Skinny Herbed Chicken: High Protein Low Calorie Recipe

Skinny Herbed Chicken: High Protein Low Calorie Recipe

This high protein, low calorie recipe is fun to make

4 boneless, chicken breasts without skin (about 700 g)

1 clove garlic, finely minced

2 Tbsp dried herbes de Provence

1/4 tsp salt

2 Tbsp classic olive oil + 2

tsp extra-virgin olive oil

Total time 20 minutes

Servings 4


Note: if you don't manage to find it in the market, make your own herbes de Provence by mixing powdered bay leaf, thyme, rosemary, oregano and mint in equal amounts. This high protein, low calorie recipe is fun to make

Preheat oven to 475oF. Make several deep, diagonal cuts into smoother, rounder side of each chicken breast. Combine, in small bowl, garlic, herbs, salt and 2 tablespoons of the extra-virgin oil. Brush mixture on the chicken.

Method: Place ovenproof skillet over high heat. Pour in remaining 2 teaspoons oil and add chicken, cut side down. Cover and cook on high heat for 5 minutes. Uncover, flip chicken, and slide skillet into preheated oven. Cook 10 minutes or until juices run clear. Cut chicken diagonally into slices or serve whole. Serve with blanched or steamed green beans (optional).

Nutritional info per serving: 272 Kcal, 40.4 g pro, 0 g carb, 11 g fat, 1.8 g sat fat, 101.5 mg chol, 0 g fibre, 256.5 mg sodium

Vegetable upma - Fast to cook and good to eat!

Vegetable upma - Fast to cook and good to eat!

Veg upma
Rava (suji ) - 1 cup.
Onion small piece.
Garlic(optional) - 1 small piece.
Cloves - small piece.
Ginger - 1 small piece.
salt - 1 teaspoon.
chana dal - 1 teaspoon.
Urad dal - 1 teaspoon.
cashewnuts (kaju) - 8 pioeces.
Oil - 1/8 cup.
Beans - 3 pieces.
Potato - 1/2 piece.
Green peas - 10 pieces
Cauliflower - 5 florets.
Carrot - 1 piece.
Prep. Method
Chop onion, garlic & ginger into small pieces. Chop the remaining vegetables into cube size and boil them. Heat oil on a pan & add mustard seeds. when they pop add chana dal & urad dal. when they turn golden brown, add onions ginger and garlic. when onions turn golden brown,add the suji. Fry until you get the aroma. Add salt,hotwater and cooked vegetables. Stir continuously for 5 minutes. Cover with lid & turn off the stove. Let it cool on the remaining heat. Ready to serve with chutney or sauce.

Chocolate Milk Shake Recipe

Rippled Chocolate Milk Shake


Ingredients:

1 litre chilled unboiled pasteurised milk
3 tbsp. sugar
1 1/2 tbsp. cocoa powder
2 tbsp. water
4 tbsp. chocolated sauce (refer sauces for icecreams & cakes)
5 scoops vanilla icecream
5 chocolate spiral sticks for topping (optional)
1 tbsp. chocolate curls for topping


Introduction to Chillers

Method:

1.

Mix cocoa, sugar and water.
2.

Heat while stirring till all sugar dissolves.
3.

A smooth batter should form.
4.

Chill milk till icy cold.
5.

Pour milk into a beating bowl.
6.

Add cocoa batter, electrically beat to whip till frothy.


To proceed before serving:

1.

Fill each chilled glass 1/3.
2.

Pour a tsp. of sauce along rim at surface of milk in glass.
3.

Pour another 1/3 with milk.
4.

Top with a scoop of icecream.
5.

Pour some more chocolate sauce along rim and top.
6.

Garnish with chocolate curls.
7.

Push in a chocolate spiral in inclined position.
8.

Serve imediately with long handled spoons
Making time:


Chocolate curls: 10 minutes
Chocolate sauce: 10 minutes

Assembling: 10 minutes
Makes: 5 tall (300ml.) glasses

Veggie Lover's Pizza Recipe

Veggie Lover's Pizza Recipe



Ingredients

1 tbsp oil

1 tsp crushed red chillies

1 large onion, chopped

1 cup tomatoes, sliced

1 large green pepper, de-seeded and chopped

1 medium capsicum, chopped

1 cup broccoli/cauliflower florets

1/2 cup olives

1 cup mozzarella cheese

1 cup pizza sauce

2 thin pizza crusts


Directions

Preheat oven to 375 degrees F.

In a large non-stick pan, heat oil and add crushed red chillies, onion, pepper and capsicum and sauté them for five minutes or until they begin to soften.

Toss in the broccoli or cauliflower florets and olives, and cook for a couple of minutes. Remove from heat.

