Tag Archives: indian diet chart

  • 13
    Oct 20
  • 0
Healthy Indian Mixed vegetable Koftas

Healthy Mixed Vegetable Koftas (made in appe pan)

Category:Indian Dietitian Online,Recipes- Side Dish Tags : 

Here’s a healthy take on the delicious Koftas-presenting the Healthy Mixed Vegetable Kofta brimming with nutritious vegetables and not deep fried.

Wondering how to make Healthy Mixed Vegetable Koftas? These are a little more time consuming as they are made in an appe pan.  What you will need is a special ‘appe pan’ which has 5-7 or more round holes. The batter is poured into these holes and the resulting appe is almost round like a ball. Check out the Healthy Appe recipe if you are interested in making Mixed Vegetable appe (using dosa batter).

Healthy Mixed Vegetable Koftas made in Appe pan

Ingredients for making Healthy Mixed Vegetable Koftas:

  • For the koftas-
  • Finely chopped and blanched mixed vegetables ( French beans, carrots, peas) – 2 cups
  • Cauliflower boiled, peeled and mashed – 2 no medium
  • Besan- 1 tbsp
  • Paneer – Grated 1 cup
  • Psyllium husk: to coat
  • Green chilies, finely chopped – 2-3 no
  • Finely chopped ginger – 1 tbsp
  • Red chili powder – 1/2 tsp
  • Salt – to taste
  • Oil – 1 tbsp
  • For the gravy-
  • Oil – 2 tbsp
  • Butter – 1 tbsp
  • Cinnamon stick – 1 inch
  • Green cardamoms – 5-6 no
  • Black peppercorns – 1 tsp
  • Cumin seeds – 1 tsp
  • Bottle gourd, cut into cubes and boiled – 100 grams
  • Red chili powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Turmeric powder – a pinch
  • Cumin powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Fresh coriander leaves roughly chopped – 1/2 cup
  • Mint leaves roughly chopped – 1/2 cup
  • Tomato purée – 1/2 cup
  • Fresh cream – 1/2 cup (optional)
  • Salt: to taste

Method:-

  1. To make the gravy, heat oil in a kadai. Add cinnamon, green cardamoms, black peppercorns, cumin seeds and saute for a minute on a low flame.
  2. Add bottle gourd, red chili powder, coriander powder, turmeric powder, cumin powder, garam masala powder and mix well.
  3. Add bhuna masala and mix well. Add roughly mint leaves and mix. Switch off.
  4. When cool transfer the mixture into a blender and grind into a puree using very little water.
  5. Transfer the gravy into a bowl and keep aside.
  6. To make the koftas, mix together mixed vegetables, mashed potatoes, paneer, besan, green chilies, ginger, red chili powder, salt and mix well.
  7. Coat with psyllium husk.
  8. Heat an appe pan, add a drop of oil into each . Make equal size balls of the mixture and place into each groove. Cover and let it fry for 1-2 minutes, then turn with a toothpick/fork and cook it on all sides. Once all the koftas are cooked, keep aside.
  9. Heat a little butter/ghee in a kadai. Add the tomato puree and cook for 2 minutes. Add fresh cream (optional)and mix well. Allow the gravy to come to a boil. Simmer for 1-2 minutes.
  10. Transfer the gravy into a serving dish, add the koftas, garnish with chopped coriander leaves and serve hot with rice/ roti.

More recipes with the appe pan:

Healthy Mixed vegetable Appe

  • 21
    Jul 20
  • 0

Indian Diet Plans by Indian Dietitian Sweta Uchil

Category:Indian Dietitian Online,Nutrition Articles Tags : 

Are you looking for an Indian Dietitian? Are you looking for an Indian Dietitian nearby? Are you looking for an Indian Dietitian who can plan Indian Diet plans? Are you looking for an Indian Dietitian who is qualified? Are you looking for an Indian Dietitian who can plan your diet chart according to your needs, eating habits and lifestyle? Are you looking for and Indian Dietitian who knows what life is for an Indian outside India?

