Healthy recipes Archives - Krishna Kotecha's Recipes

Apple Cup Cake

Posted on August 14, 2019Leave a comment

Preparation time 5 min.

Cooking time 10 min.

Yield 12 cupcakes

Ingredients:

Apple 1

Sugar ½ cup

Fresh Butter ½ cup

Wheat Flour 1 cup

Baking Powder 1 ts

Baking Soda ¼ ts

Milk ½ cup

Walnut chopped 1 tbsp

Dried Black Currant 1 tbsp

Walnut pieces for garnishing

Method:

Peel an Apple and grate.

Take grated Apple and Sugar in a pan and cook on low flame just to melt Sugar. Leave it to cool off.

Just melt Fresh Butter and add in Apple-Sugar mixture.

Take Wheat Flour, Baking Powder and Baking Soda altogether and sieve. Then, add to Apple mixture and mix well.

Add Milk, chopped Walnut and Dried Black Currant and mix well. Cupcake batter is ready.

Arrange Cupcake liner on a microwave safe tray. Fill in all Cupcake liner with prepared Cupcake batter to half leaving space in liners to puff up.

Garnish each Cupcake with pieces of Walnut.

Microwave for 3 minutes at high power.

Leave them inside the Microwave to rest for 30 seconds, just half a minute. Then remove out of Microwave.

Serve Fresh.

What a Healthy Cupcake with Apple Flavour to get out of Boredom.

NOTE : IF YOU ARE USING OTG INSTEAD OF MICROWAVE, BAKE FOR 25 MINUTES..

Methi Sev nu Shak – Fenugreek Curry with Gram Flour Vermicelli

Posted on August 5, 2019Leave a comment

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

For Gram Flour Vermicelli (Sev):

Gram Flour 1 cup

Oil 1 ts

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Salt to taste

For Curry:

Oil 2 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

Fenugreek granules ½ cup

(boiled)

Garlic Paste ½ ts

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 2 ts

Salt to taste

Jaggery 1 ts

Fresh Coriander Leaves for garnishing

Paratha for serving

Method:

For Gram Flour Vermicelli (Sev):

Take ¼ cup of water in a bowl. Add Oil, Turmeric Powder, Red Chilli Powder and Salt. Mix well. Add Gram Flour and knead dough. It will become soft dough. Fill it in Kitchen Press machine with Vermicelli . Keep it a side.

For Curry:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, add boiled Fenugreek granules, Garlic Paste, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder and Salt. Mix well and cook on medium flame for 3-4 minutes. Add approx 2 glasses of water and Jaggery and boil it. When water starts to boil, using Kitchen Press machine, fall Gram Flour Vermicelli direct in boiling water spreading all over, not making heap. Continue cooking on medium flame until excess water steam away and Vermicelli is boiled well. It may take approx 8-10 minutes.

Take it in a serving bowl.

Garnish with Fresh Coriander Leaves.

Leave it to cool down to room temperature.

No Need to Miss Curry even on Non-cooking Day celebration…Shitla Satam…

Be Healthy with Fenugreek

mixed with

Tasty Gram Flour Vermicelli…with Paratha…

Aalu Poha Chana Chevdo – Nagpuri Tarri

Posted on July 27, 2019Leave a comment

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

Oil 2 tbsp

Cinnamon Leaves 1

Dry Red Chilli 2

Carom Seeds ½ ts

Mustard Seeds ½ ts

Asafoetida Powder Pinch

Brown Chickpeas boiled 1 cup

Salt to taste

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 1 ts

Tamarind Water 1 tbsp

Fresh Coriander Leaves 1 tbsp

Alu-Poha (Potato-Flattened Rice) for serving

Poha Chevdo for serving

Varhadi Masala 1 ts

(Varhadi Masala : Star Anise 10 gm, Dry Red Chilli 125 gm, Dry Coriander Granules 250 gm, Cinnamon Leaves 125 gm, Black Pepper Granules 50 gm, Cumin Seeds 50 gm, Caraway Seeds 10 gm, Clove Buds 10 gm, Cinnamon 10 gm, Black Stone Flowers (Dagad Phool / Kalpasi / Chabila) 50 gm, Fenugreek 25 gm, Poppy Seeds 25 gm, Large Cardamom 50 gm, Mace Blades 10 gm. Dried and ground powder of all these listed spices)

Method:

Heat Oil in a pan. Add Cinnamon Leaves, Dry Red Chilli, Carom Seeds, Mustard Seeds and Asafoetida Powder. When spluttered, add boiled Brown Chickpeas and mix well. Add Salt, Red Chilli Powder, Turmeric Powder and Coriander-Cumin Powder and Varhadi Masala. Mix well. Add Tamarind Water and mix well. Continue cooking on medium flame for 5-7 minutes. Stir occasionally. Add Fresh Coriander Leaves and mix well. Remove the pan from the flame.

Take Alu-Poha on a serving plate. Spread prepared Chickpeas mixture. Sprinkle Poha Chevdo.

