Recipes

?DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

137. Ramayama’s Beetroot bhurji ?

Ingredients
•1 beetroot
•salt according to taste
•1.5 cup of water for pressure cooking the beetroot .
•few drops of oil
•pinch of mustard seeds and cumin seeds
•pinch of hing
•1 green chilli
•pinch of haldi
•1 tsp onion finely chopped

Method
•Pressure cook the beetroot for 3-4 whistles, and peel them n chopped in small pieces .
•Heat few drops of oil in a pan then add mustard seeds, cumin seeds, hing, haldi, saute until the mustard seeds and cumin seeds crackle•
•Add onion and green chilli and sauté for few seconds, then add chopped beetroot and mix and stir well.
• Serve hot ?

DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

136. Ramayana’s Hummus pita pocket ?

Ingredients

•A handful of lettuce leaves , roughly chopped
•1 small carrot, peeled and coarsely grated
•4 cherry tomatoes, halved
•1 radish, sliced
•2tbsp flat-leaf parsley or mint, chopped
•1tbsp olive oil
•1tbsp lemon juice
•2 small pitta bread
•3-4tbsp hummus

Method
•Combine the lettuce leaves , carrot, tomatoes, radishes, herbs, lemon juice and oil. Season with salt and freshly ground black pepper.
•Toast the pitta breads and then open out each one to make a pocket.
•Thickly spread the base of each pitta pocket with houmous and fill with the salad, allowing some of the filling to spill out.
•Serve with lemon wedges, if desired.

~A slick of olive oil and dash of lemon juice ensure the raw vegetables and classic chickpea dip taste even fresher.

DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

135. Ramayana’s Pita bread ?

Ingredients
For Pita Bread

•3/4 cup whole wheat flour (gehun ka atta)
•1/2 tsp dry yeast
•1 tsp olive oil
•salt to taste
•whole wheat flour (gehun ka atta) for rolling

Method

For pita bread
•To make pita bread, combine the dry yeast, sugar and 2 tbsp of water in a bowl and mix well. •Cover with a lid and keep aside for 5 minutes or till the dry yeast completely dissolves in the water.
•Combine all the ingredients along with the yeast-water mixture in a deep bowl, mix well and knead into a soft dough using enough water.
•Cover the dough with a wet muslin cloth and allow it to prove for 30 minutes or till the dough doubles in volume.
•Knead the dough to remove the excess air.
•Divide the dough into 3 equal portions and roll out each portion length and thickness using a little whole wheat flour for rolling.
•Heat a non-stick tava (griddle) and cook the pita bread on a medium flame for 1 minute on both the sides or till small blisters are seen.
•Then, cook it on an open flame till it puffs up and brown spots appear on both the sides.
•Cut each pita bread,pita bread into 2 halves horizontally and use as required.

?DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

134. Ramayana’s Papaya salad?

INGREDIENTS
•Ripe Papaya 2 tbsp peeled and cubed
•Muskmelon peeled 1 tsp
•cubed Guava 1 tsp
•chopped Apple 1 tsp

For Dressing
•Lemon Juice 1 tsp
•Salt to taste
•Pepper to taste

Method

•Prepare the fruits add them to a bowl.
•Take the dressing ingredients in a bowl and mix well.
•Pour this over the fruits and toss well n Serve ??

DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

133. Ramayana’s Banana and coconut smoothie

Ingredients
°250ml milk (cow’s milk)
°coconut powder (1 tbsp)
°1 banana
°1 teasp ground flaxseed, sunflower and pumpkin seed
°¼ mango(optional)

Method
Put all the ingredients into a blender and blitz until smooth. Pour into 1 tall glass .
Serve it with slice of mango