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Healthy Recipies 

Anti Bloating Juice

Preparation Time: - 5 Minutes

Serving Size:-1

Ingredients:-

  • Green Apple - 1

  • Orange Or Pineapple- 1 Or 2 Slices

  • Cucumber - 1

  • Small Mint Or Spinach leaves  - Small handful

  • Ginger peeled - 1 inch

Method:-

Put all ingredients in a juicer & make juice. Drink it either before meals or empty stomach to get the maximum result.

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Apple Kheer

Serving Size -1

Cooking Timings   15-20minutes

Ingredients:-

  • Apple- 50gm grated with peel

  • Milk - 200ml [Double Toned milk]

  • Sugar - 1 Teaspoons[4-5gm]

  • Almonds -  2 Grated with peel

  • Kishmish  - 2

  • Pista - 2

  • Grated Cardamom powder – half pinch

Method:-

STEP-1 Bring milk to a boil in a thick bottom pan and simmer till it thickens.

STEP-2 Thickly grate apples without peeling.

STEP-3 Heat a pan, add the grated apples and cook on medium heat.

STEP-4 Add sugar and stew till sugar melts and continue to...

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Carrot Raita

Preparation Times:- 2 Minute

Serving Size:-1

Total time – 5 Minutes

Ingredients:-

  • Curd [toned] -  80 gm

  • Carrot-  50 gm

  • Coriander or mint leaves- 5 gm

  • Sendha Namak- For taste

  • Black Pepper - For a taste

  • Cumin seeds - Pinch  

Method:-

STEP-1 Wash and Peel carrot. Grated into small partials.

STEP-2   Whisk curd in a bowl.

STEP-3   Add them to a bowl along with salt, black pepper, cumin seeds and.

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Watermelon Drink

Preparation Times:- 2Minute

Refrigeration Time:-1 hour Or use cool coconut water.

Serving Size:-1

Ingredients:-

  • Watermelon  - 150gm

  • Mint leaves    - 10-12 leaves

  • Ginger  -  ½ inch

  • Lemon or amla  -  ½ -1 teaspoon

  • Coconut Water -  150ml

  • Pinch of black pepper

Method:-

STEP-1  Cut watermelon into square pieces removing the rind seeds.

STEP-2  Place the watermelon pieces into a bowl and let them cool in the refrigerator for ½ an hour.

STEP-3 In a blender, combine watermelon, coconut water, lime juice, mint leaves, black pepper.

STEP-4 Pour into the glass and garnish with a leaf of mint.

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Vegetable wheat cheela

Preparation Times:- 3-4 Minute

Cooking Time:- 5 minutes

Serving Size:-1

Total time – 10 minutes

Ingredients:-

  • Wheat flour - 40 gm

  • Capsicum - 25 gm

  • Carrot - 25 gm

  • Tomato - 50 gm

  • Onion - 25 gm

  • Green chilli - 5 gm

  • Coriander leaves - 5 gm

  • Ginger - 2 gm

  • Salt - For taste

  • Chilli - For taste

  • Ajwain - Half Pinch

  • Oil - 2 ml

Method:-

STEP-1   Finely chop green chili, coriander leaves, capsicum, tomato, onion, green chilli, grated carrot, & ginger add in a bowl along wheat flour, salt and mix well.

STEP-2   Add water in a small quantity to make thin pouring consistency batter.

STEP-3   Heat a non-stick pan and pour one ladle of batter pour from outside to inside. We can't spread this like we do for normal dosa if not, rotate the tawa to spread the batter.

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Vegetable Green Juice

Preparation Times : - 2

Minute Serving Size:-1

Total time – 5 Minutes

Ingredients:-

  • Cucumber     -200 gm

  • Parsley          -50 gm

  • Spinach         -50 gm

  • Celery stalk  - 50 gm

  • Ginger          - 5 gm

  • Mausmbi    -50 gm

  • Lemon          - ½  

Method:-

STEP-1   Rinse cucumber, celery, parsley, spinach, ginger in running water.

STEP-2   Cut cucumber, celery, spinach, and ginger into pieces. STEP-3   Pour ¼ cup [30ml] water in a blender jar. Add cucumber celery, spinach, parsely, ginger, peeled mausmbi.  

STEP-4   Blend until smooth puree. Add lemon juice

STEP-5   Blend again until smooth and pour into serving glass.

