Dinner is one meal I strongly recommend for a family to have on a daily basis. As the famous saying goes “The family that eats together stays together”. In this busy lifestyles where the entire day is spent on a piece of burger or a sandwich or any other fast food for that matter dinner is one such meal where the entire family can sit together enjoy a well-prepared traditional food that is home cooked and healthy. Planning a healthy dinner every day is a tedious task so here I am ready with some great healthy dinner ideas that never go wrong:
MIXED VEGETABLE KORMA
Enjoy this rich shahi style vegetable in butter sauce or cream that brings out the fresh flavours of vegetables and cream together.
Salt to taste
800 gms mixed vegetable Carrot, Cauliflower, peas, potato, capsicum
1 onion finely chopped, 2 tsp tomato puree
1 tsp cumin seeds, ½ tsp turmeric powder,
1 tsp garlic-ginger paste, 2 green chillies slit in the centre
200 ml yoghurt, 1 tsp fresh cream (optional)
Few Dried Fenugreek leaves and 1 tsp homemade garam masala
Take a wide bottomed pan pour heat little vegetable oil add cumin seeds then add the onion fry them t add ginger garlic paste after mixing it thoroughly add the vegetables the salt, turmeric, red chili powder and crushed fenugreek leaves and garam masala to it and stir fry them until they turn tender now turn off the gas .Pour the tomato paste and mix well till the oil separates. Now add the whipped curd to the mixture. Finally, give the dish a finishing touch by a teaspoon of fresh cream which is optional.
Made from whole black lentils, kidney beans and chana dal is the most popular dish from Punjab. The best part is it is very simple to make. Here s the Amristari dal makhani recipe just for you.
2 part whole Black lentil, 1/2 part kidney beans and ½ part chana dal mixed together
1 tsp fenugreek seeds
Small piece of Ginger
1 tsp asafetida
Boil the lentils with enough water so that the lentils are thoroughly submerged in water. Pressure cook the dals add asafetida and ginger paste before putting the lid of the cook. After three whistles put the cooker on simmer flame for at least 45 min. Mow open the lid and mash all the dal properly if still uncooked cook it for another 30 min. The dal is now done add roasted and grounded fenugreek seeds and mix well. Now finish the dal with some cream. Enjoy your dal Makhani with tandoori roti and fresh salad.
Easy to make and very tasty this recipe is very easy to make
250 gms Paneer
Tomato puree 2 Tablespoon
Ginger Garlic paste 2 Tsp
I tsp shahi jeera, 2 whole black cardamoms, ¾ cloves and 1 cinnamon stick
1 tsp Kashmiri Lal Mirch
2 tsp cashew nut paste
Salt and dried fenugreek leaves to taste
Heat 2 tbs desi ghee in a pan add shahi jeera, cardamom, cloves, cinnamon stick and stir until it releases a pleasant fragrance. Now add pureed tomato and mix well now add red chilli powder for a lovely colour and until the gravy releases the ghee. Add Diced Paneer cubes and let it simmer for some time. Now sprinkle dried fenugreek leaves and cream for taste and colour.
This is a very rare recipe and personal favourite cauliflower recipe I will share with you today.Let’s get started.
I big whole Cauliflower
I tsp turmeric, I tsp red chilli powder and coriander powder
Ginger garlic paste
1 tsp homemade garam masala
Salt to taste
Take a big sized cauliflower with fine florets that are intact not the loose ones separating from the stem. Put the Gobi in boiling water with one spoonful of turmeric and after five minutes drain the excess water. Now prepare the marination with yoghurt and all the dried masalas and ginger garlic paste. Now fill the marination in the space between the florets as much as you can.Also, cut the entire surface with this mixture and let it rest for about 15 to 30 minutes. Pre-heat the oven to 180°C. Cook the cauliflower in the preheated oven at 180°C till done. Garnish it with coriander leaves and almonds. Your baked cauliflower is ready to serve.
Kadhi has a unique rustic appeal to it made in yoghurt based curry and sizzling pakodas.Come let’s get started.
For the Gravy
I Cup Besan
2 cups sour yoghurt
2 tsp turmeric, ½ tsp fenugreek seeds, ½ tsp coriander seeds
2 to 3 whole red chillies
7 to 8 curry leaves
Pinch of asafetida
Salt to taste
FOR THE pakodas
For the pakodas
I cup besan
1 onion finely chopped
2 to 3 green chilli
I pinch of baking soda
Salt to taste
To make the pakodas mix besan, onion, chilli and asafetida and soda and mix it to prepare a paste that is neither too thick nor too thin now fry the pakodas and keep aside.
To make the paste mix the buttermilk, turmeric and salt and add approximately 500 ml water and prepare the gravy and keep it aside.
Now take mustard oil in a wide bottomed kadhai add fenugreek, coriander seeds, dried red chillies curry leaves and asafetida add the buttermilk gravy very carefully and let it simmer for about 45 min with a closed lid occasionally stir it so that it doesn’t stick to the bottom. After 45 min adds the pakodas and again let them get submerged in the liquid. Now for the final tampering take 1 tsp of desi ghee with 1 tsp of red chilli powder and spread on the kadhi notice the beautiful colour it looks amazing. Serve with boiled rice and enjoy this wholesome meal with your friends and family.