Easy and Healthy Weekend Recipes : Weekend means the time to brake a week's runaway. This is the day when there is a chance when a little more sleep can be done by silenting the morning alarm. Then there can be a good breakfast and some fun dish can be made for lunch.
Who would not like to listen to the favorite music while lying in bed till late in the morning, or reading a newspaper outside in the balcony. And during this time, if something tasty and healthy is found in food, then what will be better than this. Summer days are going on, so homemade food is best for health. So why not try something new in this weekend kitchen with these recipes.
Material,
Tako shells
Ubli Rajma or black gram (1 cup)
Onion (finely chopped)
Tomato (finely chopped)
Green chilly
Cheese
Salt, chili powder, cumin powder
Green coriander
Cheese sauce
Method,
First of all, boil Rajma well and mash it.
Add onion, tomato, chilli, salt, chili powder and cumin powder and mix.
First apply cheese sauce or mayonies in Tako Shells and then fill the Rajma mixture.
Add grated cheese from above.
Bake 5–7 minutes at 180 ° C in preheated oven or until the thing melts.
Sprinkle green coriander on top and serve hot.
Material,
Spinach (boiled and finely chopped) – 2 cups
Sweet Corn (boiled) – 1 cup
Boiled Potatoes – 2
Green chili, ginger paste
Chaat masala, salt, red chili
Bread serbes
Oil (to fry)
Method,
Mash boiled potatoes.
Cut spinach water and cut the sweet corn lightly.
Make a mixture -like mixture by mixing all the ingredients (spinach, corn, potatoes, spices).
Give the shape of small cutlets.
Wrap in bread chain.
Deep fry until golden oil is golden or bake 12-15 minutes at 200 ° C in the air fryer.
Serve with green chutney.
Material,
Paneer (chopped into pieces) – 250 grams
Cold yogurt – 1/2 cup
Ginger-garlic paste-1 teaspoon
Kashmiri red chili powder, turmeric, garam masala
Lemon juice – 1 teaspoon
Oil
Capsicum and onion (chopped)
Method,
Prepare a marination by mixing ginger-garlic paste, spices, lemon juice and some oil in yogurt.
Mix the cheese and chopped capsicum-potaz in this mixture and marinate for 1 hour.
Apply on the sink and grill it in a pan or oven until it turns golden.
Serve with lemon and chaat masala.
Ingredients for Butter Garlic Naan,
Flour – 2 cups
Curd – 1/4 cup
Baking powder – 1 teaspoon
Baking Soda – 1/4 teaspoon
Sugar – 1 teaspoon
Salt – as per taste
Finely chopped garlic and butter
Nan's method,
Add maida, baking powder, soda, sugar, salt.
Mix curd and water and knead soft dough. Keep it covered for 2 hours.
Make dough, roll, sprinkle fine garlic above.
Bake from one side on the pan, then turn over and roast it directly on the gas.
Apply butter on top.
Material for Makhni Vegetable,
Mix vegetables (carrots, peas, beans, cauliflower)
Tomato Puree – 1 Cup
Cashew paste
Ginger-garlic paste
Kashmiri chili powder
Cream
butter
Makhni Vegetable Method,
Fry ginger-garlic in butter, add tomato puree.
Add cashew paste and fry.
Add boiled vegetables and add salt and spices.
Add the cream and serve.
Material,
Broccoli – 500 grams
Cream – 1/2 cup
Curd – 1/4 cup
Ginger-garlic paste
White chili powder, salt
Cheese (optional)
Method,
Cut the broccoli flowers and blanch lightly in warm water.
Make a mixture by mixing curd, cream, ginger-garlic paste, white chili and salt.
Mernet the broccoli in this mixture for 30 minutes.
Grill in a pan or avan until it becomes light golden.
If you want, you can sprinkle a light thing from above.
