Corn Stuffed Tomatoes

Corn Stuffed Tomatoes

Prep: 15 minutes

Cook: 10 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Ideal for the weight watchers, it is not only low calorie but also very nutritious

Ingredients

  • Medium tomatoes 3
  • Corn kernels, boiled ½ cup
  • Medium onion, finely chopped ½
  • Green capsicum, finely chopped ¼
  • Medium cucumber, peeled and finely chopped 1
  • Low fat cottage cheese (paneer), grated 2 tbsps
  • Red chilli powder ½ tsp
  • Black peppercorns, crushed ½ tsp
  • Salt to taste
  • Oil 1 tbsp
  • Buttermilk for dressing
  • Lettuce leaves to serve

Methods

  • Boil sufficient water in a deep non-stick pan, add tomatoes and blanch for 2 minutes, drain and soak them in a bowl of cold water.
  • Remove their skin and gently scoop the flesh and the seeds.
  • Put onion, capsicum, cucumber, corn kernels and cottage cheese in another bowl. Add red chilli powder, crushed black peppercorns and salt and mix.
  • Add buttermilk and mix well. Stuff the hollowed out tomatoes with this mixture.
  • Heat oil in a non-stick pan, keep the stuffed tomatoes in it and cook on high heat till they are evenly cooked on all sides. Take care not to overcook wherein they will lose their shape.
  • Line a serving platter with lettuce leaves, place the tomatoes on them and serve immediately.
Aloo Parval

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

  • Pointed gourd (parval)
  • Potatoes

An excellent dish for your daily meal

Ingredients

  • Pointed gourd (parval), diced 1 cup
  • Medium potatoes, diced 2
  • Oil 1 tbsp
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Cumin powder 1 tsp
  • Garam masala powder 1 tsp
  • Salt to taste
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add turmeric powder, red chilli powder, cumin powder and garam masala powder, mix well and saute on low heat for 1-2 minutes.
  • Add pointed gourd and potatoes and mix well. Add salt and mix well. Add ½ cup water, mix, cover and cook on medium heat, stirring occasionally, till the vegetables are done.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot
Beans and Dal Usli

Beans and Dal Usli

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

  • French beans
  • Split Bengal grams (chana dal)

This South Indian speciality is so easy to make yet so very tasty

Ingredients

  • French beans, finely chopped 7 to 8
  • Split Bengal gram (chana dal), soaked for 30 minutes 1 cup
  • Sunflower oil 1 tbsp
  • Mustard seeds 1 tsp
  • Dried red chillies 2
  • Curry leaves 8 to 10
  • Fennel seeds (saunf) 1 tsp
  • Salt to taste
  • Asafoetida ½ tsp

Methods

  • Heat oil in a non-stick pan, add mustard seeds, red chilies, curry leaves and fennel seeds and saute till the seeds splutter.
  • Add beans and split Bengal gram and mix well.
  • Add salt and asafoetida and mix well. Cover and cook till both beans and split Bengal grams are fully done.
  • Transfer into a serving bowl and serve hot.
Besan Badam Burfi

Besan Badam Burfi

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

  • Gram flour
  • Sugar substitute

Besan burfi made healthy without the use of ghee

Ingredients

  • Gram flour (besan) ½ Kg
  • Sugar substitute to taste
  • Almonds handful

Methods

  • Roast gram flour in a non-stick pan on medium heat till fragrant.
  • Add sugar substitute and 4 cups water and mix well. Cook, on medium heat, stirring continuously, till the mixture thickens and begins to leave the sides of the pan.
  • Transfer the mixture onto a tray and spread evenly.
  • Grate almonds on top and set aside to cool down.
  • When it sets well, cut into small pieces and serve.
Cabbage Papaya Tikki

Cabbage Papaya Tikki

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

  • Cabbage
  • Raw papaya
  • Boiled and mashed rice

If the tikkis are delicious and also nutritious at the same time, what more can you want

Ingredients

  • Cabbage, finely chopped 1 cup
  • Raw papaya, grated ½ cup
  • Rice, boiled and mashed 1 cup
  • Ginger, finely chopped 1 tsp
  • Curry leaves, chopped 2 to 3
  • Salt to taste
  • Red chilli powder ½ tsp
  • Mace (javitri) powder ½ tsp
  • Oil 1 tbsp

Methods

  • Take cabbage, raw papaya, rice, ginger, curry leaves, salt, red chilli powder and mace powder in a bowl and mash everything together.
  • Divide the mixture into equal portions and shape into tikkis.
  • Heat oil on a non-stick tawa, place the tikkis on it and cook, turning sides, till they are equally golden and crisp on both sides.
  • Arrange on serving platter and serve hot with papaya chutney.
Chana Palak ki Sabzi

Chana Palak ki Sabzi

Prep: 9 hours

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

  • Chickpeas
  • Spinach

A tasty and healthy dish that will satiate anybody’s palate

Ingredients

  • Chickpeas, soaked overnight and pressure cooked 1 cup
  • Spinach, finely chopped 2 cups
  • Sunflower oil 1 tbsp
  • Cinnamon 1 inch
  • Cloves 2 to 3
  • Bay leaf 1
  • Ginger-garlic paste 1 tsp
  • Medium tomatoes, finely chopped 2
  • Cumin seeds ½ tsp
  • Salt to taste
  • Garam masala powder ½ tsp
  • Dried mango powder (amchur) ½ tsp
  • Red chilli powder ½ tsp
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add cinnamon, cloves and bay leaf and saute till fragrant.
  • Add ginger-garlic paste, tomatoes and cumin seeds and saute till the tomatoes soften.
  • Add chickpeas, salt, garam masala powder, dried mango powder and red chilli powder, mix well and saute for 2-3 minutes.
  • Add 1 cup water, mix and cook for 5 minutes.
  • Add spinach, mix and cook till spinach is cooked.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.