Crave Bits

Tag: prawn

  • Curry in a Hurry – in less than 30 minutes!

    Curry in a Hurry – in less than 30 minutes!

    Curry is a dish containing complex combinations of herbs and spices, usually including fresh or dried hot chillies. Curry dishes may contain fish, poultry or meat, either alone or mixed with vegetables. They may also be purely vegetarian.

    Curries are great for using any leftover food one may have in the fridge from the night before. They are also quite versatile. Most are really easy to make and cost effective. One can keep it simple or spice it up to suit one’s taste.

     

    Cooking a curry need not take long stressful hours in the kitchen. It can be prepared pretty quick and in an easy manner. Not only are these preparations delicious but they are packed with a good deal of nutrients.

    My favourite Curry-in-a-Hurry is the Creamy Egg Curry. It is light, healthy, yummy and leaves me wishing I had cooked a bit more.

    A few other ‘Yummy – Tummy – Curry’ are:

     

    Speedy Green Chicken Curry

    chicken curry

    Time: 15 minutes

    Serves: 4

    Ingredients: 1 tsp vegetable oil, 1 red onion (cut into half-moon slices), 4 tbsp Thai Green curry paste, 2 x 400g cans light coconut milk, 2 tbsp fish sauce, zest and juice 2 limes, 1 tbsp brined green peppercorn (drained and rinsed), 200g green beans (trimmed and halved), 4 skinless chicken breasts (cut into long strips), handful basil leaves, cooked basmati rice (to serve)

    Method: Heat the oil in a medium pan, add the onion and fry for 2 minutes. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 minutes or until the chicken is cooked through.Just before serving, add the basil leaves. Serve with basmati rice.

     

    Creamy Egg Curry

    egg curry

    Time: 25 minutes

    Serves: 4

    Ingredients: 2 tbsp sunflower oil, 2 onions (thinly sliced), 2 heaped tbsp curry paste, 400g can chopped tomatoes, 8 eggs, 140g frozen peas, 4 tbsp Greek yogurt, rice (to serve), mango chutney (to serve)

    Method: Heat the oil in a pan, then fry the onions over a low heat for 10 minutes until golden. Add the curry paste and sizzle for 2 minutes, stirring. Add the tomatoes and 200ml water, season to taste and then bring to the boil. Simmer for 10 minutes until you have a rich sauce.Meanwhile, boil the eggs for 8 minutes, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 minutes. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 minutes to heat through. Serve with rice and mango chutney.

     

    15 – minute Prawn Curry

     Prawn curry

    Time: 15 minutes

    Serves: 4

    Ingredients: 390g can coconut milk, 2 tbsp Thai green curry paste, 2 tsp sugar, small bunch fresh coriander (leaves and stalks), 400g bag frozen tiger prawns (defrosted, cooked, peeled), 100g baby spinach leaves, juice 1 lime, 1 tbsp Thai fish sauce

    Method: Open the coconut milk; pour the thin milk into a jug, keeping back any thick coconut cream. Scoop the coconut cream into a blender. Add 2-3 tbsp of the coconut milk plus curry paste, sugar and coriander stalks and blend to a smooth paste. Heat a wok, tip in the paste, stir fry for 1-2 minutes, then pour in the remaining milk from the jug.Bring to a simmer, then add the prawns and spinach. Cook until the prawns are heated through and spinach has wilted. Add lime juice and fish sauce; then spoon into bowls. Scatter over coriander leaves and serve with plain rice or noodles

     

    Squash and Coconut Curry

    coconut curry

    Time: 25 minutes

    Serves: 2

    Ingredients: 2 tbsp Madras curry paste, 1 large sqush (chopped into medium size chunks), 1 red pepper (halved, deseeded and roughly chopped into chunks), 400g can reduced-fat coconut milk, small bunch coriander (roughly chopped)

    Method: Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste. Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 minutes or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.

