Pudachi Vadi

The beautiful aroma of fresh coriander leaves, that’s what pudachi vadi is all about. Pudachi vadi, which resembled stuffed triangular cylinders is also known as bakarwadi.

Ingredients

•           Gram flour (besan) (1 cup)                                          

•   Wheat flour (atta) (1 cup)
•    Lal Mirch Red Chilli Powder (1/2 tsp)                             
•    Haldi Turmeric Powder (1/2 tsp)
•    Hot oil (2 tsp)
•    Salt (To taste)

  For Stuffing

•   Coriander leaves (hara dhania), finely chopped (3 cup)
•      Fresh coconut, grated (1 cup)
•      Roasted poppy seeds (khus-khus) (2 tbsp)
•     Garlic cloves (lassan) (4 to 6)
•     Green chillies (2-3)
•      Lal Mirch Red Chili Powder (1 tsp)
•      Sugar (1 tsp)
•      Lemon juice (2 tsp)
•             Salt (To taste)

 For Paste           

•       Garam Masala Powder (1 tsp)
•            Oil (1 tsp)
•             Tamarind Pulp (2 tsp)

Methods

•  Mix all ingredients and knead it into stiff dough with some water.
• Wash and finely chop the hara dhania.
•  Take 1 tsp of oil and fry garlic and chopped green chillies. Then, fry coconut, khus-khus, and hara dhania one by one for 1 to 2 minutes. Let them cool. Mix all the ingredients of the stuffing and coarsely grind them in a mixer.
•  Take a small ball of dough and roll it like a roti. It should neither be very thick nor very thin. Now apply 1 tsp of the paste (mixture of Garam Masala Powder, oil, and tamarind pulp) on the roti. Do not spread it till the edges.
•  Now, place 2 to 3 tsp of the stuffing in the centre.​
•  Then, overlap both the sides to make a roll. Seal both the ends with little paste by pressing the ends with your fingertips.
•   Deep fry these rolls on medium flame.
•   Cut from the middle and serve the pieces with green chutney.

Pork Chops with Orange and Fennel Salad

Pork Chops with Orange and Fennel Salad

Fennel-coated pork chops with a warm citrus-and-fennel salad is a excellent antidote to a dreary winter day. Suits well with whole-grain bread or brown rice.

Ingredients

    ·      3 navel oranges

    ·      1 teaspoon lemon juice

    ·      1/2 teaspoon sugar

    ·      1/2 teaspoon cornstarch

    ·      1/2 teaspoon salt, divided

    ·      4 4 -ounce boneless pork chops, 1/2 inch thick, trimmed

    ·      2 teaspoons fennel seeds, roughly chopped or coarsely ground in a spice grinder

    ·      1/4 teaspoon freshly ground pepper

    ·      1 tablespoon extra-virgin olive oil

    ·      1 large fennel bulb, cored and thinly sliced

    ·      1 shallot, chopped

    ·      3 cups watercress or arugula, tough stems removed

         

•          Remove the skin and white pith from oranges with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice in the bowl before discarding membranes. Transfer the segments with a slotted spoon to another bowl. Whisk lemon juice, sugar, cornstarch and 1/4 teaspoon salt into the bowl with the orange juice. Set aside.

•             Season pork chops on both sides with fennel seeds, the remaining 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the chops and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.

•        Add sliced fennel and shallot to the pan and cook, stirring, for 1 minute. Add watercress (or arugula) and cook, stirring, until it begins to wilt, 1 to 2 minutes more. Stir in the reserved orange segments, and then transfer the contents of the pan to a platter.

•         Add the reserved orange juice mixture and any accumulated juices from the pork chops to the pan. Cook, stirring constantly, until slightly thickened, about 1 minute. Serve the pork chops on the fennel salad, drizzled with the pan sauce.

      

Linguine with Escarole and Shrimp

Linguine with Escarole and Shrimp

Escarole adds healthy greens into the diet, assorted with pasta and shrimp will make you melt in its taste. It's time to try some of these tender greens and shrimp.

Ingredients

     ·      8 ounces whole-wheat linguine

     ·      4 teaspoons extra-virgin olive oil

     ·      1 pound raw shrimp, peeled and deveined

     ·      3/4 teaspoon salt

     ·      1/4 teaspoon freshly ground  pepper, plus more to taste

     ·       2 tablespoons minced garlic

     ·      1/2 cup white wine

     ·      1 pint grape or                       cherry tomatoes, halved        

     ·      16 cups escarole orchard leaves, thinly sliced (about 2-3 heads)

     ·      1/4 cup clam juice or water

     ·      1 teaspoon cornstarch

     ·      1 tablespoon lemon juice

     ·      6 lemon wedges, for garnish

•      Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.

•          Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.

•            Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.

•            Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.

Plank Grilled Salmon

Plank Grilled Salmon

Salmon grilled with cedar is renowned. Get that grill-smoked salmon flavor with cedar grilling planks

Ingredients

    ·      1/4 cup soy sauce, reduced-sodium

         ·      1/4 cup sake, or dry white wine

         ·      1/4 cup mirin

         ·      2 tablespoons sugar

         ·      3 tablespoons scallions, coursely chopped

         ·      3 tablespoons fresh ginger, coursely chopped

         ·      4 5-ounce fillets wild salmon, or steaks, 3/4-1 inch thick, skin on

         ·      1 small lemon, thinly sliced.

•         Soak a grilling plank in water for 2 to 4 hours.
•         Meanwhile, combine soy sauce, sake (or white wine), mirin, sugar, scallions and ginger in a      small saucepan and bring to a boil. Remove from the heat and let cool to room temperature.
•     Place salmon in a shallow dish and pour the marinade over it. Place lemon slices on top.  Marinate in the refrigerator for at least 30 minutes but no more than 2 hours, turning the fish    once or twice.
•        Preheat grill to medium-high.
•       Place the soaked plank over direct heat on the grill and heat for 2 minutes. Move the plank so   it’s over indirect heat. Remove the salmon from the marinade, place it skin-side down (if using fillets) on the hot plank and replace the lemon slices on top. Close the lid and cook until the fish is just cooked through, 10 to 15 minutes. Use the plank as the serving platter, if desired.

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Healthy powerful energy Recipes

     Lemon Dill Chicken

Ingredients

•       4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
•       3 teaspoons extra-virgin olive oil, or canola oil, divided
•       1/4 cup onions, finely chopped
•       3 cloves garlic, minced
•       1 cup reduced-sodium chicken broth
•       2 teaspoons flour
•       2 tablespoons dill, chopped fresh, divided
•       1 tablespoon lemon juice
•       freshly ground pepper, to taste
•       salt, to taste

Method

• Season chicken breasts on both sides with salt and pepper.
• Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat.
• Add the chicken and sear until well browned on both sides, about 3 minutes per side.
• Transfer chicken to a plate and tent with foil.
• Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan.
• Add onion and garlic and cook, stirring, for 1 minute.
• Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan.
• Cook, whisking, until slightly thickened, about 3 minutes.
• Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.
• Transfer the chicken to a warmed platter.
• Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.