Today I’m sharing 2 healthy and delicious recipes that I’ve been trying out this week. Evening is the time when most of us end up bingeing the most, thats the time when the hunger pangs are strongest – mostly when people come back from work. This is the time that you need to be prepared for, plan what you’re going to eat in advance so that you don’t end up eating the first unhealthy fried namkeen or sweet stuff that you see. Ideally, to keep your diet controlled, you need to plan all your meals in advance. But if you don’t have the time, just plan for the time when you know you eat end up eating unhealthy because of low energy/cravings.
2 Snacks that I loved having this week were Vegetable Wrap and Stir-fried Sprout Salad.
For the wrap, I just used a plain roti without ghee. In the wraps that you get outside, the wrap is either made from maida or loaded with oil. Making it at home ensures that its not loaded with fat or unhealthy maida. For the filling, I made a spicy vegetable using shredded cabbage, boiled peas and boiled corn in tomato puree base. I added lots of red chilli powder, pav bhaji powder and kitchen king masala to this gravy to make it spicy (it ended up being too spicy!).
The procedure it simple – take half tbsp oil, add cumin (jeera), a pinch of hing, finely chopped green chillies, onion (I didn’t add onion) and the 3 spices listed above according to your taste. Fry the masalas for a minute or two and then add tomato puree. Let it simmer for 2 min and then add boiled peas, corn, cabbage and any other veggies you fancy. Don’t add any water, keep the gravy thick. Let the mixture cook for 3-4 minutes and then turn the flame off.
Make a plain wheat roti, spread some green chutney on it, put the filling along the diameter of the roti, shred some cheese on it if you like and wrap the roti into a roll. Your healthy vegetable wrap is ready!
Spicy Stir fried sprouts
I used THIS recipe from Sia’s blog (Monsoon Spice) and the end result was really tasty! I made some tweaks in the recipe – I used a mixture of sprouts instead of just moong daal, I added 2 spoonfuls of Tomato ketchup while cooking and lots of (a little too much!) chopped coriander for the garnish. The curry leaves, the spices and the ketchup really added a very nice flavor to it. Don’t forget the lemon juice in the end, it makes a lot of difference! I ate this one day for dinner and another day in the evening with toasted multi-grain bread – it tasted great!
Another recipe I tried was a Healthy Bhel but it didn’t turn out that awesome. I didn’t have enough ingredients and I tried to make it without the sev, papdi and other namkeen, only used roasted chana for some crunch along with cucumber and tomato. Will try with some chutney (I was out of green chutney that day) and possibly cornflakes for some crunch, if it comes out good, I’ll share the recipe next time!
I’m always on the lookout for new healthy recipes. So if you have any recipes to share, do pen them out in the comments below!