Recipes

*DIETITIAN GEETU*
*RAMAYANA’S DIET CLINIC*

*QUINOA FELAHARI*

Half bowl quinoa
▢6-7 grapes sliced in half – optional
▢½ bowl of papaya
▢ ½ guava
▢½ pear
▢ ½ apple
▢4-5 strawberries or cherries sliced (if seasonal)
▢5 blueberries optional
▢1 lime juice can exchange with sugar
▢10-12 mint leaves fresh roughly chopped (optional)
▢ Add spices according to your taste

Instructions

Soak quinoa overnight and boil the quinoa next day.
Remove excess water

You can cook your quinoa the day before and store inrefrigerator or make the day of and cool in the freezer to assist with coolingprocess.

Mix all the fruits and quinoa in a bowl.
Enjoy the quinoa felhari.. 😍

*RAMAYANA’S DIET CLINIC*
*DT. GEETU*

*RAMAYANA’S NAVRATRA SPECIAL*

*Samak rice dosa*

•½ Cup Samak rice
•⅓ Cup sabudana
•½ Cup thick curd
•Sendha namak or rock salt as per taste
•Oil for cooking

*Method*
First of all, take sama rice and sabudana in a bowl. Clean and wash it 2-3 times in water. Drain nicely and soak in 2 cups of water for at least 4 hours.

After 4 hours drain the water and blend in a mixer using curd. Do not add water at this time. Grind it to get a smooth paste.

Transfer the mixture into a deep bowl and add rock salt as per taste. Mix well.
Dosa Batter for is ready to make dosa. No need to ferment, directly we can start making dosa. add ¼ tsp of baking soda in the batter.

Heat a nonstick griddle and pour a ladleful batter on the griddle. Spread it in a circular motion to make dosa.

Smear a little oil on the sides. Cook until you see dosa color changes to brown.
Fold this dosa in a circular way and serve hot

*DT. Geetu*
*RAMAYANA’S DIET CLINIC*

*Kuttu Dosa*

1/2 Cup Buckwheat flour | Kuttu Aata
▢ 1 Tablespoon Yogurt
▢ 1/2 Teaspoon Rock Salt
▢ 1/2 Cup Water
▢2-3 drops of Oil
For Stuffing
▢ 2 spoon petha (kaddu) boiled – Mashed
Grated beetroot
▢ 1 Green chilli Chopped
▢ 1/2 Teaspoon Ginger Grated
▢ 1/3 Teaspoon Cumin Seeds
▢ 1/4 Teaspoon Black pepper powder
▢ 1 Teaspoon Rock Salt As Per Taste

INSTRUCTIONS

▢
In a mixing bowl, add yogurt and buckwheat flour and whisk them together with 1/2 cup of water to make a smooth batter. Add salt, mix it again and Keep it aside for 5 minutes.
▢
Now put a pan on medium heat and add oil. Once it’s warm, add Cumin seeds.

▢
Add Grated Ginger and Chopped Chilli and sauté for half a minute. Add rock salt, black pepper powder and mashed petha and beetroot . Mix well and switch off the flame. Our stuffing is ready.

▢
Take a Dosa pan/crepe pan or non stick pan and put in on low heat. Pour one ladle full of batter and spread it in round just like normal dosa/crepe.

▢
Cook it for a minute and then sprinkle little oil all over and let it cook for another minute.
▢
Now place two spoon of stuffing in the middle and scrape the dosa from sides to the centre with the help of spatula.

Fold it twice and serve it hot.

*RAMAYANA’S DIET CLINIC*
*DT. GEETU*

*RAMAYANA’S NAVRATRA SPECIAL*

*Sabudana cheela*

▢½ cup sabudana
▢2 spoon petha – peeled and mashed
▢⅓ teaspoon cumin powder
▢½ inch ginger – finely chopped or grated
▢1 spoon coriander leaves – chopped
▢1 teaspoon lemon juice
▢rock salt
▢ ghee -2 or 3 drops

*Instructions*

Pick and rinse the sabudana well till you get transparent water when rinsing.
Soak them overnight in enough water.

The next day, drain them really well.

Add the mashed petha and all the ingredients to the soaked sabudana. Mix well.
Heat a non stick frying pan.
Spread 1 or 2 drops of ghee on the pan.
Apply some oil on your palms.
Take some portion from the mixture and flatten it with your palms.

Place the flattened round (thalipeeth) on the frying pan.
Fry till both sides are golden brown and crisp.

*RAMAYANA’S DIET CLINIC*
*DT. GEETU*

*Ramayana’s Navratra Special*

*Swank pulao*

¼ cup samvat rice
▢½ teaspoon cumin seeds
▢¼ inch cinnamon stick (dalchini)
▢1 cloves
▢1 green cardamoms
▢2 whole black pepper
▢½ inch ginger + 1 green chili, crushed
▢2-3 curry leaves
▢1 tablespoon chopped coriander leaves
▢½ tomato (chopped)
▢ ½ carrot (chopped)
▢½ tablespoon peanuts
▢½ medium potato, peeled and cubed
▢2-3 drops oil
▢1.25 cups water
▢0.5 tablespoon chopped coriander leaves for garnish
▢rock salt
▢lemon juice as required

*Instructions*

1.Dry roast the peanuts on a pan or till they become crunchy.

2. Heat oil or ghee.
Add all the whole spices – cumin, cinnamon, cloves, cardamom and black pepper.
3.Saute till the oil become fragrant and the cumin crackles.
4.Add the crushed ginger-green chili and saute for half a minute on a low flame.

5.Add the cubed potatoes & curry leaves, chopped coriander leaves and tomato and saute for 3-4 minutes on a low flame.

6.Drain the sama rice and add to the sauted mixture. stir.
7.Add water and salt as required.

8.Pressure cook for 4-5 whistles or till the water is absorbed and the millet grains are cooked.

9.When serving the samvat pulao, garnish with coriander leaves.