Desi kawa or detox tea for weight loss:

Desi kawa or detox tea for weight loss:
Desi kawa or detox tea for weight loss is a good traditional Remedy for colds and cough, improves digestive system,weight loss etc. and this is my own recipe which I am using and getting lot of benefits. The ingredients are good for winter. You can try if and sometimes people can make at home also it is not very difficult. 
My own desi Kahwa ingredients:
Green tea bag or leaves 1 tsp
rock salt or black salt or pink salt to taste 
ajwain(Ajwain is a small gray green seed that comes from a small annual shrub with many branches)1/4 tsp
Jeera( cumin seed) 1/4 tsp
Hing(Ferula Asafoetida Linn) pinch
Dry ginger powder or fresh grated ginger 1/2 tsp
cardamom 1
saffron a 2 to three leaf
Cinnamon small piece or 1/4 tsp powder
black pepper 2 to 3 piece or 1/4tsp pwder
Recipe:
Mix all together in 500 ml of water and boil it for 10 mins. strain it in big cup or jug and add 1/2 or 1 lemon juice depend on your taste. if you like sweet so add 1 spoon of honey to it.
rink hot.

Paani puri/Golgappa/Phuchka:

Paani puri/Golgappa/Phuchka:

Pani Puri(Mumbai)  or Golgappas(north India) Or Phuchkas(Kolkata) is my most favorite chaat from childhood. I used to have pani puri often with my family or friends on the streets of Lokhandwals, or Elco market in Mumbai (Bombay) and it was something I have thoroughly enjoyed. 
The puri is made from flour or sooji(Rawa). This sweet chutney is called as meetha (which made out of dates with tamarind) pani. The spicy water is called as teekha (which made out of Mint and Coriander leaves) pani. Both are added in to puri along with the main filling which consists of boiled potatoes, chickpeas (Kala chana small size), Green gram (moong) sprouts.

To make this spicy and sweet pani, you just need to make the green chutney and dissolve it in water. The spicy and sweet water is ready. Chill it in the refrigerator before you serve or you can add ice cubes too.

INGREDIENTS:

24-30 puris (you could buy these puris readymade or make them at home)
1 small bowl of tamarind dates chutney
For the stuffing 
2 to 3 meshed medium potatoes
1 cup Sported Green gram (moong or boiled) 
Boiled Chickpeas or (Kala chana)
1 tsp roasted cumin powder
1 tsp chaat masala powder
¼ tsp red chili powder 
black salt as required

For the Pani Recipe:
1 cup chopped mint leaves
1 cup chopped coriander leaves
1 inch ginger, chopped
2-3 green chili, chopped (for a spicy pani, add about 3-4 green chilies)
2 lemon juice
6-8 black pepper
1 tbsp. fennel seeds 
5-6 cloves
1 tsp. cumin seeds
1 tsp. of salt 
black salt as required
2 to 3 cups of water (add water as per the consistency you want)
1 to 1.5 tbsp boondi /fried tiny gram flour balls (optional)

INSTRUCTIONS:

Preparing the Stuffing:
Sock Green gram and Chick peas for 6 hours and boil them. 
(For green gram you can sprout also, Sprout will take longer time so I prefer to boil them).
Boil the potatoes till they are cooked completely. Peel them and mesh them.
In a small bowl, mix the potatoes, green gram (moong) Chickpeas (Kala chana) chaat masala powder, chili powder and black salt. Mix well and keep aside.

Method to make the Pani:
I prefer to roast fennel seeds, cumin seeds, black pepper, clove in empty pan. Then in a blender add coriander leaves, mint leaves, lemon juice, green chilies, ginger, and roasted masala, black salt, and regular salt for the pani. Add 1 cup of water in it. Now blend it nicely.
Once it becomes like a paste or chutney then add 1 liter of water or needed. 
Check the seasoning. Add more black salt or lemon juice if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.You can chill the pani in the fridge or add some ice cubes to it.

Assembling Pani Puri:
Crack the top of the puri with a spoon.
Add 2 to 3 tsp. of the boiled potato-chickpea-green gram filling in the poori.
Stir the green pani first and then add it and the sweet chutney as per your taste.
Serve the pani puri immediately.

