For people who are looking for healthy Indian recipes, this article based on Swasthi dishes will help you a lot. Here, we will talk about Swasthi’s kitchen where Swasthi showcases multiple recipes. This works also for people who are a bit health conscious. This is because Swasthi’s recipes are beneficial to your health as well.
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Swasthi Shreekanth has two kids and is settled in Singapore at present. Her passion is blogging about food. But this is not all. She also writes about kids and their tantrums, food for babies, and eating healthy. Most of the recipes that Swasthi writes about have been traditionally handed down to her from her family.
Swasthi practiced cooking Indian recipes for almost two decades and then finally got down to writing about them on her blog. Without further ado, let us see what the best recipe on her blog is.
The best Swasthi recipe – Paneer Butter Masala
The first thing that comes to our mind when we think Indian food is a lot of spice and masala. Going by that logic, I picked out Paneer butter masala as one of the most popular Swasthi’s recipes that Swasthi has written about. Also, a lot of her readers have voted in favor of this recipe.
Know about Paneer butter masala
For those who do not have any idea about this dish, the main ingredient in this dish is paneer. This is then mixed with a lot of butter, as the name says. The texture of the dish is very creamy and will just about melt in your mouth. One of the most ordered dishes in restaurants across India, paneer butter masala is pretty similar to other Indian paneer dishes like matar paneer, kadai paneer, etc.
What ingredients do you require?
Let us first see what you need to go about getting to make this dish:
- Two full cups of paneer, around 200-250 grams
- 1 tablespoon of oil
- 2 pieces of green cardamoms
- 1 cup of onions chopped in cubes
- 1 ½ cups of finely chopped tomatoes
- Salt according to taste
- 10-12 pieces of cashew nuts
- 1 ½ tablespoon of butter
- ¾ teaspoon of sugar (non-compulsory)
- 1 ½ teaspoon of ginger garlic paste or just ¾ teaspoon of ginger paste for those who do not want garlic
- ½ teaspoon of fenugreek leaves (dried)
- 3 tablespoon of cream
- 2 tablespoon of coriander leaves for garnishing
Now for the spices:
- 1 bay leaf
- 2 green cardamom
- 1 inch of a piece of cinnamon
- 2 or 3 pieces of clove
- 1 teaspoon of coriander powder
- ¾ teaspoon of garam masala powder
- ½ to ¾ teaspoon of red chilli powder for color
So let’s find out how to make this yummy dish from Swasthi’s kitchen:
- Put oil in a pan and heat. Then add the two cardamoms and onions. Fry them until they turn pink or transparent.
- Put in the tomatoes and salt and fry for about 3 minutes. Cover the pan and cook till the tomatoes go soft.
- Add garam masala, cashwes, coriander powder, red chilli powder, and sugar if you like.
- Keep frying till the mixture gets mushy and does not stick to the pan sides.
- Let it cool off and put it into an blender to make the puree very smooth.
Making the dish
- Heat some butter in the pan.
- Put cinnamon, cardamoms, cloves, bay leaf, and keep frying for about 2 minutes. Lower the flame and till the ginger garlic paste gets a fried smell. Be careful not to burn this.
- Add in the puree that you had kept aside earlier and put some chilli powder.
- Stir it well and add water in small cups if the gravy is not enough.
- Cover the pan and cook till the gravy becomes thick.
- turn down the flame and add the fenugreek leaves and paneer. Cook for 3 minutes after covering the pan. Put in some cream if you want.
- Pour out the dish in a bowl and add coriander leaves with cream for garnishing.
Learn about Swasthi breakfast recipes
Breakfast is a very important meal for the day and Swasthi has come up with some great healthy recipes for breakfast. Let us see one that is both healthy and tasty:
Know how to make Dalia upma
Wheat is great for our body and dalia is made from it. A very popular ingredient in healthy indian recipes, dalia can also be used to make khichdi, pulihora, halwa, etc. Dalia upma is known for its health benefits. Let us see the ingredients:
- 1 cup of dalia
- 1 small onion finely chopped
- 3 cups of water
- ¼ cup of green peas
- 2 green chilies slit in half
- 1 medium sized carrot chopped
- 1 piece of sprig curry leaf
- 1 potato cut into small cubes
- A small pinch of asafetida
- 2 tablespoons of oil
- 1/8 teaspoon of turmeric
- ½ teaspoon of cumin powder
- ½ teaspoon of mustard
- Salt according to taste
- Roast rava dry on medium heat till it smells good and put it aside.
- Put oil in a pan and heat. Then put in mustard, curry leaves, and cumin.
- When they splutter, put hing, potatoes, onions, peas, carrots and keep frying for about 4 minutes.
- Add water, salt, and turmeric.
- Adjust the flame to heat the water fast.
- Put the dalia after lowering the steam. Stir slowly and then put on the lid.
- Keep cooking till the vegetables are fully done and no extra water is remaining.
- Finally mix the upma properly and serve with a chutney, sambar, or pickle.
