Winter Recipes

How to Make healthy Samai Dosa

By / Breakfast Recipes, Festival Recipes, Health Tips, Healthy Recipes, Weight loss for Diabetes - Recipes, Weight Loss Recipes, Winter Recipes

Samai or little millet is a highly nutritious and fiber rich millet.This is very versatile millet that can easily replace rice in any given recipe.

Samai rice is rich in phosphorus, which helps in tissue repair and produce more energy after workout. It is good for weight loss,detoxification and good antioxidant.

This also helps in controlling sugar as it is low in glycemic index.

Ingredients-

  1. Little millet- 1 cup
  2. Coconut grated- 1/2 cup
  3. salt-1/2 tsp
  4. water-5 cups
  5. Oil-1 tsp

Procedure:-

  1. Wash and soak Little Millet/ Samai in enough water for 2-3 hours.
  2. Drain all the water and grind it along with grated coconut and a little salt.
  3. First grind little millet and coconut to a coarse paste without adding water and then add 1 cup of water to make a smooth paste.
  4. Check the batter and grind it again adding the required water to get a very smooth paste without any grits
  5. Heat the dosa pan well.
  6. Keep the flame high.
  7. Pour enough batter to cover the pan
  8. Turn the pan around quickly so the mixture coats the bottom well without any holes.
  9. Now simmer the flame completely and close the dosa with a lid.
  10. Let it cook for 30 seconds,Then remove the lid and again cook in an open pan for another 30 seconds.
  11. When the edges start lifting, dribble a few drops of oil around and ease the dosa out of the pan.
  12. Now, serve the little millet dosa along with chutney.

Serving size-1-2

Nutritional Value Of Samai dosa-

Carbs-16 gm
Fat-4 gm
Protein-3 gm
calories-109 cal

How to make healthy Ragi appe

By / Breakfast Recipes, Festival Recipes, Health Tips, Healthy Breakfast Recipes, Healthy Recipes, Protein Rich Recipes, Winter Recipes

Ragi Appe healthy breakfast and snack option which is small round in shape. Rich in fibre, iron and calcium, among other nutrients, low in calories and easily digestible.

Ragi is an excellent food for weight loss,healthy eaters and diabetics, as well as for kids.

Ragi comprises a vast array of key nutrients like vitamin C and E , B-complex vitamins, iron, calcium, antioxidants, proteins, fibers, sufficient calories and useful unsaturated fats.

This is feeling,healthy and easy to cook in just 10 minutes.

Ingredients-

1.Ragi flour -1 cup

2. Soojii -4 tsp.

3.Curd -1/2 cup

4. Jeera seeds -1 tsp.

5. Baking Soda -1/2 tsp.

6. Onions -1

7. Tomato -1

8. Capsicum -1

9. Green Chilli -1-2 According to taste

10. Coriander Leave- 2 tsp.

11. Salt -as per taste

Serving Size: 3-5

Procedure:-

1.Take Ragi flour and Sooji and Mix together,add salt and soda in it.

2. Add the chopped Onion ,tomatoes and capsicum and add it to the flour and make a thick batter by adding water in it.

3. Heat appe tawa or Idly maker &  brush with oil and put batter into that.

4. Let it cook properly & then turn other side of appe.

5. Serve with chutney

Nutritional Value Of Ragi Appe-(5 piece)

Carbs-25 gm
Fat-6 gm
Protein-2 gm
calories-160 cal

Chicken proso soup

How to make chicken proso soup

By / Breakfast Recipes, Celiac Disease, Potassium Rich Recipes, Protein Rich Recipes, Soups

Chicken proso Soup isn’t just food, it’s a gastronomic masterpiece. It’s a testament to the art of mindful cooking, where flavors, textures, and nutrition converge in a blissful union. Whether you’re seeking solace on a chilly evening or a soul-warming dish that tantalizes your taste buds, our Chicken proso Soup is your invitation to embark on a memorable journey of culinary pleasure and well-being.

Chicken Proso Soup is rich in protein due to the inclusion of chicken mince. Protein is essential for the repair and growth of tissues, muscle maintenance, and overall body function.Proso Millet, a key ingredient in this soup, provides a good amount of dietary fiber. Fiber aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.

