Vindaloo

PREP: 10 MINS
COOK: 20 MINS
LEVEL: EASY
SERVES: 2 PEOPLE

Ingredients:

-4 potatoes

-2 onions

-2 to 3 garlic cloves

-1/2 tsp chilli powder

-1/2 tsp turmeric

-1/2 tsp mustard seeds

-1/2 tsp cumin seeds

-1 lemon (juice)

-7 to 8 curry leaves

-1/2 cup coriander leaves

Directions:

Step 1

Wash the potatoes thoroughly. Peel and chop them into dices and half boil them.

Step 2

Meanwhile, in a grinder, add roughly chopped onions, garlic cloves and lemon juice and them into a paste.

Step 3

Ina pan, add curry leaves, mustard and cumin seeds. Add the paste to the pan and some water and let it simmer. Now add turmeric, red chilli powder and salt

Step 4

Now add half boiled potatoes to the mixture and mix well. Garnish with chopped coriander and cover with a lid for a minute.

Health Benefits:

Potatoes are good sources of carbohydrates and help in gaining healthy weight. Cutting out cooking oil from the recipe makes the recipe healthier.



Recipe Created By Team Thirve

One of Thrive’s biggest focus to teach anyone how to harness the healing power of food. In order to this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes.

Tomato Saar

PREP: 10 MINS
COOK: 20 MINS
LEVEL: EASY
SERVES: 2 PEOPLE

Ingredients:

-3 medium ripe tomatoes

-4 tsp cocunut (grated)

-10 curry leaves

-1 tsp mustard seeds

-1 tsp cumin seeds

-1/4 tsp asafoetida (hing)

-1/2 tsp turmeric powder

-1/2 tsp chilli powder

-3 dry red chillies

-4 to 5 garlic cloves

-1/4 cup coriander leaves

-Himalayan pink salt to taste

Directions:

Step 1

Grind chopped tomatoes by adding 1/2 cup water and keep aside. Grind the grated coconut by adding 3/4 cup water and keep aside.

Step 2

In a kadhai, add water. When it boils, add mustard and cumin seeds and let them flutter. Add curry leaves, red chillies, hing, garlic and cook until the raw smell of garlic goes away. Keep the gas on a low flame throughout.

Step 3

Now add tomato paste and let it cook for 5 minutes. Add grated coconut paste, turmeric and chilli powder along with salt and mix well. Bring it to a boil.

Step 4

Lastly, garnish with chopped coriander leaves.

Health Benefits:

This recipe is a good apetite cleanser with its refreshing taste and is rich in antioxidant. Also, no use of cooking oil makes it even healthier becasue too much use of oil can lead to insulin resistance and diabetes.



Recipe Created By Team Thrive

One of Thrive’s biggest focus to teach anyone how to harness the healing power of food. In order to this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes.

Sweet Potato Curry

PREP: 10 MINS
COOK: 20 MINS
LEVEL: EASY
SERVES: 2 PEOPLE

Ingredients:

-2 sweet potatoes

-1 tsp cumin seeds

-3 to 4 curry leaves

-1/2 tsp turmeric

-Salt to taste

Directions:

Step 1

Wash and chop sweet potatoes into small pieces.

Step 2

In a heated kadhai, roast cumin seeds and curry leaves. Now add sweet potato, turmeric, salt and any other spices which you may like.

Step 3

Add water well enought to cover the sweet potatoes. Let them cook until soft.

Health Benefits:

Sweet Potatoes are an incredibly nutritious food that are packed with antioxidants like beta carotene, vitamins C, E & D, and minerals such as manganese and iron. They are also high in potassium which helps to lower blood pressure by removing excess sodium and regulating fluid balance in the body.



Recipe Created By Team Thrive

One of Thrive’s biggest focus to teach anyone how to harness the healing power of food. In order to this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes. 

 

Vietnamese Pho

PREP: 10 MINS
COOK: 25 MINS
LEVEL: EASY
SERVES: 1 PEOPLE

Ingredients:

For the Broth

-1 sliced onion

-1 tsp finely chopped ginger

-3 cloves

-1 stick cinnamon

-1 tbsp coriander seeds

-1 piece star anise

-1/2 red bell pepper

-1/2 yellow bell pepper

-1 small capsicum

-1 onion

-1 carrot-1/2 cup spring onion

-1 to 2 finely chopped green chillies

-50 grams rice noodles

 

For the topping (everything to be finely chopped)

-1/4 cup coriander leaves

-1/4 cup mint leaves

-3 to 4 basil leaves

-2 to 3 garlic cloves

-1/2 lemon

Directions:

Step 1

In a well heated stel wok, mildly roast the spices and keep them aside. In the same kadhai roast sliced onions until caramelised and add ginger, roasted spices, water and boil it for 10 minutes.

Step 2

Add rice noodles and add vegetables on top of the noodles. Add some more water so that theres sufficient broth. Do not stir. Cover with a lid and let it cook for 3-5 minutes. 

Step 3

Swtich the heat off, take off the lid, quickly stir the mixture and add salt  to taste.

Step 4

Layer in soup bowl. First layer of cooked noodles, second layer of vegetables from the borth and top with all the toppings mentioned.

Health Benefits:

This recipe is easily prepared and is very filling. Use of rice noodles makes it en excellent substitute to the normally used noodles (made of refined wheat flour). Vegetables used do not involve a gerat amount of cooking and hence the nutrient content is intact.



Recipe Created By Team Thrive

One of Thrive’s biggest focus to teach anyone how to harness the healing power of food. In order to this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes. 

