High Protein Sandwich

Ingredients:

Paneer: 100gms

Flax seeds: 2Tsp roasted 

ajwain: 1/2 tsp

salt to taste

for filling:

cucumber sliced

coriander and amla chutney/ hung curd dip

tomatoes sliced

olives

Recipe:

- Blend paneer, flaxseeds, ajwain, salt and very little water togther

- flatten out this mixture on a parchment paper like chapati as thin as possible. bake it for 10-15 minutes 

- now cut this baked bread into 2 halves

- apply green chutney/ hung curd on both sides

- add cucumber, tomato and olives in between with salt and pepper and enjoy.

Tofu, red cabbage, pepper salad

Ingredients:

Tofu: 75gms

garlic: 2 cloves crushed

sesame oil/ olive oil : 1tsp

mixed herbs, seasoning as per taste

Red cabbage (chopped) : 1cup

red, yellow and green bellpeppers : diced 1 cup

apple: 1 chopped

raisins : 8-10

Recipe:

- take oil with crushed garlic, herbs and seasoning in a bowl, mixed it and dip whole 75gms block of Tofu in it and coat it nicely

- Grill coated Tofu in pan till it is properly grilled and red in colour

- now take it out in a salad bowl and slice it in stripes, add all chopped salad veggies 

- add chipotle dressing on top (check recipe of chipotle dressing on our blog)

- Serve it chilled 

Veg Galouti Kebabs

 Ingredients:                                                 Serves: 1-2

Soya chunks - 35gms

Paneer (low fat) - 50gms

Garam Masala - 1Tbsp

garlic: 4-5 cloves

walnuts: 2 full

salt as per taste:

onion : 1 chopped

ghee: 1tsp to cook

Recipe:

- Saute chopped onions with garlic in ghee.

- add boiled soya chunks, paneer, garam masala and salt as per taste. Stir fry for 2-3 minutes.

- add water and let it cook on a low flame for 5 minutes.

- once cooked, make sure its thick in consistency. Cool the mixture and blend it in a mixer with walnuts

-  make flat kebabs and cook it on a non stick tawa or air fryer.

- serve hot with mint chutney

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Suji Poha bites

 Ingredients:                                                            Serves: 1-2

Poha: 1/2 cup well washed and drained

Suji: 1/2 cup 

curd: 1 cup

Salt and chili powder as per the taste

For seasoning: 

Oil: 1Tsp

Jeera: 1/2tsp

Rai: 1/2tsp

sesame seeds: 1/2tsp

hing: a pinch

curry leaves: few

garam masala/ sambhar masala: 1/2tsp

Recipe:

- Mix suji, poha and curd well and let it rest for about 10 minutes.

- Make coin size balls and steam them for 10 minutes.

- Take a pan and add 1Tsp oil. Once heated , add all the seasonings and then the steamed balls, stir them well and serve them hot.

Vinaigrette Dressing

 Ingredients:                                                           Serves: 2-3

apple cider vinegar: 1/4 cup

Dijon Mustard : 4tsp

Olive oil: 1/4 cup

Salt and black pepper: as per taste

Recipe:

Take a small glass bottle with all the above ingredients in it. Shake it well and refrigerate it. Pour on salads before serving.

Chipotle Sauce

 Ingredients:                                                            Serves: 2-3

Paneer: 45gms

Soaked cashews : 4-5

Soaked kashmiri mirch : 1

cheese cube: 1

sugar: 1/2tsp

oregano/ salt : as per taste

red chili powder: as per taste

lemon juice: 2 Tsp

olive oil : 1tsp

Recipe:

Blend the above ingredients with 3-4 ice cubes. Serve it with your salads, cutlets, tikkas, saute veggies, on toast as a spread.

Sweet potato and Ragi parantha

 Sweet potato and Ragi Parantha

Ingredients :                    Serves: 2 

Boiled sweet potato : 1

Ragi: 2 tablespoons 

Green chillies chopped

Green coriander chopped

Onion: 1/2finely chopped

Salt and paprika to taste

Recipe :

- mash sweet potato into paste with spoon and chillies, coriander, salt and paprika and mix properly

- add 1/2 cup water and mix again 

- add ragi and make it a paste

- heat non stick pan/ tawa, pour 1/2 batter and spread it like chilla and cook it on both sides with 1/2 tsp oil on each chilla.

- serve hot with curd