Serve immediately for fresh taste.

Morning or Afternoon…

Snacking with Nagpuri Tarri Poha…

Sri Lankan Carrot Curry

Posted on July 20, 2019Leave a comment

Preparation time 5 minutes

Cooking time 5 minutes

For 2 Persons

Ingredients:

Carrot 1

Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Curry Leaves 5

Onion fine chopped 1

Ginger-Garlic-Chilli Paste 1 ts

Salt to taste

Coconut Milk 200g

Black Pepper Powder ½ ts

Garam Masala Pinch

Tamarind Pulp 1 ts

Sugar Pinch

Fresh Coriander Leaves 1 tbsp

Steamed or Boiled Rice or Roti for serving

Method:

Peel and slice cut Carrot and parboil. Keep a side.

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves, finely chopped Onion and Ginger-Garlic-Chilli Paste. Sauté it well. Add salt and mix well.

Add parboiled Carrot slices and sauté.

Add Coconut Milk, Black Pepper Powder, Garam Masala, Tamarind Pulp and Sugar. Mix well and cook for a while.

Take it in a serving bowl.

Sprinkle Fresh Coriander Leaves.

Serve with Steamed or Boiled Rice or Roti.

Simple and Quick to Cook Curry…Carrot Curry…from our beloved neighbour Sri Lanka…

Posho Beans

Posted on June 12, 2019Leave a comment

Preparation time 10 minutes

Cooking time 25 minutes

For 2 Persons

Ingredients:

For Posho:

Maze Flour 1 cup

Ginger-Chilli Paste 1 ts

Salt to taste

Water 4 ½ cup

For Beans:

Kidney Beans boiled 1 cup

Ginger-Garlic-Chilli Paste 1 tbsp

Onion chopped small 1 onion

Tomato chopped small 1 tomato

Turmeric Powder 1 ts

Red Chilli Powder 1 ts

Garam Masala 1 ts

Peanuts Powder 3 tbsp

Lemon Juice of ½ lemon

Fresh Coriander Leaves 1 tbsp

Oil 1 tbsp

Cummins Seeds 1 ts

Cinnamon Leaf 1

Curry Leaves 4-5

Dry Red Chilli 2

Method:

For Posho:

Take Maize Flour in a bowl. Add 1 cup water.

Boil 3 cups of water in a pan. Add Ginger-Chilli Paste and Salt. Add Maize Flour mixture. On medium flame, stir continuously with wooden stick until the mixture becomes thick lump. Remove the pan from the flame. Keep a side. This is Posho.

For Beans:

Heat oil in a pan. Add Cummins Seeds, Cinnamon Leaf, Curry Leaves and Dry Red Chilli. Add Ginger-Garlic-Chilli Paste, chopped Onion and Tomato. Stir slowly on low-medium flame until onion becomes soft and brownish. Add Turmeric Powder, Red Chilli Powder and Garam Masala. Mix well. Add boiled Kidney Beans and little water. Cook for 2-3 minutes on medium flame. Add Lemon Juice and Peanuts Powder. Mix well. Remove from the flame. Sprinkle Fresh Coriander Leaves and cover the pan with a lid for 2-3 minutes.

Take Posho on a serving plate. Pour Beans on top of that.

Serve Hot.

Enjoy Authentic African Routine Food with little Indian touch, full of Iron and Carbohydrates.

Variyali no Aatho – Fermented Fennel Seeds

Posted on June 8, 2019Leave a comment

Preparation time 10 minutes

Cooking time 0

For 4 Persons

Ingredient:

Fennel Seeds Powder 1 cup

Rock Sugar Powder 1 cup

Almonds Powder ½ cup

Roasted Flax Seeds Powder 3 tbsp

Cardamom Powder 1 ts

Saffron threads 8-10

Black Raisins ¼ cup

Ghee melted 4 tbsp

Almond Flakes to garnish

Method:

Take in a bowl, Fennel Seeds Powder, Rock Sugar Powder, Almonds Powder, Roasted Flax Seeds Powder, Cardamom Powder, Saffron and Black Raisins. Mix well.

In a serving bowl, take ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.

Again, Add ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.

Once again, Add ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.

Now last time, Add ¼ of prepared mixture and set it to flat surface. Pour 1 tbsp of melted Ghee spreading over it.

Cover the bowl with a lid but not airtight.

Leave it for approx 24 hours.

Just move tbsp slowly in the content to turn over the stuff and mix well.

Serve at room temperature.

Super Supplement of Calcium Needed in Our Body…Especially Post Youth Age…

Get Amazed with Miraculous Health Effect of Fermented Fennel…Especially 45+ women.

