Sunday, October 7, 2018

Mint Coriander Chutney


Mint Coriander Chutney is a tangy and exciting combination of mint, coriander, raw mango along with a kick of green chilli.


Mint Coriander Chutney is a tangy and exciting combination of mint, coriander, raw mango along with a kick of green chilli. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.

Since my garden is overflowing with fresh herbs, I decided to make mint coriander chutney. This chutney is full of garden fresh flavor and can be made in less than 10 minutes.

Everyone in my family loves eating chutneys so we make this at least once a week. They are perfect accompaniment to any meals. I always have it my refrigerator as it’s just so versatile. It pairs well with Indian appetisers like fritters, medu vada, dahi vada, salads, chips, chaats and taste great when spread on sandwich and wraps. My personal favorite is to eat chutney with paneer-tikka.

I love to add raw mango in my chutney with rest of the ingredients to get the tangy flavour as it compliments the chutney beautifully. When raw mangoes are not in season, lime juice or dried mango powder can be used as substitutes.

Add less water if you are making chutney in a large quantity and refrigerate in an airtight container. But it's also not advisable to store the dip for longer than few days as the mint and coriander will oxidise rapidly and turn dark, so it's always better to consume it fresh.


Mint Coriander Chutney are the perfect accompaniment to any meals. I always have it my refrigerator as it’s just so versatile.


The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first.


Mint Coriander Chutney

Serves: 6-8 People
Preparation time: 10 minutes
Cooking time: 10 minutes
Author: The Food Root


Ingredients


2 cup mint leaves
11/2 cup coriander leaves
1 raw mango, grated or 2 tablespoons lime juice
2-3 green chillies, seeds removed, chopped
1/4 cup water, add more if required
1/4 tablespoon cumin powder, roasted
1/2 tablespoon salt or as per taste
1/4 tablespoon pepper or as per taste

Method


1. Pluck the mint leaves and coriander leaves from stem and clean it under running water using a colander or strainer.

2. Drain off the water in a colander. Let the leaves sit until they are completely dry, for about 5-6 minutes.

3. Roughly chop the leaves and the tender stems as you have to blend everything eventually.

4. Add all the ingredients in a blender and blend them until the mixture has smooth consistency.

5. Pour the chutney into a serving bowl.

6. Chill in the fridge until ready to serve.

Notes


1. You can refrigerate and use the mint and coriander chutney for 3 days but it's always better to consume it fresh.

2. Choose leaves that are bright, without the signs of browning.

3. You can also use the tender stems of the leaves as they all taste the same.

4. If you want your chutney to be tangy, add grated raw mango and grind with rest of the ingredients.

5. When raw mangoes are not in season, lime juice or dried mango powder can be used as substitutes.

Sunday, September 9, 2018

8 Mindful Eating Tips To Help You Eat Better

Mindful eating is the practice of being aware of all your senses in the present moment. It helps us to develop a positive and a truly healthy relationship with the food.


Mindless Eating

Mindless eating means eating food without paying attention to what and how much is eaten.

Mindful Eating

Mindful Eating means being aware of your own body and food cravings. It's about paying full attention to what you are eat and drink. Eating mindfully is the practice of being aware of all your senses in the present moment. It helps us to develop a positive and a truly healthy relationship with the food.

Make peace with your mind and try these 8 simple mindful eating tips and get real results.


1. Keep a food journal

Food journal is a smart way to track of what you eat each day. You can document everything of what you plan to eat before eating it. This will put back you on track towards the goals you hope to fulfil and hence help you to look at your eating habits and making healthy changes. A regular practice of journaling can evoke mindfulness, increase self-awareness and nurture self-growth.

2. Practice Intuitive eating

Intuitive eating is all about trusting your own body when making decisions about food without feeling guilty. It's a non-diet approach that addresses the importance of rejecting the dieting mentality, respecting your body and helps you in coping with emotional eating.

- Eat when you are hungry.
- Stop eating when you’re feeling tired, sad or stressed.
- Eat things that make you feel good.
- Do not eat when you are full.
- Pay attention to what you are eating.
- Know your body’s personal hunger signals.

3. Move your body

It's not about going to the gym or going to the run every single day but it's about bringing small changes in your life. A walk, jog, dance or doing the simple household chores also counts.

Meditation : Meditation is the most effective way to jumpstart mindfulness. Practice meditation for the sense of ease in your life. It improves mental health and general well-being. It reduces stress, anxiety and depression, improves focus and concentration and increase empathy and compassion.

