Try this healthy tendli stir fry to beat diabetes

You can serve this tendli dish with khichdi or a dal and rice meal. (Photo: Sangeeta Khanna)

Kundru or ivy gourd (Coccinia cordifolia) is also known as tendli or tindora. It is a summer gourd that has a slightly tart taste and crunchy texture when cooked right. Some people like it cooked mushy but the taste is always great if combined with some Indian spices. I sometimes cook them with sambar powder to make it easy and yet lip smacking delicious.

Kundru is considered very good for diabetics as the mucilaginous seeds are considered to control the blood sugar. It is also considered great for healing any inflammations in kidney.

Ingredients (2-3 servings)
300 g- Kundru sliced thinly
2 tbsp- Sesame oil
Handful of curry leaves
2 tbsp- Sambar powder
Salt to balance
1 tbsp- Grated coconut to garnish

Method
* Heat the sesame oil, add curry leaves and tip in all the sliced kundru.

* Stir fry on low heat till the kundru slices get wilted but yet retain some crunch.

* Sprinkle sambar powder and the grated coconut, mix well and cook for a couple of minutes.

* Add salt if your sambar powder doesn’t have it already.

* Serve with khichdi or a dal and rice meal.

Want to try something other than Tandoori Chicken? Go for this Khara Seena recipe

Treat yopur loved ones to this delicious Khara Seena recipe.

We know Tandoori Chicken is a favourite among non-vegetarians across the country and if you think about it, you ‘ll probably never grow tired of it. But isn’t life too short to miss out on good food? Wouldn’t you want to add something else to your table when guests come visiting or prepare a special anniversary meal for your partner? It’s time you try out something innovative and delicious. This Mughlai side dish is a must-try and it goes best with butter naan but if you are health conscious, you can also pair it up with homemade chapati.

Chef Ashish Deva, Executive Chef, Jaisalmer Marriott Resort & Spa tells us how.

Time: 1 hour 40 mins
Calorie count: 523

Ingredients
2pcs – Chicken breast with bone
2 tbsp – Ginger garlic paste
1 tsp – Lemon juice
1 tsp – Salt
2 tbsp – Mustard oil
2 tbsp – Refined oil
3 tbsp – Khara masala

How to make Khara masala
2 tsp – Green cardamom
2 tsp – Cinnamon stick
4 – Bay leaves
2 tsp – Mace
3 tbsp – Mathaniya Mirch
2 tsp – Cloves

Method
* Make cuts on the chicken breast and then marinate the piece with ginger garlic paste and lemon juice.

* Keep aside for 30 mins.

* To make the Khara masala, roast all spices and grind to a coarse powder.

* Add mustard oil and refined oil to the chicken piece and rub in the khara masala. Marinate for at least an hour.

* Cook in a tandoor for 15 mins or in an oven for 35 mins at 180 degree celsius.

* Serve with mint chutney.

 

 

Here are some yummy ‘healthy’ recipes you can try without worrying about calories

Here’s a healthy version of Apple Cinnamon cake.

Every day, we are exposed to a host of celebrities and brand marketing initiatives — endorsing health-food brands, conducting workout and yoga workshops, organising marathons and cyclathons, and so on.

However, in their day-to-day lives, people also come up with ways, worthy of emulating to stay healthy and fit. HT Café speaks to a few such Mumbaiites who, in their own way, are doing their bit to build a better, fitter Mumbai.

Sarojini Jose

Sarojini Jose (HT PHOTO)

Sarojini Jose, a retired teacher, gives a quirky twist to health drinks. Talking about Chukku Kaapi, a ginger and jaggery-based drink, she says, “It is a cherished recipe that was passed on to me by my mother. Our ancestors were wise in teaching us kitchen cures for minor ailments. Instead of opting to pop the pill for cold and cough, this remedy is better,” adding, “Those who have had this drink tell me that they feel better immediately, that their throat is soothed and the congestion is relieved.” Being a diabetic herself, she is always coming up with new recipes that are safe for diabetics such as the Coconut Water with a Twist.

