COTTAGE CHEESE CHILLY DRY

This is one of the delicious starter where Cottage Cheese and Capsicum play well in one bowl. 

Cottage cheese  is a great source of calcium, which is helpful in maintaining strong teeth and bones.It is a rich source of protein, calcium, and vitamins which are necessary for proper bone health

COTTAGE CHEESE CHILLY DRY 

Servings 2 
Ingredients 

• Cottage Cheese 200gm 
• 1 Green Capsicum  [cut into thick strips]
• 1 Yellow Capsicum [cut into thick strips]
• 1 Red Capsicum     [cut into thick strips]
• 1 Tomato
• 1 Onion 
• Chopped Garlic 2 tsp
• 1 cups Cabbage [finely chopped] 
• Cornflour 2 tsp 
• Tomato Sauce 4 tsp 
• Salt as per taste 
• Black Pepper 

Method

• Cut Cottage cheese into cubes and coat it with 1 tsp of cornflour. Mix well and shallow fry it until the color change to brown. 
• Keep aside in a paper towel for absorb the excess oil. 
• Mix the remaining cornflour into 1/2 cup of water and make a smooth paste . Assure that there is no lumbs.
• Now heat oil in a wok and add chopped garlic, Fry till brown and add onion,tomato,salt,black pepper, cabbage and all capsicum . Saute well. And fry it for few mins. 
• Add cottage cheese and mix well with all vegetables. Add cornflour and tomato sauce. Toss and stir continuously in high flame until the sauce thickens and coat the cheese and vegetable. 
• Serve immediately. Can serve with noodles also.     

LACCHA PARATHA

Lacha Paratha is whole wheat layered flat bread. It can be served with any gravy base dish (veg or non-veg) of your choice. It is basically a Mughalai Delicacy which means a group of long strands. 

LACCHA PARATHA

Ingredients

FOR DOUGH 

1 cup whole wheat flour (atta)

1 teaspoon oil

1/2 teaspoon salt

Lukewarm water

Oil for fry 

Whole wheat flour to help rolling

Procedure 

• In a bowl mix the flour, salt, and oil. And make a smooth dough. 
• Cover the dough with kitchen napkin and keep aside for at least 15 minutes. Now Divide the dough into equal parts.
• Take a dough ball and roll it with the help of dry flour into a thin big circle. Grease little oil over the circle.
• Start making pleats from one side [like start folding in and out]. As there are more pleats, there will be more layers in parathas. 
• Now roll the strip from one side, rolling to the other end, so as it look like circle ball.
• Roll this ball with the help of dry wheat flour. Do not put pressure while rolling as it will mix up then.
• Repeat the same process with the remaining dough.  
• Heat the tava in medium flame and shallow fry the parathas one by one. 
• Serve hot with any of your favorite gravy. 

INSTANT RAVA UTTAPAM

Semolina is made from durum wheat, so it is digested slowly. This helps you feel full longer and prevents you from overeating.Semolina improves kidney function, thanks to its potassium content.

Add some chopped nuts and raisins to your semolina porridge, and you increase its nutritional content as well as taste.

Add some chopped vegetables to savory semolina upma, and you have a power-packed, as well as delicious, meal in a bowl.

Semolina is a good source of two vital vitamins: E and the B group. Both, as we know, are essential for good immunity from disease.For those who lead an active lifestyle, semolina is a quick and nourishing source of energy.

The trace minerals in semolina, such as phosphorus, zinc and magnesium, are beneficial for the health of your bones and nervous system.

RAVA UTTAPAM 

Ingredients

• Rava Uttapam Mix [available in any deparmental stores]
• 2 Large Onions
• Dry Fenugreek seeds [kasuri methi]
• Coriander Leaf [Dhania]
• Capsicum [finely chopped]
• Oil for fry 

Method

• Mix Onion, Coriander leaf,and Capsicum with Rava UttapamMix and make a smooth batter. 
• Leave the batter for 2 hrs. 
• Spoon 1 or 1 & 1/2 ladle full of the batter in hot greased dosa pan. Drizzle a tsp of oil and Cook in medium flame.
• After two minutes, flip the uttapam and cook in low flame for 2 minutes or until it looks brown and crispy.
• Serve hot with coconut chutney. 

