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)
17029.26.43.16.4
NACHNI PANCAKE

NACHNI PANCAKE

by with No Comment All RecipesBreakfastSnacks and Appetizers

Serves: 1

INGREDIENTS:

½ cup ragi (nachni) flour

½ tablespoon soya flour

½ teaspoon sesame seeds (til)

½ cup onions, grated

1 green chillies, finely chopped

1 teaspoon grated ginger

½ cup coriander, chopped

Pink salt to taste

1 teaspoons oil for cooking

METHOD:

  • In a bowl, combine the ragi flour, soya flour, sesame seeds, onions, green chillies, ginger, coriander and salt and mix well with a little water to make a smooth loose dough. Divide into 3 portions and keep aside.
  • Heat a non-stick pan and grease it with a little oil.
  • Wet your fingers and spread an even layer of one portion of the dough to make a 125 mm. (5″) round.
  • Cook on both sides till golden brown, using a little oil.
  • Repeat with the rest of the batter to make 5 more pancakes.
  • Serve hot with the green chutney/ sauce. It’s ready to eat.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
25944.95.66.57.5

 

TANDOORI MUSHROOM

TANDOORI MUSHROOM

by with No Comment All RecipesSaladsSnacks and Appetizers

Serves: 2

INGREDIENTS:

300 grams mushrooms

½ cup almond milk

1 teaspoon wheat/brown rice flour

½ teaspoon kasuri methi (dried fenugreek leaves)

1 teaspoon oil

4 whole red chillies

4 large cloves garlic

25 mm. (1″) piece ginger

2 tsp coriander-cumin seed (dhania-jeera) powder

Pink salt to taste

METHOD:

  • Wash the mushrooms thoroughly. Drain, cut into halves and keep aside.
  • Grind red chillies, garlic, ginger and coriander-cumin seed to make a nice thick paste.
  • Dissolve the wheat/brown rice flour in the almond milk and keep aside.
  • Heat the oil in a non-stick pan, add the prepared paste and kasuri methi and sauté for one minute.
  • Add the mushrooms, almond milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms.
  • Serve hot.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
1016.75.34.91.8
NUT N FIBRE CRUNCHIES

NUT N FIBRE CRUNCHIES

by with No Comment All RecipesDessertsSnacks and Appetizers

Serves: 8

INGREDIENTS:
20 gms almonds
20 gms peanuts
40 gms oats
50 gms jaggery
2-3 tsp water

METHOD:

  •  In a pan, roast almonds, peanuts and chop unevenly, keep aside.
  •  In another pan, add water and jaggery, let it melt and add the almonds, peanuts and oats and stir continuously.
  •  In a greased flat plate, pour the mixture and roll it evenly with a rolling pin, cut it when hot and serve when cool.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
71.59.71.82.91.6
raisin oatmeal coockie

RAISIN OATMEAL COOKIE

by with No Comment All RecipesDessertsSnacks and Appetizers

Serves: 12

INGREDIENTS:

1 tablespoon oats

¾ cup almond meal or almond flour

¾ teaspoon ground cinnamon

¼ teaspoon sea salt

2 mashed medium ripe bananas

1/2 cup almond butter or natural peanut butter

1 teaspoon vanilla extract

1 cup raisins
METHOD:

  • Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Whisk oats, almond flour (or almond meal), cinnamon and sea salt in a medium bowl.
  • Mash bananas, almond butter (or peanut butter) and vanilla extract together in a large bowl until creamy and well combined.
  • Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined.
  • Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.
  • Bake until firm to the touch and light brown on the bottom, about 15 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
13416.23.56.41.9
MEXICAN BEANS

MEXICAN BEANS

by with No Comment All RecipesSaladsSnacks and Appetizers

 

Serves: 2

INGREDIENTS:

1 cup diced tomatoes

1 carrot, grated

2 tbsp virgin olive oil

1 cup kidney beans (rajma, cooked

½ cup onion, diced

4 cloves garlic, minced

1 tbsp apple cider vinegar

2 tsp red chilli powder

2 tsp cumin

1 tsp oregano

½ tsp chili flakes

Rock salt, as per taste

1/4 tsp black pepper

1 cup. water or vegetable stock

Parsley / Coriander leaves, for garnishing

Brown rice, to serve

METHOD:

  • In a saucepan add olive oil, cumin, garlic, onion (mix until translucent), tomato, carrot, and all the spices mentioned above (mix them well), add water or vegetable stock (cover with lid for 5 mins till it comes to boil).
  • Uncover the pan and now add the beans (mix them well, until simmers. Let it cook & simmer for 15-20 mins. Keep on stirring occasionally in between.
  • Serve this delicious & healthy mexican black beans with brown rice by garnishing with parsley / coriander leaves.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
17822.36.47.36.4
APPLE CINNAMON BARS

APPLE CINNAMON BARS

by with No Comment All RecipesBreakfastDessertsSnacks and Appetizers

Serves: 16

INGREDIENTS:

2 cups walnuts

2 cups oats

1 ½ cups pitted dates

2 tsp cinnamon powder

¼ tsp rock salt

2 cups chopped apples

METHOD:

  • Preheat oven to 350 F.
  • Line a baking sheet, spread walnuts & oats in a thin layer & toast them until fragrant.
  • Put the walnuts, oats, dates, cinnamon & rock salt in a blender or food processor and pulse until the mixture is coarse or crumbly.
  • Add apples and process until well mixed and the mixture comes together.
  • Now gently place the mixture onto a baking tray lined up with butter paper. Spread the mixture evenly & flatten uniformly. Bake it into the preheated oven for 20 minutes.
  • Once baked, allow it to cool for half n hour. Then slice it into bars till completely cold, store it in a airtight container.

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
17717.33.910.33.5
MAKHANA CHIKKI

MAKHANA CHIKKI

by with No Comment All RecipesSnacks and Appetizers

Serves: 10

INGREDIENTS:

2 cups phool makhana

¾ cup jaggery

½ cup desiccated coconut

2 tbsp sesame seeds

METHOD:

  • Separately dry roast the makhanas, desiccated coconut, sesame seeds and keep aside.
  • In a pan, combine the jaggery with 3 spoons of water and boil until thick.
  • Now add the roasted makhanas, sesame seeds and desiccated coconut to it and stir well making sure it is evenly coated.
  • Transfer it on a clean surface and flatten it out immediately.
  • Let it cool and then cut into squares. Store in an air tight container.

NUTRITION CONTENT: 

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
10418.11.32.91.8
CHIPOTALE ROASTED CORN AVOCADO TOAST

CHIPOTALE CORN AVOCADO TOAST

by with No Comment All RecipesBreakfastSnacks and Appetizers

Serves: 6 

INGREDIENTS:

Roasted Corn:
1 cup corn
1/2 tsp chipotle pepper powder
1/2 tsp or more smoked chilly flakes
1/4 tsp or more black pepper
1/4 tsp or more salt

Toast:
Glutten Free Bread
2 ripe avocados mashed
1/4 cup finely chopped onion
1/4 cup chopped coriander
lime juice or lemon juice to taste

METHOD:

Roast the corn:

  • Cut the kernels off the cob. Add to a heavy bottom skillet over high heat. Cook until most of the kernels have browned. Stir occasionally. 6 to 8 minutes. (You can also Grill the ears of corn over a grill or gas flame until grilled to preference. Shuck the grilled corn and toss with the spices.)
  • Add the spices to the roasting corn pan and mix well to coat. Cook for a minute or until the spices start to smell roasted.

Prep the toast:

  • Toast bread of choice lightly. Add a layer of mashed avocado on the bread. Layer with the smoky roasted corn. Sprinkle chopped onion, coriander and lime juice and a pinch of salt. Serve!

NUTRITION CONTENT:

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
25823.63.617.26.0
BAKED SWEET POTATO FRIES

BAKED SWEET POTATO FRIES

by with No Comment All RecipesSnacks and Appetizers

Serves: 4

INGREDIENTS:

5 Sweet potatoes, peeled and sliced

½ tsp paprika powder

¼ tsp black pepper

¼ tsp garlic powder

Olive oil, for tossing

Rock salt to taste

METHOD:

  • Preheat oven to 450 degrees F.
  • On the sheet tray place a parchment paper.
  • In a large bowl toss sweet potatoes with olive oil to coat. Sprinkle all the seasonings and toss again. Spread the sweet potatoes on a baking sheet but make sure it’s not overcrowd.
  • Bake until sweet potatoes are tender and golden brown, turning occasionally for about 20 mins.
  • Let it cool 5 to 10 mins before serving.

NUTRITION CONTENT :

Energy ( kcal)Carbs(gm)Protein(gm)Fat(gm)Fiber(gm)
15032.72.51.24.8