Weight loss Smoothie

Weight loss Smoothie

Ingredients

1. Banana - 1 medium

2. Low fat cow milk / almond milk - 1 glass

3. Honey - 1 tsp

4. Oats (dry roasted) 1/2  tsp 

5. Cinnamon powder - 1/2 tsp

6. Chia Seeds - 1 tsp

7. Amonds - 5
9. Curd - 1 cup

Steps

Mix all the ingredients in a blender and serve cold, garnish with banana slices, sliced almonds & pinch of cinnamon powder.

Bread Roll

Bread Roll

Ingredients

1. Potatoes - 3 to 4 (boiled and mashed) / Paneer 1 cup 
2. Onions - 2 medium finely chopped
3. Green Chillies - 2  finely chopped.
4. Red chilly powder as per taste
5. Amchur powder / dry mango powder- 1/2 tsp
6. Anardana - 1/2 tsp (dry pomegranate seeds)  
7. Salt as per taste
9. Coriander leaves
10. Bread 6 slices
11 SALTED Water around 1 cup to soak the bread

Steps

1. Mix all the ingredients from Sr. no. 1 to 9

2. Dip bread in water (DEFINITELY add salt in water as per taste) and then squeeze water completely.

3. Make small bowls of potato / paneer batter and keep in middle of bread and make a roll (any shape you want round or oval).

4. Heat Mustard Oil in deep frying pan and deep fry the rolls on low flame till crispy brown and serve hot with green  chutney / tomato ketchup

Coconut Chutney (without fresh coconut)

Coconut Chutney (Without fresh coconut any time, just stock coconut flakes - dried or powder)

Ingredients

1. Coconut Powder - 1 cup / or you can also used fresh grated coconut if available.

2. Onion - 2 small cut into pieces

3. Garlic - 3 to 4 cloves

4. 2 tbsp chana dal soaked for 10 - 15 minutes.

5. Green Chilly - 2 

6. Mustard Oil, Mustard seeds, whole dry red chilly - 1 & 1 tsp soaked chana dal for tadka

7. Salt as per taste.

Steps

1. Add all the ingredients mentioned above except sr. no. 6 and grind to fine paste.

2. Heat oil in pan add all ingredients in sr. 6 and pour on the paste, your coconut chutney is 

    ready.

3. Garnish with finely chopped and smashed Green chilly & coriander twigs.

 

   

Vegetable Pulao

Vegetable Pulao 

Ingredients

1. Rice  (Brand - Double Chabi 1121) - 1 glass

2. Potato - 2 cut into cubes

3. Cauliflower /  Phool Gobhi -  1 small cut into pieces

4. Peas / Matar -  1 small bowl

5. Onions - 2 medium sliced / 5 very small size whole

6. Mushroom - 1 bowl 

7. Tomatoes - 2 medium sized mashed in fine paste or chopped into pieces as per taste

9.  Salt - as per taste

10. Red Chilly flakes -  as per taste

11. Maggi masala - 1 pouch - special attraction for kids.

12. Green Chilly - 3 to 4 diced

13. Kasuri Methi - 1 tbsp - to sprinkle 

14. Desi Ghee - 3 tbsp

15. Cumin Seeds - 1 tsp

16. Water - 1.5 glasses

Steps.

1.  Wash rice and soak for 15 minutes

2. Heat ghee in cooker and add cumin seeds.

3. Add onions when cumin seeds start to sparkle

4. Saute for about 5 minutes.

5. Add all the vegetables mentioned in ingredients except tomatoes.

6. Saute for about 5 minutes.

7. Then add tomatoes and cook for a while till ghee gets separated.

9. Add salt , chilly flakes, mix well.

10. Add soaked rice , maggi masala and water stir well, close the lid of cooker, after one whistle low 

      down the flame and after 2 min swtich off the gas.

11. Sprinkle kasuri methi and again cover the lid for 2 minutes. mix and serve hot with white butter
      topping .

Vrat wali Sabudana Tikki

Sabudana Tikki - Vrat / fasting wali 

Ingredients

1. Boiled Potatoes/ Alu -  500 grams

2. Sago / Sabudana - 200 grams (soak for at least 3 to 4 hours, then strain the 

    water).

3. Water Chestnut Flour / Singade ka ata - 5 to 6 tbsp for binding the mixture

4. Green Chillies - 5 to 6 finely chopped

5. Rock Salt / Senda Namak - as per taste

6. Coriander Leaves 

7. Kasuri Methi

9. Mustard Oil (for best taste and also good for health, however can use refined 

    oil also) - for frying the tikkis.

Steps

1. Mix smoothly mashed Potatoes / Alu and strained Sago/ sabudana  in a large 

    bowl.

