Healthy Way to Enjoy Eid: Shahi Tukda Recipe

Indians love festive food, as it is the perfect excuse to indulge their taste buds. Almost everyone wants to eat a plateful of pipping hot Biryani or a piece of Shahi Tukda on Eid.  However, for those of us struggling to lose weight and get fitter, this could be our downfall. So, here are some easy to follow tips that will make our favorite Eid dishes healthier, without compromising on the taste and flavour.

Shahi Tukda

Or Double ka Meetha as it is popularly called, is a famous Hyderabadi dessert. It is a Mughlai dish and one of favoruties in indian . The original recipe is made from ghee and condensed milk drowned in bread and topped with dry fruits. However, have tweaked this recipe to make it more healthy.

Turkish-style Pizza

For pizza lovers, here comes the easiest ever Turkish-style pizza recipe. Get Turkish pide bread and top it with lamb steak and veggies to bake this yummy pizza.

10 Health Foods That Aren’t At All Healthy

Here are ten common food items that you may think are good for you, and replacements for them that actually are.

Vitamin Waters
Drink this water and it’s just like drinking a vitamin, right? Why actually eat nutrients in fruits and vegetables when you could just drink them in this delicious beverage? Sure they have been loaded with vitamins and minerals (albeit synthetic, or man-made, which do not act the same in our bodies as the nutrients coming from whole foods) but they have also been loaded with food coloring, preservatives and chemicals, and either sugar or artificial sweeteners. Believe me, any tiny benefit you might receive from the vitamins are completely outweighed by the health risks you take when you ingest this chemical cocktail.

Ricotta with Vanilla-Sugar Croutons And Berry Syrup

Croutons
1/4 ciabatta loaf (4 oz), cut into 1-inch cubes (4 cups)
3 Tbsp unsalted butter, melted
1 1/2 Tbsp vanilla sugar

Vanilla Sugar
Pour 2 cups sugar into the bowl of a food processor. Using a paring knife, slice a vanilla bean in half lengthwise and scrape out the seeds. Add vanilla seeds to sugar. Pulse 10 to 15 times, until vanilla and sugar are combined. Put the empty vanilla pod in a glass mason jar. Add vanilla sugar to the jar and seal. Sugar will keep fore at least three months. Shake the jar before using the sugar. Makes 2 cups.

Berry Syrup
1/2 cup fresh orange juice (from 1 medium orange)
1/4 cup fresh lemon juice (from 1 or 2 lemons)
1/2 cup sugar
1 cup blueberries
8 strawberries, hulled and quartered

Ricotta
1 1/2 cups ricotta cheese
3 tsp grated orange zest (from 1 medium orange)
1 tsp grated lemon zest (from 1 lemon)
1 Tbsp vanilla sugar Fresh mint sprigs or leaves, for garnish

1. For croutons: Preheat oven to 400°F. In a medium bowl, toss together bread cubes and melted butter. Add vanilla sugar and toss to coat. Arrange bread cubes in a single layer on a parchment-lined rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Cool completely.

2. For berry syrup: In a small stainless-steel saucepan, bring orange juice, lemon juice, and sugar to a simmer over medium-low heat. Stir until sugar has dissolved, 2 to 3 minutes. Add blueberries and strawberries; simmer until the fruit softens, 6 to 8 minutes. Cool syrup to room temperature.

3. For ricotta: Combine ricotta, orange zest, lemon zest, and vanilla sugar in a medium bowl. Mix well.

4. To serve: Divide ricotta mixture among four decorative dessert bowls. Spoon berry syrup over ricotta and top with croutons. Garnish with mint sprigs or leaves.

Makes 4 servings

Blueberry-Almond Turtles & Easy Affogato

Blueberry-Almond Turtles
7 Tbsp (2.5 oz) 60% cocoa bittersweet chocolate chips (such as Ghirardelli)
1/4 cup dried wild blueberries (sold in produce section)
1/4 cup sliced almonds

Microwave chocolate in a glass bowl for 60 to 75 seconds or until melted. Stir in blueberries and nuts, then drop 5 rounded tablespoons onto parchment paper. Cool in refrigerator for 2 to 4 minutes or until firm.

Makes 5 turtles.

Per turtle: 104 cal, 8 g fat (3.5 g sat), 0 mg sodium, 9 g carbs, 1 g fiber, 2 g protein

Easy Affogato
1/2 Tbsp Kahlua coffee liqueur
2 Tbsp hot espresso
1/2 cup vanilla frozen yogurt

Scoop frozen yogurt into a serving dish. Stir liqueur into espresso, then pour over frozen yogurt. Serve immediately.

