Home made Chicken Soup

I loved this one. It's been adapted from various online sources (too many to list here). I doubted how good it would turn out because the ingredients seemed too simplistic. And that is why I kept looking for the "right" recipe to reaffirm my trust in this recipe. My bad. Little did I know that simplistic recipes too have their charm and can surprise!

Ingredients:
1. chicken cubes ripped apart, 1 can
2. 1 carrot, diced
3. 3-4 stalks of celery, minced
4. Chicken broth
5. Chili garlic sauce, 1/2 tsp
6. Salt to taste
7. 1 Bay leaf
8. 1-2 garlic pods, minced
9. 2 Tsp olive oil
10. 1 onion, chopped

Directions:
1. Heat a wok then throw in bay leaf, onion, garlic and stir fry.
2. After 3-4 mins, throw in carrots and celery and cook.
3. When cooked, add in broth, chicken, salt, and chili sauce.
4. Taste and adjust seasoning.

Serve warm.

Oats Khichdi (Oat and Lentil Stew)

In my quest to cook with Oats, I am discovering new and easy recipes. I am loving this new side of culinary feasts that I had missed on for so long.
This recipe is is a combination of Oats and Moong Dal. In South India, this dish is known as Pongal and traditionally cooked with rice.
It is a great dish because it can be devoured any time of the day, requires minimal ingredients, and can be prepared in a jiffy!
For the traditional Khichdi recipe, check this out.

Ingredients:
1. Cumin seeds, 1 tsp
2. Curry leaves, 3-4 twigs
3. Ginger, 1 inch, minced
4. Oil
5. Cashews (optional), a fistful
6. Peppercorn, crushed, 3-4 (optional)
7. Oats, 1 cup
8. Moong dal, 1/2 cup, steamed/cooked through
9. Water, 1.5 cup
10. Salt to taste
11. Turmeric powder, 1 tsp
12. Hing, a pinch
13. Green chili, 1, chopped
14. Spinach, a bunch, chopped

Directions:
1. Heat a non-stick wok.
2. Add in oil. When the oil is hot, add in cashewnuts, cumin seeds, hing, ginger, curry leaves, peppercorn, and green chili.
3. When they turn brown and the cumin starts to sizzle, add in oats.
4. Then add water, turmeric, and salt and mix well.
5. Cook for about 5 minutes until the consistency is thick and oats absorbs most of the water.
6. Add spinach and moong dal.
7. Mix and adjust the seasoning.

Serve warm.

Thanks to Rak and Sailu for this delicious and healthy recipe.

Oats and Tomato soup

In allegiance to Oats, this one is fanasty food for health freaks hands down. And good timing on this one as the temperature dips below freezing. A warm serving of home made soup soothes likes none.

Thank you IndusLadies for this recipe.

Ingredients:
1. 1 green chili
2. 4-5 cloves of garlic, peeled.
3. 2 big tomatoes
4. 1 carrot, peeled
5. Salt to taste
6. Pepper to taste
7. Vegetable broth
8. Oats, soaked, 1 cup

Directions:
1. Pressure cooker carrots, garlic, chili, and tomatoes. Add salt.
2. Let it cool.
3. Blend it to a smooth consistency in the food processor.
4. Transfer to a wok and let it come to a boil.
5. Check the flavour and adjust with pepper and salt. Add broth to reach the desired consistency.
6. Add on oats.

Serve warm.

Healthy Homemade Vegetable Soup

A figment of my imgination, this recipe is goodness revealed. No sugar, No diary, No gluten. A wholesome and nutritious one pot bowl of comfort.

Ingredients:
1. Carrot, 1, peeled
2. Cauliflower florets, 1/2 of a cauliflower
3. Brocolli head, 1
4. Green onion, 1 bunch, copped
5. Garlic cloves, 2, minced
6. Zuchini, 1, cut up
7. Salt to taste
8. Freshly ground black pepper, to taste
9. Vegetable broth (optional), to desired consistency.
10. Olive oil
11. Celery Stalk, 1, chopped

Directions:
1. In a hot non stick wok, add olive oil, green onions, and garlic.
2. Saute until brown.
3. In a pressure cooker, boil ingredients 1-6 and celery (green onion and garlic from the steps above).
4. Let it cool.
5. Blend in a food processor.
6. Tansfer back to the wok and and salt, pepper and broth.

Serve warm. Garnish with chopped green pepper.

HAPPY NEW YEAR!

Instant Oats Dosa (Flatbread)

"Oat is a breakfast cereal. The only meal that can be put together with Oats is Oatmeal."

