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carehospitals-india · 1 year ago

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Healthy Snacks to Eat During Pregnancy

Eating healthy is a primary focus of most women during pregnancy. Indian women especially are blessed when it comes to making meal choices, as a traditional Indian diet is well-balanced in terms of taste & nutrition.

While there are many options available for the main meals, women often find themselves perplexed during those untimely hunger episodes when all they want is a delicious yet healthy snack.

As opposed to the common misconception you don't need to eat for two during pregnancy. However, you want to gain a steady weight while making healthy food choices during your pregnancy. It is easy to simply open a pack of chips or devour a candy bar when those snack cravings strike. Although this is alright once in a while, you want to keep your pantry stocked with healthy items to whip up a quick snack when you are hungry.

If you are confused about healthy yet yummy snacks, you are in the right place. The choices are endless, and we are here to help you make good ones. Let us look at some scrumptious snacks that won't make you feel guilty afterwards and will also satisfy your pregnancy cravings perfectly.

16 Healthy Snacks to Eat During Pregnancy

Peanut Chaat: Peanuts are rich in folic acid, proteins, healthy fats and other nutrients. Mix them with different vegetables to add the goodness of fibre, vitamins, and minerals. Mix in your favourite chutneys, spices, and a squeeze of lemon juice, and you got yourself the perfect sweet, tangy, and spicy chaat that is yummy and healthy.

Vegetable Cutlet: Mix vegetable cutlets are a great Indian snack that is highly customisable as per your choice. Mix together all your favourite vegetables and spices, shape them into cutlets, coat them with breadcrumbs and shallow fry or air-fry. Enjoy these goodies with green chutney. The best part is you can make them in advance and freeze them. This will solve your search for healthy snacks during pregnancy. Similar choices may include Kala chana or Rajma kebabs.

Oats Banana Pancake: If you are looking for some sweet yet healthy snacks to eat during pregnancy, oats banana pancakes are a perfect choice. Mix together one egg, ¼ cup powdered oats, one banana, baking powder, and some milk to make these nutritious yet delectable pancakes.

Curd rice: If you have some leftover white rice, you can quickly whip up this yummy dish to cool your cravings on a hot day. Mix some leftover rice with yoghurt and add grated cucumber and carrots. Set aside for 10 minutes. Temper by heating some ghee and adding asafoetida, dried red chillies, mustard seeds and curry leaves.

Mini idlis: Fermented foods are highly nutritious. Idlis with coconut chutney are the perfect comfort food that has healthy fats, protein and carbohydrates to keep you satisfied.

Dhokla: Dhokla, another fermented food, is also one of the best healthy snacks for pregnant women. Dhoklas are low in calories but high in probiotics, protein content, and of course, taste. You can even increase their nutritional value by adding grated vegetables to the batter.

Mixed Nut Laddoo or Peanut Chikki: This is another great way to satisfy your sweet cravings. As Indians, we have a wide variety of nutritious laddoo recipes available; be it rava coconut laddoo, ragi badam laddoo, or besan laddoo, the choices are endless. The ghee and nuts provide healthy fats. You can add your choice of sweeteners like dates or jaggery to add to the health benefits. Peanut Chikki can also be a good option to treat your sweet cravings. These desserts should be eaten in portioned amounts. Also, if you have been diagnosed with gestational diabetes, talk to your doctor or dietician about how much and what type of sweets are allowed for you.

Bhel Puri: Puffed rice, or Murmura, is a light snack used to make Bhel Puri. You can mix a ton of toppings to make it tasty yet healthy.

Fruits Chaat/Salad: Fruit chaat or a fruit salad also works as a great pregnancy snack. It is full of fibre, vitamins, and minerals. You can also add soaked chia seeds or nuts to make it tastier and healthier.

Vegetable Sticks with Hummus: Hummus is one of the most nutritious dips. It is full of protein, healthy fats, and complex carbohydrates. Cut vegetables like cucumber, carrots, beetroot, and calcium into sticks. Dip them in hummus for a nutritious and high-fibre snack.

Fresh Fruits: If you are searching for a quick pregnancy snack without going through much hassle, fresh fruits are amazing. They help satisfy your cravings while providing great nutrition. You can even opt for mixed fruit smoothies if you are in the mood for something cold and refreshing.

Sprouts salad: Sprouts are high in nutrition content and are great for you and your baby. Sprouts are easily digestible and low in calories. They have a high protein content and work great in salads and chaats. Add some grilled paneer to your salad or chaats for added protein.

Roasted Chana or Peanuts: Having roasted chana or peanuts around the house is great for times when hunger strikes suddenly.

Chole Chaat: Chickpeas are a rich source of dietary fibre, folate, magnesium, potassium and iron, making their easy-to-make chaat a healthy snack.

Egg salad: Egg carries all the nutrients essential for your pregnancy. You can quickly whip up a boiled egg salad for a fast snack. You can make homemade mayonnaise or use Greek yoghurt dressing for a healthier alternative.

Grilled Chicken Whole Wheat Sandwich: Chicken works as a great source of lean protein. Make a healthy sandwich using wholewheat bread, leftover or freshly grilled chicken and a choice of vegetables. You can even add a slice of cheese and elevate the taste of the sandwich with green chutney for a yummy evening snack during pregnancy.

These are just a few options for healthy yet appetising items ideal as afternoon or evening snacks during pregnancy. You can always customise these snacks based on your preferences, allergies, and nutritional requirements.

We hope these snack ideas will work for you, and you will not have to turn to junk food when those crazy cravings strike!

Link: https://www.carehospitals.com/blog-detail/healthy-snacks-to-eat-during-pregnancy/

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jeriflory · 1 year ago

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Veg Frankie Recipe

The streets of Kolkata are where this popular Indian street food originated. it is also known by various names like, kati roll, frankie food, frankie recipe or Veg Frankie Recipe. basically salted vegetables are wrapped with chapatti or wrap bread or to which pureed tomatoes and green chutney are added to enhance the taste.

Kathi Kebab was the traditional name for the Frankie dish, and was usually made with layers of paratha. however, there are now many frankie recipe variations, especially as street food.

paneer frankie, in which i added grated paneer and other vegetables, is a recipe i have already shared. I also made paneer kathi roll from the left over chapati. anyway in this recipe i use multi grain wrap which makes it more doughy than regular flour rolls.The Veg Frankie Recipe also has grated paneer, but most of the ingredients are mashed potatoes and capsicum. in addition, other vegetables like green peas, carrots and even mushrooms can also be added. in any case, i have kept it simple with just potatoes and capsicum.

furthermore, some important hints and recommendations for the ideal vegetarian fry recipe. first and foremost, considering that the boiled and mashed potatoes have immense moisture content, add breadcrumbs to mix it. If you are not able to give the shape of a cylinder to the fried vegetables, then only you should add breadcrumbs. in addition, i have used multigrain envelopes as per this recipe. however, leftover parathas, rotis and chapatis can also be used. lastly, if you like spicy veg frankie then you can serve tomato sauce with schezwan sauce over roti, wrap or paratha.

Ingredients for Veg Frankie Recipe:-

For Potato Stuffing-

2 tsp oil

½ capsicum, thinly sliced

2 potatoes, boiled and mashed

¾ cup paneer cubes

1 tsp Kashmiri red chili powder

½ tsp garam masala powder

½ tsp chaat masala

salt to taste

Other ingredients-

2 tsp butter

3 chapatis or wraps

6 tsp tomato sauce

½ cup lettuce, finely chopped

1 carrot cut into strips

½ onion, cut into rings

3 tsp green chutney

Method to make Veg Frankie Recipe:-

1. To make Veg Frankie, first we have to prepare the stuffing.

2. So to prepare the staffing we will need some ingredients. So keep it together beforehand.

3. Now we have to take a pan to make the staffing. Pour oil in a pan and heat the oil.

4. Now fry the capsicum in hot oil while stirring for 3 minutes.

5. Now after this we have to add mashed potatoes in it.

6. After this, paneer pieces have to be put in it. The spices have to be added after adding the paneer pieces.

7. If you do not have paneer then you can skip paneer.

8. Now add chili powder, garam masala powder, chaat masala and salt as per taste.

9. Now all the spices have to be mixed with the potatoes, it has to be confirmed by tasting it once.

10. The spices have mixed well or the taste of the spices is well in the whole potato.

11. Now your staffing is ready. Keep the stuffing aside to cool down.

12. Now when the stuffing gets cold, apply oil on your hands.

13. Now take some stuffing and make a cylindrical roll and keep it.

14. In the same way, all the rolls have to be made and kept and oil must be applied with hands, otherwise potatoes will be fried with hands.

