Saumya Gupta

Keto triple chocolate ice cream is a perfect diet-friendly dessert dish. It is so delicious and creamy like any store-bought or factory-manufactured product. Also, it is a very simple recipe that has no whipping and folding and multiple steps and is made with just a one-bowl mix.

Also try: Keto Cheesy Cauliflower Bread, Keto Rasmalai

Ingredients for Keto triple chocolate ice cream:

Almond flour – 25 gm

Butter melted – 15 gm

Whipped cream – 15 gm

Cocoa powder – 2 tbsp

Egg – 1

Vanilla essence – ½ tsp

Baking powder – ½ tsp

Keto sweetener – 4 tbsp

Heavy cream – 150 ml

Whiskey – ½ tbsp

Sugarfree chocolate chips – 30 gm

Method:

Firstly, preheat the oven to 180F/350C.

Then, take a bowl, add butter to it, and put it in the microwave for 15-30 minutes till the butter melts.

After that, add almond flour, cocoa powder, baking powder, salt, stevia, vanilla extract, and one tbsp heavy cream in the bowl. Crack one egg into the bowl and mix well until turns into a glossy chocolate batter.

Now, put the mixture into the greased bowl and put it in the microwave for 90 seconds on the highest power.

After that, check your cake with a toothpick, if it comes out clean then your cake is ready.

Then, keep it aside to cool. Till then, prepare the ice cream mix.

For this, take a bowl, add chilled heavy cream, and powdered erythritol and whisk well till you get soft peaks.

Now, add the vanilla extract, and cocoa powder and whisk it all again till you get soft peaks.

Then, take out the cake from the bowl, cut it into chunks and add it to the ice cream mix.

Also, add chocolate chips and gently fold them together till equally mixed. Put it into the freezer for 4-6 hours.

After that, scoop it and serve.

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Keto fish with spring onion is a Chinese dish, which is made with stir-fried fish with ginger and spring onion. This is a very tasty and healthy dish. The Oyster sauce used in this dish is a keto-friendly sauce because it has 2 gm net carbs per tbsp. Soy sauce is also the same. We can also make this recipe with chicken, prawns, pork, sliced beef, etc. This dish is soo flexible and versatile. If you love Chinese food then you should try this recipe. You will love it.

You can also try: Keto Avocado chips, Keto Paneer cutlets/tikki

Ingredients for keto dish with spring onion-

Method –

1. Firstly, take a bowl put soya sauce, oyster sauce, cooking sake, sesame oil, pepper, and MSG in it, and mix well.
2. Then, marinate the fish fillets.
3. After that, heat the oil in a wok and put ginger, garlic, and spring onions white in it.
4. Then, wait until the garlic turns brown, add fish and fry well.
5. Then, put spring onion greens and sauté
6. After that, add water and boil it. Then taste the sauce for seasoning, prepare the corn flour and water mixture, and add to the dish.
7. Cook the dish until it gets thick and serve with cauliflower rice or as a soup with a spoon.

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

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Baked methi muthiya is a healthy modification to the traditional deep-fried methi muthias recipes. Methi muthias are used in soo many Gujarati recipes. So, to avoid excess calories and eat them guilt-free, I found this method and the results are amazing.

Also, try: the Gujarati Patra recipe, Handvo

Ingredients to make Baked methi muthiya:

Fenugreek leaves chopped – 1 cup

Whole wheat flour – 5 tbsp

Bengal gram flour – ¼ cup

Ginger-chilli paste – 1 tsp

Lemon juice – 1 tsp

Turmeric powder – ¼ tsp

Chilli powder – 1/4tsp

Coriander powder – ¼ tsp

Cumin powder – ¼ tsp

Oil – 1 tsp

Salt – according to taste

Method:

Firstly, take a deep bowl, put fenugreek leaves, whole wheat flour, Bengal gram flour, ginger- chili paste, lemon juice, turmeric powder, chili powder, coriander powder, cumin powder, oil, salt, and water, and knead a soft dough from it.

