Authentic Pad Thai noodles

                      Try out  this scrumptious ,chewy pad thai recipe..you'll be amazed..!!!

Time: 20 min
Serves: 3-4 


Ingredients:
3-4 servings of rice stick (check label)
3/4 cup pad thai sauce
1 finely shredded carrot
1/2 finely shredded red pepper
1/2 finely shredded green pepper
1/2 cup small brocolli florets
Handful of snap peas
3-4 green onions,finely chopped 
1 bag of bean sprouts
3 cloves garlic,finely chopped
3-4 tbsp peanut/canola oil
Ground roasted peanuts


Directions:

• Cook the noodles as per package instructions.Make sure noodles are only partially cooked at this time.(they should be firm to eat)
• In a pan,heat oil,to it add garlic,some ground peanuts and saute.
• To it,add some carrots,green onion.Saute.
• To it add all peppers,peas,brocolli.Saute.
• Now add 2/3 of the pad thai sauce followed by drained noodles.Toss and cook.
• Add more pad thai sauce as required.Throw in half of bean sprouts and toss with noodles.
• Keep tossing and cooking for 4-5 minutes.Noodles should be soft but chewy.
• Garnish with some carrots,green onions,bean sprouts and roasted peanuts.

* You can use egg/tofu if desired.

* After sauting garlic,add egg/tofu and scramble.

Pad thai sauce

                                                 Authentic pad thai sauce in no time..!!!

Time: 20 min
Makes 3-4 servings of pad thai


Ingredients:


5-6 whole dry red chilies or red chili sauce to taste
1 to 1.5 tbsp tamarind paste/ 1/4 cup of tamarind water
3 tbsp fish sauce/soy sauce(if vegetarian)
1 tbsp soy sauce
3-4 tbsp of brown sugar/palm sugar
1/4 chicken/veg stock or water
Pinch of white/black pepper


Directions:

• Soak red chilies in warm water for 15-20 min.
• In a blender mix everything.
• Sauce must taste sweet at first, followed by salty,spicy and sour at last.
• Adjust the ingredients accordingly.
• Use it to make fresh pad thai or can be stored in refrigerator in sealed container for upto 2 weeks.

French fries

                                            As good as those at Mc D's...trust me!!!

Time: 50 min
Serves: 5-6


Ingredients: 
3 potatoes(peeled and washed)
1/4 cup sugar
2 tsp corn syrup (i use honey)
Salt and pepper


Directions:

• Either using a knife or slicer cut the potatoes in desired shape.
• In a bowl of cold water,throw in the potato fingers and let sit for 5 minutes.Drain.
• In a separate bowl take some boiling water,dissolve sugar and corn syrup.
• Add the potato fingers to this mixture for 10 minutes.
• Drain and pat dry using paper towel.
• Put the fries in freezer for about 20 minutes.
• Heat oil in a pan and without overcrowding fry the potato fingers for 2 minutes.They wont get any color at this stage.
• Let them cool slightly.
• Fry them again for about 5-7 minutes till they turn crisp.
• Season with salt and pepper and enjoy.

* You can deep freeze these fries in ziplock bag after letting them cool in the freezer post first fry.

Corn-jalapeno salsa/chaat

                                    A chatpata combination of corn,jalapeno and onion.

Time: 10 minutes
Serves: 3-4 ppl


Ingredients:
3 white corn/sweet corn
1 finely chopped jalapeno
1/2 finely chopped red onion
1 chopped tomato
Handful of chopped coriander
1 tsp cayenne pepper
1 tsp of roasted cumin powder
1/2 lemon
1 tsp olive oil (optional)
Chat masala to taste
salt to taste


Directions:

• Roast corns on direct flame. Holding the cob vertically chop off the kernels using the knife.
• In a bowl mix corns with all the ingredients listed.
• Enjoy it immediately if you like it warm or freeze it to have chilled.
• Serve it as a snack or enjoy it with tortilla chips.

* Boiled/steamed corns can also be used.

Hyderabadi Veg Biryani

A flavorful assortment of Basmati rice and vegetables cooked with whole spices.