Make Veg Frankie-

15. To make Veg Frankie, we have to take a griddle and apply butter on the griddle.

16. Now roast the remaining roti or wraps till they are hot.

17. Roast the roti or wraps with butter on both the sides.

18. Now place the roti or wraps in a plate and spread tomato sauce on one side like a sandwich.

19. Now at the center point of the wraps, carrot stick and onion rings are to be placed.

20. Now the roll of prepared stuffing has to be kept on top of it and now green chutney has to be applied.

21. Now the wraps have to be flipped from top to bottom.

22. Now slowly fold the wraps giving the look of a roll.

23. Now hold the roll tightly and wrap it in silver foil on half of the bottom end.

24. Due to which the roll does not open. Now your Veg Frankie recipe is ready.

25. You can enjoy it with any chutney or without chutney.

26. So make a veg frankie recipe from the leftover roti once and eat it.

For more information visit the link: https://cookingkhajana.in/veg-frankie-recipe/

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desihoodrestaurant · 2 years ago

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4 Most popular Indian food in Canada

India has almost 1.3 billion people, and a country with that many people has a cultural diversity resulting from the influence of conquerors from all over the world. It's no surprise that Indian recipes are among the most popular among Canadians, given that India is known for the sought spices that drew so many expeditions to its area. Being able to experience Indian cuisine while living in Canada is a massive perk for citizens. Further, Indian restaurants like Deshi Hood offer a variety of the best Indian food in Calgary that you must try when you visit Calgary.

So let's examine some of the most popular Indian dishes in Canada that will satiate your appetite.

Chaat

Chaat is one of the most well-known Indian street cuisine appetisers. There are several different kinds of chaat, including Aloo tikki chaat, Chaat papri etc. This dish can be savoured anytime because of the blend of spicy, salty, sour, tangy, and other flavours.

Potatoes, chickpeas, wheat crackers, lentil balls, chutneys, yoghurt sauce, and spices are just a few of the possible ingredients for this dish.

Butter Chicken

Butter chicken is one of the most well-known Indian meals, not just in Canada but also internationally. This is a delectable curry dish made with chicken in a spicy tomato, cream, and butter sauce.

The meal was first developed in Delhi, where the leftover tandoori chicken was combined with a tomato, butter, cream, and spice-infused gravy.

Dal Makhani

We couldn't imagine Indian cuisine without Dal Makhani. The meal is made with black lentils and red kidney beans cooked in a creamy tomato sauce with butter and spices. It comes with Naan and rice.

Paratha

This is an Indian bread that is wonderful on its own and may be eaten alone or with curry and sauce. Paratha is thinner and more layer-rich than Naan.

These are the most well-known Indian meals in Canada. The flavours, fragrances, and colours in Indian cuisine are diverse. The blend of sweet, spicy, sour, and acidic flavours distinguishes the food. The secret to each meal is the passion the cooks put into it.

Indians prepare their food with passion, and if you want to sample classic and delectable best Indian food in Calgary, then visit Desi Hood. At Desi Hood, we will provide your favourite Indian food at a reasonable cost.

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sinfullydesilicious · 4 years ago

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Vol-Au-Vent is a puff pastry shell or patty case.I transformed these puff pastry cases into bread cases as they’ll be easily available in all kitchen pantries. I air-fried the bread cases, played with the idea of Indian Ragda patties on it, and gave a complete makeover as Ragda Vol-Au-Vent…😍. Tacos are traditional Mexican street food or finger food.. Here, I filled these Mexican taco shells with Indian Ragda, topped with chaat chutneys, chopped onion, tomato, capsicum, and finally drizzled with chaat sev and spice mix. Check out my authentic Mexican Tacos and another fusion tacos which was Palak/spinach tacos.

#no cooking recipe #leftover ragda #Leftover easy recipe #air fryer recipes #leftover bread recipes #Leftover patties #Leftover chaat chutneys recipes #fusion recipes #Indo mexican recipes #Leftover vol au vent #leftover tacos #Indo french recipes #Chaat fusion recipes #Vegan ragda #Gluten free ragda #kids friendly recipe #Kitchen secret recipe #fusion food #Leftover chaat recipe

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adityaojhablr-blog · 6 years ago

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Pune Street Food Blog:“Eat ,Eat ,Eat Repeat”

Pune street food is as exciting as it is mouthwatering.

Not only do you have a chance to taste some incredibly flavorful combinations of ingredients, but standing along the humid streets of Pune, watching countless people go by, is part of what adds to your experience.

1. Vada Pav

Where: Ashok Vada Pav

Address: Near symbiosis International school, Viman Nagar Open hours: 11 am – 9:30 pm on Monday – Saturday (closed on Sunday)

If you take a walk down any street in Pune, you’re bound to quickly come across vada pav, one of Maharashtra most popular and widely available street food snacks.

Also referred to as Maharashtra’s vegetarian burger, vada pav consists of a spiced mashed potato mixture, which is deep fried into a patty, packed into a white fluffy bun, and garnished with a variety of different chutneys and spices for seasoning.

Although it sounds rather simple, and it is, it’s one of greatest tasting vegetarian burgers you’ll likely ever eat. The chutney makes all the difference. And also, don’t miss those fried chilies on the side to give you a kick of heat and flavor.

2. Bhel Puri-

Where: Shinde Chaat Corner Address: Near Viman Nagar CCD, Viman Nagar Open hours: 10 am – 1 am daily

Another Pune street food you’ll commonly find throughout the city, especially along the busy streets like Viman Nagar, FC Road and MG Road, is bhelpuri. Although it’s common around India now with many variations, bhelpuri is one of the homegrown Indian snacks from Pune.

The basic recipe includes puffed rice and sev, which are mixed together with potatoes, onions, tomatoes, again a variety of chutney, and it’s often topped with a handful of chopped cilantro. The result is a crunchy snack that’s tangy, spicy, and sweet from all the sauces, with a wonderful balance of flavor. It’s the type of Mumbai street food that once you start eating it, you can’t stop.

3. PAV BHAJI-

Where-Pushkar sweet house

Address: 2/213 ,lane no.3, Viman Nagar Open hours: 10 am – 1 am daily

Pav bhaji has an interesting history, and it was originally a late night food that was made for workers from leftovers. A combination of vegetables were mashed up, mixed with spices, and served with bread.

Today, the common recipe includes potatoes and tomatoes, mashed up with spices, and served with buttered toasted bread to mop it all up. It’s simple, and delicious, and it’s a street food you can’t leave Pune without trying.

4. Shwarma-

Where: Sultan Shwarmas Address: Viman Nagar ,Pune Open hours: 7 pm – 3 am daily

Shwarmas are made with boneless chicken which is cooked in spice filled gravy, and wrapped within a freshly cooked rumali roti, which is a thin roti that’s very similar to a tortilla.

A Shwarma is the perfect late night snack that you want to be eating at about 3 am in the morning, and feeling really good about it.

5. Chai-

Where: You’ll literally find chai everywhere you look while walking around Pune. A cup should cost anywhere from 5 – 15 Rupees depending on where you are and the size of the cup.

This is not really a food, but I had to include it on this list because of its importance and dominance in the street food arena in India. Chai is not just a cup of tea, but it’s a hot and soothing brew that offers a time to take a rest from the chaotic streets of the city, to slowly sip and enjoy.

Drinking cups of hot chai on the side of the street is one of the joys of visiting India.

6. Pani Puri-

Where: Siddhu chaat centre Address: Viman Nagar, Pune Open hours: 3 pm – 12 am midnight daily

It takes some serious street food genius to come up with something like Pani Puri; who would think to add flavored water to a circular chip that gets soggy?

I’m here to tell you, it works extremely well, and it’s an absolute stunner of an Indian street food.

The little puris are poked with a hole, half stuffed with potatoes and chickpeas, seasoned with spices, and filled with chutney and flavored water. As soon as the vendor hands you one, you’ve got to eat it on spot immediately so the puri remains crunchy, and the spice filled water will collapse in your mouth with the potatoes and chickpeas.

7. Bombay Sandwich-

Where: You’ll find Mumbai street sandwiches all over the city, especially in busy areas of the city. In the video, I had the sandwich on a street just off Pune’s Viman Nagar

If you’re like me, a sandwich isn’t the first thing that would come to mind when you’re thinking about Indian food. But when it comes to Mumbai street food, a local favorite is the Bombay sandwich, and you’ll find food vendors all over busy parts of the city whipping up grilled sandwiches with expertise.