HYDERABADI CHICKEN WITH LACCHA PARATHA

Chicken has lots of trace minerals in it that gives a boost to the immune system. Usually boiled chicken in pepper soup is also good for fighting off cold.

Chicken is rich in a mineral called selenium. This selenium cuts the risk of developing arthritis at later stages of life. Chicken has vitamin B 5, Chicken cuts the risk of heart attacks, 

There are lots of benefits of chicken so cook chicken in healthy ways so that you can enjoy all its benefits.

HYDERABADI CHICKEN 

Ingredients 

1. Chicken (1kg) cut into medium pieces
2. 3 Large Onions [ sliced and fried till brown and ground into paste]
3. 1 Large tomato [chopped]
4. 2 tbsp garlic paste 
5. 2 tbsp ginger paste 
6. Turmeric 
7. Kashmiri Mirch 
8. Garam Masala
9. Salt to taste 
10. 3 tsp oil 

To be ground to a smooth paste 

1. 4 dry red chilli 
2. 8 Almonds
3. 8 Cashewnuts 
4. 1 tbsp poppy seeds
5. 2 small cinnamon stick 
6. 2 clove 
7. 2 cardamons 
8. 1/4 cup of water

Ground all the above masala into a fine paste 

Method 

• Heat oil in a deep pan. Add the ground paste and saute it for 10 mins. 
• Add onion paste, mix well and saute it for few mins. Then add chicken and let it cook for few mins. Stir occasionally. 
• Add mirch powder, turmeric powder, and garam masala. Mix well and allow the chicken to cook. 
• When aroma starts to come add 2 cups of luke warm water and close the lid and leave it for 20 mins. Stir occasionally . 
• When chicken become tender and gravy thickens, switch off the flame and garnish it with fresh chopped coriander leaves. 
• Serve hot with laccha paratha. 

MATAR KACHORI

An excellent source of phytonutrients with anti-oxidant properties, green peas help in neutralizing the free radicals in the body, thereby reducing blood vessel damage and accumulation of cholesterol in the artery walls. As a result, the risk of development and progression of atherosclerosis, stroke, heart disease, and arthritis are lowered to great extents.Green peas contain the special plant protein called lectins which play a major role in dissolving clumps of red blood cells.

MATAR KACHORI 

Ingredients 

FOR STUFFING

• 1 cup boiled green peas 
• 2-3 green chilli [finely chopped]
•  1 tbsp cumin seeds
• 1 tbsp coriander seeds
• Pinch of asafoetida [hing]
• Salt to taste 
• Oil for swallow fry 

FOR DOUGH 

• 2 cups of plain  flour [maida]
• Salt to taste 

Method 

FOR STUFFING

1. Heat the oil in a pan and add the cumin seeds, coriander seeds and asafoetida. When the seeds crackle, add the green chillies and saute for half a minute.
2. Add the crushed green peas and mix well.
3. Add  salt and mix well and saute for 3 minutes.
4. Remove from the flame and keep aside to cool and divide it in 14-16 portions.

FINAL STEP 

1. Divide the dough into 14 to 16 equal portions and roll them into small circle.
2. Place a portion of the stuffing at the center, cover, seal edges and flatten and roll out lightly using a rolling pin. Repeat with the remaining dough and stuffing to make more kachoris.
3. Heat the oil in a frying pan and swallow fry the kachoris on medium flame till brown and crispsy.
4. Serve hot with dum aloo. 

