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SAMAK KHICHDI

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Steps for Cooking: 1. Wash samak rice and keep all ingredients ready.
2. In a cooker, heat ghee. Add jeera, star anise, and cinnamon.
3. Add curry leaves and ground peanuts. Cook till peanuts become golden in colour. Add chillies and coriander paste and saute for a minute.

4. Add potatoes, salt and
garam masala. Mix well. Add samak rice, curd and water and cook until three whistles.
5. Samak rice khichdi it ready to serve.

Ingredients

  • 30gm Samak rice 30 gm Grounded peanuts
  • 30 gm Ghee, for tadka 100gm Potato, chopped into small pieces to taste Salt
  • 2.5 gm Garam masala
  • 40 gm Curd
  • 2.5gm Jeera
  • 1 Star anise
  • 1 Clove
  • 1 Cinnamon stick
  • 8-10 Curry leaves
  • 1 1/2 cup Water
  • 6 Green chillies
  • Coriander paste (a handful of)

Nutrition

  • ENERGY: 320kcals
  • CARBS: 8.2g
  • CHO: 51g
  • FATS: 35g


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BEETROOT PULAO

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Method: 1. Soak rice in water for at least half an hour.
2. Fry cumin seeds in hot oil; sauté onions, green chilli and ginger-garlic paste.
3. Sauté tomatoes, salt and all the spices.
4. Add chopped beetroot and potatoes and rice.
5. Add water and let it all cook. Serve hot.

Ingredients

  • 2 Onions, sliced
  • 2 Tomatoes, chopped 2 Potatoes, chopped
  • 1 small Beetroot, finely chopped
  • 30 gm Rice
  • 10gm Ginger-garlic paste
  • 1 Green chilli, slit
  • 2.5gm Cumin Seeds 1.5gm Turmeric powder
  • 5gm Coriander Powder 5gm tsp Garam Masala
  • Salt to taste
  • Red chilli powder to taste

Nutrition

  • ENERGY: 250 kcal
  • PROTEIN: 3.5 g
  • CHO: 57 g
  • FATS:2 g

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ALMOND RICE

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Method: 1. Roast whole almonds in preheated oven at 180 degree Celsius for 4 minutes and cut into slivers once cool down.
2. In a pan heat desi ghee and crackle cumin seed. Then add chopped onions, chopped red bell pepper, chopped green capsicum, pav bhaji masala and sauté it for another 10-12 seconds
3. Now add cooked rice and toss them well. Adjust the seasoning. 4. Finish with butter, freshly chopped coriander leaves and squeeze lime juice.
5. In a serving bowl, place rice and garnish it with roasted almond slivers.
6. Serve hot.

Ingredients

  • 15gm Whole Almond 30 gm Boiled rice (preferably basmati) 20 gm Onions chopped 10 gm Chopped red bell pepper
  • 5 gm Chopped green capsicum
  • 2.5 gm Crushed black pepper
  • to taste Salt
  • 10 gm Pav Bhaji masala 2.5gm Lime juice
  • 10 gm Freshly chopped coriander leaves 10 gm Desi ghee 10gm Butter
  • 2.5gm Cumin Seeds

Nutrition

  • ENERGY: 274 kcal
  • PROTEIN: 8.2 g
  • CHO: 54.2 g
  • FATS:32 g

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PALAK DAL KHICHDI

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Method: 1.Soak rice in water for 15 minutes and wash the dal 2 to 3 times in water.
2. Take a pressure cooker and pour oil in it. Once the oil heats, add mustard seeds, cumin, curry leaves, freshly prepared ginger garlic paste and sauté it well.
3. Add finely chopped tomatoes and onion, Add green chilli as per your taste and let it cook. Add turmeric powder, coriander powder and chilli powder to it and sauté it well. Add salt as per your taste.
4. Add the dal and rice with a glass of water. Cook it for 2 minutes and add fresh chopped spinach and lock the pressure cooker. Let it cook for 10 to 12 minutes.
5. After two whistles remove the Palak Khichdi from the pressure cooker and top it up with warm ghee!

Ingredients

  • 150g spinach, chopped
  • 1 onion, chopped
  • 2 tomato, chopped
  • 30g cup rice
  • 15g dal
  • 2.5g cumin
  • 2.5g mustard seeds
  • 2.5g coriander powder 2.5g turmeric powder Salt (as per taste)
  • red chilli powder (as per taste)
  • 5-6 Curry leaves
  • 5g ghee
  • Green chilli
  • 2.5g ginger garlic paste 1 glass water

Nutrition

  • ENERGY: 296.8 kcal
  • PROTEIN:32.2 g
  • CARBS: 52.3 g
  • FATS:21.4 g


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GARLIC AND EGG FRIED RICE

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Method: 1. Heat oil in a pan on medium flame and add the chopped garlic to it. Cook until light golden.
2. Now add a teaspoon of spring onion, ginger and red chilli. Saute for a minute.
3. Break an egg in the pan. Mix and cook until scrambled.
4. Then pour the steamed rice and combine well with the ingredients with light hands.
5. Add salt and black pepper powder and mix thoroughly pouring soya sauce over the rice.
6. Again add a teaspoon of spring onion to the rice and stir fry for a minute. 7. Transfer the hot and delicious fried rice in a bowl and serve hot garnished with spring onions and some coriander leaves.

