Lemonade

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A simple and absolutely fun recipe when prepared with kids! Makes a fantastic beverage for summers to quench thirst and stay away from dehydration.

Ingredients

4 tablespoons fresh lemon juice
4 tablespoons salt
1.5 litre sparkling water
A few mint leaves and lemon wedges
Few drops of stevia

Preparation

1. Combine salt, lemon juice and stevia in a large jar.
2. Adjust the quantity of the salt and lemon juice as per your taste buds.
3. Slowly pour sparkling water into the jar as it rises quickly if poured in a go.
4. Add fresh mint leaves into the lemonade for mild flavor and garnishing.
5. Keep the jar in the fridge to cool.
6. Serve chilled lemonade with a lemon wedge on the rim of the glass.

Macros per serving

0P | 2C | 0F

Koshimbir

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This refreshing salad with raw veggies is a must in Maharashtrian cuisine. This version of koshimbir doesn’t involve ‘fodni’ or tadka, i.e. tempering, and is served chilled. Perfect for summers!

Ingredients

2 tomatoes chopped
2 onions chopped
2 cucumbers chopped
1 green chilli roughly chopped
1 tablespoon chaat masala
1 tablespoon lemon juice
2 tablespoon finely chopped coriander leaves
Salt to taste

Preparation

1. Combine the chopped veggies in a deep mixing bowl.
2. Add finely chopped green chilli and coriander leaves along with chaat masala, lemon juice and salt as required.
3. Mix well.
4. Keep the bowl into the fridge so that the flavors of coriander leaves, lemon juice, chaat masala and chilli are enhanced further.
5. Serve the koshimbir chilled.

Macros per serving

0P | 2C | 0F

Paneer bhurji

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Protein rich scrambled paneer with masalas and vegetables is a filling and yummy dish that can be easily made at home with some leftover milk.

Ingredients

1 litre milk
3 tablespoon lemon juice
2 onions julienned
2 tomatoes julienned
1 capsicum julienned
1 green chilli julienned
2 tablespoons oil
1 teaspoon turmeric powder
2 teaspoons red chilli powder
1 teaspoon coriander powder
1 teaspoon cumin seeds
1 teaspoon garam masala
2 tablespoon finely chopped coriander leaves
Salt to taste

Preparation

1. Boil the milk and turn of the heat once it reaches its boiling point.
2. Add lemon juice to the hot milk, keep stirring until the milk curdles. Let it cool.
3. Place muslin cloth in colander and drain the whey from the curdled milk until it coagulates and forms a firm ball of paneer.
4. Heat oil in a pan. Add cumin seeds and wait for them to crackle.
5. Add onions once the seeds stop crackling. Sauté them on a high flame for a minute.
6. Add capsicum and sauté for another minute.
7. Add tomatoes and green chilli and then add salt to taste, turmeric powder, red chilli powder, coriander powder, garam masala one by one.
8. Keep stirring the veggies; but do not overcook them. Make sure they remain crunchy.
9. Crumble the paneer and add it to the pan.
10. Add a tablespoon of water to cook if the bhurji looks too dry.
11. Mix well and stir occasionally for a minute or two.
12. Add chopped coriander leaves to garnish and serve hot.

Macros per serving

8P | 8C | 2F

Masala omelettes

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Easy and inexpensive pancakes made with beaten eggs, seasonings and cooked in butter or oil.

Ingredients

10 eggs
2 onions finely chopped
2 tablespoons ginger garlic paste
2 green chillies roughly chopped
2 tablespoon oil/butter
1 teaspoon turmeric powder
2 tablespoon finely chopped coriander leaves
Salt to taste

Preparation

1. Mix chopped onions, ginger garlic paste, chopped chillies, turmeric powder and chopped coriander leaves in a large bowl.
2. Crack the eggs and add it to the mixture. Add salt to taste. Whisk the mixture gently.
3. Heat a griddle pan with little oil and pour the mixture onto the pan once the oil is hot.
4. Give it a quick swirl so that it distributes evenly across the pan.
5. Cook the underside for a minute on medium heat till it sets, is light brown and slightly crisp around the edges.
6. Flip the omelette over and cook for a further minute on medium heat.
7. Set aside and keep it warm. Wipe the griddle and repeat the procedure for rest of the eggs.
8. Enjoy the omelettes hot!

Macros per serving

12P | 5C | 5F

Chicken masala

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A traditional recipe with chunks of chicken marinated in Indian spices.

Ingredients

1 kg chicken
2 tablespoon ginger garlic paste
3 onions finely chopped
4 tablespoons dried coconut flakes (optional)
2 tablespoons poppy seeds (optional)
4 tablespoons oil
2 teaspoons turmeric powder
4 tablespoons red chilli powder
4 tablespoons red chilli powder
2 tablespoons garam masala
2 tablespoons coriander powder
3 tablespoon finely chopped coriander leaves
Salt to taste

Preparation

1. Mix the ginger garlic paste, turmeric powder, red chilli powder, salt and a teaspoon of oil with the chicken pieces in a large mixing bowl.
2. Marinate the chicken for at least 15 minutes.
3. Heat the remaining oil in a deep bottom pan.
4. Add chopped onions into the hot oil. Grind some onions, dried coconut flakes or poppy seeds into a coarse paste for more gravy (optional).
5. Sauté the onions until they are translucent. Do not burn.
6. Add marinated chicken and cook on high flame until the chicken pieces appear whitish coloured.
7. Cover the pan with the lid and cook the chicken on low flame.
8. Add coriander powder, garam masala and salt if required once the chicken is cooked about 70 to 75 percent.
9. Let the chicken cook completely. Garnish with coriander leaves right before serving it hot.

Macros per serving

8P | 8C | 15F