SHAHI PANEER

Paneer is a great source of calcium, which is helpful in maintaining strong teeth and bones. Due to its low lactose content, it protects the teeth against harmful sugars.Paneer. contains Vitamin D, which along with calcium, facilitates in preventing cavities and wearing down of the tooth enamel. Hence, regular consumption of cottage cheese is helpful in preserving good dental health. Intake of Paneer prevents osteoporosis that is caused due to the deficiency of calcium. Osteoporosis is common in women undergoing menopause, elderly people and children suffering from malnutrition. Cottage cheese is a rich source of protein, calcium, and vitamins which are necessary for proper bone health

SHAHI PANEER

Servings 4 

Ingredients 

• Paneer [cottage cheese] 500g 
• Onion 3 large 
• Chopped Garlic 3 tsp 
• Tomato Puree 1 cup 
• Garam Masala 1 tsp 
• Kashmiri Mirch  2 tsp 
• Coriander Powder
• Salt [as per taste] 
• Chopped Coriander 
• 2 tsp Oil 

Method

• Heat oil in a non stick pan. Add onions and saute lightly till it become golden brown. Add tomatoes and cook for 10-12 minutes.Add Mirch powder, coriander powder, salt and saute. Add chopped garlic. 
• Let the spice cook for few mins. Add luke warm water and let it boil. Add paneer cubes and let it cook for for 10 mins in medium flame. Once the gravy becomes thick, switch off the flame. 
• Granish it with fresh coriander leaves. And serve with jeera rice or chapati. 

Mutton Korma

Goat meat offers plenty of nutritional value, greater health benefits, is known as red meat. Goat meat is known as mutton. Korma is a popular recipe which is made from mutton.It carries good amount of important vitamins and minerals. With the high amount of unsaturated fat present in it, it helps lower bad cholesterol.
110 gm of goat meat has 2.6 g of total fat, 0.79 g of saturated fat, 63.8 mg of cholesterol and 23 g of protein per 3 oz. serving. It also has relatively high levels of iron compared to its competitors, 3.2 mg per 3 oz. serving vs. 2.9 mg in beef, 2.7 mg in pork, 1.4 mg in lamb and 1.5 mg in chicken. The meat  contains higher potassium content with lower sodium levels and essential amino acids.
It also contains iron, zinc, phosphorous, potassium, selenium and omega fatty acids.

MUTTON KORMA

Servings 4 

Ingredients 

• Mutton 1 kg 
• Onion 4 large 
• Ginger paste 4 tsp 
• Garlic paste 6 tsp 
• Garam Masala 
• Tomato Puree 4tbsp 
• 2 Bay Leaf 
• 2 Cardamon
• 1 inch Cinnamon Stick 
• 4-5 whole black pepper 
• Mirch Powder [as per taste]
• Salt as per taste 
• Turmeric Powder 2 tsp 
• 4 tsp Oil 

Method

• Marinade : Take deep vessel. Add mutton, curd, garam masala and a pinch of salt. Mix well and refrigerate it for 2-3 hrs.  
• For Paste - Finely chopped 4 onion. Heat 1/2 tsp of oil in a frying pan and add onions. Fry till golden brown and allow it to cool. Once cool, make a fine paste and keep aside. 
• Heat oil in a deep frying pan. Add 1 inch stick of cinnamon. Add onion paste and saute well. Add ginger-garlic paste and mix well. Let the masala fry for 10 mins in medium heat. Add tomato puree, turmeric, 1tsp of garam masala, mirch powder and fry it well. 
• Fry till the oil seperates. Add Luke warm water if needed.
• Add marinaded  mutton and mix it well. Close the lid and allow it to cook for atleast 20 mins. Then shift the whole mutton into a pressure cooker. 
• Add little water [must be thick gravy] and allow one pressure to release. Then keep it in low flame for 15 mins.  
• Serve hot with plain rice.