“I came up with this drink because having plain coconut water or serving it to guests was a little boring. Saffron was incorporated as a means to add natural food colour. And, for kids, juice means something sweet, so I added the honey,” she explains.

Coconut water with a twist

Ingredients:

1 glass coconut water

3-4 strands of saffron

1/2tsp basil seeds

Honey (optional)

Method:

Put the strands of saffron in coconut water and keep aside for an hour.Around the same time put the basil seeds in half a cup of water and let it soak. In an hour both the ingredients would be well-soaked. The coconut water would have an orange tinge and the basil seeds would now have a wispy white layer. If there’s excess water in the soaked basil seeds, drain them. Then add the soaked seeds to the coconut water and serve. If the coconut water isn’t sweet naturally, or if the drink is served for kids, add honey as needed.

Chukku Kaapi

Ingredients:

1inch piece dried ginger, well-pounded

1tsp palm jaggery

1/2tsp pepper

A handful of fresh basil leaves

Method:

Add all the ingredients to one large mug of water and bring the water to boil After the water boils, it will deepen in colour within a minute. Turn off the fire. Place a heavy lid on the pot and wait for two minutes. Serve piping hot.

Sangita Garg

The mother of six-year-old twins, practised medicine before she took the plunge to become Atta Girl. She churns healthy batters for idlis, dosas, appams, etc. Atta Girl is the brainchild of almost two years of self-discovery, patience and hard work. When asked why she opted for it, she says, “There came a point when I said, ‘I cannot see any sick patients anymore’, and I realised the root cause is the food that is being consumed. Also, I wanted to take up something that let me devote enough time to work as well as my kids. This seemed to be the most ideal job that served both purposes,” she adds.

Her batters comprise of 70% concentration of the cereal ragi (millets). She describes herself as a foodie and makes batters specifically for south-Indian dishes. She explains, “I love south Indian food. I make dosas and idlis every other day at home. So, it was the perfect choice”.

Ragi Idli Poha

Ingredients:

1tbsp ghee or oil , 1tsp mustard seed, 2-3 green chillies, finely chopped, 2 onions chopped

1/4tsp, turmeric powder, Few sprigs of fresh coriander leaves, Few curry leaves

2 potatoes, boiled and chopped, 100gm peas, boiled, 4-5 wholegrain idlis

Salt and lemon juice to taste

Method:

Heat oil in a pan, add mustard seeds and let them splutter. Add green chillies and onions, and sauté Add the boiled peas and potatoes, and stir well for a few seconds. Add turmeric powder, and salt to taste.Break the idlis and crumble them in coarse pieces or cut them into small squares and mix it in the pan. Sprinkle some water and mix well again. Add some lemon juice and chopped coriander and serve hot.

Bonnie D’silva

Bonnie D’silva (Praful Gangurde)

Bonnie, a home-baker, started by taking orders for cakes and sweets from relatives and friends. She gained instant popularity. However, it was an order that she received from the mother of a one-year-old that changed the way she baked. This mum insisted that the cake for her kid should not include any sugar or artificial sweetener. She says, “I tried explaining to the lady that sugar not only sweetens but also adds a certain texture to the cake that cannot be substituted. But she insisted. After a lot of attempts I baked a wholewheat banana muffin where I used honey, apple stock and bananas to sweeten the cake.” Since then there has been no looking back. By experimenting frequently, she has come up with more dishes such as Apple and Cinnamon Yogurt Cake, Oatmeal and Raisin Cookies and Low-fat Cheesecake using hung curd and 70% Dark Chocolate Nut Clusters.

