax or chicken egg) to the bowl with the chilled lentils, millet, and veggies. Stir until the spices are incorporated fully into the mixture, then taste and adjust seasoning to your liking. Mix in the flour, followed by the egg.Shape 1/2 cup of the mixture into a patty, packing tight with your hands so it sticks together well. Place on a parchment-lined baking sheet. Repeat with remaining patties (you should end up with 7).

Bake for 10-12 minutes on each side. After they're done baking, let them sit on the baking sheet for a couple minutes before moving - this will allow them to set up more.You can eat them as-is, but I like to pan fry them to make the outside a little crispy and golden. To do so, just use 1/2 teaspoon olive oil for each side of each patty (so 1 teaspoon total for each patty). Fry over medium heat for about 3 minutes on each side.Serve on buns (gluten free, if desired), with your favorite toppings - I like avocado, chopped radicchio, hot sauce, and hummus (bean on bean on bean, I know).

http://veggieandthebeastfeast.com/2014/05/29/red-lentil-smashed-chickpea-and-millet-burgers/

Thinai Kara Pongal- onepot foxtail millet recipe

 Course-Breakfast

Time5 minutes  Cook Time20 minutes  Passive Time10 minutes 

INGREDIENTS

Main ingredients1/2 cup Foxtail millet hulled1/2 cup Green gram dal skinned5 cups drinking waterFor tempering2 tbsp ghee / clarified butter ( use coconut oil for a vegan version)1 tsp cumin seeds1/2 tsp crushed black pepper1 pinch Asafoetida1 sprig curry leaves3-4 tbsp cashew nutssalt to taste

INSTRUCTIONS

Set the pressure cooker to heat gently.

Add the green gram dal and roast gently till it acquires a beautiful aroma.

Add in the fox tail millet stir and add the water

Close the pressure cooker and cook for 3-4 whistles

Meanwhile in a small pan, add the ghee , cumin, crushed black pepper, curry leaves and cashew nuts and roast till the cashew nuts turn golden.Add in the asafoetida.

Remove from heat.once the pressure is released, open and add the tempering and steam. Mix well, check salt.

Serve with sambhar or chutney

https://mildlyindian.com/thinai-kara-pongal/

SPICED CARROT MUFFINS WITH MILLETS

Spiced Carrot Muffins with Millet: Erin Alderson

 Prep Time: 10 mins Cook Time: 20 mins  Total Time: 30 mins Yield: 12

1 1/4 cups whole wheat pastry flour1/2 cup uncooked millet2 teaspoons ground cinnamon1 teaspoon ground ginger1/8 teaspoon nutmeg1/8 teaspoon clove2 teaspoon baking powder1/4 teaspoon salt1/2 cup maple syrup3/4 cup plain greek yogurt1/4 cup melted butter1 large egg2 cups shredded carrots (see note)Preheat oven to 350˚F and line a 12 muffin tray with muffins liners.In a large bowl, combine the flour, millet, spices, baking powder, and salt.. Give a quick stir and set aside.In a separate bowl whisk together the yogurt, maple syrup, egg, and melted butter. Add the yogurt mixture and carrots to the dry mixture. Stir only until batter comes together- you don’t want to over mix.Divide batter evenly into 12 muffins and bake for 22-25 minutes or until a knife is inserted and comes out clean. Store muffins in an airtight container for 3 to 4 days or freeze for longer storage.

If the carrots seem moist, place in a colander and press out as much of the liquid as you can.

https://naturallyella.com/spiced-carrot-millet-muffins/M

MILLET STIR FRY WITH VEGETABLES

Prep Time10 mins       Cook Time15 mins               Total Time25 mins 

Nutritious and tasty, millet stir fry makes a light refreshing meal. In this millet recipe, I have cooked chena millets (Proso millets) with plenty of vegetables to make a healthy vegetarian stir fry.

Ingredients1 cup proso millet cheena millet or little millet2 cloves garlic minced1 inch ginger grated1 green chilli slit in half and seeds removed1 onion chopped1 cup chopped mixed vegetables I have used carrots, french beans, red and green bell pepper1 tsp turmeric powder2 tsp cumin powder1 tsp coriander powderSalt to tastered pepper to taste1 tbsp oilTo garnishfresh coriander leaves

Instructions

Wash the millets in a fine sieve under running water.

Soak for 10 mins while you prepare the vegetables.

Heat oil in a deep pot. When the oil is hot, add garlic, green chilli and ginger.

Sauté for a minute.Add chopped onions, other vegetables and all the spices.

Mix well and cook for 2 minutes.Drain the millets and add to the pot.

Add 2 cups of water (you can also use vegetable stock for added flavour) and cook on medium high till there is a boil.

Reduce the heat to low and cook covered, with a little opening, till all the water is absorbed and the millet is cooked through.

Garnish with fresh coriander leaves and serve with lightly spiced homemade yogurt.

https://www.myweekendkitchen.in/millet-stir-fry-vegetables/

VEGETABLE FRIED MILLET 

Ingredients

·         3 eggs

·         2 cups millet, cooked

·         1-2 carrots, chopped

·         1 onion, chopped

·         3 garlic cloves, chopped

·         ½ cup frozen peas

·         3 tbsp olive oil

·         3 tbsp soy sauce, natural

·         ½ cup chopped bok choy / you can also add cabbage or broccoli instead

·         Optional: other vegetables, Asian chili sauce

Instructions

1.   If you don’t have cooked millet, cook millet according to package instructions. The millet should be fluffy, not mushy.

2.   While cooking the millet/ before starting chop all vegetables – start in this order: onion, garlic, if you have – broccoli or cabbage, carrot, bok choy, pepper - because you’ll be putting these vegetables in this order, you need to have them ready.

3.   Once millet is cooked you can start with the fun part: In a large non-stick skillet with a lid, scramble the eggs at medium-high heat with some olive oil.

4.   When eggs are ready, add onion and garlic and stir well together.

5.   Add peas and millet, stir again.

6.   Add 1 tbps olive oil and 2 tbsp soy sauce. Also if you have cabbage – now’s the time to toss it. Stir well and taste. Do you need salt? If the answer is yes, add 1 more Tbsp. soy sauce in the next step.

7.   Add broccoli, carrot, bock choy and stir everything well, turn off heat and stir for a few more minutes.

8.   Then you’re ready! Taste and add salt or pepper if you need. Serve with some Asian chilli sauce, if you’d want something spicier.

https://www.beautybites.org/vegetable-fried-millet/

Millet with roasted tomatoes and chickpeas 

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Measurements: US cups. 1 US cup ~2,4 dl

Serves: 4

Ingredients

·         Roasted tomatoes

·         400 g / ~14 oz mini tomatoes

·         2 small red onions

·         1 tbsp olive oil

·         dash of salt & pepper

·          

·         Creamy chickpeas

·         400 g / ~ 14 oz cooked chickpeas

·         Chickpea marinade:

·         4 tbsp olive oil

·         1 tbsp tamari sauce (gluten-free soy sauce)

·         2 tsp apple cider vinegar or lemon juice

·         1 tsp ground cumin

·         1 tsp onion powder

·         ½ tsp garlic powder

·         ½ tsp paprika

·         ½ tsp coconut sugar or other sweetener

·         And:

·         2,5 dl / 1 cup unsweetened plant-based cream for cooking (I use Kaslink Aito oat cream)   

·         Millet

·         Cook millet according to the instructions in the package

·         I used about 2 dl / 0,8 cups millet + 6 dl / 2,5 cups water + 1 Urtekram plant-based palm oil free bouillon

·          To serve: lots of fresh herbs and greens. I had: arugula, basil, oregano, thyme, parsley

Instructions

1.    Preheat oven to 180 C / 356 F.

2.    Cut red onions and tomatoes in half and put in a casserole dish. Splash a little olive oil, and a dash of salt & pepper.

3.    Mix the chickpea marinade ingredients together.

4.    Put chickpeas in another casserole dish, pour over the marinade and oat cream and mix until well combined.

5.    Place both dishes in the oven on the same level and roast for about 35-40 minutes or until tomatoes are soft.

6.    Prepare the millet according to instructions in the package. Rinse with both cold and boiling water and cook with plant-based bouillon for about 25 minutes until soft and fluffy.

Serve roasted tomatoes and creamy chickpeas with fluffy millet and fresh herbs & greens

https://www.myberryforest.com/millet-with-roasted-tomatoes-chickpeas-vegan/ 

MILLET, ALMOND AND PISTACHIO COOKIES (GLUTEN-FREE & VEGAN) BY  HANA

INGREDIENTS

·      100g millet (1/2 cup)

·      100g ground almonds (1 cup)

·      40g pistachios, chopped (1/3 cup)

·      ½tsp cardamom

·      pinch of bicarbonate of soda

·      pinch of sea salt

·      ½ lemon, zest

·      3tbsp coconut oil, melted

·      3tbsp maple syrup

·      1tsp vanilla

·      1tsp lemon juice

INSTRUCTIONS

1.     Preheat the oven to 180°C (160°C fan)

2.     Line 1 baking sheet with baking paper.

3.     Place millet into high speed blender and blend until you have more less flour like consistency.

4.     In a large bowl whisk together millet flour, ground almonds, cardamom, soda and salt. Mix in chopped pistachios and lemon zest and set aside.

5.     In a small bowl whisk melted coconut oil with maple syrup, vanilla and lemon juice and pour over the dry mix.

6.     Mix everything together to form a dough. Leave to stand for 10 min.

7.     With your hands form about 16 small balls with a mixture and place onto lined baking sheet. Flatten gently with palm of your hand.

