Stuffed Capsicum

capsicum-stuffed

Preparation time: 30 minutes

Cooking time : 15-20 minutes

Serves: 4

Level: Easy

Ingredients:

  • 2 Capsicums medium size
  • 150 gms Paneer /cottage cheese, grated
  • 2 medium size Onions, finely chopped
  • 2 tbsp green coriander leaves, washed well and very finely chopped
  • 3  medium size Potatoes, boiled and mashed
  • 8 cashew nuts coarsely ground
  • 6-8 Kishmish
  • 1/2 tsp Red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin seed roasted and powder
  • 2/3 tsp Salt- to taste
  • 2 tbsp Oil (Olive oil/any cooking oil)

Method:

Step 1.

wash the capsicum well, remove the tops of the capsicums and slice them from the center into two equal halves ( we will get four pieces)

Step 2.

Take water in a deep pan, bring it to boil, put capsicum halves in it. Boil for 4-5 minutes when capsicum colour changes, strain and keep aside.

Step 3.

Heat the oil in a kadhai/ wok/ heavy bottom pan Sauté the onions lightly, add  grated paneer ,dry fruit, mashed potatoes mix well and fry for 5-6 minutes.

Step 4.

Add coriander powder, cumin powder, amchoor powder, salt and  mix all the ingredients well.Add salt and chili powder, cook on slow fire for few  more minutes, switch off the stove and cool the mixture. Add chopped green coriander leaves.

Step 5.

Stuff the capsicum halves with the mixture. Take a non stick pan and  put some oil, heat and place the stuffed capsicum halves in the pan.Cook on slow fire till capsicum is well cooked on all side.

Step 6.

Serve hot with all Indian breads.

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Tori ki Sabji

Tori

Tori ki Sabji

Main Name: Zucchini
Biological Name: Cucurbita pepo
Hindi Name: Tori, Turai
Names in other Indian languages: Peerkan kai (Tamil), Oru pachakkari (Malayalam), Beera Kaaya (Telugu), Turiya, Ghisoda (Gujarati), Jhinge, Jhinga (Bengali), Dodke, Shira?e (Marathi), Janhhi (Oriya), Turai (Urdu), Tori (Punjabi)

Preparation time: 30 minutes

Cooking time: 45 minutes (slow fire cooking)

Cuisine : Indian, North Indian

Course: Main, Vegetables

Serves: 6

Ingredients:

  • 750 gms Tori/Turai/ Smooth or Sponge Gourd
  • 2 big size tomatoes ,chopped and pureed
  • 2 medium size Onions ,finely chopped
  • 1″ piece Ginger /adrak
  • 1/2 cup cream/ fresh malai
  • 1 level tsp Salt/ or salt to taste
  • 1/2 tsp turmeric powder
  • 1 level tsp chili powder or adjust to taste
  • 2 tsp Coriander / dhania powder
  • 1/4 tsp pepper powder
  • 1 tsp Cumin /geera
  • 2-3 tbsp Olive oil / or Pure ghee

Method:

 Step 1.

 Wash and peel the tories and cut them in small cubes. Keep aside.

Step 2.

Finely chop onions and puree tomatoes and keep aside.

Step 3.

 In a heavy bottom pan heat the oil, add cumin seeds, when cumin starts to splutter, add finely chopped onions in it.

Step 4.

Fry the onions till golden, add salt, chili powder, turmeric powder, coriander powder in it. Fry these spices for a minute.

 Step 5.

 Then add tori in it. Cover and cook till tori is soft, add tomato puree, grated ginger .

Step 6.

When tori, tomatoes are cooked and well blended (and 75% of water is evaporated) add malai / cream mix well, cook for couple of minutes more.

 Step 7.

Switch off the heat. Sprinkle it with pepper before serving. Serve hot.

