Oil - Free Veggies
Methi Matar without Malai
Corn in Red Gravy
Mixed Vegetable Gravy
Palak Paneer
Showing posts with label Post Natal. Show all posts
Showing posts with label Post Natal. Show all posts
Oil - Free Veggies : Palak Paneer
Palak Paneer
Ingredients :
Spinach, Paneer, Ginger
One bunch fresh spinach
100 gms paneer from skimmed milk or tofu
One tbsp. grated paneer for garnishing
1 onion, grated
2 green chilies
1” piece ginger
One flake garlic
1/4 tsp. turmeric powder
Two pinches asafetida powder
1 tsp. wheat flour
Salt to taste
Lemon juice to taste
Method:
Blanche spinach in very little water.
Cool in a large plate.
Put into mixer with chili, garlic, ginger, flour.
Run till spinach is coarsely chopped.
Keep aside till required or refrigerate.
Heat a nonstick pan, add paneer.
Stir the piece around for a minute.
Add onion, stir cook for a minute.
Add ground paste; cook till it comes to a boil.
Add all other ingredients, cover and simmer.
When gravy is thick and excess water has evaporated, take off fire.
Pour into serving dish, garnish with grated paneer.
Making time: 15 minutes
Makes: 2 servings
Shelf life: Best fresh
Ingredients :
Spinach, Paneer, Ginger
One bunch fresh spinach
100 gms paneer from skimmed milk or tofu
One tbsp. grated paneer for garnishing
1 onion, grated
2 green chilies
1” piece ginger
One flake garlic
1/4 tsp. turmeric powder
Two pinches asafetida powder
1 tsp. wheat flour
Salt to taste
Lemon juice to taste
Method:
Blanche spinach in very little water.
Cool in a large plate.
Put into mixer with chili, garlic, ginger, flour.
Run till spinach is coarsely chopped.
Keep aside till required or refrigerate.
Heat a nonstick pan, add paneer.
Stir the piece around for a minute.
Add onion, stir cook for a minute.
Add ground paste; cook till it comes to a boil.
Add all other ingredients, cover and simmer.
When gravy is thick and excess water has evaporated, take off fire.
Pour into serving dish, garnish with grated paneer.
Making time: 15 minutes
Makes: 2 servings
Shelf life: Best fresh
Oil - Free Veggies : Mixed Vegetable Gravy
Mixed Vegetable Gravy
Ingredients :
Carrot, Cauliflower, Beans
One carrot, peeled, diced into small cubes
1/2 cup green peas, shelled
Two florets cauliflower, broken into florets
5-6 French beans, chopped into pieces, 1 cm. long 1 capsicum, diced
One tomato diced
One onion diced
1 tbsp. coriander leaves finely chopped
50 gms. Soft paneer or tofu
1 large flake garlic, grated
1” piece ginger, peeled, grated
1/2 tsp. each mustard & cumin seeds
1/2 tsp. coriander seed (dhania) powder
1/4 tsp. turmeric powder
1/4 tsp. red chili powder (optional)
Salt to taste
1 tsp. wheat flour
1/4 cup milk
Grind to a powder after roasting lightly:
Two whole red chilies
One clove
1/2” piece cinnamon
1 tsp. sesame seeds
Method:
Put carrot, cauliflower, beans, peas in a large microwave can.
Add 1/2 cup water, cover with a loose lid, and micro on high for 4 minutes.
Sprinkle more water if required, further micro on high for 2 minutes, if veggies are not fully cooked.
Chop and put paneer in a mixer, add prepared powder.
Add tomato, grind to a smooth paste.
Heat a non-stick pan, add seeds, allow to pop.
Add onion, capsicum, stir cook for 2-3 minutes.
Add ginger, garlic, stir, add all masalas, salt, stir and cook for a minute more.
Add boiled veggies, any of their leftover water and milk.
Stir, bring to a boil, cover and cook further on low, for 3-4 minutes.
Sprinkle wheat flour, mix well till blended, and gravy has thickened a bit.
Pour into serving dish, garnish with chopped coriander.
