Healthy & Unique Recipes for Young Women (20s–30s)


Women’s Life Stage Kitchen - Series 2
 Young Women




1. Sweet Potato & Paneer Tikki



Ingredients:

  • 1 cup sweet potato (mashed) boiled.
  • ½ cup grated paneer
  • 1 small onion (finely chopped)
  • 1 green chilli (finely chopped)
  • ½ tsp cumin powder
  • Salt to taste
  • Oil for shallow frying

Preparation:

  1. Combine sweet potato in a piece of mesh.
  2. Add paneer, onion, green chilli, cumin powder and salt.
  3. Combine and prepare small flattened tikkis.
  4. Heat a tawa with little oil.
  5. Bake tikki on medium heat until both sides turn gold.


2. Quinoa Lemon Rice



Ingredients:

  • 1 cup cooked quinoa
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 1 green chilli (slit)
  • 1 tbsp peanuts
  • ¼ tsp turmeric powder
  • Salt to taste
  • 1 tbsp lemon juice

Preparation:

  1. Heat oil in a pan.
  2. Add mustard seeds and let them splutter.
  3. Add peanuts and green chilli, sauté till the peanuts change to a light brown.
  4. Add quinoa and turmeric which is cooked.
  5. Mix gently with salt.
  6. Turn off flame and put lemon juice. Mix and serve.


3. Avocado Curd Pachadi



Ingredients:

  • 1 ripe avocado
  • ½ cup thick curd
  • Salt to taste
  • ½ tsp mustard seeds
  • Few curry leaves
  • 1 tsp oil

Preparation:

  1. Peel avocado and remove his pulp.
  2. Mash lightly using a fork.
  3. Add curd and salt. Mix smoothly.
  4. Fry oil, put mustard seeds, and curry leaves.
  5. Add the tempering to the pachadi and stir.


4. Jackfruit Seed Stir Fry



Ingredients:

  • 1 cup boiled jackfruit seeds
  • 1 small onion (sliced)
  • 2 garlic cloves (crushed)
  • ½ tsp chilli powder
  • Salt to taste
  • 1 tbsp oil

Preparation:

  1. Boil jackfruit seeds in a little bit.
  2. Heat oil in a pan.
  3. Add in garlic and onion, saute till tender.
  4. Add the seeds that are crushed, the chilli powder and salt.
  5. Cook stir fry on medium heat until it is roasted.


5. Moringa Leaves Millet Pongal.



Ingredients:

  • ½ cup little millet
  • 2 tbsp moong dal
  • ½ cup moringa leaves (chopped)
  • ½ tsp pepper
  • ½ tsp cumin seeds
  • 1 tsp ghee
  • Salt to taste

Preparation:

  1. Wash millet and moong dal.
  2. Cook under pressure with a sufficient amount of water and salt.
  3. Add some more moringa leaf and cook one additional whistle.
  4. Bring ghee to a boil, add pepper and cumin seeds.
  5. Pour temperance in pongal, and stir.

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