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Strawberry Detox Water

Preparation Times: - 2 Minute

Serving Size:-1

Ingredients:-

Strawberries  - 4 Pieces

Mint leaves    - 10-12 leaves

Lemon            -  ½

Water             - 1 litre

Pinch of black pepper -   For taste  

Method:-

STEP-1  Finely chop strawberry and lemon in thinly slices. Mint crushed by hand.

STEP-2 Take 1 liter capacity of jar add all ingredients in jar & mix well.

STEP-3 Soak overnight Next morning consume throughout the day.

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Tinda Veg

Preparation Times:- 5 Minute

Serving Size:-1

Cooking time:-10-15 Minutes

Ingredients:-

  • Tinda                 -  200 gm

  • Tomato - 50 gm

  • Onion - 25 gm

  • Ginger - 2 gm

  • Garlic - 2 gm

  • Green chilli -  1

  • Cumin seeds - ½ teaspoon

  • Oil -  2 ml

Method:-

STEP-1   Heat oil in a non-stick pan or normal pan, add cumin seeds and saute till they turn golden.

STEP-2   Add asafoetida and Onion, ginger, garlic and saute till ginger is golden.

STEP-3   Add tomato and mix well and cook till tomatoes turn pulpy.

STEP-4   Add Tinda and mix well. Add turmeric powder, chilli and salt and mix well. Cover and cook for 4-5 minutes.

STEP-5   Transfer into a serving bowl, garnish with the remaining coriander leaves and serve hot.

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Spicy Chokha

Serving size:-3-4

Prepation time: - 15-20 min.

Ingredients:-

  • Brinjal/baigan:- 1 small

  • Boiled potato: - 1 small (mashed)

  • Onion:-               1 small

  • Tomato:-            1 small

  • Garlic:-               2-3 cloves

  • Green chilly:-    1-2 (as per preference)

  • Salt:-                  as per taste

Method:-

STEP-1 Take a brinjal wash it. Then make cuts around the brinjal corner. Cut 2 parts of each garlic from middle and fill the garlic at the cuts of the brinjal.

STEP-2 Baigan is ready to roast ( you can roast it on a gas flame or microwave)

STEP-3 Chop the onion and tomato, green chilly finely chopped in a bowl. Add the mashed potato, onion tomato and green chilly mixture in a bowl.

STEP-4 Remove the skin of the brinjal,and mash it properly.

STEP-5 Add all the ingredients together...

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Amrood Ka Raita

PORTION SIZE: 1 BOWL

 

INGREDIENTS:-

  • Guava.( Neither Too Raw Or Over Ripe)

  • Thick Fresh Curd.. 100g

  • Salt…To Taste

  • Black Pepper Powder … A Pinch

  • Roasted Cumin Powder …A Pinch

  • Mint leaves…2

 

METHOD:-

STEP-1 Wash Guava. Cut Into Fine Pieces.

STEP-2 Beat The Curds Well Mix Chopped Guava Well In The Curd

STEP-3 Add Salt, Black Pepper & Roasted Cumin Seeds.

STEP-4 Garnish With Mint Leaves Transfer To A Bowl & Serve Chilled

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PUMPKIN KHEER

INGREDIENTS:-

  • PUMPKIN :50g

  • MILK :200ml

  • SUGAR : 15g /1T

  • ALMONDS (SOAKED N PEELED): 2

  • CARDAMOM POWDER: A pinch

Method:-

STEP-1 Wash Pumpkin Under Running Water Then Peel The Skin Off From The Pumpkin With A Peeler And Remove The Seeds.

STEP-2 Grate Pumpkin With The Grater Put Pumpkin In A Bowl Containing Milk Cook On Slow Fire Till Desired Consistency

Stir Continuously

STEP-3 Add Little Sugar Put 1-2 Strands Of Saffron Sprinkle Cardamom Powder

STEP-4 Top With Chopped Almonds N Serve

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Pine Apple & Lauki Juice

Ingredients:-

  • Fresh Pine Apple- 200 gm.

  • lauki- 30 gm

  • Chia Seed- 1 tbsp.

  • Lemon Juice- 1 tbsp.

  • Ginger- 1 tbsp

  • Rock Salt/Sea Salt- To taste

Method:-

Step-1 Blend the pineapple pieces, lauki and ginger in a mixture to get fresh pineapple juice. Strain it to remove any residues.

Step-2 Add Sea Salt, Lemon Juice and Soaked Chia Seed.

Step-3 Serve fresh, topped with ice cubes.

