Dosa

Mixed-Dal Dosa (Protein Dosa) — Quick Recipe

Ingredients

• ½ cup green gram (mung dal)

• ½ cup chana dal

• ¼ cup masoor dal

• 2 tbsp urad dal

• 6 almonds

• 2 tbsp peanuts

• Green chili, to taste

• Ginger, to taste

• Curry leaves, to taste

• Salt, to taste

• Water (for grinding)

Method

1. Soak all the dals, almonds, and peanuts in water for ~6 hours.

2. Drain, then grind them with green chili, ginger, curry leaves, and salt, adding enough water for a thick but smooth batter.

3. Let the batter rest for 30 minutes.

4. Heat a nonstick griddle, pour a ladle of batter, spread it, drizzle a little oil, and cook until crispy and golden. Flip only if desired.

5. Serve hot with chutney or sambar.

Quick Breakfast

 Oats and Chocolate Bowl

1. Overnight soaked Oats - 1/2 cup

2. Chocolate Protein powder - 1 scoop

3. Peanut Butter - 1 tbsp

4. Chia Seeds - 1 tbsp

5. Milk (Pistachio or any milk of choice) - 1 cup

6. Fruit of choice

7. Honey (Optional)

Add in all the ingredients 1- 4 and leave overnight in the fridge. In the morning, stir well and add milk and then add 6 and 7. Enjoy the yummy treat.

High Protein Breakfast Bowl

Healthy Bowl

Cottage cheese - 1 spoon

Scrambled egg - 1 

Boiled sweet potatoes - 1 cup

Avocado chopped - 1 

Bagel seasoning - 1 spoon

Hot sauce optional

 

🥬 Cheesecake Factory-Style Lettuce Wraps

A fresh, colorful, build-your-own platter featuring crisp lettuce, crunchy vegetables, soft noodles, and bold-flavored dipping sauces. Perfect as a light lunch, appetizer, or shared dinner.

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🧺 INGREDIENTS

🌿 Base Wrap Ingredients

• 1 head butter lettuce (or iceberg), leaves separated, rinsed & dried

• 2 oz rice vermicelli noodles, cooked and cooled

• 1–2 grilled chicken breasts, thinly sliced
  or sautéed tofu, tempeh, or mushrooms (for vegetarian option)

• 1 medium carrot, julienned

• 1 red bell pepper, thinly sliced

• 1 small cucumber, julienned

• ½ cup shredded red cabbage

• ½ cup mung bean sprouts

• 1 ripe avocado, sliced (optional)

• 2–3 green onions, thinly sliced

• Fresh mint and cilantro, to garnish

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🥣 DIPPING SAUCES (4 Signature Sauces)

1️⃣ Peanut Hoisin Sauce

• ¼ cup creamy peanut butter

• 2 tbsp hoisin sauce

• 1 tbsp lime juice

• 1 tsp soy sauce

• 1 tsp rice vinegar

• 1 clove garlic, minced

• 2–3 tbsp warm water (to thin)

Instructions:
Whisk all ingredients in a bowl until smooth. Adjust consistency with water if needed.

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2️⃣ Homemade Sweet Chili Sauce

• ½ cup rice vinegar

• ½ cup sugar

• ¼ cup water

• 1 tbsp fish sauce (or soy sauce for vegetarian)

• 1 tbsp minced garlic

• 1 tbsp red chili flakes

• 1 tsp cornstarch

• 2 tbsp water (for slurry)

Instructions:

1. Combine vinegar, sugar, ¼ cup water, fish/soy sauce, garlic, and chili flakes in a small saucepan.

2. Bring to a simmer and stir until sugar dissolves.

3. Mix cornstarch and 2 tbsp water, stir into the sauce, and cook for 1–2 minutes until slightly thickened.

4. Cool and transfer to a small bowl.

Store bought option Ingredients:

• ¼ cup Thai-style sweet chili sauce (store-bought)

• 1 tsp lime juice

• Optional: ½ tsp chili garlic sauce for extra spice

Instructions:
Mix in a small bowl. Ready to serve!

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3️⃣ Tamarind Cashew Sauce

• 2 tbsp tamarind paste

• 1 tbsp cashew butter (or peanut butter)

• 1 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tsp rice vinegar

• 2–3 tbsp water, to thin

Instructions:
Whisk together all ingredients until smooth and pourable.

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4️⃣ Hoisin Garlic Sauce

• ¼ cup hoisin sauce

• 1 tbsp soy sauce

• 1 tbsp lime juice

• 1 clove garlic, finely grated

• 1 tbsp water (optional)

Instructions:
Stir all ingredients until smooth. Let sit for 10 minutes for best flavor.

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🛠️ ASSEMBLY

1. Arrange lettuce leaves on one side of a large platter.

2. Neatly group sliced chicken (or tofu), noodles, and all veggies.

3. Garnish with mint and cilantro.

4. Serve sauces in separate small bowls.

5. Let guests assemble wraps: Add fillings to a lettuce leaf, roll, and dip!

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🔧 Tips & Variations

• Add edamame, fried tofu, or pickled carrots for extra protein or crunch.

• Vegan-friendly: Use tofu for protein and substitute fish sauce with soy sauce in the chili sauce.

• Make ahead: Prep sauces and veggies in advance and refrigerate until ready to serve.

• Great for parties—set up as a wrap station.