Oatmeal and Raisin Cookie

Oatmeal and Raisin Cookie (Praful Gangurde)

Ingredients:

115gm butter, 100gm brown sugar, 30gm honey, 140gm oats,

125gm wholewheat flour,1/2tsp cinnamon

1/2tsp baking soda, 100gm raisins

Method:

In a bowl, whisk together oats, flour, cinnamon, baking soda and raisins. Beat butter and brown sugar till light and creamy, and then add honey. Add the dry mix and stir till the mixture has combined well. Let the cookie dough chill in the refrigerator for around four hours. Preheat the oven at 160 degrees celsius, and line a baking sheet with parchment paper. Scoop the dough onto the parchment and bake for 20 minutes.

Wholewheat sugar-free banana muffins

Ingredients:

4 bananas, ripe n 1/3 cup coconut oil (any other oil will also do)

1 egg ,1tsp vanilla extract ,1 1/2 cup wholewheat flour, 1tsp cinnamon powder,

1tsp baking soda, 1tsp baking powder, 1 cup walnut (optional)

Method:

Sift the wholewheat flour, cinnamon powder, baking soda and baking powder in a bowl. Walnuts, if used, should be mixed with the flour. Beat the egg with bananas and oil. Add the vanilla extract. Gently fold the dry mix together, do not over mix it. Fill the muffin tins and bake at 170 degrees Celsius for two minutes. Let it cool and serve.

7 Creative Kachori Fillings You Must Try this Monsoon

Kachori is a famous street food snack which is perfect for the monsoon season. It is golden and flaky and is loaded with a special filling that may vary from state to state. These heavenly bites, deep fried in hot oil and sometimes in desi ghee, are perfect to gorge on a rainy day. In Uttar Pradesh, it is enjoyed as a popular breakfast item and is generally eaten with aloo ki sabziand raita. Kachori is believed to have been created and popularized by the Marwaris in Rajasthan. A typical kachori is filled with a spicy mix of moong dal and urad dal

, but over the years, people have experimented with many other fillings which are equally delicious. Here are some of the most popular types of kachoris with different fillings that you must try this monsoon.

 

7 Creative Kachori Fillings You Must Try this Monsoon

1. Pyaz ki Kachori

 

Pyaz ki Kachori is a traditional snack from Rajasthan. You would find these kachoris in every nook and corner of the cities across the state. It is believed that the Pyaz ki Kachori was first made in Jodhpur and eventually became popular in other cities. This spicy kachori is filled with onions, kalonji, bay leaves, coriander leaves, garam masala, green chillies and fennel seeds and fried in ghee. This kachori tastes brilliant with saunth, a sweet and spicy tamarind chutney.

 

Where to Find: Rawat Kachori, Jaipur

 

2. Paneer ki Kachori

 

Paneer ki kachori is popular in Uttar Pradesh. It is generally eaten for breakfast along with coriander chutney or aloo ki sabzi. It is filled with lots of paneer, asafoetida, chaat masala, coriander powder, garam masala and cumin seeds. It is also great with your evening cup of tea.

 

3. Hare Chane ki Kachori

 

Hara chana makes for a delicious filling in a kachori. The kachoris are usually made with wheat flour and stuffed with hara chana, ginger, coriander leaves, green chili and various spices. The filling becomes a little dry and therefore, people like to savour it with raita or spiced yogurt.

 

4. Dry Fruit Kachori or Mawa Kachori

 

Dry fruit Kachori or Mawa Kachori is a sweet version of the kachori. It is believed that the Mawa Kachori was invented by a halwai named Shri Rawatmal Ji Deora of Rawat Mishthan Bhandar in Jodhpur. It is made with dry fruits like cashew nuts, almonds, walnuts and pistachios and lots of khoya (mawa). It is fried in desi ghee and then dipped in sugar syrup.

 

Where to Find: Rawat Mishthan Bhandar, Jodhpur

 

5. Spicy Masala Kachori

 

This one is a regional favourite from Gujarat and like all the other Gujarati delicacies it has a sweet and salty flavour. It is made with a spiced dough which is filled with peanuts, clove powder, cardamom powder and coconut and is fried till crisp.

