Healthy Recipes You Can Make At Home with Eastern Powder

People want honest, flavourful food, not some show-off meal that takes days to prepare. — Ted Allen.

We must all agree that lockdown has brought out a small chef in each one us. From Dalgona coffee to various Christmas cakes, everyone has tried out at least one of many trending recipes. Some recipes are quite successful whereas some have come out to be dreadful than the virus out there. But like great people say, practice makes it perfect.

Let’s do it in a healthy way!

Healthy eating habit is one such habit which struck everyone in the year 2020. It was actually a detox year. Coronavirus had brought an urge in everyone to eat and stay healthy. Who wouldn’t like to pour some hot Sambar over those steaming, soft, and fluffy idlis or relish on spicy chicken curry during the tight work from home schedules? Well, one way to make sure that the food you eat is healthy is to ensure that only quality ingredients are used in the preparation. Companies like Eastern Condiments (Eastern Curry Powder) use state of the art technology to prepare these quality ingredients. Be it Eastern Brahmin Sambar powder, or any Eastern Curry powders, the company ensures that during all the phases like procurement, packaging, shipping, and delivery, quality and hygiene are maintained. It is one such company that never compromises on the quality of raw materials in their products. That is why dishes prepared using Eastern powder tastes better than the ones prepared using other brands of curry powders.

Eating healthy not just means eating low-carb foods or only eating salads. It’s about eating the right quantity of food prepared using quality ingredients. Let’s see a few healthy recipes.

Superfood in super taste. Broccoli is considered a superfood because of its low calorie and high nutrient nature. But what good is broccoli without a company? So let’s pair it up with the antioxidant-rich potato. This Broccoli potato stir fry can be served as a side dish.

Broccoli Potato Stir fry

Ingredients

• Broccoli — 1 crown (cut into small florets)
• Potatoes — 2 or 3 (chopped)
• Eastern Turmeric Powder — 1/4 Teaspoon
• Eastern Red Chili Powder — 1 Teaspoon
• Eastern Cumin Powder — 1/4 Teaspoon
• Eastern Asafoetida (Hing) — a Pinch
• Salt — To Taste

For Seasoning

• Oil — 1 Tablespoon
• Mustard seeds — 1/4 Teaspoon
• Cumin (or Fennel) seeds — 1/2 Teaspoon

Instructions

1. Wash the broccoli crown and chop it into small florets. You can use the stem of the broccoli spear also after peeling it.
2. Peel the potatoes, wash it and chop it into medium cubes roughly the same size as the broccoli florets.
3. Heat oil in the pan and add mustard seeds. When it begins to sputter, add the fennel seeds.
4. Add the chopped potatoes along with salt and pinch of turmeric.
5. Stir fry the potatoes in medium flame till they are half-cooked. You can cover with a lid for some time to cook it faster. Do not add water. I like to use a non-stick pan for this in order to reduce the amount of oil.
6. When the potatoes are partially cooked, add the broccoli florets. Stir fry in medium flame for 5 minutes till the broccoli turns dark green.

Paneer is the most preferred veg dish proffered by non-vegetarians. It’s a very close substitute for chicken. Paneer can also be eaten without cooking. Let’s take a look at a popular healthy paneer dish made using very little oil and healthy Eastern powders.

Paneer Tikka

Ingredients

· 150 grams greek yogurt or thick yogurt (1/2 cup + 1–2 tablespoons)
· 1 tablespoon Eastern ginger-garlic paste
· 2 tablespoons mustard oil 30 ml, or use oil of choice
· 2 teaspoons Eastern coriander powder
· 1 teaspoon Eastern chaat masala
· 1 teaspoon Eastern kashmiri red chili powder
· 3/4 teaspoon Eastern garam masala
· 1 teaspoon Eastern kasuri methi crushed
· 1/2 teaspoon salt or to taste
· 1 lemon juice of
· 2 tablespoons chopped cilantro
· 2 tablespoons chopped mint
· 300 grams paneer cut into big cubes, around 2 heaping cups of cubes paneer
· 1 large onion cut into 1 inch cubes
· 1 large bell pepper cut into 1 inch cubes, I used mix of red and green peppers

Instructions

1. Whisk the yogurt in a large bowl until smooth. I have used greek yogurt here, you can use regular yogurt just make sure to strain it for several hours until you have thick yogurt left and then use in the recipe.
2. Add all the ingredients for marinade to the yogurt- ginger garlic paste, mustard oil, coriander powder, chaat masala, kashmiri red chili powder, garam masala, red chili powder, kasuri methi and salt.
3. Whisk to combine everything together. Add in juice of 1 lemon along with chopped cilantro and mint. Mix well
4. Stir in the paneer cubes, onion and bell peppers.
5. Mix until all the paneer pieces and veggies are well coated with the marinade. Cover the bowl and refrigerate for minimum for 1 hour or up to 4 hours. Overnight also works.
6. After 1–2 hours, take the marinated paneer and veggies out of the refrigerator. Take a skewer and arrange paneer, onion and peppers on a skewer, alternating with each other.
7. Make all skewers similarly. Meanwhile pre-heat oven to 450 F degrees. Make sure you pre-heat the oven for good 15–20 minutes.
8. Arrange all the prepared skewers on a baking sheet lined with parchment paper. Spray the tikka with an oil spray. This is important so that the veggies don’t dry out.
9. Bake at 450 F degrees for 10 minutes and then turn on the broil. Broil for 2 to 3 minutes until paneer pieces look little charred.
10. Remove from oven, squeeze lemon juice, sprinkle chaat masala and serve with cilantro mint chutney

Oilless Fish curry

Ingredients

• 1/2 kg fresh fish
• 1 bowl of tamarind juice
• Clay pot to cook
• 1 big onion
• 2 tomatoes
• 3 tablespoons ground coconut
• 2 green chillies
• 1 teaspoon Eastern turmeric powder
• 2 teaspoon Eastern red chilli powder
• Salt
• Water
• Curry leaves
• Ginger

Instructions

1. Take chopped fish in a bowl and add tamarind juice to it and let it stay for 2–3 minutes.
2. Heat the clay pot.
3. Pour the fish in the clay pot and add chopped onion and tomatoes.
4. Add grinned coconut mixed with turmeric powder.
5. Then add green chillies and pour water and let it heat.
6. Season with turmeric, chilli powder and salt.
7. Add curry leaves and finely chopped ginger.
8. Bring it to boil.