This  statement is clearly a myth and this myth has now been busted in my life. Gone are the days when I shrugged off the probability of cooking meals with Oats as it was was considered to be a "morning" food.

When I originally put myself on this gluten-dairy-sugar free diet, I was skeptical of relishing any other grain than rice because I was most exposed to two grains while growing up - wheat and rice. If Wheat goes away, I thought, only rice remains.

On my mother and Mr. Husband's insistence, I bought a big bag of rolled Oats from the supermarket thinking that it will either end up getting donated, eaten as oatmeal, or worst case rot then get thrown away.

When I started getting bored of rice, I fell back on besan or chickpea flour to make Cheela. Oats was still not in the picture. I hated the taste of chickpea flour in a flat bread. I started to think what my alternatives were through the process of elimination. OK, my mind sparked, I've got Quinoa! But that turned into a Boo Boo because I've recently developed an allergy to it. I had a stomach ache all night and swore never to ingest Quinoa again! Sigh. I was running low on ideas and zeal at this time. Then it suddenly struck me that I had a big bag of Oats in the pantry and I instantly remembered Priya's versatile recipes with Oats. Then, I googled some videos on Indian recipes with Oats and started to like the thought of cooking with Oats. And I am not disappointed.

The good thing about Oats is that it is high in fibre and neutral in taste. This makes it a perfect and choicest ingredient for several recipes. Unlike chickpea flour or besan, Oat is very submissive and accommodating to any flavour that you may want to impart to it for your final outcome. Being bland actually works in favour of Oats (at least for me)! Spice it up or sweeten it, Oat will be at your disposal!

This recipe was found on youtube. It was easy to make and tasted great with a side of spicy vegetables.

Ingredients:
1. Oats and Urad dal (in the proportion 2:1)
2. Salt to taste (optional)
3. Water

Directions:
1. Make a dry powdered mixture of Oats and urad dal.
Note: I am told that this mixture lasts several months when stored in an air-tight container.
2. Mix with water and salt until you get the desired consistency.
3. Pour a ladle on a lightly greased non-stick pan. Flip and cook on both sides.

Serve warm as dosa or as a roti.

Oats Upma

As you know, a healthy gluten-diary-sugar free diet is changing my eating as well as cooking habits.  I've been on the lookout for tasty yet fitting recipes for my well-being without having to kill myself over finding the ingredients. Luckily enough, there is a plethora of cooking tutorials on youtube and recipes on the internet. The recipe below has been clearly copied and I take no credit for this work. Also, I want to thank one of my blogger friends, Priya,  who inspired me to cook with Oats. She is the one who introduced me to the versatility of this super-grain. Thanks, Priya!

Ingredients:
1. Onion, chopped, 1
2. Garlic pods, 2, minced
3. Green chili, 2, minced
4. Carrot, 1, diced
5. Green peas, 1 cup, frozen
6. Green beans, 1 cup, frozen
7. Oats, 3-4 cups
8. Salt to taste
9. Hing, a pinch
10. Lemon juice to tatse
11. Turmeric powder, 1 tsp
12. Oil
13. Curry leaves from 3-4 twigs
14. Chana dal/bengal gram, a fistful
15. Mustard seeds (optional)


Directions:
1. Dry roast rolled oats.
2. In a non stick wok, add oil.
3. Add mustard seeds and let it splutter.
4. Add in turmeric powder, hing, onions, garlic, green chili, curry leaves, and bengal gram.
5. Saute until they turn brownish.
6. Add in carrots, green peas, beans and water. Let it boil.
7. Add in lemon juice, salt to taste.
8. Slowly add in oats, mixing thoroughly.
9. Reduce the heat and keep mixing until all the water is absorbed by the oats.

Believe me this tasted as good if not better than the traditional Upma. I do not regret any bit of it. 

Healthy eating? Bring it on!

Hearty Home Made Vegetable Soup

Thanks to my gluten-diary-sugar free diet, I am stepping out of my comfort zone and trying new recipes. This recipe is not mine or someone else's but an amalgamation of various recipes suited to my imagination and pantry availability. It is a warm soothing one pot fare that acts as a perfect satisfying meal on a cold lonely winter night.