Where to Find: Shivam Snacks, Rajkot

 

6. Matar Ki Kachori

 

It is stuffed with sweet green peas mixed with spices. Matar ki Kachori is also known as ‘Vatana Ni Kachori’ in Gujarat. These are not as crisp but absolutely delicious. They should be paired with coriander chutney and tamarind chutney to add a mix of sweet and tangy flavours.

Where to Find: Shyam Sweets, Chawri Bazaar, Delhi

 

7. Aloo ki Kachori

 

Loaded with a flavourful mix of mashed potatoes, Aloo Kachoris are served with mango pickle, coriander chutney and sliced onions. Boiled potatoes are mixed with some spices and then rolled and stuffed into the wheat flour dough and which is then fried. In Uttar Pradesh, it is often known as the ‘Khasta Kachori’.

 

Where to Find: Bajpai Kachodi Bhandar, Lucknow

Head to your nearest spot to try their heavenly kachoris that are best enjoyed in this weather with a hot cup of tea.

 

In the mood for some Chinese? Try this Dan Dan Noodles recipe

You might be a fan of rajma-chawal, idli, dosa, sambar and even Mughlai food for that matter but there’s no denying that Chinese food rules the heart of the country. Visit any city across India and you will always find a Chinese corner, with people happily tucking food into their tummy. If you are tired of eating the same dal-chawal every single day and in the mood for some Chinese then we would recommend this Dan Dan Noodles recipe by Chef Vivek Kumar, Oxford Golf Resort, Pune.

Not only is it easy to make, it’s also healthy and the perfect substitute for those roadside noodles dripping with oil and laden with chili and half-cooked cabbage. Try it out at home, you won’t be disappointed.

Not only is it easy to make, it's also healthy and the perfect substitute to those roadside noodles dripping with oil.

Preparation Time: 30 mins
Cooking Time: 10 mins
Serves 5

Ingredients
500g – Wheat noodles
250g – Cabbage (julienne)
100ml – Soya sauce
50g – Sesame paste
25ml – Sesame oil
30ml – Peanut oil
25g – Scallions
50g – Bean sprouts
30g – Salt
75ml – Chili oil
1.5ltr – Water

Method
* Take a heavy bottom pan, pour water and let it boil on medium flame.

* Throw in the noodles in boiling water and let it cook for 6-8 mins.

* Make sure, noodles are tender not soft.

* Add cabbage in the same pan until it’s just wilted.

* Remove and set aside.

* In the meantime, thin the sesame paste with sesame oil and julienne the scallions.

* In the bottom of the serving bowl, place all condiments along with bean sprouts.

* Top up the nest of noodles along with the wilted cabbage.

* Drizzle the seasoning and chili oil from top, garnish with scallions.

* Stir to mix and eat.

Tired of Chocolate Cakes? Try out this delicious Raspberry Cheese Cake recipe

You might have a problem with us telling you to lay your hands off that Chocolate Cake for a while but don’t you think life is too short and you should experiment while you can? Try out something new in your kitchen the next time you have a yearning for making a dessert. This Raspberry Cheese Cake recipe by Chef Ashish Rai, Head – Culinary, Barbeque Nation will blow your mind away!

Move over Chocolate Cakes. Try out this Raspberry Cheese Cake recipe.

Ingredients
7 – Biscuit crumbs
450g – Cream cheese
½ kg – Fresh raspberries
¼ tsp – Cinnamon powder
4 tbsp – Butter
½ cup – Whipped cream
¾ cup – Confectionery sugar
A few drops of vanilla essence
1 sheet – Unflavored gelatin
2 tbsp – Brown sugar

Method
For the crust
* Grind the biscuits, and then add butter, brown sugar to it and mix it well.

* Take a 8 inch pan and layer it with the biscuit mixture evenly on to the bottom and the sides of the pan. Rest it for 30 mins and then bake for 5 mins, till it turns crusty.

