Zucchini Boats Low Carb Diet

STUFFED ZUCCHINI BOATS

I guarantee even picky eaters will love these .

They are healthy and low carb and guiltlessly delicious.

My husband loves these and his favorite way to eat Zucchini .



INGREDIENTS

• 2 Zucchini
• 1/2 chopped onion
• 1tsp chopped garlic and ginger
• 1 tbsp soy-sauce
• 1cup chopped boiled chicken 
• 1/2 chopped tomato
• salt 
• sugar
• oil spray
• black pepper
• 1tbsp chedder cheese

METHOD

Preheat oven

Cut zucchini in half  lengthwise and using a spoon scoop all the flesh out ,leaving 1/4thick.

Boil Zucchini halves in microwave for 8 minutes,then remove from water.

Heat oil spray in  pan with  chopped ginger garlic and chopped onion saute it for 3 minutes.

Then add chopped tomato and  add soy sauce with black pepper then add chopped zucchini and seasoned with salt & sugar.

Time to add chopped boiled chicken and saute it for  6-8 mintues.

Using a spoon fill each hollowed zucchini with the chicken mixture ,pressing firmly.

Sprinkle the boat with cheddar cheese 

Cover with foil and bake it for 35-40 minutes until cheese melted and zucchini is cooked through.

Zucchini Pizza Bites-low carb Diet -150 calories

ZUCCHINI  PIZZA BITES

This Recipe is an oldie but goodie!
Today I was craving for high calories yummy Pizza.
I had a big zucchini in my refrigerator so i used my Zucchini instead of dough flour.
These Zucchini Pizza are amazing for those who monitoring your carbs intake, on a weight loss/fat loss plan and need to easily shed a couple of calories without scarifying flavour one bit or even being conscious of it !
Using Zucchini instead of refined carb like processed pizza dough 
Zucchinni is vegetable Magician ,it transform most carb rich recipes into hearty filing .
Even my husband thinks they are PRETTY YUMMY .

INGREDIENTS

• 1 Zucchini -cut into diagnal shape.

• olive oil spray 
• 1tbsp marinara sauce 
• salt 
• black pepper
• 1tbsp cheddar cheese or mozzarella
• pepperoni or chicken (optional)

METHOD

1.Pre heat the oven .
Cut the Zucchini into thick diagonal shape 
Spray oil both side and sprinkle salt ,black pepper and add chicken or pepperoni(optional)

Broil the both side of Zucchini  about 3-4 mints  .
2.Then top with sauce and cheese and broil for another 3-5 minutes .

Serve immediately , sprinkle with Italian seasoning .

CHICKEN CHAAP

CHICKEN CHAAP

Today I am going to share again the recipe of chicken preparation called 'Chicken Chaap'.

Let me first thanks to my friend who lives in Dallas,Tx who reminds me to write this recipe 

In Bengali another meaning of "Chaap " is pressure 
But believe me it won't be Chaap to you . 

It is actually very easy to make than any other recipe of Chicken .
Chicken Chaaap is a Mughlai Dish and this Awadhi cuisine introduced to Bengali by the Nawabs of Bengal in the 18Century .

Chaap is no traditional Bengali Cuisine but Calcuttan welcomes it with open arms , give it special place in their heart and through time it acquired a cult image .

Chicken chaap is the spicy,highly fragrant in a nutty sauce , slow cooked , slightly charred if u prefer  and braised till you get that color -any kind of Chaap's are every meat lover's dream.


INGREDIENTS

• Chicken 3lbs-cut into big pieces preferably leg quarters
• Hung Curd-1&1/2 cup 
• Ginger paste -1tbsp
• Garlic paste -3tbsp
• Red Chili powder -1tbsp as per your tolerance 
• Black pepper -1tbsp
• Coriander powder-2tsp
• Poppy seed -4tbsp
• Melon seed (charmagaz)-2tbsp
• Cashew paste -3tbsp
• Turmeric powder-2tsp
• Few threads of saffron soaked in warm water 
• Ghee-4tbsp
• Vegetable oil -2tbsp
• Cumin powder -2tsp
• Salt to taste
• Sugar to taste 
• Bay leaves-3
• Cardamon -2
• Cloves-2
• Cinnamon stick -2
• Mace (javitri) powder-1tsp
• Star anise(chakra phool/guamouri) powder -1tsp
• Rose water-1tsp
• Kewra water -1tsp

