Healthy Green Curry With Quinoa Puff | Spinach Broccoli Peas Curry | Lunch Recipe

Spinach Broccoli Peas Curry is a healthy combination of fresh green leafy spinach and broccoli, green peas made into a curry. The sweet and delicious green peas combine very well with spinach and add munch & flavor to this dark green colored dish.

Healthy Green Curry

Spinach is my favorite green veggie and I am always adding it to different recipes. I am either making with dals, dhokla, sabzi, or even in kadhi twice a week. Spinach (Palak) is rich in vitamins A, C, and K, magnesiumiron, and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress, and reduce blood pressure levels among other health functions.

Spinach Broccoli Peas Curry

This quick and easy recipe is a delicious way of including more veggies in your diet. Especially if you aren’t too keen on these ingredients separately, as side dishes or in salads. This delicious recipe provides a great alternative for including more these nutritious vegetables in your diet.

Healthy Lunch Recipe

Healthy Green Curry | Spinach Broccoli Peas Curry

Blanched spinach is ground into a thick paste and cooked with broccoli, peas, Indian spices, and condiments in a tomato gravy resulting in a smooth texture and perfect flavor.

Ingredients :
For Spinach Curry
Spinach – 2 bunches
Puree of onion – 2
Finely chopped ginger – 2 inch
Finely chopped garlic – 4
Finely chopped green chilly- 2
Puree of tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Butter – 1 cube

Spices
Cumin seeds – 1 tsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Salt to taste

Veggies –
Broccoli cut into florets of even size – 1 big size
Frozen peas – 1 cup
Quinoa puff – 1/2 cup

Green Veggies Curry

Method :

  1. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep It aside.
  2. Bring water to boil with a little salt. Add the washed and cleaned broccoli florets. Let it remain in water for 2-3 minutes. Drain the water completely, pat it dry.
  3. Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
  4. Allow the seeds to crackle. Then add onion puree and saute on a medium flame until translucent. Now add ginger, garlic, green chili, and cook for 5 minutes on the medium-low flame.
  5. Then add tomato puree and cook until they’re soft. Then add red chili powder, coriander powder, kitchen king masala, salt, and cook until masala leaves oil on low flame.
  6. Now add puree spinach and cook on low flame for 5 minutes.
  7. Add blanched broccoli and frozen peas. Let it cook for another 5 minutes.
  8. Switch off the flame. Then add one butter cube, quinoa puffs and mix them well.
  9. Yummy dal is ready to serve. Serve with plain white rice.
Healthy Lunch/ Dinner Recipe

Homemade Strawberry Jam | Three Ingredients Fruit Jam | No Pectin Spread

Who’s ready to make an easy Strawberry Jam with all those sweet delicious strawberries in season right now? You’re in luck, this simple No Pectin Strawberry Jam Recipe is made with only strawberries, sugar and a bit of lemon. Couldn’t be easier.

No Pectin Jam

Homemade Strawberry Jam

Strawberry jam is an easy, pectin-free homemade jam recipe. Strawberries are naturally rich in pectin, there’s no need to add pectin. Pectin is a naturally occurring substance that makes jellies gel and gives jams their spread consistency. This recipe makes a thick, chunky soft jam that easily spread over pancakes or ice cream or on toasted bread. It is so simple and is a great way to use up a few pounds of strawberries.

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Ingredients:
Fresh strawberry – 400 gms (3 cups of chopped strawberry)
Sugar – 3/4 cup
Juice of half lemon

Homemade Strawberry Jam

Method:

  1. Wash and chop strawberry into small pieces. In a heavy bottom, pan add chopped strawberry and sugar.
  2. Cook covered for 10 minutes on low heat.
  3. After 10 minutes cook jam starts to thickens.
  4. Add lemon juice and mix it well and cook for 2 minutes.
  5. Allow jam to cool down completely.
  6. Store Strawberry Jam in a clean and dry glass jar.
Healthy Fruit Jam

Tips :

  • Lift jam with a spatula and pour jam, it should flow together and not in drops.
  • Pour a few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
  • Allow jam to cool completely. Then store in a clean and dry glass jar.
  • Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.
Yummy Jam

Vegetable Vermicelli with Quinoa Puffs | Easy Breakfast Recipe | Semiya Upma | One Pot Recipe

Semiya upma is a popular South Indian breakfast dish which is also known as Vermicelli Upma. It is prepared with vermicelli, mixed vegetables, and some mild spices. It is a quick and healthy recipe that you can cook easily in just 20 minutes with simple ingredients.