Place the pizza crusts on two non-stick baking trays and evenly sprinkle half the cheese.

Spread the pizza sauce over them and then arrange the sautéed vegetables and tomato slices on the crusts.

Sprinkle the rest of the mozzarella cheese on top and bake for 15 minutes or until the edges of the crust are golden brown.

Serve immediately or reheat in the microwave to serve.

Sweet Potato and Carrot Salad

Sweet Potato and Carrot Salad

Ingredients:

2 Carrots
3 Medium Tomatoes
cup Kabuli chana
8-10 Lettuce Leaves
1 Medium Sweet Potato

Dressing

tsp Salt
6 tbsp Curd
1 tsp Black Pepper
1 tbsp Clear Honey

Garnish

1 tbsp Walnuts
1 tbsp Sultanas
1 smal Onion, rings


Method:
Peel the sweet potato and roughly dice. Boil until soft but not mushy, cover the pan and set aside.
Boil the carrots for a just a few minutes making sure they remain crunchy. Add the carrots to the sweet potatoes.
Drain the water from the sweet potatoes and carrots and place together in a bowl.
Slice the tops off the tomatoes, then scoop out and discard the seeds. Roughly chop the flesh.
Line a glass bowl with the lettuce leaves. Mix together the sweet potatoes, carrots, chick-peas (garbanzos) and tomatoes and place in the bowl.
Blend together all the dressing ingredients and beat using a fork.
Garnish with the walnuts, sultanas (golden raisins) and onion rings. Pour the dressing over the salad or serve it in a separate bowl, if wished.


Tip: When buying salad greens, look for bright colors and greens that look crisp, moist and fresh. Brown or dark green spots and withering leaves are a sign of aging. Look for heads of lettuce that are tight.

MOTI CHUR LADDU

Ingredients :
2 cups besan
1 & 1/2 cup sugar
10 pods cardamom
1/2 cup raisins
Ghee or oil for deep frying



Preparation :
Mix besan with 1 &1/2 cup water to make a smooth batter free from lumps. Powder cardamom and keep aside.

Fry raisins in a little ghee and keep ready. Make sugar syrup with sugar and 1 cup of water. Keep the syrup till its consistency reaches a long string stage. Hold a perforated ladle over oil.

Pour some prepared besan batter on the ladle and the drops will fall through the holes of the ladle on to the hot oil. Cook on low flame, stirring continuously. Continue till the batter is cooked.

Now mix boondi, sugar syrup cardamom powder, raisins and stir well.

When the mixture is cool, shape into laddus of desired size.

Masala Scrambled Eggs (Appetizers-Egg)

Masala Scrambled Eggs (Appetizers-Egg)

Ingredients:

6 Eggs
4 tbsp Milk
Salt to taste
2 tbsp Ghee
½ tsp Cumin
¼ tsp Turmeric
3 chopped Onions
1 tsp grated Ginger
2 green chopped Chilli
1 peeled and diced Tomato
¼ tsp ground Black Pepper
2 tbsp chopped Coriander leaves

Method:
Beat eggs until well mixed.
Add the milk, salt and pepper.
Heat ghee in a frying pan and cook the onions, chilies and ginger until soft.
Add turmeric, coriander leaves and tomato and fry for a minute or two, then stir in the egg mixture and the ground cumin.
Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
Turn on to a serving plate and garnish with tomato and coriander.


Tip: Do not boil eggs in the microwave as pressure builds up and there are chances of the eggs exploding.

Chicken Kebabs and Pakoras

Ingredients:
2 bread slices (soaked in water)
1/2 kg chicken mince
1 1/2 tsp salt
1 tbsp red chilli powder
1 tsp black pepper
2 tbsp Soya sauce
1 small onion (chopped)
1 tsp white zeera
1 1/2 tsp chaat masala
1 egg
1 1/2 tbsp green chutney
Oil for frying


Method:

Mix all the above ingredients properly and make kebabs.
Shallow fry and serve with chilli garlic sauce.
To prepare green chutney, grind a bunch of coriander leaves, five green chillies, one clove of garlic and a little salt.

ALMOND SEERA

ALMOND SEERA
Ingredients (Serves 5)
1-1/2 cup: Blanched Almonds (see Notes)
1 cup: Coarse Wheat Flour
1 tsp: Cardamom Powder
1/4 tsp: Saffron Strands - crushed
8-10 no: Blanched almonds chopped into slivers or halved
1 tbsp: Warm Milk
1-1/4 cup: Ghee
1 cup: Sugar
3 cup: Water



Preparation:
Rub and dissolve saffron in milk. Keep aside.
Dry and powder blanched almonds. Saving 10 for garnishing.
Melt ghee in a large heavy pan.
Add flour. Stir-fry for 2-3 minutes.
Add almond powder. Stir-fry till golden and aroma exudes.
Take care to stir continuously.
Add water. Stir and cook.
Add sugar and cook further. Stirring gently.
When ghee starts to exude. Add cardamom and saffron.
Stir. Place into serving dish.
Garnish with chopped almonds.
One may put the dish in hot case to keep it warm. Reheat in microwave or in a pan.

