Recipes

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*117* Almond milk pulp chapati

Ingredients

1 cup whole wheat flour (atta)1/2 cup leftover almond milk pulp (drained well)1/2 teaspoon salt1 teaspoon oil or ghee (optional, for softening the dough)Warm water (as needed)

Instructions Mix dry ingredients: Combine the whole wheat flour and salt in a large mixing bowl.

Incorporate almond pulp: Add the damp almond pulp to the flour. Rub the pulp into the flour using your fingers until evenly distributed.

Knead the dough: Slowly add warm water in small amounts. Knead firmly for 5 to 7 minutes until you get a smooth, pliable dough. Add a small teaspoon of oil or ghee near the end.

Rest the dough: Cover the dough with a damp cloth and let it rest for 15 to 20 minutes.

Roll the chapatis: Divide the dough into equal small balls. Dust a working surface with dry flour and roll out each ball into a thin, round flatbread using a rolling pin.

Cook on a tawa: Heat a flat iron griddle (tawa) over medium-high heat. Place the rolled chapati on the hot tawa.

Flip and roast: Cook until tiny bubbles appear on the surface (about 1 minute), then flip it over. Cook the other side for another minute, pressing gently with a clean cloth or spatula until light brown spots appear.

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*116* Quinoa dosa

Ingredients:-

1 cup white or ivory quinoa½ cup rolled oats or quick oats½ cup urad dal (split skinless black gram)¼ cup chana dal (split Bengal gram)½ tsp fenugreek seeds (methi)1 inch ginger and 1 green chili (optional, for flavor)1½ tsp salt (or to taste)Water for soaking and blending Oil or ghee for cooking

Rinse and Soak: Wash the quinoa thoroughly in multiple changes of water until the water runs clear to remove any bitter coating. Rinse the urad dal, chana dal, and fenugreek seeds. Combine everything in a bowl, add 3 cups of water, and soak for 4 hours

Blend the Batter: Drain the water completely from the soaked mixture. Transfer the ingredients to a blender along with ginger, green chili, salt, and about 1½ to 2 cups of cold water. Blend until completely smooth and free-flowing, like pancake or classic dosa batter.

Rest the Batter: Let the batter rest on the counter for 1 hour to help develop a light texture (you can also cook immediately if short on time). You can find more details or variations from the.

Cook the Dosa: Heat a non-stick or cast-iron griddle (tawa) on low-medium heat. Pour a ladleful of batter in the center and spread it outward in a circular motion to make a thin crepe. Drizzle a little oil or ghee around the edges.

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*115* Dalia salad

Boil the Dalia: Boil a deep pan of water with 1/2 teaspoon of oil and a pinch of salt. Add the broken wheat and boil for 4 to 5 minutes until tender.

Drain and Cool: Drain the dalia and rinse it immediately with cold water to stop the cooking process. Drain well again. Let it cool completely so it does not make the raw vegetables soggy.

Make the Dressing: In a small bowl, mix the chopped mint leaves, lemon juice, extra virgin olive oil, salt, and black pepper.Toss and Chill: Combine the cooked dalia, cucumber, tomatoes, broccoli, and lettuce in a large mixing bowl. Pour the dressing over the top and toss gently until well coated.

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*114* Idli sambhar

Ingredients

1 cup suji

Add Salt to taste

1 cup curd mix it well

1 cup water Add water in the same check the consistency mix it well to remove all lumps (you can add slight Onion or ginger or garlic to this paste as well and little veggies to make it more tasty and healthy)

we will keep it for setting

For 20-30 mins

After 30 mins check the mixture consistency it has soaked all water Add more water little by little adjust the consistency the better is now ready

Add water it the idli cooker or steamer grease the idli moulds

1 tsp eno/fruit salt do not use any flavour eno else the idli flavour will change mix it well put the better in the moulds do not over fill it water is also boiling now will keep the idli stand in the steamer cover it with a lid let it steam on medium flame for 12-15 mins after 15 min , remove the lid check with a knife comes to clean it has cooked well remove the idlis with a spoon or a knife idli is ready

Sambhar

Cooker soon after oil cooker heated add 1 tsp oil add half spoon add 1 tsp sarso 1/2 spoon jeera

2 pinch hing

1/4 tsp

1-2 Curry leaves

Mix well on low medium flame

Add chopped 1 Onion 🧅

We should roast onion till it turned pinkish add green chilli

2 chopped tomato

Salt to taste

Cook tomato on low flame you can see now tomato is perfectly cooked so on this stage, we will add in it flavourful vegetable

1/4 cup pumpkin

1/4 cup bottle guard

1/4 cup carrot

1/4 cup beans

Vegetable are totally optional vegetable taste so good if added in sambhar mix & saute no low flame add soon as vegetable are little fried, we will add 1/2 tsp turmeric 1 tsp red chilli 2 tsp sambhar masala mix everything well as soon spices are fried, we will add toor dal 1/4 cup soaked in water for 15 mins add dal & mix well add 3 cup water mix well adding water . Sambhar is looking very good add 1/4 tsp amchoor powder/ lemon juice

Close the lid we will wait for 4 whistle after lid on cooker after mash little bit sambhar here or blend with hand blender garnish with chopped coriander heat oil in tempering pan put 1 tsp oil and after oil heated add 2 dry red chilli and little curry leaves add we will pour this tadka on sambhar add serve into bowl

DIETITIAN GEETU 💫
RAMAYANA’S DIET CLINIC

110 Hummus 🍲

Chickpea 1 cup
Soaked overnight
Put it in a pressure cooker
Add 1.5 cups of water
Boil it for 6 whistle on medium flame
Turn off the flame and let it cool down
Heat a pan, add 1/4 cup of sesame seeds
Dry roast it for a minute
Turn off the flame and let it cook down
Put it in a blending jar
Add 3 tsp of olive oil
Blend it again
Tahini paste is ready
Open the cooker
Keep the stock aside for further use
You may peel the boiled chickpeas for smooth fexture
Put the chickpeas in grinding jar
Add 4 garlic cloves (peeled)
Add 1 tsp of lemon juice
Add 2 tsp of Tahini
Add 1/2 tsp of cumin powder
Add salt to taste
Add 4-5 tsp of olive oil
Close the lid
Blend it
Add the chickpea stock
Blend it into smooth paste
Add little more stock, if needed
Take it out in a bowl
Garnish it with olive oil and paprika powder (red chilli powder) ready hummus 😋