Healthy Alternatives For The Festive Season

Healthy Alternatives For The gleeful Season

 

Then are a many healthy druthers which can help you to maintain your health pretensions this gleeful season

India is a land of different societies and traditions where carnivals play an important part in bringing people closer. The contagious gleeful spirit substantiations a swell of a different position as soon as the month of October and November approach and the inconceivable diversity of the country can be seen in the wide array of religious and artistic carnivals, celebrated else each across the nation.

still, amid all the fun and enjoyment, carnivals are also the time when people indulge in different delectables which can lead to weight gain and other issues. Thankfully, there are plenitude of healthy druthers

 

which can help your maintain your health pretensions.

 

Sushma P S, Chief Dietician-- Jindal Naturecure Institute, Bengaluru, shares many easy fashions to keep in mind

 

SATTU LADDU

1 serving = 80Kcal = 1 person

constituents

*Sattu greasepaint( Barley Powder Roasted * Kala Channa Powder; 12) 200gms * Organic Jaggery 150gms * Elaichi Powder 1tsp * Refined Sunflower oil painting 60 ml * Seasame seed teased 1tbsp

 

system

 

*Heat the visage and add Sattu greasepaint * rally till it's brown * When it's done, add organic jaggery to the Sattu admixture along with Elaichi greasepaint and oil painting for binding * Make the admixture into round shapes and cover them with sesame seeds

 

SPROUTS DAHI VADA

 

1 serving = 120Kcal = 2 persons

constituents

*Moong/ mixed sprouts 100gms * Onion 1 diced * Coriander leaves many diced * Chilli greasepaint 1 ½ tsp * Dhania greasepaint 1 ½ tsp * swab to taste * Chutney * Tamarind and dates chutney; green coriander chutney

 

For Dahi Vada

Thick curd 1cup * Urad dhal 100gms * swab 1 pinch

system

For Dahi Vada

*Soak urad dal and grind it to a fine paste * Make the batter into small vadas * Brume the vada stuffed with sprouts * Dip this fumed vadas in curd and trim with the below constituents and chutney

 

CHATPATI CUTNEY

1 serving = 10gm = 15Kcal

constituents

*herbage capsicum- 2 nos * Onion( diced)- 1 nos * gusto-2 tsp * Tamarind- 50 gm * Salt & Green chilli- to taste

system

*Brume capsicum, onion, gusto, tamarind juice * also add the other constituents to it * Grind them together into a fine paste

GREEN VEGETABLE Flapjacks

1serving = 90Kcal = 1 person 

constituents

 

*Wheat flour 100gms * Besan 50gms * Methi and Palak leaves 150gms * Tomato 20gms * herbage chillies 1 no * Onion 2 nos * Garlic 4 cloves

system

 

Mix all the constituents and make them into small flapjacks

OATS PORRIDGE 

1serving = 100gm = 95Kcal

Constituents

 

*Oats 200g * Flax seeds greasepaint 10gms * Sunflower seeds greasepaint 10gms * swab and pepper to taste * Sesame Seeds( white) 1 ½ tsp * Water-1/ 2 litre

system

*Cook the oats with the constituents in water for 20 twinkles and serve.

 APPLE CAKE

1serving = 120Kcal = 1 person

constituents

*Whole wheat flour 2cups * Cinnamon greasepaint 1 ½ tsp * Jaggery1 ½ mug * Diced apple 1cup * Nuts diced 1 ½ mug

system

*Mix all the below constituents and singe at 175 degrees celsius for 45 twinkles.

 

BARLEY & VEGETABLE haze

1 serving = 145Kcal = 100 mlIngredients * Barley 50 gm * Spring onion 2 nos * Salt and Pepper to taste * Vegetable Stock 1 ½ litre * Diced Vegetables 50 gm

system

*Soak the barley for further than four hours * Cook the barley and make it into a paste * Add stock spring onion * Add swab and pepper and boil again * Add diced vegetables and serve hot