Cucumber Bite

Posted on June 1, 2019Leave a comment

Preparation time: 10 minutes

Cooking time: 3 minutes

Servings: 9

Ingredients:

Cucumber 3

Cheese Cube 1

Fresh Coriander Leaves 1 tbsp

Olives chopped rings of 1-2 olives

For Stuffing:

Oil 1 ts

Garlic chopped 1 ts

Onion chopped 1

Ginger chopped ½ ts

Green Chilli chopped 1

Baked Beans ½ cup

Tomato Ketchup 1 tbsp

Chilli Flakes ½ ts

Oregano ½ ts

Salt to taste

Method:

For Stuffing:

Heat Oil in a pan. Add chopped Garlic, Onion, Ginger and Green Chilli. When fried, add Baked Beans, Tomato Ketchup, Chilli Flakes, Oregano and Salt. Mix well. Cook on medium flame for 4-5 minutes.

Assembling:

Cut Cucumber in approx 1 inch thick round pieces. Using a knife, remove little part from the middle of each piece. Take care of not making the whole through.

Fill in prepared stuffing. Sprinkle little Cheese shred on it. Put 1 or 2 Olive ring. Sprinkle Fresh Coriander Leave.

Arrange all pieces on a serving plate.

Serve Fresh to have its best taste.

Express Your Love…Feed Your Loved One with Bite…Cucumber Bite…

Cheese Spinach Khandvi

Posted on May 29, 2019Leave a comment

Preparation time: 10 minutes

Cooking time: 10 minutes

For 2 persons

Ingredients:
Spinach Puree ½ cup
Buttermilk sour 2 cup
Gram Flour 1 cup
Salt to taste
Cheese Spread 3 tbsp
Chilli Flakes ½ ts
Oregano ½ ts
Butter 1 ts
Garlic Paste 1 ts

Method:
Take Spinach Puree in a bowl. Add sour Buttermilk, Gram Flour and Salt. Whisk it well. Make sure of no lump.

Take prepared mixture in a deep round bottom pan. Put the pan on low flame. Cook it while stirring occasionally as needed to avoid lumps until mixture thickens.

Spread prepared thickened mixture on an open wide plate. Spread the Spread Cheese over it. Sprinkle little Chilli Flakes and Oregano. Leave it cool down for 10-15 minutes.

Cut in strips. Roll each strip. Khandvi is ready.

Heat Butter in a pan. Add Garlic Paste, Chilli Flakes and Oregano. When sautéed, pour this tempering on prepared Khandvi.

Serve Fresh and Hot to Enjoy the Real Taste of Spinach in Khandvi.

Enjoy Traditional Gujarati Savoury with Twist…

Oats Soup

Posted on May 26, 2019Leave a comment

Preparation time: 10 minutes

Cooking time 10 minutes

For 2 persons

Ingredients:

Oil 1 ts

Ginger-Green Chilli-Garlic 1 tbsp

(finely chopped)

Onion finely chopped 1

Carrot finely chopped 2 tbsp

Fresh Coriander Stem pieces 1 tbsp

Vegetable Stock 2 cup

Salt to taste

Oats or Masala Oats ½ cup

Sunflower Seeds for garnishing

Method:

Heat Oil in a pan. Add finely chopped Ginger, Green Chilli, Garlic, Onion, Carrot and Fresh Coriander Stem and sauté well.

Add Vegetable Stock, Salt and 1 cup of water. Continue cooking on medium flame for 4-5 minutes.

Add Oats or Masala Oats, mix well and continue cooking on medium flame for 3-4 minutes.

Take it in a serving bowl.

Garnish with Sunflower Seeds.

Serve Fresh and Hot.

Have a Very Healthy and Delicious Oats Soup.

Fruit Ball in Custard Sauce

Posted on May 19, 2019Leave a comment

Preparation time: 30 minutes

Cooking time: 10 minutes

Servings: 5

Ingredients:

Milk 500 ml

Sugar ¼ cup

Custard Powder 2 tbsp

Tinned Pineapple ¼ cup

Bread Slices 5

Apple 1

Naseberry (Chikoo) 1

Banana ripe 1

Mango ripe 1

Pomegranate granules 2 tbsp

Rose Syrup for garnishing

Method:

Take 300 ml Milk in a bowl. Add Sugar and boil it.

Take ½ cup Milk and mix Custard Powder in it very well. Please don’t leave any lump. Then, add this in boiled Milk and boil it again for 4-5 minutes on medium flame while stirring occasionally to prevent boil over.

Leave it to cool down to room temperature.

Add Tinned Pineapple and refrigerate it for 45-60 minutes. Meanwhile, prepare other stuff.

Fine chop all fruits.

Cut to remove hard borders of all Bread Slices. Dip Bread Slices in Milk and squeeze to remove access Milk from Bread Slices.

Put some finely chopped Fruits in the middles of a Bread Slice and fold it to ball shape. Repeat to make balls from all Bread Slices.

Arrange prepared balls on serving plates. Pour refrigerated Custard Sauce over balls on plates.

Serve Cold.

You always DRINK Mocktail (Fruit Cocktail)…

Here is Fruit-tail to EAT…

with Custard Sauce to LICK…

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