     

    No – fry Thai Curry

    thai curry

    Time: 20 minutes

    Serves: 2

    Ingredients: 2 rounded tbsp Thai green curry paste, 400ml can coconut milk, 2 skinless boneless chicken breast fillets (very thinly sliced), 1 red pepper (seeded and cut into chunks), 3 spring onions (halved lengthways and cut into long pieces), cupful of frozen peas, 2 tbsp chopped fresh coriander or basil (to serve), rice or noodles (to serve)

    Method: Make the sauce. Stir the curry paste over the heat in a medium pan for a few seconds, pour in the coconut milk and bring to the boil.Cook the rest. Add the chicken and vegetables, let it all start to bubble again, then turn down the heat and cook very gently for 5 minutes until the chicken is tender but the vegetables still have some texture. Stir in the coriander or basil and serve spooned over rice or noodles.

     

    Recipe and Image Courtesy – bbcgoodfood.com

  • Healthy Cooking for Diabetes

    DIABETES. What is Diabetes?

    images

    When one has diabetes, the amount of glucose (sugar) in his/her blood is very high. This is mainly because the body is unable to use the glucose properly.

    For Diabetic people, maintaining blood glucose levels is the essential aim for treatment and this can be done by leading a healthy lifestyle. My grandmother and my mother are both prey to the disease diabetes mellitus. It is one horrible disease. The things to do and not to do. To eat or not to eat. The regular checkups. The huge doses of a dozen pills on a regular basis. The daily insulin intake through injections. It is a nightmare.

    To be healthy, to lead a normal lifestyle, one has to follow a balanced diet among other remedies.

     

    Breakfast, lunch and dinner are the three main meals of one’s day. The following recipes are very healthy and cooked as par the diet of a diabetic patient.

     

    BREAKFAST is the most important meal of your day.

     

    Besan Methi Frankie (Stuffed gram flour roti)

    Ingredients –

    For the dough- 90g gram flour (besan), 70g whole-wheat flour (atta) plus extra for dusting, 160g fresh fenugreek leaves (methi ) chopped, 4 green chillies (chopped), ¼ tsp ground turmeric, ¼ tsp carom seeds ( ajwain), 1 tbsp natural low-fat yogurt,½ tsp salt, green chutney ( as required), 1 medium sized onion ( chopped)

    For the stuffing – 1 tsp olive oil, 2 medium sized onions (chopped), 2 medium sized tomatoes ( seeded and chopped), 2 green chillies ( chopped), 160g bean sprouts ( blanched), ¼ tsp ground turmeric, ¼ tsp red chilli powder, ½ tsp chaat masala, ½ tsp salt, 1 tsp lemon juice, 1 tbsp chopped fresh coriander leaves

    Method – Mix together the two flours, fenugreek leaves, chillies, turmeric, carom seeds, yogurt and salt. Add enough water to knead into a semi- soft dough. Cover the dough with a damp cloth and rest for about 15 minutes.

    To make the stuffing, heat the oil in a pan, add the onions and tomatoes and sauté for 2 minutes. Add the chillies and bean sprouts and continue to sauté for 30 seconds. Stir in the turmeric, chilli powder, chaat masala, salt, lemon juice and coriander, and sauté for 1 minute. Remove from the heat and set aside.

    Divide the dough into 8 equal size portions and form into balls. Dust these with a little whole-wheat flour, and then roll out into rotis, roughly 15 cm in diameter. Heat a non-stick tawa and cook the rotis on both sides, until evenly done. To prepare a Frankie, place a roti on a flat work surface and spread a tsp of green chutney all over. Spoon some of the stuffing on one side of the roti, sprinkle on some onions, then simply roll up. Prepare the rest of the frankies in the same way, wrapping them in foil as you go to keep them warm and make them easier to handle. Serve immediately.

