LOW CARB RECIPES - Breakfast/ snacks

Steps to Sprout Moong Beans 

1. Rinse 1 cup of whole moong beans thoroughly under running water to remove any dirt or debris.
2. Place the rinsed beans in a jar or bowl.
3. Add enough water to cover the beans by a few inches and let the beans soak overnight or for at least 8-12 hours.
4. After soaking, drain the water using a strainer or colander.
5. Rinse the beans thoroughly with fresh water.
6. Take a thin muslin cloth and moisten it water ensuring excess water is drained out.
7. Wrap the beans into the cloth and put it into a bowl.
8. Store the jar or bowl in a dark, cool place.
9. In 36-48 hours, you will start to see tiny sprouts emerging from the beans. Once the sprouts are about 1/4 to 1/2 inch long, they are ready to be consumed.
10. Once sprouted, you can store the moong sprouts in an airtight container in the refrigerator for up to a week.  

Ingredients  

• 1 cup moong sprouts
• 1 small onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped (optional)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon oil
• Fresh coriander leaves, chopped (for garnish)
• Lemon juice

Preparation

1. Heat 1 tablespoon of ghee in the pressure cooker over medium heat.
2. Add mustard seeds and cumin seeds. Allow them to splutter.
3. Add the finely chopped onion and green chili. Sauté until the onion turns translucent.
4. Add the chopped tomato and cook until it becomes soft.
5. Add 1/4 teaspoon turmeric powder and salt to taste. Mix well.
6. Add the moong sprouts to the pressure cooker and mix them with the sautéed vegetables and spices.
7. Add 1/4 cup of water to the mixture.
8. Close the lid of the pressure cooker and cook on medium heat until you hear one whistle.
9. Turn off the heat and let the pressure release naturally.
10. Once the pressure is released, open the lid and stir the mixture.
11. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice .
    

Tips:

• You can add other vegetables like carrots, bell peppers, or spinach for added nutrition.
• To enhance the flavor, you can also add a pinch of chaat masala before serving 

Ingredients

• 1 cup homemade hung curd (To make hung curd, place plain yogurt in a muslin cloth or a fine sieve and let it drain for several hours until thick.)
• 1/2 cup fresh pomegranate seeds
• 2 tablespoons almonds, cashew, walnuts sliced or chopped
• 5-6 raisins, washed and soaked briefly in water if desired
• 1 tablespoon mixed seeds (sunflower, melon, pumpkin seeds) 

Preparation

1. Scoop the hung curd into a bowl as the base.
2. Add the fresh pomegranate seeds over the hung curd.
3. Add the sliced or chopped almonds, cashews, and walnuts 
4. Scatter the raisins over the top.
5. Sprinkle the mixed seeds evenly over the bowl.
6. Mix the ingredients together slightly or leave them layered for a beautiful presentation. 
7. Enjoy immediately.
   

Tips

• You can small quantities of other fruits and adjust the quantities of nuts, raisins, and seeds based on your taste preferences and dietary needs.
• Soak nuts and seeds overnight to enhance digestibility and nutrient absorption.

Ingredients

• 1 cup grated paneer
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup psyllium husk powder
• 1 cup hung curd
• 1/2 teaspoon baking soda
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon lemon juice
• 1/2 cup finely chopped vegetables (carrots, bell peppers, peas, etc.)
• 1/4 cup finely chopped coriander leaves
• 1 teaspoon grated ginger
• 1-2 green chilies, finely chopped (optional)
• Ghee for greasing 

Preparation

1. In a large mixing bowl, combine grated paneer, almond flour, coconut flour, and psyllium husk powder
2. Add hung crud yogurt to the dry ingredients and mix well. 
3. Add finely chopped vegetables, coriander leaves, grated ginger, green chilies (if using), and salt. Mix thoroughly. 
4. If the batter is too thick, you can add a little water to get a thick but pourable consistency. The batter should not be too runny. 
5. Just before steaming, add baking soda and lemon juice to the batter. Mix well to incorporate, ensuring the batter becomes light and fluffy. 
6. Grease the idli molds with ghee to prevent sticking. - Pour the batter into the molds, filling each mold about 3/4 full to allow space for the idlis to rise. 
7. Place the idli stand in the steamer or pressure cooker with some water at the bottom. - Steam the idlis for about 10-12 minutes on medium-high heat. 
8. Check for doneness by inserting a toothpick or knife into the center of an idli. If it comes out clean, they are done. 
9. Serve hot with coconut chutney, mint chutney, or sambar. 