Ingredients

  • 20g oil
  • 1 Egg
  • 10g ginger, chopped
  • 6-7 Garlic cloves (mashed) 1 red chilli, chopped
  • 30g rice, steamed
  • Salt as per taste
  • 2.5g black pepper powder 2.5g soya sauce
  • 2.5g coriander, chopped 20g spring onion, chopped
  • 2.5g black pepper powder 2.5g soya sauce
  • 2.5g coriander, chopped 20g spring onion, chopped

Nutrition

  • ENERGY: 300 kcal
  • PROTEIN: 9 g
  • CARBS: 26 g
  • FATS:28 g



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BENGALI-STYLE KHICHURI(KHICHDI)

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Method: 1. Take the rice and roasted dal in a container and clean them well in running water. Keep them aside to drain the excess water.
2. Heat ghee in a kadhai and add bay leaf, red chilli, cinnamon sticks, cloves, cardamom one by one and let them temper.
3. Now, add the potatoes, cauliflower and peas and fry. Add the ginger paste and tomato to it and fry well.
4. Add the dal-rice mix and green chillies and mix everything together. Also add turmeric powder, salt and sugar to it. Fry the whole mix for 4-5 minutes.
5. Now, put the gas on medium flame and add 2 cups of water to it and close the lid. Let it take its time to cook.
6. Once the water is soaked and the dal and rice turn fluffy and soft, add the roasted jeera powder and mix.
7. Garnish it will a spoonful of ghee and serve.

Ingredients

  • 30g gobindo bhog rice
  • 15g dry roasted moong dal 2 Potatoes, large cubes 50g cauliflower
  • 50g peas
  • 1 tomato, chopped 1 Bay leaf
  • 2 Whole dry red chillies 1-2 Cinnamon stick
  • 2-3 Green cardamoms
  • 3-4 Cloves
  • 10g ginger paste 10g jeera powder, roasted 2 Green chillies, slit
  • 5g turmeric powder
  • to taste salt and sugar 20g ghee

Nutrition

  • ENERGY: 369 kcal
  • PROTEIN: 8.2 g
  • CHO: 56 g
  • FATS:26 g

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ALMOND AND CAULIFLOWER RICE SALAD

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Method: 1. Heat oil in a pan on medium flame and add the chopped garlic to it. Cook until light golden.
2. Now add a teaspoon of spring onion, ginger and red chilli. Saute for a minute.
3. Break an egg in the pan. Mix and cook until scrambled.
4. Then pour the steamed rice and combine well with the ingredients with light hands.
5. Add salt and black pepper powder and mix thoroughly pouring soya sauce over the rice.
6. Again add a teaspoon of spring onion to the rice and stir fry for a minute. 7. Transfer the hot and delicious fried rice in a bowl and serve hot garnished with spring onions and some coriander leaves.

Ingredients

  • 20 g Almond with skin
  • 20 g Pulsed cauliflower Sea salt to taste
  • 2.5g Black Pepper powder
  • 10g Chopped fresh coriander 10 g Lemon Juice
  • 10 g Chopped root ginger
  • 5 g Chopped green chilli 2.5 g Cumin Seeds
  • 10g Olive Oil
  • 30g of steamed rice

Nutrition

  • ENERGY: 241 kcal
  • PROTEIN: 10 g
  • CHO: 56 g
  • FATS:15.2 g



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COCONUT MILK BASED MUSHROOMS WITH HERB RICE

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Method: 1. Drizzle some oil and then add 2 tsps chopped garlic, 1 tsp of red chilli flakes along with a bowl of steamed rice.
2. Now add 2 tsps of black pepper powder and 1-1.5 tsp of Garlic Marinade.
3. Squeeze 1-1.5 tsps of lime juice and cook the rice.

Coconut Milk-Based Mushroom-
1. Drizzle some oil in pan. Add 2 tsps freshly chopped garlic & half cup chopped onions.
2. Add a bowl of chopped mushrooms. Now, add red chilli flakes and mix everything well.
3. Add a tin of coconut milk for giving it a creamy texture. Add 1.5 tsp of Smokey Garlic Marinade.
4. Transfer to a bowl and garnish with parsley.

Ingredients

  • For Herb Rice:
  • 2.5g Olive oil
  • 10gm Chopped garlic 5 gm Red chilli flakes 30gm of steamed rice
  • 10gm Black pepper powder 5 gm Smokey garlic marinade
  • 10 gm Lemon Juice

Nutrition

  • ENERGY: 325 kcal
  • PROTEIN: 12 g
  • CHO: 62 g
  • FATS:9.2 g

For Coconut Milk-Based Mushroom

  • 2.5g Olive oil
  • Freshly chopped garlic 10 gm Chopped onions
  • 25gm Chopped mushrooms 5 gm Red Chilli flakes
  • 100 ml Coconut Milk 5 gm Smokey Garlic Marinade Parsley

Nutrition

  • ENERGY: 325 kcal
  • PROTEIN: 12 g
  • CHO: 62 g
  • FATS:9.2 g