Wash and steam the Amla. Let it cool and cut it into pcs, taking off the seeds from between.
Pour oil in a non-stick pan and heat it. Add methi seeds to it and cook for 1 minute till it turn brown. To this add stem Amla, Turmeric powder, red chilly powder and salt.
Lastly add sugar and green chillies. Mix properly and cook for 1-2 minutes.
Amla ka achaar is ready. Let it cool and serve with Parathas.
Maggi Noodles Pie is a very interesting way to eat Maggi with an innovation. The taste is awesome, very long maggi strands with cheese top.A pie made in Philips Airfryer.
Pomegranate seeds (Anardana seeds, soaked in water) – 2 tsp
Salt – As per taste
Sugar – As per taste (Optional)
Method:
1.In
a grinding jar, add curd, onions, pomegranate seeds, green chilly, coriander
leaves and salt as per your taste. Grind all these ingredients together.
2.Add
walnuts and sugar, Grind again.
3.Serve
the Dip/chutney with Bread/ Paranthas/ Roti/ Rice etc.
During Navratras, most of us keep fast (Upwaas) and Kuttu ka Aata is one such thing which is loved by all, wanted to remove the oil completely from the dish, so made it in the Philips Airfryer... The result as usual - Wow!!!
Click here to buy a Philips Airfryer now:
Flipkart: http://goo.gl/6VFKDo
Amazon: http://goo.gl/rS8AfK
Ingredients:
Boiled Potatoes – 3-4 medium sized
Kuttu Ka Atta (Buckwheat Flour) – 1 cup
Sea Salt – As per taste
Red Chilly Powder – As per Taste
Method:
1.Mash
potatoes and add the flour to add the binding and mix well.
2.Add
the seasonings – sea salt and red chilly powder.
3.Make
small rolls.
4.Preheat
the air fryer at 200 degrees and put the greased tikki/ balls into it for air
frying for 5 min initially. If required ball the time of air fryer can be
increased.
5.Once
done, remove the balls from the airfryer mesh
and plate it.
Bhalle or Vada is generally had with Dahi (Curd) or Sambhar in the Southern part of India, It is a delicacy loved by all but consumes a lot of oil in frying, tried making it with the Philips Airfryer and the result was just outstanding....
Ingredients:
Washed Urad dal/ Split Black Gram lentil – 1 cup
Salt – As per taste
Method:
1.Soak
the lentil for 2-3 hours and grind coarsely.
2.Add
salt in the batter.
3.Place
small portion of batter on small greased foil paper.
4.Preheat
the airfryer at 200 degrees.
5.Put
the foil paper in airfryer and airfry the bhalls for 10 min.
6.Bhalle
will get a brown colour once airfryed. Serve it with Sambhar or Dahi/curd as
per taste.
All Chinese Loving People.. here is 100% HOME MADE MANCHURIAN recipe...with a little Indian touch but Without using any of those readily available market packs.. Its homemade so Healthy...healthy...healthy
1.To prepare the balls – Mix all the grated
vegetables together. Add cornflour and refined flour , chili sauce, soya sauce
and salt as per taste. Mix together to make nice balls which are able to
maintain their shape and do not break yet are soft. (in case balls get very
soft, more of cornflour can be added)
2.Make the desired size of the balls and deep
fry them on medium flame till get nice golden brown colour. Keep stirring the
balls to get even colour. Remove the balls on tissue paper
3.Gravy – Take oil in a Kadai and add
cumin seeds and garlic paste. Sauté for 1 min
4.Add
spring onions, cabbage, onions (optional). Mix it well and sauté for 2-3 min.
5.In
2 cups of water, add soya sauce and chilly sauce and paste of corn flour. Add
salt. Add this puree to the earlier sauté material. Cook the gravy till
completely cooked. Keep stirring the gravy to avoid lumps and let the gravy
boil.
6.Once
gravy is thick, add tomato sauce and balls.
Are you on healthy weight loss diet!!!! Try out this extremely effective and beneficial Chickpea Bottle Guard Vegetable (chana dal Lauki Sabzi) at http://youtu.be/LzqBtwEVm44.