Then, divide the dough into equal parts and roll them in an oval shape with your palms.

After that, grease the baking tray with some oil and preheat the oven to 180 degrees Celcius.

Keep the baking tray in the oven and bake methi muthiyas for 10 minutes.

Then, turn them around and bake again for 5 minutes.

Finally, serve the healthy baked methi muthiya with green chutney.

Benefits of (methi) fenugreek leaves:

Helps reduce cholesterol

Rich in fiber so helps in weight loss.

Antioxidants rich

Vitamin C, A, and beta-carotene are present.

Fenugreek leaves are gut-friendly. So, help in preventing gastric disorders.

They have anti-diabetic properties. So, helps maintain blood glucose levels.

It also acts as a blood thinner. So, prevent blood clot formation.

They help in stimulating collagen synthesis which results in healthy skin and hair.

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Gujarati Patra is an appetizing snack made by steaming colocasia leaves rolled with gram flour and tamarind batter. This dish is popular in Gujarat and Maharashtra. Patra has a spicy, sweet, and tangy taste. You can serve this as a side dish or as breakfast.

Also, try: Handvo, Khandvi recipe

Ingredients for making Gujarati Patra:

Colocasia leaves – 5

Gram flour – 150 gm

Tamarind pulp – 100 gm

Chilli powder – 20 gm

Turmeric powder – 5 gm

Asafoetida – 2 gm

Cumin seeds roasted – 2 gm

Sugar – 20 gm

Oil – 20 ml

Salt – as per taste

Oil – 30 ml

Mustard seeds – 5 gm

Sesame seeds – 10 gm

Coriander seeds – 25 gm

Coconut grated – 75 gm

Method:

• Firstly, wash and clean the colocasia leaves.
• Then, prepare the batter, take a bowl, put gram flour, tamarind pulp, chili powder, turmeric powder, asafoetida, cumin seeds, sugar, oil, and salt, and mix well to prepare a thick batter.
• After that, put the colocasia leaf on a clean surface and spread a thin layer of batter on it, put another leaf over it and apply the batter again. Fold the sides of the leaf inside and tightly roll the leaf.
• Then, steam the rolls for 30 minutes.
• After steaming cut the rolls into 1 cm thick slices and keep them on a plate.
• Then, prepare the tempering, for this heat oil, add mustard seeds and let them crackle. Then add sesame seeds, coriander leaves, and coconut.
• Finally, pour tempering over patra slices and serve hot.

Benefits of colocasia leaves:

• They are low-calorie green vegetables.
• They are rich in potassium, folate, and vitamins A and C.
• High fiber content is present in them.
• It helps in lowering blood glucose levels.

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Handvo is a very famous Gujarati recipe made with rice, lentils, and vegetables. It is so delicious and healthy. If you try it once you are going to make it again and again. You can make it during some occasion, celebration or party. You can eat this for breakfast. It is filling and tasty. It is fiber-rich and gives us good proteins and minerals.

You can also try: the Khandvi recipe, Healthy undhiyu recipe

Ingredients for making Handvo:

Rice – 1 cup

Chana dal – ½ cup

White urad dal – 2 tbsp

Toor dal – ½ cup

Curd – ½ cup

Baking soda – ¼ tsp

Bottle gourd grated – 2 cup

Carrot grated – 1

Coriander leaves chopped – 1 tbsp

Oil – 2 tbsp

Mustard seeds – 2 tsp

Curry leaves – 4-5

Asafoetida – ¼ tsp

Turmeric powder – ½ tsp

Sesame seeds – 2 tsp

Salt – as per taste

Method:

• Firstly, take a large bowl, and put rice, moong dal, chana dal, and urad dal in it. Wash them 2-3 times and soak them in water for 4-5 hours.
• After 4-5 hours, drain the water and put rice, lentils, curd, and ½ cup water into the grinder and make a slightly coarse paste. (add water if required)
• Then, add bottle gourd, carrot, ginger chilies paste, coriander leaves, sugar, salt, asafoetida, and red chili powder to the batter and Stir well.
• Now, heat oil in a kadhai on low heat and add mustard and cumin seeds, and let them splutter. Then, add curry leaves.
• Then, add sesame seeds and spread them all over the kadhai.
• Add baking soda to the batter and mix well.
• Then pour the batter into the kadhai evenly and cover it with a lid.
• After that, wait for 5-7 minutes until the bottom turns golden, then flip it and cook from another side on medium heat.
• Finally, take out handvo from the kadhai and cut it into pieces before serving.

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7 different types of thepla recipes are very easy and tasty. Thepla is a popular Gujarati flatbread made up of different types of flour, vegetables, oil, and spice powders like turmeric and chili powder. Theplas are often eaten with curd or mango pickle. They are healthy and tasty. It is easy to cook and satiate at the same time. There is a variety of Theplas are made using different flours and vegetables.

Here we are giving you 7 different types of nutritious thepla recipes:

1. Plain thepla
2. Methi thepla
3. Doodhi thepla
4. Masala thepla
5. Mooli thepla
6. Karela thepla
7. Thepla paneer wrap

Plain thepla:

Thepla is every Gujarati favorite breakfast. It is made by mixing spices and wheat flour and then roasting it on tawa. Plain thepla is very easy to make and can be eaten with any curry, chutney, or achar.

Ingredients:

Whole wheat flour – 1.5 cup

Red chili powder – 1.5 tsp

Coriander powder – 2 tsp

Turmeric powder – ½ tsp

Asafoetida – ¼ tsp

Salt – 1 tsp or as per taste

Oil – 2.5 tbsp

Water – 2/3 cup

Method:

Firstly, we will prepare dough for thepla, for this take a bowl, add whole wheat flour, red chili powder, coriander powder, turmeric powder, hing, 2 tbsp oil, and salt in it and mix everything well.

Then, add water according to the requirement and knead the dough.

Make small balls from the dough and roll them thinly using a rolling pin.  

After that heat a tawa and put your thepla in it and cook from both sides by flipping it.

Then, apply some oil on both sides and cook properly.

Serve hot with your favorite chutney or curry.

2. Methi thepla

Ingredients:

Whole wheat flour – 1.5 cup

Sesame seeds – 1 tsp

Green chili-ginger paste – ½ tsp

Fenugreek leaves chopped – ½ cup

Salt – as per taste

Red chili powder – as per taste

Turmeric powder – ¼ tsp

Coriander powder – ¼ tsp

Cumin powder – ¼ tsp

Oil – as required

Water – as required

Method:

Firstly, take a big bowl, add wheat flour, sesame seeds, green chili-ginger paste, methi leaves, salt, red chili powder, turmeric powder, coriander powder, cumin powder, 1 tbsp oil, and mix well.

Now, add water as required and knead the dough of medium consistency.

Make small balls from the dough and roll them thinly using a rolling pin.  

After that heat a tawa and put your thepla in it and cook from both sides by flipping it.

Then, apply some oil on both sides and cook properly.

Serve hot with your favorite chutney or curry.

Doodhi thepla:

Ingredients:

Whole wheat flour – 1.5 cup

Bottle gourd/ dudhi grated – ½ cup

Gram flour – 1 tbsp

Carom seeds – ¼ tsp

Sesame seeds – ¼ tsp

Coriander leaves chopped – 2tbsp

Salt – as per taste

Red chili powder – ½ tsp

Turmeric powder – ¼ tsp

Coriander powder – ½ tsp

Cumin powder – ¼ tsp

Green chili-ginger paste – ½ tsp

Oil – as required

Water – as required

Method:

Firstly, take a big bowl, add whole wheat flour, doodhi, besan, and carom seeds by rubbing in palms and mix well.

Then, add sesame seeds, coriander leaves, salt, red chili powder, turmeric powder, coriander powder, cumin powder, ginger-green chili paste, and 1 tbsp oil and mix well.

