Wednesday, December 12, 2012

Chicken/Tofu Soup

You can choose to make it veggie by adding tofu if you want.

Chicken broth/Vegetable broth

Boil the broth and add all the veggies and chicken at the same time and let it cook until chicken is nice and tender. If using tofu, add tofu towards the end.
Beat the egg whites and add them to the soup toward the end while stirring the soup. Add croutons if you choose.

Easy, quick and healthy!

Healthy wealthy and wise - Salad!

I have been trying to watch what I eat these days, we all know how Thanksgiving to New Year winter time  can leave us with a few extra pounds.
I add as many veggies and as many fruits I can possibly add to the salad. And then there are few secret ingredients that I add for sure to give it a pleasant yummy taste. I make my own healthy dressing as well.

Secret ingredients: 
a little cereal for the crunchiness
garbanzo beas/pinto beans

black pepper
pudina masala/chaat masala

What to do if your stomach doesn't feel satisfied?
Add broccoli
boiled egg whites (whites, avoid yellow part)
Beans, eggs whites, broccoli and meat help fill up your tummy well

They all make the salad very healthy and tasty!

Aloo mattar peanuts

Aloo mattar and peanuts

I was looking to make some quick lunch this morning without much groceries in hand. Since I always have frozen peas and potatoes at home, I thought I would make aloo mattar but I didn't want to wait on cooking the onions first and then adding tomatoes and the rest of the stuff. So instead... I chopped some onions, ginger, green chillies, tomatoes, potatoes and mattar all in one go. I saw some roasted peanuts lying around so I casually threw them in and let everything cook until I went and got ready. Ofcourse you can add turmeric, black pepper, coriander powder and the standard masalas you normally add.
When I tasted it at lunch today, I couldn't believe that the roasted peanuts could give such a pleasant taste to aloo mattar, try it sometime! Attaching a picture this time :D

Secret Ingredient: peanuts

Monday, December 10, 2012

egg fried rice (the easy peasy version)

This morning, I had 1/2 a cup cooked rice and 5 eggs in the fridge and no lunch yet (except some left over manchurian from last night dinner).

My husband suggested that I make egg fried rice with it.
I thought that was a good idea and that it would go well with the manchurian curry.
But, I didn't want to set the knife to the cutting board (there were enough dishes in the sink already)..

So, I thought I'll try making quick egg fried rice without onions or chillies... and it actually turned out pretty tasty even without any of that.

Here's the recipe:

oil: 1 tablespoons
rice: 1/2 cup (if the rice is left over rice, use a spatula to get rice grains separate and not be one block together)
eggs: 5 brown (beat well)
cumin seeds: 1 teaspoon
vinegar: 1 tablespoons
soy sauce: 2 tablespoons
maggi masala chili: 1 tablespoon
salt: to taste
pepper: to taste (I use a good amount of pepper cause I

Heat oil in a frying pan.
Once hot, add cumin seeds and let them splutter.
Add ginger garlic paste..and cook it for 30 seconds.
set the flame to slightly less than medium.
Now adds the well beaten eggs and let it set  for about 4 mins.
It should be just forming an omelet. Now, break it and scramble it.
Now add soy sauce, masala chili and vinegar. stir well.
Add salt and pepper now. (I use a good amount of pepper cause I like how pepper goes with
egg and rice. Add per your taste).
Mix and cook for about 2-3 minutes.
Now add rice. Cook for another 5 minutes (keep mixing in this time).

Ofcourse, at the end, you can do a taste test and add salt and pepper if you'd like some more.