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Lip-smacking takeout menu with healthierhomemade recipes
indiatimes.com

There are a number of Indian dishes on the restaurants take out menus that look and taste awesome. It's very tempting to order in those dishes often. But you are concerned about what goes into it and about how healthy (or unhealthy) it may be. So, why don't you try making those same dishes at home without compromising on the taste hopefully. Check out the recipes in the article below. Team RetyrSmart

Lip-smacking takeout menu with healthier homemade recipes

Has Indian cooking eluded so far because of the fact that you find it too tricky to prepare? Well, the good news is that not only is making Indian food not as half as intimidating or tedious to prepare but also healthier than what people make it out to be.

Preparing these Indian dishes is as fun as it is to eat them. You can also source these ingredients with ease, making these healthy homemade recipes even more of a breeze to prepare.

#1. Restaurant style paneer butter masala


MYFOODSTORY.COM

Big fan of the restaurant styled paneer makhni? This paneer butter masala homemade recipe caters to the appetites of lovers of the Indian styled paneer dishes as well cottage cheese lovers. This dish goes well with parathas and rice as well, making it ideal for get-togethers as well.

Ingredients:

* 3 tablespoons butter
* 250 grams Paneer cubes (or Cottage Cheese)
* 3 Kashmiri Red Chilies
* 1 teaspoon Ginger Paste
* 1 teaspoon Garlic Paste
* 1 Bay leaves
* 1 inch Cinnamon Stick
* 3 Cloves
* 2 Cardamoms
* 1/2 teaspoon Peppercorns
* 2 tablespoons Cashewnuts (Chopped)
* 1 teaspoon White Poppy Seeds (or Khus Khus (Optional))
* 1 Onion, roughly chopped
* 6 Tomatoes, roughly chopped
* 1/2 teaspoon Chili powder
* 1/2 teaspoon Garam masala (Powder)
* 1/2 teaspoon Turmeric (Powder)
* 1 1/2 tablespoons Ketchup
* 1 tablespoons Kasuri Methi (Dry)
* 2 tablespoons Fresh Cream
* to taste Salt

Instructions:

-In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil.
-Add red chillies, ginger, garlic paste and all the whole spices (bay leaves, cinnamon, cloves, cardamom and peppercorns). Saute for a minute or two and add cashew nuts, poppy seeds (if using) and onions. Once the onions turn translucent, add the tomatoes. Mix well.
-Cover and cook till the tomatoes start breaking down and the mixture starts leaving oil at the edges. Switch off the flame and set aside to cool.
-Once cool enough to handle, fish out as many whole spices as possible, and grind the mixture to a smooth paste.
-In the same pan or kadhai, heat the remaining butter and add the curry paste. Add garam masala powder, chili powder, turmeric, ketchup, salt along with 1/2 cup water. Bring this to a boil.
-Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. Cut the paneer into bite sized pieces, add it to the gravy and mix gently.
-In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and fresh cream in the curry and switch off the flame.

Recipe courtesy: Richa Gupta, My Food Story

#2. The homemade butter chicken that tastes better than that takeout


MYFOODSTORY.COM

Here's a butter chicken recipe you'll savour and feel less guilty about once you're done gratifying yourself. You can prepare these in the comfort of your home in the 45-minutes you would otherwise spend waiting for your order to arrive.

Ingredients:

* 1 kg Chicken (Bone - In , cut into small or medium pieces)
* 1 tablespoon (Oil)

For the marinade:
* 1/2 cup Hung Curd (or Greek Yogurt)
* 1 tablespoon Kashmiri Chilli Powder
* 1 tablespoon Coriander (Powder)
* 1/2 teaspoon Turmeric
* 1 1/2 tablespoons Ginger Garlic (Paste)
* 1 teaspoon Garam Masala (Powder)
* 1 teaspoon Salt

For the gravy:
* 1 tablespoon (Oil)
* 3 tablespoons Butter
* 1 cinnamon (stick)
* 2 Pods Cardamom
* 3 Cloves
* 5 Chilies (Whole Kashmiri Red)
* 6 Cloves Garlic
* 2 Onions (, roughly chopped)
* 7 - 8 Tomatoes (, roughly chopped)
* 1/4 cup Cashew nuts
* 1/2 teaspoon Chilli (Powder)
* 2 tablespoons Ketchup
* 2 tablespoons Kasuri Methi (Dry)
* Salt to taste
* 2 tablespoons Fresh Cream

Instructions:

1. Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 15-20 minutes while you make the gravy.
2. For the gravy, heat 1 tablespoon oil and 3 tablespoons butter to a large kadhai or dutch oven. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 15 minutes till the tomatoes start breaking down and becoming slightly pulpy.
3. Switch off the flame. Fish out the cinnamon pieces and using an immersion blender, puree the gravy till smooth. If you don't have an immersion blender, transfer the gravy to a liquidiser and blend. The trick to blending hot foods is to cover the lid with a thick towel and pulsing instead of blending at one go. This ensures that the lid doesn't explode. Check out this tutorial for more deets!
4. In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on both sides for 2-3 minutes on high heat.
5. Switch the flame back on under the puree. Add the chicken pieces, chilli powder, ketchup, salt and 1/2 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 20-25 minutes.
6. Once the chicken is cooked, stir in the dry kasuri methi and fresh cream. Serve hot with butter naan and rice.

