Recipes

?DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

159. Ramayana’s TAWA PANEER ROLL ?

INGREDIENTS:

°50 g Paneer Cubes
°2 tbsp Capsicum (Diced)
°Thick Curd half bowl
°2 tbsp Besan
°Some drops of Mustard Oil
°1/2 sp Fresh Garlic Paste
°1/2 tsp Fresh Ginger Paste
°2 pinch Coriander Powder
°2 pinch Garam Masala, Chilli Powder
°1/4 spoon Turmeric Powder
°1/4th tsp Jeera Powder
°1 Chapati w/o Ghee
°Onions Sliced
°Coriander Chutney

DIRECTIONS :

1. In a bowl, add the Paneer Cubes and Capsicum. Add all the ingredients and mix well.
2. Let it rest for about 45 minutes and toss it once again to ensure Paneer is well-coated.
3. On a heated tawa, add some drops of Mustard Oil and spread it out. Pour the Marinated Mixture.and spread it evenly.
4. Toss the Paneer to ensure cooking on both sides. This should take about 2-3 minutes with tossing.
5. Take a Regular Chapati, spread Green Chutney and Sliced Onions, add the Tawa Paneer mixture and roll it. Cut in two halves and serve hot

?DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

158 . Ramayana’s Mango mastani
Ingredients
▢ half mango
▢250ml milk (chilled)
▢1 tsp mango pulp
▢2 teaspoon dry fruits (almonds, cashew & pistachios)
▢ strawberry
▢fresh cherries

INSTRUCTIONS

firstly, prepare a thick mango milkshake by taking 1 slice of mango cubes in a blender.
add 1 cup chilled milk and add 2 – 3 strawberry .
blend to thick mango milkshake. keep aside.
to assemble, in a tall glass take 2 tbsp mango pieces.
add sliced strawberry .
also top with 1 tsp mango pulp, 1 teaspoon dry fruits and 1 teaspoon red fresh cherries
further, pour in ½ cup prepared mango milkshake.
finally, top with 1 cherry and enjoy mango mastani this summer

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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