The soup contains various vitamins, including vitamin A from tomatoes, which is vital for eye health and immune function. It also provides vitamin C from vegetables, known for its immune-boosting properties.ngredients like broccoli contribute essential minerals such as potassium, which helps regulate blood pressure, and selenium, which has antioxidant properties.

The combination of protein and fiber in the soup can aid in weight management by promoting satiety and reducing the likelihood of overeating.

You can also try: https://fitpiq.com/bajra-vegetable-soup/,

Ingredients to make soup

  • 1 cup Prossow (Proso Millet)
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons leeks, finely chopped
  • 2-3 baby corns, sliced
  • 1/4 cup button mushrooms, sliced
  • 1/4 cup broccoli florets
  • 150 grams chicken mince
  • Salt to taste
  • Crushed black peppercorn, to taste
  • 1/4 tomato, diced
  • 1/4 cup tomato puree
  • 3-4 cups water (adjust for desired consistency)
  • 2 tablespoons spring onions, chopped (for garnish)

Method to prepare porso chicken soup

Soak the Prossow: Begin by placing 1 cup of Prossow in 1 cup of water. Allow it to soak for 2-3 hours until the millet softens. Afterward, drain any excess water.

Prepare the Soup Base: Heat a large pan or pot over medium heat, and add 1 tablespoon of olive oil. Next, sauté 1 tablespoon of minced garlic for about 1 minute until it becomes fragrant. Following this, stir in the finely chopped leeks and cook for an additional 1-2 minutes until they start to soften.

Add Vegetables: Introduce the sliced baby corns, button mushrooms, and broccoli florets to the pan. Cook for 2-3 minutes, occasionally stirring, until the vegetables begin to soften.

Cook the Chicken: Incorporate 150 grams of chicken mince into the pan. Season it with salt and crushed black peppercorn to your taste. Cook the chicken for 2-3 minutes until it’s browned and no longer pink.

Tomato and Prossow: Add 1/4 diced tomato and 1/4 cup of tomato puree to the pan. Stir well to combine them with the chicken and vegetables. Now, add the soaked Prossow to the mixture.

Add Water and Simmer: Pour in 3-4 cups of water (adjust for your desired consistency). Allow the soup to come to a simmer. Cover the pan and let it cook for 8-10 minutes until the Prossow is tender and the flavors have melded together.

Garnish and Serve: Just before serving, garnish the Prossow Soup with 2 tablespoons of chopped spring onions.

Now, you can enjoy your homemade Prossow Soup, a delicious and nutritious dish with a unique twist using Proso Millet!

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How to make Healthy and yummy Sweet potato Coriander curry

By / Fitpiq Team, Healthy Recipes, Weight loss for Diabetes - Recipes, Weight Loss Recipes, Winter Recipes

Introduction:-

Healthy and yummy Sweet potato Coriander curry is a unique, very easy to make recipe that tastes good with less ingredients might already be in your kitchen. This is a weight loss and diabetic friendly recipe which gives a range of health benefits, it is rich in vitamin A, C, K, and B6, minerals like potassium, manganese, calcium and magnesium. Sweet potatoes and coriander are rich in antioxidants, also it helps in regulating blood sugar levels and blood pressure.

You can also try : click here

Ingredients:-

  1. Sweet potatoes (boiled, peeled and diced) – 2 medium
  2. Coriander leaves (medium chopped) – 1.5 cup
  3. Tomato (chopped) – 1 small
  4. Green chilli – 2 small (adjust to taste)
  5. Garlic – 2 cloves
  6. Ginger – 1/2 inch
  7. Onion (chopped) – 1 small
  8. Cumin seeds – 1 tsp
  9. Curd – 1/2 cup
  10. Oil for cooking – 2 tbsp
  11. Black pepper, Salt to taste

Preparation:-

  • Before start cooking, firstly boil the sweet potatoes and peel off and cut into cubes when it gets cold.
  • Marinate diced sweet potatoes in curd. Cover and rest for 10 min.

Method:-

  • Take a jar and add chopped coriander, tomato, green chilli, ginger, garlic, some salt and make a fine paste of it.
  • Heat 2 tbsp of cooking oil in a pan. Add cumin seeds and when it start to splutter, add chopped onion and sauté till it become pink in color. Now add green paste of coriander, 1 cup of water and more salt as per taste. Cover the pan and let it boil for 2 min.
  • Now add marinated sweet potatoes into the curry and add black pepper for seasoning. Stir it well for more 2 min. Cover it and off the flame.
  • Your Sweet potato coriander curry is ready to be served. Enjoy it with plain rice or chapati.
  • Have 2 servings of curry for desired results.