Sweet dates and tamarind Chutney : 
Preparation Time: 10-15 mins
Cooking Time: 5 mins
Makes 1 1/2 teacups

Ingredients:
200 gms dates (khajur)
100 gms  tamarind (imli)
1/2 tsp chili powder
1/2 tsp roasted cumin seeds (jeera)  powder
1/4 tsp black salt (sanchal)
salt to taste
2 cups water
Method:
Remove seeds from the dates or buy seedless dates and tamarind, wash and add 1 teacup of hot water. Leave for 2 hours.
Cook for 5 minutes. Thereafter, blend in a liquidizer and strain.
Add the chili powder, cumin seed powder,salt and black salt.
Mix well. Keep it in the refrigerator.
Use as required.
Tip: If you prepare all the chutney then you can reuse all of them for the next time for example: Paani Puri, Bhel puri, sav batata puri, and so on. 
You have to store in the refrigerator.

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Muesli jaggery Chikki : (Muesli Nutrition Bars) : Low cholesterol food

Muesli Jaggery Chikki: (Muesli Nutrition Bars) Low cholesterol food:

Ingredients:
10-12 chopped almonds
1 cup of cranberry
2 cups muesli
1 cup jaggery
1 tsp. ghee or butter

Method:
1. In a pan, roast almonds, cranberry and chop unevenly, keep aside.
2. In another pan, add ghee and jaggery, let it melt (it should melt nicely with just bit dark color) and add the almonds, cranberry and muesli and stir continuously.
3. In a greased flat plate, pour the mixture and roll it evenly with a rolling pin, cut it when hot and       serve when it gets cool.
Tip: Jaggery or Gur is a healthy sweetener as it's a good source of iron, calcium and other minerals, you can use for tea or coffee too. 

Healthy Brownie Milkshake:

Healthy Brownie Milkshake: 

Ingredients: 

2 brownies (about 2-inch square), cut into small pieces
1 cup whole milk or Soya milk (Or you can add 1 scoop of vanilla ice cream that will give u richness)
3 tbs. chocolate syrup
1 tsp. sugar Tip: if you want to make it healthy add jaggery or honey  

Method:
Place brownie pieces, milk, chocolate syrup and sugar in a blender.
Blend until smooth with tiny brownie pieces visible.
Drizzle chocolate syrup on inside of glass. Tip: Keep the glass in the fridge to set the syrup.
After that you can pour milkshake in the cold glass. 
This is an optional if you want to have rich, serve with whipped cream, crumbled brownie and chocolate sprinkles.

Tip: To make whipped cream: combine heavy cream, sugar and vanilla in a metal mixing bowl. 
Beat on high using the whisk attachment until soft to medium peaks form. 
Chill bowl and whisk in freezer for several minutes before you get started.

Natural cure for Dengue and cracks in feet and Arthritis or Joint Pain:

Good morning dear friends here is the Natural cure for Dengue : 

1. Best ways to treat dengue is drink 7 liters of water any format. 

papaya leafs juice instant will increase instant platelets.  

Morning and evening 1/2 cup for three days and It will be bitter but that is the ideal for platelets.

2. Cracks in Feet:

Winter is already started.  Let's pamper ourselves.  

Apply ghee or caster oil on your cracks in feet that will heal faster.  Specially in winter your feet.  

3. Arthritis or Joint Pain: 

take 1/2 tsp. Of methi  that is fenugreek seed with warm water in the morning that will keep u away from winter arthritis.  

Banana walnut Oats Loaf:

Banana walnut Oats Loaf:

Ingredients: 
3 Big ripe bananas 
125g butter or u can use 2-3 tbsp. Olive Oil (softened) 
3/4 cup golden brown sugar 
11/2 tsp. baking powder
1 cup milk or 2 medium eggs
1/2 tsp. vanilla extract 
½ tsp. cinnamon powder
50g chopped walnuts 
1 cup or 250g whole wheat flour (sifted) 
1 cup Oats 

Method:
1. Heat the oven to 180 C. Lightly butter a 25cm/10cm (10in x 4in) loaf tin. 
2. Mash bananas into a purée. Mix milk or egg, oil, vanilla extract, and brown sugar with an electric beater until smooth and pale. Add ½ amount of chopped walnut. 
4. Mix whole wheat flour, Oats and, cinnamon, baking powder, in separate bowl.
5. Now add dry mixture into wet mixture and fold very lightly. 
6. Bake for half an hour or until a skewer comes out clean. Allow to cool in the tin for 10 minutes before tuning out.

