Wednesday, November 15, 2017

Eggless Pumpkin Oats Muffins......iron chief diet

Pumpkin purée-1cup
Wheat flour-1/2cup
Oil or butter-1/2cup
Vannila essence1/2tsp
Baking powder-1tsp
Baking soda-1/2tsp
Mix all the ingredients in a bowl.add milk if needed.
Pour the batter in muffins mould.
Microwave for 1-2minutes.
Ready to eat yummy muffins
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Baked Cheesy Brocoili......iron rich diet

amul cheese-75 gm
white sauce-2tablespoon
pinch of nutmug
garlic-2cloves finely chopped
green chilli-1finely chopped
olive oil-1sp
black pepper-1/2 tsp
salt to taste
pre heat the oven.
boil the floreted in salted water till tender.
mix white sauce garlic,chilli.nutmeg in a bowl.
add 1/2 cheese in it and mix well/
place broccoiili in oven proof dish.pour over cheese sauce mixturealong with remaining cheese,salt and pepperand pour litt;e olive oil.
then bake or grill for 10-15 minutes.
serve hot
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Tuesday, November 14, 2017

Beetroot Idli........Iron Rich

Prep time -soaking + 5 minutes
Cooking time - 10 minutes
Rice rawa--1 1/2cup
Utd dal-1/2cup
Salt to taste
Soak dal for 4 hours.grind it to smooth paste.
Peel beetroot and grate it.
Grind beetroot to smooth paste.
Add rice rawa,Utd dal paste and beetroot in a bowl.add water to make idli batter.
Add salt. Leave it overnight for fermentation.
Make idli in idli maker.
Enjoy healthy idlies with coconut chutney.
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Oats Batti.......iron rich diet

For the baatis:

2 cups quker oats
Itbsp wheat flour
1/2 tsp baking soda
2 tsp salt
1/2 cup ghee (for rolling the stuffed baatis in ghee at the end; this stuff can be left out.) 

For the stuffing

1 cup sattu(roasted chna dal atta)
2 onions, medium
2 tsp grated ginger

2 tsp chopped green chillies

1/2 tsp red chilli powder

1 tsp coriander powder

1 tsp jeera powder

1 tsp of mango pickle

Salt to taste

For the baati dough:
grind oats to fine powder
In a big bowl, add  oats flour and  wheat flour. Add the salt, baking powder, and ghee. Mix everything together with clean hands.

Now sprinkle water and make a stiff dough. Allow the Batis Dough to rest for half an hour

For the stuffing:

take bowl and mix everything well. Add salt.

Now, your stuffing for the baatis is ready.

How to prepare the stuffed baatis: 

Make balls from the oats flour dough. Take each ball and pat with your hands to make a puri.

Stuff 2 tsp of the sattu filling into the puri.

Pull up the edges and shape the puri back into a stuffed ball or stuffed baati.

Do the same with all the oats flour dough balls.

Now, microwave for 15 or 29 minutes in convention mode. it can make in OTGor gas tandoor
Drown each Stuffed Batis in a bowl of ghee and see the golden Batis shine with the ghee bath. (You can skip this step and be guilt-free).
Serve with dal or with any chutney of your choice.
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Sprouted Dal Uttpam........A Iron Rich Diet

Sprouted moong dal is good source of protein which help to increase nomeoglobin.
dosa batter-2cup
sprouted-moong dal-1/2cup
green chili-1finely chopped
tomato-1 chopped
gteen coriander leaves
salt to taste
mix sprouteddal,tomato,onion,green chilli, coriander leaves.
Add little salt to this.
heat nonstick uttpam tawa.pour one spoon dosa batter.
add the mixture on top of uttpam .
apply oil on top.
roast on both sides.
Eat with any chutney i here use amla and mint chutney
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Sunday, November 12, 2017

Cinnamon creamy bread rolls........full of nutritional value

  • Sending to the Livogen

    • 4  pieces whole wheat bread
    • 3tbls  Amul cream cheese 
    • 1/2cup powdered sugar
    • 1/2tsp cinnamon
    • 1tbls butter, melted
    • 1tbls coarsely grind almond
    1. Cut off the crust of the bread.
    2. With a rolling pin, flatten bread.
    3. In a small bowl combine cream cheese and 1/2 powdered sugar  almond until well blended.
    4. In a separate bowl combine sugar and cinnamon - set aside.
    5. Spread 1 - 1½ tablespoons of cream cheese mixture onto each flattened bread piece and roll up.
    6. Dip each rolled bread into melted butter and then into the cinnamon and sugar mix.
    7. Place on an ungreased cookie sheet.
    8. Repeat for remaining pieces of bread.
    9. Bake at 200 or grilled for 16-20 minutes until golden brown. Serve warm.

Oats Rasinis Bars........

Fiber and Protein. Adding instant oatmeal to your diet can help you increase your fiber intake and keep your LDL cholesterol low.RasinisGood sources of nonheme iron, 

  1.   Ingredients 
    • Oats-2 2/3 cups 
    • Honey-1/2cup 
    • Peanut butter-3/4 cup 
    • Mix in - raisins  2tbls

    1. Roast oats in microwave for 1-2 it.add peanut butter honey mixture into oats
    2. Mix well

    3. Add raisins to this batter.

    4. Stire well combined together all ingredients

    5.  Dump into a greased 8x8 baking dish and pack and flatten into an even layer. 7Cover and refrigerate until firm. 
    6. Slice into bars or squares
    7. Sending to Livogen

Quinoa palak kabab

Raggi atta beetroot khandvi

    khandvi  batter:
    1 cup raggi atta
    3 cups sour /chaasor 2/3 cup curd
    1small beetroot diced and boiled
    1 tsp ginger/adrak + grekhandvi
    en chili paste, about ½ inch
      2tbso Sprouted green moong dal
    Salt to taste
    a pinch of asafoetida/hing
    for thbuttermilk
    e filling:
    2 tbsp fresh coconut
    2 tbsp chopped coriander leaves/dhania patta
    1 tbsp oil
    8 to 10 curry leaves/kadi patta
    2 tsp white sesame seeds/safed til
    1 green chili/hari mirch, chopped 
    take the yogurt in a bowl. add water and stir well till smooth.
    Grind boiled beetroot,chili and ginger.add little water and strain in stainer for smooth paste.add it to buttermilk
    if using fresh yogurt, then to add the sourness, add about ½ tsp of lemon juice.
    add the raggi flour. with a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. there should be no lumps in the batter. you can also use a hand held beater to mix the batter.
    spread oil on plates or boards or tray. large steel lids or thalis work very well. you can also use the back of a large baking tray or your kitchen counter top.
    also mix  sprouted moong dal,chopped coriander leaves and grated coconut. keep aside.
    pour the batter in a sauce pan or a broad frying pan. switch on the stove top and keep the flame to the lowest. begin to stir.
    keep on stirring when the khandvi batter is getting heated up. lumps begin to form and you have to continuously stir so that the lumps don't form.
    the batter would thicken and keep on thickening. keep on stirring. best to use a wooden spatula or a heat proof silicon spatula.
    the batter also should not be allowed to stick at the bottom. so you have to stir continuously.
    do a plate test when the batter has thickened well.
    spread a few teaspoons of the batter on a greased plate. 
    allow to cool and then sprinkle  sprouted dal.coconut and coriander leaves sparingly .let it cool then begin to roll.temper the khandvi rolls.    
       cut into equal sized strips.

        arrange the khandvi rolls next to each other or stack them up neatly in a plate or tray.
    Sending to lvogen