Mehar Jamil

Keto Bhindi Masala is an Indian keto recipe which can be easily enjoyed by our Indian food lovers. Well there are a couple of things you got to remember when making Bhindi. The most important is keeping it away from water otherwise it becomes really slimy. You want to wash them, dry them well and then slice it for this recipe. We have some other lovely Indian dishes you can try like our Keto Tandoori gobhi, Keto Biryani, Keto samosa and many more….Lets come over to our Keto bhindi masala recipe.

INGREDIENTS

• 250 grams Okra/Lady Fingers/Bhindi
•  Salt as per taste
• 1/4 Tsp Tumeric 
• 1/4 Tsp Kashmiri Red Chilli Powder 
• 1/2 Tsp Coriander Powder 
• 1/4 Tsp Cumin Powder 
• 3 Tbsp olive oil or any other oil

METHOD

1. Wash and dry the bhindi very thoroughly ensuring it is dry
2. Chop the bhindi into small pieces
3. Heat 2 tbsp olive oil in the pan and add the bhindi, season with salt and cover and cook for 2 minutes
4. Give the bhindi a good stir and cover and cook for further 2 minutes
5. Add in the spices and cook till soft.
6. Serve with keto chapati.

Hope you will like our recipes…

For more recipes: Click here

If you are facing issues in dropping your weight, please take this free-body type assessment: Click here

Tandoori Gobhi is Beautifully crusted on the outside and moist-tender inside, this gorgeous preparation of whole spicy cauliflower will make a star centerpiece at any dinner party. This keto masterpiece is easy to make and guaranteed to impress your guests!

Whole roasted tandoori gobhi is a delicious, simple to make. Lets come over to our recipe.

INGREDIENTS

• 1 Cauliflower/Gobhi head- medium size clean & rinse well

For marinade:

• 2 tablespoons Oil
• 1 tbsp Ginger Garlic paste
• 1 teaspoon Red Chili Powder – adjust to taste
• Half teaspoon Turmeric Powder
• 1 tablespoon Garam Masala Powder- adjust to taste
• 2 tsp dried mint leaves
• 1 tablespoon almond flour
• 1 Lemon juiced
• Himalayan pink salt- adjust to taste
• Fresh mint leaves lime wedges and green onions for garnish, optional.

METHOD

• Put water in the Idli maker and heat it or you can use microwave oven for cooking.
• Now prepare cauliflower by rinsing under cold water and cut the outer leaves. Place it on the plate. Carefully insert the plate in the boiling water. Close the lid . And Steam it for 5-7 mins, and wait for 3-5 minutes and release leftover pressure.
• Now take the cauliflower out very gently & carefully. Let it cool down.
• Check the tenderness by simply pressing against thumb against it .
• Meanwhile combine all ingredients under marinade and whisk them well. Add 1 tablespoon of water to make it smooth paste.
• Gently move the cauliflower to the oven proof sheet. You can also prefer to use lightly oiled cast iron skillet.
• Gently slather the marinade paste to entire cauliflower. Use your fingers to spread it evenly and completely. Alternatively you can use the pastry brush.
• Set the oven to broil setting. Place the skillet of cauliflower under the broiler for about 5 minutes, or until its top gets beautifully golden brown. I highly recommend you put a timer and be nearby watching the oven/ broiler for this step as things can burn very quickly in broiler. Once it’s turned crisp golden brown, turn off the oven and carefully take the skillet out.
• Now CAREFULLY transfer the cooked cauliflower to a serving plate and garnish with a handful of fresh mint leaves, lime wedges. A little drizzle of extra-virgin olive oil will be great too. Enjoy your beautiful delicious creation.

Hope you will like our recipes…

For more recipes: Click here

If you are facing issues in dropping your weight, please take this free-body type assessment: Click here

Tofu Tikka are considered to be low FODMAP recipe and are perfect for party appetizers or making Indian tofu tikka masala curry. You will love this meatless delicacy with healthy protein.

Have you ever tried Tikka Masala in Indian restaurants? And do you know the chicken/paneer/tofu added in the Tikka Masala is not just a plain thing? These are complete dishes in themselves and can be served as appetizers with dips or chutney. Tofu is protein rich vegetarian option and a super good option for low FODMAP recipe. Lets try our Tofu tikka recipe.

INGREDIENTS

1. Tofu 100 gms
2. Oil 15 gms
3. Tomato 50 gms
4. Bell Peppers 50 gms
5. Salt to taste
6. Ginger paste ½ teaspoon
7. Turmeric powder ¼ teaspoon
8. Coriander seeds powder 2 pinch

METHOD

• Cut tofu and veggies into 1 inch cubes
• Marinate the cubes with all the spices, vinegar, ginger paste and mix well
• Let the marinate rest for half hour
• Insert 1 cube of tofu followed by a piece of bell pepper and tomato into the skewers
• Repeat till the skewer is full
• Heat non-stick pan and place the skewer on the pan
• Brush oil all over the veggie and tofu cubes and grill on all sides till it becomes golden brown
• If you don’t have skewer then simply place each piece of tofu and veggie on non-stick tawa
• Brush each piece with oil and roast till it becomes golden brown on both the sides
• Serve it with green chutney or tomato chutney

You can also try our other recipe paleo recipes like paleo chicken burger, chicken satay

If you are struggling shedding weight. You can talk to us by taking this assessment: Click here

For more information click here

Keto Rasmalai ? Yes you are right we are talking about rasmalai. Next question in your mind would be how’s that possible? Well, we are sure on the Keto diet, you are missing appealing desserts. So here we bring this amazing recipe of Keto Rasmalai.

