yourplatformLow-calorie, gluten-free Indian food
0 These low-calorie Indian recipes can be your quick breakfast or dinner any day for a healthy meal and help you not crave for Sabudana Khichdi One of the most well-known fasting dishes is sabudana khichdi, which is cooked with sabudana pearls, boiled potatoes, roasted peanuts, and a few spices. Typically, it is prepared on Hindu fasting holidays like Ekadashi, Mahashivratri, and Navratri. Ingredients 100 grams of sabudana 2 boiled and chopped potatoes ½ cup Roasted peanuts 1 teaspoon grated ginger 1 green chilli 1 teaspoon of cumin powder ½ teaspoon sugar Curry leaves Salt 1 teaspoon of lemon juice 1 tablespoon oil Method Wash and clean the sabudana and soak it for 3 to 5 hours Drain it and set it aside. Heat oil in a pan and add cumin and let it splatter Add the green chilli, ginger and curry leaves. Toss the potatoes and add salt Add roasted and crushed peanuts Add the soaked sabudana and let it cook for 5 minutes Sprinkle the lemon juice on it and garnish with some coriander. Egg Bhurji Ingredients 4 eggs ½ cup chopped onions ½ cup chopped tomatoes ½ cup chopped capsicum ½ cup chopped tomatoes ½ tablespoon ginger garlic paste ½ tablespoon garam masala ½ tablespoon jeera 1 tablespoon chilli powder 1 tablespoon oil ¼ cup coriander Salt Method In a bowl, whisk the eggs, To a hot pan add oil, jeera, onions, ginger-garlic, green chillies and curry leaves Add capsicum and let it saute for 2 minutes, add tomatoes and let it cook Add the spices and pour the eggs and whisk them and let it cook Garnish with coriander and serve it with buttered toasted pav. Quinoa Dosa Super grain has a large amount of protein with a wide range of amino acids, which makes it particularly beneficial for vegans, vegetarians, and those who follow a gluten-free diet. It is also rich in fibre and antioxidants and has B vitamins and iron, among tons of other benefits. Ingredients Quinoa Urad dal Fenugreek seeds Salt Method Wash and clean the quinoa and urad dal, and soak it in water for three to five hours. Blend the soaked rice and dal adding some water to get the dosa batter, and let the batter ferment overnight. Pour the batter into a hat pan and let it cook on both sides and serve hot.