8. Dosa-

Where: Anand Stall Address:Viman Nagar Pune. Open hours: 8 am – 11:30 pm daily

Although dosas are originally from South India, since Pune is such a melting pot of India, the dosa is also a very common street food in Pune.

A dosa is made from a batter of rice and urad bean flour which is lightly fermented, and then fried on a hot circular plate in a thin crepe like shape. Once it’s golden and crispy on the bottom, any number of fillings can be added to the center. The traditional version is the masala dosa, where masala potatoes are added to the dosa, and it’s served with sambar and coconut chutney on the side.

#punefood #streetfood #foodforlife #foodlove #foodislove

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the-samosa-shop · 3 years ago

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Vegetable Pakora Might Beat Fries

With crisp fried vegetables piled high on our plates, we cram as many people at a bar table while sipping cocktails and catching up, then rush back for seconds. Samosas, filled with crisp potato, are like little pockets of joy, whereas pakoras are like vegetable fritters that are a pleasant surprise and the perfect vessel for dipping in chutneys. Despite my affection for samosas, you can't eat more than one without getting full. That's where pakora comes in.

How long will it take for you to decide? Try these samosas and pakoras and look at the menu to find out what else the samosa shop edmonton has to offer.

Pakoras come in many varieties, but we grew up eating essentially just vegetables with a chickpea batter, such as onions, spinach, and potatoes. What could be healthier than vegetables?

our mom has also used to made samosa and pakoras at home since we can remember, but we tend to eat them at weddings during cocktail hour. Watching her fry up a whole batch of pakoras and munching on the crispy leftover bits was the highlight of the evening. The prospect of deep frying can be intimidating, and I have never done it myself until last week. I'm officially on board. . Don't get me wrong, I don't exactly include fried foods in my weekly meal plan, but knowing that I can recreate one of my favourite snacks in less than thirty minutes is great.

Try a few of the frozen varieties offered by most Indian groceries if you have never tried pakoras before. Decide which vegetable combinations you like and then get cooking! Potatoes, onions, and spinach are a classic combination, but you can try other vegetables, such as cauliflower, broccoli, etc. Try to stick to vegetables that don't have too much water in them, but don't be afraid to experiment. Besides, who wouldn't eat a fried vegetable when it's tempting? This is a great way to get picky kids to try some vegetables.

The recipe is very simple: just add a bowl of vegetables, add the chickpea flour, spices, and toss to coat, then add a little bit of water at a time until the batter is sticky and you can drop little nests into the oil. Immediately after the pakoras come out of the oil, sprinkle some chaat masala on top, and serve with chutney! Pakoras are always a good choice for a family gathering or a wedding with friends.

#the samosa shop edmonton

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centuryfoods · 3 years ago

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How to make Aloo Puri Recipe at home?

Aloo means potatoes in Hindi, Aloo Puri Recipe is a popular Indian flatbread. It is very easy to make at home if you know how to prepare the dough for Aloo Puri Recipe.

It can be eaten as it is or with chutney and fried green chilies (chili pakora). This goes very well as a side dish to any meal, but most popularly with Aloo sabzi (a spicy curry of potatoes and peas, Aloo Gobi (cauliflower and potatoes) Aloo chaat (Chickpeas with boiled potatoes). Also, it is also very popular used as a stuffing in Aloo paratha.

It is also used as Aloo Tikki (a popular Indian appetizer). The recipe is made by mashing boiled potatoes and spices, deep frying them in oil. It is then served with chutney or tomato ketchup.

If you are very new to cooking, you wouldn’t want to miss any step. Make sure you use every ingredient and follow every step mentioned in this article.

Ingredients:

1. Wheat Flour (Atta) – 2 cups

2. Salt to taste

3. Oil or Ghee – 1 tbsp

4. Water to knead the dough

5. Aloo – 2 (Boiled, peeled, and mashed)

6. Coriander Leaves – 4 tbsp

7. Green Chilies – 2

8. Asafetida (Hing) – A pinch

9. Cumin Seeds (Jeera) for Aloo Puri Recipe – 1 tsp

10. Red Chili Powder – 1 tsp

11. Coriander Powder – 1 tsp

12. Amchur (Dry Mango) Powder – 1/2 to 1 tsp

13. Baking Soda – a small pinch

Instruction For Preparing Aloo Puri Recipe

Step 1:

Take all the ingredients in a medium-size bowl and mix them well. First add Aloo, Coriander leaves, green chilies, asafoetida (thing), cumin seeds (jeera), red chili powder, coriander powder, amchur (dry mango) powder, salt to taste, and oil. Mix them well.

Step 2:

Make a stiff dough from the wheat flour and water by using the kneading method for the recipe shown in this video or described below. When making dough, it should not be too soft nor too hard, so adjust accordingly with a little extra flour or water.

Step 3:

Cover the dough with a damp cloth or lid and let it rest for about 25 to 30 minutes for the recipe.

Step 4:

Make small balls of dough (about 5 cm diameter each), press them gently with your palm, and flatten them by using a rolling pin (belan) for Aloo Puri Recipe.

Step 5:

Heat a Tawa or flat pan on medium flame and then place them on it, when one side becomes light brown in color, flip over with tongs to cook the other side of Aloo puri.

It is ready, you can serve it with your favorite curry or sabzi (curry of potatoes and peas). This Recipe is ready. It can be stored in a puri container (thali), which you can buy online or from shops to use later.

Tips:

Don’t let the dough dry out while rolling because it will break into pieces when you roll and it will taste like fried puri (fried Indian bread) for the recipe instead of Aloo Puri.

If the dough is under-cooked, will turn out soggy after Aloo Puri Recipe even after they cool down. To avoid it like that, This Recipe cooks medium flame and avoids higher flames. Dough is also cooked if you see small bubbles on Aloo puri after it which burst when you press them with Aloo puri tongs.

If the recipe turn out to be too hard and burst when you press them with tongs, then dough wasn’t stiff enough for the recipe. Adjust the quantity of flour accordingly in the the recipe next time

This recipe can be refrigerated for a few days

This recipe can also be deep-fried instead of shallow frying in pan.

Is it healthy?

This is deep-fried, and thus you cannot call it very healthy. Simply as it is prepared with all wheat flour, you can revel in these in a while. Aloo puris are made with whole wheat flour, boiled potatoes, Aloo puri spices, and Aloo puri oil. These Aloo puris also contain Aloo sabzi (curry of potatoes and peas).

Storage Suggestions

These taste excellent when labored hot, out of the hot oil. But if you yet have leftovers, cover them in the foil and store them in an airtight container. But let me tell you, they will not be as crispy and will turn soft. You can rewarm them in a microwave, oven, or air fryer.

It takes an Aloo puri container (thali) to store them. This can be served with Aloo sabzi or curries of your choice. It is a rich source of carbohydrates, protein, and fiber which makes the Aloo Puri Recipe very nutritious & healthy.

I will instead suggest you store the Aloo Puri Dough in an airtight container for about 2-3 days in the fridge. Take it out of the fridge and let it sit on the counter for 15 to 20 minutes. Prepare fresh Hot Puris and serve.

#CenturyFoods

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curutquit · 3 years ago

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Ghugni_Chaat. Ghugni Chaat is a popularly available street food from the Northern and Eastern parts of India. Ghugni chaat was also something that happened with the flow of my day. Ghugni Chaat is a relished not only in Kolkata, but will soon be a favorite in your house too!

Serve it as a filling for this tart along with homemade plum chutney (any leftover chutney is delicious with cheese or a curry). Easy Ghugni Chaat Recipe: Step by Step Ghugni Chaat Recipe, Tips to make You can serve this chaat when there are unplanned guests at your house or prepare it on special occasions like kitty. Ghugni chaat, as it's commonly know, is a mixture of yellow peas (tastes similar to chickpeas) that are served piping hot.

Hey everyone, it's Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ghugni_chaat. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Ghugni_Chaat is one of the most popular of current trending foods on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions daily. Ghugni_Chaat is something which I have loved my entire life. They are nice and they look wonderful.

Ghugni Chaat is a popularly available street food from the Northern and Eastern parts of India. Ghugni chaat was also something that happened with the flow of my day. Ghugni Chaat is a relished not only in Kolkata, but will soon be a favorite in your house too!

To begin with this particular recipe, we have to prepare a few components. You can cook ghugni_chaat using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Ghugni_Chaat:

{Get 1 1/2 cup of cooked Yellow dried peas.

{Take 3/4 cup of boiled, diced Potato.

