CALCIUM RECIPES

Method

• Cut the asparagus into 1/2-inch thick slices. Cut the carrots into 1/4-inch thick slices.
• Coat a nonstick large frying pan with nonstick cooking spray and place over high heat. Add the carrots and stir-fry for 4 minutes.
• Add the asparagus and water. Stir and toss to combine. Cover and cook until the vegetables are barely tender, about 2 minutes.
• Uncover and add the ginger. Stir-fry until any remaining water evaporates, 1 to 2 minutes.
• Add the soy sauce, oil and sesame seeds. Stir-fry to coat the vegetables evenly.
• To serve, divide among individual plates.

Method

• Wash bean sprouts.
• Bring a pan of lightly salted water to the boil.
• Drop in the bean sprouts and return to the boil.
• Boil for 1 minute.
• The sprouts should be just tender, never cooked.
• Drain at once and cool under cold water.
• Drain well.
• Combine all other ingredients for the dressing and toss with bean sprouts.
• Chill before serving.

Method

• Put all ingredients into a bowl.
• Blend with electric hand mixer.
• Put in microwave for 1.5 minutes on high.
• Take out and blend till smooth.
• Put in microwave for 30 seconds.
• Take out and blend till smooth.
• Repeat steps 5&6 until thick and creamy .Allow 1-2 minutes to set.

Method

• Heat oil in a cooking vessel. Add the garlic, cinnamon stick, bay leaf and onions and saute for 3-4 mts. Add the red chilli and chopped spinach saute for another 2 minutes. Add chopped tomatoes and cook for 3-4 minutes. Add the green or yellow capsicum pieces (leave aside 1to2 Tbsps of the capsicum for garnish) and cook for another 2 minutes.
• Add the kidney beans and half a litre of vegetable stock or water and combine. Cook on low flame for 18-20 mts. Turn off heat and cool.
• Blend half of the cooled mixture along with the roasted capsicum to a smooth paste. Combine it with the remaining cooked mixture and continue to cook on low flame.
• Add the sliced paneer pieces and combine. Cook on low flame for 4-5 mts. Garnish with fresh coriander leaves and chopped capsicum pieces.

Method

• Sift whole wheat flour with salt.
• Add mashed peas.
• Mix thoroughly.
• Add pepper, coriander or mint with lime juice.
• Knead well.
• Divide into 8 equal portions.
• Shape them into round balls.
• Roll each ball on a floured board into a circle.5" 12 cm diameter.
• Lift each roti carefully with floured hands.
• Place on a hot griddle one at a time.
• Shallow fry with oil until both sides are well cooked.

Method

• Heat the oil and add the jeera seeds. When they crackle, add the onions, garlic and green chillies and saut for 1 minute.
• Add the turmeric powder, fenugreek leaves and salt and cook for a few minutes.
• Add the soaked moong dal and cup of hot water.
• Sprinkle the besan, mix well and bring to a boil. Simmer for 10 to 15 minutes, till the moong dal is cooked.
• Serve hot.

Method

• Stiry Fry the above mentioned ingredients.

Method

• To prepare the paste, combine all the ingredients listed under 'paste' in a pan.
• Allow to simmer for 10 minutes till the onions are soft and almost all the liquid has evaporated.
• Allow to cool.
• Once cool, puree the mixture in a blender till you have a smooth paste. Keep this aside.
• Now in a mixing bowl combine the low fat milk, low fat curd and gram flour.
• Mix well and keep aside.
• Heat oil in a non-stick pan.
• Add jeera seeds and allow to crackle.
• Once they stop crackling, add methi leaves and the prepared paste.
• Saute for 3 minutes.
• Stir in the curd , milk and flour mixture.
• Add salt to taste and garam masala powder.
• Mix well and bring to a boil.
• Fold in the mushrooms and corriander leaves.
• Serve hot.

Method

• Mix washed tur dhal and spinach and cook in a pressure vessel with turmeric.
• Heat oil, put tuvar dhal, mustard and green chilli.
• Add cooked tuvar dhal & spinach and salt.
• Stir and let it boil for one minute.
• If it is too thick, add water and boil.

Method

• Sieve the flour very well.
• Mix the ingredients to make a soft dough by adding some warm water.
• Knead the dough for at least 6 to 7 minutes.
• Keep the dough under a wet cloth for 15 minutes.
• Knead again for 1 minute.
• Mix the ingredients for the stuffing well.
• Divide the dough into 20 small balls, flatten into naans and put one tsp. of the filling into the center.
• Close the edges and roll into oblong shape you like.
• Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat the cooker upside down.
• Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. You can apply 3 to 4 naans at a time inside the walls of the pressure cooker.
• Serve hot.

Method

• Boil the milk completely so that it reduces to half of the original quantity.

• Boil the water in the pan and add the scraped coconut, milk ,ragi flour little by little,cardamom powder and keep on stirring. Keep on stirring for 10 minutes.
• Pour this in the plate.After cooled,make balls out of it.fork the balls so that the sweet is equally distributed. Boil the water and jaggery in a heavy bottom vessel on a low flame. When it starts to boil, put the jamun balls. Stir it very carefully so that no jamun breaks up easily.

Method

• Clean Ragi well and dry it in the shade.
• Rost it, dry, on a pan, without any oil. It will pop up like pop corn. You need to pop a little bit of ragi at a time.
• Take no more than a cup full for better roasting.
• Make a fine powder using a mixer grinder.
• Grate jaggery.
• Grate copra.
• Add jaggery and copra to the ragi powder and mix well.
• Whenever needed, take a cup full of this and add water or milk. Bring it to a semi solid state.
• Eat it hot/ cold

Method

• Heat oil in a pan; Add onions and garlic, cook, stirring, until onions are soft.
• Add basmati rice, cook, stirring for 2 minutes.
• Add stock, simmer, covered, for about 15 minutes or until liquid is almost absorbed.
• Remove from heat, stir in spinach & tomatoes and stir until spinach is wilted.
• Serve Hot

Method

• Heat the oil and saut  the onions for   minute. Put the green chillies and saut for another few seconds.
• Make the wheat Flour dough ready with warm water,to it add the sauted Vegetables.
• Divide the dough into small balls.
• Roll into a roti.
• Serve Hot.

Method

• Heat stock, salt, pumpkin, onion, mixed herbs, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Pour into soup bowls and garnish with fresh Mint.

Method

• Cook pasta according to package instructions.
• Drain well and transfer to a large bowl.
• Meanwhile, in a large frying pan, add oil, garlic and saute for about.
• minutes, stirring occasionally.
• Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
• Stir in spinach cook covered for 2 minutes or until spinach is tender.
• When done, add cooked mixture to pasta toss to coat well.
• Season to taste with salt and pepper.
• Serve immediately.