4. Develop healthy eating habits

Eating a small, healthy snack in between meals can prevent you from overeating. Snacking on fruits, granola bars or handful of almonds is a good way to fulfill daily nutritional requirements of the body.

5. Compose smart cheat meals

It's good to eat a cheat meal that is well balanced and higher in both calories and carbs than your normal meal. Rethink them as your weekly rewards. Just make sure to keep the record of your cheat meal and not go overboard. Everything in moderation always works. If you're eating healthy and exercising every day, indulge in a sugary treat from time to time but avoid nutrient poor foods that can ruin a week's worth of progress.

For example try our Dry-fruit custard recipe - you're going to love it! 😋

There is nothing more pleasurable than digging into a bowl of chilled vanilla dry fruit custard.
Indulge in a sweet treat - dig in a bowl of vanilla dry fruit custard 

If you are always eating a low-carb diet and exercising most days of the week, you are likely to burn more calories than what your consuming, but after a point of time, your body will get used to this and you won't be able to burn as many calories. By incorporating a 'Cheat Day' to your diet, you can increase your calories-intake and burn more calories and reset your metabolism.

6. Change your eating habits

- Eat in a relaxed environment and focus on eating. Just eating.
- Eat very far away from your bedtime.
- Try eating clean through the day.
- Focus on the textures, flavors and savor every bite you take.
- Focus on how you feel - hungry, satisfied, relaxed
- Pay close attention to your food and and how it makes you feel.
- Chew : The way you eat has a large impact on how your digestive system works. Chew 20-25 times and break down your food properly into smaller digestible particles, that can easily pass through digestive tract. This will help to avoid bloating and other GI symptoms.
- Use small plates and serve yourself small portions : Reducing the amount of food you serve to yourself can make a significant difference to the amount of calories you consume. One easy way to reduce portion sizes is to use smaller plates. It’s a great way to delude yourself into eating less.
- Eliminate the distractions : Turn off the tv, turn off the computer, turn off the phone and eat your food peacefully in an electronic-free zone. Distraction while eating can lead to overeating and disrupt our digestion. Mindful eating is about savoring your food and eating slowly without distraction.
- Do not overeat : Do not overeat unless your hunger is genuine and strong enough. Limit how often you eat foods that are high in fat, salt, sugar or calories. When you eat mindfully, you will be able to recognize when you are starting to get full so you can stop before you overeat.

7. Do not starve the whole day

Don't go more than five hours during the day without eating. Eat at the regular intervals. Eat healthy, low fat snacks in between if you are going to go more than five hours of eating. Do not starve the whole day as this will only lead to binge. All you need to put is mindfulness, discipline, moderation and balance!

8. Express Gratitude

Acknowledge your food and appreciate everyone who gave their time and effort to prepare it. Think about where your food comes from and be thankful! This will help you control your hunger pangs!


8 Simple Ways To Practice Mindful Eating And Get Real Results

I hope you find this information useful! Do let me know in the comments below! I'd love to hear from you guys! Oh before I sign off, I want to thank you all to follow me on facebook, pinterest, twitter, google+ and instagram! 💓 Keep the love coming!

Happy weekend and stop by again as next few weeks are shaping up to be good with few posts in a pipeline!

Much love
x

Monday, August 27, 2018

Paneer Tikka | Grilled Paneer and Vegetable Skewers


Delicate Paneer chunks and vegetables marinated in yogurt and spices, skewered and grilled to perfection!


Tender paneer cubes and vegetables marinated in yogurt and spices, skewered and grilled to perfection!

Paneer tikka is a perfect starter for the barbecue or theme parties. They are easy to prepare, look gorgeous and adds a great variety to the vegetarian menu.

I'm addicted to paneer tikka and I can't go more than a few weeks without it. It is that one starter that I mostly order without even having a look at the menu, but it's actually really easy to make them at home.

My Mom recently surprised us with this exotic starter. It tasted super good, exactly like the restaurant one. I just couldn't resist taking a picture of this for my blog and post it for you guys! Mostly in the restaurants they cook paneer tikka in a tandoor but at home you can make them at a grill pan or in an oven.

You can use any vegetable that goes well with paneer but I'd recommend you to go with onion, peppers and tomatoes as they adds a very vibrant color to the starter and also adds a mild sweetness too.

