Tofu Brown Rice Pulao

Tofu Brown Rice Pulao

Tofu Brown Rice Pulao

A healthy, protein rice pulao recipe with tofu, vegetables and brown rice is a complete meal in itself.
A healthy, protein rice pulao recipe with tofu, vegetables and brown rice is a complete meal in itself. It’s perfect for days when you want something quick and light, and goes well with raita or plain yogurt.

Prep Time:

10 minutes

Cook Time:

25 minutes

Ingredients

  • 3 tablespoons Soybean Oil
  • 1 large Onion, finely chopped
  • 5-6 Garlic Cloves, finely chopped
  • 2 Carrots, finely chopped
  • 1 Capsicum, finely chopped
  • 1/2 teaspoon Turmeric Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Chili Powder
  • 200 grams Tofu, cut into half inch pieces
  • 3 cups cooked Brown Rice
  • Salt to taste

Methods

  • Heat half the oil in a frying pan and add the tofu pieces. Pan fry them till golden brown on each side. Remove from the pan and set aside.
  • Heat the remaining oil in a wok or kadhai and add onion and garlic. Saute for 4-5 minutes till the onions are translucent. Add carrots and capsicum and a splash of water. Cook the vegetables for a few minutes till slightly tender.
  • Add turmeric powder, coriander powder, chili powder and salt. Mix well and add tofu. Toss the tofu pieces so that the spices coat them.
  • Add the brown rice and stir fry till everything is mixed well. Cover and cook for 3-4 minutes. Switch off the flame and garnish with chopped coriander leaves.

Moong Dal Tadka

Moong Dal Tadka

Moong Dal Tadka

A nutritious lentil, moong dal is easy to digest and very healthy.
A nutritious lentil, moong dal is easy to digest and very healthy. Stir fried with onions, tomatoes and tempered with cumin seeds, this moong dal tadka is perfect with hot phulkas or steamed rice.

Prep Time:

10 minutes

Cook Time:

25 minutes

Ingredients

  • 1 cup dhuli Moong Dal
  • 1 tablespoon Sunflower Oil
  • 1 teaspoon chopped Ginger
  • 3 Garlic Cloves, finely chopped
  • 2 Green Chilies, slit lengthwise
  • 1 Onion, finely chopped
  • 2 Tomatoes, finely chopped
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • Salt to taste

For the Tadka

  • 1 tablespoon Sunflower Oil
  • 1/2 teaspoon Cumin Seeds
  • 1-2 Whole Red Chilies
  • 1/2 teaspoon Chili Powder

Methods

  • Wash the moong dal 2-3 times in water and set aside.
  • In a pressure cooker, heat oil and add ginger, garlic and green chilies. Stir fry on low flame for a minute and add onions. Cook the onions for 2-3 minutes.
  • Add tomatoes, turmeric powder, coriander powder, moong dal, salt and 2 cups water.
  • Pressure cook for 4-5 whistles till the dal is cooked through. Switch off the flame and let the pressure release naturally. If the dal is too thick add a little water and simmer.
  • In a small pan, heat a tablespoon of sunflower oil for tadka. add cumin seeds and whole red chilies. Once the seeds start spluttering add chili powder and switch off the flame.
  • Serve dal in a bowl and pour tadka over it. Serve hot with rice and chapatis.

Pasta in Carrot Tomato Sauce

Pasta in Carrot Tomato Sauce

Pasta in Carrot Tomato Sauce

A creamy, healthy pasta dish that will keep your hunger pangs away! This recipe is really easy to make and has light subtle flavours. Kids will love this pasta dish!
A creamy, healthy pasta dish that will keep your hunger pangs away! This recipe is really easy to make and has light subtle flavours. Kids will love this pasta dish!

Prep Time:

10 minutes

Cook Time:

30 minutes

Ingredients

  • 200 grams Macaroni
  • 2 tablespoons Sunflower Oil
  • 1 Onion, sliced
  • 4-5 Garlic Cloves, peeled
  • 2 large Carrots, peeled and diced
  • 3 large Tomatoes, diced
  • 1 teaspoon dried Oregano
  • 1/2 cup Milk
  • Salt to taste
  • Cheese for topping

Methods

  • Heat oil in a pressure cooker and add onions and garlic. Saute for 2-3 minutes and add carrots, tomatoes and 3/4 cup water. Pressure cook on high for 3 whistles and switch off the flame. Let this cool and blend in a blender till smooth.
  • In the meanwhile, cook the macaroni according to package directions till al dente.
  • Add the carrot tomato puree to a pan along with oregano and milk. Bring this to a quick simmer. Add macaroni and mix well. Continue to simmer till the sauce thickens up and is a nice creamy consistency. Top with cheese and serve.

Aloo Paneer Paratha

Aloo Paneer Paratha

Aloo Paneer Paratha

Aloo Paneer Paratha is a popular punjabi stuffed flatbread dish which is hearty, satisfying and nutritious.
Aloo Paneer Paratha is a popular punjabi stuffed flatbread dish which is hearty, satisfying and nutritious. These parathas can be had for breakfast, lunch or dinner. Just combine them with some curds, raita or butter.

Prep Time:

10 minutes

Cook Time:

25 minutes

Extra Sunflower Oil

for frying

Extra flour

for rolling

For the dough

  • 2 cups Whole Wheat Flour or Atta
  • 1/2 teaspoon Salt
  • Approx 1 cup Water

For the Filling

  • 1 teaspoon Sunflower Oil
  • 1 teaspoon Ginger paste
  • 2 Green Chilies, finely chopped
  • 1 Boiled Potato, peeled and mashed
  • 1 cup crumbled Paneer
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • Salt to taste

Methods

  • In a bowl, mix together atta and salt and make a well in the center. Add some water and start mixing the dough. Add water little by little as you knead the dough till it’s soft, smooth and supple.
  • Heat oil in a pan and add ginger paste and green chilies. Cook for a minute and add potatoes, paneer, turmeric powder, coriander powder and salt. Mix well and cook for 2-3 minutes. Switch off the flame and set aside to cool.
  • To start making parathas, heat a tawa.
  • While the tawa is heating, take a golf ball sized piece of dough and roll it out till it’s about 2 inches in diameter. Use extra flour while rolling to avoid the dough from sticking.
  • Place a tablespoon of filling in the center of the dough, and wrap the edges over it and seal them so that the stuffing is inside and the dough once again resembles a ball.
  • Keep dipping the dough in extra flour and roll it out till it’s 4-5 inches in diameter.
  • Flip the dough onto the hot tawa. Once you see small bubbles on the surface, flip it and spread a teaspoon of oil on top. Repeat this till the parathas are cooked through and golden brown on each side. Serve hot with curds, raita and butter.