Then look no further-meet Sweta Uchil-Purohit. Our Dietitian who ticks all the boxes. How? Let’s have a look:

Are you looking for an Indian Dietitian? Sweta Uchil is an Indian Dietitian and completely understands the eating habits of all Indians. She is not only a popular dietitian among Non Resident Indians but also the South Asian(Sri Lankans, Nepali, Pakistani and Bangladeshi community).

Are you looking for an Indian Dietitian nearby? Sweta Uchil is an Indain Dietitian who has an e-clinic. That means she is just a click away-you can easily have a diet consultation without even leaving your home. That is the nearest that anyone can be to you.

Are you looking for an Indian Dietitian who can plan Indian Diet plans? Being Indian and having a keen interest in learning about different cuisines and also having the exposure to people from allover India, she can plan diets for any region of India/South Asia.

Are you looking for an Indian Dietitian who is qualified? Sweta Uchil is an Indian Dietitian who started her career as a Clinical Dietitian at Manipal Hospital, one of Bangalore’s most highly acclaimed hospital. Here she planned diets for not just weight loss but also for Diabetics, Renal patients on dialysis as well as post kidney transplant diets too.

Are you looking for an Indian Dietitian who can plan your diet chart according to your needs, eating habits and lifestyle? Sweta anything between 40 minutes-1hour on each client during the first consultation. This is to get a deep understanding of the patients current diet and lifestyle. After this, the plans a diet based on these inputs so that it makes it easier for the client to follow the Meal plans recommended.

Are you looking for and Indian Dietitian who knows what life is for an Indian outside India? Tired of explaining how life outside India is for a NRI? Sometimes people in India don’t seem to get how different the lifestyle of Indians who live and work abroad to that in India. Sweta has lived in the US and currently lives in Australia and hence is familiar with life in both hemispheres.

Where are the reviews? Of course in today’s world we don’t even buy a pen without checking if it has good reviews so how can you choose a Dietitian/Nutritionist with checking for reviews? Go ahead and check our Reviews page or log into your Linkedin account and check Sweta Uchil-Purohit’s Linkedin profile for the current reviews.

What does a typical Indian Meal Plan look like? This is very difficult to generalize as Sweta Uchil plans each Meal Plan according to the eating habits and tweaks it to fit her recommendations.

Contact us now to know more: CONTACT US or Message us on our Facebook page

  • 21
    Jul 20
  • 0

Ashgourd Majjigehuli (Wintermelon curd curry/ Ashgourd Morukulambu)

Category:Indian Dietitian Online Tags : 

Ashgourd (Kumbalkay in Kannada, Kumhda in Hindi, Vellai Poosanikai in Tamil) is a common and highly revered vegetable in India. It is also used in Hindu religious ceremonies.

It is supposed to be a light vegetable and easy to digest, so best for those who find it difficult to digest heavy foods.

Pumpkin, Squash, Vegetables, Benefit From, Harvest Time
Ashgourd/Wintermelon

Here is a simple curd curry using Ashgourd:

Ingredients for the majjige huli:

  • Ashgourd/Wintermelon: 500gms cut into cubes
  • Coconut: 1 cup grated(fresh/frozen)
  • Channa dal/split chickpeas: 1tbsp soaked in water for 1/2hour (optional)
  • Green chillies: 2-3
  • Cumin seeds/zeera: 1tsp
  • Mustard seeds: 1tsp
  • Yogurt/ curd: 1 cup (should be slightly sour)
  • Water: 2-3 cups
  • Salt: to taste

For the tempering:

  • Mustard seeds: 1tsp
  • Cumin seeds/zeera: 1tsp
  • Urad dal: 1tsp
  • Curry leaves:3-4 nos.
  • Oil: 1tsp

Method:

  1. Boil the Ashgourd/Wintermelon in just enough water till half done.
  2. In the meanwhile grind the coconut,green chillies, the soaked channa dal(optional), mustard and cumin seeds till you get a fine paste (add a little water when grinding).
  3. When the ashgourd/Wintermelon is half cooked add the ground masala and a cup of water and let it boil.
  4. Add salt, yogurt and another cup of water and cook for a minute or two.
  5. In a separate pan, heat the oil and add the mustard,cumin and the urad dal. Wait till the mustard starts to pop, add the curry leaves , then pour the tempering over the majjige huli and mix.
  6. Serve the majjige huli hot with parboiled rice or regular rice.