{Prepare 3/4 cup of + 1/2 cup finely chopped Onions.

{Prepare 1 cup of chopped Tomato.

{Prepare 1/4 tsp of turmeric powder.

{Take 1 tbsp of Cumin powder.

{Get 2 of tbsp.

{Get of razmin_siracha_chilli_sauce.

{Prepare 1/2 tsp of garam masala.

{Get 1 tbsp of ginger-garlic paste *3-4 tbsp Mustard oil.

{Prepare of Salt to season.

{Prepare of Upto 1/2 cup of water (or the cooking liquor, the water in which.

{Get of peas were cooked).

{Take of Garam masala powder.

{Make ready of Chopped green chilies *Cilantro.

{Make ready 4 tbsp of Tamarind sweet and soure chutni.

Now I won't pretend to know exactly how a ghugni chaat street food sculpture. Ghugni chaat famous street food of Kolkata. This is made with dried white / yellow peas which is then turned into spicy, chatpatta chaat. When it comes to chaat Mumbai.

Steps to make Ghugni_Chaat:

Heat the oil in a pan. Add the ginger-garlic paste & the 3/4 cup of diced onions and cook till they turn translucent..

Add the diced tomatoes and cook till the oil separates out..

Now, add the turmeric powder, cumin powder, red chilli powder, garam masala and salt. Mix well..

Add the diced potatoes and the cooked peas. Mix lightly. Add about a quarter cup of water (or cooking liquor)..

Cook on medium high heat until the ghugni thickens. If required, add more water (or cooking liquor)..

The consistency of the ghugni is neither too thin nor too thick. Add tamarind sweet and soure chutney mix well..

Garnish with diced onions, cilantro, chopped green chilies (optional) and lemon juice (optional) just before serving......

INDIAN STREET FOOD - Yummily Yours'. Ghugni Chaat is a popularl street food from India. Made of dried peas, an ultimate "healthy snack idea" as well as a perfect curry to go with. Ghugni Chaat is a popularly available street food of India. This is an ultimate "healthy snack idea" as This is the awesome tasty Masala Puri Chaat, Papri Chaat, Ghugni Chaat Of Shyambazar, Kolkata.

So that's going to wrap this up with this exceptional food ghugni_chaat recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

#recipesfood

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spicevillageeu · 4 years ago

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Everything You Need to Know About the Indian Staple Food, Lentils

The traditional Indian staple foods include rice, wheat, and lentils. Cooking vegetables and eating them with wheat cooked on heat started at a comparatively later stage.

India is a land of diversity and keeping in mind the various soils, climates, cultures, traditions, locally available groceries, different cuisines are born in different parts of the country.

The dietary needs of somebody who stays in India depend entirely on the region they grew up in or stayed in the longest in. A person coming from the Eastern parts of India will cook an entirely different potato dish using a different set of spices while someone who grew up in South India will know a different recipe altogether.

Lentils, one of the staple food of India are also known as pulses. They are members of the legume family of vegetables. Lentils are a rich source of protein including amino acids, iron, dietary fibers, and vitamins. India alone produces about 1.5 tonnes of lentils per year. Get original Indian dal from Spice Village Supermarket, a grocery store for online shopping in Germany. The Indian Dal is included in all the meals and is considered to be a very healthy dish. Indian mothers love dal and cook it with extra love and care for their family to enjoy.

Another reason why lentils are this famous among the Indians is that most of the Indian population is vegetarian. Lentils are like chicken for vegetarians, a heft source of protein.

Lentils are first thoroughly washed, some are pre-soaked in water and cooked on a cooker with water and salt. Later on, spices and smokey fried herbs like dried red chilly, garlic, etc are added to the cooked lentil according to taste.

Types of Lentils:

Chana Dal: Yellow coloured lentil, is one of the largest Indian lentils. It has a nutty sweet taste to it and is called by various different names in different regions of the country. It is one of the world’s oldest cultivated vegetables. Chana Dal is an excellent source of protein and fiber and is a great dietary addition for those who have diabetes.

Masoor Dal: Salmon-coloured, Indian lentils. Once cooked Masoor dal turns golden and mushy. This easy and quick to cook dal has a very earthy flavour and creamy texture. Masoor dal is usually mushy, thick, and creamy and is pre-soaked to give it the texture.

Moong Dal: The beans of moong were have originated from India, which are now grown in most parts of Asia. Moong bean is used as sprouts for a healthy meal or breakfast. Moong dal is sold both with and without its skin. With the skin, it is a green lentil while without it is what we call Moong Dal. This yellow coloured dal is used to make Pongal too.

Urad Dal: A true Indian lentil, has been in India for a very long time. Because of its nutritious values, it is highly recommended to people with diabetes. Sold with as well as without the shell, Urad dal is used to make the famous Indian Dal dish, Dal Makhani.

Toor Dal: This healthy dal has been a part of Indian cultivation for over 30 decades. This yellow coloured dal is loved by north Indians and is popularly known as Arhar Dal. This particular lentil is a staple food of South India and is used to make Sambar.

To order authentic Indian products from Indian grocery store online with free shipping check out Spice Village Supermarket.

Health Benefits of Lentils:

Rich source of protein for vegetarian people

Low in calories

Has anti-oxidants

Highly nutritious, rich in iron, packed with zinc, vitamins, and potassium

Excellent meat alternative

High in fiber

Supports regular bowel movement

Promotes growth of healthy gut bacteria

Helps in weight loss

Prevention against heart diseases and diabetes

Rich in health promoting phytochemicals

Anti-oxidant and anti-inflammatory effect

Lentils have a neuroprotective effect

Improve blood sugar level

They do not lose their nutritional value once cooked

Here are some dishes that one can make using dal. These dishes can be eaten as snacks, with cooked vegetables, and even as breakfast. Buy Indian food online from Spice Village Supermarket and get authentic products, a wide range, and free shipping in Germany.

Dal ki roti: Knead leftover boiled lentils into the dough of wheat and cook as required.

Idli: Mix lentils powder with rice flour and steam to get these beautiful, light treats

Sambhar: South Indian delicacy made using dal cooked in vegetables best served with, well everything!

Dal Dhokli: A two in one package of cooked lentils with the wheat dough in it.

Dal as sprouts: The healthiest, tastiest breakfast treats! Soak overnight and best served with chaat masala, chopped onions and tomatoes, lemon juice and topped with coriander.

Dal soup: A simple, plain cooked lentils recipe with more water to make it soupy specially made when somebody is sick

Khichdi or Indian Shepard’s pie: Traditional Indian upset stomach meal, cooked with rice. Best served with cold dahi.

Kabab: Leftover dal can be mixed with veggies and fried to make this mouth-watering snack.

Dal Puri or Paratha : Knead with binding agents like wheat or maida. Best served with pickles, chutney, etc. Leftover Lentils can be reused to make some lip smackingly yum.

#online shopping in Germany #Indian grocery store online with free shipping #Buy Indian food online

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foodtrails25-blog · 5 years ago

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Rajma aur Palak ki Tikki recipe or Red Kidney Beans and Spinach Cutlets | Learn how to make low oil Spinach and Red Kidney Beans Cutlets

Protein and Iron rich, Rajma aur Palak Tikkis or Cutlets are easy to make snacks, that can be enjoyed with tea, stuffed in wraps or buns for wholesome treat. You can pack these for kids lunchbox or serve as starter with some spicy chutney or feed to your toddlers.

Cutlets are one of the most easy and quick to make snacks and packed with veggies, with or without lentils. Cutlets can be deep fried or shallow fried or baked in oven Now with the ease of Air-fryers, you can conveniently make the low oil version and relish it guilt freely!!

Health Benefits of Rajma and Spinach

Rajma or Red Kidney beans are one of the most nutritious beans. Rajma Masala a hot favourite among North Indians, is a also our favourite weekend brunch. Whenever I make Rajma Masala, I always take out boiled beans so that I can make cutlets or wraps, fried rice or stuff in parantha for kid’s lunch boxes.

These beans are widely used not only in Indian Cuisine but also in Mexican cuisine too. You can add boiled beans to pilafs/fried rice , make soup( like this Vegetarian Nachos Soup where you can replace Black Beans with Red Kidney beans), Dal Makhani .

Rajma or Red Kidney beans are rich in fibers and iron along with other important vitamins and minerals. For Vegetarians like us these provide a rich source of protein , a kind of substitute for red meat.

