Series - Immunity and Food

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Episode 1 - Immunity and Food Series

Nutty Spinach

[Disclaimer- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]

Method:

  • Heat oil in a non stick pan
  • Add cumin seeds and chopped onion garlic, saute till they turn golden brown
  • Add raisins and 1/4th cup water in the pan and cook for 2-3 minutes
  • Add peanuts, almonds, black pepper, crushed red chillies and mix well
  • Add spinach and salt and mix well
  • Add fresh fresh brown bread crumps – mix it well
  • Transfer into serving dish and garnish with sesame seeds and serve hot

Episode 2 - Immunity and Food Series​

Zucchini Chilli Coins

[Disclaimer- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]

Method:
  • Grate zucchini with skin and put into a bowl
  • Heat 1 tbsp olive oil in a non-stick pan and add garlic, onion and then sauté for a minute
  • Add zucchini, salt and crushed black pepper and mix well
  • Cook on high heat till zucchini is properly cooked
  • Cut bread slices into rounders with a round cookie cutter
  • Toast bread rounders in another non-stick pan, turn the sides till they become crisp on both sides
  • Transfer zucchini mixture into a bowl, cool to room temperature and add cottage cheese, potatoes, green chillies, oat flour, oregano, chilli flakes and mix well
  • Heat 2-3 tbsp oil in another non-stick pan
  • Spread Chilli zucchini mixture evenly on one side of toasted bread rounders
  • Place them in the pan with Zucchini side facing downwards and shallow fry till the underside turns golden
  • Arrange the chilli zucchini toast on a serving plate, garnish with sour crème or hung curd and pomegranate and serve hot

Episode 3 - Immunity and Food Series

Harmony of Fenugreek and Guava

[Disclaimer- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]

Method:

  • Heat oil in a non-stick pan
  • Add cumin, broken red chillies, chopped ginger and onions
  • Cook till they turn light brown
  • Add coriander powder, turmeric, salt and garam masala (spice)— stir for a minute
  • Add tomatoes and cook for 3-4 minutes on low heat
  • Add amrood (guava) and stir for 2 minutes
  • Add ½ cup water, cover the pan and let it simmer on low heat for about 5-7 minutes till these are well blended and amrood (guava) are cooked
  • Add finally chopped fenugreek leaves, stir fry for 5-6 minutes
  • Serve hot with Indian bread (roti or parantha) or with any bread of your liking

Episode 4 - Immunity and Food Series​

Amla Rice (Gooseberry rice)

[Disclaimer- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]

Method:
  • Heat a non stick pan
  • Add 1tbsp sesame oil
  • Once oil is heated, add roasted channa dal (broken chickpea lentil)
  • Reduce the flame to the lowest and lightly roast the channa dal (broken chickpea lenti) again
  • Once it is roasted, add red chillies, roasted peanuts, turmeric powder, samber powder
  • Now add grated amla, ginger and green chillies and stir these
  • Sauté for 2-3 minutes
  • Add pink Himalayan salt and chopped curry leaves
  • Now add cooked rice and stir
  • Once rice is nicely mixed – add coriander leaves and serve hot with any pickle or curd

Episode 5 - Immunity and Food Series

Sprouts Falafel

[Disclaimer- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]

Method:

  • Grind all of these items coarsely- Sprouts, roughly chopped spring onions, garlic, ginger, green chillies, coriander leaves
  • Transfer this paste into a bowl
  • Add- oat flour, peanut powder, flaxseed powder, yogurt, salt, black pepper, eno fruit salt and mix it well
  • Heat a Panyaram mould and brush it with cooking oil
  • Now add 1 spoon full of mixture in each section of the mould of Panyaram Mould.
  • Cover it and let it cook
  • Remove the cover and flip it on the other side using a spoon
  • Cook both sides until golden brown and crispy
  • Remove and serve hot with the choice of sauce or sour creme

Episode 6 - Immunity and Food Series​

Egg Capsicum Rounders Recipe

[Disclaimer- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]

Method:
  • Heat a non stick pan over medium heat and grease lightly with cooking oil
  • Place bell pepper rings in the pan
  • Crack an egg in the middle of the ring Season with salt and pepper
  • Cook until egg is cooked to your liking- for two to four minutes
  • Garnish with coriander leaves and cherry tomatoes
  • Enjoy the dish You can also cook the eggs to an omelette and use it as a stuffing in the middle of the ring

Episode 7 - Immunity and Food Series

Tomato Parantha

[Disclaimer- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]

Method:

  • Grind tomatoes, ginger, garlic, green chilies, coriander leaves in a mixture grinder to a fine paste
  • Transfer it to a bowl – add wheat flour, oat flour, gram flour, chopped onions, kasoori methi (Dry Fenugreek), Carom seeds (ajwain) , Cumin seeds, red chilli powder, salt, garam masala (Indian spice)
  • Mix Well and kneed into a soft dow without adding any water
  • If needed, add 1-2 tsp of water
  • Cover the dow and set aside for 15 minutes
  • After 15 minutes again kneed the dow
  • Make a ball and roll out each ball into a circle, apply some ghee (clarified butter) or oil to your taste, sprinkle some sesame seeds and flaxseed to make it more healthy and roll it again with the help of dry flour
  • Heat a pan and place the rolled parantha on it
  • Roast from both sides or till you see brown bubbles
  • Apply a little ghee (clarified butter) or oil on both sides and cook for some more time
  • Apple and Walnut Raita (Condiment for the parantha)– Take yogurt in a bowl
  • Add red chilli powder, cumin powder, salt and mix well
  • Add apple cubes and roasted walnuts to the yogurt and mix well
  • Garnish with mint leaves
  • Serve chilled with your parantha

