Geetika's Recipes!

a collection of practical recipes

Health recipes

Muesli Coated Fruits

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Ingredients

3/4 cup muesli, lightly crushed
1 small sized banana, cut into pieces
1 small sized apple, cut into cubes
1 orange, seperated into segments

For the butterscotch sauce
1/2 cup sugar
2 tbsp fresh cream
1/4 cup milk

Method

For the butterscotch sauce

1. Heat a non-stick pan, add the sugar and allow it to caramelize to a light brown colour.
2. Remove from the flame, add the cream and milk and simmer on a slow flame to get a smooth syrup.
3. Allow it to simmer for 2 minutes till the sauce thickens. Keep aside.

How to proceed

1. Add the fruits to the sauce and mix well till the sauce coats each piece evenly.
2. Divide into 4 equal portions and keep aside.
3. Divide the muesli into 4 equal portions and keep aside.
4. Just before serving, place a portion of muesli in an individual serving bowl, top it with a portion of fruits and refrigerate to chill.
5. Repeat with remaining ingredients to make 3 more servings. Serve chilled.

Ingredients

3/4 cup muesli, lightly crushed
1 small sized banana, cut into pieces
1 small sized apple, cut into cubes
1 orange, seperated into segments

For the butterscotch sauce
1/2 cup sugar
2 tbsp fresh cream
1/4 cup milk

Method


For the butterscotch sauce

  1. Heat a non-stick pan, add the sugar and allow it to caramelize to a light brown colour.
  2. Remove from the flame, add the cream and milk and simmer on a slow flame to get a smooth syrup.
  3. Allow it to simmer for 2 minutes till the sauce thickens. Keep aside.


How to proceed

  1. Add the fruits to the sauce and mix well till the sauce coats each piece evenly.
  2. Divide into 4 equal portions and keep aside.
  3. Divide the muesli into 4 equal portions and keep aside.
  4. Just before serving, place a portion of muesli in an individual serving bowl, top it with a portion of fruits and refrigerate to chill.
  5. Repeat with remaining ingredients to make 3 more servings. Serve chilled.

Baked Tofu

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Ingredients:

* 1 brick firm tofu

* 4 tsp. dijon mustard

* 1/2 cup soy sauce

* 4 cloves garlic, minced

Directions:

1. Whisk together mustard, soy sauce and garlic

2. Cut the tofu into 1/2-inch thick slices

3. Pour the marinade over the tofu and mix gently to cover

4. Place tofu on a baking sheet and bake at 350 degrees until brown and firm (about 10 minutes)

5. Serve warm or let cool. Can be severed with cabbage & pomegranate salad.

Chickpea Salad with Mint Dressing

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Ingredients

1 cup Kabuli chana (white chickpeas), soaked overnight
2 firm tomatoes, cubed
4 spring onions with greens
1 cup cucumber cubes
salt to taste

For the mint dressing
1/2 cup chopped mint leaves
1/2 cup chopped coriander

2 tbsp low-fat curd
salt and black pepper powder to taste

Method

For the dressing
Combine all the ingredients and blend into a smooth purée in a blender. Refrigerate.

For the salad
1. Drain and wash the soaked Kabuli chana. Pressure cook the Kabuli chana for 3 to 4 whistles till they are soft. Cool completely.
2. Combine the Kabuli chana with the remaining ingredients for the salad.
3. Add the dressing and mix well.
4. Serve chilled.

Bean Salad

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1 cup boiled rajma
1 cup boiled green peas
1 cup boiled corn
1 each of green capsicum, red capsicum and yellow capsicum
2 cucumbers
2 medium-sized tomatoes
salt and black pepper  powder to taste
2 tbsp lemon juice
Salad dressing – Optional
lettuce leaves

Method

1. Finely chop capsicum, cucumbers, tomatoes  and keep aside
2. In a big bowl, add the red kidney beans, green peas, corn, and all the chopped vegetables.
3. Add salt, black pepper, and juice of lemons
4. Mix well with a spatula.
5. Serve the salad decorated with lettuce leaves on the sides of the bowl
6. Add salad dressing if required.

Oats Upma

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Ingredients

* One cup of oats (200 gms)
* One onion (finely chopped)
* One tomato (finely chopped)
* 1/4 cup of mixed vegetables (peas, carrot, beans, capsicum and cabbage)
* 1/2 tsp mustard
* 1/2 tsp urad dal
* 1/2 tsp channa dal
* 1 or 2 red chillies
* Few curry leaves
* 1/2 tsp asafoetida
* 2 tsp cooking oil
* Salt as required

Method

1. In a kadai, boil beans, carrot, cabbage and capsicum with enough salt and water.
2. Fry oats for 2 minutes and keep it aside.
3. In a frying pan, put 2 tsp oil.
4. Add mustard, urad dal, channa dal and red chillies and fry till the dals turn brown.
5. Add chopped onion, curry leaves and asafoetida and fry till the onion becomes soft.
6. Add chopped tomato and fry till it gets cooked.
7. Add one and quarter cup of water and enough salt.
8. When water starts boiling, add the cooked vegetables and fried oats and stir well.
9. Lower the heat and cover the pan with a lid allowing it to get completely cooked and all the water is dried.
10. Garnish with coriander leaves and serve hot along with coconut, coriander chutney.