Gond Katira Fruit Salad is a refreshing and hydrating dessert perfect for hot summer days or as a nutrient-packed snack. Gond Katira (edible gum) is known for its cooling properties and is great for digestion. Combined with fresh fruits, it becomes a wholesome and nutritious treat.
INGREDIENTS:-
1. Gond Katira (edible gum): 20 g (soaked beforehand)
2. Apple (chopped): 100 g
3. Banana (sliced): 100 g
4. Pomegranate seeds: 50 g
5. Kiwi (chopped): 50 g
6. Mango (cubed): 100 g
7. Honey: 2 tbsp (30 ml)
8. Lemon juice: 1 tsp (5 ml)
9. Chia seeds (optional): 1 tbsp (15 g)
10. Mint leaves (for garnish): 5 g
PRE-PREPRATION:-
1. Soak Gond Katira: Wash 20 g of Gond Katira thoroughly and soak it in water for 6-8 hours or overnight. It will expand and turn into a jelly-like texture.
PREPRATION METHOD:-
1. Prepare Fruits: Wash and chop all the fruits (apple, banana, kiwi, mango) into bite-sized pieces. De-seed the pomegranate.
2. Mix Gond Katira: In a large bowl, add the soaked Gond Katira jelly.
3. Combine Fruits: Add all the chopped fruits and pomegranate seeds to the bowl.
4. Add Sweetener and Flavor: Drizzle honey and lemon juice over the fruits and Gond Katira. Mix gently to combine.
5. Optional Additions: Sprinkle chia seeds for added nutritional benefits.
6. Garnish: Top with fresh mint leaves for a burst of freshness.
7. Serve: Chill in the refrigerator for 15-20 minutes before serving.
NUTRITIONAL VALUE PER 100 g: –
Calories: 60 kcal
Protein: 1g
Fat: 0.2g
Carbohydrates: 14g
Fiber: 2g
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Whole Jowar Salad is not only a delightful culinary experience but also a powerhouse of health benefits. Jowar, a gluten-free ancient grain, forms the hearty base of this nutritious salad. Packed with essential nutrients like protein, fiber, vitamins, and minerals, jowar aids in digestion, promotes heart health, and helps regulate blood sugar levels. Combined with a colorful array of fresh vegetables and aromatic spices, this salad offers a burst of flavors and textures. With its low glycemic index and high satiety factor, it’s an ideal choice for weight management and maintaining overall well-being. Let’s delve into the recipe to discover the goodness of this wholesome delight.
Ingredients:
1 cup whole jowar
2 garlic cloves, crushed
Water (for soaking and boiling)
1 tablespoon oil
2 tablespoons mustard seeds
15-20 curry leaves
1 green chili, finely chopped
1 tablespoon ginger, finely chopped
1/2 onion, chopped
1/2 carrot, diced
1 capsicum, chopped
Salt to taste
Red chili powder to taste
Paneer (optional), diced
Lemon juice (from 1 lemon)
Fresh coriander leaves, chopped (for garnish)
Instructions:
Wash 1 cup of whole jowar thoroughly and soak it overnight with garlic cloves and in enough water to cover.
Boil the jowar in the same water with garlic cloves for about 15 minutes or until it becomes tender. Drain and set aside.
Heat 1 tablespoon of oil in a pan over medium heat. Add 2 tablespoons of mustard seeds to the hot oil and let them splutter.
Add 15-20 curry leaves, finely chopped green chili, and finely chopped ginger to the pan. Sauté for a minute.
Add 1/2 chopped onion, diced carrot, and chopped capsicum to the pan. Stir-fry until the vegetables are tender yet crisp.
Season with salt and red chili powder according to taste.
Add the cooked jowar to the pan with the stir-fried vegetables. Mix well to combine.
If desired, add diced paneer to the salad mixture. Stir gently to incorporate.
Transfer the prepared salad to a serving bowl. Squeeze the juice of 1 lemon over the salad.
Paneer Quinoa Salad isn’t just a feast for the taste buds; it’s a nutritional powerhouse packed with health benefits. Combining protein-rich paneer, fiber-packed quinoa, and an array of colorful vegetables, this salad offers a diverse range of nutrients essential for overall well-being. Quinoa provides sustained energy, while black beans contribute protein and gut-friendly fiber. The addition of paneer offers a dose of calcium and protein, promoting muscle health and bone strength. Enhanced with antioxidant-rich veggies and a zesty lime dressing, this salad not only tantalizes the palate but also supports digestion, boosts immunity, and aids in weight management.
Ingredients:
1 cup quinoa
2 cups water
Salt, to taste
150g paneer, sliced
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Assorted veggies (e.g., bell peppers, cherry tomatoes, cucumber), chopped
1/4 cup black beans, cooked
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 teaspoon taco seasoning
Juice of 1 lime
2 tablespoons chopped cilantro leaves
Instructions:
Rinse quinoa thoroughly under cold water until the water runs clear. Drain well.
In a saucepan, combine rinsed quinoa, 2 cups of water, and a pinch of salt. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
In a bowl, marinate the sliced paneer with olive oil, paprika, garlic powder, and salt.
Heat a skillet over medium heat. Add the marinated paneer slices and cook until golden brown on both sides, about 2-3 minutes per side. Remove from heat and set aside.
In a large mixing bowl, combine the cooked quinoa, chopped veggies, black beans, olive oil, garlic powder, taco seasoning, lime juice, and chopped cilantro leaves. Toss until well combined.
Add the cooked paneer to the salad mixture and gently toss to incorporate.
Serve the paneer quinoa salad immediately or refrigerate for later.
