Recipes

RAMAYANA’S DIET CLINIC
Dt. Geetu

*57* *Jowar Dosa*

• Jowar flour – 1.5 cups
• Salt – ½ tsp
• Water – 4 cups
• Onion – 1 (finely chopped)
• Coriander – 2 tbsp
• Curry leaves – few
• Green chillies – 2 (chopped)
• Cumin – 1 tsp
• Pepper – ½ tsp
• Oil – for roasting
• Take 1.5 cups jowar flour in a large bowl.

• Add ½ tsp salt and 4 cups water.
• Whisk well to remove lumps.
• Add chopped onion, coriander, curry leaves, green chilli, cumin, and pepper.
• Mix and rest for 10 minutes.
• Batter should be thin and watery (similar to rava dosa).
• Add more water if needed.
• Heat a super-hot tawa.
• Pour the batter from a height so it forms a lace-like pattern.
• Drizzle 1 tsp oil around edges.
• Roast for 3 minutes or until crisp.
• No need to flip; remove once golden.
• Serve hot with coconut chutney, tomato chutney, or sambar.

✨RAMAYANA’S DIET CLINIC✨
✨ Dt. Geetu✨
HOMEMADE protein powder

Ingredients
1 cup almonds
1/2 cup walnuts
1/2 cup pistachios
2 tbsp spoon pumpkin seeds
2 tbsp roasted chana
1 cup roasted makhana
1/2 cup dates
1 tablespoon milk powder (unsweetened)

INSTRUCTIONS

firstly, dry roast 1 cup almond until it turns aromatic. keep aside.
in the same pan take ½ cup walnut, ½ cup pistachios.
roast on low flame until the nuts turn crunchy. keep aside.
further take 2 spoon pumpkin seeds roast until the seeds turn crunchy, keep aside.
mix well-combining everything well.
once the nuts cool down, transfer to a mixi and blend to a fine powder. make sure to pulse and blend to prevent oil releasing.
sieve the powder to have a smooth powder.
also, add 2 tbsp cup milk powder and mix well.
protein powder is ready to use. store in an airtight container .
to prepare the protein milk, heat 2 cup water on medium flame.
once the milk turns warm, add 1 tbsp of prepared protein powder nd add 1 spoon peanut butter and mix well nd enjoy your drink

RAMAYANA’S DIET CLINIC
Dt. Geetu4

55 Lauki Oats wrap

Ingredients
1 cup grated lauki (bottle gourd)
1 cup oats powder (finely ground oats)
2 tbsp besan (chickpea flour, optional for extra binding)
1/2 cup curd (dahi)1 small onion, finely chopped
1 green chili, finely chopped
1 tsp grated ginger
2 tbsp fresh coriander leaves, chopped
1/2 tsp cumin powder (jeera)
1/2 tsp turmeric powder (haldi)Salt to tasteWater as needed to adjust consistencyOil or ghee for cooking

Prep the Lauki: Peel and grate the bottle gourd. Lightly squeeze it with your hands to remove excess moisture if it is too watery
Make the Batter: In a large mixing bowl, combine the grated lauki, oats powder, besan, and curd
Add Aromatics and Spices: Add the chopped onion, green chili, grated ginger, coriander leaves, cumin powder, turmeric, and salt
Mix Well: Stir everything together. Slowly add water, a little at a time, until you get a smooth, pourable batter similar to a thick crepe or chilla consistency. Let it rest for 5 minutes so the oats absorb the liquid
Cook the Wraps: Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil or ghee
Spread: Pour a ladleful of the batter into the center of the pan and gently spread it outward in circles to make a thin, even wrap
Flip and Roast: Cook for about 2 minutes until the edges lift and small bubbles form. Gently flip and cook the other side for another minute until light golden spots appear. Repeat for the remaining batter.
Serve: Fill your wrap with your favorite fillings like paneer, salad greens, or mint chutney

✨RAMAYANA’S DIET CLINIC✨
✨ Dt. Geetu✨

*56* *Ragi Khichdi*

Ingredients

• 1 cup ragi (finger millet), soaked for 2-4 hours
• 1/2 cup moong dal (yellow split gram), soaked for 15-30 minutes
• 1/2 cup rice
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1 small carrot, chopped
• 1/4 cup green peas
• 1-2 green chillies, slit
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp garam masala
• 2 tbsp ghee or oil
• Salt to taste
• Fresh coriander leaves for garnish
  Optional vegetables: bell peppers, beans, or potatoes for added nutrition

Rinse and soak ragi for 2-4 hours and moong dal for 15-30 minutes to ensure soft texture and easy digestion. Heat ghee or oil in a pressure cooker. Add cumin seeds and let them splutter. Add onions and sauté until golden brown. Add tomatoes, carrots, green peas, and green chillies. Sauté for 2-3 minutes. Mix in turmeric, red chilli powder, and salt. Drain the soaked ragi and moong dal. Add them along with rice to the cooker. Stir gently to combine. Add 3-4 cups of water (adjust for desired consistency). Close the lid and pressure cook for 3-4 whistles on medium flame. Let the pressure release naturally. Open the lid, stir gently, and add garam masala. Garnish with fresh coriander leaves. Serve hot with pickle or yogurt.