Vegetable Vermicelli with Quinoa Puffs

Vermicelli is made from semolina, it is used in various cuisines. Now ready roasted vermicelli is easily available in the stores which makes the cooking faster and quicker. But I prefer to use the normal raw Vermicelli. I find the texture of pre-roasted Vermicelli slight chewy (But you can use roasted vermicelli ).

Easy Breakfast Recipe

I like to use lots of veggies when I am making this upma. I have added grated Zucchini, Carrots and Beetroot (My favorite veggie) OR french beans, green peas, corn, capsicum all works great in this recipe. You can also add nuts like cashews or peanut for some crunch. But I replace nuts with Quinoa Puffs.

Semiya Upma

Quinoa is a grain that contains all essential amino acids unlike the other grains. Furthermore, quinoa has a high protein value as well as high quantities of fiber. Puffed quinoa also makes a crunchy addition to yogurt, oatmeal, and granola bars. It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you.

Topping with Quinoa Puffs

Vegetable Vermicelli with Quinoa Puffs | Semiya Upma

A light and healthy upma recipe is made from vermicelli, a traditional type of pasta round in section similar to spaghetti. This simple to make instant pot recipe is perfect for a quick breakfast or dinner.

One Pot Recipe

Ingredients :
Vermicelli – 1 cup
Grated zucchini– 1 medium size
Grated carrot – 1 medium size
Grated beetroot – 1
Finely chopped onions – 1 big
Finely chopped green chilly – 2
Water – 2 cups
Mustard seeds – 1/2 tsp
Pav bhaji masala – 1 tsp
Oil – 2 tbsp
Puffed quinoa – 1/2 cup
Juice of one lemon
Salt to taste

With lots of Veggies

Method :

  1. Heat oil in a nonstick pan. Add mustard seeds and let it pop. Then add chopped onions and cook until onions are translucent.
  2. Then add grated zucchini, carrot, beetroot, and cook for 5 – 8 minutes on high flame.
  3. Lower to flame and add pav bhaji masala, green chili, salt. Cook for 15 seconds and then add water. Bring the water to boil.
  4. Now add Vermicelli slowly. Carefully mix while adding so that there aren’t any lumps.
  5. Reduce the heat to medium and cover partially and cook for 5-8 minutes.
  6. Remove the lid and let it cook in medium-low heat for 5 minutes until the moisture is all absorbed.
  7. Switch off the flame. Add lemon juice and Quinoa Puffs . Mix them well and cover the lid. Keep aside for 5 minutes.
  8. Serve hot with adrak wali chai.
Breakfast Recipe

Chana Dal With Palak | Spinach Split Pea Dal | Easy Lunch Recipe

Palak Chana Dal is a healthy, wholesome, gluten-free Indian style chana dal with spinach. It is super easy and delicious lunch recipe to prepare and best is serve with steamed white rice.

Chana Dal With Palak

Indian cooking is resisted with the huge use of chana dal in different ways. Chana dal is baby chickpeas that has been split and polished. It has a delicious nutty flavour, and when ground, it is known as besan or gram flour. The flour and the dal are used in a variety of lip-smacking dishes.

Protein Rich Chana Dal

Spinach is a green, leafy vegetable with a high nutritional value. You can have it raw in salads, steamed, blended in a soup or sauteed with other veggies. It is a very versatile ingredient that can be used in many ways. For me, the best way to add spinach is to cook with lentils and beans. Earlier, I shared recipe spinach with rajma and whole green moong dal with spinach as well.

Chana Dal With Palak | Spinach Split Pea Dal | Easy Lunch Recipe

Split chickpeas (chana dal) and spinach are the powerhouses of nutrients. Combining these two into a single curry is delicious idea to include the right amount of iron in our everyday diet.

Spinach Split Pea Dal

Ingredients :
Chana dal ( soaked overnight ) – 1 cup
Spinach – 2 bunches
Puree of onion – 2
Finely chopped ginger – 2 inch
Finely chopped garlic – 4
Finely chopped green chilly- 2
Puree of tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Butter – 1 cube

Spices:
Cumin – 1 tsp
Kitchen king masala – 1 tsp
Coriander powder – 3 tsp
Red chili powder – 1 tsp

Healthy Combination

Method:

  1. Put soaked chana dal with 2 cups of water, a pinch of salt, in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid.
  2. Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep It aside.
  3. Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
  4. Allow the seeds to crackle. Then add onion puree and saute on a medium flame until translucent. Now add ginger, garlic, green chili, and cook for 5 minutes on the medium-low flame.
  5. Then add tomato puree and cook until they’re soft. Then add red chili powder, coriander powder, kitchen king masala, salt, and cook until masala leaves oil on low flame.
  6. Add boiled chana dal in a prepared masala and cook for 5 minutes on the medium-low flame.
  7. Now add puree spinach and cook on low flame for 5 minutes.
  8. Then add one butter cube and mix them well. Close the lid and cook dal for 2-5 minutes on high flame.
  9. Yummy dal is ready to serve. Serve with plain white rice.
Vegetable & Lentils Lunch Recipe

French Beans Bell Pepper Salad with Quinoa Puffs | Healthy Vegetable Salad Recipe

From side dish to the star attraction, no menu is complete without a salad. This fresh, crunchy french beans with colorful bell pepper saute in butter and garlic. Super healthy quinoa puffs add a little pop to your plate with the crunchy texture and nutty, earthy flavor. This tasty and delicious salad pairs well with any dish.

French Beans Bell Pepper Salad with Quinoa Puffs

Fresh green beans are one vegetable that always seems to be available fresh in our stores, is very versatile and easy to prepare. Packed full of green goodness, French beans offer up a multitude of nutritional benefits. French beans are a fantastic source of vital nutrients, particularly vitamins C and A. They also include minerals, including iron, calcium, and magnesium. They’re also low in calories and contain no saturated fat.

Healthy Salad Recipe

Red, Orange, and Yellow Bell Peppers have very similar health benefits to one another. Even though they are different colors, they all have similar amounts of vitamin A and vitamin C in them. Red Bell Peppers also contain lycopene, an antioxidant, or carotenoid that helps fight free radicals in your body. Yellow and Orange Bell Peppers are also rich in carotenoids.

Red, Orange, and Yellow Bell Peppers Salad

French Beans Bell Pepper Salad with Quinoa Puffs

Quinoa is one of few plant foods that provides a complete protein source with all nine essential amino acids. This makes puffed quinoa an excellent post-workout snack when served alongside fruit or as a topping for Greek yogurt or just add milk and enjoy (no cooking needed). Puffed quinoa also makes a crunchy addition to yogurt, oatmeal, and granola bars. It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you.

Quinoa Puffs

Ingredients:
Fresh french beans – 250 gms (slice beans into 1 to 2 inch pieces)
Bell pepper, seeded, cored and cut into thin strips – 3 (Red, Yellow & Orange)
Quinoa puffs – 3/4 cup
Butter cubes – 2
Garlic powder – 1/2 tsp
Roasted cumin powder – 1/2 tsp
Red chili flakes – 1/2 tsp
Chaat masala – 1/4 tsp
Juice of half lemon
Salt to taste

Salad Recipe

Method :

  1. Bring 4 cups water to a boil. Add beans, cook, uncovered, 2-3 minutes ( until crisp-tender). Remove beans and immediately drop into ice water. Drain and keep them aside.
  2. Heat a pan add butter cubes. Allow butter to melt add tri color bell pepper. Cook for 4 – 5 minutes.
  3. Then add blanched beans, garlic powder, roasted cumin powder, red chili flakes, chaat masala and mix them well. Cook for 2- 3 minutes.
  4. Drizzle lemon juice over the salad and add quinoa puffs. Mix them well and serve immediately.
Healthy Vegetable Salad

Moong Dal With Vegetable Curry | Healthy & Easy Lunch Recipe

India’s love affair with moong has manifested in many dishes across the regions. From moong dal ka pakoda, to moong dal ka halwa, khichdi, chilla, dhokla and so much more. Moong dal makes for an excellent source of plant-based proteins and fibres, which can aid weight loss. It includes a good amount of protein and fiber. The fiber content in the moong dal makes us feel fuller for a long that helps in reducing the intake of food often.

Moong Dal With Vegetable Curry

Today I am sharing a Moong Dal With Vegetable Curry recipe one of my favourite ways to put together a simple dal for rice or chapatis. This is an incredibly versatile recipe and can be adapted based on what vegetables you have lying around and even what type of dal you feel like on a given day.

Healthy & Easy Lunch Recipe

Devour a nice easy spicy vegetable moong curry and a lovely combination of lentils with vegetables. In vegetables, I used broccoli, zucchini, carrots and frozen peas (You can use any vegetables of your choice).

