Recipes

?DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

174. Ramayana’s besan cheela

Ingredients
•Besan-2 tsp
•1/4 cup Finely Chopped Spinach or any other greens
•chopped Onion
•Chopped Green Chili
•Chopped Cilantro
•Pinch Red chili powder
•Pinch(optional) Turmeric powder
•Pinch Garam Masala
• Water as required
•Drops of needed Oil  – for roasting

Method

•Mix the besan, chopped spinach, onion, green chili, cilantro, salt, red chili powder, turmeric powder and garam masala in a bowl.
•Add water gradually while mixing till it forms a thick batter.
•Heat a griddle or dosa pan. Smear some oil on the pan and pour a ladle full of batter.
•Spread the batter evenly.
•Let it cook for couple of minute.
• close with a lid to cook it faster.
•Flip and cook the other side also.
•Chillas will become slightly crisp with a few brown spots.
•Remove it using a spatula and serve hot.

DT. GEETU ✨
✨ RAMAYANA’S DIET CLINIC ✨

173. BEETROOT SESAME KULCHA

• 1 Cup Wheat Flour
• 2tsp Grated Tbsp Beet Root
• 1 Tsp Milk
•1 tsp Curd
•1 Tsp Coriander Leaves ( coriander leaves)
•Red Chilly ( according to taste )
• 1/4 Tsp White Til
• 1/4 Tsp Black Til
•Pinch of Dry Mango Powder
•Salt ( according to taste )
2-3 drops of Ghee

For Filling
In a bowl add grated beetroot, salt, red chilli powder, dry mango powder, prepared white sesame seeds powder and black sesame seeds powder. Mix well.

For making kulcha
1.Take a bowl add whole wheat flour, ,1 tbsp Curd, 1 tbsp Milk, salt.

2.mix well and knead a soft dough. Rest the dough.

3.Roll the dough

3.Fill the stuffing, fold and seal the dough.

4.Roll the dough into a kulcha.

5.Roast with 1 tsp ghee.

6.Garnish it with 1 tsp chopped coriander leaves.

7.Add remaining black and white sesame seeds.

8.Flip the kulcha and roast the other side.

9.Serve Hot. Enjoy.

DT. GEETU ✨
✨ RAMAYANA’S DIET CLINIC ✨

172. RAMAYANA’S MINTY COCONUT KULCHA

Ingredients
2 Tbsp Wheat Flour (Whole)
2 Tbsp Chopped Pudina
1 Tsp Grated Dry Coconut
1 tbsp Milk
1 tbsp Curd
½ Green Chilli
¼ Tsp Dry Mango Powder
Salt ( according to taste )
2-3 drops of Ghee
Water

For Kulcha Dough
Take a bowl add whole wheat flour, Curd, Milk, salt. Knead a soft dough.

Rest the dough.

For Filling
•In a bowl add grated dried coconut, salt, chopped mint leaves, dry mango powder, chopped green chilli . Mix Well.

•Roll the dough. Fill the stuffing.

•Seal & fold.

•Roll into a kulcha. Apply water.

•Place kulcha on tawa and Apply 1 tsp ghee.

•Flip & cook.Roast well.

•Serve Hot.

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.