Rasmalai is one of the most loved sweets in Indian weddings, parties, and festivals. Rasmalai is basically sweetened cheese added to sweetened and flavored milk and serve chilled.

The keto version of your favorite tries best to match up with the original version. And can be made easily at home for your special occasions and festivals. Lets try out this yummy recipe. You can also try our Keto halwa recipe.

INGREDIENTS

• 1 Litre Milk high fat
• 2 ½ tbsps white vinegar or lemon juice

For Sugar syrup:

• 1-1.5 liters water
• 5-6 tbsps Erythritol + Monk fruit blend (or sweetener of your choice) Adjust according to your sweetener

For the Rabri:

• 500ml unsweetened almond coconut milk or plain almond milk
• ¼  cup table cream
• 4 tbsp  Erythritol + Monk fruit blend (or sweetener  of your choice) Adjust according to your sweetener
• 4 cardamom pods lightly crushed
• ¼  tsp almond extract
• 2-3 strands Saffron or 1/8th  tsp of yellow food coloring
• 4-5 almonds chopped/crushed

METHOD

To make Chenna/Paneer Discs:

• Bring your milk to a boil turn off the flame and add lemon juice and stir as the milk separates.
• Once separated, put in the paneer and whey, into a strainer/colander lined with a cheese or muslin cloth.
• Gently press out the liquid.
• Try and hang it from your kitchen sink tap to drip the rest of the whey for about 20minutes.
• Put the paneer on a plate or clean surface and start rubbing it really well to bring the crumbles together into a nice soft dough ball. This will require at least 10 minutes of  rubbing. This is a very vital move for a soft and spongy chenna disc so don’t stop ahead of the 10minutes.
• Once done, make the individual balls out of the dough and flatten them into discs, they don’t need to be perfect the next step will even them out, and also this dish is quite forgiving. Set aside.

For Sugar Syrup:

• Add water and sweetener to the vessel.
• Taste to make sure it\’s not just watery sugar syrup and adjust your sweetener accordingly.
• Bring the syrup to a boil
• Add discs to the syrup, cover, and cook for about 15minutes. Check on them.
• Once they have doubled in size,  use a slotted spoon to gently remove them from the syrup. Before discarding them, take a wooden spoon to Gently press the excess syrup out of the discs before setting down in a wide dish or bowl.

For Rabri:

• Add the cream, almond milk, and sweetener to a heavy-bottomed saucepan with cardamon and saffron ( if available).
• If using food color save it for later.
• Bring the milk to a boil and add the almond extract (optional) and color if that what you are using.
• Taste and adjust the sweetness to your liking.
• Turn off the flame, let it cool for about 4-5minutes and when it\’s still warm pour the Rabri all over the discs.
• You want the discs to really soak and absorb all that yummy milk.
• Top with your almonds.
• Refrigerate overnight.

Your Keto Rasmalai is ready to serve 🙂

If you are struggling shedding weight. You can talk to us by taking this assessment: Click here

For more information click here

Cheesy Cauliflower Bread is easy, cheesy, and made with healthy veggies instead of wheat. The perfect alternative to bread, they’re gluten free and absolutely delicious!

These cauliflower breadsticks are never going to taste exactly like ‘real’ bread, but they hit the spot, make you feel good about what you are eating and feeding my family, and they’re definitely still delicious!

Brushed with a bit of garlic butter and sprinkled with cheese, these are perfect for dipping in marinara, Keto ketchup or keto chutney.

INGREDIENTS

For the breadsticks:

• 1 medium head cauliflower
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan cheese
• 2 large eggs, beaten
• 2 tablespoons Almond or coconut flour
• 1/2 teaspoon garlic powder

For topping:

• 3 tablespoons melted butter
• 2 cloves minced garlic
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 cup shredded mozzarella
• Parsley or basil, for garnish

Instructions

1. Chop the cauliflower into florets and add to the bowl of a food processor. Process until you have small rice like pieces.
2. Steam, boil, or microwave cauliflower until very tender, about 5 minutes. 
3. Let the cauliflower cool for 20 minutes and then dump into a clean tea towel. While cauliflower is cooling, preheat oven to 400 degrees. Fold the towel up over the cauliflower and squeeze out any excess moisture. Keep squeezing until no liquid is left in the cauliflower.
4. Transfer cauliflower to a mixing bowl and add the remaining ingredients for the crust. Stir well to combine.
5. Line a sheet pan with parchment paper and press the dough out to form a 10×6 inch rectangle about ¼ inch thick. 
6. Stir together the butter, garlic, onion powder, and garlic powder to make the topping. Brush it over the top of the breadsticks.
7. Bake for 20 minutes or until the dough is golden brown. 
8. Remove from the oven and top with the cheese and bake for 5 minutes to melt the cheese. Broil to brown the cheese on top, if preferred.
9. Sprinkle with parsley and allow to cool 5 minutes.
10. Slice into breadsticks and serve.