Serve hot with bhakris or whole-wheat chapattis.
Notes:
One may boil veggies in a regular fashion too, instead of micro waving.
Making time: 20 minutes
Makes: 2-3 servings
Shelf life: 5 hours
Ingredients :
Carrot, Cauliflower, Beans
One carrot, peeled, diced into small cubes
1/2 cup green peas, shelled
Two florets cauliflower, broken into florets
5-6 French beans, chopped into pieces, 1 cm. long 1 capsicum, diced
One tomato diced
One onion diced
1 tbsp. coriander leaves finely chopped
50 gms. Soft paneer or tofu
1 large flake garlic, grated
1” piece ginger, peeled, grated
1/2 tsp. each mustard & cumin seeds
1/2 tsp. coriander seed (dhania) powder
1/4 tsp. turmeric powder
1/4 tsp. red chili powder (optional)
Salt to taste
1 tsp. wheat flour
1/4 cup milk
Grind to a powder after roasting lightly:
Two whole red chilies
One clove
1/2” piece cinnamon
1 tsp. sesame seeds
Method:
Put carrot, cauliflower, beans, peas in a large microwave can.
Add 1/2 cup water, cover with a loose lid, and micro on high for 4 minutes.
Sprinkle more water if required, further micro on high for 2 minutes, if veggies are not fully cooked.
Chop and put paneer in a mixer, add prepared powder.
Add tomato, grind to a smooth paste.
Heat a non-stick pan, add seeds, allow to pop.
Add onion, capsicum, stir cook for 2-3 minutes.
Add ginger, garlic, stir, add all masalas, salt, stir and cook for a minute more.
Add boiled veggies, any of their leftover water and milk.
Stir, bring to a boil, cover and cook further on low, for 3-4 minutes.
Sprinkle wheat flour, mix well till blended, and gravy has thickened a bit.
Pour into serving dish, garnish with chopped coriander.
Serve hot with bhakris or whole-wheat chapattis.
Notes:
One may boil veggies in a regular fashion too, instead of micro waving.
Making time: 20 minutes
Makes: 2-3 servings
Shelf life: 5 hours
Oil - Free Veggies : Corn in Red Gravy
Corn in Red Gravy
Ingredients :
Corn Kernels, Onion, Tomato
Two cups corn kernels (fresh or frozen)
One onion chopped
One tomato chopped
One stalk curry leaves
1 tsp. ginger grated
1 tsp. garlic grated
1 tbsp. coriander leaves finely chopped
1/2 tsp. mustard seeds
2-3 pinches asafetida
1/2 tsp. chili powder
1/4 tsp. turmeric powder
1/2 tsp. coriander seed (dhania) powder
Two pinches garam masala powder (optional)
1 tsp. sugar
1 tsp. lemon juice
1 tsp. wheat flour
Salt to taste
Method:
Pressure-cook corn kernels for 3-4 whistles, or till soft.
Drain water, save approx. 1 cup, keep aside.
Put onions, tomato in a pan, stir and sauté for 3-4 minutes.
Add ginger, garlic, 1/4 cup water, and transfer to a mixer.
Add garam masala powder, sugar, grind to a paste.
Cover and keep for 2 minutes
Heat a heavy pan, add mustard seeds, and curry leaves.
Allow to pop for a second or two, add onion paste, asafetida.
Stir and cook for 3-4 minutes.
Add saved corn water, masalas, and salt, bring back to a boil.
Simmer for 2 minutes, add wheat flour, corn, mix well.
Cook till gravy thickens, pour into serving dish.
Garnish with chopped coriander.
Serve hot with chapatti, bread or bhakri.
Making time: 20 minutes
Makes: 2-3 servings
Shelf life: Best Fresh
Ingredients :
Corn Kernels, Onion, Tomato
Two cups corn kernels (fresh or frozen)
One onion chopped
One tomato chopped
One stalk curry leaves
1 tsp. ginger grated
1 tsp. garlic grated
1 tbsp. coriander leaves finely chopped
1/2 tsp. mustard seeds
2-3 pinches asafetida
1/2 tsp. chili powder
1/4 tsp. turmeric powder
1/2 tsp. coriander seed (dhania) powder
Two pinches garam masala powder (optional)
1 tsp. sugar
1 tsp. lemon juice
1 tsp. wheat flour
Salt to taste
Method:
Pressure-cook corn kernels for 3-4 whistles, or till soft.
