Recipes

DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

115. Ramayana’s Bajra khichdi

Ingredients
▢2 -3 drops ghee or oil
▢½ tsp cumin seeds
▢ chopped ginger
▢1 green chilli – chopped
▢½ cup bajra
▢¼ teaspoon turmeric powder
▢4 cups water
▢salt as required
▢½ cup moong dal

Instructions
Firstly Soaked bajra nd moong dal for 3 or 4 hour.
Take a pressure cooker and add little oil, cumin seeds ginger nd garlic. If you want to add veggies so you can use.
After it put bajra nd moong in pressure cooker nd add double water in it.
Now wait for at least 30 min.
After serve it with desi ghee or curd

DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

114. Ramayana’s Bajra upma?

Ingredients :
1/2 cup bajra soaked
2 tsp chopped coconut
salt to taste
1 tsp Coconut oil
2 dried red chillies
1 teaspoon mustard seeds
Juice of 1 lime
½ tsp chopped ginger
1 tomato sliced
1 capsicum sliced
1 onion sliced

Method
◼️Heat coconut oil in a pan
◼️Add in mustard seeds, red chillies and ginger.
◼️Add the onions and sauté till golden brown
◼️Add the capsicum, cook for a minute
◼️Add in the tomatoes and be careful as to not overcook them
◼️Mix in the boiled bajra
Top with chopped coriander leaves and lime juice and serve hot?

DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

113. Ramayana’s special Ragi ladoo ?

Ingredients
▢1½ cups ragi flour
▢¾ cup organic powdered jaggery
▢⅓ cup ghee
Dry fruits (Cashews, almond etc)

Method
◼️Heat the ghee in pan and Take 1.5 cups ragi flour in a kadai or pan
◼️Keep the pan on a low flame and begin to roast the ragi flour. You have to stir often while roasting the flour so that there is even roasting.
◼️Roast till the color changes and you get a nice aroma from the ragi flour. About 6 to 8 minutes on a low flame. Now add all dry fruits in ladoo.
◼️Now transfer it in other palate nd cool it and add jaggery.
◼️Now it’s ready to make ladoo ?
Serve it

?DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

112. Ramayana’s special Ragi kheer

Ingredients
▢2-3 drops of ghee (clarified butter)
▢1 tablespoons ragi flour (nachni or finger millet or red millet flour)
▢1cups hot milk
▢ 1 fig(anjir)
▢2 cashews (kaju) – whole or chopped
▢2 almonds (badam)
▢⅛ teaspoon of cardamom powder (chotti elaichi powder)

Instructions
◼️Firstly heat milk in a thick bottomed pan till it comes to a boil. Keep the hot milk aside.
◼️Then in another thick bottomed pan or kadai, heat ghee.Reduce the flame. Add ragi flour.
◼️Saute and stir continuously. Soon the ragi flour will release its aroma. It takes about 2 to 3 mins on low flame. Stir continuously so that the ragi flour gets roasted well.
◼️Then add milk in pan nd add Cashews, almonds and chopped fig.
◼️It’s ready for serve ?

DIETITIAN GEETU ?
RAMAYANA’S DIET CLINIC

111. Ramayana’s Veg daliya

Ingredients
▢3-4 spoon of Daliya
▢1/2 cup Cauliflower
▢1/2 cup Chopped carrots
▢1/4 cup Green Peas
▢1/4 cup Onion, Chopped
▢1 tsp Garlic grated
▢1 tsp Ginger grated
▢1/2 tsp oil
▢1 tsp Mint
▢Salt and Red Chili powder to taste
▢1/4 tsp Turmeric powder
▢1 tsp Lemon juice
▢ Water

Method
◼️Wash Daliya 2-3 times and drain the water.Take pressure cooker for cooking daliya.
◼️Turn on Saute Button, heat oil, add cumin seeds, ginger and garlic. Saute for few seconds.
◼️Now add all the chopped vegetables, washed daliya/, salt, chili powder, turmeric powder and water. Stir well.
◼️When cooking time is complete, now place the pressure valve on cooker Nd let 1 whistle completed then release the pressure from cooker.
◼️Open and give a gentle stir with fork.
◼️Now add chopped , mint and lemon juice. Give it a gentle mix.
◼️Daliya is ready. Serve it hot.