Recipes

DT. GEETU ✨
✨ RAMAYANA’S DIET CLINIC ✨

171. Ramayana’s Soya matar pulao

•¼ cup – Onion
•5-6 Soya Chunks
•2tsp Peas
•2 tsp Tomato (chopped)
•3 Tbsp Brown Rice
•1 Bay Leaf
•½ Tsp Ginger Garlic Paste
•½ Stick Cinnamon
•½ Tsp Dhania Powder
• ½Tsp Jeera
•½Green Chilli
•1 pinch Haldi
•Salt (according to taste)
•Oil (2-3 drops)
•Water

Instructions
1.In a pan, heat oil, jeera,
cinnamon stick, Bay leaf and onion.

2.Saute all ingredients well for few minutes.

3. Now, add ginger garlic paste, green chilli , dhania powder, haldi and again saute.

4. To this, add chopped tomato, boiled peas, soya chunks and cook well.

5. Now, add cooked rice and salt.

6.Mix well and soya matar pulao is ready to serve hot.

DT. GEETU ✨
✨ RAMAYANA’S DIET CLINIC ✨

170. RAMAYANA’S MILLET ZUCCHINI ROTI

INGREDIENTS

•2 Tsp Ragi flour
•2 Tsp Jowar Flour
•½ Tsp Rice Flour
•2 tbsp Grated Green •Zucchini (turee)
•1/4 Tsp(0.59 gm) Jeera
• Red Chilly (according to taste)
• Salt ( according to taste ) •2-3 drops of Ghee
•Water

INSTRUCTIONS
1.In a mixing bowl, add ragi And jowar flour

2. To this, add grated zucchini, jeera, red chilli powder and salt.

3. Add sufficient water and knead the mix into a soft dough.

4.Roll into a paratha using a rolling pin.

5.Roast the paratha on a tawa with 2-3 drops of ghee.

6.Flip and roast well on the other side.

Serve hot with Curd and/or salad.

RAMAYANA’S DIET CLINIC✨
✨ DT. GEETU✨

169. RAMAYANA’S APPLE PAPAYA SMOOTHIE

INGREDIENTS

•2 Tbsp Curd
•1 Date
•½ Cup Papaya (chopped)
½ Cup Apple (chopped)

Instructions
•Blend chopped papaya, chopped apple, 2 tbsp Curd, and 1 date in a blender until a smooth puree.

• Chill and Serve.

DT. GEETU ✨
✨ RAMAYANA’S DIET CLINIC ✨

168. RAMAYANA’S JAGGERY CAKE

Ingredients
•1½ cup wheat flour ,
•½ cup oats
•2-3 drops of ghee
•1 small ball of jaggery
• ½tsp baking powder
•½ tsp baking soda,
• 1 tsp cocoa powder
• 1 handfull roasted dryfruits
1 glass milk

Instructions
1.In a bowl, Take wheat flour, add baking powder , baking soda and cocoa powder then keep this bowl aside .

2. Grind oats in mixing jar n seive it in wheat flour bowl , then seive it together.

3.Then take mixing jar, put 1 glass of milk and jaggery , oil and blend it until it smooth paste.

4.Then put this paste in big bowl n add dry ingredients in it.

5.Stir all the mixture in one direction and in baking dish brush with oil and dust wheat flour n put all paste in it .
6.sprinkle roasted dry fruits n bake it at 180 degree for
40 mins.

7. Enjoy this jaggery cake after cooling it in the fridge!

DT. GEETU ✨
✨ RAMAYANA’S DIET CLINIC ✨

167. RAMAYANA’S RED SAUCE PASTA

Ingredients
For Cooking Pasta
▢100 grams Suji pasta
▢ water
▢salt (according to taste)
▢3-4 drops of oil

Veggies For Red Sauce Pasta

▢1 cup mixed vegetables – like carrots, cauliflower, broccoli, green beans etc
▢⅓ cup boiled steamed corn kernels or green peas
▢1 cup chopped mushrooms
▢⅓ cup chopped capsicum (green bell pepper)
▢2 -3 drops olive oil –
▢1 small tej patta
▢4 small to medium garlic cloves – finely chopped
▢2 tbsp grams finely chopped onion
▢200 grams tomatoes or 2 large tomatoes
▢¼ to ½ teaspoon black pepper
▢ Oregano and chilly flakes

Instructions
Firstly steam or cook 1 cup mix chopped veggies till they are cooked and tender.

Heat 2.5 cups water, ¼ teaspoon salt and ¼ teaspoon oil in a pan till the water comes to a boil.

Then add 100 grams of Suji pasta.

On a medium to high flame cook till the pasta is completely cooked.

Then in a or strainer, strain the pasta and keep aside.

Making Red Sauce
In a food chopper, food processor or in a mixer or blender, crush 2 large tomatoes to a puree. Keep aside.

Heat 2 tablespoons olive oil in a pan or wok or kadai. Add 1 small to medium tej patta and 4 small to medium garlic cloves (finely chopped). Saute for some seconds till the raw aroma of garlic goes away.
Add ⅓ cup finely chopped onions and begin to saute the onions on a low to medium flame.

Saute till the onions turn translucent.

Then add tomato puree.

Mix very well and begin to saute the mixture.
Stir at intervals and saute till you see the oil leaving the sides and the sauce has thickened a bit.

Then add chopped mushrooms

Mix very well and saute for 6 to 7 minutes on a low to medium flame.

Next add ⅓ cup chopped capsicum. Mix well.
Saute the capsicum for 4 to 5 minutes on a low to medium flame.

Then add pinch of black pepper powder.
Next add salt as per taste. Mix very well.

Making Red Sauce Pasta

Add the steamed veggies and ⅓ cup boiled sweet corn.

Then add the cooked pasta.
Gently toss and mix everything very well, so that the red sauce coats the pasta as well as the veggies.

Garnish tha pasta with oregano and chilli flakes

Serve red sauce pasta hot .