8.     Bake for about 15 minutes until light golden brown.

9.     Enjoy!

https://nirvanacakery.com/millet-almond-and-pistachio-cookies/

LEMON MILLET BLISS BALLS

·         Prep Time: 20 minutes  Cook Time: 120 minutes  Total Time: 140 minutes 

·         Yield: 12 balls

INGREDIENTS

·        

cup pitted Medjool dates (about 12)

·         1 cup cooked millet

·         1 cup oat flour

·         Juice of 1/2 a lemon

·         Zest of 1 lemon

·         Optional: 2 tbsps coconut milk powder

INSTRUCTIONS

1.      Combine everything except the coconut milk powder in a food processor.

2.      Process until it clumps together.

3.      Roll into 12 balls.

4.      Roll each in the coconut milk powder (or shredded coconut).

5.      Refrigerate for at least 2 hours until firm. Keep in the fridge.

https://www.feastingonfruit.com/lemon-millet-bliss-balls/LEMON MILLET BLISS BALLS

Turmeric Spiced Millet Veggie Burgers (Gluten-Free, Nut-Free & Vegan)

 Prep time :20 mins   Cook time 10 mins    Total time     30 mins 

This recipe is my perfect version of a veggie burger. They hold up well and have a perfect texture: not too mushy and not too dry. I love all the flavor this recipe provides. These patties are made with millet and garbanzo bean flour - if you haven't tried this combination you are in for a real treat. They work beautifully together in this recipe, taste great and are naturally gluten-free.

Author: Elaine Gordon

Serves: 10 patties

Ingredients

·         1.5 cups water

·         ½ cup dry millet

·         3 tablespoons avocado oil (or grapeseed or raw coconut oil), divided

·         1 large white onion, finely minced

·         4 garlic cloves, finely minced

·         1.5 teaspoons salt (or more to taste)

·         ½ teaspoon black pepper

·         1 large carrot, peeled and finely minced

·         2 stalks celery, finely minced

·         3 cups spinach, finely chopped (or sub fresh Italian flat leaf parsley or fresh cilantro)

·         1 teaspoon turmeric

·         ¾ teaspoon smoked paprika

·         1 cup garbanzo bean flour (or substitute amaranth flour)

·         1 tablespoon maple syrup

Instructions

1.    In a small pot over high heat, bring water to a boil. Add millet, cover and simmer on low for 25-30 minutes until water is fully absorbed. While the millet cooks proceed with the next steps.

2.    Roughly chop the onion, carrot, celery and spinach. In a 3-cup mini food processor, blend/process the chopped vegetables until finely minced/grated. You want to add the chopped onion, carrot, celery and spinach one at a time. Set the minced veggies aside in a bowl until ready for cooking in next step.

3.    Heat 1 tablespoon avocado oil in a large saucepan on medium. Add onions, garlic, salt and pepper and cook stirring occasionally until onions are translucent (about 5 minutes). Stir in the carrots, celery, spinach, turmeric and smoked paprika and cook for another 3 minutes.

4.    Turn off the heat. Add the cooked millet, garbanzo bean flour and maple syrup to the saucepan. Stir until well combined. Taste and adjust seasonings as needed. You may want to add more smoked paprika, salt, pepper or maple syrup. Transfer the mixture to a large bowl and allow the mixture to fully cool. Wash and dry the saucepan so you can reuse for the next step.

5.    Form the mixture into approximately 10 patties (about 3-4 inches in diameter and about ¾ inch thick).

6.    Heat the saucepan to a fairly high temperature (to prevent sticking) and coat with 1 tablespoon of oil. Saute each patty on both sides until firm and golden browned. You will need to do this in 2-3 batches depending on the size of your pan. Do not overcrowd the pan. Transfer finished patties to a plate to cool. Once cooled store in an airtight container for up to one week. These patties can be used on burger buns, wrapped in romaine leaves and also pair well with salads. I enjoy them plain with my 3-Ingredient Homemade Vegan Honey Mustard Sauce and fresh avocado slices.

http://www.eatingbyelaine.com/2018/03/08/veggie-burgers/


Home Mom Ideas Series:
Healthy  Snack Options ‍‍‍
WITH CARROTS

Carrot cake recipe with finger millet flour / Healthy carrot cake recipe

Ingredients

Eggs 3

Ragi flour  1/2 cup ( 50 g )

Maida  1/2 cup ( 50 g )

Butter  1/2 cup ( 100 g )

Powdered Sugar  1 cup ( 100 g )

Grated carrot  1/2 cup ( 50 g )

Baking powder  1/4 tsp


Baking soda  1/4 tsp


Salt  a pinch


Vanilla essence 1 tsp


Ghee to grease the muffin moulds



Method

  1. Add maida, ragi flour, baking soda, baking powder, salt and grated carrots in a bowl and mix well. Keep aside.
  2. Take butter and powdered sugar and whisk until creamy. 
  3. In another bowl, take eggs and beat them well.
  4. Add the beaten eggs in the butter mixture little by little and mix. Do not add all the eggs at once as this will curdle the butter. 
  5. When all the eggs is used up, add vanilla essence and mix once again.
  6. Now put the flour-carrot mixture in the butter mixture and mix until it is well incorporated.
  7. Pour the batter into greased muffin moulds or cake pan or even a bread loaf pan.
  8. Bake at 180 degrees centigrade for 20-25 minutes or until the cake is done.

NOTES

  • We can avoid using the maida and use the ragi flour completely, but there will be change in texture. If you want a soft and spongy cake, then do follow the measurements that are given above.
  • Olive oil or ghee can be substituted with butter, but then again, you would not get the same texture that mentioned above. 
  • You can add any nuts or dryfruits of your choice. Do add them along with the grated carrots in the flour mix so that they do not settle at the bottom of the pan while baking.

https://madhuriscuisine.blogspot.com/2017/10/great-carrot-cake-recipe-really-good.html

Healthy Snack Recipe 012-Tuscan-Style Roasted Carrots

  •  Prep Time: 5 mins
  •  Cook Time: 45 mins
  •  Total Time: 50 minutes
  •  Yield: 4-6 servings

INGREDIENTS

2 pounds baby carrots (or sliced carrots if baby carrots are not available)

4-5 large garlic cloves, peeled and left whole

1 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ cup extra virgin olive oi

2 whole lemons, each sliced into four thick slices

1/3 cup balsamic vinegar

INSTRUCTIONS

Preheat oven to 400 degrees F.In a large bowl, toss carrots with the garlic, salt, pepper and oil. Pour out onto a sheet pan or roasting pan, lay lemon slices over carrots and place in preheated oven.Roast for 20 minutes, flip, turn pan and roast for 20 more or until tender.Place pan over two burners and turn heat to medium high.Add vinegar and scrape up pan bottom. Once vinegar evaporates, maybe 4-5 minutes, remove from heat and pour into a serving dish and enjoy.

https://www.afamilyfeast.com/tuscan-style-roasted-carrots/

Healthy Snack Recipe 012-Cinnamon Carrot Muffins 

Recipe Servings: 2

Prep Time: 10 mins

Cook Time: 1 hr

Total Cook Time: 1 hr 10 mins

Ingredients Of Cinnamon Carrot Muffins

Oven Temp: 325F-160C

3 cups carrots, grated

2 cups (240 gm) all purpose flou

r1 cup assorted nuts,chopped

2 tsp baking soda

1 tsp salt

2 tsp cinnamon (dalchini) powder

2 cups (480 gm) brown sugar or grated jaggery

1 1/2 cup oil (360 ml)

4 eggs, lightly beaten

Pastry cups and muffin pans

https://food.ndtv.com/recipe-cinnamon-carrot-muffins-438879

Healthy Snack Recipe 011- Gujarati Farasan Recipe-Gajar Nu Muthia

Ingredients For Muthia

200 g Carrot/Gajar grated

2 tsp green chilli paste

2 tbsp coriander leaves chopped

1 cup Wheat flour

1/2 cup Gramflour besan

1/4 cup Semolina/sooji

1/4 tsp baking soda

1 cooking oil

2 tbsp lemon juice

1 tsp sugar

1/2 tsp turmeric powder

1 tsp chili powder

Salt to taste

Tempering!1 tsp mustard seeds

1 tsp Sesame seeds

1/4 tsp asafoetida

1 tbsp peanut oil

curry leaves

Instructions

Take a mixing bowl bowl and add all the ingredients listed under heading Muthia.

Mix them well and make a soft dough by adding little bit of water.Grease your palms with oil and make medium thick rolls from the mixture.

In a big pan or a steamer boil water, grease the steamer plate or the metal rice strainer.

Place all the cylindrical rolls on the steamer plate and cover the pan with a lid.Steam cook for about 20-25 minutes.

Now allow the muthia to cool down and then slice them into 1/4 inch thick roundels.

Heat oil in a pan and add sesame seeds, mustard seeds and curry patta.

When seeds start crackling add the sliced muthiyas in it. and cook them from each side for 2-3 minutes till the corners start to look crisp and brown.garnish with chopped coriander leaves and serve after sprinkling lemon juice with green mint chutney.

https://mytastycurry.com/gajar-nu-muthia-recipe-gujarati-farasan-recipe-24-mantra-organic



Healthy Snack Recipe 010Caramelized Carrots & Pumpkin Seeds Cake Recipe

Prep in30 M  Cooks in30 M Total in60 M 

Makes:8 Servings

Ingredients

1 cup Whole Wheat Flour

1/3 cup Pumpkin seeds , roasted

1 teaspoon Baking powder

1/2 teaspoon Baking soda

1/4 teaspoon Salt

1/2 teaspoon Cinnamon Powder (Dalchini)

1 cup Sugar , powdered, divided into 2 portions

2 Whole Eggs1-

1/2 cups Carrots (Gajjar) , grated

1/2 cup Cooking oil

1/3 cup Milk

1 tablespoon Butter

2 tablespoons Water

1 teaspoon Vanilla Extract

How to make Caramelized Carrots & Pumpkin Seeds Cake Recipe

To begin making a Caramelized Carrots & Pumpkin Seeds Cake Recipe, firstly let us caramelize the carrots.In a pan, take 1/2 cup powdered sugar and 2 tablespoons of water. Put it on low to medium heat and let it form a syrup.When the sugar syrup turns to an amber color reduce to the lowest flame possible, add butter and whisk vigorously. Once combined, add the grated carrots and mix well.Let it cook for 5 minutes. Turn off the flame and allow the carrots to cool. Preheat the oven at 180 degrees and grease the cake pan with oil and dust with flour. In a mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon powder and keep it aside. In a separate large bowl, crack open the eggs and remaining 1/2 cup sugar. Beat using a whisk or a hand blender, until the mixture becomes pale and fluffy. This will take about 5 minutes. Next add in 1/2 cup oil, 1 teaspoon vanilla extract and beat until all ingredients are well combined.Now, add the cooled caramelized carrots and milk and mix at lowest speed if you are using a hand mixer, else fold the caramelized carrots slowly into the egg mixture. Next, slowly add the sifted flour mixture and the pumpkin seeds and gently fold in. Do not over mix.Pour the batter into the greased pan and bake at 180 degrees for about 25-30 minutes or until a toothpick inserted comes out clean. To check if the cake is done is to insert a toothpick or a knife and if it comes out clean then the cake is done.

https://www.archanaskitchen.com/caramelized-carrots-pumpkin-seeds-cake-recipe

Healthy Snack Recipe 009- Carrot Fritters 

Ingredients of Carrot Fritters - Servings10 

4 cup carrot

2 cup refined oil

4 teaspoon garlic

1/2 cup spring onions

1/2 teaspoon salt

2 teaspoon cumin seeds

1/2 cup gram flour (besan)

1/2 cup capsicum (green pepper)

4 teaspoon chilli flakes

1/2 teaspoon black pepper

1/2 cup coriander leaves

4 tablespoon parsley

How to make Carrot Fritters

Step 1

Wash and clean the coriander leaves, garlic, parsley, capsicum and spring onion. Then chop these vegetables separately and keep them aside until needed again. Then using a clean grater, grate your carrot into broad and thick pieces.

