Dietician Amit Shah

Kala Chana Kebab 1 1/2 cup boiled kala chana4-5 cloves of garlic1 medium sized onion - diced finely1 inch ginger 1/2 cup poha2 tbsp thick yogurthandful of coriandersalt to taste1 tsp chilli powder1 tbsp chat masala1 tsp coriander powder1 tsp roasted cumin powder Blend everything in a blender except masalas without any waterOnce a smooth

Citrus Punch 100 ml Freshly squeezed orange juice 100 Ml Freshly Squeezed Grapefruit or Pomello Juice1-inch fresh turmeric root (or 1sp turmeric powder)1-inch ginger root (or 1 tsp ginger powder)10-12 mint leaves1 Tbsp Lemon Juice1 Pinch Himalayan Salt1 Tsp Pepper Blend all the ingredients today and sieve – Consume immediately on making and use all

Green Bean and Almond Salad ⅓ cup sliced almonds (about 5-6 almonds)250 gms green beans, trimmed and cut into 2 to 3” long pieces¼ cup water½ teaspoon fine sea salt, divided2 tablespoons extra-virgin olive oil1 tablespoon lemon juice (about ½ lemon)2 teaspoons Dijon mustard/Kasundi/English Mustard1 small-to-medium clove garlic2 teaspoon freshly ground black pepperPinch of red

High Protein Dosa 1 tbsp garbanzo beans/kabuli channa1 tbsp dark garbanzo beans/kala channa1 tbsp whole green gram1/4 cup husked black gram/urad dal ( whole or split)1/4 cup pigeon peas/tuvar dal½ cup rice1-2 dry red chillies ( adjust according to your spice preference)1/2 onion ( chopped)( optional)1" ginger ( chopped)1 sprig curry leaves ( optional)1/2 cup

Ginger Sesame Steamed Vegetable Salad 1.5 teaspoons grated fresh gingerroot1 Table Black Sesame Seeds - Roasted1 tablespoon sesame oil0.5 tablespoon reduced-sodium soy sauce0.5 teaspoon Raw Brown Sugar1/4 teaspoon salt1 cup cut fresh green beans (2-inch pieces) - Steamed1 cup fresh broccoli florets - Steamed6-8 fresh spinach leaves – Baby Spinach works better1/4 cup finely chopped

Coriander Tamarind Millet 1 lemon-sized ball of tamarind1 tbsp sesame oil½ tsp black mustard seeds1 Tsp Coriander Seeds1 tsp chana dal1 tsp Urad Dal1 tbsp raw, unsalted peanutsA few curry leaves2 dry red chillies, torn into pieces½ cup finely chopped onions (optional)¼ tsp hing (asafoetida)2 cups cooked Millet (Kodo/Proso/Ragi/Jowar)½ Cup Chopped CorianderSalt to taste Soak

Chana Sundal (Chickpeas Coconut Salad) Chana Sundal (Chickpeas Coconut Salad)Salt as needed3 tbsp grated coconut2 tsp Oil1/4 tsp mustard seedsFew curry leavesTo Roast and Grind1 tbsp Coriander seeds1 tbsp chana dal4-5 red chilisAsafoetida 2 pinches In a pan dry roast coriander seeds, chana dal, red chili, and asafoetida, till the dal turns golden brown.Allow this

Aubergine rolls with Fresh Pesto 2 Aubergines, Topped and TailedExtra virgin Olive oil for brushing2 Small carrots – Cut into matchsticks½ Red Pepper – Sliced6 Fine Asparagus spears, Trimmed.For Pesto:1 garlic clove, roughly chopped20 Gms sundried tomatoes/Oven Grilled Tomatoes1 tbsp Pine nuts20 Gms fresh Basil Leaves1 Tbsp Parmesan Cheese2 Tbsp Extra Virgin Olive oil Slice

Asian Noodle Soup 1 tablespoon Sesame oil1 tablespoon minced fresh gingerroot2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes, optional1/2 Cup sliced fresh mushrooms500 Ml Water or Vegetable Stock1 Tbsp Soy Sauce1 Cup Firm Tofu - Cubed½ Cup Peas/Snow Peas½ carrot, shredded2 green onions, thinly sliced100 Gms Multigrain Naturally Yours Noodles/Rice NoodlesOptional: Green Onions and

Asparagus Chickpea Salad with Herbed Potatoes 100 gms - Baby potatoes (sliced in half lengthwise)100 gms - Baby carrots or Carrot Juliennes 6 to 8 Stems - Asparagus (ends trimmed and cut into thirds) ½ Piece - Onion (Sliced Lengthwise) 1 Cup - Boiled Chickpeas 1 Tbsp - Pine Nuts 5-7 Leaves or 1 Tsp