🥬 Fresh Vegetable Spring Rolls with Peanut Hoisin Dipping Sauce

 

🥬 Fresh Vegetable Spring Rolls with Peanut Hoisin Dipping Sauce

🌯 Ingredients for Spring Rolls (Makes 8 Rolls)

• 8 rice paper wrappers (8.5-inch diameter)

• 2 oz rice vermicelli noodles, cooked and cooled

• ½ cup mung bean sprouts

• ½ cup capsicum (bell pepper), thinly sliced

• 2 leaves lettuce, chopped or torn

• Optional additions: carrot, cucumber, red cabbage, avocado, edamame, fried tofu, green onion, mint, cilantro, or Thai basil

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📝 Instructions

1. Prepare fillings: Cook rice noodles and rinse under cold water. Slice all vegetables into thin strips or matchsticks.

2. Soften rice paper: Dip one wrapper at a time into warm water for 5–10 seconds until pliable. Place on a clean surface.

3. Assemble: In the center of the wrapper, layer lettuce, vermicelli noodles, sprouts, capsicum, and any additional vegetables or herbs.

4. Roll tightly: Fold the sides inward, then roll from the bottom up to form a tight spring roll.

5. Repeat for remaining wrappers. Keep covered with a damp cloth until ready to serve.

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🥜 Peanut Hoisin Dipping Sauce

Ingredients:

• ½ cup sweetened creamy peanut butter

• ¼ cup hoisin sauce

• 1 tablespoon soy sauce

• 1 clove garlic, finely minced

• 2–3 tablespoons warm water (to adjust consistency)

• Optional: Sriracha (for spice), lime juice (for brightness)

• Optional garnish: chopped toasted peanuts

Instructions:

In a small bowl, combine all ingredients. Whisk until smooth and creamy. Adjust with more water if needed for desired consistency. Garnish with chopped peanuts if using.

🥗 Mung Bean Sprout Salad with Lettuce & Capsicum

 

🥗 Mung Bean Sprout Salad with Lettuce & Capsicum

Ingredients (Serves 2):

• 1 cup mung bean sprouts (lightly steamed or raw)

• 1 cup shredded lettuce (any variety)

• ½ cup thinly sliced capsicum (bell pepper – red, yellow, or green)

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Simple Lemon Dressing:

• 1 tablespoon fresh lemon juice

• 1 teaspoon olive oil (or any neutral oil)

• Salt to taste

• Freshly ground black pepper

• Optional: a pinch of red chili flakes for mild heat

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Instructions:

1. Prepare ingredients:

   • Rinse mung bean sprouts. Steam lightly if you prefer them softer; otherwise, keep raw.

   • Wash and shred lettuce.

   • Thinly slice capsicum into strips or julienne.

2. Make dressing:
   In a small bowl, whisk together lemon juice, oil, salt, and pepper (and chili flakes, if using).

3. Assemble the salad:
   In a large bowl, combine mung bean sprouts, lettuce, and capsicum. Pour the dressing over and toss gently.

4. Serve immediately for the freshest texture and flavor.

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✅ Tips:

• For crunch, sprinkle roasted sesame or pumpkin seeds on top.

• To keep lettuce crisp, add the dressing just before serving.

• Add a few torn mint leaves if desired for extra freshness.

Let me know if you'd like a no-oil or Indian-spiced version too!

🌿 Green Mango Salad

🌿 Green Mango Salad

A vibrant, herbaceous salad with a refreshing crunch and zesty dressing—perfect as a light appetizer or side.

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🛒 Ingredients

Serves 4

For the Salad

• 2–3 firm green mangoes (preferably non-fibrous)

• 2 tbsp finely shredded, peeled ginger

• ¼ red bell pepper, thinly sliced

• ¼ red onion, thinly sliced

• A small handful of fresh mint leaves, chiffonaded

• A small handful of fresh cilantro, coarsely chopped

• (Optional: shredded lettuce, toasted pumpkin seeds for extra texture)

For the Dressing

• Juice of 1 lime (approx. 3 tbsp)

• ¼ cup seasoned rice vinegar

• 1 tbsp neutral oil (e.g., canola or grapeseed)

• ½ tsp sugar

• ⅛ tsp salt

• ½ tsp chili flakes

• Freshly ground black pepper, to taste

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👩‍🍳 Instructions

1. Prepare the Dressing
   In a small bowl, whisk together lime juice, rice vinegar, oil, sugar, salt, chili flakes, and freshly ground black pepper until sugar dissolves. Set aside.

2. Shred the Mango
   Peel and shred the green mangoes using a mandoline or shredding peeler. Avoid the pit. Rinse the shredded mango under cold water and drain thoroughly. You should yield about 4 cups.

3. Assemble the Salad
   In a large bowl, combine the shredded mango, rinsed and drained red onion, shredded ginger, bell pepper, mint, and cilantro. If using, add shredded lettuce and toasted pumpkin seeds.

4. Dress and Toss
   Pour the prepared dressing over the salad and gently toss to combine. Adjust seasoning if needed.

5. Serve Immediately
   Mound onto a serving platter and serve fresh. Best enjoyed chilled or at room temperature.

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💡 Tips & Variations

• Mango Selection: Choose firm, green mangoes that are tart and crisp, not ripe or soft.

• Crunch Factor: For extra texture, add toasted pumpkin seeds, crushed peanuts, or crispy shallots.

• Leafy Twist: Shredded romaine or butter lettuce adds body and contrast.

• Make-Ahead: Dressing and mango can be prepped ahead, but combine just before serving to maintain freshness.

• Serving Idea: Serve alongside grilled meats, rice dishes, or as a refreshing stand-alone salad.