It is always advisable always to soak Rajma beans before cooking for a couple of hours and then to properly cook beans else, one can have flatulence problems with it. Also, as the elders in my family always suggested having yogurt/curd like Chaas or Indian Buttermilk or Raita along with it. They said it helps in proper digestion of beans.

Spinach or any winter greens adds on to the nutrition and since it’s winter time why not make the best use of these greens. Spinach s rich in iron, calcium and other essential mineral and vitamins. Make full use of this fresh green lefy vegetable when it is is season..like in Palak Paneer or Kale and Spianch Saag with Paneer Koftas

One can use Spinach in so many varied ways like in Palak Paneer Parantha, Lehsuni Dal Palak(Spianch with Lentils), in dips and raita (Spinach and Mint Dip, Spinach and Pomegranate Raita, or this wholesome Palak aur Kabuli Chane Ka Pulao(Spianch and Chickpeas Pulao).

Crunchy Munchy Lentils if the theme for this Monday in my foodie Facebook group Foodie Monday Bloghop. The theme was suggested by the talented Aruna who blogs at Vasu’s Veg Kitchen. Want to try some authentic Andhra cuisine, do check her blog which she has dedicated to her Dad!!

How to make Healthy Rajma aur Palak Tikkis

You can also add some fresh methi leaves or any other veggie like shred carrot, cabbage, sweet potato with or in place of spinach. Even coriander leaves add on to the flavor when added to these cutlets.

Ingredients for Rajma aur Palak Ki Tikki

To make these cutlets we need boiled Rajma. Leftover beans from Rajma Masala can be used to make these cutlets.

When making with fresh Rajma beans, soak beans 4-5 hrs or overnight. Pressure cook beans till soft. You can cook beans in stove top pressure cooker or Instant Pot. For Stovetop method refer Rajma Masala Recipe. In Instant Pot cook beans on Pressure cook mode for 20 minutes or Bean mode.(will soon update Instant Pot Rajma Recipe)

When using Canned Beans, drain and rinse beans before adding.

I have used Flax meal for binding along with boiled potato. You can also add grated paneer(Indian cottage Cheese). Rolled oats can also be added to a more fibrous and nutritious cutlet.

Flax meal is not only a good egg replacer but also a great binding agent. Use it to thicken soups, making chapatis, pancakes or savoury Indian Crepes(Instant Ragi Dosa). Instead of bread crumbs often use flax meal or a mix of flax meal with foxnut powder for binding cutlets (Aloo Makhana aur Kaju Pops).

Finely chop Spinach before adding to cutlet mix.

You can skip green chilies if making for kids. For a no-onion garlic cutlet recipe, skip onion and garlic.

Stepwise detailed Method..

Mix in all the ingredients along with spices and salt expect oil. Add a tsp of oil when making in air-fryer. It prevents the cutlet to come out dry. Adds on to the moistness and softness.

Make cutlets of the required size. You can make bigger patties too for burgers.

Coat in flax meal.

Refrigerate tikkis for at least 30mins, before cooking.

Stove-top Method for making Red Kidney Beans and Spinach Cutlets

Heat an non-stick pan or heavy bottomed pan. Add some oil to it and shallow fry cutlets for till done from both sides.

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Bake in oven

Preheat oven to 400°F or 200°C.

Brush Cutlets with oil and bake for 10 min. first. Then turn cutlets and bake for another 10 minutes, or till light brown and baked.

You can make these in Air Fryer too. Will update the method with pics soon.

Rajma aur Palak Ki Tikki

Rajma aur Palak ki Tikki recipe or Red Kidney Beans and Spinach Cutlets | Learn how to make low oil Spinach and Red Kidney Beans Cutlets

1 Cup Boiled Rajma /Red Kidney Beans

3/4 Cup Finely Chopped Spinach

1 Boiled Potato(medium)

1/2 Cup Flax Meal(Ground Flax Seeds)

1-2 tsp Ginger and Chili Paste

Spices

1 tsp Cumin Seeds/Jeera

1 tsp Chaat Masala

½-1 tsp Red Chilli Powder

Salt to taste

Oil to Shallow fry Cutlets

Mix all the ingredients together, except oil.

Form a coarse mixture.

Form small patties or cutlets.

In a dish ort plate take flax seed meal and coat cutlets in it.

Heat oil in a pan on medium heat, add cutlets and fry till light brown on both the side.

Bake in Oven

Preheat oven to 400°F or 200°C.

Brush Cutlets with oil and bake for 10 min. first. Then turn cutlets and bake for another 10 minutes, or till light brown and baked.

Serve hot with any chutney or dip of your choice.

You can make these without spinach also. Or, add other shredded veggies like cabbage, carrots or beetroot.

Serve hot with any chutney(Coriander Mint Chutney), Dip like Mint Yogurt Dip, Spinach and Mint Dip or Tomato Ketchup.

Do try these yummy and nutritious cutlets with the goodness of beans and spinach greens. You can make wraps or use these as patties for burgers and sandwiches. These cutlets can be frozen for about a month.

Do give me your feedback on it. Visit and say Hello to me on my social media accounts.. FB, Pinterest, Instagram and You-Tube. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by and keep coming back!!

Rajma aur Palak ki Tikki Rajma aur Palak ki Tikki recipe or Red Kidney Beans and Spinach Cutlets | Learn how to make low oil Spinach and Red Kidney Beans Cutlets

#Rajma Tikki #vegan recipes

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hip2live · 5 years ago

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Masala fried idly! Super quick snack! Use the leftover idlies into a savory scrumptious snack. Cut the idlies into cubes, toss them into a fry pan by adding some oil,temper with mustard,chilis, nuts and a teaspoon of Kashmiri red chili powder or regular chili powder,fry the masala in oil on low flame,add the idlies,toss until combined, you could also deep fry. I like this way,they are crisp outside and soft inside. Great as a teatime snack or breakfast. Add some sliced onions,coriander leaves some green chutney and make them like a #idlychaat #chaat For recipes click on the link in the bio . . FOLLOW @hip2live . . . #happyhomerecipes #tandooriidly #idlychutney #friedidly #southindianidly #breakfastidly #snack #teatime #chaitime #foodiesfood #follow #share #fooddiaries @fly.e.r.s @_messy_kitchen @abhinieats @buzzfeedindia @burrrrrped @buzz_dine @food__karan25 @foodie_yaaaaashu @foodreviewaustralia https://www.instagram.com/p/B0Jnh34lsNX/?igshid=11l3qtg6v6hfu

#idlychaat #chaat #happyhomerecipes #tandooriidly #idlychutney #friedidly #southindianidly #breakfastidly #snack #teatime #chaitime #foodiesfood #follow #share #fooddiaries

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veggieveganrecipe · 5 years ago

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Idli Chaat Recipe

Idli Chaat is a fusion recipe which is an amalgamation of South and North Indian cuisine. A unique dish that is best to make if you want to use any leftover idlis from the breakfast. Turn them into spicy, tangy, chaat for your evening snack or as an appetizer for lunch. If you want to try a new chaat recipe, this recipe is your dish.

Idlis go well with any kind of chutneys and since they have a…

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#Chaat #Idli #Recipe

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vsplusonline · 5 years ago

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COVID-19: The return of the tea time snack

New Post has been published on https://apzweb.com/covid-19-the-return-of-the-tea-time-snack/

COVID-19: The return of the tea time snack

It is 3.30 pm. Shreya N assembles rice flour, grated coconut and cumin, then puts water to boil. As she mixes the ingredients, she thinks about her grandmother, and how she too would go through the same routine putting together her piece de resistance, the ‘star appam’. “It was indeed the star at the tea table whenever it was made,” she says. Decades later, it is back on the dining table.

The current lockdown to tackle COVID-19 has brought the resurgence of the 4 o’clock tea, a ritual lost over the past few decades. Kitchens now stir to life in the afternoon, as people call their grandmothers, mothers and aunts for old family recipes. The dining table is the heart of the house once more.

While teatime has been hijacked over the years by cappuccinos and cookies, till a few decades ago, home cooks experimented with local, and often home-grown, ingredients to whip up inventive snacks.

Unnakkaya

In Kerala for example, besides the ubiquitous pazhampori (banana fritters), unniappam and parippu (lentil) vada, most families have their own snack recipes. Rahul Prasad, from Kozhikode, says the ‘muttayappam’ (a savoury pancake) his mother makes is a unique combination of rice flour, eggs, coconut, shallots and green chillies, which he hasn’t eaten anywhere else.