For the topping
* Take half of the raspberries in a pan with ¼ cup sugar and 2 tbsp water and cook till the raspberries are quite soft.

* Remove from heat and blend it to form a puree. Put it over slow flame once more. In the meanwhile, add water to the gelatin sheet and let it rest for a few mins. Then add gelatin to the raspberry puree until it has dissolved. Remove it from heat.

For the cheesecake
* In a stand mixer, beat the cream cheese and sugar on medium-low speed with the paddle attachment until smooth. Add the vanilla extract.

* Now, add the raspberry topping, except the 3/4 cup you have reserved for the top layer.

* In a separate bowl, whip the heavy cream until the medium peaks. Gently fold the whipped cream into the rasberry cheesecake batter just until it’s all combined.

* Pour this mixture into the crust pan and set it in the refrigerator for 3-4 hours or until set.

* Remove it from the pan and serve it with some fresh raspberries on top.

* You can also use a little desiccated coconut for the flavour.

Ready in 30 mins: Try this Spaghetti with Clams and Crispy Bread Crumbs recipe

In Italian cuisine, bread and spaghetti is like what daal and chawal (rice and lentils) is to Indians. This comfort food is also probably what you mostly order on your outings to your favourite Italian restaurant. Cooking it ‘al dente’ might be tricky but it comes with some experiments in the kitchen.

If you are in the mood for some Italian today then try out this amazing Spaghetti with Clams and Crispy Bread Crumbs recipe by Chef Akhilesh Jha, Fresc Co, New Delhi.

Serves 2

Ingredients
1/4 cup – Panko crumbs
1/4 cup + 1 tbsp – Extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 – Large garlic cloves, thinly sliced
3 dozen – Manila clams or cockles, scrubbed
1 cup – Dry white wine
1 pound – Spaghetti
1 tsp – Finely grated lemon zest
3 tbsp – Fresh lemon juice
2 1/2 tbsp – Finely grated mullet bottarga*
1 tsp – Crushed red pepper
2 tbsp – Finely chopped thyme
2 tbsp – Finely chopped rosemary
2 tbsp – Finely chopped parsley

Method
* In a medium skillet, combine panko with 1 tbsp of olive oil and toast over moderate heat, tossing until golden brown for about 3 mins. Season with salt and pepper and transfer to a small bowl.

* In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant for about 1 min. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open.

* Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water.

* Add the pasta, cooking water, lemon zest and juice, red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, for about 2 mins. Discard clams that do not open.

* Season with salt and pepper and sprinkle the toasted panko crumbs on top.

Note:
Bottarga is the roe of tuna or mullet that has been salted, pressed and dried; it can be grated or shaved paper-thin.

Love fusion food? Try out this Chai Ghevar Tiramisu recipe

There’s chai, there’s ghevar and then there’s the goodness of tiramisu all rolled into one. This king of a fusion dessert is unlike anything you will come across and you don’t even have to step into a five-star restaurant to enjoy it in all its glory. Getting it right might be the tricky part but it’s not impossible. All you need is a little bit of patience.

Chef Ashish Deva, executive chef, Jaisalmer Marriott Resort & Spa shares his special recipe with us. Go on, don’t be scared to experiment in the kitchen. Maybe, this might just turn into a bestseller among your loved ones.

Serves 4

Ingredients
2 pieces – Ghevar (Dry)
100g – Mascarpone cheese
25g – Gulkand
1tsp – Rose water
1tbsp – Tea powder
2tsp – Sugar
10g – Ginger
4 pieces – Cardamom
50g – Red sponge
1 mint sprig

Method
* Make a tea decoction using water, tea powder, sugar, ginger and cardamom.

* Whisk mascarpone cheese till it turns fluffy and add in gulkand and rose water.

* Dry the red sponge at 80 degree celsius in an oven till it becomes hard. Crush to make a crumble.

* Soak the ghevar in tea decoction and place over a platter.

