Oats are full of minerals, fiber, proteins and antioxidant that are good for maintaining blood pressure. The idea is to create this recipe to get all the nutritious benefits of  Oats, cereals, and tofu which gives fewer calories with more taste like PIZZA.

If your kids love PIZZA I m sure many mommies know this, try this recipe as healthy snacks or even you can have this as a healthy breakfast menu for your family as well. Enjoy this PIZZA recipe and share your feedback. For more Recipes…

Ingredients (Serving for 2) :

• 2 small bowls Oats( grind in a mixer)
•     2 small bowls Cereal ( Yellow Moong Dal) ( grind in a mixer)
•     1 grated onion
•     2 chopped green chilies
•     Pizza topping paste
•     Half cup chopped green capsicum
•     3-4 cloves crushed garlic
•     Black pepper powder
•     Gram Masala ( Optional)
•     Mixed Herbs ( Combination of oregano, rosemary, thyme)
•     Chopped coriander leaves
•     100 gmTofu ( Made of Soya Milk)
•     Olive Oil
•     Salt to taste.

Method:

1. Take the bowl and add powdered Oats, Cereals and mix well
2.  Add grated onions, crushed garlic, green chilies, black pepper, chopped capsicum, garam masala, coriander leaves, salt to taste mix well. Add water to make the consistency so that you can make the pancakes shape to make the pizza base.
3. In a pan sprinkle oil and pour the mixture to make thin layered pizza base and keep the flame low to make them crisp and cover them for a min with the lid to cook evenly.
4. Once cooked in both side, spread pizza topping paste evenly and spread grated tofu over the pizza and sprinkle mixed herbs.
5.  Cover the lid again for 30 secs and serve hot with sauce or mayonnaise.

Note: You can add different steamed veggies as per your taste in the mixture to give the more healthy look and add cheese optionally for kids to make it more attractive and tasty.

You can have this sweet pre or post workout session. Enjoy this recipe and share your feedback with me.

Ingredients (Serving for 2) :

• 4 tsp. Chia seeds( soaked for 3-4 hrs)
• 6 Multigrain Digestive Biscuits
• 4 tsp. drinking chocolate powder
• Half cup melted dark chocolate or less sugary chocolate
• Half bowl chopped almonds and chopped walnuts
• 3 tsp. pumpkin seeds
• 6 tsp. melted butter

Method:

• In a mixer grind the multigrain biscuits into coarsely powder form.
• Add 2 tsp. Melted butter in that powder and mix well.
• In Chia seeds add drinking chocolate powder and mix well.
• Add chia mixture, chopped almonds, and walnuts into biscuits mixture and mix well.
• In a tray grease the surface with butter and spread this mixture evenly.
• Over this mixture spread the melted chocolate.
• Garnish this dessert with pumpkin seeds.
• Now keep this in a refrigerator to set it cool for 3-4 hours.
• Take the tray out and cut the brownies into pieces.

Note: Melted chocolate is optional if you don’t want more chocolate over these brownies. You can keep this dessert for 5-6 days in the refrigerator. We have not used sugar in this, because drinking chocolate powder itself is sweet in taste and even the chocolate we spread over it, is also sweet.

Ingredients (Serving for 2) :

• 1 bowl Oats (100 gms)
• ½ bowl steamed beans(Chauli)
• ½ bowl capsicum
• 1 bowl cabbage and broccoli
• 1 chopped onion
• Maggie Magic masala
• 2-3 Garlic Cloves ( chopped)
• ½ tsp. black pepper
• 1 tsp. chopped green chilies
• 1 tsp. mixed herbs
• Salt to taste
• Olive oil
• Fresh coriander leaves

Method:

• Take the veggies and boil it once. Or you can steam them.
• Take the pan, add 2 tsp. oil and add onions to it. Sauté till golden brown.
• Add steamed veggies and sauté well for 30 sec.
• Now add chopped garlic, green chilies and chopped tomatoes sauté for a minute.
• After saute a minute now add maggie magic masala, mixed herbs, black pepper, salt and sauté well.
• Add oats and pour 2-3 cups water and cover the lid.
• Once the water evaporates, switch the flame and garnish it with fresh coriander leaves.

Note: To make it healthier you can add more different seasonal veggies into it.