Love letter (Elanji)

Ingredients

Sugar — 1/2 cup

Coconut — 1 cup

Maida — 1 1/2 cup

Water — as required

Method

Mix the maida with water to make a batter (thin dosa batter consistency). Pour it just as you would a dosa on a heated pan. As it gets cooked, spread coconut and sugar mix and intead of flipping the dosa, roll it. Take off pan and serve hot.

The building blocks are often similar. A Malayali snack worth its salt must have coconut, jaggery and banana or jackfruit, says Sunitha Menon from Kanjiramattom. She’s making unnakkaya for tea, a delicious fusion of banana, coconut, sugar and ghee. The ‘love letter’ (also known as elanji) has also resurfaced: this is a wrap filled with sweet, grated coconut. Then there are the ‘madhura puffs’ (also known as pugada), a fried snack filled with grated coconut and sugar, popular in North Kerala in the 90s.

Meanwhile, Shobhana Subramanian from Chennai experimented with the very traditional, yet much-loved ‘ribbon pakoda’. She sought help from her mother-in-law, who is an expert in the dish. “She made the dough and I pressed it in the mould. The pakodas turned out really well — crispy and delicious,” says Shobhana. To get great results, she says, the mix of besan, rice flour and roasted and powdered urad dal should be perfect. “It is then seasoned with salt, chilli powder and asafoetida, and kneaded with a generous quantity of butter and heated oil.” Ideally had with a cup of filter coffee, this pakoda is an ever-green snack.

Ragini Kumar from Bihar is rediscovering two of the State’s favourite teatime snacks, spongy rosogullas and samosas stuffed with a spicy potato mash. Over the phone, from her home in Patna, she talks about how evening tea was a ceremony in Bihari families. Stating that while the rosogullas and samosas were staples, everyday, “There was always an additional namkeen, (a savoury preparation) or a sweetmeat such as ‘thekua’, a deep-fried biscuit made of flour, with flower motifs impressed on it, and ‘khaja’, a deep-fried flaky pastry.” The namkeens could be ‘ghugni’, stir-fried green gram or ‘nimki‘, deep-fried diamond-shaped short eats.

Hara channa fritters

Winter evenings were for ‘hara channa’ fritters, made with dried green chick peas, rice flour batter and onions; the deep-fried snack is still a popular favourite. “The water chestnut halwa, no longer common, used to be made until a few decades ago. Nowadays it is had during a fast,” says Ragini.

The tea is also important, she adds, saying that “the flavour, colour and body of tea is an important conversation point.” Tea time was also when families dropped in to visit, hence a large spread was always ready. Ragini says the lockdown has given her ample time to discuss these recipes with family members. “One thing we all plan to have post lockdown when we meet is the puffed rice-peanut mix, at least in memory of the lockdown.”

At Sweena Karnani’s home in Visakhapatnam, teatime has become all about scarfing down traditional Marwari snacks. Food certainly comforts, she says, adding that her menu for the day is the Marwari traditional ‘ajwain pakoda chaat’, ‘pyaaz ki kachori’ and ‘gudd ki papdi’. Plucking fresh ajwain leaves from her kitchen garden, Sweena combines it with spinach to coat it with a batter of gram flour and spices. “This is then deep fried and served with yoghurt and tamarind chutney. This ajwain pakoda is a famous snack of Varanasi,” she adds.

Late afternoons are filled with the sizzle of ‘punugulus’ wobbling in the frying pan at Jhansi Tripuraneni’s kitchen. This Telugu short eat is served with crimson ginger chutney for that spicy twist. “Piping hot punugulus make for a perfect chai-time snack,” adds Jhansi. Traditionally made with a batter of rice flour and black gram, Jhansi says these can be tried with leftover dosa batter too.

Gunta punugulu

Among all the snacks Instagrammer Radhika Raja has tried out during the lockdown, the ‘gunta punugulu’ — “made with less oil, and so healthier” — is her favourite. “These are made with less oil and are therefore healthier. The lockdown has given me plenty of time to make different versions of this traditional snack,” says Radhika. She prepares it by mixing boiled sweet corn, grated carrot, green chillies in dosa batter, sprinkled with jeera (cumin), salt and pepper. The batter is poured in the iron cast skillet to be cooked over a small flame till the punugulus turn golden brown.

Sreeparna Sarkar relives her childhood in Kolkata through the Bengali snacks she has been trying out every day. The highlight of her experiments has been the ‘korai sutir kochuri’, a deep-fried kachori, stuffed with mildly spiced, asafoetida-infused green peas. “Nobody can make this as good as mom,” she sighs, but is quick to add: “but thankfully there is FaceTime!”

Eggplant coated with gram flour and deep fried. | Photo Credit: creative_streaks

The Bengali in her loves all things deep-fried, which she has been making with her mother’s help through video calls from Bolepur. Her lockdown teatime snack list includes aloo chop — mashed potato with spices, coated with egg and bread crumbs and deep fried in oil, fried ‘begunis’ (batter fried eggplant) and ‘peyaji’ (onion fritters).

Tekeli Pitha

Ingredients

Rice — 2 cups

Coconut — 2 cups, freshly grated

Sugar — Half cup

Salt — a pinch

Water as required

Method

Soak the rice for an hour. Wash and drain excess water and let it go semi dry. Grind to a fine powder. Keep the powder in a bowl covered with a wet cloth. Mix rice flour, freshly grated coconut, sugar and salt. Fill half a kettle with water and bring to boil. Place the rice flour mixture on the kettle lid and press gently. Cover it with a wet muslin cloth. Tie the ends and fold back to the head of the lid securing the mixture for steaming. Place the lid back on the kettle and let it steam on medium flame for 6-7 minutes. Remove the muslin cloth and take out the pithas and place it in a plate gently. Serve hot with tea.

Certain foods go beyond their scope; they kindle fond memories of home and relationships, says Jisha M R, a Malayali married to an Assamese, living in Delhi. When she first came across the ‘tekeli pitha’, she knew she had found love. “It looked like idli and tasted like puttu and since then, it has been my favourite,” she says. Pithas are primarily made from a batter of rice flour or wheat flour, which is shaped into a pouch and filled with sweet or savoury ingredients.

Tekeli Pitha

Tekeli pithas are essentially rice cakes steamed in a kettle or an earthen pot, from which it derives its name. Jisha aims to master the dish with help from her sister-in-law Malavika Goswami and mother-in-law Renu Goswami during the lockdown. “For me, food is about one’s family, emotions and experience,” she says.

(With inputs from Nivedita Ganguly and Priyadershini S)

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sinfullydesilicious · 4 years ago

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What’s Ragda patties? – ragda refers to the curry made from dried white peas (safed vatana) which pairs with crispy, fried potato cakes, patties, topped with chaat chutneys, onion, coriander leaves, sev, and lemon juice. A cocktail of flavours burst in your mouth when you take a bite from it, sweet, spicy, savoury, tangy flavours with crispy, crunchy, smooth textures. This Maharashtrian, Gujarati Street food can be compared to North Indian Aloo Tikki Chole chaat. Both are potato patties served with Ragda (white peas curry) in West and Chole (chickpeas curry) in North. This irresistible chaat can be served as breakfast, lunch, snack, or dinner. As it’s packed with protein, carbs, and fiber, it’s a complete meal in itself. Absolutely vegan and gluten-free recipe.

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lindafrancois · 7 years ago

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How To Lose Weight in 4 Weeks? Indian Weight Loss Diet Chart & Weight Loss Tips!

Your Indian diet chart can have all these foods in them!

Are you overwhelmed with all the fancy exotic diet plans? Then it’s time for you to follow something that suits you and your lifestyle. It is time to focus on an Indian Diet plan for weight loss. Because let’s face it, although we think Indian meals are healthy there are a lot of loopholes. Therefore, instead of following a diet that is not suitable for you, try one that goes hand in hand with your eating habits.

We will give you insights on what is keeping you fat, the ratio of exercise and diet control you need to have. Plus an expert recommended month long weight loss diet chart plan for Indians.

10 Recommended Indian Diet for Weight Loss Tips

Weight loss is not so difficult and by following the below weight loss diet tips, one can lose weight at ease. The key is to follow the tips diligently.

1. Don’t skip meals

Skipping meals is never going to help you in weight loss. In fact, it will make you starve and you will end up eating something unhealthy that will further hamper your weight loss diet [1].

2. Eat more frequently

Have small meals frequently and regularly. The aim is to never let yourself be hungry. Be it having healthy snacks or fruits, try to eat more frequently.