Q: What is your favorite side dish to go with rice?

Sweta Uchil

Indian Online Dietitian

  • 01
    Mar 19
  • 0

How to Choose the Right Indian Diet Plan for Healthy Weight Loss?

Category:Indian Dietitian Online,Nutrition Articles Tags : 

Have you made your New Year’s resolution to lose weight and are looking for the right Indian Diet plan for healthy weight loss? Then here is the checklist of what you should look for before signing up for it.

Desi Diet Plans

  1. Do they plan Indian Diet Plans for Healthy weight loss? This is most important especially if you are living outside India. If you sign up without finding this out you will be stuck with a fantastic diet plan or package but which is of no use for you since the foods are all Western! Let’s face it-we may live abroad, love the Western lifestyle and the amenities that is offered there, but at the end of the day, we still want to eat our ‘desi khaana”. Akhir dil hain Hindustani!!
  2. Is there a real dietitian or are you expected to interact with a computer? No really-think about it!! Why pay for a computer generated diet chart?
  3. Check the credentials of the person: With every Tom,Dick and Harry giving out diet advice these days, you need to be careful about who you sign up with. Look for a qualified dietitian who has worked at least a couple of years in a hospital. Most dietitians who have worked in a hospital know the dangers of crash dieting and are vary about prescribing the same to clients.
  4. Do they recommend fad diets? Some websites push fad diets (fruit diet, juice diet, GM diet,Cabbage diet ) to show immediate results. But remember-these results don’t last. Not only that, there is a danger of nutritional deficiencies and severe hair loss after sometime. Do you really want that? Or would do you want something that helps you keep the weight off forever? It’s your choice-but it’s your body that will pay for what you choose!
  5. Are the Indian Diets planned for you or are they chosen from previously printed plans? Diets need to be planned, not printed off the internet. It’s like going to the doctor and getting a check-up and by google. Would you really do that? You want something that is specific to you-one size does not fit all in the case of diets!! So don’t be fooled by websites who take money to dole out pre-planned diet charts.
  6. Will the weight loss Indian diet be planned according to your eating habits? Again what’s the point of eating something which you are not used to eating? For example-if you are a South Indian and the diet planned is a typically North Indian diet. It’s just not right for you.
  7. Will there be follow-ups? You need to have your diet reviewed basically to see how you are doing on it and if any changes are required.
If this is exactly what you want, then do get in touch with me to schedule an appointment as the first step to a new, healthy, YOU!!
To know more about Sweta Uchil Purohit : CLICK HERE: Online Indian DIETITIAN Sweta Uchil
 Click to go to choose the right Indian Diet Plan for Healthy weight loss: Online Diet Consultation Packages
  • 01
    Jan 19
  • 0

PERSONAL INDIAN DIETITIAN (Desi Diet Plans)

Category:Indian Dietitian Online Tags : 

GETTING A PERSONAL DIETITIAN is so easy now :

Why should only movie stars have personal dietitians?? You can have one too-and what’s best you don’t have to leave home!! It’s all ONLINE and over the PHONE!

Online Diet Consultations for:

  • Weight Loss,
  • Diabetes,
  • Lowering Cholesterol,
  • PCOS,
  • Gestational Diabetes,
  • Thyroid
  • Renal
  • Gout and much, much more…..
  • Check out our packages: DESI DIET PACKAGES
  • 14
    Sep 17
  • 0

Brown rice Masala Dosa( Savoury Crepes with Potato filling)

Category:Indian Dietitian Online Tags : 

This is a great recipe for those on a Gluten-Free diet.

