Recipes

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.

DT. GEETU ✨
✨ RAMAYANA’S DIET CLINIC ✨

162. RAMAYANA’S GUAVA OATS BANANA SMOOTHIE

Ingredients
• 1 cup rolled oats
• 1 cup milk
• 1 Chopped guava
• ½ ripe banana, peeled and sliced
•Honey – only tip of the spoon

Instructions
1. Pulse the oats and milk together in a blender for one minute, or until the oats are fine.
Allow the milk to hydrate theoats for an additional minute.

2. Add guava and 1 ripe banana in the blender.
Blend everything together until smooth, about a minute.

3. Taste the smoothie. If it’s too tart for you, add more milk.

4. Blend for another 1-2 minutes, or until very smooth.

5. Pour into large smoothie glass and garnish with honey. . ???

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.