Step 2

Now in a deep mixing bowl add the chopped vegetables followed by adding grated carrots, black pepper, salt, cumin seeds, gram flour and chili flakes.

Step 3

Next take small portions of the prepared carrot-veggies mixture and roll it into a circles. Press and flatten the circles. Repeat until you run out of the dough.

Step 4

Put a deep bottomed pan on medium flame and heat refined oil in it. Then add the prepared fritters in the pan. Allow the fritters to cook until they get crispy in texture. Transfer on a tissue to drain excess oil. Serve hot

https://recipes.timesofindia.com/recipes/carrot-fritters/rs59984694.cms

Healthy Snack Recipe 008-Beetroot & Sesame Thepla 

A must try Indian bread that you would relish it when you have it along with some subzi.

Prep in15 MCooks in25 MTotal in40 MMakes:4 Servings

Ingredients

1 Beetroot , grated2 cups 

Whole Wheat Flour

1 teaspoon Cumin (Jeera) powder

1 teaspoon Amchur (Dry Mango Powder)

1 teaspoon Garam masala powder1 teaspoon Red chilli powder

3 Green Chillies

1 teaspoon Ghee

3 teaspoon Sesame seeds (Til seeds)

Salt , to taste

Chilled water , as needed

How to make Beetroot & Sesame Thepla Recipe

To begin making the Beetroot & Sesame Thepla Recipe, wash and peel the beetroot skin. Grate the vegetable finely.Take a mixing bowl and add the grated beetroot. Add all the masala powder, salt and ghee. Mix all the ingredients.Add whole wheat flour into the mixing bowl and knead it to a smooth dough with enough water.Take a small portion of the wheat flour dough and flatten it using a rolling pin into form a flat round dough.Heat the Tawa to medium heat & add the thepla on the hot tawa.

Cook the beetroot thepla for about a minute & then flip and cook on the other side for a minute or till done.Apply butter or oil as needed to grease it while cooking.

Serve the Beetroot & Sesame Thepla Recipe along with a Besan Kela SubziGujarati Dal, and salad by the side to make it a nutritious meal.

https://www.archanaskitchen.com/beetroot-sesame-thepla-recipe

Healthy Snack Recipe 007-Stuffed Beetroot Khandvi 


          Khandvi is a traditional Gujarati snack which is prepared with besan (gram flour), yoghurt and other dry spices. They are light, healthy and are served as a tea-time snack. But I gave a slight twist and made Stuffed Beetroot Khandvi by adding some beetroot puree. 

          So treat your family and friends to Khandvi in a new avatar by following an easy step by step method with pictures to prepare this melt-in-the-mouth delicacy.

·                     1 cup besan (Gram flour)

·                     salt to taste

·                     1/4 tsp. asafoetida

·                     1 tsp. red chili powder

·                     1 tsp. coriander-cumin powder

·                     1/2 tsp. ginger powder

·                     1/2 cup beetroot, boiled & pureed

·                     1 cup yoghurt 

·                     2 1/2 cups water

Tempering & Garnishing ---

·                     1 tbsp. oil

·                     1/2 tsp. mustard seeds

·                     1 tsp. sesame seeds

·                     1 sprig curry leaves

·                     1/4 cup fresh grated coconut

·                     2-3 tbsp. coriander leaves, chopped

·                     1/2 tsp. pepper powder

 

In a bowl combine besan, beetroot puree, yoghurt and all the powdered spices with a spoon. Add water and whisk well. 

          Make sure there are no lumps. In a small bowl, combine the coconut, coriander leaves and pepper powder. Keep aside.

          Cook the batter in a non-stick pan on a low flame for 15-20 minutes or till it becomes thick. Keep stirring continuously.

          To test if the batter is done, spread a tsp. of it on a plate. Leave it for a minute and then try to roll it. If it is done easily, then the batter is perfect.

          Take off the flame and immediately start spreading on the back of a steel plate, tray, any melamine plate, corelle plate or counter top. There is no need to grease it.

          Spread the coconut mix over it (leave some for garnishing). After it cools down cut them into 1" strips and gently roll them from one end to the other. Transfer to a serving plate.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the sesame seeds and curry leaves. Saute for a few seconds and take off the flame.

          Pour this tempering on the prepared khandvi. Garnish with the remaining coconut, coriander leaves and a little of pepper powder. Serve as a tea-time snack or as an appetizer with green chutney.

 

http://bethicad.blogspot.com/2016/02/stuffed-beetroot-khandvi-gujarati-tea.html

Healthy Snack Recipe 006-Beetroot Dhokla Recipe-by Ranveer Brar

TOTAL TIME 30m    PREP TIME 15 m    CALORIES 158

With several health properties available in it, Beetroot Dhokla is a super healthy twist to the traditional Gujarati Dhokla that has rice and urad dal as the main ingredient. The red colour of this dhokla is so appealing that you’ll 

Ingredients of Beetroot Dhokla

1/2 cup soaked overnight split black gram

3 teaspoon crushed to paste beetroot

1 teaspoon Gram flour (besan)

2 teaspoon sliced onion

1 teaspoon sesame seeds

1/2 cup green beans

1 teaspoon vinegar

1/2 cup soaked overnight basmati rice

1 teaspoon finely chopped coriander leaves

1 1/2 tablespoon Refined oil

1/2 teaspoon finely chopped green chilli

4 handful curry leaves

1 teaspoon sugar

2 pinches salt

How to make Beetroot Dhokla

Step 1To make the mixture; in a bowl add the rice and split black gram batter, boiled beetroot paste, finely chopped coriander, gram flour and mix.

Step 2Grease another bowl with oil and pour the mixture in it. Place the bowl in the steamer to let the mixture steam.Step

3In a pan, add oil, sliced onions, ginger juliennes, finely chopped green chilli, sesame seeds, curry leaves, french beans, water, salt, sugar and vinegar and let it reduce for 2 minutes.

Step 4Remove the prepared dhoklas from the steamer and cut into long pieces.Step

5Place it on a plate and add some of the french bean mixture. Add some more dhoklas and keep the leftover french bean mixture.

Step 6Beetroot Dhokla is ready to eat.

https://recipes.timesofindia.com/recipes/beetroot-dhokla-by-ranveer-brar/rs53736765.cms

Healthy Snack Recipe 005-Beetroot And Chickpea Kebab/Tikki 

https://www.archanaskitchen.com/beetroot-and-peanuts-kebab-tikki-recipe-evening-snack 

This Beetroot Chickpea Kebab is a healthy and a protein rich evening snack and great alternative to a tikki/cutlet made with potatoes that are high in calories. It is also a diabetic friendly snack recipe that you can have along with your snack

Diet: High Protein Vegetarian

Makes:6 Servings

Ingredients

  • 2 Beetroots , peeled and cut into small cubes
  • 1 cup Kabuli Chana (White Chickpeas) , soaked
  • 1/4 cup Roasted Peanuts (Moongphali)
  • 1 teaspoon Cumin (Jeera) powder
  • 1 teaspoon Coriander (Dhania) Powder
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon  Garam Masala Powder
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Amchur (Dry Mango Powder)
  • Asafoetida (hing) , a pinch
  • 3 tablespoons Gram flour (besan)
  • 1 tablespoon Corn flour
  • 4 tablespoons Sooji (Semolina/ Rava)
  • Salt , as per your taste
  • Cooking oil , for shallow frying

How to make Beetroot And Chickpea Kebab/Tikki Recipe - Evening Snack

1.    To begin making Beetroot Chickpea Kebab/Tikki, we have to first wash and soak chickpeas/kabuli chana in enough water overnight. 

2.    The next day, add the chickpeas into the pressure cooker, add any additional water, salt and pressure cook the chickpeas for 7 whistles. After 7 whistles, turn the heat to low and continue to cook for 10 more minutes.

3.    Release the pressure from the cooker naturally.  It will approximately take 20 to 30 minutes to cook the chickpeas. 

4.    To a pressure cooker add the peeled and diced beetroots along with 2 tablespoons water and cook for 2 whistles. Turn off the heat and allow the pressure to release naturally.

5.    Drain any excess water from the cooked beets and chickpeas.

6.    To a mixer or a food processor, add the cooked beetroot and cooked chickpeas along with coriander powder, cumin powder, red chilli powder, garam masala powder, dry mango powder (amchur powder), asafoetida and salt as per your taste. 

7.    Grind this mixture to a smooth paste without adding any water. The Beetroot Chickpea tikki mixture has to be thick in order to shape it like a tikki. 

8.    Transfer the Beetroot Chickpea Tikki mixture into a bowl and add 3 tablespoons gram flour (besan). Mix all ingredients well. 

9.    Cush peanuts coarsely with mortar pestle or in mixer and add it to the ground beetroot and chickpeas mixture.

10. Mix everything together and check for salt. Divide it into small balls and slightly flatten the balls in the shape of cutlets/ tikkis

11. In a separate flat bowl, mix corn flour and water to form a thin paste. Keep the rava/semolina in another plate.

12. Dip the prepared Beetroot Chickpea Tikki into corn flour mixture and roll into rava. Dipping in corn flour is optional, you can also directly roll into rava or breadcrumbs.