 

Red Pepper Risotto

PREP: 15 MINS
COOK: 15 MINS
LEVEL: EASY
SERVES: 4 PEOPLE

Ingredients:

-1 cup brown rice

-1 cup onion

-3 sticks celery

-4 ripe tomatoes

-2 redbell peppers

-2 yellow bel peppers

-Handful of basil

-Vegetable stock (homemade)

-Salt as required

Directions:

Step 1

Bake the bell peppers until they turn soft. Leave them to cool.

Step 2

In a large saucepan, soften onion and celery and add rice and saute. Add begetable stock and stir continously. Add the stock ladle by ladle.

Step 3

When rice is almost eady, add chopped bell peppers, tomato ad basil.

Step 4

Bake the dish in pre-heated oven at 180 degrees for 20 minutes. Serve warm.

Health Benefits:

This is a oil free, healthy and tasty recipe which is also easy to prepare. Bell peppers are rich sources of vitamin C and also impart an excellent flavour to the recipe.



Recipe Created By Team Thrive

One of Thrive’s biggest focus to teach anyone how to harness the healing power of food. In order to this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes. 

Italian Manchurian Gravy

PREP: 20 MINS
COOK: 50 MINS
LEVEL: EASY
SERVES: 3 PEOPLE

Ingredients:

-1/2 cup finely chopped vegetables (caulifower, carrots, bell peppers, cabbage, beans)

-1/4 tsp grated garlic or garlic paste

-1/4 tsp grated ginger or ginger paste

-Green chillies (as per taste needed)

-1/2 cup poha

-1 pinch black pepper

 

For the gravy:

-1/2 cup finely chopped onion

-1/4 cup red or green pepper

-1/4 cup spring onions

-1/2 tsp garlic (finely chopped)

-1/4 tsp grated ginger

-1/4 tsp green and red chilli sauce

1/4 tsp honey

1/2 cup water

1/4 tbsp rice flour 

-1 pinch black pepper

-Salt to taste

Directions:

Step 1

Place poha in a colander. Wash it thoroughly under tap water. Cover and let it sit for 10 minutes for it to soften and double its size. Meanwhile dice and pulse the vegetables.

Step 2 

Add all the vegetables, softened poha and all the mentioned seasoning. Make lime small balls. The balls should be smooth and soft yet firm enuogh so that they do not fall apart.. 

Step 3

Heat up the paniyaram pan. Place the prepared balls in the pan and let it cook on low to medium heat for 5-6 minutes rotating until golden brown.

Step 4 (For the gravy)

Add ginger and garlic in a pan and saute for 30 seconds. Add onion, bell peppers and saute for another 30 seconds.

Step 5

Add in the mentioned sauces and cook for a mniute. Add in the water and simmer the gravy till it reduces to half the amount.

Health Benefits:

Manchurian is yet another famous street food. This recipe is a healthy version of the same. Deep frying cooking method is replaced by an entirely healthy method and you can enjoy eating them anytime.



Recipe Created By Team Thrive

One of Thrive’s biggest focus to teach anyone how to harness the healing power of food. In order to this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes. 

Thai Green Curry

PREP: 30 MINS
COOK: 30 MINS
LEVEL: MODERATE
SERVES: 2 PEOPLE

Ingredients:

For green curry paste

- Lemongrass stems: finely chopped

- Coriander: 1 cup chopped

- Onions: 1/4 cup roughly chopped

- Garlic: 1 tbsp roughly chopped

- Green chillies: 10

- Coriander powder: 1 tbsp

- Cumin powder: 2 tbsp

- Black pepper: freshly ground 1/2 tsp

- Ginger: ¼ “ piece

- Lemon juice: 1/2 tsp

- Lemon rind: 1/4 tsp grated

- Salt to taste

For the curry

- Green curry paste: 3/4 cup

- Coconut milk: 1 1/2 cups

- Oil: 1/2 tsp

- Capsicum: cubed 1/2 cup

- Green peas: boiled 1/2 cup

- Cauliflower florets: 3/4 cup parboiled

- Mushrooms: 1/2 cup thickly sliced

- A pinch of sugar

- Salt to taste

Directions:

Step 1

For the green curry paste- Blenderize all ingredients to make a smooth paste using enough water (approx ½ cup) keep aside.

 

Step 2

Heat a stainless steel pan add the green curry paste and sauté on a medium flame for 1 minute add little water if required to prevent burning.

 

Step 3

Add the capsicum, green peas, cauliflower and mushrooms, mix well and sauté on a medium flame for 1 minute.

 

Step 4

Add the coconut milk, mix well and cook on a medium flame for 2 minutes.

Add the  salt, mix well and cook on a medium flame for 1 more minute till the vegetables are tender.

 

Health Benefits:

Cauliflower is a rich source of fibre, Vitamin K, antioxidants and phytonutrients. Capsicum is an excellent source of Vitamin C and is known for its antioxidant and antiinflammatory properties. Green peas are excellent sources of Proteins and polyphenol antioxidants. Mushrooms contain fairly good amounts of Protein, fibre, B-vitamins and are excellent sources of Selenium. Lemongrass, also known as Citronella is used for its vibrant flavour and as an excellent digestive aid. Coriander is excellent for chelating heavy metals from your body. Coconut milk contain MCTs which are beneficial for a healthy liver.



Recipe Created By Swati Bagaria

Swati Bagaria manages a hospital for a living and is mom to two beautiful boys. She came to Thrive to lose the few extra kgs she had gained through pregnancy and to resolve some recurring skin issues that used to bother her. Not only did she lose weight, she felt more active and could work tirelessly through the day and her skin literally started glowing. Her biggest challenge was adapting to the protocol while living a really large joint family. Her creative ability took over and she came up with the most amazing Thrive cuisine that was not just healthy but super delicious for the entire family. This is just one of them.

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