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This vegetarian version of protein salad is so healthy and nutritious. It's a great option for people who want to add protein to their diet.
Protein Paneer Salad Ingredients:
200 Grams Paneer/Cottage Cheese
1 Cup Capsicum
1 Cup Onion
1 Broccoli
100 Grams Ice Berg Lettuce
1 Tsp Chilly Flakes
1 Tsp Pepper Powder
1 Tsp Italian Seasoning / Pizza Seasoning
1 Tbsp Salad Oil
1 Tbsp Lime Juice
Recipe video posted on Youtube English and Tamil Channels 😊
Prep:
Separate the broccoli florets and rinse twice. In a pan or pot add water and 1/2 tsp salt boil it on high flame. Remove the boiling water from flame and add the broccoli to the hot water and allow it to rest for few minute then drain and reserve.
Separate the lettuce leaves rinse it in water twice. spread the lettuce on a towel allow it to drain, then pat it dry and slice it. Reserve the lettuce in a bowl.
Wash and slice the onion. Wash the bell peppers, chop it in half, remove the seeds, chop the bell peppers into cubes and reserve.
Chop the paneer into finger length strips and reserve.
Wash the lime and chop into half.
In a small mixing bowl add 1 tbsp pepper powder, 1/4 tsp salt, 1 tbsp lime juice and 1 tbsp oil, mix all the ingredients and reserve.
Method:
Heat a wok on medium flame. Add 1 tbsp sesame oil allow the oil to heat up and smoke.
Add the broccoli to hot oil and fry for 2 minutes or until tender.
Add sliced onions and cubed peppers and fry for another 2 minutes.
Add the paneer, chilly flakes, cumin, pepper powder and salt fry all the ingredients for 2 more minutes. Remove the veggies from flame and reserve.
In a salad bowl layer with shredded lettuce. Top the lettuce leaves with 2 tsp of salad dressing.
Top the lettuce with stir fried veggies and garnish with dressing, mint leaves and coriander...We can serve the salad warm or cold...Enjoy!
I thoroughly enjoy this salad it is very easy to prepare and the flavors are amazing. All ingredients are locally available few ingredients can be purchased online.
Recipe Video Posted on Youtube English and Tamil Channels 😊
Greek Salad Recipe
Ingredients:
1 Cup English Cucumber
1 Cup Cherry Tomatoes
1 Cup Onion
2 Green Chilies
5 Sprigs Mint Leaves
5 Sprigs Coriander Leaves
1 Tsp Pepper Powder
1/2 Tsp Roasted Cumin Powder
1/4 Tsp Salt
50 Grams Feta Cheese
100 Grams Fried Samosa Sheets or Pita Chips
1/2 Lime
2 Tbsp Sunflower Seeds
Mint and Coriander
Prep:
Wash and chop cherry tomatoes into halves.
Peel wash and slice onion.
Wash English cucumber, chop the ends and slice the cucumber into half. Chop the cucumber into half moons and reserve.
Separate, rinse the mint and coriander and reserve.
Wash the chili remove the stem and reserve the chilies.
Wash and chop the lime into half and reserve.
Heat a pan on low flame, add the sunflower seeds to the pan and stir. Dry roast the sunflower seeds till golden and reserve.
Crumble feta cheese in a bowl and reserve.
Chop the samosa sheets into finger lenght strips and deep fry in hot oil or bake it till crispy.
Method:
In a mixer jar add mint, coriander and chilies blend to form a smooth paste and reserve.
Add all the prepped veggies in a large mixing bowl, followed by the mint masala, cumin powder, pepper powder, salt, lime juice, oil and sunflower seeds, mix all the ingredients.
In a serving plate layer the salad with fried samosa sheets or pita chips, garnish with crumbled feta and sunflower seeds...serve the salad right away and enjoy!
This recipe is a wholesome meal for diabetic people. I have avoided using soya sauce and processed sauces in this recipe which makes it very safe and nutritious even for kids.
Recipe Video Posted on Youtube English and Tamil Channel 😊😊
Basil Chicken Lettuce Wraps Recipe
Chicken Mince /Chicken Keema 300 Grams
1/4 Tsp Pepper Powder
1/4 Tsp Salt
1/4 Tsp Chilly Flakes
3 Tbsp Thai Basil
3 Tbsp Garlic
2 Tbsp Ginger
3 Birds Eye Red Chilly or Regular Chilies
1/2 Large Onion
1/2 Cup Red, Green and Yellow Capsicum
1 Tsp Thai Tamarind Sauce or Lime Juice
3 Tsp Sesame Oil
Baby Butterhead Lettuce
All Ingredients used in this recipe are purchased from online app stores:
Separate thai basil leaves, rinse it twice, drain and pat dry. Finely chop the basil and reserve on a plate.
