Difference between revisions of "Health-and-Nutrition/C2/Protein-rich-non-vegetarian-recipes/English"

Image: Blood sugar

Image: Stomach full

Image: Weight management

Image: Immunity

It is responsible for controlling blood sugar levels.

We also need it for stronger immunity.

Please visit our website for this tutorial.

Image: Marinating

Image: Resting for 1 hour

Collage: Herbs and spices

Image: Meat

However, before cooking non-veg food items, apply lime juice or curd.

Tamarind paste and salt can also be used.

It should be applied for 1 hour before cooking.

Herbs like ginger garlic paste and spices like turmeric can also be added.

This helps to add flavor and make the meat tender.

Image: Curd

Image: Onion

Image: Ginger garlic paste

Image: Coriander leaves

• 100 grams or 4 pieces of boneless chicken

• 50 grams or ½ bowl curd

• 1 medium sized chopped onion

• 1 teaspoon ginger garlic paste and

• A handful washed coriander leaves

Image: Turmeric powder

Image: Garam masala powder

• 1 teaspoon red chilli powder

• ½ teaspoon turmeric powder and

• 1 teaspoon garam masala powder (whole spices powder)

Image: Salt

• 1 teaspoon oil or ghee

• And salt

Image: Marinating chicken

Image: Resting chicken

Wash and clean the chicken.

Marinate the chicken with some salt and keep it aside for 20 minutes.

Image: Sauteing onions

Image: Adding ginger garlic paste

Image: Adding chicken

Image: Adding spices and salt

Image: Cooking

Add onions and saute till they turn golden brown.

Add ginger garlic paste and saute until raw smell is gone.

To this, add chicken and cook it for a few minutes.

Now, add spices and salt.

Cook this for 2 minutes.

Image: Adding curd to chicken

Image: Adding half cup water

Image: Close and cook

Then add the curd to the chicken and mix well.

Now, add half cup of water.

Close the pan with a lid and cook until the chicken is cooked.

Image: Cooking

Image: Chicken curry

In the end, add garam masala and coriander leaves.

Cook again on a low flame for 1 minute.

Chicken curry is ready.

1 bowl of this chicken curry has around 20 grams of protein.

Image: Onion

Image: Tomato

Image: Coconut

Image: Peanuts

Image: Soaked tamarind

Image: Chopped coriander

• 2 eggs

• 1 medium chopped onion

• 1 medium chopped tomato

• 2 tablespoons grated fresh coconut

• 1 tablespoon roasted peanuts

• ½ lemon sized tamarind ball soaked in water and

• Handful of washed and chopped coriander leaves

Image: Red chilies

Image: Garam masala powder

• ½ teaspoon turmeric powder

• 2 dried whole red chilies and

• 1 teaspoon garam masala powder (whole spice powder)

Image: Cooling

Image: Grinding

Image: Adding water

Image: Keeping aside

Heat a pan and dry roast coconut, and red chilies on medium flame.

Roast them until aroma is released.

Allow them to cool.

Image: Adding water

Image: Keeping aside

Add water to make a smooth paste.

However, before grinding, make sure to remove the seeds of the tamarind.

Keep this paste aside for later use.

Image: Sauteing onion

Image: Adding tomatoes

Image: Cooking tomatoes

Image: Turmeric powder and salt

Image: Adding the paste

Image: Cooking

Add onion and saute them until the onion turns golden brown.

To this, add the chopped tomatoes and cook until the tomatoes turn soft.

Add turmeric powder, salt and mix well.

Now, add the ground paste and ½ cup water.

Cook this for 5 minutes.

Image: Whisking eggs

Image: Adding coriander leaves

Image: Heating oil

Image: Adding eggs

Image: Cooking the egg

To make the omelet, beat 2 eggs in a bowl with some salt as per taste.

Add coriander leaves and mix well again.

Heat ½ teaspoon oil/ghee in a pan and add the beaten eggs.

Flip and cook on both sides on medium flame until done.

Image: Adding garam masala and coriander

Image: Cooking

Image: Omelet curry

Lastly, add the garam masala powder and cook again for 2 minutes.

Omelet curry is done.

½ bowl of omelet curry has around 16 grams of protein.

Image: 1 to 2 years children

Please note that shrimps should not be given to less than one year old children.

Image: Roasted sesame seed powder

Image: Onion and

Image: Tomato

• 25 grams or ½ bowl of dry shrimp

• 1 tablespoon roasted sesame seed powder

• ½ medium sized onion and

• ½ medium sized tomato

Image: Chilli powder

Image: Garam masala powder and

• ½ teaspoon turmeric powder

• 1 teaspoon chilli powder and

• ½ teaspoon garam masala powder (Whole spices powder)

Image: Salt

Image: Dry roasting sesame seeds

Image: Allowing it to cool

Image: Grinding

Image: Washing and soaking shrimps

Image: Removing head and tail

Let us begin with preparing the sesame seed powder.

Heat a pan and dry roast 2 tablespoons of sesame seeds until they splutter.

Allow the sesame seeds to cool and grind it into a fine powder.

Keep this aside for later use.

Next, wash and soak the shrimps in water for 20 minutes.

If the dried shrimps have head and tail please remove them before washing.

Image: Sauteing onions

Image: Adding tomatoes and spices

Image: Cooking tomatoes

Saute until onions turn light golden.

Then, add tomato, spices and salt.

Mix well and cook until the tomatoes become soft.

Image: Adding shrimp to the pan

Image: Cooking

Image: Adding sesame seed powder

Image: Shrimp stir fry

Add this to the pan and mix well.

Close the pan with a lid and cook for 5 to 6 minutes.

In the end, add the sesame seed powder and cook again for 5 to 10 seconds.

Dried shrimp stir fry is ready.

½ bowl of dried shrimp stir fry has around 18 grams of protein.

Image: Soaked bengal gram

Image: Onion

Image: Ginger garlic paste

• 100 grams of washed boneless mutton

• 2 tablespoons of soaked split bengal gram

• ¼ sliced onion and

• 1 teaspoon ginger garlic paste

Image: Cloves

Image: Cardamom

Image: Half inch cinnamon

• 2 to 3 black pepper

• 2 cloves

• 1-2 pods of cardamom and

• Half inch of cinnamon

Image: Coriander powder

Image: Chilli powder

• ½ teaspoon turmeric powder

• ½ teaspoon coriander powder and

• ½ teaspoon chilli powder

Image: Salt

Image: Adding all ingredients

Image: Mixing and adding water

Image: Pressure cooking

Put the mutton pieces in a pressure cooker.

Add all the ingredients in it except the oil.

Mix everything well. Then add 1 glass of water.

Pressure cook it for about 15 minutes.

Image: Separate whole spices

Image: Mashing

Image: Grinding

Image: Making cutlet

Let the mixture cool.

From the mixture, separate out the whole spices.

Then, mash the mixture using a big spoon.

You can even grind it coarsely on a stone grinder or in a mixer.

Shape the mixture into cutlets.

Image: Frying cutlets

Image: Mutton cutlets

Fry the cutlets on medium flame until it gets cooked on both sides.

Mutton cutlets are ready.

4 cutlets have around 23 grams of protein.

Thanks for joining.