Tip: Healthy way to eat Oats with desert. This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.
Tip: A large portion of the calories in this food come from sugars, oil.

Whole Wheat Pesto Spaghetti with lots of vegetables

Whole Wheat Pesto Spaghetti with lots of vegetables:

Maintaining a nutritious meal and cooking wholesome dishes like Spaghetti pasta with lots of herbs are key to a healthy lifestyle. My recipe combines a tasty pesto sauce, hearty pasta and a variety of veggies, making it a great way to get in your nutritional needs. Whole Wheat spaghetti with a delicious home-made pesto, made with fresh basil, pine nuts, olive oil, garlic and salt. This healthy pasta dish serves up about three servings of your daily grains and vegetables.

Ingredients: 
1 tbsp. Pine nuts (toasted)
1 cup pesto sauce (for pesto recipe check early blog) 
1 cup fresh diced red, green and yellow bell papers 
1 cup diced baby corn 
1 cup diced zucchini 
1 cup diced onion
3-4 clove garlic grated 
1 tbsp. olive oil
1/4 cup grated Parmesan cheese (plus more for serving)
1 bunch whole wheat Spaghetti (about 10 ounces if you’re measuring)
Salt to taste

Method: 

1. For making the pesto: Very finely chop 1 cup basil, 8 to 10 garlic, ½ cup of pine nuts, 1 cup of olive oil. Combine in a medium bowl. Add pinch of the Parmesan cheese (save the rest for garnish). Slowly whisk in enough olive oil to create a rough paste. Add salt and pepper to taste.

2. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the onion and garlic and season with salt and pepper. Cook 2 to 3 minutes or until the onion has softened. Add the all the diced vegetables and season with salt and pepper. Cook 4 to 6 minutes, or until softened, stirring occasionally.

3. While the vegetables cook, add the whole wheat spaghetti to the boiling water, salt and 1 tbsp. of olive oil. Cook 10 to 12 minutes or until the pasta is all cooked (Don’t overcook). Remove from heat, drain thoroughly and set aside.

4. Add the cooked Spaghetti pasta and ½ cup of water to the pan of vegetables. Continue cooking, still on medium, 2 to 3 minutes, or until well combined and warmed through. Remove from heat and stir in the pesto and season with salt and pepper to taste.

5. To plate your dish, divide the pasta and vegetables between 2 bowls. Garnish with the remaining Parmesan cheese and pine nuts. Enjoy your healthy whole wheat pesto Spaghetti Pasta!

Rainbow Healthy Salad

Rainbow Healthy Salad: 

Salad Dressing: 
Ingredients:
1 cup olive oil
1/4 tbsp. sesame seeds roasted
¾ cup vinegar
¼ cup of sugar or jaggery (I have used honey)
1 tsp. salt (or to taste)
1 tsp. pilled split mustard seeds 
¼ tsp. garlic paste
½ tsp. fresh black pepper powder

Method:
1.Take one tsp. of olive oil.
2. Add roasted Sesame seeds.
3. Then add all the above ingredients.
4. Let it get cool. Blend till smooth.
5. Keep it in the bottle and keep in the fridge.
6. Your salad dressing is ready. Enjoy whenever you want to eat nice and yummy low calorie salad.

Rainbow Salad ingredients: 
1 cup baby corns sliced into 1 inch
1 cup yellow bell papers sliced into 1 inch
1 cup red bell papers sliced into 1 inch
1 cup green bell papers sliced into 1 inch
1 cup European cucumber bell papers sliced into 1 inch
1 cup of peeled pomegranate
1 cup green  sprouts 
1 cup red sliced tomato
1 cup sliced red cabbage 
1 cup above dressing 
1 tbsp. lemon juice
salt to tasted 

Method: 
Mix all the above ingredients with dressing and keep refrigerate for two hours and serve chilled. 
  