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Oats Rice Pulao

Serving size:- 2 servings

Preparation time: - 5-10 min.

 

Cooking time: - 5-10 min.

 

Ingredients:-

  • Oats- 2 Tbspoon

  • left over rice/cooked rice :- 1 cup

  • capsicum- 1/2

  • carrot- 1

  • peas- 2 tbspoon

  • onion-1

  • tomato-1

  • beans- 1

  • oil- 1 teaspoon

  • salt as per taste

  • turmeric powder

  • green chilies-1-2

  • Cumin seeds-1/2 teaspoon.

  • Water: - 1/3 cup.

  • Coriander leaves - 1-2 tbspoon

Method:-

Step-1 Heat ghee, in a pan then add cumin seeds, green chillies, turmeric powder, ginger-garlic, onions and saute till it's translucent in colour.

Step-2 Add in tomatoes and stir fry, when the oil separates itself add the chopped vegetables

Step-3 Add oats and boiled rice along with salt and water. After water absorb switch of the flame and serve hot with coriander leaves.

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Mango Lassi

Serving size:-2

Preparation time: - 5-10 min

 

Ingredients:-

  • Mango -1 small

  • Curd - 100 gms

  • Raisins -3-4

  • Sugar- 1 teaspoon

Method:-

Step-1 Peal the mango and cut into the pieces. Take mango, curd, raisins, and sugar in jar for grinding.

Step-2 Lassi is ready to serve

Note:- You can refrigerate it for cool down and enjoy better taste. For better results you can add some almonds/ walnuts to garnish.

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Chicken Salami Sandwich

Preparation Times:- 5-8

Minute Serving Size:-1

Total time -10 minutes

Ingredients:-

  • Chicken salami  -   80gm [2slices]

  • Atta bread         -   2Slices [28gm each slice]

  • Cabbage or lettuce -  20gm

  • Tomato - 25gm

  • Fresh malai - 1tea spoon

  • Chilli flakes -  to taste

  • Black pepper - to taste

  • Salt -  to taste

Method:-

STEP-1    Take shredded chicken salami in a bowl. Add salt, pepper powder, 1tea spoon of fresh cream and mix.

STEP-2   Add chop tomato, lettuce and mix.

STEP-3   Take Atta bread slice. Spread some chicken mix.

STEP-4   Sprinkle salt and pepper powder. Apply a little Green chutney on another slice of Atta bread.

STEP-5   Grill the sandwiches.

STEP-6    Serve with of green chutney, tomato slices, cucumber slices.

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Calcium- Iron Rich Salad

Preparation Times:- 5-8 Minute

Serving Size:-1

 

Ingredients:-

  • Beetroot  - 50gm

  • Carrot - 75gm

  • Amla - 30gm

  • Onion - 30gm

  • Coriander leave - 5gm [2-3-4 stalk]

  • Sesame seeds   -2gm [½ tea spoon]

  • Black salt - For taste

  • Black pepper - For taste

  • Lemon Juice -2drops

Method:-

STEP-1   Wash all vegetables.

STEP-2   Peeled and grated beetroot, carrot.

STEP-3   Finally chopped slices Amla, onion, coriander leaves. STEP-4   Bring a bowl add grated and chopped all vegetables. STEP-5   Add black salt, black pepper [optional] & squeezed lemon juice STEP-6   Sprinkle sesame seeds & mix all ingredients. STEP-7   Garnish coriander leaves & sesame seeds.

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Makke ki Raab

Preparation time:- 5 min.

Cooking time:- 15 min.

 

Serving size:- 3-4

 

Ingredients:-

  • Corn Daliya (coarse cornmeal) - ¾ ‏cup

  • Buttermilk. - 250 ml

  • Roasted cumin seeds powder - ½ ‏teaspoon

  • Grated ginger - ¾ ‏teaspoon

  • ‏Salt to taste

Method:-

Step-1 Bring about 3 ½ cups of water to a boil in a pan. Add ginger and salt.

Step-2  Gradually add corn daliya, stirring constantly so that lumps do not form. Cook covered till the corn meal becomes soft.

Step-3  Stir few times so that it does not stick to the bottom of the pan. Add buttermilk to the cooked cornmeal.

Step-4 Stir and cook for 1-2 minutes more. Adjust quantity of water if required. Sprinkle cumin seeds powder for better taste.

Step-5 Serve immediately.

