Indian Savory Pancakes Ready for some flavour? Try these fragrant, savory pancakes for dinner tonight! Recipe type: Main Cuisine: Indian Serves: 4 Ingredients 2 ? cups water 2 Tbsp oil 1 cup gram flour 3 Tbsp rice flour ½ cups whole wheat flour 1 cup finely chopped onion ? finely chopped tomato 2 tsp finely chopped green chilli 2 tsp red chilli powder 3 tsp salt 2 tsp cumin seeds 2 tsp cilantro leaves 1 tsp garlic paste Instructions In a large bowl, add rice flour, gram flour and whole wheat flour. Add chopped tomato and onion. Mix well. Add seasoning: cumin seeds, salt, red chili powder, cilantro and chopped green chilli. Gradually add the water. Cover and set aside for 10 minutes. Place a non-stick pan over medium flame and grease the pan with oil. Now pour ? cup batter in the center of the pan. Let it cook for 3 to 4 minutes, or until it starts to turn darker brown. Flip the pancake and apply a little bit of oil to this side also. Cook for another 3 to 4 minutes, until it is golden brown on both sides. Serve with ketchup or any of your [...]]]>
? Cauliflower and Peas Why not enjoy a classic side dish of cauliflower and peas tonight? Ingredients 2 Tbsp oil 1 cup peas 2 cups cauliflower (cut into big chunks) 2 cups potato (cut in small chunks) 2 tsp garlic paste 3 tsp salt 1 tsp cumin seeds 2 tsp cilantro powder 2 tsp green chili paste 1 Tbsp water Instructions Take a pan and put it over a medium flame. Add oil. When oil is hot, add cumin seeds. When cumin seeds start crackling add the peas. Cook for 3 to 4 minutes. Add garlic and green chili paste. Add potato chunks. Cover the pan with lid and cook potato about 8 minutes, or until slightly underdone. Add cilantro powder and salt to taste. Add cauliflower chunks. Sprinkle a little bit of water and cook again for 10 minutes. Turn off the heat and serve. Enjoy this recipe with Indian chapattis or paratha. Nutrition Information Calories: 106 Fat: 2.2 g Carbohydrates: 18.6 g Sugar: 5.3 g Sodium: 503.4 mg Fiber: 5.4 g Protein: 4.4 g Cholesterol: 0.0 g 3.2.2265]]>
? Spicy Chicken Drum Sticks For an extra kick try these spicy chicken drum sticks for your next meal! Recipe type: Main Serves: 4 Ingredients 1 pound chicken drum sticks 4 tablespoons skimmed yogurt ? teaspoon ginger paste 1 teaspoon minced garlic 1 teaspoon minced green chili or paprika ? teaspoon oil Skewers, soaked in water 2 tablespoons vinegar Instructions Mix all ingredients (except chicken) in a bowl until a smooth paste forms. Then add in drum sticks and mix to coat chicken. Leave to marinate in the fridge for at least 2 hours. Preheat a grill or grilling pan to medium-high. Thread chicken onto the skewers and grill for 8-10 minutes, turning twice, until the juices run clear. While serving, drizzle with lemon juice and serve with rice. Nutrition Information Serving size: 1 drum stick Calories: 295 Fat: 15.6 g Saturated fat: 3.0 g Sugar: 0 g Sodium: 389 mg Protein: 34.2 g 3.2.2265]]>
Lentil Curry Serves: 3-4 Ingredients ? cup red lentils ? cup brown lentils 4 cups water 5 garlic cloves, minced ? teaspoon salt ? teaspoon cayenne pepper ? teaspoon turmeric ? teaspoon dry cilantro, ground 1 tablespoon olive oil ? cup of sliced onion 1 teaspoon cumin, ground ⅛ cup skim milk 1 tablespoon fresh coriander, finely chopped Instructions Soak both lentils in a bowl filled with water for one hour or more. Overnight is best. After soaking, drain the lentils and place in a saucepan. Add water, garlic, salt, pepper, turmeric and cilantro. Bring to a boil. Turn the heat down to medium-low, cover and let simmer for about 30 minutes, or until lentils are tender. When the lentils are about to cook, heat oil in a saucepan and sauté onions until lightly golden. Add the cumin and fry for 1 minute, or until fragrant. Add sautéed onion along with oil and milk. Cook 5 minutes more over low and then sprinkle with chopped cilantro. Serve hot with whole-grain bread or boiled rice. Nutrition Information Calories: 238 Fat: 5.5 g Saturated fat: 0.5 g Carbohydrates: 33.0 g Sugar: 1.3 g Sodium: 598 mg Fiber: 8.6 g Protein: 13.9 g 3.2.2265 ?]]>
This hot vegetarian side dish can be made milder with the exclusion of the chilies and chili powder. It goes great with stewed pinto or kidney beans, or our delicious >fish tacos. Spicy Mexican Rice Recipe type: Side Dish Cuisine: Mexican Serves: 4 Ingredients 1 cup Indian basmati rice, boiled and drained 1 tbsp olive oil 1 tbsp onion, sliced 4 green chilies, diced (seeds removed for a milder version) 1 cup ripe tomatoes, cut into cubes 1 tbsp raisins 1 tsp red chili powder 1 tsp salt 1 tsp black pepper 1 tsp garlic, sliced Instructions Heat oil in a pan over medium heat. Add onion, green chilies, garlic, dry red chili and boiled rice. Cook for 5 minutes, stirring occasionally. Stir the rice and add all the other ingredients. Cover with a lid and cook for 10 minutes over high heat. Let the rice simmer for 5 minutes. Nutrition Information Calories: 263 Fat: 5.6 g Saturated fat: 0.9 g Carbohydrates: 47.6 g Sugar: 4 g Sodium: 597 mg Protein: 7.2 g Cholesterol: 0 mg 3.2.2310 ?]]>