Dips: Hummus, Curd and Cheese, Guacamole

Dips of the day: Three types which I have prepared at home....
Brut: 10-12 hours. 
Preparation Time: 15-20 mins
Cooking Time: 5 mins
Makes 1 1/2-2 cups

1. Hummus: 

Making hummus is not too hard, but it’s not all about having the right recipe.

Ingredients:
1 cups dried chickpeas (the smallest you can find)
1/2 cup Tahini sauce Tip: Tahini sauce is made out of Sesame seeds. 
juice from 1 to 11/2 squeezed lemons
6-8 garlic cloves
salt
2 tbsp olive oil (you can reduce the quantity but raw olive oil is very healthy)
1 tbsp chopped parsley or basil 
2 cups of water
2-3 olive for decoration 

Method:
1.Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night. The grains should absorb most of the water and almost double their volume.
2.Tip: Do not cook in pressure cooker. Wash the chickpeas well and put them in a large pot. Cover with water, NO salt. Cook until the grains for 15-20 mins. When you pressed between two fingers it should become little soft. Remove the peels and foam which float over the     cooking water. When done, drain grains and keep the cooking water.
3.Let it get little cold. Put the chickpeas into a food processor and grind well. 
4.Add the tahini sauce, water and the rest of the ingredients in the food processor until you    get the nice and smooth texture. If the Hummus is too thick, add some of the cooking        water. 
5.Serve with some good olive oil, olives, chili powder and chopped parsley.

Tip: you can eat with pita bread, Bread stick, Salad, you can use as a sndwhich spread and so on. To solve the gas problem,you should soak the chickpeas in clean water for 10-15 hours, switch them at list once, and take off the foam that appears over the boiling water during the cooking. There is nothing like good, healthy, homemade hummus. 


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Curd & Cheese:
Preparation Time: 10 mins
Cooking Time: none 
Makes 1 1/2-2 cups

Ingredients:
1 cup hung curd Tip: keep your curd in to muslin cloth
1 cup grated carrots
1 cup chopped onion
1/2 tsp of grated garlic
1 tbsp cream cheese
2 tsp chopped coriander
salt to taste 
Add 1/4 tsp of black salt also (which will give you good taste)

Method:
Tie the curds in a thin muslin cloth. Hang and allow the water to drain out for 1 hour.
Add the remaining ingredients and mix well.
Serve cold. 
Accompaniment: carrot, cucumber, capsicum, celery sticks or unhealthy option: chips, bread stick. 

Note : Each salad stick contains less than 1 calorie
Tips: This low-calorie cheese dip is a tasty substitute for cheese and cream dips which are high in fat and cholesterol.

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Guacamole:
Prep time: 10 minutes
Cooking Time: none 
Makes 1 1/2-2 cups

Ingredients:
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 chilies paste
2 tablespoons cilantro (coriander) leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt or regular salt
1/4 tsp of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Serve with tortilla chips.

Method: 
1.Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. 
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.

Variations:  Tip:For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados. You don't need to have tomatoes in your guacamole. To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite.

Raw Papaya Salad (Gujarati Style)

Raw Papaya Salad (Gujarati Style)

This green papaya salad, also known as "som tam", is popular the world over, and when you taste it you'll know why. Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It's also easy to make, low-calorie, and very nutritious.

Ingredients:

1 Big Raw Papaya (Peeled and Grated)

1 tbsp. Lemon Juice

2 tbsp. Crushed Peanuts (optional)

1 tsp. Oil, Asafetida

1 tsp. Mustard Seeds

1 Green Chili Chopped (Optional)

1 tsp. Turmeric Powder

1 tbsp. Sugar

Coriander Leaves (Finely Chopped)

Salt to Taste

Method:

1. Heat Oil in a Pan and add Mustard Seeds and Asafetida. Allow Spluttering. Add Crushed     Peanuts.

2. Add Green Chili and Grated Papaya.

3. Then add Sugar, Turmeric, Lemon Juice and Coriander Leaves.

4. Let it cool.

5. You should use it on the same day. If refrigerated can be stored for one day. It could be       used as Salad with yellow dhokla or khandvi or as any Side Dish.

