Recipes

*RAMAYANA’S DIET CLINIC*
*DT. GEETU*

*RAMAYANA’S NAVRATRA SPECIAL*

*200. Rajgira Paneer stuffed Chapati* 🫓

1 cup Rajgira Flour (Amaranth Flour)
½cup Potato , boiled, mashed
2 spoon Paneer , grated
1 Green Chillies , finely chopped
Pinch of Turmeric powder (Haldi)
¼ teaspoon Cumin powder (Jeera)
1 spoon Coriander (Dhania) Leaves , finely chopped
Pinch of black pepper
Salt
Oil

*Directions*

We begin making the Rajgira Paneer chapati by Mixing all the ingredients together in a mixing bowl with enough water to a dough consistency.

Divide the dough into equal portions and roll it onto a board.

Heat a Flat bottomed pan and add the rolled chapati with some ghee and cook it on both the sides for about 2 minutes.

Serve your crispy Rajgira Paneer chapati.

*RAMAYANA’S DIET CLINIC*
*Dt. Geetu*

*Ramayana’s Pumpkin soup*

*Ingredients*
1½ bowl of Pumpkin
1 inch Ginger
Rock salt
Lemon
Blackpepper
Water

*Preparation* :
Add pumpkin in a pressure cooker and let it whistle for 2-3 times..

Blend it with ginger and water.

Now in a pan add left over broth and pumpkin and ginger..

Cook the mixture for 10 min.
Add rock salt lemon and black pepper.
Thick soup is ready .

*RAMAYANA’S DIET CLINIC*
*DT. GEETU*

*RAMAYANA’S NAVRATRA SPECIAL*

*Samak cheela*

Sama Rice – ¼ cup
Carrots – grated – 2spoon
Coriander – chopped – a handful
Green chillies – chopped
Sendha Namak
Cumin Seeds-1/2 tsp
Oil -2or 3 drops

*Method* :
Soak Sama Rice in a cup of water for 15 minutes.
Grind the Rice in a Mixer with the water (It should not be very thick or very watery)
Add the grated carrot, green chillies, chopped coriander and Sendha Namak
Heat the Tawa, pour a spoonful of batter and spread it.
Cook on both sides with sprinkling of ghee.
Serve hot

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*RAMAYANA’S Sabudana Chapati*

*Ingredients*
½ cup sabudana
▢¼ cup peanut
▢½ potato (boiled & mashed)
▢2 chilli (finely chopped)
▢1 tsp cumin / jeera
▢1 pinch pepper (crushed)
▢1 inch ginger (grated)
▢2 tbsp coriander (finely chopped)
▢1 tsp lemon juice
▢ salt according to taste
▢oil (for roasting)

*INSTRUCTIONS*

firstly, in a large bowl take sabudana and rinse well with running water.
drain off and transfer to a large bowl.
add 1 cup water and dip the sabudana completely in water. soak for 4 hours or until the sabudana turns soft and non-sticky. keep aside.
in a pan dry roast ¼ cup peanut on low to medium lame.
cool completely, and peel the skin of peanuts.
now crush the peanuts coarsely. keep aside.
in a large bowl take soaked sabudana, potato, chilli, cumin, pepper.
also add 1 inch ginger, 2 tbsp coriander, 1 lemon juice and 1 tsp salt.
squeeze and mix well making sure all the spices are well combined.

prepare a soft dough. sabudana thalipeeth dough is ready.

Now flatten the dough on your palm and make a chapati.

Roast chapati from both sides

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*Ramayana’s Kuttu Ki roti*

*Ingredients* (for 2 Rotis)
▢½ small bowl kuttu ka atta (buckwheat flour)
▢ finely chopped coriander leaves
▢⅓ medium potato
▢ hari mirch – finely chopped (optional)
▢ warm water as required
▢ rock salt (edible and food grade) (sendha namak), add as required
▢2-3 dropz of oil for roasting

*Instructions*

Boil potato till its completely cooked.
Peel and mash the potato when still warm.

In a bowl, mix the mashed potatoes, coriander leaves, green chilies and rock salt with the kuttu ka atta.
Add very little warm water begin to knead.
Keep on adding little warm water in parts and knead till a dough forms and it stays together.

Place the roti on your right palm and make a chapati
Then place the roti or paratha on the tava. Keep the heat to medium to medium-high.
When one side is partly cooked, flip and let the other side cook.
Spread 2-3 drops ghee or oil on top and then flip again.
Cook for a few minutes and meanwhile spread again ghee or oil on the top.
Flip once or twice till the kuttu ki rotis have golden brown patches.