Moong Dal

Moong Dal With Vegetable Curry | Healthy & Easy Lunch Recipe

Moong dal curry with mixed vegetables is a healthy, low-calorie and filling recipe. This curry is easy and simple to make in just 20 minutes and tastes yummy.

Quick & Easy Recipe

Ingredients :

For Dal:
Moong Dal – 1 cup ( soaked for 2 hours )
Water – 1 & 1/2 cups
Turmeric -1/2 tsp
Salt to taste
One butter cube

For Veggies Masala:
Finely chopped onion – 1
Finely chopped tomato – 2
Finely chopped garlic – 4
Finely chopped ginger – 1 inch
Finely chopped green chilli – 4
Cumin seeds – 1 tsp
Oil – 2 tbsp
Coriander powder – 1 tsp
Sabzi Masala – 1/2 tsp
Roasted cumin powder – 1 tsp
Red chili powder – 1 tsp
Turmeric – 1/2 tsp
Salt to taste

Veggies :

Broccoli (florets separated) – 1 small
Grated carrots – 1 medium size
Grated Zucchini – half of the small zucchini
Frozen peas – 1/2 cup

Healthy Lunch Recipe

Method :

For Daal:
Pressure cooker Daal with 1 & 1/2 cups of water, a little salt, turmeric and cook it for 1 whistle medium heat. Let the pressure go down by itself, open the cover and keep the dal aside.

For Veggies Masala:

  1. Broccoli :Prepare broccoli florets, separate it from the stalk and boil with 2 cups of water (add little salt) for 5 minutes. Stain them and keep them aside.
  2. Heat oil in a pan and add cumin seeds. Allow it to crackle.
  3. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
  4. Lower the flame and then add coriander powder, sabzi masala, roasted cumin powder, red chili powder, turmeric with 2 tbsp of water. Let it cook for 3 minutes. Stir well and cook until masala starts leaving oil from corners.
  5. Now add all veggies and mix well. Let it cook for 7- 8 minutes on medium low flame (covered).
  6. After 8 minutes add the boiled moong dal and mix well. Cook on a medium flame for another 2 minutes, while stirring occasionally.
  7. Now add butter cubes and garnished with coriander leaves. Served with hot rice.
Steamed Rice

Curd Rice | South Indian Curd Rice Recipe | Yogurt Rice

Just like khichdi is to Gujarati, Rajma Chawal is to Punjabi, the Curd Rice is to South-Indians. Curd rice is also known as thayir saddam, dahi chawal, and daddojanam. A very simple dish made using the most basic ingredients, curd, and rice with an authentic South-Indian tempering does not take more than 15 minutes to cook. It is a fabulous recipe to use leftover rice.

Curd Rice

Curd rice is a great summer food. It is served in South Indian temples to devotees, packed in lunch boxes and it’s my son’s favorite too. This creamy rice tastes great with just a pickle or chutney as well as with dal (lentils).

Specially made for my son – Reyansh

This dish is very easy to make with the main ingredient – The Curd. I used thick Greek yogurt in this recipe but you can make homemade curd too. It is very filling and has a cooling effect on the body. Plus it is easy for digestion.

South Indian Curd Rice Recipe

Curd Rice | South Indian Curd Rice Recipe

In this recipe cooked rice is mixed with fresh greek yogurt and then seasoned with a tadka of chana daal, mustard seeds, chili’s, and curry leaves.

Yogurt Rice

Ingredients :

Cooked white rice or leftover white rice – 1 cup
Greek yogurt – 2 cups
Salt to taste

For Tempering :
Oil – 2 tbsp
Dried red chili – 3
Roasted Chana dal or Chana dal – 3 tbsp
Cashews – 10
Curry leaves – 10
Black mustard or rai – 1/2 tsp

Healthy Lunch Recipe

Method:

  1. Remove the pressure cooked rice into the mixing bowl. Mash it with the help of spoon and keep it aside.
  2. In a mixing bowl, add cooked mashed rice, greek yogurt with salt. Mix them well.
  3. In a small pan, heat oil and temper curry leaves then mustard seeds. Then add and fry channa till it turns golden.
  4. Next add dry red chilies and cashews. Fry for 30 seconds.
  5. Pour this tadka into the mixing bowl. Mix them well with mashed curd rice .
  6. Curd rice is ready for serve.

Tip For Rice – Wash and drain the rice (1 cup) then add into the pressure cooker. Add 1 ½ cup of water, ½ tsp salt, cover the lid and cook it for 3-4 whistles. Switch of the flame and let it cool down.

Easy Lunch Recipe