Recipes

Recipes (5)

22 Sep

 

Ingredients As per Source

Measurement As per Source

  • Tofu (steamed)

50 gms

  • Cabbage(shredded)

100 gms

  • Capsicum

1 small/50 gms

  • Tomato

1 small/100 gms

  • Baby corn (chopped)

2-3 pieces/20 gms

  • Peas

1 tbsp/20 gms

  • Mustard seeds

1 tsp

  • Lemon juice

1tsp

  • Black pepper

As per taste

  • Salt

As per taste

  • Olive oil

1tsp


 Method:

  • Heat oil in a pan, put mustard seeds and let them splutter.
  • Add all vegetables and tofu, then toss it properly.
  • Now add lemon juice, black pepper, salt, and mix well.
  • Serve and enjoy.
22 Sep

 

Ingredients As per Source

Measurement As per Source

  • Black eyed beans/ lobia (soaked)

2 cups

  •  Tomato (chopped)

1/4 cup

  • Onion  (chopped)

1/4 cup

  • Capsicum (chopped)

1/4 cup

  • Cucumber (chopped)

1/4 cup

  • Coriander leaves

1/4 cup

  • Green chilli

1/2 tsp

  • Lemon juice

1/2 tbsp

  • Black pepper

As per taste

  • Iceberg lettuce (shredded)

1/4 cup

  • salt

As per taste

 

Method:

  1. Combine all the ingredients in a deep bowl and toss well.
  2. Your black eyed bean salad is ready to serve.
22 Sep
IngredientsAs per Source

Measurement

As per Source

 

Brown Rice

225 gm

Capsicum

1 small

Spring onion (chopped)

4

Tomato (chopped)

2 small

lemon

½ tsp

Olive oil

1 tbsp

Salt

As per taste

Black pepper

As per taste

Garlic

2 cloves

 

 

22 Sep

Ingredients

As per Source

Measurement

As per Source 

Egg boiled

 2

Salt

As per taste

Black pepper

As per taste

Lemon juice

As per taste

Chat masala

As needed

Oil

1 tsp

Carrot  (shredded)

1 tbsp

Cabbage (shredded)

1 tbsp

Onion (sliced)

1tbsp

Coriander leaves

Few leaves

Green chilli

1 piece

 

 

 

Method:                          

  1. D shells the boiled eggs & cut into cubes.
  2. Take a bowl and add onion, cabbage, lemon juice, carrot, green chillies.
  3. Now add cubed eggs and sprinkle salt & pepper.
  4. Mix well and enjoy your egg salad.

 

16 Sep
Ingredients As per Source

Measurement

As per Source

 

Ragi flour

1cup

 

Mustard seeds

1/2tsp

Cumin seeds

1/2 tsp

Chana dal

1/2 tsp

urad  dal

1/2 tsp

Turmeric powder

A pinch

Green chilli

2

Onion (chopped)

1 small

Tomato (chopped)

1 small

Coriander leaves

1 tbsp

water

2 cups

Lemon juice

1 tbsp

Sal t

As per taste

Curry leaves

few

 

Method:

  1. Heat a teaspoon of oil in a pan add the Ragi flour, sort till you get a roasted aroma,Now keep it aside.
  2. Heat the rest of the oil in a pan, add cumin and mustard seeds, let them splutter,
  3. Then add the pulses/daal and fry till they turn golden brown.
  4. Now add the curry leaves, onions and tomatoes and fry, add some salt followed by water and bring to boil.
  5. Now add the Ragi Flour to the pan while stirring it frequently, Mix it well.
  6. Then cover the pan and let is cook for 5 minutes on low flame.
  7. Now sprinkle lemon juice, chopped coriander serve hot.
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