Crispy Noodle Sandwich

One cup of cooked rice noodles has 1.6 grams of protein and 1.8 grams of fiber. For men those values represent 3 percent of their daily protein needs and 5 percent of total daily fiber. Women gain 4 percent of their recommended daily intake of protein and 7 percent of fiber from 1 cup of cooked noodles..

In addition to its essential role in delivering oxygen to cells, iron helps your body produce red blood cells.

A wonderful breakfast and its procedure is very very easy. 

CRISPY NOODLE SANDWICH

Ingredients 

• Brown Bread 
• Boil Noodle 2 cup 
• Salt 
• Black Pepper 
• Mayonnaise
• 1/2 tsp oil 

Method 

1. Heat 1/2 tsp of oil in a frying pan. Add boiled noodles and toss well. Add Salt and black pepper. 
2. Mix well and let the noodle crispy . 
3. When noodle turn brown. Switch off the flame and keep aside. 
4. Toast the bread. Spoon mayonnaise in bread and  make a thick layer of noodles and cover it with another toasted bread. Press the bread well and serve. 

CRUNCHY EGG SANDWICH

A sandwich is a food item commonly consisting of two or more slices of bread, with one or more fillings between them.Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. They are also widely sold in restaurants and cafes, served hot or cold.

CRUNCHY EGG SANDWICH

Ingredients 

• Brown Bread 4 loaf 
• Cabbage Leaf / Lettuce  
• Tomato 
• 2 egg 
• Black Pepper 
• Sandwich Spread 

Method 

• Make an omelet of 2 egg. Now take a toasted bread. Spoon a sandwich spread in it.  
• Make a layer of : cabbage, tomato slice omelet and again tomato and cabbage and cover it with another toasted bread slice. 
• Sprinkle Black Pepper and serve .

DUM ALOO

Potato not only add taste in your diet infact it carry so many health benefits as well. Potatoes are a great source of carbohydrates, protein, calcium, niacin and Vitamins C and B-complex. These properties help fight heart  disease and keep blood pressure at normal levels. Potatoes also contain carotenoids, key to heart health and overall health and wellness. 

DUM ALOO 

Servings 4 

Ingredients 

1. Boiled Potato 20 [peel and cut into half] 
2. Onion 3 large [ 2 paste, 1 chopped]
3. Garlic Paste  4 tsp 
4. Tomato 1 large [chopped]
5. Green Chilli 
6. Turmeric Powder 
7. Kashmiri Mirch Powder 
8. Cumin Seeds
9. Coriander Powder 
10. Garam Masala 1 tsp 
11. Salt as per taste 
12. 2 tsp Oil 
13. Fresh Chopped Coriander Leaves

Method 

1. Heat a pan and add oil. Add cumin seeds and then immediately add chopped onion. Fry it till change the color. 
2. When onion turn brown add garlic and onion paste. Saute well. Let it cook for 5 mins. 
3. Add Coriander Powder, Chopped Tomato, Turmeric, Mirch Powder and Green Chilli. Mix well with the paste and let the masala cook. 
4. Once oil begins to seperate add potato. Mix everything well. Cover the lid and stir occasionally. 
5. Add 1 cups of luke warm water and mix well. Then add water as per requirement , close the lid and allow it to boil. 
6. When gravy become thick switch off the flame.Add chopped coriander leaf and finally serve hot.  

Aloo Jeera

Potatoes have always been getting a bad rap in the food world as most of the people think that eating potato means eating fat. Whereas the truth is potato not only add taste in your diet infact it carry so many health benefits as well. Potatoes are a great source of carbohydrates, protein, calcium, niacin and Vitamins C and B-complex. These properties help fight heart  disease and keep blood pressure at normal levels. Potatoes also contain carotenoids, key to heart health and overall health and wellness. Let's talk about the next important ingredients of this recipe . 

Cumin is a very popular spice used in dishes all over the world. It is most popularly used in combination with chillies and is also used extensively in curries and ethnic recipes all over the world.