Green Sprouts Salad

Sprouts Mingle's With Vegetables Salad 

Ingredients:

1 cucumber dice in 1 inch

1 apple dice in 1 inch

1 orange dice in 1 inch

1 cup sprouts

1 tsp Honey

1/2 cup coriander chopped 

1 tsp lemon juice

1/4 tsp black paper

salt to taste

Method:

Mix all the diced vegetables in one bowl.

Add green sprouts in the above vegetables.

Add all the other ingredients to it.

Mix well.

Keep it in the refrigerator and serve chilled.

Tip: HAVE YOU HAD YOUR SPROUTS TODAY?

“Sprouts become sources of complete protein, able to sustain human life without remedy to other foods. They contain the most of the vitamins available because they come wrapped with all the minerals, enzymes. When they are added to other foods, they make the nutrients in these foods more useable to the body."

Chocolate tart: you can make 12 small tarts 

100 gms cooking chocolate chopped

35 gm butter

25 gm all purpose flour ( whole wheat flour)

50 gm caster sugar( powder sugar)

2 eggs

Cocoa powder for decoration

Chocolate sauce for decoration

Dough for the tart shell:-

1 cup maida( whole wheat flour)

1/2 cup butter

1 egg optional or 1 cup yogurt

1/4 cup sugar powder

Salt to taste

1/2 cup chilled water

Method: for filling:-

Melt the chocolate on double boiler with butter. 

Take one bowl and add flour , sugar, and egg. 

Whisk all together like a paste.

Now per heat the oven at 150 deg centigrade. 

When chocolate gets melt then remove from the double boiler.

Now mix chocolate in to flour, sugar and egg. Whisk it nicely.

Now fill in to tart shell which is available in the market ready made or u can make it at home.

Now keep it in baking tray and put in the oven for 6 to 8 mins for baking.

Now decorate with cocoa powder and chocolate sauce.

Serve hot.

Vegetable Lasagna Recipe (Italian food):

I have kept things simple with onion, zucchini, yellow and red bell papers,
Mushrooms, garlic, basil, parsley with white sauce and pesto sauce, Cheese.
The recipe is adaptable — you can choose to add your favorite vegetables.
Just keep the proportions similar — 8 to 10 cups of chopped vegetables should do it.

Ingredients: 

8 lasagna Sheets
2 tablespoons extra-virgin olive oil
1 cup (140 grams) chopped onion (1 large onion)
3 garlic cloves , minced
1 to 2 teaspoon crushed red pepper flakes
2 medium zucchinis, cut into 1/2-inch pieces
8 to 10 mushrooms, cut into 1/2-inch pieces (500 grams or 4 cups)
1 roasted red peppers, cut into 1/2-inch pieces
1 roasted yellow peppers, cut into 1/2-inch pieces
1 can crushed tomatoes or tomato puree
Generous handful fresh basil leaves, parsley chopped
1 big bowl of white sauce
8 ounces (227 grams) low-moisture whole-milk mozzarella cheese , shredded
2 ounces 1 cup Parmesan cheese
Salt and freshly ground black pepper to taste

Method:

Heat Oven and Prepare Baking Dish
Preheat oven to 190 degrees C.
Lightly oil or spray 13-inch by 9-inch baking dish with non-stick cooking spray.
Now boil the water in add one spoon of oil and pinch of salt in it and add the lasagna sheets in hot water .
Heat the oil in a pan, then add the garlic, ginger, onion; saute for 4-5 mins.
Add the  Zucchinis and peppers and saute for 3-4 minutes, constantly tossing them.
Next, add the mushrooms, tomatoes, tomato puree, oregano,basil, parsley and seasoning.
Allow it to boil, reduce the heat to simmer, cover and cook for 10 minutes.

For the white sauce:
Melt the butter in a saucepan, add the flour (maida) and stir over a medium heat until it comes away from saucepan and forms a ball.
Remove the saucepan from the heat and slowly pour in the milk,
return to a medium heat and bring to the boil, stirring constantly (very important).
Add the cheese and stir until melted. Season to taste.