Ingredients

• 1 small head of cauliflower, grated 
• 1 tablespoon ground flaxseeds mixed with 3 tablespoons water  
• 1/4 cup grated paneer or cheese (optional) 
• 1/4 cup chopped green onions 
• Salt and pepper to taste 
• Butter or olive oil for cooking 

Preparation

1. Preheat the oven to 400°F (200°C). 
2. Steam the grated cauliflower for 5 minutes, then let it cool slightly. 
3. Place the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible. 
4. In a bowl, mix the cauliflower, flaxseed mixture, cheese (if using), green onions, salt, and pepper. 
5. Form the mixture into small patties and place them on a baking sheet lined with parchment paper. 
6. Brush the patties with oil and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy 
7. Serve with mint chutney

Ingredients

• 1 cup fresh fenugreek (methi) leaves, finely chopped 
• 1 cup almond flour 
• 1/4 cup coconut flour 
• 2 tablespoons flaxseed powder 
• 2 tablespoons hung curd 
• 1 teaspoon ginger-green chili paste 
• 1 teaspoon turmeric powder 
• 1 teaspoon red chili powder 
• 1 teaspoon cumin seeds 
• 1/2 teaspoon baking soda 
• 1 tablespoon lemon juice 
• Salt to taste 
• 1-2 tablespoons ghee for the dough 
• Ghee for pan frying 

Preparation

1. In a large mixing bowl, combine the chopped fenugreek leaves, almond flour, coconut flour, and flaxseed meal. 
2. Add hung curd, ginger-green chili paste, turmeric powder, red chili powder, cumin seeds, baking soda, lemon juice, and salt. 
3. Mix well and add 1-2 tablespoons of ghee to the mixture. 
4. Gradually add water as needed and knead into a soft dough. The dough should be pliable but not sticky. -
5. Divide the dough into small portions. 
6. Roll each portion into a cylindrical shape about 2-3 inches long and 1 inch thick. 
7. Heat a pan and add a few tablespoons of ghee for shallow frying. 
8. Place the muthia in the pan, ensuring they are not overcrowded. 
9. Cook on medium heat, turning occasionally, until they are golden brown and crispy on all sides. This should take about 10-15 minutes. 
10. Remove from the pan and drain on paper towels to remove excess oil. 
11. Serve hot with green chutney. 

Ingredients 

• Paneer: 250 grams, crumbled
• Hung Curd: 1/2 cup
• Potatoes: 1 medium-sized, boiled and mashed
• Fresh Coriander Leaves: 1/4 cup, finely chopped
• Green Chilies: 2, finely chopped
• Ginger: 1-inch piece, grated
• Garlic: 2-3 cloves, minced
• Garam Masala: 1 teaspoon
• Cumin Powder: 1 teaspoon
• Chaat Masala: 1 teaspoon
• Cornflour or Bread Crumbs: 3-4 tablespoons (for binding)
• Salt: to taste
• Ghee: for shallow frying

Preparation 

1. Crumble the paneer and ensure it is at room temperature.
2. Boil, peel, and mash the potato until smooth.
3. In a large bowl, combine crumbled paneer, mashed potato, and hung curd.
4. Add finely chopped coriander leaves, green chilies, ginger, garlic, garam masala, cumin powder, chaat masala, and salt.
5. Add cornflour or bread crumbs to the mixture to help bind the ingredients together.
6. Mix well until all ingredients are thoroughly combined into a smooth mixture.
7. Take small portions of the mixture and shape them into round or oval kababs. Ensure the size and thickness are uniform for even cooking.
8. Press the kababs gently to flatten them slightly.
9. Heat ghee in a pan over medium heat.
10. Shallow fry the kababs in batches until they are golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
11. Remove the kababs from the pan and place them on paper towels to drain excess oil.
12. Serve hot with green chutney, tamarind chutney, or a dip of your choice.

Enjoy your Dahi Paneer Kababs as an appetizer or a delightful snack!