Recipes

?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

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RAMAYANA’S DIET CLINIC

156. Ramayana’s Moong dal palak cheela ??

Ingredients:
2 – 3 spoon Yellow Moong Dal
1/2 cup Curd
1 Cup Spinach Leaves (Palak) , finely chopped
1 Onion , finely chopped
Coriander (Dhania) Leaves , finely chopped
1 Green Chilly , finely chopped
1 inch Ginger , grated
Pinch of Cumin seeds (Jeera)
Pinch of Turmeric powder (Haldi)
Pinch of Red Chilli powder
Salt , to taste
Drops of Oil needed for roasting

Method:
▪️To begin making the Moong Dal Palak Cheela Recipe, clean, wash and soak the moong dal in water for some time. Once ground, drain the water to a separate bowl.
▪️Grind the soaked moong dal adding little water at a time to make a smooth and thick batter.
▪️Pour the cheela batter into a large mixing bowl. Add the remaining ingredients except the oil and stir well to combine.
▪️Heat a pan or tawa, put oil on it. Pour batter and spread it.
▪️Let it cook well until the base gets light golden brown color and the top of cheela gets dried.
▪️Flip and cook on the other side. Once done, remove from the pan and proceed to make the Palak Cheelas the similar way.
▪️Serve the Moong Dal Palak Cheela hot

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RAMAYANA’S DIET CLINIC

155. Ramayana’s Paneer tikka

Ingredients
Pieces of paneer( homemade)
▢½ cup diced onion
▢½ cup diced capsicum

For Paneer Tikka Marination
▢2 spoons of Hung Curd
▢1/2 teaspoon Ginger-Garlic Paste or 1/2 teaspoon crushed ginger-garlic
▢pinch of kashmiri red chili powder
▢½ teaspoon turmeric powder (ground turmeric)
▢1/2 teaspoon cumin powder
▢1 teaspoon coriander powder (ground coriander)
▢½ teaspoon Garam Masala Powder
▢1 /2 teaspoon ajwain (carom seeds)
▢1/3 teaspoon dry mango powder (amchur powder)
▢1/3 teaspoon chaat masala
▢½ teaspoon black pepper powder
▢1.5 teaspoons lemon juice
▢2-3 drops of mustard oil
▢salt as required

Instructions
Chop the paneer in square shaped cubes.
Dice the onions and capsicum in 1 or 1.5 inches square pieces.

Making Marination
1.In a large bowl, take the hung curd (greek yogurt) and whisk it lightly till it becomes smooth

2. Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.

3.Mix very well. Check the taste and add more seasonings if required.
Add the veggies and paneer to the marinade. Slowly and gently mix them with the marinade.

4.Cover the bowl and marinate for at least 2 hours or more in the refrigerator.

After 2 hours roast the paneer on non stick tawa or grill in oven or grill in tandoor until golden brown.

?DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

154. Ramayana’s SATTU SHARBAT (NAMKEEN)

INGREDIENTS

▪️1/2 tablespoons Roasted Gram Flour (Sattu Ka powder)

▪️4 Mint Leaves (Pudina), finely chopped

▪️2 tablespoons Coriander (Dhania) Leaves, finely chopped 1 Green Chilli, finely chopped

▪️1 tablespoon Lemon juice

▪️1/2 teaspoon Cumin powder (Jeera)

▪️1/2 teaspoon Black Salt (Kala Namak)

▪️1 glass Chilled water.

Salt to taste

METHOD

In a bowl, add the sattu flour. To this, add rest of the ingredients including pudina leaves, coriander leaves, green chilli, lemon juice, roasted cumin powder, black salt, and mix well after adding cold or chilled water.

Stir until the drink is uniform and without any lumps. You can do this with a spoon or use a handheld buttermilk churner/ whisk

Pour it into the tall glasses and serve.

?DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

?DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

152. Ramayana’s special fruit cake

ingredients
°2-3 spoon of jaggery
°1 bowl wheat flour
° 2 teaspoon baking soda
°2 teaspoon baking powder
°2 Pinch cinnamon powder
° water as required
° dry fruits …almond.,cashews, raisin etc

method
take a bowl add jaggery add olive oil.. mix it with curd… take a other bowl nd add wheat flour…in flour add cinnamon nd baking soda, baking powder.
now add both in one large bowl nd whisk it properly nd make a smooth batter
At last add all dry fruits… and bake it on 180 degree for 40 min in oven

It’s ready for consuming ??