For the decoration:
Pour a third of the cheese sauce into the base of a large oven-proof baking dish.
Cover with a third of the pasta, then half the vegetable mixture.
Repeat layers using the vegetables and pasta.
Finish by covering the top with the remaining sauce, making sure all pasta is covered.
Sprinkle the Parmesan cheese over the top. Bake for 40-45 mins, or until the top is golden brown.

Brown rice and Urad dal or Black gram Dhokla: Snack item

Brown rice and Urad dal or Black gram Dhokla: 

Ingredients: 
2 cups brown rice
1 cup black gram r urad dal 
2 tsp green chilies-ginger paste 
½ teaspoon Eno Fruit Salt 
Tip: You can find this at any Indian grocery store. It’s primarily meant to fight indigestion.
Salt to taste
Tempering: 
6-8 Curry leafs
2-3 teaspoons mustard seeds
½ cup finely chopped coriander leaves
1 tsp sesame seeds
Black pepper or red chili powder to sprinkle on the dhokla (optional)

Method: 
Soak the brown rice and the dal (lentil) together for about 8 hours or overnight. Drain water and grind in the mixer make a paste. 
Set aside for 2-6 hours to ferment.
(Two hours is ample time, however, the longer it ferments the more sour the taste you will get.)
Grease a dish with oil at least 2-3 inches high.
Add salt, ginger chili paste, and Eno and stir well. The dough should be bubbling and rising slightly.
Once the batter is prepared, pour it into the greased dish. 
Carefully place the dish inside the boiling water, reduce to a simmer, and sprinkle some black pepper or chili powder on top. 
Cover the pan with a lid, and let the dhokla steam at least 10-15 minutes or until a knife/toothpick inserted in the center comes out clean.
Remove; allow it to cool a little. 
Heat the pan and add oil, add the mustard seeds, sesame seeds, curry leaves on hot pan. 
Pour over the dhokla. 
Sprinkle the coriander. 
Serve warm alone or with some green coriander-mint chutney for some extra flavor.
Tip: This snack is very healthy because of its steamed and with brown rice. 

Leftover Rice/Khichdi/Pulav/curd rice/any type of Rice based Recipe:Rice balls

Leftover Rice/Khichdi/Pulav/curd rice/any type of Rice based Recipe:
Sometimes we have left over rice which we never feel like eating again. Let’s play with the leftover stuff. We can call rice balls also. Its very healthy because there is no frying in it and I have used whole grain for the base. You can eat steam ball also.

Ingredients: 
Rice base leftover 2 cups
Wheat grained flour (wheat crumbs) - 2 cup
TiP: It is not easy to get wheat crumbs so in the market you will get bansi suji or regular rava or you can use Oat also. 
Use ENO -1/2 tsp I don’t use oil
Tip: Oil- 2 tbsp instead of use less oil (1tbsp) or no oil and
Yogurt- 3 tsp
Red chili powder- 1-2 tsp
Turmeric- 1 tsp
Sugar / jaggery- 2 tbsp
For seasoning
Mustard- 1 tsp
Cumin- 1 tsp
Asafetida- 1 tsp
Sesame seed – 2 tsp
Curry leave- 4-5
Oil- 2 tbsp
Lemon juice- 1 tbsp for dressing

Method: 
Take the left over rice/khichdi in a big bowl. Add some wheat flour/bansi suji/ rava/ oat. 
Add salt, jaggery, turmeric powder, chili powder and yogurt and ENO or oil. 
Mix it well. Add water as necessary. You should be able to make long rolls out of it. (Tip: 3- 4 inches in length). 
Divide dough into 7 -8 parts & make a long roll. Place all roll in preheated steamer for 15- 20 min. Cut roll in ½ inch.
Heat 2 tbsp oil in a small pan. Splutter mustard, cumin, sesame seed, curry leave and asafetida.
Pour over steamed muthia in pieces. 
Garnish with coriander and lemon juice. Serve hot

Weight loss soup:

Weight loss soup:

Ingredients: 
1 cup chopped cabbage
½ cup chopped mushroom
½ cup chopped spring onion
½ cup cucumber puree 
6-8 leaves basil
½ tsp parsley leaves
½ tsp ginger garlic paste
Salt to taste
½ tsp black pepper and/or chili flakes
½ tsp lemon juice
1 tsp olive oil
1 litter of water
Garnishing with cilantro leaves
Method:
Take a pan add oil in it. Make it little warm and add all the vegetables. Add water. 
Bring the soup to a boil again. Add cucumber puree to it. Add some salt and pepper and chili flakes to taste and lemon juice. Chop the cilantro leaves. Garnish each with the chopped cilantro leaves. Serve the weight loss soup immediately.
Tip: You can drink hot/cold this soup. All the vegetables has cooling effect so you can enjoy this soup in summer. This soup is very good for weight loss. If you want to lose your weight faster so drink this soup every day before lunch and dinner. 

