Healthy Indian Meal Plan to Lose Weight (Vegan / Vegetarian) | Joanna Soh
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Recipes in this Video
3 recipes
Savory Indian pancakes, also known as 'besan chilla', are a popular breakfast item in India, made primarily from chickpea flour and various vegetables.
Ingredients
- ●1 cup chickpea flour (besan)
- ●1/2 cup water
- ●1/4 cup finely chopped onion
- ●1/4 cup finely chopped tomato
- ●1/4 cup chopped spinach
- ●1/4 tsp turmeric powder
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1/4 tsp red chili powder
- ●2 tbsp oil (for cooking)
Instructions
- 1In a mixing bowl, combine chickpea flour, water, turmeric powder, cumin seeds, and salt. Mix well to form a smooth batter.
- 2Add chopped onion, tomato, and spinach to the batter. Stir until evenly distributed.
- 3Heat a non-stick skillet over medium heat and add 1/2 tablespoon of oil.
- 4Pour a ladleful of the batter onto the skillet and spread it into a circle.
- 5Cook for about 2-3 minutes until the edges start to lift and the bottom is golden brown.
- 6Flip the pancake and cook for another 2-3 minutes on the other side until golden brown.
- 7Repeat the process with the remaining batter, adding more oil as needed.
- 8Serve hot with chutney or yogurt.
Equipment
mixing bowlnon-stick skilletladlespatula
🌶️🌶️🌶️Low
Ingredients
- ●1 cup rice noodles
- ●2 tbsp oil
- ●1/2 tsp mustard seeds
- ●1/2 tsp cumin seeds
- ●1/4 cup chopped onion
- ●1/4 cup chopped bell pepper
- ●1/4 cup green peas
- ●1-2 green chilies, chopped
- ●1/2 tsp turmeric powder
- ●Salt to taste
- ●2 cups water
- ●Fresh coriander leaves for garnish
Instructions
- 1Soak the rice noodles in warm water for about 15-20 minutes until they soften. Drain and set aside.
- 2In a pan, heat the oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
- 3Add chopped onions and sauté until they turn translucent.
- 4Stir in the chopped bell pepper, green peas, and green chilies. Cook for 3-4 minutes until the vegetables are tender.
- 5Add turmeric powder and salt, mixing well with the vegetables.
- 6Pour in 2 cups of water and bring it to a boil.
- 7Once boiling, add the soaked rice noodles to the pan. Stir gently to combine.
- 8Cover the pan and let it cook for about 5-7 minutes on low heat until the noodles absorb the water and are cooked through.
- 9Remove from heat and let it sit for a couple of minutes before serving.
- 10Garnish with fresh coriander leaves and serve hot.
Equipment
PanSpatulaBowl for soaking noodles
🌶️🌶️🌶️Low
Ingredients
- ●1 cup chickpeas, cooked
- ●2 cups sweet potato greens, chopped
- ●1 can (400ml) coconut milk
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 tbsp olive oil
- ●1 tsp turmeric powder
- ●1 tsp cumin powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lime juice
- ●Fresh cilantro for garnish
Instructions
- 1Heat olive oil in a large pan over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- 4Add turmeric and cumin powder, stirring to combine with the onion mixture.
- 5Pour in the coconut milk and bring to a gentle simmer.
- 6Add the cooked chickpeas and sweet potato greens to the pan, stirring well.
- 7Season with salt and black pepper, and let it simmer for about 10-15 minutes until the greens are tender.
- 8Stir in lime juice and adjust seasoning if necessary.
- 9Remove from heat and garnish with fresh cilantro before serving.
Equipment
large panwooden spoonmeasuring cupsmeasuring spoons
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