Blog 3
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BUNGEO-PPANG PANCAKES
BUNGEO-PPANG PANCAKES 405 Kcal with 20 g of Protein List of Ingredients 2tsp cooked red kidney beans or rajma 1.5 tsp coconut sugar or jaggery 1 tps cocoa powder 1tsp peanut butter For the batter 30g oats 30g paneer 45g Greek yoghurt or curd 1/3 cup milk of choice Few drops of Vanilla essence 1tsp honey 1pinch baking soda Ghee to brush the pan Method Method: For the filling, blend together cooked rajma and cocoa powder. Cook this with the coconut sugar and peanut butter until it thickens. Set aside Blend together all ingredients for the batter to form a smooth mix Brush a non stick pan with some ghee, pour a little batter, add a spoonful of the chocolatey bean filling, cover with more batter and cook on a low flame. Flip it over gently – wait until it’s fully cooked otherwise it can break. Once brown on brown sides, serve up with a drizzle of honey Enjoyyyyyy while it’s HOT! ❤️😋
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SCHEZWAN SPINACH PANEER DOSA
SCHEZWAN SPINACH PANEER DOSA 269 KCal per dosa List of Ingredients 1 packet @thebetterflour instant dosa mix 375ml water 1 tps curd Few drops sesame/olive oil For the paneer filling 50 gram grated paneer 2-3 tps assorted chopped bell peppers 1-2 tsp schezwan sauce (will drop recipe soon!) 1tsp Greek yoghurt 1tsp cream cheese (optional) Salt to taste Method Method: Mix together the dosa mix with water, curd and set aside for 10 mins Make the paneer filling by mixing together all ingredients mentioned. Pour a ladle of the batter onto a non stick greased pan and make the dosa Sprinkle some sesame/olive oil all over Once the dos begins to brown, spread some of the paneer mixture all over. Fold in half and remove from the pan Slice it up and serve with your favourite Chutney or some spicy Greek Yoghurt like I did. Enjoy! ❤️
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STICKY DOUBLE CHOCOLATE BANANA CAKE
STICKY DOUBLE CHOCOLATE BANANA CAKE 137 KCal per slice List of Ingredients 5-6 small ripe bananas -mashed 1.5 tps curd 1.5tps olive oil 1/2 cup almond/normal milk 1tsp date syrup(optional) Few drops vanilla essence 1tsp white vinegar or 1 egg Dry ingredients 1/3 cup wholewheat flour 1/3 cup powdered oats 1.5 tps cocoa powder 2-3tps coconut sugar (based on how sweet you like it) 1tps baking soda 1.5tps baking powder 30g sugar free dark chocolate chips (I used @beantobark chocolate buttons) Method Method: Whisk all wet ingredients and dry ingredients separately. Pour the wet into dry, and mix well to combine. Finally stir in the chocolate chips. Bake at 180 C for 20 mins. Enjoy! ❤️
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MANGO CHEESECAKE BITES
MANGO CHEESECAKE BITES 66 KCal per Serving List of Ingredients 80g Mango cubes – I used alphonso 30g Paneer/tofu cubes 1.5tps Greek Yoghurt 2-3 tbsp Regular or almond milk( give desired consistency) 1tsp date syrup(optional) 3tps Granola of your choice OR a few digestive biscuits crumbled and mixed with ghee for the base Remaining ingredients to mix in – Method Method: Blend together mango, paneer, yoghurt, date syrup and milk. Into your mould of choice, first add some granola or the biscuit crumb and press down. Pour in the mango mixture, level it on top, and freeze for 1-2 hours. Sprinkle with some more granola and chopped mango and ENJOY! 💛💛💛 (if you’re using cupcake liners you can actually peel it off, I was too impatient hence 😝)
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GREEN PEA AND TOFU TIKKIS
GREEN PEA AND TOFU TIKKIS 314 KCal with 18 g of Protein List of Ingredients Oil/ghee for brushing pan Chilli sauce/mint chutney/ketchup/mayo for serving Chilli powder, chaat masala , lime Juice for garnish (optional) For the tikkis To blend together coarsely- 150g Cooked/ fresh/frozen green peas – I sauteed mine slightly without any oil 1tsp chopped ginger 1tsp chopped chilli 1 /2 cup blanched/sautéed spinach leaves Handful of coriander leaves A little salt Remaining ingredients to mix in – 50g grated tofu (you can also use paneer) 3 chopped cashew nut 4 chopped almonds 6-7 roughly chopped black raisins /dried berries 1tsp chopped pumpkin seeds 1 tsp arrowroot flour /cornflour 1 pinch turmeric 1 -2 tsp chilli powder 1/2 tsp cumin powder 1/2 tsp coriander powder Salt to taste Method Method: Blitz together listed ingredients coarsely and mix together with all remaining ingredients for the tikkis. Add more arrowroot flour if necessary, and bring it together. Apply a little water/oil on your hands, take small balls of the mixture and form even patties. Tawa fry on a non stick pan brushed with ghee until brown and crispy on both sides. Sprinkle with a little lime juice, chaat masala, chilli powder and serve with any sauce of your choice!