Marination for paneer tikka is prepared with oil, spices and yogurt but it's always good to add roasted gram flour, ginger-garlic paste and lime juice for an added flavor. This marinade will give a great flavor and keep your paneer juicy. You can also substitute these spices with tandoor masala - a spice blend which creates a smokey tandoori flavor.

Marinate the paneer and veggies in the spice paste blend, toss, and set aside, for atleast an hour in a refrigerator. Meanwhile, soak the wooden skewers in water so that they don't burn while cooking. If using metal skewers, no need to soak. Next, thread the paneer and veggies and roast them into a grill pan, tandoor or oven. And, your delicious starter is ready. It's so good, that the smoky-juicy-charred flavors will just you keep going back for another bite.

I hope you give this one a try - it is worth the effort and sure to impress.


PANEER TIKKA


Serve: 3-4 People
Preparation time: 10 minutes
Marination time: 1 hour
Cooking time: 20 minutes
Author: The Food Root

Ingredients


2 cups Paneer (cottage cheese) cubes, cut into 1 inch cubes
1 medium size Onion, cut into 1 inch cubes
1 medium size Pepper or Capsicum, cut into 1 inch cubes
1 large size Tomato, cut into 1 inch cubes

Marinade


1/2 cup thick Yogurt
3 tbsp Gram flour, roasted
1 tbsp Oil
1 inch Ginger, grated
4 cloves Garlic, finely chopped
1/2 tbsp Red chilli powder
1/2 tbsp Jeera powder
1/2 tbsp Mango powder
1/2 tbsp Turmeric powder
1/2 tbsp Cumin powder
1/2 tbsp Coriander powder
1/4 tbsp Garam masala
1/2 tbsp Chaat masala
1/2 tbsp Salt or as per required
2 tbsp Lime juice
Fresh Coriander leaves, finely chopped

Garnishing


1/2 tbsp Chaat masala
Lime wedges
Coriander leaves, finely chopped (optional)


Method


1. Start cutting with paneer, pepper, tomato and onion into 1 inch square cubes.

2. In a bowl, add yogurt, gram flour, oil, ginger, garlic, red chilli powder, jeera powder, mango powder, turmeric powder, cumin powder, coriander powder, garam masala, chaat masala, lime juice and salt as per required and mix it well.

3. Add pepper, tomato, onion and paneer in the marinade, then toss with a spoon until they are coated with the yogurt and spices. Next, cover the bowl and set aside, for at least an hour in a refrigerator.

4. Thread the paneer cubes, alternating with onions, peppers and tomatoes on the pre-soaked wooden skewers.

5. Drizzle 1 tbsp of oil or butter on a grill pan and place the paneer skewers and let them cook for 3-4 minutes until it turns crisp and golden brown. Next, brush them with cooking oil and flip them and let it cook for 2-3 minutes till its turn crisp and golden brown.

6. Alternately you can grill them in an oven instead of roasting them in a grill pan. Preheat the oven to 180 degrees C. Line baking tray with parchment paper or aluminium foil and coat it with cooking spray. Arrange the skewers, keeping enough space in between them and brush them with some oil.

7. Bake them for about 15-18 minutes or till you see the edges slightly browning. Rotate them halfway through the baking process. Keep a close watch after 10 minutes of grilling.

8. Remove these delicious paneer tikka on a plate and sprinkle some chaat masala. Serve them piping hot with mint chutney, lime wedges and enjoy!

Notes


1. Use homemade paneer or store bought paneer, both will work fine.

2. Add your favorite vegetables along with paneer and grill them.

3. Use 3 tbsp of flour in the marinade so that paneer doesn’t stick to the grill pan.

4. Roast the gram flour for 2-3 minutes before adding them into the marination.

5. Set aside to marinade for atleast 30 minutes or upto 8 hours in the refrigerator.

6. Soak the wooden skewers in water for atleast half an hour, else they’ll burn while cooking.

7. Customize and adjust spice levels to suit your taste.

Thursday, July 26, 2018

Stuffed Bell Peppers with Classic Mashed Potato Recipe


Bell peppers, stuffed with the combination of mashed potatoes, fresh herbs and topped with cheese, makes for an excellent midweek dinner option.


Crispy tender bell peppers, stuffed with the combination of mashed potatoes, fresh herbs and topped with cheese, makes for an excellent midweek dinner option.


The stuffed bell peppers also known as stuffed capsicum, are perfect for weeknight meals. You can serve them as an appetizer or as a side dish. This colorful, light and flavor-packed recipe, can be made under 30 minutes. It can be roasted both in a grilled pan or in an oven. I used a classic filling of mashed potatoes and also sauteed onions along with it, as it adds a whole lot of flavor to the filling.