Drain water, save approx. 1 cup, keep aside.
Put onions, tomato in a pan, stir and sauté for 3-4 minutes.
Add ginger, garlic, 1/4 cup water, and transfer to a mixer.
Add garam masala powder, sugar, grind to a paste.
Cover and keep for 2 minutes
Heat a heavy pan, add mustard seeds, and curry leaves.
Allow to pop for a second or two, add onion paste, asafetida.
Stir and cook for 3-4 minutes.
Add saved corn water, masalas, and salt, bring back to a boil.
Simmer for 2 minutes, add wheat flour, corn, mix well.
Cook till gravy thickens, pour into serving dish.
Garnish with chopped coriander.
Serve hot with chapatti, bread or bhakri.
Making time: 20 minutes
Makes: 2-3 servings
Shelf life: Best Fresh
Oil - Free Veggies : Methi Matar without Malai
Methi Matar without Malai
Ingredients :
Fenugreek Leaves, Peas, Onion
1 bunch fenugreek leaves, finely chopped
1-cup peas, shelled, boiled till soft, drained
1 onion, chopped
2-3 green chilies
1 tsp. garlic chopped
1 tsp. ginger chopped or grated
1-cup soft low fat paneer or silken tofu
1-cup milk
1 tsp. butter
1/4 tsp. cumin seeds
One/ tsp. sugar
Salt to taste
Method:
Put plenty of water to boil.
Add fenugreek greens, cover.
When boiling, simmer for 2-3 minutes.
Take off fire, drain; pour some cold water over it.
Drain off in a colander, until required.
Grind onion, paneer, ginger, garlic, chili in mixer until smooth.
Heat butter, cumin seeds, allow to splutter.
Add fenugreek leaves, sauté for a minute, add ground mixture, milk,
Stir and bring to a boil, add boiled peas.
Add sugar, salt, cook till gravy thickens well.
Serve hot with tandoori roti.
Making time: 30 minutes
Makes: 3 servings
Shelf life: Best fresh
Note:
A small amount of butter has been used to offset the raw flavor of fenugreek, however, it is far lower in calories than the regular dish, which is loaded with butter, and malai.
Ingredients :
Fenugreek Leaves, Peas, Onion
1 bunch fenugreek leaves, finely chopped
1-cup peas, shelled, boiled till soft, drained
1 onion, chopped
2-3 green chilies
1 tsp. garlic chopped
1 tsp. ginger chopped or grated
1-cup soft low fat paneer or silken tofu
1-cup milk
1 tsp. butter
1/4 tsp. cumin seeds
One/ tsp. sugar
Salt to taste
Method:
Put plenty of water to boil.
Add fenugreek greens, cover.
When boiling, simmer for 2-3 minutes.
Take off fire, drain; pour some cold water over it.
Drain off in a colander, until required.
Grind onion, paneer, ginger, garlic, chili in mixer until smooth.
Heat butter, cumin seeds, allow to splutter.
Add fenugreek leaves, sauté for a minute, add ground mixture, milk,
Stir and bring to a boil, add boiled peas.
Add sugar, salt, cook till gravy thickens well.
Serve hot with tandoori roti.
Making time: 30 minutes
Makes: 3 servings
Shelf life: Best fresh
Note:
A small amount of butter has been used to offset the raw flavor of fenugreek, however, it is far lower in calories than the regular dish, which is loaded with butter, and malai.
Post-Natal Recipe : Ajwain Water
Ajwain Water
Ingredients:
100 gms. Carom seeds (ajwain) powdered.
3 cups water
3 tbsp. ghee
1 cup jaggery, grated
Method:
Heat 1 tbsp. ghee
add 1-cup water.
Stir and add 33 gms. ajwain powder.
When boiling starts, add 1/3 cup jaggery.
