Paneer Salad | 5 Minute Recipe

This Paneer Salad is the perfect way to satisfy your Indian craving in warmer weather. This easy recipe is low carb, keto-friendly, grain-free, sugar-free.

Ingredients :

• 1 cup paneer

• 1/2 cup curd

• 1 pinches salt

• 1 cucumber

• 1 tomato

• 1/2 teaspoon green chilies chopped

• 1/2 handful coriander leaves

• 1/4 teaspoon oregano

• 1/4 teaspoon lemon juice

• 1/4 teaspoon black pepper

Instruction :

Chop all the veggies

Mix the curd in a bowl of veggies

Sprinkle salt, lemon juice and pepper over the salad

Garnish and serve Paneer Salad

Nutrition Facts :

Amount per Serving - 1 cup

Calories - 155

Carbohydrate - 8g

Fat - 10g

Protein - 10g

Creamy Coconut Chicken Curry

Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It's sugar-free, dairy-free, and delicious!

INGREDIENTS :

• 400 gm chicken pieces

• 2 onions

• 1 tbsp fresh ginger paste;

• 1 tsp crushed garlic;

• 2 green chillies

• 1 tomato peeled

• ½ tsp turmeric powder;

• 1 tsp cumin powder;

• 1 tbsp coriander powder;

• ½ tsp red chilli powder (for a mild spicy curry) or as per taste;

• salt as per taste;

• 200 ml thick coconut milk or coconut cream;

• 1 cup of water;

• 3 tbsp vegetable oil;

• few curry leaves;

• few fresh coriander leaves to garnish.

INSTRUCTIONS :

• On medium flame, heat oil into a pan. Add onions and fry until golden brown.

• Add ginger, garlic, curry leaves and green chillies and stir fry for one minute. Add turmeric powder, cumin powder, coriander and red chilli powder, stir and fry for about 30 seconds.

• Now add tomato and fry for 2 minutes. Bring the chicken pieces into the pan, add salt and mix well. Let it cook for 5 minutes, stirring occasionally.

• Add 1 cup of water, cover the pan and let it cook for 20-25 minutes.

• Lower the flame and add thick coconut milk/coconut cream. Simmer for 10 minutes. Garnish with fresh coriander leaves and serve warm with boiled rice.

Nutrition Facts

Serving Size: 1cup (234g grams)

Calories 320 Total Fat 22g Cholesterol 68mg Sodium 174mg Potassium 533mg Total Carbohydrates 8.5g

Protein 25g

Easy Chicken Tandoori | Dhaba Style

Make tandoori chicken on your oven! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. It was traditionally made in a clay oven or Tandoor, but since the modern homes do not have clay oven anymore, my recipes show you how to make it in an oven, air fryer, or in a pan over the stove-top.

Ingredients 

• 4 Chicken Legs with Thighs

• 1 tsp Salt

• 2 tsp Lemon Juice

• 2 tsp Ginger Garlic Paste

• 1 tsp Kashmiri Red Chilli Powder

• 2 tbsp Hung Curd

• 1 tsp Ginger Garlic Paste

• 1 tsp Kashmiri Red Chilli Powder

• 1/2 tsp Black Pepper Powder

• 1/2 tsp Turmeric Powder

• 1/2 tsp Cumin Powder

• 1/2 tsp Garam Masala Powder

• 1 tsp Coriander Powder

• 2 tbsp Oil

• 1 tsp Lemon Juice

• 1 tbsp Kasuri Methi

• 1 tsp butter

Instructions

• Wash the chicken and make 3-4 slits on each piece using a sharp knife.

• Mix the ingredients for the marinade and apply it nicely on the chicken legs.

• Cover the bowl and refrigerate for an hour.

• Set a dripping tray on the oven.

• Set a wire rack above the dripping tray.

• Arrange the chicken on the wire rack and set time for 30 minutes in Micro + Convection mode

• Turn the chicken legs and again in between 15 minutes, until they are done.

• Bast the chicken with butter while grilling.

• Remove from oven and brush with butter.

• Serve hot with lemon wedges and onion, cucumber slices.

Nutrition Facts

Calories 817

Fat 67g

Cholesterol 276mg

Sodium 1492mg

Potassium 628mg

Carbohydrates 7g

Protein 45g

Calcium 69mg

Iron 3.3mg