Trust me it really helps in weight loss.. I have personally tried it
Ingredients:
Lauki (Bottle Guard) – 1 big size cut into cubes
Soaked Bengal Gram Pulse (Chana Dal) – 1 cup
Ginger – garlic paste – 1 tsp
Tomatoes (Diced) – 1 cup
Fresh turmeric paste – ½ tsp
Salt – As per taste
Red Chilly Powder –as per taste
Cumin seeds -1/2 tsp
Asfoetida – a pinch
Method:
1.In
a Pressure cooker, add oil. Desi ghee into it. Add Cumin seeds, asfoetida,
turmeric paste. Add ginger garlic paste and mix well.
2.Add
diced tomatoes and mash it little. Add Soaked chana dal and lauki, water, salt
and red chilly powder. Pressure cook for 5 min.
A very healthy breakfast recipe especially for kids - BREAD PIZZA (without cheese) Try it out onhttp://youtu.be/qtmUxzBA3yk
Make it healthier by adding Beetroot to add Iron in your child's diet!!!!!
Ingredients:
Semolina (Suji)- 200 gms
Shredded Cabbage – 2 cup
Chopped Capsicum – 1 cup
Chopped Carrot – 1 cup
Cream – ½ cup
Salt – as per taste
Oil - optional
Bread slices
Method:
1.In
a bowl, add semolina and all vegetables. Mix all together.
2.Add
cream to make a nice paste. Water can be added for smooth consistency.
3.Add
salt as per the taste.
4.Apply
the paste on to the bread slices. Bread slices can be cut into circles.
5.On
a nonstick pan/ tawa, put the bread slices keeping the paste side down to allow
cooking for 1-2 min. Flip over to cook the other side. Apply little oil if
required.
Make this amazing HEALTHY COCONUT CHUTNEY (Coconut dip) athttp://youtu.be/wk7Abas49yc - Must have with any South Indian dish or you can try with French Fries as well... Try this deadly combo....
Ingredients:
Grated coconut – 1 cup
Yoghurt – 1 cup
Roasted chana dal (Bengal Gram pulse)- 2 tsp
Green Chillies- 1-2 (optional)
Fresh coriander leaves – 2-3 twigs
Salt – as per taste
Rai (mustard seeds) – ½ tsp
Oil – for tempering
Method:
1. In a mixer jar, add all ingredients except the rai and oil. Blend all ingredients together.
2. For tempering – take oil in a Kadai and add mustard seeds into it till it splutter. Add this tempering onto coconut chutney material.
3. Serve with any south Indian dish like Dosa, idli, vada or even with French fries.
Combine the 2 P's - powerhouse of Nutrition - Potato and Peas Vegetable..
Watch and learn how to easily cook Potato Peas Vegetable (Aloo Matar Sabzi) at http://youtu.be/9ixIJovVoJs
Ingredients:
Potato wedges – ½ kgs
Peas – 1 cup
Fresh coriander leaves – 2-3 twigs
Green chillies- 1-2
Mustard seeds – ¼ tsp
Ginger paste – ½ tsp
Salt and Red Chilly powder – as per taste
Mustard oil – 1 tsp
Method:
1.In
a Kadai, add mustard oil into it. Add mustard seeds, green chillies, potato
wedges.
2.Add
red chilly powder and green peas. Sauté for 5 min.
3.Add
fresh coriander leaves. Salt should be added in the end of the recipe to avoid
breaking of the potatoes. Saute for another 1 min.
Dhokla or besan idli is one the very famous South Indian Dishes. Easy to make, good for health and tastes absolutely delightful. Try out this easy recipe.
Here is the video recipe for easy reference:
Below is the detailed recipe as well:
Ingredients:
1 cup #gram #flour (besan)
1 Cup #Semolina (suji)
1 cup #Curd
2 tsp #Fruit Salt/ #eno powder
1 #lemon (nimbu)
2 green #chilly (hari mirch)
8-10 #Curry leaves (kadi patta)
1 tsp #mustard seeds (raai)
1/4 tsp salt (according to your taste)
½ Tsp of #Turmeric powder
1 – ½ cup #water
1 tbsp oil
Method:
Mix gram flour, semolina and curd and turmeric powder. Keep aside for half hour.
