हरी भरी धनिआ मिर्च चटनी- Hot Coriander Chutney

INGREDIENTS:

1 bunch of fresh coriander leaves
10 frozen crushed green chilli chopped
½ small raw green mango chopped fresh or frozen
½ lime squeezed
1 pinch asafoetida powder
2 teaspoons Cumin
2 teaspoons salt
1 teaspoon mango powder

THE ONLY STEP:
Put everything in a food processor and grind it all up together till you get a fine smooth chutney.

HANDY TIP:
If you do not have raw green mango, replace it with handful of dried roasted chickpea, or peanuts or cashews or any other nuts. Raw mango gives the right density and sour flavour to the chutney. The flavour will vary if you replace with another ingredient, you may want to add a little more of mango powder or lemon juice to get cover the sour side of the chutney. Just be creative..IMG_0706

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CHICKEN TIKKA-जला भुना मस्त मुर्गा


Grilled/Barbecue/Sautéed

SERVES: 3-4

GLUTEN FREE- LOADED WITH PROTEINS -QUICK TO MAKE

COOKING TIME: 10-15 minutes
INGREDIENTS:

750 grams chicken breast cut into pieces
100g yogurt
4 inch frozen garlic or 8 crushed cloves
4 inch frozen ginger or 50 grams freshly grated
1 teaspoon salt
1 teaspoon red chilli powder
1 tablespoon meat masala powder
1/2 teaspoon orange food colour
For stove cooking: 1 tablespoon of sweet chilli sauce or 1 teaspoon of sugar

STEP 1 .Mix all ingredients and add boneless chicken except sweet chilli sauce and/or sugar (if using stove method). Leave it for 30 minutes, to get best flavours, you can choose to marinate it for lesser time or just cook right away.

STEP 2

  • On the Stove: Put marinated chicken on a heated pan with one tablespoon of oil, cook for 5 minutes on high heat with lid on and then add one tablespoon of any sweet chilli sauce or half a teaspoon of sugar. Cook for about 5 minutes with lid open on high flame. Chicken will be dry, little burnt and crisp with smokey flavour.
  • On the Barbecue: Put chicken pieces on BBQ sticks and put them on high fire for 5 minutes turning in between.
  • In the Oven-To bake place chicken on silver foil (poke holes in foil cause the chicken will let out water) and put in oven for 20 minutes.

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Serve with one of the delicious and healthy Yogurt dips

HOT CORIANDER CHUTNEY-हरी भरी धनिया मिर्च चटनी

INGREDIENTS:

1 bunch of fresh coriander/cilantro leaves
10 frozen crushed green chilli chopped
½ small raw green mango chopped (fresh or frozen)
½ lime squeezed
1 pinch asafoetida powder
2 teaspoons Cumin
2 teaspoons salt
1 teaspoon mango powder

THE ONLY STEP:
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Put everything in a food processor and chop it all up together till you get a chutney

 

 

 

HANDY TIP:
If you do not have raw green mango, replace it with handful of dried roasted chickpea, or peanuts or cashews or any other nuts. Raw mango gives the right density and sour flavour to the chutney. The flavour will vary if you replace with another ingredient, you may want to add a little more of mango powder or lemon juice to get cover the sour side of the chutney. Just be creative..

Spicy Roasted Nuts-चटपटा भुना मेवा


Why this recipe? How is it green? How am I contributing to making this earth green by following four steps or less recipes?

Using microwave and stove cooking in place of oven cooking for this recipe will take less than 10 minutes in all whereas it will take 20-30 minutes otherwise. 

This recipe saves you : more than 70% of fuel energy and 20 minutes of your precious time that is about 16 to 20% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)

Allows you to explore your creative side. Add any nuts, herbs and spices or no spices as you like. 

COOKING TIME- 8-10 minutes

INGREDIENTS:

200 grams Almonds
200 grams Cashews
200 grams Pistachos
1/4 glass of water
1 table spoon melted butter or oil
1 teaspoon salt
2teaspoon red chilli powder
2 teaspoon all spice -garam masala powder

STEPS:
1. Mix all nuts together in a microwaveable plate and put it in microwave for a total of 2-3 minutes moving it every minute.
2. Move all nuts into a pan with heated butter or oil. Add salt, spices and water. Cover the Lid.
3. Move nuts in 2-3 minutes once, replace the lid. After 5 minutes remove the lid and sauté for another 2 minutes with lid removed.

HANDY TIPS:IMG_0777
1. Be creative and add other nuts or spices or herbs that you like.
2. Crushed dry mint tastes very good on nuts.
3. Try using Maple syrup or fresh orange juice instead of water. It will give a distinct flavour to the nuts and very few people will be able to find out the secret behind the unique flavour.

Quick Savoury Gluten Free Crispy Crepe-बेसन सोंधा चिला


Why this recipe?

GLUTEN FREE- loaded with vitamins and minerals

QUICK TO MAKE- Takes 6-10 minutes to cook and come out yum.