2. Then add all the above ingredients and make a smooth paste without 

    damaging sabudana

3. Grease your hand with little oil and make small flat round balls / tikki. 

4. Heat oil in karai and fry the tikkis.

5.  Serve hot with curd & green chutney as per your taste

Aloo / Alu Methi Doodh Wale

Aloo / Alu Methi Doodh Wale - Creamy Fenugreek leaves with potatoes 

Ingredients

1.  Potatoes / Alu - 4 medium size, diced in cubes
2.  Methi Leaves  -  1/2 kg
3.  Green Chillies - 4 to 5  or as per taste - finely chopped
4. Garlic - 4 cloves
5. Salt - as per taste
6. Turmeric Powder  - 1/2 tea spoon
7. Full cream milk - 3 cups & 1/2 cup cream
9. Mustard Oil -  2 to 3 tablespoons
10. Cumin Seeds - 1 tsp

Steps

1. Heat mustard oil in pan.
2. Add potatoes and fry till light brown .
3. Add cumin seeds, finely chopped garlic & green chillies .
4. Then add methi / fenugreek leaves & peas if required, salt & turmeric powder and cook with lid          till potatoes, peas leaves are cooked.
5. Now add milk and cook for 7 to 10 minutes at low flame with covered lid.
6. Switch off the flame, add cream and let it rest with covered lid.
7. Serve hot with Garlic Naan, Namak Mirch (chilly flakes) ka Parantha or Rumali Roti

TOMATO PEANUT CHUTNEY

Ingredients

1. Tomatoes - 4 large , preferably red desi Indian tomatoes  

2. Onions -  2 small 

3. Garlic - 3 to 4 cloves

4. Garlic -  1/2 inch

5. Green Chilliness -   3 to 4 

6. Whole red chilly  -  3 to 4 

7. Salt as per taste - 1 tea spoon

7A  Oil - 1 tea spoon 

9.  Cumin Seeds - 1/2 tea spoon

10. Sarso Daan & rai - 1/2 tea spoon

11. Curry Leaves - 10 to 15 leaves 

12. Roasted Peanuts -  1 small bowl

STEPS 

1. Heat oil in pan.

2. Add cumin seeds, mustard seeds / sarson.

3. When starts to sparkle add sliced onions.

4. When slightly sauted add ginger , garlic & curry leaves and sliced tomatoes.

5. Cook with lid for about 5  minutes, add peanuts & salt and mix well.

6. Let it cool, grind the mixture in grinder.

7. Delicious tomato chutney is ready (enjoy with ajwain, namak parantha / green chilly, namak
    parantha).

UTTAPAM (made of Idli / Dosa batter - easily available in market)

UTTAPAM 

(made of Idli / Dosa batter - easily available in market)

 Ingredients

1. Idli / Dosa batter  - 1 bowl (300 grams) 

2. Suji (semolina) - 1/2 cup

3. Onions - 2 small (finely chopped)

4. French Beans -  5 to 6  (finely chopped)  

5. Tomatoes - 2 small (finely chopped)

6. Green Chillies -  3 to 4 (or as per your taste) finely chopped 

7. Coriander leaves & Curry leaves - 1 small bowl

8. Coconut Milk - Coconut powder - 1 cup

9. Gun Powder - 2 tablespoon

10. Cow Milk  - 1/2 cup

11. Salt - as per taste

12. Red Chilly flakes - as per taste 

13. Kasuri Methi (only leaves) -  1 tablespoon

14. Water - 200 ml or as per desired viscosity 

Steps

1. Mix all the above ingredients in a large bowl (onions & gun powder to be marinated separately 

    for 15 minutes first then mix in rest mixture)

2. Brush the griddle / tawa / tava with Oil / ghee / butter as desired and pre heat till it smokes (to be 

    heated thoroughly or batter will stick to tawa)

3. Spread the batter on griddle and cook uncovered for 1.5 minutes or till the batter leaves the tava  

4. Pour a little ghee on sides of Uttapam, change the side of the uttapam with help of flat spoon 

    (rounded edges & not sharp edged spoon).

5. Cover with a lid and cook the uttapam for another 2 - 3 minutes.

6. Serve hot with Coconut / Green / Garlic Tomato Chutney.

* For CHEESE UTTAPAM spread Mozzarella Cheese immediately after spreading batter on griddle 

    

1 Raw vegetable , cut / cop finely

2 ( Gun powder)

3 (Onions & gun powder for marination)

4 (Idli / Dosa batter)

5 (Mix all the ingredients)

5 A (Add milk to the batter)

6 (Ready batter)

z

7 (Spreaded batter on preheated smoking
tawa)

9 (Cover after cooking for 1.5 minutes for another approx 2 min)

10 (Flip over to other side)

11 (Ready to serve)