Grease a container.
Heat water in a pressure cooker/ microwave and place sieve (provided with stand or steamer) on it.
Now add eno powder in to the batter. Add little water if batter looks very thick. It should be of medium consistency.
Immediately pour this mixture in the greased container.
Place it on sieve and cover the cooker.
Remove the whistle of the cooker.
Let it cook at high flame for 10 minutes/ Microwave for 5-7 minutes.
Give stand by time of 10-15 minutes to let it cool.
Then take out the idli dhoklas out of the container and cut into pieces once it is cooled.
For tempering - Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
Finely chop green chilies.
Pour this on idli dhoklas. Add lemon juice as per your taste.
Garnish with finely chopped coriander leaves. Serve with some sauce.
SOYA is one of the best sources of proteins:energy. Have SOYA in form of VEGETARIAN KEEMA .....Very nutritious, easy to cook, very tasty, very soft and delicious in taste..simply MUST MAKE dish..
Ingredients:
Nutrella granules- 1 cup
Peas – 1 cup
Tomato puree- 1 tsp
Chopped Onions –2 tsp
Ginger garlic paste -1/2 tsp
Oil – 1 tsp
Cumin seeds – ¼ tsp
Salt. Red Chilly Powder, Turmeric powder – as per taste
Method:
1. In a pressure cooker, add oil, add cumin seeds till it splutter. Saute onions and add ginger garlic paste to it. Mix it and add all spices.
2. Add tomato puree to the above mixture and cook till the oil separates.
3. Add nutrella granules and peas. Mix ½ cup of water. Pressure cook for 5 min.
4. Serve hot with Chapati/ Bread.
BEETROOT - With the Romans to maintain their sexual health to Indians using it to treat anemia and fatigue, the humble beetroot has been known to have multiple health benefits.
Prevents plaque formation and reduces ‘bad’ cholesterol, great for pregnant mums, Beats osteoporosis, Keeps diabetes under check, Beats constipation and keeps the stomach healthy so on.....
So why not include this root in your diet simply by making Beetroot Parantha.
Ingredients:
Wheat Flour (Atta)- 1-big bowl (250 gms approx.)
Gram Flour (Besan) - 2-3 tsp (optional)
Beetroot shredded - 2 medium sized
Onions chopped - 1 big onion for stuffing (optional)
Seasonings (as per taste) - Salt, red chilly powder, Turmeric, coriander powder/seeds
Oil/ Butter - 3-4 tsp
Method:
1. Take all the above ingredients and make a nice soft dough with help of water.
2. Onions can be added in the dough or can be used as stuffing. Onions will give the crispness to parantha.
3. Just cook like normal parantha by applying oil on both sides.
4. Delicious red colored parantha is ready. Serve hot with green chutney/ butter.
It is low in calories, high fiber and encourages weight loss, Anti ageing, helps prevent Cancer, good for skin, controls cholesterol and many more....
So why not eat it in form of tasty Pumpkin Vegetable (Pethe ki Sabzi). Recipe video on http://youtu.be/CpG0cbK7_i4
Serving - 1 big bowl
Ingredients:
Cut Pumpkin - 1 kg approx.
Mustard seeds (Black Rai) - 1 tsp
Cumin seeds (Zeera)- 1 tsp
Methi Dana - 1 tsp
Seasonings as per taste - salt, red chilly powder, turmeric powder
Sugar - 2-3 tsp
Mustard oil - 3-4 tsp
Method:
1. In a nonstick pan/ Kadai, put oil and warm it. Add mustard seeds, cumin seeds and methi dana together. Let these splutter for 1-2 min.
2. To this add cut pumpkin pcs and saute for 2-3 mins.
3. Add all seasonings and cover the pan for cooking for another 5 mins.
4. When pumpkin gets soft and tender, add sugar and cook for just 1-2 more min.
5. Once ready serve hot with Bread/ Chapati.
Give your family the Combined SUPERPOWERS of Cabbage and carrot in one recipe.