This recipe saves you :  your precious time and provides a nutritious snack or breakfast option

You can be creative -add other ingredients like nuts, raisins, tomatoes, cottage cheese, spring onion, chopped spinach or mushrooms.. Amaze yourself and your family by being different each time you try this recipe. For non vegetarians, you could try rolling a sausage or adding sautéed chicken pieces inside the crepe before you serve it or minced cooked meat in the dough.

COOKING TIME : 6-10 MINUTES
SERVES – 2 to 3
Will make 7-8 crepes

INGREDIENTS: 

2 tea spoon oil
200 grams chickpea flour
250 ml glass of water
2 tea spoon salt
1 tea spoon red chilli powder
1 tea spoon garam masala (all Spice)
2 square inch of frozen ginger or fresh grated ginger (optional).
1 small tomato- chopped (optional)
1/2 medium green pepper/capsicum – chopped (optional)
1/2 small onion – finely chopped (optional)
1 handful of chopped fresh coriander leaves (optional)

STEPS

Step 1. Add salt, red chilli powder and garam masala to chickpea flour in a mixing bowl, add water and whisk it well for 2-3 minutes. If adding cut veggies, fold in all chopped veggies.
Step 2. Pour a ladle of mixture on heated non-stick pan surface. (Optional- Put a few drops of oil around the crepe . Let it cook for a minute
Step 3. Turn around the crepe, let it get brown/roasted for about a minute other side as well. It is ready to serve.

HANDY TIPS:IMG_0757
1. You can be creative with adding veggies to this crepe. Spring onion, grated cottage cheese, chopped spinach, green chillies, other herbs, all go well.
2. Adding vegetables will make the crepe more moist and soft.
3. This crepe will go well with spicy or sweet tomato chutney, coriander

Energy Smart Tip-बिजली बचाओ सलाह

When baking a cake or using an oven for a recipe, consider using the same electric energy and your time to roast/bake/ grill ingredients for another recipe for another day. If you think hard, there will always be something that can be done like roasting an eggplant, potatoes, or another vegetable, or meat or nuts that can be stored in the refrigerator for use for another meal. Conventional cooking range ovens have enough space to accommodate several dishes on its racks, so make use of the space, energy and time.

This way not only you get better organized for the next meal, you help make the earth green, save some carbon footprint you may otherwise leave with using oven time and again.  To add to this, be Energy Smart and check out the off peak time for your province and plan using the oven at a time when it costs the least and you can save energy cost.

Roast Eggplant Mash (Baingun Bharta)-गुणों वाला बैगुन भर्था

Why this recipe? How is it green? Am I saving some time by following four steps or less recipes?

GLUTEN FREE, Source of  dietary fibre, vitamins and rich in antioxidants compounds

Using Pre sautéed onions and pre roasted eggplant/Aubergine is saving 15-25 minutes of your time.

You save: 40% of fuel energy and 15-25 minutes of your precious time that is about 8 to 10% of the total time you spend in kitchen on an average(assuming you spend a total of 2-3 hours in a day in the kitchen).

COOKING TIME: 10-15 Minutes with preparation following time saving tips 

INGREDIENTS:
1 teaspoon oil
1 large roasted egg plant, peeled and cut into small pieces
1 big tomato chopped
2 big onions chopped small (and sautéed, if you followed save time for next time tip)
2 inch frozen ginger
1 inch frozen chopped green chilli
1 bay leaf
1 cinnamon stick
1 teaspoon salt
½ teaspoon red chilli powder
1 ½ teaspoon coriander powder
½ teaspoon of mango powder or pomegranate powder
Coriander leaves or spring onion for garnish

STEP 1. Put bay leaf and cinnamon into heated oil, let them get brown and add sautéed onion (If using fresh cut onion , sauté until they are translucent)
STEP 2. Add chopped roasted aubergine, salt, chilli powder and coriander powder
STEP 3. Add chopped tomatoes and sauté until all water from tomatoes dries out
STEP 4. Add pomegranate powder or mango powder before putting it in serving dish.

HANDY TIPS:
Aubergine/eggplant can be roasted right on the stove by putting it on a metal mesh or in the oven. Conventional recipe requires it to be roasted in a clay oven called tandoor. To get the smoky flavour on an oven or stove roasted eggplant, follow the process in smoking hot tip

To ensure energy efficiency and minimize carbon footprint of your cooking, put the eggplant in the oven when you are using the oven for some other baking. Roasted eggplant can be stored in fridge for days before you make the bhartha/Mash.

To save time for this recipe use pre sautéed onions that you stored in your fridge the last the time around. (remember the save time for next time tip)

More Pondering

It has now been over a week since I launched my blog and website. All of the last week went by in the excitement of picking up a new technology and social media skills. I thoroughly enjoyed brainstorming how best to convey all that’s on my mind. The more I think about it, the more I feel that it is quite a task to be able to connect to people through writing. I am glad I am giving it a shot, though not sure how much time it will take for me to learn this craft. This is one thing I have not done much of in my life so far.