This should take about 15 minutes

In every 100gms of soya bean, there is 16.6 g of protein and 9.9 g of carbs. So the idea to create this vegan recipe is to get more protein in our morning breakfast that will help us to boost heart health, improve blood circulation, give shine to the hair and skin. So I tried this recipe by adding the twist of tomato and mint and yes it came out very yummy and indeed too healthy. Try it and enjoy this variety in breakfast.

Ingredients (Serving for 2) :

• • 1 bowl (100gms) Soya beans in a form of legume
  • 2-3 tomatoes ( make puree )
  • 2-3 Garlic Cloves ( chopped)
  • Half bowl  chopped ( white onions)
  • 3 tsp. tomato sauce
  • ½ tsp. black pepper
  • 1 tsp. red chili powder
  • mixed herbs
  • Salt to taste
  • Olive oil
  • Fresh coriander leaves
  • Fresh mint leaves

Method:

1. In a bowl soak the soya beans for 4-5 hrs. and drained the water.
2. Put a pressure cooker on heat and add water and soya bean, when pressure cooker whistle for 3 times, switch off the flame.
3. heat a pan, add 2 tsp. oil, add chopped onions and stir-fry for a min.
4. Now add tomato puree to it and sauté for 2 mins.
5. Add 3 tsp. tomato sauce with chopped garlic and sauté for another 1 min.
6. Now add boiled soya beans, red chili powder, salt, mixed herbs and sauté for 1 min.
7. Add few leaves of mint and sauté well. Switch off the flame and sprinkle the chopped coriander leaves and serve with multigrain bread.

Note: You can add tomato sauce as per your taste for sweetness and in case you don’t have multigrain bread you can serve it with garlic bread. Don’t overcook the soya beans.

Sometimes we would love to have mouth-watering samosa anytime anywhere. But what, if this samosa comes dipped in masala gravy for you in the main course menu. Thinking for such recipe was bit tricky and the challenge for me was to make it healthy. So I tried to make this recipe engrossed with healthy content, yet making it with typical north Indian butter masala type. Hope you will try it and enjoy this different version of butter masala for your dinner or lunch menu.

Ingredients (Serving for 2) :

• 100 gms grated paneer
• 2 multigrain bread
• 1 bowl tomato puree
• 2 onions
• ½ tsp. cumin seeds
• 2 garlic cloves chopped
• 1 tsp. Garam masala
• 2 tsp. cashew nut paste
• 1 tsp. Red Chilli powder
• 2 tsp. black chili powder
• ½ tsp. Turmeric powder
• ½ tsp. Cinnamon powder
• 1 tsp. Chicken masala
• Salt to taste
• 3-4 tsp butter
• oil
• Fresh mint leaves
• Fresh coriander leaves

Method:

1. In a bowl add grated paneer, salt, black pepper, chopped garlic, fresh coriander leave and mix well.
2. Take the multigrain bread cut the corner sides. Now cut it diagonally to get the triangle shape.
3. Now fill the paneer in the bread and seal the corners by taking little water in your fingers and give the samosa shape.
4. Heat oil in a pan and shallow fry until golden brown or in case you have air-fryer you can use that to make it oil-free.

How to make Butter Masala Gravy

1. Cut the onions into pieces and fry them until golden brown.
2. Once done let it cool and grind in the mixer.
3. Heat a pan, add butter and 1 tsp. oil, now add onion paste, Cashewnuts paste and sauté well for 2 mins.
4. Now add tomato puree and stir-fry for 2 mins.
5. Add red chili powder, turmeric powder, chicken masala and keep stir frying it on low flame.
6. You will see the masala gravy becomes more reddish in color due to more roasting.
7. Now add 2tsp. fresh cream and keep stirring it.
8. When corners of the pan leave oil, means your butter masala gravy is ready now add garam masala to it. Add mint leave in the gravy.
9. In a serving dish add samosas and pour this masala gravy on it.
10. Garnish it with chopped mint and coriander leaves and serve it with parathas, naan and missi roti.

Note:  Adding fresh cream is optional if you don’t want to make the gravy more heavy you can skip adding fresh cream in it.

Rice can be eaten in many forms, but when it comes to making it royal with healthy tadka in a form of biryani the definition changes altogether, in this recipe there is bit change in the content with soya chunks but the taste remains the same. With this idea in my mind, I made this biryani which has healthy content in it and I have used simple masala available at home. Hope you will try and enjoy this royal healthy yet tasty biryani treats.