Ingredients:
1. 1 carrot, diced.
2. green onion, 1 bunch, chopped
3. tomato, 1 chopped
4. Celery stalks, 2, chopped
5. Broccoli heads, 2-3 minced
6. Garlic, 2, minced
7. Dried peas, boiled, a cup
8. Salt to taste
9. Black pepper, freshly ground
10. Oregano
11. Basil
12. Vegetable stalk
13. V8 Vegetable cocktail soup.
14. Water, to the desired consistency
15. Olive oil

Directions:
1. Add oil to a non-stick wok.
2. Saute garlic and let it brown.
3. Add in green onion, carrots, basil, oregano and saute.
4. Add in broccoli, celery and let it soften.
5. Add in tomato, water, vegetable stalk, juice, pepper and salt.
6. Boil. Adjust the seasoning and consistency with water or juice.
7. Throw in the dried peas and mix well.

Serve warm.

Stir fried veggies with Charred Salmon

On a Glueten-sugar-Dairy free diet, I am finding life in colourful vegetables, fish, chicken, and a side of rice.This diet has steered me and introduced me to some new recipes. All is well that ends well. And everything is for a reason. Follow on...

1. Mushrooms, sliced
2. Cucumber, diced
3. Broccoli florets
4, Spinach, fresh
5. Soy sauce
6. Garlic chili pepper sauce
7. Salt
8. Oyester sauce
9.Carrots, diced.


1. Stir fry all veggies
2. When the change start to colours, add in ingredients 5-8. Check the flavours and adjust seasoning.
Serve warm with salmon or just by itself.

Seared Salmon and Sauteed Spinach

On a diet lately, I am experimenting outside my comfort zone. And I am finding success and savoury sensations. The below is adapted from a youtube video. Healthy and tasteful, this one is easy to make too!
1. Salmon (skinless, boneless)
2. Spinach, fresh
3. Honey
4. Balsamic vinegar
5. Olive oil
6. Soy sauce
7. Garlic chili pepper sauce
8. Honey

1. Cook salmon on both sides, set aside.
2. Saute spinach, set aside.
3. Make a dressing of ingredients 5-8.
Lay a plate with a bed of the sauted spinach, top with the seared salmon, then drizzle the dressing over it generously.

Serve by itself or with a side of steamed white rice.

Bon apetite!

Bharela Bhindi (Stuffed Okra)

I've been out of touch lately. Blame it on school, work, fitness routines, and then some not so pleasant stuff. I don't want to talk about the gore part but all I can say is that it taught me/was a refresher of good lessons. Never compromise your personal ethics even how compelling the influence may be, and just keeping going. So long as you can answer your conscience, you do not need to answer anyone else. Never ignore health. Cherish the people who are your well wishers especially those who make your life a positive one to lead.

Here's a recipe that Mom and I cooked up together. It took a lot of time but did not feel like work because we split the load. Mom, you are such an angel. I love you, Mom!

Ingredients:
1. Okra
2. Oil
3. Salt
4. Fennel powder
5. Turmeric powder
6. Cumin powder
7. Coriander powder
8. Red chili powder
9. Mustard seeds
10. Cumin seeds
11. Hing

Directions:
1. Wash and pat dry the okra
2. Chop off the head and tails.
3. Make a slit on one side.
4. Make a spice mix of ingredients 2-8.
5. Stuff it into the slits.
6. Heat a wok, add oil.
7. When the oil is hot, add mustard seeds, hing and cumin seeds. Let it crackle.
9. Add in the Stuffed okra and cook until al-dente.

Serve warm with Roti bread.

Gazar ka Achaar (Carrot Pickle)

This is one thing I've had some many times. I've dreamed of making it and asked many people for the recipe. To each one, their own (recipe). But when it came to taking action, I was a lazy bum. Whenever I would go somewhere for a meal that happened to include this pickle, it just made me happier. It is a crunchy and savory accompaniment to any Indian meal.

Recently, I went to an Aunt's house. She was kind enough to give me an entire jar of this pickle that she had prepared at home. I was on cloud nine. Seeing my love for this pickle, when I came home, my MIL made it for me. Here is her recipe:

Ingredients:
1. Carrots, 4-5, peeled and then juilienned
2. Jalapeno peppers, about 2 fist fulls, julienned
3. Oilve oil, 7-10 tbsp
4. Rai or mustard powder, 3-4 tsp
5. Turmeric powder, 2 tsp
6. Salt to taste
7. Sugar, 1 tsp (optional)

Directions:
1. Wash and pat dry the carrots and jalapeni peppers. Then pat dry.
2. Mix everything together.
3. Leave at room temperature for a couple of days.
4. Store in an air tight jar in the fridge.
It will last for more than a couple of weeks.

Serve as a side with Roti, vegetables, or Rice and lentil soup.