When I ponder over some reactions from family and friends on the blog, I feel, maybe I have not fully accomplished articulating my drive behind this initiative.  It is really not the recipes that I want to share,lavina masand mehra it is through the recipes that I wish to talk about some quick cooking methods, the urge to optimize time in the kitchen, and the zeal to save energy – both fuel and human. And through all this, to make this planet more green, use energies smartly, and squeeze more time out of our busy lives for the family to create some special moments and memories. Moments that are lost do not come back – गुज़र जाते है॑ जो पल वो फिर नही॑ आते, so we must seize the opportunity to enjoy precious moments with our loved ones. And, the best thing about memories is that we make them. So we need to find time to continue to create more memories. If my blog can help you save some time in your kitchen (to start with), it will be a feat for me.

Another reflection that I would like to share at this time is that being creative with cooking is not just replacing one ingredient with an alternate one, or decorating or garnishing the dish differently each time. What it really means to me, is to be able to connect things. Some salty flavour mingled with a sweet or sour flavour, or a regular bland soup infused with a spice or herb can do the trick to tingle ones tastebuds. Creativity requires one to be bold and use ingredients from conventional recipes in an unconventional one, or experiment with something different and unique. Just like some people simply follow fashion trends and others create trends. Be the trendsetter not the follower. With confidence and creativity you will have won even before you have started.

I will continue to jot down more of my thoughts as I look at reorienting my posts and work on sharing my underlying thoughts for this initiative. I genuinely appreciate all the valuable advice and feedback some friends have offered and would love to continue receiving more.

Luscious Indian baby pumpkin-पश्छिम के बेसनी टिंडे


SERVES: 2-3

GLUTEN FREE, HIGH IN PROTEIN AND FIBRE

Why this recipe? How is it green? How am I contributing to making this earth green by following four steps or less recipes?

Using Pressure Cooker will take 8-10 minutes whereas it will take 20-25 minutes in a regular pan.

You save: 70% of fuel energy and 10 minutes of your precious time that is about 5 to 8% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)

This is a completely gluten free recipe that is a delicacy from Western India.

COOKING TIME: 10 minutes

INGREDIENTS:
1 teaspoon oil
2 teaspoons jeera (cumin)
1 pinch of hing (asafoetida powder)
1 big tomato chopped
1 tablespoon besan (chickpea flour)
½ kilo tinda (baby pumpkin), each cut into 4 pieces
1 teaspoons salt
½ teaspoon red chilli powder
½ tablespoon haldi (turmeric powder)
½ teaspoon garam masala (all spice)
1 square inch of frozen chopped green chilli
2 square inch of frozen grated ginger or 25 grams fresh ginger
100 ml or 1/2 glass of water
Dhania (coriander) leaves for garnish

STEP 1. Put asafoetida powder and cumin seeds in heated oil and let it brown.
STEP 2. Add chopped tomatoes and besan (chickpea flour), sauté it with tomatoes for 2-3 minutes for chickpea flour to roast. This will take 1-2 minutes.
STEP 3. Add all of the rest of ingredients and 1/2 glass of water before you close the pressure cooker/pan lid.
STEP 4. Let it whistle 1 time (4-5 minutes) and open the cooker after all steam is released (it might take 5-7 minutes). Add garam masala and coriander leaves as you serve.

HANDY TIPS:baby pumpkin

Asafoetida has a very unique flavour, the recipe will still come out fine, even if you decide not to use it.

Always wait for the steam in pressure cooker to release by itself. This is a safety precaution as well as retains all flavour of the food.

CRUMBLED COTTAGE CHEESE (paneer)-पनीर का कीमा


Why this recipe?

GLUTEN FREE- LOADED WITH CALCIUM -QUICK TO MAKE

This is a quicker than any quick recipe.  Takes 4-5 minutes to cook and come out yum.

This recipe saves you :  your precious time and provides a nutritious option, more so if you even make the cottage cheese at home. https://fourstepsorless.com/2016/04/06/quick-home-made-cottage-cheese/

Gives you a chance to be creative -add any ingredients like nuts, raisins, peas or mushrooms.. really depends on how innovative you can be..

SERVES: 3-4
COOKING TIME: 4-5 MINUTES
INGREDIENTS:

1/2 tablespoon oil
2 green (elaichi)cardamom
2 cloves (laung)
2 strings of spring onion chopped small
2 medium tomatoes (cut in small pieces)
½ kilo paneer (cottage cheese) broken up or grated
1 teaspoon red chilly powder
1 teaspoon salt
½ teaspoon turmeric powder
¼ teaspoon garam masala
1 inch of frozen chopped green chill (optional)
10-15 craisins or raisins (optional)
Coriander leaves

STEP 1: Put cardamom and cloves in heated oil, add tomato and red chilli powder as soon as these get brown (will take 20-30 seconds) and cover the pan to simmer for 2 minutes.
STEP 2. Add spring onion, paneer (cheese), salt and turmeric powder, sauté and let it simmer for 2 minutes for flavours to permeate.
STEP 3. Add coriander leaves before you serve.

HANDY TIPS:thumb_IMG_0017_1024

Make sure you do not overcook paneer (cheese) as it tastes best when soft and moist.

You could be creative and add a few raisins, craisins or nuts of your choice to the recipe.