Ingredients (Serving for 2) :

• 1 small bowl Golden rice( Used for Biryani)
• Half Bowl Soya Chunks( Nutrella)
• 1 cup ( mixture of chopped beans,chopped carrot,broccoli)
• ½ cup chopped onions
• 1 tsp. chopped ginger
• 3-4 Cashewnuts, 3-4 Almonds
• 1 Black Cardamom
• 2 Green Cardamom
• 4 Black pepper seeds
• 3 Cloves
• 2 Bay leaf ( Tejpatta)
• 1 Cinnamon stick
• 5-6 Garlic Gloves ( in a paste form)
• ½ tsp. cumin seeds
• 1 tsp. Red Chilli powder
• ½ tsp. Turmeric powder
• ½ tsp. Cinnamon powder
• 1 tsp. Rose water
• 3 tsp. Desi ghee
• 1 tsp. Garam masala
• Salt to taste
• Few paneer pieces
• Freshly coriander leaves

Method:

1. Rinse and wash the Golden Rice and keep aside in water for 5 mins.
2. Take boil water and soak the soya chunks for 2 mins and drain the water with the help of palm.
3. In a pan add ghee, and then add cloves, black pepper, black cardamom, green cardamom, bay leaf.
4. Let them sputtered and add cumin seeds.
5. Now add cashew nuts and almonds and stir fry till golden brown.
6. Add onions, ginger and chopped garlic to it.
7. Once done add red chili, turmeric powder, salt and add 2 cups water.
8. Pour all the vegetables, soya chunks, golden rice, and stir-fry.
9. Add cinnamon powder and rose water and cover the lid for next 10 mins.
10. Once the biryani is done, add garam masala and finally garnish it with fresh coriander leaves and paneer pieces.

Note: To give it more royal taste you can add saffron strands to in it.

Dry Kala Chana ( Beans) is the rich source of protein and carbs. And to add this to your diet is essential. I love the Rajasthani Kadhi and I generally add more protein in my diet schedule so here the idea clicked that, why not to make a main course dish for lunch or dinner which is full of nutritional value. Hence I tried to add the Rajasthani taste to it, with the flavor of all basic spices. Try this recipe and feel the taste and flavor of “KADHI”.

Ingredients (Serving for 4) :

• 150 gms or one medium bowl Dry Kale Chane( Beans)
• 3 spoons makka Atta
• 2 Cloves
• 3-4 Black Pepper
• 1 black cardamom
• 2 green cardamom
• 1 tsp. Rai ( Mustard Seeds)
• 1tsp. Jeera (Cumin Seeds)
• 1tsp. Sauf (Fennel Seeds)
• ½ tsp Dhaniya ke dane ( Coriander Seeds)
• ½ tsp Hing ( Asafoetida)
• 2 Tej Patta ( Bay Leaf)
• 1 Javitri ( Mace)
• 1 Chakra Phool ( Star Anise)
• 7-8 crush garlics
• 1 onion (grated)
• 1 green chilli (finely chopped)
• ½ tsp. turmeric powder
• ½ tsp. crush ginger
• 1 tsp. Red chilli powder
• 1 Cup butter milk
• Few Kadi patta (curry leaves)
• Fresh coriander leaves
• Mustard  Oil
• Salt to taste

Method:

1. Soak Kale Chane overnight, and drained the water.
2. In a pressure cook add water, cloves, cinnamon, black cardamom, green cardamom, star anise, mace together in the water and cook until 6-7 whistles come.
3. Once cooked in pressure cooker let it cool and then grind in a mixer.
4. In a pan , pour mustard oil, let it heat properly then and add cumin seeds, Mustard seeds,Coriander seeds, fennel seeds, Asafoetida. And let them sputtered.
5. Now add onion, garlic, green chillies, ginger and kadi patta and sauté for a min. Then add red chilli powder, Turmeric powder and salt.
6. Now add makka atta and stir fry.
7. Switch off the flame and add butter milk to it.
8. Keep on stirring and then switch on the flame. Now add water and continuously stir it.
9. Now add kale chane paste to it and keep the flame at simmer, let it boil slowly for 5 mins.
10. If the Kadi is getting more thicker then add water and boil it at low flame.
11. Once the oil float at the corner of the pan, the Kadi is ready. Garnish it with fresh coriander leaves.
12. You can serve it hot with chapatis or Naan.

