Healthy Non-Veg Recipe Spices and Herbs

Healthy non-veg recipe spices and herbs:- 1 tbsp fresh ginger, finely chopped; 1 tsp cumin seeds, toasted; 1 tbsp garlic, chopped; 1 small onion, finely chopped; 1 red chilli, finely chopped; 2-3 inch ginger root, julienned; 1 tsp red chilli powder; 2 tsp turmeric powder; 3 tbsp tomato puree; 1 tsp oil; 1 tbsp red chilli, chopped; salt and pepper to taste. 1 tbsp lemon juice, chopped garnish with mint chutney- 1 cup chopped mint leaves, 

julienned Method: Heat oil in a saucepan. Add onions and sauté over medium heat until translucent. Add garlic, ginger and red chilli and sauté until the onion turns translucent. Add tomato puree, turmeric, cumin and chilli powder and sauté for 30 seconds. Add the water and salt and bring to boil. Lower the heat to simmer and continue to cook for 10 minutes. Once the vegetables are cooked, add the julienned ginger and simmer for another 5 minutes. Rinse the curry leaves thoroughly in a strainer. Mix the red chilli paste and curry leaves with the boiled vegetables and mix well. Stir in the lemon juice and seasoning. Transfer to a serving bowl and garnish with mint chutney. 


 Shutterstock Ingredients:1 cup fresh coconut milk3-4 limes juice of ½ lime1 cup soy sauce2 tbsp soy sauce1 tbsp dark sesame oil1 tsp sugar1 tsp salt method: Blend coconut milk, lime juice, soy sauce, sesame oil and sugar. Pour into a bowl. Allow chilling. Once chilled, transfer the mixture to a jar and store it in the refrigerator. To serve, add soy sauce and coconut milk to a saucepan. Bring to a boil and reduce by half. The sauce should be slightly thick but should not be too runny. Serve with tofu slices and crispy tofu chips or eat as it is. 


 Shutterstock Ingredients:1 cup yoghurt1 tsp salt2 tbsp garlic, chopped1 tsp oil1 onion, finely chopped3-4 tomatoes, slicedMethod: Blend all ingredients except the garnishes and serve over 2-3 tbsp arugula. Garnish with tomatoes. Image: ShutterstockIngredients:1 tbsp lemon juice2 tbsp olive oil3 cloves garlic, finely chopped10 cherry tomatoes10 fresh basil leaves10 sprigs parsley, picked1 handful cilantro, chopped25g chives10g mint leaves1. First, prepare the dressing for the slaw. In a bowl combine the lemon juice, olive oil, garlic and cherry tomatoes.

 Now add the dressing to a bowl. Gently toss the chopped parsley and fresh basil. Sprinkle some cilantro over the slaw and serve.  Shutterstock Ingredients:1 tablespoon lemon juice3 tablespoon olive oil1 small red bell pepper, seeded and chopped1 small carrot, julienned1 jalapeno, seeded and chopped1 teaspoon salt method: In a small bowl, combine the lemon juice, olive oil and onion and garlic. Mix well and refrigerate until ready to use.


 Heat the oil in a pan over medium heat. Add the bell pepper and carrot and sauté until the vegetables are soft. Stir in the salt and transfer to a bowl. Garnish with chopped jalapeno and fresh basil.  Shutterstock Ingredients:2 tbsp lemon juice2 tbsp olive oil1 bunch watercress50g mint leaves2 slices green capsicum, sliced Method: Blend all ingredients except the watercress, mint leaves and capicola. Season and refrigerate until ready to use.


 Garnish the salad with the watercress and capicola. Garnish each serving with the watercress and capicola.  Shutterstock Ingredients:½ cup lime juice3 tbsp sweet chilli sauce1 tbsp lime zest1 tbsp lemon juice1 tsp sugar method: Mix all ingredients except lime juice and chilli sauce. Pour into a bowl. Add lime juice and chilli sauce and chilli sauce to taste. Garnish with a basil sprig and crushed peanuts.


5. Cut a slice off the middle of the top of each avocado and scoop out the flesh. Keep the avocado flesh. Mash well with the potato masher.


 In a medium bowl, combine the lime juice, sweet chilli sauce, lime zest, lime juice, sugar and cornstarch. Stir together, but do not over mix. Let sit to cool and then use as a marinade.


To assemble the salad, arrange the avocado halves over the salad base and add the avocado meat.


Garnish with microgreens and watercress.


To serve, top the salad with the watercress and drizzle with the dressing.


Garnish with crushed peanuts and toasted sesame seeds. Image: ShutterstockIngredients:1 cup organic carrot, diced1 large cucumber, peeled and diced1 yellow pepper, diced1 red pepper, diced1 small eggplant, diced1 spring onion, chopped1 tsp coriander, chopped1 tbsp coriander seeds1 tbsp red chilli powder1 tsp cumin1 tbsp garam masala 3 cloves garlic, finely chopped1 tbsp sugar1 tbsp cilantro, chopped


Method: Blend all ingredients except the cilantro and sugar. Place in a bowl.