Recipes

A well designed rice bowl - what do I mean when I say "well designed"?

A well designed rice bowl is one that contains a balance of the major micro and macro nutrients that our body requires.  My typical rice bowl could prove to be an effective fix in the long term as it is convenient, easy to make and saves a ton of hassle.

This rice bowl is from one of my favorite places - California Burrito

My recipe for a perfect rice bowl is as follows:-

1. 50 grams chicken/ Paneer/ Soya chunks
2. 30 grams lettuce
3. 30 grams of cooked kidney beans
4. 20 grams of hot sauce
5. 40 grams of veggies (onion,capsicum,golden corn,tomatoes)
6. 10 grams ofGreek  yoghurt

Well this takes around 15 minutes to make from scratch, but if you have the ingredients ready its just a matter of assembling it!

Do try it and let me know how it turns out.

Cheers!

EVER THOUGHT OF COMBINING A PARTY WITH HEALTH

I call these "Beetroot Kebabs from Heaven's gym"

I have always had friends and family come over to my place.  But every time they did, we ended up having a  ton of food and regretting it the next day.  Been there? Don't worry! We've got you covered!

These Beetroot Kebabs make for an amazing low fat healthy snacking option for those amazing parties and family get together events . 

Your friends and family would be drooling if you get this on the table on your next party.  But as I said, I have got you covered.  I am gonna share the recipe which took me 2 months of trial and error to make it super delicious.

So let's get into it :-

Ingredients : 

1. Beetroot - 2
2. Sweet potato - 2
3. 3-4 bread slices (brown or multigrain)
4. Peanuts
5. Olive oil
6. Brown bread crumbs
7. Garlic (if you like.... I do😁)

Spices required :

    1. Turmeric (just a punch, my mom adds it to everything😊)

    2. Red chilli powder

    3. Coriander powder

    4. Garam masala

    5. Amchoor

    6. Salt, to taste, of course

Method :

    First, boil beetroot and sweet potato together in the pressure cooker.  Once boiled, take them out, let cool and mash. Add the bread slices and masalas. Dry roast the peanuts and crush them coarsely.  Add this also to the mashed mixture and knead it to a smooth dough. You can grate garlic and add it at this stage, if using.  Now, take a medium sized ball of this dough, shape it into a cutlet and coat it with breadcrumbs.  Repeat this with the rest of the dough.  Refrigerate these cutlets for two-three hours.  

    Take a pan and put a brush it with oil.  Now slide two to three cutlets, depending upon the size of your pan and shallow fry them in low to medium flame.  Flip to cook the other side.  Take them off the pan and put them in paper tissues so that whatever extra oil is there, it is a absorbed by the paper towel.  Serve them with green chutney/tomato ketchup or gobble them up just as they are.

    These cutlets are slightly crisp on the outside and soft inside, mainly because of the moisture content in both beetroot and because we are not adding any other agent apart from bread for binding the dough.  But they are super delicious and healthy too, because of the fiber content in sweet potato and the goodness of beetroot.

    

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