DietPoint – Health Recipes

Green Peas Nimona

Ingredients

  • 1 1/2 cups boiled and peeled potato cubes
  • 1 cup boiled green peas
  • 1 tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 cup sliced onions
  • 1 bayleaf (tejpatta)
  • 1 black cardamom (badi elaichi)
  • 1/2 tsp garlic (lehsun) paste
  • 1/2 tsp ginger (adrak) paste
  • 2 tsp coriander (dhania) powder
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 cup fresh tomato pulp
  • salt to taste

Preparation

  • Coarsely mash the green peas.
  • Heat the oil in a deep non-stick pan and add the cumin seeds, onions, bayleaf and cardamom and sauté over a medium flame for a 2 minutes.
  • Add the garlic paste and ginger paste and sauté on a medium flame for 30 seconds.
  • Add the coriander powder, chilli powder, turmeric powder and tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  • Add the green pea purée, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  • Add the potatoes, salt and 1 cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

Peanut Chaat

Ingredients

  • Raw Peanuts with shells 3 cups
  • Chaat Masala 1/4 teaspoon
  • Sea salt/kalanamak 1 tablespoon
  • Turmeric powder 1/2 teaspoon
  • Salt to taste
  • Amchur powder half tsp
  • Red chilli powder 1/2 teaspoon
  • Roasted jeera powder 1 teaspoon
  • Onion chopped 1 to sprinkle
  • Tomato chopped 1 medium
  • Green chillies chopped 2
  • Fresh coriander leaves chopped 2 tablespoons
  • Lemon juice 2 tablespoons

Preparation

  • Pressure-cook the peanuts in 4 to 4.5cups of water with sea salt and turmeric powder for about four to five whistles. Drain  let it cool and shell them.
  • Take the peanuts in a bowl. Add salt, chaat masala, red chilli powder, amchur powder ,roasted cumin powder, onion, tomato, green chillies, coriander leaves, lemon juice and mix well.​

Spinach Missi Roti

Ingredients

  • 100 gm whole wheat flour
  • 100gms besan (bengal gram flour)
  • 50 gms chopped spinach (palak)
  • 1/4 cup chopped coriander (dhania)
  • 1 big onion chopped
  • salt to taste

Preparation

  • Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
  • Divide the dough into 3 equal portions and roll out each portion into a circle of 6″ diameter, using the flour for rolling.
  • Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.

Fruit and Nut Smoothie

Ingredients

  • 1 Banana
  • 8 Strawberries​
  • 1 Tablespoon chopped almonds plus raisns​
  • 1 Cup chilled milk
  • 2 tbsp thick curd /yoghurt

Preparation

  • Place all ingredients into a blender and blend until smooth.
  • Serve immediately.

COUS COUS TABOULLEH (salad)

Ingredients

  • Whole Wheat Couscous-1 cup
  • Water-2 cups
  • Cucumber-2 medium chopped
  • Tomatoes-2 medium chopped
  • Mint leaves-1cup chopped
  • Flat leaf Parsl
  • Lime juice 2tbsp
  • Garlic-2 cloves-crushed
  • Extra Virgin Olive Oil- 10 ml
  • Salt-to taste
  • Pepper-1 tsp

Preparation

  • In a pot heat the water with a little salt and bring it to a boil.
  • Add the couscous,turn off the heat,mix it and cover it. Let it stand for about 2 minutes. After 2 minutes fluff it with a fork.Your couscous is ready.
  • In a large bowl add the Olive Oil, garlic,lemon juice, zest, salt and pepper. Mix well.
  • Add all the other ingredients and the Couscous and mix well. Check the seasonings.
  • Cover and refrigerate for about an hour. Serve chilled.

Palak and Green peas pulav

Ingredients

  • 1 cup rice, cooked (rice should not be overcooked)
  • 1 tsp oil
  • 1 onion, thinly sliced
  • 1 tomato optional
  • 2 green chilli, slit length wise
  • 1 cup palak pureed
  • ¼ cup peas, fresh
  • coriander powder
  • salt to taste

Preparation

  • First, in wide pan, take a tsp of oil.
  • Add chopped onions and green chilli. fry till they turn translucent.add tomato salt and coriander powder.
  • Add pureed palak and cook for  for a minute till there Is a change in its colour.
  • Once the palak is  cooked, add peas and fry till the peas are cooked.
  • Add cooked rice and salt to taste.
  • Mix well without breaking rice grains. cook for a minute.
  • Serve palak pulao with raita or as it is.

Sprout Chaat

Ingredients

  • 1 cup kala channa-sprouted
  • 1 cup moong daal-sprouted
  • 1 cup rajmah
  • 1/4 cup coriander leaves-chopped
  • Green chillies-chopped to taste
  • 1 cup onions-chopped fine
  • 1 cup tomato-de-seeded and chopped fine
  • 1.5 tsp salt
  • 2 tsp chaat masala
  • 1 tsp cumin seeds-roasted and ground
  • Curd ½ cup
  • Green coriander chutney 2 tsp

Preparation

  • Mix all the ingredients together and serve.
  • You can vary the combinations according to your liking or choose only moong sprouts if you like.