Ingredients (for the potato filling):

  • Potatoes: 4 nos. (boiled and coarsely mashed/cut)
  • Green chillies: 1-2 nos. (slit length-wise)
  • Onions: 1 large or 2 medium (cut lengthwise-and then cut into half)
  • Ginger: 1/2″ piece(chopped fine)
  • Turmeric:1/2 teaspoon
  • Salt: to taste

For the tempering:

  • Oil: 1 teaspoon
  • Mustard seeds: 1 teaspoon
  • Cumin seeds: 1 teaspoon
  • Curry leaves: 2-3 nos.
  • Channa dal/split black chickpeas/Myles: 1 teaspoon
  • Cashew nuts: 4-5 nos(chopped)

Method:

  1. Heat the oil in a non-stick pan,then add the mustard, cumin and the channa dal.
  2. When the mustard starts to sputter,add the curry leaves and the cashew nuts and stir till the cashew nuts are brown.
  3. Add the ginger and fry till it turns a golden brown.
  4. Add the slit green chillies,the chopped onions,turmeric powder,salt and saute till the onions turn translucent.
  5. Add the coarsely mashed potatoes and mix well. Add 1/2 cup water and cook stirring continuously for 5-6 minutes. Set aside.

Ingredients (for the dosa):

Method:

  • Wash, then soak the raw rice, urad dal and fenugreek seeds in water for at least 4-6 hours.
  • Drain the water used for soaking.Add the cooked rice (if using flattened rice-wash,drain and let it stand for at least 10-15 mins), and about a cup of water and grind to a fine paste (should be as thick as the pancake batter).
  • Let it ferment overnight (or for 10-12 hours) in a big bowl(the batter will rise if the weather is warm enough).
  • Once it has fermented,add salt and mix. Then pour a ladleful of the batter onto a HOT pan and spread the batter with the ladle in a circular motion(going from the centre of the pan to the outside).
  • Add a little ghee/butter/oil to the edges of the dosa and let it cook till you notice it getting golden brown from underneath.
  • At this stage, place the yellow potato filling at the centre of the dosa and fold from both sides (like a wrap) or you could also fold it from three sides(the resulting dosa would looks like a triangle).
  • Remove from the pan.Serve hot with a little cilantro chutney and sambar .

Note:

  • Warm weather is crucial for the batter to ferment.
  • The pan needs to be really HOT before you start making the dosas.
  • The dosas can be made without the potato filling too- then it would be known as ‘Plain Dosa’ (not as much fun as eating the ‘masala’ variety).

 

  • 04
    Sep 17
  • 0

Mangalorean Kori Rotti and Chicken Curry

Category:Indian Dietitian Online Tags : 

Kori Rotti  is another Mangalorean favourite. What makes it different is the crispy rotti. Kori means Chicken and the rotti  is rice dosa that are dried and are hard like papad.  We always bought the kori rotti from Mangalore stores when we were in India, and was overjoyed when I spotted it in the Indian Stores in the US.

The chicken curry is a spicy coconut based gravy that is poured over the crisp rotti. The best way to eat this would be with your hands. I love my rotti to be slightly crunchy so I don’t let it sit in the gravy for too long, but some love it all soggy and soaked up in the gravy.