Macros of Sweet potato coriander curry:-

Calories: 361.6 kcal

Protein: 10.3g

Crabs: 35.7g

Fat: 18g

Fiber: 10g

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How to make Healthy Tofu Veggie Stew in Coconut Milk

By / Fitpiq Team, Healthy Recipes, Keto Recipes, Protein Rich Recipes, Weight Loss Recipes, Winter Recipes

Introduction:-

Healthy Tofu Veggie Stew in Coconut Milk is a super nutritious recipe. It has variety of vegetables and goodness of coconut milk. This recipe has a lot health benefits as it is full of vitamins, minerals, healthy fats, essential amino acids and fiber which promotes gut health, also it gives you instant energy and satiety. It is easy to cook, super delicious and immunity booster pack.

You can also try : click here

Ingredients:-

  • Tofu – 50 gm
  • Carrots – 1/2 cup
  • French beans – 1 cup
  • Broccoli – 1/2 cup
  • Bell papers – 1/2 cup
  • Lemon grass – 1/2 cup
  • Ginger grated – 1/2 teaspoon
  • Spring onions / red onions – 1/2 cup
  • Coconut Milk – 100 gm / 1 cup
  • Olive oil – 1 tbsp
  • Black pepper, oregano for seasoning
  • Salt to taste
  • Coriander leaves as garnishing

How to cook:-

  • Medium sized Chop spring onion, beans, broccoli and lemon grass. Cut bell pepper, carrots and tofu into cubes. (You can add any seasonal vegetable as per your choice or availability like – mushrooms, cauliflower, baby corns, sweet corns, potatoes or cabbage)
  • Heat the pan on a low flame. Add 1 tbsp olive oil. Firstly add and sauté onions and beans. Put a lid on it. Cook for 2 min.
  • Now add remaining vegetables- broccoli, carrots, grated ginger, bell pepper, crushed lemon grass and add salt as per your taste. cook for 4-5 min.
  • Next add coconut milk, tofu, oregano and black pepper. Stir it well for a while.
  • Turn off the flame. Garnish it with fresh coriander leaves.
  • Serve it hot and your Quick and healthy Tofu veggie stew in coconut milk is ready to eat. Enjoy every bite and boost immunity….

Nutritional Facts:-

Calories: 390 kcal

Carbs: 20g

Protein: 10g

Fat: 30g

Fiber: 9.7g

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Tomato carrot soup

How to make homemade Tomato carrot soup

By / Soups

Tomato Carrot Soup recipe that looks creamy, delicious, gluten-free, and healthy & colorful. Tomato carrot soup is prepared with roasted tomatoes, carrots, and onions. This homemade soup recipe is the ultimate comfort food!. It’s loaded with flavors from roasted tomatoes, carrots, and onions. It has a smooth, creamy texture and is ready in 30 minutes or less.

Tomato carrot soup comes out perfectly every single time and tastes even better the next day. The roasted carrots also develop extra sweetness in the soup.

Ingredients

4 Large Tomatoes Quartered

2 Large Carrots Peeled & pieces cut

1 Onion Quartered

Two tbsp oil

1 tbsp Coriander leaves

Fresh basil or Fresh parsley – 1 tbsp each (optional)

Salt to taste

Ground Black Pepper – to taste

2 ½ Cups Warm water Or vegetable Stock

Serving 4 people

Method

Firstly, preheat the oven to 425 degrees.

Next, on a sheet pan assemble the ingredients. Drizzle the oil over the vegetables, then add salt and pepper.

Then, roast for 25 minutes in the oven.

Further, place the vegetables in a blender along with the juice and add 2 ½ cups water and fresh herbs to it.

Well, blend the ingredients till it turns into a smooth paste.

Now, pour the blended soup into a saucepan and add spices to it.

Let it simmer for a few minutes. Stir it.

Garnish it with coriander leaves.

Finally, serve warm and enjoy!

It can be served in Predinner or at dinner as well.