Stir to dissolve and bring back to a boil.
Simmer for 2-3 minutes.
Drink like a hot soup.
Repeat the method and take every morning for 3 days.
Note:
Take this water in the morning, quite early, so bowel movements are helped considerably.
Ingredients:
100 gms. Carom seeds (ajwain) powdered.
3 cups water
3 tbsp. ghee
1 cup jaggery, grated
Method:
Heat 1 tbsp. ghee
add 1-cup water.
Stir and add 33 gms. ajwain powder.
When boiling starts, add 1/3 cup jaggery.
Stir to dissolve and bring back to a boil.
Simmer for 2-3 minutes.
Drink like a hot soup.
Repeat the method and take every morning for 3 days.
Note:
Take this water in the morning, quite early, so bowel movements are helped considerably.
Post-Natal Recipe : Ajwain Halwa
Ajwain Halwa
Ingredients:
400 gms. Carom seed (ajwain) powder
1-1/2 cups edible gum (goondh) coarse granules
4 1/2 cups ghee
6 cups jaggery grated
3 tsp. wheat flour
Method:
Heat 3/4 cup ghee, till warm.
Stir in 1/2 tsp. wheat flour and 1/4 cup gum granules.
Allow granules to pop, remove with perforated spoon, keep aside.
Add 1 cup jaggery, stir until melted, but not boiling.
Take off fire, stir in ajwain, and add popped granules.
Mix well, transfer to small bowl, and press down lightly.
Consume while warm.
Repeat the procedure for 6 days to finish all ingredients.
Note:
One may prepare all, divide in six parts, warm slightly in microwave, each day, just before using.
Ingredients:
400 gms. Carom seed (ajwain) powder
1-1/2 cups edible gum (goondh) coarse granules
4 1/2 cups ghee
6 cups jaggery grated
3 tsp. wheat flour
Method:
Heat 3/4 cup ghee, till warm.
Stir in 1/2 tsp. wheat flour and 1/4 cup gum granules.
Allow granules to pop, remove with perforated spoon, keep aside.
Add 1 cup jaggery, stir until melted, but not boiling.
Take off fire, stir in ajwain, and add popped granules.
Mix well, transfer to small bowl, and press down lightly.
Consume while warm.
Repeat the procedure for 6 days to finish all ingredients.
Note:
One may prepare all, divide in six parts, warm slightly in microwave, each day, just before using.
Post-Natal Recipe : Peepramul
Peepramul
Ingredients:
50 gms peepramul powdered finely.
Method:
Put one part peepramul in a cup.
Pour 1/2 cup lukewarm water over it, stir.
Drink immediately, like a decoction.
Cover self with warm blanket, sleep for at least one hour.
Will result in some perspiration too.
To be taken around 4am to 5am in the morning for best results and before sleeping in night.
Ingredients:
50 gms peepramul powdered finely.
Method:
Put one part peepramul in a cup.
Pour 1/2 cup lukewarm water over it, stir.
Drink immediately, like a decoction.
Cover self with warm blanket, sleep for at least one hour.
Will result in some perspiration too.
To be taken around 4am to 5am in the morning for best results and before sleeping in night.
Post-Natal Recipe : Soonth Ladoos
Soonth Ladoos
Ingredients:
250 gms. soonth powder
50 gms peepramul
250 gms coriander seed kernels crushed coarsely (dhana kuli)
7-1/2 cups almond powdered
7-1/2 cups desiccated coconut finely grated
7-1/2 cups jaggery grated coarsely
2-1/2 cups goondh powdered finely
2-1/2 cups goondh granules
10 cups ghee
5 tsp. wheat flour
Method:
Warm ghee, stir in wheat flour.
Add goondh granules, pop goondh as for ajwain.
Remove from ghee, keep aside.
Add jaggery to warm ghee, stir to melt only.
Add all other ingredients as follows, mix well. -- dhana kuli, almond, coconut, goondh powder, popped goondh.
Shape into 20 ladoos
Consume one daily in breakfast
Note:
This recipe should be followed on completion of ajwain halwa This is approximately on 7th day.