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LOADED CHICKEN BULGOGI BOWL
LOADED CHICKEN BULGOGI BOWL 566 KCal with 30 g of Protein List of Ingredients (makes 1 large/2 medium servings) 100 skinless chicken thighs or firm tofu, sliced (I marinated mine with 1 tsp chilli powder, salt and 1 tsp garlic powder and a pinch of turmeric powder) 50 g sliced mushroom 50 g sliced carrot 1/2 an onion sliced 2 tsp soy sauce 1-1.5 tsp cooking oil For the sauce – 1/2 a green apple or pear 1/3rd inch piece of ginger 4-5 cloves of garlic 1.5 tsp Gochujang 1 tsp brown sugar Salt to taste 80 grams cooked rice/quinoa/mix of both 1 tsp kewpie mayo 1 tsp chilli oil 1 small cucumber sliced 1 sunny side up/soft boiled egg Method Method: Blend together all ingredients for the bulgogi sauce Mix it well with the sliced chicken, mushroom, onion and carrots along with the soy sauce. Marinate for 15 mins and cook in a heavy bottom pan with oil until the chicken browns a little and the sauce becomes thick and caramelised. Assemble the bowl with rice/quinoa, the bulgogi chicken and veg, sliced cucumber, fried/boiled egg, kewpie mayo, chilli oil and sesame seeds Put on a Gong Yoo drama and DIG IN! ❤️
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CHILLI CHICKEN AND VEG
LOADED CHICKEN BULGOGI BOWL Ingredients (makes 1 large/2 medium servings) Boneless Thighs or firm Tofu 100gms Sliced Mushroom 50gms Sliced Carrot 50gms Sliced Onion 1/2 Soya Sauce 2tsp Buy On Apps Get It Apps Now Easy Order Food Play Store Apps Store CHILLI CHICKEN AND VEG 410 KCal with 51 g of Protein 410 KCal with 51 g of Protein List of Ingredients Ingredients(serves 1 hungry person or 2 moderately hungry people! – 410 Kcal with 51 G protein for this whole thing) Chicken marination Boneless chicken breast cubed 200 g onion powder 1 tsp baking powder 1 tsp garlic powder 1 tsp arrowroot flour 1 tbsp egg white 1 soy sauce 1 tsp Salt to taste – olive oil 1.5 tsp For the Sauce Green apple or Pear 1/2 Ginger 1/3rd piece Garlic 4-5 cloves Gochujang 1.5 tsp Brown Sugar 1 tsp Salt To Taste Cooked Rice/Quinoa/Mix of both 80gms Kewpie Mayo 1 tsp Chilli Oil 1 tsp Cucumber Sliced 1 Small Sunny side up Soft Boiled Egg 1 Egg 410 KCal with 51 g of Protein List of Ingredients Ingredients(serves 1 hungry person or 2 moderately hungry people! – 410 Kcal with 51 G protein for this whole thing) Chicken marination 200g Boneless chicken breast cubed 1 tsp onion powder 1 tsp garlic powder 1 tsp arrowroot flour 1 egg white 1tsp soy sauce Salt to taste 1.5 tsp olive oil For the veg 1 tsp olive oil 1 tsp chopped ginger 2 tsp chopped garlic 1 medium onion slices 3-4 slit green chill 1 large broccoli cut into florets 50g cubed mushroom 50g sliced carrot (can also add bell pepper) 1 tsp soy sauce 1 tsp oyster sauce 1/2 tsp white vinegar 1 tsp ketchup mixed with 1 tbsp tomato purée 2 tsp chilli flakes 1/2 a stock cube (optional) 1 tsp brown sugar Salt and water as required Method Method: Sauté ginger, garlic in olive oil until golden brown Add in sliced onion, chilli, mixed veg and sauté for a bit Add in the soy, oyster sauce, a little salt, and cook until all the veg are half done. Remove from pan and set aside, add in the oil for the chicken into the same pan. Coat the chicken with the arrowroot flour, egg white, soy sauce and listed seasoning powders and fry until brown. Add back the mixed veg, ketchup, tomato purée, vinegar, stock cube, salt and sugar and sauté on high heat for a few minutes. Serve HOT! ❤️ Ingredients
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GOOEY MANGO VANILLA MUG CAKE
