Healthy Recipe's
Soya Kababs
Ingredients:
Fats and Oils as Nutrients
Soya nuggets, soaked in hot water 2 cups
Ricela Rice bran oil 6 tablespoons
Garlic, roughly chopped 4 cloves
Ginger, roughly chopped 1inch piece
Split Bengal gram, soaked 2 tablespoons
Brown Onions 1/4 cup
Salt to taste
Mint leaves 8-10
Garam masala powder 1/2 teaspoon
Red chilli powder 1/2 tablespoon
Corn flour (Optional) 3 tablespoon
Cooking Steps
Heat two tablespoons Ricela rice bran oil in a pan, add garlic and ginger and saute for 2-3 min. Drain and add Bengal gram along with soya nuggets, salt, garam masala powder and red chilli powder and mix well. Add pomegranate seeds and a little water and cook till the gram is cooked and mixture is dry. Sprinkle the mint leaves and brown onions, mix well.Cool and grind till smooth.. If the mixture is not so dry add in some corn starch for extra binding. Heat four tablespoon Ricela rice bran oil in a pan. Divide the mixture into equal portions, roll into balls and then flatten slightly. Place them in the pan and shallow-fry, turning sides, till golden on both sides. Drain on an absorbent paper.
Rice Tikkis
Ingredients:
Leftover rice 2 cups
Celery, chopped 2 tablespoons
Lemon grass, chopped 1 teaspoon
Thai red curry paste 3 tablespoons
Boiled mixed vegetables 1 cup
Salt to taste
Black pepper powder to taste
Corn flour 2 tablespoons
Garlic, chopped 5-6 cloves
Ricela Rice bran oil to shallow-fry
Spring onion juliennes to garnish
Cooking Steps:
Put leftover rice in a large bowl, add chopped celery, garlic, lemon grass, red curry paste, boiled vegetables,salt, pepper powder and cornflour and mix well together. Divide the mixture into equal portions and shape each into a small patties. Heat sufficient Ricela rice bran oil in a pan, place the patties in it, few at a time, and shallow-fry, turning sides, till golden and crisp on both sides. Drain on an absorbent paper. Place them on a serving plate, garnish with spring onion juliennes and serve.
Potato Cheese Fingers
Ingredients:
Potatoes, boiled, peeled and mashed 4 large
Mozzarella cheese, cut into fingers 250 grams
Green chillies, finely chopped 3-4
Onion, finely chopped 1medium
White pepper powder 1/2 teaspoon
Cornflour 4 tablespoons + for dusting
Salt to taste
Breadcrumbs 2 cups
Ricela Rice bran oil to deep-fry
Cooking Steps:
Put green chillies, potatoes, onion, white pepper powder, two tablespoons corn flour and salt in a bowl and mix well. Add water to remaining corn flour to make a batter. Spread the breadcrumbs in a plate. Heat sufficient rice bran oil in a kadai. Coat each cheese finger with the potato mixture.Dust them with dry corn flour, dip them in corn flour batter and then coat them with breadcrumbs. Put them into hot oil and deep-fry till golden and crisp. Drain on an absorbent paper.Place the fingers on a serving plate, garnish with cherry tomatoes and parsleysprig and serve hot with pesto sauce.
Cheesy Chicken Bites
Ingredients:
Chicken mince 1½ cups
Mozzarella cheese cubes, cut into 1/2 inch cubes 1/2 cup
Eggs 1
Salt to taste
Black pepper crushed 1 teaspoon
Red chilli powder 1/2 teaspoon
Garlic, chopped 1 teaspoon
Celery, chopped 1 teaspoon
Onions, chopped 1 medium
Breadcrumbs 2cups
Ricela Rice bran oil to deep-fry
Cooking Steps:
In a bowl, mix together chicken mince with all ingredients except breadcrumbs and mozzarella cheese cubes. Spread breadcrumbs on a plate. Take small portions of chicken mixture, flatten each on your palm, keep a cheese cube in the center, bring the edges and shape it into a ball. Roll each ball in the breadcrumbs till they are well coated. Refrigerate the chicken balls for about half an hour. Heat sufficient Ricela rice bran oil in a deep pan, add the chicken balls, in batches, and deep-fry till fully cooked, golden brown and crisp. Drain on an absorbent paper. Place them in a serving plate and serve hot.
Kid's favourite Macroni
Ingredients:
Macroni 2 cups
Salt to taste
Tomatoes 4 large
Ricela Rice bran oil 3 tablespoons
Cumin seeds 1 teaspoon
Chopped garlic 1 tablespoon
Onions, finely chopped 2 medium
Chopped mixed vegetables
Garam masala powder 1/2 teaspoon
Turmeric powder 1 teaspoon
Dry mixed herbs 1 teaspoon
Black pepper powder 1/2 teaspoon
Chopped fresh coriander leaves 2 tablespoons
Cooking Steps:
Boil four cups water in a deep pan, add macaroni and salt and cook for ten to twelve minutes.
Drain in a metal strainer. Reserve quarter cup of the drained water for later use. Add one tablespoon of oil to the macaroni and mix so that pasta does not stick to each other.Boil two cups water in the same pan, add tomatoes and take off the flame. Keep the tomatoes immersed for a minute. Drain and refresh under cold water. Peel and grind coarsely.
Heat rice bran oil in a kadai, add cumin seeds and saute on medium flame till they colour slightly. Add chopped garlic and saute for half a minute.
Add finely chopped onion and saute until transparent. Add mixed vegetables and salt and saute for two minutes on medium flame. Add coarsely ground tomatoes, garam masala powder, turmeric powder and mixed herbs and saute on medium flame till oil separates.Add cooked pasta and the reserved water if necessary. Mix well and cook for a minute or two. Sprinkle crushed black pepper and lemon juice, mix well.
Transfer the macaroni into a serving dish, garnish with chopped coriander leaves and serve hot.