One serving of Paneer Quinoa salad approximately contains:
Introduction for make keto vegetable chicken salad:-
The keto vegetable chicken salad, a high-fat, low-carb keto salad, is a fantastic way to eat your vegetables along with chicken. This salad is simple to prepare and full of flavor. Non-vegetarians don’t have to struggle to stick to a ketogenic diet. No matter how long you’ve been on the ketogenic diet or how recently you started, it may seem like every meal you eat has a lot of meat and few veggies. The keto vegetable chicken salad can supply essential vitamins, minerals, and fiber to someone on a ketogenic diet. The fiber in a keto vegetable chicken salad can be especially beneficial because some people develop constipation after switching to this diet.
Broccoli is one of chicken’s greatest friends and goes great in stir-fries. Combining these low-carb vegetables with various spices, cheeses, or sauces will only result in a delicious dish. It is perfect to make ahead of time for a quick, no-cooking-required dinner or to make in minutes with leftover cooked chicken. Its combo of veggies, healthy fat and lean protein is also ideal for anyone looking to lose weight. Here is the reason you would like –
Easy to customize
Low carb ingredients
Creamy texture
Chicken flavor
Keto friendly
Protein rich
Low in carb
High in fat
Ingredientsfor make keto vegetable chicken salad:-
Boneless chicken – 50 gm
Spinach – 20 gm
broccoli – 20 gm
carrots – 20 gm
tomatoes – 20 gm
Onion – 20 gm
Zucchini – 20 gm
Egg plant – 20 gm
olive oil – 4 tablespoon
salt – 1/2 teaspoon
cream – 1 cup
mayonnaise – 2 tablespoon
Method
Take boneless chicken in small pieces. Wash it thoroughly and keep it aside.
In a big bowl, add the chicken pieces. Rub each piece of chicken with the mixture, which includes 2 tablespoons of olive oil, salt, and pepper powder.
Dice the carrot after peeling it. Cut the tomatoes into small cubes after rinsing them. Cut the florets from broccoli heads into bite-sized pieces.
Other vegetables, such as zucchini, spinach, onions, and eggplant, should be washed, peeled, and then cut into small pieces.
Add olive oil to a nonstick pan, heat it, and then add the chicken pieces. Flip the pieces while frying. Take the chicken out of the pan and add the entire cut-up vegetable collection to the same pan to stir-fry.
Arrange the cooked boneless chicken pieces. Place it in a bowl along with the fried vegetables. Add spinach, cream, salt, black pepper powder, and mayonnaise. Give it a good stir.
To make a keto vegetable salad, we required all types of low-carb vegetables permitted on a keto diet, including avocados, lettuce, tomatoes, cucumbers, broccoli, and many more. This recipe for low-carb vegetable salad is simple, packed with antioxidants, and wonderfully delicious. The ketogenic diet is a well-known, extremely low-carb, high-fat dietary strategy. Notably, The keto vegetable salad should be high in protein and healthy fats and low in carbohydrates. Here is a recipe for a great keto vegetable salad. This keto vegetable salads are made tastier, fattier, and more satisfying with the aid of healthy sauces.
The ketogenic diet, a high-fat, low-carb Keto salad is a fantastic way to eat your vegetables. This salad is simple to prepare and full of flavor. Vegetarians don’t have to struggle to stick to a ketogenic diet. No matter how long you’ve been on the ketogenic diet or how recently you started, it may seem like every meal you eat has a lot of meat and few veggies.Salads can supply essential vitamins, minerals, and fiber to someone on a ketogenic diet. The fiber in a salad can be especially beneficial because some people develop constipation after switching to this diet.
A person on the keto diet can make sure that their food has the right fat-to-carbohydrate ratio by preparing their own salad dressings. Reliable Source. Additionally, it allows consumers more control over the ingredients that go into their food. Fresh, basic ingredients are commonly used in homemade salad dressings. By incorporating various herbs and spices, it is possible to change the flavors of these dressings.
Ingredientsfor make keto vegetable salad:-
Cucumber : 20 gram
Carrot : 20 gram
Tomato : 20 gram
Broccoli : 20 gram
Bell pepper : 20 gram
Paneer : 50 gram
Onion : 20 gram
lettuce or spinach 30 gram
Olive oil : 1-2 tablespoon
cream : 1/2 cup
chat masala : 1/2 tablespoon
salt : As per taste
black pepper powder : 1/2 tablespoon
Method for keto vegetable salad :-
Collect all the vegetables (cucumber, carrot, tomatoes, broccoli, bell pepper, onion, lettuce or spinach). Wash them properly, keep them aside for a while, and allow them to dry completely.
Peel and break the cucumber into two pieces, halve them vertically, remove seeds, cut into thick strips, and roughly cut them into small cubes.
Peel and chop the carrot into small pieces. Chop tomatoes into small pieces.
Cut the broccoli and place it in hot water. Bring to a boil and cook for 2 minutes.
Cut the bell peppers into equal pieces.
Place the paneer on a sizable serving plate and slice it into small pieces.
Place spinach or lettuce leaves on a sizable serving plate and chop it into small pieces.
Sliced onions should be arranged and peeled.
Fry the onion over medium heat. cucumber, carrot, tomatoes, broccoli, bell pepper, onion and salt as per taste for 10 minutes.
Afterward, let it settle down for a few minutes.
Squirt lemon juice over the arranged veggies and add paneer in small pieces.
Mix shredded lettuce or spinach over the veggies in a bowl. Sprinkle chat masala, black pepper powder, Roasted Pumpkin seeds and salt over it and mix well.
Let’s add 4 tablespoons of cream, serve, and enjoy your keto vegetable salad.