Tandoori Chicken Breast Sandwich

As tasty as it sounds, this recipe is a perfect lunch. This recipe can be put together with minimal effort yet yeild maximum value in terms of taste and nutrition.

Ingredients:
1. Tandoori Flavoured Chicken breast slices (can be found at supermarkets)
2. Brown bread, 2 slices
3. Olive oil margarine or mayonnaise for those who are not watching the calories
4. Black pepper
5. Cucumber slices
6. Lettuce (iceberg or romaine), broken
7. Tomato slices (optional)
8. Cheddar cheese slice

Directions:
1. Spread margarine over the both slices of bread on one side
2. Place a slice of chicken breast, then cheese single, then cucumber, then lettuce, and finally tomato.
3. Sprinkle freshly ground black pepper.

Serve cold.

Restaurant Style Shahi Bhindi (Okra)

Bhindi is a vegetable that is liked by many. It is also one expensive vegetable in North America. There are many ways to cook Bhindi including a popular yet simple one as described here.

However, the type of Bhindi found at restaurants taste and look different and seem to have a more elaborate list of ingredients as well as a different style of cooking. The attempt below is an endeavour to replicate that flavour and look. I would say I got pretty close in reaching my goal. The only difference was in the use of potatoes instead of bell peppers. An effort that yields nice results really makes me happy. This one is a typical North Indian cuisine.

This is a tribute to all those people who inspire me to cook.


Serves 6-8

Ingredients:
1. 2-3 cloves of garlic
2. 1 inch ginger
3. 1-2 green chili (optional)
4. Onions, 4 small, cut in cubes
5. Hing, 1/2 tsp
6. Mustard seeds, 1 heaping tsp
7. Cumin seeds, 1 tsp
8. Turmeric powder, 3-4 heaping tsp
9. Coriander powder, 4-5 tsp
10. Red chili powder, 2-3 tsp or to taste
11. Salt, to taste
12. Tomatoes, ripe, 2, cubed
13. Garam masala, 2 tsp
14. Amchoor (dried mango) powder, 2-3 tsp
15. Chopped coriander leaves, fresh, about a fistful.
16. Potatoes, 3, cubed
17. Oil, 5-6 tbsp
18. Tomato paste, 3 tsp
19. about 1 pound okra, washed, dried and then sliced, head and tails removed.

Directions:
1. Heat a wide mouthed, deep bottomed, non-stick wok.
2. Add generous amounts of oil
3. Add mustard seeds and hing and let the seeds crackle.
4.Now add cumin seeds and let it sizzle.
5. Shred or grate the ginger garlic and chili and add it to the oil.
6. Fry for a couple of minutes or until the ginger garlic look cooked (it will start to change colour and the raw smell will disappear)
6. Throw in the onions and caramelize.
7. Add in coriander powder, turmeric powder and saute for 5-10 mins. If you feel that the spices are starting to burn, add a couple of drops of water to prevent that.
8. Now add tomato paste and cook on high heat until it leaves the oil.
9. Add potatoes and cook until the brown.
10. Add the okra and cook without a lid until the okra starts to brown or wilt slightly.
11. Add in salt, amchoor powder, red chili powder and garam masala.
12. Mix with a gentle hand.
13. Garnish with chopped coriander leaves/fresh cilantro.

Serve warm as an accompaniment to Roti.

Healthy Recipes and Diet Plan to lose >3 Pounds in 1 Week

Priyanka practising Yoga at Lake Tahoe, Nevada.

If you know me and/or read my post below, you would know what food means to me and how important it is in my life. Being a food-fanatic delivers many benefits but also poses some risks. The cons of being a foodie is that it is easy to lose track of healthy eating and sight of timely eating. It is easy to get carried away while navigating from one food blog to another and being inspired by so many versatile and delicious recipes. During the journey of blog-hopping, it is easy to be tempted by food pictures and enraptured by the yummy sounds of how it would taste. This often leads me to be cooking up more meals than what my tummy needs without keeping a log of the nutritional value/calorie intake.

My love for food so contradicts my obsession with being healthy, fit, and a fashionista. Thus, this food-fanatic often goes on health-plans and fitness routines. In order to tone up my body, I prefer to eat limited portions while being mindful of when I eat and how.