13. Heat a griddle on medium flame, add oil. Place the Beetroot Chickpea Tikki/ Kebab and fry until it turns golden and crisp on both sides.

14. Repeat for remaining cutlets. You can also deep fry but shallow frying is a healthier option. Shallow frying takes roughly 10 minutes. 

15. Serve this Beetroot Chickpea Kebab/Tikki along with Mint Chutney  

Healthy Snack Recipe 004-Baked Beetroot Falafel

INGREDIENTS

200 g raw beetroot (roughly chopped) 400g tinned chickpeas (drained, rinsed and dried) 1/2 brown onion (roughly chopped) 4 garlic cloves (roughly chopped) large handful of parsley 1/4 cup walnuts 80 g breadcrumbs zest of half a lemon 2 tsp ground cumin large pinch of salt & pepper 2 tsp olive oil To serve 5 wholemeal pittas hummus mixed leaves cucumber (sliced) tomato (sliced) red onion (sliced) chilli sauce garlic sauce

Servings: 5 people

INSTRUCTIONS

  1. Preheat the oven to 200°C or 390°F and line a baking tray with grease proof paper.
  2. Transfer all the falafel ingredients to a food processor. Then pulse the ingredients a few times until they have broken down but the mixture is still quite rough.
  3. Take a small handful of the falafel mixture and compress it into a ball roughly the size of a golf ball, then transfer to the baking tray. Repeat this step until all of the falafel mixture has been used up and pressed into balls. You should be left with 15 or so falafel balls.
  4. Place the tray with the falafel balls in the preheated oven for 25 minutes.
  5. Meanwhile heat the pittas in the oven for a few minutes or in the toaster. Then slice open the pitta breads on one side and fill with a spread of hummus, a few pieces of mixed leaves and slices of cucumber, tomato and red onion.
  6. Remove the falafels from the oven and and place 3 in each pitta.
  7. Serve with a drizzle of chilli sauce and garlic sauce.

1.     https://www.wearesovegan.com/baked-beetroot-falafel/

Healthy Snack Recipe 002

Beetroot vadai / Beetroot Lentil Fritters

Author: Suganya Hariharan

Recipe type: Appetizer

Cuisine: Indian

Prep time:  2 hours

Cook time:  40 mins

Total time:  2 hours 40 mins

Serves: 16

 

Ingredients

·         • Channa Dal – 1 cup

·         • Shallots/Small onions – 1 cup, chopped

·         • Red Chillies – 3, broken

·         • Beetroot – 2, small, grated

·         • Curry leaves – 1 sprig

·         • Green Chillies – 2

·         • Fennel seeds/ Soambu – 1 tsp

·         • Ginger – 1 inch piece

·         • Garlic – 6 cloves

·         • Rice flour – 2 tbsp

·         • Salt – 1 ½ tbsp

Instructions

1.     Soak channa dal with red chillies for an hour.

2.     First grind ginger, chillies, garlic and fennel coarsely in a blender jar.

3.     Drain channa dal completely and keep aside 5-6 chana dal whole. And blend the rest of the soaked dal with the ginger paste in the same blender jar. Do not add water at all when you blend the dal.

4.     Mix the blended batter with finely chopped onion, grated beetroot , coriander, salt, rice flour and curry leaves.

5.     Heat oil in pan/kadai.

6.     Meanwhile Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Shape each ball to flat patties of medium thickness.

7.     The oil should be hot and when it is hot, Drop the vadas. Simmer the heat and deep fry them in hot oil until golden brown in color, flipping once in between. It is always good to cook in medium flame to ensure even cooking and golden red colour.

http://www.relishthebite.com/beetroot-vadai-beetroot-lentil-fritters/

BEET AND SWEET POTATO TARTARE

https://www.cilantroandcitronella.com/beet-and-sweet-potato-tartare/

 Beet and sweet potato tartare is such a simple dish but makes a colourful and attractive vegan appetizer. The recipe makes the most of seasonal vegetables and lets them shine with just a simple dressing of olive oil and lemon juice.

10 min Prep Time        20 min Cook Time   30 min Total Timee Recipe

§  2 medium beets

§  1 large sweet potato

§  2 avocados

§  2 teaspoons olive oil

§  2 teaspoons lemon juice, divided

§  Half a small red onion, chopped finely

§  Salt and pepper to taste

§  a small handful of sprouts or microgreens

§  1 teaspoon Dijon mustard

1.    Prepare the beets by washing them and trimming off the steams. No need to peel them. Cut them into quarters and steam them in a steamer basket over a pot of boiling water. While the beets are steaming, peel and dice the sweet potato into very small cubes.

2.    Test the doneness of your beets by inserting a knife, they should be softened through. When the beets are ready, remove them from the steamer basket and transfer the sweet potatoes into the steamer.

3.    Remove the sweet potatoes from the steamer basket and allow to cool.

4.    Once the beets are cool enough to handle, rub them with a paper towel to remove the skin and then dice them into very small cubes. Combine the beets with the diced red onion and dress with 2 teaspoons of olive oil, 1 teaspoon of lemon juice and salt and pepper to taste.

5.    Dice the avocados and toss with 1 teaspoon of lemon juice.

6.    Build your tartare by packing the avocado, sweet potato and beets into a shallow cup and inverting it onto a plate. Alternatively, cut both ends off an aluminum can and use it as a mold. Depending on the size of your mold you should be able to build 3 - 4 tartares. Garnish each with a dollop of Dijon mustard and sprouts.

Healthy Snack Recipe 002

 Beetroot and Coconut Soup -Chef: NDTV FoodRecipe

Servings: 1

Prep Time: 10 mins

Cook Time: 30 mins

Total Cook Time: 40 minsDifficulty

Beetroot and Coconut Soup Recipe: A great blend of delicate flavors of beetroot, coconut milk and lime.

Ingredients

2 Small Onions, sliced

Olive oil1  Carrot, chopped1/2 tsp Minced ginger1 Green chilli, grated1 Lemongrass, chopped5-6 Lime leaves1 Beetroot, chopped1 Tbsp Rice vinegar/ white vinegar/ white wine250 Ml Vegetable stockTo season Salt and pepper

200 Ml Tetra pack of coconut milk

1 Tbsp Cream

How to Make Beetroot and Coconut Soup

Heat some olive oil in a pot and add the sliced onions, carrots and minced ginger. Stir.

1.Add the green chillies, lemongrass and lime leaves. Mix well.

2.Add chopped beetroot and mix all the ingredients well.

3.Add a splash of rice vinegar.

4.After giving it a quick stir, add the stock. Adjust the stock according to your vegetables.

5.Now add some salt and pepper and pour in the coconut milk and stir.

6.Let the soup simmer for about 10 minutes.

7.Put it in a blender and blend. Add some cream and fresh herbs to garnish.

8.Best served chilled.

Healthy Snack Recipe Series #001 for ‍‍‍

Beetroot Kebab Recipe

These beetroot and tofu kebabs are a power house of energy. Brimming with antioxidants these kebabs hardly have any calories

How to make Beetroot Kebab Recipe

Servings: 4

Prep Time: 10 mins Cook Time: 25 mins Total Cook Time: 35 mins

.Ingredients Of Beetroot Kebab

1 cup grated beetroot

1/2 packet firm tofu

1/2 Tbsp garlic paste

1 Tbsp amchoor powder

1 Tbsp roasted & crushed anardana

Chaat masala,

a pinchRock salt, to taste

1/4 cup chopped cashew nuts, to stuff

1/2 cup crushed oats, to coat

Oil, to pan fry

Source: https://food.ndtv.com/recipe-beetroot-kebab-349488

One pot /dish Vegetarian Meals -WHY??

One dish vegetarian meals. Handy, and generally quick, One-Dish Meals ensure that you never skip a meal! Basically, they are dishes that can make a meal by themselves. They are self-contained in terms of nutrition, flavour and texture, and you do not need to prepare any accompaniments for them. 

Tarala Dala

Healthy Dinner Recipe Series #026-One dish Meals for those who have less time- Beet and Arbi Falafal with House made Pickles Recipe

How to Make Beet and Arbi Falafal with Housemade Pickles

·         1.Method for the Falafel:

·         2.To bake the beetroot season a whole beetroot with salt, pepper and a drizzle of olive oil.

·         3.Wrap In aluminum foil and bake in a pre-heated oven for 30-35 minutes.

·         4.Blend all the ingredients in to a stiff dough, shape into small balls and deep fry.

·         5.Method for the Pita Bread:

·         6.Mix all the ingredients to make a semi soft dough, let it rest for 45 minutes or till it doubles in size.

·         7.Once its size has doubled knead it till soft. Divide into half and role into a flat disk or any shape you like.

·         8.Put it on the grill till golden brown, brush with olive oil and sprinkle with zataar spice or bake in the pre-heated oven at 200 degrees Celsius for 7-10 minutes.

·         9.Method For House-made Pickles:

·         10.In a sauce pan add all the ingredients of the pickling juice and bring it to a boil.

·         11.Next, add the vegetables and mix well.

·         12.Take the pan off the fire and let the vegetables soak in the hot juices.

·         13.Serve the Falafel and Pita with some Plum and Green Apple Yoghurt. 

https://food.ndtv.com/recipe-beet-and-arbi-falafal-with-housemade-pickles-315196

Healthy Dinner Recipe Series #025-One dish Meals for those who have less time- Instant Pot Beetroot Pulao

Beetroot Pulao (Pilaf) made in the Instant Pot – easy weeknight meal with the goodness of beets, flavored with cumin, curry leaves & coconut! Vegan & gluten-free.

Beetroot Pulao made in the Instant Pot! Easy, vegan & gluten-free meal which is perfect for those busy days. It's also a great way to sneak in some beets into your diet!

Cuisine Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2

Calories: 492 kcal

Author: Manali

https://www.cookwithmanali.com/instant-pot-beetroot-pulao/

Healthy Dinner Recipe Series #024-One dish Meals for those who have less time-VEGAN BEETROOT CHILI – ONE POT MEAL 

Vegetarian chili . It’s a vegetarian version of  Mexican chili or should I say a Tex-Mex version.And its vegan too.  I call it as a dump soup – With loads of veggies, beans and toppings , extremely customizable . A complete hearty meal in a bowl. It  is not only nuitrtious but also delicious to the core . And making it ahead of time earns more brownie points. Vegetarian chili can be made and eaten more than one way so that you do not get bored of it.

this soup made of Loads of veggies – both – purée and chunky. Beans – for extra protein

Herbs and Spices – that only makes this soup more and more delicious. 

https://www.carveyourcraving.com/vegan-beetroot-chili-one-pot-meal/

Healthy Dinner Recipe Series #023-One dish Meals for those who have less time-ONE POT SPINACH RICE

Filled with greens, beans and carbohydrates all-in-one pot spinach rice recipe. It is healthy and full of proteins, fibers and vitamins. Ideal recipe for busy times.