Time: 1.5 hours
Serves: 4-5


Ingredients:
Basmati rice: 1.5 cups
Ghee/clarified butter: 1 tbsp or more
2 big onions ,sliced
2 tbsp chopped coriander leaves
2 tbsp chopped mint leaves
2-3 green chilies divided lengthwise
3-4 strands of saffron
2 tbsp warm milk
1 tbsp oil
1 tbsp raisins
5-6  broken cashewnuts
7-8 blanched and halved almonds
1-2 bay leaves
Salt to taste
Marinade:
1 cup yogurt 
2 tsp ginger-garlic paste
2 potatoes,cubed
2 carrots,cubed
5-6 green beans,diced
1/4 cauliflower,diced
2+1 tbsp of biryani masala


Directions:

• In a pan,heat 1 tbsp oil to caramelise onions.(Onions should turn brown)
• Parboil all the vegetables listed under marinade.
• Beat yogurt,add ginger garlic paste,parboiled vegetables,half of the caramelised onions and 2 tbsp biryani masala and let it sit aside to marinate for 1 hour.
• Wash and soak rice for half and hour.Dissolve saffron in warm milk.
• Boil rice with sufficient amount of water,till 75% done.Do not cook rice thoroughly.Drain.
• In a thick bottomed pan/kadhai heat ghee and add the bay leaves along with marinated vegetables and saute for 3-4 minutes.Transfer half vegetables onto another dish.
• In kadhai,layer the cooked rice over vegetables,sprinkle some biryani masala,coriander leaves and mint leaves followed by another layer of vegetables and rice.
• Rice should be at the top.Sprinkle some more biryani masala, coriander leaves,mint leaves,and saffron milk.
• Garnish with cashews,almonds,raisins,green chilies and caramelised onions. 
• Place a moist cloth on top and cover with a lid.Seal the lid with dough.
• Cook it either in oven for 15-20 min at 180 C or place the kadhai over hot tava and let it cook on low flame for about 30 minutes.
• Serve hot with raita/curd.

Is eating out making you gain weight???

Eat smart.......cut calories....lose weight!!!

Soooo easy...isnt it..yeah I know it sounds so,but really difficult when it comes to dining out and  to control your cravings and  taste buds!!
But what if you get to eat whatever you like,with some healthy changes to it...Yeahh..now I'm talking business..hehehe...Well here you'll find some very small changes which if you incorporate when ordering from a restaurant or eating out can save you hundreds of calories..try them..they wont hurt..I promise!!!!

• Choose a restaurant either at a walking distance from your house or park the car at the far end from the restaurant.Those extra steps will really help you digest the food with that lil extra butter!!!

• Buy 1 get 1 free..sounds good,but its not good for you!!Stay away from such offers else all food would end up in your tummy,if not today then tomorrow!!
• Opt for soup instead of fried appetizers..but careful!!! Not cream based soups,go for broth based.
• Include salads in your meal..but order the dressing on the side and use a tsp of it.Else you can try some vinegar or salsa or some low fat dressing for your salad.

• Free breads in restaurants are fun..opt for hard crunchy bread/flat bread instead of doughy white bread,it would save you about 100 calories.
• For a drink,keep water as the first option,followed by masala lemonade or diet soda.

• If ordering a wine,divide it in two and try adding some sparkling water to it.
• Select items with whole grains like pasta/pizza/sandwich.
•  Choose grilled,baked,poached,roasted or broiled options over fried.

• Stay away from mayo on the sandwich,rather try mustard or low fat dressing. 

• Ask your server to get the dishes made with no extra cheese or butter.
• If portion size is big,get it packed for the next day.
• Savor food,eat slow,let your mind calculate if you are full.
• Coffee: Buy a small size coffee with fat free or skim milk and use less sweetener.
• Italian food: When choosing pasta,order it with tomato based sauce,avoid cheese based.
• For pizza,ask your server to get it done with less cheese with vegetables and one leaner meat topping.
• Mexican food: Stay from deep fried tortilla chips or hard shelled tacos,rather order fajitas or burritos with less or no cheese...Trust me..it'd taste excellent!!

• Thai food: Go for soup,stir fry options,salads and steamed rice on the side.

• Chinese food: Opt for stir fry veg/noodles/rice,avoid large bowls of fried rice or dishes with thick hot and sour sauces.

Indian food:Opt for tandoori dishes and roti.If getting gravies or naan..ask the server to get them with less or no butter.

Desserts: Share your dessert...half the dessert,half the calories..eat with a small spoon,savor it.

• Buffets: Usually we end up eating more at buffets,but choosing wisely can help.Choose greens,broth based soups,avoid beverage refills,control the portion size.

Tip to save lots of calories...When munching on junk,try it with your non dominant hand..i.e..if you are a righty,eat with your left hand,you'll end up eating less.

Bread upma

Bored of eating bread toast or sandwiches,then try out this yummmmmyyyy bread upma!