This recipe will make you fall in love with the earthy flavors of bell peppers. The relishing flavors of the stuffed bell peppers are just heavenly divine.

They are cheesy, lighter and healthier than the most of their counterparts. Also, this is the simplest version of stuffed bell peppers because i used very little ingredients and spices this time, focusing on putting a meal together without much fuss.

Stuffed peppers are very versatile, you can do anything with them. There are plenty of options to explore, just make them according to your own taste and preferences. Feel free to be adventurous with the veggies, herbs and spices. With every filling you use, the bell peppers will bring out a delicious flavor out in a palate.

There are different colors of peppers available in the market, you can chose any one of them. Each will bring out, different flavors while cooking. Also, try to pick up the small peppers for this dish, so that they can easily stand on the pan while roasting. If you are using larger ones, you can trim the bottom slightly to create the flat surface and use them.

To prepare the dish, preheat the oven to 320 degrees F. Spoon the potato filling in the bell pepper and arrange them in the baking tray, and, roast it for 10-12 mins until it's evenly cooked. Then, top it with cilantro and cheese and place it back in the oven for another 2 minutes till melted, to make it more indulgent.

If roasting directly on a gas stove, heat a non-stick frying pan and spray oil. Place all the stuffed capsicums in a pan, cover with a lid and reduce the stove to low. Let them cook for 10 mins. Keep rotating in between so that they get cooked from all sides. Top it with cheese, and roast it for 2 more minutes and serve with rice or on its own!

Do try this recipe, I'd love to hear how it turns out for you!

Stuffed Bell Peppers with Classic Mashed Potato Recipe


Serves: 4 people
Preparation time: 15 minutes
Cooking time: 30 minutes
Author: The Food Root

Ingredients


3 potatoes, boiled and mashed
4 bell peppers, deseeded (green/red/yellow)
1 onion, finely chopped
1 tomato, finely chopped
2 tsp butter
1/2 inch ginger, grated
2 cloves garlic, finely chopped
1 tbsp salt or as per taste
1/2 tbsp black pepper
1/2 tbsp chilli powder
1/2 tbsp cumin powder
handful of coriander leaves or cilantro
shredded mozzarella (optional)

Method


1. Steam or boil potatoes without making them mushy. Mash them with potato masher, leaving some texture. Season to taste with salt and pepper. Keep aside.

2. Cut the tops of the bell peppers and deseed them. Cook the bell peppers, uncovered in boiling water for 5 minutes, drain well or microwave them for about 3 minutes before stuffing them with the filling.

3. Heat butter in a pan, add ginger and garlic and stir-fry until fragrant. Add chopped onion, cook over medium heat, stirring occasionally, for 2 minutes. Next, add chopped tomato and cook for 2 minutes. Then, add salt, black pepper, cumin and chilli powder. Mix everything well. Add mashed potatoes and cilantro, stir it nicely and cook them until done on low flame.

4. Spoon the potato mixture in a capsicum till it's neck and stuff them tightly.

5. Preheat the oven to 160 C/320 F. Arrange the stuffed capsicum side by side, in one single layer onto a pre-heated baking tray by lightly brushing it with oil. If the peppers won’t stand, trim the bottom slightly to create the flat surface. Roast it for 10-12 mins, or until it's evenly cooked. If they turn soft and tender, they are done.

6. Top it with cilantro and mozzarella cheese and place it back in the oven for another 2 minutes till melted and enjoy!

Notes


1. If roasting directly on a gas stove, heat a non-stick frying pan and spray oil. Place all the stuffed capsicums in a pan, cover with a lid and reduce the stove to low. Let them cook for 10 mins. Keep rotating in between so that they get cooked from all sides. Top it with cheese, and roast it for 2 more minutes and serve!

2. Since we are baking the mashed potatoes you might want to use a dash of more salt than what you generally use, as bell peppers try to dominate any dish.

3. You can top it with a bit of cheese to make it more indulgent.


Friday, July 6, 2018

Paneer Nugget Casserole


A combination of soya nuggets and paneer (Indian cottage cheese), studded with capsicum, tomatoes and peas, and, flavored with a medley of aromatic herbs and spices.

Paneer Nugget Casserole that we made for lunch today, turned out so yum that i wanted to share the recipe with you all, right away!

