In the mood for some binging but also don’t want to cheat on your diet? Here are some expert-suggested recipes that are not only simple to make but are also suitable for all you weight-watchers. Try nutritionist Ruchi Sharma’s healthy take on some of the most beloved dishes:
Whole Wheat Walnut Cupcake
Curd: 1/4 cup
¼ cup sugar: 1/4 cup
1/8 cup oil
½ cup whole wheat flour
2 tablespoons semolina
½ tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon vanilla essence
1 tablespoon chocolate chips
¼ cup walnut
¼ cup milk
1. First, pre-heat oven at 180 degrees C.
2. In a bowl, add curd, sugar, oil, and vanilla essence. Mix well until sugar is dissolved.
3. In another bowl, sieve flour, semolina, baking powder and baking soda.
4. Combine dry ingredients with wet ingredients. Mix gently, add milk to bring it to ribbon consistency.
5. Add chopped walnuts and chocolate chips. Preserve some for topping.
6. Line cupcake mould with a cupcake liner, and pour the batter till the cup is filled three quarters.
7. Bake for 30 mins at 180 degrees C.
8. Sprinkle powdered sugar and serve.
Choco Chia Pudding
Prep time: 6 hours
Cook time: 15 minutes
1 cup milk
2 tablespoons honey
¼ cup chia seed
1 tablespoon cocoa powder
1. Mix everything well in a glass jar and cover with a lid.
2. Let it soak for six hours in a refrigerator.
3. You can add little milk to adjust the consistency.
4. Top it with granola, nuts, fruits, choco chips and seeds of your choice.
Lemon Garlic Cauli Hummus
Prep time: 30 minutes
Cook time: 45 minutes
7- 8 cloves of garlic
2 tablespoons roasted sesame seeds
2 tablespoons extra virgin olive oil
1. Wash and cut the cauliflower floret in small pieces. Grease it with little butter and roast them for about 10-15 minutes in the oven at 180 degrees. Once they are a little cooked through, cool them down.
2. Now, add garlic, roasted sesame seeds and lemon juice to the blender along with cooked cauliflower florets.
3. Blend well, add a little water if needed. Add salt to taste and olive oil to it. Blend again.
4. Once well blended, take it out in a bowl, top it with the remaining extra virgin olive oil and enjoy this super low-carb, healthy hummus with your carrot, cucumber sticks or potato wafers!
Sago Vermicelli Kheer
Prep time: 10 minutes
Cook time: 20 minutes
70 g sago
30 g vermicelli
1 teaspoon ghee
500 ml of milk
50 g sugar
½ teaspoon cardamom powder (optional)
1. Take the ghee in a pan and roast vermicelli until golden brown. In another pan, cook them in water until they turn translucent and soft. This will take about 5-6 minutes.
2. Take milk in a pot and heat it on medium-low flame.
3. Add vermicelli to it and keep stirring. Once cooked, add sago or sabudana to the milk. Keep stirring.
4. When the milk starts to thicken and turns creamy, add sugar to it and keep stirring.
5. You can add cardamom powder at this point.
6. Garnish with pistachio and saffron strands.
The sago kheer naturally thickens after cooling, so keep in mind the consistency you want in case you want to serve it cold.