INGREDIENTS :- 1. ½ cup boiled mix sprouts 2. 1 tsp chilli powder 3. 1 tsp chaat masala 4. 1 tsp cumin (jeera) seeds powder 5. 2 tsp lemon juice 6. Salt to taste OTHER INGREDIENTS :- 1. 2 boiled potatoes, peeled and thickly sliced 2. Green chutney 3. ½ tsp sweet chutney (sugar free) 4. ½ katori whisked curd 5. 1 tsp Oil for greasing and cooking
METHOD :- Heat a non-stick tava, grease with oil and place the potatoes on it and cook on a medium flame till both the sides are golden brown in colour.
Place the potatoes on a plate, put 1 tbsp mixed sprouts and spread 1 tsp green chutney, 1 tsp sweet chutney and ½ tbsp curd on each potato slice.
Sprinkle little chilli powder on top and serve.
Ginger is well known for treating many digestive and respiratory ailments. It is excellent for common cold, cough and seasonal flu.
2 tbsp – Bajra flour (pearl millet flour)
2 tsp – saunth powder (dry ginger powder)
3-4 – big mejdoul dates
1/4 tsp – cardamom powder
1/8 tsp – nutmeg powder
1 tbsp – crushed pistachios
Dry roast bajra flour till it gives roasted aroma. Let it cool. Wash and dry the dates. Mash it nicely. Mix saunth powder and roasted bajra flour. Add cardamom and nutmeg powder. Add mashed dates and mix it well. Make small balls and roll it in crushed pistachios. Enjoy!
Amaranth or wheat or jowar or ragi flour can be used instead of bajra flour.
You can increase the amount of saunth if you like spicy ginger flavor.
Combine the channa dal, green chillies and 2 tbsp of water in a mixer and blend in a mixer to a coarse paste. Transfer the paste into a bowl, add all the remaining ingredients and mix well. Divide the mixture into equal portions and keep aside. Heat a non-stick tava and grease it using little oil. Shape a portion of the mixture into a flat round Tikki and immediately cook it on the tava on a slow flame using little bit oil, till it turns golden brown in color from both the sides. Serve hot with green chutney.
Amla is not only the source of vitamin C, but it also helps in digestion. According to Ayurveda it’s beneficial for both body and mind.
You can fry the Amla in a normal way and have it with the meals as pickle chutney.
Amla – 250 gm
Green chili – 100 gm
Oil – 2 ½ tablespoon
Asafetida – 2 pinch
Cumin seed – 1 small spoon
Carom seed – 1 small spoon
Turmeric Powder – half small spoon
Fennel seed powder – 1 ½ small spoon
Coriander seed powder – 1 small spoon
Red chili powder – ¼ small spoon
Salt – As per taste (Little more than one small spoon)
Method of preparation:
Wash and cut the Amla and remove their seed. Wash and cut green chili.
Put oil in the frying pan and heat it. Put asafetida, cumin seed and carom seed in the hot oil. After frying add turmeric powder, coriander seed powder and Fennel seed powder to the frying pan. Fry the mixture for one minute. Now mix Amla, green chili, red chili powder and salt in the mixture. Stir and fry the Amla for 2 to 3 minutes. Now cover the frying pan and let it be on low flame for 5 to 6 minutes.
Open the cover and stir the Amla. Now break one of them and if it’s still hard, cover them again and let the frying pan be on low flame for another 2 to 3 minutes. Your Amla Fry is ready.
Take out the Amla fry in a bowl. You can have these Amla fry to 10 to 12 days. Do take amla fry along with your meals, they also increase the taste of the meals
https://www.nobesity.in/wp-content/uploads/2020/02/Diet-English-Nobesity.jpg320843adminhttp://www.nobesity.in/new/wp-content/uploads/2018/10/hori-logo-nobesity-2.jpgadmin2020-02-03 11:59:252020-02-03 11:59:25HEALTHY AMLA RECIPE FOR IMPROVING SKIN AFTER BARIATRIC SURGERY