Peel wash and finely chop onion, garlic and ginger and reserve.
Wash and remove seeds from red, yellow and green capsicum and chop it into small dice.
Wash and finely chop thai chilies.
If your buying ready to use chicken mince then with a damp kitchen towel pat it and reserve in a colander. I recommend preparing minced chicken at home.
Chicken mince: Wash the chicken breast cube the meat, pat it dry, then using a copper or in a small mixer jar add the chicken and pulse it twice and prepare a mince.
Separate baby butterhead lettuce, rinse twice in water and place the lettuce in cold water for 5 minutes. Please follow this step before serving.
After 5 minutes remove the lettuce from ice water and place it in a colander allow excess moisture to drain then pat it dry with a cloth and reserve on a plate.
Method:
Heat a wok with sesame oil on high flame.
Once the oil starts to smoke place it on medium flame, start adding the finely chopped onion, garlic and ginger and fry till the onions turn transparent.
Add the minced chicken and fry it for a minute, add salt, pepper and chilly flakes and fry for a minute.
Add water to the chicken and place it on medium flame, cover and cook the chicken until tender.
Stir the chicken twice and break it and fry it till the moisture has evaporated.
Add diced capsicum and basil to the chicken and fry till the veggies are tender.
Add thai chilli (Birdseye chili) and fry till the oil separates add lime juice and reserve the chicken in a serving bowl.
To serve basil chicken lettuce wraps on a serving plate place the basil chicken and lettuce leaves, or fill the lettuce leaves with chicken and serve. This dish can be served warm or cold...Enjoy!
Hot summers or not, salads have become my go to meal. I'm trying to incorporate more and more veggies and nuts in my diet. Here's a very simple recipe anyone can prepare.
All ingredients used in this recipe are purchased from online app stores:
Visit Youtube English and Tamil Channel for recipe video 😊
Beetroot Carpaccio
150 Grams Beetroot
3 to 4 Pieces Almonds and Walnuts
2 Tbsp Feta Cheese
1 Tbsp Olive Oil or Salad Oil
2 Cloves Garlic
1/4 Tsp Pepper Powder
1/4 Tsp Salt Optional
40 Grams Rocket leaves
1 Tbsp Lime Juice
Method:
Boil 2 cups water on medium flame.
Wash and add the beetroot to the boiling water and cook until tender.
Once the beets are cooked drain and reserve on a plate, allow it to cool.
Separate rocket leaves and rinse it twice and place it in a colander to drain out excess moisture.
Using a peeler or blunt-knife gently peel the beets and place it in a air tight box and refrigerate till chilled or allow the beets to reach room temp to slice it.
Using a chips slicer or sharp knife slice the beets into thin coins and reserve on a plate.
Wash and peel garlic. Using a cheese grater, grate and reserve the garlic.
Heat a pan on medium add the walnuts and almonds and dry roast till light brown.
Remove the roasted almonds and walnut on a plate, allow it to cool.
Once the toasted nuts have cooled, roughly chop and reserve.
In a small bowl add olive oil, add the grated garlic, salt, pepper, and lime juice and mix well.
To assemble the salad on a serving plate place one layer of sliced beets then top it with dressing, followed by roasted almonds and walnuts.
Crumble and top the salad with feta cheese and rocket leaves...Enjoy!
Delicious combination of orange, salty feta, sweet beetroot and peppery rockets. This is a perfect summer salt with citrus flavors and taste.
Recipe Video Posted On Youtube English Channel 😊
Orange, Rocket, Beetroot and Feta Cheese Salad Recipe Ingredients:
1 Cup Orange Segments
100 Grams Rocket
1/2 Cup Beetroot
50 Grams Feta
10 Walnuts
5 Almonds
1 Tsp Lime Juice
1 Tsp Olive Oil
1/4 Tsp Pepper Powder
Prep:
Separate rocket leaves from hard stems.
Rinse the rocket leaves in cold water twice. Drain and pat it dry with a towel and reserve.
Peel couple of oranges, gently peel and remove the membrane and fiber on the orange segments. Remove the seeds and reserve the cleaned orange segments in a bowl.
Cover and place the orange and rocket in the fridge till use.
Wash medium size beetroot. Boil 2 cups water in a pot on medium flame.
Add 1 tbsp of salt to the water and add the beetroot to the boiling water. Cover and cook the beet till tender.
Drain the beetroot place it on a plate allow it to cool a bit. Gently peel and slice the beetroot and reserve.
Prepare Dressing:
In a small bowl add olive oil, lime juice and pepper powder, whisk and prepare a dressing and reserve.