Ingredients for Kori Curry (Mangalorean Chicken Curry):

  • Chicken (whole): 1 kg (chopped into small pieces, washed)
  • Onions: 2 big (finely chopped)
  • Methi seeds: 6-8 nos.
  • Tamarind paste: 1/2 tsp
  • Coconut milk: 1.5 cans
  • Salt: to taste
  • Oil: 2 tablespoon
  • Ghee: 1 tsp

For Grinding together:

  • Onions: 1 big (or 2 small)
  • Coconut: 1/2 cup (scraped)
  • Garlic: 3 cloves+ 2 cloves (chopped)
  • Dry red chilies: 12 nos.
  • Bydagi chilies:  12 nos. for colour
  • Coriander seeds:2 tbsp
  • Jeera seeds: 1 tsp
  • Peppercorns: 1/2 tsp
  • Methi: 1/4 tsp
  • Turmeric:1/2 tsp
  • Oil: 2 tbsp

Method:

  1. First roast all the dry masala ingredients(dry chilies, coriander,methi,jeera,peppercorns)  separately and keep aside.
  2. Then in a kadai, add the oil , once it is hot add the sliced onions, 3 cloves garlic and fry till the onions are slightly brown.
  3. Add the coconut and stir fry till the coconut starts turning brown (make sure to keep stirring, otherwise it will burn). Then switch off and let it cool.
  4. Grind all the ingredients (onions+coconut mixture) along with the roasted spices and the 2 cloves of garlic. Add little water and grind till you get a fine paste.
  5. Add some salt, turmeric and the ground masala paste to the chicken and let it marinate for 1/2 an hour.
  6. In a big vessel, add the oil and heat, add the methi seeds, sliced onions and saute till the onions turn pink.
  7. Add the marinated chicken, salt and saute for a few minutes. Lower the heat and cover and cook till the chicken is done (add a little water),
  8. Add the coconut milk, tamarind paste and let it boil.

How to eat:

  • Since we don’t have the traditional deep steel plates that holds the gravy, I prefer to eat this in bowls, but you can eat this on a regular plate.
  • Break the rotti into bite sized pieces and place on the plate. Pour the chicken curry over the pieces. Let it soak or just dig in.
  • It tends to get a little dry after the rotti has soaked up the gravy so you can top it with some more.
  • 26
    Mar 17
  • 0

Tomatillo Chutney (Similar to green tomato chutney)

Category:Indian Diet Chart,Indian Dietitian Online,Online Dietician India Tags : 

Tomatillos are a green Mexican fruit with a lantern-type shell surrounding it. They are commonly used in Mexican cuisine as ‘Salsa Verde’. They are a good source of vitamin C, B-carotenes niacin, vitamin K and manganese, iron, phosphorous as well as copper.

I’ve used tomatillo instead of red/green tomatoes in a chutney recipe that I learnt from my neighbour back in Bangalore.The use of roasted bengal gram and of course the tempering at the end gives this dish the Indian touch. The ‘ghee’ is supposed to reduce the heat of the green chillies,so do let me know if it does.

Tomatillo Chutney

Ingredients for Tomatillo chutney:

  • Tomatillos: 4 nos.(chopped)
  • Green chillies/Serrano:1 or 2(depending on how much fire you can take)
  • Garlic:4 cloves chopped(+ 2 to be added raw-optional)
  • Ginger:1/2″ piece
  • Oil: 2 teaspoon
  • Roasted bengal gram:2 teaspoons
  • Roasted peanuts: 2 teaspoons
  • Mustard seeds: 1/2 teaspoon
  • Zeera/Cumin seeds:1/2 teaspoon
  • Sesame seeds:1/2 teaspoon
  • Asafoetida/Hing: a pinch(optional)
  • Jaggery: 1 teaspoon(optional)
  • Salt: to taste

Method:

  1. Heat 1 teaspoon oil in a non-stick pan,add chopped ginger and garlic.
  2. When the garlic turns slightly brown,add the pinch of asafoetida(optional),chopped green chillies and fry for a minute.
  3. Add the chopped tomatillos,salt,jaggery (optional) and stir.Cook till the tomatillos are soft.
  4. Once it has cooled,add the mixture, the raw garlic(optional),roasted bengal gram and peanuts into a blender and blend till you get a fine paste. Pour the chutney into a bowl/airtight box.
  5. Heat the remaining oil,add the mustard,cumin,sesame seeds.
  6. Once the mustard starts to splutter, pour the tempering over the chutney and mix well.
  7. Serve with dosas or idlis or as a spread on your sandwich(or mix with yogurt and use as a spicy dip).