Ready in: 25 minutes

HOW THIS SPINACH RICE IS HEALTHY?

This spinach rice recipe is full of nutrition because it contains:

  • fresh spinach which is rich in vitamin A and C
  • beans that increases protein and fiber content
  • no saturated fat

https://www.watchwhatueat.com/one-pot-spinach-rice/

Healthy Dinner Recipe Series #023-One dish Meals for those who have less time- One-Pot Pasta with Spinach and Tomatoes

Hands-on Time 29 Mins    Total Time 29 Mins    Yield    Serves 4 (serving size: about 2 cups pasta mixture and 1 tablespoon cheese)

https://www.cookinglight.com/recipes/one-pot-pasta-spinach-tomatoes

Healthy Dinner Recipe Series #022-One dish Meals for those who have less time- Purple Beetroot Pasta 

Bottom line: beetroots are good sources of vitamins and minerals, such as folate, manganese, potassium, iron and vitamin C.

The beets are bangin’ in this eye-catching dish. Highly nutritious, beetroots are an awesome addition to any pasta meal – including this beauty. Get your vegetarian dinner ideas right here!

Ready in: 25 minutes

https://hurrythefoodup.com/purple-beetroot-pasta/

Healthy Dinner Recipe Series #021-One dish Meals for those who have less time-Green Pea and Chickpea Falafeltz

Instead of being deep-fried, these falafel are shallow-fried. Not only is it less messy, but it also makes for lighter patties (that are still crispy!). Lightly spiced with cumin and red pepper flakes, they're destined to be stuffed into pita with tzatziki sauce or hummus.

Makes 6 to 8 falafel

1 cup canned chickpeas, drained and rinsed3/4 cup fresh peas, shelled (or frozen peas, defrosted)1/2 medium red onion, chopped2 cloves garlic1 tablespoon lemon juice1/4 cup fresh parsley leaves1 1/2 teaspoons ground cumin1/4 teaspoon red pepper flakes1 teaspoon salt1/2 teaspoon fresh ground black pepper1 teaspoon baking soda2 tablespoons all-purpose flourCanola or vegetable oil, for frying

If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.Heat about 1 inch of neutral oil in a skillet over medium heat, until it reaches 350°F.Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.

https://www.thekitchn.com/recipe-green-pea-and-chickpea-falafel-230089


Healthy Dinner Recipe Series #020-One Pot Meals for those who have less time- ONE PAN STOVE TOP LASAGNA

This Healthier One Pan Stove Top Lasagna is quick and easy to make and perfect for a weeknight dinner!

https://www.shelikesfood.com/healthier-one-pan-stove-top-lasagna

Prep Time: 10 minsCook Time: 40 minsYield: 4-6Category: Entree, Gluten Free

INGREDIENTS

2 teaspoons olive oil1/2 small yellow onion, diced1 green pepper, diced2 cloves garlic, minced1 (15 oz) jar tomato sauce1 (14.5 oz) can petite diced tomatoes, juice included3 cups uncooked pasta, I’ve used broken up lasagna noodles and penne2 cups water1 large handful baby spinach1 cup part skim mozzarella cheese, divided1 cup low fat Shamrock Farms Cottage Cheese

 Healthy Dinner Recipe Series #019-One Pot Meals for those who have less time- RED BEANS AND CAULIFLOWER RICE

30 MINUTE

INGREDIENTS

2 teaspoons olive oil, or oil of your choice

1/3 cup chopped white onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1 large head of cauliflower, makes about 3 cups of cauliflower rice

3 (15 ounce) cans red beans, drained and rinsed

1/2 teaspoon salt, or more if desired

2 teaspoons ground cumin

1 teaspoons paprika

1 teaspoons granulated garlic

1 teaspoons chili powder

1 teaspoons Italian seasoning

1/4 teaspoon black pepper

Optional garnishes: cilantro, jalapeno, avocado, tomato, etc…

INSTRUCTIONS

Heat a large pan over medium heat and add olive oil and onion.  .Cook for 2 minutes and then add celery and green pepper.  

Cook until vegetables are softened, 3-5 minutes.

While vegetables are cooking, roughly chop cauliflower and throw it all into the food processor.

Process until rice like, 30 seconds-1 minute.

Add the cauliflower rice, beans and seasonings to the pan, stir until combined, and cook until cauliflower is tender, 7-10 minutes.

https://www.shelikesfood.com/30-minute-red-beans-and-cauliflower-rice/

 Healthy Dinner Recipe Series #018-One Pot Meals for those who have less time-Millet Pulao-Varagu Arisi Vegetable Rice Recipe-Millet Recipes

Millet Vegetable Pulao is a delicious one pot meal, which is easy to prepare and also nutritious. I have used Kodo millet (varagu in Tamil) for making this pulao. You can substitute it with barnyard millet or little millet. 

Prep Time : 10 mins       Cook Time : 20 mins   Serves: 1-2

Ingredients needed

   Kodo millet (Varagu) - 1/2 cup (see notes)
   Onion - 1 big
   Ginger - 1 inch piece
   Green chilli - 2 slit
   Curry leaves - a sprig
   Salt needed
   Curd - 1 1/2 tbsp 
   Water - 1 1/2 cup

   
Vegetables 

   Potato - 1/3 cup or 1 potato
   Carrot - 1/3 cup or 1 carrot
   Beans - 5-6
   Peas - 1/3 cup

Spice Powder 

   Turmeric powder - 1/4 tsp
   Coriander Powder - 1 tsp

For the seasoning

   Oil - 1 1/2 tbsp
   Cumin seeds - 1 tsp
   Cinnamon - 1 inch piece
   Cloves - 2
   Bay Leaf - 1

For Garnishing

   Coriander leaves 
   Cashew nuts - 4-5 (optional)

https://www.padhuskitchen.com/2016/04/millet-pulao-varagu-arisi-vegetable.html

 Healthy Dinner Recipe Series #017-One Pot Meals for those who have less time-Sweet Potato and Quinoa Bowl Recipe

An easy, one pot meal with sweet potato, coconut nuts and quinoa for when you are too lazy to cook. Great for those looking out for a healthy bite without hassle.

Ingredients Of Sweet Potato And Quinoa Bowl

1 Cup Sweet potato cubes (cooked),

peeled1 Cup Coconut (unsweetened),

shredded1 To taste Onion, finely chopped

1 Cup Quinoa (cooked)

1 Tbsp Raisins /Cranberries1/2 Cup Cashew nuts

1 tsp Pepper powder

1/2 tsp Cayenne1 Bay leaf

As per taste Salt

How to Make Sweet Potato and Quinoa Bowl

1.Heat the oil in the kadhai.

2.Add bay leaves and onion and fry till onion is translucent.

3.Add pepper, cayenne, cooked sweet potato and coconut.

4.Fry well till nice aroma comes out of coconut.

5.Add raisins/cranberries, cashew nut and fry till cashews are brown in color.

6.Mix well and fry for another 5 minutes.

7.Mix in cooked quinoa and mix well.

8.Leave it on a medium flame for 3 minutes.

9.Switch off and enjoy.

https://food.ndtv.com/recipe-sweet-potato-and-quinoa-bowl-874238

 Healthy Dinner Recipe Series #016-One Pot Meals for those who have time- Satrangi Biryani

Recipe: Biryani is a dish that no one can resist and when it is full of healthy and nutritious veggies, you will not even regret indulging in! Packed with beetroot, zucchini, carrot, bell pepper, french beans, mint and a host of aromatic spices, this biryani recipe is super delicious! A special recipe curated by India Bistro as part of their Clay Pot festival, this biryani is cooked slowly in a clay pot which ensures a clean, healthy and earthen way of cooking food.

Key Ingredients: Red carrot, French beans, Bell pepper, BroccoliBeetroot, Green zucchini, Yellow zucchini, Biryani rice, Brown onion, Curd, Salt, Mint, Desi ghee, Cashew paste, Turmeric powder, Red chilli powder, Yellow chilli powder, Green chilli powder, Cardamom powder, Kewda water, Saffron water, Green chilli, Garam masala, Cooking oil

https://food.ndtv.com/recipe-satrangi-biryani-952601

Healthy Dinner Recipe Series # 015-One Pot/Dish Meals for those who are short of time-Instant Pot Saag

What’s better than some creamy dreamy Saag? Saag made in an INSTANT. Like, in an Instant Pot – or any (electronic) pressure cooker, really. Not sure what saag is? It’s kind of like the Indian version of creamed spinach – only, without cream. It’s typically made with ghee and so that’s what I’m using in this recipe. Greens + Ghee are all you need to = Saag. Okay… and some spices too of course.

In strict sense this dish  not one pot dish but needs rice or Indian Bread( Rotis)

https://myheartbeets.com/instant-pot-saag-pressure-cooker/

Healthy Dinner Recipe Series #014-One Pot/Dish Meals for those who are short of time-Bow Pasta with Curried Vegetables

Madras meets Milan, in this innovative preparation of Bow Pasta with Curried Vegetables. Pasta with veggies is a common sight. But, when the veggies are first curried with tomato puree and Madras curry powder before meeting the pasta, it transforms into a delightfully unique treat for the taste buds. While you might think this to be perfect for the desi palate, chances are that Italians might love it too if they taste this lip-smacking wonder.

https://www.tarladalal.com/Bow-Pasta-with-Curried-Vegetables-1840r

Healthy Dinner Recipe Series #013-One Pot Meals for those who are short of time- Pineapple Fried Rice

Prep Time: 15 minutesCook Time: 10 minutesServing Size: 2

Ingredients (1 Cup = 200 ml)

  • 1 cup cooked rice
  • ½ cup chopped pineapple cubes
  • ¼ capsicum, chopped
  • ¼ cup green peas
  • 1 medium onion, chopped
  • 1 teaspoon oil
  • 1 teaspoon butter
  • 1 green chilli, finely chopped
  • ½ teaspoon soya sauce
  • ½ teaspoon sugar
  • ½ teaspoon lime juice
  • ½ teaspoon garam masala powder
  • ¼ teaspoon black pepper powder
  • salt to taste
  • ¼ cup dry fruits (we have used raisins and chopped cashews)
  • small bunch of coriander leaves, finely chopped

Lets Begin...

