DIETITIAN GEETU
*RAMAYANA’S DIET CLINIC
RAMAYANA’S ROASTED CABBAGE
Add Cabbage -1no (medium)
Add Pepper Powder (1 tsp)
Roast Cabbage
Add Garlic (1 tbsp)
Add Green chilli -1 no
Add Roasted Peanuts (3 tbsp)
Add Toasted Sesame (2 tsp)
Add Light Soya Sauce (3 tbsp)
Add Lemon -1 no
Add Honey (1 tbsp)
Add water (⅓ cup)
Add chilli flakes (2 tsp)
Add chopped coriander
Add Spring Onion
Pour with the onion sauce
& ready to serve it
💫 RAMAYANA’S DIET CLINIC 💫
💫 DT. GEETU 💫
RAMAYANA’S NAVRATRA SPECIAL
Ramayana’s Sama idli
•1 cup sama ke chawal (barnyard millet)
▢¼ cup sabudana (tapioca pearls)
▢2 pinches of baking soda
▢rock salt as required
▢water for soaking
Instructions
• Take both the sama ke chawal and sabudana in a bowl.
• Rinse then well and soak in enough water for 3 hours.
• Drain and then grind in a wet grinder.
• No need to add any water as the sago grains absorb enough water to help with the grinding. But if you are unable to grind in your grinder then just add 2-3 tsp of water.
• The consistency of the batter can be a bit granular.
• Take the batter in a bowl and allow to ferment for 8-9 hours or overnight,
• Before preparing, add salt to the batter and mix well.
• Heat water in a steamer or an electric cooker.
• Add the baking soda to the batter and stir well.
• Pour the batter in greased idli moulds.
• Place in the steamer or electric cooker.
Steam the idlis for 8-10 minutes or till they are cooked.
Serve sama ke idlis hot or warm with your favorite green chutney
💫DIETITIAN GEETU 💫
*RAMAYANA’S DIET CLINIC
* Navratri special
. BEETROOT TIKKI*
Ingredients
250 grams beetroot or 2 medium-sized beets
▢ 2 spoon kuttu ka atta
▢½ potato
▢¼ teaspoon turmeric powder
▢½ teaspoon kashmiri red chili powder or cayenne pepper
▢1 teaspoon fennel powder
▢½ teaspoon Garam Masala Powder
▢1 teaspoon coriander powder ( ground coriander )
▢1 teaspoon chaat masala
▢1 teaspoon dry mango powder (amchur powder) or 1 teaspoon lemon juice
▢1 green chili – finely chopped
▢1 teaspoon black salt or rock salt – add more if required
▢1 teaspoon ground or minced ginger
▢1 teaspoon oil for pan frying
Preparation
In a pan or pressure cooker, boil both the beetroot and potatoes together with some salt and enough water for 7 to 8 whistles on medium flame.
Drain all the water. Then peel and grate the beetroot in a bowl.
Grate the potato in the same bowl. This is done to get a even smooth mashed potato mix, add kuttu flour and make a dough
Add all the spice powders, green chili, salt
Mix everything well with your hands. Now shape them into round patties or tikkis.
Making Beetroot Cutlet
Take some roasted semolina (rava) in a plate.
Place each cutlet on the semolina and ensure that they are evenly coated on all sides by the semolina.
Dust off the extra rava.
In a pan add some 2 tablespoons oil and fry the cutlets till they are crisp and golden.
Place the fried cutlets on kitchen paper towels for extra oil to be absorbed.
Serve beetroot cutlet hot with any chutney or dip or sauce of your choice
RAMAYANA’S DIET CLINIC
Dt. Geetu
Daliya idli
1/2 cup broken wheat
1/2 cup curd
Water
Salt to taste
3-4 drops oil
2 spicy green chilies at
4 curry leaves
1/2 sp mustard seeds
1/2 tsp urad dal
1 small onions,
1 carrot
1 tsp fruit Salt or Eno
INSTRUCTIONS
1. Dry roast the Daliya in a pan for 3-4 mins.
2. Transfer the roasted daliya into the mixture grinder and blend for 1 min, till it is turned into powder.
Mix this powder daliya with curd and water. Keep it for 1 hour. Till that time..
3. Now take another plan, add 2-3 drops of oil, put urad dal, mustard seeds, curry leaves , Green 🌶 chilly . And let it crackle for 2 mins. Now add onions and continue to stir until the raw aroma is gone. Add carrot after the onions are cooked.
4. Cook for another 2 mins. Now mix this mixture with batter previously prepared.
5. Add eno to the batter and Pour this in the idli maker and cook in microwave oven or give it a steam till they are cooked totally.
RAMAYANA’S DIET CLINIC
Dt. Geetu
Ramayana’s Oats patties
Ingredients
2 tbsp oats
Pinch of salt
½ onion
½ tomato
½ capsicum
2 sp paneer (homemade)
Pinch of black pepper
Pinch of red pepper
Pinch of oregano
Instruments
In a mixer add 2 tbsp oats with ½ cup of water and pinch of salt . Grind it to a smooth batter (like a cheela)
Pour the batter in a greased pan. Cook from both the sides.
Now in another pan, pour 2-3 drops of oil. Add onions and capsicum , untill cooked totally . Now add some water (about ½ cup) add tomatoes and paneer.
Now the tadka is ready. Put this on the oats cheela and make a wrap.
Grill the wrap in a griller with 2-3 drops of oil from both the sides.