This is a healthy, quick and easy side dish that combines the meaty texture of soya nuggets and paneer (Indian cottage cheese), studded with capsicum, tomatoes and peas, and, flavored with a medley of aromatic herbs and spices. You can enhance the flavor of this dish by adding some lime juice and coriander or mint. It tastes phenomenally well with freshly made lacha paratha and fried rice.

Soya are a great source of high quality protein, and are rich in vitamins and minerals. It's a nutrient rich plant protein that has all the essential amino acids, and make an excellent substitute for the meat-based products. You can buy the packet of soya nuggets in an Asian market, and, if you don't have an Asian market near you, you can easily find them online. Soya nuggets can be added in variety of dishes like biryani, pulao, manchurain, soya chunks curry and other stir fry dishes. They are soaked in hot salted water, until, they are soft and fluffy. Once soaked, drain and squeeze out all the excess water from them and they are ready to cook. Soaked soya nuggets should be kept in the refrigerator and used within 3 days.


Paneer Nugget Casserole is an open-end recipe and it's variation are endless. You can always toss in few extra veggies and add brightness to your recipe. I always try to make it differently, depending on what is available at my home.

Paneer, is the star ingredient of this dish. It gives a very mild and a rich creamy texture to this dish. You can either buy paneer from the market or make your own. It should be kept in the refrigerator and used within 2-3 days. I always pan-fry the paneer, so that, it retains it's shape as it cooks, soaks up the flavor, and, doesn't melts.

Paneer Nugget Casserole is an open-end recipe and it's variation are endless. You can always toss in few extra veggies and add brightness to your recipe. I always try to make it differently, depending on what is available at my home. Just keep the texture fairly chunky rather than finely chopping as it contrast well with Paneer and Soya Nuggets. You can control your spice level, mix in your favorite veggies and make it according to your taste preferences and requirements. So just follow your tastebuds and enjoy!

PANEER NUGGET CASSEROLE


Serves: 3 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Author: The Food Root

Ingredients


1 cup soya nutri nuggets
100 gms paneer (Indian cottage cheese), cut them into 1/2 inch cubes
1 large bell pepper, sliced and deseeded, cut them into 1 inch square pieces
1/4 cup peas, fresh or frozen
2 medium-size tomatoes, finely chopped
4 small green tomatoes, should be firm, and feel heavy in your hand, cut them into half (optional)
1/2 inch inch ginger, peeled, grated
4 garlic cloves, finely chopped
2 green chillies, finely chopped
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp chilli powder
1/4 tsp garam masala
1 tsp salt or as per taste
1 tbsp lime juice (optional)
2 tbsp olive oil
chopped coriander leaves, garnishing

Method


1. Soak the soya nuggets in hot salted water for 10 minutes. Once they are soaked, wash few times, drain and squeeze out all the excess water from them and keep aside.

2. Heat oil in a pan, gently add paneer, a pinch of salt and pan-fry them for about 3 minutes. Flip them over and let the other side also fry and keep aside.

3. Next, roast capsicum for 2 minutes. Keep stirring to avoid burning. After 2 minutes of roasting, transfer it to a bowl.

4. Now, heat oil in the same pan, and, add grated ginger, followed by chopped garlic cloves. Give it a stir and cook for 1 minute.

5. Add the chopped tomatoes over medium heat. Cover and simmer over medium-low heat for 3-4 minutes or until the tomatoes are soft and well cooked.

6. Add the green tomatoes, sprinkle the salt, turmeric and coriander powder. Stir and cook for 3 minutes. Then, add peas followed by cumin and chilli powder. Stir and cook for 2 minutes.

7. Add the soya nuggets and the roasted capsicum. Cook for about 2 minutes or until the nuggets and capsicum are softened.

8. Add the roasted paneer cubes into the pan. Mix it together to coat the spice on paneer cubes. Cook for 2 minutes.

9. After 2 minutes, check for salt and add any, if required. Now, add some garam masala at the end and continue to cook for another 2 minutes.

10. Squeeze some lime juice and sprinkle chopped coriander leaves, give it a mix and serve hot.

Notes


1. You can add your favorite veggies or whatever is available at home. The idea is to make the dish more colorful and delicious.

2. Remember to pan-fry the paneer, so that, it retains it shape as it cooks, soaks up the flavor and doesn't melts.

3. Just keep the texture fairly chunky rather than finely chopping as it contrast well with Paneer and Soya Nuggets.