METHOD

1. Soak the poppy seeds, cashew and melon  seeds in half cup of water for 20 minutes and make fine paste.

2.Take the chicken pieces , wash and pat dry with kitchen towel .
Take a big bowl add the chicken to it then add curd ,ginger,garlic ,red chili powder,coriander,poppy ,melon ,cashew paste,turmeric powder,salt,sugar,mace,star anise powder,cumin powder,black pepper , soaked saffron and mix them well.
I wrap it with a cling film and refrigerate overnight.

3.Mandatory to take a flat pan add ghee ,oil and heat it .
Then add whole garam masala after few second add only the chicken pieces from the marinade .
Saute the chicken for few minutes on high flame then add marinade also.
Stir it occasionally and let it cook over low to medium flame and cover it with a lid .
Check it in few minutes and give some stirs until oils comes out from the sides of the pan and chicken gets soft and tender .

4.When the chicken gets soft and tender add Rose water and Kewra water. 
Once it cooked, remove the bay leafs and close the lids for sometime before serving .


Serve the chicken chaap with rumble roti,naan,saffron rice or with Mughlai Biriyani.

Fish Batter Fry

Fish Batter Fry or Fish Orly 

Fish Batter Fry is a mouthwatering appetizer and is very popular in Bengal.

Bengali occasions are incomplete without any form of fish fry.

It can be Batter Fish Fry, Fish Cutlet ,Fish Kobiraji or Topse fry.

This bengali style Fish Batter Fry also called Fish Butter Fry  for its softness.

It is specially made by Bhetki Fillet or any boneless fish fillet.

But Bhetki always enhance the taste .

One bite in the crunchy outer layer, revealed the sweet fish inside ,taking you straight to food heaven .

In my childhood I was very confused between fish batter fry & fish orly ...Both taste me same .

After many years so confusion one of my chef friend told me"À l'Orly is french cooking technique term used to describe a preparation method usually used with fish fillet.
The fillets are skinned,battered and deep fried .

By the early 90's Bijoli Grill caterer were primarily responsible for introducing Fish Orly to Bengali palate and most people loved it.

Even you are calorie conscious  person you will forget about calories once you taste the fry.


INGREDIENTS

• Fish -I had fillets of Bhasa Fish cut in 15 pieces.

Each piece was about lengthwise.You can also use the fillets of fish like Bhetki if in India or cod,Telapia when bhetki is not available.

Making a Paste 

• 4green chili
• 6-8 chopped garlic
• 2tbsp chopped ginger
• 2tsp vinegar

Marinade the fish with the paste .
Sprinkle salt and pepper to taste on them.
Cover and refrigerate overnight.


For the Batter

• 1 and 1/2 cup Flour
• 2tsp baking soda
• salt to taste
• 1tsp black pepper
• 2 eggs
• 1 and 1/2 cup water
• 2tsp cooking oil
• 1/2 cup corn flour

METHOD

Take a bowl and add  flour, cornflour, baking soda,salt, black pepper, eggs, oil and water .

Whisk to make a smooth batter . 

Keep aside for 15 minutes with cover.

Now heat oil in deep frying pan .

Dip each piece of fish in the batter to coat and deep fry till golden brown in medium flame.

Serve hot fry with salad and Kasundi.

DAAB CHINGRI

DAAB CHINGRI

Chingri and Ilish  are both candidates for any festive occasion in a Bengali household.

Chingri is more versatile and is used in like "lau chingri, chingri echor and Chingri Malaikari .

Me and my mom both had shell fish allergy still we gorges on shell fish and later on has some Cetrizine to bring down the itching feeling .

Chingri Malaikari always turned out as a safer .
Daab chingri involves less effort but if the peparation and steaming are not proper it can be total failure at the end.

The tender coconut  imparts and subtle and distinct flavor to the dish.

Relish the exquisite taste of authentic Bengali seafood.