Makes 1 serving.

Per serving: 131 cal, 1 g fat (0.9 g sat), 64 mg sodium, 22 g carbs, 0 g fiber, 4 g protein 

Honey-Lime Fruit Cup & Moroccan Pomegranate Mint Yogurt

Honey-Lime Fruit Cup
1 cup fresh fruit (such as pineapple, kiwi, and assorted berries
1/2 Tbsp honey
1 small lime

Place fruit in a medium serving bowl. Zest and juice the lime. In a small bowl, whisk 1/2 teaspoon lime zest and 1/2 tablespoon lime juice into honey until well blended; drizzle over fruit salad and toss gently to mix.

Makes 1 serving.

Per serving: 109 cal, 1 g fat (0 g sat), 3 mg sodium, 28 g carbs, 3 g fiber, 2 g protein

Moroccan Pomegranate Mint Yogurt

1/2 cup nonfat Greek yogurt (such as Fage)
1/3 cup pomegranate arils (the pulpy seeds)
2 tsp thinly sliced fresh mint (about 5 leaves)

Fold mint into yogurt. Layer yogurt mixture and pomegranate arils in a clear dessert dish.

Makes 1 serving.

Per serving: 145 cal, 0 g fat (0 g sat), 69 mg sodium, 19 g carbs, 4 g fiber, 16 g protein

Shaved Melon Salad with Mint Sugar

This salad looks like tricolor pappardelle pasta, with vibrant ribbons of pink, green, and orange melon. If you don't want to bother making the melon shavings, just use a melon baller or cut the fruit into cubes—the salad will still be beautiful.

1/2 small seedless watermelon (about 1 lb)
1/2 honeydew melon, seeds removed (about 1 lb)
1/2 cantaloupe melon, seeds removed (about 1 lb)
1/2 cup packed fresh mint leaves, finely chopped, plus mint sprigs, for garnish
1/2 cup turbinado or other coarse sugar

How to Make Veggie Desserts

The newest (and most unexpected) place to get one of your five servings of vegetables a day is the dessert tray. Although veggies aren't as high in natural sugars as fruits are, they add earthy flavor--as well as vitamins, antioxidants, and fiber--to all kinds of confections. And because they're not overpowering on their own, veggies tend to harmonize well with other dessert-y flavors (think lemon, ginger, and coconut). Check out these healthy dessert recipes:

Healthy Recipes for New Year's Eve

Fancy and healthy cocktail recipes for New Year’s Eve, ring in the New Year with quick and healthy starters that are sure to impress your party guests. 

Laasida - Moroccan Eid Breakfast Recipe

How to make Laasida a specialty of Rabat, Morocco that is served in the breakfast of Eid.
Nice to try a super simple Moroccan recipe, Laasida that is a classic Eid-ul-Fitr breakfast dish. Laasida is a simple and healthy dish made with couscous or semolina and served with butter and honey. Simply try and enjoy!




Recipe Story

It is a maghreb al watan food popular in north Africa. It is similar to mesfouf or porridge. It is a classic recipe loved by Moroccans and considered as a childhood memory of Eid Breakfast at the end of Ramadan.

Healthy Way to Enjoy Eid: Nutritious Biryani Recipe

Indians love festive food, as it is the perfect excuse to indulge their taste buds. Almost everyone wants to eat a plateful of pipping hot Biryani or a piece of Shahi Tukda on Eid.  However, for those of us struggling to lose weight and get fitter, this could be our downfall. So, here are some easy to follow tips that will make our favorite Eid dishes healthier, without compromising on the taste and flavour.

Healthy Chicken Biryani
If you are a big fan of chicken Biryani, here is a healthier version.

Healthy Celebrating Eid with Date Rolls Almonds (Sugar Free)

With two special reasons to celebrate, today I am sharing with you all a very simple, sugar free and oh so yummy sweet that you can make for your loved ones on festivals and special occasions. They are healthy, tasty and look gorgeous. Also, this is a delicious way to use up leftover dates from Ramadan.

These date rolls are dense little discs that give you a bit of energy and also cure a sweet tooth. Nice, soft, dense and chewy. These date rolls would make a delicious Eid gift that’s also loaded with nutrients. A gift that’s playful enough for a child and sophisticated enough for an adult.

Spicy Meatballs with Roasted Tomatoes and Tzatziki

For a mouthwatering meal time Spicy meatballs served with roasted tomatoes really make a delicious combo which doubles of served with special greek appetizer tzatziki.

Rosemary chicken skewers recipe

Try this cholesterol free Rosemary chicken skewers recipe with no extra calories but lot of mouthwatering flavors.