Lately, I created a diet plan for myself. I lost 3.3 pounds in 1 week. Many of my friends and followers wanted to know the recipe for success. I think this blog is a great medium to share how I achieved my goal. I believe that being a Food-Fanatic in the real sense means being attracted by the right kinds of foods, finding appeal not only in flavours but also in nutritional content. A food-fanatic who prophets or gives more attention to palatableness and little weight to wholesome eating is like someone with a soul less body. I have begun to realize that a true food-fanatic should not only practice but also preach a healthy lifestyle. Because food is not only about satisfying the taste buds but also about providing the body with the right kind of nourishment.


Tips:

1. Start slow and give yourself breaks. You know it won't be easy to change an existing lifestyle and go out of the comfort zone so be easy on yourself. Listen to your body and give yourself a gradual entry into the plan/regime.
2. Believe you can do it. Confidence and commitment are key. So is the discipline to stick to your goals.
3. Break your goals into SMART (Specific, Manageable, Attainable, Realistic, Time based) ones. For example, my goal was to lose 5 pounds in 2 weeks.
4. Before you eat, ask yourself: Am I really hungry. Stop is the answer is NO.
5. When your hunger level is tolerable, fill yourself up with water. Try to do this as much as possible and get 8 litres of water in.
6. Make sure you are taking multi-vitamins.
7. Limit your portions especially when it comes to carb intake. Stop eating right before you feel you are getting full.
8. Do not starve yourself.
   

Day 1
Breakfast: 1 slice of multi-grain bread with olive oil margarine and Indian chai without sugar
Lunch: Anything you want as you want to start slow
Dinner: Green beans stir fried in soy sauce and chili garlic sauce.
Snack: Real cheese, half a banana, glass of milk

Day 2
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Broccoli sauteed with sesame seeds and soy sauce
Dinner:  Repeat lunch
Snack: Trail mix (dried fruit)


Day 3 
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Lentil Soup (dal) and salad
Dinner: Repeat lunch
Snack: Olives, glass of milk


Day 4
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Watermelon
Snack: Edamame and olives
Dinner: Vegetables, a ton of tomato soup


Day 5
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Kala chana cooked Indian style
Dinner: Repeat lunch
Snack: Cashews, glass of milk

Day 6
Breakfast: Oatmeal (brown sugar and Cinnamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: Any sabzi or soup
Dinner: 1/2 roti and sabzi (any without aloo)
Snack: Strawberries, glass of milk, green tea

Day 7
Breakfast: 1 slice of multi-grain bread with olive oil margarine and Indian chai without sugar
Lunch: Only sabzi (bhindi, chole, cabbage)
Dinner: Limited portions of Tehari rice
Snack: Papaya and cooked chicken

Day 8
Breakfast: Oatmeal (brown sugar and cinamon) with milk and a handful of dried blueberries and chai without sugar
Lunch: White Rice and chicken
Dinner: Only sabzi/vegetables
Snack: Edamame with rock salt, tomato soup

More links:
Healthy eating recipes
More diet plans
14 day to slim you diet
Executive weight loss

Makki Ki Roti (Corn Flat Bread)

Makki ki Roti is a classic North Indian staple. It is nothing but flat bread made from corn flour (Makki ka aata). It is commonly teamed up with Greens such as Spinach Curry or Mustard leaves curry (Sarso Ka Saag). Makki ki roti and Sarso ka Saag is considered a delicious duo. It is a savory and super healthy combination and a wholesome meal. Loaded with nutritional value, this recipe is a keeper! It will bring warmth to the body and satiate starvation - Perfect for those cold winter-nights.

Ingredients:
1. Makki ka Aata (Corn flour), 4 cup
2. Hot water, boiling, 2 cup appx
3. Salt, to taste
4. Minced red onion,1
5. Oil

Directions:
1. Make a dough of cornflour using ingredients 1-4.
2. Then mix in the onions in the dough.
3. Pinch out small balls from the dough.
4. Put the ball between your palms and make a smooth ball.
5. Flatten with a rolling pin.
6. Cook on a non stick pan on both sides evenly with some oil.


Serve warm with Palak.

Mom made this for all of us tonight. Thanks, Mum!

Anda Bhurji (Scrambled eggs )

Egg and I are not friends! For me, Eggs are best when decorated-up and placed in the Easter basket. Putting eggs into my intrinsic human system is another story.

Being a calorie counter and health-conscious freak, it seems natural that I would crave this ingredient. Alas! I failed each time I tried to get my digestive tract to accept this protein-rich ingredient. So now, I have made terms with the war going on between the two. But I manage to still sneak in a bite or two every time I make an egg dish for Mr. Husband. After all, what is better and easy-to-make then eggs for breakfast?