3. Have home-made foods

Cook food at home so that you can be more attentive towards the ingredients and find healthy alternatives to cooking. For example, you can use lesser oil or bake the chicken instead of frying. [2]

4. Increase the stock of healthy foods

Always make sure that you have enough healthy foods in store so that whenever your hunger pangs strike, you eat something healthy instead of the stored pastries or the pizza leftovers.

5. Add all the food groups into your diet plan

Whenever you are planning a meal make sure you have included all the important food groups like Proteins, Vitamins, Carbohydrates and Good fat. The goal is to follow a balanced diet.

6. Choose smaller plates and bowls

This really works. This has to do with the psychology. According to a new research published in the Journal of the Association for Consumer Research, decreasing the plate sizes can help in reducing the amount of food consumed. Hence a smart and easy trick to eat lesser and lose weight. [1]

7. Don’t go to parties with an empty stomach

Heading towards a party? Eat something healthy and then go. This will let you be half-filled and hence you will gorge the party food lesser. This can help you have fewer alcoholic drinks too.

3 Weight Loss Thumb rules for party Hoppers

Don’t skip meals before part, you will end up eating more

To survive dehydration due to alcohols, keep yourself hydrated throughout the day and even in between your drinks

Prepare your body for the party by eating fresh and raw fruits throughout the day

8. Limit the usage of sugar and salt

Ditch the salt shaker and those additional spoons of sugar for your tea. Both sugar and salt should be taken in moderation. While excess sugar may affect blood sugar levels, excess salt may cause water retention and these contribute to weight gain.

9. Eat more fruits & vegetables

In order to make your meals more filling, you can add fruits and veggies to them. This is a way to twist your dishes in the most healthy manner.

10. Avoid zero carb/restricted diet plans

Don’t fall into the traps of restricted diet plans such as zero carb diet. Our body needs nutrients from each of the food groups. So cutting any of them out will only stop us from enjoying their benefits.

Most of the weight loss diet plans provided online or by certain nutritionists look at curing the symptom and not treating the root cause of weight issues.

Hence it is highly advised that you consult a trained professional on how to lose weight. Here is a start, you can consult one of Truweight’s nutritionist, absolutely FREE! Ask your doubts and get solutions.

Get FREE Weightloss Consultation Today!

Tried everything and Now Tired of it? Why Aren’t you Losing Weight?

Are you blaming your lazy lifestyle and lack of exercise? Planning to run or jog away from the weekend indulgence or a cheat on your diet chart to reduce weight? Or have you scheduled an hour-long yoga session to work off the guilt from the unhealthy addition to the otherwise healthy Indian diet?

Well, we have a surprise for you, research is out about how exercise is not the be all and end all of the weight loss.

“Turns out, you can’t outrun a bad diet! It will exact revenge on your belly and hips eventually.”

Sheuli Bhatia stands strong as the winner of Miss India Sparks 2016

You may scoff at this wisdom, but take the instance of beauty pageant winner Mrs Sheuli Bhatia. Her asthma made it difficult to work out hard but she was already enrolled in the Miss India International pageant.

Even she had thought that she could burn off a bad diet by light exercise. That is until she realised diet is what contributes to 70% of weight loss! Read her full weight loss story here.

Numerous studies on how to lose weight have now lifted the curtains on how much contribution does running on the treadmill till death has on weight loss versus diet chart to lose weight! Ok here’s how it works.

Weight loss is believed to happen when energy spent (calorie-obsessed freaks call it burning calories) is more than the energy consumed (in the form of food, something tweaked in the Indian weight loss diet plan).

However, there are 3 components of energy expenditure

Basal metabolic rate (BMR)

Energy used for digestion of food or thermic effect of food

Physical activity

Research finds that BMR is responsible for 60 to 80% of energy expenditure, another 10% by digestion which leaves only 10 – 30% of energy or calorie burn by physical activity.

Hence exercise which has been revered as ‘the’ solution for weight loss’, only accounts for small changes in weight. We have an entire article dedicated to this age-old tussle backed with research. Read which should you prefer for weight loss, exercise or diet?

Hey, we are not negating the effect of exercise on health. Research finds that exercise helps reduce the risk of type-2 diabetes, stroke, cardiovascular conditions, blood pressure and other lifestyle ailments. So keep exercising, it is not going waste.

So how to lose weight? Adopt well-planned Indian weight loss diet recipes!

Nutritionist Recommended Weight Loss Tips

As highlighted in this detailed blog by Vox, avoiding high-fat foods; restricting calorie intake; regularly weighing, and moderate physical activity helps weight loss and eventually weight management too.

So have you been doing all this? If you aren’t and banking only on exercise then your weight loss will indeed be slow. Go get an Indian diet plan for weight loss from a nutritionist. Here’s a free consultation on how to lose weight from one of Truweight’s nutritionists, all for free!

“Bottom line: Exercise or physical activity only brings about SMALL changes in weight. Do not gloss or obsess or tailor a weight loss plan solely around exercise. In fact exercising has its own line of benefits on lifestyle conditions and hence important too! Rather get a diet chart for weight loss and stick to it”

We still recommend these 8-minute complete body workout exercises to keep you in good health and to help reduce belly fat.

Practise this along with the expert recommended weight loss diet plan given below and you are sure to succeed!

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Expert recommended Indian Diet Plan for Weight Loss in 4 Weeks*

Our expert recommended Indian diet plan for weight loss is a safe and a sure way to lose weight!

Week 1: Weight Loss Diet

Early morning: 1 fruit of your choice + 3-4 mixed seeds such as watermelon, flax, sesame, melon to name a few.

Breakfast: Open paneer sandwich with mint chutney / 2 idlis with sambhar / Akki roti with dill leaves and sambhar / 2 egg omelette with 2 whole grain bread slices / 2 multigrain mixed vegetable parathas + 1 glass of vegetable juice of your choice.

Mid-morning: 4 walnuts and 2 dates / Fruit of your choice/tender coconut water with malai

Pre-lunch: 1 plate of preferred salad with vinegar dressing. Recipe suggestion from blog

Lunch: 2 multigrain roti / 1 Katori red or brown rice + 1 bowl dal / pulses like rajma / Egg bhurji / non-veg subji + 1 bowl low-fat curd

Mid-evening: 1 glass of tea or coffee / 1 glass buttermilk

Snack: 1 fruit of your choice / 1 glass whey protein drink /1 bowl Sprouts bhel

Dinner: 1 bowl chicken gravy + 1 bowl rice / 2 multigrain rotis + salad + 1 bowl low-fat curd / 1 bowl vegetable dalia upma or 1 bowl millet vegetable upma + 1 bowl sambhar + 1 bowl of salad or soup

Post-dinner (if you are up late): 4-5 pieces of nuts/ 1 glass warm low-fat milk

Week 2: Weight Loss Diet

Early morning: 10 ml wheatgrass juice + 5 to 6 almonds and walnuts

Breakfast: 2 medium vegetable uthappam with sambhar / 1 bowl vegetable dalia upma + chutney / 2 medium paneer, oats and ragi dosa with sambhar / 1 bowl fruit, flaxseed and oats porridge / 1 bowl red rice or brown rice pulse-mixed pongal + 1 bowl sambhar / 1 sprouted red rice poha + 1 glass vegetable juice of choice

Mid-morning: 1 glass Whey protein shake with milk / assorted fruit platter / Trail mix/Tender coconut juice with the malai.

Pre-lunch: 1 bowl minestrone soup with more veggies and less of pasta.

Lunch: 2 multigrain roti + 1 bowl vegetable subji / non-veg subji + 1 bowl boiled pulse chaat (rajma, chana, black chana, green moong etc) / 1 bowl red or brown rice + 1 bowl mixed vegetable subji + 1 vegetable egg omlette.

Snack: 2 multigrain flour khakras / 1 fruit of your choice + 1 cup green tea / Trail mix with mixed seeds.

Dinner: 1 bowl vegetable brown rice basmati chicken biryani/ vegetable pulao + 1 bowl vegetable raita + 1 bowl vegetable or chicken salad of choice / 1 bowl steamed red rice + 1 bowl mixed vegetable sambhar + 1 bowl non-veg / vegetable subji + 1 bowl salad of choice / 2 multigrain roti + 1 bowl mixed spiced dals / fish curry + 1 bowl curd.

Post-dinner (if you are up late): 1 glass of whey protein shake if missed during snack or simply a glass of warm milk.

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Week 3: Weight Loss Diet

Early morning: 10 Spirulina or green leafy veggie juice + 1 fruit of your choice

Breakfast: 1 bowl vegetable sprout poha with chutney / 3-4 dal paddu with sambhar / 2 oats idli + sambhar / 2 methi parantha with low-fat curd / 2 mixed vegetable adai uttapams + 1 bowl mixed veg sambhar.

