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
Makes for about 2 pints of Adai batter (serves 15 ~20 Dosas)
1 Cup steel cut oats
1/2 cup Channa dal, Urad dal, Moong dal, Red Masoor dal (optional), Toor dal each
3~4 stems of fresh curry leaves
4~5 red chilies (adjust according to your taste)
ginger about the size of a quarter
2 tbsp. of Jeera /Cumin seeds
Salt according to taste
Pinch of Asafoetida/Hing
1 cup fresh coriander leaves (optional)
1/2 cup finely chopped onions
2~3 tbsp finely chopped green chilies
2~3 tbsp finely chopped ginger
1. Soak oats, dals, curry leaves, ginger and red chilies in a bowl for a minimum of 4 hours
2. Grind into a fine paste, add fresh coriander, salt, hing and water as needed
3. The batter should be of consistency where it spreads well on the Tava and not runny.
4. Heat Tava/griddle and pour a ladle of batter and spread into a circle using the ladle.
5. Add a little bit of oil to the edges to make it crispy
6. Add chopped onion, green chilies, and ginger. Optionally you can also add grated carrot, coriander, and nuts like cashew.
7. Let is roast for a minute or two and the turn over for a quick 30 sec and roll into a perfect crispy Dosa.
8. Kids version can be made by adding some grated cheese and a variety of nuts like almonds, cashew, and even Walnuts.
1/2 cup blanched and finely chopped tomatoes
1/2 cup soaked and boiled rajma (kidney beans)
1 tsp olive oil or oil
2 bay leaves
5 peppercorns (kalimirch)
1/4 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
3 tbsp tomato puree
2 tbsp tomato ketchup
sugarfree to taste
salt to taste
1/2 tsp dried oregano
1/2 tsp dry red chilli flakes (paprika)
Method of preparation:
Heat the olive oil in a broad non-stick pan, add the bay leaves and peppercorns and sauté on a medium flame for a few seconds
Add the onions and garlic and sauté on a medium flame for another minute.
Add the tomatoes, tomato purée and tomato ketchup, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the rajma, sugarfree, salt, oregano and chilli flakes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Discard the peppercorns and bay leaves from the salsa and keep aside.
Serve immediately garnished with spring onions whites and greens. Can be had with baked tortilla / baked nachos
IRON RICH FOOD – RAJGIRA – 100 gms contain 7.5 gram Iron
1/2 Cup Rajgira Flour
1 small potato
1/2 cup paneer, grated
1 green chilly
1/2 tsp turmeric powder
1/2 tsp jeera powder
Finely chopped coriander leaves (dhania)
1/4 tsp black pepper powder
Salt to taste
1 tsp Oil for cooking
Mix all the ingredients in a mixing bowl with enough water and make a dough. As rajgira doesn’t contain gluten so take enough flour to dust while rolling the dough. Heat a flat bottomed pan and add the rolled paratha with some oil and cook it on both the sides. It tastes good with tomato / green chutney.
Rajgira is gluten free so very useful in Celiac Disease.
Rajgira is also rich in protein & fiber.
OTHER USES OF RAJGIRA :
1. Add to smoothies to increase fiber and protein.
2. Mix it in soup for thickness instead of cream.
3. Use as a breakfast cereal with fruit and nuts in it.
4. Use it in different dishes in place of couscous.