Here goes the recipe:

Ingredients:
1.2 eggs, whisked
2. Red onion, half, finely chopped
3. Tomatoes, 1/4th, finely chopped
4. Salt, a pinch or to taste
5. Red chili powder, a pinch or to taste
6. Oil

Instructions:
1. Heat a non-stick pan.
2. Add a little but of oil and throw in the onions.
3. Stir fry for a few minutes until the onion changes colour.
4. Add in tomatoes then the whisked eggs (combined with salt and pepper)
5. Let the bottom part harden slightly so that you can flip it.
6. Cook evenly on both sides.
7. Cut into small pieces.

Serve with ketchup, toast, and a warm cup of chai.

For a vegetarian version, check this out.

Chole Palak (Chickpeas and Spinach Curry)

Chole Palak is a great combo as it amalgamates protien and iron into one dish. It's a super healthy and tasty option for dinner or lunch. It can be easy to make if you have a can of chickpeas and some frozen chopped spinach.

Ingredients:
1. Chole, 1 can, washed and drained.
2. Chopped spinach, 400g or so
3. Oil
4. Tomato paste, 2 tbsp
5. Onion, sliced
6. Ginger, grated.
7. Green chili, 3, minced
8. Heeng
9. Chana masala, 3-4 tsp to taste
10. 1-2 tsp cumin powder
11. 1 tsp coriander powder
12. 1 tsp turmeric powder
13. Salt and chili powder to taste.

Instructions:
1. Heat a wok.
2. Add oil then add cumin and heeng.
3. When the cumin turns dark brown, add green chili, onion, and ginger.
4. When the onions turn golden brown, add tomato paste.
5. Mix well until the paste leaves the oil.
6. Add turmeric powder, chana masala, coriander powder, spinach and half cup water.
7. Cover and cook until the spinach melts.
8. Add chickpeas and some more water.
9. Add salt and asjust seasoning as necessary.
10. Cover and cook to a desired consistency.

Serve warm with Roti.

Inspired by Manjula's Kitchen.

Dalia (Cracked Wheat)

Dalia is a healthy one pot dish that is low in fat and high in taste. It's easy to cook and a perfect dish for brunch/lunch/breakfast. Dalia is known as broken wheat in English.

1. Dalia

2. ghee, 2 tsp
3. cumin seeds
4. heeng, a pinch
5. curry leaves
6. 1/2 onion chopped
7. 1 green chili, chopped
8. frozen mixed vegetables
9. frozen hash browns

10. salt

11. garam masala

12. 1/2 chopped ripe tomato

Instructions:
1. Heat ghee in a pressure cooker.
2. When it melts, add cumin seeds and heeng.

3. When the cumin seeds sizzle, add curry leaves, green chili, tomato, and onions.

4. Fry until translucent.
5. Add vegetables and hash browns and saute for a few mins.
6. Add salt, dalia, lemon juice, and water.
7. Pressure cooker for 2-3 whistles.
8. When the lid of the pressure cooker opens, add garam masala and red chili powder to taste.
9. Mix well.
10. Sprinkle chopped coriander leaves (optional)

Tossed Vegetable Salad

I find this the most guilt free and enjoyable meals. Be it main course, side, or appi - Salad will never leave you feeling wrong. I am still learning when it comes to salad recipes but whatever I make now seems to please Mr. Hubby. This recipe is a basic salad with store bought dressing. You can choose to make the dressing at home. I find the store bought ones very convenient and lasting. I am very fond of Balsamic Vinegar for health reasons and because it gives my salad just the right kick of sourness.

1. Broken pieces of romano lettuce.
2. Fresh tomato wedges
3. 1 cucumber,cut into bite size pieces (whatever shape to like)
4. Red onion, finely chopped
5. Balsamic vinegar dressing

Instructions:
1. Throw it all together.
2. Toss.


Voila. A fresh salad is ready. Check out more salad recipes here.

What do you add to your salad to make it different?

Ceaser Salad

I am so glad I am back on track with healthy eating and healthy living. I signed up for yoga classes and went to the gym today. Such a great feeling!

I have been trying to post about salads but was not able to for many personal reasons. It is about time this post makes its way to you.

This recipe is a standard recipe. I use store bought ingredients for convenience. It's an easy to make, in a jiffy, cold side that are great contributions for picnics, barbecues, or a quick lunch.

1. Romaine lettuce, washed and broken into bite size pieces
2. Garlic Croutons
3. Parmesan cheese
4. Dressing (I used Kraft Ceaser)

Instructions:
1. Throw everything together.

You can also add pieces of baked chicken for a plus to the protein factor.