Top 10 Low FODMAP Recipes Indian, (Vegetarian, Simple and Easy Recipes)

Top 10 Low FODMAP Recipes Indian, vegetarian, easy and straightforward recipes. These recipes could have your again whenever you observe your Low Fodmap weight loss program plan. These recipes can be utilized you probably have IBS, IBD, GERD, acidity, chorn’s ailments and collitis. The prime 10 Low fodmap recipes will add selection to your in any other case monotonous weight loss program plan.

Low FODMAP Recipes Indian, Vegetarian, Simple and Easy Recipes

Here are some easy, vegetarian, straightforward Low Fodmap recipes Indian. These are created from easy and simply accessible components in each indian family. There could also be some fruits that aren’t simply accessible in your metropolis that now we have used. However, we promise to deliver you as many selection and extra Low fodmap recipes to your style pallate.

1. Fruit Parfait

Ingredients:

Coconut milk yoghurt             ½ cup

Kiwi                                        25 gms

Cantaloupe                              25 gms

Berries                                    25 pinch

Pumpkin Seeds                       1 Tablespoon

Roasted Oats                           1 Tablespoon

Honey                                     1 Tablespoon

 

Method:

• Prepare curd from coconut milk
• Beat the curd and maintain it apart
• Chop all fruits into small cubes
• Roast rolled oats until it turns golden brown
• Take 1 broad backside glass and place the reduce fruits on the backside
• Mix the roasted oats with honey and place its layer on fruits
• Pour the crushed curd over the layer of oats
• Garnish with the pumpkin seeds on prime and serve both chilled or at room temperature

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2. Rice and Basil pancakes

Ingredients:

Cooked Rice                           1 cup

Bell pepper                             25 gms

Camembert Cheese                 30 gms

Carrot                                      25 gms

Tomato                                    25 gms

Basil leaves                             1 Tablespoon

Coconut milk                          50 ml

Salt                                          to style

Ginger paste                            ¼ teaspoon

Oil                                           1 teaspoon

Method:

• Mash cooked rice
• Chop all veggies together with basil leaves and cheese
• Mix every thing completely
• Add ginger paste, salt, oil, coconut milk and blend properly
• Add water until the combination is comfortable sufficient to unfold on the tawa
• Let the combination relaxation for half hour then make the pancakes on non-stick tawa
• Serve it sizzling with coconut chutney or coriander chutney

 

3.Tofu Tikka

Ingredients:

Tofu                                        100 gms

Oil                                           15 gms

Tomato                                    50 gms

Bell Peppers                           50 gms

Salt                                          to style

Ginger paste                           ½ teaspoon

Turmeric powder                    ¼ teaspoon

Coriander seeds powder        2 pinch

 

Method:

• Cut tofu and veggies into 1 inch cubes
• Marinate the cubes with all of the spices, vinegar, ginger paste and blend properly
• Let the marinate relaxation for half hour
• Insert 1 dice of tofu adopted by a bit of bell pepper and tomato into the skewers
• Repeat until the skewer is full
• Heat non-stick pan and place the skewer on the pan
• Brush oil everywhere in the veggie and tofu cubes and grill on all sides until it turns into golden brown
• If you don’t have skewer then merely place every bit of tofu and veggie on non-stick tawa
• Brush every bit with oil and roast until it turns into golden brown on each the perimeters
• Serve it with inexperienced chutney or tomato chutney

 

4. Italian Potato Cheese Rosti

Ingredients:

Potato              100 gms

Feta cheese     1 tablespoon

Salt                  to style

Mixed herbs    1 pinch

 

Method:

• Grate potato and cheese
• Add salt and blended herbs and blend it completely
• Heat a non-stick tawa and place the combination on it
• Pat the combination evenly with fingers to make spherical skinny rosti/ chilla
• Roast it on each side until it turns into golden brown
• Serve it sizzling with curd created from almond milk or soy milk or coconut milk

 

5.Pasta Salad

Ingredients:

Gluten free pasta               ¼ cup

Cherry tomatoes               25 gms

Lettuce                              25 gms

Cucumber                         25 gms

Salt                                    to style

Lemon juice                      1 teaspoon

Honey                               1 teaspoon

Pumpkin seeds                  1 teaspoon

Walnuts                             1 teaspoon

 

Method:

• Boil and pressure the pasta
• Finely chop all of the greens and walnuts
• steam the veggies for 10 minutes to keep away from the fiber from irritating your intestine
• Mix the pasta, greens and the spices
• Add vinegar and honey in the long run and blend properly
• Either serve the salad chilled or at room temperature

 

6. Zucchini Bomb

Ingredients:

Zucchini                      50 gms

Cherry tomatoes         3 no

Boiled Egg                  1 no

Or

Tofu                            50 gms

Lemon juice                1 teaspoon

Salt                              to style

Toothpicks                  3 quantity

 

Method:

• Dice the boiled egg or tofu and sprinkle salt evenly over it
• Peel zucchini into skinny strips with a peeler
• Roll the zucchini strips across the cherry tomato and maintain it in place with the assistance of a toothpick
• Add diced egg or tofu over this rolled bomb of tomato and zucchini
• Make 3 such bombs
• Sprinkle lemon juice and chaat masala and serve it as a finger meals or salad or night snack

 

7. Turnip Potato Buttons

Ingredients:

Turnip                         50 gms

Potato                          50 gms

Turmeric                     ¼ teaspoon

Salt                              to style

Ginger paste                ¼ teaspoon

Oil                               1 teaspoon

 

Method:

• Boil and mash potato and turnip
• Finely chop bell peppers
• Mix all of the components and make 1 inch balls
• Flatten the balls with palms
• Heat the griller or non-stick pan and roast each side of those buttons until golden brown
• Serve it sizzling with coriander or tomato chutney

 

8. Neer dosa

 

Ingredients:

Rice                             ¼ cup gms

Coconut                      ¼ cup

Salt                              to style

 

Method:

• Soak rice for 4 to six hours and drain all of the water
• Grate the coconut with out the outer pores and skin
• Blend rice and coconut to make a easy paste
• Use only one tablespoon water whereas blenderising
• Add water until the batter turns into of water like consistency
• Add salt as per style
• Heat the forged iron tawa or a non-stick dosa tawa and pour the batter and roast on each side until there may be mesh like look
• Serve the dosa with dry potato vegetable and tomato chutney

 

9. Dates Oats Bites

Ingredients:

Dates                           50 gms

Oats                             1 tablespoon

Chopped Walnuts       1 tablespoon

Pumpkin seeds            ½ teaspoon

 

Method:

• Remove seeds from the dates and roast it in a non-stick pan
• Roast the oats, walnuts and pumpkin seeds individually and grind it coarsely
• Mix all of the components properly and make balls or cubes out of it
• The bites are able to serve

 

 10. Egg or Chicken Curry

Ingredients:

Eggs (For Omelette)   1 no

Or

Chicken                       100 gms

For Gravy     

Chopped tomato         100 gms

Oil                               10 gms

Turmeric powder        ¼ teaspoon

Salt to style

Ginger paste                ½ teaspoon

Jeera                            1 pinch

 

Method:

• Hard boil the eggs and reduce into dices or shred and boil the hen
• For gravy, warmth the oil, put jeera and let it splutter
• Add tomato puree and cook dinner until the oil separates
• Put all of the spices together with salt and cook dinner for one more minute
• Add the reduce egg or shredded hen within the gravy and provides a correct boil
• Serve this sizzling curry with rice

 

EndNote:

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