Episode 8 - Immunity and Food Series​

Recipe for Overnight Oats

[Disclaimer- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]

Method:
  • Combine all these ingredients and keep in the fridge at least for two hours
  • Ideally they should be kept overnight
  • Basic batch is ready- you can choose toppings every morning according to your liking

    Flavours- Pina colada flavour-
    In this flavour, fill 1/2 the cup with the base above and then add- 1/4th cup Pineapple cut into small diced slices, 1/2tsp Vanilla essence, 1 tbsp shredded coconut — then give them a proper stir. You can keep this in the fridge. While eating, you can garnish by adding more coconut and pineapple 

    Strawberry peanut butter-
    In this flavour, fill 1/2 the cup with the base above and then add- 1/4th cup Strawberries cut into small diced slices, 1tsp Peanut butter, 1tbsp crushed peanut — then give them a proper stir. You can keep this in the fridge. While eating, you can garnish by adding more Strawberries

    Blueberry cheesy cake-
    In this flavour, fill 1/2 the cup with the base above and then add- 1 tbsp hung-curd or cream cheese, 1/4th cup blueberries, 1tsp raisins — then give them a proper stir. You can keep this in the fridge. While eating, you can garnish by adding more blueberries and raisins

    Roasted Pistachio and Kiwi-
    In this flavour, fill 1/2 the cup with the base above and then add- 1 tsp roasted Pistachio, 1/4th cup Kiwis cut into small pieces – then give them a proper stir. You can keep this in the fridge. While eating, you can garnish by adding more Pistachio and Kiwi

Episode 9 - Immunity and Food Series

Recipe for Paneer Tikka Sandwich

[Disclaimer- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]

Method:

  • Tandoori Masala- simply mix all the ingredients
  • Paneer (Cottage Cheese) Tikka Sandwich-
  • Take a bread slice, apply little bit butter on each slice
  • Mix Green chutney and Curd and apply on each slice
  • Place Cheese cubes, capsicum and onions
  • Sprinkle Tandoori Masala
  • Now add processed mozzarella cheese and processed cheese on top of this spread
  • Keep in pre-heated oven for 10 minutes till you notice cheese has melted and bread has turned crispy
  • Ready to serve

Episode 10 - Immunity and Food Series

Recipe for Hariyali Dum Aloo (Potatoes)

[Disclaimer- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]

Method:

  • Take Spinach First (I have shared benefits of Spinach in my earlier videos- please do refer to those either in in my Youtube Channel or you can also go through them on my website seemamehra.in) Blanch Spinach- take Boil water, put 1 tea spoon sugar, 1/2 tea spoon salt, 1 tsp lemon juice and properly washed spinach
  • Add green Coriander
  • Boil for 2-3 minutes
  • Take Spinach out and immediately put it in Cold water — this will ensure cooking process stops and it will remain green
  • Take small potatoes– boiled upto 50%
  • Sauté these potatoes (you can also deep boil these potatoes)
  • Use fork or knife to mark these potatoes — they will absorb the gravy properly Sauté these potatoes
  • Take a pan, put Oil– add 1tsp Jeera (cumin seeds)
  • Add- garlic, ginger and green chili and Onions
  • After a brief Sauté- add tomatoes and salt — Salt will help soften these tomatoes
  • Now Add Spinach– don’t over cook since Spinach is already cooked.
  • Add processed cheese (optional)
  • Let it cool down and crush the spinach into a paste
  • Add one spoon oil or clarified butter in pan
  • Add Jeera (cumin seeds), red chili, and garlic and let this garlic turn brown, add a little bit of turmeric and red chilli
  • Now add- the spinach paste (you can add some hot water if you find the paste too thick)
  • Add- Jaiphal (Nutmeg, or jaiphal, is an exotic spice that is known for its sweet aroma and is used for the preparation of various dishes), little bit of cream (as per your choice)
  • Hariyali Dum Aloo are ready
  • You can garnish these and also top up with some cream



Episode 11 - Immunity and Food Series​

Recipe for Makhana Dosa

[Disclaimer- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]

Method:
  • Take a bowl, soak Makhana (Lotus seeds) and rice for 1-2 hours
  • After 1 hour, put them in a grinder
  • Add green chilli, curry leaves, coriander leaves, salt and black pepper
  • Add 2-3 tsp water and make smooth paste After 1 hour – add Desi Ghee (clarified butter) and mix it well
  • Heat the pan and grease it with little oil and Sprinkle some water and clean it with a cloth
  • Pour 2 tbsp of water and spread it on the pan
  • Flame should be medium to high
  • Sprinkle some oil on the sides and after 2 minutes, roll the batter
  • The Makana Dosa is ready

Episode 12 - Immunity and Food Series

Recipe for Sweet Makhana (Foxnuts)

[Disclaimer- please always take care of your health and always ensure you verify that you are not allergic to any of the ingredients. My videos are intended for an informational purpose. Viewers/Readers are expected to use this information at their own risk. This Channel does not take any responsibility for any side effect or any illness of any type which may be caused due to use of any ingredients for any reason whatsoever]

Method:

  • Roast Makhana (Lotus Seeds, Foxnuts)
  • Heat a non stick pan – add 1tbsp clarified butter (Desi Ghee) and let it melt
  • Add freshly grated coconut (lightly roasted) let it turn golden brown
  • Now add sesame seeds, melon seeds and jaggery
  • Allow it to melt on low heat
  • Add crushed cardamon powder into melted Jaggery and mix them
  • Now add Roasted Makhana — and once again give it a good mix
  • Makhana nicely coated with Jaggery, Switch off the gas and let them cool down completely and transfer them into glass jar Sweet
  • Makhanas are ready