Recipes

*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.

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

Navratra special

Green chutney

1 Medium – Tomato
Handful – Green Coriander/Hara Dhaniya
2 – Green Chillies/Hari Mirch
1/4 tsp – Chopped Ginger (optional)
1 Lemon Juice (optional)
To Taste – Rock Salt/Sendha Namak
Salt as required

Method :
Wash and chop tomato, halve green chili, grind together with rest of ingredients other than lemon juice into fine paste, don’t add water. If using lemon juice add now and mix well.

Serve with anything of your choice, works great with chilla etc during fasting.

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

Quinoa vegetable salad

Ingredients

•2 tbsp quinoa
•1 teaspoon cucumber (chopped)
•1 small tomato chopped
•1 teaspoon capsicum chopped
•2-3 pieces of brocolli
•few drops of lemon juice
•few drops of oil
•red chilly (optional)

Method
– add few drops of oil in a pan
– Add quinoa and sauté it till it gets golden brown.
-Then add water in it nd let it boil.Drain and wash it with cold water and drain again
-Add the remaining ingredients in a bowl
– Refrigerate it for one hour. then add all chopped salad in it nd squeeze lemon on it nd add salt nd pepper to taste mix it well nd serve

*DIETITIAN GEETU *
*RAMAYANA’S DIET CLINIC*

*56. Ramayana’s Apple  Porridge*

Ingredients
* 2 tbsp Broken wheat (Dalia)
•Few drops of oil
•1tbsp of oats
•Half cup of milk
•1/4 cup of water
•1/4 apple chopped
•1 crushed almond

Method
•Begin with lightly washing the broken wheat(Dalia)and draining the remaining water.
•On a medium flame, heat few drops of oil in a pressure cooker along with broken wheat(Dalia) and cook for about 3-5 minutes.
•Then add oats to the cooker and sauté for another couple of minutes.
•Add milk and a cup half of water to the pressure cooker and cook for one whistles.
* Let the steam escape before you take off the lid.Cool at room temprature
•Refrigerate it for a while.
•Add chopped apple to it and serve cold . Decorate with the crushed almond