Tag Archives: Cooking

3 Grilled Vegetable Recipes That Will Make You Go Green

The fresher vegetables are, the more essential nutrients they contain. Many people believe that grilling is the best way to prepare produce because more nutrients are preserved. Boiling vegetables rids them of their essential vitamins and minerals and frying them soaks them in fat.
So the next time you have your grill out, try these amazing grilled vegetable recipes that will make you want more:
Cilantro Grilled Tofu
What you need:
1 3/4 cup firm tofu cubes
2 cloves garlic, minced
1/4 cup lime juice
5 tablespoons chopped fresh cilantro
1 tablespoon olive oil
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Salt and ground black pepper to taste
Skewers
Thread tofu cubes onto skewers then set aside. In a medium bowl, mix together garlic, lime juice, cilantro, olive oil, chili powder, cayenne pepper, salt and black pepper. Stir until ingredients are well-combined. Brush skewered tofu with the mixture thoroughly then place on a plate. Cover with plastic wrap then refrigerate for 2 hours to overnight. Place remaining marinade in a jar and refrigerate. When ready, cook tofu on a pre-heated grill over medium heat, brushing occasionally with marinade, for 10-15 minutes or when blackened spots appear.
All-Vegetable Pesto Grilled Burger
What you need:
2 plum tomatoes, sliced
1/2 eggplant, sliced crosswise into 1/2-inch pieces
1/2 zucchini, sliced crosswise into 1/2-inch pieces
1 red bell pepper, quartered
1/2 cup fresh baby mozzarella, sliced
1/4 cup basil pesto
1 small whole wheat baguette, sliced in two and split lengthwise and toasted
1 1/2 teaspoons olive oil
1 teaspoon salt
Ground black pepper to taste
In a medium bowl, combine eggplant, zucchini and red bell pepper then sprinkle salt on top. Set aside for at least 3 hours. When ready, drain liquid and place vegetables on a grill pan. Coat with olive oil and season with black pepper then cook on a pre-heated grill over medium-high heat for 2-3 minutes per side until tender. Allow to cool for a few minutes. Spread 2 halves of the baguettes with basil pesto then distribute grilled vegetables evenly onto each half. Top with mozzarella, tomato slices then remaining baguette halves.
Grilled Butter and Cheese Zucchini
What you need:
1 large zucchini, thinly sliced
1 clove garlic, minced
1/2 cup shredded Parmesan cheese
3 tablespoons butter, melted
Cooking spray
Use cooking spray to lightly oil a 9×12-inch foil pan. Arrange zucchini slices in the pan then set aside. Mix garlic and butter in a small bowl then brush zucchini generously with the mixture. Top with Parmesan cheese. Cook zucchini in a pre-heated grill over medium-high heat for 12-15 minutes or until zucchini is tender and cheese has melted.
Become an instant vegetarian once you taste these easy and healthy grilled vegetable recipes!

Six Best Culinary Herbs for Cooking

Freshly picked culinary herbs add flavour to food and many are delicious additions to salads. Edible herb flowers such as pot marigold, nasturtium and rosemary can also be added to the salad bowl. Many culinary herbs are rich in vitamins and minerals and when freshly picked and eaten raw they can form part of a well-balanced diet. Raw herbs can also be used to add flavour to oils and vinegars for cooking and for salads.
Parsley
Parsley leaves gives a fresh flavour to sauces and salads, when added just before serving. The stems and leaves of parsley can also be used in bouquet garni. Parsley tastes particularly good with pasta dishes, omelettes, vegetables, fish and any meat or poultry.
Parsley is one of the most widely known and used of the culinary herbs. There are two main types of parsley – curly leaf and flat leaf – and both are excellent for culinary purposes. Both of these herbs are a rich source of vitamins and minerals and they can be used to enhance the flavour of cooked dishes and green salads.
Basil
Basil goes with almost any dish but it has a special affinity with tomatoes and is a favourite in Italian cooking.
Sweet basil with its soft green leaves and creamy white or purple tinted flowers is the most popular type of basil. This culinary herb can be used in sauces and salads and to enhance the flavour of cooked dishes such as soups and stews. Perhaps the greatest basil dish is pesto sauce, eaten with spaghetti. This combination makes a wonderfully delicious meal.