  1. Lets prepare the veggies first. Chop pineapples, onion, capsicum and green chillies.
  2. Heat oil in a non-stick pan. Add green chillies and onions. Sprinkle pinch of salt and saute for about a minute.
  3. Now add green peas, capsicum and dry fruits and cook for 2 minutes.
  4. Add soya sauce, sugar, pepper powder and garam masala powder and salt (we have sprinkled pinch of salt while frying onions, so add accordingly) and mix well.
  5. Then add cooked rice, pineapple cubes, coriander leaves and lime juice.
  6. In the end add butter and give a quick stir. Don’t stir much, because by doing so, there are chances that rice grains may break. Remove from flame.
  7. Serve the rice with your favourite raita or plain curd/dahi.

Notes

•If you want, you may eliminate soy sauce and sugar. You can substitute it with tomato ketchup.•You can also add red and yellow bell peppers and corn to the recipe.

https://www.vegetariantastebuds.com/2016/11/pineapple-fried-rice/

Healthy Dinner Recipe Series #013-One Pot Meals for those who are short of time-Dal Dhokli

(Gujarati One Dish Meal)

Dal Dhokli is a traditional Gujarati dish. This recipe consists of spicy whole wheat uncooked roti pieces simmered into dal and cooked to perfection. Dal dhokli has a mild sweet and spicy flavor. Dal dhokli also makes a delightful one dish meal.

http://www.manjulaskitchen.com/dal-dhokli/

Healthy Dinner Recipe Series #012-One Pot Meals for those who are short of time-Instant Pot Coconut Milk Pulao

Prep Time10 min sCook Time10 mins Total Time20 mins 

Coconut Milk Pulao is a South Indian recipe made in thick coconut milk and served with any veg curry and raita.

Course: Main CourseCuisine: IndianKeyword: coconut milk pulaoServings: 2Author: bhavana

Ingredients-measuring cup used 1 cup = 250 ml

1.5 tbsp coconut oil/any Oil1/2 teaspoon cumin/Jeera Seeds1-2 bayleaf2 pieces of cardamom2-3 pieces of clove1 inch cinnamon5-10 curry Leafs3-4 green Chillies1 ginger-garlic paste1 medium onion sliced thinly1 cup Mix vegetables(carrot,french beans,green peas)1 cup Thick Coconut Milk1/2 cup water1 cup Washed RiceSalt

Source:https://www.indianveggiedelight.com

Healthy Dinner Recipe Series #011-One Pot Meals for those who are short of time-One-Pot Butternut Squash Pilaf

by Rachel Gaewski

Ingredientsfor 4 servings

2 tablespoons olive oil

1 small yellow onion, diced2 cloves

garlicminced1 teaspoon

 fresh thyme1 ½ cups

 arborio rice(345 g)

1 teaspoon salt

pepper, to taste

½ cup dry white wine(120 mL)

4 cups butternut squash, cubed (820 g)

4 cups vegetable broth(945 mL)

fresh parsley, chopped

Source:https://tasty.co/recipe/one-pot-butternut-squash-pilaf

Healthy Dinner Recipe Series #011-One Pot Meals for those who are short of time-One Bowl Mung Bean Meal

Serves 4

1 cup sprouted mung beans

3 cups water or broth

4 chopped green onions, white and pale green parts only

2 ribs celery, trimmed and sliced cross-wise into c-shape s1 apple

1 ripe avocado, sliced

1/3 cup chopped almonds

1/4 cup olive oil

3 tablespoons loosely packed chopped Italian parsley

2 tablespoons lemon juice

Sea salt and freshly ground black pepper, to taste

Source:https://www.buzzfeed.com/deenashanker/one-pot-vegetarian-meals

Healthy Dinner Recipe Series #010-One Pot Meals for those who are short of time-Hara Masala Brown Rice Pulao 

Flavourful brown rice vegetable pulao cooked with green chutney. If you're looking for a delicious brown rice recipe, try this wonderful Hara Masala Brown Rice Pulao Recipe! Brown rice is rich in fiber and selenium. Flavourful brown rice vegetable pulao cooked with green chutney

www.sanjeevkapoor.com

Healthy Dinner Recipe Series #009-One Pot Meals for those who are short of time-30 MINUTE RED BEANS AND CAULIFLOWER RICE

A delicious quick and easy recipe that is really versatile too!

You can eat a big bowl of it with a few fun garnishes (like I did!), you can eat it with chips, stuff it into a taco or burrito, put it over nachos, make a taco salad with it, or stuff it into some enchiladas.  Really, the possibilities are endless!

www.shelikesfood.com

Healthy Dinner Recipe Series #008-One Pot Meals for those who are short of time-TIL WALI BHUNI KHICHDI

This Punjabi recipe made with rice and lentils.  This is particularly cooked during the winters because it has til/ sesameseeds. Bhuni khichdi is so wholesome and tasty that you can’t wait for the winters to arrive. Til is available throughout the year and I surely keep it stored in my kitchen cabinet. This recipe has chana Dal and til which are super energy boosters. You can serve this any meal from breakfast to lunch or dinner.

https://mytastycurry.com/bhuni-khichdi-chana-dal-khichdi-makar-sankranti

Healthy Dinner Recipe Series #007-One Pot Meals for those who are short of time-KALA CHANA PULAO

Kala chana or brown chickpea pulao is an easy one-pot rice meal. This pulao recipe is made with medium spiced rice, rustic and protein-rich kale chane/black chickpeas with the added flavours of saffron. It is a vegan and gluten-free recipe ideal to be served at lunch or dinners. 

MEAL PREP NOTES FOR THESE INDIAN DINNER IDEAS

  • Keep some soaked and drained rice in your fridge for a quick meal.
  • Keep cut veggies pre-prepped in your fridge racks to save time.
  • Soak and boil the lentils before hand such as  chana, Kala chana, rajma.
  • Add or subtract any veggies of your preference or health chart.

I have always found fried rice and pulaos to be a great way to feed the essential veggies to your elders 

Source;https://mytastycurry.com/kala-chana-pulao-chickpeas-pilaf


Healthy Dinner Recipe Series #006-One Pot-RAJMA PULAV RECIPE 

Rajma chawal is one classic combination, for us Punjabi’s,  it is an ultimate comfort food. In many homes, Rajma and chawal is a Sunday Lunch essential. So anything that combines both in one meal is always a good idea to me. 

Rajma pulao recipe is a winner meal idea for more than one reason, First and foremost being taste, it is a one pot meal that’s convenience, It is quick if you have (pre-boiled Rajma) It’s ready in 20 minutes and the best thing, It is healthy too!

So, one can say If you are looking for a quick, easy tasty and healthy meal idea that is so much better than a take-out or fast food, the Rajma chawal Pulao ticks all these scores.

https://mytastycurry.com/rajma-pulav-recipe-indian-rajma-pulao

Healthy Dinner Recipe Series #005-One Pot-CHANA AND AMRITSARI WADI PULAO

Chole or chana and rice is yet another all-time favourite one pot for North Indian recipe. Chana pulao made with a dash of Amritsari wadi and achari masala to make it a really exciting. It not only is a mix of rice and chana curry but also the tangy pickle. 

Chana pulao is one of our favorite one-pot meal when I need to make something healthy, tasty and super quick. I make this Achari chana pulao recipe in the pressure cooker. A hearty wholesome weeknight dinner ready in just under 20 Minutes, can it get easier than this 

https://mytastycurry.com

Healthy Dinner Recipe Series #005-One Pot Spinach Rice (Vegan)

Filled with greens, beans and carbohydrates all-in-one pot spinach rice recipe. It is healthy and full of proteins, fibers and vitamins. Ideal recipe for busy times.

This spinach rice recipe is an all in one dish. Greens and beans along with carbohydrates turns this into a perfect meal. Use vegetable stock (or water) for cooking this recipe

Ready in: 25 minutes

Recipe by www.watchwhatueat.com

Healthy Dinner Recipe Series #005

INSTANT POT CHOLE BIRYANI|Chickpea Biryani|Easy One Pot Meal | Pressure Cooker Biryani

Chole Biryani is another variety of biryani made with chickpeas and aromatic spices cooked with basmati rice which gives the rice a nice aroma

Recipe Notes

1. For Vegans ,you can skip yogurt and add lime juice.
2. If you are using canned chickpea ,you can add directly ,or else soak chickpea for 5-6 hours or overnight and pressure cook for 3-4 whistles.Alternately you can boil soaked chickpea in a pan as well
3.You can get chole masala powder and biryani masala powder from any indian grocery store.You can use any brands.
4. Since tomato-onion mixture releases water ,hence i reduced 1/2 cup of water,ie i added 2.5 cups of water for 1.5 cups of rice.
5. You can also do a Natural Pressure Release(NPR) ie wait for 10 minutes after the POT beeps and then open the lid.
6. You can increase or decrease spice accordingly.

7. You can add fried onions on top before serving.

https://www.indianveggiedelight.com/instant-pot-chole-biryani/

https://www.youtube.com/watch?v=gIG_xZVxDYM#action=share

Healthy Dinner Recipe Series #004

Baked Vegetables in Spinach Sauce with garlic bread

Baked Vegetables in Spinach Sauce is a sumptuous preparation of assorted vegetables in a creamy sauce that is reinforced with spinach puree. The spinach adds a new dimension to the white sauce, making it more colourful and tastier too. Myriad veggies add flavour, crunch and a delightful splash of colours to this dish, which is a perfect accompaniment for garlic bread.



https://www.tarladalal.com

Healthy Dinner Recipe Series #003-One Pot Dinner Suggestions

Cheesy Cauliflower Rice

This sauteed cauliflower and zucchini recipe comes together in minutes, takes 15 minutes to make, requires ingredients you more likely already have on hand, and keeps kitchen

Cheesy Cauliflower Rice Recipe with riced cauliflower, garlic and shredded zucchini for an extra vegetable boost.