Note:  Don’t add too much of makka atta otherwise the taste will not come as good as it should be.

Jowar( Sorghum)is the millet which is gluten –free and rich in fiber and Makka (Maize) which is the true source of carbs and dietry fiber. The idea is to create such recipe so that we can have good nutritious breakfast with the twist of some masala. I got a click for this recipe that sometimes we got bored of our usual breakfast and we want some variety in the menu, so here comes this recipe, let’s try this and see how you like it.

Ingredients (Serving for 4) :

• Half small bowl Jowar Atta
• 3 spoons makka Atta
• 2-3 crush garlics
• 1 onion (grated)
• 1 green chilli (finely chopped)
• ½ tsp. crush ginger
• 2 tsp. Lasuniya Dahi Chutney ( Optional)
• 1 tsp. Red chilli powder
• 2-3 Black pepper (Crushed)
• Fresh coriander leaves
• Olive Oil
• Salt to taste

Method:

1. Take a bowl and add all the ingredients mentioned above and add water to make the batter.
2. The batter should not be thick.
3. Take a non-stick pan, pour some oil and make pancakes the batter.

Note:  The flame should be low while making the pancakes. It is recommended to add the Lasuniya Dahi Chutney  to get the more refined taste and flavour.

Chutney is the best companion in any kind of food. We have different varieties of chutneys in India. Garlic has a medical property that helps to cure many kinds of sickness, including common cold. Garlic improves the cholesterol level. I have used desi ghee in this recipe, as Desi Ghee(Clarified Butter) also balances the cholesterol level , reduce inflammation in the joints. So considering these nutritional values I have made this recipe which can be used in many ways. It can be made easily and can be stored for long time in Refrigerator.

Ingredients (Serving for 2) :

• 5-6 Gralics
• 1 Onion
• 1 small bowl curd( 100gms)
• 4 spoons fresh cream
• 2 tsps. Red chilli powder
• ½ tsp. Asafoetida (Hing) powder
• 3 big spoons Desi Ghee
• ½ tsp. cumin seeds
• Salt to taste

Method:

1. In a mixer-grinder jar add garlic, chopped onion, curd, red chilli powder and salt, now grind add little water to maintain the consistency. Don’t add much water to it.
2. In a wok add desi ghee, now add hing powder,cumin seeds.
3. Now pour garlic mixture in the wok and stir fry it for a min.
4. Add fresh cream to it and stir fry continuously.
5. Cover the lid for another 2-3 mins. , keep on stirring after every 1 min.
6. When you see the ghee at the sides of the wok, that means now chutney is ready
7. You can serve hot with parathas, naan, namkeen rice etc.

Note:  You can use this chutney with dosa and spread over plain dosa, you can use this with vegetable oats as well. You can store it for 5-7 days in a refrigerator.

Idli is a south Indian dish which we can have for breakfast, lunch or dinner. We generally have the idlis from suji( Rawa/Semolina) or from Rice. Both idlis have a high content of carbohydrates. And generally, we Indians daily consumes more carbs than fiber or protein. Here comes the idea that clicks me, how we can add protein to our diet as a breakfast with other fiber and minerals. So idli is one of the best options for such nutritional value so I have experimented this idli with Oats and cornflakes. I liked the taste, hope you all would like it too.

Ingredients (Serving for 2) :

• 1 small bowl Oats (grinded in a mixer-grinder)
• 4 spoons Cornflakes ( grinded in a mixer-grinder)
• 3 spoons Urad-Chana dal dosa batter
• 3 spoons Rawa (Semolina)
• ½ bowl curd( Dahi)
• 2-3 Garlic Cloves ( in a paste form)
• 1 tsp. Baking soda
• ½ spoon Eno
• Salt to taste

Method:

1. In a bowl, add all the ingredients and mix well except Eno.
2. To maintain the consistency add water to it.
3. Keep aside this mixture for 10 mins.
4. Put the Idli maker on the flame and grease the idli maker with oil before pouring the mixture into it.
5. Now add Eno to it and pour the mixture into the idli maker.
6. Cover the lid and steam it for 10 mins.
7. Check the idlis with the fork or toothpick whether it is steamed or not.
8. Once done, serve it with Sambhar or Green Chutney or Lahsuniya Dahi Chutney.

Note:  To make the idli soft, always check the quantity of the baking soda, it should not be less or more. Always add Eno when you are about to make idli, not before that.