Smooth or Sponge gourd:Tori crop

Health Benefits of Zucchini/Smooth or Sponge gourd:
  • Incredibly low in calories, zucchini makes a great way of filling your stomach without worrying about the calories being carried along with it. With just a couple of calories, you can include zucchini in your diet plan.
  • Regular consumption of cheesy, doughy foods with high sodium levels or other processed foods can leave your body yearning for water. With a high water concentration, vegetables like zucchini contribute to hydration, thereby fulfilling the body’s water requirement.
  • Vitamin C is a powerful antioxidant which is required by the body to prevent health conditions, like scurvy and other illnesses, including heart conditions and certain types of cancers. Zucchini is a great source of vitamin C that helps in overcoming the deficiency of this vitamin.
  • Zucchini contains dietary fiber which lowers cholesterol by attaching itself to bile acids which are produced by the liver from the cholesterol. Since the fiber binds so well to the bile acid to instantly digest fat, the liver is induced to generate more bile acid.
  • The high levels of vitamins A and C present in zucchini keep the cholesterol from oxidizing in the body’s blood vessels, thereby delaying the onset of atherosclerosis.
  • Dietary fiber is known for promoting healthy and regular bowel movements, which help in preventing carcinogen toxins from settling in the colon. Zucchini has dietary fiber present in high amounts which avoids the risk of different kinds of cancers.
  • Studies indicate that zucchini contains phytonutrients which assist in reducing the symptoms of benign prostatic hypertrophy (BOH), a condition where the prostate gland enlarges, resulting in complications with urination and sexual functions in men.
  • With the presence of magnesium in considerate amounts, zucchini helps in lowering the risk of heart attack and strokes to a great extent. Besides, it also contains folate which is necessary for breaking down the amino acid homocysteine, which when increased, can lead to heart attack and stroke.
  • Zucchini is ideal for people suffering from asthma and other respiratory allergies as it increases one’s immunity due to the high vitamin C content. Furthermore, it also helps in controlling the symptoms of any autoimmune disorders which can lead to internal inflammation of organs.

Ref.http://recipeclout.india-server.com/zucchini.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Palak Paneer/ Spinach with Cottage cheese

Palak paneer

Palak Paneer/ Spinach with Cottage chees

Hi friends! with nutritious spinach and cottage cheese, here is a yummy recipe for your party menu!

Preparation time: 20-25 minutes

Cooking time: 20-25 minutes

Servings : 4-6

Ingredients:

  • 200 gms paneer (fresh cottage cheese)
  • 750 gms spinach finely chopped
  • 3 onions (finely chopped)
  • 15 cloves garlic, finely chopped
  • 2 green chillies (can be added more as per your taste)
  • 2 tablespoon cream (alternate: fresh malai)
  • 1/2 teaspoon cumin
  • 2 tsp lemon juice
  • 2 tablespoon pure ghee or olive oil
  • 2/3 tsp level / or Salt to taste

Method:

 Step 1.

 Wash, remove the stems and cut spinach, pressure cook spinach with quarter cup water.The moment pressure is formed, switch off the stove. keep aside to cool.

Step 2.

 When cool, refresh in chilled water, blend spinach in a blender with the green chilies in, to a puree.

Step 3.

Cut the paneer into big cubes, take a nonstick pan and fry the paneer pieces lightly and keep aside.

Step 4.

Heat ghee or oil in a kadhai / wok or heavy bottom pan ,add cumin seeds. Add onion sauté until light golden brown, add garlic and sauté for half a minute. Add spinach puree, salt and when the curry comes to a boil, add the fried cubes of paneer/ cottage cheese and mix well. Cook for 3-5 minutes on low flame stirring frequently.

Step 5.

Stir in lemon juice. Finally add fresh cream.

Step 6.

 Cook for about five minutes on low flame. Serve hot with Chapaties/ lachcha parantha or any other Indian bread of choice!

Note: To get best results, do not overcook spinach, overcooking will change the bright green colour of the spinach and also the taste.

Paneer:

Paneer is a type of cheese. It is the Indian name for cottage cheese. Paneer, unlike other cheeses, has not been matured and it is rather bland. Paneer is a fresh and delicate cottage cheese made from whole milk in India. Paneer is rich in nutrients. It is a high protein food; it is often substituted for meat in many vegetarian entrees of Indian cuisine. It is commonly used in curried dishes. Paneer is quite easy to make at home. Bring 1 litres of fresh toned milk to the boil. Add one table spoon of vinegar or lemon juice or 5-6 table spoons of curd and stir well. The milk starts curdling, pore it in a clean muslin cloth, kept in a strainer. Leave it in the strainer and let it drain well. To form a thick rolled, formed dough like shape, place it under a heavy saucepan full of water or any other heavy object, for approx. 30 minutes. While making paneer from milk, retain the paneer water. This nutritious water can be used for making soft dough for chapattis or any other Indian breads, can be used to cook dals.

 Health benefits of Spinach / Palak:

Spinach is an excellent food loaded with tons of nutrients and a low calorie package. Greens like spinach are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals.

As per studies the possible health benefits of consuming spinach include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of developing asthma and more.