Author: Olena of ifoodreal.com

Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Yield: 6 servings

Healthy Dinner Recipe Series #002

Palak-paneer with Makki-ki-roti

It’s a healthy fusion of iron and vitamins-rich spinach with maize flour rotis.

Ingredients for Palak-paneer (serves 2 people)

  • Spinach (palak): 1 bowl roughly chopped
  • Tomato: 2 big sizes finely chopped
  • Onion: 1 big size finely chopped
  • Garlic: 4-5 crushed cloves
  • Green chilly: 2
  • Garam-masala (mixture of ground spices, like – cumin, cloves, cardamom, coriander seeds, cinnamon etc): 1 tsp
  • Turmeric: 1 tsp
  • Cumin seeds (jeera): 1 tsp
  • Asafoetida (hing): 1 pinch
  • Gram flour (besan): 1 tbsp
  • Ghee (clarified butter): 1 tbsp
  • Cottage cheese (paneer): 100gm
  • Salt: as per taste


http://bhaili.com/palak-paneer-with-makki-ki-roti/

Healthy Dinner Recipe Series #001

IF YOU HAVE TIME!!

Makhni Paneer Biryani -Recipe by Chef Vicky Ratnani


Layered with rice and doused in a creamy gravy, this mouth-watering Makhni Paneer Biryani is your new go-to favourite. A recipe that’s sure to satisfy vegetarians and meat-lovers alike!

Preparation Time 90 Minutes


food.ndtv.com

Lunch Box Ideas for Office # 051 Healthy  Indian  Recipe

Veg tehri Rice recipe

A healthy and aromatic one pot meal rice recipe prepared with vegetables . Tahri rice recipe belongs to awadhi cuisine and hails from the Indian state of UP

https://hebbarskitchen.com/tahari-recipe-veg-tehri-veg-tahiri-rice/

Lunch Box Ideas for Office # 050 Healthy  Indian  Recipe

Masoor Dal Khichadi with raita

If you want to make a quick nutritious meal, then khichdi is always the best choice. It is made of Whole Masoor dal which is rich in protein. To make this dish more nutritious, add mixed veggies of your choice.This is also healthier and tastier dish that can be incorporated in kids diet in place of regular plane khichdi. This is pretty tasty that my little one keep asking me for more and more!!!

http://www.madhurasrecipe.com

Lunch Box Ideas for Office # 049-Healthy  Indian  Recipe

Methi Thalipeeth, Green Chilli Thecha And Beetroot Salad

Thalipeeth is a typical Maharashtrian roti/paratha that is typically prepared using 3-4 types of flours - Rice, Wheat, Bajra and Jowar. In this recipe, we have added a healthy mix of Methi or Fenugreek leaves. Methi has several health benefits including that of reduction in cholesterol levels, resolves bowel issues and even helps in skin and hair nourishment. Prepare this Methi Thalipeeth for a healthy lunch

www.archanaskitchen.com

Lunch Box Ideas for Office # 048-Healthy  Indian  Recipe

Vegan Mac and Cheese, Quick and Easy

Vegan Macaroni and Cheese is made with dairy free cheese. This quick, easy recipe is creamy and delicious. Mac and cheese has always been a comfort food in my family. My son is on a dairy free diet and one day while craving for Mac and Cheese, asked about making vegan cheese.

http://www.manjulaskitchen.com

Lunch Box Ideas for Office # 047-Healthy  Indian  Recipe

Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

Aloo Palak Ka Paratha, a flat bread with a potato spinach stuffing. This paratha is a perfect breakfast treat for the family and friends. Aloo Palak ka Paratha also makes a good lunch box meal to take to work or school. My favorite way to serve Aloo Palak Ka Paratha, with yogurt, or Tomato chutney.

manjulaskitchen.com

Lunch Box Ideas for Office # 046-Healthy  Indian  Recipe

Carrot Methi Jowar Thepla Recipe

A delicious Indian bread made using grated carrot and freshly chopped methi leaves. These two ingredients are mixed with jowar and wheat flour and rolled to form a thepla. They are soft in texture and tasty at the same time. Serve it along with raita, chutney

Archana's Kitchen

Lunch Box Ideas for Office # 045-Healthy  Turkish  Recipe

Grilled aubergines with spicy chickpeas & walnut sauce

This vegetarian dish is packed full of great textures and tastes - smoky aubergine, nutty chickpeas and earthy walnuts

bbc goodfood.com

Lunch Box Ideas for Office # 044-Healthy  Mediterranean Recipes

Mediterranean Bento Lunch

Travel to the Mediterranean over your lunch break with this healthy bento box idea that combines Greek salad, hummus, pita and more for a satisfying work lunch.

Holley Grainger,-Eatingwell.com

Lunch Box Ideas for Office # 043-Healthy  Mediterranean Recipes

Mediterranean Chickpea Quinoa Bowl-Carolyn Casner-EatingWell.com, 

Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long.:

Lunch Box Ideas for Office # 042-Healthy  Mediterranean Recipes

Mediterranean Edamame Toss

Enjoy a super food lunch with this light and fresh soybean-and-quinoa salad.

Ingredients-4 servings

  • ½ cup uncooked quinoa, rinsed and drained
  • 1 cup water
  • 1 cup ready-to-eat fresh or frozen, thawed shelled sweet soybeans (edamame)
  • 2 medium tomatoes, seeded and chopped
  • 1 cup fresh arugula or spinach leaves
  • ½ cup chopped red onion
  • 2 tablespoons olive oil

http://www.eatingwell.com/recipe

Lunch Box Ideas for Office # 041-Healthy  Mediterranean Recipes

 Vegan Buddha Bowl

This basic Buddha bowl recipe is full of healthy ingredients—roasted sweet potatoes, creamy avocado, protein-packed quinoa and chickpeas with a lemon-tahini drizzle. Whip up a whole batch to pack up for easy grab & go clean-eating lunches all week!

eatingwell.com

Lunch Box Ideas for Office # 040-Healthy  Mediterranean Recipes

Broad bean & feta cheese toasts

Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite

bbcgoodfood,com

Lunch Box Ideas for Office # 039-Healthy  Mediterranean Recipes

Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing-Katie Webste

This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.

eatingwell.com


Lunch Box Ideas for Office # 038-Healthy  Mediterranean Recipes

Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette-Carolyn Casner

This no-cook bean salad is a delicious way to use summer's best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.

http://www.eatingwell.com

Lunch Box Ideas for Office # 037-Healthy  Mediterranean Recipes

Roasted Vegetable Bowls with Pesto- Hilary Meyer

Preparation Time; 35 Minutes

http://www.eatingwell.com/recipe

Lunch Box Ideas for Office # 036

Healthy Vegetarian Lunchbox Ideas that are everything but boring

Satisfying, quick and easy lunch recipes to look forward to! Easily portable, mess-free, packed with nutrients, can be eaten cold.

Fresh Vegan Spring Rolls-Recipe by: Yours truly.

Satisfying and versatile snack loaded with veggies and dipped in delicious peanut sauce with ginger and garlic. Gluten-free, raw, low carb!

https://happykitchen.rocks/healthy-vegetarian-lunchbox-ideas/

Lunch Box Ideas for Office # 035

Feta toast with minty beans-Sara Buenfeld

This simple veggie toast with minty soybeans, feta and beetroot on rye bread makes an easy desk lunch and can be plated up in just 8 minutes

bbcgoodfood.com




Lunch Box Ideas for Office # 035

Healthy Vegetarian Lunchbox Ideas that are everything but boring: Satisfying, quick and easy lunch recipes to look forward to! Easily portable, mess-free, packed with nutrients, can be eaten cold.

Lunch Box Ideas for Office # 034

Roasted cauli-broc bowl with tahini hummus

A simple quinoa bowl you can put together in 10 minutes and enjoy al-desko. It's vegan, healthy and gluten-free

Source:www.bbcgoodfood.com

Lunch Box Ideas for Office # 033

Okra Rice

Source:simpleindianrecipes.com

Ingredients

  • Tomato - 1.5
  • Okra - 1 lb
  • Onion - 1 (medium)
  • Basmati Rice - 2 cups
  • Ginger garlic paste - 2 tbsp
  • Turmeric Powder - 1/4 tsp
  • Garam Masala Powder - 1 tsp
  • Chilly Powder - 2 tsp
  • Coriander Powder - 2 tsp
  • Salt - to taste
  • Cilantro - for garnishing


Lunch Box Ideas for Office # 032

Stuffed Moroccan pitta

Ingredients

wheat-free pitta bread pockets4 falafels, halved (from Falafels with hummus recipe, in 'goes well with', below right)

4 tbsp hummus (from Falafels with hummus recipe, see 'goes well with')½ red pepper, deseeded and slicedhandful rocket leaves

Lunch Box Ideas for Office # 031- Make it in a Jiffy

Corn pulao recipe video | Sweet corn rice pulao recipe

Simple and easy to prepare

https://www.indianhealthyrecipes.com/corn-pulao-recipe/

Lunch Box Ideas for Office # 030-  Vegan and Gluten free

Zucchini Pasta, delicious vegan and gluten free pasta, Zucchini Noodles

Zucchini Pasta is a healthy replacement for pasta. This is a great recipe, super easy, quick and delicious. I like to serve this with homemade tomato sauce or you can serve with your own favorite sauce. Zucchini Pasta is also vegan and gluten free.

http://www.manjulaskitchen.com/zucchini-pasta/

Lunch Box Ideas for Office # 029-  Prepare in a jiffy

Chutney Pulao – Chaat Green Chutney Pulao

Chutney Pulao – one of the easiest pulao recipe made with store bought green chuntey used for chaat items… recipe idea from Jeyashri's Kitchen... she posted this on here instafeed and from then on it was urruthufying my eyes, so gave it a try right away! I do not have any step wise pictures here… honestly you don’t need one as its that simple. You may use any store bought green chutney or make your own or simple swap it with any mint coriander thokku that they sell. Just play with it… leftover coriander mint chutney that include coconut will also work and will taste even better.