Ingredients:

• 8 rosemary stems
• 500g chicken breast fillets, cut into 1.5cm cubes
• 1 medium red capsicum, halved, seeded, cut into 2cm cubes
• 1 medium green capsicum, halved, seeded, cut into 2cm cubes
• 1/3 cup sun-dried tomato pesto
• 4 cups rocket leaves, to serve
• lemon wedges, to serve

Method:

Step 1 Thread chicken and capsicums onto rosemary stems, using stems as a skewer.

Step 2 Preheat a barbecue or chargrill to medium. Spray skewers with oil, season with ground black pepper and brush with pesto. Grill skewers, turning occasionally, for 7–8 minutes, until cooked through. Transfer skewers to a plate. Cover with foil and set aside for 5 minutes to rest.

Step 3 Serve skewers with rocket and lemon wedges.

Zesty Chargrilled Salmon and Veg

Salmon and veg cooked over chargrilled pan tastes more delicious. Try this Zesty chargrilled salmon and veg recipe to enjoy the taste.

Ingredients:

• 500g (about 4 large) potatoes
• olive oil spray
• 2 bunches asparagus, trimmed
• 250g cherry tomatoes
• 2 tablespoons balsamic vinegar
• 2 teaspoons dried oregano
• 2 teaspoons lemon zest
• 4 x 150g salmon fillets, skin off
• lemon wedges, to serve
• large green salad, to serve

Method:

Step 1 Preheat a barbecue or chargrill pan to high. Prick potatoes with a fork and microwave on high for 4 minutes. Set aside to cool before cutting into 1cm slices.

Step 2 Spray potatoes, asparagus and tomatoes with oil and place on barbecue or chargrill pan. Grill potatoes for 3–4 minutes each side, or until lightly charred, and grill asparagus and tomatoes for 4 minutes, until asparagus is tender-crisp and tomatoes are slightly wilted. Remove from heat and drizzle with balsamic vinegar.

b Combine oregano and zest; sprinkle over salmon. Grill salmon for 2–3 minutes each side (for medium). Serve with grilled vegies, lemon wedges and salad.

Steak and caramelised Onion Sandwiches with Mustard Cream

Try this fingers licking delicious Steak sandwich which is served with caramelised onion and mustard cream to make a great deal.

Ingredients:

• cooking oil spray
• 2 medium brown onions, sliced
• 2 teaspoons brown sugar
• 1 tablespoon balsamic vinegar
• 1/4 cup extra light sour cream (we used Weight Watchers)
• 1 tablespoon Dijon mustard
• 500g ‘minute’ steaks, trimmed
• 8 slices multigrain sourdough
• 2 cups lettuce leaves
• 2 tomatoes, sliced
• 1/2 cup canned beetroot slices, drained

Method:

Step 1 Spray a large frying pan with oil. Add onion and cook for 10–15 minutes over low heat, until very soft. Add 1 tablespoon water occasionally to prevent sticking. Stir in sugar and vinegar. Remove from heat and keep warm.

Step 2 Beat together sour cream and Dijon mustard in a small bowl. Set aside.

Step 3 Spray steaks with oil and season with ground black pepper. Cook over high heat for 1 minute each side, or until browned and just cooked. Remove from heat and rest for 2 minutes.

Step 4 Meanwhile, toast bread and place 4 pieces on plates. Top with lettuce, tomato, beetroot, caramelised onions and steaks. Spoon over mustard cream and top with remaining toast.

Devilled Steak and Roasted Winter Vegies

This mouthwatering combo of steak with winter vegies makes a great meal for people loving healthy meal. Try this simple Devilled steak and roasted winter vegies recipe.

Ingredients:

• 600g sweet potato, peeled, cut into 1cm slices
• 450g parsnips, peeled, cut into quarters
• 200g button mushrooms, halved
• 4 x 150g sirloin steaks, trimmed
• 2 teaspoons curry powder
• 1/4 cup (70g) fruit chutney
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 4 cups steamed spinach, to serve

Method:

Step 1 Preheat oven to 220°C. Line a baking tray with baking paper. Steam sweet potato and parsnips until tender. Place on baking tray with mushrooms and spray with oil. Bake for 20 minutes, or until edges are crispy.

Step 2 Meanwhile, place a large frying pan over high heat. Spray steaks with oil and cook for 3 minutes each side, until browned.

Step 3 Combine curry powder, chutney, sugar, Worcestershire sauce and 2 tablespoons water in a bowl, then add to pan. Bring to the boil and simmer over low heat for 4–5 minutes, or until steaks are cooked to medium. Serve steaks, topped with sauce, with roasted vegies and steamed spinach