Ref. http://www.medicalnewstoday.com/articles/270609.php

 Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Kadhai Bhindi

Bhindi payaz

Cooking Time: 15-25 minutes

Course : Main, Vegetables

Cuisine : Indian, North Indian

Servings: 6

Ingredients:

  • 250 gms Bhindi /Okra /Lady’s finger
  • 3 medium size onions
  • 1 tbsp Coriander powder
  • 1 tsp cumin roasted and powdered
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 level tsp Salt / or salt to taste

Method:

Step 1.

Wash and drain the Bhindi /Okra /Lady’s finger. Discard the crown of the lower ends of the ladyfingers and cut into large pieces.

Step 2.

Peel, wash and chop the onions in to big quartered chunks, keep aside.

Step 3.

Heat oil in a Kadhai/ wok and put cumin seeds. when the cumin seeds start crackling, add chopped onions to it.  Fry the onions till transparent.

Step 4.

Add Bhindi /Okra /Lady’s finger to the fried onions. Add salt, coriander powder, cumin powder, turmeric powder, and red chili powder, mix well.

Step 5.

Cook the Bhindi /Okra /Lady’s finger without covering for first ten minutes. Tossing it at regular intervals

Step 6.

Cover with a lid and cook the Bhindi /Okra /Lady’s finger for 8-10 minutes on  low  flame. Serve hot.

Health benefits of Okra/ Bhindi :

Helps control diabetes:  Okra is packed with dietary fibre that helps stabilisation of blood sugar levels by regulation of the rate of absorption of sugar from the digestive tract. The anti-diabetic property of okra is also attributed to its ability of inhibition of enzymes metabolising carbohydrates, enhancement of production of insulin, regeneration of beta cell of the pancreas and increased secretion of insulin .

 It prevents heart disease: People are often affected with heart disease due to high levels of cholesterol in their blood. Pectin, a soluble fiber present in lady’s finger helps lower this cholesterol and thus is helpful in preventing heart disease. Okra is also fairly rich in antioxidant compounds like poly phenols. These compounds, especially quercetin, helps prevent oxidation of cholesterol and blocking of arteries, preventing heart disease development.

 It helps you lose weight: People who aspire to lose weight can eat lady’s finger to facilitate weight loss. The vegetable is extremely low in calories, with a 100g serving containing just 33 calories. Here are some other foods that can help you lose weight. 

 It improves your immunity: Lady’s finger is rich in vitamin C with a 100g serving meeting approximately 38% of your daily requirement of the nutrient. Vitamin C is a vital nutrient that helps improves your immunity and protects you from several diseases and infections. Alternatively, you could also eat orange and amla to boost your vitamin C intake as both of them are extremely rich sources of the nutrient.

 It improves your mental function: Folate or Vitamin B9 is another critical nutrient present in lady’s finger. This nutrient is required by your brain to function properly as it aids in the production of several important compounds.

It is good for pregnant women: Women who are pregnant will benefit from the consumption of lady’s finger as it contains Vitamin B9 or folic acid which can help prevent neurological birth defects in their newborn.

 It prevents cancer: According to a research published in Nutrition Journal, lady’s finger has a higher concentration of antioxidants than most vegetables. These antioxidants prevent damage to your cells from free radicals, and inhibit the growth of cancer cells in your body.  Additionally, it contains some amount of insoluble fibre which promotes a healthy digestive tract and lowers your risk of colorectal cancer. Pectin present in the vegetable has been shown to prevent proliferation of melanoma cells in vitro .

Ref.http://www.thehealthsite.com/fitness/health-benefits-of-ladys-finger-or-bhindi/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Chote Baingan Bharwaan / Egg Plant/Baby Brinjal Stuffed

Brinjals stuffed

The chote baigans / baby brinjals are slit and stuffed with dry spices /masala and then cooked on slow fire in a rich and spicy curry. It is a delicious North India recipe.

Prep Time: 15 minutes

Cook Time: 30 minutes

Cuisine : North Indian

Serves: 4-5

Ingredients:

  • 8-10 small Brinjals /Eggplants (chote baingan)
  • 2 Large Onion
  • 2 large tomatoes (chopped and pureed)_
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 2/3 tsp red chili powder
  • 2/3 tsp turmeric/Haldi powder
  • 1 1/2 tbsp coriander/dhania powder
  • 1 tsp dry mango powder or amchoor
  • 1 tsp cumin (roasted and powdered cumin seeds or jeera)
  • 2-3 tbsp olive oil/ or oil of your choice
  • 2/3 tsp salt/ or salt to taste

Method:

Step 1.

