For all the kids who demand Macroni in just 5 min and can't wait more... try this INSTANT MACRONI at
(without the hassle of boiling macroni and saute vegetables separately)....


Servings – for 2 people


Macroni (Penne/ Spiral/ any shape)- 2 Cups
Cabbage- ¼ cup shredded
Green/yellow/ red Capsicum- ¼ cup chopped
Onions – 1 big onion chopped/sliced
Carrot – ¼ cup chopped
Tomato puree – ¼ cup
Tomato sauce – 1-2 tsp for flavour
Oil – 2-3 tsp
Seasonings (as per taste)- Salt, Oregano, Black pepper, chilly flakes


1.  In a pressure cooker, heat oil and sauté onions till light golden brown. Then add all vegetables and sauté for 2-3 mins.
2. Add macroni , mix well  and let it cook for 2-3 mins.
3. Then add water to the mixture (level of water should be that it should just cover all the mixture, approx. Double the amount of macroni).
4. Add seasonings, tomato puree and tomato sauce and close the pressure cooker and let it cook till it simmers or when 1st whistle is about to start.
5.  Remove pressure cooker  from flame and let it cool down. Serve hot with garlic 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.


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


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.

Another wonder vegetable is PUMPKIN.

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

Serving - 1 big bowl


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

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.

Try out these simple and easy to make Cabbage Carrot Grilled Sandwich recipe at

Servings - 2 person


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

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.
  • 1.5 litre juice capacity.
  • Removable 1 litre pulp container.
  • Removable patented micro mesh filter.
  • Stainless steel blades.
  • Safety locking handle.
  • Easy to clean with dishwasher safe parts.
  • Manufacturer's 2 year guarantee.

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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