 

  • 28
    Feb 17
  • 0

Okra Fried Rice (Ladiesfinger/bhindi Fried Rice )

Category:Indian Diet Chart,Indian Dietitian Online,Online Dietician India Tags : 

Want to try a different kind of fried rice?? Try out Okra Fried Rice!!

Okra Fried Rice

  • We first had Okra Fried Rice at a Caribbean inspired party and it was just awesome!Never knew that okra /bhindi could blend so well with rice. The whole dish has a subtle okra flavor and goes well with the jerk chicken (jerk potatoes for the vegetarians) and goat curry.
    I didn’t get the actual recipe, but tried it anyway and the result was almost similar to the original. So go ahead and try out this awesome Caribbean style Okra Fried Rice.

    Ingredients for Okra Fried Rice:

  • Fresh Okra/Ladiesfinger: 250g(finely sliced into thin rings)
  • Onions: 1 small (finely minced)
  • Garlic: 5 cloves(finely chopped)
  • Bell Pepper(optional): 1/2( finely chopped into cubes)
  • Cooked rice: 3 cups(cooled brown or basmati)
  • Bay leaves: 1-2
  • Cloves: 2
  • Cinnamon: 1/2 “
  • Allspice: 1tsp
  • Oil: 1tbsp
  • Soy sauce: 1-2 tsp
  • Pepper: to taste
  • Salt: to taste

    Method:
    1)Heat the oil in a non-stick pan, add the bay leaves, cloves, cinnamon. Then add the chopped onions and garlic and saute till translucent.
    2)Add the bell pepper and saute for 5 mins(optional) and then add the okra rings and fry till it loses the stickiness.
    3)Add the soy sauce,allspice,pepper and salt and saute for a couple of minutes.
    4)Add the cooked rice(you can add some chicken soup base while cooking the rice for added flavor) and mix well.
    5)Serve the Okra Fried Rice with ‘jerk chicken’ or ‘jerk potatoes’, Chicken curry, or any spicy curry.

  • 07
    Feb 17
  • 0

Bhindi Peanut Masala (Okra in peanut gravy)

Category:Indian Diet Chart,Indian Dietitian Online,Lunch Box Recipes Healthy Indian,Online Dietician India Tags : 

This is a gravy style bhindi masala with peanuts. The peanuts add a lovely flavour to the gravy.

Ingredients for Bhindi in Peanut Masala: Serves 4-6

  • Bhindi/ Okra: 250gms (wash well and dry completely)
  • Roasted peanuts (skinned): a big handful
  • Tomatoes: 2 diced
  • Green chilies: 1-2 nos. (depending on your spice tolerance)
  • Garlic: 4-5 cloves
  • Ginger: 1/2 ” piece
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tbsp
  • Cumin powder: 1/4 tsp
  • Garam masala: 1/4 tsp
  • Red chili powder: 1-2 tsp (use more if you like it hot)
  • Bay leaf: 1 no.
  • Cumin seeds/ jeera: 1 tsp
  • Oil: 4 tsp
  • Salt: to taste

Method:

  1. Dry the okra/bhindi and cut into one inch pieces.
  2. Heat about 3 tsp oil in a kadai and add the bhindi pieces. Stir fry till the bhindi turns a little brown. remove from flame and keep aside.
  3. Meanwhile, put the tomatoes, peanuts, green chilies, garlic and ginger in a blender and blend to a fine paste (without adding water).
  4. Heat a teaspoon of oil in the same kadai, add the jeera , turmeric and the bay leaf then add the paste, salt, red chili powder, cumin powder, garam masala and coriander powder and saute till the oil leaves the sides.
  5. Then add the fried bhindi and mix well. Add about a cup of water and simmer and cook for 5 minutes.
  6. Check for salt (and spices), serve with rice and dal or with roti/phulkas.

 

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