     

    LUNCH – eat a light lunch and have a snack later if you are hungry

     

    Dahi Idli ( Steamed Rice Cakes in Yogurt)

    19summer-diet2

    Ingredients – 220g parboiled rice, 100g split black gram, 500g natural low-fat yogurt ( whisked), 2 tbsp green chutney, 2 tbsp tamarind chutney, ¼ tsp red chilli powder, ¼ tsp ground cumin, 2 tbsp chopped fresh coriander leaves

    Method – Wash the rice and then soak in 600ml fresh water for at least 2 to 3 hours. Wash the dal and then soak in 400 ml water for a similar period of time. Drain the rice and grind to a slightly coarse texture. Mix in as much water as required to make a batter of dropping consistency. Drain and grind the dal, then mix to a smooth and spongy batter, again using as much water as required. Mix both the batters together and pour into a large vessel with a lid. Close the lid tightly and then leave the batter to rest, and ferment, in a warm place overnight. The following day, heat sufficient water in a steamer. Place a muslin cloth on the idli stand. Pour a spoonful of the fermented batter into each dent. Place the idli stand in the steamer and cook for 8 to 10 minutes, or until the idlis are done. Place the idlis in a serving bowl and drizzle over the yogurt and chutneys, followed by the chilli powder and ground cumin. Garnish with the chopped coriander leaves and serve.

     

    DINNER is the last meal of your day. Try having your dinner at least 3 to 4 hours before you sleep. If convenient, walk a little after your dinner. This helps in giving your body the time to digest the meal and use up the calories from the food before your metabolism rate lowers for the rest of the night.

     

    Prawn Rice

    Ingredients – 190g brown rice, 10 medium prawns ( shelled and deveined), 1 tsp lemon juice, 1 tsp salt, 30g fresh coriander leaves (chopped), 2 tbsp grated fresh coconut, 3 green chillies (chopped), 2.5 cm piece root ginger (finely chopped), 4 garlic cloves (finely chopped), 12 to 15 fresh mint leaves, ¾ tbsp olive oil, 1cm piece cinnamon stick, 3 black cardamom pods (split), 1 star anise, 3 cloves, 1 tsp cumin seeds, 1 large onion (chopped), 1 ½ tsp low-fat coconut milk

    Method – Soak the brown rice in 500 ml water for 2 hours. Drain and set aside. Marinate the prawns in the lemon juice and salt. Set aside 1 tbsp each of the coriander and grated fresh coconut for the garnish. Grind the remaining coriander and coconut with the green chillies, ginger, garlic and mint to a fine paste. Heat the oil in a thick-bottomed handi and add the cinnamon stick, cardamom, star anise, cloves and cumin seeds. Sauté for 1 minute. Add the chopped onions and sauté for 3 to 4 minutes, or until it turns golden brown in colour. Add the masala paste and stir-fry for a further 30 seconds. Add the soaked rice and stir gently for 1 minute. Stir in the coconut milk and 1 litre water. Bring to the boil, stirring once or twice, and then cook on a medium heat until the water has almost disappeared – about 30 to 35 minutes. Add the prawns, reduce the heat and cook, covered, until the rice is tender. Remove the pan from the heat and served garnished with the reserved coriander leaves and grated coconut.

     

    HAVING DIABETES DOES NOT MEAN YOU CANNOT HAVE SWEETS. Small amount mixed with a balanced diet is fine.

    You can try making this healthy yummy pudding whenever you are craving for some sweet meats.

     

    Pineapple Yogurt Fool

    1386678376_pineapple yogurt fool

    Ingredients – ½ medium pineapple (cut into small pieces), 2.5cm stick cinnamon, 135g hung natural low-fat yogurt

    Method – Place the pineapple and cinnamon in a non-stick pan and stew over a low heat for 30 minutes. Set aside to cool. Remove the pineapple pieces from the pan and mix them with the yogurt. Blend together in a mixer. Chill in the fridge. Serve chilled.

     

    Recipe Courtesy – sanjeevkapoor.com

    Image Courtesy – lchdhealthcare.org, rediff.com, 4remedy.com