Wash and slit the brinjals into four parts, while keeping them together at the stalk. Keep them aside.

Step 2.

Put all the dry ingredients in a bowl and mix well.

Step 3.

Fill the split eggplants with the mixed dry spices.

Step 4.

Heat olive oil in a pan, add finely chopped onions and sauté them till golden. Add tomato puree and ginger \ garlic paste cook for few more minutes.

Step 5.

Add stuffed brinjals in to the onion, tomato mix , cover and cook. All the leftover dry masala to be added at this point. Keep turning the brinjals and cook well from all sides on slow fire.When brinjals are cooked from all sides, cook for another five more minutes on a low flame for blending well.

Step 6.

Once ready garnish with fresh Coriander leaves and serve hot with  tandoori Roti , chapatti or Parantha (all Indian breads).

Hope you would give it a try , it is a delicious side dish with the main course & let me know how you liked it !

Baigan ka Bhurtha

 

Bhartha NG

It is a simple Punjabi baigan bharta recipe without the use of many masalas and spices. Less or no spices help in retaining a smoky aroma and flavor of the roasted baigan .

Preparation time: 30 minutes

Cuisine: Punjabi / North Indian

Cooking time: 30 minutes (slow fire cooking)

Serves: 4 people

 Ingredients :

  • 1 Brinjal / Aubergine / eggplant / Baigan(large, seedless, fresh)
  • 3 Onions (large, finely chopped)
  • 2 Tomatoes (finely chopped)
  • 7-8 cloves of garlic/ lahsoon (finely chopped)
  • 1″ piece of ginger/ adrak finely grated
  • ½ tsp Red chili powder
  • 1 green chili (finely chopped)
  • 1 level teaspoon salt
  • 3 tbsp Olive Oil
  • 3 tbsp finely chopped green coriander leaves

Method:

Step 1.

Wash the baigan (eggplant or aubergine) with water. Dry with a kitchen napkin. Apply some oil on the baigan and keep it for roasting on an open flame. Keep it turning on the fire after couple of minutes such that the baigan gets roasted on all sides completely. When soft and well roasted from all sides, remove from fire & soak in cold water for removing the skin.

Step 2.

Peel the skin of the roasted baigan. Keep it on the chopping board. Cut the stem of the baigan. Mash the roasted brinjals with a fork. keep aside.

Step 3.

When the baigan is getting roasted, finely chop the onions and tomatoes and keep aside in two separate bowls.

Step 4.

In a kadai/ wok or heavy bottom pan heat up the oil.  Add the onions, fry the onions till golden. Add the ginger, garlic and sauté for few minutes.

Step 5.

Add the mashed brinjal, tomatoes cover and cook for some more time till tomatoes are cooked and well blended with mashed brinjal, onions. Add, salt, chili powder and mix well.

Step 6.

Take out the bhrtha in a serving bowl. Just before serving garnish with fresh coriander. Serve hot with tandoori roti, chapatti, paratha, etc.

Variation: One cup of lightly salted boiled shelled peas can also be used for garnishing along with chopped coriander leaves.

Lobia Phali/Green Black-Eyed Bean with Potatoes

Lobia phali / green Black-Eyed Bean with potatoes

Lobiya ki phali

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes4 servings

Ingredients:

200 grams fresh cluster beans (Lobia beans /phali)

2 medium size onions (finely chopped)

2 medium size potatoes (cut into small cubes)

1 pinch asafetida (heeng)

½ tsp cumin seeds (jeera)

1/2 tsp dried mango powder (amchoor)

1/2 tsp red chilli powder

1/2 tsp turmeric powder (haldi)

1 tbsp coriander powder (dhaniya)

1/2 tsp level salt / or as per taste

1 tsp ginger paste (adrak) or 1 inch piece of ginger grated

3 tbsp oil

1/4 cup water

Method:

  1. Wash well the lobia beans/ phali , cut and remove both ends of each bean. Hold a bunch of dressed beans on the chopping board and cut the beans in to small pieces. Keep them aside.
  1. Peel the potatoes and wash them. Cut the potatoes in small cubes.
  1. Heat a thick bottom pan with two table spoons of oil. Once the oil gets hot, add asafetida fry a bit. When it is pink add cumin seeds.
  1. When cumin crackles add finely chopped onions. Fry the onions till golden add turmeric powder, coriander powder, and ginger paste.
  1. Mix well till the spices get a little fried. Now add chopped potatoes and beans to the pan.
  1. Add salt, amchoor and red chili powder.
  1. Keep stirring the dish for few minutes till all the spices gets mixed into the beans. Now add 1/4 cup water to the pan.
  1. Cover the pan and cook it on low flame till potatoes are cooked and soft to touch.
  1. Stir in the mango powder and garam masala, cook for two minutes. and switch off the heat.
  1. Serve hot with chapattis or boiled rice.