Time:15 min
Serves: 2


Ingredients:
4 bread slices (you can use stale bread in this recipe)
1 onion,rougly chopped
2 cups shredded cabbage(for fiber)
2 green chilies,finely chopped
1 tomato,chopped
4-5 curry leaves,chopped
1/2 cup chopped coriander leaves
1 tsp chana dal 
1 tsp urad dal
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1 tsp of minced ginger
1 tsp lemon juice
A pinch of asafoteida
2 tsp oil
Salt to taste
Water


Directions:

• In a pan,heat oil,to it add asafoteida,mustard seeds,chana and urad dal.Let them splutter.
• Add ginger ,green chilies and onions to it and saute till dal and onion turn golden brown.
• To it,add cabbage,tomato and turmeric powder.Saute.
• Either chop the bread into small pieces or grind them in a mixer and sprinkle some water on it to keep wet.
• After 2-3 minutes add bread to the pan,add salt and stir well.
• Finish off the upma with lemon juice and coriander leaves.Mix well and serve with chutney.

* You can add any vegetables of your choice,like carrots,beans or peas.

Kalmi vadas

       A very very crispy and chatpata snack by itself,enjoyed as a local street food in India.

Kalmi vada chaat,my mom's favorite.

Time: 2hrs+45 min
Serves: 4


Ingredients:
1 cup chana dal (split bengal gram)
1 tsp cumin seeds
2-3 green chilies
1 tsp coriander seeds (optional)
1 inch piece of ginger
pinch of asafoteida
Salt to taste
Water
Oil for frying


Directions:

• Wash and soak dal and cumin seeds for 2 hours or more.
• Drain them and grind coarsely  along with green chilies and ginger with no water.
• Heat oil in kadhai.
• In a bowl take ground dal mixture,add salt,coriander seeds,asafoteida and mix.
• Make 4-5 big balls/cutlets and fry them till they change their color.They should not be golden.
• Let them cool.
• Cut carefully with knife in 4-5 pieces either lengthwise or diagonally.
• Fry them till golden brown and crisp.
• Eat them as it is with chutney or serve it as a chaat with curd and chutneys.

* You can also add chopped coriander leaves and fennel seeds in dal mixture.

Check yourself

 Check your fitness level..came across this quiz in the newspaper..treat yourself if you are fit!!!


Is your stamina up to the mark or are you a puffer? Test your fitness levels with this easy quiz

A Score 2

B Score 5

C Score 10

1 Can you climb up six flights of stairs in a building? 

a Without breaking a sweat

b Yes, but I'll be puffing and panting

c Eventually, with a few rest stops. Slow and steady...

2 Any outdoor exercise like trekking or heavy lifting leaves your muscles sore 

a For a day or two at the most

b I can feel aches and pains for a few days afterwards

c Any outwardly activity has my muscles out of commission for at least a week

3 Can you jog for two or more kilometers without stopping? 

a Without difficulty

b I can try, but not promise

c No way in hell

4 Can you touch your toes with your fingers without bending your knees? 

a Easily

b I can try

c I could earlier, not any more

5 How often do you visit a doctor? 

a Once a year for a regular check-up

b Only when I'm sick

c Almost every few weeks with something or the other

6 Can you run about 100mts under 15 seconds? 

a Yes

b Maybe but I might overshoot it a little

c Are you nuts?

7 How many pushups can you do in one go? 

a Over 30 (men)/ 25 (women)

b Over 25 (men) / 30 (women)

c Under 20 (men) / 15 (women)

8 How ready are you to participate in a city marathon? 

a With a few more training exercises I'm ready to go

b Give me a few weeks to tone up and I'm up to speed

c Cheering squads are underrated

9 What's your level of cardio endurance? 

a More than 20 minutes

b Between five and 20 minutes

c Less than five minutes

10 How often do you currently exercise? 

a More than three times a week

b Once or twice a week

c Where's the time?

Your score: 

Based on your current lifestyle your fitness quotient is...

38-55 

Healthy 

Not only are you extremely fit, you also pass with an excellent bill of health. Now whether you are a fitness freak or just some who keeps a tab on their calorie count, your fitness program is on the right track. Keep up the dedication to a fitter lifestyle.

56-100 

Getting heavy 

So you aren't a treadmill Nazi. Working out is as important to you as shaving once in three days; required but not a necessity. While this is a good way to keep things balanced, you'll need to make sure you don't get carried away and ignore your weight or you'll pack in the pounds in no time.

101-140 

Over the bulge 

Clearly, obesity ads and gyms springing up in every corner mean nothing to you. You are careless about your health and your body reflects it. Even if you don't look it, it's only a matter of time before fat wins the war and takes you down. Control it while you still can and chalk out an exercise regimen.

