Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes: Low Calorie Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Wednesday, 28 January 2015

Low Calorie Indian Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Low Calorie Indian Food Biography

Source(google.com.pk)

This is a mildly spiced, refreshing and healthy appetizer. Tomatoes and cucumbers are filled with sprouted moong or flavored cream cheese. It makes an amazingly colorful finger food that is easy to prepare and tastes incredible.
Recipe will serve 4.
Ingredients:
2 small firm tomatoes
8-1/2 inch long English Cucumber pieces
Sprout Topping
1/4 cup moong sprouts
1/2 teaspoon oil
¼ teaspoon cumin seeds
1 teaspoon minced ginger
1/8 teaspoon black pepper
1/4 teaspoon salt
Few drops of lemon juice
1 tablespoon of water
Cream Cheese Topping
2 tablespoons cream cheese
½ teaspoon minced ginger
1/4 teaspoon salt
Pinch of black pepper
1 teaspoon finely chopped cilantro or dill

Method
Prepare Sprouts: In a small frying pan, heat the oil on medium heat. Add cumin seeds and as they crack add sprouts, ginger, black pepper and water. Cook for 2-3 minutes until sprouts are tender. Remove pan from heat. Add lemon juice, stir and set aside.
Prepare cream cheese topping by mixing all the ingredients. Set aside.
Cut tomatoes in half and scoop out the seeds creating hollow bowls.
Take cucumber slices and scoop out the seeds, creating small bowls.
Fill all tomatoes and 4 cucumber slices with moong sprouts.
Fill the remaining 4 cucumber slices with cream cheese filling.
Serve and enjoy!
How to make sprouts
Soak the whole moong for 10 to 12 hours. Water should be about four times more than the Moong.
After soaking moong, it will double in volume.
Drain the water and loosely wrap the beans with the muslin or cheesecloth. Store the soaked beans in a warm dark place

My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is an easy and no mess recipe. This is a delicious simple twist on the traditional grilled corn on the cob.
Recipe will serve 4.
Grilled Corn off the Cob Recipe by ManjulaIngredients:
4 ears corn, husked and silky thread remove
1 teaspoon oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
1 teaspoon finely grated ginger

Method
Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels.
Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously.
While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.
When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well.
You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill.

These mouthwatering finger sandwiches are great for any picnic or party. The flavored cream cheese spread with different herbs give a unique taste, and has a nice crunch with every bite. The recipes are for four different sandwiches: Tomato, Cabbage, Cucumber and Pineapple. You can prepare one or all four of these varieties, as they are quite easy to make.
Recipe will make 16 finger sandwiches.
Ingredients:
8 slices of firm white bread
5 oz cream cheese at room temperature
3 teaspoons ginger paste
1/2 teaspoon salt
1 green chili, minced
1/2 teaspoon Hari Cilantro Chutney recipe is on the web site
2 tablespoons minced cilantro (hara Dhania)
1 tablespoon minced mint (podina)
1/8 teaspoon black pepper
1/3 cup cabbage, finely sliced
8 slices cucumber, thinly sliced
8 slices tomato, thinly sliced
1/4 cup crushed pineapple
2 pickled peperoncini, finely diced

Method
Trim sides of each slice of bread. Set aside.
Divide the cream cheese into four equal parts.
Tomato Sandwich
To one part of the cream cheese add black pepper, 1 teaspoon ginger, mint leaves and a pinch of salt. Mix well.
Spread cream cheese mixture onto 2 slices of bread. Place tomato slices and top with the other slice of bread to make the sandwich.
Cut into 4 pieces, garnish with a dab of spread and a sliver of tomato.
Cabbage Sandwich
To one part of the cream cheese add cabbage, 1 tablespoon of cilantro, 1 teaspoon ginger, half of the green chili (adjust to taste) and a pinch of salt. Mix well.
Spread mixture onto one slice of bread and top with another slice to make sandwich.
Cut into 4 pieces and garnish with a dab of the spread.
Cucumber Sandwich
To one part of the cream cheese add Hari Cilantro Chutney. Mix well.
Spread cream cheese mixture onto 2 slices of bread. Place cucumber slices and top with the other slice of bread to make the sandwich.
Cut into 4 pieces, garnish with a dab of spread and a sliver of cucumber.
Pineapple Sandwich
To one part of the cream cheese add pineapple, black pepper, 1 teaspoon ginger, pepperchini (adjust to taste), and a pinch of salt. Mix well.
Spread mixture onto one slice of bread and top with another slice to make the sandwich.
Cut into 4 pieces and garnish with a dab of the spread.
Tips
You can easily prepare these finger sandwiches with yogurt if you prefer. However, you need to remove as much water as you can from the yogurt before using it.
Place a muslin or cheesecloth over a strainer and pour yogurt to drain the water.
Gently squeeze the yogurt to remove excess water, making sure not to let the yogurt drain through.
Place a bowl underneath the strainer and place in a refrigerator for at least 6 hours to drain more water. Yogurt will become thick in consistency, just like cream cheese.