Beet root Juice
Ingredients:
- medium-sized beetroots
- carrots
- 1/2 lemon
Instructions:
- Wash and cut the beetroots, carrots and lemon. Run them through your Juicer.
- Drink this before breakfast to give you an Iron boost all day long
Palak Raita
Ingredients:
- ½ cup blanched and finely chopped spinach (palak)
- 1 ½ cups thick fresh curds (dahi), whisked salt to taste
- ½ tsp finely chopped green chillies
- 2 pinches sugar
- Freshly ground black pepper (kalimirch) to taste
Instructions:
- Combine the curds, salt, green chillies, sugar, black pepper powder and blanched spinach and mix well
- Refrigerate for 30 minutes and serve chilled.
COCO Peanut soup
Ingredients:
- 1 ½ cups coconut milk
- ½ cup coarsely powdered peanuts
- 2 tbsp besan (bengal gram flour)
- 2 tbsp oil
- 1 tsp cumin seeds (jeera)
- 2 tsp finely chopped green chillies
- ¼ cup finely chopped cucumber
- ¼ cup finely chopped tomatoes
- 2 tbsp finely chopped coriander (dhania)
- Salt to taste
Instructions:
- Combine the coconut milk and besan in a bowl, whisk well till no lumps remain and keep aside
- Heat the oil in a deep pan and add the cumin seeds
- When the seeds crackle, add the green chillies and saute on a medium flame for a few seconds
- Add the coconut milk-besan mixture, mix well and cook on a medium flame for 3 to 4 minutes while stirring continuously
- Add the cucumber, tomatoes, peanuts, salt and 1/2 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the coriander and mix well
Egg White Omelette
Ingredients:
- ¼ small tomato, chopped
- 1 tsp. olive oil
- large egg whites
- ½ small onion, chopped
- salt, pepper as per taste
- 2 cup Spinach
Instructions:
- In a pan, heat the oil over medium heat
- Add the onions, tomatoes and spinach
- Stir and cook for about 3 to 5 minutes. Add a pinch of salt. Transfer the spinach mixture to a bowl. Cover and keep aside.
- In a medium bowl, whisk the egg whites until frothy and add a pinch salt and pepper.
- In an omelette pan add egg whites, swirling to evenly cover the bottom of the pan
- Cook until set, about 1 1/2 to 2 minutes
- Spoon the spinach mixture onto half of the omelette, fold over, and slide onto a serving plate.
Coconut curry chicken
Ingredients:
- 12 tsp. almond oil
- 1 tbsp. ginger, grated
- 275 gms spinach
- 1/2 tsp. freshly ground black pepper
- 1 small onion, chopped
- 50-220 gms, breast, cut into 1” strips
- 1/2 tsp. salt
- 2 cups chicken broth
- 3/4 cups coconut milk
- tbsp. garlic, chopped
- 2 tbsp. curry powder
- 1 tsp. ground cumin
- 2 tbsp. tomato paste
- 2 tbsp. fresh coriander, chopped
Instructions:
- Heat oil in large pot over medium heat. Add onion and saute until golden, about 5 in minutes
- Add garlic, curry powder, cumin and ginger. Saute just until fragrant. Add tomato paste. Stir to combine.
- Slowly whisk in broth, increase heat to heat and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring occasionally, until sauce thickens slightly
- Add chicken to pot, and simmer 10 to 15 minutes, until chicken is just cooked through
- Whisk in coconut milk and return to a simmer to heat
- Turn off heat and stir in spinach until it starts to wilt
- Season with salt and pepper and sprinkle with coriander before serving