Method:
In serving plate or serving salad bowl layer rocket leaves, layer beetroot, orange segments, crumble and top with feta cheese and dressing...serve the salad right away...enjoy!
Tandoori broccoli and cauliflower is a excellent starter or snack for people with diabetes or on a diet. Even otherwise these delicious and crunchy broccoli and cauliflower is an excellent starter.
Recipe Video Posted on Youtube English Channel 😊
Tandoori Broccoli and Cauliflower Ingredients:
1 1/2 Cups Broccoli Florets
1 Cup Cauliflower Florets
1 Tbsp Ginger and Garlic Paste
1 Tsp Kashmiri Red Chili Powder
1 Tsp Spicy Chili Powder
1 Tsp Garam Masala or Kitchen King Masala
1 Tsp Tandoori Chicken Masala
1 Coriander Powder
1 Tsp Pepper Powder
1/4 Cup Fresh Yogurt
1 Tsp Lime Juice
1 Tsp Pink Salt or Regular Salt
1 Tsp Mustard Oil
2 Tsp Oil
Prep:
Separate broccoli florets and cauliflower florets.
Soak the broccoli and cauliflower in water with 1 tbsp water.
Then rinse the cauliflower and broccoli with lukewarm water twice and once in cold water. Drain and reserve.
Peel, Wash and grind equal amount of garlic and ginger.
Marination:
In a large mixing bowl combine Kashmiri chilli and red chilli powder. Add garam masala, tandoori chicken masala, pepper powder, ginger and garlic paste, salt, yogurt and mustard oil. Prepare a smooth paste make sure there are no lumps.
Add the broccoli and cauliflower to the marination mix well, cover and allow the veggies to marinate for 15 to 20 minutes.
Method:
Heat a tawa on medium flame. Add 2 tsp oil and allow to reach smoking point on low flame.
Skew the broccoli and cauliflower florets in metal skewers and place it on the tawa.
Fry the florets for 2 minutes on eachside or until the broccoli and cauliflower is cooked but still has a crunch.
Remove the skewers and fry for another 2 more minutes and serve hot with mint chutney and enjoy!
Similarly broccoli and cauliflower can be baked in oven, air fryer or grilled on coals.
1 Cup Broccoli Florets 1 Cup Cauliflower Florets 1 Medium Onion 4 Pods Garlic Pods 1/2 Inch Ginger 3 Green Chilies 1 1/2 Cups Skimmed Milk 1 Cup Water 1/2 Tsp White Pepper Powder 1 Tsp Himalayan Pink Salt or Regular Salt 6 Almonds
Prep:
Wash and soak almonds in hot water for 2 hours. Then peel the skin and reserve.
Separate brocoli florets from hard stems.
Separate cauliflower florets from hard stems.
Peel, wash and roughly chop onion.
Peel, wash and reserve garlic.
Peel, wash and chop ginger and reserve.
Wash chilies, remove stems and reserve.
Method:
In a heavy bottom pot add water and place on medium flame.
Add broccoli, cauliflower, onion, ginger, almonds and garlic, stir and boil on medium flame till the veggies are mushy.
Add milk and boil till the cauliflower is cooked well.
Remove the broccoli and cauliflower from flame allow it to cool down completely.
Drain the veggies and add it to a mixer jar and grind it to a smooth paste.
Once the veggies are ground add it to the milk and stir well. Place it on medium flame add white pepper and salt stir and bring it to a boil.
Once the soup starts to boil, remove from flame, stir once and serve hot.
JAT-PAT-Mutton Samosas anytime. Using one mutton keema base we can prepare many recipes and one of my favorites are mutton samosas.
Mutton Samosa Recipe on Youtube English 😊
Ingredients for Mutton Keema Filling:
300 Grams Mutton Keema 2 Tbsp Oil 1 Cup Finely Chopped Onions 2 Tbsp Finely Chopped Mint and Coriander 1 Tbsp Finely Chopped Onions 1 Tsp Finely Chopped Ginger 4 Green Chilies Finely Chopped 1 Tsp Ginger and Garlic Paste 1/4 Tsp Turmeric Powder 1 Tbsp Chilly Powder 2 Tbsp Coriander Powder 200 Grams French Fries Ready to fry 1 Tbsp Garam Masala 1 Tsp Pepper Powder Oil for frying Salt as per taste
Prep: Peel, wash and finely chop onions.
Wash and finely chop chilies.
Grate cheese and reserve.
Wash and finely chop mint and coriander.
Peel, wash and finely chop garlic and ginger.
Method: Heat a wok with oil on medium flame.
Add finely chopped onions and fry for a minute.
Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.
Add finely chopped chilies and ginger garlic paste and fry for a minute.
Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.
Add mutton keema, break and fry till the keema releases moisture.
Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.
Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.
For Samosa: Ready to use Samosa Sheets Keema Filling 1 Tbsp Finely Chopped Coriander 1 Tbsp Finely Chopped Mint 1/4 Cup Cooked Peas 1 Tsp Finely Chopped Chilies 1/2 Cup Finely Chopped Onions Oil For Frying 1 Tbsp Corn Flour or All Purpose Flour
Prep: Separate, Wash and finely chop mint and coriander.
Peel, wash and finely chop onions.
Remove stems, wash and finely chop chilies.
Wash 1/4 cup peas, drain and reserve. Add 1 cup water to a pot along with 1/4 tsp salt boil on medium flame.
Add the wash peas and cook on medium flame till tender, remove from flame and drain. Reserve the drained peas in a bowl.
In a small bowl add corn flour or maida along with 2 tsp water make a slurry and reserve.
To Prepare Samosas: Remove the mutton keema from fridge allow it to thaw.
Add finely chopped onions, coriander, mint , chilies and cooked peas to the keema and mix well. Check for salt and add if needed
Make a slurry with corn flour or maida and reserve.
Take the samosa sheets, form a triangle, fill in a tsp of keema, fold and form a samosa shape. Prepare a batch of these samosas and reserve.
Heat oil in a wok on low flame. Once the oil reaches smoking point, gently drop the samosas one a time and fry a batch of 5.
Gently keep flipping and fry till golden. Once the samosas have fried, drain and reserve on a kitchen napkin.
Flavors and spicy taste from mustard and perfectly grilled prawns on cold and crunchy lettuce was absolutely a treat for this summer. I have used all ingredients which is purchased online and few from app stores for this salad. This salad is a meal on it's own and it is not very heavy. This recipe is my own creation and experiment, Please do not copy and repost or rephrase this recipe.
Kasundi Prawn Salad Recipe Posted on Youtube English Channel 😊
Salad Ingredients: 100 Grams Iceberg Lettuce 1/4 Cup Red, Yellow and Green Capsicum 4 Green Chilies 1 Large Onion 3 cups Ice Cold Water
4 Tbsp Kasundi Sauce
1 Tsp Chaat Masala
1 Tsp Heated and Cooled Mustard Oil
Salt as per taste
Prep:
Remove the heat and shell from the prawn. Then slit the prawn and remove the dark string and place it in a bowl. Prep all the prawns.
Wash the prawns twice in water. Drain the prawns and reserve in a colander.
Separate the ice berg lettuce rinse in water. Spread the ice berg Lettuce on a cloth pat it dry and reserve. Wash the tri color capsicum. Chop into half, remove the seeds and hard stem. Chop the capsicum into triangles and reserve.
Peel, wash and slice the onion and reserve.
Remove the stems, wash and slit the green chilies and reserve.
Peel, wash and chop equal amount of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste and reserve.
Marinate: In a mixing bowl add the prawns, chili powder, turmeric powder and coriander powder. Add ginger and garlic paste and 3 tbsp kasundi sauce to the prawns.
Since the kasundi sauce already contains salt, please add very less salt to the prawns and mix the prawns in the masala, cover and allow it to marinate well for 15 to 25 minutes.
Method:
Heat a pan with 2 tsp oil on medium flme.
Wash bamboo skewers or metal skewers.
Skew the prawns four in one skewer and reserve.
Once the pan is hot gently place the prawn skewers and fry it for 2 minutes on each side. Cover and cook for another 2 minutes.
Once the prawns starts to cook it will release lot of moisture place it on high flame and allow the moisture content to evaporate.
Remove the prawn skewers from pan and reserve it on a plate allow it to cool down.
Chop the lettuce, tear some leaves and add it to a mixing bowl. Add sliced onions salt, 1 tbsp kasundi sauce and pepper powder, salt and chaat masala toss to coat.
Place the lettuce in the fridge till the prawns are grilled.
Place a grill rack on the stove and brush few drops of oil. Place the prawn skewers and grill it on each side for a minute.
Remove the skewers from the grill and reserve on a plate.
Add chopped capsicum to the pan in which prawns were cooked use up the leftover masala from prawns add slit green chilies, a pinch of salt and sprinkle some pepper on the capsicum mix all the ingredients and fry it on low flame for 2 minutes.
Remove the lettuce from fridge and add salad or mustard oil and 1 tsp chat masala mix it once. Toss the lettuce once more and place it in a salad bowl, top it with fried capsicum chilies and grilled prawn skewers and serve it right away...Enjoy!