* Make quenelles of gulkand mascarpone mixture and put along the soaked ghevar.

* Garnish with red crumble and mint sprig.

Love cheese? Try out this low-calorie Grilled Apricot and Smoked Halloumi Cheese recipe

Who says healthy and tasty can’t go together? Apricot is a powerhouse of antioxidants, vitamin A and is also a rich source of fibre, while halloumi cheese which originated in Cyprus is semi-hard, unripened brined cheese made from a mixture of goat and sheep’s milk and is considered as one of the healthiest cheese ever. When combined together, it makes for a great meal.

The chefs at Hyatt Regency, Gurgaon have come up with a recipe which is not only high in nutritional values but is equally delicious. We say it works as a perfect side dish.

So, beat the summer heat with the new Grilled apricot and smoked halloumi cheese recipe!

low calorie recipes, cheese recipes

Ingredients
125g – Halloumi cheese
100g – Fresh apricot
100g – Basil leaves
50g – Brioche loaf
5g – Clarified butter
10ml – Arugula leaves
15ml – Extra virgin olive oil
5g – Mix lettuce
5g – Balsamic cream
50g – Basil pesto

Method
* Slice halloumi cheese into 1.5 inch thickness and then smoke it with charcoal, thyme and butter.

* Slice fresh and peeled apricot and char-grill it.

* Marinate smoke halloumi with extra virgin olive oil, shredded basil, sea salt and crushed pepper.

* For making brioche crisp, cut brioche loaf into long triangles.

* Soak slices of brioche in clarified butter and place it on the cutter to form half spheres.

* Cook this brioche crisp on 100 degrees for 18 mins.

* For platting, squeeze balsamic and basil pesto on plate.

* Place smoke halloumi and chargrilled apricot in layers and then place brioche crisp on top of it.

* Drizzle extra virgin olive oil, add some lettuce on top and serve.

Crisp Tofu Buns recipe: This summer try out this exciting Burmese dish in your kitchen

Burmese food, which is still contending for a permanent spot on the Indian food map is a beautiful medley of cultural mix. Influenced by rich flavours from countries such as India, China, and Thailand, the south-east Asian cuisine has its own unique qualities – it is richer than authentic Chinese food but less spicy than Indian and Thai cuisine.

If you love experimenting with new cuisines in your kitchen then this is the right place to be. This delicious recipe by chef Ansab Khan from Burma Burma, Gurgaon will leave you craving for more.

Tofu Bun recipes, Easy recipes

Ingredients
For buns:
500g – Self rising flour
20g – Fresh yeast
250ml – Milk
1 tsp – Sugar
1 tsp – Salt
2 tbsp – Oil
½ tsp – Baking powder

For tofu patty:
200g – Tofu
½ – Onion chopped
2 – Green chilly chopped
1 tbsp – Brown onion
1 tbsp – Spring onion green
Salt to taste
½ tbsp – Black bean paste
1 tbsp – Sunflower seeds
1 cup – Refined flour
Panko crumbs (as required)
Oil for frying
Lettuce (as required)
Coconut mayo or regular mayo

Method
* Dissolve the yeast in milk along with the sugar. Prepare a medium soft dough using all the ingredient mentioned for the bun. Cover the dough with a wet cloth and leave it to rise until it doubles in volume.

* Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, portion out the dough in 30g and make round-shaped buns by rolling it between your palms.

* Place on a perforated tray and allow to rise again for around 30 mins or till its light.

* Place in a steamer and steam for 10 mins till it’s puffed up.

* Mash the tofu and add in all the ingredients, then add in 2 tbsp of refined flour and make round patties.

* Make a medium-thick batter of refined flour with water and salt, dip the tofu patty in it and then coat it with panko crumbs.

* Refrigerate it for 2 hours, and then fry them as required.

* For assembling, steam the buns and cut it in half. Place lettuce at the bottom followed by the patty, sliced onion and cherry tomato. Top it with coconut mayo.