ALOO JEERA 

Servings 4

Ingredients

• 4 Large Potato [ boiled and cut into pieces]
• Cumin Seeds
• Roasted Cumin Powder 
• Coriander Powder 
• Kashmiri Mirch Powder
• Dry Mango Powder [amchur] 
• Salt to taste 
• Turmeric Powder 
• Coriander Leaves [finely chopped]
• 1 tsp oil 

Method 

1. Heat oil in a pan. Add Potato. Fry it for few mins. Add Cumin Seeds. Mix well and let it fry. 
2. Add Coriander Powder, Mirch Powder, Dry Mango Powder, Salt, Turmeric and Roasted Cumin Powder. Mix well with potato. And Stir occasionally. 
3. Allow it to cook for few mins. Keep in mind that all the masalas must be properly mixed with potato. 
4. Add fresh coriander leaf and serve hot with chapati . 

METHI PARATHA

The seeds and leaves of methi (fenugreek) are readily available and widely used in Indian kitchen. They have a strong aroma and a bitter taste. But when used in small quantities they impart flavour to your food. It is commonly used in curries, vegetable dishes, dals and not to forget the mouth-watering methi paratha. 

According to studies Fenugreek (Methi) , helps to reduce cholesterol level and is also helpful for the diabetic patient, as it absorbs the sugar in stomach and stimulate insulin naturally.   

METHI PARATHA 

Serve 10 Parathas

Ingredients 

• Fenugreek Leaves 2 bunch [washed, drain and finely chopped]
• Whole Wheat Flour [Aata] 3 cups 
• Oil for Fry 
• Cumin Seeds 1 tsp
• Green Chilli [finely chopped]
• Ajwain 1 tsp 
• Dry Mango Powder 1/2 tsp 
• Salt 1/2 tsp 

Methods 

• Mix all the ingredients [ except oil] in a bowl. Use water to knead into a soft dough. Divide dough into 10 equal parts. 
• Heat tava. Roll a dough ball in a round shape.And fry it using very very less oil. 
• Make both side crispy and serve hot with pickle or raita. 

KHADAI CHICKEN

Chicken has lots of trace minerals in it that gives a boost to the immune system. Usually boiled chicken in pepper soup is also good for fighting off cold.

Chicken is rich in a mineral called selenium. This selenium cuts the risk of developing arthritis at later stages of life. Chicken has vitamin B 5, Chicken cuts the risk of heart attacks, 

There are lots of benefits of chicken so cook chicken in healthy ways so that you can enjoy all its benefits.

KHADAI CHICKEN

Servings 4 

Ingredients

• Chicken 1 kg
• Onion 4 large 
• Cashew 4-5
• Ginger Paste 4 tsp
• Garlic Paste 4tsp 
• Capsicum 1 large [cut into cubes]
• Tomato 1 large
• Curd 1 cup 
• Kashmiri Mirch Powder 2 tsp 
• Turmeric Powder 1 tsp 
• Salt as per taste 
• Garam Masala 
• Dry Red Chilli 2-3 
• Coriander Seeds
• Cumin Seeds
• Oil 2-3 tsp 

Method 

For Marination 

• Heat oil in a pan. Add 1/2 tsp of oil. Add 2 sliced onion and saute well. When it turns brown add cashew. Fry it for min. Keep aside and let it cool. When comes in room temperature, blend it and make a smooth paste. 
• Take a bowl. Add chicken, half of the paste, 2 tsp ginger-garlic paste, curd, turmeric powder, garam masala and a pinch of salt. Mix well and refrigerate it for 2-3 hrs . 