Note: To Blanche almonds soak in water for 5-6 hours. Peel skin, dab and air on clean towel till dry. Powder or use as required.

MOTI CHUR LADDU

MOTI CHUR LADDU
Ingredients :
2 cups besan
1 & 1/2 cup sugar
10 pods cardamom
1/2 cup raisins
Ghee or oil for deep frying



Preparation :
Mix besan with 1 &1/2 cup water to make a smooth batter free from lumps. Powder cardamom and keep aside.

Fry raisins in a little ghee and keep ready. Make sugar syrup with sugar and 1 cup of water. Keep the syrup till its consistency reaches a long string stage. Hold a perforated ladle over oil.

Pour some prepared besan batter on the ladle and the drops will fall through the holes of the ladle on to the hot oil. Cook on low flame, stirring continuously. Continue till the batter is cooked.

Now mix boondi, sugar syrup cardamom powder, raisins and stir well.

When the mixture is cool, shape into laddus of desired size.

Kale Chane Ke Kebab

Kale Chane Ke Kebab

Ingredients
500 gm dry horse gram or black-brown channa
100 gm sprouted horse gram or black-brown channa
200 gm paneer
3 tbsp green coriander, chopped
2 tbsp green chilly, chopped
1 tbsp ginger, chopped
2 tbsp onion, chopped
2 tbsp chopped green spring onions
1 tsp melted butter
1 tsp lemon juice
1 cup boiled mashed potatoes
1 tbsp black pepper, coarsely crushed



MethodClean, wash and soakblack gram overnight. Boil and cook black gram. Drain water and let itcool. In a bowl mash boiled gram and cottage cheese with the help ofyour palm. Mix in the other ingredients.
Divide it all in 18 equal portions. Flatten the balls. Heat a tawa, drizzle with oil, and shallow fry till crisp.
Alternately skewer and grill in a tandoor till done. Keep drizzling with butter to retain softness.

Yogurt and mustard dip

Yogurt and mustard dip
Ingredients
3-4 cups yogurt
Half cup capsicum, chopped
One-third cup spring onions
3 tbsp cream
2 tbsp mustard powder
Salt
1 green chilly, chopped
A pinch of sugar



Method
Beat the yogurt, cream and salt well. Mix all the other ingredients into it.
Serve chilled with cruidites, chips, nimkis, breadsticks, mathdis (flaky, crisp puris) etc.

CRUNCHY BREAD CUTLETS

CRUNCHY BREAD CUTLETS

Crisp, crunchy bread and vegetable cutlets made using a flavourful green coconut paste. Don't make these if you are on a diet - they are so wonderful that it is impossible to stop eating them.

You may need to add a little water to the mixture if it becomes too dry and difficult to shape the cutlets.


Cooking Time : 5 mins.
Preparation Time : 9 mins.

Makes 8 cutlets.

Ingredients

5 bread slices
1/2 cup mixed boiled vegetables (carrots, french beans, baby corn), finely chopped
oil for deep frying

To be ground into a paste

1/4 cup coconut, grated
1/2 cup chopped coriander
1 onion, finely chopped
3 cloves garlic, chopped
2 green chillies, finely chopped
salt to taste

For serving

sweet chutney

Method


1. Grind the bread slices in a blender to make fresh bread crumbs.


2. In a bowl, combine the fresh bread crumbs, vegetables and the prepared paste and mix well to form a soft dough.


3. Divide the mixture into 8 equal portions, shape each portion into even sized rounds and press lightly to make cutlets.


4. Deep fry the cutlets in hot oil over a medium flame till they are golden brown. Drain on absorbent paper.


5. Serve hot with sweet chutney

Minty Citrus Drink Syrup Tips and Tricks

Minty Citrus Drink

1 cup granulated sugar
1 cup water
1 handful mint leaves, washed
1 (12-ounce) container frozen concentrated orange juice
1 (6-ounce) frozen concentrated lemonade juice
Lemon lime soda or ginger ale


1. In a large saucepan bring sugar, water, and mint to a boil, simmer five minutes uncovered. Remove from heat.
2. Remove mint leaves. Stir in frozen juices.
3. To serve, pour 3 tablespoons syrup into a glass of crushed ice. Fill glass with lemon-lime soda or ginger ale. Stir.
4. Store syrup in covered container in refrigerator.


Makes 12 servings.