Month: October 2012

Idietitian Masala Chiwda

Ingredients: 1 Cup Oats. 1/4 Cup Roasted Poha. 1/4 Cup Roasted Channa Dal. 1/4 Cup Roasted Urad Dal. 1/4 Tspn Mustard Seeds. 8-10 Curry Leaves. 3 Green Chillies, Chopped. Pinch of Hing. Pinch of Haldi. Sugar (1 tspn Optional) Salt as per taste.   Directions: In Non-Stick pan heat oil, add mustard, Chilies, Curry Leaves … Continue reading "Idietitian Masala Chiwda"

Stuffed Moong Dal Chilla

Chilla Ingredients  1 cup Green/Yellow Moong Dal Chilka (Soaked for 3 hours). 4-5 Green Chillies, Chopped. Pinch of Hing. Salt as per taste Olive Oil. 1 cup Water.   Stuffing Ingredients 1/2 cup Paneer, mashed. 1 cup Green Peas, Steamed & Mashed. 1 tspn Cumin Seeds (Jeera). 3 Green Chillies, Chopped. 2 tspn Aamchur Powder … Continue reading "Stuffed Moong Dal Chilla"

Spinach Gravy and Veggies

Ingredients: 2 bowls of boiled and chopped vegetables (Beans, Peas, Cauliflower, Carrot, Sweet Corn, Capsicum). 2 Tspn Olive Oil. 1 Tspn Garlic, Chopped. 1/2 Cup Onion, Chopped 1 Cup spinach pureed and blanched and boiled. Salt according taste. 1 Tspn Fresh Cream (optional).   Directions: Heat oil in Pan/Kadai. Sauté garlic and onions till golden … Continue reading "Spinach Gravy and Veggies"

Cucumber Pancake

Ingredients: 1 Cup Semolina (Suji). 2 Cup Cucumber, Grated 2 Tspn Jaggary (Gur), Crushed 1 Green Chilli, Chopped. 1/2 Cup Fat-Free Yogert. 3-4 Tspn Water. 3 Tspn Olive Oil. Salt as per taste.     Directions: Make a batter mixing all ingredients except oil. Heat nonstick pan and add Olive Oil,   Spread the Cucumber-Semolina … Continue reading "Cucumber Pancake"

Bran Roti Noodles

Ingredients:  2 Tspn Olive Oil. 1/2 Cup Onion, Sliced.  1/2 Cup Capsicum, Sliced.  2 Garlic, Chopped 1/2 Tspn Haldi (Turmeric Powder).  1/2 Tspn Black Pepper Powder 1/2 Tspn Soya Sauce 1/2 Tspn Vinegar  5 leftover Bran Roti (Chapatis), cut in strips.   Directions: Heat Olive Oil in pan, add sliced Onion and Capsicum and sauté … Continue reading "Bran Roti Noodles"

Baked Poha

Ingredients:  1 cup Poha. 1-2 Green Chilly, Chopped.  5 tspn Fat-Free Yogert. 1/2 cup Coriander, Chopped.  1 tspn Lemon Juice.  1 tspn Sugar/Honey. Salt according to taste.     Directions: Mix washed Poha, green chillies, yogert, sugar, lemon juice, coriander and salt.   Grease baking disk and add the poha mixture to this dish.   … Continue reading "Baked Poha"

Baked Palak Methi Puri

Ingredients: 1. 1/2 Cup Spinach (Palak); Chopped. 2. 1/2 Cup Methi (femigreek); Chopped. 3. 1/4 Cup Bajra (Black Millet): Flour. 4. 1/4 Cup Wheat Flour. 5. 2 Tspn Fat-Free Yogurt 6. 1/2 Tspn Ginger-Chilly Paste 7. 1 Tspn Olive Oil Salt according to taste.   Directions: Mix palak and methi, add salt. Let it stand … Continue reading "Baked Palak Methi Puri"

Mint Chutney

Ingredients: 2 Cups mint (pudina), chopped 1 Cup coriander (dhania), chopped ½ Cup onions, chopped 1-2 Tablespoon lemon juice 1-Teaspoon sugar (optional) 3-4 Green chilies Salt according to taste     Directions: Combine all the ingredients and blend to a smooth paste in a mixer using very little water. Store refrigerated in an airtight container … Continue reading "Mint Chutney"

Low Calorie Coconut Chutney

Ingredients: ½ Cup fresh coconut, grated ½ Cup coriander, chopped 2 Tablespoon roasted channa dal (daria) 1-Tablespoon urad dal (split black lentils) 2 Small sized green chilies, chopped 1 Teaspoon ginger, grated     Tempering Ingredients: 1 Teaspoon mustard seeds (sarson) 1 Whole dried red chili, broken 3-4 Curry leaves (kadipatta) A pinch of asafoetida … Continue reading "Low Calorie Coconut Chutney"

Achaari Dip

Ingredients: 1/2 Of teaspoon oil 1/4 Teaspoon fenugreek (methidana) seeds 1/4 Teaspoon mustard seeds (sarson) 1/2 Teaspoon cumin seeds (jeera) 1/2 Teaspoon fennel seeds (saunf) 1/4 Teaspoon nigella seeds (kalonji) A pinch of asafetida (hing) 3/4 Cup whisked hung low-fat curds 1/4 Cup chopped coriander (dhania) 1/2 Teaspoon finely chopped green chilies Saltaccording to taste … Continue reading "Achaari Dip"

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