Eggplant/baingan ka bharta

                 Aaahh...its my husband's one of the favorite dishes;mashed eggplant gravy.

Time : 30 minutes
Serves : 4


Ingredients:
2 large eggplants
1 large onion,finely chopped
2 tomatoes,finely chopped
1/4 cup boiled peas
1 tsp coriander powder
1 tsp red chili powder
1/2 tsp cumin seeds
1/4 tsp turmeric powder
A pinch of asafoteida
2 tbsp oil
Salt to taste
Cilantro to garnish


Directions:

• Peel and chop eggplants in cubes.Put them in pressure cooker with enough water to cover and cook till 1 whistle.
• In the mean time,heat oil in pan,add asafoteida and cumin seeds,let them splutter.
• Add chopped onions,saute till brown,then add chopped tomatoes.
• Drain the eggplant and save some water.
• Add drained eggplant to onion mixture and mash it with the end of spatula.
• Add all spices,and mix well.Cook on medium flame for 10-15 minutes.
• Add peas towards the end. Turn off the gas.
• Garnish with chopped cilantro and serve hot with any paratha or plain rice.

* Instead of boiling you can roast eggplants directly on gas or ovens.Remove the skin and follow the same directions as above.

Crispy arbi

         No frying,yet crispy arbi to eat...sounds delicious!!! Trust me..it tastes delicious too...
                    I dedicate this dish to my bro..he loves fried arbi like anything..!!!

Time: 20 min
Serves: 4


Ingredients:
6-7 medium sized arbis (taro root)
1 red onion,finely chopped
2 green chilies,finely chopped
2 tsp gram flour 
1 tsp red chili powder
1 tsp coriander powder
1 tsp amchoor (mango powder)
1/4 tsp turmeric powder
1/2 tsp jeera (cumin seeds)
1/2 tsp ajwain (carom seeds)
1.5 tbsp oil
Chopped cilantro to garnish
Pinch of asafoteida
Salt to taste
water


Directions:

• Bring a cup of water to boil.
• Peel arbis and slice them.Add to boiling water.Turn off the gas after 2 minutes but let arbis sit in.
• In the mean time,heat oil in a kadhai/pan.Add asafoteida,cumin seeds and carom seeds,let them crackle.
• Add chopped onions and green chilies to it.Saute till onion turns light brown.
• Drain arbis,discard water. Add arbis to sauted onions.
• Add all spices and give a mix everything on medium flame.
• Sieve and sprinkle gram flour over arbi,splash some water and mix.
• Keep mixing and cooking arbis with 4-5 splashes of water till they turn crisp.
• Garnish with cilantro and enjoy hot with chapati.

Tomato Salsa dip

Tomato salsa,a great accompaniment to Mexican dishes.You can get it from stores,but nothing tastes as good as freshly homemade salsa.

Time: 15 min
Serves: 5-6


Ingredients:
3-4 big tomatoes
1/2 red onion
1 jalapeno
1 serrano pepper
2 cloves of garlic
1/2 cup chopped cilantro leaves
Juice of 1 lime
Salt and pepper to taste


Directions:

• In a pot bring 2 cups of water to boil.Add whole tomato.onion,jalapeno and peppers to it.
• Let it boil till tomato skin separates.
• Drain everything,let them cool and peel tomatoes and remove the stems of jalapeno and pepper.
• In a blender,combine everything,add cilantro,salt,pepper and lime juice.
• Blend for 1 minute on high.
• Enjoy with chips or refrigerate for later use.

* Oregano and roasted cumin seeds can also be added.

* If you like it chunky,then chop everything fine,no need to blend or boil.Let it sit for an hour.

Sweet potato chips

                               Cheating is sometimes fun..!!Lets try it with sweet potato salted chips.

Time: 45 min
Serves : 3-4


Ingredients:
2 large sweet potatoes
Salt to taste
1 tsp black pepper
Olive oil for coating


Directions:

• Preheat the oven at 400 F/200 C.
• Wash and dry sweet potatoes.Do not peel them if organic.
• Slice them thin (1/8 inch thin). Toss them with oil,salt and pepper.
• Spray the baking sheet with cooking spray or grease them with little oil.
• Arrange the slices on a baking sheet without overlapping.
• Bake for 30 minutes and then turn.
• Chips will be done when crisp with lightly browned edges and orange centers. 
• Let them cool and enjoy.

* If left over,they can be stored in air tight container for upto 3 days.

