Log in

Healthy Recipes

Fuel your goals with chef-tested, macro-friendly recipes. Access the full library without an account for SEO visibility—log in to save favourites or add them to your diary.

Clear
Cambodian Pineapple Rice
Calories947 Kcal
Protein42 g
Fat17 g
Carbs153 g

Cambodian Pineapple Rice

OtherVegan1500 min

Say "pineapple rice with chicken" and most people will say, "Thai." They'd probably follow that up with "Delicious!" And they'd be correct on both counts. But, ...

View ingredients & steps
Ingredients
  1. 1 whole pineapple
  2. 2 to 3 tablespoons cooking oil
  3. 1 pound shrimp (shelled)
  4. Salt (to taste)
  5. Black pepper (to taste)
  6. 1 teaspoon garlic (minced)
  7. 1 teaspoon ginger (grated)
  8. 1 teaspoon bird's eye chilies (finely sliced)
  9. 1/4 cup shallots (roughly chopped)
  10. 1/4 cup tomatoes (roughly chopped)
  11. 1/3 cup bell pepper (roughly chopped)
  12. 1 tablespoon fish sauce (plus more to taste)
  13. 2 slices ham (cut into strips)
  14. 3 to 4 cups rice (day old)
  15. 1 cup pineapple chunks
  16. 1/2 cup cashews (whole, toasted)
Directions
  1. Gather the ingredients.
  2. Place the pineapple on a cutting board. Holding it securely with one hand, cut it lengthwise into halves. Scoop out the flesh from both halves, leaving about an inch of flesh attached to the skin.
  3. Take the pineapple flesh and dice. Measure a cup; reserve the rest for another dish or for munching.
  4. Save any juices that drip off.
  5. Heat the cooking oil in a wok or frying pan. Add the shrimps. Sprinkle with salt and pepper. Stir fry just until the shrimps change color. Scoop out and transfer to a bowl. Set aside.
  6. Add the garlic, ginger, chili, shallots, tomatoes and bell peppers to the hot oil. Drizzle in about a tablespoonful of fish sauce and stir fry for half a minute. Add the ham and continue stir-frying for another half a minute.
  7. Add the rice to the vegetables and ham. Drizzle in more fish sauce and the pineapple juice. Stir fry for a minute.
  8. Finally, add the pineapple chunks, shrimps and cashew nuts. Continue stir-frying for another minute. Taste the rice, adjust the seasonings if needed.
  9. Ladle the rice into the hollowed pineapple halves. Sprinkle with scallions. Serve at once.
0
Sev Batata Puri
Calories272 Kcal
Protein9 g
Fat5 g
Carbs50 g

Sev Batata Puri

MaharashtrianVegan6600 min

India has a huge street food culture and every city, big or small, is home to street vendors churning out delicious, inexpensive food at little roadside stalls....

View ingredients & steps
Ingredients
  1. 250 gms all-purpose flour
  2. 4 tbsp ghee
  3. 1 tsp onion seeds
  4. Salt to taste
  5. Vegetable/canola/sunflower cooking oil to deep fry
  6. 5 large potatoes, boiled, peeled and chopped into tiny pieces
  7. 1 cup chickpeas, boiled and mashed coarsely (sprinkle with salt to taste)
  8. 2 onions chopped very fine
  9. 2 medium-sized tomatoes chopped very fine
  10. 2 cups fine Sev (gram flour vermicelli)
  11. 2 tsp red chili powder
  12. 3 tsp powdered black rock salt
  13. 2 tbsps cumin seeds, gently roasted and powdered
  14. Fresh finely chopped coriander leaves for garnish
  15. 1 cup Tamarind Chutney
  16. 1 cup Mint-Coriander Chutney.
Directions
  1. Gather the ingredients.
  2. Mix the flour, ghee, onion seeds and salt to taste and mix well. Add just a little water at a time and knead to get a firm, smooth dough. Cover with a damp cloth and allow to rest for 20 minutes.
  3. After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth.
  4. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin. Now use a circular cookie cutter (2-3" diameter) to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep on a lightly floured tray or plate for later frying (they will become the Puris). Repeat till all the dough is used up.
  5. Heat oil for deep frying, in a deep pan on a medium flame. When hot, add the Puris a few at a time and fry till crisp and pale golden.
  6. Drain and keep on paper towels. Repeat till all Puris are made. They can be stored for a few weeks if kept in an airtight container.
  7. To serve, first assemble all the ingredients within easy reach - Puris, toppings and chutneys - arrange 5-6 Puris per person, on a plate.
  8. Put a little potato, chickpeas, onion and tomato on each Puri. When all are done in this way, drizzle a teaspoonful each of Tamarind Chutney and Mint-Coriander Chutney on each Puri.
  9. Sprinkle a handful of Sev all over the Puris in the plate. Now sprinkle red chilli powder, cumin powder and black rock salt and garnish with chopped coriander leaves. Serve quickly to avoid the Puris getting soggy.
0
Showing 2 recipes from 2 available.