After that, add water as required and knead the dough.

Then, make small balls from the dough by applying oil to the palms so the dough does not stick to the palms.

Roll the balls thin with a rolling pin.

After that heat a tawa and put your thepla in it and cook from both sides by flipping it.

Then, apply some oil on both sides and cook properly.

Serve hot with your favorite chutney or curry.

Masala thepla:

Ingredients:

Wheat flour – 1.5 cups

Gram flour – ½ cup

Coriander leaves chopped – ½ cup

Turmeric powder – ½ tsp

Salt – as per taste

Green chili paste – 2 tsp

Garam masala – ½ tsp

Asafoetida – ¼ tsp

Oil – as required

Method:

Firstly, take a big bowl. Add wheat flour, gram flour, coriander leaves, turmeric powder, salt, green chili paste, garam masala, asafoetida, and 1 tbsp oil and mix all the ingredients well.

Then, add water as required and knead the dough of medium consistency.

Make small balls from the dough and roll them thinly using a rolling pin.  

After that heat a tawa and put your thepla in it and cook from both sides by flipping it.

Then, apply some oil on both sides and cook properly.

Serve hot with your favorite chutney or curry.

Mooli thepla:

Ingredients:

Whole wheat flour – 1.5 cups

Radish/mooli grated – 1 cup

Gram flour – 2 tbsp

Curd – 1 tbsp

Green chili-ginger paste – 1 tsp

Coriander powder – ½ tsp

Cumin powder – ½ tsp

Red chili powder – ½ tsp

Turmeric powder – ¼ tsp

Oil – as required

 Salt –as per taste

Method:

Firstly, take a bowl, add grated radish and salt and mix well and keep it aside so the radish releases the water.

Then take a big bowl, add whole wheat flour, gram flour, curd, green chili-ginger paste, coriander powder, cumin powder, red chili powder, turmeric powder, oil, and salt, and mix well.

After that, remove the extra water from the mooli and add it to the mixture.

Now, add water as required and knead the dough of medium consistency.

Then, make small balls from the dough by applying oil to the palms so the dough does not stick to the palms.

Roll the balls thin with a rolling pin.

After that heat a tawa and put your thepla in it and cook from both sides by flipping it.

Then, apply some oil on both sides and cook properly.

Serve hot with your favorite chutney or curry.

Karela thepla:

Ingredients:

Whole wheat flour – 1.5 cups

Gram flour – ½ cup

Karela grated – 2-3 tbsp

Carom seeds – 1 tsp

Ginger grated – 1 inch

Green chili paste – 1 tsp

Salt – as per taste

Red chili powder – ½ tsp

Cumin powder – ½ tsp

Turmeric powder – 1 tsp

Oil – as required

 Water – as required

Salted Butter melted – 2 tbsp

Method:

Firstly, take a big bowl, add whole wheat flour, gram flour, karela, carom seeds, ginger, green chili paste, salt, cumin powder, turmeric powder, oil, and water, and mix well.

Now, add water as required and knead the dough of medium consistency.

Then, make small balls from the dough by applying oil to the palms so the dough does not stick to the palms.

Roll the balls thin with a rolling pin.

After that heat a tawa and put your thepla in it and cook from both sides by flipping it.

Then, apply some butter on both sides and cook properly.

Serve hot with your favorite chutney or curry.

Thepla paneer wrap:

Ingredients:

For stuffing:

Oil – 2 tsp

Ginger green chili paste – 1 tsp

Cauliflower grated – 1 cup

Paneer grated – ¾ cup

Coriander leaves chopped – 2 tbsp

For thepla:

Whole wheat flour – 1.5 cups

Fenugreek leaves chopped – 1.25 cups

Turmeric powder – ½ tsp

Chilli powder – 1 tsp

Oil – as required

Salt – as per taste

Method:

For stuffing:

Firstly, heat oil in a pan, add cauliflower and ginger garlic paste, and saute on medium flame.