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Crunchy Tomato Soup

Ingredients:- 

  • Tomatoes -   200g

  • Makhana roasted  - 1TSP 

  • Sugar - 1 tsp

  • Salt  -To taste 

  • Black pepper -a pinch 

METHOD:- 

STEP-1 In a blender, puree the tomatoes. Sieve it through the siever. Transfer it to a saucepan. Bring it to boil. Add sugar. Simmer for 10 minutes.

STEP-2 Season with salt & black pepper. Top with roasted makhanas.

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Curry leaves Chutney

Serving size:-  4-5

Serving Cooking time: - 10 min.

 

Soaking time of methi seeds: - 15-20 min.  

 

Ingredients:-

  • curry leaves- 3-4 Tbspoon

  • soaked methi seeds:- 2Tbspoon

  • urad daal :- 1 Tbspoon

  • green chillies:- 2-3

  • lemon drops :- 2-3

  • amla -1

  • oil- 1 teaspoon.

  • salt- as per taste

Method:-

Step-1 Sauté curry leaves urad daal with oil in open pan for 2 min.

Step-2 Mix saute curry leaves mixture, soaked methi seeds green chillies,amla in grinder.

Step-3 Add salt as per taste and 2-3 drops of lemon.

Step-4 Grind. Serve

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Makhane and Nuts Salad

Ingredients:-

  • Fox Nuts [lotus seeds or Makhane]- 20 gms

  • Almonds- 5 gms

  • Raisins- 5 gms

  • Peanuts- 30 gms

  • Oil- 1tsp

  • Sendha namak- to taste

  • Black pepper powder- 1/4th tsp

Recipe:-

Heat a pan and add 1tsp oil Add makhana and roast Take them out in a bowl

Add 1 tsp oil in a pan and heat Add almonds and peanuts and roast

Add raisins and makhanas and switch off gas Add salt and pepper Cool it and serve it.

 

Nutritive Value:-

Energy: 317 kcal

Protein: - 11gms

Fat: 11 gms

Carbohydrate: 67 gms

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Lauki Tomato Veg 

Preparation Times:- 5 Minute

Serving Size:-1

 

Cooking time:-10-15 Minutes

 

Ingredients:-

  • Lauki (Bottle gourd) -  200 gm

  • Tomato - 50 gm

  • Onion - 25 gm

  • Ginger - 2 gm

  • Garlic - 2 gm

  • Green chilli - 1

  • Cumin seeds - ½ tea spoon

  • Oil - 5 ml

Method:-

STEP-1  Heat oil in a non-stick pan or normal pan, add cumin seeds and saute till they turn golden.

STEP-2   Add asafoetida and Onion, ginger, garlic and saute till ginger is golden.

STEP-3   Add tomatoes and mix well and cook till tomatoes turn pulpy.

STEP-4   Add bottle gourd and mix well. Add turmeric powder, chilli and salt and mix well. Cover and cook for 4-5 minutes.

STEP-5   Transfer into a serving bowl, garnish with the remaining coriander leaves and serve hot.

lauki-tamoto-veg.png

JalJeera Water

Preparation Times:- 5-8Minute

Serving Size:- 2

 

Ingredients:-

  • Mint Leaves - 25gm

  • Coriander leaves - 25gm

  • Lemon Juice - 2-3 Tablespoon

  • Black Salt - For taste

  • Chilli green - For taste

  • Ginger - ½ Inch

  • Cumin seeds ¼ teaspoon 

  • Ice cubes - as required

  • Asafoetida - half pinch

  • Boondi - 1tea spoon

Method:-

STEP-1   Clean and wash the mint and coriander leaves.

STEP-2   Then finely chop the leaves.

STEP-3   Take a Jar and add chopped mint leaves, chopped coriander leaves, roasted cumin seeds, chopped ginger in a blender jar along with asafoetida, black salt, sugar, and lemon juice.

STEP-4   Add 2Glasses of water in the jar and blend the mixture until all the ingredients are completely blended together. STEP-5   Chill Overnight. Then strain and freeze it.

STEP-6   Garnish the drink with some boondi.

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Ginger Mint Lemonade

Ingredients:-

  • Fresh Mint leaves ( 12 Leaves )

  • Small piece of ginger ( ½ inch grated )

  • Sea Salt ( ½ teaspoon )

  • Lemon juice ( 1 tsp )

  • Honey ( Pure 1 tsp )

  • Water ( 1 Litre )

Procedure:-

Step-1 Blend mint, ginger, Sea salt in a blender, Sieve the mixture,

Step-2 Add lemon juice, Add stevia , Add water to the mixture,

Step-3 Can add 1-2 ice cubes or can fridge the lemonade,

Step-4 Serve chilled.

