Healthy & Nutrition Rich Noodles Recipe at Home

Note: This recipe is a good source of protein and also provides essential nutrients from vegetables. You can also experiment with different vegetables, such as broccoli, spinach, or cauliflower, to add more variety and nutrition to your dish.

Ingredients:

1. 1 pack of Maggie noodles

2. 1 cup of boiled and mashed chickpeas

3. 1 cup of mixed vegetables (carrots, bell peppers, onions, peas)

4. 1 teaspoon of olive oil

5. 1 teaspoon of soy sauce

6. Salt and pepper to taste

7. 1/4 teaspoon of red chili flakes (optional)

8. 1/4 cup of chopped cilantro (for garnish)

Instructions:

1. Bring a pot of water to a boil and add the Maggie noodles. Cook for 2-3 minutes or until done. Drain the water and set the noodles aside.

2. In a pan, heat the olive oil over medium heat. Add the mixed vegetables and sauté for 2-3 minutes or until they are slightly softened.

3. Add the boiled and mashed chickpeas, soy sauce, salt, pepper and red chili flakes (if using) to the pan and mix well. Cook for an additional 2-3 minutes.

4. Add the cooked Maggie noodles to the pan and mix well with the chickpeas and vegetable mixture. Cook for another 2-3 minutes.

5. Garnish with chopped cilantro and serve hot.

High Protein Sweet Dish (without Protein Powder)

Note: This recipe is a sweet dish made with chocolate without using protein powder. The oats and nuts used in the recipe provide some protein, but you can also add in some Greek yogurt or cottage cheese for additional protein. It's a good option for post workout snack or breakfast.

Ingredients:

1. 1 cup rolled oats

2. 1/2 cup unsweetened cocoa powder

3. 1/4 cup honey or maple syrup

4. 1/4 cup almond butter

5. 1/4 cup almond milk

6. 1 tsp vanilla extract

7. 1/4 tsp salt

8. 1/4 cup dark chocolate chips (optional)

9. 1/4 cup chopped nuts like almonds or hazelnuts (optional)

Instructions:

1. In a medium bowl, mix together the oats and cocoa powder.

2. In a separate bowl, mix together the honey or maple syrup, almond butter, almond milk, vanilla            extract, and salt.

3. Add the wet ingredients to the dry ingredients, and stir until well combined.

4. Fold in the chocolate chips and chopped nuts, if using.

5. Line an 8x8 inch baking dish with parchment paper.

6. Press the mixture into the prepared dish.

7. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or until firm.

8. Cut the mixture into squares and enjoy as a high protein sweet dish.

VEGGI CHILLA

 INGRIDENTS

Gram flour - 3 table spoon

Cabbage - 1/4

Carrot - 2

[other vegetable like you]

Cheese 

Red chilly - 1 tsp

Salt[according to taste]

Garam masala - 1/2 tsp

Hing - 1 pinch

Green chilly - 3/4

Oil - 1 tbs

METHOD

1 - great all vegetables

2 - make a better

3 - all veggies and spices put in better and mix it

4 - better put on pan and grees oil

5 -sprinkle cheese on it

6 - both side are cook

7 - your chilla is ready you serve chuttny ya catchup

SINGHARA K GUTTE

 INGRIDENT

Flour of singhara - 1 bowl

Green chilly - 4/5

Salt - according to taste

Red chilly - 1/2tsp

Desi ghi - 1 tsp

Curd - 2 tsp

Zeera - 1 pinch

METHOD

1 - chopped   green chilly

2 - little bit red chilly ,salt and chopped green chilly add in singhara flour

3 - add water and make a dough

4 -boil water

5 -make a balladd in boil water 5 minute in high flame

6 - out in water and cut it

7 - little bit red chilly and salt mix in curd

8 - take a pan add ghi and zeera

9 - add spices curd and 1 glass water

10 - add cut bolls 5 minute in high flame

11 - your singhara gutta is ready

TILKUT

 

INGRIDENT

Til - 1 kg

Grind sugar - 1/2 kg[according to taste]

METHOD

1 - take it heavy pan

2 -  til is roast in midium low flame

3 - til saute continuously

4 -cool til

5 - til grind

6 - add sugar in til and mix it

7 - your tilkut is ready

BATHUA KA RAITA

 INGRIDENT

Bathua - 250  g

Curd - 1 bowl

Roasted jeera - 1/2 tsp

Black salt - 1/2 tsp

METHOD

1 - bathua pluck and wash

2 - boil without water

3 - cool and crush with hand

4 - mix in curd

5 - add salt and jeera 

6 - your bathua raita is ready

ROASTED JEERA

 INGRIDENT

Jeera - 1small bowl

METHOD

1- jeera put in pan in medium flame

2 - jeera soated continuously

3 - jeera roasted

4 - jeera cool and grind

5 - roasted jeera is ready

KALA CHANA [CHICKPEAS]

 INGRIDENT

Kala chana - 1 bowl

Tomato-2

Green chilly -7/8

Ginger  - 1 small piece

Amala - 3

Salt - 2 tsp [according to taste]

Turmeric - 1/2 tsp

Dry coriander - 1/2 tsp

Garam masala - 1/2 tsp

Oil - 1 tbsp

Zeera - 1 pinch

Hing - 1 pinch

METHOD 

1 - kala chana soak 7/8 hour

2 - add 1/2 tsp salt in kala chana give 1 wistle high flame and another in low flame in 1 houre

3 - grind tomato,green chilly,ginger and amala

4 = take a pan add oil 

5 - add hing , zeera ,grind paste and all spices mix it

6 -add boil chana

 

7 - chana mash with masher and give 1 whistle high flame

8 - your kala chana is ready

ALOO METHI [FENUGREEK]

 INGRIDENT

 

Potato - 4

methi - 1kg

Tomato - 3

Ginger - 1 small piece

Green chilly [optional]

Red chilly  - 1 tsp

Turmeric  - 1 tsp

Dry corriender - 1/2 tsp

Salt [according to taste]

Oil  - 1tbsp

Garam masala - 1/2 tsp

Zeera 1 pinch

Hing - 1 pinch

METHOD

1 - potato peel and small cut

2 - methi wash and chopped

3 - tomato and ginger cut

4 - take a pan add hing and zeera

5 -add chopped tomato

6 - add all spices and mix it and 5 minute rest

 

7 - after 5 minute add aloo and methi and mix it and covered with lid give a rest 1/2 hour in low flame

8 - your  aloo methi is ready sprinkle garam masala

4 -