Day 5#HealthyeatsDay - Veg Shaami Kebabs

Ingredients-

1 Cup Red kidney beans (Soaked overnight and pressure cooked with salt)

1 Onion (Finely chopped)

1 Cup soaked soya crumbs (soaked in warm water and salt)

1 Chilli (Grated or Finely chopped)

1 Tsp Red Chilli flakes

1 - 2 Garlic cloves (Grated or Finely Chopped)

1 Inch Ginger (Grated or Finely Chopped)

1 Tbsp Mint leaves (Finely chopped) 

1 Tbsp Coriander leaves (Finely chopped) 

1 Tsp Salt

1 /4 Tsp Roasted Cummin powder

1 Tsp Dry Mango powder

1-2 Tbsp Olive oil

Prep Time - 15-20 mins (soaking time excluded) 

Cooking Time - 5 - 10 mins 

Method -

1. In a large bowl take boiled red kidney beans and mash it with hands or a crusher.

2. To it add soaked soya chunks and mix it well. 

3. Now grate chilli, ginger and garlic. 

4. Add onion, coriander leaves, mint leaves, and rest of the dry ingredients one by one and lastly salt. Mix everything together.

5. Preheat a non-stick pan with a dash of oil. Now using hands make nice flat balls. Place them on the pan and roast them on both the sides on medium flame. 

6. Follow my recipe on green Coriander Chutney. 

Serve it hot with green Chutney or mint Chutney. 

Day 1# HealthyeatsDay - Honey Glazed Foxnuts

Ingredients -

1 Cup Makhana (Fox nuts)

1 /2 Tsp Salt (as per Taste) 

2 Tbsp Sesame/Olive oil

2 Tbsp Honey

1 Tsp Garlic Powder (optional)

2 Tbsp Groundnut powder (Roasted n grounded)

1 Tsp Flax seeds powder 

1/2 Tsp Chilli flakes

Prep Time - 5 mins

Cooking Time - 10 mins

Method -

1. Heat oil in a pan and add foxnuts. Sauté it for few minutes. 

2. Add groundnut powder, Flax seeds powder, garlic powder, chilli flakes and salt. Sauté it for few minutes. 

3. Add honey and stir well and switch off the stove.

4. Transfer it into an airtight container.

When it is hot, it will appear soggy and sticky but once it cools down it will become crunchy and munchy. 

Enjoy the crunchy Sweet and Spicy snacks anyday and anytime.

Day 2#HealthyeatsDay - Stir Fried Veggies

Ingredients -

1/4 Cup Broccoli Florets

1/4 Cup Chopped 1/4 length French beans

1/4 Cup Chopped 1/4th length Spring onions bulb

1/4 Cup Chopped 1/4th length Spring onion greens

1 Tsp Finely chopped garlic 

1 Tsp Finely chopped ginger

1 Tsp Olive oil 

2 Slit green chillies 

1/4 Cup Thinly sliced Red bell pepper

1/4 Cup Thinly sliced Yellow bell pepper

1/4 Cup Thinly sliced Mushrooms 

1/4 Tsp Crushed pepper corn

1 Tsp Dark soya sauce 

Salt for seasoning 

Method -

1. Heat oil in a non stick pan or a wok. Keep it on a high flame.

2. Sauté garlic and ginger. 

3. Add spring onion bulbs, chillies and while  sautéing keep adding remaining veggies broccoli, beans, bell peppers, mushrooms except Spring onion greens. Sauté this for few minutes. 

4. Now add pepper, soya sauce and salt for seasoning. Sauté it on high flame for few more minutes. 

5. Switch off the flame and add spring onion greens. Adding it at the end on the top will retain the crunch.

You can serve it with soba rice, brown rice or brown bread. It's a healthy and tasty option for a weight loss program. 

Day 3 #HealthyeatsDay - Lentil Hot pot

Ingredients -

1/4 Cup Black lentils /Masoor dal (soaked overnight) 

1/4 Cup White/soya beans (soaked overnight) 

1 Medium sized Red Onion (Finely chopped) 

1/4 Cup Red bell pepper (Chopped) 

1/4 Tomatoes (Chopped) 

1 Tsp Finely Chopped Ginger and garlic 

1/2 Tsp Chilli flakes 

1 Tbsp Olive oil 

1 pinch Carrom seeds 

1/2 Cinnamon stick 

2 Cloves 

2 Bay leaves 

1/4 Tsp Crushed black pepper 

Salt as per taste 

1/2 Cup water 

Balsamic Vinegar or red wine vinegar 

Method - 

1. In a pressure cook overnight soaked lentils with a pinch of salt and water with 2-4 whistles. 

2. In a pan/pot heat oil and add bay leaves, cloves, cinnamon stick and allow them to release its aroma. 

3. Now add garlic and ginger and sauté it on medium flame. 

4. Add onion to it and season it with salt. 

5. Once onion turns translucent and stir in red bell pepper and sauté it again on medium flame. 

6. Now add tomatoes and allow it to cook till it gets mushy. 

7. Now add the cooked lentils with its reserved water. 

8. Add carrom seeds, black pepper and cover it with lid and let it cook for 5 mins on a low flame. 

9. After 5 mins, open the lid and switch off the stove. Add vinegar and mix well. 

Serve this Lentil hot pot with multi grain crackers. 

Day 4 #HealthyeatsDay - Hummus, Tzatziki hummus and Bummus with Homemade Ragi Crackers

Ingredients-

1 Cup Chickpea (soaked overnight and pressure cooked with salt) 

2 - 3 Garlic cloves 

4 Tbsp Olive oil 

1 Tbsp White Sesame seeds

1-2 Tbsp Finely chopped cucumber 

1 Tbsp Lemon juice 

1 Tsp Salt 

2 Tbsp Curd 

1 Tsp Chopped coriander (or Dill leaves) 

2-3 slices of Beetroot (raw) 

1/4 Tsp Mustard sauce (optional) 

1 Cup Ragi flour 

1 Tsp Salt 

2 - 3 Crush black pepper 

1/4 Cup Warm water 

1/4 Cup Plain water 

 

Prep Time - 15 - 20 mins (excl. Overnight soaking) 

Cooking Time - 15 mins. 

Method - 

1. In a grinder jar take boiled chickpea, garlic, salt, lemon juice, olive oil and water and blend it together. Add extra water as required. Your plain hummus is ready. 

2. Now divide the plain hummus into 3 parts. 

3. With one part add curd, cucumber (remove the moisture with kitchen towel), coriander and mix it well. Your Tzatziki Hummus is ready. 

4. In a mixer jar add the 2nd part of Hummus, beetroot and mustard sauce and blend it. Your Bummus is ready 

5. Take a heap of Ragi flour and create a well in the center. Now add salt, warm water and knead it into a soft dough. Let it rest for 10 minutes. 

6. Make the dough cylindrical and cut into 4 pieces of equal size. 

7. Roll the dough into a circle then cut the sides and form a square. Out of the square cut 4 triangles. 

8. Heat a pan sprinkle some oil and roast them till they are crisp and cooked. 

Your Hummus platter is ready to be served.