Recipes made by our Keto Chef Mom- Mrs. Kanchan Chawla

Our patient RC’s mother – Mrs. Kanchan Chawla is our keto chef mom. She enthusiastically ask for different recipes from us. Our dietitians help her with the amount as per Rohit’s caloric and ratio requirement and Mrs. Chawla enjoys cooking those recipes for her son. She has come out with varieties of recipe ideas. We are pleased to share her recipes on our website.

1.KETO DAHI WADAS

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INGREDIENTS

FOR THE WADAS
1/2 CUP URAD DAL (SPLIT BLACK LENTILS) , SOAKED FOR 2 HOURS AND DRAINED
½ CUP KETO WONDER POWDER
2 TSP CHOPPED GREEN CHILLIES
2 TSP  CHOPPED GINGER (ADRAK)
SALT TO TASTE

FOR THE TOPPING
1 CUPS WHISKED CURDS (DAHI)
3-4 PELLETS SUGARFREE NATURA
CHILLI POWDER FOR SPRINKLING
2 TBSP KHAJUR IMLI KI CHUTNEY
ROASTED CUMIN SEEDS (JEERA) POWDER FOR SPRINKLING
BLACK SALT (SANCHAL) FOR SPRINKLING

FOR THE GARNISH
1 TBSP FINELY CHOPPED CORIANDER (DHANIA) AND FEW POMEGRANATE SEEDS (ANAAR DANA) (OPTIONAL)

METHOD OF PREPARATION:- 

FOR THE WADAS

STEP 1- COMBINE THE URAD DAL, GREEN CHILLIES, GINGER AND SALT IN A MIXER AND GRIND TO A SMOOTH PASTE USING APPROX. ¼ CUP OF WATER.ADD KETO WONDER POWDER AND MIX WELL.

STEP 2-HEAT THE OIL IN A DEEP NON-STICK PAN AND DEEP-FRY WADAS TILL THEY TURN LIGHT GOLDEN BROWN IN COLOUR FROM ALL THE SIDES. KEEP ASIDE.

STEP 3- COMBINE THE CURD AND THE SUGARFREE NATURA IN A BOWL, MIX WELL AND KEEP THE SWEETENED CURD ASIDE.

STEP 4- TAKE ENOUGH WATER IN A DEEP BOWL AND SOAK THE WADAS IN IT FOR 15 MINUTES.

STEP 5- SQUEEZE OUT ALL THE EXCESS WATER FROM THE WADAS AND FLATTEN LIGHTLY BETWEEN YOUR PALMS.

STEP 6- ARRANGE WADAS ON A SERVING DISH AND TOP WITH HALF THE SWEETENED CURD MIXTURE.

STEP 7- TOP WITH A LITTLE CHILLI POWDER, 1 TBSP OF KHAJUR IMLI KI CHUTNEY, A LITTLE CUMIN SEEDS POWDER AND BLACK SALT.SERVE IMMEDIATELY.

FOR KHAJUR IMLI CHUTNEY:-
HEAT THE OIL IN A SAUCEPAN OVER MEDIUM HEAT. ADD THE CUMIN SEEDS, GINGER, COOK AND STIR FOR ABOUT 2 MINUTES TO RELEASE THE FLAVORS.
STIR THE WATER INTO THE PAN WITH THE SPICES ALONG WITH CHOPPED FRESH DATES (KHAJUR) AND TAMARIND PASTE. BRING TO A BOIL, THEN SIMMER OVER LOW HEAT UNTIL THE MIXTURE TURNS A DEEP BROWN. LET IT COOL AND THEN GRIND IT TO THICK PASTE.

2.ONION BHAJIYAS  

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INGREDIENTS:
BESAN
EPISOYA POWDER+ KETO WONDER POWDER
ONION
CORRIANDER LEAVES
USE CORRIANDER SEEDS(DHANIYA), GREEN CHILLI, JEERA POWDER, TURMERIC POWDER ETC.
SALT TO TASTE.

METHOD OF PREPARATION:- 

STEP 1:
TAKE BESAN, EPISOYA POWDER, KETO WONDER POWDER, ONION, CHOPPED CORRIANDER LEAVES IN A BOWL.

STEP 2:
ADD CHOPPED GREEN CHILLIS, JEERA POWDER, DHANIYA SEEDS, TURMERIC POWDER, SALT IN A MIXURE.

STEP 3:
ADD WATER IN A MIXTURE AND MAKE A THICK PASTE. PREPARE THE SMALL BALLS OF A PASTE.

STEP 4:
HEAT OIL IN A KADHAI. DEEP FRY THE BALLS TILL THEY TURN GOLDEN BROWN IN COLOUR. SERVE HOT.

3. PATTICE

 Picture4                                                                                                             

INGREDIENTS:
KETO WONDER POWDER
EPISOYA POWDER
BAKING POWDER
SALT- TO TASTE
RED CHILLI POWDER
GINGER GARLIC PASTE

METHOD OF PREPARATION:-

STEP 1:
TAKE EPISOYA POWDER, KETO WONDER POWDER, BAKING POWDER IN A BOWL.
ADD OIL AND WATER IN MIXTURE AND STIR CONTINUOUSLY TILL IT GETS FERMENTED.

STEP 2:
ADD RED CHILLI POWDER, GINGER- GARLIC PASTE AND SALT IN A BATTER. MIX IT PROPERLY.

STEP 3:
POUR THE BATTER IN A MUFFIN MOLD.
MICROWAVE IT FOR 7-8 MINS.
THEN REMOVE AND CHECK IF THE CAKE IS COOKED BY POKING A SKEWER INTO THE MIDDLE: IF IT COMES OUT CLEAN IT IS READY. ALLOW SPICY CAKE TO STAND FOR 5 MINS, THEN REMOVE CLING FILM AND TURN OUT ONTO A COOLING RACK.

STEP 4:
SERVE WITH MINT- CORRIANDER CHUTNEY.

4.MEDU VADA

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INGREDIENTS:
KETO WONDER POWDER
EPISOYA POWDER
CORRIANDER LEAVES- FEW
USE CORRIANDER SEEDS(DHANIYA), BLACK PEPPER POWDER, GREEN CHILLI/ RED CHILLI POWDER, JEERA POWDER, TURMERIC POWDER ETC.
SALT TO TASTE.

METHOD OF PREPARATION:-

STEP 1:
TAKE EPISOYA POWDER, KETO WONDER POWDER, SODA IN A BOWL.
ADD SOME AMOUNT OF OIL AND WATER IN MIXTURE AND STIR CONTINUOUSLY TILL IT GETS FERMENTED.

STEP 2:
ADD RED CHILLI POWDER, DHANIYA SEEDS, BLACK PEPPER POWDER, JEERA POWDER, TURMERIC POWDER AND SALT IN A BATTER. MIX IT PROPERLY.

STEP 3:
WET YOUR HAND. TAKE A PORTION OF THE MIXTURE IN YOUR HAND. MAKE A HOLE IN THE CENTRE WITH YOUR THUMB. HEAT OIL IN A KADHAI, UPTURN YOUR HAND AND DROP THE WADA IN OIL. DEEP FRY THE WADA TILL BOTH SIDES TURN GOLDEN BROWN IN COLOUR.

STEP 4:
SERVE HOT WITH GREEN CHUTNEY OR SAMBHAR.

 

Get in touch

Email: janak.nathan@gmail.com

Dr Nathan’s Sanjeev Clinic
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