Main Procedure

•  Heat a non stick pan. Add Coriander Seeds, Cumin Seeds. Saute well. Add Dry red chilli and mix well. Stir it till the aroma comes out. Keep aside, once cool , powdered it . 
• Now Heat oil in a pan. Add 2 finely chopped onion, fry it till golden brown. Add ginger-garlic paste and remaining onion-cashew paste. Mix very well. Fry it for few mins. Add tomato and Kashmiri Mirch Powder. Mix well. 
• When oil starts to come out add chicken pieces. Mix well. Stir occasionally. Close the lid and allow the chicken to cook for a while. Add the marinated mixture, turmeric powder and garam masala and mix well. Fry the whole thing properly. And add the powder masala. And stir it well for few mins. 
• When it comes to boil , low the flame and allow the chicken to cook. Once the chicken become soft add capsicum and salt  and mix well. Close the lid. 
• Once capsicum become soft and chicken is done . High the flame and make it little dry.
• When the gravy become thick, switch off the flame . Sprinkle garam masala and close the lid and let it be in that way for 10 mins before serving. 
• Serve hot with Roomali Roti , Naan or Plain Rice. 

Coconut Chutney

This is one of the most popular side dish in South India. This coconut chutney is always the perfect companion for idli, dosa, uttapam. 

COCONUT CHUTNEY 

Ingredients 

• 1 cup of grated coconut
• 1/4 cup of roasted Bengal gram ( bhuna chana)
• 3-4 of green chillies
• 1/2" piece of ginger
• 2 tbsp of chopped coriander leaves

For Tempering 

• 1 tsp of oil
• 1/2 tsp of mustard seeds
• 1/4 tsp of asafoetida [hing]
• 1 of dry red chilli, torn into halves
• 1 sprig of curry leaves

Final preparation

• Grind together - Coconut, Bengal gram, ginger and green chilies 
• Make a smooth paste and add little water if necessary. 
• Heat oil  and add the ingredients mention above for tempering 
• Pour that tempering into that mix and add salt. Mix well and let it cool. 
• Serve with any South Indian dish. 

Poha (Flattened rice with vegetables)

Nothing matches the magic of having a hot Indian breakfast. Ummm !

So presenting the most popular breakfast item in many Indian households especially in western Indian states like Gujrat and Maharashtra. Plenty of onions, moongfali and poha make a very tasty breakfast

POHA

Servings 4 
Ingredients

• Poha [Flattened Rice]  500gm
• Onion 2 medium 
• Potato 1 large [ cut into small pieces ]
• Groundnut [moongfali] 4 tsp 
• Boiled Vegetables [as per choice/ finely chopped]
• Musturd seeds [sarso]1/2 tsp 
• Cumin seeds [jeera] 1/2 tsp
• Ginger 1 tsp [finely chopped]
• Curry leaves
• Coriander Powder
• Salt as per taste
• Turmeric [haldi] 1/2 tsp 
• Sugar 1tsp 
• 1 tsp oil 
• Fresh Coriander leaf for Garnish

Method 

• Wash poha , drain the water properly [ do not mashed the poha, just moist it] and keep aside. 
• Heat oil in a pan. Add musturd seeds, cumin seeds and curry leaves. When splutter add potato and saute well. Let cook the potato properly. When potato become soft add onion and groundnut. Saute well and fry it for another 5 mins. 
• Add boiled vegetables, mix well and fry for few mins. Add Coriander Powder and mix well. 
• Add Poha. Mix lightly and add salt , turmeric and sugar. Stir occasionally. Close the lid and allow it to cook for another 5 mins. 
• Garnish it with coriander leaf and serve hot. 

  

Chicken Chaap (Chicken in Thick Gravy)

Chicken soup, chicken stew, chicken chili, chicken breast on salad…chicken in almost any form is great for your health—unless you’re the chicken of course! 

Frozen chicken is not healthy because it has lots of preservatives. But fresh chicken is filled with healthy proteins.

Chicken has lots of trace minerals in it that gives a boost to the immune system. Usually boiled chicken in pepper soup is also good for fighting off cold.

Chicken is rich in a mineral called selenium. This selenium cuts the risk of developing arthritis at later stages of life. Chicken has vitamin B 5, Chicken cuts the risk of heart attacks, 

There are lots of benefits of chicken so cook chicken in healthy ways so that you can enjoy all its benefits.