Recipe courtesy: Richa Gupta, My Food Story

#3. Chana Aloo or Chhole Aloo Masala (Spicy chickpeas and potato curry)


MYFOODSTORY.COM

This incredibly simple to make homemade dish can be equally tasty when made according to these instructions. The flavour and spices that this recipe can bring out will have you making this dish more often than you would have thought of ordering the same.

Ingredients:

* 1 1/2 tablespoons Ghee (or Oil)
* 1 inch Ginger (, julienned)
* 2 Chillies (, slit lengthwise)
* 1 Cinnamon (stick)
* 4 Pods Cardamom
* 4 - 5 Cloves
* 1 1/2 cups (Bhuna Curry Paste (If you don't have bhuna masala, see Step 2 of recipe instructions))
* 1 teaspoon Chili Powder (Red)
* 1/2 teaspoon Turmeric (Powder)
* 1 tablespoon Coriander (Powder)
* 1 teaspoon Cumin (Powder)
* 1 teaspoon Garam Masala (Powder)
* 2 cups Chickpeas (cooked (See Note 2))
* Quartered 2 Potatoes (Boiled and Peeled ,)
* To taste Salt
* Coriander (Chopped for topping)

Instructions:

-If you don't have the bhuna masala readily available, heat a tablespoon of oil or ghee in a pan and add 1 tsp cumin seeds to it. Once the seeds start spluttering, add 3 chopped onions, 1 teaspoon ginger garlic paste and 1 teaspoon chili paste to it.
-Cook till the onions are translucent and add 4 chopped tomatoes along with 1/2 teaspoon chili powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder and 1/2 teaspoon garam masala powder. Cook for 5-7 minutes.
-Blend bhuna masala in a blender till smooth.
-Heat ghee in a large casserole or kadhai and add ginger, chillies, cinnamon, cardamom and cloves. Saute for a minute on low flame. Be careful not to let the ginger or spices burn.
-Add bhuna masala and stir in red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt. Cover and cook for 8-10 minutes.
-Add cooked chickpeas, potatoes and 3/4 cup water. Bring this to a boil. Once the curry starts boiling, reduce the flame and cover and cook for 10-15 minutes.
-Sprinkle with chopped coriander and serve hot with rice, parathas or bhaturas.

Recipe courtesy: Richa Gupta, My Food Story

#4. Spiced potatoes (Aloo Bhaji)


IN.PINTEREST.COM

Who needs masala fries when you can make you very own zesty homemade spice potatoes. The potatoes are cooked with panch phoron, or Bengali five-spice powder—a combination that includes fennel, cumin and mustard seeds—mixed with turmeric.

Ingredients:

* 1/4 c. canola oil
* 1 1/4 tsp. Panch Phoron (see Note) or 1/4 teaspoon each fennel, cumin, fenugreek, and mustard seeds
* 2 dried red chiles
* 2 lb. Yukon gold potatoes
* 1/2 tsp. turmeric
* Salt

Instructions:

-In a medium skillet, heat the oil. Add the panch phoron, cover, and cook over high heat until the spices crackle, about 20 seconds.
-Add the dried chiles and cook, shaking the pan, for 20 seconds longer. Add the potatoes and cook, stirring, just until lightly browned in spots, about 5 minutes.
-Add the turmeric and season with salt. Cover tightly and cook over moderately low heat, stirring occasionally, until the potatoes are cooked through and lightly browned, about 15 minutes longer.
-Serve immediately.

Recipe courtesy: Delish

#5. The Khichi recipe that's actually tasty


MYFOODSTORY.COM

Khichri or Khichdi the comfort food of so many people in Indian households, if done right, can easily become your favourite go-to meal at any given point-in-time. This recipe can be made in the traditional pressure cooker or an instant pot.

Ingredients:

* 1/2 cup small grain Rice
* 1/4 cup Arhar Dal (Toor dal/ Split Pigeon Peas)
* 1/4 cup dhuli Moong Dal (skinless Petite Yellow Lentils)
* 2 tablespoons Ghee
* 1 teaspoon Cumin Seeds
* 6-8 whole Peppercorns
* 2 Bayleaves
* 4-5 Cloves
* 2 whole Cardamoms
* 1 teaspoon grated Ginger
* 1 Green Chilli or Serrano Chilli, split lengthwise
* 6-8 Cauliflower Florets
* 1 Potato, quartered
* 1 large Carrot, peeled and cut into 1 inch pieces
* 8-10 French Beans, cut into 1 inch pieces
* 1/2 cup frozen or fresh Green Peas
* 1 teaspoon Turmeric
* 1/2 teaspoon Red Chilli Powder or Paprika Powder
* 1.5 teaspoons Salt
* 5 cups Water

Instructions:

Pressure cooker style:
-Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
-Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.
-Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
-Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.