I have used my rice cooker to make the dish.. no brainer  hassle free… dump everything into it -sit back and relax. This one is perfect for lunch box   & thank you Jeya for this super easy pulao dish!

http://www.spiceindiaonline.com/chutney-pulao/

Lunch Box Ideas for Office # 028- An Healthy Option

Onion Sesame Seeds Parathas- Anamika

Preparation Time;-15-30 minutes

Accompaniment: Curd & Pickle-Pack it in a hot casserole

Lunch Box Ideas for Office # 027- An Healthy Option

Jowar Atta, Kala Chana Masala & Corn Salad by Sneha Chhabria 

Kala Chana  is rich in fibre . A diet rich in fibre can greatly contribute to weight loss. Unlike carbohydrates, fiber can’t be broken down and absorbed by your digestive system. Instead it helps slow down digestion, it moves through your body and helps in easy passage of stool.

On the other hand Jowar, when added to your diet boosts your energy levels and aids in better digestion due to its high fiber content.

Adding fresh fruits and vegetables into your diet, gives the body the required nutrients on a day to day basis.

Lunch Box Ideas for Office # 026

Kathal Biryani Recipe

A flavorsome biryani recipe with the goodness of kathal (jack-fruit) and the aroma of garlic, coriander, turmeric and garam masala.

Preparation Time: 45 minutes

https://food.ndtv.com/recipe-kathal-biryani-219475

Lunch Box Ideas for Office # 025 -   YouTube Video

Husband's Lunch Box For A week | Indian (Veg) Lunch Box Recipes For Office /Work

https://www.youtube.com/watch?v=UhzjguYhpmg

Lunch Box Ideas for Office # 024 -  Healthy & Tasty

Beaten Rice(Poha), Gooseberry(AMLA) and coconut grating-Get yummy Avalkki Bath

Lunch Box Ideas for Office # 023 -  Healthy & Tasty

HYDERABADI KHICHDI

Hyderabadi khichdi recipe, a delicious rice dish made with basmati rice, masoor dal, and aromatic spices and served with a tangy chutney called ‘khatta’ or til ka khatta.

sailusfood.com

Lunch Box Ideas for Office # 022 -  Healthy & Tasty

Quinoa brown rice biriyani accompanied with carrot raita

Lunch Box Ideas for Office # 021 -  Healthy & Tasty-Mexican

Mexican spiced tomato rice

Try using this spicy, Mexican-style rice in our Brazil nut burritos for lunch or dinner. With a spike of chilli heat, it's proof that comfort food needn't be bland

Bbcgoodfood

Lunch Box Ideas for Office # 020-  Healthy & Tasty

Curtido

Curtido is a fat-free slaw from Mexico made with white cabbage, carrot and onion. Pile it high on tacos or in burritos, or serve as a salad in its own right

Lunch Box Ideas for Office # 019-  Healthy & Tasty

Salad Burrito-Anne

https://www.fannetasticfood.com

Lunch Box Ideas for Office # 018-  Healthy & Tasty

Bean enchiladas 

This substantial veggie supper is quick to prepare and packed with goodness

Bbcgoodfood

Lunch Box Ideas for Office # 017-  Healthy & Tasty

Mexican bean burgers with lime yogurt & salsa

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

bbcgoodfood

Lunch Box Ideas for Office # 016-  Healthy & Tasty

Healthy Mexican Bento Lunch Box Recipe

This easy-to-prep healthy lunch box includes a creamy salsa verde dressing, homemade guacamole, seasoned beans, rice, fresh salad greens and sliced tomatoes.

https://bentgo.com/blogs

Lunch Box Ideas for Office # 015-  Healthy & Tasty

Easy hummus recipe- Sarah Cook

A smooth blended chickpea dip with tahini and garlic that's versatile and good for you, this easy hummus makes a great snack or lunch

Source:bbcgoodfood

Lunch Box Ideas for Office # 014-  Healthy & Tasty

Broccoli Paratha- Tarla Dala

Put it in hot-case

Enjoy with curd and  Lime pickle

Lunch Box Ideas for Office # 013-  Healthy & Tasty

Coconut milk pulav with soy chunks

The recipe can include vegetables.

Serve with a pickle and pappad

Lunch Box Ideas for Office # 012-Healthy & Tasty

Foxtail Millet Lemon Rice Recipe

Healthy millet rice recipe with onions, carrots sauteed with ginger, turmeric and other spices.The Lemon millet recipe is packed with flavors from lemon, green chillies and curry leaves. The millet adds to the nutrition and fiber to the diet and making it a perfect lunch box .

Lunch Box Ideas for Office # 011-Healthy & Tasty

Roasted carrot falafel salad with citrus tahini dressing-Isadora-She Likes Food

 Most falafels that you get at a restaurant are fried, which is delicious and creates a really crispy crust, but as great as it tastes, deep frying at home is a huge mess and makes the entire house smell like a fast food restaurant.  I decided to cook these falafels in a frying pan with a little bit of olive oil.  They browned right up and the center stayed soft without having to cook them in a bunch of extra oil.

Source:www.shelikesfood.com

Lunch Box Ideas for Office # 010-Healthy & Tasty

White Bean Pasta With Black Olives and Feta

Enjoy the tastes of the Mediterranean when you pack this flavor-packed, healthful pasta salad recipe for lunch. Enjoyable either hot or cold, this satisfying, yummy pasta salad recipe is suitable for vegetarian diets and quick and easy to prepare. White beans and feta cheese add protein, while artichoke hearts deliver salty flavor and chopped vegetables deliver crunch. Make it with whole wheat pasta to make it even more nutritious.

Source:https://www.thespruceeats.com/healthy-office-lunch-ideas-4152951

Lunch Box Ideas for Office # 009

Tasty and Healthy- Go for it

Millet is the flavor

Lunch Box Recipes: Hariyali Gobi, Millet Roti & Curd-Sneha Chhabria

 Source: Archana's Kitchen

Lunch Box Ideas for Office # 008

Three-Bean Pasta Salad -by Martha Stewart

Review-MichY

Love the taste. Very easy to make. However, the suggested amount of pasta was not enough for 8, I had to double the pasta. And 1/2 a cup of olive oil was too much, even for the double amount of pasta.

Lunch Box Ideas for Office # 007-Burrito bowl with chipotle black beans

Ideas for healthy and easy to prepare ( 30 minutes)

Mexican dish consisting of a tortilla rolled round a savoury filling

Healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks

Source: bbcgoodfood.com

Lunch Box Ideas for Office # 006

Ideas for healthy and easy to prepare

Roasted cauliflower tabbouleh

A simple, low-calorie, grain-free meal with roasted cauliflower, punchy feta and sweet pomegranate seeds that can be prepared in advance - ideal for supper and packed lunch the next day

Source: bbcgoodfood.com

Lunch Box Ideas for Office # 005

Italian- Preparation time 30 minutes

Strawberry Pecan Quinoa Salad-by Christina Hitchcock

Lunch Box Italian  Ideas for Office # 004

Preparation time 30 minutes

Tex Mex Quinoa Bowl Recipe by Christina Hitchcock

Lunch Box Ideas for Office # 003

 For those in a hurry!!!!

Moong Dal Khichdi  with Potato Gravy-Padhus Kitchen

This is a very easy recipe which can be done in a matter of 15-20 minutes along with the quick side dish


Lunch Box Ideas for Office # 002

Spinach Mushroom Chickpea Curry  with Rice/ Parotta -Archana’s Kitchen

Spinach Mushroom Chickpea Curry Recipe is a delicious and wholesome curry made from Kabuli chana simmer along with spinach and mushrooms. It makes a wholesome and high protein dish


Lunch Box Ideas for Office #001

Vegetable tehari recipe |- One Pot Dish

https://indianhealthyrecipes.com/veg-tehri-recipe/

Tips for  Lunch Box for your Child # 007

BROCCOLI PANEER PARATHA-Anto’s KitcheN

Broccoli paneer paratha is a healthy and filling lunch box recipe with broccoli and grated paneer.

Pack it  PICKLE and use butter while the paratha is on the tawa


Tips for  Lunch Box for your Child # 006

POTATO BREAD ROLLS- Anto’s Kitchen

Mashed potato seasoned with the spices and rolled in the crispy fried bread slices. It is a simple lunch box recipe that you can serve with ketchup.

Pack it for the Picnic along with fresh fruits/ Fruit Juice

Tips for  Lunch Box for your Child # 005

Peas Pulao(pilau) with Pineapple  raita ( small pieces  of pineapple in curd with seasoning)+ bonus a packet of potato chips( all kids love it)

Moms too can savor it!

Tips for  Lunch Box for your Child # 004

 A sweet for your kids-Beasn (Gram flour) Halwa from Archana’s Kitchen

Here is a lip smacking super delicious besan ka halwa, which will take you back into your grandmothers kitchen. The flavors from the roasted besan along with the ghee topped with badam and kesar, makes this halwa a perfect dessert after an Indian dinner.

Tips for  Lunch Box for your Child # 003

Multigrain Pizza

Tips  for  Lunch Box for your Child # 002

Panner and Salsa  Tortillas

https://www.youtube.com/watch?v=JQF20dZ0gk4

 Home Mom Ideas Series:[Tips for  Healthy Lunch Box for your Child # 001

Bread Poha( Beaten Rice)

 Bread cubes are tempered with  veggies like onions, tomatoes and capsicum transform into a sumptuous Veg Bread Poha. Enhance the taste with garam masala. 

Home Mom Idea Series:AVOCADO PARATHA

Fat and Fiber

Avocados are rich in healthy fats, which are essential for growing kids.

According to the USDA, avocados contain 7.153 grams of monounsaturated fat per 1/2-cup serving. Fiber is another critical nutrient that kids obtain when they eat avocados.

A serving of 1/2 cup contains 4.9 grams of fiber. This is 19.6 percent of the daily value or DV, according to the Office of Dietary Supplements.

Fiber helps to keep the digestive system moving, which is a benefit for kids who are prone to constipation.



Idea Series#133
Business & Blog Ideas for Stay at Home Moms   

Home Mom Idea Series:Become a Franchisee

Home Mom Idea Series:Music Instructor

Home Mom Idea Series:Natural Skin Care Cosmetics

Training of Dogs

Manicuring Tips

Business and Blog Ideas for Stay at Home  Moms
Series # 81

Business and Blog Ideas for Stay at Home Moms

Videos on the life of a Mom

Review of Children’s Books

Tips for Managing Children ( 1-3 years)

Tips for  Water Conservation

Create a Recurring Revenue Machine
Earn Money from Home