Ingredients:
250 gms. soonth powder
50 gms peepramul
250 gms coriander seed kernels crushed coarsely (dhana kuli)
7-1/2 cups almond powdered
7-1/2 cups desiccated coconut finely grated
7-1/2 cups jaggery grated coarsely
2-1/2 cups goondh powdered finely
2-1/2 cups goondh granules
10 cups ghee
5 tsp. wheat flour
Method:
Warm ghee, stir in wheat flour.
Add goondh granules, pop goondh as for ajwain.
Remove from ghee, keep aside.
Add jaggery to warm ghee, stir to melt only.
Add all other ingredients as follows, mix well. -- dhana kuli, almond, coconut, goondh powder, popped goondh.
Shape into 20 ladoos
Consume one daily in breakfast
Note:
This recipe should be followed on completion of ajwain halwa This is approximately on 7th day.
Post-Natal Recipe : Goondh Pak
Goondh Pak
Ingredients:
Almond powdered
Edible gum (goondh), remaining as above, finely powdered
1 tsp. peepramul powder
Dry coconut, remaining as above, finely grated
3/4 kg. khandsari sugar or misri powdered finely
1/2 kg. Ghee
Method:
In a large vessel, mix almonds, goondh, peepramul, coconut.
Add 3/4 part sugar, mix and check for sweetness, add more if required.
Heat ghee in separate vessel till lukewarm.
Add to mixture, gently blending ingredients with hands.
A very soft lump should be formed.
Press lightly down into a lidded container.
Take at least one big cupful a day or 3/4 cup each time twice a day.
Will last maximum 10-12 days or up to 25th day.
Note:
The goondh recipe can vary easily in ingredients like almonds, coconut, etc. since most of the ingredients are those left over from other recipes.
Ingredients:
Almond powdered
Edible gum (goondh), remaining as above, finely powdered
1 tsp. peepramul powder
Dry coconut, remaining as above, finely grated
3/4 kg. khandsari sugar or misri powdered finely
1/2 kg. Ghee
Method:
In a large vessel, mix almonds, goondh, peepramul, coconut.
Add 3/4 part sugar, mix and check for sweetness, add more if required.
Heat ghee in separate vessel till lukewarm.
Add to mixture, gently blending ingredients with hands.
A very soft lump should be formed.
Press lightly down into a lidded container.
Take at least one big cupful a day or 3/4 cup each time twice a day.
Will last maximum 10-12 days or up to 25th day.
Note:
The goondh recipe can vary easily in ingredients like almonds, coconut, etc. since most of the ingredients are those left over from other recipes.
Post-Natal Recipe : Lodh
Lodh
Ingredients:
1/4 kg. lodh powdered fine, sieved through muslin mesh.
1/4 kg. Sugar powdered fine, or more if required
1/4 kg. Ghee, heat, keep aside
Method:
Mix sugar and lodh together, check taste.
Mix in more sugar if required.
Add half ghee, stir and mix to a very soft lump.
Add more ghee only if and as much as required.
Make approx. 20 small lemon sized balls.
Store in airtight container.
Take two of these rounds, with a glass of milk, each morning.
To be taken until it lasts, approx. 10 days.
Tip:
Start with walking as an exercise postnatal.
Beginning with a few minutes on the first or second day, to a brisk purposeful one hour walk by the end of the month, should have become your daily portion of regular and vigorous exercise.
Ingredients:
1/4 kg. lodh powdered fine, sieved through muslin mesh.
1/4 kg. Sugar powdered fine, or more if required
1/4 kg. Ghee, heat, keep aside
Method:
Mix sugar and lodh together, check taste.
Mix in more sugar if required.
Add half ghee, stir and mix to a very soft lump.
Add more ghee only if and as much as required.
Make approx. 20 small lemon sized balls.
Store in airtight container.
Take two of these rounds, with a glass of milk, each morning.
To be taken until it lasts, approx. 10 days.
Tip:
Start with walking as an exercise postnatal.
Beginning with a few minutes on the first or second day, to a brisk purposeful one hour walk by the end of the month, should have become your daily portion of regular and vigorous exercise.