 

Recommendation:- 

This refreshing drink can be used before 20 minutes of meals or after 20 minutes of meals for better results.

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GREEN SMOOTHIE

Ingredients:-

  • Spinach- 50 gm

  • Apple- 50 gm

  • Orange- 7-8 segment (you can use 50 ml orange juice also) Ginger- 1/2 tsp chopped

  • Chilled curd- 100 gm

  • Flaxseed- 1 tsp

  • Honey- 1/2 tsp

Method:-

Step-1 Combine all the ingredients (except flaxseed) in a mixer and add 1 tbsp of water and blend it well.

Step-2 Pour it in the glass and sprinkle the flaxseed.

Step-3 Decorate with a slice of apple and mint leaves.

NUTRITIONAL VALUE:-

Energy- 164kcal

Carbohydrates- 29.84mg

Protein- 6.4mg

Fat- 3.9mg

Calcium- 198 mg

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French Beans Moong Dal Veg

Preparation Times:- 5 Minute

Serving Size:-1

 

Cooking time:-10-15 Minutes

 

Ingredients:-

  • French beans-  100 gm

  • Yellow moong dal - 10 gm

  • Tomato - 50 gm

  • Onion - 25 gm

  • Ginger - 2 gm

  • Garlic - 2 gm

  • Cumin seeds - ½ tea spoon

  • Oil -  5 ml

Method:-

STEP-1   Heat oil in a non-stick pan or normal pan, add cumin seeds and saute till they turn golden.

STEP-2   Add asafoetida and Onion, ginger, garlic and saute till ginger is golden.

STEP-3   Add tomatoes and mix well and cook till tomatoes turn pulpy.

STEP-4   Add French beans and yellow moong dal and mix well. Add turmeric powder, chilli and salt and mix well. Cover and cook for 10 minutes.

STEP-5   Transfer into a serving bowl, garnish with the remaining coriander leaves and serve hot.

Franch-Beans-moong-dal-veg.png

FOX- NUT  RAITA 

Ingredients:-

  • Curd- 1 Bowl

  • Roasted makhana- 1 tsp

  • Sendha Namak- to taste

  • Roasted cumin seeds- 1/2 tsp

  • Black pepper powder- a pinch

Method:-

Step-1 Beat the curd well till smooth in texture

Step-2 Grind roasted makhanas in a mixer Add makhanas to the curd

Step-3 Add salt according to taste

Step-4 Grind roasted cumin seeds in powdered form & mix well in the curd

Step-5 In the end add a pinch of black pepper powder.

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Apple Date Almond Shake 

Ingredients:-

1 glass Cow milk(150ml)

1 small apple peeled and cubed(40gms)

2 dates deseeded 

2 almonds (soaked and peeled) 

2 drops vanilla essence.

 

Procedure:-

Step-1 Soak almonds in a glass bowl, Soak dates in warm milk (2 tbsp.),

Step-2 Peel almonds, After ½ an hour of soaking add dates with milk in a blender.

Step-3 Add almonds and vanilla essence in it and blend smoothly. Serve chilled.

 

Nutritive Value of Shake:-

Energy: 142.7kcal

Protein: 5.99gms

Fat: 13.61 gms

Carbohydrates: 7.52gms

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HOLI KA JAYKA WITH LAJAWAB TIKKA

Serving size: - 4

Cooking time: - 15min - 30 min  

 

Ingredient:-

Black chana: - 60 gms. ( boiled)

Sweet potato:- 50-60 gms.( boiled)

Oats (grinded):- 2 Tbspoon.

Beetroot: - 50-60 gms. ( grated)

Oil:- 2-3 Tbspoon

Dried methi leaves- 1 teaspoon

Salt:- as per taste

Coriander powder_1 Tbspoon

Green chillies:- 1-2

 

Method:-

Step-1 Mashed sweet potato, black chana together.

Step-2 Mix beetroot,sweet potato,black chana ,oats together .

Step-3 Mix salt, coriander powder,  dried methi, green chilies at mixture.

Step-4 Heat the nonstick pan Make small balls of the dough and flattened them.

Step-5 Shallow fry the flattened tikki at flat pan.

Step-6 Apply 1/2 teaspoon oil of each side of the tikki.

Step-7 Serve hot for better taste.

 

 

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