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Grilled Paneerpatty Vegetablepatties

#grilled #paneerpatty #vegetablepatties anyone? – Only 335 calories , this makes for an ideal snack or appetiser .Can you digest deep fried food ?? I certainly cannot as it triggers my #Gerd or #Acidreflux and makes me ?.

I miss all these delicious recipes , traditionally deep fried in a bucket of oil ?. I therefore grilled it so it’s more healthier and won’t cause #reflux and it’s so gratifying, my new favourite covering all the food groups . ??swipe for video .

It is a #balancedmeal rich in #nutrition . Infused with #protein from the #cottagecheese or #paneer , carbs from my leftover#buckwheatbread and a bunch of #mixedvegetables like baby spinach, capsicum, green peas , it contains #noonionnogarlic and infused with #freshginger and my #roastedspices like #cumin #fennel etc served with #greenyoghurt infused with #keffiryogurt , fresh cilantro etc it was a tasty and #delicious meal indeed . You do not need anything more as it’s a one pot meal in itself. Make a big bunch and keep it in the fridge for 2-3 days so you don’t have to cook everyday . Take it to school or work in your #lunchbox .

recipe given below , have a blessed day all ?????

This is just an approximate nutrition values I have added low carb bread crumbs in place of potato )

#grilledpatties #gerddiet #acidrefluxdiet #healthydigestion #digestion #happytummy? #indianfood #indiancuisine #harabharakebab

Ingredients

  • Cottage cheese-100 grams
  • Mixed veggies: Baby spinach 100 grams
  • Green capsicum-100 grams or 1 large
  • Green peas -1 cup
  • Green chilli-1
  • Fresh cilantro-half a bunch fresh
  • Bread -1 slice of homemade sugar and yeast free buckwheat bread
  • mashed potatoes-1 (optional) omit if your keeping it low carb .
  • Curry leaves
  • Cumin
  • Fennel
  • red chilli powder
  • Turmeric powder
  • Cumin powder
  • Chaat masala -1 teaspoon
  • Pink Himalayan sea salt -to taste
  • Roasted spice mix -1 teaspoon

Ingredients for the green chutney

  • Quarter bunch fresh cilantro
  • A thin slice of fresh ginger
  • Cumin 1 teaspoon
  • Low fat yoghurt (1 used kefir )
  • Pink Himalayan sea salt to taste
  • Roasted spice mix -1 teaspoon

Method ;

Step 1: Prep your vegetables: Chop 1 full green capsicum into small bits and keep aside . Soak one cup of green peas in boiling hot water and keep aside . Chop the cottage cheese into small cubes and keep aside . Slit one green chilli and crush a small pod of fresh ginger and keep aside . Finely chop half a bunch of fresh cilantro and keep aside .

Step 2: In a Stone frying pan on medium heat add a tablespoon of cooking oil , next add 1 slightly sliced green chilli just for the flavour and (remember to discard it just before you purée the mixture) , a few curry Leaves (optional) and chopped fresh ginger and fry till the colour changes on low heat . Next add a tablespoon of cumin and fry for 2 minutes till it pops .

Step 3: Next add all the chopped vegetables , drain the green peas and add it along with the baby spinach and sauté for 3 minutes until the veggies are cooked .

Step 4: Next add the chopped paneer or cottage cheese, a teaspoon of cumin powder, red chilli powder, chaat masala , pink Himalayan sea salt to taste , top with a teaspoon of chaat masala the and mix well to coat evenly .

Step 4: Next purée the cooked mixture along with half a slice of the bread of your choice, I used my leftover buckwheat bread which is sugar and yeast free . (If you wish to avoid bread use either one boiled and mashed sweet or white potato to bind it together)

Purée it with half a slice of bread , I used my homemade buckwheat bread
I have added a small boiled potato to bind it together, you can also add sweet potato if you wish .

Step5: Next with your fingers roll the entire mixture into small balls and keep aside . Flatten with your fingers.

Step 6: Line a baking tray with parchment paper, brush a little cooking oil on it and add the flattened patties keeping a gap between all . Brush a dash of cooking oil on the top of all , top with my homemade roasted spices mix of fennel, cumin and caraway seeds.

Step 7: Pre heat the oven to 200 degrees C for 10 minutes, grill for 25 minutes at 160 degrees C.

Make the green chutney

Method : Grind together quarter bunch of fresh cilantro (washed throughly ) with a teaspoon of cumin , a thin blob of fresh ginger , pink Himalayan yand 2 tablespoon of fresh lite yoghurt or kefir yoghurt . Blitz it all together. For people who don’t suffer from Gerd , add a small green chilli too .

Green chutney

I added quarter cup of kefir to the green chutney mixture and ground it to a smooth lump free paste. You can add low fat Greek yoghurt too.

Step 8: Serve it piping hot out of the oven with freshly made green chutney. Bon appetite. How delicious and gratifying, your balanced nutritious meal of the day .

Disclaimer: These recipes are for normal healthy people . If you suffer from any chronic disease like Gerd /Acidreflux/Candida /SIBO gastritis/ IBS/ Leakygut/ Autoimmunedisease, Thyroid issues etc etc this may or may not be applicable for your particular condition. Feel free to DM me for a free zoom session with no strings attached whatsoever to tailor make a diet for your specific condition. Also if you have any allergies to Nuts or certain ingredients please check before consuming, we are not responsible. All rights reserved .

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