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Black bean tikki burger

How to make Bean tikki burger with kale salad

By / Breakfast Recipes, Healthy Recipes, Potassium Rich food and recipes, Potassium Rich Recipes, Protein Rich Recipes, Salads, Winter Recipes

Bean tikki burger is prepared with black beans, oats, onion, and carrots, and spices such as cumin and coriander. Whether vegetarian or nonvegetarian the bean tikki burger recipe will hit every spot. The patties on a pan are covered in cooking spray, or use a slightly more generous pour of cooking oil for a crispier finish. If you have bean tikki burger, these are an ideal source of vegan and vegetarian protein! But beyond that, they are also a wonderful source of nutrients such as fiber, zinc, magnesium, folate, calcium, iron, copper, manganese, and B vitamins.

Ingredients-

  • Onion
  • One tablespoon balsamic vinegar
  • Fresh green chilli (optional)
  • Tomato, 1/2 cucumber
  • 1 x 400 g tin black beans or boiled rajma
  • 100 g fresh breadcrumbs
  • Lemin juice
  • 2 tablespoons natural yogurt
  • 80 g baby kale
  • Little cheese
  • 2 wholewheat buns
  • Oil

Method –

  1. Peel the onion, slice them round and place in a bowl with a little salt on it. Set aside.
  2. Then finely chop the chillis . Trim and finely chop the spring onions too. Place both in the bowl.
  3. Drain the soaked beans and pat dry with kitchen paper. Now add them to the bowl, along with the breadcrumbs.
  4. Add seasonings to it & then scrunch the bean mixture together with clean hands.
  5. Make balls out of the mixture and flatten them into the shape of patties. If remaining, you can wrap and freeze them for later use.
  6. Take another bowl, add little lemon juice and little yogurt. Season it. Mix well.
  7. Then trim the kale and mix into the dressing.
  8. Heat some oil in a non-stick pan over a medium heat. When its hot, place the bean patties on it and fry them upside down. Then keep it aside.
  9. Now add the cut burgers to the pan and heat them upside down, until a little golden.
  10. Add tomato, onion, cucumber, cheese, and patties to the buns.
  11. Cover the burgers with a lid in the pan for 2 minutes to melt the cheese.
  12. Set the plate with coriander chutney and add burgers to the plate
  13. Add kale salad alongside.
  14. Serve and enjoy!

How to make Carrot and Tomato soup Low FODMAP friendly

By / Healthy Recipes, Soups

Carrot and Tomato soup is proof that comfort can be both healthy and delicious. It’s also proof that you don’t always need to work so hard to get the most delicious flavors because sometimes all you need is some decent produce and maybe a little salt and pepper to spruce things up. Here in this article we are sharing a low FODMAP recipe of soup with you. Lets jump onto it.

Question which is generally asked by people – Can I Use Water Instead Of Stock?

Yes. However you should keep in mind that stock adds flavor. Using water instead of stock means you’ll probably need to add more seasoning to make up for it. Salt and pepper are your friends! If you feel like your soup is still missing something then add a splash of (gluten free) soy sauce. O r more easier way is to use Knor’s Vegetable Stock Cubes.

Ingredients

  • 2 tablespoons (30 ml) olive oil
  • 2 teaspoons (3 g)ginger
  • 500 gm carrots, peeled and chopped into 1 inch slices
  • 650 gm tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 500ml vegetable stock
  • 1 bay leaf

Method

  1. In a large cooking pot, add the olive oil on a medium heat. When the oil is hot, add the ginger and carrot. Sautee a minute.
  2. Add the tomatoes, oregano and salt. Stir. Add the vegetable stock, bay leaf and nutritional yeast if using. Stir until fully mixed.
  3. Bring to a boil – cook for about 5 minutes, then reduce heat down to simmer. Cover and let simmer for another 20-25 minutes or until carrots are fork tender.
  4. Remove the pot from the heat and fish out the bay leaf. Use an immersion blender to process until smooth. Season with salt and pepper to taste.
  5. If you don’t own an immersion blender you can can blend up the soup in batches using a blender. Just make sure to be careful when removing the blender lid and open away from your body.
  6. Serve and enjoy!