Sensational prawn are mixed with heart -warming masalas and cooked wrapped in coconut shell.
This aromatic delicacy will get you hooked forever.


INGREDIENTS

• Green Coconut
• 10-12 largeChingri(prawn)
• 3tbsp mustard oil
• 2tbsp mustard seeds
• 6-8 green chilies
• 2tbsp poppy seed
• 1tsp turmeric powder
• 1tsp pachforon
• salt to taste

METHOD

The recipe consists of 4 steps.
The tender coconut will be cut to remove the soft flesh and water.
A paste is made with soft coconut flesh ,mustard seed,poppy seed,green chili and salt.
Chingri are lightly fried.
The paste is mixed with chingri and cooked inside the coconut shell in the microwave.

PROCEDURE

Take a tender coconut make a hole on the top keeping the cutout to use as a lid later .

Collect the coconut water and scrape the soft flesh from inside the coconut and save it .

Make a paste of coconut flesh,poppy seed ,mustard seeds,green chillies,salt with little coconut water.
Marinate the chingri with turmeric powder ,salt and fry them for 3-5 mints.

Heat the oil in the pan

Add pachforan ,paste of coconut flesh ,poppy seed,mustard seed ,green chillies  and saute for couple of minute .

Then add fried Chingri and saute it till the  gravy is thick.

Pour the entire content of the step in the coconut then add 1tbsp mustard oil and 4 green chillies.
Cover the cut portion of the coconut with the coconut lid.

Put the coconut in the microwave and cook it for 15-20mints

Take out the coconut check if the chingri are soft either cook it for another 5-8 mints.

Depending on the power set of the microwave oven ,the cooking time may vary.

Serve with plain Hot Rice or Bengali Pulao.

PANEER

PALAK PANEER 

Creamy and rich a delight to eat .

A dish I fell in love  from my childhood with at a  local restaurant .

A popular paneer dish from the North india .
During these days I always look for different ways to add green in my  diet .

My favorite green are kasturi methi and spinach  (palak).

This recipe taste exactly restaurant style Palak paneer .

If you think that spinach dish is bland and tasteless,then i bet you haven't tried this recipe.
Try it Once ,I am sure you will love it .


INGREDIENTS

• 24OZof Paneer which is easily available in everywhere .I usually  preffer HALDIRAM Brand Paneer.If your paneer is hard sitting in the refrigerator microwave for a few seconds to make it soft .

• 4small Onion chopped
• 10-12 green chillies
• 10 cloves of garlic 
• 3tbsp ginger paste
• 2 tomatoes chopped
• 12 cups of chopped spinach (palak)
• 3tsp cumin seeds
• 2 tsp ginger powder
• 2tsp coriander powder
• 4tsp red chili powder
• 4tsp kasturi methi 
• 1 cup milk
• 1tbsp cream 
• 2 cup water 
• 1tbsp garam masala 
• salt
• sugar 
• 1tbsp vegetable oil
• ghee or butter 

  METHOD 

Heat oil in pan.

Saute 1/2 chopped onion,garlic,green chilies until onion is translucent.

Add chopped tomatoes fry for a couple of minutes till  softens.

Then add chopped spinach and salt cook till the spinach wilts and softens.

Its time to blend the whole cooked spinach into spinach puree.

Do not add any water while blending.

Again heat the pan with oil add cumin seeds .

When the  spice pops add another half chopped onions.

Fry with little sugar and helps to caramelize  the onions.

Add the spinach puree mix well for couple of minutes then add cumin powder,coriander powder,red chili powder and salt .

Mix the masala and salute for more 2-3 minutes.

Add kasturi methi and mix well.

Then add milk and water ,mix well with all the masala and keep it low flame.

When the gravy comes  to boil then add all paneer pieces and let the gravy  in flame for 15-20minutes.

By this time gravy suppose to creamy and thick no raw smell from the puree.

Times to add fresh cream mix well.

Just before taking it off from the heat sprinkle with garam masala powder ,ghee butter and mix well .

Delicious  creamy palak paneer goes well with Roti,naan,parathas and jeera rice .

Vegan can substitute paneer with tofu in this palak paneer recipe.

I made palak tofu and even with tofu ,the palak gravy tastes good .