Start by making a paste out of garlic, ginger, chillies and onion. Add the paste to gram flour and add a pinch of salt and turmeric.
Now pour in water until the batter has a thick consistency. Spread this paste on each colocasia leaf and stack them on a plate.
Fold and tie them into a roll. Boil the patra rolls in water for 2 minutes.
Cut the roll into pieces, and shallow fry them and serve.
India’s diverse geography and climate conditions can be reflected by its vegetation range, which includes an assortment of edible greens. Leafy Indian greens are a quick source of fibre and chlorophyll that can transform UR health.
Interestingly, chlorophyll's molecular structure is similar to haemoglobin in the blood. Leafy greens are a great addition to UR diet and offer countless health benefits.
Colocasia Leaves also known as Arbi-ke-Patte are a powerhouse of β-carotene and vitamin A and K. These greens are grown throughout the year in subtropical and tropical regions. When growing these greens at home ensure you plant the colocasia tubers at least 2-4 inches deep and always keep the plant moist.
Here are some more benefits of these leaves.
Rich in antioxidants: Antioxidants help reduce inflammation in our body and takes care of our overall well -being. In the long run, it prevents diseases and boosts your heart health. Research states that body inflammation leads to autoimmune diseases and increases the risk of heart health. Using colocasia leaves in your diet helps you to reduces these risks.
Healthy Heart: Due to the nutrients present in these leaves like vitamin C, folate, vitamin A and antioxidant, it is an excellent choice to boosts your heart health. Studies have shown that including these leaves in the diet has given significant results in reduced heart diseases risk and promote healthy blood pressure. Adding a few leaves to your soup regularly, keeps your body, especially heart, healthy.
Aids in weight loss: Since more than 90 per cent of the leaf content is water and is filled with nutrients, it easy to include them in your diet. The high fibre promotes satiety and helps you minimise your food portions. They are low in carbohydrates and fats, helping in maintaining a healthy Body Mass Index (BMI).
Heat oil in a pan, add the cumin seeds and allow it to crackle.
Add the chopped spinach and sauté it on a high flame until it becomes soft and most of the water is evaporated.
Set the pan aside and let the spinach cool down.
In a bowl, whisk yoghurt, cumin powder, red chilli powder, black pepper and salt. Now fold in the cooled spinach into the yoghurt.
Refrigerate for 2 hours or serve as it is with hot parathas.
Refrigerate for 2 hours or serve as it is with hot parathas.
The dark green colour of spinach leaves indicates they contain high levels of chlorophyll and health promoting carotenoids (beta carotene, lutein and zeaxanthin). These phyto chemicals have anti-inflammatory and anti-cancerous properties, and are important for healthy eyesight, preventing macular degeneration and cataract.
Spinach is available all year round but is in season during the spring (March - June). It is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. There are sound reasons why spinach would produce such results, primarily the fact that it is rich in iron. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis.
Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.
One teaspoon of equal parts of mint powder, ajwain and black jeera. Mix well and drink after UR meals for better digestion.
It is best to avoid drinking water right after your meals. You can drink water 30 minutes after your breakfast, lunch or dinner.
1 glass or bottle of water
1 tsp. mint powder
1 tsp. ajwain
1 tsp. black jeera
In a pan add olive oil and saute onion and garlic.
Add the broth and mustard leaves and wait until the leaves are wilted.
Add sesame oil, salt and pepper.
Toss the salad well and serve.
Have this salad as an evening snack or as a side dish.
Prep time: 10
Approximate cost: INR 45
Serving size: 1
Cooking time: 30
Energy: 167 Kcal
Carbs: 24 g
Proteins: 5 g
Fat: 6.1 g
Fibre: 24 g
Whole wheat flour - 1 cup
Chickpea flour- 1/2 cup
Green chilli - 1
Ginger - 1 tsp
Cumin seeds - 1 tsp
Red Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Sugar - 1 tbsp
Cooking soda - 1 pinch
Oil - 2 tbsp
Methi (fenugreek leaves)- 1/2 cup
Water - 1/2 cup
Finely chop the methi leaves.
Add all the ingredients into a bowl except water.
Preheat the oven for 150 C
Mix the mixture well until a crumble forms.
Add water and make a kneadable dough and rest for half an hour.
Spread the dough and cut them into your favourite cookie shape.
Bake them in a preheated oven at 150-degree centigrade for 20 minutes.
You can have them as an evening snack with tea.
Put two bananas, four tablespoons of yoghurt, two teaspoons of almond butter, 2 unseeded dates and one teaspoon of vanilla extract in the blender.
Make sure you don’t blend the ingredients too much.
Add the yoghurt in the cup you stored the yoghurt in.
You can either freeze it or just have it as it is.