These 2 humble vegetable hides a wealth of important nutrients and disease-fighting superpowers:
1. Cabbage can help prevent cancer, reduce cholesterol, and heal ulcers.
2. Carrots supply the body with Vit A without any of the saturated fats associated with other sources such as eggs, and butter.
Bread - 4 slices
Shredded Cabbage - 1/2 cup
Shredded Carrot- 1/2 cup
Home made cream/ Mayonnaise - 1/4 cup or 3-4 tsp
Salt and black pepper - To taste
Method:
1. In a bowl mix both vegetables and add cream to it. Mix well and add water to make nice smooth paste.
2. Add seasonings as per taste.
3. Apply this mixture onto bread slices and make a sandwich .
4. Just grill it in toaster. Serve hot with tomato ketchup or french fries.
The Philips saladmaker can slice, shred and julienne vegetables, cheese, salami and more directly into your saladbowl, cooking pot and wok pan. With the XL julienne disk you can now also cut potatoes for fries. Salads and more in seconds.
5 inserts for results in any shape and size
direct serve to bowl
powerful 200w motor
stainless steel disc inserts
dishwasher proof parts
easy cord storage
Our Recommendation: It is a useful product, certainly very useful if you like to have salads everyday. But you will have to use a bigger bowl for collection or else you will be spraying the vegetables all over your kitchen.
Everything you expect from a juicer, including high juice extraction and cleaning within 1 minute, all in a compact design that is the same size as a standard kettle. Treat yourself with the joy of a healthy homemade juice every day.
500 watts.
1 speed setting.
Takes whole or large pieces of fruit - no pre-cutting needed.
Chole Bhature is one of the mouth-watering, spicy, exotic dish from Punjabi Cuisine. The crispy puffed Bhatura makes an excellent combo with hot & spicy Chole / Chickpeas curry.
Ingredients :
(A) For Bhatura :
Maida / All purpose flour - 2 cups Rava / Sooji - ¼ cup Baking pwd - ¼ tsp Sugar - ½ tsp Yoghurt - ½ cup Salt - to taste
(B) For Chhole Masala : Chana / Chole - 1 cup Oil - 3 to 4 tbsp Cumin seeds - 1 tsp Bay leaf - 1 or 2 Cinnamon - 1 Onion - 2 Ginger garlic paste - 1 tbsp Tomato mashed - 1 cup Chhole masala pwd - 1 ½ tbsp Red chilly pwd - ½ tsp Salt to taste
Method : (A) To make Bhatura : Take maida flour in a mixing bowl. Add sooji to it. Add baking pwd, sugar and salt. Combine well. Add yoghurt and mix well. Knead to smooth dough. Cover it with damp cloth and allow to rest for 3 to 4 hrs. After the resting time, you can see the dough is more soft, moist and slightly rised. Apply little maida flour ( to avoid sticking ) to hands and knead well. Divide the dough to equal sized balls. Roll it to big sized poori. Heat oil in a thick bottomed wok. Gently drop the rolled poori in hot oil. Wait till it puffs up and flip it to other side. Deep fry until it turns golden & crisp on both sides.
(B) To Make Chhole Masala : Heat oil in a pressure cooker; Add cumin seeds, bay leaf & cinnamon stick. Sauté till it crackles. Add finely chopped onion and cook till its golden brown Add ginger garlic paste and fry for a minute. Add mashed tomatoes and cook for two minutes. Now add chhole masala pwd and stir well. Add red chilly pwd and salt. Cover and cook in low medium flame for 6 to 7 mins. You can see the oil separates out from the gravy. Now add the soaked chana / chickpeas. Mix it very well. Add 2 cups of water and pressure cook for 6 to 7 whistle or till the chana is cooked tender. Spicy and thick Chhole Masala is ready. Squeeze few drops of lemon juice and garnish with freshly chopped cilantro leaves. Serve hot with fried crispy Bhature.
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