Post-Natal Recipe : Jeera Halwa
Jeera Halwa
Ingredients:
1/4 kg powdered jeera (cumin seeds)
1/4 kg powdered sugar
1/4 kg ghee
Method:
Mix all the ingredients together.
Make 10 parts.
Store in airtight container.
Ingredients:
1/4 kg powdered jeera (cumin seeds)
1/4 kg powdered sugar
1/4 kg ghee
Method:
Mix all the ingredients together.
Make 10 parts.
Store in airtight container.
Post-Natal Recipes : Mukhwaas
Mukhwaas
Ingredients:
250 gms. Black button supari (betel nut) pounded coarsely
100 gms. ajwain (carom seeds)
50 rock sugar (misri or khansari)
20 cardamoms
10 gms. dill seeds (suva)
15 cloves
1/2 nutmeg crushed
1/4 tsp. black salt
2 flakes shell mace
Method:
Pound all ingredients coarsely.
Mix and pound or grind to a coarse powder.
Bottle and use as required.
To proceed:
Wash and wipe dry or two mysore betel leaves.
Apply a speck of moistened choona on the back side.
Pluck off stem from base, and nip off tip too.
Place 1/2 tsp. of supari in centre over choona.
Fold and keep in mouth, chewing slowly.
This freshens the mouth and aids digest all those high caloried recipes.
Note:
Chewing on half a tsp. of this supari for anyone with digestive problems especially flatulence, goes a long way in rectifying them.
Ingredients:
250 gms. Black button supari (betel nut) pounded coarsely
100 gms. ajwain (carom seeds)
50 rock sugar (misri or khansari)
20 cardamoms
10 gms. dill seeds (suva)
15 cloves
1/2 nutmeg crushed
1/4 tsp. black salt
2 flakes shell mace
Method:
Pound all ingredients coarsely.
Mix and pound or grind to a coarse powder.
Bottle and use as required.
To proceed:
Wash and wipe dry or two mysore betel leaves.
Apply a speck of moistened choona on the back side.
Pluck off stem from base, and nip off tip too.
Place 1/2 tsp. of supari in centre over choona.
Fold and keep in mouth, chewing slowly.
This freshens the mouth and aids digest all those high caloried recipes.
Note:
Chewing on half a tsp. of this supari for anyone with digestive problems especially flatulence, goes a long way in rectifying them.
Post-Natal Recipe : Parodhi
Parodhi
Ingredients:
250 gms. Wheat flour (sieve through a fine mesh)
200 gms. Rock sugar (misri) ground
200gms. Ghee
1 tbsp. almonds chopped in slivers
1/2 tbsp. fine goondh (edible gum resin) crystals
Method:
Heat 1 tbsp. ghee, add 2 tsp. flour and gum crystals.
Allow them to pop well, empty and keep aside.
Add remaining ghee to same pan.
Add flour.
Stir fry till flour is pinkish in color and aroma exudes.
Allow to cool to room temperature.
Mix together popped gum, roasted flour, sugar and almonds.
Press down in an airtight container, and cool very well before storing shut.
Serve cooled.
Making time: 20 minutes (excluding cooling time)
Makes: 3 cups approx.
Shelf life: 3-4 weeks
Ingredients:
250 gms. Wheat flour (sieve through a fine mesh)
200 gms. Rock sugar (misri) ground
200gms. Ghee
1 tbsp. almonds chopped in slivers
1/2 tbsp. fine goondh (edible gum resin) crystals
Method:
Heat 1 tbsp. ghee, add 2 tsp. flour and gum crystals.
Allow them to pop well, empty and keep aside.
Add remaining ghee to same pan.
Add flour.
Stir fry till flour is pinkish in color and aroma exudes.
Allow to cool to room temperature.
Mix together popped gum, roasted flour, sugar and almonds.
Press down in an airtight container, and cool very well before storing shut.
Serve cooled.
Making time: 20 minutes (excluding cooling time)
Makes: 3 cups approx.
Shelf life: 3-4 weeks
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