Latest #lovetocook Posts
- #vegbriyani #veggie #differentstyle #mangalorestyle #briyani 😍 Ingredients
Rice - 1cup
Ghee - 3tsp
Onion - 1 large sliced thinly
Tomatoes - 1 medium size sliced thinly
Chilli powder & coriander powder - 1tsp
Turmeric Powder - 1 tsp
Mixed Vegetable - 2 cup cubed (carrot, beans, green peas)
Salt to taste
Water as needed
Coconut - 3 tsp
Coriander Seeds - 1 tsp
Dry Red Chillies - 3 to 4(more spice add extra)
Cinnamon Stick - 1
Cloves - 3
Fennel Seeds - 1 tsp
Garlic - 4 cloves
Ginger - 3 small pieces
Cumin Seeds - 1 tsp
Wash and soak rice for 30 mins. Drain and set aside.
Take all ingredients given for grinding in a mixer and puree smoothly adding very little water.
Take a pressure cooker, heat ghee
Add in onions and cook till golden. Add coriander leaves & mint leaves until cook the raw smell goes
Add in tomatoes and cook till mushy.
Now add the grounded masala and cook till oil separates.
Add in turmeric and mix well.
Add in vegetables and toss well for 5 mins.
Add in rice, water and bring it to boil.
Simmer and cover the pan and cook for 2 r 3 whistle. Turn off the flame and let the pressure from cooker release
Serve hot with raita.
#veggie #briyani 😍 #mangalorestylebriyani #yummiee #homecooking #lovetocook
#love to try something new #yumyum #quickrecpie #instafood #spicydish 🔥 #foodie #homemade #onlyveggie #healthy #foodblogger #veggierecipes #vegbriyani #vehtables #lovetoeat #yummiee
5 hours ago
- When was the last time you had a beautiful Niçoise Salad? For this, I prepared some seared salmon along with Niçoise olives, cherry tomatoes, green beans, roasted Yukon gold potatoes, boiled eggs and a bed of lettuce. This salad is a meal on its own and you should share it with your loved ones as a “make your own Niçoise salad”. This is truly quick and healthy! You should definitely try to make this and enjoy it in the sunshine.
Happy Thursday everyone! Hope you had a fantastic day. Thank you ladies and gents for all the love and support.
Peace out ✌🏼
5 hours ago
- Used some leftover spaghetti sauce, whipped up some garlic cheese buns and made some roasted green beans and Brussel Sprouts. Everything was #BOMB except the Brussel Sprouts 🤣 I thought I’d give them a try again since my taste buds have drastically changed since starting Keto, but NOPE. Uh uh, no no and no thank you. I’ll leave them for someone else lol. FYI cheese buns are life ❤️
5 hours ago
- ORGANIC CHICKEN, VEGETABLE & BARELY SOUP | This hearty soup takes me back to my childhood when my grandmother used to cook for me, it’s so delicious!! Today I’m cooking Organic Chicken from my local supplier @aldertonsfarming here in Albany, WA. Not only do they grow top quality organic chickens with no hidden nasties, you know you are doing yourself a favour by supplying your body with quality nutrients when eating organically. The key to cooking Organic Chicken is to cook it slowly therefore this soup requires you to simmer it for 2 hours. The end result provides each mouthful with immune boosting vitamins & minerals from fresh vegetables & Organic Chicken bone broth!! Note: If you are GF remove the barley. Hope you enjoy, recipe below ⬇️
• 3 litres chicken stock (or water + stock powder)
• 4 x organic chicken drumsticks (skin removed)
• 1 large brown onion, diced
• 2 sticks celery, diced
• 2 carrots, diced • 3 cloves garlic, crushed
• 1 corn cob (or 1 cup frozen kernels)
• 1 cup frozen or fresh peas
• 2 cups fresh kale, diced
• 1/2 cup barley - optional
1. Dice vegetables and set aside.
2. In a large stock pot cook chicken bones in 1 tablespoon of olive oil until seared and browned. Remove and set aside.
3. In the same pot cook onion with other 1 tablespoon of olive oil, on medium heat until soft. Add carrot, celery & garlic, cooking a further 2 minutes until soft.
