Recipes

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 .

DT. GEETU ✨
✨ RAMAYANA’S DIET CLINIC ✨

166. RAMAYANA’S SPECIAL SAMBHAR

Ingredients
•3-4 tsp Tur Dal
•2 sticks Drumstick
•½cup Cup Brinjal
•2 tsp Capsicum (chopped)
•2tsp Chopped Cup Tomato
•2 Chopped Tsp Coriander Leaves
•2 tsp Tamarind
•3 Kadi Patta
•0.29 Tsp(0.52 gm) •
• 1 tsp Sambhar Powder
•Red Chilly ( According to taste)
• ½ Tsp Rai
•Pinch of Hing
•pinch of Haldi
• Salt (according to taste)
• 2-3 drops of Oil
• Water

INSTRUCTIONS
In a pan, heat 2 -3 drops of oil.

Add rai, 3 kadi patta leaves, 2 red chillies, haldi, red chilly powder, 1 tsp sambhar powder and saute.

Now add chopped onion, diced tomato, drumstick, chopped carrot, chopped brinjal, chopped pumpkin and mix well.

Add salt, boiled tur dal, 2 tsp tamarind pulp and allow it to boil and cook well.

Serve with hot sambhar.

DT. GEETU ✨
✨ RAMAYANA’S DIET CLINIC ✨

165. RAMAYANA’S SPECIAL OATS DOSA

Ingredients
•3 Tbsp Oats
•coriander leaves
•1 Tbsp Suji
• Salt ( according to taste)
• 2-3 drops of Oil
• Water

INSTRUCTIONS

For Batter
• In a bowl, add 3 tbsp oats flour, suji, salt, chopped coriander leaves and a little water.

• Mix well

•Pour a ladle of the prepared batter and spread it on the tawa.

•Roast with 2-3 drops of oil, flip and roast on other side as well.

•Serve with hot sambhar.

DT. GEETU ✨
✨ RAMAYANA’S DIET CLINIC ✨

164. Ramayana’s Pink Power Roti

•4 tsp Wheat Flour
•2 Tsp Beet Root
•1/8 Powder Tsp(0.36 gm) Black Pepper
• pinch of Ajwain
• Salt ( according to taste)
•2-3 drops Ghee
• Water

INSTRUCTIONS
1. In a mixing bowl, take 4 tsp Whole Wheat Flour, Grated Beetroot, Black Pepper Powder, Salt and Ajwain

2. Mixing it properly with hand, add a little water and knead it into a dough and roll it into a ball form.

3.Coating it very lightly with whole wheat flour, flatten it and make it in a circular paratha shape using a rolling pin.

4.Heat a nonstick tava on a low flame and Add 2-3 Drops of oil roast the paratha on it.

5.Allowing it to cook, make sure both sides are browned well.

DT. GEETU ✨
✨ RAMAYANA’S DIET CLINIC ✨

163. RAMAYANA’S OATS KHICHDI

•1 cup Oats
•2 Tsp Whole Moong
• 1 Tbsp Peas (Boiled)
•1 Tbsp Tomato (Chopped)
•2 Tsp Carrot (Chopped)
•2 Tbsp Onion (Chopped)
•1/4 Tsp Red Chilly (Powder)
•1/2 Tsp Ginger (Chopped)
•2 pinch Jeera
•Salt according to taste
2 -3 drops of oil
1 cup Water

Instructions

•Take a kadhai, heat 2-3drops of oil.

•Add jeera and let it crackle.

•Next, add chopped onion, chopped ginger, chopped carrot and chopped tomato.

•Saute all the ingredients well.

•Add boiled green peas , oats and mix well.

•Add salt ( according to taste) and red chilli powder.

•Add boiled whole moong and sufficient water.

• Mix all the ingredients well, cover the pan with a lid and cook.

• Sprinkle rich white sesame seeds on top for a nutritional twist and serve.