LOADED CHICKEN BULGOGI BOWL Ingredients (makes 1 large/2 medium servings) Boneless Thighs or firm Tofu 100gms Sliced Mushroom 50gms Sliced Carrot 50gms Sliced Onion 1/2 Soya Sauce 2tsp Buy On Apps Get It Apps Now Easy Order Food Play Store Apps Store GOOEY MANGO VANILLA MUG CAKE 374 KCal with 28 g of Protein 374 KCal with 28 g of Protein List of Ingredients Ingredients (makes 1 mug cake – 374 KCal with 28 g of protein) 2 tbsp Powdered oats – 2 tbsp 1 scoop Vanilla protein powder – 1 scoop (I used my absolute fave @cosmixwellness Real Kerala Vanilla 50 g bean plant protein powder – use code AATHIRA) 1/2 1 tsp baking powder 2.5 tbsp A little stevia/sweetener of choice- according to taste – Milk of choice (I used almond milk) – 2.5 tbsp and a little more to bring it together – Olive oil – 1 tbsp 1tbsp White vinegar – 1 tsp Vanilla extract – few drops – List of Ingredients For the Sauce For the creamy mango mixture, mix together 1/2 50 g roughly mashed mango 1/3rd piece 1/2 tbsp cream cheese (optional) 4-5 cloves 1 tbsp coconut milk 1.5 tsp 2 tbsp almond/normal milk 1 tsp 374 KCal with 28 g of Protein Ingredient (makes 1 mug cake – 374 KCal with 28 g of protein) 2 tbsp Powdered oats 1 Scoop Vanilla protein powder (I used my absolute fave @cosmixwellness Real Kerala Vanilla bean plant protein powder – use code AATHIRA) 1 tsp baking powder A little stevia/sweetener of choice- according to taste 2.5 tbsp and a little more to bring it together Milk of choice (I used almond milk) 1 tbsp Olive oil 1 tbsp White vinegar Few drops Vanilla extract For the creamy mango mixture, mix together 50g roughly mashed mango 1/2 tbsp cream cheese (optional) 1 tbsp coconut milk 2 tbsp almond/normal milk For the creamy mango mixture, mix together 50g roughly mashed mango 1/2 tbsp cream cheese (optional) 1tbsp coconut milk 2 tbsp almond/normal milk Method Methods: Mix the powdered oats, protein powder, milk, oil, baking powder, vinegar, vanilla and sweetener together in a microwave safe mug until it forms a thick batter Add in 2-3 tbsp of the mango mixture and swirl it through. Microwave it for 60-90 seconds until it rises and is firm to touch on the top. Top the cake with the remaining mango mixture and DIG IN! ❤️
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HIGH PROTEIN YACHAEJEON – KOREAN VEG PANCAKES
LOADED CHICKEN BULGOGI BOWL Ingredients (makes 1 large/2 medium servings) Boneless Thighs or firm Tofu 100gms Sliced Mushroom 50gms Sliced Carrot 50gms Sliced Onion 1/2 Soya Sauce 2tsp Buy On Apps Get It Apps Now Easy Order Food Play Store Apps Store HIGH PROTEIN YACHAEJEON – KOREAN VEG PANCAKES 406 KCal with 21 g of Protein for 3 Pancakes 406 KCal with 21 g of Protein for 3 Pancakes 1 big bowl of shredded/grated veg of your choice – I used 50 g each of carrot, beans, cabbage, spinach, sweet corn 1 Big Bowl Onion, chopped 1/2 Green chilli, chooped 3-4 Handful of coriander leaves chopped – Grated Tofu/Paneer 50g Corn Flour 1.5 tbsp Baking powder 1.5 tsp Gochujang (recipe in my feed) 1 heated tbs Salt and water As Required Olive oil for brushing the pan – Method Coming all ingredients except the olive oil. Bring it together to form a really thick batter – honestly it doesn’t need to be in the form of a batter, it should be the right consistency to spread on a pan without it falling apart. Brush a non stick pan with some oil. Spread a ladleful (or more – you can be adventurous) of the mixture and let it cook. You can cover it if it’s too thick Sprinkle some more oil, and flip it over once it’s brown on crispy on the other side. Once both sides are cooked through and brown and crispy, serve immediately smeared with your favourite chilli sauce or oil. DIG IN while watching your Favourite KDrama
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