Then, add paneer, coriander, and salt, mix well and cook for 2 minutes.

For thepla:

Firstly, take a big bowl, add whole wheat flour, fenugreek leaves, turmeric powder, chili powder, oil, and salt, and mix well.

Now, add water as required and knead the dough of medium consistency.

Then, make small balls from the dough by applying oil to the palms so the dough does not stick to the palms.

Roll the balls thin with a rolling pin.

After that heat a tawa and put your thepla in it and cook from both sides by flipping it.

Then, apply some oil on both sides and cook properly.

Now, put the flame on low, apply your favorite chutney on thepla, and put stuffing in the center.

Then roll the thepla tightly and take it out from the tawa.

Serve hot with your favorite chutney.

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Bardoli ki khichdi is a dish from the district “bardoli” in Gujarat. Gujarat is famous for its countless mango-based dishes. This khichdi is one of them. Khichdi is one of the easiest and most healthy recipes. The combination of dal and rice gives us complete proteins which help in building muscle and recovery. Also, it is easy to digest so help in relieving digestive problem also. You can eat this khichdi with chutney, achar, curd, or raita. We can have this khichdi for lunch or dinner.

Also try: Healthy undhiyu recipe in the easiest way, Khandvi recipe

Ingredients for Bardoli ki khichdi:

Rice – 2 cups

Toor dal -1.5cups

Green peas – 250 gm

Green chillies-2-3

Raw mango – 1

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Red chili powder – 1 tsp

Turmeric powder – 1 tsp

Asafoetida – ¼ tsp

Onions chopped – 2

Ginger grated – ½ inches

Ghee – 1 tbsp

Sugar – 1/2 tsp

Salt – as per taste

Coriander leaves chopped – 1-2 tbsp

Method:

• Firstly, soak lentils for 2 hours of cooking then drain.
• After that, heat the ghee in a thick-bottomed pot on medium flame.
• Then, add cumin seeds and fry for 2 minutes.
• After that, add onions, and sauté.
• Then, add chilies and ginger and fry until turns golden.
• Now, add asafoetida, lentils, and 2 cup water in it.
• After that, when the lentil gets cooked partially then add rice and water according to the consistency needed.
• After 10 minutes, add raw mango cubes and cook.
• Then, after 5 minutes, add peas and cook continuously.
• Finally, when rice and lentils are completely cooked then, add salt and chili powder and water as needed.
• Then, cook for 2 minutes and turn off the stove.
• Garnish with coriander leaves and serve hot.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

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Gujarat’s famous Khandvi is a very popular and healthy snack. They are so soft, flavourful, and melt in the mouth. Khandvi rolls are made with gram flour and tempered with mustard and sesame seeds.

Also try: Gujarat’s famous Healthy undhiyu recipe, mug dhokla, Gujarati Dal Dhokli

Ingredients for Gujarat’s famous Khandvi:

Gram flour – ½ cup

Plain yogurt – ½ cup

Salt – ¼ tsp

Ginger paste – ½ tsp

Turmeric powder – ¼ tsp

Water – 1 cup

Oil – 1 tbsp

Mustard seeds – ½ tsp

Sesame seeds – 1 tbsp

Asafoetida – 1 pinch

Green chili finely chopped – 1

Coriander leaves – 1 tbsp

Coconut grated – 2 tbsp

Method:

Firstly, we will prepare batter for making Khandvi, for this take a blender, add gram flour, plain yogurt, water, salt, ginger paste, and turmeric powder, and blend them well.

Then, take a pan, put the blended batter in it, and cook on a medium flame. Stir it continuously to avoid lump formation until the batter gets thick.

After that, take some amount of batter and spread it on a plate, let it cool, and then roll it. If you are not able to make a roll from it then, the batter should be cooked more.

Now, take a plate and spread a thin layer of batter with a spatula on it. Let it cool then cut them into equal strips with a knife or pizza cutter. (Do the greasing of the plate before spreading batter)

Then, roll them tightly and put them on a serving plate.

