KUTTU KE PARATHE

KUTTU KE PARATHE

by with No Comment All RecipesMains

Serves: 4

INGREDIENTS:

2 cups kuttu atta (buckwheat flour)

2 sweet potatoes (boiled, peeled, mashed)

2 finely chopped green chillies

1 tbsp jeera

Fresh coriander leaves,chopped

Rock salt as per taste

Pinch of black pepper

Coconut butter for application

METHOD:

  • Mix kuttu atta, sweet potatoes, green chillies, jeera, coriander leaves, black pepper & salt. Add water & knead to make a smooth & flexible dough. Keep it aside for 30 mins.
  •  After the dough has rested for 30 mins ,make a small paratha ball & roll into a paratha.
  •  Heat the tava and put the paratha. Apply little coconut butter on the paratha, especially on the outer edges.
  • Flip it when it turns little brown. Apply little coconut butter on the other side as well.
  • Again flip & cook the other side. Remove when cooked from both the sides & serve hot.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
257 55.4 8.6 1.9 7.9

 

THANDAI

THANDAI

by with No Comment All RecipesDrinks

Serves: 2

INGREDIENTS:

For ground spice mix:

⅛ tsp cardamom powder

½ tsp khus seeds

⅛ tsp fennel seeds

2 black peppercorns

¼ tsp saffron

a few dry watermelon seeds

¼ cup raw cashews as fine as possible, dry grind

For thandai

1 ½ cup almond milk

1 tbsp jaggery syrup / date paste

METHOD:

  • In a blender, add the grounded cashews & ground spice mix. Add ½ cup of almond milk & blend well until smooth.
  • Now add rest 1 cup of almond milk & honey (as needed). Blend them together & let it chill for at least 2 hours, to let the spices infuse the drink.
  • Give a good mix before serving, garnish it with few chopped pistachios & saffron strands.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
188 11.7 5.8 13.3 1.5

 

POMEGRANATE CHERRY DETOX SMOOTHIE

POMEGRANATE CHERRY DETOX SMOOTHIE

by with No Comment All RecipesBreakfastDrinks

Serves: 2

INGREDIENTS:
½ cup Fresh Cherries
1 ½ cup Pomegranate seeds
½ cup orange juice
1 tbsp chia seeds
½ tsp cinnamon powder (optional)
10-15 ice cubes

METHOD:

  • Blend all the ingredients together in a high speed blender until smooth.
  • If smoothie seems to thick then add some water and blend it again to check the desired consistency.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
184 39.4 3.9 3.1 7.7
ICED GREEN TEA WITH COCONUT WATER

ICED GREEN TEA WITH COCONUT WATER

by with No Comment All RecipesDrinks

Serves: 1

INGREDIENTS:

1 cup Water

1 tbsp loose Green Tea leaves

1 glass of Fresh Coconut Water

Lemon Slices

METHOD:

  • Bring water to boil and add the tea leaves to it.
  • Let tea steep for 5 mins
  • Strain tea from the water, squeezing the excess of liquid
  • When the tea cools down a bit, add coconut water to it.
  • Serve tea over ice, garnish with lemon slices.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
60 11.0 3.5 0.3 2.8

 

VEGAN CHOCOLATE AVOCADO ICE CREAM

VEGAN CHOCOLATE AVOCADO ICE CREAM

by with No Comment All RecipesDesserts

Serves: 

INGREDIENTS:

2 ripe Avocados, diced & peeled

½ cup unsweetened Almond Milk

2 tablespoon coconut butter, melted

4 tablespoon raw cacao powder

3-4 tablespoon jaggery syrup

1 teaspoon vanilla extract

METHOD:

  • Add all the ingredients into a blender and blend it into a smooth paste. Taste and add more honey or cacao powder if required.
  • Pour the ice cream mixture into a freezer safe-bowl and freeze for about 3-4 hours, mixing well every 30 mins. After 3-4 hours, scoop into bowls, serve and enjoy.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
         
SABUDANA KHEER

SABUDANA KHEER

by with No Comment All RecipesDesserts

Serves: 2

INGREDIENTS:
1/4 cup Sabudana
300 ml Coconut Milk
1-2 tbsp Jaggery Syrup
Pinch of Elaichi Powder
Few strands of Saffron
1 tbsp Crushed Almonds and Pistas Mixed

METHOD:

  • Soak the Sabudana for 2-3 hours.
  • Then boil it in 1 cup water with half Jaggery Syrup till cooked.
  • Once cooked, slowly add Coconut Milk with Elaichi Powder, and Saffron Strands.
  • Stir well and cook on medium flame till it thickens.
  • Then add the Crushed Nuts and serve hot!

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
213 25.1 1.5 11.9 0.4
RAJGIRA PARATHA

RAJGIRA PARATHA

by with No Comment All RecipesMains

Serves: 1

INGREDIENTS:
1/2 cup rajgira atta
1 steamed potato (mashed)
1 green chilli
Coriander leaves
Rock salt
Pepper
Jeera powder
1 tsp coconut butter (optional)

METHOD:

  • Mix all the ingredients in a bowl and mix it well with enough Water to make a Dough.
  • Make sure to have enough Flour to dust while rolling the Dough as Rajgira does not have gluten.
  • Divide into equal balls and roll into Rotis.
  • Heat a tava and rub it with half a Potato to make sure the roti does not stick to the tava or you can use 1/2 tsp of Coconut Butter.
  • Cook the Roti on both the sides till it is golden brown and serve hot.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
431 79.1 11.0 7.6 7.5
CHAPATI SALAD WRAP

CHAPATI SALAD WRAP

by with No Comment All RecipesBreakfastMainsSnacks and Appetizers

 

Serves: 2

INGREDIENTS:
4 leftover whole wheat chapatis

For the salad

1 tomatoes, thinly sliced

2-3 spring onions, sliced

1 carrot, cut into thin strips

½ cup bean sprouts

2-3 lettuce leaves, shredded

2 tablespoons finely chopped coriander

2 tablespoons finely chopped mint

½ teaspoon roasted cumin (jeera) powder

juice of ½ lemon

1 teaspoon olive oil

Pink salt to taste

METHOD:
For the salad

  • Combine all the vegetables and bean sprouts in a bowl and refrigerate for at least 30 minutes.
  • Just before serving, add the cumin powder, lemon juice, olive oil and salt and mix well.

    How to proceed

  • Place one chapati on a clean dry surface.
  • Spread an even layer of green chutney/sauce on the chapati.
  • Top with a generous portion of salad in the centre of the chapati and roll up tightly.
  • Serve immediately.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
170 29.2 6.4 3.1 6.4
DAL CHILLA

DAL CHILLA

by with No Comment All RecipesBreakfastMains

Serves: 1

INGREDIENTS:

3 tbsp besan or moong dal atta

Water

1 tbsp chopped onions

1 tbsp chopped tomato

1 tbsp grated carrot

1 green chilli

Pink salt

Red chilli

Coriander

METHOD:

  • Mix all the ingredients in a bowl except water.
  • Later add water to make a semi liquid consistency.
  • On a non-stick pan, pour the batter and cover it for about 2-3 minutes till it gets nice golden colour on the lower side.
  • Flip on the other side and cook till perfectly done.

NUTRITION CONTENT:

Energy ( kcal) Carbs(gm) Protein(gm) Fat(gm) Fiber(gm)
81 12.9 4.2 1.2 2.7