Healthy Veg Recipes

Ingredients 12 shallots 25 g dried porcini mushrooms 4 portobello mushrooms 120 g shiitake mushrooms 200 g chestnut mushrooms 25 g unsalted butter olive oil 2 large carrots 2 cloves of garlic 6 sprigs of fresh thyme 2 fresh bay leaves 500 ml red wine 1 tablespoon tomato purée Method Put the shallots in a bowl and cover with hot water (this makes them easy to peel). Place the dried porcini in another bowl and cover with 150ml of boiling water, then set aside. Roughly chop the portobello mushrooms and halve any larger shiitake and chestnut mushrooms, leaving the small ones whole. Heat half  of the butter with 1 tablespoon oil in a casserole pan over a medium heat. Fry the mushrooms in batches, until coloured but still firm, adding another tablespoon of oil between each batch. Tip the mushrooms into a bowl and set aside. Heat the remaining butter in the pan, peel the shallots, halving any larger ones, peel and cut the carrots into 2cm slices and ...

So, what's for dinner tonight? Is it rice and dal or the same roti? Well, today to lift up your mood and to add a little flavour to your mind and tongue, we have a very simple, yet tasty and healthy, recipe.  Yes, today we shall share with you an easy palak chapathi recipe. Chapathi dough which is made of wheat has many health benefits; and when we add palak to it, it not only enhances the taste but is very healthy for your body as well. Also Read: Capsicum Green Peas Paneer Gravy  This is one of the best recipes that you have to try for your kids too, as most of the kids refuse to eat vegetables or any healthy food.  You can prepare peas curry as a side dish and make the palak chapathi look more colourful, or you could just have the palak chapathi plain, or serve it with any preferable side dish.  So, read to know more about the ingredients required and the method to prepare the palak chapathi. Serves - 4  Cooking time - 20 minutes  Prepa...

Ingredients 400 g dried linguine olive oil 350 g tomato passata 5 tablespoons baby capers 1 lemon Parmesan cheese Method Cook the linguine in a pan of boiling salted water according to the packet instructions. Drizzle a lug of oil into a medium saucepan over a medium heat, add the tomato passata and capers (rinsed), then finely grate in half the lemon zest. Simmer for 5 to 7 minutes, then season to taste with sea salt and black pepper. When the linguine is al dente, drain and toss with the sauce to coat. Finely grate over some Parmesan and extra lemon zest to serve, if desired.

Ingredients 12 shallots 25 g dried porcini mushrooms 4 portobello mushrooms 120 g shiitake mushrooms 200 g chestnut mushrooms 25 g unsalted butter olive oil 2 large carrots 2 cloves of garlic 6 sprigs of fresh thyme 2 fresh bay leaves 500 ml red wine 1 tablespoon tomato purée Method Put the shallots in a bowl and cover with hot water (this makes them easy to peel). Place the dried porcini in another bowl and cover with 150ml of boiling water, then set aside. Roughly chop the portobello mushrooms and halve any larger shiitake and chestnut mushrooms, leaving the small ones whole. Heat half  of the butter with 1 tablespoon oil in a casserole pan over a medium heat. Fry the mushrooms in batches, until coloured but still firm, adding another tablespoon of oil between each batch. Tip the mushrooms into a bowl and set aside. Heat the remaining butter in the pan, peel the shallots, halving any larger ones, peel and cut the carrots into 2cm slices and f...

Luchi which is commonly known as Poori in most parts of India is enjoyed with Aloor dom by the Bengalis. Aloo dum is cooked almost everywhere in the country but the Bengali version comes with a more spicy twist. This perfect combination of Luchi and Aloor dum is loved by one and all and can be enjoyed during any time of the day, i.e., breakfast, lunch, snack or dinner. This delicious duo is bound to give a tickle to your taste buds. Before starting with the recipe I would like to mention that even though Luchi is made with Maida, i.e., refined wheat flour, if you are a health enthusiast then you can even opt for whole wheat flour for preparing the Luchi. In case of aloor dom you will be needing baby potatoes (new produce would be better). If you are unable to get your hands on baby potatoes you can cut the bigger ones in fours. Now we come to the recipe of the amazing Luchi and Aloor dum. Ingredients  1. Maida or refined flour- 4 cups  2. Refined oil for kneading- 1 ...

Monsoon is here and you can enjoy continuous rain with spicy snacks and a cup of hot tea and coffee. Are you planning to have a little tea party with friends or want to enjoy monsoon weekend with family members?  Then, here is a simple rice cutlet recipe that you can prepare at home.  Rice cutlet is one of those lip-smacking snacks that can make your rainy day more exotic. Often, you don't get what to do with the left-over rice. With this recipe, you can make the best use of left-over rice. Your kids also would definitely like to grab a bite of this yummy fried rice cutlets, which are any day more healthier than the other fried snack items like chips.  You could serve these cutlets with some chutney to enhance the taste better. So, have a quick look at the recipe to make these yummy rice cutlets. Preparation time - 15 minutes  Cooking time - 10 minutes  Ingredients:  1. Cooked Rice - 1 cup  2. Boiled Potato - 1 large (peeled and mash...