After that, we will prepare to temper for Khandvi.  For this, heat oil in a pan, add mustard seeds, and let them crackle.

Then add asafoetida, sesame seeds, and green chilies in it and let them crackle.

After that, close the flame and put the tempering evenly on the Khandvi rolls.

Finally, garnish it with coriander leaves and grated coconut and serve with green chutney.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

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Healthy undhiyu is a wonderful and healthy modification of the famous Gujarati undhiyu recipe. We have made some changes to the basic recipe because the traditional undhiyu is loaded with oil. So, for a healthy diet, we reduce the quantity of oil and replace the fried methi muthias with baked muthias. This way, we reduce the calories and get a good amount of iron and calcium from this dish. You should try this healthy undhiyu recipe. I am sure it will become your family favorite.

Ingredients for Healthy undhiyu:

For undhiyu:

Surti papdi – 2 cups

Purple yam peeled and cube chopped – 1.25 cups

Baby potatoes – 1 cup

Sweet potatoes peeled and cube chopped – 1.25 cups

Brinjal – 3-4 Small

Carom seeds – ½ tsp

Baking soda – 1 pinch

Salt – as per taste

For making masala:

Coriander chopped – 1 cup

Beaten rice (poha) – ½ cup

Green garlic chopped – ¼ cup

Coriander powder – 2 tsp

Cumin seeds powder – 1 tsp

Ginger green chili paste – 1 tsp

Chilli powder – 1 tsp

Sugar – 1 tsp

Carom seeds – ½ tsp

Turmeric powder – ¼ tsp

Asafoetida – ¼ tsp

Banana mashed – 1

Baked Methi muthiya

Coriander chopped – 1 tbsp

Method:

For undhiyu:

Firstly, string the surti papdi without separating the two sides.

Then, wash the papdi, add soda, carom seeds, and salt and mix well.

Now, make crisscross slits on the purple yam, baby potatoes, sweet potatoes, and brinjals without separating segments of them.

After that, fill your masala mixture with slits of yam, baby potatoes, sweet potatoes, and brinjals. Keep half of the masala mixture aside.

Then, mix surti papdi, stuffed vegetables, and remaining masala mixture with 3 cups of water and cook in the pressure cooker for 2 whistles.

Now, wait until pressure releases then, transfer the undhiyu, and Baked Methi muthiya into a large bowl and mix gently.

Finally, garnish with coriander leaves and serve hot.

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The Baked salmon fish recipe is one of the easiest recipes for making in dinners and yet the most delicious and flavourful. You need very few ingredients for making this recipe like salmon fillets, lemon butter sauce, and herbs. It takes very less time in cooking. Baked salmon can be served with soo many side dishes.

You can also try Paleo Chicken meatloaf, Low- carb Mushroom frittata

Ingredients for making Baked salmon fish:

Salmon fillets – 4

Butter melted – 2 tbsp

Lemon juice – ½ tbsp

Garlic cloves minced – 3

Salt – as per taste

Black pepper – 1 tsp

Parsley finely chopped – 1 tsp

Dill finely chopped – 1 tsp

Method:

1. Firstly, preheat the oven to 375F/190C.
2. Then take a small bowl, add butter and lemon and mix.
3. Now place salmon in the baking dish and apply butter mix all over by brushing.
4. Then, spread garlic, salt, and pepper and bake for 12-15 minutes or until cooked properly.
5. Finally, garnish it with parsley and serve.

Salmon selection tips:

Wild salmon is best for making this dish. You have to clean the fish properly before cooking to remove pollutants, antibiotics, and various toxins from it. Also, wild salmon contains more nutrients, better texture, a brilliant hue, and good flavor.

The recommended variety for making salmon is king, sockeye, and coho. They are available according to season.

Most important thing is to choose fillets that are bright pink and marbled.

Also, you can choose frozen salmon in place of fresh frozen.

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