Mid-morning: 1 fruit of your choice/fistful of Assorted nuts / 2 tbsp of trail mix

Pre-lunch: 1 bowl sprout salad of choice / 1 bowl mixed veggies chunky soup.

Lunch: 2 multigrain roti + 1 bowl veg or non-veg (seafood, fish, chicken) subji of choice + 1 bowl of thick dal / 1 bowl red rice + 1 bowl mixed vegetable sambhar + 1 bowl subji + 1 bowl low-fat curd

Snack: Til or peanut chikki with 1 cup spirulina and mixed veggie juice.

Dinner: 1 bowl fruit and veggie mixed salad of choice + 2 bran rotis (wheat roti or oat bran) + 1 bowl of non-veg subji / 1 bowl red rice or brown rice + 1 bowl dal + 1 bowl curd

Post-dinner (if you are up late): 1 glass of whey protein shake

Week 4: Weight Loss Diet

Early morning: 10 ml Amla juice + 3-4 walnuts and almonds mix.

Breakfast: 2 medium dal paranthas (made from leftover dal if any) + 1 bowl low-fat curd / 2 Ragi veggies paddus with peanut chutney / 2 small and fluffy vegetable pancakes / 2 paranthas + 1 bowl vegetables raita / Paneer and vegetable rice bath (from leftover rice) + 1 bowl curd / 2 idlis with sambhar

Mid-morning: Amaranth seeds chikki / 3-4 dry fruits / 1 bowl cut fresh fruits of choice

Pre-lunch: 1 bowl sprout salad / 1 bowl grilled chicken or fish salad

Lunch: 1 bowl millet and dal khichdi + 1 bowl mixed vegetable kadhai / 2 multigrain roti + 1 bowl non-veg subji or egg bhurji +1 glass of spiced buttermilk / 2 vegetable millet uttapams + 1 bowl sambhar.

Snack: 1 cup spiced boiled corn or 1 corn on the cob + 1 cup coffee, tea or green tea/ 1 Fruit of choice / 1 glass whey protein drink

Dinner: 1 bowl vegetable and mixed seeds salad + 2 multigrain roti + 1 non-veg subji or dal of your choice / 1 bowl red or brown rice + 1 bowl mix veg sambhar + 1 egg bhurji.

Post-dinner (if you are up late): 1 glass warm milk.

Indian Diet Plan Chart by Truweight

*Disclaimer: This is a general diet plan and should not be confused for a specific weight loss recommendation for people with complex health conditions. We suggest you visit a nutritionist for an in-depth health analysis and a weight loss plan. Everyone differs in terms of their metabolism and hence may react differently to this diet too.

Weight loss Tips to follow the above Diet Chart

Superfoods are the biggest key to quick and healthy weight loss. Superfoods are nothing but regular foods that have concentrated nutrients. They could be millets, seeds, certain grass varieties or even fibre-rich foods. Consume them in measured amounts every day and see your weight vanishing. For more information on how to lose weight through superfoods, read this

Always drink enough water. Many times thirst is masked as hunger. So when you are hungry, try drinking water first. It is a proven natural way to fill up stomach and preventing yourself from gorging later.

Always preclude lunch with salads or chewy soups. You will be tempted to eat less of rice or roti or whatever is for lunch

Ensure all your meals have a protein source. If any meal is lacking in it, throw in an egg or dal preparation.

Whey protein shake helps in meeting your protein recommendations. Read why we choose whey protein as a snack in detail here.

1 day of the week can be designated as a cheat day. It will help you get back on your Indian diet chart for weight loss!

On a cheat day, do not overindulge on sweets or fried items. If you feel like it, have a small bite-sized portion to simply curb the craving.

Never at any point during the diet, starve yourself. There are evidence that starvation, in fact, leads to overeating.

Remember, short-term thinking is not going to yield results. Hence, always focus on clean, healthy eating as suggested to lose weight.

Followed the weight loss tips and diet chart strictly but still not losing weight? You need to understand why your weight loss gets resistant!

Weight loss for female

Apart from following the above-generalized diet chart, for female audiences, here are a few bonus tips

Since women are more to stress[1], try to calm down before undertaking any diet plan.

Hormonal issues like PCOS, Hypothyroidism in women bring weight gain. So, keep a check on your hormonal influences.

Shop smartly while buying groceries.

Take up exercises while watching your favourite serials.

Find me time and try to keep yourself happy.

Always remember, a well-balanced diet is not just for weight loss but it can also be a way to retain your beauty.

The food that we eat is source of vitamins and minerals that are quintessential for better skin and hair.

So when you are looking for a diet chart for female, you must know that it will be an added help for improving different skin and hair issues. A healthy diet chart for females is hence the key to glowing skin. [2]

5 Demons Slowing Down Your Weight Loss

Our Nutritionists after research debunked the most common couch-potato-no-exercise-hence-obese myth right there!

So what are these 5 and how to lose weight by fighting against them? Have a look at this video for clarity.

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1. Hormones

Remember when you are hungry but actually angry? There is a term for that called hangry! The anger is an emotional or mood specific response to hunger, something controlled by hormones.

So when hunger can make you angry, imagine what would be actually transpiring inside. Any Indian weight loss diet plan cashes in on this and makes you eat often to prevent hormone and enzyme spikes.

It is proven that hormones can either make you fat or even result in weight loss. Ever heard of leptin, ghrelin, stress hormone, thyroid hormones, insulin? Well, all these form a complex hormonal cocktail that greatly influences hunger, feeling of fullness, even fat storage pattern and places!

Sounds freaky, doesn’t it? Well, the good part about it is, you could influence some of them (for example insulin, stress hormones etc.) with a good dieting chart. Look up interesting Indian weight loss diet recipes at the Truweight blog.

2. Vitamins and minerals in the diet

Miss them and you miss weight loss goals. So you thought that burger hurts your waistline by only helping you pile on the calories? Well, think again! Studies are abounding that find nutrients such as vitamin D, calcium, B-complex vitamins can influence your weighing scale readings.

Time to look at food in a more wholesome manner (like a healthy Indian diet) than just calories, cheese, butter, oil, fat etc!

3. Toxins in your belly giving your weight loss a toss

What are toxins? Everything around us; be it the pollution, smoke, food colours, food additives, plastics etc are all toxins and one of the obesity causes.

Research finds that excess exposure to toxins make our body store it in small fat pockets. Yes, that is fat and toxins being stored in the body.

4. Sleepless and lose weight less

If you sleep less then your body tries to cope up with the related exhaustion in multiple ways. By increasing secretion of stress hormones, making you susceptible to infections among other things. The result, weight gain. Want to ? Try these exercises to sleep better.

5. Stress- The big baddie in the weight loss world

Stress is like this enemy which weakens your body from all angles. Not only does it release hormones which result in fat storing but you tend to reach out to sugar and salt-laden foods to comfort yourself.

So even if you’re on any Indian diet plan to lose weight, lack of sleep can still keep you fat. Read more about these 5 lesser known causes of obesity and how to tackle them here.

How to lose weight if you are behind pills and potions?Just a Weight Loss Notion

Stop trusting fake weight loss pills and other quick weight loss options

Please don’t tell us that in your search for a weight loss diet plan you fell for all that gimmicks. Did you buy yourself those shiny ‘No-Fat / Lose-Fat’ pills? If weight loss is still eluding you then you should gauge the effectiveness of these so-called magic pills.

Did you know, none of these companies selling these weight loss products has serious long-term studies on how to lose weight naturally?

Additionally, the limited research there is about these overnight weight loss ingredients finds subjects losing at best only a kilo. With no follow-up, those people would have fast regained that lost kilo making all this a lost cause.

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We don’t blame you, weight loss industry would be one of the biggest con industries. With so many myths and lies floating around, weight loss has become a marketing battleground.

We tried enlisting some common myths. Read all about the common weight loss myths and why are they so!

Planning to Join a Weight Loss Establishment?

We applaud your commitment but don’t get robbed blind. So if you have weight loss on mind, looking for a good weight loss diet and plan to join an establishment?

Then we strongly suggest you ask these 5 important questions before you join any weight loss clinic.

So there you go, a detailed Indian diet plan for weight loss, for all you weight loss and weight management enthusiasts there. We hope your search for the perfect answer and the perfect body ends here!

Recommended:

7 Days Diet Plan & Effective Tips to Reduce Belly Fat

10 Amazing Ways to Maintain a Balanced Diet Chart

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