Taddaaaa…Your cheesy cauliflower bread is ready!!

TIP

Removing as much liquid from the cauliflower as possible is very important or your breadsticks will not turn out properly. Keep squeezing out the moisture until the cauliflower looks dry.

You can also try our other keto recipe like Creamy butter mushrooms, Keto zucchini bread, Keto Biryani

For more recipes: Click here

If you are facing issues in dropping your weight, please take this free-body type assessment: Click here

Keto Chicken Biryani!! Yes you heard it correct in this article we will laern about keto chicken biryani. Cauliflower and ground chicken make up this spicy, delicious low carb recipe.

This biryani tastes as good as the normal rice chicken biryani. It can satiate your craving for a regular biryani, this takes care of your craving. So yeah. It’s not as good as biryani with rice, but for something that uses chicken and cauliflower rice instead of rice, I’m surprised at how well it hits the spot for biryani. lets begin with the recipe.

INGREDIENTS

For Chicken

• 1 teaspoon Ghee
• 500gm Ground Chicken or small Pieces
• 1 teaspoon Salt
• 1/2 teaspoon Turmeric
• 1 teaspoon Garam Masala
• 1/2 teaspoon Ground Coriander
• 1/4 teaspoon Ground Cumin

Vegetables

• 1 teaspoon Ghee
• 1 Onion chopped, sliced thin
• Green or Yellow Peppers, diced
• 1 teaspoon ginger garlic paste, (or 1/2 teaspoons minced garlic, 1/2 teaspoons minced ginger)
• 1/2 cup Water
• 1/2 cup coriander, chopped
• 1/4 cup mint leaves, chopped
• 2 cups Cauliflower, riced

METHOD

• Heat a 10-inch deep pan or skillet and add ghee.
• Add the onions, cooking until they brown at the edges, about 10 minutes.
• Add the ginger garlic paste and the peppers , and cook for a minute or two.
• Put in the ground chicken, break up clumps and cook until chicken is no longer raw. Once it releases water, add in all the spices and mix very well. Keep cooking until the water evaporates, and the spices are well-mixed in.
• Use 1/2 cup of water to deglaze the pan, scraping up the bits of brown from the bottom.
• Add in chopped coriander and mint, and the uncooked riced cauliflower.
• Mix everything very well and cover with a lid.
• Turn the stove on low and let all of it simmer slowly together for the flavors to meld, and the cauliflower to cook slightly. Your goal is to let the cauliflower cook a little without getting mushy.
• Taste and add salt as needed. And your biryani is ready to serve.

You can also try our other keto recipe like Creamy butter mushrooms, Keto zucchini bread

For more recipes: Click here

If you are facing issues in dropping your weight, please take this free-body type assessment: Click here

Zucchini Grilled cheese is a sandwich recipe which can be enjoyed by all the keto lovers. This recipe uses one of our favorite breads- zucchini bread- to make a classic grilled cheese sandwich. Not only is the bread flavorful and keto-approved, but it adds a much-needed vegetable to your meal! Zucchini is a nice, mild vegetable as well so those who aren’t huge veggie eaters will still really enjoy this sandwich.

Lets try this keto breakfast recipe. You can also try our other keto recipe like Creamy butter mushrooms

INGREDIENTS

• 4 cups grated zucchini
• 1 egg
• 1/2 cup shredded mozzarella cheese
• 4 tbsp shredded parmesan cheese
• 1 tsp dried basil (optional, you can use oregano also)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/3 cup shredded cheddar cheese
• 1 tbsp butter

METHOD

1. Preheat your oven to 450 degrees F and line a flat sheet tray with greased parchment paper or a silicone baking mat.
2. Add the zucchini to a medium sized microwave safe bowl and then microwave for 6 minutes. Allow to cool completely and then place the cooked zucchini on a towel or piece of cheesecloth and squeeze out all the moisture- you should see almost a cup of water come out. Get the zucchini as dry as possible as this will help with the bread.
3. In a new bowl, mix the dried zucchini, egg, mozzarella, parmesan, basil, salt and pepper. Stir well to combine.
4. Scoop the batter onto the prepared sheet tray into 4 and shape the zucchini into squares the size of a piece of bread.
5. Bake the zucchini bread slices in the preheated oven for 20 minutes. The tops should be golden brown. Remove from the oven and let cool for at least 10 minutes. Once cool, carefully remove from the sheet tray and move to a plate.
6. Sprinkle two of the zucchini bread slices with the cheddar cheese and then top with the other slices of bread, making two sandwiches.
7. Place the butter in a medium sauté pan and melt over medium heat. Place both sandwiches in the pan and sear on one side for 4 minutes, flip and cook for another 4 minutes.
8. Serve while hot and melty!

For more recipes: Click here

If you are facing issues in dropping your weight, please take this free-body type assessment: Click here