There are many other types of basil. Purple ruffle, dark opal and Greek basil are three of the other more unusual varieties, all with differing flavours.
Mint
Spearmint and peppermint are two members of the mint family most widely known and used as culinary herbs. There are many varieties of mint, some with distinct scents and flavours and some can be used for a variety of culinary purposes, such as in sweet and savoury dishes, in salads and for herb tea.
Spearmint is a favourite for mint sauce to accompany lamb and tastes particularly good with dishes such as soups, stews, plain meats, fish and lemon-based deserts.
Peppermint is also popular as a culinary herb flavouring. This herb is most commonly used as flavouring for sweets and chocolates etc. and is also used to flavour cordials. Fresh peppermint leaves can be used to make peppermint tea and the leaves can be added to fresh green salads.
Thyme
Thyme can be used to improve the flavour of most dishes. Both the fresh and dried leaves of this herb are used for cooking. Fresh thyme leaves are useful in many savoury dishes.
Thyme has a rich flavour which makes it an ideal accompaniment to roast meats and tastes good in slowly cooked dishes such as stews and soups. The finely chopped fresh leaves may be added to new potatoes or salad.
Thyme is regarded as one of the great culinary herbs and is widely used in European cooking. This herb is an evergreen perennial it is recognisable by its mauve flowers and small leaves.
Warning: Avoid using Thyme if you are pregnant.
Rosemary
This lovely culinary herb has a strong but pleasant flavour. It enhances the flavour of many dishes such as strong tasting fish and some meat dishes but goes especially well with lamb and also tastes good with strong flavoured vegetables.
Rosemary is also used as a flavouring for jams and jellies.
Rosemary is recognisable by its silver leaves, delicate light blue flowers and strong aromatic scent. Warning: Do not use Rosemary if you suffer from epilepsy or have a heart condition.
Sage
Sage has a powerful flavour but when used carefully it enhances the flavour of many foods, such as meat dishes, tomato-based sauces, salads and cheese dishes. Sage is most famous as a traditional stuffing for pork, turkey or goose.
There are several varieties of sage and all can be used for culinary purposes. Sage leaves can be used whole in many dishes and the young leaves can be used in green salads.
Sage is used worldwide as a flavouring herb and is among the most widely known and used of the culinary herbs. Sage is recognisable by its aromatic scent and blue or lilac flowers.
Sage is used worldwide as a flavouring herb and is among the most widely known and used of the culinary herbs. Sage is recognisable by its aromatic scent and blue or lilac flowers.
The sheer enjoyment of eating meals flavoured with wonderful aromatic culinary herbs awaits you.

7 Interesting Healthy Recipes for Kids

Imagine it is between 3 to 4 pm, your child is back from school and the many extra-curricular activities and is hungry. While you do want to keep them satiated until dinner, stop and think for a minute before you grab that conveniently packaged snack off the counter. Do you really want to give your child a snack of artificial food with additives? Certainly not!
Would it not be great if you could find some quick and interesting recipes to make for your kids, while resting assured that you are giving them something they enjoy eating and yet, nutritious?
The simple solution is – incorporate almonds!
These nuts are not only a great snack option but are also convenient and deliver a host of nutrients like vitamin E, riboflavin, fibre, protein and many others. In other words, almonds are a healthy alternative for a variety of unwholesome snacks, readily available. In addition, since these nuts are tasty and crunchy, they can also satisfy your child’s sensory cravings.
Here are some super yummy yet nutritious recipes that you could try out for your kids:
Badam Custard
Custard has always been a favourite with the tiny humans. With addition of almonds, you can add this to the list of wholesome snack recipes for kids!
Serves 2
Preparation Time: 20mins
Cooking time: 15mins
Ingredients
Almonds (roasted) – 200gms
Milk -500ml
Sugar -100gms
Egg yolk – 6no
Vanilla essence – 3ml
Corn flour – 25gms
Method
Blanch almonds and make a smooth paste, keep aside. Mix egg yolk and corn flour in a bowl, keep aside.
Boil sugar and milk. Then, add some warm milk to the egg yolks and whisk, keep aside. Keep milk at simmer, add the tempered yolk mixture and cook for 5 mins.