4. Add chicken back to the pot with chicken stock/water and barley. Bring to the boil and simmer for 2 hours.
5. Add corn & peas during the last 10 minutes of cooking. Then remove chicken from the bones and dice, adding back into soup with the kale just before serving. Season with pepper.
6. Keep in an airtight container in the fridge for 5 days. This soup can also be frozen into small containers and eaten as a quick meal at another time.
5 hours ago
- I love the confidence that shines from Melissa in the pic on the right. ☀️💕 It’s been a long journey for her but she should be celebrated for accomplishing all that she has. 👏🏻 “The pic on the left was after I accepted a full time sales job which gave me severe anxiety, which I have naturally anyway so it was amplified.
I cried every day in my car bc I wasn't succeeding at that job and literally had no idea how to fix it.
I was fighting to pay off a bankruptcy at that time, had no real group of girlfriends or anyone I could truly trust.
I had lost 100 but in the left photo gained 30 of that back. I hated the way that felt. In fact, this is the ONLY photo of myself full body that I have. I truly hated how i felt in my skin.
I felt like a failure, hence the "whatever I'm drinking a beer " mentality. A month later, I joined this team and quit that job to wait tables. It was THAT bad... ...Fast forward to the pic on the right today, 30 lbs gone, full time and catering/event manager, trainer, headwait and key manager at the restaurant.
Developed tougher skin, softer outlook, and started knocking out program after program to share on social media.
Found a team of AMAZING people, hundreds of new friends who love me for all that I am, and still going strong at almost 3 years!
Also, paid off all debts and am bankruptcy free, bought a car off a lot, and am about to embark on becoming a real estate broker in North Carolina.
The weight was a by product of the awesome environment. I am literally a different person who does no harm but takes no crap anymore. This, dare I say, saved my life. 💗” Although my story is different from Melissa’s I can say I am a totally different person as well since I started coaching.
I just wanted to lose weight...to change what I saw on the outside. But I also lost fears and insecurities and found the confidence to take ownership for my life and march toward making my dreams a reality.
And that is truly priceless. 🦋
If you want to learn more about what I do as a coach... How I pay it forward and walk with others on their health and fitness journey and How it can help you reach your health and financial dreams. DM me
6 hours ago
- 🆁🅴🅲🅸🅿🅴 🅰🅻🅴🆁🆃
Inspired by my friend @303eatschi’s zucchini enchiladas that she made a few weeks ago in her stories, but I don’t have a good mandolin and wanted something a bit simpler... so I’m taking the boat route!
Enchilada Zucchini Boats - Zucchini stuffed with chicken, zucchini, onion, green pepper, black beans and corn tossed with enchilada sauce and covered with light Mexican cheese, sour cream, tomato, and cilantro.
1 @ww pt for 2 boats without the cheese 🆁🅴🅲🅸🅿🅴:
1/2 small onion diced
8 large zucchini (cut and scooped out to make a boat shape)
Zucchini insides diced (probably not all)
1/2 green pepper diced
1/2-2/3 can black beans
1/2-2/3 can corn
12.5oz can premium chicken breast (no rib meat), you can also used fresh chicken)
1 10oz can enchilada sauce (I used 1/2 mild and 1/2 medium - all depends on your heat level desired)
Optional 1/8 cup Reduced Fat Mexican Cheese per boat (3pts extra for 2 boats)
Optional- diced tomato, cilantro, and fat free sour cream.
Sauté onion till just starting to soften then add peppers and zucchini and sauté till cooked through- SALT as you go. Shred chicken and add to veggies with enchilada sauce. Heat till warm.
While sautéing the vegetables above, bake zucchini boats that have been sprayed with cooking spray and salted for about 10 min @ 400* till soft.
Remove zucchini boats from oven and soak up the water inside of them with a paper towel. Then re-salt and add chicken and veggie mixture and top with cheese if using. Put back in oven till cheese is melted. Top with tomato, cilantro, and sour cream.
7 hours ago