DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC
161. Ramayanas blueberry quinoa
INGREDIENTS:
• 2 cups 250ml skimmed milk
•1/4 teaspoon ground cinnamon
•2-3 drops vanilla essence
•1 cup cooked quinoa
•1/2 cup blueberries
•3-4 sliced almonds
•1/2 teaspoon honey
DIRECTIONS:
In a large glass measuring cup, whisk together milk, cinnamon and vanilla.
Scoop the quinoa evenly into serving bowls.
Serve immediately with milk mixture, topped with blueberries, almonds and a drizzle of honey.
DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC
160. Ramayana’s Hara bhara tikki wrap ?
Ingredients
For The Hara Bhara Tikkis
* 1tsp. chana dal
* 1/2 spoon finely chopped ginger
* 1/2 tsp finely garlic
* 1/2 tsp finely chopped green chillies
* 3/4 cup blanched and chopped spinach
* 1/3 cup boiled green peas
* 1/3 cup grated paneer
* 2pinch chaat masala
* 2 pinch garam masala
* salt to taste
* 1/3 cup bread crumbs
* 1 tsp oil for greasing
For The Pahadi Spread
1 tbsp hung curd
4 chopped mint leaves
1/4 cup chooped coriander (dhania)
1/2 tsp cumin seeds (jeera) 1 green chilli roughly chopped
1 tsp lemon juice
salt to taste
1/2 cup grated carrot
1/2 cup sliced onions
1/2 tsp chaat masala to taste
1/4 tsp red chilli powder
1/2 tsp lemon juice
1 roti
1/4 cups roughly chopped lettuce
Method
For the hara bhara tikkis
1. Soak the chana dal for 1 hour. Drain.
2. In a pressure cooker add the chana dal, garlic, ginger, green chilies and ½ cup of water, mix well and pressure cook for 2 whistles
3. Allow the steam to escape before opening the lid. Drain.
4. Combine the spinach, green peas and chana dal blend in a mixer to a paste without using any water.
5. Transfer the paste to a bowl, add the paneer, chaat masala, garam masala and salt and mix well.
6. Divide the mixture into 3-4 equal portions, shape each portion into a rectangular tikki and flatten it.
7. Heat a non-stick tava (griddle) and cook the tikki on a medium flame using 3 tsp of oil till the tikkis are light brown in colour from both the sides. Keep aside.
For the pahadi spread
1. Combine all the ingredients, except the hung curd
, and blend in a mixer to a smooth paste using ½ tsp water
2. Add the hung curd mix well and keep aside.
How to proceed to make hara bhara tikki roll
1. To make the hara bhara tikki roll, combine the carrots, onion slices, chaat masala, red chilli powder and lemon juice in a bowl, mix well and keep aside
2. Place a roti and spread 2-3 tbsp of the spread on it.
Arrange lettuce in a single row in the centre on the roti
4. Place 1 hara bhara tikkis, arrange carrot-onion mixture over it and roll it up tightly.
5. Wrap a tissue paper around each hara bhara tikki roll and serve immediately.
?DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC
159. Ramayana’s TAWA PANEER ROLL ?
INGREDIENTS:
°50 g Paneer Cubes
°2 tbsp Capsicum (Diced)
°Thick Curd half bowl
°2 tbsp Besan
°Some drops of Mustard Oil
°1/2 sp Fresh Garlic Paste
°1/2 tsp Fresh Ginger Paste
°2 pinch Coriander Powder
°2 pinch Garam Masala, Chilli Powder
°1/4 spoon Turmeric Powder
°1/4th tsp Jeera Powder
°1 Chapati w/o Ghee
°Onions Sliced
°Coriander Chutney
DIRECTIONS :
1. In a bowl, add the Paneer Cubes and Capsicum. Add all the ingredients and mix well.
2. Let it rest for about 45 minutes and toss it once again to ensure Paneer is well-coated.
3. On a heated tawa, add some drops of Mustard Oil and spread it out. Pour the Marinated Mixture.and spread it evenly.
4. Toss the Paneer to ensure cooking on both sides. This should take about 2-3 minutes with tossing.
5. Take a Regular Chapati, spread Green Chutney and Sliced Onions, add the Tawa Paneer mixture and roll it. Cut in two halves and serve hot
?DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC
DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC
158 . Ramayana’s Mango mastani
Ingredients
▢ half mango
▢250ml milk (chilled)
▢1 tsp mango pulp
▢2 teaspoon dry fruits (almonds, cashew & pistachios)
▢ strawberry
▢fresh cherries
INSTRUCTIONS
firstly, prepare a thick mango milkshake by taking 1 slice of mango cubes in a blender.
add 1 cup chilled milk and add 2 – 3 strawberry .
blend to thick mango milkshake. keep aside.
to assemble, in a tall glass take 2 tbsp mango pieces.
add sliced strawberry .
also top with 1 tsp mango pulp, 1 teaspoon dry fruits and 1 teaspoon red fresh cherries
further, pour in ½ cup prepared mango milkshake.
finally, top with 1 cherry and enjoy mango mastani this summer
?DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC
157. Ramayana’s Badam kheer
Ingredients
For Blanching & Grinding Almonds
▢7-8 soaked almonds
▢250ml cup milk for grinding
▢half teaspoon honey
▢2 green cardamoms
▢2-3 strands of saffron
Preparation
Rinse almonds and add them in a bowl. Then pour ⅓ cup hot boiling water. Cover and keep aside for 30 to 40 minutes..
Peel the almonds. You just need to press the skin and it comes out easily.
Take 3 to 4 of blanched almonds and slice them thinly.
Grinding Almonds
Add the remaining almonds in a grinder jar.
Next add honey seeds from green cardamoms.
Add ¼ to ⅓ cup milk. Milk can be chilled or at room temperature.
Grind till smooth. The almonds should be ground very well to a smooth consistency. If there are coarse particles or chunks, then it can be irritating to the throat.
Making Badam Kheer
Take 2.5 cups milk in a pan. Make sure that the pan is large enough so that the milk does not spill out while boiling.
Keep the pan on a low flame and begin to heat badam milk till it comes to a boil. Stir at intervals so that the milk does not scorch from the bottom.
Add saffron strands and stir.
Simmer on low flame for 3 to 4 minutes. Do stir at intervals.
Then add the almond paste. mix very well with a spoon.
Let the entire badam ki kheer come to a boil.
Then switch off the flame. Scrape the evaporated and dried milk at the sides of the pan and add them in the kheer.
You can serve badam kheer hot, warm or chilled. While serving garnish badam ki kheer with the sliced almonds and a few strands of saffron.or you can add chopped fruits in chilled kheer