Learn from Swasthi dinner recipes
What is dinner without some sizzling chicken that tastes scrumptious? I picked the chicken korma recipe from Swasthi dinner recipes that will be a perfect dish to cook for dinner. Although this dish takes a longer duration to cook, the ingredients are pretty basic and easy to find. Let’s check out the ingredients:
- 1/2 kg of chicken
- 1/8 to ¼ teaspoon of turmeric
- 3 tablespoons of curd
- 1 tablespoon of ginger garlic paste
- ¾ teaspoon of garam masala
- 1 or 1 ¼ teaspoon of red chilli powder
- Salt according to taste
Ingredients for the frying process
- 1 ½ tablespoon of ghee or oil
- 1 cup of sliced onions
- 2 green cardamoms
- 6 pieces of cashews
- 4 tablespoons of yogurt
- 4 almonds
Ingredients for the gravy
- 1 bay leaf
- 4 pieces of cloves
- 1 cardamom
- 2 inches of cinnamon
- 1 or 2 slit green chilies
- 1 or ¼ cup of water
- Salt according to taste
- 3 tablespoons of coriander leaves finely chppoed
- ½ tablespoon of coriander powder
- ¼ teaspoon of red chilli powder
- ½ or ¾ teaspoon of garam masala
- Marinate the chicken with all the marination ingredients that have been mentioned. This is to make the chicken tender.
- Cover the container and let it be for half an hour.
- Put oil in a pan and heat it. Add the cardamoms and onions and fry till they turn golden brown. Put the almonds and cashews. After it is done, let it cool.
- Blend this in a blender after adding yogurt as well.
- Add 1 teaspoon of oil in the same pan. After it is heated, add cinnamon stick, bay leaf, cloves, cardamom, and green chili.
- Now add the chicken that you marinated and keep frying on medium flame.
- Pour in the curd and onion paste, water, salt, garam masala, and coriander powder and stir well.
- Cover the pan and let it cook till the chicken is tender and the gravy is not runny.
- Finally, serve your chicken with coriander leaves on top. This will taste the best with naan, paratha, basmati rice, or roti.
Learn how to make Swasthi’s easy Indian recipes
Palal or spinach is high in nutrition and many Indian delicacies can be made with it. Swasthi is aware of the nutritional value of spinach and has come up with easy Indian recipes that are made with spinach. If you want to learn a dish that is unconventional but also healthy and tasty, then try the Palak Paneer sandwich.
Let us see what ingredients we need:
- 1 cup of spinach or palak chopped finely
- ½ cup of crushed paneer
- ½ tablespoon of lemon juice or you can try ½ teaspoon of amchur powder too
- ½ teaspoon of crumbled ginger garlic paste or just ginger
- 1 green chilli finely chopped
- ¾ tablespoon oil
- ¼ to ½ a teaspoon of garam masala
- ½ teaspoon cumin
- 1` piece of green cardamom
- Butter or ghee according to taste
- 4 slices of brown bread
- Onion sliced and carrots grated
- Trim the hard edges of the bread and keep it aside.
- Pour oil in pan and heat it. Put cumin and add ginger and green chilli when it sizzles.
- Pour the palak and a pinch of turmeric. Stir well until the leaves sag.
- Add the garam masala, paneer, salt, and cook for about 3 minutes.
- Put the mixture aside and toast the bread slices after applying butter. Toast in the pan till they get crusty.
- Put the paneer filling in between the bread slices. And voila! You are done. Yes, it is that simple. You can add some onion slices for garnish if you want.
Delicious sweet dish from Swasthi’s kitchen
Giving an Indian twist to pancake, Malpua is a sweet dish that will be your next favorite savory treat. Swasthi gives us a great recipe of Malpua. Let’s check out this dish which is famous in the Indian subcontinent.
- 1 ¼ cup of flour or maida
- ½ teaspoon of green cardamoms
- 1 teaspoon of fennel
- 1 ½ cup of milk
- 3 tablespoons of milk powder or soft khoya
- 3 to 4 tablespoons of ghee
- 2 teaspoons of lemon juice
- ½ cup of sugar
- ¼ cup of water (this can more if you want)
- In a mixing bowl, pour milk and milk powder and mix them till smooth.
- put in flour, fennel and green cardamom powder.
- Make a smooth batter by using more milk if necessary. Be careful as to not make the batter too runny. Too thick batter will make your malpua hard and too thin batter will not congeal.
- If you want your malpuas to be fluffy then beat the batter a little longer.
- While the sugar syrup is being prepared, keep the batter aside for a long duration. 4 hours is the ideal time.
- Meanwhile, make the sugar syrup by adding sugar and water in a pan.
- First the sugar will dissolve and then turn thick and sticky. Cook till then on a medium flame. Add lemon juice to prevent the sugar from crystallizing.
- Now pour ghee in the pan and heat it, then pour batter in small amounts like 3 tablespoons to make malpuas.
- They will be small round cakes which you have to fry till they turn golden brown.
- Take the fried malpuas and dip them in the sugar syrup.
- Finally, serve them with pistas on top for garnishing.
Well, you now have a whole day’s meal ready from breakfast to dinner, including dessert. The best part about Swasthi’s recipes is that they are equally healthy and delicious. Good luck with the cooking and I hope you love them like I do.