Instant pot version:

-Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
-Turn on the saute function and heat ghee in the pot. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes or till you can smell the spices.
-Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 5-6 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
-Add all the veggies, turmeric, chilli powder, salt and water to the cooker and cook on high pressure for 30 minutes. I prefer using the manual pressure function. Let the pressure release naturally for at least 10 minutes, and then release pressure manually. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.

Recipe courtesy: Richa Gupta, My Food Story

#6. Tandoori chicken drumsticks with a cilantro-shallot relish


CELEBRATIONSCAKEDECORATING.COM

Are you fan of those KFC style chicken drumsticks or that chicken wings or just chicken in general? Regardless of whatever you're into these homemade crispy and spiced tandoori chicken drumstick served with cilantro relish on the side adds a zing of white vinegar to it; making it an ideal recipe for a snack/meal.

Ingredients:

* 1 tbsp. sweet paprika
* 1 tbsp. garam masala
* 1 tbsp. ground cumin
* 1 tbsp. ground coriander
* 1/2 tsp. ground turmeric
* 1 tbsp. finely grated peeled fresh ginger
* 4 clove garlic
* 1/4 c. fat-free Greek-style yogurt
* 1 tbsp. lemon juice
* 1/2 c. canola oil
* kosher salt
* Freshly ground pepper
* 12 chicken drumsticks
* 3/4 c. coarsely chopped cilantro
* 1 small shallot
* 3 tbsp. distilled white vinegar

Instructions:

-Preheat the oven to 450 degrees F. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander, and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice, and 2 tablespoons of the oil and season with salt and pepper.
- Make 2 or 3 slashes in each drumstick. In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper. Add the spiced yogurt and rub it onto the chicken. Arrange the chicken on the racks, leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp.
-In a small bowl, stir the cilantro, shallot, vinegar, and the remaining 1/4 cup of oil; season with salt. Serve with the chicken.

Recipe courtesy: Delish

#7. Utterly butterly delicious pigeon pea dal (Mitti Handi dal)


FOODFASH.CO

A dal made up of thick concoction of beans and legumes is undoubtedly the simple, yet nutritious and delicious staple of every Indian household. Add a dash of butter to the mix and you have yourself a restaurant-style homemade healthy dal dish.

Ingredients:

* 1 c. split yellow pigeon peas (toor dal)
* 1 jalapeno
* 1 jalapeno
* 1 tsp. turmeric
* salt
* 2 tbsp. canola oil
* 1 tsp. cumin seeds
* 1/4 c. finely chopped onion
* 1 clove garlic
* 1 1/2 tsp. minced fresh ginger
* 2 medium tomatoes
* 1 pinch cayenne pepper
* 1 tbsp. unsalted butter
* 2 tbsp. Chopped cilantro
* Steamed basmati rice
* Warm naan

Instructions:

-In a medium saucepan, cover the pigeon peas with water and let soak for 30 minutes. Drain the pigeon peas well.
-Return the pigeon peas to the saucepan. Add the halved jalapeno, 1/2 teaspoon of the turmeric, 4 cups of water, and a pinch of salt, and bring to a boil. Simmer over moderately low heat until the peas are just tender, but not falling apart, about 15 minutes. Discard the jalapeno halves.
-Meanwhile, in another medium saucepan, heat the canola oil until shimmering. Add the cumin seeds and cook over moderate heat until fragrant, about 1 minute. Add the onion, garlic, ginger, and minced jalapeno, and cook over moderate heat, stirring, until the onion is lightly browned, about 5 minutes.
-Add the remaining 1/2 teaspoon of turmeric along with the tomatoes and cayenne, and cook over moderately low heat until the liquid has evaporated and the tomatoes are softened, about 5 minutes longer.
-Add the pigeon peas and their cooking liquid to the tomato mixture and simmer until the dal is slightly thickened, about 5 minutes. Season with salt. Stir in the butter and cilantro, and serve with rice and warm naan.

Recipe courtesy: Delish

#8. Perfect jeera rice (Indian Cumin Rice)


MYFOODSTORY.COM

This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don't need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you'll have fluffy, flavourful jeera rice ready in under 10 minutes.

Ingredients:

* 1 cup long grain Basmati Rice
* 2 cups Water + extra for soaking
* 1 tablespoon Ghee
* 1 Bayleaf
* 1 inch Cinnamon Stick
* 4-5 Cloves
* 1 teaspoon Jeera (Cumin Seeds)
* 1 Green Chilli (or Serrano Pepper), chopped finely
* 1/2 teaspoon Salt
* 2 tablespoons chopped Coriander for topping

Instructions:

1. Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for at least 30 minutes.
2. When you are ready to cook, drain all the water from the rice and set the rice aside.
3. Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it. Saute the rice in the pan for two minutes on a medium flame. This helps add more flavour to the rice.
4. Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through. Top with chopped coriander and serve hot.

Recipe courtesy: Richa Gupta, My Food Story .

 


 







 

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