Recipes

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*RAMAYANA’S Sabudana Chapati*

*Ingredients*
½ cup sabudana
▢¼ cup peanut
▢½ potato (boiled & mashed)
▢2 chilli (finely chopped)
▢1 tsp cumin / jeera
▢1 pinch pepper (crushed)
▢1 inch ginger (grated)
▢2 tbsp coriander (finely chopped)
▢1 tsp lemon juice
▢ salt according to taste
▢oil (for roasting)

*INSTRUCTIONS*

firstly, in a large bowl take sabudana and rinse well with running water.
drain off and transfer to a large bowl.
add 1 cup water and dip the sabudana completely in water. soak for 4 hours or until the sabudana turns soft and non-sticky. keep aside.
in a pan dry roast ¼ cup peanut on low to medium lame.
cool completely, and peel the skin of peanuts.
now crush the peanuts coarsely. keep aside.
in a large bowl take soaked sabudana, potato, chilli, cumin, pepper.
also add 1 inch ginger, 2 tbsp coriander, 1 lemon juice and 1 tsp salt.
squeeze and mix well making sure all the spices are well combined.

prepare a soft dough. sabudana thalipeeth dough is ready.

Now flatten the dough on your palm and make a chapati.

Roast chapati from both sides

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*Ramayana’s Kuttu Ki roti*

*Ingredients* (for 2 Rotis)
▢½ small bowl kuttu ka atta (buckwheat flour)
▢ finely chopped coriander leaves
▢⅓ medium potato
▢ hari mirch – finely chopped (optional)
▢ warm water as required
▢ rock salt (edible and food grade) (sendha namak), add as required
▢2-3 dropz of oil for roasting

*Instructions*

Boil potato till its completely cooked.
Peel and mash the potato when still warm.

In a bowl, mix the mashed potatoes, coriander leaves, green chilies and rock salt with the kuttu ka atta.
Add very little warm water begin to knead.
Keep on adding little warm water in parts and knead till a dough forms and it stays together.

Place the roti on your right palm and make a chapati
Then place the roti or paratha on the tava. Keep the heat to medium to medium-high.
When one side is partly cooked, flip and let the other side cook.
Spread 2-3 drops ghee or oil on top and then flip again.
Cook for a few minutes and meanwhile spread again ghee or oil on the top.
Flip once or twice till the kuttu ki rotis have golden brown patches.

*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.