Note: We must cook the vegetable on slow heat and keep checking and stirring it after few minutes in between so that beans and potatoes get cooked evenly.

Bitter Gourd stuffed

Stuffed Karelas/ Bitter Gourd

Karela 3    Bitter Gourd

Good amount of Onions are very essential for this delicious dish!

Ingredients:

  • 8- 9 medium size tender Bitter Gourd /karelas
  • 8-9 medium size onions /cut into big pieces
  • 2 big size Tomatoes,finely chopped

For filling of Karelas :

  • 3 tbsp coriander powder
  • 1 tsp Geera /cumin seed, roasted and powdered
  • 2/3 tsp Turmeric powder
  • 1 1/2 tbsp Saunf /Fennel seeds, powdered
  • 2 tsp Amchoor /Dry Mango powder
  • 2/3 tsp Red chili powder
  • 1 1/2 tsp low sodium Salt / or salt to taste
  • 3 tbsp Oil, for best results mustard oil.( Other oils like Olive oil/canola oil etc. can be used too)

Method:

Step1.

wash the bitter gourd / Karelas well, remove the two ends of the bitter gourd / Karelas gently and slit them across from one end to the other (without removing the inner pulp/seeds or scraping the outer skin!) keep aside.

Step2.

In a small mixing bowl put coriander powder, geera, turmeric, chili, Saunf powder, amchoor and salt mix it well. Fill in / stuff the bitter gourd / Karelas with these powdered spices mixture .

Step 3.

Heat the oil in a heavy bottom pan Sauté the onions lightly.

Step 4.

Add Stuffed bitter gourd / Karelas, cook on slow fire till bitter gourd / Karelas are light in colour.

Step 5.

Add cut tomatoes to the Kerala, onion mixture and Cook on slow fire till bitter gourd / Karelas is well cooked.

Step 6.

Serve hot.

Health benefits of Karelas / Bitter gourd:

Many of us do not like it for its bitter taste. But it is a blood purifier. The Bitter- guard prevents and treats from Type II diabetes which is insulin independent diabetes. It helps to low down your blood sugar level as it helps to reduce body weight. Kerala have 16 calories per cup, and leafy tips have 14 calories. Kerala is high in water content (90%) and water is calorie-free.

The more water you intake the more your appetite is suppressed as you feel fuller in your tummy. Kerala has 2.6 g dietary fiber, and as it takes a longer time to break down in the stomach you feel less hungry.  You think the bitterness of the Kerala is a turn off? Than try soaking it in chilled saltwater for a few hours before eating it or cooking it. One cup of Kerala has 70 per cent of the daily value for vitamin C, and at least 9 per cent of the daily value for vitamin A. Kerala is sodium-free.

Ref.http://chennaionline.com/Health/Articles/20135908115913/Kerala–health-benefits.col

Tinda Aloo Masaledar

 

image

Ingredients

  • 200 gms Tindas washed and cut into thick slices
  • 2 small potatoes cut into thick slices
  • 1 medium sized onion finely chopped
  • 1 tomato finely chopped
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1/2 tsp Jeera
  • 1/4 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masalas
  • 2/3 tsp Salt / or salt to taste
  • 1/2 a cup of water

Few Coriander leaves for garnishing

Method:

  1. Heat oil in a thick bottom pan, add jeera seeds, when the jeera seeds start spluttering , add the onion , saute till they are golden .
  2. Add ginger-garlic paste , fry for a few minutes add all the spices and fry for a few seconds .
  3. Add the chopped tomatoes and let it cook till they are well cooked & soft
  4. Now add the tindas, potato pieces, a little water and cover the pan with a lid .
  5. Cook on slow fire till they are soft.
  6. Garnish with coriander leaves and serve hot with chapattis, rice etc.What is Tinda:The tinda and plural called tinday (in Urdu ٹنڈه or ٹنڈے), also called Indian round gourd or apple gourd or Indian Baby Pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia. It is the only member of the genus Praecitrullus. “tinda” is also called “tindsi” in rajasthan. In Marathi, it is called Dhemase ढेमसे. In Sindhi language, it is called Meha ميها.