ENJOY this easy peasy recipe made in just 15-20 mins. You can also try our other Low FODMAP recipes like Potato turnip button, Neer Dosa, Dates Oats Bites etc

Hope you will like our recipe…

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How to make Authentic Kashmiri Haak Saag

By / Healthy Recipes, Winter Recipes

Kashmiri haak is a typically cooked with mustard oil, asafoetida (hing), and dried red chilies. It is cooked in almost all Kashmiri homes specially in winters.

Haak is the Kashmiri equivalent of saag or greens. Kashmiri style haak is a traditional dish made with a variety of greens like haak, monji haak (kohlrabi greens), mujj haak (radish greens), and vopal haak (dandelion greens). Other greens that can be used include collard greens, kale, beet greens, spinach, and cabbage (the outer, darker leaves).The best Kashmiri haak is simple and light, healthy and nutritious, tasty and flavourful.

This dish of soupy braised greens is considered a poor man’s food because it uses leaves from vegetables that would otherwise be discarded. Nevertheless, delicious Kashmiri haak is an integral part of the menu for all major events and festivals in Kashmir.

In this recipe we will use Collard Green to make Haak. You can also try our recipe for Chicken Yakhani

How to eat Kashmiri Haak –

People in Kasmir eat Haak basically with rice. The soupy Saag is ladle on the middle of a plateful of rice. They also add extra mustard oil over the haak to enhance both flavour and taste.

INGREDIENTS

  1. 1Kg Haak Saag/Collard Greens – Can also use Palak if Collard is not available
  2. 1/4 cup Mustard oil (Sarson k tel)
  3. 1/8 tsp heeng
  4. 4-5 Kashmiri Chillies
  5. 10 Garlic cloves
  6. Salt as per taste
  7. 4 cups water

METHOD

  1. Clean and Wash Haak Saag Very well.
  2. Pour Mustard Oil in a pressure cooker . Add Garlic cloves and saute till it comes light brown.
  3. Now Pour water into the pressure cooker over high heat. Bring to a boil
  4. Toss in salt and Heeng, Red chilles (You can also use green chillies). stir till completely dissolved. Bring the water back to a boil and continue to press down with a spatula or large spoon. It is important that the haak stays submerged in the water. Then Pack the pressure cooker for 10-15 Minutes, till the haak is tender and cooked through.
  5. . Remove from heat.
  6.  Transfer haak to a serving bowl along with its cooking liquid. Eat hot ladled over rice.

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Easy steps of making Chicken Yakhani

By / Healthy non vegetarian Recipes, Winter Recipes

Yakhani is a basically a broth, it could be of Mutton, Beef or Chicken. Its a very easy and traditional dish of our family with two main ingredients mutton/chicken and yogurt/curd. Yakhani is basically a persian word.

In our family we generally make Yakhani in winters but I love yakhani so much that I can have it all around the year. This ia a simple winter recipe, perfect for anyone coming down with the flu. Warming, hearty and soothing, this recipe is well loved by everyone. Even beginners can master this recipe.

Yakhni is also soothing for anyone with a cold or a cough and is immensely nutritious, often considered a whole meal in itself. The calcium, magnesium, phosphorous and other minerals from the bones of the chicken are known to boost the immune system as well as being good for joint health.

In this article we will learn how to make a delicious Chicken Yakhani. Lets go on to the recipe !!

INGREDIENTS

  • 500 gm Chicken
  • 2 medium finely sliced Onions
  • 1 cup Thick blended Curd (There should be no lumps)
  • 2 tsp Ginger Garlic Paste
  •  Salt as per taste
  • 2 tsp Black Pepper
  • 1 tsp Garam Masala
  • 2 Black Cardamom or Badi Elaichi
  • 1- inch Cinnamon or Dalchini
  • 750ml – 1 litre Water

METHOD

  • Wash the chicken thoroughly, keep it aside for 30 mins so that excess water can drain out.
  • Heat up the pan on medium flame.
  • Add the chicken and Water cook for 3-4 minutes until colour changes.
  • Now Add the finely chopped onions
  • Add the black cardamom pods, cinnamon sticks, garlic paste, and ginger paste then simmer for 5-10 minutes
  • Add the salt, black pepper, garam masala then cook the spices for 5-6 minutes
  • Mix and then cover and cook for 1 hour on medium heat
  • Serve immediately and enjoy!

You can enjoy your Yakhini as a soup or with Naan/Bread.

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