CHICKEN CHAP

Servings 4 

Ingredients 

• Chicken 1 kg  [clean and washed and diced in medium pieces]
• 1 cup fresh yogurt 
• 3 large onions 
• 1 big tomato 
• 4 tsp Garlic Paste 
• 4 tsp Ginger Paste 
• 2 tsp poppy seeds
• 8 Cashew (Kaju)
• Garam Masala Powder
• Salt to taste 
• 1 tsp Sugar 
• Kashmiri Red Chilli Powder 
• Coriander Powder

Method 

•  Heat oil in a pan . Once oil is ready, add the sliced onion, poppy seeds and cashew and saute the onion till it change the color to light brown. Switch of the flame and let it cool.  Put it in the blender and make a fine paste.
• Take the chicken pieces in a  big bowl add the chicken to it then add the yogurt, garlic paste, ginger paste ,onion paste, Kashmiri red chili powder, coriander powder, pinch of salt  and mix them well. Refrigerate it for 3-4 hrs. 
• Add oil and ghee to the pan and heat it up, once it is ready, add the chicken pieces from the marinade. Saute the chicken piece . Add 1 tsp sugar. And allow it to cook for atleast 10 mins. Do not cover the lid and stir occasionally. 
• Add the marinade mixture ,stir it occasionally and let it cook over medium to high flame and cover it with a lid. Check  in few minutes and again stirs until oil comes up and chicken gets soft and tender. 
• Add 1 tsp of the spice powder ( garam masala). Mix it well.If Chicken becomes to soft then switch off the flame and close the lid.Let it be in that position atleast for 10 mins. So that the aroma and flavour of  Garam Masala can mix well . 
•  Chicken Chaap is ready, serve hot with Rice, Rotis or Biriyani. 

Soya Mixed Chawal (Fried Rice with Soya Chunks)

 Soya Chunks contain 54.2 grams of protein, which exceeds the amount of protein found in 

meats, eggs, milk and wheat. KidsHealth.org reports that soy protein contains all the amino 

acids needed by the body, and is an excellent replacement for meat-based proteins.

may reduce the risk of osteoporosis in menopausal women, and may also ease other

 menopausal symptoms.

soy protein in general is rich in B vitamins and Omega-3 fatty acids, which are thought to 

benefit many aspects of health.

I am going to present a dish which is full of nutrition.

 Well in this dish the use of Basmati Rice is compulsory, as this will dominate and makes an awesome combo with the pepper and veggies flavor. 

Try it yourself and feel it . 

Fried Rice With Soya Chucks

Servings 4 

Ingredients 

• Soya Chunks ( Nutrela Chunks) 1 cup
• Basmati Rice 2.5 cup (Boiled and drain)
• Carrot, Beans, Cauliflower (finely chopped)
• Green Pea 
• Onion 1 medium 
• Ginger - Garlic paste 1 tsp 
• Garam Masala 
• Cumin Seeds 1 tsp 
• Bay Leaf 
• Green Chilli 
• Salt as per taste 
• Black Pepper
• 2 tsp oil 

Method 

• Boil Soya Chunks, drain it and keep aside. If necessary squeeze the water properly . 
• Heat 2 tsp of oil in a deep pan . Add bay leaf, onion, ginger-garlic paste. Add cumin seeds and saute it for 5 mins. 
• Add Carrot, Beans, Cauliflower, Pea ,Green Chilli and Soya Chunks. Fry it well for another 5-7 mins. Add Garam Masala. 
• Cover the lid and allow the vegetable cook.
• Add Salt and mix well. 
• Finally add rice and mix very properly . Stir continuously. Fry it for few mins . 
• Once the aroma of basmati rice starts to come . Switch off the flame and sprinkle chopped coriander leaf and black pepper and mix well. 
• Close the lid for another 5 mins and then serve hot .