Keep stirring and pour the almond paste and set in a fridge. Serve cold.
Nutrient Analysis
Calories
2530
Protein
76.8 gms
Total fat
174.7 gms
Saturated
28.6 gms
Monounsaturated
81.2 gms
Polyunsaturated
29.3 gms
Carbohydrates
163 gms
Fibre
21.4 gms
Cholesterol
1674 mg
Sodium
138.2 mg
Calcium
1216 mg
Magnesium
805.4 mg
Potassium
2255 mg
Vitamin E
53.1 mg
Almond Cookies
This quick and easy recipe not only gives you delicious cookies but will also leave your kids asking for more.
Serves 2
Preparation Time: 20mins
Cooking time: 15mins
Ingredients
Flour – 1kg
Baking powder – 1/2 tsp
Lemon zest -2 tblspn
Salt – a pinch
Butter (unsalted)-700 gms
Powdered sugar – 300 gms
Almonds (finely crushed) – 200gms
Method
Mix cream, butter and icing sugar thoroughly. Fold in all the dry ingredients.
Shape it in small balls and roll it in crushed almonds.
On a greased baking tray, bake the cookies at 170 degree Celsius for 20mins. Serve.
Nutrient Analysis
Calories
11093
Protein
151.6 gms
Total fat
693.8 gms
Saturated
252.2 gms
Monounsaturated
179.7 gms
Polyunsaturated
44.7 gms
Carbohydrates
1060 gms
Fibre
24 gms
Cholesterol
756 mg
Sodium
822 mg
Calcium
690 mg
Magnesium
1286 mg
Potassium
2700 mg
Vitamin E
49.8 mg
Badam Elaichi Shake
This is one of the easy recipes to make which gives you a whole of lot of goodness from ingredients like elaichi, badam, honey and cardamom.
Serves 2
Preparation Time: 10mins
Cooking time: 15mins
Ingredients
Milk – 3 cups
Almonds (peeled and chopped) – 1/2 cup
Honey – 1tbl spn
Cardamom powder – 1/2 tsp
Saffron – 5 strands.
Vanilla ice cream – 2 scoops (optional)
Method
Mix all the ingredients and blend in a blender. Froth it up and serve chilled, garnished with almond flakes.
Nutrient Analysis
Calories
1216
Protein
38.8 gms
Total fat
82.8 gms
Saturated
22.7 gms
Monounsaturated
35.6 gms
Polyunsaturated
7.5 gms
Carbohydrates
78.1 gms
Fibre
1.25 gms
Cholesterol
108.4 mg
Sodium
317 mg
Calcium
1062 mg
Magnesium
355.9 mg
Potassium
1447 mg
Vitamin E
13.1 mg
Paneer Badam Ka Cheela
This Indian recipe, that pretty much every Indian household is familiar with, can be a great snack recipe for kids for mid-meal munching.
Serves 4
Preparation Time: 10mins
Cooking time: 20mins
Ingredients
Besan – 2cups
Baking powder – 1/4thtsp
Salt – ½ tsp
Ajwain – 1/4thtsp
Red chilli powder – ½ tsp
Oil – 3 tblspn
For the stuffing
Paneer (mashed) – ½ cup
Badam (chopped) – 1/4th cup
Jeera roasted – 1 tsp
Salt – ½ tsp
Green chilly chop – 1 no
Ginger chop – 2 tsp
Green coriander chop – 1 tblspn
Method
Make a thick batter using besan, salt, ajwain, red chilli powder, baking powder and water. Keep aside.
Mix together all the ingredients nicely for the stuffing.
Heat a non stick pan and drizzle a little oil. Pour a little batter and spread around thinly. Allow to cook on one side and then gently turn it. Flash cook on this side and turn immediately.
Now spoon out the stuffing and place in the centre horizontally. Fold the cheela like a dosa or a cigar.
Remove and serve hot.