Sweet potato fries

                                                Crispy cheat for french fries.

Time : 45 min
Serves : 3-4 


Ingredients:
2 large sweet potatoes
1tsp black pepper
1 tsp garlic powder (optional)
salt to taste
Olive 
Oil for dressing


Directions:

• Preheat the oven at 450 F/235 C.
• Wash and dry sweet potatoes. Peel them.
• Discard the ends and slice them in the shape of french fries ( 1/2 inch to 3/4 inch thick.)
• In a bowl toss them with olive oil,just enough to coat them.
• Sprinkle salt,pepper and garlic powder and toss.
• On the baking sheet spread them,make sure they are not crowded else they'd turn out soggy.
• Bake them for 15-20 minutes and then flip them over.
• Bake them for another 15 minutes.Bake till they are golden brown.
• Enjoy it as a side dish.

* Sweet potatoes should be dried properly after being washed.

*Try using them unpeeled if organic.

Whole wheat pizza

   A healthier version of pizza made with whole wheat flour,lots of veggies and less cheese.

Thin crust pizza

Time to bake : 20 min each

Makes : 4(8 inch)thin crust or 3 thick crust pizza

Ingredients:

For crust:

thick crust/pan pizza

2 cups whole wheat flour                                

1/2 cup warm water 

1/2 cup milk

1 package of yeast (2+1/4 tsp)

1/2 tsp salt

1tbsp honey/sugar

1 tbsp olive oil

Extra oil for greasing.

Toppings:

Pizza sauce

Vegetables of your choice

4 oz part skim mozzarella cheese or more

Directions:

• Sieve the flour twice to loosen it and add salt.
• Heat milk and water together, warm enough to touch at around 110 F/45 C)
• Keep 1/4 cup of solution aside and use it if required later.
• To remaining solution add honey,oil and yeast and mix well.Let it side aside for 4 minutes.You should see it foaming.
• Now start adding the liquid mixture to flour.Stir by hand till everything comes together.Kneed for another 3 minutes.
• Coat it with oil and let it sit covered in a greased bowl for 2-3 hours.Keep it in some dark place.It will double in size.
• Punch it and kneed for 2 minutes by folding over and over.Divide in 4 parts for thin crust or 3 parts for normal crust.
• Preheat the oven to 425 F( 220 C) and oil the baking sheet.
• Roll the dough ball using a rolling pin and flour or stretch it with your hands and place it in the baking sheet with up sides to form a rim.Let it sit covered till oven is ready to use.
• Spread pizza sauce and toppings of your choice.Cover it with handful of grated cheese.
• Bake it till crust is golden brown and toppings are done.
• Slice and serve hot.

* Grate the cheese real thin so you can spread all over without using much of it.

* You can make this pizza with whole all purpose flour or combining it with whole wheat flour(1:1)

* 1 oz part skim mozzarella has about 80 to 90 calories.
* Water should neither be too hot nor cold,else yeast would not work.

Sambar

A spicy and tangy soup made up of toovar (arhar) dal and vegetables,but in my version it has red lentils as well.

Time to cook : 40min
Serves : 4


Ingredients:
1/3 cup red lentils (whole)
1/3 cup toovar dal
1 sliced carrot (lengthwise)
7-8 sliced beans
1/2 cup cauliflower
4-5 okra/lady fingers divided lenghtwise (optional)
1/4 cup tamarind water 
1 onion sliced
1 tomato sliced
1/2 tsp mustard seeds
5-7 curry leaves
3-4 whole dry red chilies
1.5 tbsp sambar masala
Salt to taste
Oil


Directions:

• Soak a 2 inch piece of tamarind in water and sieve when ready.
• Wash and soak both the lentils for 2 hours.
• In a pressure cooker add lentils,carrots,cauliflower,okra,tomato,salt and 3 cups of water.Cover and let it cook till 1 whistle.Turn off the gas.
• Do not open the pressure until steam is gone.
• In the mean,heat 1 tbsp oil in a pan.Add mustard seeds till they splutter.Also add curry leaves,red chilies and onion to it.
• Saute till onions are light brown.Add sambar masala to it.Saute for next 2 minutes.
• Add tamarind water to it.Mix well.
• Now add this onion mixture to lentils in pressure cooker.Let it cook for another 10 minutes till spices blend with lentils.
• Enjoy it as soup or serve it with idli,dosa or rice along with chutney.

* You can adjust the consistency of sambar with less or more water.

* To make it only with toovar dal,take 1/2 cup dal and 2 cups water.