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1.OATS CHEELA (2 cheela)

  • Take ¾ katori of oats and soaked it.
  • Powder the oats and mix the vegetables in the mixing bowl.
  • Spread it gently on tawa and drizzle oil around the edges. And cooked it well.

2.ATTA CHEELA (2 cheela)

Take ¾ katori whole wheat flour , Add green chillies, salt, onions, chopped coriander leaves and sufficient water to make a thick but pouring consistancy batter.

Heat oil in a non stick tawa and pour the batter on a tawa drizzle some oil and fry till golden brown on both the sides.

Serve hot with green chutney.

3.MOONG DAL CHEELA (2 cheela)

Take 3/4 katori moong dal and soaked it for 1-2 hours.

Combine ginger, garlic, chillies, salt, turmeric, dal and water together. Grind until smooth and beat well.

Add onion, coriander and chopped peas to the batter. Cover and chill for 1 hour.

Heat an oiled pan and fry till golden brown on both sides.

Serve hot with green chutney.


To make hung curd hang 1 1/2 cups of regular curd in a muslin/cotton cloth in a strainer

Keep a bowl under strainer to collect the liquid. Keep this curd with the strainer in the fridge for 3-4 hour. So that all liquid separates from the curd and you get a thick cheese like curd called hung curd. Keeping it in fridge ensures that the curd does not get sour.

Take all the chopped vegetables in a wide pan

Add hung curd to it. Mix all the spices and salt and mix properly.

Grease bread slices lightly on one side. Apply a thick layer of hung curd mixture on bread

Grill in a sandwich maker or Tawa.

Serve hot with green chutney


3 cups hung curd

1 tsp salt or to taste

1/8 tsp powdered black pepper

1 Tbsp chopped coriander leaves

Chopped green chilles to taste

How to Make Curd Dip

Mix all the ingredients together.

Using this base you can add or change the spices and seasonings according to taste.


Soak the brown pressed rice for fifteen minutes and drain the water completely.

In a pan heat the oil and add mustard seeds, curry leaves, onion and green chillies and sauté for a while till the onion changes color.

Toss in the vegetables and stir and add turmeric powder to it.

Add soaked brown poha and salt and stir to mix. Cook for two-three minutes.

Once the vegetables is cooked, add brown pressed rice and salt and cook till soft.

Add coriander leaves and mix well.Serve hot.


Heat oil in a vessel, add the cloves, peppercorns, cumin seeds, cinnamon and bay leaf and saute till they begin to change colour.

Add onions and saute till light pink. Then, add vegetables and salt and cook for 2-3 minutes..

Add the dalia, mix well and add 1 cup water and cook till done..

Serve hot with raita or chutney..


There are different types of Raita like Tarka Raita, Ghiya Raita and cucumber raita


To begin making the Tadka Raita, firstly take the curd in a mixing bowl. Add the required water and salt in it and keep it aside..

Heat oil in a tadka pan and add cumin seeds, green chilli, onions and red chilli powder..

Let it cook till the onion becomes soft and translucent..

Once done switch off the stove and pour it on the curd along with the grated carrot and chopped .

cucumber and mix well. Garnish with fresh coriander leaves..

Serve Tadka Raita.


Place the 50 gm paneer in a dish , knead it very well , till it is smooth like a dough.

Add all the vegetables like onion cauliflower, coriander , green chillies , salt and mix well.

Soak bread in water, squeeze it tight and mix it in the dough for binding.

Divide the mixture into 10 equal portions and shape each portion into a small round.

Heat the oil in a non stick tava and cook tikkis at a time till they are golden brown in colour from both the sides.

Serve hot with green chutney.


Bring the quinoa, water and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium – low , cover and simmer until the quinoa is tender about 20 minutes. Once done , drain a mesh strainer and aside.

Heat the olive oil in a saucepan over medium heat. Add all the vegetables , until it softens, about 5 minutes. Season with cumin , oregano , salt ,and pepper and cook for 1 minute more, then stir in the cooked quinoa . Serve hot.


Take 1 cup whole wheat flour , mix it with curd and knead into firm dough. Knead well for 5-7 minutes.

Divide the dough into small portions and shape each portion into an even sized round.

Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15-20 minutes over a high flame.

When the baatis are done , drain and keep aside.

Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20-25 minutes

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