Pairs of recipes for a pair of Eyes

Eyes are the most dynamic and sensitive of organs, and it is vital that they receive a larger amount of care and nutrition, like our other limbs and organs. As we first consume with our eyes, our #FitKitchen paid special care to include options to garnish these aforementioned #FitRecipes.

Keeping up with the current need of working from home (WFH), and the extended use of social media for communication, the #FitKitchen brings to you a few delectable recipes that are nutritious and are a healthy way to nourish your eyes and vision. These #FitRecipes are super easy to make and range from snacks, to sweets – can be paired or enjoyed on different occasions. We hope you give these a shot and let us know what you think – we read Everything! Happy cooking!

1. Carrot Halwa

Ingredients list: (Serves 4 people)

• 1 kg of carrot
• 300 ml whole milk
• 3 - 4 tbsp of ghee
• 200 gm jaggery powder
• ½ tsp of Cardamom (eliachi) powder
• 3-5 Cashews
• 3-5 Almonds
• 3-5 Raisins
• 3-5 Pistachios
  

Procedure : 

• Wash and grate the carrots fine
• Heat a wok and add 3 tbsp of ghee. Heat the ghee and sauté the carrots in ghee for 15 minutes on low flame until they are almost cooked
• Add milk gradually, on a low flame, while stirring to cook the carrots for another 10
• Add jaggery powder into the mixture, gradually, and keep stirring to incorporate the ingredients. Cook the mixture on a low flame for another 8 - 10 minutes
• Add cardamom powder and switch the flame off. Cover the mix and set aside
• Take 1 tbsp of ghee and fry chopped dry fruits till golden brown
• Garnish the halwa with dry fruits before serving. This super delicious halwa can be enjoyed hot or cold!

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2. Yellow Cucumber Chutney

Ingredients list: (Serves 6 people)

• 1 kg - yellow cucumber (dosakaya)
• 2 medium sized onions
• 2 - 4 tbsp groundnut oil (or any other variety of oil)
• 8 - 10 green chilies, sliced (adjust as per taste)
• 1 tsp cumin seeds (jeera)
• 4 - 5 garlic pods
• 1 tsp tamarind paste (optional)
• 4 tsp Salt (adjust as per taste)

For Tadka:

• 2 tsp groundnut oil
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds (rai, black)
• 1 tsp split black gram dal
• 1 tsp bengal gram dal
• 4 - 5 garlic pods
• 2 red dry chilies
  

Procedure:

• Peel the dosakaya/yellow cucumbers and onion. Dice them into small pieces and keep aside
• Take a pan and add 1 tbsp of oil to it. Heat the oil on medium flame and when the oil is hot, add cumin seeds, sliced green chilies, and 4 – 6 crushed garlic cloves. Cook for 1 minute and set aside
• Add 4 tsp of salt and tamarind paste to the above mixture and blend it into a thick paste
• Saute the diced cucumbers and onions in 3 tbsp of oil. Set aside to cool
• Blend the cooled cucumbers, onion and the thick paste in a blender

Tadka:

• In a heated wok and add 2 tsp of oil on a medium flame. Add the spices – cumin, mustard seeds to the hot oil. Once they splutter, add the red chillies, Bengal gram, black gram, garlic cloves and fry them thoroughly on low – medium flame, without burning
• Add this tadka to the cooled dosakaya and onion paste
• Mix well and serve immediately with rice, rotis, or with snacks
• The chutney can be stored in the refrigerator for use at a later stage

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3. Hara bhara kebab

Ingredients list: (Serves 4 people)

• 250 g or 3 large bunches of spinach leaves
• 60 g or 1 cup of green peas (soaked)
• 100 g potatoes, peeled and diced
• 60 g or 1 cup of gram flour (besan)
• 4 - 5 tsp of olive oil
• ½ cup of chopped fresh coriander (dhania) leaves
• 5 green chilies, slit
• 1 tsp of ginger garlic paste
• ½ tsp garam masala powder (optional)
• 4 tsp of Salt (as per taste)
• 1 tsp of lemon juice or vinegar
  

Procedure:

• Pluck, rinse, drain the spinach leaves to clean them thoroughly
• Boil potatoes and green peas in 2 separate pots of water until they are soft. Drain the water and keep the peas and potatoes aside
• Note: the texture should not be mushy
• Dry roast the gram flour on a low flame until it becomes aromatic
• Heat 2 tsp of olive oil in a pan and add ginger garlic paste. Cook it for a few minutes until the raw flavor is lost
• Then add green peas, chilies, garam masala, and salt and cook for few minutes
• Add spinach to the above mixture and sauté for few minutes.
• Note: that the spinach should be drained completely to avoid excess moisture
• Add coriander leaves to the mix above, and cook it for a few more minutes until all ingredients are well cooked and incorporated. Set the mix aside to cool
• In a blender, blend the mix into a medium coarse paste, without adding water
• Mash the potatoes and add them to the above blended paste
• Add gram flour to the above mixture and mix it into a thick dough. (Do not use water). Add vinegar or lemon juice as per your taste. Note: that the consistency of the dough should be thick
• Split the dough into medium sized balls and press them into patties
• Heat 3 tsp of oil in a pan and shallow fry the patties on a low flame
• Flip and cook both sides till they turn golden brown
• Hara bhara kebabs are ready and are best served hot with ketchup/ chutney/mayo!

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This recipe was adapted from the original: https://www.indianhealthyrecipes.com/hara-bhara-kabab-recipe/

4. Curry leaves podi

Ingredients list: (Serves 6 people)

• 50 g or 2 cups of fresh Curry leaves
• 8 - 10 dry red chilies (as per taste)
• 3 tsp seasoned ghee
• 1 tsp cumin seeds (jeera)
• 1 tsp of split black gram dal
• 1 tsp Bengal gram dal
• 1 tsp of Coriander seeds (dhania seeds)
• ½ tsp of fenugreek seeds (methi seeds)
• 4 - 5 garlic cloves
• 3 - 5 tamarind pieces
• ½ tsp of turmeric powder (haldi)
• 3 tsp of Salt (as per taste)

Procedure : 

• Take a deep bottomed pan and heat 3 tbsp of ghee
• Add black gram dal, Bengal gram, coriander seeds, fenugreek seeds, cumin seeds, dry chilies and turmeric. Sauté the spices for 3 - 5 minutes on low flame to avoid burning
• Add curry leaves and salt to the pan. Cook for another 4 - 5 minutes on medium flame
• Turn the flame off and keep the mix aside to cool
• In a blender or using a mortar pestle, mince the garlic cloves coarsely
• Add the garlic cloves and tamarind pieces to the curry leaves mixture and grind them into a fine powder
• Curry leaves podi tastes best when served with Idly/Dosa/Upma/rice preparations
• Store in dry, air tight containers at room temperature for longer use

Note : 

• Please adjust the amount of spices and chilies as per your personal taste
• If using tadka ghee, or a flavored, lower the amount of spices to accommodate the additional seasoning from the ghee