Desert: Banana-Walnut-Coco powder cake

Banana-Walnut-Coco powder cake:-
A 171-calorie food, a banana walnut muffin gives you enough energy as a partial meal for breakfast or a snack. 
The standard calories in a daily diet equal approximately 2,000 and 171 is approximately 8.5 percent of the total.

Ingredients: 
3 Big ripe bananas 
125g butter or u can use 2-3 tbsp. Olive Oil (softened) 
½ cup golden caster sugar 
2 tbsp. coco powder
1 tsp. baking powder
½ tsp. baking soda
1 cup yogurt  or 2 medium eggs
1/2 tsp. vanilla extract 
50g chopped walnuts 
250g flour (sifted) 
Pinch of salt

Method:
1. Heat the oven to 180 C. Lightly butter a 25cm/10cm (10in x 4in) loaf tin. 
2. Mash bananas to a purée. 
3. Mix yogurt or egg, oil, vanilla extract, and sugar with an electric beater until smooth and pale. Now add banana puree in it. Add ½ amount of chopped walnut. 
4. Mix flour and salt, baking soda, baking powder, coco powder in separate bowl.
5. Now add dry mixture into wet mixture and fold very lightly. 
6. Bake for half an hour or until a skewer comes out clean. Allow to cool in the tin for 20 minutes before tuning out.
Tip:The good: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.
The bad: A large portion of the calories in this food come from sugars.

Dahi-potato-puri: Chaat Item

Chaat Item: Dahi-potato-puri: 
Boiled Potatoes meshed mixture served on crisp puris topped with chutneys and yogurt

Ingredients:
Yogurt-1 cup
Potatoes, boiled and meshed-2 medium
Puris (use pani-puri puri)-24
Salt to taste
Sugar-1 tablespoon
Green moong sprouts, blanched-1/2 cup
Red chili powder-1 teaspoon
Chaat Masala-1/2 teaspoon
Green chutney-1/4 cup
Sweet tamarind chutney-1/4 cup
Sev as required (made out of bangal fram fried snack item, which you will get ready in any Indian grocery store- product name is MTR, Garden, or Haldiram and so on) 
Roasted cumin powder-1 teaspoon
Decoration: 
Fresh coriander leaves, chopped-2 tablespoons
Pomegranate seeds Fresh-2 tablespoons
Method:
Add salt and sugar to thick yogurt and whisk till well mixed. 
Put the yogurt in a muslin cloth kept over a bowl. Gather the edges and squeeze tight to get a smooth mixture.
Keep it in the refrigerator till use. 
Mix boiled potatoes, sprouted moong or boiled black chana, black salt, half teaspoon of red chili powder, Chaat Masala. 
Break the puris a little on one side, fill it up with the potato filling, fill the yogurt and place them on a plate. 
Add green chutney, sweet tamarind chutney, sev, remaining red chilli powder, roasted cumin powder, coriander leaves, pomegranate pearls over the puris and finally dribble the remaining yogurt on top. 
Serve immediately.
Tip: 
Yogurt: good source calcium, vitamin B-2, B-12, potassium, and magnesium.
Green Moong: good source of protein also contain useful amounts of fibre, potassium, and B-vitamins. They contain low levels of fat, cholesterol and sodium.
Boiled potato: Good source of Fiber, Potassium, Vitamin B6, Carbohydrates: 
Green chutney: Good source of vitamins, minerals, good for eyes. 
Black chickpea (chana):  Chickpeas are a helpful source of zinc, folate and protein. Chickpeas are low in fat and most of this is polyunsaturated.