Cals - 168.3 cals
Carbs - 3.3 g
Protein - 15 g
Fat - 11.2 g
Fibre - 0.07 g
Paneer cubes cut into small pieces: 100 gms
Finely chopped spinach: 1/4 cup
Paprika: 1/2 tsp
Red chilli flakes: 1/2 tsp
Rosemary: 1 tsp
Milk: 1/4 cup
Salt as per taste
In a bowl whisk eggs, milk and add all the ingredients. Preheat the oven to 350 F. Grease the muffin moulds with a little oil. Spoon batter into the prepared muffin tray, about 3/4 full.
Transfer the muffin tray into the oven and bake for 18 to 20 minutes. After UR mini frittatas are cooked transfer the muffin tray onto a wire rack and let them cool down completely.
Use a butter knife to run around the edges of the frittatas to take them out from the muffin moulds.The frittatas can be refrigerated to be used in the morning for a nutritious breakfast. Reheat the frittatas in the microwave before serving!
Sift flour, cocoa flakes and baking soda three times with a sieve or a blender. While you are at it, preheat the oven for 350 F or 180 Celsius for twenty minutes.
Now add ½ cup of oil or butter, one whole egg and 1 tsp of vanilla essence to the flour, cocoa flakes and baking powder and blend. While blending add 200 gms of jaggery and add ¾ cup of thick buttermilk and blend until the batter is lump-free.
Remove the batter from the blender and add ½ tsp of salt. Oil the baking tray with oil and after oiling the pan, sprinkle it with a bit of flour, so the cake doesn't stick to the bottom or the sides of the tray.
Now pour the batter into the baking tray and put it in the oven for 40 minutes to bake. Remove your cake from the oven and let it cool down. Your cake is now ready!
Dark chocolate cocoa flakes: ⅓ cup
Jowar flour: 100g
Baking soda: 1tsp
Oil or butter: ½ cup
Vanilla essence: 1tsp
Whole egg: 1
Thick buttermilk: ¾ cup
Wash the spinach thoroughly as dirt is deposited on the leaves. Add the spinach into a blender and make a thick paste.
Add the rest of the ingredients to the blender except the almond milk. Blend everything well and at the end add almond milk.
Blend them until it has a uniform colour. Without straining the smoothie, add it to a tall glass and serve fresh!
Raw spinach: 1 cup
Unsweetened almond milk: 1 cup
Yoghurt: 2 tbsp
Honey: ½ tsp
Moringa leaf powder: ½ or 1 tbsp
Rinse grated potatoes in cold water, squeeze out as much liquid as possible & pat dry. Combine all veggies (potatoes, carrots, green onions, coriander leaves and green chillies).
Add salt, pepper, ground cumin, garam masala in the given quantities & mix well. Add milk and lightly beaten egg to the mixture and mix well.
Step 3 :
Now, add the besan and maida to the given quantities and mix thoroughly. The mixture will be slightly runny but once cooked, the pancakes will come out nice and crispy.
Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over medium heat for about 5 min on each side or until golden brown & carrot is tender. Repeat the cooking process for the remainder of the mixture. Microwave for a minute to reheat before serving. Serve with ½ cup of sour cream or plain greek yoghurt.
To make dairy free buttermilk, mix the coconut milk with vinegar and set aside for 5 minutes. Whisk the oat flour, almond flour, baking powder, salt and cinnamon together in a bowl. Make sure it is blended well.
Step 2 :
In another mixing bowl, beat your eggs till they are frothy. Then add in the banana, coconut oil or butter, dairy-free buttermilk and honey or maple syrup. Mix together.
Step 3 :
Combine both the dry and wet ingredients together. Stir until it is just mixed. DO NOT OVERMIX! Your batter should be thick but pourable at the same time. It is a good idea to let it sit for 10 minutes before making the pancakes. In case your batter gets too thick, thin it out with a little water.
Heat your pan over medium heat. Melt a little butter or oil in the pan and wait for it to become hot. Pour in the batter using a 1/4 cup for an ideal pancake size. Let it cook until bubbles form on the outer surface of the pancake. This should take approximately 2 to 3 minutes. Flip it with a spatula for another 90 seconds to ensure an even golden brown on both sides. Serve the pancakes immediately!
Warm-up oil in a pan over medium heat. Add jeera and once it splutters, put in the ginger garlic paste and fry. Then add tomatoes, onions and chillies and sauté till soft. Sprinkle in the chilli powder and turmeric. Fry until the spices smell cooked and fragrant.
Add in your vegetables (Broccoli, capsicum and zucchini) and sauté for a minute till they are slightly cooked but still retain some crunch.
Break your eggs into another bowl and beat until frothy. Lower the heat and then pour the eggs into the vegetable mixture and scramble them by slowly stirring them. When it is just cooked and still soft, remove from the heat.
Garnish with coriander leaves and serve.
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Reproduction in part or in whole is prohibited. Wellness suggestions and treatments discussed in this issue are only indicators of what makes one healthy or not. It may not be an accurate assessment of what’s specifically ideal for you. Consult with your doctor before undertaking any treatment.