Nutrient Analysis
Calories
1966
Protein
83.9gms
Total fat
99.5gms
Saturated
3.7gms
Monounsaturated
13.7gms
Polyunsaturated
10.9gms
Carbohydrates
184.2gms
Fibre
6.7gms
Cholesterol
4.2
Sodium
263.4 mg
Calcium
410 mg
Magnesium
462.9 mg
Potassium
2470 mg
Vitamin E
8.6 mg
Toasted Almonds and Tomato Uttapam Pizza
A western twist to a popular south Indian recipe can be all the excitement your kids can ask for, pre or post their play time.
Serves: 1 person
Preparation time: 8 – 10 minutes
Cooking time: 12 – 15 minutes
Ingredients:
Uttapam batter – 75 ml
Almonds cut into half(unpeeled) – 15 g
Tomato deseeded and chopped – 10 g
Chopped onion – 10 g
Chopped ginger – 2 g
Chopped coriander – 2 g
Pizza sauce – 5 g
Parmesan cheese grated – 3 g
Salt – to taste
Refined oil – 5 ml
Method
Pour the uttapam batter in the centre of a heated non-stick pan. Sprinkle chopped tomato, onion, ginger and coriander, evenly on top. Turn the uttapam upside down to cook it from top for about a minute. Then, turn it back and spread the pizza sauce. Add almond halves and turn it over, once again.
Then, remove from the pan and sprinkle grated parmesan on it. Cut it into 4 pieces like a pizza. Serve hot.
Nutrient Analysis
Calories
393
Protein
12 g
Total fat
14.7 g
Saturated
1.6 g
Monounsaturated
6.2 g
Polyunsaturated
5.1 g
Carbohydrates
56.5 g
Fibre
0.5 g
Cholesterol
0 mg
Sodium
967 mg
Calcium
76 mg
Magnesium
63 mg
Potassium
252 mg
Vitamin E
3.9 mg
Badam ki Kheer
This popular desert accompanies most Indian food preparations at home during festivals. However, since it is prepared so rarely, kids love it so much more.
Do not hesitate to make your kids happy every now and then by whipping up some kheeron regular days.
Serves 4
Preparation Time: 10mins
Cooking time: 20mins
Ingredients
Desi ghee – 2 tblspn
Almonds – 1 cup
Green cardamom powder – 1/2 tsp
Rice – 3 tblspn
Milk – 1lt
Raisins – 1/2 cup
Sugar – 150 gms
Almond slivers – 1 & 1/2tblspn
Method
Soak rice for half hour. Soak raisins in water for 15 minutes. Blanch the almonds, remove skin and grind to a paste adding little water.
Heat a pan and add desi ghee. Now lightly sauté the almond paste on low heat for 1 minute. Add milk and bring it to a boil. Lower the heat and add rice. Cook for 15 minutes or till the rice overcooks and thickens the kheer. Add sugar and raisins. Garnish with almond slivers.
Nutrient Analysis
Calories
3000
Protein
70.6 gms
Total fat
169.4 gms
Saturated
34 gms
Monounsaturated
52.3 gms
Polyunsaturated
16.7 gms
Carbohydrates
298.7 gms
Fiber
3.5 gms
Cholesterol
99 mg
Sodium
173.3 mg
Calcium
1748 mg
Magnesium
778.9 mg
Potassium
2847 mg
Vitamin E
31.9 mg
Almond and Soya Milk Smoothie
A healthy recipe to serve your kids, anytime of the day, a glass of this smoothie can give them the goodness of soya milk and almonds which can provide essential nutrients such protein, calcium and many vitamins and minerals.
Serves: 4
Preparation time: 15 minutes
Cooking time: no cooking time
Ingredients:
Almond Flakes – 100 g
Soya Milk – 750 ml
Honey – 150 g
Whole almonds – 350 g
Banana – 200 g
Method:
In a mixer jar, take whole almonds without skin add soya milk, honey and banana in it. Blend it and garnish with roasted almonds flakes.
Tip: Add a berry flavour as per availability to enhance flavour.
Nutrient Analysis
Calories
3588
Protein
122 g
Total fat
240.6g
Saturated
17.4 g
Monounsaturated
144 g
Polyunsaturated
56.6 g
Carbohydrates
267.6 g
Fibre
40.8 g
Cholesterol
0 mg
Sodium
440.7 mg
Calcium
2154 mg
Magnesium
1407.6 mg
Potassium
4351 mg
Vitamin E
118.5 mg